Simple Cooking

SIMPLE COOKING

Join Donna and John Reynolds of House Autry Mills for Carolina Outdoor Journal's Simple Cooking as this popular home economist presents great-tasting recipes for fowl, fish and large game.

Click on the recipes below to get a full list of ingredients or the available video link to learn more

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Avocado Soup With Crabmeat

1 cup favorite Guacamole
1 cup buttermilk, chilled
¾ cup bottled clam juice
½ cup ice water
1 tablespoon fresh lime juice
Salt and pepper to taste
1 cup jumbo lump crab, divide

In a blender, puree until smooth Guacamole, cold buttermilk, clam juice and water. Season soup with salt and pepper. Pour soup into 4 chilled bowls and top with jumbo lump crab meat. Garnish each bowl with sour cream and finely chopped chives. Mexican cornbread sticks for dunking and getting every last drop.

Mexican Cornbread

2 cups corn meal
1/3 cup melted shortening
1/2 tablespoon salt
1 tablespoon sugar
2 eggs
1/2 teaspoon baking soda
3/4 cup buttermilk or milk
1 small can (8 ounces) cream-style corn
1 can chopped green chile peppers (4 oz)
1 cup of shredded cheddar cheese

Preheat oven to 450°. Mix corn meal, shortening, salt, sugar, eggs, soda and milk. Add corn and chile peppers. Pour half of mixture in large, greased 9-inch pan. Put half of grated cheese over batter. Spoon remaining batter into skillet or pan and top with remaining cheese. Bake at 450° for 25 minutes. Enjoy.

Baked Pheasant

1 cup House-Autry Chicken Breader
3 pounds pheasant pieces
½ cup chicken broth
¼ cup apple juice
1 apple, sliced
1 small clove garlic, crushed

Heat oil in large skillet. On a piece of waxed paper, put 1 cup House-Autry Chicken Breader. Dredge pheasant pieces in chicken breader and shake off excess. Brown pheasant pieces in hot oil over medium heat.

Heat oven to 350 degrees. Place browned pheasant on ungreased 13x9x2 inch oven safe baking pan. Combine broth, apple juice, apple slices and garlic. Pour the broth over the pheasant. Cover with a lid or aluminum foil and bake until tender, 45-50 minutes, basting occasionally with remaining broth. Uncover pheasant the last 5 minutes of baking to crisp. Serves 4-5.

Beefsteak Tomato & Fish Caesar Salad

1 head romaine lettuce
4 yellow bell peppers
3 large, ripe beefsteak tomatoes
¼ cup olive oil
4 small cloves garlic, whole
4 6-8 ounce fish fillets
½ cup House-Autry Lemon Pepper Breader
1 cup croutons
¼ teaspoon black pepper
½ cup grated Parmesan cheese
2 tablespoons capers
Lemon juice, freshly squeezed
2 cups Caesar dressing

Wash dry and chill romaine leaves, keeping them whole. Cut bell peppers in half the long way. Remove seeds and membranes, then cut peppers into strips. Cut tomatoes in ½ inch slices. Heat olive oil and whole garlic in skillet. Dredge fillets and peppers in House-Autry Lemon Pepper Breader. Shake off excess. Fry fillets until golden brown on both sides. Remove fish and garlic to a plate.

Keep warm in a 250 degree oven.

Place tomato slices in a pan on low heat. Heat through.

On 4 large, chilled dinner plates place 3-4 romaine leaves. Top with 3 hot tomato slices, bell peppers strips and sprinkle with black pepper. Place fish fillets on top of tomato slices. Shake Parmesan cheese over top of fillets. Top cheese with capers. Splash with fresh lemon juice and serve with favorite Caesar dressing.

Breakfast Biscuit Strata

1 pound ground venison sausage, cooked and crumbled
8 House-Autry Buttermilk Biscuits
1 ¼ cup shredded sharp Cheddar cheese
1 cup shredded Monterey pepper jack cheese
8 large eggs
1 ½ cups sour cream
1 (4-ounce) can chopped green chilies, drained

Cut biscuits into quarters, and arrange in an even layer in a lightly greased 13×9 baking dish. Sprinkle half the sausage, cheddar cheese, Monterey pepper jack cheese evenly over the biscuits. In a large bowl, whisk together eggs, sour cream and chilies. Pour mixture over sausage and cheese. Top with remaining sausage and cheeses. Cover and chill 8 hours.

Bake at 350 degrees for 40 minutes. Let stand 10 minutes before serving.

Yield: 8

Cajun Baked Tuna

House-Autry In Your Oven Chicken Breader
¼ cup House-Autry Spicy Hot Breader
4 Tuna Steaks
1 large onion
1 ½ cups sliced black olives
1 cup shredded mozzarella cheese

Prepare grill for medium direct heat. Place House-Autry Spicy Hot breader in bag with one packet of In Your Oven Chicken Breader. Shake to combine. Moisten tuna steaks with water and place in In Your Oven baggie. Shake to coat tuna steaks well. Place tuna steaks on 24×18-inch sheet of heavy-duty foil. Layer onion, olives and cheese evenly over tuna steaks.

Fold long sides of foil together in locked folds. Fold and crimp short ends; seal tightly. Place packet on cooking grate. Grill, covered, for 20 to 30 minutes, or until fish is firm and opaque and just begins to flake.

Campfire Trout Cakes

2 tablespoons butter
1 medium onion, finely chopped
1 small rep bell pepper, seeded and finely chopped
1 cup water
1 teaspoon instant chicken bouillon granules
½ teaspoon Worcestershire sauce
½ teaspoon red pepper sauce
½ teaspoon freshly ground pepper
1 pound stream trout or substitute, fillets
1 teaspoon fresh lemon juice
1 can (10.75 ounces) condensed cream of celery soup, divided
2 cups instant potato buds or flakes
½ cup House-Autry Seafood Breader
6 tablespoons vegetable oil
12 slices American cheese
¼ cup evaporated milk

If cooking over an open fire: Build campfire: allow to burn down to glowing coals. Otherwise, place cast iron skillet over medium-high heat. Melt butter in skillet. Add onion and red bell pepper. Cook 1-2 minutes.

Camping Tips
Preparing for the camp out:

Freeze as many items as possible. That way it will help keep everything in your cooler as cool as possible. This also cuts back on ice packs that will make the cooler heavy.
A full cooler stays colder than a half packed cooler.
Be sure to us ice packs, if you must. Ice packs will make your cooler heavier and also create waste.
When planning your meals, create menus that use similar items. Examples if your family loves carrots, prepare many dishes using carrots. That way you do not have to bring as many ingredients. But also include some variety. You will get bored eating canned beans with every meal. Also the cans will cause waste.
Packet cooking using foil is a great way to create tasty meals and very little waste.
Carry along breaders such as spicy hot or lemon pepper. These breaders will add flavor and texture to your fish. They can also be used when frying your fish or in the foil packets.
Purchase the non-stick foil to eliminate your fresh catch from sticking.

At the camp site:

Build your fire using nonresinous hardwoods. Logs 3-4 inches in diameter work best. You will also need small sticks for kindling.
Be prepared with newspaper to help get the fire started, especially if it has been raining.
When the fire has burned down to a bed of hot coals, place a grate over the coals on rocks or logs boarding the fire.
Feed the fire small sticks as needed to maintain fire.
Your fire is ready to cook on when you blow on the coals and they glow bright red. Don't attempt to cook until the flames have disappeared.

Equipment:

Grate
Long handled spatula
Long handled tongs
Oven mitt
Wooden matches in a waterproof container
Newspaper
Heavy duty aluminum foil

Breakfast Casserole

1 pound venison sausage, cooked, drained
3 cups milk, divided
1 cup House-Autry Onion-Hushpuppy Mix
2 tablespoons sour cream
1 ¼ teaspoon dry mustard, divided
6 eggs, beaten
1 cup shredded sharp cheddar cheese
1 teaspoon salt
½ teaspoon black pepper

Preheat oven to 350 degrees. Lightly grease the bottom of a 9 x 13 inch baking dish. Distribute the cooked sausage evenly in bottom of dish. In a large mixing cup, mix House-Autry Onion Hushpuppy mix, 1 cup milk, sour cream and ¼ teaspoon dry mustard.

In a separate bowl, combine eggs, cheese, 2 cups milk, salt, 1 teaspoon dry mustard and pepper; stir well. Pour egg mixture on top of sausage. Pour hushpuppy mixture evenly over casserole. Bake for 40-45 minutes or until eggs mixture is set. Serves 6

Catfish, Shrimp and Grits

House-Autry Hot and Spicy Breader
1 tablespoon vegetable oil
2 catfish fillets, whole or cut into 2-inch squares, ½ inch thick
1 tablespoon butter
¼ cup green onions, sliced into ¼ inch rounds
2 cups fresh mushrooms, sliced ¼ inch thick
1 tablespoon tarragon, chopped medium
2 cups peeled, uncooked shrimp
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
4 cups cooked grits

Place House-Autry Hot and Spicy Breader on waxed paper. Heat oil hot in a large heavy skillet. Dredge fish fillets in breader. Shake off excess. Place fish in skillet and add butter. Brown fillets until golden. Turn. Slide fillets to one side of pan. Add green onions, mushrooms and tarragon.Cook until mushrooms and onions are tender. Add 1 tablespoon of breader to make a thick sauce. Stir to combine.

Add shrimp, salt, pepper, balsamic vinegar and Worcestershire sauce. Bring to a boil. Remove from heat. Cover and let simmer for 5 minutes. Place a large mound of grits on center of dinner plate. Make indentation in center of the grits. Top with catfish, vegetables and shrimp sauce. Serves 4.

Chukar Saute with Artichoke and Mushrooms

2 whole boneless skinless chukar breast (8 to 10 ounces each)
½ cup House-Autry Chicken Breader
6 tablespoons butter, divided
8 ounces fresh mushrooms, sliced (3 cups)
1 jar (7 ounces) artichoke hearts in marinade, drained and halved
½ teaspoon dried tarragon leaves
2 tablespoons House-Autry Chicken Breader
¾ cup chicken broth
¼ cup dry sherry
1 tablespoon fresh parsley

Heat oven to 375 degrees. Place House-Autry Chicken Breader on waxed paper. Dredge chukar breasts in bread and coat well. In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add chukar breasts. Cook for 4 to 6 minutes, or until meat is browned, turning once. Arrange chukar in 12 x 8-inch baking dish. Set aside.

