Southern Comfort Archives - Wife Of A Hunter

Venison Corn Dogs

Sophie May — Mon, 11 Jul 2022 15:36:57 +0000

Venison Corn Dogs are your wild game adventure into this American deep-fried classic!

I love hot dogs and I love fried food, so obviously I love corn dogs. When I was a kid, I would devour those little corn dog bites by the bagful. So, when I made my hot dog recipe, I knew this one was coming next.

Venison Corn Dogs should be a staple in every hunter’s house. It replaces the, albeit delicious regular hot dogs, with a more complex tasting flavorful venison hot dog.

After you’ve made the actual hot dogs, this is a piece of cake. You make the batter, put your skewered dogs into the batter, and fry it! Can’t get much easier than that.

Let me know in the comments if you make them and how they turn out. I hope you ENJOY them as much as my family did and if you have any other recipe ideas you want me to try, leave me a comment below.

Venison Corn Dogs

Delicious venison hot dogs wrapped in a sheath of fried goodness.

Course Main Course

Cuisine American

Keyword Corn Dog, Deer, Hot Dog, Hot Dogs, Venison

Prep Time 20

Cook Time 20

Total Time 40

Servings

Author Sophie May

Ingredients

12 venison hot dogs
12 skewers
1 1/2 C fine yellow corn meal
1 1/4 C all-purpose flour
1/4 C sugar
1 T baking powder
1 3/4 C buttermilk
1 egg
1 T vegetable oil
1.5 T honey
oil enough for frying

Instructions

Fill a large pot/dutch oven with 2-3 inches of oil.
Heat to 350°F over medium heat.
Put your skewers into your hot dogs.
Whisk together your dry ingredients into a bowl (corn meal, flour, sugar, baking powder, and salt).
Whisk together your wet ingredients into a bowl (buttermilk, 1 T oil, and honey).
Combine your wet ingredients into your dry ingredients and whisk together to combine.
Pour your batter into a tall drinking glass and dip your hot dogs in. Twirl your skewer to completely coat your hot dog.
Pull out and let some of the excess drip off.
Hold your corn dog at an angle in your oil for a few seconds before dropping it into the oil. This will keep the batter from getting stuck to the bottom of the pot.
Fry until golden brown or ~2-3 minutes. Rotate about half way through to get an even golden brown coating on each side.
Transfer to a wire wrack to cool and ENJOY!!

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Bourbon Chocolate Walnut Pecan Pie

Sophie May — Wed, 24 Nov 2021 02:39:15 +0000

This Bourbon Chocolate Walnut Pecan Pie is perfect for this Thanksgiving/Christmas/Holiday season!

Before we get too far… the correct way to pronounce this nut is Puh-cahn. Not PEE-can or Puh-can. It isn’t a porta-potty. No pee cans here.

Anywhoooo. Now that that is cleared up. I grew up in Texas and pecan pie was a staple at every holiday meal, BBQ joint, grocery store, etc. It is by far my favorite pie. No other pie comes even close. With that being said, there is a right way and a wrong way to make a pecan pie. In my house we like the sugar layer by itself and not contaminated with nuts. It is good on its own and shines by itself. The top layer is where your crunchy bits are.

In my recipe, I decided to combine pecans, walnuts, and chocolate chips with a very special ingredient in the sugar layer: BOURBON. Bourbon gives this recipe the extra kick that separates it from a normal pecan pie. I added walnuts because I love walnuts. However, if that is not your cup of tea, double the pecans and omit the walnuts. The chocolate chips are there to give a more silky bittersweet flavor that compliments the nuts.

This really is delicious. For the best results, serve warm with a big scoop of Blue Bell ice cream (or any vanilla ice cream). Enjoy!

Bourbon Chocolate Walnut Pecan Pie

The perfect pie for all your holiday feasts!

Course Dessert

Cuisine American, Dessert

Keyword American, Bourbon, Chocolate, Dessert, Pecan, Pie, Sweet, Walnut

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Author Sophie May

Equipment

Pie Dish

Ingredients

1 regular pie crust use your favorite brand or recipe
3 large eggs
3/4 C brown sugar
3/4 C light corn syrup
1/4 C salted butter melted
1-2 T bourbon can omit
2 tsp vanilla
1/3 C semi sweet chocolate chips I used Ghirardelli
1/2 C pecans I prefer whole
1/2 C walnuts I prefer whole
Pam

Instructions

Preheat oven to 350°F.
Spray pie dish with Pam and set aside.
If you are making your pie crust, make it now. Roll it out and put it in the pie dish. Make sure dough is in the dish well (no gaps).
If you have pie weights use them... Bake crust for 10 minutes, just to get an initial bake.
At the same time the pie crust is baking, toast your nuts by placing them on a cookie sheet in a single layer and baking for 10 minutes.
Combine eggs, butter, sugar, syrup, bourbon, and vanilla. Whisk well!
Remove both the crust and nuts.
Stir filling again well, and add to pie crust.
Top with nuts and chocolate chips.
Bake with crust saver/foil for 40-50 minutes, or until pie is done. Enjoy!

