Shuck corn and remove silks. Smear corn with butter. Cover generously with preferred seasonings. Place corn in tinfoil, four ears to a package. Wrap securely. If camping, place corn directly on fire pit. You can also cook it in the oven or on a charcoal or gas grill. Cook about 1 hour.
1 cup grated Parmesan cheese
11⁄2 sticks softened butter, divided
6 tablespoons mayonnaise
6 green onions, chopped
1⁄2 teaspoon Worcestershire sauce
Dash of Tabasco
Large chunks of flathead catfish belly, or 6 to 8 regular catfish fillets
Combine the cheese, 1 stick softened butter, mayonnaise, onions, Worcestershire and Tabasco in a bowl and mix together.
Poach catfish in water and remaining 1⁄2 stick butter for about 5 minutes. Gently lift catfish out of liquid and let drain. Place catfish in a baking dish and spoon cheese mixture over the fish. Brown the mixture in the oven. Serve some pan juices over the fish.
2 tablespoons salt, divided
11⁄2 tablespoons pepper, divided
2 teaspoons garlic powder
5 tablespoons rotisserie seasoning, divided
1 whole chicken
1 can of beer
1 stick of butter, melted
Combine 11⁄2 tablespoon salt, 1 tablespoon pepper, garlic powder and 4 tablespoons rotisserie seasoning. Rub chicken, inside and out, with seasoning mixture. Cover chicken and let it sit in refrigerator at least 30 minutes or overnight.
Place can of beer in the sink and pour in remaining 1⁄2 tablespoon salt, 1⁄2 tablespoon pepper and 1 tablespoon rotisserie seasoning. Place the open cavity of the chicken over the beer can.
Place the beer-can chicken onto prepared grill. Cook over medium-high heat for about 1 hour, basting with butter as chicken cooks. Cook until the juices run clear and the skin is a golden brown and beginning to crack.
Let chicken cool. Carefully remove chicken from can.
Brussels Sprouts with Bacon and Shallots
2 pounds fresh Brussels sprouts
3 slices of thick-cut bacon, chopped
2 small shallots, thinly sliced
1⁄4 tablespoon of olive oil
Blanch Brussels sprouts and cut in half lengthwise. Fry bacon pieces in skillet on low. Add shallots and cook until bacon is crispy. Remove bacon and shallots from pan and set aside. Pour oil in pan. Add Brussels sprouts and cook over medium-low heat for 20 minutes. After Brussels sprouts are somewhat tender, increase heat and cook the sprouts until they have a light brown color to them. Remove the skillet from heat and add the shallots and bacon back to the skillet. Season with salt to taste.
1 pound ground pork
1 pound ground venison
1 cup soft bread crumbs
11⁄2 tablespoons of grated Parmesan cheese
1 tablespoon of minced parsley
1 egg, well beaten
1 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons olive oil
Mix first 8 ingredients in a large bowl by hand. Shape meat mixture into balls about 1 inch in diameter.
In a skillet, heat olive oil and brown the meatballs on all sides. When you turn to the last side, toss in some chopped garlic. Make sure the garlic doesn’t brown. If you make more than one skillet, clean skillet between batches. (You may also bake the meatballs in the oven.)
Eat as is, or simmer in a red sauce and serve over pasta.
Mac and Cheese
1 pound cooked noodles
11⁄2 cups of cream
1⁄2 cup milk
1⁄2 stick of butter
1 pound of Velveeta
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon garlic powder
1 (8-ounce) block of sharp Cheddar cheese
3⁄4 cup of sour cream
1⁄4 teaspoon chili powder
Pinch of nutmeg
Pinch of cayenne pepper
Handful of shredded cheese
Mix all ingredients (except noodles and the handful of shredded cheese) and place in a saucepan. Cook over low heat, allowing the cheese to melt. Place noodles in a baking dish and pour cheese mixture over all, stirring to combine. Cover with foil and bake at 325 degrees for 30 minutes. Remove foil and top with handful of shredded cheese. Return to oven and bake until cheese melts.