alleyyooper
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For starters,
Cajun Coyote
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh coyote meat – pounded to 1/2 inch thickness
DIRECTIONS:
1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Grilled corn on the cob
Ingredients
Ingredients
hard-boil eggs (chopped)
There you go with a great meal mostly done on the grill with how to do it.
For dessert try some thing real sweet with honey.
Al
Cajun Coyote
INGREDIENTS:
* 2 cups vegetable oil
* 2 tablespoons Cajun seasoning
* 2 tablespoons dried Italian-style seasoning
* 2 tablespoons lemon pepper
* garlic powder to taste
* 2lbs of fresh coyote meat – pounded to 1/2 inch thickness
DIRECTIONS:
1. In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the coyote meat in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Drain coyote, and discard marinade. Place coyote on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Grilled corn on the cob
Ingredients
- 8 ears corn, shucked and rinsed
- 1/2 stick butter
- Kosher salt
- 1.
. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes.
- 2.
Place corn directly over hot side of grill and cook, turning occasionally, until charred on all sides and fully tender, about 10 minutes total. - 3.
- Remove corn from grill and allow to rest for 2 minutes. Roll in butter, sprinkle with salt, and serve immediately.
Ingredients
hard-boil eggs (chopped)
- 2 cups green onions (sliced)
- 1⁄2 medium onion (chopped)
- 1 cup reduced-fat mayonnaise
- 3 tablespoons creole mustard (can use horseradish mustard if creole isn't available)
- cayenne pepper
- Fill a large pot with water, crab boil seasoning package, and a generous sprinkling of cayenne pepper and tony chacheres. Cover with lid and bring to a boil and let boil for at least 5 minutes (the longer you let it boil, the more flavored the water will become).
- Reduce heat to med-high and add potatoes. Boil until the potatoes are soft and easily pierced by a fork (approximately 15-20 mins).
- Drain and cool the potatoes.
- Chop the potatoes into bite sized pieces. (I like to vary the size of the pieces). Leave the skins on.
- Put potatoes in a bowl and add the eggs, green onions, onion, mayo, and mustard. Mix together well. Depending on your preferences, you may want to add a little more mayo or mustard.
- Add a generous sprinkling of cayenne pepper and tony chachere's (approx 1 tbsp of each depending on your tastes). Beware that the spices will get a bit stronger with time. Mix together well.
- Allow the potato salad to sit in the fridge for at least an hour or so to let the flavors meld together.
There you go with a great meal mostly done on the grill with how to do it.
For dessert try some thing real sweet with honey.
Al