Capirotada

 

     Recently discovering this in a San Antonio restaurant, we loved it.  This is my first time preparing this. It is basically Mexican Bread Pudding, yet an original design.  Makes a great side dish or dessert.  

oil or butter, for greasing

4 large bolillo bread rolls, torn with enough to fill pan

5 cups nonfat milk

1 (8-ounce) cone piloncillo (or 1 1/4 cup dark brown sugar)

3 cinnamon sticks

2 whole cloves

3 large bananas, sliced into rounds

1 cup raisins

1/2 cup sliced almonds or pecans

2 cups shredded Oaxaca cheese (or any melty white cheese like Monterey Jack, Provolone or Mozzarella)

      Preheat the oven to 350°F.  Grease a 9×13-inch baking dish with oil or butter.  Set aside.

      Place the torn bolillo bread onto a large baking sheet.  Bake it for 5 minutes so that bread become a little toasted and dried out.  Remove it from oven and set aside.

Piloncillo 

      Add the milk, piloncillo, cinnamon sticks, and cloves to a large pot over medium-high heat. Whisk it together and bring it to a gentle boil.  Reduce the heat to low and simmer it for 10 minutes, uncovered, whisking occasionally.  Remove it from the heat and discard the cinnamon sticks and cloves.

      Assemble the capirotada by spreading half of the toasted bread in a single layer in the prepared baking dish.  Top it with all of the banana slices, half of the raisins, half of the sliced almonds and half of the shredded cheese.  Repeat the process with the remaining ingredients to make one more layer.

      Carefully pour the sweetened milk all over the capirotada, paying close attention to the bread on the edges.

      Cover the dish with aluminum foil and bake for 15 minutes, then remove the foil and bake it uncovered for 15 more minutes.

       Remove it from the oven, let it cool for 5 minutes, and serve warm.  You can also let it cool completely, cover and refrigerate, and serve cold.

NOTE:  I did make a smaller batch this first time out.  I used a 6" by 6" pan and adjusted the recipe accordingly. 

"Life is uncertain.  Eat dessert first" 

Ernestine Ulmer

Easter Dinner: Goat Prime Rib Backstraps

 

      This served as our Easter Dinner in Spokane, WA on our trip home.  We have cooked smaller goat ribs already and they turned out pretty well.  This would be an entire rack, which would require some planning.  We cooked this in our RV oven which takes a bit to reach temps but does provide a good result.  Not as large as beef racks, this can be delicious, but the temps must be constantly monitored.  I used a Thermopen digital thermometer.  

1 (5 pound) bone-in goat prime rib roast

1 Tbsp olive oil

2 tsp Kosmos SPG or Montreal-style steak seasoning 

1 tsp chopped garlic

1 tsp Italian seasoning

1 tsp mustard powder

      Place roast, bone-side down, onto a rack set in a roasting pan.

      Whisk olive oil, garlic, Italian seasoning, and mustard powder together in a small bowl.

      Spread over the roast; set aside until roast comes to room temperature, about 45 minutes.  Sprinkle liberally with Kosmos SPG.  Preheat the oven to 450 degrees F.

      Bake in the preheated oven for 20 minutes.  Insert a meat thermometer into the thickest part of the roast, not touching the bone. Reduce the oven temperature to 325 degrees F.

      Continue cooking until reaches desired degree of doneness, or an internal temperature of 150 degrees F is reached, about 1½ to 2 hours.  Remove from the oven, cover with a doubled sheet of aluminum foil, and set aside to rest in a warm area before slicing, 10 to 15 minutes.  I served this with some creamed horseradish, but the choice is yours.  

      Rather than slice these as 'Tomahawk Style" steaks, I boned and sliced them into backstrap steaks. I had no saw to cut the large top section into separate rib steaks. 

      We served this with Yoki's Homemade Cornbread Casserole, maple mashed sweet taters, rolls, and butter.  Goat can be an acquired taste, but prepared correctly it is a bit sweeter, much like lamb and delicious.  This was, however, just so-so.  Jesus rose, my ribs didn't......lol. 

“He is not here; he has risen, just as he said.”

Matthew 28:6

The Visit Home.....2025

 

      After the long 2300+ mile 15-day trek from Texas to Washington, we set up camp in our son's driveway for a visit.  We had planned to stay here for nearly 2 weeks to visit Joe and his soon to be wife, Gail as well as several other friends.  Tumwater, Washington, this is where I grew up. 

