Taco Salad with Honey, Chipotle Vinaigrette

Now I'm now the type of guy who orders a salad when I go out to eat at a restaurant but every now and again it's nice to kind of mix it up. This is kind of the best of both words. You get the spicy taco meat mixture, the crispy chips and the fresh, cold lettuce. It's simply too good for words. Then you combine it with a honey and chipotle vinaigrette, you are in for one killer salad. I really hope you like it because I know me and the wife certainly do. If you have any questions or suggestions please let me know.

Kitchen Notes
- You can use whatever recipe for taco meat you'd like, my recipe can be found here.
- If you want to use simple tortilla chips instead of my deep fried tortillas, that's fine as well.
- Customize however you wish, cheese and tomatoes would be great on this as well.
- Makes 4 large dinner salads.

Ingredients
- 1/2 cup red wine vinegar
- 1/3 cup honey
- 2 teaspoons dijon mustard
- 1 teaspoon ground chipotle powder
- 1 teaspoon fresh lime juice
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon mexican oregano
- 1/2 cup extra virgin olive oil
- 10 white corn tortillas, chopped into strips
- peanut oil for frying
- 4 heads romaine lettuce, rinsed and chopped
- 1 red onion, sliced thin
- 2 ears of corn, kernels removed
- 1 can black beans, drained and rinsed
- 1 bunch cilantro, washed and roughly chopped
- 1 & 1/3 pound ground taco meat, my recipe can be found here

The Process
1. Combine the vinegar, honey, mustard, chipotle powder, lime juice, pepper, salt, paprika, garlic powder, onion powder and oregano and mix well using a whisk. Then slowly stir in the olive oil using the whisk until it all comes together. Place in the fridge for at least an hour to overnight.
2. In a large pot heat the peanut oil over medium high heat. Fry the tortilla strips in batches until they turn golden brown. Remove from the oil, place in a large bowl then season with salt and green tabasco (optional).
3. While frying the tortillas, cook the taco meat to your preference. Remove from heat and let cool slightly.
4. In 4 large bowls, divide the lettuce, onion, corn, beans, cilantro, taco meat and crispy tortilla strips amongst them. Make sure the vinaigrette is mixed well, then add to each of the salads.
5. Enjoy!

Beef, Barley and Beer Stew

Yeah you read that right I made this soup with a 16 ounce can of some fine Scotch Stout. It was delicious. Also it was my first rutabaga experience and let me tell you, it was really amazing. They are kind of like a really earthy tasting potato with a hint of horseradish. I recommend that you make this soup just how I have it written down because it couldn't have turned out any better. I mean you can play with it if you want to, but it's not really necessary. Like always if you have questions or comment please let me know.

Kitchen Notes
* I used chuck steak but you can use whatever you like. I use it because of the fat content and it really fantastic when you cook it down.
* If you don't want to use the rutabaga, then potatoes will suffice.
* Serve with some warm crusty bread to sop up all the good juices.
* If you don't have an oven save cooking apparatus, then just cook it on the stove on low for 2 hours.
* If you can't find a Scottish ale, then some dark brewed beer would be great.
* Makes 8 servings as an app, or 4 as a meal.

Ingredients
- 4 tablespoons extra virgin olive oil, divided
- 1/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 & 1/2 pounds chuck steak, cut into 1 inch cubes
- 3 stalks celery, chopped
- 1 large onion, chopped
- 4 carrots, peeled and chopped
- 1 rutabaga, peeled and cut into cubed
- 1/2 pound of button mushrooms, quartered
- 2 cloves garlic, minced
- 2 cups beef stock, divided
- 1 16 ounce can of scotch ale
- 2 14.5 ounce cans stewed tomatoes, drained and roughly chopped
- 1/3 cup pearled barley
- 1 teaspoon dried thyme
- 2 bay leaves

The Process
1. Heat a large, oven safe (dutch oven), pot to medium high heat then add 2 tablespoons of the olive oil. Combine the flour, salt and pepper in a bowl and mix well. Add the beef cubes to the dredge and coat completely. Add the beef to the hot pot (reserve the remaining seasoned flour) and cook until all sided are browned about 8 minutes total. Remove the beef from the pot to a plate. Preheat the oven to 300 degrees.
2. Add the remaining 2 tablespoons of olive oil to the pan, then add the celery, onion, carrots, rutabaga, mushrooms and garlic to the pan. Cook for about 10 minutes or until all the vegetables have been sweatted down. Add 1/2 cup of the beef stock to the reserved flour and stir until the flour is nice and smooth. Return the beef to the pot then add the flour/beef stock to the pot and stir well.
3. Deglaze the pan with the beer and bring to a simmer. Add the rest of the beef stock, the tomatoes, the barley, the thyme and the bay leaves to the pot and bring to a simmer. Season with more salt and pepper if necessary then place the pot in the oven and cook for 3 hours stirring every 1/2 hour or so.
4. Remove the pot from the oven and reseason if necessary. Ladel into bowls and top with some parmesan cheese or fresh chopped parsley.
5. Enjoy!

