Cajun Fish Supreme

Yellow Eye Rockfish

      I have had this recipe several years now, enjoying it with Redfish, Catfish, Whitefish, etc.  We brought back quite a bit of Rockfish from Alaska this past summer and we love it.  We cook it primarily with a good breading and fried.  DELICIOUS.  It was the next easy step to try it with this,  losing nothing in the translation.  This recipe works well with any firm flesh white fish.

1 large onion, chopped
1 can mushrooms
4 Tblsn butter or margarine
2 Tblsn ketchup
1 Tblsn mustard
1 1/2 Tblsn mayo
1 Tblsn red wine vinegar
1 Tblsn Lea & Perrins Worchestershire Sauce
1/4 cup Italian dressing
Dash garlic salt
Dash Tabasco
1 Jalapeno pepper chopped
2-4 fish fillets

Sautee'd onions, jalapenos and mushrooms

       Preheat oven to 350F.  Sauté onion and jalapeno pepper in butter for 5 minutes.  Add drained mushrooms and cook for 5 more minutes.  Remove from heat.  In container mix ketchup, mustard, mayo, red wine vinegar, Worcestershire Sauce, and Italian dressing.  Mix well.  Add garlic salt and Tabasco.

Seasoned Rockfish Fillets

Finishing sauce pre-baked

Arrange fish in greased baking dish and season.  Spoon onion jalapeno mushroom mixture over fish.  Pour container mixture over the entire dish.  Bake 40 minutes.  I like to serve this with rice and roasted or steamed vegees.

Bon Appetite

"Don't give a child a fish, but show him how to fish" 

Mao Zedong

WiFi courtesy of Verizon MiFi

Christmas Dinner: Venison Ossobuco

Venison Arm Steaks (shanks)

      This Christmas finds us just southwest of Austin, TX in the beautiful hill country and Canyon Lake.  When we had our deer processed this year we concentrated on steaks, stew meat, and trim scraps for burger only.  We got plenty of packages (45) of steaks including some arm steaks which are essentially shank.  I had to find a recipe with which to use these.
      Ossobuco is an Italian dish, a specialty mixed with vegetables, wine, and broth.  No problem.  I did cross-slice the arm steaks thick prior to cooking.  Two 1 pound packs made for a good meal.

2 pounds of venison shanks
1 to 2 pinches of sea salt
pinch of black pepper
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, chopped
1 carrot, chopped
2 medium stalks celery, chopped
2 cloves garlic, chopped
3/4 cup red wine
1 can diced tomatoes (Good quality such as Cento or San Marzano)
4 cups beef broth
2 bay leaves
1 teaspoon dried thyme

For the sauce add 2 teaspoons cornstarch, 2 Tbsp. parsley, and a dash of lemon zest.

Cut shanks with only salt n pepper

      Preheat the oven to 325 F. On the stovetop, heat a Dutch oven or large heavy pot or skillet over medium-high heat. Season the venison shank slices with sea salt and several good grinds of freshly ground pepper.  Add the butter and olive oil to the pot over medium-high heat, When the butter has stopped foaming, add the venison slices two at a time, and brown them on all sides. Transfer the browned slices to a platter.

Browned shanks

      Reduce heat to medium, and sauté the chopped onion until golden brown, adding a little more butter and olive oil or both if necessary.  Add the chopped carrot and celery, and sauté until tender, about 7 minutes. Add 2 cloves chopped garlic, and sauté 1 minute (take care that it doesn't burn). Stir in the red wine and deglaze the pot by scraping up the crusty bits with a wooden spoon or spatula.

Add the tomatoes, beef broth, bay leaves, and thyme to the pot. Return the browned shanks to the pot along with any juices that have accumulated on the platter.

Assembled in the crockpot 4-5 hours on high

       Cover the pot and braise in the oven until venison is tender about 2.5 to 3 hours. An alternative to this is to put it in a crockpot and simmer on high for 4 hours.  You can tell it the venison is tender when a fork or knife will easily pierce the meat and separate it. If the venison hasn't become tender, just keep cooking it.

Done when tender; gravy simmering in pot

      When the ossobuco is tender, remove the slices from the pot to a warm platter. Put the pot (or the contents of the crockpot) on the stovetop over high heat and bring the pan juices to a boil. Allow them to reduce by half, about 5 minutes. If you want a thicker sauce, mix equal parts cornstarch and water in a small bowl, then whisk into the sauce. You can also mix softened butter and flour together, and add it to the boiling sauce.

