Joe Albea and John Moore return for this season's Carolina Outdoor Journal in HD, hosting the show's entertaining outdoor segments. During each program, Farmville, NC, native Moore and Greenville, NC's Albea share their in-depth knowledge and helpful hints for hunting and fishing the Tar Heel State.
Ingredients: 1/2 cup House-Autry Southern Baked Bold & Zesty 4 (4-6-ounce) salmon filets 3 tbsp House-Autry honey mustard 3 tbsp mayonnaise Nonstick cooking spray Preheat oven to 425°F. Place salmon filets skin-side down on a lightly greased foil-lined baking sheet. In a small bowl, mix together mustard and mayonnaise; divide mixture evenly among filets, covering tops completely. Sprinkle with House-Autry Southern Baked Bold & Zesty, patting lightly to adhere. Spray with nonstick cooking spray. Cook for 12-15 minutes, until fish flakes easily with a fork and tops are nicely browned. Serve with rice and fresh asparagus on the side. Serves: 4
This week on the Journal we’ll target the popular yellow perch using light tackle and jigs. On Gear Time our anglers discuss the tackle they used to catch fish.
Ingredients: 1 wild turkey breast ¼ cup garden vegetable flavored cream cheese, original flavored 1 tbsp. soy sauce ¼ cup chicken stock ¼ tsp. Worcestershire sauce ¼ tsp. crushed garlic ½ tsp. fresh diced, or dried sweet basil ¼ tsp. fresh, diced, or dried thyme 2 tbsp. butter 1 tbsp. parsley flakes or fresh chopped parsley ¼ tsp. sage ¼ tsp. pepper 2 packages House-Autry Buttermilk Cornbread Mix
Ingredients: 8 ounces rotini pasta 1 cup House-Autry Honey Mustard Sauce 1 cup milk 4 ounces Swiss cheese ½ cup ham, cubed ¼ teaspoon salt 1 green onion, chopped 1 tablespoon diced pimentos 1.5 pounds small shrimp, peeled and deveined ½ cup Southern Baked Chicken Bake 1 ½ tablespoon butter, melted
This week on the Journal we fish the Cape Fear River for Striped bass using slash baits. On Gear Time our anglers discuss the lures and how to effectively use them. In the kitchen Donna Reynolds prepares a shrimp pasta bake recipe.
Ingredients: 1 pound ground venison 1 cup onion, chopped ¼ cup green bell pepper, chopped ½ cup plus 2 tbsp. House-Autry Cocktail Sauce 1 egg, beaten 1 cup oatmeal ½ tsp. salt ¼ tsp. pepper 1 loaf French bread, sliced thickly into 8 slices Mustard-yellow, honey or Dijon Butter
On this edition of the Journal we’ll fish deep water structure for largemouth bass at a popular piedmont lake. On Gear Time our anglers discuss the lures, rod & reels.
Ingredients: 1 box House-Autry Southern Baked Pork 4 -5 mackerel fillets or a hearty fish 1 loaf French bread 2 ounces House Autry honey mustard 8 ounces deli ham 8 thin dill pickle slices 8 ounces thinly sliced Swiss cheese Olive oil nonstick cooking spray
This week on the Journal we’ll fish for the sporty Sheepshead around bridge pilings. On Gear Time our anglers discuss the tackle and patience needed to catch fish.
Ingredients: 2 packages House-Autry Buttermilk Cheese Biscuit Mix 1 cup milk 3/4 cup shredded cheddar cheese 1/3 cup butter, melted 12 Venison sausage patties, cooked
On this edition of the Journal we’ll target Striped bass in deep water using fly rods and sinking lines. On Gear Time our anglers discuss the tackle needed to fish deep when the weather is hot.
Ingredients: 6 tbsp. butter, softened 1 fresh red chile minced 1 medium shallot, minced 1.5 tsps. Finely grated lemon zest Salt and Pepper to taste 2 large eggs 1 package House-Autry Southern Baked Chicken 4 large skinless trout fillets 2 pounds sautéed spinach
This week on the Journal two professional guides spend the morning in pursuit of the sporty speckle trout. On Gear Time they discuss the tackle they used to catch fish.
