Country@Heart
Dinner Diaries

Redfish Magic Gravy

Redfish Magic Gravy

By Tim H. Martin

Contains no fish, and it’s pure magic on poultry, pork, rice and mashed potatoes. Don’t let the unusual name fool you. This gourmet mushroom gravy contains zero fish. However, it does feature Chef Paul Prudhomme’s Redfish Magic Seasoning, the super blend of spices created by the New Orleans legend. After sniffing Redfish Magic, y... READ MORE

Troy Landry’s Crawfish Étouffée Stuffed Peppers

Troy Landry’s Crawfish Étouffée Stuffed Peppers

By Tim H. Martin

Plus, mini-interview with the Cajun of all Cajuns Courtesy of Troy Landry from TV's "Swamp People" (8 servings) Ingredients: • 8 bell peppers to stuff, tops removed • 1 extra bell pepper for crawfish étouffée, small dice • 2 lbs. crawfish meat, peeled; include crawfish fat if possible • 1 stick of butter (1/2 c... READ MORE

Buckmasters Big Red Chili

Buckmasters Big Red Chili

By Tim H. Martin

Winner of 2010 Buckmasters Cook-off has layers of sausage, beef, spices and one not-so-secret ingredient. Ingredients: • 2 lbs. ground pork sausage (I use 1 lb. Jimmy Dean Sage & 1 lb. Jimmy Dean Hot) • 1 1/2 lbs. beef stew meat, in small dice • 1 medium white onion • 1 medium red onion • 2 28 oz. cans crushed or di... READ MORE

Gwin’s Alaska-sized Breakfast Burrito

Gwin’s Alaska-sized Breakfast Burrito

By Tim H. Martin

Recipes Courtesy of Gwin’s Roadhouse, Cooper Landing, Alaska  Ingredients (per burrito): • Butter, to scramble eggs and sauté pepper and onions • 1/4 cup green bell pepper, diced • 1/4 cup red onion, diced • 1/4 cup tomato, diced • 2 large eggs, scrambled • 3 links of your favorite sausage • 3 s... READ MORE

Winter-Buster Beef Soup

Winter-Buster Beef Soup

By Tim H. Martin

Bayou and bay flavors amp up this beefy-vegetable classic. Ingredients: • 2 to 2 1/2 lbs. ground beef or venison • 3 cups beef broth • 2  28 oz. cans diced tomatoes • 10 oz. can Ro*Tel tomatoes and diced green chilies • 4 oz. can chopped green chilies • 1/2 cup salsa (medium heat) • 2 tablespoons olive oil &... READ MORE

Fire Grits!

Fire Grits!

By Tim H. Martin

Just the right amount of heat in this devilishly creamy dish Ingredients: • 1 cup quick grits • 2 cups half-and-half • 2 cups chicken stock • 2 (10 oz.) cans original RO*TEL diced tomatoes and green chilies, drained • 3/4 cup cubed process cheese (Velveeta) • 3/4 cup sharp cheddar cheese, shredded • Kosher salt, ... READ MORE

Chicken & Sausage Filé Gumbo

Chicken & Sausage Filé Gumbo

By Tim H. Martin

With Quick Brown Roux Instructions! Ingredients (all except roux): • One whole chicken or 4 chicken breasts, skin-on • 16 oz. smoked sausage, thinly sliced, preferably Andouille • 2 cups okra, sliced (optional) • 4 quarts water to boil chicken, reserving 2 quarts as stock • 3 bay leaves • 1 heaping tablespoon Creole s... READ MORE

Venison Ragù alla Bolognese

Venison Ragù alla Bolognese

By Tim H. Martin

Where deer season meets Italian seasoning Ingredients: • 1 1/2 to 2 lbs. ground venison or ground beef • 1 lb. ground pork or ground turkey • 4 oz. pancetta or slab bacon, finely chopped • 8 oz. button mushrooms or baby portabellas, sliced • 2 stalks celery, finely chopped • 1/2 cup carrots, finely chopped • 1 on... READ MORE

Copyright 2019 by Buckmasters, Ltd.

Copyright 2017 by Buckmasters, Ltd