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“Enjoy a Minnesota Crawfish Boil!”

Recipe:

It doesn’t get any better then this!

  • 5-7 pounds per person; live crawfish
  • 2 pounds Chorizo sausage
  • 1 pound mussels
  • 1 (12-ounce) bottle Crystal Hot Sauce
  • 1 to 2 (26-ounce) boxes of table salt
  • 3 ounces Zatarain’s Shrimp & Crab Boil liquid concentrate (3/4 of a 4-ounce bottle)
  • 3 ounces cayenne pepper
  • 8 to 10 Red potatoes
  • 6 to 8 ears of corn-on-the cob
  • 4 onions, cut in half
  • 2 Lemons, cut in half

Instructions:

  1. Purge the crawfish in water to remove sand particles. Soak in fresh water for 10 minutes.
  2. While you’re waiting, fill an 80-quart pot (fitted with a strainer insert) halfway with water and bring to a boil over a large outdoor burner over high heat. Add hot sauce, salt, Zatarain’s, and cayenne pepper.
  3. Add potatoes and onions to the pot. (No need to peel.) Boil vegetables for about 10 minutes. Meanwhile, cover a table with newspapers, flattened cardboard boxes, or plastic trays for serving the crawfish.
  4. Add half the crawfish to the pot. After 5 minutes turn off the heat, cover, and let the crawfish steep to absorb the flavors for 15 to 20 minutes. Drain and dump on the table. Repeat with the rest of the crawfish (you can boil 2 to 3 batches of crawfish in the same water-seasoning mixture).
  5. Eat plain or with dippin’ sauces like cocktail sauce, mayonnaise, ketchup, or Tabasco.

Your probably wondering, “Where’s the beer?” Believe you me, while sitting with friend and neighbors enjoying one of life’s delicious delicacies — you’ll be drinking plenty of beer! If you don’t have the time to catch them yourself, here is a great site to order fresh live crawfish! [www.folseseafood.com] Order the day before…shipped to your door the next morning!

Fat Man’s Landing, MN

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“I love Morels!”

A simple reminder…once you start to see Lilacs blooming, it’s time
to start looking for mushrooms.
Look for trees loosing their bark on south-facing hillsides, especially
towards the bottom of the hill!

Fat Man’s Landing, MN

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Each year, the summer heat lifts and the first fall breeze fills my head with excitement. This is a time for hunters, near and far, to dial in their groups, rig decoys, ready their best four-legged friend and put the finishing touches on the gear. Yes! This is a magical time — when we reflect on seasons past and prepare with anticipation for this years harvest.

With the 2011 hunting season upon us, there’s no better time then RIGHT NOW to start setting goals.

Having yearly goals is a great way to achieve success.

The same principles translate to everyday life. When we focus on something important — something we really want to achieve and work hard towards, we truly maximize our potential. From a hunting standpoint, you’ll soon realize that by doing this, you gain much more from the experiencee of planning. Before you know it — your skills, knowledge and overall enjoyment of the outdoors has also increased!

The goals you set — whether it’s herd management, shot proficiency, gaining greater knowledge or simply forming a better attitude; the fact is…it makes you a better hunter! The next step is to recognize what’s realistic (especially with the amount of time you have to invest with each goal).

For as long as I can remember, I’ve set goals for each season. Because I have new goals, I’ve matured as a hunter and a man. I remember some of my earliest goals: “Shoot my first grouse” or “hear a buck grunt.” Even as a bright-eyed youngster, I became less concerned with killing the buck I saw chasing a doe, but rather —  THRILLED with seeing the whole experience! I realized that it isn’t so much about the destination, as it is the journey getting there.

There are many ways to measure success. If you fall short of reaching your goal — what matters most is the experience you gain and lessons learned in the process. It will certainly give you a sense of accomplishment and a better outlook on what it means to “pursue game.”

Whether you enjoy chasing fur, fins or feathers — start setting seasonal goals and before-long, you’ll start to experience what I like to call, “Increased Hunting Success!”

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Fat Man’s Landing enjoys every season!

When the nights are cool and the days start getting warmer you’ll find us out tapping maple trees, collecting sap and making homemade maple syrup — but even more fun is celebrating our harvest with family and friends. Below are some unique Fat Man’s Landing Libations to keep you warm and smiling.

Hot Pants (Hot Drink)

  • 1/2 oz Amaretto
  • 2 oz Dark Rum,
  • 1 oz Maple Syrup,
  • 1 tsp Butter,
  • 1 pinch All Spice
  • 2 oz Hot Milk

Altitude with Attitude (Cocktail)

  • 2 oz Absolute Vodka
  • 1 oz Maple Syrup
  • 1-1/3 oz of freshly squeezed lemon juice
  • 1 or 2 dashes of Angostura Bitters
  • Lemon zest for garnish

Kiss Me Fat Man (Martini)

  • 3 parts Johnnie Walker Black Label Scotch
  • 1/2 parts DeKuyper Barrel Schnapps
  • 1/2 oz Maple Syrup
  • dash Angostura Bitters

White Mountain Parfait (Non-Alcoholic)

  • 2 scoops Vanilla Bean Ice Cream
  • 3 tbsp Maple Syrup
  • 1/2 cup Milk
  • splash of Club Soda
  • top with Whipped Cream

True Canadian (Shooter)

  • 2/3 oz Absolute Vodka
  • 1/3 Maple Syrup

All I can say is…“Keep the sap and the beverages flowing!”

