How Do You Choose a Hunting Knife? A quality hunting knife is versatile enough to do everything the average hunter. When you’re choosing a hunting knife, it’s important to consider how you’ll use it and the type of game you plan to hunt. Clearly, the big game hunter will use a different type of knife than someone who hunts rabbits. And, if you think bigger is always better, you’d be wrong. An oversized knife will make cleaning small game harder, not easier, and increase your chances of cutting yourself.
I recently completed this collection and wanted to be sure to share them with my readers. If you know a collector that might just need a new treat, let me know. After all, less than three months until Christmas! For more information and to view the knives, click here https://halgonzalesjr.com/hunting-knives/.
Fresh tasting and easy to make. A great summer side dish to your next seafoodfest!
Ingredients – 1 pint cherry tomatoes, larger ones halved About 2 cups of watermelon cut into 3/4-inch cubes 8 ounces bocconcini (mozzarella cheese), halved 8-10 large basil leaves, 3/4-1 teaspoon kosher salt, 1 tablespoon balsamic vinegar, or to taste 2 tablespoons extra-virgin olive oil, or to taste.
Direction – Use Ulu knife to cut watermelon into small bite size chunks. Add the tomatoes, watermelon, bocconcini and basil to a large mixing bowl. Sprinkle with salt, drizzle with oil and vinegar, and gently toss to coat. Season to taste. Yield: Serves 2-3.
When in season, give this dish a try!
- 4 (3 1/2-ounce) soft-shell crabs, cleaned
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon butter
Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.
Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.
Lorrie Hulston Corvin, Cooking Light, April 2003
Now is the time!
How to Cook Crawfish:
Five pounds per person if that is all you are going to eat!
Place live crawfish in clear water for two hours to allow for purging.
10 minutes before boiling, pour some hot sauce in water with live crawfish.
Fill pot 2/3 with water leaving enough room to add crawfish. You don’t want to overflow the pot when crawfish is added.
Bring water to a boil adding salt, old bay seasoning, and some liquid heat like “Texas Pete Hot Sauce.”
Add crawfish. Boil in water for 7 minutes until they are dark red.
Optional – Dust boiled crawfish with some additional Old Bay Seasoning for extra taste when peeling!
How to Eat Crawfish:
Find the biggest crawfish; break in half; suck the head; peel back the shell; pinch the tail; bite the meat; savor the spices; sip a cold drink; and find the biggest crawfish! Continue reading
It’s time to fire up the grill and welcome spring with BBQ Oysters!
1/4 c. Oriental sesame oil
1 tbsp. finely chopped fresh garlic
1 1/2 tsp. finely chopped fresh ginger
1/4 yellow onion, minced
1 tsp. mashed, chopped fermented black beans
1 tbsp. chutney or red pepper jam
1 can or 1 1/2 c. homemade chicken broth
1/4 c. bottled barbecue sauce such as Bull’s Eye
1/4 c. good soy or tamari sauce
3 tbsp. catsup
1 tbsp. honey
Pinch of crushed star anise or Chinese 5-spice powder
“Heat” to taste
Saute garlic, ginger, and onion in the sesame oil. When golden, add black beans and chutney or pepper jam. Saute briefly. Add chicken broth, barbecue sauce, soy, catsup, honey, star anise or 5-spice, and “heat.” Heat can be fresh, seeded, minced serrano or jalapeno peppers, Oriental chili paste, cayenne or Tabasco, in approximately order of preference. You can go a little heavy on the heat, as some of it will dissipate in the cooking process.Cook sauce to desired consistency–not runny, but not too thick. This usually takes 20-45 minutes. Keep refrigerated until ready to use. Leftover sauce can be frozen and used later.Spoon sauce, including particulate matter from the bottom, into shucked oysters as they go on the grill (or in the oven) for “barbecuing”; a smokier flavor can be developed in a Weber or other covered barbecue.
Makes 8 pies
1.5kg oyster blade steak
1 large onion, chopped
1 large carrot, chopped
1 celery stick, roughly sliced
1 teaspoon thyme, chopped
2 small bay leaves
cup beef stock
1 can of stout (Guinness)
60g plain flour
2 tablespoons Ketjap Manis (sticky soy)
Sea salt and freshly ground black pepper
Extra virgin olive oil (evoo) for frying
16 fresh shucked oysters
Pastry shells ready made
– Heat a little olive oil in a large heavy based sauté pan, season the oyster blade and then seal on all sides, cooking the meat in batches so as not to overcrowd the pan.
– In a separate pan caramelize the chopped onion, carrot, celery and mushrooms. Mix the beef and the vegetables together, add the flour and stir for a few minutes until the flour is well distributed, then add the stout, bay leaves and thyme. Lastly add the soy. Put a lid on and put into the oven at 180C for two hours. Use the stock if you feel that it needs to be moistened further, or add during the cooking if it becomes too dry.
– Once cooked, leave the mixture to cool completely – overnight would be best, before you start making the pies.
– Unroll the pastry shell and line small pie tins, half fill with meat mixture, pop in 2 oysters per pie, fill with more meat mixture and then cover the meat with a pastry top. Cut a slit in the middle of the pastry top to let steam escape. Brush the pies with egg wash and into the oven for 15 minutes at 220C then turn the heat down to 200C for a further 10 minutes.
– Do not re-roll pastry tops from scraps of pastry.