Berbere (Ethiopian Seasoning Blend)

Berbere is the flavor backbone of Ethiopian cooking, a cuisine built around heavily seasoned meats and stews served with a spongy flatbread.  It translates well to Southwestern cooking and we just picked up a huge bag from Pasqual’s in Santa Fe, New Mexico.  Berbere works as dry rub for meats, a seasoning for stews, lentils and grains — even as a tableside condiment.  As with so many traditional seasoning blends, what goes into berbere varies from chef to chef but most versions begin with a base of ground chiles, ginger, fenugreek, cumin, cloves, coriander, cardamom, black pepper and salt.

The good news is that you don’t need to know squat about Ethiopian food (though it’s totally worth getting to know) to enjoy berbere. Here are some of my favorite uses:

• Blend a can of tomato paste with honey, salt and as much berbere as you can handle. It makes the best barbecue sauce.
• Sprinkle just a bit into the cheese sauce of your favorite mac and cheese. The smoky, spicy change will blow you away.
• Use it straight up as a dry rub for baby back ribs, steaks on the grill — even for oven-roasted chicken.
• Sauté minced onions and garlic with vegetable oil, stirring in berbere. Thin with more oil or with broth, buy rhinocort online.
• Blend with softened butter then spread over hot-off-the-grill corn on the cob. Or add minced garlic and use for garlic bread.
• Add a bit to the pot when browning meat for a beef stew. Or sprinkle just a pinch over a bowl of chicken soup.
• Mix just a bit into prepared pasta sauce, or mix it directly into meatballs.
• Add a bit to ground beef when browning it for tacos.


By |May 19th, 2016|Uncategorized|Comments Off on Berbere (Ethiopian Seasoning Blend)

Types of Hay for Weight Gain in Horses and Vitalix

Earlier this decade, Colorado and the Western States were plaqued with wild fires and, after several years of drought, hay prices skyrocketed.  It was just a few years ago that most of Colorado hay went to other states which were rampent with fires, draught and tornados, such as Kansas and Oklahoma.   But now after two years of very wet summers, hay prices should have returned to normal, but that never seems to occur.  It seems that growers and suppliers get used taking higher profit margins, in part to make up for bad years and in part from lack of consumers to demand lower prices.

There are many different forms of hay, the best of which are Mountain Grass and Timothy.  Alfalfa is great for putting weight on horses and is cheap to feed but we have buying phentermine online.

The most common form of hay is the small square bale, which can weigh approximately 45 to 100 pounds each.  The weight depends on how they’re baled, type of hay and moisture content.  Compressed bales are also increasingly seen.

We have found All-Species Vitalix (125 lb. tub for $65 in 2016) to be great for putting weight on hunt horses or polo ponies in pasture, where feeding grain or pellets is often more difficult.  Feeding a scoop a day of pellets from ProAdvantage® Grass Formula Diet Balancer by Progressive Nutrition, topped with 1/2 cup of corn oil.

By |May 10th, 2016|Uncategorized|Comments Off on Types of Hay for Weight Gain in Horses and Vitalix

Cafe Pasqual’s, Sante Fe, New Mexico

Our favorite restaurant in Santa Fe is Geronimo’s followed closely by Cafe Pasqual’s.  Here are some of our favorite recipes from “Cooking with Cafe Pasqual’s: Recipes from Santa Fe’s Renowned Corner Cafe” by Katharine Kagel September 3, 2014 (Ten Speed Press).

By |April 5th, 2016|Uncategorized|Comments Off on Cafe Pasqual’s, Sante Fe, New Mexico

Favorite Recipes from the Green Chile Bible

Three of our favorite unique recipes from The Green Chile Bible: Award-Winning New Mexico Recipes, was published on Oct 31 1989, by Albuquerque Tribune (Author). It’s our favorite cookbook to gift to others when they ask “What do you do with all that green chile you peel each year?”

By |April 5th, 2016|Recipes|Comments Off on Favorite Recipes from the Green Chile Bible

Thoroughbred Pie

Thoroughbred Pie As Featured in Covertside Magazine From Nick Serracino

And a new source for a crust that I’d like to try next with Nick’s pie recipe, as adapted from Bacon 24/7 by Theresa Gilliam.


1 ½ cups all-purpose flour
Healthy pinch of kosher salt
6 tbs unsalted butter, chilled and cut into cubes
2 tbs clarified bacon fat, chilled
½ tsp apple cider vinegar
6-8 tbs ice cold water

To make the CRUST: combine the flour and salt in a large mixing bowl. Add the butter and bacon fat and use a pastry blender or two forks to cut the fat into the flour, until the fat is the size of peas. Add the vinegar and the water and stir gently until the dough has mostly come together. Use your clean hands to briefly knead the dough for about 30 seconds, just to get the rest of the little crumbly bits to incorporate into the dough. Shape the dough into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.

