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Cooking Wild Magazine on Newsstands This Fall
New Magazine – Nationwide and in Canada – for the Food Focused Outdoors Person and Adventurous Chef.

Cooking Wild Magazine on Newsstands This Fall

Cooking Wild

Sacramento, CA --(Ammoland.com)- The fall edition of Cooking Wild Magazine will soon be available on newsstands in Canada and throughout the US, including Alaska and Hawaii at great retailers like Bass Pro and Barnes and Noble.

“Field and Stream meets Bon Appetite”, Cooking Wild is the first and only magazine to focus on food for the outdoors person and is sure to inspire adventurous chefs around the globe.

Each quarterly issue features something for everyone with fresh caught fish, wild game and foraged food recipes. Cooking Wild’s fall issue will feature recipes that go beyond the traditional, recipes like; Dogfish with a Cilantro Chimichurri sauce, Tea Smoked Rattlesnake, and Venison Carpaccio.

Adding to the family favorites are recipes such as Deep Fried Wild Turkey, Antelope Burgers with a Grilled Romaine Salad, and Cream of Chantrelle Soup.

Cooking Wild Magazine is dedicated to helping improve and expand the wild cooking arsenal of home chefs everywhere. This new quarterly printed magazine is loaded with tips, techniques and recipes from experts and home chefs from across the country. Available nationwide, find it on a newsstand this fall. For home delivery of the fall issue subscribe online by October 10, 2010 at www.cookingwildmagazine.com.

Sneak Peak
The article SHARK FEAST is excerpted from the fall issue of Cooking Wild magazine. To read the complete article and get tips on fishing for, cleaning, cutting and preparing Dogfish for the recipe below, look for the magazine on a newsstand near you or subscribe online by October 10, 2010 at http://www.cookingwildmagazine.com.

Fishing for Spiny Dogfish on the Puget Sound
BY Thomas Swimme

The excitement of catching a shark is a joy that is still just as vibrant today as it was when I was a child. I can remember early morning salmon fishing trips with my uncles and cousins when I’d let my line drift a little too deep and end up hooking into a spiny dogfish. While this was not ideal on a salmon fishing trip, nor appreciated by my relatives, catching a shark was one of my greatest thrills. I’m still not sure if dogfish was my first fish but I am sure it was my most prized. The way they circle back and forth when being reeled in and the first sight of a fin or an eye has always given me the chills…..

FRIED SHARK FILLETS WITH SAUTÉED PEPPERS AND CILANTRO CHIMICHURRI

Ingredients:

• 6 ears of corn
• Olive oil
• 4 large bell peppers (red, yellow, orange), sliced
• 2 large onions, sliced
• 2/3 head of garlic, chopped
• Salt and pepper
• 1 lemon, juiced
• 1 spiny dogfish, filleted and prepared
• All-purpose flour
• 3 lemons

Cilantro Chimichurri, recipe follows

1. Boil the corn. Drain and put into ice bath. When cool, cut off kernels and reserve.
2. Put pot over medium-high heat and add olive oil. When heated, add peppers and onions, stir, reduce to medium heat and cover. We are not trying to color the vegetables so keep the heat low and stir regularly.
3. Add the chopped garlic, salt and pepper. Add corn to warm. Add juice of 1 lemon to brighten the flavor.
4. Heat a skillet with a generous amount of oil over medium-high heat. Cut the shark fillets into 4-ounce portions. Pepper and flour each portion and pat off excess (the meat is strong enough not to need salt). When oil is hot enough, fry fillets until golden and crisp on both sides.

To Serve: Place the fillets over the bell pepper medley on the plate. Squeeze lemon juice over the fillets. Spoon chimichurri sauce around. Tailor the amount of chimichurri sauce to balance the flavor of the fish. Serve with a grassy New Zealand sauvignon blanc or light Moscato to pair with the chimichurri and combat the saltiness of the shark fillets.

CILANTRO CHIMICHURRI

Ingredients:

• ¼ cup Champagne vinegar
• 1/3 head of garlic, chopped
• 2 lemons
• Honey
• 1 large bunch cilantro, minced
• 1/3 bunch parsley, minced
• 1 cup olive oil
• Salt and pepper

In a bowl combine vinegar, chopped garlic, juice of 2 lemons, honey, cilantro and parsley. Slowly whisk in olive oil. Season with salt and pepper.

For more information and to subscribe risk free, visit them online at www.cookingwildmagazine.com.

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Pennsylvania Junior Small Bore Rifle Camp
By David Cramer, Camp Director

2010 Pennsylvania Junior Small Bore Rifle Camp

Pennsylvania Rifle and Pistol Association

Butler, PA --(Ammoland.com)- The Intermediate Junior Small bore Rifle shooting camp has been a summer activity in Pennsylvania for the past 30 years.

