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Thursday, October 30, 2008

Return of the Ribeye

Hmmm, sounds like the title of a horror flick.

For my breakfast on the last day of camping....I sliced and sauteed some of my grilled ribeye along with cubed potatoes, onions, in a bit of butter over the campfire.

Scrambled two eggs from my girls (hens)....and topped them with shredded cheddar and provolone cheese, then added a bit of pico de gallo.

It was a very tasty breakfast, also quick and easy to prepare.

It might take me two days to eat one ribeye, but I'm not a quitter. I've faced tougher challenges. :)

Tuesday, October 28, 2008

For My Pilot Friends

Talk about skill!!
Makes my heart race just watching. :)

Anyone know if this video is a hoax?

Friday, October 24, 2008

Ribeyes on the campfire

Since there are no camp sites at this little lake, I bring my tractor rim fire ring for heat and for cooking.

I use my weed burner to get my logs going....

I start by cutting potatoes in half, adding sliced onion, bacon, kosher salt, cracked black pepper and butter. Then I wrap them in foil.

The potatoes take the longest, so I put them on first....

I saute mushrooms, onions and garlic in butter. Coat my asparagus in olive oil, sprinkle with kosher salt and cracked black pepper, then onto the grill...

Then the seasoned ribeyes....

The onion and bacon add flavor to the potato....the mushrooms take on a nice smoky flavor and taste really nice with the ribeye. :)

Thursday, October 23, 2008

Chicken and Dumplings for Anonymous :)

I really wanted to make this outside over the fire, but the wind is not cooperating.
There are probably as many chicken and dumpling recipes as there are chili and gumbo recipes. This is an easy one. I like to make both the flat/noodle dumplings and the puffier drop dumplings. This is a recipe for the noodle type..

Start by picking out a plump hen.....

Place cleaned chicken in a pot and cover with cold water.

Add chopped onion

chopped celery

2 bay leaves

1 teaspoon of basil

1 teaspoon of thyme

some garlic cloves...crushed or minced

salt and pepper

Also chopped carrots

Let the hen simmer covered, until tender...

Remove the bird and debone. I like to leave the meat in fairly large pieces...

Look out the front door to see why the dogs are barking.....

Make your dumpling dough...

I use 2 cups of flour,

2 teaspoons of baking powder

1 1/4 teaspoon of salt

and enough milk to make dough easy to handle....about 2/3 of a cup.

Combine the dry ingredients, then add milk. Knead for about 5 minutes, cover and let it rest for 30 minutes.

Roll the dough out to 1/8" thick and cut into strips. A pizza cutter works great.

Bring the broth to a boil and drop a few dumpling noodles into the dough at a time. After all dumplings have been added, reduce heat, cover and simmer for about 20 minutes. You can check them....make sure they are cooked through...

Add the chicken pieces back in the pot, adjust the salt and pepper and heat through....

I didn't really get a chicken out of my yard, those are my laying hens. :)

Wednesday, October 22, 2008

Campfire Eggs Benedict

I camped at a small lake this weekend. There are no campsites here so I brought my tractor rim fire ring.The temperature dipped into the 30's the first night, so I was very happy to have my little ring.

I started with the fried potatoes and onions....

Then made hollandaise sauce in my little dutch oven....

I grilled some sliced ham and started my eggs....

I toasted my english muffins.........

Breakfast was pretty tasty. :)

My drive to the lake

Fall is here, the pastures are turning brown...

The winter wheat has a good start......

The lake is so peaceful, and not another soul in sight. :)

Time to kick back and enjoy the beauty of the lake, moon and the stars.
I might even put bait on my hook. :)

Monday, October 20, 2008

My Big Catch

My big catch...
This picture was taken seconds before my big catch jumped out of the 5 gallon bucket right into my lap, sending me over backwards into the dirt. lol

Not sure which one of us was surprised the most.....but I was the one that let out a scream while my big catch sat on my chest and attempted ... (what it looked like from my angle) give me a kiss.

Here he is, a bit dusty from the ordeal.....but he wasn't half as dusty as my hind end. lol

Friday, October 17, 2008

Heading out

Going on a short camp out...just for the weekend. Probably be my last chance to go before winter.
I'm looking forward to relaxing by the fire. :)

Wednesday, October 15, 2008

# 38

I'm happy to say that my new fella (#38) is content with his new home. :)

My area

To the east....

To the west...

A few gas wells in sight and lots of elbow room. :)

Friday, October 10, 2008

Dove Sausage

This recipe belongs to a very talented smoking friend...and all around nice fellow named Texas Hunter. :)

Texas Hunter's recipe....

2.5lbs Dove Meat
4.5lbs Pork Steak
2 tsp. Ground Coriander
4 tsp. Ground Cumin
2 TBS. Ground Black Pepper
4 tsp. Red Pepper Flakes
2 TBS. Onion Powder
2 TBS Garlic Powder
7 tsp. Tender Quick
1 Cup Ice Cold Beer

Grind meat and set in frig. Mix all dry ingredients in beer and whisk till carbonation is gone. Set in frig for 1 hour whisking every 10 minutes...
Mix meat with beer marinade and put into casings... Make links hand wide about 5 - 6".. Set in frig for the night to cure..Next day smoke till internal temp 155-160*. Cool in cold water bath until temp drops to 100-105* then let dry and bloom at room temp for 2-3 hours. Wrap and freeze..
The things I would change for myself is grind using a 3/16" plate in lieu of the 1/8" (I would like it a bit more coarse). Back the Coriander down to 1 tsp. Cumin down to 3 tsp. Bump up the Onion and Garlic powder to 3 TBS.

I wanted to use the sausage to stuff some canadian bacon, so I cut the recipe in half. I also used Texas Hunter's recommendations in the bottom paragraph of the recipe and adjusted the spices.

I stuffed the canadian bacon and had enough left over to make this small log of sausage...
The stuffed canadian bacon....

The boneless dove breasts....

Grind the pork...

And the dove........

Mix the seasonings with the beer.....

Onto the smoker with some hickory...

The sausage and the stuffed canadian bacon.....

The sausage was very tasty..... I will be making more in the future. :)
Thank you again Texas Hunter!!! :)