Plates-Grocery List 9/28 - 10/4

Posting a little late this week but here's some great deals ...


H-E-B
http://www.heb.com

Beef Shoulder Roast - $1.97/lb
Large Raw White Shrimp - sold in 2# bag @ $3.97/lb
Hill Country Fair Boneless Skinless Chicken Breasts - $1.97/lb
HEB brand Multi-Fit Flakes or Muesli - 3 for $4
Red Baron Pizza - 2/$5



KROGER
http://services.kroger.com/StoreLocator/StoreLocatorAdvanced.aspx

Strip Steaks - $3.99/lb
Kroger Large Eggs = 4 dozen/$5
Kroger Cheese - $5.99/32 ounces
Kroger Butter - $2.88/lb



RANDALLS
http://www.randalls.com/IFL/Grocery/Home

Safeway Fresh Chicken Thighs, Drumsticks, or Leg Quarters - 99¢/lb
Fresh 85% Lean Ground Beef - $2.49/lb
Red Delicious, Gala, or Granny Smith apples - 97¢/lb
Powerade - 59¢/32 oz
Pepsi (products) - 99¢/ 2 litre


WHOLE FOODS
http://www.wholefoodsmarket.com/

Coupons at the Sugar Land store


CENTRAL MARKET
http://www.centralmarket.com/
http://www.centralmarket.com/Goods/Weekly-Specials.aspx



SPECS
http://www.specsonline.com/

Plates-Grocery List 9/21-27

How do you top the grand opening of a HUGE store? I visited the new HEB Sugar Land market again but still not ready to do a review. It's always fun to be present for "new," but it's also a stress on the folks working. They're getting used to things. Plus, they've called in help from other stores. It was good to see all my friends in the grocery business there.A review will be here with one more shopping trip.

This week's Grocery List notices all three of the major chains in Houston are featuring pork and for varying prices. What that also means is different cuts, different quality, and different suppliers.

You will find pork recipes in all cuisines. Pigs are easy to keep and raise. They're cheaper than cattle to feed. Contrary to their messy image, they are very clean. Pigs are also very smart (and that's from more than just watching Babe). Pork works well seasoned with fruits and fruit flavors, but also holds up well with heavier spices and sauces.

The Kroger and HEB ads show Boneless Pork Loin Center Cut Chops as grilled. That's how I fix mine. Many times I'll toss the pork right on the grill. Maybe I'll use some wood to flavor the meat. A good thing is a quick (30 minute) marinade - soy sauce, apple juice, pineapple juice, beer ... or a couple together - will add some moisture. Unlike beef, you need to cook pork all the way through. But you have to be careful that you don't cook it so much that it dries out. Use indirect grilling and cook it low and slow. That's also where a marinade (or a moisture pan) will help.

The other thing I do with pork chops is to apply a rub. I make a BBQ type rub (garlic powder, onion powder, chili powder and cumin), or I use a brown sugar rub. I'll post a few recipes, because my favorite brown sugar rub uses coffee. Not liquid, drink in the morning coffee, but finely ground before you brew it coffee. Stay tuned.

Randall's has whole Boneless Pork Loin and they advertise it as a roast. I usually slice mine and grill it. I can't recall the last time I did a pork roast. I have good recipes though.

Before I post my recipes, here are some places you can find pork recipes ...
http://www.iowapork.org/
http://www.porkbeinspired.com/Index.aspx
http://www.pork4kids.com/



H-E-B
http://www.heb.com

Natural Boneless center Cut Pork Loin chops - $1.97/lb
Fresh Atlantic Salmon - $6.97/lb
Seasoned Skinless Boneless Chicken Thighs - $1/lb in value pack
Market Fresh Groud Italian Sausage - $2.29/lb
Large Cantaloupes - $1
St Arnold beer - $6.77/6-pack



KROGER
http://services.kroger.com/StoreLocator/StoreLocatorAdvanced.aspx

Boneless Pork Loin Center Cut Chops - $2.49/lb
Boneless Top Sirloin Steak - $2.99/lb
Peaches, Nectarines, Plums - 99¢/lb
Broccoli Crowns - $1/lb

Gasoline - Regular ... $3.15.9 ... $3.12.9 w/Kroger Card @ Rosenberg Marketplace - Highway 59



RANDALLS
http://www.randalls.com/IFL/Grocery/Home

Fresh Whole Boneless Pork Loin - whole in the bag ... $1.88/lb
Tilapia or Swai Filets - $3.99/lb
Gala Apples - 99¢/lb
Red Seedless grapes - 99¢/lb
Bartlett pears - 99¢/lb
Roma Tomatoes - $1.29/lb
Primo Taglio Black Forest Ham - $5.99



WHOLE FOODS
http://www.wholefoodsmarket.com/

Sugar Land once again has daily coupon specials.



CENTRAL MARKET
http://www.centralmarket.com/
http://www.centralmarket.com/Goods/Weekly-Specials.aspx

It's the last week of Brewtopia - a two week festival of all things BEER!
Buy $25 worth of beer and save 25%. It could be worth it unless you know a home-brewer.



SPECS
http://www.specsonline.com/

Cheese and beers specials abound and the Fall seasonal beers are there with more arriving daily! Head to the main downtown Houston store for a great sandwich special - yummy!!!

Plates-Grocery List 9/14-20

The news this week is the Grand Opening of HEB's Sugar Land Market store, located at Texas Highway 6 and US-90A on what used to be a Texas Department of Corrections prison farm. Part of the of Sugar Land Central Unit, it was made "famous" in the movie Sugar Land Express with Goldie Hawn, William Atherton and Ben Johnson, a 1974 film directed by a Hollywood newbie, UCLA film grad and Eagle Scout Steven Spielberg - his first big screen film.

This H-E-B store is - in a word - HUGGGGGE!!! I usually shop at the Sugar Land River Park store and the Rosenberg Kroger Marketplace. I even make my way to the Houston Buffalo Market store (which is larger than HEB-RP). This place is even bigger. If you remember the old Auchan Market on the Tollway - it's about that big (or so it seems). Without checking the floor plans right now, it's probably the size of any of Kroger's new Marketplace stores in Rosenberg, Pearland, Sugar Land, and Conroe

I was there yesterday to be part of the grand opening hooplah (since I was at River Park's opening day) and I'm sure the turnout did not disappoint HEB area President Scott McClelland (who was also there).

I had to wonder ... where did all these people used to buy groceries? Or did everyone run out of food at the same time?

Okay - there were some great prices, lots of tastings, give-away's, giant ice cream and Coke cans, and all kinds of characters in costumes to draw in crowds. But even at 7:30pm, the store was cart-to-cart, shopping list to reusable bag, jam (and jelly) packed.

It's going to make my weekly shopping even more fun!



We'll start this week's Grocery List with some specials good only at the HEB Sugar Land Market ... including gasoline.

