Yesterday was my day off to fish and I had great expectations of blue wings hatching in the cloudy weather. As if often does in Colorado, however, the cloudy day quickly turned into a cold drenching rain that never subsided all day. So, instead of drifing #20 BWOs, I quickly changed directions and went with a extra fast sinking leader and a nice stinger hooked streamer called a "Slap n' Tickle". I seriously love that name and by the way, fish liked it too. My first take was a 20 inch Brown that literally tried to tear the rod from my hand. He rolled up to the surface below me and showed me the fly. The perfect take for streamer fishing. The next couple of fish were more tame but only a little smaller. Then street runoff from the rain in Canon City dominated the rest of day and my BWO hatch never really happened. As I sat on a park bench drinking Larry Kingrey's single cask MacCallan from his flask, I watched a small fish slap at a single BWO. Just remined me of what I came to see. All in all, it was a great morning. Good fishing for about an hour with a good friend, drinking his whiskey. After all, the best single malt is somebody else's. When you make that decision, you know you are a true Scottsman.
Carne Adovada Pork Chops
This dish was made famous by Sadie's in Albuquerque. It is their house special. My version has smoked pork chops. I smoke center cut chops with Mesquite or Apple wood. You can buy pre smoked chops in most good food stores, so you could do that, but they're not as good. Several issues back, I passed along my Carne Adovada Ribs. Do both and totally crush a tailgate party.
Six 1/2 inch center cut or rib chops 5 cloves garlic
1 teaspoon black pepper 1 tbs cumin
1 teaspoon sea salt 4 cups water
one dozen dried red chilies (Pablano or Big Jims) hot as you want
2 sweet onionsReconstitute peppers by steaming them in 4 cups of water until they are soft. Remove the stems and place pepper in a food processor or blender with chopped onion, garlic, salt, pepper and cumin. Reduce to a paste. Add the water you steamed the peppers in and blend until you have a salsa like texture. Place a layer of chops in a baking dish and spoon some Adovada sauce over them. Continue with the other chops but save the majority of the sauce to pour over the top. Cook at 275 degrees for four hours. Serve over pinto beans and rice with a side of flour tortillas.