Wednesday, December 3, 2008

COWGIRL GUN AND HOLSTER - SERVED RANGE STYLE

An anonymous commenter asked if I ever used some of those prepacked ready made meat dishes. Because they'd take less time than my recipes.

Let me explain.

THIS IS NOT MY GUN


THIS IS MY GUN


THIS IS NOT A PORK CHOP SERVED ON THE RANGE:
THIS IS A HOME ON THE RANGE PORK CHOP

I rest my case.

30 comments:

  1. MMMMM, love those old single action Army's. Mine (sniff) is just a beat up old .44 Navy BP.
    And I just love sinkin my teeth into a good pork chop. Trouble is, bein' a batcheler (that's bachelor whose old an don't care), I have no good way to make a breaded chop. An' dangit!, that breading looks just sooooooo good, Brigid. Now, How d'you make it so it stays ON the chop and not in the pan? What are those yummy looking spices, too? C'mon, now...'fess up.
    :-D
    Shy
    Oh, yes: about those pink guns...
    egads: fate is smilin on me again! The Verification word is p-o-r-y-k-y... omens, anyone?

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  2. *snerk* Five minutes of reading your blog should have been enough to answer his question. And that pork chop does look quite delectable...

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  3. Shy Wolf -

    Ok for you.

    Home on the Range Pork Chops

    2 eggs
    1 cup bread crumbs (Italian Style)
    handful of fresh Parmesan (I used the shredded from the grocers case not the dried kind in the green can)
    4 pork chops
    Salt and black pepper
    olive oil


    Whisk the eggs in a large cereal bowl to blend. Place the bread crumbs in another bowl or pie plate. Place the cheese in a third plate.

    You want a pork chop that's about 1/2 tono more than 3/4 inch thick. If it's thicker than that you'll have to butterfly them and pound them with a meat mallet between wax paper to thin them out. If you try and fry up a too thick one, the coating will be tough as nails before the meat is done.

    Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, pat them a little to get it to stick. Carefully dip the chops into the eggs, then coat completely with the bread crumbs.

    Heat 3 tablespoons of olive oil in a large skillet over medium heat — MEDIUM! does not mean 3/4 toward high, Add pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.

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  4. Dammit, Brigid...

    Now you've got me missing my Single Action revolvers.

    Think I might have to pick up a Ruger Blackhawk in .357 Magnum (my favorite caliber) once I get through buying all the EBRs I need... ;)

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  5. Obviously the reader has not looked at any other post you have ever written.

    Prepackaged meat....hah, only if you shot it and packaged it yourself.

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  6. Those pictures are worth a thousand words! The last one is worth at least 5 or 6 napkins.

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  7. Leave off the Parmesan, and that's the same recipe I used for the halibut my dad brought over last weekend. Reduce cooking time to 2-3 minutes per side though.

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  8. ROTFLMAO! GOOOOOOD post! and that pork chop looks pretty good too!

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  9. I loved it, you oouldn't have made it any clearer.

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  10. Pictures are worth a thousand words.

    A pic of the delicious-looking homemade porkchop ought to be enough to make anybody toss the prepackaged stuff right in the trash as unfit for human consumption.

    FWIW, let me also inject a short ad for Kentucky Kernel Seasoned Flour. We first encountered this wonderful product when we lived in (amazingly enough) Kentucky several years ago; at the time, it was still made in a little privately-owned mill in a small town (company has since been bought out, I believe). When we moved to No. Carolina, we would order it by the case until it started to show up in our local grocery stores.

    IT. IS. INCREDIBLE.

    Whether frying chicken, pork, country-style steak, making gravy, or chicken 'n' dumplings, it adds tremendous flavor.

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  11. It's too bad more people don't share your appreciation of quality.

    As far as I can tell, the majority of consumers seem to base their decisions based upon some combination of cost, convenience, and some sort of 'coolness' factor that's driven more by advertising budgets than individual preferences.

    Keep doing what you're doing! Good food and good guns always make life more enjoyable.

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  12. Niiiice..

    It's only 7:31AM and I'm already drooling and ready for lunch.

    Of course, I'm cursed with the "Healthy Choice - Cardboard Flavored Sandwich" and a 100 calorie pack of Sun Chips.

    Stupid cholesterol...

    My wife and I have taken to using Panko bread crumbs a lot lately. I like the crunch they make. I might try the pork chop with those instead.

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  13. Congratulations. i think you showed admireable restraint.

