COCKED AND LOCKED FINE FOODS
The shooting range experience has become a focus for
gourmet eating. Some of the meals have included "road kill elk", Javalena
breakfast sausage, monster breakfast burritos laced with hot chilies, smoked chicken with
garlic and oyster mushrooms, bacon wrapped monster shrimp, etc. This section has been
created to share the sight if not the taste of some of these creations.
The first picture shows the new offering by "Cocked and
Locked" fine foods: Pickled Eggs 'n Fixin's. You will notice the profile of our
poodle Frankie in the picture. He has to get in on everything.
The second picture shows the breakfast choice of champions without
props to lend scale.
Both images by Polaroid, your partner in poor-focus and no color
latitude.
Notice
the halved mushrooms, two types of sausage, regular and Henrietta eggs and hot
yellow peppers. (Henrietta is the resident bantam hen.) There are five packets
of ground hot peppers, five cloves, a couple tablespoons of mustard seeds, an
onion, fifteen cloves of garlic and about an ounce of Tabasco in there somewhere
also. Just like the product of the Champaign region of France, the offering
will be slowly aged in a cave (refrigerator) for at least a week before sampling.
Halved mushrooms work particularly well as an ingredient.
************************************************************
TEAM HAVOC PICKLED EGGS
************************************************************
1 dozen hard boiled eggs
3 cups (or more) white vinegar
1 yellow onion, quartered
12 cloves of garlic
3 tablespoons of salt
2 tablespoons Tabasco sauce
2-3 tablespoons of crushed mustard seed
15 jalepeno peppers or hot yellow peppers, slit on one side
3-4 tablespoons of crushed red pepper
5-6 cloves
1 gallon jar, to pickle the eggs in
small and large smoked sausage links
1/2 pound (or more) mushrooms halved
Hard boil the eggs, remove the shells from the eggs, and
set the eggs aside. In a large pan, bring the vinegar to a slow boil. Place the spices
into the boiling vinegar and let them simmer covered for a half hour. Add the jalepeno
peppers and halved mushrooms and boil until the peppers lose their bright yellow color but
not so long that they lose their fire and become soft. Fifteen minutes might be enough.
Add the sausages just before the packing process to sterilize them. Sterilize the jar with
boiling hot water or in a double boiler -- the objective here is to discourage bacteria to
extend the shelf life. Layer the eggs and the other ingredients in the jar, and pour the
vinegar and spices into the jar over the eggs and other ingredients. Fill the rest of the
jar with hot tap water until all of the eggs are covered. Seal the jar tightly. Let sit
refrigerated for 2 weeks. Hint: do not let a metal lid become exposed to the ingredients.
It will remove the paint and dissolve the lid. If necessary, use Saran wrap under the lid.
The tears from Otto Klittich (above/right) are not from the joy of
shooting a "screamer" group on the range. They are tears of pleasure from just
consuming one of the pickled jalepeno peppers in a single gulp. Otto was quick to ask for
a copy of the recipe when his breath returned.
Pete Savage adds his endorsement of the pickled egg product at the
right. He is holding one of the eggs gingerly in his right hand. In his left is an
associated product -- a bottle of Mylanta.
************************************************************
10-RING PICKLES
************************************************************
Here is one from Rick Baxter who inhabits the
regions near Pike's Peak:
· A bushel or half bushel of small pickling cucumbers-not the
large salad type
· Several bunches of Fresh Dill weed
· Dried or fresh hot peppers of your choice (jalapenos, cayennes, chipotles, habeneros,
datils are all good choices)
· At least a dozen widemouth quart jars with rings and flats-1/2 gallon widemouth jars
work well also
· A bottle of white or brown vinegar
· Canning Salt (non-iodized)
· A good batch of garlic cloves
You will have to adjust your quantities to your own tastes, and the
amount of pickles you want to make. This is not one of those definitive recipes that gives
you specific measurements to use (except for the brine) and is meant to be a baseline for
experimentation and innovation, which to me is what cooking is all about.
Make your brine as follows:
Bring to a boil 1 gallon of water, one quart vinegar and 1 cup canning salt. Set aside to
cool to room temperature while preparing ingredients and jars. (Editor's note: The Fanny
Farmer dill pickle recipe calls for proportions of two quarts water, one quart
vinegar and 3/4 cup salt.)