       Mix the parsley, 1 clove minced garlic, and lemon zest in a small bowl. Place the ossobuco on a serving platter, topped with sauce and serve.  I served this year with Green Bean Casserole, Deviled Eggs, Flaky Grand Biscuits, and Peach Cobbler.

Osso Buco w/Green Bean Casserole, Flaky Grand Biscuits, and Deviled Eggs

 (Peach Cobbler to come later) 
Merry Christmas to all of our friends, family, and those who need it the most.

"Really if I'm gonna eat meat I'd rather eat venison than anything and I do like it a little on the rare side. That's probably my favorite meat and I've had some awfully good venison in some of the great restaurants"

Mike Ditka

WiFi courtesy of Verizon MiFi 

One of the Top Ten Burgers in the World

      We visit our grandson yearly in Oklahoma and every once in awhile we take the day trip over to Meers, OK.  This is just NW of Lawton and north of the Wichita Mountains National Wildlife Reserve.  This area of SW Oklahoma is an amazing land formation of mountains, valleys, and wildlife.  Buffalo, elk, and deer call this home as well as several fish filled lakes. www.fws.gov/refuge/Wichita_Mountains/visit/plan_your_visit.html   We like to drive the backroads looking for wildlife photo opportunities and even some hiking.  This area is truly a hidden treasure in an area one would normally not expect it.

      Any decent day of exploring will flat put a 'hunger' on you.  Once Grandpa gets his fair share of photography and hiking it is time for a burger.  The small village of Meers (and I use that term loosely) is located just north of the area.  You will pass through canyons, ridges, and everything will remind you that this is definitely cattle country.   You finally drop down into a small valley entering the wide spot in the road that is home to one of the BEST BURGERS YOU WILL EVER EAT.  

      The town is what remains of early gold rush settlers and now one of the largest herds of Longhorn Cattle around.  Once a bustling Old West metropolis of over 500, it now has a population of one family of 6 people, 8 cats, and a dog.  No raised eyebrows, please.  www.meersstore.com/

On the National Historic Register

      The menu consists of many items from beef steaks, BBQ, hot dogs, and sausage.  Of course the favorite is the Meers Burger in your choice of Meersburger, Cheeseburger and the ONE POUND Seismic Burger.  All are available with Bacon and Jalapenos, of course.  ALL their meat comes from the family's private herd of Hood Longhorns.  Of course you may order off the menu for toppings as it states, "Some folks like mayo on their burgers instead of mustard and we call this the SISSY BURGER.  Other folks like ketchup on their burgers instead of mustard and we call this the YANKEE BURGER. Cowboys believe ketchup belongs on fries, not beef.  Even a few folks want all three, mustard, mayo, and ketchup on their burgers.  These poor fools are simply confused."  The sides are to die for, including fries, fried green tomatoes, fried corn on the cob, fried okra, fried green beans, beans, and onion rings.  The dessert menu is no less enticing:  fried peaches, cobbler, pecan pie, ice cream, Coconut Crème Pie, and Banana Pudding.  Food comes on simple metal pie plates with minimal utensils, but lots of napkins. Good food and service, no frills.

      You may also inquire as to purchasing the fresh meats to take with you.  Everything here is dine in or to go.  They accept only cash or local checks here, NO CREDIT CARDS. 

      On the weekends during the summer and other times it can be quite crowded (now you can raise your eyebrows).  Be prepared to wait in line.  On the day of our visit our grandson Brock, who is now a senior at nearby Marlow HS did his best hanging out with us all day as well as reminding us it was time for burger.  Love that lad!  When we arrived there was no line and we were seated promptly.  Barb ordered the Chicken Fried Steak while Brock and I ordered the Meers Cheeseburger.  Brock got fries, I got deep fried green beans and we also got a side of fried bread and butter pickles. 

