Monday, 27 August 2018 17:59

The "tails" of Joyce and John

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The "tails" of Joyce and John continue... They are growing like weeds. 

Monday, 27 August 2018 15:21

Summer 2018 English Cocker Puppies

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This summer has been filled with puppies galore! We have been blessed to have two beautiful litters born within 24 hours of each other. Producing a total of 11 English Cocker Puppies.

Tuesday, 17 January 2017 16:05

SouthWind’s Southern Fried Catfish

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Tuesday, 17 January 2017 15:58

SouthWind’s Venison Bacon Burgers

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Tuesday, 17 January 2017 15:42

Venison Meatloaf

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Tuesday, 17 January 2017 15:31

Southwind Venison Stew

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Tuesday, 25 October 2016 10:26

Turkey Tetrazzini

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  • 4 tablespoons (1/2 stick) butter
  • 4 cloves garlic, minced
  • 1 pound white mushrooms, quartered
  • 1 cup dry white wine
  • 1/2 teaspoon salt,
  • 1/2 teaspoon black pepper
  • 1/4 cup flour
  • 4 cups turkey or chicken broth
  • One 8-ounce package cream cheese
  • 3 cups leftover Thanksgiving turkey, shredded or diced
  • 1 1/2 cups frozen green peas
  • 1 cup grated Monterey Jack cheese
  • 1 cup finely chopped black olives
  • 1/2 cup grated Parmesan
  • 4 slices bacon, fried and chopped
  • 12 ounces thin spaghetti
  • 1 cup bread crumbs

Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Sprinkle the flour all over, then stir to combine. Pour in the broth, stir and continue to cook until the sauce is thick, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. Pour the mixture into a large casserole dish. Add the breadcrumbs to the top and bake it until the crumbs are golden brown and the casserole is bubbling, 20 to 25 minutes.

Tuesday, 25 October 2016 10:21

Baked Largemouthed Bass with Parmesan

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  • 1 cup bread crumbs
  • 1 tablespoon garlic powder
  • 1/2 cup grated Parmesan
  • 1/2 cup chopped fresh parsley leaves
  • 4 (8-ounce) large mouth bass fillets
  • 1/3 cup fresh lemon juice
  • 1/4 cup olive oil

Preheat the oven to 425 degrees F. Combine the bread crumbs, garlic powder, cheese, and parsley in a mixing bowl. Rub each fillet with lemon juice, and then dredge each fillet in the crumb mixture to evenly coat. Place fillets on a baking pan lined with waxed paper. Drizzle olive oil on the fillets. Bake in the oven for 10 to 15 minutes or until fish fillets are cooked.

Tuesday, 25 October 2016 10:15

Rosemary Roasted Turkey

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  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon seasoning
  • 1 teaspoon ground black pepper
  • Pinch of salt
  • 1 (12 pound) whole turkey

Preheat oven to 325 degrees F. In a bowl, mix the olive oil, garlic, rosemary, basil, seasoning, black pepper and salt. Next, wash the turkey inside and out; allow dry. Remove any large fat deposits. Loosen the skin from the breast. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub what is left of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the turkey reaches 180 degrees F.

Tuesday, 25 October 2016 10:00

Quail Eggs Benedict and Caviar

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  • 1/4 cup distilled white vinegar
  • 12 quail eggs
  • 12 biscuits
  • Hollandaise sauce
  • Caviar
  • Smoked salmon

Bring a pot of water to a simmer. Add ¼ cup of vinegar. Break each individual quail egg into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each biscuit with salmon on top. Drizzle with hollandaise sauce and caviar.

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Whats New @ SouthWind

South Georgia Hunting Lodge

SouthWind Plantation is what every hunting / fishing lodge strives to be. Come enjoy exquisite lodging with all the amenities.

South Georgia Fishing

SouthWind's fishing adventures are waiting for you. enjoy fishing for trophy bass, copper head bream or any number of healthy species.

South Georgia Bird Hunting

South Georgia Bird Hunting

Let your passion for outdoor adventure lead you to the finest dove, duck, quail and turkey hunting experience in the south.

Georgia Plantation Weddings

Georgia Plantation Weddings

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