· Wash the pickling cucumbers (or just hose them off if you are a
male pickle aficionado) and set them aside.
· Set out the peppers of your choice. You may use dried peppers if you wish, but I prefer
fresh. You may cut the tops off of the peppers and slice them into strips if you wish
(this will release more heat and flavor) or toss them in whole. I have been using the
equivalent of about 4 to 6 large jalapenos per quart of pickles, but your mileage may vary
depending on scoville rating and preparation method.
· Prepare your dill weed by separating the seed clumps and "leaves/tendrils"
from the large stems and stalks. You may dispose of the large stalks, as I don't think
they add much flavor.
· Garlic is another ingredient that you may prepare just about any way, and add any
amount you please. I start with 2 or 3 large heads (not cloves) of garlic for a 12 quart
batch of pickles. I have always wanted to try elephant garlic for ease of preparation
because of the size, but refuse to pay the price. Maybe I'll start an elephant garlic
patch soon. I leave the cloves whole, and sometime peel them; sometimes not.
That's it for ingredients, but I'm sure experimentation with fresh
or dried herbs and spices (oregano sounds interesting) could be fun.
I wash the jars and rings in the dishwasher and use the heat dry
cycle which is as close as I get to sanitization (let alone sterilization). I randomly
disperse the dill weed, peppers, garlic and cucumbers in the quart or 2 quart jars. It is
an acquired knack to stuff the jars, but I usually start with the cucumbers (oriented
vertically) and fill in the voids with the other ingredients. When you have stuffed as
much as you can into the jars (try to have no ingredients protruding into the top inch or
so of the jars since the brine level lowers as the ingredients absorb the brine) fill the
jars with the room temperature brine clear to the top of the jars. Very loosely screw a
flat and ring onto the filled jars. Brine will "ooze out" as the jars set in the
sun for the next 10 days, and will need to be topped up daily. Try to situate the jars in
an open spot to maximize the sun they get. It is not a science, and if you get a day or
two of rainy and overcast weather, leave them out a little longer. I find myself sampling
a jar after 3 or 4 days to see how things are progressing. I just pull a pickle out of the
jar and top it off with extra brine and leave the jar out with the rest. I usually end up
with the whole sample jar gone before I am ready to top off the jars one final time, and
tighten the lids. I store my pickles in the pantry, and usually keep the opened jars in
the fridge. I don't think there is much danger of these things supporting microscopic
life, but they get even crisper in the fridge.
These are great just by themselves, as a snack with cheese, sliced
on BBQ beef sandwiches, in dill potato salad, as a side with smoked brisket, or diced up
as relish. Enjoy and improvise!
Rick Baxter
************************************************************
BORE CLEANER BBQ BEEF
************************************************************
Here is one from the master camp cook Pete Savage:
2-3# beef, deer, or elk. roasts, less tender steaks are best
[round.flank.brisket are ideal]
20 oz pepsi
2 cups catsup
1/3 cup mustard
1 small can chopped jalapenos
OR
8
CHIPOLTLE Peppers
( red jalapenos that have been dried by smoking. These are whole dried peppers.)
Cut the meat into big chunks-- at least 4oz.
Put all ingredients in a 2 - 4 qt. pot simmer 3-4 hours. 'till meat
separates easily. crock pot works good too.
After the meat is done, put liquid and bottom sludge in sauce pan
heat
till the liquid is reduced by 1/2.
Chilis------ 1/2 can gives chili flavor and temperature
satisfactory for
novice chili eaters, and children. This level of chili makes the sauce
acceptable for removing fouling from chrome-moly bores.
1 can of dried chipotle peppers is for those who don't mind
sweating
while eating. DO NOT use this sauce in anything but stainless barrels!
***********************************************************
HOT SAUCE
***********************************************************
If you haven't been introduced to habaneros, a picture is shown to let you know
what to look for in the produce section of a proper western store. The large
dimension for a pepper seldom exceed an inch and a half.
This
recipe ain't for sissys. The inspiration came from a friend of Carolyn's who
gave her some hot sauce and tickled our imagination by declining to provide
a recipe. After some research the following general guidelines emerged.