Add 2 tablespoons butter to dripping in skillet. Melt over medium heat. Add mushrooms. Cook 3 to 4 minutes, or until mushrooms are tender, stirring occasionally. Using slotted spoon, spoon mushrooms over chukar. Top with artichokes and tarragon. Set aside. Add remaining butter to drippings in skillet. Melt over medium heat. Whisk House-Autry Chicken Breader into drippings. Cook 1 minutes, stirring constantly. Gradually blend in broth. Cook for 3 to 4 minutes, or until sauce is thickened and bubbly, stirring constantly. Remove from heat. Stir in sherry. Pour sauce over chuker. Bake for 30 to 45 minutes, or until meat is no longer pink. Sprinkle with parsley. Serve over rice pilaf, if desired. Yield: 4 servings.

Cornbread

3 cups House-Autry self-rising cornmeal
16 ounces sour cream
1 cup oil
1 can cream style corn
4 eggs
Mix all ingredients together. Pour into a 9x13 inch pan. Bake at 350 degrees for 45 minutes or until a cake tester is inserted and comes out clean.
Cornbread Chili Strata with Venison Chili
1(8-inch) square of Cornbread
1½ pounds of your favorite Venison Chili
1 (7-ounce) jar salsa
1½ cups shredded Cheddar cheese

Cut cornbread into 9 equal portions; split each portion in half horizontally. Place squares, cut side up, on baking sheet; broil 5 minutes or until slightly crusty.

Place half of cornbread squares in an even layer in an 11 x 7-inch baking dish. Stir together chili and salsa; spread mixture over cornbread. Sprinkle with 1 cup of Cheddar cheese over chili mixture; top with remaining cornbread, and sprinkle with ½ cup Cheddar cheese. Cover and chill at least 4 hours. Bake at 350 degrees for 40 minutes or until bubbly. Yield: 4 to 6 servings. Prep time: 10 minutes.

Cornmeal-Crusted Apple Tart
Cornmeal Tart Dough:

1 cup all-purpose flour
¼ cup House-Autry Yellow Cornmeal
1 tablespoon sugar
6 tablespoons cold butter cut into small pieces
1 large egg, beaten with 1 cup ice water

Caramelized Apple Topping:

3 to 6 medium baking apples*, peeled, cored and sliced crosswise into 1/16 inch rounds
6 tablespoons unsalted butter, melted
½ cup confectioner's sugar
¼ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg

Dough:

Combine flour, cornmeal and sugar in a food processor fitted with metal blade. Pulse several times to combine dry ingredients. Add butter and pulse until mixture resembles coarse meal. Sprinkle 2 to 3 tablespoons of eggy water into mixture and continue to add the remaining liquid, a tablespoon at a time, while food processor is running. Working on floured surface, take dough and form into a ball. Press dough into a disk shape and wrap with waxed paper or plastic wrap. Place in refrigerator for at least 2 hours or overnight.

On a lightly floured surface, roll dough into a 10-inch circle about ¼ inch thick. Using a pie plate as a guide, trim with sharp knife. Transfer to a parchment paper-lined or non-stick cookie sheet.
Set baking rack in the middle of the oven and preheat to 400 degrees. If using a dark non-stick cookie sheet lower temperature by 25 degrees.

Arrange apples on crust in a circle overlapping the rings or just place apples in an even layer on crust.
With pastry brush, lightly coat the tart with about 2 tablespoons of melted butter. Mix remaining ingredients together in a bowl. Sprinkle ¼ cup mixture evenly over the tart; for best results tap through a small strainer.

Bake the tart for 10 minutes then coat again with butter and sugar. Bake another 10 minutes and repeat with butter and sugar. Bake for 10 minutes longer or until the tart bottom is lightly browned. Transfer to a wire rack to cool. Yield: 6 to 8 servings.
*Best apples to use are Granny Smith, Rome, Macintosh or Golden Delicious.

Crabmeat Au Gratin

1 can condensed cream of celery soup
¼ cup water
1 pound crabmeat
¼ cup House-Autry Seafood Breader or breader of choice
½ cup shredded Cheddar cheese
1 tablespoon minced parsley
1 stick butter, melted

Mix soup and water. Mix with seafood, cheese and parsley. Pour mixture into shallow dish coated with non-stick spray. Sprinkle with breader and top with 1 stick melted butter. Bake at 375 degrees for about 20 to 30 minutes or until top is golden brown. For variation, substitute shrimp, scallops chopped fish or a combination for the crabmeat.

Creamy Polenta

2 cups cold water
1 teaspoon salt
1 ½ cups House-Autry Mills Yellow Cornmeal
4 ½ cups boiling water
½ cup freshly grated Parmesan cheese
4 tablespoons butter, cut into pieces

In a 5-quart pot, combine cold water and salt. Gradually whisk in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook. Stir frequently with wooden spoon, until mixture is very thick, 20-25 minutes.

Stir in Parmesan cheese and butter into polenta until butter has melted. Serve immediately. Yield: 8 accompaniment servings.

Crunchy Fish and Scallop Salad

1 cup vegetable oil
¾ cup House-Autry Yellow Cornmeal
½ cup Parmesan cheese
1 package House-Autry In Your Oven Chicken Breader
8 boneless pieces of fish, cut 1 inch wide and 3 inches long
2 head romaine hearts
3 tablespoons crumbled Blue Cheese
8 strips bacon, cooked crisp, coarsely chopped
Black pepper to taste
1 ½ cups vinaigrette dressing
1 small can Mandarin oranges drained

Heat oil to 375 degrees in a heavy skillet. Combine next 3 ingredients in a large pie plate. Dip fish pieces and scallops in water and place into bag filled with House-Autry In Your Oven, shake to coat. Place coated fish pieces and scallops on lined baking sheet. Bake for 15 minutes or until fully cooked and golden brown.

Meanwhile, break romaine leaves into large pieces and place on a chilled platter. Place fish fillets and oysters on top of lettuce. Top with blue cheese, bacon, black pepper, Mandarin oranges and favorite vinaigrette dressing. Can also serve on individual plate. Serves 4

Dove or Quail Casserole

3 pounds dove or quail
House-Autry Chicken Breader
3 or 4 tablespoons sherry
6 tablespoons butter
¼ pound mushrooms
2 tablespoons breader
15 ounces can artichokes, optional
2/3 cup chicken consommé

Dredge dove in chicken breader and fry in 4 tablespoons butter. Place in casserole. Place artichokes in between quail or dove. Sauté mushrooms in 2 tablespoons butter. Add 2 tablespoons flour. Stir in consommé and sherry. Cook 5 minutes. Pour over quail or dove. Cover and cook at 350 degrees for 1 hour.

Duck Breast with Yogurt Sauce

1 cup freshly grated Parmesan Cheese
1 cup House-Autry Yellow Cornmeal
1 tablespoon dry parsley flakes
2 eggs
¾ cup milk
2 cups vegetable oil
¼ cup butter
4 catfish fillets, skinned and cut into 5-inch slabs
1 tablespoon fresh lemon juice
Dash of favorite seasoning

Place House-Autry Spicy Hot Breader on a pie of waxed paper. Mix Parmesan cheese, cornmeal and parsley flakes together on a second sheet of waxed paper. Heat oil in a heavy skillet to 375 degree. When oil is hot add butter. Combine the milk and eggs in a shallow bowl or pie plate. Dredge fillets in breader, shake and then dip in milk and egg mixture and dredge in cornmeal and cheese mixture. Shake off excess and place in hot oil. Brown on one side for about 2 minutes, being careful not to over cook. Turn and cook until done. Remove from oil and place on paper towels to drain. Splash with lemon juice and dust with favorite seasoning.

Duck: Hungarian Style

6 duck breasts
House-Autry Chicken Breader
1 pound kielbasa, cut on the diagonal into 12 chunks
1 medium onion, small diced
2 tablespoons, minced garlic
1 medium green pepper medium diced
2 tablespoons sweet Hungarian paprika
1 teaspoon sweet smoked Spanish paprika (pimenton)
1 cup low salt chicken broth
½ cup sour cream
3 tablespoons chopped fresh parsley

Place House-Autry Chicken Breader on a piece of waxed paper. Dredge the duck breasts in the House-Autry Chicken Breader. Shake off excess breader. Heat 2 tablespoons of oil in a 6 quart Dutch oven over medium-high heat until shimmering hot. Sear chicken on both sides until nicely golden brown, about 8 minutes total. Transfer the chicken to a plate and sear the cut ends of the kielbasa until golden brown, about 2 minutes total. Transfer the kielbasa to the plate with the chicken. Pour off and discard the fat from the pan.

Add 2 more tablespoons of oil, reduce the heat to medium, and cook the onion, stirring occasionally, until beginning to soften, 3 to 4 minutes. Add the garlic and cook until fragrant and the onions are completely soft golden, 2 to 3 minutes more. Push the onions and garlic to one side of the pan and add 1 tablespoon of olive oil if the pan looks dry. Add the peppers and cook, stirring once or twice, until beginning to brown, 4 to 5 minutes. Remove the pot from the heat, add both of the paprikas and stir together with all the vegetables for 30 seconds. Return the pot to the heat and add tomatoes, chicken broth and ¼ teaspoon pepper. Immerse the chicken in the sauce and scatter the kielbasa on top. Cover and simmer over medium-low heat until the duck breasts are cooked throughout. Stir in the sour cream, season with salt to taste and serve with sprinkled parsley.

Make ahead: this can be made up to three days ahead without adding the sour cream. Reheat over medium heat and stir in the sour cream as directed.

Duck Pizza

4 boneless, skinless duck breasts
1 teaspoon garlic salt
1 teaspoon freshly ground black pepper
1 package House-Autry In Your oven Seasoned Coating Mix
2 large red onions, cut into ½ inch slices
2 large zucchini, cut into 4 inches by ½ inch strips
4 large fresh mushrooms, cut into ¼ inch slices
2 cups pizza sauce
2 tomatoes, cut into ¼ inch slices
1 teaspoon dry oregano
2 teaspoons fresh basil
1 ½ cups shredded mozzarella cheese

Preheat oven to 425 degrees. Remove skin from duck breast. Place duck breasts, one at a time, in a plastic bag. Flatten with a meat mallet to about ¼ inch. Pour one packet of House-Autry In Your Oven coating mix into enclosed shaker bag. Add garlic salt and pepper to shaker bag. Toss to combine mixture. Moisten each duck breast and place in shaker bag to coat. Repeat until all duck breasts are coated. Discard remaining mix. Place coated duck breast on a lined baking sheet. Bake at 425 degrees for 15-20 minutes or until duck breast are cooked completely throughout.

