Tag Archive for Food

5 Recipes for Dove Season

Dove Grilling
You shot’em, now what? Here are 5 recipes I like that can get you through the season. If you have some ideas let me know and I’ll get them posted.

1. Old Stand By

  • lots of dove breasts
  • 1 lb bacon
  • 1 jar pickled jalapeno peppers
  • 1 cup soy sauce
  • heavy duty foil

Drain the peppers and add the pepper juice to the soy sauce. Place the breasts in a bowl with a lid or a large zip lock bag. Once you have them in the bowl pour on the sauce mixture. Marinate by covering and refrigerating at least 3 hours. Once that have soaked place the breasts on a large sheet of foil. Put a thick layer of bacon and peppers on the breasts. Wrap up the foil and seal it off. Grill over medium heat for 25 – 30 minutes. Turn a couple of times during cooking (this is why it is important to get a good wrap and seal with the foil). Remove from the grill and let set a few minutes. Cut open the foil enjoy.

2. Braised Dove with Rice

  • 10 dove breasts
  • 2/3 cup packaged wild rice
  • 1/2 lb mushrooms
  • 4 shallots or scallions, minced
  • 1 stalk celery, chopped
  • 1 1/2 cups chicken broth
  • juice of 1/2 lemon
  • 3 tbsp butter
  • 1/2 tsp tarragon
  • 1/2 cup dry vermouth or white wine
  • salt and pepper

Skin and clean the dove breasts. Rub each breast with lemon juice, then salt and pepper to taste. Sauté the shallots or scallions, celery, and mushrooms lightly in the butter. Place rice on the bottom of a casserole dish.  Lay in the dove breasts and add the rest of the ingredients. Cover and bake at 350 degrees for 1 & 1/2 to 1 & 3/4 hours.

3. Dove Enchiladas

  •  8 Whole dove breasts; boned and coarsely chopped
  • 3/4 c Onion; chopped
  • 2 cl Garlic; minced
  • 2 tb Vegetable oil
  • 2 10-ounce cans enchilada sauce
  • 8 Corn tortillas
  • 2 tb + 2 tspns ripe olives, chopped
  • 1 c (4 ounces) Cheddar cheese, shredded
  • Whole ripe olives

Saute dove, onion, nd garlic in oil until dove is browned; set aside. Warm enchilada sauce in a skillet; remove from heat. Place tortillas, one at a time, in sauce. Let stand 1 minute or just until tortillas are softened. Set remaining sauce aside. Spoon dove mixture evenly over each tortilla; sprinkle each with 1 teaspoon chopped olives and 1 tablespoon cheese. Roll up tortillas, and place in a lightly greased 13″ x 9″ x 2″ baking dish, seam side down. Pour remaining sauce over tortillas; bake at 350 degrees F for 15 minutes. Top with remaining cheese, and bake an additional 5 minutes. Garnish with olives. Makes 4 servings.

4. Dove Gumbo

  • 20 dove breasts
  • 2 cups Shrimp
  • 2 cups chopped okra
  • 1 cup chopped celery
  • 2 (16 oz.) cans tomatoes
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1/2 bell pepper, chopped
  • 2 cups uncooked rice Tony’s creole seasoning
  • Tony’s gumbo file’
  • Salt

Pressure dove breasts until meat separates from bone. Saute celery, bell pepper, onion and garlic. Place deboned dove, vegetables, okra and tomatoes in large pot and add enough water to cover. Bring to boil slowly. Season to taste. Cook approximately 1 1/2 hours covered. Add Shrimp and rice and let cook until rice is tender.

5. Louisiana Style

  • 8 doves
  • 1 stick melted butter & some to rub on doves inside and out.
  • 2-3 cups cooked rice
  • seasoning salt and pepper to taste
  • 1 tsp ground sage
  • 1 tsp onion salt
  • 1/4 tsp cayenne pepper
  • 1 stick sweet butter
  • 4 cups white wine
  • 3 ounces brandy
  • 2 tsp cornstarch; dissolved in 1/4 cup cold water

Rub doves inside and out with butter, then season with seasoning salt and pepper. Mix rice with melted butter, sage, onion salt, and cayenne.  Stuff birds with rice mixture. Melt sweet butter in a large pot, and sauté the birds until brown. Add wine and brandy. Cover and simmer slowly for 1 hour. Add dissolved cornstarch to thicken pan juices.

Bryan Dolch is the owner and editor of Iron Mike Magazine. He also owns Texas Landscape Magaine, It’s The Texan, and Red Oak Marketing. He is a book cover designer for Tactical16 and a contributor to several small publications. He lives with his family in Central Texas.