Seed a couple of dozen habanero peppers and a dozen piquins (if you
can find them). DO NOT wipe your eyes or perform other necessary bodily functions unless
you use rubber gloves during the seeding process. Just get out the majority of the seeds.
The rest will get taken out later if required.
Dump the peppers in a blender and add your choice of tomato sauce
or a "tame" store-bought picante sauce. Go ahead and use the hottest
store-bought you can find because the heat is going to go WAAAAY up. Start out with about
a pint of total ingredients in the blender. Blend until smooth on whatever speed works
best.
If necessary, run the concoction through a little strainer to
remove the rest of the seeds. This step is not to "tame" the heat but to make a
more refined product. Besides, the seeds don't taste very good.
With the proper amount of caution that goes with your experience
with hot sauces, taste the brew. Add your favorite tomato based thinner until
the heat is where you want it. With two or three dozen peppers a volume over
a pint will result in a mix that will cause instant tears or hiccough to the
uninitiated....or expressions of delight from an addict. You WILL get accustomed
to the heat with sufficient exposure and what starts out as an excruciating
experience will become a real pleasure. I know, it is hard to believe, but true.
Now that you have mastered the basic hot sauce, you can
develop your own gourmet version. Add garlic or some onions when blending. Put
in some cilantro. Add some chipotle peppers for a smoky taste. Put in some olive
oil for a smoother blend.
Refrigerate after creation. Use some plastic wrap under
any lid where metal might be exposed. The brew will eat metal with gusto....which
does nothing for the flavor. The shelf life is indeterminate. We have used batches
that are well over a month old but that was before a period of acclamation.
Now the stuff despairs very quickly and shelf life is not an issue.
***********************************************************
SENOR
POPEYE SANDWICH
***********************************************************
Hot sauce can be used in a large number of ways. Here is one that
is both unusual and
delightful.
Smear a generous helping of hot sauce on a slice of bread. Cover
the hot sauce with a layer
of spinach dip (available at Costco). The spinach dip includes sour cream, sweet peppers,
garlic, sliced water chestnuts and other goodies. If you can't find some, make up some
yourself
using wilted spinach.
On the second slice of bread for the sandwich, apply a layer of
chopped olive dip (also available
at Costco). In between the prepared slices of bread add your favorite sliced
meat....yard-o-beef,
ham, whatever.
Enjoy.
***********************************************************
PINK
PURGATORY
***********************************************************
Habanero
peppers aren't the only variety that can be used to make hot sauce. The fiery
red serranos have their own special flavor and character. Here is a simple recipe
that can be the basic ingredient for many dishes and hors d'oevres.
Simply add together a cup or so of whole serrano peppers
and a nearly equal amount of peeled garlic cloves. Blend until smooth. Add an
ounce or so of olive oil and a similar quantity of wine vinegar and blend some
more. The resulting color is a a malevolent salmon pink. Caution: this stuff
is HOT. Although some people find it exciting uncut, it can also be cut
with a tamer commercial salsa. When added to mayonnaise it is particularly interesting.
A hopped up version of Vampire Eyes (deviled eggs with crushed garlic) can be
concocted using the pink-purgatory-mayonaise.
A picture of a batch of serrano peppers is shown. A big one can be
up to three inches long. The many uses for Pink Purgatory are highly recommended.
***********************************************************
HORS
D'OEVRES ON THE RANGE
***********************************************************
After the last match of the day it is time for some good food and a
libation or several. Here is
the way to start the evening:
Open a can of smoked oysters, a can of tiny shrimp, a container of
chopped olive spread,
a container of creamed cheese, a package of crackers and the main ingredient: a container
of hot sauce (see the recipes above). It is not necessary to put the contents daintily on
a plate.
Remember: this is "on the range" food.
Let the participants for the evening experiment with the many ways
that layers of the ingredients
can be heaped on a cracker and topped with hot sauce before being consumed. Prizes are
awarded to the participants that develop the most impressive display of forehead sweat
from the
hot sauce. Since many of the participants tend to be somewhat deprived in the hair
department,
a great deal of "forehead" is available. Some magnificent sweat displays have
been recorded.