      Service was very good as always, but today there was a snag.  The Deep Fried Green Beans were delicious, but the Fried Pickles were so-so.  Barb did not enjoy her Chicken Fried Steak as it was chewy tough.  Brock and I both verified this so when they came to finish us Barb explained it to the waitress who talked the to kitchen staff and her order was removed from the menu.  Our waitress Lisa was the best.  The burgers, of course, were EXCELLENT!.  In fact, Brock finished off his, half of grandpa's, the fries and took the pickles home in a 'to go' box.  Once again the lad gives no quarter.  He lays waste to each meal.  

       Meers serves a quality product in a simple format offering only the best you can eat.  Total price for our meal, $49.  I've been here before and I'll be back again.....and again.  Even with CFS faux pas, the burgers and the service more than make up for it.  This one gets the Full Monty.  If you would like further testimony:  

www.roadsideamerica.com/tip/7570

www.foodnetwork.com/restaurants/photos/best-burgers-america

https://meltgourmetcheeseburgers.com/awards-and-acknowledgements/

www.onlyinyourstate.com/oklahoma/ramshackle-burger-restaurant-ok/

"Grass fed cattle produce more greenhouse gasses (30-50% more methane) than grain fed cattle."

Lisa Kemmerer, Eating Earth; Environmental Ethics or Dietary Choice

"That's okay, I produce more than that with or without grass fed beef"  

Rich Hilts

WiFi courtesy of Town n Country RV Park

Reverse Sear Lamb Steak

      Lamb is one of those meats we began to eat more of after retirement.  Not that we didn't like it, but hadn't had the opportunity to find it let alone try it.  Our first experience with lamb was in Hendersonville, NV at a very quaint Basque House; delicious.  We have always found the meat to be a bit sweeter.  Of course this inspired me to try more dishes including Rack of Lamb, Lamb Stew, our old favorite Leg of Lamb, and this one; Reverse Sear Lamb Steak.  There are many health benefits to lamb including:  it is a great source of protein as well as amino acids, vitamin B12, selenium, zinc, niacin, phosphorus, and iron.  Additionally it is a healthy source of unsaturated fats.  When you cook lamb you will notice a decent amount of fat in the pan, but this is not saturated.
      Reverse Sear and Sous Vide cooking techniques have become all the rage the past couple of years.  I made this past spring on our way to Alaska and we loved it.  In a nutshell it is oven baked first, then seared over a HOT skillet or grill, your choice.  First of all I use a shoulder cut lamb chop or steak.  Regular lamb rib chops, although pretty, are too damned small.  It would take about 3 each to make a meal.  A good shoulder steak is about the same size as a normal rib eye.

2 lamb steaks, not trimmed
1 bottle marinade (your choice, but I like Mrs. Dash, Lawry's, or Tony Chachere's Garlic Herb)

Marinade for 4 hours

      Rub steaks out with marinade and then soak in a zip loc bag for 4 hours in refrigerator, turning occasionally.     Preheat oven to 225 degrees.  We're starting out slow and low and finishing HOT.  Take steaks from marinade, drain, and place on baking sheet or dish in oven.  Heat until internal temp (with a digital thermometer) is 110 degrees.  This will be about 30 minutes, but they should be browned, no more.

Post oven

      Here is where you make your decision.  You can either finish these on a grill or a smoking hot frying pan (I love cast iron).  Place steaks on the heat and let cook 2-3 minutes each side TOPS.  No extra seasoning is needed.  For this I used a hot cast iron skillet due to our camping in a 'no burn' area.  Remove from heat and let rest 10 minutes. They may still be a little pink in the center.

Hot in the pan

      I like to serve these with roasted rosemary redskin taters and a choice of fresh steamed vegees.

Plated with Roasted Yukon Golds and Steamed Asparagus

"Sheep may not be brilliant, but they know when they're in a pen it is stage number one of lamb chops"