Meanwhile, in a large skillet, heat 1 tablespoon olive oil. Add red onion slices and cook until tender. Remove to a plate. Add zucchini and mushrooms and cook to tender crisp. Remove from pan. Remove duck breast from oven. Top each duck breast with 1 tablespoon pizza sauce, 1 onion slice, 2 slices tomato, 2 zucchini strips and mushroom slices. Top with an additional 2 tablespoons pizza sauce, oregano, basil and a generous amount of mozzarella cheese. Put back in the oven until cheese is bubbly and browned slightly. Serve immediately. Yields: 4-6 servings

Easy Lemon Sugar Snaps

¾ cup butter, softened
1 egg
1 package (2-layer size) lemon cake mix
1 cup House-Autry Yellow Cornmeal
2 tablespoons finely shredded lemon peel
Coarse sugar or granulated sugar

Preheat oven to 375 degrees. In a large mixing bowl, beat butter and egg with mixer on medium-high for 30 seconds. Gradually beat in cake mix until well combined; stir in cornmeal and lemon peel.
Using 1 tablespoon of dough for each cookie, roll into 1-inch balls. Roll in sugar. Place 2-inches apart on an ungreased cookie sheet. Bake for 9 to 10 minutes or until bottoms are lightly browned. Let cool on cookie sheet 1 minute; transfer to wire rack to completely cool. Yield: about 3 dozen cookies.

Fish: Crispy

2 ruby red grapefruits
1 fennel bulb, trimmed
¼ cup extra virgin olive oil
2 tablespoons Kalamata olives, halved
2 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6 ounce) pieces Flounder fillets
House-Autry In Your Oven Pork Breader
¼ teaspoon ground black pepper

Preheat oven to 400 degrees. (check temp.) With a zester or fine grater, remove 1 teaspoon of zest from on of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold peeled fruit over a bowl and cut in between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want ¼ cup. (Reserve and extra for another use.) Add the zest and segments to bowl.

Halve the fennel bulb lengthwise, slice it thin, and add it to the bowl with the grapefruit segments. Add olive oil, olives, parsley ½ teaspoon of salt and the red pepper flakes. Stir to combine.

Meanwhile, open House-Autry In Your Oven Pork Breader and pour breader into provided baggie. Add flounder fillets and toss to evenly coat fillets. Place coated fillets on foil lined baking sheet. Bake flounder in a 400 degree oven for 10 minutes, depending on thickness of fillet or until flounder is cooked throughout and flaky to the fork.

Gently transfer the flounder to a serving plate. Top with the grapefruit and fennel salsa and serve immediately. Serves 4.
(Recipes adapted from Giada’s Kitchen cookbook by Giada de Laurentiis)

Fish Cooking Techniques for Frying
Pan-frying:

Lean fish are good pan-fried. The oil helps retain their moistness. Oily fish are not good pan-fried. You can pan-fry fish whole or in fillets.
Add about 1/8 inch oil to the bottom of a heavy skillet. A cast iron skillet will retain its heat well. Use medium heat. Blot the fish with a paper towel to remove moisture or scales. Dredge lightly into breader and place into hot oil. Cook fish 3 to 5 minutes on first side depending on thickness of fish and 2 to 5 minutes on other side. Drain on paper towels and serve warm. To keep warm before serving, place pan-fried fish in a 175 degree oven.

Deep Frying:

Lean fish deep-fry better than oily fish. Can deep-fry small whole fish or fillets. For successful deep-frying it is important for oil to reach 375 degrees before you begin cooking. Wait in between batches to allow oil to return to 375 degrees before beginning to cook again.

To deep-frying a tall deep fryer, mini fryer, electric frying pan or electric skillet is recommended. Add about 2 to 3 inches of oil to fryer. A tall fryer will help eliminate splattering. Place newspaper under the fryer to ease in clean up. Try to have all fish fillets cut in the same size and shape for uniform cooking. Choose oils with a high burning point. Corn, peanut, cottonseed or safflower are popular because they do not change the flavor of the fish. Before frying, chill fish in the refrigerator. If the fish and batter are cold and oil is hot, the coating will seal immediately. The cooked fish will be moist and flaky inside, crisp and golden brown outside.

Oven Frying:

The technique crisps and browns the fish without much or any cooking oil. Fish fillets work best for this method. Lean fish work better than oily fish. Coat fish fillets with breader or breadcrumbs. Place on a baking sheet and drizzle with oil. Bake at 450 degrees until fish is flakey. This method allows the fish to have a crunchy outer coating without the labor intense deep frying or pan-frying. Clean up is minimal with the oven frying method too.

Fish Pot Pie

3 slices bacon, cooked and crumbled
1.5 pounds fish fillets, skin removed, cut into 1-inch pieces
2 cups canned mixed vegetables, drained
4 ounces canned sliced mushrooms
3 tablespoons flour
1 teaspoon salt
½ teaspoon pepper

Topping:

2 cups House-Autry Buttermilk Biscuit mix
½ cup water

Heat oven to 400 degrees. In a medium size mixing bowl, combine all ingredients, except topping. Spray a 13 x 9-inch baking dish with non-stick cooking spray. Spoon fish and vegetable mixture evenly into prepared dish. Set aside.

In medium mixing bowl, combine House-Autry Buttermilk Biscuit mix and water. Roll mixture onto a floured surface and cut into shapes with cookie cutters or round shape.

Place biscuits on top of veggie mixture, spreading evenly. Bake for 25 minutes, or until crust is golden brown.

Fish Rancheros

4 fish fillets (about 8-ounces each)
2/3 cup finely crushed tortillas
1/3 cup House-Autry Spicy Hot Breader
3 tablespoons lime juice
1 tablespoon vegetable oil
1 cup salsa of choice

Preheat oven to 450 degrees. Lightly grease a non-stick baking sheet. Mix crushed tortilla chips and House-Autry Spicy Hot Breader together on a piece of waxed paper. Mix lime juice and oil in another shallow dish. Dip fillets in the lime juice mixture and then dredge in breader/tortilla mixture

Fish Sliders

12 (3 inch fish fillets)
1 package (8 ounces) House-Autry Seafood Breader
Small buns
Lettuce leaves
Tomato slices
Pickle slices
Cocktail sauce

Preheat fryer to 375 degrees. Dredge fillets in House-Autry Seafood Breader. Shake off excess. Drop breader fillets into hot oil. Cook until golden brown. 3-5 minutes. Repeat until all fillets are cooked. Drain until ready to build sliders.

Top each bun with fillet, leaf of lettuce, a slice of tomato, 2-3 pickle slices and a teaspoon of cocktail sauce. Enjoy. Great as appetizer or 2-3 as entrée.

Fish Tostadas

1 box House-Autry Southern Bake breader
1 pound grouper fillets, cut into 2 inch pieces
8 tostados
1 head romaine lettuce, outer leaves removed and remaining leaves sliced into ¼ inch pieces
5 medium radishes, thinly sliced
2 medium scallions, thinly sliced
10 medium cherry tomatoes, quartered
¼ cup shredded red cabbage
¾ cup low-fat plain yogurt
2 tablespoons fresh squeezed lime juice
1 teaspoon canned chipotle peppers, in adobo sauce, finely chopped
2 tablespoons cilantro, fresh springs, for garnish

Preheat oven to 450 degrees. Line a baking sheet with non-stick foil. Open House-Autry Southern Bake baggie and add grouper fillets. Toss to coat fish pieces. Place coated fish onto baking sheet and bake for 5 minutes or until golden brown and fish is cooked throughout.

To make salad, combine lettuce, radishes, scallions, tomatoes and cabbage in a medium bowl; set aside.

To make sauce, combine yogurt, lime juice and chipotle peppers in a blender; blend until smooth.

Heat tostados in the oven while fish is cooking. To assemble, layer tostado with ½ cup salad mixture, topping with 2-3 fish pieces and drizzle 2 tablespoons sauce over top. Yields 2 tostados per serving.

Flounder: Herb Coated

1 medium lemon
¾ cup chopped fresh herbs (any combination of parsley, thyme, mint, chives and cilantro)
4 (4 ounce) flounder fillets
1 box House-Autry Southern Bake

Finely grate the zest from the lemon, then cut the lemon in quarters and set aside. Mix the herbs and lemon zest into 1 packet of House-Autry Southern Bake. Toss to combine. Squeeze a quarter of lemon on each flounder fillet. Add fillets one at a time into baggie and toss to coat. Repeat until all fillets are coated and placed on a non-stick foil lined baking sheet. Bake in a pre-heated 425 degree oven for 10 minutes or until flounder is cooked throughout. Serve immediately.

Flounder: Pistachio

1 ½ cups pistachios, coarsely chopped
1 ½ cup House-Autry Mills Seafood Breader
4 skinless six-ounce flounder fillets
4 tablespoons butter
4 tablespoons vegetable oil

In a large skillet, melt 2 tablespoons of butter with 2 tablespoons of oil over medium heat. Combine pistachios and House-Autry Mills Seafood Breader on a large piece of waxed paper. Dredge 2 flounder fillets in pistachio and breader. Shake off excess and place in skillet. Cook in skillet until both sides are golden brown, about 6-8 minutes.

Transfer to a platter and repeat with the other 2 fillets. Serve with Artichoke tartar sauce.

Artichoke Tartar Sauce:

1 cup pureed canned artichokes
3 tablespoons minced onion
1 cup mayonnaise
Cayenne pepper to taste

Combine all ingredients and refrigerate until ready to serve. Can be make a day ahead.

Fried Vegetables

8 ounce (1 package) House-Autry Mills Pork Breader
Vegetables such as onions, okra, squash, eggplant, mushrooms, potatoes
1 cup water, milk or buttermilk

Pre-heat oil to 375 degrees. Cut vegetables into ¼-inch slices. Moisten vegetables with water or milk. Shake off excess moisture. Coat vegetables, by shaking vegetables in a plastic bag or dredge in breader on waxed paper. Deep-fry onion rings, okra and squash 1-2 minutes. Deep fry eggplant, mushrooms and potatoes 5-6 minutes. Enjoy!