St Louis Style Pork Spareribs - $1.77/pound
Coho Salmon - whole ... 3.99/pound
Coho Salmon - fillets ... $5.97/pound
Extra Jumbo Gulf Shrimp (what an oxymoron) - $5.97/pound
Strawberries - $1/pound
Cokes - 2 12-packs/$5
Toaster Strudel - 3/$5
Pop-Tarts - 2/$3
Gasoline - regular ... $3.19.9/gallon



H-E-B
http://www.heb.com

Sanderson Farms Chickens - whole ... 77¢/pound
Oscar Mayer Hot Dogs - Bun Length ... 98¢
Extra Large Black Plums - 97¢/pound
Hot Dog or Hamburger Buns - $1
Hot Pockets/Lean Pockets - $1
Big Red, 7-Up or RC - $1



KROGER
http://services.kroger.com/StoreLocator/StoreLocatorAdvanced.aspx

T-Bone Steaks - $3.99/pound
Kroger Boneless Chicken - Breasts, Thighs or Tenderloins ... $1.99/pound
White Seedless Grapes - 99¢/pound
Roma Tomatoes $1/pound
Gasoline - Regular ... $3.29.9 ... $3.26.9 w/Kroger Card @ Rosenberg Marketplace - Highway 59



RANDALLS
http://www.randalls.com/IFL/Grocery/Home

93% Lean Ground Beef $2.99/pound
Fresh Pink Salmon ... $4.99/pound
Red Lion Nectarines - 88¢/pound
Kiwi Fruit - 3/$1
Sanderson Farms Chicken - Thighs or Drumsticks ... $1.49/pound



WHOLE FOODS
http://www.wholefoodsmarket.com/

Sugar Land once again has daily coupon specials. Today it's half price cupcakes, tomorrow it's 20% off wines.

Real Cod - $9.99/pound



CENTRAL MARKET
http://www.centralmarket.com/
http://www.centralmarket.com/Goods/Weekly-Specials.aspx

It's Brewtopia - a two week festival of all things BEER!
Buy $25 worth of beer and save 25%. It could be worth it unless you know a home-brewer.



SPECS
http://www.specsonline.com/

Cheese and beers specials abound and the Fall seasonal beers are there with more arriving daily! Head to the main downtown Houston store for a great sandwich special - yummy!!!

PLATES-Grocery List 9/7-13

I have been doing grocery shopping for close to 40 years. One of the reasons is my Mom did not drive. At first, I would take her grocery shopping. After a while, she would write out the list and I would do it for her and save her time. Being part Scottish, I would also clip coupons. Some of that saved money would find its way into my pocket if I could save money (she knew about this and encouraged my thriftiness).

When I moved off to college, I stayed with an aunt on weekends and would often make grocery runs for her. She was amazed I could find my way through the aisles and bring home not only what was on her list, but also things I observed she "needed."

Later, I had an efficiency dorm. Stuck in a deserted college town with nothing better to do, my college roommate and I would often go grocery shopping on Saturday night. Our greatest find was mis-marked blueberries. This was "back in the day" when stockers would put a sticker on each item and the checkers would ring them up. I had received a yogurt machine for Christmas (another story for another time) and we decided to make blueberry yogurt. The two of us found a whole case (or two) of blueberries at Safeway tagged 39 cents instead of $1.39. We had blueberry yogurt and pancakes ... and even created a few other blueberry recipes. I don't know how many cans we discovered, but we left college with more than a can or two of blueberries in our belongings.

After college (and getting married), the grocery stores were a long way from the East Texas town where we lived but they were on my travel route. Plus the Mini-Max stores were clients, so it was "good business" for me to shop there. Since I enjoyed cooking and she was going to college completing her masters degree, it worked out, too.

Moving to Houston, I worked in Houston near a wide assortment of grocery stores, large and small. I would duck in and out of them in my rounds and find the weekly values. A guy friend, who was also into cooking, would compare shopping lists. Somehow all the females with whom we worked (I think there were 20 ladies and only 4 guys at this place) would be mesmerized he and I would spend lunchtime planning not only meals for an entire week, but also how to double and triple coupons (while eating our homemade molé or lasagna) when their husbands had no clue coupons even existed ... or who Vlassis was (and still is).

Through the years, when I visit friends and relatives, part of my travels includes going to Dierberg's, Schnuck's, Publix, Winn-Dixie, Ralph's, Minyard's and other "fun" places.

My Dad and I enjoy going to the grocery stores and checking out things - especially the bakery and the meat counter. This comes from my time growing up and one of my fondest childhood memories ... going with Dad to Plagens' and Kowalski's to get meats to grill and choose lunch items, respectively.

As you can imagine, I don't shop in just one place in my area. And yes, I "know" associates in a number of stores and they "know" me!

With that in mind ... here's the picks of the week from grocery stores in the Houston area. I'm hoping this can become a weekly blog feature (and make me post something), but without the long introduction!

Some of these are not things I will be buying (frozen pizza), but I try to spot good food deals for YOUR carts and baskets.


CENTRAL MARKET
Prince Edward Island Mussels - 2/lb bag for $6.99


WHOLE FOODS
has a "Deal-A-Day" ... check the ad for the one you like


H-E-B
Boneless Beef NY Strip Steaks - $3.77/lb
Large Cantaloupe - 98¢
Bartlett Pears - 77¢
Nilla Vanilla Wafers - $1.50
HEB Buns - $1
HEB Soft Drinks - $2/12 pack
HEB Potato Chips - $1.50
Red Baron Pizza - $2.50
HEB Tortillas - BO/GOF
Sierra Nevada Pale Ale or New Belgium Fat Tire - $11.97/12 pack


KROGER
Kroger Value Fresh Split Chicken Breasts - 99¢/lb
Assorted Pork Loin Chops - 1.99/lb
Ground Turkey - 1.79/lb
Springdale Milk - 2.99/gallon
Black Seedless Grapes - $1/lb
Medium Cantaloupe - 99¢
Big K Soft Drinks - $2/12 pack
Oikos Organic Greek Yogurt - 4 for $5


RANDALLS
Fresh Boneless Pork Loin Roast - $1.88/lb
On the Vine Cluster Tomatoes - 99¢/lb
Signature Cafe Family Size Pizza - $5 each
St Arnold beer - $6.99/6-pack


SPEC'S
St Arnold ... all varieties - $6.99/6-pack
Shiner ... all varieties - $5.99/6-pack
Newcastle ale - $11.99/12-pack

PLATES - Hatch Chili Peppers ... recipes 1, 2, 3

These are MY three favorite Hatch chili recipes and the first ones I make when Hatch chili's come into season.

The first one is a fairly traditional take on Pico de Gallo. I love cilantro and lime and this gives it a good twist. If you don't like tequila you can use some cider vinegar.

The second adds the peppers to apple cobbler and gives it an interesting taste.

The third thing I make are quesadillas. I grill some onions and hatch peppers and cook some bacon. I use a mixture of cheese - two kinds of white and a little cheddar. I also have some cilantro. Get the freshest tortillas you can find - I prefer flour (I buy them raw - something you can get in Texas - and cook them before making the quesadillas) but corn will also work. Put the onions, peppers, bacon, cheese mixture, and cilantro in a tortilla and fold in half. Put a little butter in a hot pan and toast on each side until the cheese melts and the tortilla toasts.

There will be some more Hatch recipes as the days go along.

Enjoy!


