Country@Heart Dinner Diaries
Cajun-fried Largemouth Bass
By Tim H. Martin
Catch and Release, Into Hot Grease! Ingredients and Directions: In a lidded container, combine 1/4 cup hot sauce with 1 cup buttermilk. Soak up to a dozen hand-sized bass fillets in the liquid for a minimum of two hours, preferably overnigh... READ MORE
Pinwheel Steaks & Gravy
By Tim H. Martin
Based on recipe courtesy of Deb Boyer of Dakota Outfitters. Ingredients: • 6-10 tenderized beef or venison steaks — *In some places, they’re called cube steaks, but this doesn’t mean to cut into cubes! The pounded or ... READ MORE
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, smal... READ MORE
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... READ MORE
Albondigas! The Mysterious Mexican Soup
By Tim H. Martin
Trout Quest Leads to Mysterious Soup. I’d never even heard of Albondigas soup until I saw it on the appetizer menu at Ed’s Cantina in Estes Park, Colorado. This discovery came in the autumn of 2017 after three rugged days of fly... READ MORE