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Category: Menu Planning & Cooking

Still More Reasons to Love Texas Food

November 5, 2012 by · 1 Comment 

Still More Reasons to Love Texas Food

Texans take their food as seriously as they do their football. Many Winter Texans and other visitors to the Lone Star State have the good sense to agree with them—that Texan food is that of the gods. 1. City Market 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 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, is such a place. The meat-market-turned-barbecue-restaurant started in 1958, and over the years has become a barbecue icon. This is the arguably the best barbeque in all of Texas which helps explain why Luling is perennially included on our Texas itinerary. 2. Lockhart: Barbecue Capital of Texas A short hop, skip, a jump from Luling is Lockhart, the Barbecue Capital... [Read more...]

“THROWED ROLLS”

October 22, 2012 by · 1 Comment 

“THROWED ROLLS”

Have you ever been in a restaurant where the servers throw huge 5-inch in diameter, hot, yeast raised rolls across the room with hopes that you will catch them? If you answered yes, you have most likely visited one of the three locations where Lambert’s has one of their original “Throwed Rolls” cafes. We stopped at Hinton RV Park just off I-55 in Sikeston, MO.  When we checked in, the park attendant handed us a packet of information on local points of interest.  The one that caught our eye was for Lambert’s Café.  We were told that Lamberts would send a driver to the RV Park to pick us up for dinner and then bring us back to our RV.  With an offer like that, how can you refuse? When we arrived at the restaurant our chauffer took us to our table, gave us some preliminary warnings and left us to our server.  At that point, a young man in jeans and red suspenders came down the center isle of the restaurant shouting “Throwed Rolls” and then pitching them to anyone that held... [Read more...]

An Easy Hot Meal for Hungry Campers

October 17, 2012 by · Leave a Comment 

An Easy Hot Meal for Hungry Campers

Back about the time the Woodall’s blog first began early in 2010, a colleague of mine posted an absolutely inspired post about the wisdom of camping with your crock pot. An easy way to make great meals to feed hungry campers, she said her family never traveled without one in the camper. Since I read her post, neither has mine. I am writing to share with you today a terrific twist on a family favorite that is sure to satisfy hungry hikers, bikers, campers and outdoors people of all ages: Slow-Cooked Beef Sandwiches with a Southwestern Flair. The ingredients are easy to acquire: 1 beef chuck roast, 2-3 lbs. (I buy whatever is on sale and have never been disappointed) 1 onion, coarsely chopped 1 can petite diced tomatoes 1 can chicken broth Fresh green chilies or 3 cans diced green chilies (the original recipe I modified called for 3 cans chipotle chilies in adobo, but we about burned our tongues off when eating it, so if you are a purist, consider yourself warned!) 2 Tbsps chili powder 2... [Read more...]

An Easy Traditional New Mexican Green Chili Sauce To Make When Camping

October 14, 2012 by · 6 Comments 

An Easy Traditional New Mexican Green Chili Sauce To Make When Camping

Many of you have followed our recent efforts to obtain a case or two of traditional Hatch, NM green chiles. We were hoping to locate a sufficient quantity to use throughout the year. If you have been reading faithfully, you are aware that we did finally locate an available case and prepared them for use by peeling, slicing and seeding them. Those not already consumed currently reside in our freezer awaiting an upcoming meal. My goal today is to share with you this recipe for traditional New Mexico Green Chile Sauce. It is so easy and delicious, it would make a terrific addition to any camping meal. The ingredients are as follows: ½ cup chopped white onion 2 cloves garlic, minced 1 tsp Extra Virgin Olive Oil 1 Tbsp flour ½ to 1 can chicken stock ½ cup chopped tomato 2 cups green chiles, peeled, seeded and chopped ½ tsp cumin ½ tsp oregano Salt and pepper to taste Note that if you are not in an area in which you can obtain fresh chiles, you can obtain Hatch chiles online, frozen. If... [Read more...]

Our Hatch Chile Quest Continues…

October 7, 2012 by · Leave a Comment 

Our Hatch Chile Quest Continues…

At the end of my last post, we had been frustrated in our quest to obtain a case of fresh roasted Hatch, NM chiles by arriving after every store had sold out for the day. But we were determined! After all, the most common question in any New Mexico restaurant is “Red or green?” Diners must select the type of chile sauce they would like on top of their meal.  The only other appropriate response is “Christmas”, which leads to your meal being topped with a combination of red AND green sauce. We had discovered nearly a dozen years ago that we were both “green” lovers. So the opportunity to make some of this delectable sauce from the genuine article, to have for use in our home at our meals, was very appealing. Roasted, unpeeled chile Our neighbor started us on this mission by coming home with 25 lbs of chiles and giving us a quart sized freezer bag to try. Our appetite whetted, we soon went in search of more chiles, realizing a quart would not get us through the winter and we wanted... [Read more...]

What’s So Special About Hatch, NM?

September 30, 2012 by · 2 Comments 

What’s So Special About Hatch, NM?

