Rose City Saturday Market!

If you aren’t a regular visitor to Portland trying to get around and navigating all of the bridges is not the easiest thing to do, especially when there is a lot of road maintenance. After a 30 or few minutes and a U-turn on a bridge the Dr. Babe and THG made it to the Portland Saturday Market and needless to say it was well worth the drive.

There are sensory cues that trigger memory. Smells, tastes, sunglasses, music and sunshine mix together to make a memorable day. To dispense with the histrionics, there was great inexpensive food, friendly vendors, cool people and draft beer at the Portland Saturday Market. Fresh tacos, pupusas, Rogue IPAs and a chocolate Lab that looked surprisingly like “Mr.Freedom” only worked to make the day funny, humorous, flavorful and walkable….yeah man, you can walk all around Portland, OR…… I mean where do you live? Florida!!!

Okay, I kid, I kid….

-You done, Eat!

-THG

Blah, blah, blah, Alberto Contador yes YOU are the Man! THG has to admit 2010 has been the “summer of Spain” in the sports world. It is only the beginning of August and there are still more titles that Spanish athletes could earn. Could it be that Rafa wins the U.S. Open? And will the Spanish National Basketball team take out the Lean Team in the World Championships? All these questions and more will be answered in the coming weeks…..

But to the real story:

While on the hunt for the Bare-foot Bandit, aka Colton Harris-Moore, on Camano Island, WA I was enticed by the smell of savory sauce and pork ribs. The aroma of succulent rib sweetness wafted through the air like a sparrow following a mid-summer breeze. Ah yes the smell from the BBq or more accurately the asado was unmistakable for summer fun. When your schnoz leads you to a party you are rarely dissapointed and THG was not disappointed. Waterfront views, local wine, local beer and summer nights was the theme of the evening. And I’ll say even though it was not oceanfront, but waterfront or “sound-front” ain’t bad.

The Asado Grille

While talking with Dr. Dave, THG tried to ascertain the recipe for the Dr. Dave’s BBq Island Sauce but Dave would not budge on his secrets. Even after multiple beers and talk of turkeys he would not reveal his marinade. But even without a strong sense of smell, THG could make out the heart of the recipe……

Dr. Dave’s BBq Island Sauce:

1. 1 bottle of your favorite or standard BBq sauce (approx 12-16oz)
2. 1 tbls ground black pepper
3. 1 tbls hot sauce (Louisiana Hot Sauce is the best basic one)
4. 1 tbls bourbon (Wild Turkey works)
* THG recommends 1 tbls bourbon for every 8oz of bbq sauce depending on how spicy you prefer your BBq sauce; more bourbon the spicier.
5. 1 large slice of lime, squized

Mix all the ingredients in a bowl and blend well. Baste liberally.

Dr. Dave’s BBq Ribs:

*The cooking time is only dependant on grill space and if you are willing to stack your ribs.

First off wash and then dry your ribs. Place dried ribs in the oven and bake at 375 degrees for 15-20 min depending on the thickness of your ribs. Place your dry ribs (no sauce, yet) on the grill over medium heat for 20 minutes. Turn the ribs and liberally apply the DDBIS (Dr. Dave’s BBq Island Sauce) to both sides of the ribs. Let the ribs cook for 15 minutes and then flip and reapply more sauce. After your second sauce application let the ribs cook until the DDBIS starts to caramelize.

You done, Eat!

-THG

Lance looking back to the future

Chicken and Chorizo Paella

Ingredients

1/4 cup olive oil
1 chicken, cut legs, drumsticks and thighs
Salt and ground pepper
2 teaspoons paprika
1 large onion, diced
1 large green bell pepper, diced
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
1 pound Spanish style chorizo links, cut to pieces (try to get the good stuff, don’t skimp here!)
2 cups short-grain rice (recommended: Valencia or Arborio)
Pinch saffron threads
1 cup fresh or frozen green peas
Lemon wedges, for service

Heat a paella pan or very large, shallow skillet or pot, preferably with 2 handles over high heat.A large cast iron skillet would work here. Pour in the olive oil and let it heat up. Season the chicken all over with salt, pepper and paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.
Lower the heat to medium and saute the onions and bell pepper until softened. Stir in the diced tomatoes, chicken broth, and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes. When the liquid has all been absorbed, pour the peas over the top of the pot, turn off the heat and cover the pot with a kitchen towel. Let stand 5 minutes and then serve with lemon wedges.

Andy Schleck is loving yellow!

There were head butts in the stage (Mark Renshaw of HTC-Columbia, was thrown out of the race for head-butting Julian Dean of Garmin-Transitions), Cancellera acting like a girly-man and Lance has finally conceded that he will not win his 8th Tour. With Team RadioShack sitting in 18th place, what does it mean for Armstrong’s legacy? So many questions, who knows what to do?! Well there is one guy who seems to be all smiles and his name is Andy Schleck of Team Saxo Bank and Luxembourg (that’s a tiny country in Europe people).

You done, Eat!

-THG

General rankings after Stage 11: