In Vino Veritas!

 

            I am normally a beer drinker but will occasionally dabble into a bit of wine or good single malt Scotch.  I was stationed in Germany 40 years ago and developed a healthy respect for even more beer, but especially wine. White wine is sweeter and good anytime whereas red is supposed to be healthier.  I really enjoyed the selections of Riesling, Gewurtztraminer,  Spaetlese, Auslese and Baron Auslese.  These are all sweet white wines listed from lowest to sweetest.  The Rhine and Mosel River valleys produce some excellent varietals.   

     I still enjoy them from time to time since my return to America but have only in the past 20 years also adapted my tastes to some of the red wines.  I have also learned to develop a love of cooking with these wines as well. Since moving to NW Michigan I am reintroduced to another famous wine region.  To make a long story short, I have found the heartier reds such as Cabernet Sauvignon to be a bit bold for my taste.  Merlot is a decent wine with a lighter body yet some flavor to compliment several dishes.  I discovered Syrah on an airline trip and really enjoyed it.  Wente Vineyards makes a good one.  Red Wine || Wente Vineyards. Both Merlot and Syrah lend themselves well paired with meats such as beef, goat, and lamb as well as pasta. 

Red Wine Worcestershire Reduction on Rib Eye Steaks

     I have limited my white wine tastes to Savignon Blanc, Moscato, and Chardonnay in recent years.  Savignon Blanc and Moscato work well with cooking burning off the alcohol but leaving a nice mild sweetness.  Moscato with Bananas Foster is a must. 

Moscato Wine makes Bananas Foster a decadency you will love

     Chardonnay is my First Love of White Wine here in the states.  I love a nice buttery varietal with some of my favorites coming from:  Expert Craftsmanship, Extraordinary Wine | Columbia Crest Winery  Robert Mondavi Winery | Robert Mondavi Winery  KENDALL-JACKSON | Sonoma County and California Wines (kj.com) 

Seared Scallops with Pinot Grigio Risotto 

      There are, of course, several good wineries in our local area that feature these delicious wines.  

      My main focus in this chapter is my discovery of Pinot Noir.  I discovered this a year ago during our exile to Oklahoma waiting for our RV repairs.  We dined at one of our favorite steak restaurants, Cattlemen's Cafe in the Stockyards District in OKC.  Delicious food as always, but on this visit they recommended a pairing with Pinot Noir from Stoller Family Vineyards in Dayton, OR.  I loved it.  Early easy red flavor with a nice dry finish without the tart or heaviness.  This wine is highly versatile.

Stoller Dundee Hills, Willamette Valley, Oregon

      Pinot Noir does well in cooler climates and grows well in Argentina, Australia, and many European countries.  Australia and Spain produce the best of the grape, but the United States has increasingly become a major Pinot Noir producer as well.  Some of the best of these is grown in Oregon's Willamette Valley and California's Sonoma Country. 

Australia's best

      Two of my favorites include Stoller Dundee Hills Pinot Noir Welcome to Oregon's Stoller Family Estate Vineyard and Winery and Yellowtail (Australia) Pinot Noir yellow tail] wines - Great Australian wine (yellowtailwine.com).  Both are readily available throughout the U.S.  Both have nice fragrance, a subtle red berry, cherry taste, with a sweet spice after taste.  Yellow Tail has a smooth berry taste throughout, while Stoller has more of a drier finish.  They are available in the $15-$24 a bottle range, which is cheap as it is sometimes known as one of the world's most expensive wines.  I enjoy them both with beef, venison, pork, poultry and nearly pasta.  I loved the Yellow Tail recently with Venison Jaegar Schnitzel.  I am by no means a wine expert.  I have just learned over the years what I like and why.  At my age, even a bit of history is intriguing.  All of these pictures are recipes I have used these wines to create.    

Venison Orecchiette 

Beef Short Rib Lasagna

"God made Cabernet Sauvignon while the devil made Pinot Noir" 

Andre Tchelstcheff

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Smoked Cream Cheese

 

      This is a new twist that is apparently all the rave lately among BBQ aficionados and foodies.  I have many different dip ideas for snacks:  Queso, Hatch Blue Cheese, Honey Mustard, and the list goes on and on.  This one is different. No, the cheese won't melt, and the results are incredible.  The rich smoke flavor, the herbs, seasoning, and the cream cheese pair make an incredible cracker spread, or veggie dip.  It also pairs well with any side dish.  You can also use this as a sandwich spread.