Why, the Chiles, of Course! This year marks the first year we have been in Taos, NM during the months of August and September. About the middle of August, we started to notice an unusual phenomenon that, at first, we did not understand. In the produce department of every grocery store in town, large piles of sacks began appearing, labeled “Hatch.” Perplexed, we looked a bit more closely at one of the sacks and noticed they contained green chiles. But what was the significance of Hatch? Upon further investigation, we were informed that Hatch was THE place in the world to grow the famous New Mexico green chiles, which made the infamous New Mexico green chile sauce. But what was Hatch and what made it the only place to grow chiles? Hatch is a small community (2007 population was 1600) located off of I-25 in the southwestern part of the state between Las Cruces and Truth or Consequences, NM. It was born from an extension of the Santa Fe Railroad Company in 1880 and began as an adobe post... [Read more...]

Wild for Blackberries in the Pacific Northwest!

August 26, 2012 by · 1 Comment 

At long last, the wild blackberries are ripe and ready for picking out here in Seattle. I’ve long loved these plump shiny berries and every August have made a concerted effort to pick and freeze the berries for the winter months. Admittedly, it can be a downright prickly task gathering these berries from the thorny brambles, but the payoff can be decadently delicious in the cold winter months when I turn them into a crisp or a cobbler!  Last week I braved the brambles and gathered my first five pounds for the season. I transformed one pound into a simple blackberry syrup by heating the berries with sugar and a little water until the berries started to break up and thicken. The remaining four pounds went into the freezer. Do you gather wild blackberries when you travel and camp throughout the Pacific Northwest? And, if you aren’t in blackberry territory, do you gather any other type of wild berry when you are out and about camping and hiking? Maybe salmonberries, cranberries,... [Read more...]

Savoring a Local Sweet in Homer, Alaska

July 17, 2012 by · 1 Comment 

Mixed Berry Danish, Two Sisters Bakery, Homer Alaska While traveling throughout Alaska last week, I was fortunate to be able to visit Homer for a mere 36 hours. Located at the end of the Sterling Highway on the Kenai Peninsula, Homer abounds in seaside charm. Known as the Halibut Fishing Capital of the World, Homer boasts an abundance of camping and RV sites. The main drag sits along The Spit, which juts out 4.5 miles into Kachemak Bay.  All of the campsites along The Spit feature seaside views and fabulous breezes. When I was in Homer, I must admit that I did not camp.  This was my first trip to there, and we stayed at The Driftwood Inn, an old-town style inn that is located in the historic section of town. The Driftwood also has a waterfront RV park and very basic amenities. Our room was clean and simple. The bathroom was down the hall. Our beds were bunk beds! Before I checked in, I was told to check out Two Sisters Bakery, which was just a short walk down the road. Only complimentary... [Read more...]

Indulge Mom in Nature on Mothers’ Day

May 8, 2012 by · Leave a Comment 

Indulge Mom in Nature on Mothers’ Day

Mothers have been revered throughout history, from ancient pagan celebrations to church holidays to present-day Mother’s Day. This year spend a healthier and happier Mother’s Day at a state, provincial, or nationalark. (Credit: tpwd.state.tx.us) Many countries throughout the world devote a day to honor their mothers. The tradition dates back to pagan celebrations in ancient Greece in honor of Rhea, the mother of the gods. In Rome, too, Cybele, a mother of goddesses, was worshipped as early as 250 B.C. In the 17th century, England celebrated a day called “Mothering Sunday” on the fourth Sunday of Lent. The tradition of Mother’s Day began in the United States was first suggested in 1872 by Julia Ward Howe, who wrote the words to the “Battle Hymn of the Republic,” as a day dedicated to peace. Although the holiday didn’t catch on at that point, Howe held organized Mother’s Day meetings in Boston, Massachusetts, every year thereafter. It wasn’t... [Read more...]

6 Reasons to Love Texas Food

April 25, 2012 by · Leave a Comment 

6 Reasons to Love Texas Food

Texans take their food as seriously as they do their football. Located in a well-worn, roughhewn, two-story establishment, Stingaree stands next to the Intracoastal Canal. © Rex Vogel, all rights reserved Many Winter Texans and other visitors to the Lone Star State have the good sense to agree with them—that Texan food is that of the gods. 1. Texas Oysters Texas may be best known for beef, but its bay oysters rank second to none. Texas oysters are impeccably fresh—whether served on the half shell with a kiss of salt air and Texas hot sauce or shucked for a sauté or creamy stew. We love Oysters Jubilee from Stingaree Restaurant at Crystal Beach on Bolivar Peninsula, just a short ferry ride from Historic Galveston. As its name suggests, Oyster Jubilee is a celebration of everything oyster. It’s a colossal dish of over 30 oysters prepared in every conceivable way. 2. Tex-Mex Tex-Mex is the product of both Spanish and Mexican recipes coming together with American foods. Tex-Mex is... [Read more...]

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