Recipes
This page is dedictated to the recipes of the 19th hole. If you would like to submit a tasty dish, then email it to us at:
TheCommittee@beergolfing.com OR just fill in the form at the bottom.
Everglades Beef (or Venison) Stew
Ingredients
Everglades Seasoning (easily found it Florida grocery stores or on-line)
Salt
Pepper
Garlic
Cornstarch
Burgundy or Merlot wine (3 cups)
Vegetable bouillon (1 ½ cups)
Potatoes
Carrots
Beef or Venison (2 lbs)
Directions:
First, heat a pan (preferably a cast iron). Season both sides of a large piece of beef with salt, pepper, and garlic. Add a little oil to the pan and brown the beef on both sides (that means to let it sizzle in the pan until each side is brown, Juan). Take the beef out and dice it into bite size pieces.
Place in a crock pot with the wine and bouillon for 6 hours (if you don’t have a crock pot, place it in a big pot on the stove on LOW heat for 4 hours).
Transfer the beef and broth to a large pot on the stove and add potatoes and carrots to that there is 50% meat and 50% veggies.
Add a clove of garlic (diced finely), ¾ a teaspoon of salt, 1 teaspoon Everglades seasoning, and as much pepper as you see fit. Boil with the lid off for at least one hour so that the liquids can reduce so that it’s not too liquidy. After an hour, taste the broth and see if it’s salty enough. If it’s too salty, add extra red wine. If it’s not salty enough, add just a sprinkle of salt and taste again until you get it right.
When you think it’s done, mix ¼ cup of cold water with 2 tablespoons of cornstarch. Add that to the stew and stir quickly to thicken. ENJOY!
Smoked Turkey Legs w/Rosemary Potatoes
Your gonna need a smoker grill for this.
Ingredients:
12 Turkey legs
chicken broth
Everglades Seasoning (available in Florida grocers and online)
pepper
Potatoes
Salt
Rosemary
Directions:
Place the legs in large zip lock bags (about 3 legs for a 1 gallon bag). Pour in about 1 ½ cups of chicken broth in each bag and let marinate in the fridge for a few days.
On the day of the game, take the legs out and season with Everglades Seasoning and pepper. Start your smoker and use mesquite wood. Place the legs on the smoker for 5 hours, turning once. Best to start the legs at about 4pm, turn them about 7pm, and then they’ll be ready by the end of the game, or as we call it, the 19th hole.
Cut the potatoes into wedges. Spray lightly with cooking oil and season with salt and rosemary. Put them in a large, disposable tin pan and place on a grill on low (350 degrees) for about an hour. If you start cooking them at around tee off (8pm), and then turn it off after the first 9 holes and let it sit in the grill, they’ll also be ready for the 19th hole.
Fall Chicken Stew
Ingredients:
butternut squash
potatoes
carrots
whole rotisserie chicken (pre-cooked)
canned chicken gravy
vegetable broth
cornstarch
several rosemary sprigs
pepper
cinnamon
Directions:
Peel and dice the butternut squash, potatoes, and carrots. Heat a pan and spray it lightly with oil. Place in the squash, potatoes, and carrots and cook slightly to make the edges golden brown.
Place equal parts of chicken broth and veggie broth in pot and add the above vegetables. Remove the skin and shred the meat off the chicken into bite size pieces and add it to the pot. Be sure there is enough liquid to cover the meat and vegetables. Add the rosemary and bring to a boil
When it boils, add a few pinches of cinnamon and as much pepper as you would like. Turn the heat low so that it just barely boils. Let cook for approx. 1 hour.
Mix a table spoon of cornstarch in a bowl with ½ a cup of cold water. Slowly pour the cornstarch/water mix into the pot and stir to thicken.
When finished, you can pour the entire contents into a disposable tin and cover with foil. You can then place it on a grill to heat it up when ready for the 19th hole.
Turkey and dumplings
This recipe is great to use after Thanksgiving to get rid of the leftovers.
Ingredients:
left over turkey
left over gravy
chicken broth
uncooked, refrigerated biscuits (the ones in the cardboard tube)
baby carrots
pepper
left over mashed potatoes
Directions:
Cut the turkey into bite sized pieces and place in a pot with the carrots. Add the gravy and chicken broth so that they are fully submerged AND have a few inches of broth above them. Season with pepper
Bring to a boil. Take the biscuits out of the cardboard tube, uncooked, and break them into thirds. Drop the biscuit pieces into the boil and let it boil for about 30 minutes.
Heat up the mashed potatoes.
To serve, place a scoop of mashed potatoes in a bowl and a ladle of the turkey and dumplings on top.
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