Fry Bread

1 ½ cups all-purpose flour
½ cup cornmeal
1-teaspoon salt
¼ teaspoon baking powder
¼ cup shortening
¾ cup water
1/3 cup snipped fresh cilantro
Shortening or cooking oil for frying

In a large mixing bowl, combine first 5 ingredients. Using a pastry blender, incorporate the shortening until the mixture resembles small peas. Add water and cilantro all at once. Stir just until dough forms a ball (dough will be slightly sticky). Divide dough into 6 portions. On a floured surface, roll each portion to a 7-inch circle. In a heavy 10-inch skillet, heat 1 tablespoon of shortening or cooking oil over medium heat. Fry one circle at a time for 2 to 3 minutes per side or until golden brown, turning once. Add additional shortening as needed. If fry bread begins to brown too quickly, reduce heat to medium low.

Gamesbird Skewers

2 boneless, skinless duck breast

Marinade:

1 cup orange juice
1 cup coconut flakes
1 tablespoon peeled fresh ginger
1 tablespoon fresh lemon juice
2 teaspoons curry powder
3 drops hot sauce

Sauce:

½ cup applesauce
½ cup cashew pieces
½ cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 clove garlic
3 drops hot sauce or to taste
½ teaspoon salt
25 bamboo skewers, 7 inches long

Cut duck breasts into strips the size of your little fingers. Place all marinade ingredients in a blender and blend for 1 minute. Place marinade in a sealable bag with duck. Refrigerate overnight.
Place all sauce ingredients in a blender and blend until smooth. To prepare, soak wooden skewers in water for 30 minutes. Thread duck strips on wooden skewers accordion-style. Grill over medium heat until done, about 2 minutes on each side. Serve with dipping sauce. You can also cook under the broiler.

Gingered Salmon

2 cups buttermilk
¼ cup dark rum
½ cup molasses
4- 8 ounce salmon fillets
House-Autry Mills In Your Oven
¼ cup fresh ginger, cut into 1-inch pieces
2 teaspoons fresh lime juice
2 limes cut in half

In a glass or stainless steel bowl, combine buttermilk, rum and molasses. Add salmon and fresh ginger. Cover and refrigerate overnight.

To prepare, remove salmon from marinade and place in bag of House-Autry In Your Oven Breader. Shake to thoroughly coat salmon. Place on a foil lined baking sheet and bake in a 400 degree oven for 15-20 minutes, depending on the thickness of salmon.

Remove from oven and splash with fresh lime juice. Serve with fresh lime halves. Yield: 4 servings

Golden Trout Cakes with Saffron & Capers Dipping Sauce
Golden Trout Cakes:

1 pound trout filet, cooked and chilled
2 cups House-Autry lemon pepper breader or seafood breader, separated
½ cup scallions, fine chopped
¼ cup mayonnaise
1 lime, juiced
2 tablespoons Dijon mustard
Peanut oil for frying

Saffron and Capers Dipping Sauce:

1 lemon, juice and zest
½ cup mayonnaise
¼ cup red onion, finely minced
2 tablespoons capers
½ teaspoon old bay spice
¼ teaspoon saffron

Place all ingredients for dipping sauce in a bowl and mix well. Reserve 1 cup of breader. Put all ingredients for trout cakes in a bowl. Mix well. Using a tablespoon of the mixture, form small cakes. For entrée servings, create baseball-sized cakes. Coat cakes in remaining breader. Heat about ¼ inch of peanut oil in a frying pan. Cook the cakes on both sides until golden. Drain on paper towels. Serve immediately with the dipping sauce on the side.

Grouper with Roasted Pepper Salad

2 jars of roasted peppers, drained
½ medium onion, thinly sliced
12 mushrooms, thinly sliced
2 tablespoons olive oil
3 tablespoons garlic, thinly sliced
2 tablespoons capers, chopped
1 tablespoon sherry vinegar
½ teaspoon ground cumin
¼ teaspoon red pepper flakes
1/8 teaspoon ground coriander
Salt and pepper to taste
1 box House-Autry Spicy Hot Breader
3 pounds grouper filets

Heat olive oil in a large sauté pan over medium high heat. Add onion and cook until lightly caramelized, about 8 minutes. Add mushrooms and garlic; cook about 30-60 seconds. Add capers, vinegar, cumin, red pepper flakes and coriander. Season with about ¼ teaspoon salt and a pinch of black pepper. Add mixture to roasted peppers and keep warm. Preheat heavy skillet over medium high heat. Cut grouper into eight 6 ounce portions; dredge filets in House Autry Spicy Hot Breader, pan fry over medium high heat for 2-3 minutes per side in vegetable oil. Serve immediately. Enjoy!

Hearty Meatloaf

1 pound ground venison
½ cup House-Autry Yellow Cornmeal
½ cup beef stock
1 (10-ounce) can whole kernel corn
1 small onion, chopped
1 teaspoon salt
2 eggs
1 tablespoon vegetable oil

Combine House-Autry Yellow Cornmeal and beef stock in a medium-size mixing bowl; set aside.

Brown venison in skillet with 1 tablespoon vegetable oil. Add corn and onion; cook 10 minutes longer. Add salt, egg and cornmeal mixture. Stir well and cook 15 minutes. Place in greased loaf pan and bake 35 to 40 minutes at 350 degrees.

Herb Biscuits with Chicken Salad

2 cups of House-Autry Buttermilk Biscuit Mix
½-1 cup of water
1 tablespoon chopped fresh dill
¼ teaspoon ground black pepper

Pre-heat oven to 450 degrees. In a large bowl, combine House-Autry Buttermilk Biscuit Mix and fresh dill. Toss to combine. Add water and mix until just combined. Turn dough out on a floured surface. Roll out dough to a ½ inch thickness. Cut 1 ¼ inch wide circles. Bake in a 450 degrees oven for 13-15 minutes. Remove from oven and let cool on cooling rack.

Once biscuits are cooled, split biscuits in half and fill with favorite chicken salad. Makes about 12 biscuits. Enjoy!

Honey Sunflower Cornbread

2 packages House-Autry Buttermilk Cornbread mix
½ cup unsalted sunflower seeds
2/3 cup half and half
2 large eggs
¼ cup honey
¼ cup vegetable oil
¼ cup packed brown sugar

In a bowl, toss sunflower seeds with 2 packages of House-Autry Buttermilk Cornbread mix. Combine the remaining ingredients. Stir just until combined and moistened. Pour into greased 9 inch square baking pan. Bake in a pre-heated 375 degree oven for 20 to 25 minutes, or until toothpick inserted in the center comes out clean. Serve with butter and honey.

Hushpuppies: Stuffed

3 cups House-Autry Hush Puppy mix with Onion
1 bunch fresh Leeks, washed and chopped into half moons
1 tablespoon Fresh Ginger, grated
2 tablespoons Fresh Garlic, chopped
1 Vidalia Onion, medium-sized, finely diced
2 cup Heavy Cream
½ pound Fresh Shrimp, cleaned and peeled
½ pound Fresh Scallops, cut into quarters
Salt and Pepper to taste
Creole Tomato Sauce

Hushpuppies:
Prepare hushpuppies according to package directions. Pre-heat deep pot and fill about halfway with oil, or use a deep-fryer at 350 degrees. With medium ice cream scoop, portion out the hushpuppy mix and fry until golden brown. Allow to cool, and then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides. Then, set aside.

In a medium- sized sauté pan over medium to high heat, sauté the leeks, ginger, garlic and onion in butter for 10 minutes, being careful not to brown. Add heavy cream and turn to low to allow the cream to reduce by half. When cream has reduced, add shrimp and scallops and cook until mixture is slightly thickened. Season with salt and pepper to taste, Keep warm. Stuff the hushpuppies with the shrimp/scallop mixture and bake for 5 minutes in a pre-heated 350 degree oven. Top with your favorite Creole Tomato Sauce.

Layered Cornbread and Duck Salad

1 (15-ounce) bottle roasted-garlic dressing
½ cup buttermilk
1 head Romaine lettuce, shredded
1½ cups chopped cooked duck
8-ounces crumbled feta cheese
1 (12-ounce) jar roasted red bell peppers, drained and chopped
2 cups cornbread, crumbled
8 bacon slices, cooked and crumbled
5 green onions, chopped

Stir together dressing and buttermilk; blend well. Layer a 3-quart glass bowl with half of lettuce and each next 6 ingredients; top with half of dressing. Repeat layers with remaining ingredients and dressing. Cover and chill 2 hours. Prep: 25 minutes. Yield: 6 to 8 servings.

Layered Crab Dip

1 (8 ounces) package cream cheese, softened
2 tablespoons lemon juice
½ teaspoon seasoned salt
½ teaspoon lemon pepper
¼ teaspoon Worcestershire sauce
¾ cup cocktail sauce
1 tablespoon Horseradish
1 (16 ounce) container lump crabmeat, drained or pre-cooked white fish chopped
2 cups (8 ounce) shredded Monterey Jack cheese
3 green onions, chopped
½ cup orange bell pepper, chopped
½ cup sliced ripe olives

Beat cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until well blended. Spoon mixture into 9-inch serving dish. Cover and chill at least 20 minutes.

Spread cocktail sauce evenly over cream cheese mixture. Top with crabmeat; sprinkle with cheese, bell pepper and ripe olives. Serve on crackers, hushpuppies or cornbread waffles.

Lemon Baked Fish Stick

2 pounds of cod fillets cut into strips
Juice of one large lemon
1 cups House-Autry Lemon Pepper Breader
1 package House-Autry In Your Oven Breader

Squeeze juice of one lemon over cod strips. Combine House-Autry Lemon Pepper Breader in bag of House-Autry In Your Oven. Shake to mix both breaders. Place cod in bag and shake to coat. Place coated cod on a foil lined baking sheet. Bake at 400 degrees for 10 minutes or until thoroughly cooked. Serve with favorite dipping sauce.

Lemon Dill CatFish

½ cup mayonnaise
¼ cup buttermilk
1 teaspoon lemon rind
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
1 clove garlic minces
4 (4-6 ounce) catfish fillets
¼ cup House-Autry Lemon Pepper Breader
1 package House-Autry In Your Oven

Stir together mayonnaise and next 5 ingredients in a small bowl. Place half of mayonnaise in another small bowl to serve with fish; cover and chill until ready to use.

