DECEMBER 07, 2024
"He who has not Christmas in his heart will never find it under a tree."
The MountainGnome Outdoors Trading Post Index
Rare - 1857 Tabatiere Breech-loading Shotgun
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"There are certain periods when human patience can no longer endure indignity and oppression.
The spark of liberty then kindles into a flame..."
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"There are certain periods when human patience can no longer endure indignity and oppression.
The spark of liberty then kindles into a flame..."
BUCKSKINS & BLACK POWDER
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to view/buy the great Patch Lubes, Rust Inhibitors, Muzzleloaders, and many Accessories! This site is loaded with great tips for the black powder enthusiast!!
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Updated Weather Nipple Guards: Now Have Loop To Tie String or Sinew To Your Trigger Guard.
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The American frontier, said Frederick Jackson Turner, was “the meeting place between savagery and civilization.”
CONTACT US To Add Your Rendezvous
WE ADD NEW RENDEZVOUS AS THEY BECOME AVAILABLE TO US
The American frontier, said Frederick Jackson Turner, was “the meeting place between savagery and civilization.”
MGO BLACK POWDER CARTRIDGE FORMER:
Make Your Own Black Powder Paper Cartridges!
We designed these black powder cartridge formers, for the "Newbies" and "Experts", to black powder muzzle loading pistols. With every purchase you will also receive a link to an instructional tutorial, with detailed images of every step of the procedure.
We will be happy to answer any questions that you may have.
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Make A Wingbone Turkey Call
A Primer on Muzzleloading
The Heyday of The Hawken
How Patches Affect Your Roundball Shooting
"Never Use Modern Smokeless Powder In a Muzzleloader"
MGO SPORTSMANS GUIDE
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STARLING-TECHNOLOGIES™:
NEED SOME GREAT LIGHTING EFFECTS AND AWESOME SOUND EFFECTS?!
JUST RELEASED!
New afforable option for the 1/350 scale Kronos 1.
This kit features light effect for Torpedo tubes, torpedo, Nav, strobes
and sounds. For those of you not requiring an entire PNP kit.
Starling Technologies Products Brings Your Projects To Life! We provide many types of services and products for the modeler and hobbyist! Star Wars - Star Trek - War Of The Worlds and many, many others! If you're looking to enhance your Sci Fi models, try our latest custom built and fully assembled L.E.D. Boards. STARLING TECHNOLOGIES™ is constantly creating new and innovative product lines for model builders worldwide! You can also get these boards in kit form for the more advanced builder.
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COMFORT FOOD RECIPES FOR WINTER
*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***
Fall is wonderful with cooler days and nights.
So, we're bringing you some of the best Fall, easy refreshing recipes for Breakfast, Lunch, Dinner, and Desserts. Enjoy.
Dinner Recipe: Christmas Steak
Servings: 4
Food Network - Step by Step
This restaurant-style steak is served carved and dressed in two fresh holiday-hued sauces -- salsa roja and chimichurri -- inspired by the two-tone grilled snapper served at the restaurant Contramar in Mexico City. Don't be afraid of generously salting the meat; it helps create a real steakhouse crust.
Recipe by: Food Network Kitchen
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Ingredients:
- 2 small plum tomatoes, cored
- 2 cloves garlic
- 1 small jalapeno, stemmed, seeded and halved
- 1/2 small white onion, halved
- 1/4 teaspoon red wine vinegar
- Kosher salt and freshly ground black pepper Chimichurri:
- 3 tablespoons red wine vinegar
- 4 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 1/4 cup ice cubes
- 2 tablespoons packed fresh oregano leaves
- 1 jalapeno, stemmed, seeded and roughly chopped
- 1/4 cup plus 2 tablespoons extra-virgin olive oil Steak:
- One 2-pound bone-in porterhouse steak (about 2 inches thick)
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 3 tablespoons unsalted butter, cut into cubes
- 3 cloves garlic
- 2 sprigs fresh thyme
- For the salsa roja: Add the tomatoes, garlic, jalapeno and onion to a medium saucepan. Add 6 cups water and bring to a boil over high heat. Simmer until the vegetables are softened, 15 to 20 minutes.
- Drain the vegetables, add to a blender and blend until smooth. Transfer to a bowl and stir in the vinegar. Season with salt and pepper. Let cool, then cover with plastic wrap and refrigerate until ready to serve.
- For the chimichurri: Add the vinegar, garlic and a generous pinch of salt to a blender and blend on low until smooth. Add the parsley, cilantro, ice, oregano and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and blend, stopping to scrape down the sides if necessary, until smooth, about 1 minute. Season with salt and pepper. Transfer the chimichurri to a serving bowl, cover with plastic wrap and refrigerate until ready to serve.
- For the steak: Let the steak sit at room temperature for about 30 minutes before cooking.
