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In Memoriam Comment by Robert Burris on April 20, 2011 at 15:03

Miss Jan, I love crawfish bisque, I only cook it a couple of times of year though because it's so much trouble. I haven't found a seahorse to clean with my new knife yet. I think JJ and I are both ready to eat some whale. It's gonna take a mighty big pot to cook it in.

Comment by J.J. Smith III on April 20, 2011 at 0:55

We've been waitin' for someone with a good whale recipe...

Comment by Jan Carter on April 19, 2011 at 20:14

Hang on to that thought.  I'll see if I can get a whaler made for you.  That stew recipe looks great.  I make a mean crawfish bisque, stuff the heads and let them cook slow all day in the bisque

In Memoriam Comment by Robert Burris on April 19, 2011 at 20:02

Well Miss Jan, I'll need a bigger boat and a whale knife. I just got a seahorse knife.

Comment by Jan Carter on April 19, 2011 at 19:42

Robert I have a nice recipe for Pilot whale, you catch it I'll cook it!

Comment by Jan Carter on April 19, 2011 at 19:39

Got a great Bear recipe if anyone needs it

 

Comment by Jan Carter on April 19, 2011 at 19:38

Best Coon recipe:

 

• 1 small coon or hindquarters and loin of larger young coon, 2 to 2½ lbs dressed weight
• 3 to 4 cups cold water
• 1 tbsp salt
• 1/3 tsp black pepper or 1/2 tsp dry hot red pepper pod Start oven 10 min before baking; set to moderately hot (400 F)

1. Cut whole coon or hindquarters and loin into 4 pieces with kitchen scissors or heavy butcher knife
2. Put into 3-qt kettle, add water, salt and pepper
3. Heat to boiling, then reduce heat to simmering, cover and cook until tender-from 1 to 2 hrs depending on age of animal
4. Meanwhile prepare Dressing
5. Pour dressing into a casserole
6. Lay coon over top and press down into dressing
7. Cover and bake until coon is tender, 45 minutes to 1 hr.
8. Then uncover and continue baking until coon and dressing are nicely browned or for about 30 minutes more
9. Parboiled pared sweet potatoes or winter squash may be baked with this coon instead of the dressing
   4 servings

SOUTHERN DRESSING

• 6 slices white bread
• 1/2 cup finely chopped onions,
• 1 to 1 1/2 tbsp finely chopped parsley
• 1/3 cup yellow corn meal
• 1/8 tsp pepper
• 3/4 to 1 tsp poultry seasoning or sage
• 2 small eggs
• 1 cup coon broth, from parboiling corn or 1 chicken bouillon cube dissolved in 1 cup water
• 1 cup milk
• mix it up and put it on coon

In Memoriam Comment by Robert Burris on April 6, 2011 at 20:08

Hey, all you guys are asking me for my recipes, what's ya'll best coon recipe?

Comment by J.J. Smith III on April 5, 2011 at 23:57

Alas no.
This batch came outta the freezer.

In Memoriam Comment by Robert Burris on April 5, 2011 at 19:05

Was that meat still warm when you found it?

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