Cold Coon Collard Greens Recipe
Ingredients:
1 T olive oil
1 large onion
2 cloves of minced garlic
4 slices of bacon or ham hock
1 t sea salt
1 t pepper
1/2 t red pepper flakes
3 c. chicken broth
1 lb fresh collard greens, cut into 2-inch pieces
Directions:
Heat the olive oil in a large pot over MH heat. Add bacon and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion and cook until translucent. Add garlic and cook until tender. Add collard greens and fry until they start to wilt.
Pour in chicken broth and season with sea salt, pepper, and red pepper flakes. Reduct heat to low, cover, and simmer for 45 minutes or until greens are tender.
Voila -- ready to serve with sweet coon meat!
Wednesday, December 7, 2011
The Great Plaquemine Coon Hunt
Just in from MaeMae Reeves and Dana Larpenteur, the very first guest bloggers:
MaeMae:
"The story was almost as adventurous as the actual hunt. What a great first introduction and impression I must have made after several cocktails to say, "Hey, Larp, let's take Debi coon hunting." What can I say other than it's an "everyday" thing for us. HA!
Debi, you did an amazing job when you took the gun away from The Larp and "nailed" that green-eyed coon--even though the gun jammed!
Dana, what can I say except when you retire, you can always start a business "Night Adventures With The Larp." You did a great job of picking that coon up, cleaning it, cooking it, and managing to NOT flip us down the levee in the SUV.
What a helluva good time -- laissez le bontemp rouler!
Next adventure -- Cow Tipping. Debi, please be sure to order your Tony Lamas.
Great Blog!
Lawyer Larp:
"It is with immense pleasure, Ms. Debi, to introduce you to the ancient and noble sport of coon hunting in South Louisiana. Many a Cajun has come of age sitting around the fire listening to Ol' Mo chase the coons in the darkness, knowing by the distinctive baying whose hound was in the lead for the coon catch. I want you to someday experience the newer version of coon hunting which has recently come on with the advent of technology such as ATVs and high lumen spotting equipment.
Great shot, Skook. You are up for Plaquemine Swampwoman of the Year. The Honey Badger ain't got nothing on you!"
MaeMae:
"The story was almost as adventurous as the actual hunt. What a great first introduction and impression I must have made after several cocktails to say, "Hey, Larp, let's take Debi coon hunting." What can I say other than it's an "everyday" thing for us. HA!
Debi, you did an amazing job when you took the gun away from The Larp and "nailed" that green-eyed coon--even though the gun jammed!
Dana, what can I say except when you retire, you can always start a business "Night Adventures With The Larp." You did a great job of picking that coon up, cleaning it, cooking it, and managing to NOT flip us down the levee in the SUV.
What a helluva good time -- laissez le bontemp rouler!
Next adventure -- Cow Tipping. Debi, please be sure to order your Tony Lamas.
Great Blog!
Lawyer Larp:
"It is with immense pleasure, Ms. Debi, to introduce you to the ancient and noble sport of coon hunting in South Louisiana. Many a Cajun has come of age sitting around the fire listening to Ol' Mo chase the coons in the darkness, knowing by the distinctive baying whose hound was in the lead for the coon catch. I want you to someday experience the newer version of coon hunting which has recently come on with the advent of technology such as ATVs and high lumen spotting equipment.
Great shot, Skook. You are up for Plaquemine Swampwoman of the Year. The Honey Badger ain't got nothing on you!"
Tuesday, December 6, 2011
Introduction
Hi,
Welcome to my new blog - Cold Coon and Collard Greens! Inspired by a spontaneous, midnight coon hunting adventure with friends along the Mississippi River levee in South Louisiana, I felt compelled to share my newly acquired passion for raccoon lore with the world. First of all, I want to emphasize that we didn't shoot a coon out of the tree for sport, but for cooking at a very important LSU football tailgate party. Oh, and the compliments we got on that wonderful sweet meat -- fried to perfection by only the best of Cajun cooks!