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Beer Battered Walleye

Sophie May — Thu, 04 Nov 2021 23:50:44 +0000

Beer Battered Walleye. That’s it. That’s the tweet…or recipe.

But for real, this recipe is amazing. If I had to explain what walleye tasted like, I would say it is similar to tilapia, maybe even more mild. But what’s great is you can use any white fish you want for this recipe.

My father and husband had the opportunity to go pheasant hunting a week ago. One of the days they were there, the weather wasn’t so great, so they opted to go fishing instead. They were able to catch walleye and package it to bring home to me. OH MY! It is so good.

My mother grew up partially living in Scotland. One of her favorite dishes was fish and chips. Her love for the cuisine has been passed down to me. Fish and chips is typically made with seltzer water or something bubbly like beer. Having been craving fish and chips and having NA beer in the fridge, I decided to make beer battered walleye.

The most important thing about this recipe is keeping your oil to temperature. If your oil drops, the fish sits longer in the oil leaving time for your batter to soak it up and become soggy. No Bueno. By making sure your oil stays to temp, you will get a crispy fish that is absolutely amazing. You can serve this up with chips (or fries) or on a sandwich (which I will have a recipe for later).

I hope y’all enjoy this as much as us! Don’t be afraid to double, triple, or even quadruple this recipe! You won’t regret it.

Beer Battered Walleye

A great way to cook any fish!

Course Dinner, Main Course

Cuisine American, Seafood, Southern

Keyword Battered, Beer, Fish, Fried, Walleye

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Author Sophie May

Equipment

Deep Frying Pan

Ingredients

1 lb fish I used Walleye; deboned, skinned, fileted
salt to taste
pepper to taste
1/2 C all purpose flour
1/4 tsp cayenne pepper more or less depending on spice tolerance
1/2 T garlic powder
1/2 T paprika
1 tsp Lawry's seasoned salt
3/4 C beer*
1 large egg
vegetable or canola oil enough for frying

Instructions

Heat oil to 375°F. I did ~2 inches of oil in a deep pan.
Pat fish dry. Season with salt and pepper to taste.
Combine flour, cayenne, garlic powder, paprika, and Lawry's in a shallow dish, such as a pie dish.
Add egg and beer and mix well.
Fry the fish. Do not overcrowd the pan. I cooked 2 at a time.
Cook until golden brown ~3 minutes. Make sure the oil stays up to temp or your fish batter will cook soggy. Enjoy!

Notes

*I used Heineken 0.0. If you are opposed to beer or NA beer, you can use seltzer water. We are mainly just needing the carbonation here.

The post Beer Battered Walleye appeared first on Wife Of A Hunter.

Pimento Cheese

Sophie May — Wed, 19 May 2021 15:45:32 +0000

Pimento Cheese is a super southern food that some people might have never of. Pimento cheese is what happens when cream cheese and shredded cheese make a baby. And boy is it good.

I went to school at Auburn University. If you have ever been, you know about Toomer’s Drugstore. Toomer’s makes the most delicious lemonade you will ever find, but they also make a dang good bacon pimento sandwich. It was me and my mom’s tradition, that whenever she came to visit, we would have lunch at Toomer’s and get lemonade with a pimento cheese sandwich. SO GOOD!!

I love pimento cheese and so does my family. H‑E‑B makes an ok one, but there is a brand called Palmetto cheese that far surpasses any pimento cheese I had found. UNTIL NOW! I like my recipe better haha! Enjoy!

Pimento Cheese

Delicious southern staple. Throw it on a sandwich, crackers, or chips and you'll love it!

Course Side Dish

Cuisine American, Southern

Keyword Cheese, Pimento, Side

Author Sophie May

Equipment

Food Processor

Ingredients

8 oz extra sharp cheddar
4 oz Monterrey jack with jalapenos I find this at HEB if you can't
4 oz gouda
2 garlic cloves roasted
4 oz cream cheese room temperature
4 oz drained, jarred, pimento peppers
2 whites of green onions chopped
1/4 tsp dill weed
1/4 tsp paprika

Instructions

Roasted garlic

Heat oven to 400 degrees.
Cut top off of garlic.
Place on foil and drizzle with olive oil, salt, and pepper. Close the foil packet around the garlic and cook for 40 min.