      I usually use Neuchatel Cheese for cooking as it is less fat, but this time I went 'full on' Philadelphia Cream Cheese.  For my first attempt I use only one block.  It requires only cream cheese, olive oil, and seasonings.  I used KOSMOS SPG or Killer Bee Honey rub, but you can use whatever you fancy, sweet or savory, even taco seasoning.   

  

      You will also need either a foil pan or a sheet of double wrapped aluminum foil with the sides rolled up. 

       First of all fire up your wood pit smoker, pellet grill, or whatever and let it stabilize.  Because I prefer to keep the smoke flavor mild, I normally use cherry.  It is also a very good wood for temperature stabilization and won't flare up.  Today I used solely oak lump charcoal.  

Used lump charcoal only today

       Cut two pieces of aluminum foil and stack them.  Crunch the edges so it forms a bit of a pan.  Unwrap the cream cheese fresh from the refrigerator and lay it in the center of the foil.  Be careful as the cheese is still quite pliable and sticky.   

       Gently score it with a kitchen knife, cutting about 1/4" deep.  As this smokes it will open up along the score marks.  

       Sprinkle your seasonings.  Turn it over and get all sides.  Above all, be generous with the rub.  While it will only season the outside, when you serve it will spread to the center of the block as well.  Drizzle a teaspoon of olive oil on top.  You don't need much.  Place foil pan into the smoker.  Time to rock and roll.  

"and into the Valley of Heat we go" 

        By now the wood pit should be at a decent temperature.  Let this smoke for 2 hours at 225 degrees, keeping an eye on the temps vs. the appearance of the cheese.  It will have darkened from the smoke and the score marks will open up.  Remover and let cool.

Plated with Ritz and celery

         This is the first time I have worked with cheese in my wood pit and as such learned a few tricks.  I used only lump charcoal and no additional wood.  I didn't need it.  I also had to virtually sit by the wood pit as it cooked as the temps rose sometimes suddenly over 225F.  I had to keep the water bottle handy as well as nearly constantly fine tune the input and output flu to keep temps within range without melting the cheese.  The pit seemed to always try and settle in around 250-270F.  Amazingly, it does not melt.  It seems to just dry out from the smoke, but not too much to cause any damage.  We used this as part of our "Finger Food Night" with Cajun Shrimp, Hot Mix, and the cheese plate.  We both enjoyed it, but also have some additional ideas for flavor next time.  

      You can use this for several things, but as a dip your work may not be done here.  You can simply serve it as is or you can whip it, or top it with your choice of such things as bacon jam, jalapenos and cilantro or whatever.  The combination of the lightly smoked taste  with the versatility of cheese really has no bounds.  When you store the leftovers make sure to seal it completely in Cling Seal or Saran Wrap to keep it fresh as well as keep your entire refrigerator from smelling like a smoke house. 

 "Innovation is taking two things that already exist and putting them together in a new way"

Tom Freston

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Pad Thai: Chicken or Shrimp

 

      This is quite the change of pace for me.  I like Oriental cuisine, but not so much the spicier versions of Thai or Vietnamese Pho.  Believe it or not, I came across this recipe during a recent trip to Neosho, Mo when I had lunch out, deciding to try something new.  Pad Thai stays focused on the heart of their cuisine but offers several different styles.  I loved that I could choose the style of meal I wanted to try without the concern of HIDDEN HEAT.  I thank Pad Thai Restaurant in Neosho for not only this recipe, but the experience.  In order to make this recipe much more user-friendly I have simplified several ingredients.  This is my first foray into Thai cuisine.  Believe it or not, I have a cast iron wok and although a bit heavy and clumsy it cooks very well.   

1 small jar Pad Thai sauce

4 ounces dry pad Thai noodles (rice noodles)

1 shallot, finely diced

4 garlic cloves

1 tsp. chopped ginger

2 eggs, whisked with a fork with generous pinch of salt

6 ounces of chicken thighs, sliced thinly or uncooked shrimp

KOSMOS SPG or Montreal Steak Seasoning

2 Tbsp. oil      

1 lime or 1 tsp juice

1/2 cup bean sprouts

      Place noodles in a shallow bowl or baking dish with enough boiling water to cover them for 7-8 minutes.  Chop shallot, garlic, and ginger and set aside.  

