Welcome to June – uncommonly referred to as National Country Cooking Month! This delightful celebration of flavors takes us on a culinary journey, where the richness of traditional recipes and the expertise of land professionals intertwine. From hearty stews simmered on farmhouse stoves to sweet honey crafted with love, this month-long extravaganza is all about savoring the rustic essence of country cuisine.<\/p>\n
In this blog, we bring you an exclusive collection of mouthwatering recipes curated by none other than National Land Realty’s Land Professionals themselves. These individuals, intimately connected to the land and its bounties, have a deep-rooted understanding of seasonal ingredients, age-old techniques, and the art of creating wholesome meals that warm both the body and the soul.<\/p>\n
Happy National Country Cooking Month and happy cooking!<\/p>\n
Recipe From: Jim Fleissner, ALC – Land Professional<\/a><\/p>\n 1 dozen<\/strong> jalape\u00f1o peppers (bigger is better) Recipe From: Cailein Campbell, ALC – Land Broker<\/a><\/p>\n 1 packet<\/strong> of ranch Recipe From: Cailein Campbell, ALC – Land Broker<\/a><\/p>\n 2 cups<\/strong> of an oily fish Recipe From: Tim Vietti – Land Professional<\/a><\/p>\n 1<\/strong> mallard breast Recipe From: Valorie Vietti – Land Professional<\/a><\/p>\n 4-6<\/strong> Goose breasts or Recipe From: Nick Ardis – Land Professional<\/a><\/p>\n 1 pack<\/strong> of bacon Recipe From: Howard Netterville – Land Professional<\/a><\/p>\n 1 round-trip ride<\/strong> to the Dollar Store Recipe From: Chase Blalock – Land Broker<\/a><\/p>\n Wagyu Tomahawk Steaks Recipe From: Brandon Fowler – Land Professional<\/a><\/p>\n 4 tbsps<\/strong>\u00a0vegetable oil Recipe From: Ashley McCraney – Land Professional<\/a><\/p>\n 1 20 oz can<\/strong> crushed pineapple Recipe From: Jacob Jenkins – Land Professional<\/a><\/p>\n 2<\/strong> rabbits Recipe from: Liv Winstead – Digital Marketing Specialist<\/a><\/p>\n 1<\/strong> stick butter (salted) We hope these recipes make this year’s National Country Cooking Month especially tasty for you and your family! If you’re hungry for more country cooking recipes, try contacting your local Land Professional<\/a>, and be sure to like the National Land Realty Facebook page!<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" June is National Country Cooking Month. To celebrate, National Land Realty’s Land Professionals have shared a few of their favorite recipes. Happy cooking!<\/p>\n","protected":false},"author":88,"featured_media":8844,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1168],"tags":[1297,1299,1300,1298,369],"class_list":["post-8820","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nlr-stories","tag-cooking","tag-country-cooking","tag-country-recipes","tag-national-country-cooking-month","tag-recipe","entry"],"yoast_head":"\n
\n1.5 lbs<\/strong> of thick sliced bacon
\n2 blocks<\/strong> of cream cheese
\n1\/2 lb<\/strong> sharp cheddar
\n2 tbsp<\/strong>\u00a0creole seasoning
\n2 tbsp<\/strong> Epicure poco picante seasoning
\nHalf\/core jalape\u00f1os. Shred cheddar, mix in the seasonings and softened cream cheese. Fill jalape\u00f1o halves and wrap with 1 piece of bacon.
\nCook on a smoker at 300 until the bacon is done.<\/p>\nVenison Shoulder Roast<\/h2>\n
\n1 packet<\/strong> of au jus (aka brown gravy)
\n1 jar<\/strong> of peperoncini peppers
\n1 carton<\/strong> beef stock
\n1<\/strong> Venison shoulder
\n1 stick<\/strong> of butter
\nPut meat in a crock pot with cubed butter on top.