Pimento Cheese

Cube the cream cheese to make it easier to mix.
Shred your cheese in a food processor or cheese grater if you don't have it.
Peel and finely chop your roasted garlic.
Combine all your ingredients together.
Put it in the fridge to let it chill and flavor up (~2-4 hours).
ENJOY!

The post Pimento Cheese appeared first on Wife Of A Hunter.

Strawberry Shortcake

Sophie May — Fri, 23 Apr 2021 22:06:13 +0000

I am one of those peculiar people that goes to Cheesecake Factory and doesn’t get the cheesecake. In fact, I order their strawberry shortcake. Something about stuffing my face with their delicious food followed by heavy cheesecake doesn’t do it for me. Instead, I pretend I am being healthy and choose the shortcake because it has fruit 😂.

Growing up my mom and I would make strawberry shortcake on the weekends, to use up any strawberries we had on the verge of going bad. We would usually use a Bisquick biscuit recipe, but it would just taste like slightly sugared bread and I prefer to waste my carbs on better sweets! I decided I wanted to come up with a recipe where my biscuit is more like shortcake! I hope you enjoy this!

Strawberry Shortcake

Who doesn't love strawberry shortcake?!

Course Dessert

Cuisine American

Keyword American, Dessert, Southern, Strawberry

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Author Sophie May

Ingredients

Strawberry Topping

1 lb strawberries sliced
1/4 cup sugar

Shortcake Biscuits

2 1/8 cups all-purpose flour plus extra for flouring surface
3 tbsp sugar
4 tsp baking powder
1/2 tsp salt
7 tbsp butter cold
1/2 cup heavy cream
1/2 cup buttermilk

Extras

Vanilla Ice Cream
Whip Cream

Instructions

Strawberry Topping

Combine strawberries and sugar in a Tupperware or a gallon bag and refrigerate. This is key to get a juicy sweet strawberry topping.

Shortcake Biscuits

Preheat oven to 375 °F
Mix flour, sugar, baking powder, and salt thoroughly in a bowl.
Cut in cold butter until the mix is crumbly.
Add heavy cream and buttermilk and combine (~30 seconds).
Lightly flour your surface and place your dough on it.
Roll dough out and fold. Repeat this process rolling out less thin each time. Do this until you have 1-inch-thick dough.
Cut biscuits out of the dough (~4-6 oz).
Place the biscuits on a non-stick baking sheet. The biscuits will rise so leave space between them.
Bake for 10-15 minutes, or until they are slightly browned.
Take the biscuits out, slice them open, fill with whip cream and strawberry topping and ice cream on the side and ENJOY!

The post Strawberry Shortcake appeared first on Wife Of A Hunter.

Strawberry Crumble

Sophie May — Fri, 23 Apr 2021 15:54:11 +0000

As I said in my strawberry jam recipe, the Poteet Strawberry festival just happened. My husband and I got a flat of strawberries there and with strawberries up to our ears, I got to baking. One of my favorite fruity dessert dishes is a crumble. They are easy and so delicious, especially warmed with some vanilla ice cream (specifically H.E.B.’s 1905 vanilla if you can get your hands on some).

Anywho, one of my go to cereals is Cinnamon Toast Crunch. Having some on hand, I decided to incorporate it into my crumble. What baked was heaven. The slight crunch of the cereal with the softness of the strawberry filling is one of the best marriages my oven has made. In all honesty, I would quadruple the topping if my casserole dish would hold it haha! I would eat it by the spoonful.

I hope you enjoy this dish as much as my family. It was all gone before I could blink!

Strawberry Crumble

Fun tasty way to use some fresh strawberries!

Course Dessert

Cuisine American

Keyword American, Dessert, Southern

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Sophie May

Ingredients

Strawberry Filling

2 lbs strawberries* hulled/top cut off
2.5 tbsp flour
1/2 cup white sugar

Topping

1/2 cup flour
3/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
6 tbsp salted butter melted
1 cup Cinnamon Toast Crunch crushed; 1/2 cup extra to sprinkle on top (crushed also)
1/4 cup old fashioned oats

Instructions

Preheat Oven to 350 °F
Combine strawberry filling ingredients in a bowl and set aside.
In a separate bowl combine topping ingredients. They will become a crumbly consistency.
In a 9x13 casserole dish evenly spread the strawberry filling.
Cover the strawberry filling evenly with the crumbly topping.
Bake for 35 minutes. You will know it is almost cooked when it bubbles up on the sides and begins to brown. This is key to make sure the crumble is not too wet.
Take out the casserole dish and sprinkle half a cup of crumbled Cinnamon Toast Crunch on top. Return to oven for five minutes.
Rest for at least 15 minutes. I recommend chilling overnight to get a good thick consistency.
Serve with ice cream and enjoy!

