Chef

Hours are shown on the right, towards the bottom... http://www.outdoorchannel.com/Shows/AmericanArcher.aspx

*chuckle

That sounds pretty good! I usually don't leave much meat for grinding into sausage when I butcher, but Italian sausage has always been a favorite. Especially for sauce!

Every Easter I enjoy having a "throw down" of sorts grilling up one of my all time favorites. New Zealand lamb rack! I love to make different rubs and sauces and really enjoy the juicy, fatty, gamey flavor that lamb carries. This year was no different and I grilled plenty over mesquite. I rubbed some with a chipotle/garlic paste, some others in a masala/yogurt marinade, and others in mint/rosemary/garlic marinade. For the sauces I had a mint yogurt sause for the masala, and a tamarind chiltepin chile sauce for the others. They came out great as always and of course I followed the "10 minuet rest" rule before slicing! Even my long time companion had a good Easter!

Happy Birthday all!

That's correct, on one account. Costco had New Zealand lamb rack for $14.99/lb, this is what I bought. AJ Fine Foods had American lamb rack for $34.99/lb. Von Hansens had Austrailian rack of lamb for 24.99/lb, frozen. I recommend any of the three. Lamb is pulling an all time high right now as are a lot of other commodities. American lamb has a larger eye than both New Zealand and Australian lamb. Most of the lamb you have in restaurants is New Zealand farm raised lamb. Thanks again everyone for the kind words. I'm glad you enjoy food as much as I do.

Congrats to the successful ladies!

Wow! That sounds like a great way to really not let anything go to waste. I've contemplating roasting some bones then making a venison brown stock with them. Then taking the stock and preparing a sauce to go with grilled/roasted/pan-seared venison. The only thing that has kept me from trying this is the mere thought of chronic wasting disease. As I would be breaking down bones with marrow etc.

I really don't see a need actually. Practically all the sea scallops that are "jumbo" are soaked in sodium tripolyphosphate. If you can picture a 5 gallon bucket, filled 1/3 of the way up with scallops and the rest filled up with water and "s.t.", then let them soak for 24 hours, you will then have a bucket full of jumbo sea scallops. With that said, I don't want to soak em in anything else. Now, I've had scallops that are just as large as these treated scallops that were all natural. They had the consistency of a meaty bay scallop with all the flavor. These were harvested in Mexico and have been my all time favorite.They were not as stark white in color and if you ever get to taste them, you will understand why I am so fond of them.

Ladies and Gents, I was in the mood for seafood tonight, which found me at the local fish market looking for sea scallops, shrimp, and whatever else struck my fancy. I have to add, a lot struck my fancy but the funds didn't exactly allow it. LOL! I decided on making a light salad with an orange vinaigrette paired with pan seared scallops and shrimp. Also enjoyed a shrimp and bass ceviche. I marinated the scallops (and shrimp) in minced garlic, minced onion, fine ground pepper, sea salt, and olive oil. Here are the shrimp. (same marinade) A little pomace olive oil to a hot pan... Sea Scallops in the pan, you should hear a good sizzle. I don't have my scallops chilled "too much" so I don't drop the temperature of the pan too much. First turn...lookin 'good! Once cooked, I finish off the pan with a little whole butter... Plating of the scallops... I added the shrimp to the same pan,cooked them, then finished with butter as well... I then added apricot preserves to the pan. swirled in the mix nice and good, scraping off all the good stuff that sticks to the pan. This was my "dipping sauce" of sorts. Paired it with a nice salad with pears, segmented tangerines, pear tomatoes, and fresh garden greens in an orange vinaigrette. Here is the "tri-fecta" including the fresh ceviche made of bass and shrimp. Thanks for looking and I hope you all enjoyed a nice dinner or two this weekend as well. Until next time!

which update?

Nice set all around. 318 without the spread! Nice find!

Pretty cool on all accounts! Nice size large-mouths and the Gila monster in the water is way neat!

New owners are rebuilding.

Very Nice! Congrats on a great trophy and very well earned with a bow non the less! Way to go!

Okay guys, Here is how the ceviche was made. This isn't always how I make it but we were mixing it up a bit and keeping it simple. We enjoyed some Peruvian ceviche a few weeks ago and commented on how large the chunks of seafood were. Hence us keeping things large this time. Ceviche is basically raw seafood, denatured (cooked) in citric acid (lemon/lime juice). This time we used the juice of key limes. Added sliced onions, sliced serrano peppers, sliced radishes, and shrimp/bass. For seasonings we just used fine ground black pepper, sea salt, and one dried and ground chiltepin chile. Place all the ingredients in a small bowl. Make sure the lime juice covers the seafood so it will "cook". Let sit refrigerated for about 30-45 minutes, mix again halfway through. you will see that the seafood becomes "tougher" as it overcooks. So depending on how large your chunks are, and how strong the acidity in your limes are, you want to adjust the marinating time accordingly. That's it!...eat with saltines, chips, or tostadas! Hope I made sense.

Very nice rig. Can't wait to see how she shoots for ya.

Great pic! Finding a fresh kill covered like that would be money!

I can only assume it was Kobe. (they carry it from time to time) Plus, it was probably good in size. The marbling is so prevalent through and through, and so fine, that the steak actually looks pink instead of red. (Google Kobe beef for more info and pics, as well as current $/#) You should see what that same steak goes for at a fine restaurant after its cooked. If you like prime, Kobe is better. If you're buyin'...I'm cookin'!

AJ's Fine Foods or the Seafood Market & Restaurant (both in Mesa)

I'll get with you guys later tonight to give the rundown on the ceviche. In the meantime, here is a pic my Brother put together from pics he took. (I'm contagious in the picture taking of food dept) enlarge for detail

Orlin!... NOW THAT WAS FUNNY!!!! I could picture you running to that darn garden hose!! LOL! :lol::lol:

This bush literally had thousands of Chiltepin peppers on it. (click on pics for detail)

Great top end on that bull. Now as far as a width measurement, that bull qualifies for taking the measurement at the tips of the main beams right?

Congrats on your purchase! Looks pretty sweet. I visited the Fred Bear museum when it was back in Gainsville Florida. Very impressive and a great collection of trophies, feats, awards, and photos.