Superbowl appetizers……the spicy kind.

Wontons and egg rolls, not to be mistaken for Chinese food.

OK, so maybe I stole the general theme, from a friend’s dinner party, but the key words are definitely “general theme”.  As with all of my creations, the base ingredient is dry-aged, corn-fed Iowa beef.  (See my next blog regarding Iowa beef) In addition to ground beef, here’s the rest: cream cheese, pepperjack cheese and chipotle chiles in adobo sauce.  Brown ground beef, dice chipotles and mix all ingredients.  Allow to cool in fridge for a day or two, then proceed to fill wonton wrappers and egg rolls.  Freeze overnight (or 2).  Preheat oven to 400 degrees.  Wontons about 10 minutes and egg rolls 15-17 minutes.  Serve with ranch dressing or a sour cream concoction.

Remember, you can contact me for all of your real estate questions and needs.

Lane@LT-RealEstate.com

Corn-fed, dry-aged Iowa beef

I grew up on a farm in Iowa, so I truly appreciate the quality of Iowa beef.  In addition, I fully support the hard working farmers and ranchers of Monticello, Iowa.  That being said, every year I drive 2,000 miles, Smoky and the Bandit style, to a small butcher shop in Earlville, Iowa.  I’ve been doing business with Dan’s Earlville Locker for more years than I can remember.  Monticello farmer, Pete Hall, takes incredible pride in his beef, so as long as he’s in business, I’m working with him.

My wife once asked (before she was my wife) “Colorado has cows, why drive to Iowa?”  Then, I grilled a sirloin steak for her and we got married.  Not sure if I need to blame Pete, but that’s the order of events.  Enuf said, she doesn’t order beef in restaurants anymore.  Yes, I created a meat snob

It used to be just me, but over the years, my bandwagon has grown.  In a single trip, I’ve brought to Denver as much as 5 steers and 6 hogs.  I’ve almost lost track of who wants meat from Iowa.

A final note….that 28oz Porterhouse steak on *****’s menu for $48……I’ve had better for 10 bucks (gas included).

Remember, you can contact me for all of your real estate and beef needs.

Lane@LT-RealEstate.com

Charity Chili Competition

On Thursday Feb 2nd, DaVita sponsored a chili competition, which benefited Project Angel Heart.  Surprisingly enough, this was the 1st food competition that I have entered.  There were a total of 20 competitors, which offered a nice variety of flavors.  Kickin’ Iowa Meat Chili was the name of my entry, because it featured beef and pork from farms in Iowa.  Chunks of smoked pork belly, hunks of chuck roast and chorizo sausage.  The kick was chipotle peppers in adobo sauce.

When I cook, I just make it up as I go.  I never create the same recipe twice, but I always start my chili at least 2 days early.  I start with a hot base, then add the ingredients raw.  Within a day, they are cooked and, within 2 days, they’re falling apart.  I normally don’t server chili with cheese or sour cream, because I believe the dish should speak for itself….unadulterated.

Please remember you can contact  me for all your Colorado Real Estate questions,

Lane Tuetken
303-903-7639
Lane@LT-RealEstate.com