#51: Ducks as College Football Teams

Duck season is fast approaching.  College Football Season has already started.

How does a wayward outdoors podcast combine the two?

Simple – we take the AP Top 10 and assign them duck species that correlate to their various program identities.

Oh.  And Emily drafts country music singers.  And maybe rappers.

If that sounds like the most ridiculous 40 minutes you’ve ever spent, wait until you click play!

PS – if you’re in Florida, and hunt the Kissimmee River Basin, make plans to be at this meeting!

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – Instagram – Twitter – Facebook
Nathan Henderson – @nhenderson77 – Instagram – Twitter – Facebook
Emily Thompson – @lovedaloca – Instagram – @lovedalocafitness – Instagram

#31: Sub-Urban Dictionary, Volume 3

Show Notes:

What if someone said “Billy caught a TOAD yesterday” . . . would you know what they meant?

Or what it means to be “Dishragged” or “Smoked like a Cheap Cigar” . . .

This week, we cover all of those and many more in our 3rd edition of the Sub-Urban Dictionary . . .

Want to catch up?  Here’s a link to Volume 1 of the Sub-Urban Dictionary and here’s the link to Volume 2!

Keep and Release:

Travis’ Keep: The It Pays to Fish Podcast, with Angie Scott . . . You know we were skeptical, but we loved what we’ve heard so far from this show!

Emily’s  Beef Tenderloin Recipe:

1 Tbsp. + 1 pinch sea salt (or Himalayan salt), divided use
1 Tbsp. ground black pepper
2 cloves garlic
2 Tbsp. fresh rosemary sprigs, leaves removed and stem discarded, tightly packed
2 tsp. fresh thyme sprigs, leaves removed and stem discarded, tightly packed
2 Tbsp. fresh parsley, tightly packed
2 lbs. raw, lean, center-cut beef tenderloin
1 Tbsp. ghee (organic grass-fed, if possible)
¼ cup crème fraiche
2 tsp. prepared horseradish

Preparation

  1. Place 1 Tbsp. salt, pepper, garlic, rosemary, thyme, and parsley in food processor (or blender). Pulse until finely chopped.
  2. Coat outside of tenderloin evenly with garlic mixture. Place in a casserole dish and refrigerate, uncovered, minimum 8 hours (approximately overnight).
  3. After minimum 8 hours (or the next day), remove tenderloin from refrigerator 2 hours before cooking to allow tenderloin to come up to room temperature.
  4. Preheat oven to 400º F.
  5. Heat large, ovenproof skillet over high heat. Your skillet must be smoking hot in order to get a true and deep sear on your tenderloin.
  6. Carefully pat tenderloin dry with paper towels. Rub outside with ghee; cook in preheated skillet, 1 to 2 minutes on each side, or until brown on all sides.
  7. Place skillet in preheated oven. Bake, uncovered, for 20 to 25 minutes, or until a thermometer inserted at its thickest point reads 125º F for medium rare. Remove tenderloin from oven. Transfer to carving board. Allow to rest for 10 minutes.
  8. While tenderloin is baking, make Horseradish Cream Sauce. Combine crème fraiche, horseradish, and
    remaining pinch of salt in a small bowl; mix well. Refrigerate, covered, until ready to use.
  9. Slice tenderloin into 8 portions. Serve each with 1½ tsp. Horseradish Cream Sauce.
    RECIPE NOTE:
    Roasted meats should always be rested before slicing for two reasons. First, it allows the hot outer portions to transfer their heat to the center, which completes the cooking process. Our 125º F tenderloin will rest up to about 140º F, for a perfect medium rare. Second, by allowing the temperature to
    stabilize before slicing, we keep the juices in the meat rather than on the cutting board.
    COOKING TIPS:
    • For rare meat, subtract 3 to 5 minutes from the total baking time.
    • For medium, add 3 to 5 minutes to the total baking time.
    • Make sure your prepared horseradish is pure horseradish, and not in a cream-based or mayonnaise sauce.
    • If you do not have fresh herbs, you can use 2 tsp. of dried herbs, each.

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#21: The Off-Season

Show Notes:
Duck Season is over….now what? Travis, Nathan, and Emily share their to-do lists, the next hunting season they’re excited about, and remember that whole fishing thing? We should do that, too…

Do You Even Mottled, Bro? T-SHIRTS! 

Here are the $850 Waders that Sitka debuted at the SHOT show.

Here’s the Decoy Storage Video from Gator Trax.

Here’s the Slow Cooker Chicken with Wine Sauce recipe Emily mentions:

Ingredients:
2 Tbsp. olive oil
½ cup shiitake mushrooms, sliced
½ cup carrots, peeled, cut into 1-inch pieces (approx. 2 medium carrots)
3 cups thinly sliced red onion (approx. 1½ large)
4 cloves garlic, sliced
¼ cup brandy (optional)
3 lbs. raw chicken breast and thighs, boneless, skinless
1 cup Burgundy wine
1½ cups low-sodium organic chicken broth
8 sprigs fresh thyme (or 1 tsp. dried thyme)
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
1 smoked ham hock (optional)
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)

Directions

1. Heat oil in large skillet over high heat for 1 to 2 minutes, or until first wisp of smoke rises.
2. Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until edges begin to brown.
3. Push mushrooms to sides of pan, lower heat to medium. Add carrots, onion, and garlic; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
4. Deglaze pan with brandy (if desired); cook, stirring frequently, for 1 to 2 minutes, or until pan is almost dry. Add contents of pan to 5-quart slow cooker.
5. Add chicken, wine, broth, thyme, salt, pepper, and ham hock (if desired) to slow cooker; cover. Cook on low for 6 hours.
6. Remove ham hock and thyme sprigs. Add cornstarch slurry; increase temperature to high, cook for 20 to 30 minutes, or until thickened.

 

Follow Cast and Blast Florida . . .
InstagramTwitterFacebookWebsite

Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram