Large, Corning dish or baking pan
6 (or more) quail (cleaned with skin on)
6 (or more) slices of bread with crust removed
Many cloves of peeled garlic
6 (or more) strips of good thick bacon
1 qt. chicken stock
6-8 tablespoons Worchester Sauce
Tony’s and/or salt and pepper
Bacon fat or olive oil
Preheat oven to 300 degrees. Make ...
2½ cups of dry red wine
1¼ cups of soy sauce
1¼ cups of vegetable oil
1¼ teaspoons of fresh ground pepper
30 ducks breasts skinned and boned
Combine wine, soy sauce, vegetable oil and pepper. Mix well. Place duck breasts in ziplock bags, pour in marinade. Refrigerate 1 to 1½ hours.
Remove duck breasts from marinade. Drain. Grill on barbecue ...
Passed down from Joseph Lipsey, Sr. to Richard and Buddy Lipsey
Have butcher cut Center Cut Sirloin in 4-1/2” thick. Trim, but leave some fat on broad side of the steak. Take steak out of the refrigerator 2 hours prior to cooking. In a very large roasting pan, pour 2 pounds of white granulated sugar. Sit steak on top of the layer of sugar. Pour another ...
1 gallon of oysters (well-drained): add this amount for each gallon
1-14oz. bottle of ketchup
2-5oz. jars of horseradish
1-16oz. bottle of Wishbone Italian salad dressing
1 oz. of Worcestershire Sauce
1 large bell pepper (sliced in large pieces)
4 ribs of chopped celery
1 bunch shallots chopped (tops only)
1 lb. of chopped onions (large pieces)
To steam crabs, use a large boiling pot (same as you would use to boil crawfish). In the bottom of the pot, place a shelf or basket with legs that will keep crabs 4” to 5” from the bottom of the pot.
Pour water in the pot until it reaches the platform (approximately 4” to 5” of water). Add juice from 1 large jar of kosher dill pickles and 1 ...
Hawkins Knows His Ducks and Hospitality
Regional newspaper article written by Jim Kennedy on February, 3rd 1978
There are a number of places in this part of the country that duck hunters think about as being the ultimate.
Many regard the flooded pin-oak flats of Arkansas as the best; others say the cyprus lakes and rice fields of Mississippi are ...
A seasoned veteran looks back on nearly a century in sporting field, battlefields and oilfields.
By Mike Beno
The brittle, yellowed clippings read like a script from one of those fuzzy, World War II newsreels. You know the ones. Olive-drab boys march stiff-legged in ultra-fast motion, as Lowell Thomas narrates to a rousing accompaniment of John Philip ...
By Bruce Schultz
At first glance, the Oak Grove Hunting Club doesn’t appear to be anything more than a simple white structure like many of the other buildings in Cameron Parish. Even on the inside it’s not swank.
But the 64-year-old establishment has been a refuge for the rich and famous. Captains of industry, political muckety-mucks and the ...