\nAdd 1 packet<\/strong> of ranch and 1 packet<\/strong> of au jus (or brown gravy) sprinkled on top.
\nTop with a handful<\/strong> of peperoncini peppers and splash some of the pepper juice in.
\nAdd a little beef stock and let simmer for a few hours.
\nThis is the best way to eat venison that isn\u2019t backstrap or tenderloin!<\/p>\nSmoked Fish Dip<\/h2>\n
\n1\/4 cup<\/strong> sour cream
\n1 jar<\/strong> Dukes mayonnaise
\nHot sauce
\nWorcestershire sauce
\nBlack Pepper
\nOld bay
\nTony Chachere seasoning
\n1<\/strong> fresh lime
\n1 box<\/strong> of Captain’s Wafers
\nSmoke an oily fish (ie bluefish, mackerel, etc.)
\nChop 2 cups<\/strong> of smoked fish and throw it in a bowl.
\nAdd 1\/4 cup<\/strong> of sour cream
\nAdd half that of dukes mayonnaise
\nAdd hot sauce, Worcestershire sauce, ground black pepper, old bay, and Tony Chachere seasoning, and mix it all together.
\nSqueeze fresh lime over it.
\nServe on a Captain’s Wafer.<\/p>\nBlackened Duck Bites<\/h2>\n
\nPaul Prudhomme Redfish Blackened Seasoning
\n4 sticks<\/strong> of butter
\nCut duck breast into small chunks- 1″ square-ish. You can usually get 8 pieces out of one mallard breast.
\nLiberally mix in Paul Prudhomme Redfish Blackened Seasoning
\nMelt a couple sticks of butter*
\nGet a cast iron skillet hot – needs to be HOT! (over an open flame)
\nPour some melted butter into the skillet
\nDrop in a handful of duck and stir continuously for 90 seconds or so.
\nYou are just searing the exterior good
\nRemove and repeat with butter and duck
\n*Butter may flame when very hot<\/em><\/p>\nGoose, Duck, or Deer Pastrami<\/h2>\n
\n8-10<\/strong> Duck breasts or
\n1<\/strong> Deer bottom round roast
\nBrine:<\/strong>
\n3 Cups<\/strong> Water
\n\u00bc Cup<\/strong> Brown sugar
\n\u00bc Cup<\/strong> Kosher salt
\n\u00bc Cup<\/strong> Cracked black peppercorns
\n8 cloves<\/strong>\u00a0Fresh garlic, minced
\n1 Tbsp<\/strong>\u00a0Red pepper flakes
\nRub:<\/strong>
\n2 parts<\/strong> fresh ground black pepper
\n1 part<\/strong> coriander
\nCombine all ingredients of brine and place goose in brine in a plastic Ziploc bag. Refrigerate for 6 days, turning the package over every other day. Remove meat from the brine and pat dry. Sprinkle rub mixture over the meat liberally. Smoke for approximately 2 hours at 240\u00ba. Remove meat and allow to rest for 20 minutes. Place meat in the fridge to firm up for slicing.<\/p>\nBacon and Cheese Squash<\/h2>\n
\n1<\/strong> squash
\n1 bag<\/strong> of your choice of shredded cheese
\nPan-fry bacon (or can put on a rack over a rimmed sheet pan) in the oven to bake.
\nBoil squash until semi-tender (do not puncture to test as it will let water in)
\nCut the squash lengthwise and lay it on a sheet pan.
\nOn each half of the squash, add a slice of bacon and your choice of cheese.
\nBake at 350 for 15-20 mins to melt cheese (you can broil after baking if you\u2019d like the cheese melted further)
\nGreat as a side dish and easy to throw together relatively quickly, especially in summer for get-togethers at the lake or beach!<\/p>\nSausage Snack<\/h2>\n
\n$3<\/strong>
\n1 stick<\/strong> butter
\n1 box<\/strong> of your favorite crackers
\nGo to the Dollar store.