      There is always so much we want to do when we visit, familiar places, friends, eateries, etc.  But this trip our main event includes razor clam digging.  Ah yes, the thrill of finding 'shows', furious digging, washing, and bagging.  Let's not forget the excruciating back aches (Aleve & Rainier) a few days afterward.  But the sight of many frozen bags of digger, clam strips, and chowder meat warms our hearts.  We also visited local butchers Western Meats and Stewart's Meats to procure some tasty Land Jager, dog bones, and pork hocks.  Of course, there is the obligatory visit Olympia Seafood for some crab, rockfish, and halibut cheeks.   

      We always stop by to visit with Mom, Dad, Aunt Lillian, and Uncle Bob.

Olympic Memorial Gardens

      Joe and Gail were scheduled to be married during our time here, but wedding plans change as necessary so that everyone invited can attend.  We'll be back. It was great to see their new home.  Very nice, near Offutt Lake, about 15 miles south of Tumwater, WA.   

      They have a beautiful home with a lot in a heavily wooded subdivision near Offutt Lake yet still secluded.  Quiet with very nice neighbors.  We were able to park (mooch dock) in his driveway with both water and electric hookups.  You always enjoy visiting your children, but don't want to intrude.  This was comfortably easy.  The only drawback was Joe's house is surrounded by tall trees so I couldn't get a clear satellite signal for TV. 

Eagan's Big Tom

Brewery City Pizza Meathead

      We enjoyed meals both in our RV and with the kids at their house as well.  

      It was a very relaxing visit.  Gail is a warm, friendly host.  We love that her Ying matches Joe's Yang.  We couldn't imagine a more perfect visit.  We loved the pup, Diesel.

Wilma Lohrengal Meek

Rosalie Terrel

Carol and Dan Taylor

      Barb only learned clam digging in 2014, immediately falling in love.  She never tires of it.  Unfortunately, we had some truck issues (again), and we both came down with our first whopper cold in many years.  The truck worked itself out and I limped along, helping dig the best I could, living on NyQuil every night.  

      It was sunny and 70 the day we arrived, but it rained every day after at the beach, thank God for good raingear.  We were not able to dig the first four days due to illness, storms, wind, and rain.  You don't venture out far with bigger waves.  2 days of digging resulted in just 31 clams and one tired old man, but happy wife.  We've had much better years.  We were also very lucky to meet up with my Aunt Bonnie and cousins Jeanie and Tracy while at the beach as well.  Tracy lives in Iowa and was visiting.  I hadn't seen her or her sister, Jeanie for nearly 60 years.  

Screaming Eagle RV Park

Rainy Days

One day's limit for Barb

Cousin Jeannie, Me, Vernon, Cousin Tracy, Aunt Bonnie

Chinese Goat Spareribs

      Once we left the beach we returned to our son's house for 18 more days, to include a shop appointment for the truck before eventually heading east to Michigan.  Unfortunately, I have to admit with my progressing COPD and this bout of wet weather and a cold it hasn't been easy at times.  Additionally, truck issues delayed our departure more than we wanted.  Parts were ordered, but apparently the supply chain issues haven't caught up yet.  We will depart Saturday, April 19th.  

"Although I love traveling and I've been to some wonderful places, I always appreciate coming home"

Tony Hadley

 

All Things Knives

 

      Another tutorial from the Mad Chef.  A subject that often goes pretty much overlooked is the quality of knives, whether they be for hunting, camping, or in the kitchen.  Many folks opt for the more expensive the better, but that is not always so.  

      I have owned many knives in my life, mostly in the hunting, butchering, kitchen, and pocketknives.  One category that often goes overlooked when selecting a knife is the HRC.  The Rockwell scale C, also known as HRC, is a method used to measure the hardness of a knife. A higher hardness level means the knife can be sharper and maintain its edge for extended periods. Typically, kitchen knives have a hardness range of 50-65+ HRC, with most consumer knives falling between 52-62 HRC.  It is essential to consider the trade-offs when choosing a knife.  Knives with a higher HRC rating can be more brittle and prone to chipping or breaking as well as harder to sharpen if not used properly. On the other hand, knives with a lower HRC rating may not chip or break as easily but will lose their edge more quickly but will be easier to sharpen.  

Rockwell Hardness

52-54 HRC

Cheap, needs sharpening

54-56 HRC

Sharpen a few times a day for professional use. Suitable for home cooks.