Place coating mix in baggie and add breader. Brush mayonnaise mixture on both sides of the catfish fillets. Place in baggie and shake until well coated. Place coated fillets on a baking sheet lines with non stick foil. Bake in a 425 degree oven for 10-15 minutes depending on the thickness of fillets. Use remaining mayonnaise mixture to dip with fish.

Lemon Drop Fish

2 tablespoons finely chopped onion
1-tablespoon butter
2 tablespoons all-purpose flour
¼ cup half and half
½ teaspoon salt
Dash pepper
1 egg, slightly beaten
1 cup flaked cooked fish
1 to ½ teaspoons grated lemon peel
2 tablespoons House-Autry Hushpuppy Mix
1-teaspoon water
¼ cup House-Autry Hushpuppy Mix

In a small skillet, cook onion in butter over medium heat until tender, about 1 minute. Stir in 2 tablespoons flour. Blend in half and half, salt and pepper. Cook and stir over low heat until mixture is very thick and forms a ball. Remove from heat. Stir in half (2 tablespoons) of beaten egg. Mix in fish and grated lemon peel. Cover and refrigerate about 30 minutes, until chilled.

Sprinkle 2 tablespoons House-Autry Hushpuppy Mix on waxed paper. Drop the chilled fish mixture onto flour; roll to coat and shape into balls.Mix water with remaining half of egg. Pour House-Autry Hushpuppy Mix into a small dish. Dip balls into egg mixture; roll in House-Autry Hushpuppy Mix. In a deep-fryer heat oil (2 to 3 inches) to 175 degrees. Fry five or six balls at a time, turning occasionally, until deep golden brown, 2 ½ to 3 ½ minutes. Drain on paper towels. Keep warm in 175-degree oven.

Lemon Herb Scallops

3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
¼ cup chopped fresh flat –leaf parsley
1 teaspoon dried oregano
¾ teaspoon salt
½ teaspoon ground cumin
½ cup House-Autry Lemon Pepper Breader
8-10 large scallops
Olive oil

Whisk together first 7 ingredients in a shallow dish; remove 2 tablespoons of marinade for Watermelon-Feta Salad. Add scallops and chill for 30 minutes. Heat a heavy skillet with olive oil. Dredge scallops in House-Autry Lemon Pepper Breader and pan-fry in skillet; about 2-3 minutes each side. Serve in a bed of greens topped with Watermelon-Feta Salad.

Watermelon-Feta Salad:

1 ½ cups diced seedless watermelon
¾ cup diced English cucumber
¼ cup coarsely chopped pitted Kalamata olives
¼ cup diced red onion
2 tablespoons reserved marinate
¼ cup crumbled Feta Cheese

Combine first 5 ingredients, toss gently and sprinkle with cheese.

Lemon Spinach Fish

House-Autry Lemon Pepper Breader
4 (6-ounce) swordfish filets
2 tablespoons butter
2 tablespoons grapeseed oil
½ cup chicken broth
¼ cup dry white wine
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1 (10-ounce) package fresh spinach, washed and dried
Garnish: grape tomatoes, halves

Place House-Autry Lemon Pepper Breader on piece of waxed paper. Dredge swordfish filets in breader, shaking off excess. Melt butter and 2 tablespoons grapeseed oil in a heavy skillet. Add filets to hot oil and cook until golden brown and filets are cooked throughout. A total of about 6 minutes. Remove filets from skillet and set aside. Add chicken broth and next four ingredients to skillet, and bring to a boil, stirring to loosen crisp remains from the bottom of pan. Cook, stirring occasionally, 2 minutes or until liquid is reduced by half. Stir in spinach, and cook 1 minute or until thoroughly heated. Serve filets over spinach mixture. Garnish, if desired.

Margarita Fish Salad

3 limes
3 cups liquid Margarita mix
½ teaspoon ground red pepper
1 cup fresh cilantro, chopped
6 fillets of mild white fish
1 box House-Autry In Your Oven Breader
12 cups mixed salad greens, washed and dried
Avocado and Tomato Salsa (see below)

In food processor or blender, combine first 4 ingredients. Process until blended. This makes the marinade/ dressing. Pour half of the marinade into a zipper top baggie, add fish fillets and seal. Place in refrigerator to marinade for at least one hour to over night. The longer it marinates the more flavors it will absorb.

Remove fillets from marinade. Discard marinade. Place fish fillets in baggie along with House-Autry Mills In Your Oven Breader. Shake to coat thoroughly.

Place coated fillets on a foil-lined baking sheet. Bake in a 400 degree oven for 10-15 minutes, depending on thickness of fillets. Fish fillets should be flaky.

While fillets are baking, place 2 cups of salad greens on each plate. Place baked fish on greens and top with avocado and tomato salsa. Add remaining dressing to taste.

Avocado and Tomato Salsa:

2 ripe avocados, chopped roughly
6 small tomatoes, chopped roughly
Juice of one lime
Coarse salt
Fresh cracked pepper

Combine all ingredients and set aside. Serve on top of fish.

Mediterranean Polenta Rounds

2 pounds baby shrimp or large shrimp chopped
36 ½ -inch round slices of polenta (see below for Polenta recipe)
1 tablespoon olive oil
2/3 cup sun-dried tomato spread
½ cup loosely packed, thinly sliced fresh basil
½ cup finely diced red bell pepper
½ cup crumbled goat cheese

Place polenta slices in single layer on 2 greased 15x10x1- inch baking sheets. Brush oil lightly over tops of slices. Broil each pan 1½ to 2 inches from heat for 15 or until polenta begins to brown.

Meanwhile, prepare shrimp topping. In a large bowl, combine shrimp, sun-dried tomato spread and ½ cup basil. Mix well.

Top each polenta slice with about 1 teaspoon shrimp mixture. Sprinkle with red bell pepper and cheese. Garnish with additional basil. Serve warm, room temperature or chilled. Make 36 appetizers

Polenta:

2 cups cold water
1 teaspoon salt
1 ½ cups House-Autry Mills Yellow Cornmeal
3 ½ cups boiling water
½ cup freshly grated Parmesan cheese
4 tablespoons butter, cut into pieces

In a 5-quart pot, combine cold water and salt. Gradually whisk in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook. Stir frequently with wooden spoon, until mixture is very thick and indentions remain when a spoon is dragged through polenta, 30-35 minutes. Stir in Parmesan cheese and butter. Let polenta cool, divide into equal portions. Spoon each portion onto waxed paper. Roll into a log shape and place in refrigerator to cool completely or until very firm.
Meanwhile, line 2 15x10x1-inch baking sheet. Slice cold polenta into 36 ½-inch slices.

Oysters: Almond

24 Oysters, cleaned and drained
3 teaspoons of olive oil
Fresh lemon wedges
½ cup House-Autry Seafood Breader
1/3 cup slivered almonds
½ cup finely grated parmesan cheese
2 tablespoons minced flat-leaf parsley
1 tablespoon finely shredded lemon zest

Preheat oven to 475 degrees with oven rack set at top level. Line baking sheet with non-stick foil. Combine oysters, olive oil and lemon juice in a bowl; toss. Place House-Autry Seafood Breader, almonds, parmesan cheese, parsley lemon zest and 1 teaspoon olive oil into a zip top baggie. Add oysters and toss to coat oysters evenly. Spoon oyster onto foil line baking sheet, shaking off excess breader. Bake in 475 degree oven for 4-6 minutes or until oysters are cook thoroughly. May need to turn oysters half way through cooking process. Serves 4.

Oysters: French Onion

¾ cup French’s Fried Onions, crushed
1.5 cups House-Autry Fish Fry Breader
24 fresh oysters, shucked and cleaned

Place the ¾ cup of fried onions into a food processor and process on pulse to finely chop. You may also place the fried onions into a plastic baggie and crush with a rolling pin. Once fried onions are crushed, place on waxed paper along with the 1.5 cups of House-Autry Fish Fry Breader. Dredge oysters on mixture and shake off excess. Pre-heat oil in deep fryer until oil reaches 450 degrees. Drop coated oysters into hot oil several at a time. Coat until golden brown and cooked throughout. Repeat until all oysters are cooked. Oysters can be served as an entrée, on a salad or hoagie roll. Enjoy!

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Parmesan Sour Cream Bake

1 ½ pounds orange roughy fillets, or favorite white dish
1 (8-ounce) container sour cream
¼ cup shredded Parmesan cheese
1 tablespoon Italian seasoning mixture
2 tablespoons House-Autry Seafood Breader
1 tablespoon House-Autry Yellow Cornmeal
2 tablespoons butter, melted.

Place fillets in a single layer in a lightly greased 13 x 9-inch baking dish.

Stir together sour cream and Italian Seasoning mixture; spread mixture evenly over fillets. Combine breader and cornmeal and sprinkle over fillets, and drizzle with butter.

Bake at 350 degrees for 20 to 25 minutes or until fish flakes with a fork. Yield: 4to 6 servings. Prep time 10 minutes.

Popeye's Fish Sandwich

4 6-8 ounce boneless fish steaks
1 cup herb dressing
1 package House-Autry In Your Oven Breader
4 cups fresh spinach leaves, stems removed
1 large sweet onion, peeled and cut into ¼ inch slices
4-1 ounce slices dill Havarti cheese
4 hard rolls
1/3 cup honey mustard
4 slices pineapple rings

Place fish steaks in a zipper top bag with 1 cup herb dressing. Refrigerate for 1 hour. Thoroughly wash spinach and remove stems. Lie on towel to dry.

Remove fish from marinade and place in baggie with House-Autry In Your Oven Breader. Shake to coat. Place coated fish steaks on a foil lined baking sheet. Bake in a 400 degree oven for 15-20 minutes depending n thickness of fish steak. Remove from oven and let sit until ready to build sandwich.

Ricotta Crab Fritters

1/2 of an 8-ounce piece Gallo Italian Dry Salame, peeled and finely chopped (should be about 3/4 cup)
1 lb fresh ricotta, drained of any excess liquid
1/2 oz finely grated parmesan cheese (1/4 cup)
½ cup shredded or lump crabmeat, shells removed
2 large egg yolks
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons House-Autry Hushpuppy Mix Onion
3 large eggs, beaten
1/2 cup House-Autry Chicken Fry
About 2 cups vegetable oil

Method

Stir salami, ricotta, parmesan, crabmeat, yolks, salt, pepper, and 3 tablespoons of House-Autry Hushpuppy Mix with Onion until combined.
Line a large cookie sheet with wax paper. Scoop about 1 ½ Tablespoons of the ricotta mixture and pat into a 1/2-inch-thick disc.
Place 3 large eggs in a pie plate or shallow dish. Place House-Autry Chicken fry on a piece of waxed paper.
Dip ricotta disc into beaten eggs, turning to coat, and shaking off excess. Then dip into House-Autry Chicken Fry breader, turning to coat completely. Transfer to baking sheet. Repeat with remaining mixture, arranging discs in a single layer.
Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking (if you have a thermometer, the oil should be about 350°F). Place half the fritters into the oil, and fry until golden, about 2 minutes.
Gently turn each fritter over with a slotted spoon and fry until golden on all sides, an additional 2 to 4 minutes. Transfer fritters to a plate lined with paper towels using a slotted spoon.
Add more oil to the skillet so that the level reaches ½ inch. Heat oil until it’s hot but not smoking. Fry remaining fritters as you did in steps 5 and 6. Serve warm or at room temperature.

Reuben's Fish Style

4 6-8 ounce skinless fish fillets
½ cups fresh pumpernickel bread crumbs
1 package House-Autry In Your Oven Breader
1/3 cup Thousand Island dressing
8 slices of Swiss cheese
2 cups sweet kraut

Preheat oven to 400 degree. Combine the pumpernickel bread crumbs with House-Autry In Your Oven Breader. Shake to mix well. Place fish fillets in bag with breader and shake to coat. Place coated fillets on a foil-lined baking sheet. Bake in a 400 degree oven for 15-20 minutes or until fish is thoroughly cooked. Once fish is cooked top each fillet with 1 tablespoon of Thousand Island dressing and 2 slices of cheese. Place under the broiler for 3-5 minutes to melt cheese. Remove from oven, Serve fish fillets with sweet kraut. Yield: 4 servings

Salad: Shrimp Citrus

3 Shallots, sliced
2 Tablespoons Flavored Vinegar
¼ Cup Olive Oil
Salt and Pepper to taste
Vanilla Bean, split and scraped
1 Bunch Beets, roasted, peeled and quartered
4 Cups Mixed Greens
1 Cup Citrus Sections, Tangerines, Oranges, Grapefruits, Lemons
¼ Cup Chopped Pecans, Toasted
1 Sprig of Tarragon, leaves removed
2 Pounds Large Shrimp, cooked and chilled

In a large bowl, marinate the shallots in the vinegar for 5 minutes. Add olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients.

Add beets, salad greens and citrus sections to dressing. Toss to coat ingredients well. Divide dressed salad and beets between four plates. Sprinkle with pecans and Tarragon leaves. Top each plate with ½ pound of shrimp. Serve immediately.

Salad: Spicy Seafood

1/3 cup House-Autry Spicy Hot Breader
1 package of House-Autry In Your Oven Breader
½ pound small shrimp
½ pound oysters
½ pound scallops, quartered if large
4 cups mixed greens
2 carrots, sliced thinly or shaved
2 pickling cucumber, sliced thinly or shaved
12 cherry tomatoes
Favorite dressing

Combine House-Autry Spicy Hot Breader in the baggie with House-Autry In Your Oven. Add shrimp, scallops and oysters. Shake to coat well. Bake seafood on a lined baking sheet at 400 degrees for about 10 minutes or until cooked throughout. Remove from oven and let cook slightly.

Toss salad greens and remaining ingredients except dressing. Place in colorful paper cups. Top with seafood and favorite dressing. Ready to serve and no clean up. Enjoy!

Scallops with Mexican Corn Salad

1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 tablespoon ancho chile powder
4 ounces cotija or ricotta cheese, crumbled (1 ¼ cups)
Salt and freshly ground pepper
1 package (8 ounces) House-Autry Mills Medium Hot Breader
12 large sea scallops
Lime wedges, for serving

Light grill. In a large bowl, toss the garlic and onion with lime juice and let stand 10 minutes.

Brush corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Transfer to cutting board and cut the kernels off the cob.

Whisk together the mayonnaise and chile powder into garlic, onion and lime juice. Add cheese and corn to bowl and toss. Season with salt and pepper to taste.

Heat heavy skillet over high heat on stovetop or grill. Add about 3 tablespoons vegetable oil.

Place House-Autry Medium Hot Breader on a piece of waxed paper and dredge scallops in breader. Shake off extra and place in hot skillet. Cook about 3 minutes on each side. Remove from skillet and drain on paper towel. To serve: spoon corn salad onto 4 plates and top with 3 scallops each. Serve with lime wedges.

Scallops with Olive and Tomatoes on Polenta

2 tablespoons olive oil
1 small onion chopped
1 clove garlic, crushed
1 can (28 ounce) whole tomatoes in juice
1 tablespoon red wine vinegar
Salt and pepper
1/3 Kalamata olives, pitted and chopped
Microwave Polenta
1 ¼ pounds sea scallop

In a 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook 6-8 minutes or until soft and golden, stirring occasionally. Stir in garlic; cook 1 minute. Add tomatoes with juice, vinegar, and 1/8 teaspoon coarsely ground black pepper. Heat to boiling on medium-high. Cook 8-10 minutes or until thickened, stirring occasionally. Stir in olives and transfer tomato compote to bowl; cover to keep warm. Makes 2 cups

Remove and discard tough crescent-shaped muscle from each scallop. Pat dry with paper towels. Evenly season scallops both sides with ¼ teaspoon salt and 1/8 teaspoon black pepper or sprinkle with House-Autry Lemon Pepper Breader.

In a clean 12-inch skillet, heat remaining 1 tablespoon oil on medium-high until hot. Add scallops and cook 5 minutes or just until opaque throughout and lightly browned on both sides. Serve scallops with tomato compote and polenta.

Microwave Polenta
2 ¼ cups water
1 cup low-fat milk
¾ cup yellow cornmeal
Salt

In a deep 2 ½ -quart microwave-safe bowl or casserole, stir boiled water, milk, cornmeal, and 1 ½ teaspoons of salt. Cover with waxed paper and cook in microwave on High for 5 minutes.
Remove bowl from microwave and whisk the mixture vigorously until smooth (mixture will be lumpy at first). Microwave covered, on high for 2-3 minutes longer or until thickened, whisking once cooking is over. Makes 3 cups

Shrimp: Spicy Mango

Vegetable Oil
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon red chile flakes
½ cup chopped fresh basil leaves
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 pound medium shrimp, peeled and deveined
2 cups cubed fresh mango (unripe or frozen)
Brown or jasmine rice (4 servings)

Heat 3 tablespoons of vegetable oil in a large frying pan over medium heat. Sauté chopped onion until golden brown. Add minced garlic, red chile flakes, fresh basil, soy sauce, lime juice. Add mango and cook until warm. Remove from heat, sprinkle with coconut and cover to keep warm.

Meanwhile, heat another skillet with 4 tablespoons vegetable oil. Place 1 cup House-Autry Medium Hot Breader on a piece of waxed paper. Dredge shrimp in House-Autry Medium Hot Breader until well coated. When oil is hot, carefully place breaded shrimp in oil and cook until shrimp is opaque, 4-5 minutes.

Serve shrimp over steamed brown rice and topped with mango mixture. Serves 4

Shrimp-Stuffed Filets

1 cup House-Autry Lemon Pepper Breader
6 thin filets of flounder, or other delicate lean fish
Shrimp Stuffing (see below)
½ cup white wine
12 thin lemon slices
1 tablespoon fresh lemon juice
Large whole shrimp for garnish
Lemon slices

Place 1 cup of House-Autry Lemon Pepper breader on a piece of waxed paper. Dredge each filet in breader until well coated. Spread each filet with shrimp stuffing and roll up, securing with toothpicks. Place in a buttered baking dish, lay 2 overlapping lemon slices on each filet. Pour wine and lemon juice over fish filets and bake at 375 degrees for 20-25 minutes until fish is flaky but still moist.

Serve fish filets with a lemon slice and a sprig dill. Yield: 6 servings

Shrimp Stuffing:

16 raw shrimp, shelled and deveined
2 tablespoons butter
¼ teaspoon salt
Dash of pepper
1 ½ teaspoons onion, finely chopped
¼ cup celery, finely chopped
2 sprig fresh dill weed
2 tablespoons lime juice
2/3 cups fine dry bread crumbs

In a skillet; melt butter, add shrimp, season with salt and pepper and sauté just until pink and opaque: do not overcook. Remove from pan and chop. In same pan, cook onion and celery for 5 minutes, but do not brown. Add dill, lime juice, chopped shrimp and bread crumbs. Stir with fork to blend. Set aside.

Southern Fillets

2 pounds fresh white fish fillets
½ cup shredded parmesan cheese
¼ cup House-Autry yellow Cornmeal
2 tablespoons House-Autry Spicy Hot Breader
Vegetable cooking spray

Combine parmesan cheese, cornmeal and breader in a plastic zip top baggie. Shake to mix well. Place fish fillets in baggie. Close top and shake until fillets are well coated. Spray foil lines baking dish with vegetable cooking spray. Place coated fish fillets in baking dish and bake at 4oo degrees for 12-15 minutes depending on thickness of fillets. Test for doneness with fork.

Southern Fried Fish Salad

1 cup House-Autry Fish Fry breader
1 teaspoon Chili powder
1.5 pounds flounder filets
½ cup olive oil, plus additional for frying
2 10-ounce bags mixed greens
¾ cup grape tomatoes, halved
½ cup pecans, roasted and coarsely chopped
¼ small red onion, thinly sliced
¼ cup honey mustard

On a piece of waxed paper, combine House-Autry Fish Fry breader and chili powder. Dredge flounder filets in breader. Shake extra coating from filets.

In a heavy large skillet, heat 3 tablespoons olive oil over medium heat. Working batches, add the fish and cook, turning once, until browned, about 6 minutes total or until filets are cooked throughout. Combine the greens, tomatoes, pecans and onion. In a jar with a lid, shake the honey mustard and 5 tablespoons of olive oil. Pour over the salad and toss. Serve the flounder filets on top of the salad.

Shrimp Cakes

1 (11 ounce) can Mexican-style corn, drained
1 (4.5 ounce) can chopped green chilies, drained
1 cup house-Autry Seafood Breader, divided
2 large eggs, divided
4 cups chopped cooked fish fillets
1/3 cup jarred roasted red bell peppers, drained and chopped
1/3 cup chopped red onion
¼ cup mayonnaise
2 ½ teaspoons Dijon mustard
2 teaspoons salt-free herb and spice seasoning
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh cilantro
2 ½ tablespoons vegetable oil
Romaine lettuce leaves

Tomato, Basil and Corn Relish Yogurt Sauce:

Remove ¼ cup corn, and place in a large bowl, reserve remaining corn in can for Tomato, Basil and Corn Relish. Remove 1 teaspoon chilies and place in bowl with corn, reserving remaining can of chilies for tomato, Basil and Corn Relish. Add ½ cup house-Autry Seafood Breader, 1 egg, fish and next 7 ingredients to corn and chili in bowl. Combine mixture until well blended; shape mixture into 8 patties.

Beat remaining egg in a small bowl. Dip fish patties in egg, and dredge in remaining ½ cup House-Autry Seafood Breader, shaking to remove any excess.

Fry patties in hot vegetable oil in a large skillet over medium heat 4 minutes on each side or until golden brown. Drain on paper towels. Arrange patties on lettuce; top with Tomato, Basil and Corn Relish, and drizzle with Yogurt Sauce.

Tomato, Basil and Corn Relish:

Reserved Mexican-style corn in can
Reserved chopped green chilies in can
1 ½ cups seeded and chopped plum tomatoes
1/3 cup chopped red onion
¼ cup chopped jarred roasted red bell peppers
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh cilantro
1 12/ tablespoons red wine vinegar
1 tablespoon olive oil
Salt and pepper to taste

Yogurt Sauce:

1 (6-ounce) containers Plain yogurt
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Sugar to taste

Whisk together yogurt and next 3 ingredients; add salt, pepper and sugar to taste. Serve over relish.

Shrimp: Spicy with Orange and Avocado Salsa

2 medium navel oranges or one small can of mandarin oranges, drained
5 tablespoons extra virgin olive oil
Kosher salt
1 ripe avocado, cut into medium dice
1/3 cup thinly sliced scallions (from about 4 slender scallions, both white and green parts)
1 tablespoon fresh lime juice
House-Autry Spicy Hot Breader
1 ½ pounds large (21-25 count) shrimp, peeled and deveined

Slice the ends off one of the oranges with a small, sharp knife. Stand orange on one of its cut ends and slice off the pee in strips, cutting below the bitter white pith. Working over a small bowl, cut orange segments free from the membrane, letting each segment fall into the bowl as you go. Squeeze any remaining juice from the bowl. Repeat with the other orange. Cut all of the orange segments in half crosswise and return to bowl. Add 2 tablespoons of olive oil, ¾ teaspoon salt, the avocado, scallions and lime juice to the oranges and toss gently to combine. Place the House-Autry Spicy Breader on a piece of waxed paper. Dredge the shrimp in breader until well coated. Place breaded shrimp on a foil lined baking sheet. Spray with non-stick spray and bake for 5-7 minutes or until shrimp is opaque and plump. Serve on a bed of rice and top with orange and avocado salsa. Can be served warm or chilled. Yield: 6

Spicy Catfish with Vegetables and Basil Cream

3 tablespoons butter, divided
1 (16-ounce) package frozen whole kernel corn, thawed
1 medium onion, chopped
1 medium- size green bell pepper, chopped
½ cup House-Autry Spicy Hot Breader
¼ cup House-Autry Yellow Cornmeal
4 (6-8-ounce) catfish fillets
1/3 cup buttermilk
1 tablespoon vegetable oil
½ cup whipping cream
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add corn, onion and peppers; sauté 6 to 8 minutes or until tender. Spoon into serving dish, and keep warm.

Combine House-Autry Spicy Breader and House-Autry Yellow Cornmeal on a piece of waxed paper. Pour buttermilk into shallow dish. Dip fillets in buttermilk, and dredge in breader mixture.

Melt remaining 1 tablespoon butter with vegetable oil in skillet over medium-high heat. Cook fillets in batches, 2 to 3 minutes on each side or until golden brown. Add cream to skillet, stirring to loosen particles from bottom of skillet. Add chopped basil, and cook, stirring often, 1 to 2 minutes or until thickened. Serve sauce with fillets and vegetables. Garnish, if desired.

Spicy Fish Taco

¼ cup reduced-fat sour cream
2 tablespoons fresh lime juice
Coarse salt and ground pepper
2 ½ cups thinly shredded red cabbage
½ cup thinly sliced scallions
½ jalapeño chile pepper, minced
1 pound favorite white fish, cut into 16 equal strips
1 package of House-Autry In Your Oven Seasoned Coating Mix
½ cup House-Autry Spicy & Hot Breader
8 flour tortillas (6-inch)
½ cup fresh cilantro leaves

In a large bowl, combine sour cream and lime juice; season with salt and pepper. Place half the mixture into a small bowl, cover and store in refrigerator. Toss cabbage, scallions and minced jalapeno with remaining sour cream mixture. Season again with salt and pepper. Refrigerate.

Pour one packet of House-Autry In You Oven coating mix into enclosed shaker bag. Add the House-Autry Spicy & Hot Breader to shaker bag. Toss to combine mixture. Moisten ½ of fish strip and place in shaker bag to coat. Repeat with remaining fish strips. Discard remaining mix. Place coated strips on a lined baking sheet. Bake at 425 degrees for 10-15 minutes or until fish is cooked throughout.

Meanwhile, warm tortillas in microwave or on a hot griddle. To make tacos, fill tortillas with cabbage mixture, fish and fresh cilantro leaves. Drizzle with reserved sour cream mixture. Serve immediately. Yields: 4 servings

Stuffed Pancakes
Batter:

2 cups House-Autry Buttermilk Biscuit Mix
? water

Combine all ingredients. In deep dish 9 or 10 inch pie plate, melt butter. When butter is melted, add batter to pan and bake for 12-15 minutes, until golden brown.

Filling:

2 tablespoons butter
1 cup sliced mushrooms
1 cup diced venison sausage or salami
½ cup diced red bell pepper
½ teaspoon Worcestershire sauce
¼ teaspoon seasoned salt
¼ teaspoon black pepper
1 cup Swiss or Muenster cheese, shredded

While pancake is baking, melt 2 tablespoons butter in a heavy skillet. Add mushrooms, sausage and red bell pepper. Cook until pepper is tender. Add Worcestershire sauce, salt and black pepper. When pancake is getting brown, place half the cheese over it.

Add filling and top with remaining cheese. Return to oven. Bake for 5 minutes and let sit 5 minutes before serving.

Sushi: Pressed and Scattered
You will need to make the sushi upside down, putting the toppings into the bottom of the pan, pressing the rice on top, then simply turning the sushi out. If you arrange your toppings in diagonal strips and cut sushi into bar shapes, you will end up with more interesting striped effect. Once you have turned the sushi out, wait a few minutes before cutting it to allow the flavors to develop. You will need to use a very sharp knife, wiped with a damp cloth between each cut, to keep it neat. You can also spray your knife with a non-stick spray for easier cutting.

When I was making the pressed and scattered sushi on the show I chose tender veggies that were in season and that I knew my family would love. You can choose veggies, meats, cooked or raw and yummy lemons too. Slice everything thinly which will make for easier eating. Use your imagination.

Sushi rice needs to be pressed into the pan when it is still warm. I covered my pressed and scattered sushi and place in the refrigerator to chill. This way it can be made ahead and is ready to serve when you are. Enjoy!

Sweet Onion Cornbread

¼ cup butter
1 large sweet onion, chopped
1 package House-Autry Buttermilk Cornbread Mix
1 cup shredded Cheddar cheese, divided
1 cup sour cream
1/3 cup milk 1 large egg, beaten
¼ teaspoon fresh dill weed
Non-stick spray

Melt butter in a medium saucepan over medium high heat. Add onion and sauté 5 minutes or until tender. (Do not brown onion.) Remove pan from heat. Stir in House-Autry Buttermilk Cornbread Mix, ½ cup of cheese, next four ingredients. Stir to mix thoroughly.

Coat an 8-inch square pan with non-stick spray; pour mixture into pan. Bake at 450 degrees for 25 minutes. Sprinkle evenly with remaining ½ cup cheese, and bake an additional 5 minutes or until a wooden pick is inserted into center comes out clean. Cool slightly before cutting. Yield: 8 servings

Turkey with Corn & Sausage

1 pound sausage, pork or venison, crumbled
2 cups chopped onion
8 cups dried cornbread, crumbled
1 can (15 ounce) cream-style corn
1 tablespoon chopped fresh parsley
1 ½ teaspoons poultry seasoning
1-teaspoon salt
¼ teaspoon pepper
1 whole dressed wild turkey (10 to 12 pounds), skin on

Heat oven to 350 degrees. In 12-inch skillet. Combine sausage and onions. Cook over medium heat for 6 to 8 minutes, or until meat is no longer pink and onions are tender, stirring occasionally. Drain, reserve ¼ cup drippings.

In large bowl, combine sausage mixture, reserved drippings, the cornbread, corn, parsley, poultry seasoning, salt and pepper. Sprinkle cavity of turkey with additional salt and pepper. Spoon stuffing lightly into cavity. Place turkey in oven bag along with 2 tablespoons flour and secure bag. Place Turkey inside oven bag on a broiler pan. Bake in 350 degree oven for 2 ½ to 3 hours, or until legs move freely and juices run clear.

Triple Decker Fish BLT

4-6 to 8 ounce fish fillets or boneless steaks
House-Autry In Your Oven Breader
2 avocados, peeled and sliced ½ inch thick
1 tablespoon fresh lemon juice
1 cup cocktail sauce
2 large fresh tomatoes, sliced ½ inch thick
1 teaspoon salt
Black pepper to taste
12 slices sourdough bread
12 leaves of lettuce
8 strip bacon, cooked crisp

Pre-heat oven to 400 degrees. Line baking sheet with foil. Dip fish fillets into water and place fillets into bag filled with House-Autry In Your Oven, shake to coat. Place on lined baking sheet. Bake for 20 minutes or until fish is flaky and coating is golden brown.

Meanwhile, place avocados in a bowl with lemon juice. Top tomato slices with salt and pepper and set aside. Toast bread golden brown and lay bread slice out in lines 3 slices tall.

To make triple decker: spread bread slices with generous amount of cocktail sauce. On two slices place a leaf of lettuce. Top one lettuce leaf with 2 tomato slices and 2 pieces of bacon. Top the other lettuce leaf with fish fillet and avocado slices.

Top the bacon, lettuce, tomato piece with the slice that has cocktail sauce on it (sauce side down). Spread dry side with more cocktail sauce and add a lettuce leaf. Turn fish slice over top of middle slice to make the 3rd deck. Put 2 long picks in the sandwich for stability. Cut in half. Serve with a dill pickle and your favorite sides.

Trout: Breakfast

¾ pound Yukon Gold potatoes, cut into ½-inch cubes
½ yellow onion, chopped
1 tablespoon olive oil
About ¼ teaspoon sea salt or kosher salt
½ teaspoon smoked paprika
Freshly ground black pepper
2 ½ ounces smoked trout, skin pulled off
2 tablespoons chopped fresh dill
2 teaspoons fresh lemon juice
4 large eggs

Preheat oven to 400 degrees. On a rimmed baking pan mix potatoes with onion, olive oil, salt, paprika and a few grinds of pepper. Bake, stirring a couple times until potatoes are tender for 20-25 minutes.

Crumble the trout fillet into bite-size pieces as you add it to the pan. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper and cover with lid or foil to keep warm.

Heat a non-stick skillet over medium high heat. Gently crack egg into pan and fry gently until cooked thoroughly but not hard. Repeat with other 3 eggs.

Divide hash between 2 plates. Top each plate of hash with 2 eggs and sprinkle with pepper to taste.
(Recipe adapted from Sunset Magazine-March 2009 issue.)

Trout: Cornmeal

24 Oysters, cleaned and drained
3 teaspoons of olive oil
Fresh lemon wedges
½ cup House-Autry Seafood Breader
1/3 cup slivered almonds
½ cup finely grated parmesan cheese
2 tablespoons minced flat-leaf parsley
1 tablespoon finely shredded lemon zest

Trout: Lemon Walnut Butter

8 trout fillets (2-21/2 pounds)
House-Autry Fish Fry
4 tablespoons Oil
¼ cup unsalted butter
¼ cup finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon
20 1/8-inch lemon slices (2-3 lemons)
½ cup chopped walnuts

Place House-Autry Fish Fry on a piece of waxed paper. Dredge trout in House-Autry Fish Fry, shaking off excess. Add 4 tablespoons oil in a skillet. Panfry fish in skillet over medium-high heat until fish is cooked throughout and flaky to the fork. If you would like you can add some lemon slices to the pan for a little extra lemon flavor. Remove fish from pan and set aside to drain on paper towel.

Melt ¼ cup butter in a small saucepan over medium heat. Cook until lightly browned and fragrant, 3-5 minutes. Immediately remove from the heat and stir in the walnuts. Serve the trout on a large dinner plate and top with browned butter and lemon slices.

Trout: Twig Smoked, Bacon Wrapped

2 handfuls of dried aromatic twigs (such as apple, cherry, maple or hickory), or substitute wood chips or 2 large bunches fresh thyme
2 (10-ounce) trout filets, head and tail on
1 tablespoon olive oil
4 large sprigs fresh sage, or 8 sprigs Italian parsley or thyme
1 lemon, halved from top to bottom and sliced
1/2 pound sliced bacon
Salt and pepper to taste

Preparation

Using your best fly, catch a trout. Clean and gut it.
Soak twigs in a brook (or a bowl of water) for 30 minutes. If using thyme, bind it at the stems with a natural fiber string. Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with four lemon slices and one or two sprigs of the herbs.
Gather dried wood and build a fire. Let the fire burn down until the wood is red hot, but covered in a grey-white ash. While the wood is burning down, wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about four strips of bacon. Reserve.
Set a cooking grate over the fire at such a height that you can only hold your hand directly above the grate for a slow count of three seconds. Just before grilling, top the fire with water-soaked twigs (or can substitute twigs with chips or thyme).
Immediately set fish on grate and cover with a large upside-down frying pan. Cook directly over medium heat for approximately five minutes per side, or until bacon is crispy and trout is cooked throughout. Trout can also be seared in a cast-iron pan over a medium-high flame for approximately five minutes per side. Garnish with extra herb springs and serve immediately.

Bob’s Campfire Tip: Save any leftover bits of bacon and trout (cooked or uncooked) to transform your next morning’s scrambled eggs into a campfire delicacy. Yield: 2 servings
(Recipe from Chef Bob Blumer)

Venison Breakfast Biscuit

1 cup House-Autry Spicy Hot Breader
1 cup freshly grated Parmesan Cheese
1 cup House-Autry Yellow Cornmeal
1 tablespoon dry parsley flakes
2 eggs
¾ cup milk
2 cups vegetable oil
¼ cup butter
4 catfish fillets, skinned and cut into 5-inch slabs
1 tablespoon fresh lemon juice
Dash of favorite seasoning

Venison Chili Stew

2 1.2 pounds venison stew meat cut into cubes
2 tablespoons cooking oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, minced
2 14 ½ ounces cans diced tomatoes
1 10 ½ ounce can condensed beef broth
1 10 ounce can enchilada sauce
2 15 to 16 ounce cans pinto and/or red kidney beans, rinsed and drained
1 recipe Fry Bread
½ cup cold water
¼ cup cornmeal
¼ cup snipped fresh cilantro
2 ounces Monterey Jack cheese, shredded

In a large frying pan, brown venison cubes, one half at a time, in hot oil over medium high heat adding onion and garlic with second half of meat. Drain off fat. Transfer meat mixture to a 4 ½ to 6-quart slow cooker. Stir in diced tomatoes, beef broth and enchilada sauce. Stir in beans. Cover and cook on high heat setting for 6 to 7 hours. In a small bowl stir together cold water and cornmeal. Stir into stew in slow cooker. Cover and cook 15 more minutes. Stir in cilantro just before serving. Serve with fry bread. Yield: 6 servings

Venison Pizza Scones

2 cups House-Autry Buttermilk Biscuit Mix
¾ cups shredded Cheddar Sharp cheese
¼ cup sun-dried tomatoes, thinly sliced
¼ cup sliced black olives
¼ cup ground venison sausage
2 tablespoons House-Autry yellow cornmeal
½ teaspoon chopped garlic
½ teaspoon Italian seasoning
3 tablespoons shredded Parmesan cheese, divided
¾ cup buttermilk
1 ½ teaspoons olive oil
¼ teaspoon black pepper
1 cup pizza sauce

Combine first 8 ingredients and 2 tablespoons Parmesan cheese; add buttermilk. Stir until a soft dough forms. Turn dough out on a lightly floured surface. Pat to an 8-inch circle; place on a lightly greased baking sheet. Brush with olive oil; sprinkle evenly with pepper and remaining 1 tablespoon Parmesan cheese. Cut into 12 even wedges. (Do not separate wedges.)
Bake at 400 degrees for 15-20 minutes or until golden brown. Separate wedges and serve with pizza sauce, if desired.

Venison Schnitzel

1 pound venison roast, cut into ½ inch slices
1 package House-Autry In Your Oven Pork seasoned coating
2 tablespoons fresh lemon juice
Lemon slices to garnish

Remove all fat, sinews and silver skin from meat. Cut venison meat into twelve ½ inch slices. Flatten to ¼ inch thickness in a plastic bag using a meat mallet. Do not over pound and tear the meat.
Pour one packet of coating mix into enclosed shake bag. Moisten venison slices with water. Shake moistened slices 1 to 2 pieces at a time, in shaker bag to coat. Discard remaining mix. Place coated venison slices on an ungreased or foil lined baking sheet. Bake at 425 degrees for 15 to 20 minutes. Remove from oven and splash with lemon juice. Place three slices on each plate and garnish each plate with lemon slices. Serves 4.

Wasabi Slaw:

1 tablespoon Wasabi Powder
1 tablespoon water
4 teaspoons rice vinegar or cider vinegar
1 tablespoon packed brown sugar
1 tablespoon vegetable oil
1/4 teaspoon Ginger, Ground
1/4 teaspoon salt
1 cup thinly sliced bok choy
1 cup thinly sliced Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
1/2 small unpeeled cucumber, quartered lengthwise, seeded and thinly sliced (1/2 cup)

Mix wasabi and water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt.

Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve.

Wild Cherry Quail

8 whole dressed quail
1 ½ cups House-Autry Chicken Breader
¼ cup butter
2 cups brown sauce (see below for recipe)
¾ cup wild cherry jam
½ cup diced scallions
½ cup dry sherry
1 tablespoon fresh juice
¼ teaspoon salt
1 tablespoon chopped fresh parsley

Place House-Autry Chicken Breader on waxed paper. Dredge quail on breader. Shake off excess. Heat butter over medium high heat in a heavy skillet. Sauté quail to a golden brown on each side. Add brown sauce, wild cherry jam, shallots, sherry, lemon juice and salt. Cover and bake in a 350 degree oven for 30 minutes or until thoroughly cooked.

When serving, place 2 quail on each plate. Top with ½ cup sauce. Garnish with chopped parsley. Serves 4.

Wild Turkey Breast and Pecans

¼ cup House-Autry Chicken Breader
¾ teaspoon curry powder
¼ teaspoon seasoned salt
4 uncooked wild turkey breasts slices (3 ounce each), ½ inch thick
2 tablespoons butter, divided
2 tablespoons olive oil, divided
¾ cup thinly sliced carrots
½ cup thinly sliced celery
1 cup pecan halves
¼ cup golden raisins (optional)
½ cup dry white wine

On a piece of waxed paper, combine House-Autry Chicken Breader, curry powder and seasoned salt. Dredge turkey breast slices in breader mixture to coat. In a 12-inch non-stick skillet, heat 1 tablespoon butter and 1 tablespoon olive oil over medium heat. Add turkey slices. Cook for 3 to 5 minutes, or until meat is golden brown, turning over once. Transfer turkey slices to warm platter. Set aside.

Yellow Parmesan Catfish

1 cup House-Autry Spicy Hot Breader
1 cup freshly grated Parmesan Cheese
1 cup House-Autry Yellow Cornmeal
1 tablespoon dry parsley flakes
2 eggs
¾ cup milk
2 cups vegetable oil
¼ cup butter
4 catfish fillets, skinned and cut into 5-inch slabs
1 tablespoon fresh lemon juice
Dash of favorite seasoning

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