Quick Fiddleheads

Quick Fiddleheads - Fiddleheads (or emerging Ostrich ferns in springtime) are delicious, abundant and easy to harvest. A quick method is using a microwave to cook them. After thoroughly washing the ferns, thereby removing all the dried brown husk material, place a serving in a microwave-safe tupperware container, spray with butter flavored PAM, place the lid on but not tight, and microwave on high for 5-10 minutes or until the ferns are tender. Tastes like the best and most tender asparagus you ever had. If you want to add a little zip, sprinkle Balsamic vinegar over them before eating.
From Bob McNitt

Turkey Poppers

Turkey Poppers: Are you looking for a different snack to serve during the endless round of football games? Do you have some wild turkey breast from this year’s hunting season still in your freezer? Or do you possibly have some turkey from the regular holiday feast that you are looking to turn into creative leftovers?
You need wild turkey breast, jalapeno or banana peppers, bacon, cream cheese and toothpicks. Cut a dozen jalapeno peppers into halves and thoroughly clean them out so you won’t inflame the sinuses and senses of your guests. You can substitute banana peppers if you wish so you won’t have the game interrupted by smoke coming from the nostrils.
Marinate one wild turkey breast in Italian dressing for 24 hours. Cut the turkey meat into pieces that will easily fit inside the pepper halves.
Spread cream cheese inside pepper halves and place turkey strips on top of the cream cheese20and secure with a toothpick. Wrap a bacon strip around the outside as additional insurance policy.
Place the peppers on the barbeque grill (or broiler) until the bacon is done. Let them cool before serving. The cream cheese gets very hot.
From Bill Hilts, Jr.

Bacon Wrapped Artichoke Bites with Basil Mayo

Bacon Wrapped Artichoke Bites with Basil Mayo

1 lb. bacon (don't use thick)
4-14 oz. cans artichoke hearts, drained and cut in half
Decorative toothpicks
1 cup mayo
1 tbs. fresh basil, chopped
Juice of 1 lemon
4 dashes hot sauce
Salt & pepper to taste

Preheat broiler. Line 2 baking sheets with foil. Cut bacon in half and
place on one of the lined sheets. Broil for 3 mins. Remove from oven
and allow to cool. When cool enough to handle, wrap each artichoke half
in a piece of bacon with the broiled side touching the artichoke. Place
wrapped artichokes on the 2nd lined sheet and broil for 4 mins.
Meanwhile, in a medium bowl, combine the mayo, basil, lemon juice, hot
sauce, salt & pepper. Secure bacon and artichoke together with a
toothpick and serve basil-mayo alongside for dipping.
From Bill Hilts, Jr.

Maple Caramelized Venison

Maple Caramelized Venison: Frying up some venison chops in a cast iron skillet? Just before you are about to finish up add some REAL maple syrup to the mixture and crank up the heat. Then, sear each side. Maple syrup has a caramelizing affect and of course adds a sweet taste. It works fine with the standard onions-garlic-butter frying method.
From Dan Ladd