PICO DE GALLO

Ingredients:
6 tomatoes, seeded and diced
1 diced red onion
3 Hatch chili peppers, seeded and finely chopped
1/2 cup cilantro, chopped
Juice of 1 lime
Zest of 1/2 lime
1 tablespoon olive oil
1 tablespoon tequila
1 teaspoon cumin
sea salt and crushed black pepper, to taste

Directions:
Mix all the ingredients in a big old bowl, as this recipe makes a lot. Remove the seeds and juicy parts of the tomato for better consistency. Cover and refrigerate for a couple hours. As with any dish, you may add or delete ingredients to suit your personal taste. If you like avocado, chopped and slice one (or two) for this recipe. You can also add garlic, if desired. You can use any peppers (usually jalapeño) if Hatch peppers are not in season.




HATCH OATMEAL APPLE COBBLER

Ingredients:
3 cup apples, sliced (Granny Smith or Gala)
1/2 cup Hatch chili peppers, chopped
3 tbsp. flour
1/4 cup sugar
1/2 tsp. cinnamon
1/8 tsp. salt
1 tbsp. cider vinegar

Topping:
1/2 cup rolled oats
1/4 tsp. salt
1/4 cup butter
1/3 cup brown sugar
1/4 cup chopped pecans

Directions:
Combine apples, flour, sugar, cinnamon, salt and cider vinegar. Place in a buttered (greased) casserole dish. For the topping - cut together with pastry blender the remaining ingredients and sprinkle on top of the apple mixture. Bake 35 minutes in 375 degree oven. Again, you can adjust this recipe as you'd like. I've used some other spices, and even more nuts, oats and butter.

PLATES - Hatch Chili Peppers ... day 3

To be called a “Hatch" New Mexican pepper it must be grown in the area of Hatch, Doña Ana County, New Mexico (near Las Cruces). It is not a variety.

Because of the thick skin, the whole peppers are often roasted and the skin removed.

The most common methods:
- In the oven or broiler until skins blister ... about 7 minutes at 450 degrees
- Grill outdoors until skin blisters
- On the stove ... use a heavy pan and on high heat, roasting for about 10 minutes, turning occasionally until skin blisters

A friend suggests ...
“Quick way to peel lots of Hatch chilis - we roast them over the grill when we are cooking other things then let them cool, throw in a plastic bag, seal and freeze. To peel, run warm water over chilis and the skins come off ... works every time!"

Peppers last longer in the freezer with the skin protecting them and the skins will come off easily after thawing. Bacteria can grow on the peppers, so they should be frozen within a day of roasting and thawed in the fridge.

Otherwise, put peppers in a plastic or paper bag and wait till they cool then skin and remove seeds.

Then again - I use them, skin and all, chopped and raw.

Tomorrow - my favorite Hatch chili recipes ... and some suggestions. In the meantime you can simply search "Hatch chili recipes" and find some (but not mine).

PLATES - Hatch Chili Peppers ... day 2

Today I'm across town at Central Market. You can smell the Hatch chili peppers the moment the doors open. Bammmm! hits you in the face.

Actually, you can smell the peppers the moment you get our of your vehicle as they have two huge gas fired chili roasters going.

And all kinds of Hatch food products being demonstrated inside ... from corn chips, corn bread, tortillas and scones, to sausages, salsas, enchiladas, and more!

CM is the H.E. Butt Grocery Company's answer to Whole Foods.

Both stores are born (and based) in Texas. Yes, Texas IS big enough for two similar style stores (even 3 or 4 if you count Sprout's and Sunflower) ... and other smaller ones ... ??? Face it - Texans eat ... Texans cook .. and sometimes we cook and eat healthy.

Central Market is kicking off their 16th Annual Hatch Chili Festival today - August 17.

They’re on the lookout for the most creative Hatch chile recipes. Starters. Entrees. Desserts. Drinks.
Originality counts. From five ingredients to 50, nothing’s out of bounds if it involves a heavenly
helping of Hatch.


Here's the low down ...
Enter your recipe by August 22, 2011 at 10:00 am. Central Market will select eight winning recipes — one for each of their stores. Entries are judged for creativity, tastiness and presentation by Central Market Partners, local celebrities and Hatch chile fans — (I'm thinking I could be a judge???)

Main prizes ...
Winning entries will receive 75 pounds of Hatch chile peppers and a $100 Central Market gift card.

but look ...
You receive a one-time offer for a coupon for $5 off a $25 purchase just for entering.

(okay ... I'm working on MY Hatch recipe entry just for the $5 coupon.)

I know people who can spend $25 at Central Market just in the candy bar (neon sour orange worms) ... or on coconut water ... or in beer and wine ... or desserts ... or seafood ... or ...

Ciao!

PLATES - Hatch Chili Peppers

Okay ... so I gotta get my act together and start posting something on a daily basis.

How about something I found today.

Hatch Chili Peppers are 39¢ a pound at Whole Food Markets in Sugar Land.

I don't know if they;'re that price at YOUR Whole Foods, but they are at mine.

Jay Leno joked about Whole Foods again last night ... the US has a $14 trillion debt. To get a handle on $14 trillion, imagine grocery shopping at Whole Foods every day for a month ..." (audience laughs) ...

Well audience, the laugh's on you this time. Hatch chili peppers are 99¢ to $1.49 elsewhere in town. And their quality is considerably less than here at Whole Foods.

For those who haven't tried them, Hatch Chili Peppers are like Vidalia Onions - truly one of a kind. It's the soil in Doña Ana County, NM that makes it unique.

Most suggest roasting the peppers over an open flame to bring out their flavor. You can do this is a skillet or on a grill. The stores have special pepper roasters and they made a big deal out of it on Friday's saturdays and Sundays.

They are also good "raw" ... chopped and diced and used in recipes like you would a bell, jalapeño, anaheim, or poblano peppers.

There are two kinds of Hatch chili peppers, mild and hot. Believe the billing (and just hope the peppers aren't mislabeled when you buy them).

Grab the recipes at the stores ... from Hatch quesadillas (and tortillas), to cornbread and scones and cookies!

I'll give you MY favorite Hatch Chili recipe tomorrow.

PIX-For some, photography still means film

saw this article and felt the need to share ...




For a few holdouts, photography means film

Digital march has transformed market rapidly

By BEN DOBBIN Associated Press
May 30, 2011, 11:13PM



ROCHESTER, N.Y. — At Image City Photography Gallery, Gary Thompson delights in pointing out qualities of light, contrast and clarity in one of his best-selling prints - a winter-sunset view of Yosemite National Park's El Capitan peak shot with a hefty Pentax film camera he bought in 1999 for $1,700.

His wife, Phyllis, a latecomer to fine-art photography after they retired from teaching in the 1990s, favors a Hasselblad X-Pan for panoramic landscapes, such as a time-lapse shot of a harbor in Nova Scotia.

Of 11 partners and resident artists at the private gallery in Rochester - the western New York city where George Eastman transformed photography from an arcane hobby into a mass commodity with his $1 Brownie in 1900 - the Thompsons are the only ones left who haven't switched to digital cameras.

But that time may be near.

"I like the color we get in film, the natural light," says Phyllis Thompson, 70, who married her high-school sweetheart 50 years ago. "But digital cameras are getting much better all the time, and there will come a time when we probably won't be able to get film anymore. And then we'll have to change."

A billion rolls a year

At the turn of the 21st century, American shutterbugs were buying close to a billion rolls of film per year. This year, they might buy a mere 20 million, plus 31 million single-use cameras - the beach-resort staple vacationers turn to in a pinch, according to the Photo Marketing Association.

