Saturday, February 18, 2006

Weather & Muslim Religun...Biscuits/Sausage Gravy

Sorry bout bein late with t'days post but I been shuvlin out frum 6-12" o snow frum last night...drifted me right in. I live on a lake n thars nuthin ta stop the driftin snow, plus its only 12 degrees out thar. Ya know, after 9/11 I was at leest willin ta look at this chere Muslim religun with an open mind...ya know, content ta beleeve that it was all the Muslim extreemists that was pullin this deadly shit. Afterall...all religuns have extreemists...but after the deadly immature tantrums they been a throwin all o'er the wurld, I'm a startin ta change ma mind about all the Muslim religun. It's a FREEKIN CARTOON fur God's sake (or Allahs) with it.. like grown-ups...not the hystercal, pogo-stick jumpin up n down, flag burnin psycho's that y'all comin across as. Ohh...n one more thing...where's all that luv n understanin y'all sposed ta practis. Well, the wife n boys had a great breakfas this mornin, chere it is if'n y'all want it.........Biscuits n Sausage Gravy

The amounts of the following ingredients will depend on the number in your party so adjust the quantities to insure that everyone will leave the breakfast table with a full stomach.

- Package(s) of Pillsbury Grand or Buttermilk Biscuits (unless you make your biscuits frum scratch.

- 2 to 3 tubes of Pork Sausage, or any good Pork sausage you prefer.
- Milk
- All purpose flour
- Pepper

In a large frying pan (a seasoned cast iron is best but not necessary), cook the sausage over medium heat until done. At this point you can use either of the following techniques. 1) Strain all the grease from the sausage into another pan if you have one, or 2) push all the sausage meat to the part of the pan furthest away from you, then tilt the pan so that all the sausage grease settles toward you. You can then place another utensil under the far side of the pan to help it remain stable and tilted while still over the burner.

Into the hot grease, sprinkle 2 tablespoons of the flour (maybe 3 if your making a very large amount of gravy). Let the flour cook in the grease about a minute or so (this eliminates a floury taste to your gravy). Turn the heat up to medium high and start adding the milk slowly, stirring constantly. Keep adding the milk and stirring until the desired consistency of the gravy meets your liking. Combine all the sausage meat into the milk gravy, sprinkle in a small palmful a pepper to taste and keep warm on low heat.

Cook the Biscuits in a toaster oven or oven as per package directions. Serve the gravy over split hot biscuits. Biscuits and gravy goes very well with scrambled eggs and pan fries, and if you want, put some gravy on your scrambled eggs as well. Also, try to serve a good French Roast coffee with real warmed cream for a touch of New Orleans. This meal won’t help your cholesterol but it sure will taste great and stick to your ribs on a cold Fall, Winter or Spring morning. MmmmmmBoy!

Friday, February 17, 2006

This here ACLU stuff....Broiled Fish w/Cheese & Mushrooms

In my last post I tawked bout how I just ain't to shur bout those "warrantless wiretaps". Well sir, I'd a like ta make my posishun clear right chere & now, I'm not one a them thar ACLUers an I don't side with nuthin they do or say. I was so pissed off at Christmas time bout all the shit they was a raisin that I coodn't even eat my own cookin. Hell, Christmas is Christmas and it shood be sellerbrated evrywhere, by evryone that wants ta sellebrate it. Nun a this here separashun of this n that! Its sposed to be a time o luvin n carin n sharin, not arguin bout who's ofended n who's not. People say GOD BLESS AMERICA, but I say....Why shood he? We damned near kicked him outta all the skools, guvernments, courts n publik places....but I guess thats just my way o fur smore good eatin fur all o ya that likes fish...........BROILED FISH FILLETS WITH MUSHROOMS & CHEESE

2-3 pounds fish fillets (any kind) 2 tablespoons chopped parsley
1/3 cup of Olive oil 1 Cup grated Mozzarella
1 teaspoon Kosher Salt (or regular salt) Garlic Powder
Pepper to taste
Marinated/sliced Portobello mushrooms-drained.

Combine the olive oil, salt and pepper. Set aside. Combine the mushrooms, mozzarella, parsley and garlic powder to taste. Place the fillets on a greased broiler pan and brush one side with the Olive oil mixture. Broil about 3 inches from the heat for 3-4 minutes. Remove and carefully turn the fillets; brush with the remaining olive oil mixture. Broil 3-4 minutes longer. Remove and spread the mozzarella/mushroom mixture on the fillets. Broil 2-3 minutes longer or until lightly browned. Enjoy!


Almost every fisherman I know has his/her “secret recipe” for Beer Batters. The basic beer batter consists of a good pancake mix like Bisquick and beer (I prefer stale beer), mixed together until slightly thin. Some fishermen add parsley, pepper, garlic powder, finely chopped onions, Italian Seasonings, or any combination thereof to the basic mixture. It’s a matter of individual tastes you can experiment with.

The fish fillets are first dredged in the dry pancake mix, and then dipped into the beer/batter mixture until the fillets are totally covered. They are then fried in 1 inch (or more if deep frying) of hot oil for 2-3 minutes per side until nicely golden brown. You may have to turn once or twice during the frying.

In recent years I’ve gotten lazy and instead of combining my own various mixtures, I’ve discovered the time saving convenience of using Shore Lunch ™ Fish Breading/Batter Mix. I don’t usually endorse any particular products but this is really pretty good stuff. Just follow the package directions. You can get the Shore Lunch ™ products at most fine sporting goods stores.

