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Re: Outdoorsman Thread
Posted: Wed Aug 12, 2020 6:24 pm
by Colonel26
That's a delicacy here too, squash and zucchini rolled in cornmeal and fried. Delicious.
Re: Outdoorsman Thread
Posted: Wed Aug 12, 2020 7:57 pm
by orvet
Now zucchini is something that I have eaten lots of! IMHO, there's just about nothing you can do to a zucchini to make it on inedible other than let them grow too large. Those big huge 5 and 10 pound zucchinis might be good for harvesting the seeds but at that point I'd feed the rest of it to the hogs.
Small zucchinis 6 to 10 inches in length (as long as they don't get to big in diameter) are great to slice into about 1 inch medallions, boil or steam them and serve them with salt and butter. Your tongue will slap your brains out trying to get to the fork!
Another of my favorite ways to fix them is to slice them thinly, about a 1/8 inch thick and fry them. Vegetable oil or peanut oil is good for frying them. As they start to brown and part of the moisture is cooked out of them I add some shredded cheddar cheese (you can use other kinds of cheese), and you get this nice gooey melted cheese over these thin zucchini medallions that have partially caramelized because of the sugar in the zucchini. Tongue slapping good again!
One of my absolute favorite way eat zucchini year around is as a zucchini relish. I don't like pickle relish anymore because the zucchini relish has so much more flavor. My kids and grandkids like it, we eat it on sandwiches and will mix it with tuna for tuna salad sandwiches. I will eat it on hot dogs, hamburgers or anywhere else I think it might taste good, which is just about anywhere. It is not heavily cooked in the canning process so the zucchini is not mushy. My wife reminded me that I have to make relish this year because we are out. She also reminded me I have to make Virginia Sweet Chunk Pickles which is a lot of work. They soak in the crock for about 10 days, several changes of liquid, skimming, etc. but my kids and grandkids love them and want to take some home with them every time they come to visit! If I get ambitious this year I may pickle some beets too.
I have eaten tempura fried zucchini (as well as other vegetables), tempura that is cooked properly and in the oil that is the right temperature is absolutely delicious. It's not over cooked so the zucchini still retains some firmness. Tempura is one of my favorite ways to eat zucchini, carrots, broccoli, potatoes or about anything else. It's one of the few ways I will actually eat cauliflower.
I have never eaten zucchini fried in cornmeal, that sounds very interesting to me since I now must limit myself to a gluten-free diet and tempura batter is wheat based.
If one of y'all would like to share your secret method for fry in zucchini cornmeal, I'd love to give it a try!
Re: Outdoorsman Thread
Posted: Wed Aug 12, 2020 8:12 pm
by Colonel26
orvet wrote: ↑Wed Aug 12, 2020 7:57 pm
Now zucchini is something that I have eaten lots of! IMHO, there's just about nothing you can do to a zucchini to make it on inedible other than let them grow too large. Those big huge 5 and 10 pound zucchinis might be good for harvesting the seeds but at that point I'd feed the rest of it to the hogs.
Small zucchinis 6 to 10 inches in length (as long as they don't get to big in diameter) are great to slice into about 1 inch medallions, boil or steam them and serve them with salt and butter. Your tongue will slap your brains out trying to get to the fork!
Another of my favorite ways to fix them is to slice them thinly, about a 1/8 inch thick and fry them. Vegetable oil or peanut oil is good for frying them. As they start to brown and part of the moisture is cooked out of them I add some shredded cheddar cheese (you can use other kinds of cheese), and you get this nice gooey melted cheese over these thin zucchini medallions that have partially caramelized because of the sugar in the zucchini. Tongue slapping good again!
One of my absolute favorite way eat zucchini year around is as a zucchini relish. I don't like pickle relish anymore because the zucchini relish has so much more flavor. My kids and grandkids like it, we eat it on sandwiches and will mix it with tuna for tuna salad sandwiches. I will eat it on hot dogs, hamburgers or anywhere else I think it might taste good, which is just about anywhere. It is not heavily cooked in the canning process so the zucchini is not mushy. My wife reminded me that I have to make relish this year because we are out. She also reminded me I have to make Virginia Sweet Chunk Pickles which is a lot of work. They soak in the crock for about 10 days, several changes of liquid, skimming, etc. but my kids and grandkids love them and want to take some home with them every time they come to visit! If I get ambitious this year I may pickle some beets too.
I have eaten tempura fried zucchini (as well as other vegetables), tempura that is cooked properly and in the oil that is the right temperature is absolutely delicious. It's not over cooked so the zucchini still retains some firmness. Tempura is one of my favorite ways to eat zucchini, carrots, broccoli, potatoes or about anything else. It's one of the few ways I will actually eat cauliflower.
I have never eaten zucchini fried in cornmeal, that sounds very interesting to me since I now must limit myself to a gluten-free diet and tempura batter is wheat based.
If one of y'all would like to share your secret method for fry in zucchini cornmeal, I'd love to give it a try!
Dale, I slice the squash or zucchini, dip in a egg/milk wash and then roll in cornmeal that’s had salt, pepper, and a touch of sweetener added.