Eastman Kodak Co. marketed the world's first flexible roll film in 1888. By 1999, more than 800 million rolls were sold in the United States alone. The next year marked the apex for combined U.S. sales of rolls of film (upward of 786 million) and single-use cameras (162 million).

As for film cameras, domestic purchases have tumbled from 19.7 million cameras in 2000 to 280,000 in 2009 and might dip below 100,000 this year, says Yukihiko Matsumoto, the Jackson, Mich.-based association's chief researcher.

For InfoTrends imaging analyst Ed Lee, film's fade-out is moving sharply into focus: "If I extrapolate the trend for film sales and retirements of film cameras, it looks like film will be mostly gone in the U.S. by the end of the decade."

Still hanging on

Just who are the die-hards, holdouts and hangers-on?

Among those who still rely on film - at least part of the time - are advanced amateurs and a smattering of professionals who specialize in nature, travel, scientific, documentary, museum, fine art and forensic photography, market surveys show.

Regular point-and-shoot adherents who haven't made the switch tend be poorer or older - 55 and up.

But there's also a swelling band of new devotees who grew up in the digital age and may have gotten hooked from spending a magical hour in the darkroom during a high school or college class.

Others are simply drawn to its strengths over digital and are even venturing into retro-photo careers.

"In everything from wedding to portrait to commercial photography, young professionals are finding digital so prevalent that they're looking for a sense of differentiation," says Kayce Baker, a marketing director at Fujifilm North America. "That artistic look is something their high-end clients want to see."

Kodak remains the world's biggest film manufacturer, with Japan's Fuji right on its tail. But the consumer and professional films they make have dwindled to a few dozen film stocks in a handful of formats, becoming one more factor in the mammoth drop-off in film processing.

Scott's Photo in Rochester this year stopped daily processing of color print film because fewer than one in 20 customers are dropping off film. A decade ago, "we could process 300 rolls on a good day, and now we see maybe eight or 10 rolls on the few days we actually process," owner Scott Sims says.

For the masses, there's no turning back the clock.

"There's so many digital images taken every day, especially with mobile media, that never will hit a piece of paper," says Therese Mulligan, administrative chair of the School of Photographic Arts and Sciences at Rochester Institute of Technology.

An elective specialty

Even at major photography schools, film is an elective specialty.

"Our entire first two years' curriculum is digital in orientation," Mulligan says. "Those that follow a fine-art option are the first to gravitate toward film. Other genres we teach - photojournalism or advertising or biomedical - have a stronger digital emphasis because of the industry itself."

In a rich irony, film's newest fans - not unlike music aficionados who swear by vinyl records - are being drawn together via the Internet.

"The technology that enabled the demise of film is actually helping to keep it relevant with specific types of users," IDC analyst Chris Chute says.

Going downhill

But with the film market shrinking by more than 20 percent annually, most other signs point downhill. Analysts foresee Kodak offloading its still-profitable film division sometime in the next half-dozen years as it battles to complete a long and painful digital transformation.

Kodak will churn out a variety of films as long as there's sufficient demand for each of them, says Scott DiSabato, its marketing manager for professional film. It has even launched four new types since 2007.

While digital has largely closed the image-quality gap, DiSabato says a top-line film camera using large-format film "is still unsurpassed" in recording high-resolution images.

PLATES – Chicken Tortilla Soup

This is a recipe and a salvage. It turned out to be two good lunches.

I was given a can of Progresso chicken noodle soup by the good folks staffing a booth and promoting the foods of General Mills. I have not been much of a canned soup eater in my adult life but appreciate homemade soups for their warmth and goodness. One of the reasons for not eating canned soup is the high sodium content. The label says this can has 2 servings of soup and 690 milligrams of sodium per serving. That’s 29 percent of my daily allowance. If I ate the whole can – that would be almost 60 percent! Wow! I bet I don’t have that much sodium in four or five days of eating.

I could give the can away to a food drive (there are several coming up), but I was hungry. So I got creative. Here’s what happened:

I rummaged through the kitchen and found the following – spices (chili powder, cumin, garlic powder, fresh lime zest), vegetables (cilantro, onions, tomatoes), chicken, and the crumbs from the bottom of the tortilla chip bag you were going to throw away. I also found – avocado, cheese, sour cream, green onions, and more cilantro.

To make this recipe, divide the can of soup into two servings. Don’t worry if there’s noodles in it – it's not like Tia or Abuela is inspecting it for authenticity. Chop the chicken (I used a whole breast and divided it) and add to each portion. Chop the veggies and add to the carrots that are already there. I love cilantro and think that’s what gives this a good flavor. Next, use your seasonings to taste – a couple of shakes here and there of the cumin, then chili powder and garlic powder. A little goes a long way. I use a chipotle chili powder and it adds some GREAT flavor. The fresh lime zest really makes it tingle but you could put some lime juice in it if that’s what you have. Finally, I toasted the tortilla chip crumbs. Yes, a little toasting adds to the flavor complexities. I paid good money to Chef Paul Prudhomme to learn about “toasting” ingredients for recipes and I feel obliged to pass it along.

Mix everything together and heat in your favorite way. Put the other in the refrigerator for another day - or share with a friend.

You can top this with chopped avocado, some cheese and/or sour cream, green onions, and more cilantro. Use some more tortilla chips for crunchiness. Unfortunately the first serving didn’t get any of this as I was anticipating the results and just dug right in. Day two got some of these add-ons and they were good indeed.

It was fast and it was good. A little more trouble than opening the can and heating, but very tasty and filling.

There’s lots of good recipes for Chicken Tortilla Soup. Search the web and find one you like. Or take a free can of soup (of almost any kind) and be creative!

PLATES - Eating in Austin ... part 1

As much is Austin is a football town, Austin is a food town! And the Capital of the Lone Star State is perhaps the best topic to be blog entry numero uno.

My connection began in 1974, the moment I arrived at Sam Houston State University. My roommate graduated from John H. Reagan High School in Austin and took it upon himself to teach this Yankee about all things Texan. He learned me about Friday Night Lights, CFS, bar-b-que being both a NOUN and a VERB, and other great things for which I am eternally grateful - like Gary P Nunn, Jerry Jeff Walker, Michael Martin Murphey, and, of course, Willie, Waylon, and the boys. I think of him every single time I enter Travis County and start humming "I wanna go home with the armadillos ... "

And the music brings us to the food ...

My favorite place to eat is Threadgill's - both the original place on N Lamar and the place I like best on Barton Springs at Riverside. Both have great a place in Texas history. Take a moment ot read about them on their web site ...