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Nature finds me every year — when the water drips from my roof, the brown breast of a Robin magically appears outside my window and my curiosity turns to homemade Maple Syrup and scouring the WEB for Maple Syrup Tours and where to buy tapping equipment.

March is the time when words like, “sugar bush, spile and sugar maple begin to flow through the minds of experienced and want-to-be tappers. This weekend I visited the Minnesota Landscape Arboretum for their Annual Pancake Brunch & Maple Syrup Tour. It was a beautiful day, with many adventurers and families looking to explore and enjoy the taste of real maple syrup — poured over stacks of hot pancakes.

For me — the beginning of each season is like the opening preview to a great movie and waiting is summers performance. Until then, I will smack my lips, and watch, as I savor syrup made from my own maple trees.

Note: If you’ve never seen maple trees tapped or how sap is drawn and boiled to make syrup, I suggest you visit one of the many Twin Cities Maple Syrup Events held this time of year.
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“The Gods Must Be Hungry!”

A special occasion centered around the enjoyment of the outdoors and to celebrate the fall harvest with friends; once again we gather to tantalize our taste buds with unique dishes — all cooked with wild game. Starting with a variety of appetizers, such as Pickled Dried Venison with Home-made Wine Cheese and Pickled Northern Pike served with Pineapple Infused Vodka. Leaving our guests guessing, we sampled (for some, their first time) Dove Pate and Pheasant White Chili. The main course was Bacon-Wrapped Venison Tenderloin served over Garlic Mash Potatoes and my own steak sauce, made from reduced stock and carmelized onions.

It only goes to show that….the Gods must have been hungry when they create wild game, because it sure is good!

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To me, the history of the Juicy Lucy hamburger comes from the “Grill” and coffee shop in New Brighton, MN, which has been closed now for well over 35 years! Many local folks passing through town, especially the locals who hung out there for most of their lives, remember the Famous Grill and the most wonderful woman Marge who was famous for her mouth-watering burgers. She was a treasure and permanent fixture in that town. Sadly she’s been gone a long time. I had the pleasure of working with her in the 70’s. Marge kept me on my toes at the New Brighton Municipal! Many try to copy her burger — few succeed! If my memory hasn’t failed me…here is how her recipe goes:

Ingredients:

  • 3 lbs of extra lean burger
  • American cheese
  • Swiss cheese
  • finely chopped onion
  • salt/pepper to taste

Make a normal sized hamburger patty and place 2 slices of  fresh American cheese and 1 slice of Swiss cheese and as much chopped onion as possible on top, then add another hamburger patty and carefully seal the cheeses/onion inside. In a large heavy skillet place each burger and cook. After turning once, poke burger with a toothpick to let out steam, taking care NOT to lose any cheese (this is the tricky part). Cooking a 1/3 pound burger without letting the juice, cheese and onions run out takes talent! Serve on a buttered bun with all the condiments! For me, that is a true Juicy Lucy!

A writer for Matt’s Bar has this on his blog: A recipe from John T. Edge’s book Hamburger & Fries. (The Juicy Loosey)

Ingredients:

  • 1 tablespoon Worcestershire sauce
  • Cheese
  • 3/4 teaspoon garlic salt
  • 4 buns
  • Finally, add your favorite condiments and toppings

Procedure

  1. Place beef, Worcestershire sauce, garlic salt, and pepper in a bowl; mix well. Portion into eight even balls of meat. Shape each portion into a thin round patty that’s slightly larger than the cheese slice.
  2. Fold cheese slices in half twice, so you have a little stack of quartered cheese slices. Place a folded cheese stack on four individual patties, covering cheese with remaining four patties.
  3. Tightly crimp the edges of the patties together to form a tight seal.
  4. Did you make a tight seal? I hope so, because it needs to be TIGHT to avoid a blowout as the cheese melts and creates steam. The cheese will try to find its way out of its meaty prison!
  5. Preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill) and cook burgers over heat 3 to 4 minutes on first side. Burger may puff up due to steam from melting cheese. This is normal. Do not be alarmed.
  6. Flip, and using toothpick, prick top of burger to allow steam to escape. Allow burger to cook 3 to 4 minutes on this side.
  7. Remove patties from pan or grill. Bun those suckers, slap some condiments on, and dig in.

Other suggestions I may offer….If you have ground venison, go right ahead and give it a try. But, you better add ground pork, so those edges will pinch together and hold as you flip your burgers.

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“2010 Minnesota Pheasant Hunting Over!”

A beautiful day and a great year spent hunting with friends.

FML Outdoors picture of the Day

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Shish “Kid” Bobs

Whether you’re grillin’ in the backyard or camping in the backwoods, one quick and tasty recipe for kids is shish kabobs! What’s great about these tasty favorites is that they’re so easy to make and the clean-up is close to “null.” Plus, you can make them with anything you like — pleasing even the most finicky eaters (especially kids)!