This years camp was held 15-19 June, 2010, at Indiana, PA. NRA Foundation grants help to support this endeavor and assist in keeping the cost of attending as low as possible.

Sixteen adults, junior program coordinators, coaches, and energetic volunteers, assisted the camp with various activities. Twenty juniors, ages 11 through 16 years of age, were the camp participants. All were state residents, with the majority of them from western and central Pennsylvania. The camp also is conducted with the assistance of the National Rifle Association and the NRA Day Camp program.

The camp begins on the afternoon of the check-in day, and juniors get right into shooting with a short record course of fire. The purpose of this match is to get everyone involved from the start and to get the coaches interacting with the shooters. Also we get our scoring and records group up to speed, and most importantly, we can determine the experience/ability level of our junior shooters.

After a dinner meal at the local Ciccies Pizza, everyone returned to the Clymer rifle range for the first of the evening fun matches. The first nightes fun match was a club rifle match. For this match teams were randomly selected, and both coaches and juniors firing for the team. It was a short 10 shot prone match, each shooter firing one target. Eight shooters comprised four different teams. Two or three coaches fired on each team. Most of those present had not shot a club rifle for a few years, and some had not ever fired a club gun.

The rifles used were Remington 513T rifles, with a lot of variation in stock size, sight apertures, trigger pull, etc. Everyone came away from the experience with a greater appreciation of the problems encountered by the beginning shooter who often starts their shooting experience with guns usually provided by local clubs. All the junior kids were more than ready to get back to their match rifles for the remainder of the camp.

Bob Kinges team, some say a \ringer team., was the winning team. Members were Mary Sloan, Trent Thomas, Steve Hutta, Morgan Duerr, Chris Duerr, Bob King, Gene Lechmanick, and Tom Benedict. An appropriate awards ceremony was held immediately following their win, and each team member enjoyed a Hershey candy bar for their fine efforts.

The second day is devoted to the three shooting positions. There are two relays of juniors, ten each relay. Ten juniors shoot on the indoor range, while the others have short classroom lessons. The relays take turns moving from classroom to range and back to classroom. A lot of time is devoted to prone, standing, and kneeling positions, both on the firing line, and in the classrooms. Each shooteres positions are analyzed and corrected as necessary while they are shooting. In the classroom the instructors cover the position fundamentals, and various other subjects related to making each one a better shooter. One of the teaching points of this and every dayes instruction was to have shooters become very aware of their natural point of aim. This tends to be one of the fundamentals that beginning shooters need ongoing reminders about. The evening fun match was the Bonus Prone Match.. The rules are a little different, and shooters are allowed to refire shots that are not tens. Appropriate awards were distributed at the conclusion.

Bob King’s Team—winner of the club team match

The third day was supervised training time on the range. Shooters were given an opportunity to shoot each position and get additional help from coaches. This was a low key training day, enabling shooters to polish up their skills. There was a One Shot Special Target match during the day. The evening fun match was a One shot Elimination Match. Shooting from the standing position, shooters fired one shot, awaited scoring, and were eliminated by the better shot from their competitors. This exercise stressed the one shot at a time, theme of camp. The result is the best shooter is left standing. Sometimes it is not the best shooter in camp, but the luckiest! Awards were presented to the winners.

The final day saw shooters firing a half-course 3-position record match under typical match conditions. Competition was spirited–this is like the final exam. The evening match was a continuation of the dayes record firing with a 10-shot standing Olympic finals. Scores of the finals were added to the dayes half course to produce the grand aggregate.

A number of fine awards were donated as prizes for the camp. Wolf Performance Ammunition donated T-shirts, .22 ammunition, back-packs and other Wolf logo items. Eley Ammunition donated .22 ammunition, T-shirts, and Eley hats. Anschutz donated three very nice back-packs. The Army National Guard donated neat back-packs and duffle bags. Various local vendors donated rifle cleaning supplies and gun products. NRA Collegiate shooting donated beautiful ball-point pens, and NRA Sports donated NRA T-shirts. The awards were presented on Saturday. Every junior was able to pick several items from the awards table.

Camp is already planned for the coming year. 2011 will follow a similar schedule, probably at the same locations. IUP has re-done their dormitory rooms and they are more expensive than in the past. Camp cost will likely be a bit more for the coming year. This yeares camp was one of our most enjoyable. The smiling faces in the photos are a pretty good indicator that the kids had a great time and also learned something that should be useful for their future shooting competitions.

2011 Camp announcements and registration will be available in February.

About:
Pennsylvania Rifle and Pistol Association: Constitution of the Commonwealth of Pennsylvania Article I, Section 21, “The right of the citi-zens to bear arms in defense of themselves and the State shall not be questioned.” We uphold, promote and support the right to keep and bear arms. Visit: www.pennarifleandpistol.org

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