Biggest reason I like them - no matter who goes with you, everyone in your party will find something they like. Texas country favorites are on the list (Chicken Fried Steak, Pecan Crusted Chicken) as well as burgers, meatloaf, and grilled items. There's even Liver and Onions which I hear are good but NO amount of money will ever get me to eat. There's also all kinds of sides - 28 choices. Now, I'm a meat and potatoes guy - but mostly MEAT. But they have GREAT vegetables. My faves are the San Antonio Squash, Broccoli Rice Casserole, Texas Black-Eyed Pea Caviar, and Garlic Cheese Grits Threadgill's offers a 3-choice or 5-choice plate. And while they don't ADVERTISE all you can eat, you do get refills on your sides (within reason). They have great portions, good prices.

http://www.threadgills.com/



My next favorite place is Mandola's Italian Market. They have two locations, the original on N Lamar at Guadalupe in The Triangle, and the new one out on Bee Cave Road. Damian Mandola's twin sons run the locations and Damian himself is a frequent visitor. I went to college with Big D (co-founder of Carrabba's) and that surely might prejudice this recommendation were it not for the good food ... and the happy responses from others! It's a casual atmosphere. They have good Italian food (to go and sit down, as well as menu and table service). There's meats and food in the Deli. An then there's DESSERTS!!! Cakes, cookies, gelato - yum! All homemade and fresh. The varieties change with demand. Lots of choices and sampling is encouraged!!! You can tell this is authentic Italian ... photos of the Virgin Mother, the Holy Father, Damian's mama Rosa, and Frank Sinatra greet you as you enter he Bee Cave location. Supreme Court Justice Antonin Scalia winks at you on the way to the restroom (you'll need a chair to read the letter). There's a lighted Bocce court out back. Wine is served by the glass or you can buy a bottle. Portions are generous. We got a "small" gelato, asked for two flavors, and had enough to share (had I wanted).


http://www.mandolasitalianmarket.com/



I HAD to eat at Bess Bistro the first time because it's owned by Sandra Bullock. I'll come back because of the food. They offer half price appetizers (they're called "morsels" on the menu) for happy hour (2:30 - 6:30 M-F), daily specials, and brunch on Sunday. They have a wonderful atmosphere - nice but not pretentious.

I had the Smoked Bacon Mussels for $5. There were 18 in a great tomato bisque with a bacon ragout. But the pan grilled garlic-butter ciabatta bread ... OMG!!! The bread MADE the meal. Okay - everything else was well crafted, and who expects 18 mussels in an appetizer? It was dinner for me on a Friday evening. They "only" had 4 beers taps and I was thinking - sure, B, M, C and SB (Shiner Bock) ... but NO - Independence's Austin Amber, Abita's Purple Haze, Victory's Hop Devil IPA and (512)'s Pecan Porter. Yummmmmm! Great choices. BTW - I missed Sandra by 18 hours. According to my sources, so did most other in the restaurant as she sat unassumingly at a table with baby Louis, her hair pulled back, no make-up, and blue jeans.

Went back for a second trip to Bess. This time, it was a date, and could there be ANY more pressure on a guy? We had (shared) the Caramelized Onion and Wild Mushroom Tart with petite mache salad (burgundy shallot vinagrette) and the Creole Shrimp Bess - 7 Jumbo/Extra Jumbo Gulf shrimp (about the size of your thumb and 16 - 24 per pound category) with grilled ciabatta. One of the chefs, Janelle, came out and chatted. To me, THAT is some kinda' pressure - to be willing to face your customers. She's from Lubbock, spent time in the US Navy (where she acquired her love and knowledge for seafood), and is doing what she LOVES. She had nothing to fear as everything was perfectly prepared. The waiter was punctual and informative; the maitre de stopped by several times, as well. Next trip - will it be for happy hour morsels or something on the newly revised menu???

http://www.bessbistro.com/


Austin is a BBQ town. Uncle Billy's Brew and 'Cue on Barton Springs and Stubbs are two places I've eaten. They do well with whatever you like. I'm a sausage guy. Uncle Billy's has moist and tender BBQ, generous portions, plentiful fried okra ... and very tasty home-brewed beer. There's a Honky-Tonk Happy Hour sat and Sunday 2-6 ... and it what Austin is all about. one word - Go!!!

http://www.unclebillysaustin.com/



Stubb's is close to the downtown action, just a few steps off Sixth Street. It's been ages since I was there but the line down Red River on a recent Friday night shows there's something worth waiting for inside ... like fried green tomatoes, smoked duck quesadillas, and Texas onion rings!

http://www.stubbsaustin.com



Take a drive out FM 1826 towards Driftwood (at Camp Ben McCullough) is Salt Lick BBQ. It's a wonderful place with spacious grounds and live music most nights. Expect a wait at prime times. It's cash only and BYOB. The meats are good but I pretty well stuff myself with their slaw.

http://www.saltlickbbq.com/



There's also a little blue stand, BBQ Heaven, on the corner of 7th Street and Red River that has GREAT food and you can see it being cooked on the pit outside. Nothing fancy ... but honest, hard-working folks making great food at a great price ... $3 and $4 sandwiches.


Austin also has lots of good Mexican food. The tried and true is Matt's El Rancho. If you drive to the east side of I-35 into the Hispanic areas, there are lots of good places.

http://www.mattselrancho.com/



Once place I'd never visited in previous trips was The Oasis. It has the best sunsets in Texas, and it was lovely the night I was there. We had great guacamole and good queso on chips which were way too thick and mass produced (I like my chips thin and crispy). I asked a friend what was good on the menu and he said it was all down hill from there. I've heard the same comments from friends in the two weeks after my visit. The hamburger I had was edible but not memorable. But the sunset ... awesome ... bring your camera!!! Learn to use your manual setting or you'll miss out on spectacular pix!!!!

http://www.oasis-austin.com/



Again - the opines here are my own. Yes, LOTS of places I've missed and many I wanna try - Artz Ribs, House Park BBQ, Hey Cupcake, Taco Hut and more. I haven't been compensated in any way from any of the above establishments.


Hey, wanna save some $$$'s on eating in Austin??? Some SERIOUS $$$$$$$$$$'s ... ???????

Here's a site that'll help you lots (it did for me!!!)

http://www.frugalfeaster.com/

PixPlatesPlaces - Earth Day Freebies

Some free Pix Plates and Places notes for Earth Day …

Starbucks and Caribou Coffee shops will be giving away free coffee if you bring in your own mug. Now, it doesn’t say what SIZE mug but I’m thinking the big Buc-ee’s Beaver mug might be a tad large (you know who you are). Also, I don’t see how they are going to limit your visits, so, with a Starbucks on almost every corner, many folks will be “happy” for days to come!

Wanna win a gift basket full of eco-friendly household cleaning products? Just comment on the Whole Foods Market blog! http://cot.ag/dRds4e

Disney Store locations are giving away a free reusable Mickey Mouse tote bag to customers in exchange for five plastic shopping bags. Many grocery stores are doing the same thing.

Admission to all 394 U.S. national parks is 100 percent FREE on Earth Day!

EVOS is offering customers free organic milkshakes to honor Earth Day. Sorry, I’d never heard of the Tampa based chain (FL, GA, NC) until now - http://www.evos.com/

While supplies last, Origins is offering customers free full-size cleanser to customers who fill out a short survey and bring a bottle of their current skin care product -- full or empty -- to any Origins location.

This is kinda the opposite of a give-away … Old Navy stores will be accepting your old flip-flops, which they'll be melting down to be used as playground materials. Doesn’t say they’re giving YOU anything, but still, better there than in a landfill.

Extending Earth Day into Earth Weekend …
Tomorrow, April 23 … Lowes is giving away 1 million trees.

PLACES - Going to Seattle?

Seattle is the Emerald City because it's so green (in many ways). People thinks it rains a lot in Seattle but it actually rains more in Houston, but Houston gets its rain in 1,2 and 3 inch toad stranglers rather than the 1/8-inch a day misting of the Pacific Northwest.

How long are you there??? Do you have a car or transportation??? Where are you staying??? What do you want to see???? I've done Seattle with and without a vehicle.