\nGet Vienna sausages
\nPut in a black pan with butter
\nCook to your liking
\nTake out and serve with crackers
\n*You can also skip cooking and eat out of the can<\/em><\/p>\nWagyu Steak<\/h2>\n
\nSalt<\/strong>
\nPepper<\/strong>
\n2-inch F1 Wagyu Tomahawk steak
\nSalt and pepper each side.
\nTurn on the grill as hot as it will get then preheat oven to 325.
\nSear for 3 minutes on each side
\nRemove from the grill and then put in the oven to cook for 21 minutes until reaching the desired temperature.
\nTake off and let rest 10 to 15 min.
\nGoes well with Red wine and loaded baked potatoes and smoked salmon appetizer.<\/p>\nCrawfish Ettoufe<\/h2>\n
\n1\/2 cup<\/strong> butter
\n2 bunches<\/strong> green onion
\n1<\/strong> Onion
\n1\/4 cup<\/strong> bell pepper
\n1 lb<\/strong> crawfish
\n1 tsp<\/strong>\u00a0tomato paste
\n1 can<\/strong> chicken broth
\n2 tbsps<\/strong>\u00a0starch
\n1 tbsp<\/strong>\u00a0water
\nCombine vegetable oil, butter, green onion, onion, bell pepper, crawfish, tomato paste, and 1\/4 chicken broth in a large pot.
\nCook over medium to medium-high heat for 10 minutes.
\nCombine Starch & water. Add to pot. Cook for 35 minutes.
\nServe over rice.<\/p>\nPear Honey<\/h2>\n
\n16 cups<\/strong> (roughly 6 lbs) peeled and chopped pears
\n10 cups<\/strong> sugar
\n1 tbsp<\/strong> lemon juice
\nMix all ingredients and cook until pears are tender and the mix thickens (roughly 30 minutes)
\nPlace in jars
\nWater bath the cans
\n*Makes 12 mason jars<\/em><\/p>\nRabbit German Stew<\/h2>\n
\nSalt
\n2 tbsp<\/strong> butter
\n2 tbsp<\/strong> flour
\n1-2 cups<\/strong> chicken stock
\n1<\/strong> onion
\n1\/4<\/strong> cup<\/strong> lemon juice
\n1\/2<\/strong> cup<\/strong> sour cream
\nBlack pepper
\nBasil (or 2-3 bay leaves)
\nInstructions:<\/strong>
\n1. Salt rabbit pieces well & set aside for 10 minutes
\n2. Set Dutch oven over medium-high heat
\n3. Add 1 tbsp butter
\n4. Pat rabbit dry and brown on all sides
\n5. Add remaining butter and add onions until browned
\n6. Sprinkle with flour and stir well. Cook (stirring often) until flour browns
\n7. Return the rabbit and add enough chicken stock to cover. Add remaining ingredients
\n8. Cook until rabbit is falling off bones (90 min – 3 hrs)
\n*Optional – take rabbit off bones and return to pot<\/em><\/p>\nSeasonal Fruit Cobbler<\/h2>\n
\n1 cup<\/strong> self-rising flour
\n1 cup<\/strong> sugar
\n3\/4 cup<\/strong> milk (2% or whole)
\n4 cups<\/strong> fruit of choice
\nInstructions:<\/strong>
\n1. Preheat oven to 350 degrees
\n2. Sprinkle sugar over your fruit of choice and set that aside to do its thing
\n3. Place butter in a 9×9 pan and place the pan in the oven as it preheats to melt the butter and grease the pan
\n4. Mix the flour, sugar, and milk
\n5. Pour that mixture into the pan with the butter
\n6. Add your fruit mix (and liquid) to the pan
\n7. Add cinnamon-sugar to the top to amplify the flavors a bit and crystallize on top
\n8. Bake for about 30 to 45 minutes or until the top is golden brown and the dough portion is cooked through<\/p>\n