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Here's a fun and relatively easy one. Chicken stir fry, with an Asian bent, of course. We use what's hanging around. Chop a medium size boc choy bite size, same for two chicken breasts (for 2 of us), bell pepper & green beans (both a handful), can of pineapple chunks,bean sprouts, water chestnuts, rice wine vinegar, sesame oil, olive oil.
I start browning chicken in a large skillet in olive oil with a good sprinkle of garlic salt, then add heavy cuts of bok choy, pineapple (retain some juice to sweeten to taste) then bell pepper, then green beans and water chestnuts, finally bean sprouts. Use rice wine vinegar and sesame oil to taste, I used about a tablespoon of vinegar and half that of sesame. Then I sprinkled with sesame seeds. Don't over cook and try to keep some snap in veggies.
You'll see as you peruse this site that I've travelled a fair amount and eaten in some of the worlds best restaurants. That said, I've had astounding dishes in farm kitchens and dives, saloons and street carts...so I'm not hung up with the trimmings, only the quality, flavor, and for you and me, the ease of preparation.
95% of the pictures on these pages, I've taken. The much superior work is by others, like a couple by Terry Heffernan, my friend and neighbor on Rock Creek, and I envy his ability. See my coversbyljmartin.com page for more. Also see my videos, click the button below.
2 Chicken breasts bite size, bok choy, bean sprouts, green beans, water chestnuts, bell pepper, mushrooms, sesame oil, olive oil, rice wine venegar,and any thing else you and your family love!
Brown chicken lightly in olive oil, add other ingredients by density and size, heavy ends of bok choy and bell pepper, water chestnuts, pine apple, and last green ends of bok choy and bean sprouts. I didn't have mushroom but would add with bean sprouts.
Let it cook a while but DON'T overcook. You want some snap in the bok choy and green beans.
Add sesame oil (I used about a 1/2 tablespoon) last, and rice wine vinegar to taste (I used about a full tablespoon. Last I sprinkled some sesame seeds.
It's a mean in itself. I like a rich red wine with dang near everything, but a sauvignon blanc or pino grigio would be great.
Serves 2: 4 beaten eggs, Italian seasoning & garlic powder or salt, mushrooms, onions, tomatoes (I peel mine), ham, cheese.
Soften onions in butter, add ham, mushrooms, last tomatoes, then finally beaten eggs...cook without stirring on medium heat, add cheese then into a 400 degree oven.
Finish in 400 degree oven until puffed and firm.
Here with a little O.J., coffee, berries, and an English muffin.
Now Lolo Creek Steak House, formerly Guy's Lolo Steak House, now better than ever and always great. Some of the world's finest taxidermy adorns the walls. Great prices, even greater food.
Lolo, MT, a few miles south of Missoula, MT.
Fabulous steaks, this great swordfish, and interesting people watching
Was off red meat so had this fabulous mushroom soup. And yes, you eat with your eyes.
Can't remember what the menu called it, but it was excellent. And the service was SUPER as well.
Great restaurant atop the hotel with superb view of the lake.
Expensive, but aren't all great steakhouses. This is the ribeye...Perfect! As was the service.
Had a great flank steak and fries, and talked them into bringing me a little oxtail gravy on the side! Well worth the visit if ever near.
Montana is huckleberry heaven...if you don't have to shoo off the grizzlies to pick them. This was a GREAT huckleberry ice-cream pie.
If you enjoy a cookbook with lots of reading, this is the one for you. It's not about game cooking, and the wild doesn't mean that. It's a look at Wolfpack Ranch and what and how we do! Click on the cover or the action button to grab a copy.
California Cocina is a look back in time, with quotes from journals and biographies from the gracious rancho days of old California, where it was said, "It's better to be on time than invited." Click on the cover to grab a copy.
Lot's of fun with parmesan....
I found this old John Deere, turn of the century, wagon and thought it had decent bones. I skinned it and made myself a contemporary chuck/BBQ wagon.
I wanted to stay as true as possible to the old designs, yet accommodate modern BBQs and a gas range. It also has a gas deep fryer.
I can cook for eighty or so and have done so with this rig. Doing all the labor myself, the canvas top cost as much as the rest of the rebuild.
Everyone with a beer or glass of wine in hand, kibitzing the cook, who cooks with wine (in hand)
Grab a free cookbook, California Cocina! Search the site....
Lot's of great recipes and country cooking!