Pike Place Market is THE place for me ... I try to do it every other day when I'm there if I'm not staying near there ... actually START my day there ... get the good stuff ... then come back at closing and pick up bargains. You can negotiate for bread at the end of the day. Also, got 3 lobsters for less than the price of two - my favorite deal everrrrrrrr!!!

Ohh ... Rainier Cherries when they're in season!!! They're my faves ... could eat them until I was sick (again - I have (yes, love them). And I have found ways to cook my own seafood and buy it fresh at the market - then go get some herbs and veggies and bread ... wines and beer ... local berries ... and I'm a happy camper. Many go to Pike Place Market to see the fish toss. It's fun to watch!

There’s several good places to eat around the Market. And there’s two originals. The very first Starbuck’s is in the market. I don’t drink coffee, but I do enjoy the place and the aromas. The other is Sur la Table. It’s full of all kinds of stuff you don’t have in your kitchen but could find a way to use, if your kitchen was twice as large! Just walk around the place and have fun.

Eats ... any place you feel comfortable in Chinatown ... grilled fish along the waterfront from any of the guys grilling on barrels ... Pyramid Brewing Alehouse across from Safeco Field. It's more than beer ... but if you LIKE craft beers, it's awesome!!!

If you have time and want to really see things, I recommend a Seattle City Pass. Besides going up in the Space Needle (it now gives you two trips - one in the day, one at night), it offers admittance to the Aquarium, Science Center, Woodland Park Zoo (incredible place to take animal pix). It’s also good for a cruise in the Harbor. PLUS, you get a choice of the Museum of Flight or the Music Project or the Science Fiction Museum (I took the Museum of Flight – spent the whole day there ... it has one of two Concordes in the US, the Air Force One 707 Lyndon Johnson was sworn in on, an SR-71 Blackbird, 747 number 1, and 727 number 1,000 .. among other great planes). When you’re at the Space Needle, ride the monorail, the first one in the USA.

The City Pass will save you half of what you’d pay to see these individually. But if you do the Space Needle, Harbor Tour and Museum of Flight, then the rest would be free.

http://www.citypass.com/city/seattle.html


also around town … If you didn’t do the Harbor Tour, then jump on a short Ferry trip ... probably cheaper … and ride across and back. If you liked "Frasier" head into the north side to see the views allegedly seen from his home (pretty homes and great views). Kubota Park is also cute. Take the Underground Tour – they raised Seattle 20 feet and you can see the old Seattle. You'll see and learn lots, like where "Skid Row" came from.

Into music? Seattle is the birthplace of grunge music but a wide variety of musicians are from the Emerald City. It’s the home of Nirvana, Foo Fighters, Pearl Jam, Jimi Hendrix, Kenny G, Alice in Chains, Qunicy Jones, Chris Cornell, Queensryche, and Heart. You can go listen to music in the places where they started. You can visit the Hendrix Memorial at the Greenwood Memorial Cemetery just outside the city. Check local publications for live music at places like The Crocodile, The Paramount, Moore Theater, OK Hotel and The Vera Project.


Getting away from the city …

Microsoft is headquartered just across the bay in Redmond. Take one of the floating bridges to get there.

Head for Snoqualmie for scenery (the falls are higher than Niagara but not nearly the water amount) and wineries.

The best oysters are at the mouth of Hood River on Puget Sound on the Olympic Peninsula. Take a Ferry to Bremerton and drive from there. If you have a rental car ... ??? I’ve had Dungeness crabs on Dungeness Spit – and all other kinds of seafood there as well.

There are two great lighthouses on the Pacific just north of the mouth of the Columbia River … North Head Light House is my favorite. Volunteers take turns staffing the lighthouse to give tours. You can rent the keeper houses by the day, week, or weekend. It’s at Ilwaco on the coast, it’s picturesque and awesome – great seafood just off the boats in town. Pretty views.

Other Ideas ... head for Mt Rainier - there's horseback riding at the base of the mountain that's fun ... the Boeing Plant in Everett ... orca's off San Juan Islands ... Mount St Helen's ... Columbia River (go down to Portland!) ... Tacoma Wildlife Park ...

Sports wise, there’s Mariner baseball and Sounders soccer.


Let me know if you need any additional (or more specific) suggestions.

Plates/Places - Celebrate Cullen-Harrison Act today!!!

This should really be called Mugs & Places ... or Glasses & Places.

On April 7, 1933, President Franklin Roosevelt signed the Cullen Harrison Act into law. It was the first part of the repeal of the Volstead Act (or the 18th Amendment) which limited the sale and production of alcoholic beverages.

Depending on your tastes, today is a good day for a drink. So raise a glass ... your favorite glass ...

Some quick suggestions (since it's almost noon in Texas).

Houston area ... The Stag's Head Pub, Hearsay, Flying Saucer, Harp and Ginger Man all come to mind. Saint Arnold Brewing has a 3:00pm tour. It's easy to find a spot in Mid-Town (Maple Leaf or The Dog House), Rice Village, or along Washington Avenue (Taps Room). The Whole Foods in Sugar Land has their Kegerator installed and they have $3 pints for of Austin's Jester King Blonde.

Austin area ... Draught House, Ginger Man, Bess Bistro, Lovejoys, Uncle Billy's Brew n 'Cue, NXNW, and Black Star would top my list. Really, I'd hang out east and west of the Driskill Hotel on Sixth Street, not to mention north and south on Congress or Guadalupe. If you know where (512) is located, maybe you could sneak by there. Great wine by the glass is also available at Mandola's Italian markets (two locations) as Damian is brining back his own label through the McPhearson Vineyards.

Speaking of Sixth Street, the Bar Lamar at the Flagship Whole Foods is a great place for beers and wines on tap and on cask. They also sell by the bottle, can and growler.

Austin is also home of Tito's Vodka as well as Paula's Orange and Lemon Liquers. All are fine Texas spirits that would not be possible with Mr. Cullen and Mr. Harrison.

Hill Country ... Becker Winery and Duchman Winery get my nod as the best. There are several others you will find to stop and enjoy in your travels. The Hill Country is also home to Dripping Springs Vodka.

San Antonio ... Ranger Creek is both a brewery and distillery, or "brewstillery." Take your choice with beer or bourbon (but the bourbon won't be ready for a few years).

Dallas and Ft Worth ... Each city has a Flying Saucer and a Ginger Man, plus there's Trinity Hall. Rahr Brewing has a special tour today. There are several colleges in the Metroplex and they seem to generate places all their own.

Speaking of college towns, I would make suggestions for College Station, San Marcos, Huntsville and Nacogdoches, but y'all know your spots. Gig 'em. Growl, Roar, and Axe 'em!!!

From Houston to Beaumont, Corpus to Austin, nothing beats Spec's Beer, Wine, Spirits and Finer Foods. Sorry they are not in Dallas or San Antonio. Open Monday through Saturday from 10am until 9 pm, the maximum hours as allowed by state law.

Today is a great day to celebrate American history in Texas. Please do so with responsibility!

PLATES - April is Grilled Cheese Month

Any sandwich that is good can be made better by grilling it with butter ... and adding bacon. This is just such a story.

I was walking though Central Market a few years ago and they were sampling in the cheese department. CM is one of the great places to go for samples. What drew me over was the smell of grilled butter.

