by Jim Casada | Apr 7, 2022
Hampton Plantation Shrimp Pilau Given its title, presumably this was a dish served regularly at Hampton. It certainly features ingredients regularly used in the Lowcountry, and it comes from Mrs. Paul Seabrook (Archibald Rutledge’s sister, Harriott Horry Rutledge),...
by Jim Casada | Apr 6, 2022
MEATBALL SAUCE 1 16-ounce can whole berry cranberry sauce 1 tablespoon brown sugar 1 teaspoon Worcestershire sauce 1 tablespoon Dijon mustard with horseradish Bring to a boil over medium heat and introduce cooked meatballs. Reduce heat to low and simmer for 5-10...
by Jim Casada | Apr 5, 2022
One of the myriad joys of being fortunate enough to fairly call and cleanly kill a wild turkey is the resultant feast. There aren’t many, if any, delicacies from the wild that are more scrumptious. Of course the breast of a wild turkey is its equivalent of backstraps...
by Sporting Classics Daily | Apr 5, 2022
DORSEY PICTURES RECOGNIZED FOR FOURTH CONSECUTIVE YEAR BY REALSCREEN GLOBAL 100 Dorsey Pictures has once again been recognized by Realscreen in their highly coveted Global 100 list. This marks the fourth consecutive year of recognition for Dorsey Pictures amongst the...
by Jim Casada | Apr 4, 2022
POKE SALLET RECIPE Poke shoots are easy enough to find over much of the country. Just be sure to get tender young shoots only three or four inches above the soil’s surface. Clean thoroughly and then bring to a rolling boil in a sauce pan of water. Drain, rinse, fill...
by Jim Casada | Mar 31, 2022
GRILLED WILD TURKEY STRIPS Half of a wild turkey breast cut into half-inch strips 1 pound bacon Jalapeño peppers or water chestnuts Marinate the strips in Italian dressing, then roll bacon slice around each strip, enclosing a slice of pepper or water chestnut inside...
by Jim Casada | Mar 30, 2022
SAUTÉED MORELS Morel mushrooms are a great delicacy, and I have three favorite ways of preparing them. In each case, soak the mushrooms in salt water and then clean thoroughly. Dab dry with a towel or paper towels and slice in half. It is hard to beat introducing the...
by Jim Casada | Mar 29, 2022
WILD TURKEY MEATBALLS If you throw away the legs and thighs, you might want to reconsider — and here’s a perfect use for the dark meat. 1 1/2 cup ground wild turkey 1 cup finely crumbled cornbread 1/4 cup chopped, toasted hazelnuts or pecans 1 large celery rib, finely...
by Sporting Classics Daily | Mar 28, 2022
Amid a field of more than 1,900 entries, Chris Dorsey’s latest book, Call Time was named as a finalist for the prestigious Ben Franklin Award from the Independent Book Publishers Association. Call Time is one of three finalists for the Gold Award for Sports &...
by Jim Casada | Mar 28, 2022
SPRING’S BOUNTY ON THE TABLE One of the too often overlooked aspects of hunting and fishing involves the opportunity to feast from nature’s bounty you encounter while in the wilds. Here is a quartet of recipes, two for wild strawberries and one each for morel...
