Race Day Recipes: Seasoned Beef and Bean Burritos

Another one skillet meal, full of flavor and easy to bring together.  With rice & beans it turns into a classic Tex-Mex meal, but stand alone burritos can make a hearty lunch.  Built with lots of protein, it'll keep you fueled all race long.






Prep time: 5 Minutes
Cook time: 20-30 Minutes

Total time: 25-35 Minutes

Ingredients:  (Makes 6 wraps)

1/2 lb. 85/15 ground beef
1 medium onion--chopped
1 tblsp. Chili Powder
1 jalapeno--chopped
1 large green chile--chopped
1/2 cup cooked corn
1 can no-salt diced tomatoes
1 can no fat refried beans
2 cloves garlic--minced
Black pepper to taste
2 oz Monterey Pepper Jack cheese--sliced or shredded
Tabasco to taste
Salsa to taste
Sour Cream to taste
6 Fajita-sized flour tortillas

Preparation:

• Chop onions, toss into skillet with ground beef on med-high heat.  Add garlic, chili powder and black pepper.  Break beef apart and brown.
• While beef browns and onions turn glassy, chop peppers and add to mix. Let peppers begin to sweat.
• Add corn. Continue to mix everything together.  Corn should begin to sweat. Chili powder gives the blend a nice rusty color.
• Add tomatoes.  Mix through. Let simmer for about 5 minutes.  Let's the flavors blend while the tomatoes heat through. 
• Add beans and stir. Add Tabasco if more heat is desired. Once beans break down and mix into the blend, reduce heat to med-low. Stir occasionally. Let simmer for 5-10 minutes, until flavors have thoroughly blended.
• While the pot bubbles, shred or slice cheese. Place salsa and sour cream on table.
• Warm tortillas according to directions on package.  15 seconds in the microwave does it for me, but warming them in the oven will garner better results.
• Build your burritos!  On tortilla, place cheese on the bottom, so the warm beef & bean blend will melt it. Spoon desired amount of beef & bean over the cheese. Roll burrito.  Top with generous amount of salsa and sour cream.
• Serve and enjoy!

As always, you'll notice a minimum of salt added to the recipe. Your fresh veggies always give lots of flavor.  Salt arrives in the beans, tortillas, cheese and prepared salsa.



 

On the Road: Hidden Lake Gardens

Every vacation we have to find a scenic "brown sign" in which to spend a little time. Today was Hidden Lake Gardens.  A nice distraction.

On the Road: The Henry Ford and The Ford Rouge Factory Tour

 Somehow NASCAR knew we had chosen Michigan as our destination this year. Beginning in April, Pure Michigan ads kept appearing during race coverage.  Then it came to planning our day trips and we realized Brooklyn, MI is literally in the middle of farms. What to do? That's when we saw an ad for The Henry Ford--millions of artifacts. Acres and acres of museum. AND a factory tour where they build F150's. We were all in.

We'll start with Dearborn, the city Ford owns/runs/built/what have you. The bridge on I94 is a Blue Oval, for goodness sake. There's a manmade lake with the corporate name on it. Block after block loom research facilities, massive testing tracks, hotels clearly built solely for the Ford offices.  This isn't just about the car in your garage, but Ford runs a humungous part of Michigan. It's then that I actually began to understand why our government felt that car manufacturers had to be bailed out. Ford wasn't part of the handouts, but my point is that for the first time I got it. This was about the men and women who punch the clock creating cars--not just corporate greed.   If Dearborn had fallen, we were looking at an entire city in shambles.  What the rest of Michigan looks like, having greatly suffered through the economic collapse, I can only imagine.

Onto the factory tour:  We are both fascinated by "How Things Are Made." The intricacies of robotics, line work, logistics, etc. Yes, Ford has set up the tour to impress you with their Eco-friendly approach to factory life and it offers the opportunity for them to sing the praises of the latest model rolling off the line. But for me, that's all beside the point. We pretty much by-passed the propaganda films and headed to the factory floor. 

I'll be recalling the images of the flawless ballet being executed by the 1,000 person team for years to come. My respect for their labor increased ten-fold as they wired tailgates, installed moon roofs and bolted the truck beds to the frame rails. While modern technology has improved quality, consistency and speed, it is startling to realize where 100,000 people used to work this factory, only 3,000 do in this current day. How America can continue to employee its millions is a question posed to the tourist, even while we marvel at the trucks honking horns in the final inspection bay. 

Note: I have no pictures of the factory, not due to corporate secrets, but because the workers don't want their pictures plastered over the internet. The tourist in me grumbled--the caddies carrying car parts around were worthy of documenting. But I can't blame the employees for protecting their privacy in this day and ago.

Ronald Reagan's Presidential Limo--you can see where they fixed the ding the bullet left.