Notes

*my strawberries were smaller. If they are larger slice them into bite size pieces.

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Sophie’s Strawberry Jam

Sophie May — Fri, 16 Apr 2021 15:53:17 +0000

I call this recipe Sophie’s Strawberry Jam. It is my take on strawberry jam and it might not be too out of the ordinary, but it sure is tasty!!

The Poteet Strawberry Festival was this past weekend, so I took the opportunity to buy a gagillion strawberries. I mean, they are fresh, delicious, and who doesn’t love helping local farmers?

With a gagillion strawberries on hand, I had just as many recipes flowing through my head. Unfortunately, some of the strawberries got soft on the trip home and needed to be used immediately. A jam is the perfect recipe for strawberries that need a second life.

This recipe doesn’t make a ton, but can sure as heck be doubled, tripled, even quadrupled if you so desire. You can use it on toast, to top ice cream, honestly wherever you think strawberries should go. This jam didn’t even last a day in my house it was so good!

Grab some bread, toast it up, slather on some butter and this jam *Chef’s Kiss*

Sophie's Strawberry Jam

Who doesn't love a good strawberry jam?? Throw this bad boy on just about thing and you'll be glad you did!

Course Dessert, Main Course, Side Dish

Cuisine American, Southern

Keyword Jam, Jelly, Strawberry

Prep Time 10

Cook Time 15

Total Time 25

Servings pint

Author Sophie May

Equipment

Wide Mouth Funnel

Ingredients

1 lb strawberries tops cut off, hulled, and sliced
1 2/3 C sugar
2 T & ½ tsp lemon juice freshly squeezed
1 small mason jar and lid 1 pint
Water enough to boil mason jar*

Instructions

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

Notes

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

Ingredients:

1 lb strawberries (tops cut off, hulled, and sliced)

1 2/3 C sugar

2 T & ½ tsp lemon juice (freshly squeezed)

1 small mason jar and lid (1 pint)

Water (enough to boil mason jar)*

Directions:

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

The post Sophie’s Strawberry Jam appeared first on Wife Of A Hunter.

Fried Redfish Sandwich

Sophie May — Wed, 07 Apr 2021 16:04:54 +0000

I love fish! If my bank account and/or my family allowed it, I would eat it every day. This fried redfish sandwich is a delicious addition to any repertoire of fish recipes!

When my husband brought home a few bags of redfish filets a couple of months ago, I knew I had chosen the right man! We slowly worked our way through the fish, making tacos and straight up grilling them, but then I decided I wanted to make my own recipes.

Since Lent had been going on, fast food restaurants have been laying on the fish options. One of my favorites was the fried fish sandwich at Popeyes. So, I decided I wanted to try my own spin on a fried fish sandwich…and what came out was a delicious fried redfish sandwich! You don’t need redfish filets to make this work, any white fish will do. Being a Texas girl, I do particularly love redfish so if you have them, I recommend that.

Fried Redfish Sandwich

Delicious fried fish sandwich. You can use just about any fish for this but I love redfish!

Course Main Course

Cuisine American

Keyword Fried, Fried fish, Redfish, Sandwich, Seafood

Prep Time 10

Cook Time 12

Total Time 22

Servings sandwiches

Author Sophie May

Equipment

Deep Fryer (Frying Pan also works)

Ingredients

4 decent sized redfish filets around 2 lbs
Oil I use vegetable
1 C buttermilk
3 T hot sauce I use Louisiana Hot Sauce
2 eggs
2 T pickle brine I use Grillo’s
2 C flour
2 T Your favorite Cajun seasoning I use Cajun ninjas

Tartar Sauce ingredients:

1/2 C real Mayonnaise
1/2 C dill pickles finely chopped I used Grillo’s
1/8 C dill pickle juice again Grillo’s
1 tsp dill fresh chopped
1/2 tsp lemon juice
1/2 tsp sugar
1/8 tsp black pepper freshly ground
1 tsp hot sauce Louisiana hot sauce

Toppings:

Coleslaw
Pickles
Tartar sauce
Hawaiian Burger Buns

Instructions

If your fish is still “on the half shell” (skin still on) filet the meat.
Cut the filets into square/rectangle, sandwich sized, portions to be fried.
Heat a deep fryer, or frying pan filled with oil, to 375 degrees.
Mix the buttermilk, hot sauce, eggs, and brine in a shallow dish, such as a pie dish.
In a separate shallow dish, mix together flour and Cajun seasoning.
Pat fish fillets dry with a paper towel.
Dredge the fish through the egg mixture and then coat in flour mixture. Repeat this to get a good thick breading on your fish.
Cook fish for 3 minutes or until completely cooked and golden brown.
In a bowl, combine all tartar sauce ingredients.
Toast buns if desired.
Assemble your sandwich. Enjoy!

