Was recently made aware of a series of metal detecting videos on YouTube courtesy of Old Guy Productions. The “old guy” is actually Mike Nickopolis, and the series is called “Detecting History in Arizona”. Mike’s videos are informative, well done, laid back, and very funny. Anytime you need a chuckle be sure to click on Old Guy Productions. I emailed Mike to tell him how much I enjoyed his efforts, and he responded “Glad you appreciate the fun and humor that I throw in with my metal detecting. Life is too short….might as well enjoy it.”
The following is one of my favorites…..
RICK BROWNE FEATURED
Rick Browne, from the Yankee Territory Coinshooters forwarded the following items, and I thank him. Always great to see the pastime shown in a positive light.
CALIFORNIA GOLD RUSH
Thank you to Eddy Current (love that name) for sending along the following article. Interestingly the man who actually started the “California” Gold Rush, James Marshall lived in my old hometown of Lambertivlle New Jersey, and his house is still standing….
MARK SCHUESSLER IS RELIC ROUNDUP GUEST TOMORROW NIGHT
Mark Schuessler, the new president of the FMDAC, will be the guest tomorrow night (Monday) on American Digger Magazine’s Relic Roundup show, starting at 9PM EST. Hopefully Mark will share his visions and plans for getting the group back on track. To listen in or call in, simply scroll down to the bottom of the American Digger Magazine homepage, and click on the “tune in” link and post your name. I’m really looking forward to this show.
JERK PORK NACHOS
Been a while since I posted any recipes here on SS, and wanted to share this one. My wife Fay fixed it the other night, and it was terrific. Would make a great dish for the forthcoming Super Bowl…..
- TORTILLA CHIPS
- 1 lb. PORK TENDERLOIN or FILLET
- 1/4 c. JERK SEASONING
- 1 c. PINEAPPLE TIDBITS (canned)
- 3 c. PEPPER JACK CHEESE, shredded
- JALAPENOS (red, green, or both), sliced
- CILANTRO, coarsely chopped
- l LIME, cut into wedges to be served with the nachos
- SOUR CREAM (optional) for serving
You may vary the amounts depending on how many you plan to serve. You may also want to prepare twice as much meat and save half for sandwiches later.
Thickly coat your pork with the jerk seasoning. You may grill your pork if desired, but Fay simply sauteed it in a pan coated with a small amount of oil over medium high heat to get a brown crust on the outside, and then put it in a 400 degree F. oven and roasted until cooked through. Use a meat thermometer to check after about 20 minutes.When done, allow to cool for a bit to make it easier to chop into small pieces.
Arrange your tortilla chips on a serving pan. Top with pork, pineapple, cheese and place in the 400 degree oven until the cheese has melted…..
Top with jalapeno slices (or you may chop more finely), cilantro and a good squirt of lime juice. We liked them served with some sour cream on the side.
Pour a cold beer to enjoy with your nachos and dig in!