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MONDAY MORNING UPDATE

2019/2020  LOUISIANA  DUCK  SEASON  IS  IN  THE  BOOKS

Here are a few last day pictures and you can see them all by clicking here:

Photo Gallery

A  DAY  TO  HONOR  OUR  DEDICATED  LAW  ENFORCEMENT

RAMPING  UP  FOR  THE  2020  FISHING  SEASON

As every duck season comes to an end so comes the beginning of our saltwater fishing season. After a little time to recharge March 9th marks the start. Last fall we were catching a lot of small undersized trout and redfish that we expect those to be table fare this year.  We are very excited about what we have heard from our state biologists about this year’s outlook and fish recruitment. We are already booking a good number of our specially priced fishing trips that run through the entire year. Call toll free at 888.762.3391 and get you trip reserved now.
 

“THE DOCK SHOP”

WORLD CLASS FISHING IN COSTA RICA

Access Maverick’s brand new website  maverickcostarica.com
Contact:
   Christian Rojas
   christian@maverickcostarica.com
   Fishing Director & Tour Manager
   Toll Free: 866-888-6426

THIS WEEKS YUMMY RECIPE

KING CAKE

Many of you have asked about how to make a King Cake. I can’t make it, but I can eat it. There is a store up in Sulphur that I think makes the best, but they are not sharing how they do it. Here is one from one of our most famous chefs. Check it out.

But…………………..If you don’t feel like making one just click here and maybe Misse’s will send you one of the best.

I like the cream cheese filling

FANTASTIC KING CAKE

Ingredients

• 1/2 cup warm water (105 to 115 degrees)
• 2 packages dry yeast
• 2 teaspoons sugar
• 4 to 5 cups flour
• 1/2 cup sugar
• 2 teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon grated lemon rind
• 1/2 cup warm milk (105 to 115 degrees)
• 1/2 cup melted unsalted butter, cooled
• 5 egg yolks
• 1/2 cup finely chopped candied citron
• 1 pecan half, uncooked dried bean or King Cake Baby

Glaze:

• 2 cups sifted powdered sugar
• 2 tablespoons lemon juice
• 2 tablespoons water
• Purple, green and gold sugar crystals

Directions

Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.

Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.

Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the baby.

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For options and pricing contact Buddy Oakes at:
   1-888-762-3391
   Hackberry Rod & Gun
   485 Lake Breeze
   Hackberry, LA 70645