By |June 9th, 2015|Recipes|Comments Off on Thoroughbred Pie

Short Legs, Big Fun article Covertside Magazine Summer 2015


Click this link for the full story:  Short Legs Big Fun – Paradise Valley Beagles, Covertside Summer 2015

By |June 2nd, 2015|Foxhunting|Comments Off on Short Legs, Big Fun article Covertside Magazine Summer 2015

The Official Rim Chung Fly Tying Videos

New fly tying videos posted of the official RS2 fly and Avatar fly tying instructions in a video format have been set up on YouTube.

Rim Chung Ties the RS2 Video ( shorter version ):

Rim Chung tying the RS2 Video ( longer version with more comments ) :


Rim Chung Ties the Avatar Fly Video:

By |March 4th, 2015|Fly Tying, RS2|Comments Off on The Official Rim Chung Fly Tying Videos

From Field to Table Cooking

Whenever possible we try to hunt, gather or grow our own ingredients so that we know that we have the best quality ingredients, harvested at their peak.  The French seem to never lost sight of this important rule, but as Americans we are only now coming back to these roots with the whole “From Farm to Table” concepts, which is the latest buzz word in the restaurant industry.  We have been doing what I call from field to table since the beginnings of my cooking, in fact, it formed the basis for my learning to cook, as I had these great ingredients, but didn’t always know how to use them to their best advantage.

The most important factor to elevate your cooking to create quality restaurant level food is very simple?  Obtain the same quality ingredients as the famous chefs get in their special orders and first pickings through the delivery trucks.   Such ingredients yield better results than buying a new gadget such as the immersion circulator that Mario Batali uses.  Instead buy the same tiny waxy golden potatoes or the rainbow shard, the real farm fresh eggs, the exact baby arugula carried by hand and cook them at their peak.

By |March 2nd, 2015|Cuisine|Comments Off on From Field to Table Cooking

Food Lover’s Guide to Denver

The Food Lover’s Guide to Denver features our favorite Braised Colorado Goat Taco recipe and loads of other Denver foodie secrets.  We like to buy our goat meat at Arash International Marker, 2720 S. Parker Road, Aurora, 303-752-9272 (where we also stock up on other Middle East ingredients.  Serve it up with New Mexico green chile pico de gallo and corn tortilla chips.

Goat is not very popular in European and North American cuisine.  Probably because it is not available in tenderloin or steak form.  However, goats are not confined, less likely to be fed grain, not implanted with growth hormones or antibiotices, and not castrated.  Further, it has more iron and protein than most meats, and less cholesterol and saturated fats.  Goat meat, also known as chevon, is actually one of the cleanest, healthiest meats available.


By |November 8th, 2014|Book Reviews, Recipes|Comments Off on Food Lover’s Guide to Denver
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    Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels

Gary Ruppel of Kiowa, Colorado, has been helping me train my bird dogs for 20 years at his Kiowa Creek Kennels and before that at some local gun clubs.  I remember calling him when I got my first 8-week old Brittany puppy from a famous field trial lines, and the field trailer had asked to bring him back for summer camp when he was four months old.  I asked Gary, “When should I come out and start training with you, in two months?”  I’ll never forget Gary saying, “You are already four months late, I start training them in the womb, bring him out tomorrow.” 

Gary says that he starts training in the womb, like mother’s read to their unborn children.  He first bonds with the bitch, which is the foundation of all of his training.  “If the dog doesn’t do it because he loves you, you’ll never really get the full potential out of that dog.  You can do all the old methods of force breaking and whatever else you can think of, but a dog that it is doing something out of fear, rather than love, will never be performing at full potential.”  He says, “My pups already have heard all of the whistle commands when they are born, as they have head them in the womb.”
Books Featuring Gary Ruppel

Training the Versatile Retreiver to Hunt Upland Birds

By Bill Tarrant


Bill Tarrant has authored the first book designed to show the retriever enthusiast how to train his dog to hunt upland birds. Bill got together with the four top retriever trainers in America today: Mike Gould, shooting Labs; Gary Ruppel, pointing Labs; Butch Goodwin, Chesapeakes; and Jim Charlton, Golden Retrievers. Together they spent a week […]

By |February 22nd, 2014|Book Reviews, Dog Training|Comments Off on Books and Articles Featuring Our Legendary Bird Dog Trainer Gary Ruppel and His Kiowa Creek Kennels