Deschutes Brewery & Public House - Bend, Oregon

The original entrance!

 Deschutes Brewery & Public House

The beautiful and open kitchen!

Bend, Oregon is one our favorite towns to visit.  We have been going there for many years for one of our little getaways.  We actually stay in Sunriver - a very nice resort area about 14 miles south of Bend.  We naturally gravitated to the Deschutes Brewery because of Hubby John's appreciation of good ales.  His favorites have always been the Obsidian Stout and the Black Butte Porter.  I am not really a beer drinker so it works out just fine for us.  He enjoys his ale and I drive us home.  What I am attracted to at the Deschutes Brewery & Public House is the food and the comfortable friendliness. www.deschutesbrewery.com (check out this link to read their blog, which even includes some great recipes that they are willing to share)   I usually order from their specialty menu of the day but my dependable favorite is their French Onion Soup.  It is a yummy comfort food that I adore.  On our last visit John and I both had the French Onion Soup and we shared their specialty of the day - fish tacos.  We really enjoyed both.  Those of you that read my blog have seen that we both really like fish tacos.  

Anyway, back to business, and I want to say now that this blog is strictly my opinion and there is no money changing hands except for when we paid our tab. 

As usual, our visit to the Brewery was great.  I mentioned to our waitress, Kate, that I have this little blog and that I would like to mention them on it.  Well, she told the owner and founder Gary Fish (who just happened to be there having his lunch too) and he very graciously came to our table and talked with us.  I really was very impressed that he took the time to visit with us - what a nice man.  We also met the general manager, Tim Casinelli, and he was also very friendly and interesting.  We have always enjoyed the Deschutes Brewery and Public House and we will always stop in when we are in the Bend area.  It has been fun to see them grow and thrive in one of our favorite towns.  If you happen to be in their area we strongly suggest you stop in and enjoy the friendly family atmosphere and their great drink and food. Oh, say hello for me...  Grammy

French Onion Soup and Obsidian Stout

Special of the day: Fish Tacos

Meeting Gary Fish - owner and founder 

Grammy and Grandpa's Travels and Good Eats

I have been thinking about adding a section to my blog for traveling about and eating at some of the really good places we have found along the way.  We love to do road trips but occasionally we actually get on a plane.  Note:  Hawaii is hard to drive to.  This past year has been what we call our "50th Year".  This simply means that in November we will celebrate our 50th wedding anniversary so we  dedicated  the year to getting out and traveling around and, of course, eating out.  I wish I had thought of this idea sooner because we have seen and done some really neat things this year and we ate at some really good places.  So, I am going to start collecting what I need and posting some of our finds for anyone else that is wanting to visit some of our favorite places and eat at some of what we consider favorite places.  I do want to let you know that we live in the northern end of the state of California. We are located within just a few hours of some really amazing places.   In fact, we live in a beautiful area near Mt. Shasta and I hope to put some of our local favorites on here too.  As usual, I will also continue to share my favorite old and new recipes with you.  I hope you enjoy this new twist to Grammy's Kitchen.    When my hubby John and I are not in the kitchen we are probably gone or planning our next trip to somewhere.

Cream Cheese Spreads

I am always looking for quick and easy things to make when company comes calling.  Years ago I would keep purchased cheese spreads in the fridge and crackers in the pantry.  Well, that can be expensive so I decided to make up my own spreads.  Hubby and I both really like sun dried tomatoes, garlic and salmon.  That is how the variations came about.  The spreads will keep in the fridge for 3 to 4 days and they are soooo tasty.  I hope you will give them a try and that you enjoy them.

Sun Dried Tomato Cheese Spread

Basic Cheese Spread with Garlic

                           CREAM CHEESE SPREADS

Basic Spread:

1 8 ounce pkg. Cream Cheese - room temperature (this can be regular or 1/3 less fat)

2 teaspoons White Wine Vinegar 

2 med. cloves Garlic - minced very fine (I use my garlic press or zester)

1/4 teaspoon Sea Salt

1/8 teaspoon Fresh Ground Pepper

Using a mixer, cream the Cream Cheese. Mix in the Vinegar, Garlic, Salt and Pepper. Mix well. Refrigerate and serve chilled with crackers.

