Cooking on the Wild Side June 2013
Camp Howdy Salsa
- 2 cloves garlic, sliced
- ¼ cup water
- 1 28-oz. can Hunts whole tomatoes
- 1 to 2 jalapeno peppers, seeded & chopped
- 1 round tsp. Chugwater Chili Mix
- Juice of lime
- Salt & pepper to taste
- ½ cup fresh cilantro, chopped
Place garlic and water in blender. Pulse until garlic is finely chopped. Add next five ingredients and pulse (very important to pulse and not have blender on continuously.) Continue to pulse until well chopped. Add chopped cilantro. Mix well. Pour in covered container, refrigerate until cool. Serve with favorite chips.
Wild Turkey Fajitas
- 1 lb. wild turkey breast, cut into fingerlings
- 2 large onions, sliced
- ¼ tsp. cumin
- ½ tsp. garlic powder
- Flour tortillas
- Chopped avocado
- Sour cream
- 1 tsp. chili powder
- 2 large green peppers, sliced
- 1 lime
- 1 tsp. salt
- 1 tsp. pepper
Place cut up turkey in Ziploc bag. Squeeze lime juice over turkey and marinate for to 1 hour. Sauté onions and peppers in heavy iron skillet until soft and lightly browned. Set aside.
Grill turkey fingerlings on stove top grill or outside grill until done. Assemble fajita as follows: place tortilla on plate, add onions, and peppers, turkey and condiments of your choice.
Serve with favorite salsa and lots of napkins.
Buffalo River Wings
- 4-5 lbs. chicken wings
- 1 cup brown sugar
- 1 cup soy sauce
- ½ cup cognac
- ½ tsp. dry mustard
- ½ tsp. chipotle pepper
Cut tips off wings and discard. Cut wings at joint making two pieces. Place, in single layer, in #14 Dutch oven, which has been sprayed with vegetable spray. Combine remaining ingredients, pour over wings and continue baking for 2 hours at 350 degrees. (If cooking on coals, place 21 briquettes on top and 11 on bottom for 350-degree temperature.) Turn about three times during cooking process.