  • Start with about 3-lbs of wild game, such as: venison, goose breast, duck, grouse, pheasant, turkey, porcupine, opossum or whatever happens to be sneakin’ around or hiding in your fridge. If your kids aren’t keen on coon, you’ll be wise to use farm raised chicken from the local COOP. Simply, cut the meat into 1.5-inch bite-size chunks.
  • For fat and additional flavor, you can add strips of bacon. Wrap the cuts of meat and use the skewer to secure in place.
  • Here’s where you and the kids can get creative — add 1 large onion, sausage, mushrooms, peppers, cherry tomatoes (fruit is a good option too!). Whatever the pallet prefers! Slice the veggies into roughly the same size as chunks of meat.
  • All of this can be chopped and prepared before you head outdoors. Put cuts of meat and vegetables into sealable Zip Lock® bags or containers. This way, when it’s dinner time and your exhausted from hiking, canoeing or biking, all you and your little helper have to do is assemble the kabobs!
  • Make sure to soak the bamboo skewers in water so they don’t burn. Also, clip the sharp ends off so that no little hands or fingers get poked.
  • Now, you and your helper can slide any combination of meat/veggies onto the skewers that you want. Kids love being involved and get-a-kick out of the whole process! Don’t be surprised if some pretty “interesting” creations are made! Sometimes this ends up being the only way to persuade your picky eater into eating a nourishing meal. Often kids feel like this is a snack — and we all know how much kids love snacks! Couple this with the fun they will have making their own kabob, you may be surprised how much they’ll eat!
  • Once your skewers are assembled, season with a little coarse sea salt, fresh ground pepper, and garlic powder, along with any other favorite seasonings! Feel free to use homemade or commercial marinades that you enjoy as well (ex. Italian Dressing). You can get a head-start by marinating the meat overnight at home.
  • Now it’s time for the grill or grate. If using charcoal, I prefer real wood charcoal. If you’re cooking over a campfire, first build a fire.  Be patient — hold out until you have a nice set of coals, then rake a bed of coals under your cooking grate. This will depend on cooking temp, but as a general rule cook for 4 to 5-minutes on each side. Turn kabobs with long-handled tongs. Once done, let set for a few minutes. This will leave those glorious juices inside the meat, as oppose to flowing out onto your plate.

All that’s left now is to savour the sensations of outdoor cooking with your family! Serve with salad, wild rice or potatoes. Enjoy!

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“Wild About Morels!”

Wow! Another season has quickly arrived! Once you see Lilacs blooming, it’s time for a walk in the woods! Now — if you’ve never hunted Morel Mushrooms, please don’t be discouraged if you don’t find them right away. It takes patients, a good eye and a whole lot of luck. Listed below are my hottest tips:

  1. Wear light clothing (Ticks are attracted to darker colors, plus
    they are more easily seen) and use rubber bands around cuffs
    and tuck your pants into your socks.
  2. Look for areas with dense tree growth (Your local parks
    are a great resource)
  3. Look for trees that are loosing their bark. (Not completely,
    but just starting to!)
  4. Walk slowly around trees. Using a stick, look under the leaves
    covering the ground. The mushrooms my be 20-feet away!
  5. Oh! I’d go now! Before your neighbor picks them first!

See our Outdoor Recipes section for Morel Mushroom Soup and other tasty concoctions.

Fat Man’s Landing, MN

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First Annual 2010 Chili Cookoff
was a great success!

This years 2010 Annual Chili Cookoff winner is…

FML Outdoor Editor,
Scott Nelson

15 couples attended this years event with 11 crockpots full of dangerously good chili!

I had my sites set on winning this event!

Each crockpot was given a number as guest sampled and voted on enormous amounts
of tasty chili.

Within our group of fire eaters — to my surprise,
none of the chili was very spicy?

Pictured Above: Scott and Kevin
enjoying their favorite chili.

Click here for this and other FML Outdoors recipes!


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“Carmel-Apple Wine!”

When you have a lot of apples, you make wine! This years production was extraordinary! We collected and fermented bushels of apples in early October.
By the time Minnesota’s deer season had arrived, the cider turned to wine and was ready to bottle. Golden in color. Fresh, sweet apples with caramel aroma follow through, gives this wine great dimension. Reviews are starting to come in — the word is “EXCEPTIONAL!”

Fat Man’s Landing, LLC
MINNESOTA

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“Holiday Cooking with Wild Game!”

Our friends at Fat Man’s Landing love to share hunting and fishing stories. Celebrate your harvest with easy-to-make appetizers and unique party planning ideas — all on FML Outdoors!

“Click Here!”

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Fat Man’s Landing Logo

Fat Man’s Landing Logo

Good Times Had By All

Do you have a memory of your father fishing or perhaps an old hunting story that gets a few laughs each year at deer camp?

I invite others to share your experiences, tips and pictures that will help others appreciate and enjoy the great outdoors.

Please respond within Comments (shown below) and I’ll get right back to you as soon as possible!

A great way to relive and archive precious moments with family and friends.

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