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Hi! I’m Grizzly Pete and I welcome you to the wonderful world of Game recipes, from mild to wild each month we’ll bring you the very best game recipes because you deserve the very best!
Grizzly Pete is a dedication to my Father-In-law Ellis Gene McGeorge who past away last July after a bout with Leukemia. Dad went by a number of Nicknames and Pete was just one of them, the one he loved the most, so honor him and his memory I created a new cooking column just for him; “Grizzly Pete” and the food he loved so much. The Grizzly Pete Cooking Column appears in The Kentucky Sporting and The Florida Gun News Magazines each month, so check it out you’ll be glad you did and so will we. We miss him and we hope he’s proud of us as much as we are of him and all he stood for. God Bless you Dad and we miss you very much.
Shoot Straight and Eat Well!
Chef FatBoy and Family.
Hey Grizzly Pete! What’s to eat?
Welcome to Grizzly Pete! Straight from Tyner, Kentucky and around the world. Bringing you the very best in Game Cooking recipes to die for! From the mild to the wild, Grizzly Pete has it all. Many thanks for all the E-mails with wonderful Game recipes. Living in Florida and now Kentucky it’s the closest thing to Heaven, with all the Fish and the Game! The Game, man this has to be Heaven! So, with that in mind Old Pete dug up some Gator recipes to go with all the rest of the others, just for a change of TASTE! I hope you’ll enjoy them. Oh Yeah! A few folks wanted a good cheesecake recipe to wash it all down! There Ya GO!
Baked Blue Cheese Halibut
Submitted by: Frank Wells, KY.
Ingredients:
1/4 lb. blue cheese crumbles
1/2 qt. buttermilk
1 1/2 cups mayonnaise
1 cup water
1/2 tsp black pepper
1 tsp garlic, crushed
1/2 tsp white pepper
2 lbs. halibut, cut into 5 oz. pieces
1 red onion, sliced
blue cheese crumbles
Directions: Mix all dressing ingredients, add water to thin if needed. Chill.
(or use prepared blue cheese dressing of your choice). Preheat oven to 350F. In
a large baking dish layer a thin amount of the blue cheese dressing. Lay fish on
top and add another layer of dressing on top. Cover with sliced red onion and
blue cheese crumbles. Bake until fish flakes easily.
Halibut with Cilantro and Lime
Submitted by: Frank Wells, KY.
Ingredients:
1 pound halibut, tuna, or swordfish steaks
2 tablespoons fresh lime juice
1/4 cup low-sodium soy sauce
1 teaspoon cornstarch
1/2 teaspoon minced fresh ginger
1/2 teaspoon vegetable oil
1/2 cup slivered red or yellow onion
2 cloves garlic, minced
1/4 cup coarsely chopped cilantro
Directions: Cut halibut into 1-inch pieces; sprinkle with lime juice. Blend
soy sauce into cornstarch in cup until smooth; stir in ginger. Heat oil in wok
or large nonstick skillet over medium heat. Add onion and garlic; stir-fry 2
minutes. Add halibut; stir-fry 2 minutes or until halibut is opaque. Stir soy
sauce mixture; add to wok. Stir-fry 30 seconds or until sauce boils and
thickens. Sprinkle with cilantro. Garnish with lime wedges, if desired. Makes 4
servings.
Catfish Gumbo
Submitted by: hkilmore, KY.
Ingredients:
4 slices bacon, diced
1/4 cup butter
1/4 cup chopped onion
2 cups fresh cooked okra
2 cups canned tomatoes, undrained
1/2 teaspoon garlic powder
1/4 lemon, thinly sliced
3 cups boiling water
1/2 teaspoon salt
3 drops Tabasco sauce
1 teaspoon Worcestershire sauce
2 tablespoons flour
2 cups cooked catfish, boned, broken into large chunks
Directions: Cook bacon over medium-low heat in a heavy Dutch oven or stock
pot until fat is rendered. Add 2 tablespoons of butter and the onion; cook until
transparent. Add okra, tomatoes, garlic and lemon. Bring to a boil; add boiling
water, salt, Tabasco sauce and Worcestershire sauce. Lower heat and simmer,
partially covered, for 1 hour. Blend remaining butter with the flour; add to the
simmering stew a little at a time, stirring constantly. When thickened, stir in
catfish. Heat to boiling. Serve with hot boiled rice. Serves 4.
Grilled Salmon in Barbecue Sauce
Submitted by: jduckman, KY.
