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Category: Food Week 2010

Tex-Mex

March 17, 2011 by · 1 Comment 

Tex-Mex

Tex-Mex is the product of both Spanish and Mexican recipes coming together with American foods. Tex-Mex is the name given to food that is heavily influenced by Mexico and the cooking of Mexican-Americans, and blends available foods in the United States with traditional Mexican food. Tex-Mex has its roots in Texas—hence, the name. When you’re in the Kemah/Seabrook area south of Houston and have a craving for excellent Tex-Mex food and great margaritas, try La Brisa. © Rex Vogel, all rights reserved The phrase Tex-Mex first appeared in print in 1945, but food historians will relate that this cuisine is hundreds of years old, and that the term first entered the English language in 1875 when the Texas-Mexican Railway was nicknamed Tex-Mex. The term refers to the railroad and describes Mexicans that were born in Texas. Others claim it got its name by the Tejanos, Texans of Mexican descent. It has also been claimed that Tex-Mex is a combination of Mexican peasant food and Texas farm and... [Read more...]

Kloesel’s Steak House & Bar: Moulton, TX

February 21, 2011 by · 2 Comments 

Kloesel’s Steak House & Bar: Moulton, TX

Blink and you’ll miss Moulton—but that would be a mistake. Kloesel’s Steak House in Moulton makes a great lunch stop on the way to the “little brewery in Shiner”.© Rex Vogel, all rights reserved On a recommendation we received while in Luling we made a lunch stop at this sidetrack town 10 miles north of Shiner on Texas 95. Incidentally we were on our way to tour the “little brewery in Shiner”. Turn west off Texas 95 onto Moore Avenue, and see what I mean. Moulton (pronounced MOLE-ton) prospered in the 1880s as the railroad and Czech and German immigrants came to town. Today, the town of some 1,000 people quaintly blends Old World style and Old West flavor. Kloesel’s Steak House During the past 40 years, Harvey and Diana Kloesel have turned a former grocery-café into a popular eatery. The Kloesels charbroil choice steaks. Other fare ranges from fettuccine to blue-plate specials, plus luscious pies and cheesecakes. Harvey and Diana started their restaurant business in July... [Read more...]

Barbecue Central: Luling, TX

February 11, 2011 by · 2 Comments 

Barbecue Central: Luling, TX

One of the great joys of RVing is visiting new places and making interesting discoveries. Another is just the opposite—revisiting those places that demand a closer look. Sometimes that second chance leads to a third—and a fourth. City Market in Luling, Texas, is just such a place. Barbecue fans head to downtown Luling to satisfy their craving for City Market’s succulent brisket, hot links, and pork ribs. © Rex Vogel, all rights reserved Long before there was a giant watermelon to point the way, barbecue fans were heading to downtown Luling to satisfy their craving for City Market’s succulent brisket, hot links, and pork ribs. The meat-market-turned-barbecue-restaurant started in 1958, and over the years has become a barbecue icon. From Monday through Saturday, the unpretentious red building on a corner of East Davis Street becomes the epicenter of activity in Luling. People drive for miles just to eat lunch there and consider it well worth the trip. Customers form two lines at... [Read more...]

Extra Virgin: Queen Creek Olive Mill, AZ

February 7, 2011 by · 3 Comments 

Extra Virgin: Queen Creek Olive Mill, AZ

Located near the base of the San Tan Mountains in Queen Creek’s pastoral community, the Queen Creek Olive Mill is Arizona’s only working olive farm and mill. Here you’ll meet people who are passionate about the artistry of olives. When you buy local, you're buying fresh and healthy food © Rex Vogel, all rights reserved A stone’s throw from Schnepf Farms, the pistachio-colored structure could, at first glance, pass for a factory. But come closer and you’ll notice the tidy demonstration grove and the fountain courtyard for dining. The mill is the brainchild of Perry Rea, a Canadian-born former Detroit auto industry exec without former gastronomic or agricultural experience, who moved his family to Queen Creek over a decade ago. During a recent visit we toured the mill, tasted a few samples, strolled the olive grove, had lunch at del Piero, and perused the bottled Tuscan-style oils that line the mill’s gift shop walls. During the tour we learned about olive tree varieties,... [Read more...]

Slow Cooker; Crock Pot

December 11, 2010 by · 8 Comments 

Slow Cooker; Crock Pot

(Photo Caption: Slow Cooker) Since moving into our motor home full-time, the slow cooker has become our most important appliance in the kitchen.  We have found that putting ingredients into the slow cooker in the morning and then going about our day of exploration and returning home to an excellent meal is a great way to save time. We’ve also been surprised at the variety of things you can do in a slow cooker—everything from entertaining beverages, to cakes, to stews, to complete meals.  There are many recipes available and the options are endless (Fix it and Forget it has many recipes).  We also modify a lot of the recipes we find to meet our dietary goals.  We have even prepared a meal while traveling by sitting the slow cooker in the sink just in case (and using a recipe with low liquid content). Before I go any further, though, I have to mention the greatest slow-cooker related invention ever—the cooking bags.  They are amazing; you line the cooker with the bag and then cook... [Read more...]