- Position an oven rack 5 to 6 inches from the broiler and preheat the broiler.
- Heat a large cast-iron skillet over medium-high heat. Pat the steak dry and sprinkle generously with salt and pepper; the steak should be almost completely white from the salt. Add the oil to the hot skillet and when it begins to smoke, add the steak. Cook the steak until browned and crusty on both sides, about 4 minutes per side. Remove to a cutting board.
- Cut the strip steak from the bone and carve the meat across the grain. Cut the tenderloin filet from the bone and carve the meat across the grain. Place the bone back in the center of the skillet and arrange the sliced steak around the bone in its original formation so that it looks like a full steak. Top with the butter, garlic and thyme.
- Broil until the butter is melted and a thermometer inserted sideways in the center of the steak registers 120 degrees F for medium rare, 3 to 4 minutes (see Cook's Note). Tilt the skillet slightly to pool the butter, then spoon it over the steak several times to coat.
- Transfer the steak to a serving platter and pour the melted butter over top. Top one half of the steak with the chimichurri and spread evenly. Top the other half with the salsa roja and spread evenly. Serve with the remaining chimichurri and salsa roja on the side.
- The side of the porterhouse with the tenderloin filet will cook faster than the side with the strip steak. Remove the filet and continue to broil the strip if you want even medium-rare doneness.
Salsa Roja:
Preparation Instructions:
Cook’s Note:
Dessert Recipe: No-Bake Chocolate Mocha Yule Log
Servings: 6-8
Food Network ~ Step by Step
This showstopping holiday cake requires zero baking and is packed with luscious chocolate and coffee flavor. Make it up to one day in advance to save yourself some time on the big day.
Recipe by: Food Network Kitchen
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Ingredients:
- 3 cups heavy cream
- 1/3 cup confectioners' sugar, plus more for decorating
- 2 tablespoons instant espresso powder
- 40 chocolate wafer cookies, such as Nabisco Chocolate Wafers
- 12 ounces semisweet chocolate, chopped
- Fresh mint leaves, for decorating
- Fresh rosemary sprigs, for decorating
- Fresh cranberries, for decorating
- 7 white store-bought meringues, for decorating
- 6 marshmallows, for decorating
- Cocoa powder, for dustin
- Whip together 1 1/2 cups of the heavy cream, the confectioners' sugar and espresso powder in a large bowl with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes.
- Spread a heaping tablespoon of the whipped cream onto one side of 39 chocolate wafer cookies (wipe the spoon clean with a rubber spatula between dollops). Spread the whipped cream out on the cookies with a small offset spatula. Stack 5 cookies on top of each other. Repeat with the remaining cookies (including the one without whipped cream) so that you have 8 stacks total. One of the stacks will have a cookie on top with no whipped cream; this stack will be the top stack.
- To build the log: Lay out a piece of plastic wrap about 20 inches long on the countertop. Working across the entire length of the plastic wrap, lay one of the cookie stacks on its side. Gently press the remaining 7 cookies stacks together, end to end, finishing with the top stack, to make one long cookie log that's about 15 to 18 inches long. Wrap the log up in the plastic wrap and chill for at least 4 hours and up to overnight.
- While your stack is chilling, make the ganache: Put the chocolate in a medium bowl. Bring the remaining 1 1/2 cups heavy cream to a boil in a small saucepan and pour over the chocolate. Let sit for 10 minutes, then stir until completely melt. Pour the mixture into the bowl of an electric mixer and refrigerate until completely cool, about 30 minutes. Just before frosting, whip the ganache until it just begins to loosen up, turns lighter in color and is spreadable, 30 to 45 seconds. It's important not to overwhip or it will become grainy.
- Cut a 2- to 3- inch diagonal piece from the top end of the log and place it on top of the log at an angle; this will be the branch. Spread the ganache over the log to cover it completely. Heat a metal fork. Use the tines and the back of a the fork to draw a bark pattern in the ganache, running it along the surface in short strokes.
- To make the mushrooms: Shave the tops of 6 of the meringues with a rasp grater until they are smooth and round and resemble mushroom caps. Smooth the tops with a wet finger. Mix together 2 tablespoons confectioners' sugar with 1/4 teaspoon water in a small bowl to make a glue. Smear a little of the sugar glue on the bottom of each meringue and stick a marshmallow to it to make a stem. To make a shorter stem, simply cut the marshmallow in half with kitchen shears. Let the mushrooms sit for 30 minutes until the sugar water has hardened. Dust the tops with cocoa powder.
- Decorate the cake with the mushrooms, rosemary, mint and cranberries. Shave the remaining meringue over top of the cake to make snow. Slice the cake on a diagonal for serving.
Preparation Instructions:
The Colonial Williamsburg Tavern Cookbook
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HOLIDAY TRADITIONS
You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.
*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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