Variations:

Sun Dried Tomato Spread:

To one batch of ‘Basic Spread’ add:

2 tablespoons Sun Dried Tomatoes (in oil but drained) - coarse chopped

1 Green Onion - chopped

Salmon Spread:

To one batch of ‘Basic Spread’ add:

1 teaspoon fresh Lemon Juice

1  small can Salmon - drained

2 teaspoon drained Capers - chopped 

1 teaspoons chopped fresh Dill

1 Green Onion - chopped

Cheesy Buttery Biscuit Sticks

When our three sons were growing up I worked, either away or in our home.  That was the time of 'the super mom'.  I could do it all and handle it all...  Don't even begin to ask me how I did all the things I did.  I remember burning the candle at both ends and in the middle.  I got up early, ran all day and stayed up late at night to get everything done.  I was like most of the women of my generation.  Most of us didn't have big major positions in corporations but we certainly had jobs, family and all that.  I think the hardest thing of all was trying to figure out what to fix for dinner.  I know that sounds funny but we didn't have the fast food options and the take outs that are available today.  Besides, we didn't have a lot of extra money to spend on food so nearly all meals were prepared at home.  I remember always having bread on the table when I was growing up so there was always bread on my table.  I have always considered it part of a complete meal and what a great way to help fill up those growing boys of ours.  This recipe for Cheesy Buttery Biscuit Sticks was one of my favorite quick and easy breads.  They were always good and so very fresh!  Besides that, I always had the ingredients in the pantry and fridge.

 Cheesy Buttery Biscuit Sticks

1/4 cup Butter, melted

1 1/4 cups Flour

2 teaspoons granulated Sugar

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 cup Cheddar Cheese, grated (optional, of course)

2/3 cup Milk

Preheat oven to 450˚.  In your oven or microwave, melt Butter in an 8 or 9 inch square pan - just until melted.  I like to use a glass baking dish for these Biscuit Sticks.

In a large mixing bowl, stir together the Flour, Sugar, Baking Powder and Salt.  Toss in the grated Cheddar Cheese.  Add Milk to dry ingredients and stir just until dough clings together.  Sprinkle a little flour onto your board and knead lightly about 10 times.  Pat the dough out to 1/2 inch thick and 8 or 9 inches square, to fit your pan.  With a floured knife, cut the dough in half, and then into sticks about 1 inch wide.  You should have 16 to 18 Biscuit Sticks. Dip each stick, turning over in the melted butter to coat, and place into two rows in your pan.  Bake for 12 to 15 minutes, until golden brown.  Serve hot.

Makes 16 to 18 Buttery Biscuit Sticks.

Taco Salad

I grew up here in California, a long time ago - the 50's and 60's.  There were no Mexican Restaurants in our town, I know this is hard to believe since there is one on nearly every corner now.  I was introduced to Tacos while camping with a friend and her family.  They were simply warmed corn tortillas, ground beef, cheese, lettuce and tomatoes and the 'salsa' was actually Tabasco Sauce.  Later in life, like the late 60's and 70's, I learned about enchiladas, quesadillas, nachos, tostadas and taco salads. I have actually been to Mexico and I saw that their food is usually a little bland, compared to what we think of as Mexican Flavor.  I cook what is probably more of a Tex Mex Flavor but I call it more of a Cali Mex Style.  Here, in California, we like lots of fresh veggies and lots of flavor.  Food doesn't have to be spicy hot to have lots of flavor.

                                            TACO SALAD

1 tablespoon Oil

1 small Onion, chopped

2 cloves Garlic, chopped

1 pound Ground Beef

1 to 2  tablespoons Chili Powder (to your taste)

1/2 teaspoon Salt and 1/4 teaspoon Pepper

1 can (14.5 ounce size) Chopped or Diced Tomatoes, with juice

1 can (8 ounce size) Tomato Sauce

1 cup Water

Tortilla Chips, broken

Lettuce, thin sliced

In a large deep fry pan, over medium heat, brown Onion, Garlic and Ground Beef in oil.  Add Chili Powder, Salt and Pepper into beef mixture.  Break up the tomatoes so that they are pretty small (I use my hands to smash up the tomatoes) and add them to the meat mixture.  Mix in the water and continue to cook on low heat for approximately 15 minutes, or until the mixture has thickened slightly.  You want a little juice left in the mixture!

Place broken Tortilla Chips on your plate, top with the cooked Ground Beef mixture and then top with Lettuce.

More Topping Suggestions:

Tomato, chopped small

Avocado, chopped or sliced

shredded Cheddar Cheese

Black Olives

Salsa (I keep prepared salsas in the pantry)

Sour Cream

Serves 4

Salmon Tacos

This summer my hubby, John, and I have done a lot of traveling around California, Oregon, Nevada and even touched into the corners of Arizona and Utah.  We visited lots of family and friends.  We ate a lot of really great food and enjoyed it all.  I created this recipe because we really enjoyed some fish tacos in Newport, Oregon.  Last night I had some salmon so I figured, why not make tacos.  Of course, you can use any kind of fish you like but I am partial to the salmon.

