by John E. Phillips | May 22, 2017 | Fishing
Chapter 5: Great Adventure and Good Fishing Inshore and Offshore Mississippi During May Delicious Food at the Chandeleur Islands by Catching Speckled Trout, Redfish, Flounder and Spanish Mackerel: Captain George Pelaez of the “Joka’s Wild” charter boat, docked at...
by John E. Phillips | May 12, 2017 | Fishing
Chapter 5: Catching Speckled Trout on Alabama’s Gulf Coast’s Public Reefs Speckled trout hold on two types of reefs – public reefs and semi-public reefs. Public reefs consist of manmade reefs, oyster reefs or other types of bottom structure that everyone has...
by John E. Phillips | Mar 13, 2017 | Camphouse Kitchen
The unique flavor of sweet and sharp of this easy-to-prepare dish has made it a winner at our home. Ingredients: 1/4 cup all-purpose flour 1 teaspoon chili powder 3/4 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 egg 2 tablespoons...
by John E. Phillips | Jan 5, 2017 | Camphouse Kitchen
This tasty dish features ease of preparation in a short time and is a different take on spaghetti. Everyone who eats this always wants a second helping. Ingredients: 4 ounces spaghetti, broken into 2-inch pieces 1 egg 1 1/2 pounds ground venison 1 package...
by John E. Phillips | Nov 21, 2016 | Camphouse Kitchen
John chose this recipe as his favorite venison roast ever. Ingredients: 2- to 3-pound venison roast that has had all white membranes removed from it and been soaked in heavily-salted water, covered, refrigerated overnight and then rinsed well 5 to 6 potatoes,...