Then I fry them in a skillet with just enough oil that they can float a bit when done. I usually flip them once I see the top starting to cook.
Re: Outdoorsman Thread
Posted: Wed Aug 12, 2020 8:37 pm
by Steve Warden
Dale, have you tried zucchini bread? Kinda like banana bread in texture, but I like zucchini bread better.
Also like to slice it into medallions, slide 'em on a skewer along with some yellow squash, red onion, mushrooms, grape tomatoes, even Brussels sprouts, then lay those skewers on a grill over some hot coals and a smoldering chunk or two of oak. Hickory can give grilled vegetables a bitter taste.
Re: Outdoorsman Thread
Posted: Wed Aug 12, 2020 10:28 pm
by Colonel26
I love zucchini bread!
Another thing my wife used to do is take slices and lay them on a cookie sheet with spaghetti sauce and shredded mozzarella on top and bake. They made little no crab pizzas. Very delicious.
Re: Outdoorsman Thread
Posted: Wed Aug 12, 2020 10:46 pm
by treefarmer
Miss Joy does the Zucchini bread just like the Pumpkin bread, uses old coffee cans to bake them in. Comes out neat little round loaves with a domed end. Good stuff!
Another way to enjoy Zucchini, before they get to big is to prepare them as some have already mentioned, slice 1/8" thick, full length cuts, drizzle a bit of olive oil over them and season lightly with any meat rub, then put them on the grill for a few minutes.
Treefarmer
Re: Outdoorsman Thread
Posted: Fri Aug 14, 2020 6:23 am
by royal0014
Had these two watchin' me from across the yard as I walked out to my car.
Mama just stood there, never alerted. Little one came out long enough for a snapshot,
then bounded back to the woods ..... saw a bunny coming in this morning.
Re: Outdoorsman Thread
Posted: Fri Aug 14, 2020 5:07 pm
by 1967redrider
Cool deer, royal!
I'll take okra any way I can get it; fried, pickled, steamed . . . hell, I'd even eat okra with Oprah.
Re: Outdoorsman Thread
Posted: Fri Aug 14, 2020 7:09 pm
by Colonel26
Re: Outdoorsman Thread
Posted: Fri Aug 14, 2020 7:10 pm
by Colonel26
royal0014 wrote: ↑Fri Aug 14, 2020 6:23 am
Had these two watchin' me from across the yard as I walked out to my car.
Mama just stood there, never alerted. Little one came out long enough for a snapshot,
then bounded back to the woods ..... saw a bunny coming in this morning.
Very cool Chris!
Re: Outdoorsman Thread
Posted: Fri Aug 14, 2020 7:15 pm
by Mumbleypeg
Slice zucchini lengthwise into halves. Put them on a flat baking pan or cookie sheet, butter, sprinkle lightly with garlic salt, then sprinkle with a heavy dose of grated Parmesan cheese. Preheat oven to 350, bake zucchini until cheese is melted and starting to brown a little.
Fried Okra is never slimy if prepared correctly. But it’s good no matter whether fried, boiled, or mixed with tomatoes. And it’s an essential ingredient in gumbo. I believe Charlie is correct, it likely originated in Africa and along with field peas and other southern culinary staples, it came out of Reconstruction. The Yankees thought they were starving folks out, but as usual human ingenuity prevails!
Ken
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 4:28 am
by thankgod4rkids
I've enjoyed fried okra when we come South. Up here its mosty brussel sprouts and zucchini. Except the last couple years the wife and I noticed if we have brussel sprouts in the evening we can't sleep so lunch only for fried sprouts. And the zucchini that get too big are excellent high powered rifle targets. Fantastic results
Bill
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 5:29 am
by Colonel26
thankgod4rkids wrote: ↑Sat Aug 15, 2020 4:28 am
I've enjoyed fried okra when we come South. Up here its mosty brussel sprouts and zucchini. Except the last couple years the wife and I noticed if we have brussel sprouts in the evening we can't sleep so lunch only for fried sprouts. And the zucchini that get too big are excellent high powered rifle targets. Fantastic results
Bill
Bill I’ve only tried Brussels sprouts once as just really didn’t like them. To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 5:49 am
by cudgee
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am
thankgod4rkids wrote: ↑Sat Aug 15, 2020 4:28 am
I've enjoyed fried okra when we come South. Up here its mosty brussel sprouts and zucchini. Except the last couple years the wife and I noticed if we have brussel sprouts in the evening we can't sleep so lunch only for fried sprouts. And the zucchini that get too big are excellent high powered rifle targets. Fantastic results
Bill
Bill I’ve only tried Brussels sprouts once as just really didn’t like them. To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
Sorry for butting in, but sliced and fried with chopped bacon and butter is a good way to cook 'em.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 7:55 am
by Colonel26
cudgee wrote: ↑Sat Aug 15, 2020 5:49 am
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am
thankgod4rkids wrote: ↑Sat Aug 15, 2020 4:28 am
I've enjoyed fried okra when we come South. Up here its mosty brussel sprouts and zucchini. Except the last couple years the wife and I noticed if we have brussel sprouts in the evening we can't sleep so lunch only for fried sprouts. And the zucchini that get too big are excellent high powered rifle targets. Fantastic results
Bill
Bill I’ve only tried Brussels sprouts once as just really didn’t like them. To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
Sorry for butting in, but sliced and fried with chopped bacon and butter is a good way to cook 'em.
Not butting in at all my friend! I like the way you’re thinking there. I’m going to try that!
Are you sure you ain’t from the southeastern US? Everything we edt starts with butter and bacon grease! Rofl!
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 1:41 pm
by thankgod4rkids
cudgee wrote: ↑Sat Aug 15, 2020 5:49 am
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am
thankgod4rkids wrote: ↑Sat Aug 15, 2020 4:28 am
I've enjoyed fried okra when we come South. Up here its mosty brussel sprouts and zucchini. Except the last couple years the wife and I noticed if we have brussel sprouts in the evening we can't sleep so lunch only for fried sprouts. And the zucchini that get too big are excellent high powered rifle targets. Fantastic results
Bill
Bill I’ve only tried Brussels sprouts once as just really didn’t like them. To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
Sorry for butting in, but sliced and fried with chopped bacon and butter is a good way to cook 'em.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 1:51 pm
by thankgod4rkids
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am
thankgod4rkids wrote: ↑Sat Aug 15, 2020 4:28 am
I've enjoyed fried okra when we come South. Up here its mosty brussel sprouts and zucchini. Except the last couple years the wife and I noticed if we have brussel sprouts in the evening we can't sleep so lunch only for fried sprouts. And the zucchini that get too big are excellent high powered rifle targets. Fantastic results
Bill
Bill I’ve only tried Brussels sprouts once as just really didn’t like them. To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
We slice them and fry in a cast iron skillet. Usually a little olive oil and butter and seasoning. Sometimes alone and sometimes with onions and/or peppers. Zucchini and green beans also.My wife experiments alot. She stays away from potatoes and thinks I should eat healthier
so comes up with some pretty good side dishes.
Bill
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 2:38 pm
by Steve Warden
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
My preference is on a skewer with some other veggies, doused in olive oil, along with a little seasoning, and on the grill.
I've also done them on the grill sans skewer, but in a grilling basket.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 2:51 pm
by thankgod4rkids
Steve Warden wrote: ↑Sat Aug 15, 2020 2:38 pm
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
My preference is on a skewer with some other veggies, doused in olive oil, along with a little seasoning, and on the grill.
I've also done them on the grill sans skewer, but in a grilling basket.
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We do that also!
Bill
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 3:25 pm
by Colonel26
Thanks guys, I'll have to give them a try again.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 5:38 pm
by Waukonda
I came across some chicory when out and about this morning. The roots and leaves of this plant have numerous purported health benefits, has anyone ever partaken? Buying a bottle from the shelf at GNC doesn't count. It has also been used as a coffee substitute.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 5:47 pm
by Quick Steel
No experience. I have read it was often used by troops during the civil war to make coffee.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 7:08 pm
by Colonel26
I’ve had chicory coffee before. The purple flowered chicory is all over the place here.
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 8:31 pm
by cudgee
Colonel26 wrote: ↑Sat Aug 15, 2020 7:55 am
cudgee wrote: ↑Sat Aug 15, 2020 5:49 am
Colonel26 wrote: ↑Sat Aug 15, 2020 5:29 am
Bill I’ve only tried Brussels sprouts once as just really didn’t like them. To be fair, I’d never had them and was experimenting and most likely didn’t cook them right. Sooooo. How do y’all cook them? Because they sure look like something that ought to like!
Sorry for butting in, but sliced and fried with chopped bacon and butter is a good way to cook 'em.
Not butting in at all my friend! I like the way you’re thinking there. I’m going to try that!
Are you sure you ain’t from the southeastern US? Everything we edt starts with butter and bacon grease! Rofl!
Maybe i have family roots from that part of the world that i do not know about!!!
Re: Outdoorsman Thread
Posted: Sat Aug 15, 2020 8:47 pm
by Colonel26
cudgee wrote: ↑Sat Aug 15, 2020 8:31 pm
Colonel26 wrote: ↑Sat Aug 15, 2020 7:55 am
cudgee wrote: ↑Sat Aug 15, 2020 5:49 am
Sorry for butting in, but sliced and fried with chopped bacon and butter is a good way to cook 'em.
Not butting in at all my friend! I like the way you’re thinking there. I’m going to try that!
Are you sure you ain’t from the southeastern US? Everything we edt starts with butter and bacon grease! Rofl!
Maybe i have family roots from that part of the world that i do not know about!!!
Well in my part of the world we’re mostly Scotch Irish. We got kicked out of northern England and Southern Scotland, sent to Northern Ireland, and they didn’t like us there either, so we got to the colonies, and the English on the seaboard didn’t like us and we moved to the hills and hollers.
Maybe the families crossed paths along the way. We wen west and y’all went east.