 The Henry Ford Museum:  The museum itself is built around innovation. Yes, transportation works into it significantly. But not only are you presented with the first Toyota Prius, but why it meant something to the American consumer.  Add to that Kennedy's limo--yes, where he was fatally shot--and THE bus where the Civil Rights Movement began and it is not merely a building with a collection of old things.  It all means something.

There's innovation in comfort, economy, technology and beauty. Even now, you cannot deny the glamour of the Bugati, but also understand that in the midst of the Great Depression, only the exceedingly rich could drive one. Sometimes creativity cannot be stymied by the exigencies of poverty.

I can't truly expound on the depth of the Henry Ford collection, as we only had a few hours to wander about before our feet gave out.  Days could be spent here.  We only scratched the surface of the complex, leaving the village for another year perhaps.

We found Trevor Bayne's Daytona 500 car--still covered in sticky soda and confetti.  His front and rear bumper were rubbed raw from his dance with Jeff Gordon that propelled him to an unfounded victory.  Fun stuff.  Next to him say Bill Elliot's 212 mph Talladega car (too fast! Much too fast!) and Bobby Unser's Pike's Peak Hill Climb machine. Salt flat rockets and IndyCar samples.  Accompanies with the random RV.


But let's not forget the trains.  Yes, trains. Fullsize engines, passenger cars, snow plows and even horse-drawn carriage conversions for the earliest attempts.  I pondered how the Allegheny Steam Locomotive got in the door, until we discovered the giant gates carved into the rear of the gallery.  And yes, the trains still sit on tracks.

To finish off the day we grabbed the requisite souvenirs:  a squashed penny, magnet for the fridge and a injection molded plastic car--made right before my eyes.  A pair of German gentleman kept shaking their heads. "We have nothing like that in Germany," they said as I pulled the warm, blue truck from the dispenser.

Quite clearly we are still crazy Americans.  But at the Henry Ford, you experience a multitude of ways that our enjoyment of the new and possible has created the world we live in.  Right down to the campy, plastic F150 I just bought.
  

On the Road: Travel Days to Michigan International Speedway

Once again, we packed up the RV and headed out in search of a NASCAR track we had not yet visited. This time the destination was Michigan International Speedway, departing from the Megalopolis of Massachusetts. 

Why do we drive instead of flying and taking a hotel? Well, yes NASCAR fans have the corner pocket on tailgating, but we've found that rolling on our own schedule suits our busy lives better. There's no panic about getting to the airport, stripping down in security, missing flights or making do with a week's worth of food at hotel restaurants.  The RV life allows us to slow down when we want, explore culinary adventures and best of all, park in a wide open field under star filled skies.

Anyway, as usual, as soon as we leave the rolling hills of Connecticut behind and cross over the Hudson River, something wonderful happens. Traffic jams vanish and the expanse of our huge nation unfolds before us. We've gotten pretty used to Day 1--the trees of Pennsylvania. However, when you keep driving for hours and hours with nothing but the forest of Northern USA appearing in all directions, I can understand why the pioneers back in the Great Expansion felt a compulsion to fill the Prairie with more trees.

Dense, lush vegetation is something we become accustomed to in our daily lives. It's why we adore Spring, when brown gives way to the soft whispering of green followed by the rush of Mother Nature to replenish our oxygen supply. Imagine leaving that for an unending sky interrupted only by the rolling waves of grass on relatively flat ground.  Something must be wrong.

Well, we didn't reach the prairie this time.  Only upper Ohio. But the flatness of the world in this state is...odd to those whose homes perch upon a hill.  In fact, the vast majority of houses in my hometown rest on some kind of incline. On I80 West, we drove past acre upon acre of flat farmland and perfectly mowed lawns devoid of any other ornamentation and it starts to bother you.

Then you realize all this farmland feeds our nation and much of the world.  Did I hear that even with this seemingly unending supply of vegetables, we are still scheduled to run out of food in another 50 years or so? It boggles the mind that this much food cannot feed those in need. And then there's the realization that there is not a farmhouse to be seen for miles in some cases. Gone are the days of single families raising food and their own children on private parcels. Ah, times do change.

We did pass the Lordstown Chevy factory, where the Chevy Cruze is made.  Impressive building. Here in Michigan we must've entered via the non-factory world. For more than 40 miles off the interstate, we passed nothing but farms, empty houses and tiny hamlets that sported nothing more than a gas station and a church. We've yet to hit the grocery store, let alone find one. That might be 20 miles back that away.

And yet, in the middle of all this beautiful farmland, here sits yet another monument to auto racing. The stands gleam, the signs are big and stamped with lots of logos. The t-shirt haulers are here with a smattering of summer vacationers.

We'll be heading out to the Henry Ford museum either today or tomorrow--after locating the elusive grocery store.

We live in an amazing country.  I love leaving my little corner of it once a year and seeing its glory for myself.  One more reason to avoid the airports.

Pictures and such to come later. Enjoy the day!
 

