Friday, February 24, 2006

Thanks Y'all........Homemade Fish & Chips

Well sir...let me start by thankin "John" fer the nice comment regardin this chere blog, n thanks ta any a his friends that are reedin n passin on this chere pinion columm. Right now, I ken definatly use all the wurd a mouth rekomendashuns I ken git cause I cain't seem ta figure out that damned HTML fer linkin t'other blogs....hell...I'm an old cop n an old cook...not a puter wizz. Thanks agin fer yur effurts John n friends. No politikal tawk t'day, just a good Friday night (or any other night) meel.......... Homemade Fish & Chips

2 Pounds of Walleye, Perch or Pan-fish fillets (your choice or all three)
1 Box of “Shore Lunch ™” batter mix OR 1 ½ Cups Bisquick pancake mix
1 ½ Cups milk
¾ teaspoon Kosher Salt
Peanut Oil for frying
3-5 Very thinly sliced Potatoes
Crushed or chopped fresh Parsley
Vinegar if desired

If using the Shore Lunch ™ batter mix for a beer batter (use stale beer), follow package directions. If using the Bisquick ™ pancake mix, mix the pancake mix, milk and Salt and beat until smooth.

**TIP** Whether using Shore Lunch ™ or Bisquick ™, dip (dredge) fish
fillets in DRY batter mix BEFORE mixing the batter. Set aside.

If using Walleye fillets, cut into 4 inch pieces. Leave pan fish fillets at their size.

Place the Very Thinly Sliced potatoes into one frying pan filled with at least 1 inch of medium hot Peanut Oil. Fry “Chips” until lightly golden brown, remove onto a paper towel to drain and sprinkle crushed parsley flakes and a touch of salt over the “Chips”. Keep warm until ready to serve with the fried fish.

Once you’ve mixed whatever batter you decided upon, dip the dredged fish fillets into the batter mix, completely covering the fillets. Carefully place the fillets into at least 1 inch of hot (350 degree) Peanut Oil (you can use the same frying pan that you did the potatoes in, or a separate one, cooking both at once). Fry until golden brown or fish flakes easily. THAT’S IT!! Serve meal with Vinegar if desired.

Thursday, February 23, 2006

It's eazier t'ask furgivness.....

Old sayin "its eazier t'ask furgivness than t'ask purmishun" or sumthin like that. I got a feelin thats what the Bush administrashin was a thinkin when they "secretly" made this chere deal. Now that its almost a dun deal...we're a gonna look reel bad fer backin out causin they're a Forrin or Arab firm....most likly gonna piss em off a might...n that ain't good eether. Gotta r'member, they ben a helpin us in this chere War on Terrorism n the Iraq thing. Seems t'me that if this here deal had ben known bout erlier maybe we cooda avoyded all this chere pissin match we're in now, then agin, m'be that was the point bout it bein secret in the furst place, but, like I said...its eazier t'ask furgivness than purmishun...but I guess thats jus my way a great recipee's t'day...tawk t'y'all t'morrow...that is if'n I ken figure out this chere HTML thing bout linkin t'other blogs........

Wednesday, February 22, 2006

Whats a "Buggin" me.....Southern Fried Chicken

I magine that most a y'all know that whene'er yur tawkin on the phone, say with Bubba or Ferd, n y'all tawk bout the kinda gun yur gonna use this chere huntin seezon, or ya menshuns "nucular" somethin or nuther (God forbid), yur imediatly bein monitored by an NSA listinin post up in Canada...So..if'n ya didn't know that, ya duz now. As I said before, I don't side with nuthin the ACLU says or duz, (n'fact.. I'd luv ta take a few of em huntin with me...) but it just bugs ( pun intended) the hell outta me that someone's a listinin to me, n there aint no one wachin them. There's gotta be somethin better than self imposed oversight n restrictshuns on the part of any guverment agensy. I know this ain't a popular way a thinkin n all but..I guess thats jus my way o howz bout some good ol down home cookin..................... SIMPLE SOUTHERN FRIED CHICKEN

What makes this recipe and technique so appealing and tasty is its simplicity. A good friend of mine from Logan, West (By God) Virginia, showed me this while I was a visitin n Boar huntin with him many years back.

Simply take a little salt (very small palm-full), and a very very large palm-full o pepper (ya cain’t never use too much) n mix em both in with a few cups a flour n put it all in a large zip-baggie or old clean bread wrapper. Now, put yur chicken pieces inta the baggie, close, n shake till all pieces are thoroughly coated with the flour mixture.

Heat about ½ inch of vegetable or Peanut oil in your Cast Iron skillet along with about ¼ cup of Bacon grease “if’n ya got some.”

When the oil is hot (Medium-High), add the chicken pieces and fry until one side is a deep golden brown. Turn the chicken pieces over, LOWER HEAT TO LOW, and fry that side to a deep golden brown. Takes 30 to 35 minutes to completely cook. “If’n y’all see blood, turn it agin.”