Ingredients:
2 tablespoons peanut oil
1 medium onion, chopped
1 clove large garlic, minced
1 1/2 cups tomato ketchup
1/2 cup dark rum
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) salmon fillets
Directions: For the marinade: Heat oil in a saucepan over medium heat, add
onions and garlic and sauté until tender, about 3 minutes. Add ketchup, dark
rum, Worcestershire sauce, cider vinegar, chili powder, paprika, cumin,
coriander, cayenne pepper, salt and black pepper. Bring to a boil, reduce heat
and simmer for 5 minutes. Cool to room temperature. Brush salmon with 1/4 of the
barbecue sauce, reserving the rest for dipping. Marinate fish in the
refrigerator for 2 hours. Preheat grill. Place salmon skin-side down on lightly
oiled grill. Cover and cook for approximately 12 minutes per inch of thickness.
Close vents during the last 4 minutes for a more pronounced smoke flavor. Fish
is done when it flakes easily with a fork. Serve warm with reserved barbecue
sauce on the side. Makes 4 servings.
Grilled Tuna with Fruit Salsa
Submitted by: Judy Coffey, Tyner, KY.
Ingredients:
1/3 cup pineapple juice
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 lime, juiced
4 (6-ounce) tuna steaks
1 cup chopped fresh plums
1 cup chopped fresh peaches
1/2 cup chopped fresh pineapple
1/4 cup finely chopped red bell pepper
2 tablespoons white wine vinegar
2 tablespoons chopped fresh mint
Directions: Combine pineapple juice, oil, soy sauce and lime juice in a small
bowl. Arrange tuna in a shallow glass dish and pour marinade over he top. Cover
and refrigerate for at least one hour. Meanwhile, combine plums, peaches,
pineapple, red bell pepper, vinegar and mint in a medium bowl; stir gently.
Cover and refrigerate until needed. Preheat grill. Spray grill rack with
vegetable cooking spray. Remove tuna from marinade and place on grill 4 to 5
inches above medium-hot coals (discard marinade). Grill until fish just begins
to flake when tested with a fork. About 10 minutes total per inch of thickness,
turn once during cooking. Serve immediately with fruit salsa. Makes 4 servings.
Grilled Lemon Swordfish
Submitted by: angeldust, KY.
Ingredients:
1 tablespoon grated lemon peel
3/4 cup fresh lemon juice
3/4 cup extra virgin olive oil
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons prepared horseradish
2 garlic cloves, finely minced
1 teaspoon dried thyme, crushed
1 teaspoon salt
Freshly ground pepper to taste
1 bay leaf
1 1/2 pounds swordfish steaks
Directions: In shallow glass dish, combine all ingredients except fish,
mixing well. Add swordfish; turn to coat with marinade. Cover and refrigerate at
least 2 hours, turning fish occasionally. Drain fish; reserve marinade. Preheat
barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6
inches from heat. Grill swordfish over medium-hot heat about 7 minutes, basting
lightly with marinade. Carefully turn swordfish and grill 5 to 6 minutes longer
or until fish flakes easily when tested with a fork, basting lightly with
marinade. Makes 4 servings.
Now for Ms. Melody’s Awesome Dessert’s:
Apple Gingerbread Cobbler
Ingredients:
4 medium apples, sliced
1/2 cup firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 cup plus 3 tablespoons water
2 tablespoons cornstarch
Directions: Preheat oven to 350 degrees F. Cook apples, sugar, lemon juice, cinnamon and 1 cup of water until apples are almost tender. Combine 3 tablespoons water with cornstarch, stirring until all lumps are removed. Stir into apples and cook until thickened. Pour into an 8-inch baking dish. Add topping. Bake 35 minutes.
Topping:
1/2 cup buttermilk
1/4 cup molasses
2 tablespoons oil
1 egg
3/4 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Beat together the milk, molasses, oil, egg and sugar. Measure remaining
ingredients into sifter and sift into egg mixture. Stir only until combined and
pour over apple mixture.
Blueberry Cheesecake Pie
Submitted by: dixiegirl, KY.
Baked in a pie plate, this luscious blueberry-orange cheesecake whips up
quickly
in a blender and is unusually low in fat.
Ingredients:
1 cup graham cracker crumbs
3 tablespoons honey, divided
1 (8 ounce) container nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8 ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries
Directions: Preheat oven to 350 degrees F. In a small bowl, combine graham
cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate.
With the back of a spoon, press mixture onto bottom and halfway up sides of pie
plate. In a food processor container, place yogurt, cream cheese, cottage cheese
and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until
blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup
of the blueberries. Cover with remaining cheese mixture. Bake until firm, about
35 minutes; cool on a wire rack. In a microwaveable dish, microwave the
remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add
remaining 1 1/2 cups blueberries; toss to coat. Top pie with berries. Loosely
cover pie; refrigerate until firm, about 3 hours. Yield: 6 portions
Cherry Spice Cake
Submitted by: bigmama, GA.
Ingredients:
1 1/2 cups canned cherry pie filling
1/2 cup butter, softened
2 cups white sugar
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
3 tablespoons milk
1 tablespoon vanilla extract
8 cups sifted confectioners' sugar
Directions: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack. To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.