Getting Her Freak On in St. Ignace

 

      RV troubles finally behind us we needed a getaway.  God knows Barb needed the respite, the last month has been hard on her nerves.  For my bride this mean the 'one armed bandits'.  We have spent time and camping at several casinos around the area, but not so much here.  Located just across the Mackinac Bridge and 4 miles NE, it is a large facility with parking and RV sites.  108 miles from home.  There is a large lot to overnight for free, but there are also 21 sites offering 20/30/50-amp service with water during the warmer months.  There is a dump station on site: $30/night.  Other campgrounds in the area run from $42-$60/night.   This includes use of the hotel's weight room and pool.  There are no reservations, but you can pay for up to a week when you check in.  Site check-in isn't until noon.  If you arrive early and a hook-up site is available, take it and wait until noon to check-in.  It is a 10-minute walk to the casino, a very large affair with all the bells and whistles.  This was also my first trip using my CPAP on the road.  

      Sometimes I accompany her to the casino and have a beer, watch the game, or even play awhile, but it's just not my usual thing.  I'm perfectly happy to hang out with the fur babies, grocery shop, laundry, and make the meals.  Most times the happy, relaxed look on her face each night is my reward.  

Kewadin St Ignace RV Camping

Some fat guy cooking breakfast

      This trip I prepared Slow Cooker Venison Onion Meatballs, Cajun Venison Grillades, Oaxaca Chicken, and Asado a la Parrilla.

  

      The CPAP worked fine, fitting just to the side of the head of my side of the bed.  I did have to adjust the kitchen faucet spray setting and performed a factory reset on the computer panel to get the drivers installed for the gas/electric water heaters.  I also spent one afternoon downloading and reading the entire owner's manual for the Fox Forward Computer System.  All good now.    

      Barb doesn't always win on her casino trips, but she usually does pretty well.  She knows what she is willing to spend and sets that as her limit.  She has always been a 'lucky pup'.  After having a rocking first night up $660 she finished this week still up $280.  The RV Park is adequate, but a bit pricey at $30/night.  We spent our week kicking back each within our own and loving life.  I am a lucky man.  The fur babies are just plain frickin' spoiled.  As far as rating this campground.  

"Happiness is the art of relaxation"

Maxwell Maltz

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Trout Town: the best kept secret in NW Michigan?

 

      In a small NW Michigan village of a mere 2209 people, it's hard to imagine who would stand out among the plethora of resorts, restaurants, bistros, and world class eateries.  But, we do have just that here.  We have lived here 27 years now and this has always been a good spot for breakfast and lunch.  Recently they went through a major overhaul, adding a bar, and changing their hours to lunch/dinner only.  It is now the Trout Town Tavern and Eatery.  

      Located a block east of Cedar Street on Elm Street, they are near Midas and a block short of the Mill Pond.  Owned and operated by Chef Dan Bloomquist, their culinary team has over 95 years of experience.   www.trouttowntavern.com  This website offers a myriad of mouthwatering pictures.  We have eaten there many times, and the food is always very good.  

These photos courtesy of Trout Town

      They have an excellent selection of sandwiches, burgers, pizza, tacos, greens, appetizers, BBQ of several meats and entrees, mac n cheese, and of course several different types of fish including trout, shrimp, and delicious lake perch.  They also offer a diverse catering service selection that is highly regarded.  

      The daily specials are diverse:

Monday: Margarita Monday

Margarita specials

Hand- Crafted Tacos

Smoked Pork Burrito

Prime Rib Quesadilla​

Tuesday: Tavern Tuesday​ - Sliders and $1 off drafts

Smoked pork cuban 

Buffalo Chicken

Cheeseburger​

Wednesday: Pasta Night

Seafood Linguine

Bucatini Pasta

Orecchiette​

Thursday: All you can eat BBQ Ribs & Tavern Battered Perch​

Friday: Friday Night Fish Feast

All - You - Can - Eat Cod

Alaskan Coho Salmon

Tavern battered Perch

Parmesan breaded Rainbow Trout

Combo Basket with Cod, Perch & Shrimp​

Saturday: Slow Roasted Prime Rib, Alaskan Crab Legs and Surf & Turf​

Sunday: Smokehouse Sundays! $2 off all Smokehouse entrees.

      Thursday is easily my favorite.  Recently they were awarded the prestigious honor of one of the Best Prime Rib in Michigan.  That's quite a mouthful, considering.  This Unassuming Restaurant In Michigan Has A Prime Rib That’s Absolutely To Die For (familydestinationsguide.com)  I am a PRIME RIB JUNKY, this I had to check out.  

      We visited on Saturday and were seated in short order.  I had a nice, cold brew to relax while I pretended to peruse my choices.  Barb loves to people watch and this place offers plenty of it.  She decided on the Prime Rib, well done while my choice was obvious, duh....butt end cut rare prime rib!  