Fish Tacos have become very popular and if you haven't had them, I encourage you to give them a try.    I have always seen white fish on them and it can be prepared in many ways.  The tacos can be on corn or flour tortillas.  There is usually thin sliced cabbage on top and many variations of additional toppings.  This is the version we had for dinner last night.  I hope you enjoy them....

                                             

                                                                 Salmon Tacos

1/2 lb. Salmon, well seasoned

Cooking spray, like Pam

1 tablespoon Olive Oil

4 cups Shredded Cabbage (or 1/2 bag already shredded cabbage)

1/2 cup Cilantro, chopped

1 Tomato, diced

2 Green Onions, chopped

1 Lime

1/2 cup Sour Cream

2-3 teaspoons Milk

4 large Flour Tortillas 

Hot Sauce (I like Frank’s Hot Sauce or Tabasco)

Season the Salmon generously on both sides (with whatever seasoning you prefer). You can use Lemon Pepper, or your favorite spicy seasoning.  I used my own recipe for Secret Seasoning.  Spray a grill pan with cooking spray and heat it on high.  Cook the Salmon for about 3 minutes on each side.  Use a fork to see into the thickest part to see if it is done to your likeness.  I like mine med. rare and that is still pretty pink in the center.  Remember that when you cook anything, less done is usually best, more flavor and more tender. Remove Salmon to a plate and then pour the tablespoon of Olive Oil over the Salmon for moisture.  I then break it up into large chunks. Be sure you remove any bones that you can see!

Prepare the Sour Cream Lime Sauce by combining the Sour Cream, juice from 1/2 Lime and Milk.

Combine the Shredded Cabbage with the chopped Cilantro. 

Heat a dry fry pan to hot and warm the tortillas on each side.  I like mine to get hot and slightly crispy on each side.  This only takes a very short time.

To assemble your Tacos, divide the ingredients between the Tortillas.  On one side of the hot tortilla, pile on the cooked Salmon, Cabbage mixture, diced Tomatoes and then the Green Onion, a generous squeeze of lime and then garnish with the Cilantro Lime Sauce.  Add the Hot Sauce to suit your taste.  Fold the other side of the tortilla over.  These are meant to be eaten with your hands.  

Serves 2

Secret Seasoning

I know, calling something secret and then posting it here is kind of silly.  But, I just couldn't think of a catchier name.  This Secret Seasoning is a recipe that John and I came up with after we had traveled around and seen a gazillion different Seasonings, Rubs and Such.  How do you decide on which one you really like?  Well, we like a little spice (or maybe a little more than that).  We like a little sweet (not a lot of that).  Most of all we like a whole lot of flavor.  I would say that the secret ingredient in this seasoning is the coffee (don't worry, there won't be any grit or grounds when you're done).  I like when I can make something right off my spice rack.  Brands don't seem to matter here but I do like to use good quality and fresh spices.  I am giving you recipes for a small batch and a big batch.  I prefer to make big batches so I always have it handy.  Just store it in an airtight container until you're ready to use it.  Our Secret Seasoning is really great on just about everything, except maybe desserts and oatmeal.  We love it on our grilled veggies, beef, chicken, fish, pork, and especially on those slow cooked ribs.  That's a later post... Give this Secret Seasoning a try and let me know what you think.

                               Secret Seasoning

Small Batch:

2 tablespoons Salt

2 tablespoons Coffee (use your favorite kind but grind very fine)

2 tablespoons Chili Powder

2 tablespoons Paprika

1 tablespoon Black Pepper

1 tablespoon Brown Sugar

1 tablespoon Dry Powdered Mustard

1 tablespoon Ground Cumin

1 tablespoon Granulated Garlic

1 tablespoon Misquite Seasoning

Combine all of these great ingredients and use as a rub or sprinkle generously over your favorite meats or vegetable.  Grill to your liking.  

Big Batch 

1/2 cup Salt

1/2 cup Coffee (use your favorite kind but grind very fine)

1/2 cup Chili Powder

1/2 cup Paprika

1/4 cup Black Pepper

1/4 cup Brown Sugar

1/4 cup Dry Powdered Mustard

1/4 cup Ground Cumin

1/4 cup Granulated Garlic

1/4 cup Misquite Seasoning

Combine all of these ingredients and use as a rub or sprinkle it generously over your favorite meats or vegetables.  Grill to your liking!  Store any extra Secret Seasoning in an airtight container.