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  14. One cannot compare home cooked food to the stuff one buys at the local supermarket. Even basics like meat cannot compare to that which you shoot and dress out yourself. Flavor is beyond compare. If you coud buy "good" food in a store, who would need to hunt and cook for themselves?

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  15. Preprocessed food like those "chops" are the final step in a deteriorating society. Abandon hope all ye who eat that stuff!

    But, let me respectfully suggest you abandon even the shredded parmesan from the deli case and buy yourself an authentic hefty chunk of Parmigiano Reggiano and a nice grater.

    Oh, and would you bequeath me that beautifully gripped SSA? Please?

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  16. Quod ipsa loquitur. Defendant's motion carried. 'sgoeat! (In order of descending civility and control.) yum. But hey, the pink guns are cute too. In the proper context, an excellent gift from grandma, if you ever get there. and a footnote: I have a Chinese sister in law who need not look back very far at all to find death by starvation in her family. Her attitude towards food is a slightly different shade of yours. Food is IMPORTANT food deserves GREAT RESPECT. So much so that she dislikes sandwiches as trivializing and disrespectful. She is also an incredible cook. Attitude. Who else do I read who has it?

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  17. Ahhh.... Love it!

    I love Pork Chops. My wife doesn't. On occasion, I'll fix them myself. I prefer the boneless kind but if I find some good looking ones with the bone, I'll grab them.

    Pork Chops, Cream gravy made from the Pork Chop cracklins and grease, some corn and peas on the side, corn bread (from a pan, not those little cup-cake things). Perfect!

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  18. Brigid,
    I love your recipes. Where did you get your cooking skills?
    Mike

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  19. No matter how tired, I have never regretted making my family's food. There is something more filling, warmer, more satisfying to my stomach, my core and my soul - the "heat" just seems to last longer than something microwaved!

    In fact, I am feeling the need for cherry cobbler....

    Great blog, by the way!

    JWE

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  20. Love those pistols. I dropped some dollar store toy pistols in the trick or treat bags of some of the more obnoxious gun-grabbers' kids.

    I have a cap and ball Pietta revolver, and in a strange blending of old and new tech, the 9X18 makarov bullets I pulled from the rounds to replace w/hollow points work nicely in that......

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  21. Oh Jeez, Dives in Pearls mentioned Cherry Cobbler....I was just on my way out to get the fixings for just that. Have been Jonesing for some Cobler and Mysti is making some tonight! :)

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  22. Priceless. Had me laughing all the way to work this morning.

    BTW- You asked about pics of the newly built AR - but I don't have a blog - so no pics. Sorry, Brigid.

    H the IH

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  23. Well it is not pork chops tonight, but instead venison steaks so tender they were falling apart as I cut them from the haunch. Block Island grain (read, GARDEN FED} deer meat! First of the year.
    Now a request,do you have a good recipe for venison stew floating around in that mental repository of yours? Sure would appreciate it, mine is from an old Navy cook and you know what they say about Navy cooks? The only people in the world who can change good food to S*** without eating it!
    Merry Christmas to you and all your readers!

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  24. I wanted to lick my monitor. *drooooooool*

    I LOVE pork chops.

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  25. How do you cook your pork chops so that they're not tough? Every pork chop or country style rib that I've cooked has been tough.

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  26. I am looking for a single action army for my wife, she has small hands,,,,I am looking at Uberti's...can you make any recomendations for a small grip as well as where to look for a holster?

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  27. I am looking for a small grip single action army for my wife,,, do you have any suggestions for where to find a smaller calliber with a small grip,,,,anyy thoughts on a holster?

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  28. George B. - small caliber single action?

    First pick? Colt Single Action Army Revolver P1541, 32-20 Winchester, 4 3/4", Double Eagle Black Composite Grip, Nickel Finish, but you're looking at $1500, sort of a collectors piece.

    Affordable? EAA has the single action bounty hunter, it's overall a fairly small grip and they come in .22 I don't know much of the EAA. Ahab on my blogroll (host of gunnuts radio knows a ton about EAA pieces, you might ask him).

    Then there is the Ruger Single Six revolver. The Single Six is a traditional looking Western style revolver, but with a modernized mechanism.

    The Single Six has been adapted to fire the rimfire .22 Long Rifle and .22 Magnum (WMR) and centerfire .32 H&R Magnum cartridges. Cylinders were added to allow "Convertible" Single Sixes that could shoot .22 Short/Long/Long Rifle in one cylinder and .22 WMR/.22 WRF in another. Moderately priced

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