Barb's Steak

Rich's Steak

      In all fairness this review is based on this meal on the Saturday Special.  Barb did not finish half her meal, she didn't care for it.  The cut was thin and fairly tasteless.  I like mine more on the rare side and this was also thin, chewy (not tough) and tasteless.  The service was okay.  The waitress goofed on two parts of our order, then took a long time to get our discount entered and bring me the check.  In all fairness it was a busy night.  The waitress forwarded Barb's complaint, and the manager took half off her meal.  Total cost for our meal was $59.  We have had several very good meals here, but this special didn't cut it.  Trout Town Tavern & Eatery is a very good establishment with good food, but I wouldn't recommend the Prime Rib.  

NOTE:  A COUPLE HOURS AFTER WE GOT HOME THE OWNER OF TROUT TOWN TEXT ME AND APOLOGIZED FOR THE MEAL.  HE IS SENDING US A GIFT CARD AND HOPES TO SEE US AGAIN SOON........CLASS ACT. 

"Tis an ill cook that cannot lick his own fingers" 

William Shakespeare

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Mexican Cheese and Shrimp Pasta (Pati Jinich)

 

      I have been watching Pati Jinich's show on Mexican Cuisine for several years now and several of her recipes I tried were very tasty.  Many of the recipes are detailed on her site at Homepage Pati Jinich.  This is about as close as you can come to authentic Mexican cuisine unless you travel.  I have added some suitable substitutes to the ingredients in case you can't find them.  

      This is a large, delicious, very filling meal so plan accordingly.  A nice garden salad goes well with this.  

1 cup Hatch Green Chiles

4 tablespoons olive oil

1 white onion, diced

1 package cherry or grape tomatoes, quartered 

4 garlic

Salt n pepper to taste

1 6 ounce can tomato paste

1 tsp red pepper flakes

1 pound short and small pasta, such as rigatoni or shells

2 Tbsp unsalted butter

2 pounds large shrimp, shelled, deveined, tail off

2 cups Mexican crema or sour cream

1 cup grated asadero or quesadilla cheese, can also substitute with Monterey Jack or Muenster

1 ½ cup grated Oaxaca, can be substituted with Mozzarella 

½ cup grated Añejo cheese or parmesan

1 tsp shallots

      Bring a large pot of salted water to a boil.  For this I used Rotini.  (it's what I had on hand)

      Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat.  Add 2 tablespoons of oil and heat until the oil is rippling.  Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.  While the onion is cooking, add the tomatoes to a blender.  Set aside until ready to use.

       Add the garlic and chopped Hatch chiles to the pan with the onion, stir, and season with 1/4 teaspoon salt.  Cook for another couple minutes until the garlic starts to brown.  Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute.  Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits.  Season with the remaining 3/4 teaspoon salt and the  red chili flakes.  Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful.  Turn off the heat when ready.

      Preheat oven to 450°F.  Add the pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.

      Add the pasta to the sauce along with half the shrimp and the crema and toss to coat.  Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and Aneja cheeses.  Bake for 10 to 15 minutes, or until the top is bubbling and golden brown.

      Sprinkle the top with scallions.  Thick, full of flavor, and cheesy, this is delicious.  Plenty of cheese, tomato sauce and spice.   

"As Americans we tend to look at Mexican food as nachos, which is not Mexican food really, they don't eat them"

Anthony Bourdain 

Axis Venison Backstrap w/Gravy

 

       My wife says all I ever have to say is about cooking.  It is my thang, my catharsis, my muse.  Nonetheless it keeps me level.  This time of year, most our meals consist of venison or other results of our winter hunts.  We try to be self-sustaining.  This year I am trying to empty the freezer a bit faster due to Barb's impending black bear tag in Michigan.  I try to plan our yield vs. freezer space in the RV.  Sometimes we give some away. It all has to fit somewhere. 

      Axis venison is a treat.  Less than 1% body fat.  Lean, red meat with plenty of flavor.  It often surprised folks by being cooked DONE at 140F.  Whitetail venison is DONE at 150F.  It lends itself to many cuisines.  This recipe is a very easy recipe with delicious results. 

1 pound axis venison backstrap or scraps, sliced thin

1 can cream o’ mushroom soup, non-diluted

½ yellow onion, sliced

Salt n pepper

Garlic powder

Flour

Extra Virgin Olive oil

¼ cup butter

1 cup beef stock

½ cup red wine

¼ cup Worcestershire Sauce

Mashed taters, sweet peas

      Pound out meat to tenderize, trim, and cut into 1” cubes.  Cover the meat with salt, pepper, flour, and garlic powder and mix. 

      Heat skillet to medium and brown meat in butter, remove, set aside.

       Add onions and add oil.  Lower heat to low.  Add the mushroom soup as well.  Simmer for 10 minutes.  Add stock, wine, and Worcestershire. 

 

      Continue to simmer.  Add meat into mix and warm for 5 minutes.  Serve over mashed taters with green peas on the side.  

"The Wilderness holds answers to questions we have not yet learned to ask"

Nancy Wynne Newhall

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