Ingredients: 2 quarts Oysters, drained 2 cups House-Autry Pork Breader 2 stalks celery, cut into ½ inch pieces 1 small to medium onion, cut into 1 inch pieces 1 medium green bell pepper, cut into 1 inch pieces Oil for frying 1 cup House-Autry Cocktail Sauce cup Apricot Preserves
On this edition of the Journal we are fishing Randleman Reservoir early in the season for largemouth bass. On Gear Time our anglers discuss the lures that caught fish.
Ingredients: 1 pound Shrimp, peeled and deviened (61-70 count) 2 cup House-Autry Seafood Breader ¼ cup House-Autry Bold & Zesty Sauce 2 tbsp Coconut Oil for frying 1 cup broccoli flowerets 1 cup pea pods ½ sliced red bell peppers 6 mushrooms, thinly sliced
This week on the Journal we learn the importance of tide and fresh bait in the pursuit of Red Drum. On Gear Time our anglers share how they rigged up to catch fish. And we join Donna Reynolds in the kitchen for a spicy shrimp recipe.
Ingredients: 1 cup House-Autry Chicken Breader 3 pounds pheasant pieces ½ cup chicken broth ¼ cup apple juice 1 apple, sliced 1 small clove garlic, crushed
On this edition of the Journal we’ll fish Lake Norman for Crappie with one of the top freshwater guides in the state. On Gear Time our guide discusses what you need to catch fish.
Ingredients: 2 cups cooked combination of chilled chopped shrimp, fish, scallops, each ¼ cup House-Autry Tartar Sauce ¼ cup mandarin oranges ¼ cup coarsely chopped pecans 2 tablespoon mandarin orange juice ¼ cup dice green apples Salt and pepper to taste
Live Bait Spanish (2604) On this edition of the Journal we take a look at drifting live bait for Spanish Mackerel.
Ingredients: 8 whole quail 2 bottles House-Autry Bold and Zesty sauce, divided 1 package House-Autry Chicken Fry Oil for frying
On this edition of the Journal we take a look at the return of one of North Carolina’s great mountain rivers after years of abuse. Our anglers discuss the river and the tackle on Gear Time.
Ingredients: 1.5 pounds flounder filets, cut into 3 inch pieces 1/4 cup House-Autry Spicy and Hot Breader 1 cup House-Autry Fish Fry Oil for frying
This week on the Journal we fish late in the fall season for the sporty and tasty flounder. On Gear Time our anglers discuss the type of equipment you will need to be successful. In the kitchen Donna Reynolds prepares a flounder recipe that is sure to catch your attention
Ingredients: 1 (8-ounce) pkg House-Autry Sweet Yellow Corn Bread Mix 2 tbsp butter, softened 4 ounces cream cheese, cubed and softened 1 can (15 1/4-ounces) creamed corn 2 cans (4-4.5 ounces) chopped green chilies 2 eggs, slightly beaten 4 striped bass fillets 1 cup of favorite salsa 1 avocado, sliced and topped with lime juice and salt
On this edition of the Journal we target Striped Bass using top water lures early and switch to sub surface later in the morning. On Gear Time our anglers discuss the lures that caught fish. Donna Reynolds prepares a stuffed striped bass recipe in the kitchen.
Ingredients: 3 bacon strips 1/2 cup mushrooms, sliced 2/3 cup House-Autry Buttermilk Biscuit Mix 3 large eggs, slightly beaten 1 cup milk 3 tbsp butter, melted 1 cup lump crab meat, chopped 1 cup fresh chopped spinach 1 cup Monterey jack and cheddar cheese blend Salt and pepper to taste Paprika to taste
Our anglers discuss the lures and conditions they fished under.
© 2020-2025 Ivy Podcast Discovery LLC
