Pocket-able, well built in the US, hi-carbon steel, works HARD & a PURDY Gal too!

[sunnyd]

This basic but well equipped Purrdy darn perfect traditional Stockman slipjoint that is bound to please any hard working man or lady.. The classic Case XX three blade #3318 in CV steel, and super tough, yet bright and cheery Yellow scaled handle..

You want some?. Come and get some! ..

.. And Yes, this is a give-a-way contest. ..

.. In the spirit of 'giving' to some good folk in this fine sub-forum here during the Christmas season, I am going to go ahead and kick it off right now. And yet again, give away a brand new slipjoint knife in the box. This time it will be a Case XX #3318 as previously described and soon to be pictured here..

The Rules are pretty simple but important:

<> All Supporting/Paying BFC Members are Welcome

<> All Non-Supporting/Non-Paying BFC Members (including Newby Members) are also Welcome, HOWEVER, you must have at least 20 contributing posts on any threads here in the Traditional Folders and Fixed Blades sub-forum by the time this contest ends. :yawn:

<> Your 1st Post is your entry number. If you post more than once in this thread thats cool, but your first post is still your entry # post for this contest.

<> YOUR 1st POST CONTENT MUST CONTAIN:

(1) Your very favorite: Breakfast or Lunch or Supper or Desert menu-recipe (1-2 dishes. please limit to 2 dishes)
For example: Wild Boar Chops--Brandy marinated Black Forrest style. (I encourage ya'll to please expand on the preparation and ingredients.. Yum, Yum!)

(2) At least one picture/image per post. It can contain either knife(we like any TRADITIONAL knife pix content in here and can never have enough of that ) content or food preparation content, hunting and/or fishing content prior to the meal, actual cooking content, camping/hiking content, ect..

Creativity counts. Have some good clean fun with this .. I'll end this in a week to ten days or so give or take according to popular demand.


Anthony

 

[Sword and Shield]

Easy enough.

My grandmother's fudge- hard and grainy, but so good.

- 3 C. sugar
- 3 Tablespoons cocoa
- 3/4 C. milk
Cook it on medium heat until it reaches 250°F on a candy thermometer.
Remove from heat.
Add
- 1/4 to 1/2 stick butter
- 1 teaspoon Vanilla
- Pinch of salt
Beat it until it loses its gloss. Expect your arm to nearly fall off. Do NOT stop beating it.
Pour it into a buttered dish or pan as soon as it starts to set
Let it cool.
Consume.

As for a pic... hm.

How about one of my better waterfall pics? Wasn't a safe one to get.

 

[black mamba]

We took our vacation the 1st week of September in Alaska. Driving through Denali National Park I spotted this moose walking through the trees toward the road.
We stopped about 25 yards past where he was going to cross, and I got out with the Canon Eos. He paid me no attention, so I moaned like a cow moose calls,
and he stopped and posed for me. What a moment!

Favorite Pizza Lunch Recipe:

1) Call ahead to make sure they have the buffet
2) Drive to Pizza Hut
3) Make salad with iceburg, cheddar, bacon bits and ranch dressing, plus 4-5 shakes of red pepper flakes
4) Pile plate high and pig out!!

 

[Core Knife Co.]

(2) pounds coarsely ground venison
(20) slices of chopped bacon
(2) large onions
(2) large red bell peppers
(3) cloves garlic
(4) jalapenos
(1) serrano pepper
(2) dried chile peppers
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon salt
(1) can of beer (dark)
(1) 12 ounce can tomato paste
(1) 14.5 ounce can peeled tomatoes
(2) 16 ounce can pinto beans

Toppings: Sour cream, sliced green onions, shredded monterey jack, sliced ripe olives.

Cook the bacon and reserve the drippings for the venison. Cook the venison with the onion, bell pepper, and garlic in the bacon drippings. Once meat is browned stir in the bacon, and peppers.

Add everything into large pan and bring to a light boil. Reduce the heat, add the beer and simmer for 6 hours. Serve with desired toppings.

But you need the venison.

First you have to find the scrape line.

Then make sure you're sighted in and ready

This picture is from this year. I was able to harvest this buck about 3 miles from our deer camp down in the hole. 1 mile of my walk, the last mile mind you, was a nice trail. My first 2 miles were thick and nasty. My buddy told me have fun getting it up those 2 miles but he would meet me where the trail turned nice with something that would make it easy. Took me forever but when I finally got to the nice trail there he was with a UHaul hand truck. Too funny.

All that's left is to sit back and dry your boots by the fire.

It's all for the chili!

 

[DennisStrickland]

hey mamba great pic.
dennis

 

[Rick]

Cool giveaway.

The family favorite at my house is roasted Meyer's Parrot. Talk about finger lickin' good! Problem is, these tiny green poultry morsels from the African savanna are rather pricey at around $300 a head, but once you've tasted one, nothing else will do.

I hear that they also make pretty good pets, but I wouldn't know. I always pop 'em straight into the oven.

