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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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