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Blackened Redfish

I lost my stomach for fish almost 20 years ago. While on a West Pac the low grade ‘fish’ smell permeated the galley walls of my ship (the USS Peleliu) and found its way into the birthing where I slept. I couldn’t take the smell. The sailors did their best to mask the ‘fish’ with what they had. Layers of butter never made it better. After that depolyoment I could not stand the smell of any fish or the taste for that matter. I missed out on some good meals with friends and family as they hit the seafood houses of Htown. I would always settle for a burger or another land animal. Then aobut 8 years ago I decided to take a step back into the fish arena with fried catfish. It wasn’t bad.ace in the hole guide service


Since then I have been able to enjoy most fresh and saltwater fish. Blackened is the prefered style for me. Last year I went on a company fishing trip to Rockport, Texas. Our guide Capt. Brent Hopkins was awesome. If you are ever down in the coastal bend of Texas look up Ace In the Hole Guide Service. We hit our limits before 8:00 am. He cleaned them and prepared them for our trip home. I’m not sure how much his fees were because I was a guest on the trip. For more information visit his site, Ace In the Hole Guide Service.


Here is a blackened Redfish recipe that I think is pretty good. I found it last year while looking through recipes for the fish I caught on my trip. Enjoy!

  • Takes about 25 minutes.
  • Ingredients 

    • 3 teaspoons salt, optional
    • 1/2 teaspoon red pepper
    • 1/2 teaspoon white pepper
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried basil
    • 1/4 teaspoon dried oregano
    • 2 teaspoons paprika
    • 8 skinless, boneless fillets of fish, preferably redfish, pompano or tilefish, about 1/4 pound each (see note)
    • 1/2 cup melted butter
  • Preparation
    • Mix the salt, red pepper, white pepper, black pepper, thyme, basil, oregano and paprika into a bowl.
    • Dip the fish on both sides in butter. Sprinkle the seasoned mixture on both sides of the fish.
    • Heat a black iron skillet over high heat about five minutes or longer until it is beyond the smoking stage and starts to lighten in color on the bottom.
    • Put the fish into the skillet and pour a little butter on top of each piece. Be careful and watch for the butter flaming up. Turn the fish after a minute and a half and pour a little more butter over each piece. Finish each piece with another minute and a half on the skillet. Serve them right after you take them off the skillet.
  • Makes 4 Servings

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Back to Basics


I was visiting my in-law’s farm a few months ago and found a book sitting on the night stand. Back to Basics is an old Reader’s Digest book that has been republished several times. I found my copy at Amazon. I think I paid about $3.50 for mine and being a ‘Prime’ member I didn’t even pay for shipping. The book I recieved was pretty much in mint condition. I’m sure it sat on someone’s book shelf for years untouched. I have thumbed through the book and I have to say it was worth every penny. I’m not a ‘prepper’ by all means but I can appreciate old methods and doing things a more traditional way. I do a lot of masonry work and have gone back and forth with grinders and chisels. I have always found it more rewarding building a project with a chisel and hammer vs power tools.

Anyhow, Back to Basics has a wide range of information including leather tanning, building and raising barns, metal works and more. My thought is to pick a topic and talk about it for my readers. Since the magazine is IRON MIKE and our motto is ‘Forge On’ I thought it fitting to lead with the topic of building a forge with a brake drum.


The book was published in the 1980s and says that you can buy a new coal burning forge with a hand cranked blower for about $150. A quick (and not lengthy) look on the internet pointed me to a couple that are still in that range. I did see a few on up to $400. Like anything I’m sure you can find some for less and a whole lot more. The book explains that there are four parts of a forge that are key.

  • Fire pot with an air grate in the center
  • A blower with a way to regulate air flow
  • A pipe or hose connecting the fire pot and blower
  • A grate that allows ash to fall through and be removed

A truck brake drum is recommended for the fire pot. The instructions tell you to “bolt a flange beneath the bottom of the drum.” The flange should be one that can receive a 2″ threaded pipe. The diagram shows the 2″ pipe connecting with a 2″ tee. From there another 2″ pipe continues straight down just a few inches past the tee and is terminated with a 2″ threaded cap. The 90 off of the tee becomes the port for airflow from the blower to the fire pot.

There are several suggestions for a blower in the instructions. Everything from a hair dryer to vacuum cleaner exhaust fan. It does suggest that using a manual fan rather than a motor driven one will provide a more precise flow control of air.


Mounting the brake drum should be based on your needs. You could create a platform that is more permanent using something like concrete or CMU blocks (I’d suggest looking into a fire brick or mortar to help provide insulation to the heat. This will prevent cracking.) The diagram shows using smaller flanges with 3/4″ threaded flanges bolted into the base of the drum. From their they used three 3/4″ pipes to create a tripod stand.