Donald McCaig

WiFi courtesy of Verizon MiFi

The Guns of Autumn

      Also known as Deer Camp 2019, here we go.  Two days driving from Poplar Bluff, MO with an overnight at Walmart in Vinita, OK.  We arrived and set up camp in the only area in Oklahoma I claim to know top to bottom, east to west......Fort Supply.  I have a taken a number of deer out of here over the years, but only been back once since 1997 for an unsuccessful archery hunt in 2014.  We have been enamored with Texas Wild Hogs the past 4 years, but Barb has a hankerin' for some venison so this year our plans changed.  We would be spending Thanksgiving here as well, but those groceries are already on hand.  We discovered that the last gas/grocery in Ft. Supply had closed so any groceries to be had are at Woodward (SE 17 miles full services).  We had planned to camp at the Corps of Engineers Campground on the west side of the dam, but record level spring rains and the subsequent 10 foot rise of the lake level caused flooding that had the entire area closed.  We were able to water up at the 4 way stop near the Corps Office and then camp at one of our old familiar free boondocking spots along the west side of the area.   This would entail full up boondocking protocol with both sets of solar panels and a bit of generator as well.  We arrived and set up just before dark in 42 degree rainy weather.  We did discover the only place to get propane refilled was at Clayton's Propane 4 miles east of Woodward on Hwy 270.

Fort Supply Boondocking

      Fort Supply WMA is located approximately 188 miles NW of Oklahoma City and has a nice lake and over 5400 acres of good hunting land with open agricultural fields, sage, timber, and thick river bottom home to deer, quail, turkey, pheasant, rabbits, and a variety of varmints.  We would be camped at the west side of the area while I hunted the southern areas of cottonwood, willows, and river bottom.  There is no antlerless hunting here unless I hunt private land.  We are more meat hunting this trip, but on the management area it is bucks only.  Barb would not be hunting this trip, enjoying the relaxation of camp, the critters, peace & quiet.  We arrived two days early in order to gather a bunch of firewood and I could do some scouting.  I would be using Barb's 7mm-08 this trip, but did bring along my new toy to test loads and site in.  Both the WMA and Corps of Engineers have shooting ranges here for public use.

  

Lowland cottonwoods, elms, and junipers each side of the river 

Winter wheat fields located randomly throughout the area

      I sighted in my new Ruger Redhawk using 44 Special 240 grain semi wadcutters.  I purchased the Talo Industries Model with fiber optic open sights.  This is my standard carry load unless I'm packing with self defense or bears in mind.  For this I will be utilizing 300 grain JHP Hornady.  The 44 Spl loads (HSM 240 SWC) are an easy, comfortable load to shoot.  I went to the COE range near camp, but there were only table rests at 200-150-100-50 yards.  I did all my sighting at 25 yards freehand.  The trigger pull is light and crisp, but I found the gun a bit heavy to handle with wood grips.  I will be putting on Pachmayr Rubber grips in the near future.  I have them on my Blackhawk 45 LC and find they help my hand fit the gun better.  It took about 2 dozen rounds to get it dialed in, but it was fun to shoot as well.  

Ruger Redhawk 44 Spl/Mag

25 yards freehand

        We ate our normal menu of good stuff with Thanksgiving an extra treat.  My Best Damned Chili, Saucy Chorizo Tater Soup, Miso Soup, and Ham n Spinach Salad just to name a few.  

Rich's Best Damned Chili

Ham Spinach Salad w/onions, boy choy, and eggs

      Every 10 years or so we like to 'mix it up' a bit for Thanksgiving Dinner.  We chose duck this year, a German Alsatian Roast version. Stuffed with quartered Granny Smith apples and whole clove stuffed quartered onion, the duck is trussed and rubbed out all over with Extra Virgin Olive Oil then the top breast is shallow scored with a knife in an X pattern.  I also prepared pecan cranberry stuffing, deviled eggs, and sweet tater casserole.  Have to watch that limited freezer room when dealing with leftovers. Thanksgiving....leftovers?  Yeah.  This year freezer room was non existent upon departure.  

Apple onion clove stuffed duck prior to roasting

Alsatian Roast Duck w/molasses, honey, soy glaze

Served with Cranberry Pecan Dressing, Candied Sweet Potatoes, Deviled Eggs, & Rolls

      Opening day provided plenty of deer, but no bucks. Now what comes next isn't at all normal and any hunter will tell you they thank God for seasons like this.  The second morning dawned clear and bright.  About 30 minutes after I got set up 6 does straggled into the far end of the winter wheat field I was hunting, 500 yards by the rangefinder.  I watched them for a bit and then this guy walks out.  He follows the does around for a bit and then turns and begins his walk across the field coming my way.  I couldn't believe it.  Near as I can figure he was heading to a scrape I knew was about 90 yards behind me.  I got steady, calmed myself, and put one straight through the wheel house at about 90 yards.  Honestly we did have to get some help from nearby hunters to help drag him out as Barb and I didn't have much stamina.  Age sucks.  145 pounds, 8 points (5x3), and no spoiled meat.  Because the temps were forecast to reach 70 degrees we did bone him out in camp the same morning and put him on ice till we could get him to the processors.  By the way, Barb's new 7mm-08 worked beautifully.  Easy to carry at 6 pounds, balls on accurate with the Nikon scope, and not much recoil.  Fun to shoot. 