Pearrygin Lake 2011

Every year we do a big (Dad's side) family reunion in Winthrop, WA at a little state park called Pearrygin Lake.



We've been doing this for going on 30 years now and it never gets old.



You basically swim, eat, fish, drink, burn shit, camp and all other things outdoors for a week.



It's the greatest time every year we absolutely love that place.



So check out some of the pics from our trip I hope you like them.



We are getting into picture season so if anyone is interested, click the Recruit Me link above.



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Cauliflower Alfredo

I know what you're thinking, how can you take a generally bland vegetable and turn it into something as delicious as alfredo? Well it's easy my friends and it is delicious, very. The firs time I made it I was kind of blown away by how it turned out not to mention how simple it was. I have put cauliflower in mashed potatoes before and it was killer so why wouldn't this work? Well it does and it's amazing. So give this a shot and let me know what you think.

Kitchen Notes
* Feel free to use whatever noodles you have on hand they are all good. I just happened to have some tri color pasta around so that's what I used.
* Serve with 4 grilled chicken breasts to make it into a meal.
* I used fat free half and half and it turned out really well.
* Makes 4 servings.

Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon minced rosemary
- 1 head cauliflower, roughly chopped
- 1 cup white wine
- 1 cup chicken stock
- 1 cup half and half
- 1/2 cup parmesan cheese
- 1 pound pasta
- salt and peppter

The Process
1. In a skillet with a lid, add the oil, butter and heat until melted over medium high heat. Add the garlic and rosemary and stir to combine for about 30 seconds. Add the cauliflower and stir again to coat in the garlic and rosemary. Add the wine and let reduce for about 5 minutes. Add the chicken stock and stir everything together. Season with salt and pepper.
2. Cover skillet and turn heat down to medium and cook minutes stirring occasionally, for 20 minuted or until most of the liquid is evaporated. The cauliflower should be fork tender. In another pot start the water for the pasta.
3. When the water boils add the noodles. In a blender or food processor add the cauliflower mixture along with any liquid that's left. Add the half and half and the parmesan cheese. Puree until smooth. Season with salt and pepper if necessary. Drain the noodles.
4. Return the drained noodles to the pot you just boiled them in along with the contents of your blender/food processor over medium heat and stir well until everything is mixed together. Cook for about 2 minutes. Remove from heat.
5. Serve and ENJOY!

Beef Bourguignon

I know what you're thinking, it's been a while since I have posted anything. The fact of the matter is that I have been ridiculously busy with life, wife and all things in between. You might also be thinking that I haven't been cooking much lately but this couldn't be more incorrect. I have been trying new things, getting new tools, (like a Weber Bullet Smoker and a Paella Pan), and trying to perfect these new recipes. So don't fret yall, I'm still here, doing my thing.

Beef Bourguignon is a dish that I have made quit a few times now and I feel pretty good about how it's evolved in my kitchen. This dish takes some time and because of this I usually make it on Sunday. It also requires a pan that can be used on the stove and also the in the oven that also has a lid. My le creuset works perfectly for this. I really hope you like it and like always if you have questions please let me know.

Kitchen Notes
* If you can't find slab bacon, then use the "ends and pieces" pack that you can find at your store. If you can't find that then thick sliced bacon will work just fine.
* Make sure that your beef chunks are INSANELY dry. It is a very important step because it makes sure that you get a good seer on your meat.
* You can use whatever wine you like but it HAS to be a red. I prefer burgandy wine but I have used merlot and something called Washington Red.
* If you don't have a pan that can be used on the stove and in the oven, then cook everything on the stove and put it all in a casserole pan with a lid on it.
* The herb bouquet is kind of important. Find some fresh herbs and throw them together with some twine and all it good. Mine was rosemary, oregano, thyme and italian parsley.
* If you don't have roasted garlic then you can use regular garlic but add it when you saute the carrots, onion and celery.
* Makes 6 - 8 servings.

