Pumpkin Pancakes with Candied Bacon and Fried Quail legs
A lot of the recipe I've posted recently have been inspired by my little backyard garden and this recipe is no different. I planted a few pumpkin seeds last year, in the hopes of having a few pumpkins we could carve for Halloween. My plants were doing great, the vines were super long, and they looked healthy, but I think the summer heat eventually got to them. I watered them, fertilized them, but the leaves kept wilting in the day heat, eventually turning them yellow and dying out. It wasn't the vines dying out, just the leaves, the leaves would grow back, but this kept repeating, the yellowing, the dying, and the new growth. I thought the plants might make it, even had a few small pumpkins show up. The few pumpkins I had got to about 6 inches around, but then just stopped growing. I thought about roasting my small pumpkins to use in this recipe, but since they didn't fully grow or ripen, I decided not to risk it.
I'd been working on building a weather station to put in my garden, include in the weather station was a webcam, so I could remotely check on my garden and a HD camera to take still photos. I had the camera pointed straight at my small pumpkin patch, it would take a picture every 15 minutes. I was able to use all the photos to make a cool stop motion video of the pumpkins growing though out the year. You can see the plants grow, the leaves wilt in the day and perk up again at night and morning.
About the Author : Jeff Davis
Visit authors website | View more articlesYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
Related Aritlces
Savory Quail and Wild Rice Casserole
Looking for something new and healthy to do with your Quail, that doesn't involve wrapping them in bacon or deep frying them? Admittedly, I do love bacon and southern fried Quail is one of my all time favorites, but I already eat too much of that stuff. This recipe was actually inspired by leftovers and pantry item we had at home and not because I needed to find less fried food to eat. I'd purchased some mushrooms and peppers for another recipe and didn't use them all. I didn't want them to go to waste or let them go bad, so I wanted to find something to do with them. This is one of the recipes I came up with. It's Quail and Wild Rice Casserole.
Quail Saltimbocca
I have this herb garden in my backyard that's overrun with beautiful Basil. In the middle of it are these two lonely, but healthy sage plants. I was looking from something I could do with that sage and decided on making a Saltimbocca. If you're not familiar with a Saltimbocca, it's thin meat, generally veal, that's rolled up with Prosciutto and Sage, lightly fried then cooked in a pan sauce of white wine and butter. In my last recipe post, I made a Pheasant Saltimbocca, and it was delicious, but after finishing that recipe, there were still some things I wanted to try with it, so I decided to attempt a quail version of it. A classic southern recipe is Quail wrapped in bacon, and since Prosciuttos is a cousin to Bacon, I thought the pair would be great together in this recipe. Fruits generally also pairs well with Quail, so I added some sliced peaches and cook them with my wine sauce, then topped it off with some Mozzarella cheese! It turned out great, I just wish my Quail had been a little meatier.
Quail, Sage, and Mushroom Pizza
The wife and I do a fair amount of cooking at home, so it's not unusual that I'd get her something for the kitchen as a gift. Last Christmas, I got her a small outdoor pizza oven ... and we've been using the fire out of it. Coincidentally, she was working as a nurse at the time but now works for a local pizza shop. While she likes to cook the traditional Margherita Pizza, which consists of Mozzarella Cheese, Basil, Olive Oil, and Tomatoes, I want to experiment a little. The next few recipes I post will be a few of my experiments. I thought they all turned out pretty good, but this Quail, Sage, and Mushroom Pizza is my favorite. Not just my favorite from this batch of pizzas, but one of my all-time favorites.