Warrantless Wiretaps..Sauerbraten w/ Gingersnap Gravy

Ah aint to shur bout this here warrantless wiretap & eavesdrop stuff. Bein an ol Military man I can shurly see the need fur this sort a intelligence gatherin, I mean after all...we gotta protect our country fur shur, but on t'other hand, I ain't so shur bout my own privacy. I don't want no one a listenin in when I tells my woman what I'm gonna do to her that night or when I tell my buddy Bubba bout the money I made under the table that day, ya no what I mean. If'n there was someway I cood be absolootly shur that they was a listenin only ta the terrorists...well, I guesses I cood probly be purswaded it twas OK.....nuff fur some real good eatin....................Good German Sauerbraten is a real treat…unless its too…well sour. This recipe from my German grandmother eliminates that potential problem. Originally, sauerbraten was made from the tougher and more sinewy cuts of Venison, usually from the neck area. It took many days to marinade and soften the meat so it became edible. Usually a vinegar base marinade was used and if done incorrectly led to a very sour sauerbraten, something not everyone enjoys. This recipe uses CRANBERRY JUICE as a marinade! The sweeter cranberry juice will soften the meat just as well and will result in a sweeter, tastier gravy.

Sauerbraten with Gingersnap gravy.

The first marinade:

4 to 6 pound trimmed rump roast, venison or beef.
1 large onion, sliced
1 large bottle of cranberry juice.
8 cloves
4 peppercorns
1 Tablespoon pickling spices
2 celery tops
Kosher or regular salt
1 large carrot cut into chunks.

Crosscut (against the grain) the roast into two pieces. Rub well with salt. Combine all the remaining ingredients and bring to a boil, lower heat and simmer for about 5 minutes. Remove from heat and let cool. Place the roast pieces into the marinade, cover and refrigerate for 3 to 5 days, turning meat twice a day. Remove meat, pat very dry and set aside. Discard all of the first marinade.

Second marinade:

1 Large bottle of cranberry juice
2 sliced carrots
2-3 quarts water
½ cup white vinegar
1 Tablespoon pickling spices
1 bay leaf
8 new cloves

Combine all ingredients and bring to a boil for about 20 minutes. Remove from heat, let cool and strain out and discard the harder ingredients. Set aside.

Cooking process and gingersnap gravy:

10 to 12 Gingersnap cookies, finely crushed
2 sticks of margarine
1 tsp Kitchen Bouquet
1 medium onion, sliced
1 package of extra wide egg noodles
Olive Oil
Garlic Powder (if desired)

In a large Dutch oven or pot, brown the meat well on all sides in 1 stick of margarine over medium to medium high heat. Remove meat, set aside. Add the sliced onions to the remaining margarine and drippings, adding a little more margarine if necessary. Cook until golden brown. Return the meat and the marinade to the browned onions, bring to a boil, lower heat and cook until meat is fork tender or toyour desired tenderness. Carefully remove the meat and set aside.

Bring marinade back to boiling. While stirring constantly, add the crushed gingersnap cookies, the remaining margarine and the Kitchen Bouquet and cook to your desired thickness and consistency. To thicken further, add a cornstarch and cold water mix to the boiling gravy.

Slice meat and serve with the gravy over extra wide egg noodles that have been cooked to package directions and very lightly fried in olive oil and garlic powder to taste.

M'furst post.......Venison Roast

Well Sir, this bein my furst post n all, guess I'll be sayin a wurd or too bout this here Muslim cartoon thing thats been goin on. Seems ta me that any religion that says its a peaceful & luvin religun shoodent have its religus leeders offern up rewards fur the death of the purson that drew the cartoon. I know in my religun, we sposed to pray fer that thar person and let God do the rest, but, I guess thats just my way a thinkin. Nuff fur a reel great venison recipe that I'm sure y'all just gonna luv....... VENISON ROAST

1) 1 venison roast
2) 1 quart of Buttermilk
3) Kosher salt
4) Pepper
5) 1 large sliced onion
6) 1 can of Beef broth
7) Garlic powder
8) Oven bag

In my opinion, one of the best marinades for venison is Buttermilk. That’s right, Buttermilk! It is a natural softening marinade and best of all, it won’t impart any flavor to your hard earned venison. It will also reduce any strong “gamy” flavor from your roast.

1) Marinade your roast in Buttermilk and refrigerate for at least one day, two if possible. Turn roast occasionally.
2) Remove roast from marinade and pat dry with paper towels. Discard buttermilk.
3) Rub the roast all over with pepper and Kosher salt.
4) In a frying pan with 2 or 3 tablespoons of vegetable oil, brown roast on high heat, turning to totally brown all sides. If your smoke detector goes off…your doing it right. Remove from pan when browned. Sprinkle roast with Garlic powder to desired taste.
5) Place the prepared roast in the oven bag (follow bag puncturing directions) with onion slices under and over roast. Pour in beef broth and seal bag.
6) Roast at 300 degrees for 2 ½ hours.
7) Remove roast from bag and set aside to cool, about 10 minutes.
8) To make gravy, pour broth, juices and onions into a pan and thicken with a flour and water mix over medium high heat, stirring constantly.
9) Slice meat, pour the gravy over slices and serve.