The post Fried Redfish Sandwich appeared first on Wife Of A Hunter.

Mac & Cheese

Sophie May — Wed, 31 Mar 2021 16:16:14 +0000

I wanted an extra thick mac and cheese. I’m talking cheese pull, crispy top, noodles trapping cheese inside them… the whole nine yards. This recipe makes a casserole sized dish serving and let me tell you a secret, I ate the whole thing. Enjoy this deliciousness.

Mac & Cheese

Thick, cheesy, and tasty mac and cheese!

Course Side Dish

Cuisine American

Keyword American, Mac and Cheese, Pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sophie May

Equipment

9x13 casserole dish

Ingredients

32 oz pasta; choose your favorite noodle I used large macaroni because I wanted the noodle to capture some of the cheese in it
16 oz velveeta cut into small cubes
8 oz cream cheese cut into cubes
8 oz shredded cheese choose your favorite. I used gruyere*
1 stick salted butter 1/2 C
1/2 C flour
1 C half & half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp onion powder
1/4 tsp mustard powder

Instructions

Preheat oven to 350 degrees.
Cook pasta as box/bag directs. Drain and set aside.
While pasta is cooking, In a large sauce pan melt butter over medium-high heat. Add flour. Stir until combined.
Add velveeta and cream cheese. Stir until melted and combined.
Add half and half. Stir. Don’t worry, it will be very thick. Add seasonings. Mix well.
Add sauce to drained pasta and mix well!
Place Mac and cheese mixture in a large casserole dish (9x13). Top with shredded cheese.
Bake at 350 for 10-15 min (until cheese melts). Broil on high until cheese gets browned/crispy (2-5 minutes). Watch closely.
Enjoy!

Notes

*Can add extra if desired. It is for topping the Mac and cheese.

The post Mac & Cheese appeared first on Wife Of A Hunter.

Crockpot Gator Jambalaya

Sophie May — Wed, 31 Mar 2021 16:11:12 +0000

My mom grew up in Southeastern Louisiana and attended Tulane University where she met my father. I have loved Cajun food since I was in the womb. This crockpot gator jambalaya is so easy and tasty it will have you saying “Laissez les bons temps rouler!” like the locals.

Crockpot Gator Jambalaya

Delicious gator jambalaya that you can just throw in the crockpot.

Course Main Course

Cuisine American, Cajun

Keyword Cajun, Gator, Jambalaya

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Author Sophie May

Equipment

Crockpot

Ingredients

2 lbs gator cut into bite size pieces
2.5 C white rice
1 package sausage sliced (I used jalapeño and green onion venison sausage)
1 T vegetable oil or butter to brown sausage
1/2 T Cajun seasoning I used The Cajun Ninja’s
1 onion diced
1 green bell pepper diced
2 stalks of celery diced
3 cloves of garlic minced
3.5 C chicken broth
1 T hot sauce I used Louisiana Hot Sauce*
6 oz tomato paste
1 can rotel 10 oz
2 bay leaves
1 bunch green onions chopped (for garnish)

Instructions

Add vegetable oil (or butter) to a pan. Heat over medium-high heat.
Once hot, add sliced sausage and cook until browned and crispy on the edges. Remove from heat and set aside.
In your crockpot, add chicken broth, tomato paste and rotel. Stir until combined.
Add diced onions, diced bell pepper, diced celery, minced garlic, gator and sausage. Stir to combine.
Add Cajun seasoning, hot sauce, and bay leaves. Again, stir to combine.
Cook, with lid on, on high for 3 hours. This should make the gator tender and shreddable if you want smaller bits.
Keeping meat and all ingredients in the pot, add rice and stir to combine.
Cook for an additional hour on high, or until rice is fully cooked. The rice will absorb all excess liquid and create a delicious jambalaya.
When finished stir well and remove bay leaves. Garnish with green onions. Enjoy!

Notes

*More can be added for spice. I add mine after because my family doesn’t like it as spicy as me.

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