** If you fried in a skillet, here’s a gravy technique**

Leave enough grease in the skillet after you’ve fried and removed your chicken and add 3 or 4 heaping tablespoons of flour to the grease. While on medium high heat, stir constantly (use a fork if possible) until dark golden brown. Add water (start with a little and increase to desired texture) and while continuing to stir, cook until the gravy will just easily run off the spoon. Salt & Pepper to taste. Use your gravy for the chicken (if you want) or over any potatoes or rice you might also be cooking.


1) Combine your flour, salt & pepper in a large “zip-lock” baggie.
Leaving enough room to add & shake chicken in.
2) Bring your chicken & Bacon grease along in a cooler to prevent spoilage.
3) Bring along your cooking oil & utensils, Cast Iron skillet and
fresh water (fer Gravy).

Tuesday, February 21, 2006

Great job in California....Buck Balls!

Well, finly some sanity in California. I'd like ta congradjulate all them good folks in California that went out n got almost 700,000 signitures ta put Jessica's Law on the books. Good fer y'all!!Good Job!! Jus caint say it anuff bout thier good wurk. I shurly wood like ta see all t'other States foller suit, but, I guess thats jus my way a thinkin. This chere's bout the best meatball recipe I e'er did taste, n ya ken use it with regular ground beef as well..........Buck Balls.

I received this recipe many years ago frum a since departed friend and hunting pardner named Bob Vedder from Chapmanville, West (By God) Virginia.

2 lbs Ground Venison
1 ¼ lbs pan sausage
1 Cup bread crumbs
½ Cup Parmesan Cheese
1 Tablespoon each of Basil, salt, pepper and garlic powder
½ Tablespoon Italian Seasoning
5 eggs, slightly beaten
1 ¼ Cup milk

Mix all ingredients together and form into meatballs. Cook/brown meatballs in a frying pan to desired doneness. I usually make a pan gravy from the drippings and serve the gravy and buck balls over buttered noodles. You can also serve them with a spaghetti sauce if you desire, but the sauce will cover up the venison taste.

Monday, February 20, 2006

Who's Gardin the Hen House...?..BBQ'd Salmon

Bein a country man n all, I don't profess ta unerstand the complexities n geo-polatics a this here wurld but I do know a thing or too bout wachin out fer yurself. Now it may be abit simplistic but seems ta me that ya don't set a fox ta gardin the hen house. Wen I red bout an Arab furm taken o'er control a some a our Sea Ports....I well...jus shook ma head in dis-beleef. Ya meens ta tell me that there wuzn't ONE American firm that cooda ben in the biddin fer those contracs. I ken see the future now... followin a nucular exploshun at say...well Baltimore fer instance. Every politishun n Department head in the guvernment (at least those still alive) will be a pointin all their fingers at each other, and a corse at whoever the Prezident is at that time. A corse, country folk like me will jus be a thinkin n sayin...What t'hell ya spect fer Christsake!!! Well, nuff say''s bout some Barbequed Salmon fer dinner t'nite....before we all get a BBQ'd.

2 Pounds of Salmon Steaks or Fillets
½ teaspoon of crushed Rosemary leaves
1/3 Cup of salad oil
2 Tablespoons of Lemon juice

Combine the rosemary leaves, salad oil and lemon juice and shake well. Let the flavors meld for one hour at room temperature. Dip your steaks or fillets into the mixture, salt and pepper both sides to your tastes.

Place your fillets or steaks into an oiled broiler basket. Broil over an open flame (camp fire) or barbeque for 5-8 minutes, or until slightly browned. Baste both sides with the remaining oil mixture and turn basket to cook the other side. Broil for another 5-8 minutes, or until the salmon flakes easily. Done !! Its that simple, but it tastes great.

Sunday, February 19, 2006

Actors..No Script..No Brains & Wild Turkey Fricassee

Y'all ever notice how when certain actors don't have a script in frunt a them or memerized, they show jus how much brains they don't have. Take Alec Baldwin fur instance, he's a blabberin on about Cheney bein a terrerist & such n how the huntin mistake is gonna bring big secret things ta lite....c'mon you Upstate New York idiot...stop imbarrassin the rest a us that still lives here. Y'all ken chek this out at The dreadpundit Bluto's blog. Meanwhile...I'm in the mood fur some wild turkey (not booze)...what bout y'all......................Wild Turkey Fricassee

1 Wild Turkey cut into frying sized pieces 5-6 carrots cut into 1” pieces
¼ cup of vegetable oil 3-4 stalks celery cut into 1” pieces
¼ cup butter 8-10 small white onions for boiling
1 tsp salt 1 cup all purpose flour
½ to ¾ tsp pepper Hot water to cover pieces
1 or 2 Chicken Bouillon cubes
Mix salt and pepper with the flour and coat the wild turkey pieces thoroughly. Melt the butter and oil in a large skillet or Dutch Oven. Brown the turkey pieces on all sides. Add hot water to just about cover the turkey pieces, cover the skillet or Dutch oven and simmer for about three hours. For the last hour of cooking, add the vegetables. Should you need to thicken the broth, melt 3-4 Tablespoons of butter in a separate pot and add 3 Tablespoons of flour, mixing well. Add this mixture to the fricassee broth and stir over meadium heat till the desired thikness is attained.