Author: Kurt Winner

From The Gulf Of Alabama: Lulu’s Perfect Fried Shrimp

Brown Pelicans splash in the turquoise ocean looking for dinner. The sugar beach bumps up against the soft evening waves. You sip a smart cocktail lingering on the expansive lanai for the last glowing moment of a deep orange sunset. Is this really Alabama? Gulf Shores and the Orange Beach area has been much maligned in the press since the BP oil spill. In truth it’s a stunning locale with loads of natural beauty in a relaxed beach side town. Yes the beach clean up goes on but the water and sand are clean and stringent measures are taken...

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Beef Braised In Merlot And Herbs

I wasn’t exactly on the horse trail – this article is pure travel fun. Sit back in your chair and let me take you away. You can, however, prepare the wonderful braised beef at your next camp-out. It’s great. Remember the old saying “when in Rome, do as the Romans do?” I wasn’t exactly in Rome but a few miles north of the Italian border in Switzerland. You can see and feel the influences in this Swiss Italian region known as Ticino (Tin-chee-no), one of 26 cantons (states) in this small but culturally diverse country. Elegant people stroll a...

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Pasta With Minced Beef

The coming of fall means hearty food in my neck of the woods. (We are squeezing the last trail rides of Fall into our schedules but this one is best cooked at home.) This means warm and hearty stews and such. I have a recipe from Switzerland that I think you’ll really like. Switzerland produces more than 450 types of cheese, each from a particular area with it’s own unique flavor and texture. For this recipe it’s from the Swiss Appenzell canton (state) in the easternmost part of the country that borders Liechtenstein. The cheese from this area is...

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Strawberries With A Balsamic Glaze

Here in the Pacific Northwest this year, a late summer warming brings incredible yet delicate strawberries. When cut in half they reveal a deep red color all the way through the flesh. Although not the huge ones you may see in Costco or your local market, what they lack in size and uniformity, they totally blow away anything when it comes to the intense flavor in this smaller-sized berry. I first tried this recipe several years ago. Now I make this each year to celebrate summer. Not much of a camp recipe, save this for a backyard barbecue after...

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Pork Tenderloin with Balsamic sauce Cooked Two ways

I am a huge fan of Balsamic vinegar. Add to almost any dish and Balsamic vinegar gives you a nice tang, some oak and a bit of sweetness. You can even use it on fruit! I will have a recipe for this in time for strawberries in the next issue. It’s important to choose a high quality vinegar because some cheaper versions add sugar and additives to mimic true aged balsamic. Two brands I really like and use regularly are Napoleon and my favorite, Colavita brand. Colavita is aged for six years and contains a high percentage of grape...

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