We hope you have a blessed Memorial Day as we honor our fallen.
GREAT WEEK OF FISHING – REDFISH EARLY AND TROUT LATER ON
Good weather – great fishermen – and lots of fish highlighted this past week. The attached pictures tell the whole story. Call Tanya toll free at 888.762.3391 and come get in on some of this HOT CATCHING action.
SPECIAL OCCASION OR CELLEBRATION ? ? ? BOOK YOUR EVENT HERE When Cody Meineke from Houston wanted to have his bachelor party at a special place he chose HR&G . He and his friends had as great time spending time together catching fish and celebrating Cody’s upcoming wedding. They left our lodge Sunday afternoon with a lot of fish, fellowship, fun and some great memories. To inquire about booking your family get together, birthday party or any occasion up to 50 people just call Tanya toll free at 888.762.3391 and tell her you want to party down in Hackberry. Here are a few pictures from Cody’s bachelor party:
CAPTAIN KIRK” IS BACK WITH THE TUESDAY
EVENING LIVE FACKBOOK REPORT
Now is the time to make some plans to get those youngsters out on the water and catch some fish. Call Tanya toll free at 888.762.3391 here at the office and book a time to spend a couple of days in the outdoors catching some fish and spend time with family.
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Any good Blackening Spice Rub – McCormick makes a good one
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish
Blackening Spice Rub:
1 tablespoon granulated garlic
1 tablespoon freshly cracked black pepper
1/2 tablespoon salt
2 teaspoons ground cumin
2 teaspoons granulated onion
1 teaspoon cayenne pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon chili powder
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side. Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove from the oven and slice the chicken into strips on the bias. In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
My Thought – Do not let what you cannot do interfere with what you can do.
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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For options and pricing contact Buddy Oakes at:
Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645