      Break eggs into a bowl and add generous pinch of salt.  If you choose chicken slice the chicken into very thin strips and season with SPG.  If you choose shrimp peel and season the shrimp and also season with SPG.  Sear shrimp or chicken in a wok with hot oil until cooked through over medium heat.  REMEMBER if these are precooked shrimp you are only warming them.  Set aside. 

      Gather the shallots, eggs, noodles, and Pad Thai sauce around the stove.  Remove cooked meat and set aside.  Heat 2 Tbsp. oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden brown and fragrant.

      Make a well in the center of the wok, scooting the shallot mixture to the sides of the pan.  Add the whisked eggs and scrambled them and break apart into little bits, but not thoroughly.   Add the drained, semi soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable. 

      Add the Pad Thai Sauce and cook 1 minute.  Add the cooked chicken or shrimp and turn to toss the noodles for a few minutes.  Cook till the noodles are soft (al dente).  Toss in the bean sprouts and roasted peanuts and sprinkle with green onions.  Squeeze with a little lime juice.  Sprinkle to with more salt or sugar to your taste.  Garnish with more bean sprouts, chives, basil, or fresh roasted crushed peanuts.  Barb has been suffering from allergies, so her taste buds are on the 15-day disabled list, but she always loves the shrimp and the noodles.  I would use less noodles next time to avoid any 'clumpiness'.  It was tasty.  

"Food makes travel so exceptional, because you get to taste what it's actually supposed to taste like.  To eat the real Pad Thai or finally have a proper curry is something pretty amazing"

Meghan Markle

(Royal Highness Duchess of Sussex)

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Hatch Peppers: A Chicken Soup Guide for the Soul

 

     I have always loved spicy and even HOT cuisine.  When I was younger, I would grow them by the bushel and canned many, many pints of salsa, the hotter the better.  Hot Thai Peppers, Tabasco, Serrano, Cayenne, and even Scotch Bonnet.  Of course, I grew Jalapenos, as well.  But as I got older so did my intolerance to offend my stomach.  

New Mexico State University

      When I discovered my reflux was getting out of control, I had to find an alternative.  I had grown some New Mexico #9, a hybrid from New Mexico State University.  These smaller triangular peppers were a bit hotter than an Anaheim, but with an earthier flavor.  I used the as milder fillers for my salsa.  NMSU has developed quite a few hybrids for the industry and the farmers surround the Chile Pepper Capital of the World, Hatch, NM.  Over time and testing I developed a penchant for these peppers and over the past 29 years I have become a convert.  I had already begun to use Poblano and Anaheim peppers in some of my dishes.  This opened up a whole new arena for me.  This tutorial may help to inform and perhaps entice others to the world of the Green Chile. 

 

Some of the 10,000 acres of fields in the Hatch Valley

      First of all, 'green' is just a color.  You can get green chiles the entire gambit of the Scoville Scale from mild to 'hey where the hell did the enamel on my teeth go'?  You won't find anything in the Carolina Reaper or Ghost Pepper range, but who the heck cooks with those anyways?   All Hatch peppers begin green but turn red in the fall.  These are harvested according to heat preference as they age.  The more they age, the hotter they become.  During harvest fresh peppers are roasted outside stores throughout Las Cruces.  It can be smelled for miles.  

 

      The Hatch Valley is known for growing a wide variety of peppers, especially the New Mexican cuisine staple, and one of New Mexico's state vegetables, the New Mexico Chile.  While other regions may say they have better chiles, there is no other in the world like that produced in the Rio Grande Valley.  This valley was once a flood plain for the Rio Grande River which is why it has the nutrient rich soil that makes the most fantastic chiles.  There is nowhere else in the world with the same unique growing conditions.  Peppers grown as much for flavor as heat.  The best of both worlds. 

      The types of peppers grown here include the Anaheim, Chimayo, New Mexico cultivars #1-20, Numex Big Jim, Sandia, Numex Joe Parkers, among others.  Currently these are the most common grown in the valley. 

 

NM #20 (mild)  A mild, warm, sweet variety that still has the GREEN depth of flavor.

  

Big Jim (medium hot)  A larger variety 7-10" long.  It is a favorite to use in medium heat dishes such as enchilada or rellenos. A favorite pepper for medium heat Chile Rellenos, they can sometimes hold up to 6 ounces of filling.

Sandia (HOT)  It is a favorite for those that love hot dishes such as enchiladas, rellenos, and is a favorite for a hot enchilada sauce. 

