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MODERN FIREARMS



From time to time we come across some quality modern center fire firearms.
As they become available to us and are reasonably priced, we will put them up for sale.

ALL CENTER FIRE ARMS MUST GO TO A LICENSED FFL DEALER/PERSON!

A licensed FFL dealer/person will need to email us a copy of their FFL.

Payment methods and instructions are found on our FIREARMS SALES PAGE

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COMFORT FOOD RECIPES


Recipe: Pepper-Crusted Lamb with Roasted Vegetables
If you wonder why you don't eat lamb more often, try this simple yet special main course for New Year's Eve. Lamb loin chops are rubbed with crushed black peppercorns and salt, then pan-seared and served with roasted potatoes and broccolini.

Here's a bistro-style entrée that's easy to make using supermarket ingredients and the oven does most of the heavy lifting. While the broccolini and potatoes roast up to crispy perfection virtually unsupervised, you'll get to work coating lamb loin chops in crushed black peppercorns and giving them a good sear in a skillet. A quick pan sauce made with shallots and red wine ties everything together for a delicious and surprisingly simple meal.
    Ingredients:
  • 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch rounds
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1 bunch Broccolini, trimmed
  • 8 lamb loin chops, each 1 ½ inches thick (about 2 ½ pounds total)
  • 1 teaspoon whole black peppercorns, crushed with a heavy pan
  • ½ shallot, finely diced (¼ cup)
  • 2 teaspoons unbleached all-purpose flour
  • 1 ½ cups dry red wine, such as Cabernet Sauvignon
  • 2 tablespoons unsalted butter

  • Preparation Instructions:
  • Preheat oven to 400°F. On a rimmed baking sheet, drizzle potatoes with 1 tablespoon oil; season with salt and toss. Roast about 15 minutes. Flip potatoes and move them around to the perimeter of the baking sheet. Add Broccolini to center and drizzle with 1 tablespoon oil; season with salt and toss. Roast until vegetables are tender, 20 minutes more.
  • Season chops on both sides with salt and crushed peppercorns. Heat a large skillet over medium-high; swirl in 2 tablespoons oil. Add 4 chops and cook until a thermometer registers 130°F, about 4 minutes per side. Transfer to a plate; repeat with other 4 chops.
  • Wipe skillet clean and reduce heat to medium. Add 1 tablespoon oil and shallot and cook 2 minutes, stirring frequently. Sprinkle with flour and cook 1 minute, stirring constantly. Add wine and any leftover juices from plate; bring to a simmer and cook until reduced by half. Remove from heat and stir in butter and season with salt. Serve lamb with vegetables and sauce.

  • Makes 4 Servings
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Here at The MountainGnome Outdoors we have put together Holiday Traditions that have been brought to America from our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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MGO SPORTSMANS GUIDE


Get the latest News, Laws, and related information on firearms,
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.


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PAYMENT METHODS ACCEPTED:
Personal Check - Postal Money Order
PAYPAL except for gun related items
NEVER SEND CASH!
CONTACT US

Send Payments To:
Stanley Koziol
24817 County Road 47.5
Boncarbo, CO. 81024
719-859-1960
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