 

[navihawk]

Thanks for the chance Tony. My favorite meal is breakfast.Nothing fancy.
2 eggs over easy
home fries fried up with onion powder, garlic powder, paprika and salt
Toast
Coffee(black)

Heres a pick of a cub while we were hiking around Yosemite. Didn't know where mama was but we moved on outa there quick.

 

[Jesse D.L]

Well my favorite dish would have to be my Grandmas steak and kidney pudding, will never have it quite like that again since she passed away, but man was that ever good, had the soft cakey crust on it, great with mushy peas

here's a pic, it's sorta what it looks like, enjoy ;D.

great Idea for a contest!

 

[Pete1977]

lobster
melted butter
boiling water

put the lobster into the boiling water and cover the pot. in 20 minutes remove the lobster, allow to cool, crack the shell and enjoy. serve with drawn butter, corn on the cob and steamed clams for a traditional new england clam bake.

 

[Railsplitter]

Thanks, Tony!

Hamburger Horseshoe:

2 ground beef patties
2 slices of toast
A handfull of french fries
Any kind of cheese sauce

Cook everything up, put the burger patties on top of the toast, fries on top of the burgers, pour the cheese sauce over everything and chow down.


A hike I took up Long's Peak in the Rocky Mountains near Denver, Colorado.

A glimpse of the summit from below the treeline

A trailmarker about 2 miles into the hike. (Chasm lake was my destination)

Nice view looking east toward Denver

Getting closer

The granite cliff

Chasm Lake at the base of the granite cliff

 

[mley1]

Well folks I decided to give out one of my Aoudad recipe's since I do some aoudad hunting each year. I know there are some folks who may believe that aoudads weren't worth eating. I got the idea for this recipe from doing dove wraps on the grill. I think if ya'll will try this recipe you will FOREVER love the taste of aoudads!

First, you need to cut some steaks from the backstraps of your aoudad. I cut mine about one half inch thick.

You will need the following ingredients:

Pepperjack Cheese, about half a pound cut into half inch wide and about 2 inchs long strips

Jalapeno's, 3 or 4 should do and cut into thin strips

One onion, cut into strips about 2 inches long

Bacon strips

Season All salt

Wooden Shishkabob skewers

You begin by tenderizing the steaks with a tenderizing hammer, lightly just so the steaks are a bit more thin and easy to roll. Next, lightly season the steaks with Season All salt on both sides, or marinade them in your favorite marinade-like italian dressing. Then, place one strip of Pepperjack cheese, one or two strips of Jalapeno, and one or two strips of onion on a steak. Then, roll the steak up with those ingredients on the steak. After that, roll a piece of bacon around the steak and place on a skewer. Be sure to soak the skewers in water prior to putting steaks on them so they won't burn on the grill. Place four rolled up steaks on each skewer.

Place on a hot grill and turn every five minutes. Cook until the bacon is fairly crisp. You can put on some bbq sauce if you like. I used some on mine. I like to use mesquite wood for smoking the steaks as they cook. Hickory or pecan works well also, just a bit different flavor.

When you take the steaks off the skewer and dig in you will be delighted with the wonderfull taste of these nasty aoudads!!

Before

After

And, just before touching my lips.

And, this was the aoudad in the field.

 

[zerogee]

Mom's KISS ground beef and mushroom soup

I had to recreate this after my Mom passed away. For some stupid reason I'd never really watched her make it so I had to figure out how to recreate the exact taste she got. It's really very simple - that was the problem - I was making it too complicated - thus KISS.

Take 1 lb or a bit more of good ground beef (I like ground chuck - 80/20 lean/fat) -- form a number of patties about 1/2" thick or a bit thicker. Heat up a good heavy cast iron skillet over medium heat, put patties in, add pepper and a little salt (careful, not much - this is mainly for cooking properly; I often use a seasoned salt instead); you want the patties to cook done but not dry - you want just enough heat to brown them a bit and create a layer of brownie in the skillet; remove patties; turn off heat; pour out grease, leaving brownie. After the pan cools a little, add a can of Campbell's condensed cream of mushroom soup - regular kind (don't mess around with substitutes or sissy reduced fat versions) -- add it straight - nothing else added. Spread it around the pan and start scraping the pan to get all the brownie combined with the soup - turn on a fairly low heat as you heat up the soup and get all the brownie unstuck (deglazed if you're fancy). Once soup is heated up fairly well and all the brownie is combined, add the patties back in. I usually cut them into quarters at this point, so they get more coverage and the flavors combine better. Heat thoroughly, turning everything over and stirring often. Toast some good bread - I like sourdough - turn beef and mushroom soup (actually more gravy at this point) out into a large plate. Get a nice solid stick - use it to threaten everyone to stay the @#$% away from your plate. Enjoy.

Since it's food related, here's a fancy ivory fiddleback pattern James Rodgers folding table knife -- 4 1/8" closed, 3 1/2" blade. Blade comes down to a fine but not sharp edge - maybe 1/64" thick. It would be easily sharpened if desired, but this one is untouched. Blade appears black in the scan, but this is just the great Sheffield black polish - tough to scan. Simply marked James/Rodgers -- c1825-1850.