***********************************************************
POPPERS ALA PINEWOOD STATION
***********************************************************
Here is a great meal starter that comes from the Josh Tope
Firefighter/Engineer at the Pinewood Fire Station just South of Flagstaff in
the town of Mund's Park. This one is not for those with an aversion to
cholesterol.
Get a batch of jalapeno peppers. Slit them long ways
and take out the seeds with a spoon or knife. If you use your fingers,
your nails will burn. Stuff the peppers with Jack cheese or something
similar. Wrap each pepper with a slice of thick cut sliced bacon and fix
it at each end with a toothpick. Cook the poppers in a medium-low skillet
turning over a few times to brown the bacon on all sides. When the cheese
starts too ooze and the bacon is crispy, you are done. They are not spicy
hot (although that is subjective) but simply delightful. Warn the guests
about the toothpicks.
***********************************************************
BACON WRAPPED SHRIMP
***********************************************************
While we are wrapping things with bacon ... here is another
delight to get an evening started. Obtain a batch of raw fresh water prawns
or truly giant sized shrimp. If you can find them at 8 per pound or bigger,
great. Remove the shells leaving the tail flippers. Partially cook
the bacon in a frying pan as long as possible but still flexible. (The
shrimp won't be on the flame long enough to cook completely raw bacon.) Wrap
each shrimp in a slice of the bacon, place on a grill over the flame and cook
until the shrimp is translucent. Don't burn it. Warn your meal partners
about the tooth picks.
***********************************************************
PICKLED
SALMON
***********************************************************
Cut up a half pound of fresh salmon filet into one inch cubes.
Place in a plastic or glass container and nearly cover with white vinegar cut 1/3
with water
Add a heaping tablespoon of pickling spices and a thinly sliced white onion
Gently mix ingredients and let stand overnight at room temperature
Refrigerate and serve
***********************************************************
PETE'S
PASTA PERFECTION
***********************************************************
It is nice to have a break from the usual artery clogging
cholesterol rich meals that seem to gravitate to the campfire. The following
are variations on pasta that Pete Savage prepares to perfection on the spot
under the starlight.
Bring a big pot of water to a boil. Add some salt and olive oil.
While
the water is coming to heat prepare one of the following three variations
of sauce. (Some of the ingredients can be prepared beforehand depending
on the variation....salmon, tomatoes, ...and brought to the range chilled.)
Cook pasta (linguini) until eldente, drain with a colander.
Serve topped with
one of the sauces.
CLAM SAUCE
2 small [tuna-sized] cans of minced clams, or 1 can whole baby clams
[almost beer can size]
Garlic- 2 cloves
Butter- 1-1 1/2 inches
Olive oil
Parmesan Cheese-- small handfull
Chopped fresh parsley
Crushed red pepper-- PINCH
Mash and mince garlic, add to butter and oil in frying pan, heat
till garlic stinks
real good.
Add liquid from clams, crushed peppers and simmer 'till volume is
reduced by 1/2.
Add clams, cheese.
DONT ADD CHEESE TILL YOU ARE READY TO SERVE---
IT WILL CLOT UNLESS ADDED IMMEDIATELY BEFORE PUTTING OVER PASTA!
Throw it in,stir once or twice then spoon onto pasta,add parsley--MANGA. Keep a
towel handy for chin wiping.
THE WHITE VARIATION:
1/2 pint heavy cream
tablespoon flour/ slurry in small amount of cold water.
Cook as above-- delete red pepper, cheese.
Add cream and flour slurry, thicken till sauce covers the back of a spoon dipped into the
sauce.
Serve. I like White Pepper on it.
THE SALMON/TOMATO VARIETY
White sauce as above but add shallots with the garlic-- cook 'till shallots
are translucent
Blanch, peel and cube the meat of 2 medium tomatoes
Steam 8oz salmon cut into 1/2 inch cubes.
Add to sauce. Don't forget White Pepper.
***************************************************************************
From your partner in gourmet eating: "Cocked and Locked".
WE HAVE HAD THIS MANY VISITORS: 
SEND
E-MAIL
THIS SITE WAS LAST UPDATED ON:
12/23/03 17:22