My bride working her magic

In the end it was 45 pounds of steak and stew meat as well as 22 pounds of burger

      Barb has always skinned our deer through the years.  She learned the art from her uncle and does a wonderful job.  She enjoys the satisfaction of it.  Rather than butcher it ourselves this year we took it to a local butcher that cuts up deer after hours.  Steaks, stew meat, backstrap, burger....oh my!  John Ray in Woodward does a very nice job.  We still did not have to be at our next destination for another 15 days so we had time to improvise our itinerary. 

      I also brought the 22-250 Varmageddon to stake out and plunk a few coyotes, turkeys, or cottontails.  However, I discovered that only deer gun was open while we were here.  Turkeys ended the day before and coyote opens after.  

      NW Oklahoma is like much the rest of country when it comes to weather.  Wait 10 minutes...….it can be very unpredictable this time of year.  Boondocking this trip worked as expected with the generator needed almost daily to top off the battery bank.  Cold weather uses a lot of propane and battery bank.  On Day #6 we had winds 30-40 mph with gusts over 50 at times.  It gave us cause for alarm as several wildfires began with the closest only 18 miles south of us, but the WNW winds kept us from having to be evacuated.  Thanks to the Fort Supply COE Rangers for keeping us advised.  Thanksgiving it rained with some snow mixed in.  

      There is a lot of local history here.  The area was the historic home of the Kiowa, Comanche, Cheyenne, and Arapaho tribes.  It was also the home fort for General George Armstrong Custer during his early days serving 'Westward Expansion';  yeah we'll call it that.  I'm not a big fan of the man, but he started his 'personal' campaign here.  His famous Battle of the Washita originated from Ft. Supply. www.okhistory.org/sites/fstour
     Barb, Roux, and Bones got all the rest they needed here and Barb was able to knock out the Christmas card list as well.  We also met 3 new friends that travel from South Oklahoma to hunt here each year.  One of them harvested a very nice 8 point as well.  Maybe we'll hook up again next fall.  We utilized solar daily and the generator to top off at night a bit more than usual.  We ran 76 hours of generator equating to $ 35.85 of gas.  We also used 2 tanks of propane at a cost of $50.70  We stayed here 10 days equating to a total cost of $86.55 camping or $8.55  per day, plus we got a freezer full of venison.  From here we travel the roundabout way south to Marlow, OK to visit our grandson, the 18 year old senior, for a couple of weeks.  Thank you God for a great camp and reminder of all we have to be thankful for.  

"Immerse yourself in the outdoor experience.  It will cleanse your soul and make you a better person" 

Fred Bear

WiFi courtesy of Verizon MiFi

La Salle or de Soto?

      It was a pretty short turn around time at home (20 days), but we got everything done:

>Medical, dental, ophthalmologist, vet, banking appointments
>Lawn & garden ready for winter
>Raking 3 acres of leaves contracted out
>Tractor, tiller, Barb's car oil changed......stored, and batteries removed to a trickle charger
>Clothes, sporting gear, and DVDs swapped out
>More salmon delivered
>Mail forwarding paid
>House cleaned and winterized

>A million other little things
>Stocked RV freezers with OTR meals of Chicken Cornbread Casserole, Cudighi Wild Rice Casserole, German Chorizo Sausage Bean Soup, and Chicken ala King

       It is sometimes debated who discovered the southern route through our country from the Great Lakes to the Gulf of Mexico, who was the first to explore the Mississippi River;  La Salle, de Soto, or even Marquette?  During our annual winter treks south we don't do much exploring, but simply getting to Missouri and then points south.  Our exploring is via GPS and on the 'devil interstate'.  No debate, just batteries.  The simplicity of our travels owes it's origins to the original explorers, even a  bit of Magellan.
      We did our usual overnight boondock at the Walmart in Pontiac, IL.  The gas and taxes in Illinois are OBSCENE.  We paid 50 cents per gallon less filling up across the Mississippi River in Herculaneum, MO at $2.65 for diesel.  Arriving in SE Missouri Barb planned on spending 3 weeks with her sisters and niece.  I set up camp in nearby Poplar Bluff, MO. I stayed at Camelot RV Park for the very reasonable monthly rate of $380.  Veteran owned, they have nice, level sites with full hook ups with cable (72 channels), laundry, showers, and propane.  Propane was a flat $25 per 30 pound tank.  A bit on the high side.  I always prefer prices based on per gallon usage.