But before we get into the stories, I'd like to share a recipe, compliments of my very own coon hunting spotlighter, Mae Reeves. (Hiya, MaeMae -- wavin' at ya -- always knew you were gonna to be famous someday, didn't ya? What's that your saying -- my hearing's getting bad? Oh, backatcha, girlfriend -- I got it!).
Oh, yeah, and I can't forget our very important levee chauffeur extraordinaire, Mr. Dana K. Larpenteur. Without Mr. Dana's masterful driving skills, our hunting vehicle could have never maintained tractioned along the soggy levee walls -- incredible work, Larp -- high-fivin' ya now! It truly takes a team to do this coon hunting thing right -- an infinitely refined skills set.
Okay, more stories later but let's get to the grub. I know your mouths are watering for these sweet coon meat recipes.
Highway 77 BBQ Coon
Ingredients:
One raccoon (dressed and de-glande)
Sweet potatoes
One onion
Two carrots
Worcestershire sauce
Salt
Pepper
Garlic
One cup water
One bottle barbecue sauce
Beer or whiskey (for cook to drink): save one splash for the sauce
Directions:
Dress, de-gland (fat/musk glands)
Place coon in foil-lined baking pan.
Add remaining ingredients.
Marinate overnight.
Throw everything on grill.
Voila -- sweet coon meat!
Highway 77 Road Kill
One raccoon, dressed and de-glanded
One lb. bacon
Salt
Pepper
Batter
Two cans beer (one for you, one for coon)
Directions:
Make sure coon is "kilt" all the way.
Dress and de-gland.
Dip in a can of beer and milk. Drink your beer at the same time.
Dip coon in seasoned flour batter or shelf batter.
Fry outside in deep fryer.
Cook until golden brown.
Remove and drain.
Allow to cool for a few minutes before slicing.
Welcome to my new blog - Cold Coon and Collard Greens! Inspired by a spontaneous, midnight coon hunting adventure with friends along the Mississippi River levee in South Louisiana, I felt compelled to share my newly acquired passion for raccoon lore with the world. First of all, I want to emphasize that we didn't shoot a coon out of the tree for sport, but for cooking at a very important LSU football tailgate party. Oh, and the compliments we got on that wonderful sweet meat -- fried to perfection by only the best of Cajun cooks!
But before we get into the stories, I'd like to share a recipe, compliments of my very own coon hunting spotlighter, Mae Reeves. (Hiya, MaeMae -- wavin' at ya -- always knew you were gonna to be famous someday, didn't ya? What's that your saying -- my hearing's getting bad? Oh, backatcha, girlfriend -- I got it!).
Oh, yeah, and I can't forget our very important levee chauffeur extraordinaire, Mr. Dana K. Larpenteur. Without Mr. Dana's masterful driving skills, our hunting vehicle could have never maintained tractioned along the soggy levee walls -- incredible work, Larp -- high-fivin' ya now! It truly takes a team to do this coon hunting thing right -- an infinitely refined skills set.
Okay, more stories later but let's get to the grub. I know your mouths are watering for these sweet coon meat recipes.
Highway 77 BBQ Coon
Ingredients:
One raccoon (dressed and de-glande)
Sweet potatoes
One onion
Two carrots
Worcestershire sauce
Salt
Pepper
Garlic
One cup water
One bottle barbecue sauce
Beer or whiskey (for cook to drink): save one splash for the sauce
Directions:
Dress, de-gland (fat/musk glands)
Place coon in foil-lined baking pan.
Add remaining ingredients.
Marinate overnight.
Throw everything on grill.
Voila -- sweet coon meat!
Highway 77 Road Kill
One raccoon, dressed and de-glanded
One lb. bacon
Salt
Pepper
Batter
Two cans beer (one for you, one for coon)
Directions:
Make sure coon is "kilt" all the way.
Dress and de-gland.
Dip in a can of beer and milk. Drink your beer at the same time.
Dip coon in seasoned flour batter or shelf batter.
Fry outside in deep fryer.
Cook until golden brown.
Remove and drain.
Allow to cool for a few minutes before slicing.
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