56-58 HRC

Easy to sharpen, used in professional kitchens

58-60 HRC

High quality, stays sharp longer, harder to sharpen

60-62 HRC

Remain sharp for a long time, but have more risk of becoming brittle

63-66 HRC

Needs cleaning after each use, prone to breaking and becoming brittle

      Another aspect to consider is the type of steel used to make the knife.  There are many different types with German and Japanese being some of the best.  

      Be aware that steel over HRC 60 make superb knives but are more costly.  For example, the Schrade series of outdoor knives use AUS-10 steel with HRC of 58 costing from $39>.

Kershaw knives use 8crM0v13, also with a HRC of 58 costing $39>.  Their new Kindred series uses D2 Tooled Steel with a HRC of 62, but costing $71.99>.  Their 'top of the line ' Livewire series uses CPM S110V with a HRC of 62, but costs $320.  The Outdoor Edge series of hunting knives use Japanese 420J2 steel with an HRC of 56, costing $40. The list goes on and on.  You do get what you pay for so just choose a good quality product that fits your needs within reason and budget.    

      Looking at I what I use personally, in the pocketknife category I have used two, both Gerber.  One is a vintage Bolt Action Folder using 17cr17 with an HRC of 60.  Now obsolete, they retail for $150.  I used this knife for years, both carrying it my flight suit in the USAF and for a backup hunting blade.  I prefer Gerber as their S30V steel is a superior product.  

      Another more recent addition is the Gerber Auto 06, automatic opening survival type knife using S30V steel with an HRC of 60, costing $220.  this is the current armed forces survival knife.  This bad boy is sharp.  I still carry it today in my UTV at the Texas Ranch.  

      Additionally, I do carry a variety of Old Timer and Buck knives in my backpack as backup when hunting or camping. 

 

Old Timer 8" Sharpfinger

Buck Folding Hunter

Buck Hunter

Gerber Gator Gut Hook 

      Skinning knives are a bit more particular with short handles, balance, ease of operation and very sharp steel.  I usually carry 3 in my backpack.  Barb usually skins (she's a surgeon) and I keep the blades sharp.  These HRC numbers seem a bit low, but they work well and sharpen easily throughout the animal.  

Old Timer Sharp Finger 1095 steel HRC 55

Alaskan Skinner w/Damascus 1095 steel HRC 55

Titan Skinner w/1080 steel HRC 58

      Now let's take a look at kitchen knives, the biggest of the beasts.  These have varied shapes and uses but must be sharp to be used quickly and safely.  All of us, at one time or another, started out with the set we received as a wedding present or what we could afford at the time.  We started out with a set of Chicago Cutlery and still have the steak knives in our RV.  There is nothing wrong with this; you just learn early to resharpen often.  The new series of Lixy and Explorer series of 'cleaver style' kitchen knives of Japanese 440C steel with an HRC of 56.  There are also the new popular Matsubara and Takayuki 'Nakiri style' kitchen knives using Japanese VG-10 steel with an HRC of 60, costing $200>. Of course, not to forget the new, popular Coolina series of cleaver knives utilizing a hybrid carbon/manganese steel with an HRC of 60 costing $249>.

       

      When we were stationed overseas, we were able to purchase a very nice set of Wusthoff Kitchen and steak knives, which we still own 40 years later.  We also have a few more in the RV.  Again, these German knives rival the Japanese and will last for many years.  In the past 40 years we have only replaced the small paring knife due to breakage.  These knives are of high-quality carbon steel X50CrMoV15 with an HRC 58 costing $95>$200.  Versatile, but still fairly easy to sharpen.  Some of favorites:  

8" Chefs Knife

7" Santoku Knife

10" Brisket Slicer

8" Artisan Butcher 

3" Mini Slicer/Paring

8" Cleaver

       I have others and they find their uses from time to time.  I use two sharpeners.  With these I never have to resort to hand sharpening.  With proper care, these sharpeners will keep the knife tuned and not need major sharpening.  I have never been disappointed with my set of Wusthoff knives.  

Fine Tuning

Coarse Sharpening

      Knives are sometimes the assumed cooking tool.  They make life easier from camping to hunting to the kitchen.  Of course, I love to cook, and these are an integral part of my plan.  Can't do the job well without the right tools.  Again, I recommend that anyone looking to upgrade their cutlery do the research and decide what is right and best for your applications home to woods to campground.  

"There was never a good knife made of bad steel" 

Benjamin Franklin

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