Camelot RV Camp Poplar Bluff, MO

www.camelotrvcampground.com   A very nice park.  I didn't have much luck with their WiFi so I stuck with ours.  One unpleasant surprise was the discovery of a small hole on the passenger side of the RV right next to the heater input/output vent.  I ran both the heat and hot water systems to make sure everything was ok.  Mysteriously, it looks very much like a bullet hole, about 1", but there is no pass through either inside the RV or out the other side.  Brush and branches usually don't just penetrate at 90 degrees without much more damage.  For now.....duct tape.

      I don't usually visit much with Barb's family during these visits and besides we needed the time to ourselves.  Me and 5 women coexisting for 3 weeks?  Not happening peacefully.  Part of that retired life nobody tells you is coming.  But, my wife needs this break and I certainly understand.  

      I didn't exactly sit around:  rockhounding, coyote hunting, shooting, geocaching was my plan. Unfortunately there are no ranges to shoot around this part of SE Mizzou without driving 70+ miles and I couldn't find anyone willing to let me hunt varmints.   I picked up 13 geocaches while here including only the 2nd one of these I have ever found, a fake black rock with hidden chamber.  Found it in a church parking lot of all places.  I don't like the 'nanos' or 'micros' much as those folks seem to like hiding them as if they were the US nuclear launch codes.  

Geocaching fake rock

      I like to rock hound when I can.  It is pretty easy here as you just walk the country gravel roads.  All the gravel supplied comes from nearby Crowley Ridge, a long spur of alluvial agate beds that runs the eastern edge of Missouri.  Everything looks like Chert or Jasper on first glance, but you have to look for the banding hidden under the crust, sometimes very subtle.  They'll polish up nicely. 

Agates

Yeah, I got this

Isn't it supposed to be warmer down south?

      Meals during this stop were prepared according to the Bachelor Week Code of Standards, as in whatever the hell I wanted.  Hot dogs, seafood, BBQ, Cajun, and casseroles to name just a few.  

Chicago Dogs

Fried Razor Clams w/Cold Tomato Cuke Onion Salad

Calamari w/Baked Tater and Steamed Broccoli 

Alaskan Rockfish, Wild Rice, Sliced Tomatoes

Shrimp n Grits

Chorizo Chicken Corn Chowder

     Halfway thru week 2 the traditional fall temps left town and a huge cold front pushed south.  Temps dropped into the 30s for highs and night time lows ranged from 14 to 26.  Throw in some rain/snow and propane became my best friend.  Temps did finally rise about 3 days prior to departure.  I did put some Oxtails and Boudin in the freezer. 

     I took a day and made a trip upstate to visit with some good friends from our USAF days.  Nick and Martha Garuccio live in the hills of Missouri on 40 acres in a log home they built.  Beautiful place and great memories filled our day. 

Good friends and fellow USAF retirees, Nick and Martha Garuccio

    Barb is back in camp now.  In the end she had a good visit with family while the furbabies and I solved the world's problems (including some of my own) and watched a buttload of movies one Milk bone (or Whisker Lickings) at a time.  From here tomorrow we head west to NW Oklahoma for some overdue deer hunting.  Barb wants venison this year, not pig.  As long as I can hit the broad side of a barn...….

NOTE:  I do eat a lot of fish, pork, and chicken.  We both do.  We do stock some tasty beef and reindeer treats in the freezer for special occasions preferably around a campfire.  We use paper plates for the most part in our travels.  Easier to keep up with, store, and dispose of saving water.  We only use ceramic dishes when meals require knife work, such as steak, roast, etc.  

"Families are like fudge, mostly sweet with a few nuts"  

Harry Morgan

WiFi courtesy of Verizon MiFi