One other item that they use in the diagram but not in the instructions is sheet metal grate. Essentially a round disc that fits into the drum  with holes in the center. This will be for your ash clean out. Create a pattern on a piece of paper then trace it with a marker. Use a good set of tin snips to cut the disc out. Use a drill to create the holes in the center of the disc to allow for the ash to fall down into the trap.

If you get a chance buy this book. Its filled with useful information. If you build one send me your pictures and let me know how you built it and what you’re doing with it. I’d like to know.

Forge On











Chili, Just One Option

Chili Poweder

Chili recipes, there are a ton of them out there. With meat, without, beans or no beans. There is beef chili and even rattlesnake chili. So I just picked out one to post.


It takes 6 to 8 hours in the crock pot and this one will make about 5 servings.

If you sauté your vegetables, meat, and spices before putting them into the crock pot it will increase the fullness of flavor. After it has cooked the 6 to 8 hours, give it a kick with some fresh jalapeños. Serve it with cornbread. I have always been partial to the gritty and cheap Jiffy plain cornbread.

For the chili:

  • 3 tablespoons vegetable oil
  • 2 medium yellow onions, medium dice
  • 1 medium red bell pepper, medium dice
  • 6 medium garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt, plus more as needed
  • 1 (28-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • 1/4 cup coarsely chopped fresh jalapeños 

For serving:

    • Shredded cheddar cheese
    • Thinly sliced scallions
    • Sour cream
    • Corn Bread


Negra Medelo




Shiner Bock, Beef, and Beans

I friend gave me this recipe a couple of years ago. This is one you have to try. Total man food. Beef, beans and beer together in one incredible meal.

  • 2 to 2 1/2 pounds boneless beef chuck roast
  • 1 cup dry black beans
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 1 Tbsp. chopped garlic
  • 1/4 cup flour
  • 1/4 cup BBQ seasoning
  • 2 tablespoons vegetable oil
  • 2 (10 ounce) cans diced tomatoes with green chilies
  • 1 (12 ounce) bottle Shiner Bock beer

Shiner Bock and Beef

  1. Boil black beans with 2 cups water in a 1-quart saucepan over Medium-High heat 2 minutes. Remove from heat, cover and let stand 30 to 60 minutes. Meanwhile, chop onion, bell pepper and garlic and set aside.
  2. Combine flour and BBQ seasoning on a plate. Cut roast into sections; trim away and discard fat. Turn roast pieces in flour mixture to coat all sides.
  3. Heat oil in a 5-quart pot or Dutch oven over Medium heat 3 minutes. Sear beef 3 minutes per side to brown. Remove from pot and set aside.
  4. Add onion and garlic to pot; saute 3 minutes. Add tomatoes with green chiles and beer; scrape pot to loosen and stir in any browned bits from bottom. Bring to a boil. Drain beans and stir into pot. Add beef and bell pepper.
  5. Cover pot and reduce heat to Medium-Low. Cook 1 hour, then stir. Cook 1 more hour, or until meat is fork-tender. Stir occasionally, especially during last half hour of cooking. Add 1/2 to 1 cup water if cooking liquid reduces too low or beans may stick and not cook properly.
  6. Break meat apart into chunks and shred with a fork or spoon. Serve over rice or in flour tortillas.

Carne Asada

Carne Asada 500 7755

This recipe serves between 4 and 6


  • 2 pounds flank or skirt steak
  • Olive oil
  • Salt and freshly ground black pepper


  • 4 garlic cloves, minced
  • 1 jalapeño chile pepper, seeded and minced
  • 1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
  • 1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
  • Salt and freshly ground black pepper
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • 1/2 cup olive oil


  • Put the flank steak into a large baking dish.
  • Mix the marinade ingredients.
  • Pour marinade over the steak and cover thoroughly.
  • Cover in plastic wrap.
  • Place in a fridge for about 4 hours.
  • Preheat grill with a medium-high flame.
  • After the grill runs a few minutes clean grates and coat with oil.
  • Remove steak from marinade and brush marinade on all sides of the steak.
  • Season both sides of the steak pieces with salt and pepper.
  • Place the steak on the grill for a few minutes (the time depends on the thickness) until it is medium rare to well done, depending on your preference.
  • Remove the steak and place them on a cutting board.
  • After 5 minutes thinly slice the steak across the grain of the meat.
  • Serve with warm flour or corn tortillas. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

Beer: Shiner Bock, Dos Equis, or Negra Modelo