On first glance it looks like your typical bar/grill, but it came recommended by a good friend. Reasonably priced and not crowded as long as you don't come on the weekends or during shopping season. The Penn Square Mall area can be a nightmare.
Travel, food, photography, and the furbabies
On first glance it looks like your typical bar/grill, but it came recommended by a good friend. Reasonably priced and not crowded as long as you don't come on the weekends or during shopping season. The Penn Square Mall area can be a nightmare.
Our favorite time of the year, pretty foliage, cool, and getting ready to head south. Once the weather turns colder, rain falls with a hint of snow, and leaves are falling we are ready. Of course, there are a few things left to do to get the house winterized, but machinery/vehicles have already been stowed in the barn, but packing the RV for 6 months is the big task. This year will be our biggest challenge as our new RV is 5' shorter than our previous unit and with that comes a completely different storage setup. It was a challenge for my wife and me. She, however, is the "Logistics Master".
The outside tool storage was easier this year. Since we didn't want the exterior kitchen option, we have plenty of outside storage, a huge compartment. It holds tools, supplies, hunting clothing, boots and everything for maintenance we'll need.
This another Italian dish from the Lidia Bastianich collection. It is a modification of a Croatian dish. Delicious shrimp, fish stock, tomato, and white wine sauce. Some carbs, but lots of protein with plenty of favor, especially if you add good garlic bread. The more shrimp, the better. I leave the tails on.
2 pounds BIG shrimp, raw
1 Tbsp tomato paste
1 cup hot light fish stock
¼ cup olive oil
½ cup finely chopped onion
2 cloves garlic, crushed and peeled
1 pound of (your choice of) linguine, fettucine, spaghetti, gemelli, angel hair, etc.
Salt and freshly ground black pepper to taste
1 cup dry white wine
1 Tbsp breadcrumbs
Parmesan cheese for garnish
1 Tbsp chopped fresh Italian parsley
Dissolve the tomato paste in the hot fish stock. Heat 2 tablespoons of olive oil in a medium saucepan. Add the onion and garlic, and sauté over moderately high heat until golden. Season with salt and pepper, add the wine, and bring to a boil. Add the stock and tomato paste mixture, reduce the heat, and simmer 20 minutes.
Heat water in pot for pasta. For this I chose Orecchiette. Cook for the required time; drain pasta and reserve. Insert shrimp into the simmering sauce and cook over medium low heat, stirring occasionally, until the shrimp are just warmed through, about 2 minutes.
Sprinkle with breadcrumbs and parsley, mix well, and cook a minute longer, uncovered. Plate pasta and serve shrimp and sauce over pasta with Parmesan.
"The smell of shrimp is comforting. The myriad of dishes it lends itself to is endless"
Lennon Parham
WiFi provided by AT & T Wireless
Since we now have a freezer full of fresh Michigan Black Bear meat of course there will some recipes. We looked forward to the challenge. Our larder is filled with roasts, steaks, and burger, as well as one ham for smoking later. For this first trial we chose a very nice steak recipe endorsed by the Wyoming Fish n Game website.
2 good bear steaks
Marinade
½ cup soy sauce
¼ cup Worcestershire
¼ cup Balsamic Vinegar
2 shots whiskey
Kosmos SPG to taste
Garlic powder
Paprika
Olive oil
2 Tbsp unsalted butter
1 tsp minced garlic
Marinade the steaks in sealed bag and refrigerate for at least 12 hours, as much as 24, turning occasionally. This is crucial to curing the meat. Remove from the fridge and bring to room temperature, around 30 mins. Dry thoroughly with paper towels.
Season the steak generously with SPG, a few dashes of garlic powder and paprika. You may cook these in a skillet or broil as long you achieve an internal temp of 165F. B Before cooking drizzle a tablespoon of olive oil all over the steak. Heat cast iron skillet on high until hot. Add 2 tbsp olive oil and reduce heat to medium high once the oil is slightly smoking.
Carefully add in the steak, one piece at a time and allow it to sear in the pan for about 2 minutes. Turn the steak over and add in butter and garlic. Let the steak cook while occasionally monitoring temp. Meat is done at 165F. This can be tricky as bear meat is sufficiently cooked at 165F for 3 minutes. If you like your steak rare, it may not happen.
Remove from pan and place the steak on a plate. Cover with aluminum foil and let it rest for 10 minutes. Serve with your favorite side dishes. Baked taters w/trimmings and any veg work well. This time I served them with a mix of Brown/Wild Rice and Corn o' Cob. We loved the steaks, finding the tenderness a little tough but easily solved by slicing thin. The flavor is very good.
"I would think it be fitting, I think, if all the last manmade tracks on earth would be found the huge footprints of the great bear."
Earl Fleming
WiFi provided by AT & T Wireless
Cudighi (coo-di-hay) is an Italian sausage that originated in northern Italy seasoned with sweet spices but is now primarily made and served in Michigan’s Upper Peninsula. You’ll see it on the menu of many mom-and-pop restaurants and bars that serve burgers and sandwiches. If you’re a “Yooper,” you’re most certainly familiar with cudighi. You’ve had it in a sandwich with mozzarella cheese and tomato sauce, on pizza, or in other dishes that would traditionally be make with Italian sausage.
While the cudighi originated in Northern Italy, it's now primarily served in the Upper Peninsula—particularly in Marquette County. The sandwich and its signature sausage were initially sold in northern Michigan by Italian immigrants in 1936, who called it 'Gudighi'.
We were 'turned on' to it by some friends we met while camping and rockhounding in the Keweenaw Peninsula. They referred us to Ralph's Italian Deli in Ishpeming, home of the cudighi voted best in the UP. The meat comes in mild, med, or hot. I can eat all three, but Barb loves the medium, so be it. It is available most parts of the UP. We found our most recent batch in Houghton from Vollwerths Meats.
Well, here we are, THE YEAR. Barb has been putting in for her Michigan Black Bear Tag since 2013. I drew mine, my 2nd, last year to no avail. Barb is hungry. She waited 11 years for this hunt. We have hunted together for years. Although she had no interest in hunting wild pigs with me, she wanted a bear. She is a good shot, always has been. She will be using her Remington Model 7, 7mm-08 with 150 grain Core Lokt bullets. This is the rig she has harvested several Axis deer at our winter place in Texas as well as a nice whitetail buck in Oklahoma. Of course, a good bear is much larger with very sturdy bones, but my bride can put the shot where she wants to.