Redfish and trout still come to the dock on a daily basis when the weather is good. Check out the pictures from last week. Lots of full coolers and smiling faces. Call Tanya at 888.762.3391 while the bite is on and let her hook you up.
Here are pictures from last week and you can see them all by clicking here: NOVEMBER PHOTO GALLERY
YOUTH DUCK HUNTING OPENS WITH A BANG AND LOTS OF BIRDS
This past weekend marked the opening of our 2022/2023 waterfowl season and as usual we highlighted the weekend with only youth hunters. Here are a few pictures from the weekend. Check out all the smiles on these kids’ faces. NOVEMBER PHOTO GALLERY
LET US HELP YOU PLAN YOUR NEXT SPECIAL OCCASION HERE AT THE LODGE BIRTHDAY, COMPANY SALES MEETING OR FAMILY REUNION WE CAN HELP YOU PLAN YOUR EVENT SO YOU WILL ENJOY A FANTASTIC TIME IN SOUTHWEST LOUISIANA
BIG DUCK SEASON DATES YOUTH & VET WEEKEND – November 5th & 6th FIRST SPLIT – November 12th thru December 4th SECOND SPLIT – December 17th thru January 1st THIRD SPLIT – January 9th thru January 29th
CHECK OUT ALL THE NEW ITEMS IN OUR GIFT SHOP NEWITEMS FROM UNDER ARMOUR, HUK, GAME GUARD AND OTHERS CALL 888.762.3391 AND LET PAULINE HELP YOU WITH THAT PERFECT GIFT FOR YOUR SPORTMAN
This dish can be made with any fresh fish. We use speckled trout or redfish because we catch them fresh every day.
Cilantro-Ranch Dressing
Ingredients
8 oz. sour cream
1 cup of mayo
1 cup buttermilk
1 package ranch dressing mix
1 bunch of cilantro coarsely chopped
Instructions
Put all ingredients in a food processor or blender and blend well and set aside
Pico-De-Gallo
Ingredients
4 Roma tomatoes, diced
1 small onion diced
1 Jalapeno pepper, diced
¾ bunch cilantro, chopped
1 lime, juiced
Salt
Black pepper
Instructions
In a large bowl add all ingredients and toss to mix and set aside
Fish
Ingredients
2 tbsp. olive oil
2 pounds of fish fillets
½ cup of chopped onion
1 tbsp. minced garlic
1 tbsp. butter
1 – 1oz. package of taco seasoning mix (very important)
Instructions
Heat oil in a large skillet. Add fish and saute’ until the fish begins to turn opaque. Break fish up into small pieces using a spatula. Add garlic, onion, butter and tack seasoning and coo until done.
Assembling the Nachos
Arrange store bought nacho scoops on a plate, sprinkle with shredded Colby Jack cheese. Spoon fish mixture over cheese. Add fresh pico de gallo over fish mixture. Sprinkle with more Colby Jack cheese and place plate in microwave to melt cheese. Remove from microwave and pour Cilantro-Ranch dressing over the top. Garnish with extra Cilantro and serve. Serves 10-12 as an appetizer or 4-6 as an entrée.
I got this recipe from Jerald and Glenda Horst’s book “Louisiana Seafood Bible”. You will make this dish over and over again. The book is available in the Dock Shop here at the lodge.
MY THOUGHT: Don’t judge each day by the harvest you reap but by the seeds that you plant.
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645