Kid Friendly Food, With Little to No Cleanup

December 10, 2010 by · 7 Comments 

Let’s go camping! I asked my kids what they looked forward to the most when we went camping, the answer was simple. As a matter of fact we could do this at home in the backyard. It turns out that their favorite part of camping is the campfire, the hot-dogs and the marshmallows! Well, I like the marshmallows too. But, even kids get tired of hot-dogs for dinner. Kid friendly food is a must when camping. (And, Mom friendly doesn’t hurt either! After all, we are on vacation too!) I have found a great way to have fun and get some nutritious food down my children. There is something about preparing  it your self that makes it better. I give them cubes of chicken breast, pieces of pineapple, small onions, small tomatoes, sliced bell peppers, sliced zucchini and skewers. Then, we cook them over the campfire, rotating often. (I have a special shish kabob rack which makes this a cinch) The best part of this great meal is that there is almost no clean up. If I plan ahead and have the room in... [Read more...]

Buying Fresh Food on the Road

December 9, 2010 by · 2 Comments 

Buying Fresh Food on the Road

Buying fresh food on the road can be challenging. Most of us want to buy the best and most nutritious food for our families, at a price we can afford. Fresh produce from the local farmers market, fresh seafood from the local fish market and good restaurants are everywhere, but how do we find them when in a strange place? Local farmers markets are fairly easy to find. And, nothing beats a farmers market for fresh except right of the plant. Most Local Farmers Markets, in the United States, can be found on the geographical search provided by the United States Department of Agriculture, Agricultural Marketing Service. This site is a great resource and extremely user friendly. How about buying fish? With the all the worries about pollutants and mercury levels how do you know which fish are safe from one region to the next? The Monterey Bay Aquarium provides a pocket guide for each region of the USA. You can download the guide at the Monterey Bay Aquarium Website. I carry the “Seafood Watch”... [Read more...]

Authentic New Mexico Cuisine

December 9, 2010 by · 4 Comments 

Authentic New Mexico Cuisine

Where to find local flavor A mural in Santa Fe's historic La Fonda on the Plaza depicting Pueblo life. © Rex Vogel, all rights reserved Oh, that cuisine! With all that chili, blue corn, squash, range-fed meat, sage, and mesquite to work with, New Mexico’s chefs have created one of the country’s tastiest and most imaginable cuisines. Following are four of our favorites. La Plazuela at La Fonda Hotel Location: 100 East San Francisco Street, Santa Fe Information and dinner reservations: (505) 995-2334 Operating Hours: Breakfast, 7:00 a.m.-1:30 a.m. daily; Lunch, Monday to Friday, 11:30 a.m.-2 p.m.; Saturday and Sunday, 11:30 a.m.-3 p.m.; Dinner, 5:30 p.m.-10:00 p.m. daily Where can you dine on sophisticated fare at surprisingly reasonable prices in the most beautiful Santa Fe style? La Fonda on the Plaza is Santa Fe’s most historic and authentic hotel and restaurant experience. This charming, landmark hotel has delighted travelers since the early 1920s when the original hotel was... [Read more...]

Food for the Trail

December 8, 2010 by · 2 Comments 

Food for the Trail

If you’ve been reading the Woodall’s blog for any length of time, you’ve no doubt read my reports of some of our hiking adventures. We are avid hikers and try to plan several to occur on each of our RV trips. For this post, I want to focus on a slightly different aspect of hiking: hiking food. An important aspect of planning each journey is careful preparation of the food that will accompany us up whatever peak we have chosen to climb. Even if you are the type of hiker that prefers a trail over a reasonably level surface, you will want to give some thought to the nourishment that will accompany you.  Our habit is to prepare a batch of trail mix for each event and sometimes, for each hiker, if tastes vary. While you can certainly purchase pre-made batches of trail mix, both commercially prepared and in the natural foods section of most grocery stores, we prefer to mix our own so we can tailor it specifically to our tastes. There are typically some common ingredients in our snacks,... [Read more...]

A Culinary Tour of the East Coast

December 7, 2010 by · 3 Comments 

A Culinary Tour of the East Coast

I had a ton of ideas on what to post during “Food Week,” but a story helped me decide.  Some friends of ours asked what we liked best about each part of the country as we traveled, and our answer was all about the foods we discovered.  They said this was odd because most people talk about the climate.  My response was, “since we follow the weather, the climate is similar everywhere we go, so it is the food that stands out.”  So, I decided to talk about the foods we discovered as we roamed up and down the East coast our first year as full-timers.  These are the foods everyone who visits the area should try. (Photo Caption: Oyster Shucking) Our trip started in Charleston, South Carolina where we discovered Gullah cuisine (my wife and I still eat collard greens when we can get them—this is the food the slaves created based on their styles of cooking and what they found locally).  Our absolute favorites from this area were She-Crab Soup and Shrimp ‘n grits.  Naturally, the... [Read more...]

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