-- Dwight

 

[Mack]

Mack Attack Steelhead

Ingredients
2 lbs steelhead filets

olive oil

white wine or Scotch (islay single malt of course)

dill weed

italian seasoning

capers

marinated artichoke hearts

sea salt and black pepper

green onions

cilantro


Directions
On foil-lined baking sheet place the filets skin side down. Drizzle with olive oil to coat. Drizzle with wine or Scotch to taste. Sprinkle with dill weed, generously, and Italian seasoning, a Tbsp of small capers, drained. Spoon on 1 small jar marinated artichoke hearts, with a little bit of the liquid. Shake on sea salt to taste and freshly ground (coarse grind) black pepper. Broil until done, 10-20 minutes approx. Turn off broiler. Sprinkle on coarsely chopped green onions and chopped fresh cilantro to taste. Return to oven and let sit for 5 minutes with residual heat. You should be able to lift the filets off of the skin easily and lay on plate. Drizzle pan juices over, if desired. Enjoy!

The place I visit every so often. I'll be there thursday, it will be wonderful to be home!!!

 

[sunnyd]

Holy Cow & Wow! Ya'll have some really superb contributions here thus far and I'm a getting pretty dawg-on hungry after reading them too!

Please keep them coming. :thumbup:


Anthony

PS{pix are here and are being added.}

 

[al3xd4gr34t]

I'm not much of a cook at all, but for my past birthday, my girlfriend and her dad cooked up a mean steak with bacon cooked over a grill, smoked to perfection. Top this with aged, smoked gouda cheese and that was it for me. Best meal I've ever had.

 

[Modoc ED]

Cool giveaway.

The family favorite at my house is roasted Meyer's Parrot. Talk about finger lickin' good! Problem is, these tiny green poultry morsels from the African savanna are rather pricey at around $300 a head, but once you've tasted one, nothing else will do.

I hear that they also make pretty good pets, but I wouldn't know. I always pop 'em straight into the oven.

Right on Rick. The advantage to this recipe is that the toothpick is built into the claw.

NOT AN ENTRY!!

 

[mshambone]

This has been an interesting read thus far...great idea!

One of my favorite meals was one my mom cooked up a good many years ago when I was in high school and went to visit her for the weekend. She had marinated swordfish steaks in orange-pineapple juice overnight and then cooked them on the grill. She sprinkled some paprika on them while they were grilling. I have since tried to copy her recipe but to no success. She must've added something that I didn't know about, 'cause mine never quite turn out like hers. She's been gone awhile so all I can do is keep trying. (To quote a buddy of mine's grandpa, "they're soo goood they'll make yur tongue slap yur jaw!") She had parsely boiled potatoes and diced red peppers in corn as the side dishes.

My wife makes a delicious pork roast with peach chutney in the crock pot. Ironic story in that I made it first and invited her over to "help eat this big roast" I made when I was a bachelor and we were starting to hang out. A year later we were married and I haven't had to make it since as she does most of the cooking and doesn't mind preparing it because it is so easy!

3# pork roast
16 oz. can of sliced peaches, not drained
1/4 cup of raisins
1/4 cup of brown sugar
1/2 of a small onion
1/4 cup of apple cider vinegar, regular is fine
mustard powder
All ingredients are combined in a blender or food processor except for the roast. Put roast in crock pot and pour chutney over it and cook on high for 4 hours or low for 8 hours.
She usually makes boiled parsley potatoes (favorite) and some green vegatable.

As for pictures... am looking for one to add here shortly.

This is a picture of my girls and I after we had lunch at an apple farm that we "hiked" around this past fall. They had a blast and so did Dad!

[/IMG]

 

[*snowflake*]

i have a very good friend who invited me over to have supper with her and her family not to long ago. her grandmother is cherokee and grandfather was blackfoot and they served all traditional indian food at the meal complete with a blessing with a portion of the meal paying tribute to the ancesters. everything was amazing. and i am not a big veggie dish fan but this one dish they called: "three sisters medley" has forever changed my mind about vegetables. it was the best veggie dish i ever had. i don`t have the exact recipe yet but i will ask my friend tonight for it. basically it is made with corn and/or maize,beans & squash with a little whole leaf herbs from their garden. deliciious!

here`s the knife content that just landed on my door

colt

"oshmay - ohmay" = first people blackfoot indian 'mantra' = "don`t lie - don`t quit"

 

[338375]

Great giveaway Anthony. A yeller cv Case is about as traditional as it gets :thumbup:

Please don't consider me for this one though, as I have one already.

 

[sunnyd]

Great giveaway Anthony. A yeller cv Case is about as traditional as it gets :thumbup:

Please don't consider me for this one though, as I have one already.

Awww C'ome-on brother Mike?. Not even a good ole Oregon Elk(or some such fine game) recipe?. P-p-p-Please? .. And perhaps a pix or two?