Today's sample was a grilled cheese sandwich, but not just ANY kind of grilled cheese.

Their recipe was for some English white cheddar cheese on fresh CM bread with a bit of apple butter, then grilled. The apple butter added some spices and sweetness to the cheese. The grilling made it complete.

Before you think it's too off beat, remember the pairing of apples and cheese has been around for some time. It's a natural on an hors d'oeuvres tray, as well as that apple pie with cheddar recipe. I managed to get a second sample just to make sure this grilled sandwich version was a good taste fit. Yummmm. It was.

I've made it at home a few times through the years, tweaking and fiddling. Shredded cheddar works well for me, but use what you like ... Velveeta, Kraft singles, Mozzarella, Gouda.

A teaspoon of apple butter on each slice of bread (on the inside). My favorite brand is Bama, but it has a little extra heavy spice. Use what you like and what you have. I've also made it with other jellies and preserves (I like to try new things - think "what fruits do you like to eat with cheese?").

Thennnn ... I added some crumbled pieces of a cooked slice of applewood smoked bacon (cooking note - cook the bacon first). I'm not gonna kid you and say I haven't used MORE bacon than a slice. But that took away from the cheese and apple butter flavors. One slice is nice.

When I grill, I get the iron skillet medium hot and rub the butter in the skillet, then turn it down on medium and start toasting the sandwich. I lift it out, rub the stick of butter in the skillet again (you can see I use exact measurements), flip sandwich, and continue toasting until melted and toasted.

What kind of bread to use? White? Whole wheat? Texas toast? Yes, I've used them all. There's even a suggestion to use olive bread or rosemary bread from the CM chefs. Play with it and your taste buds.

Serve this with a soup, a salad, your favorite wine ... or all three. Enjoy Grilled Cheese month!

PLATES - Saint Arnold Divine Reserve 11

While many folks are running around … or standing in line ... or reading Tweets and Facebook posts about six-packs of Saint. Arnold’s eleventh release of Divine Reserve, I have mine. It’s a Double IPA with LOTS of hops. I’m not a hop head so I’ll be sharing and trading some of mine. But kinda’ like collecting baseball cards when I was a kid, I had to get my six-pack.

Two words about getting my six pack – Thanks, Jackie!

While this IS a post about DR11, it’s also about relationships.

Jackie is the “beer girl” ... more correctly the Beer Specialist ... at Whole Foods-Sugar Land. She and I became acquainted many months ago. She alerts me to beer tastings at her place, special events, and special pricing. I’m on her email list. It’s why I buy from Whole Foods-Sugar Land (well, that and the fast wi-fi, great products, and the indoor and outdoor tables). Jackie keeps in touch. I wished more retail locations would have a localized email list. Some Tweet, some Facebook, but I like direct emails (and I even get replies).

In the Divine Reserve past (DR 8 and DR 9 for me is "the past") … I was following Tweets and other posts and lucked into misplaced 6 packs. The 6-pack of DR8 was hidden behind some Budweiser at HEB. The purple carriage of DR9 was sitting on a furniture display at a Kroger Marketplace store. I did a double take both times, and promptly bought the beer.

But since then, I’ve gotten to know Jackie an come to appreciate her expertise and devotion to craft beer in Texas and promoting it through the Sugar Land store. Getting DR10 and now DR11 was a case (well, a 6-pack) of simply walking in the door.

I also “know” some beer GUYS – Ron and Joey. They are great guys to know as well. They are home brewers, beer aficionados, and always pointing out the newest beers in stock and the best deals. It’s a different atmosphere at their places (one near my house, the other miles away). They deal in high volume. Yet they recognize faces and remember tastes … “you’re a brown ale guy … here’s what we have in that you’d like.” I’m wondering, “how does he do that???” Their company does weekly emails. I’m on their list and get the info. Whole Foods emails as well, and several of the Whole Foods Tweet, and Jackie also sends out personal emails.

I also became great friends with Stephanie (a beer AND wine person), but, alas, she got married and retired. Stephanie would email on a regular basis. There was always something on sale at her store. It may have been cheaper somewhere else, but Stephanie invited me in to sample, to learn, to buy (no pressure). Her replacement has not kept me posted about their store events. I tend to forget about them (I’m a guy and I need to be reminded – there, I said it!)

The point is – get to know your beer guy or gal ... or your wine person (kudos to Kris and Andy and Andrew – my wine guys ... more them later, too). They’ll take care of you. Many places have samples. You may have to know when and where for sampling. Be sure to participate in their events. Ask if they have an email list. If they don't have one and enough people ask, they might develop one (or they might Tweet). Good participation can mean good sales for the store ... and it can mean more events. It also means learining and expanding your palate. You may be a red or white wine person, but if you never sample “the other,” you’ll never know what you’re missing.

Two last words in closing – try it. TRY what’s being sampled, be it beer or wine (or bourbon, gin, cheese, meats, or chips ... or hot sauce – more on the hot sauce tomorrow). You might find something you like. Jackie got me to trrrrrrrry a blue cheese blend on a recent visit. I don't like blue cheese and I told her so. She smiled, prepared the sample, and even coaxed me (kinda like Mom coaxing the kids to eat their veggies) ... and I hesitantly took the sample. I tried it. Hey - it was okay! I probably won't buy a pound of it, but I can envision a small portion in my basket on a future trip.

Thanks Jackie!



It's time to cue the "Cheers" theme music ...

Sometimes you want to go
Where everybody knows your name,
And they're always glad you came;
You want to be where you can see,
Our troubles are all the same;
You want to be where everybody knows your name.






Here’s the official press release on today's "diviness" ...


HOUSTON, March 17 – Saint Arnold Brewing Company (www.saintarnold.com), the oldest craft brewery in Texas, today revealed plans for its upcoming release of Saint Arnold Divine Reserve No. 11. Brewed in mid-February, Saint Arnold Divine Reserve No. 11, is a Double IPA (India Pale Ale). The beer is slated for release around April 1 – no fooling. (PPP note - it actually was in stores today, March 29 in most places in Houston and Austin - March 30 and 31 for others).

The Saint Arnold Divine Reserve series was introduced more than five years ago and generates considerable excitement among craft beer fans for delivering high-quality, full-flavored beer in limited quantities. In response to frustrations voiced by some who have been unable to locate previous releases of Divine Reserve before supplies ran out, Saint Arnold significantly increased production of Saint Arnold Divine Reserve No. 11.

“We had intended to boost production of Divine Reserve No. 10 to make it easier to find, but we ran into some challenges in the brewing process and ended up with fewer than 2,000 cases and three dozen kegs,” said Saint Arnold Founder/Brewer Brock Wagner. “We intend to come close to doubling production of Divine Reserve No. 11 so that people with jobs don’t have to take a day off to be able to score a six pack. Still, we thought previous production increases would help out with availability.”

This will be the second time the Saint Arnold Divine Reserve series offered a Double IPA, but this is the first Double IPA created by the Saint Arnold brew crew (the recipe for Saint Arnold Divine Reserve No. 3, also a Double IPA, was based on a winning entry from the Big Bash Brew Bash). Saint Arnold Divine Reserve No. 11 uses Simcoe, Columbus and Centennial hops from the Pacific Northwest, resulting in a very citrusy, hoppy beer. More information on the Saint Arnold Divine Reserve series is available at http://saintarnold.com/beers/divine.html.