Numex Joe Parkers (VERY HOT) This is the smallest of the Hatch varieties, but the HOTTEST.  It makes great salsa and is recommended as a great level of spice in small doses. 

      Of course most folks cannot usually find these cultivars individually in any stores, unless you visit Hatch, NM.  In local stores across America I have found canned Hatch Peppers.  I would recommend you select the HATCH BRAND Fire Roasted Green Chiles.  The taste is superior.  Others, such as La Victoria, Ortega, or Old El Paso are good,  but notare grown in Colorado or Central Valley, California.    

      Hatch, NM is a great road trip.  A small town of 1600 in south central New Mexico, there are blocks of small stores to share their wares, the whole arena of Hatch fresh, dried, and processed chiles, including canned peppers, salsas, ristras, and sauces.  In addition the best food in New Mexico, the Green Chile Cheeseburger is available at one of the best venues Sparky's Sparkys Burgers.  How popular is the Green Chile Cheeseburger?  This is the official state map  New Mexico Green Chile Cheeseburger Trail | New Mexico True                 From the comfort of your own home you can shop and purchase all the possible Hatch Pepper products you wish at these stores.

Sparky's

505 Southwestern Store

Young Guns Chile (younggunsproduce.com)

      If you're looking for menu ideas, I can recommend the following:

      

Both offer the best of mild to HOT Southwestern cuisine

These books are available thru Amazon and other outlets

      I am definitely a 'green chile' guy.  From start to finish, the flavor is everything to me.  I even make my own chili powder with a green chile powder recipe.  These books can satisfy any of your needs whether it be mild or hot.  Both can be found in these publications. 

NOTE:  Only 25% of the land in the valley is currently under cultivation.  Due to current governmental trade regulations 82% of the hot peppers in this country are imported from China, Peru, and Mexico.   This is obscene.  BUY AMERICAN

"Few states feel as passionately about their produce as New Mexicans do about their Green Chile"

Katka Lapelosova

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Livingston County 4H Campground, Pontiac, IL

 

        We have traveled this route many times since our retirement in '13.  When heading south we usually exit the day in Pontiac and boondock overnight at Walmart.  However, northbound it is still nearly 400 miles from our home in NW Michigan.  We call this 'staging', which means slowly heading north while keeping an eye on the weather on the continually unpredictable weather at home.  Sometimes this makes the return voyage longer, but who the hell cares.....we're retired.  Diesel was an obscene $5.58 on this day but, mileage at 13.8 mpg towing.  Illinois is always more expensive on gas.  This year we were sure glad when we arrived as the weather was closing in with typical spring severe storms and a tornado watch for most counties.  

     Located just off exit 197 in Pontiac you turn east and then immediately turn north on Deerfield Road.  Follow north on this road to the T intersection and then turn right.  The campground is located just east of there and is posted to location.  Camping & Rentals - Livingston County Ag Fair.  I contacted them about reservations online a week before arrival and depending on season is not necessary.  During summer and fall festival seasons it will be different. 

      It is simply a set up and pay situation.  Single RV sites are $20 per night while 50 amp sites run $24.  A central dump station on the way out.  It is a couple of miles off the highway so it is a pretty quiet location.  They also offer weekly and monthly rates.  For us it was a good stopping off point with hook ups, a last chance at a hot shower, dump, and rest before we steamroll north.  Nearby is Walmart and nearly any other venue you might need.  59 miles north to the I-80 intersection heading east to Indiana/Michigan and 200 miles south to St. Louis it is a nice stopping off point before the CRAPPOLA of the weekday big city traffic.  A nice small, clean, no frills campground worth the fee.  

      The campground host met us when we parked, collected our $$ and chatted for a bit, warning us about the weather.  The park is part of the old County Fairgrounds, but is small and well kept.  The bathrooms and showers are clean.  The sites come in all sizes and amenities.  There are no 'full hook up' site, but there is a central dump station.    We had a long gravel site and as such I did not disconnect.  

      From here we will 'cannonball' it north thru Chicago and on to NW Michigan and home.  At 400 miles home it is about as long as we care to tow in one day.  While here we dined on Crab Louie and Chicken Mini Taco Salads.  The end to another very good, but long winter.  I love my wife.  Almost home now.  

Mini Chicken Taco Salads

Crab Louie

      I am beginning to use the same 5 star rating system for RV parks and campgrounds I use for restaurants.  Decent prices with nothing fancy, we rate this. 

"Education is important, but camping is importanter"

Nikki Cleveland

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