Ingredients
- 3 tablespoon olive oil
- 1/2 pound slab bacon cut into lardons
- 3 to 4 pounds beef chuck roast cut into 2 inch cubes
- 6 carrots peeled the diced
- 1 large onion diced
- 4 stalks celery diced
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 2 tablespoons roasted garlic
- 1 bottle burgady wine
- 2 cups beef stock
- 1 bay leaf crumbled
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 1 herb bouquet
- 1 pound button mushrooms quartered
- 2 pounds red potatoes cut into 1 inch cubes

The Process
1. Add the olive oil to the pan over medium high heat then add the bacon and cook until the fat has been rendered and it's got some nice color on it about 8 minutes or so. Using a slotted spoon remove from the pan and set aside until later.
2. Add about 1/2 of your beef chunks to the pan making sure not to crowd them. No pieces should be touching other pieces. Brown both sides then remove and place on the same plate with the bacon. Brown the remaining beef then remove from the pot. Should take about 6 minutes per side.
3. Preheat your oven to 350 degrees. Add the carrots, onion, celery and dried thyme and cook until onions become translucent about 10 minutes. Add the tomato paste and roasted garlic and stir until combines.
4. Return the beef and bacon to the pot as well as the the wine, beef stock (you really only need enough to cover everything so you might use more or less), bay leaf, salt and pepper. Stir to combine then bring to a simmer. Add the herb bouquet then put the lid on it and put in the oven.
5. Every 30 minutes go and give this a good stir. You should see the liquid reducing each time. Do this for 3 hours.
6. After your 6 stirs and 3 hours are, add the potatoes and mushrooms, stir well then return to the oven. The sauce should be getting thicker. Put back in the oven for another hour giving it one final stir after 30 minutes.
7. Remove from oven, re-season with salt and pepper if needed then serve.
8. Enjoy!

Cubans

This is one of those sandwiches that I wish I would have been introduced to me when I was younger. It took 28 years of my life before someone introduced to me to these delicious pieces of bread and meat and cheese. If you've never had one you owe it to yourself to have one. I bet you looking at the ingredients and thinking that they don't really sound that good. Trust me they are insanely good. So give this a shot and let me know what you think. If you have any questions please let me know.

Kitchen Notes
* You can use whatever kind of pork you'd like. It simply needs to be something cooked through and delicious. I used some left over pork chops I had.
* Traditionally these are made with baguettes but I like this method better. I used como bread.
* If you have a panini press use it.
* Makes 4 sandwiches.

Ingredients
- 8 slices of crust bread
- 2 tablespoons or so of yellow mustard
- 8 slices swiss cheese
- 1/2 pound thinly sliced ham (I used black forest because it's awesome)
- 1/2 pound thinly sliced roasted pork
- 3 dill pickles sliced thin
- 1 stick of butter melted

The Process
1. Preheat a cast iron skillet over medium high heat.
2. Let's make some sandwiches. On all the pieces of bread cover it with the mustard, then the cheese. Then place the pork, ham and pickles on half of the pieces of bread then cover them with the other halves.
3. Put some butter into the center of the pan then add 2 sandwiches on top of it then cover with a sheet pan. When 3 minutes are up rotate the sandwiches 180 degrees to get an even toast. Wait 3 more minutes then cover the top with butter then flip. Do the same thing for this side until you get the desired toastiness.
4. Remove from the pan, cut in half and enjoy. I like mine with a light salad or fries or something else delicious.
5. Enjoy!

The Cundiffs

Here's another person I haven't seen since high school but we have kept in touch via social media sites (I know you know what I'm talking about). She invited me into her home to take pictures of her family including a 2 year old girl named Cameron and a 3 week old newborn named Taylor. Let me tell you they are cuter in person. Not to mention it's really nice to see a couple who is still so in love after being together for quit some time.



Anyways this was my first chance at taking pics of a newborn. My wife, who supports me 100% in anything I want to do was so stoked that I got this opportunity that she immediately went to the craft store and bought all kinds of fabric and props for little Taylor.



We went over there in the morning and spent about 3 hours taking pics of the kids, the couple then all of them together. It really was a blast and everyone did really well with having us in their home.



I really like how the pics turned out but I am always looking for feedback. If you get a moment please take a look and let me know what you think. Also if you are looking for pics please let me know.



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