Saint Arnold Divine Reserve No. 11 is priced at approximately $16 per six pack and will be available at stores, restaurants and bars in Austin, Dallas/Fort Worth, Houston and San Antonio. Even with the larger quantities produced, Saint Arnold is requesting that retailers limit sales to two six packs per customer and is asking customers to limit their purchase to a six pack or two.

Pollo Rosa Maria

Carrabba's was founded by Damian Mandola and his nephew, Johnny Carrabba, on Kirby Drive in Houston. The site used to be an adult book store and Texas Monthly Magazine noted the duo should get some award for "Best Conversion of a Building." Carrabba's number 2 is on Woodway in Houston.

Johnny and Damian sold their interests and the Carrabba's near you is a franchise (unless you live near #1 or #2). Such is life.

I have a connection with Carrabba's but don't get there very often. In some ways, it violates my "rule" of not going to national chains ... unless I go to locations 1 or 2. But the franchises do use the Mandola and Carrabba family recipes.

This is one of those recipes. It's Damian's and it's named in honor of Rose Mandola - Damian's Mother and Johnny's Grandmother. My notes are in parentheses. Like most recipes, it's a guide, not an absolute.

I have offered this dish (prepared by me) in a silent auction the past two years (along with salad, pasta, veggie, garlic bread, and dessert). It has brought in $100 or more each time. Yes, I love to cook. No, I don't want to have a restaurant!

Call me some time and I'll come over and make it for you!

Ciao and Mangia!!!


Carrabba’s Pollo Rosa Maria

Serves : 4
 Prep. Time : 0:40

4 boned, skinned chicken breast halves
 (I season with olive oil, garlic, basil and oregano,

4 slices prosciutto ham
 (shaved smoked ham works, too)
1/2 cup fontina cheese
 (I’ve used SLICES of provelone, muenster and smoked gouda)
1/2 cup clarified butter (see NOTES – but I’ve used plain butter NOT clarified)
3 cloves garlic – minced

1/2 sm. yellow onion – chopped (small??? LOL – whatever)

1/4 cup dry white wine
 (I’ve used chardonnay and pinot grigio ... you can also use Chicken Stock)
1 cup sliced mushrooms (see NOTES)

4 Tbls. butter

1/2 tsp. salt
 (omit if using salted butter)
1/2 tsp. white pepper (black is fine)

1/2 cup chopped fresh sweet basil
 (1/4 cup dry – or use a mix of dried basil and oregano and rosemary)
1 lemon - juice of (I’ve used bottled as well)

-Butterfly chicken breasts and grill until cooked through.

-Remove from grill and allow to cool.

-Holding a breast in your hand, opened like a taco shell, stuff each breast with one slice of prosciutto and 1/8 cup fontina cheese.

-Secure breasts closed with toothpicks. Set aside and keep warm.

-In a large skillet over medium heat, sauté garlic and onion in clarified butter until tender.

-Deglaze pan with wine.

-Add mushrooms (or not - see NOTE #2 below), butter, salt, and pepper and sauté 1-2 minutes, or until mushrooms are tender (at this point I put the chicken breasts back in the pan and ladle/baste with the liquid – it helps melt the cheese).
-Stir in basil (spices) and lemon juice.
 Add mushrooms HERE if you like thicker sauce!
-Top stuffed chicken with prepared sauce. (or you can wait until this step if you’ve kept the breasts warm).



NOTES : #1 - To make clarified butter, melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.

NOTES: #2 - I cook mushrooms in pan with a bit of butter and wine/stock then DRAIN mushroom liquid so sauce isn't too runny.

My Chili Recipe

First you take a 6 pound can of crushed tomatoes ...

Here’s the chili recipe and some thoughts because it was very c-c-c-c-c-cold in Texas on January 13, 2011.

The thing about chili, there’s no “right” recipe. Chili is like a lot of other ethnic foods … it was designed to use up all the leftovers or utilize whatever you have on hand. Feel free to adjust the seasoning to YOUR taste. If you want the same stuff over and over, then sure, use a recipe and exact amounts. For me, part of the “fun” and “enjoyment” in eating chili is eating something a little bit different each time.

I got that BIG ol’ can of crushed tomatoes at Sam’s (warehouse clubs have them, so do places like Super Wal-Mart and others in the “family” section). Then, I went to the meat case at MY H-E-B (River Park in Sugar Land, Texas).

I bought 10 oz of Garcia Family pork chorizo, 10 oz of Garcia Family beef chorizo, 1 lb ground turkey and 1 lb ground beef. I like meat. If you can’t find chorizo, use more hamburger or maybe some ground pork. Then, add more seasoning. And feel free to add MORE meat if you’d like.

Also on the shopping list – onions, bell peppers, cilantro, green onions, cheese (cheddar, Monterrey jack, and/or pepper jack ... whatever you like) and sour cream.

Finally, get some tortilla chips, or even fresh corn or flour tortillas. If you don’t have fresh ones, take what you can find then use a little butter and warm them in a skillet and they will work fine.

Okay –let’s start cooking.

Get a really BIG pot and a skillet. Pour the tomatoes into the really BIG pot. Start it cooking (medium heat). If you don’t have a really BIG pot don’t put in all the tomatoes – leave room for the meet and onions to come.

Brown the turkey with the pork chorizo and dump it into the pot of tomatoes. Then, brown the beef with the beef chorizo. You CAN drain off the grease, but there’s a LOT of flavor and seasoning in the grease. Just sayin’ …

Speaking of seasoning, it’s time to season your chili. I used 1 T cumin (maybe 2 T, I wasn’t being exact and never thought anyone would ask for the recipe ... really I just sprinkled the camino to lightly cover the top of the pot of tomatoes), 1 t garlic powder, 1/2 t cinnamon and 1 t chili powder. Again, those are guesstimates of what I was adding. I also added 1 cup salsa for additional seasoning. I had debated about using some BBQ sauce in here. I didn’t, but I still have a lot of chili and I can still play around with it.

The Chili Powder was REALLY Chipotle Chili Powder from Central Market. You buy it in bulk and it’s about $15 a pound. I’ve had 3 ounces of it for almost 2 years so it’s not too expensive. A little goes a LONG way with it! Tabasco makes a chipotle pepper sauce and you can use that, or any other seasoning you think might taste good.

You can also add cilantro and use REAL crushed garlic cloves. I was in a hurry and didn’t squeeze the garlic and forget to buy cilantro.

Next, brown some onions and bell pepper. I used one large onion because I like onions (I could have used another because I REALLY like cooked onion). I did about half a bell pepper. I fried about a quarter pound of bacon and used some of the drippings (okay – grease) to fry the onions and peppers. I also put the bacon in the chili. You can’t go wrong using bacon!

Now … simmer … eat … enjoy!

“How long do you simmer?” was a question I received when I posted this recipe. I don’t know. Until you’re ready to eat … until you can smell it … until you get things fixed and are hungry! Everything is cooked and you’re just trying to meld flavors. Maybe an hour, or longer.

I served this in a bowl and topped with cheese, onions, cilantro, and sour cream. It’s great with tortilla chips on the side. I also made a pot of brown rice and tried it over that the second night. It was delicious. Tomorrow (night three), I’m going to try it with tamales!