Sunday, February 17, 2008

Willy's Recipe Book - $5.95 - get it now

I Hillbilly Willy present all of the great recipes that you see on Cooking it up! and on Hillbilly Willy - Fun - Food & Politics in a great recipe book.. There is nothing better in this world that good spicy, southern, cajun and redneck cooking and food.

For those of you who might want to check out and order Hillbilly Willy's cookbook:


It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.

Trust is involved in me sending you the book and you sending the money. When I receive your email - I will put the book in the mail within three days. It is a small amount done through paypal and trust is involved.

10-4 Willy

Wild Duck -Sausage - Shrimp -Gumbo ala Justin

Willy's son-in-law loves to hunt and has cooked up some things everynow and then that are really good. He has taken a Chicken Gumbo Recipe that he saw Emeril cook and has modified it to make it into a great Duck -Sausage - Shrimp Gumbo.

Below is the initial ingredients from Emeril's Recipe. I am showing some of the changes that were made. However, as every good cook, he says he changes a little here and there.

Any Way - It turned out real good!

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 package of small shrimp
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound wild duck meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Season the duck with the rub below and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Saturday, February 16, 2008

Valentine - The Pig - Or would it make a good Roast?

Willy done seen this story about a cute little pig born with a heart shape on his side. Yes, as you can guess they named it Valentine.

Willy's question is, and keeping to the theme of this blog. Which would be better from this pig. The pork tenderloin from around the heart shape, or the pork butt.

Wonder if the pig will ever be turned to meat or if it will be a Valentine pet for ever.

Check out the short video! 10-4 Cooking it up with Willy!

Pig born with heart-shaped marking
Pig born with heart-shaped marking

Thursday, February 14, 2008

Cooking it up - Away at Meetings

Willy has been at meetings and staying the night away from home the last couple of days. We have eaten very well through the three days of meetings. Willy has tried hard in those three days not to overeat. However, when you are away from home you tend to eat differently than you do around home, even if you are eating out both places.

At home Willy will split an entree with the little woman and both will go away full but not stuffed. Away from home (and on the company money) Willy orders similar to when he is at home but eats it all himself. Also, when everyone gets dessert, Willy gives in. Also, there is always that one that orders a couple of appetizers and passes them around

Willy is fat, full and tired as he writes this but proud to be at home!

Saturday, February 9, 2008

Cooking on TV - Willys Favorites

Hillbilly Willy has found over the past few years that he enjoys cooking shows on TV because they show Willy how "cooking it up" with the best is done. It is interesting that those shows I like mostly are the most practical and cooks those things that normal people eat. Howeve, there are some of the others that I like also.

My favorite cooking shows - of course on the food network are:
  1. Paula Deen - Paula's Home Cooking - Lots of good stuff - fattening stuff - Southern Cooking
  2. Paul Deen - Paula's Party - a little corny - but kind of fun - sometimes - a little is a lot
  3. Sandra Lee - Semi - Homemade Cooking - some practical dishes - always has a little alcholic drink in the mix - interesting
  4. Bobby and Jamie Deen - Road Tested - see the country and where good food is
  5. Giada De Laurentis - Everyday Italian - dont cook much of this - sounds good - looks good

You will notice that there is no Emarld or Bobby Flay - that is too fancy and too much.

Willy Likes good food!

Wednesday, February 6, 2008

Mardi Gras - Cajun Cooking - Great times! Get Your Cookbook!

In honor of Mardi Gras, great cajun cooking and Cajun's in general, I Hillbilly Willy present this great cajun recipe. There is nothing better in this world that good spicy, southern, cajun food. This is one of the good one. For others you might want to check out and order Hillbilly Willy's cookbook:


It is a great little recipe book with vivid descriptions. Only $5.95 payable through Paypal. Click on title and email Willy and say send it. Willy will send with the promise that you will pay when instructions given.

Crawfish or Shrimp Etoufee

1 lb. peeled Crawfish or Shrimp
1 chopped Onion
1 chopped Bell Pepper
2 chopped cloves of Garlic
1 TBS Flour
1 TBS Cajun Seasoning *** ORDER
1 stick Margarine
1 bunch Green Onions chopped
1/4 bunch fresh Parsley chopped
1 cup Water
2 cups cooked Louisiana long grain rice*** ORDER
Saute onion, bell pepper & garlic in margarine until transparent, then add flour & cajun seasoning and mix together. Add 1cup water and crawfish or shrimp, then add green onions and parsley. Cook over low to med heat for 20 min. stirring occas. Serve over cooked Louisiana rice. Serves 4

Saturday, February 2, 2008

Chocolate Ribbon Pie

Willy is a great lover of sweets. Willy done found this recipe from Nabisco and believes this ought to be a great pie. If Willy can cook it this week and see Willy will let you know. However, the little wife has Willy on a diet and maybe Willy wont get this pie this week. However, here it is:

Prep Time: 15 min
Total Time: 4 hrs 15 min
Makes: 8 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 Tbsp. milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 OREO Pie Crust (6 oz.)
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

BEAT cream cheese, sugar and 1 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
POUR 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Pour over cream cheese layer.
REFRIGERATE 4 hours or until set. Just before serving, garnish with remaining whipped topping and 2 Tbsp. shaved chocolate. Store leftovers in refrigerator.


Nutrition (per serving)
Calories 380 Total fat 17g Saturated fat 11g Cholesterol 20mg Sodium 640mg Carbohydrate 54g Dietary fiber 2g Sugars 37g Protein 5g Vitamin A 8%DV Vitamin C 0%DV Calcium 10%DV Iron 10%DV

Friday, February 1, 2008

Brandied Rabbit in Mustard Sauce

For those of you who have and extra rabbit in your freezer Hillbilly Willy found this recipe for Rabbit. Sounds a little bit high falutin but might be good. Or if you raise rabbits and are looking for way to make the best of them - here you go.

Yield: 1 servings
Prep. Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

1 medium rabbit, cut up, frying
1 tablespoon olive oil
1 tablespoon butter, or margarine
1 medium onion, cut in four
1 cloves, whole
1 bouquet garni


Wipe meat pieces and trim off any fat.

Heat olive oil and butter or margarine in large skillet until

Add meat pieces and saute on all sides until browned.

While browning, press whole cloves into onion chunks (generously).

Add chunks to skillet in between meat pieces; add Bouquet garni.

Sprinkle with salt.

Generously 'slosh' brandy over top (at least 1/2 cup).


Cook over medium to low heat about 30 minutes or until meat is
cooked through.

Remove meat pieces from pan and keep warm.

Discard onion chunks, cloves and Bouquet garni.

Increase heat to medium high.

Add cream and mustard; cook, stirring constantly until slightly

Return meat to pan and coat on all sides with sauce.

Serve at once.