RaceDay Recipes: Corned Beef and Cabbage

Happy St. Patrick's Day! I grew up in a household that avoided boiled dinners like the plague. Thus, when I married into a bona fide Irish family, I was introduced to the traditional Corned Beef and Cabbage and promptly wondered why I have been denied this meal my entire life.  It is made of a fatty and salty cut of meat, but if you ignore suggestions to pour another pile of salt into the pot, the brine remains as seasoning for the massive servings of veggies and the fat will boil off. So, once a year, enjoy! Wear a little green and indulge.

Cook time: 90 minutes (20 min. per pound. Min. 90 minutes recommended)

You prep your veggies while the beef enjoys its initial bath in the pot.

Ingredients: (Serves 2)

1 2 lb. flat cut corned beef
1 parsnip
2 carrots
2 medium sized potatoes
2 small yellow onions
1/4 of a head of cabbage
(Turnip is also a traditional part of the meal, but I like parsnips. Add any other root veggies you may enjoy as well.)

Directions:

Place beef, fatty-side up, in the bottom of a large pot. Pour cold water over the beef until it is entirely covered. Cook on medium-low heat to bring to a simmer. Cook for 40 minutes.

While beef simmers, peel and chop all vegetables into 3/4" cubes. To help remind you which veggie goes in next, take a large mixing bowl and place chopped cabbage, then onions, then potatoes, carrots and parsnip on top.

At 40 minutes, drop in parsnips and carrots. Continue simmering 30 minutes. Add hot water to pot to keep meat from drying out on top.

Add potatoes and onion. Continue simmering 10 minutes.

Add cabbage. Simmer 10 minutes.

Test beef for tenderness. A fork should slide through with little resistance. All vegetables should be fork soft.

Add time as needed.

Remove beef from pot. Let sit for at least 10 minutes. Drain vegetables and place in large serving bowl. Sprinkle with parsley. Slice beef across the grain with sharp knife, as thick or thin as you prefer.

Serve with your favorite mustard.

There will be leftovers! Which work well warmed over or minced into your very own corned beef hash.

This meal was born from large farming families with ingredients that were always on hand. It didn't intimidate the cooks back then, don't let its simplicity fool you into thinking it's harder to prepare now.

  

RaceDay Recipes: Sausage and Egg Breakfast Skillet

Welcome back! With a new NASCAR season, we have a whole pile of new recipes that are never daunting to whip together.  Today we have a hearty Sausage and Egg Breakfast Skillet.  One pot. Lots of flavor and loaded with enough protein to keep you energized until the late afternoon Phoenix race arrives.

Prep time: 5 min.
Cook time: 20-25 min.
Total time: 30 min.
Serves 2-3 hearty portions









Ingredients:
1/2 lb. Your favorite ground sausage (not links)
1 large potato
4 eggs
2 tblsp. chopped chives
A quarter of a sweet onion
3 oz. shredded cheddar cheese
Cholula Sauce (Smokier, sweeter hot pepper sauce)
Bacon Crumbles
Sour cream
Salt & Pepper to taste

1.)  Preheat oven to 350F. Heat large deep ovenproof skillet on stove top over medium-high flame.  Dice onion. Brown ground sausage and toss onion into the pot. Heat until onions are glassy.

2.)  Chop potato into small cubes. You don't need to peel them. Add to pan.  The fat from the sausage provides enough oil. Likewise, the seasoning from the sausage will season the potatoes. Stir occasionally to provide even heating throughout. However, letting the mix sit for a few minutes between stirring allows the ingredients to nicely brown, increasing the flavors. Don't fear the color!

3.) While the potatoes cook, in a bowl crack and whip the eggs. Set aside.  Shred the cheese and set aside.

4.) When potatoes begin to brown, add the eggs and mix in.  Toss in chives and Cholula Sauce to taste. Stir once to blend. Top with shredded cheese and bacon bits.

5.) Place skillet into the oven until cheese is brown and melted. Just a few minutes. Remove from oven and let sit for a minute or two.

6.) Serve with sprinkle of chives and dollop of sour cream.

7.) Enjoy!

The Daytona 500: A Timeless Celebration of Racing

The sun is shining bright. Hordes crowd the massive arena, cheering for their chosen hero. Colors sparkle. The thrum excitement beats in the hearts of all present. Bets have been placed on the outcome of the impending competition.  The guest of honor holds the flag as the entire field parades by.  The rumble of the wheels and cheering of the crowd drown out any mundane noises.

And then the flag flies. All eyes are glued to the drivers as they vie for the lead, crowding the next man into the outer wall or sending them bouncing to the infield.  There, a few select fans are going hoarse as the thrill of nearly touching the race as it flies by sends their hearts soaring. The thunder encompasses body and mind.

On the track, longtime rivals size up the other's horses. Will this be the year? Is it possible to overcome, beat the odds and stun the world's largest coliseum into silence? For only then will they truly be righteous in the knowledge that they are the chosen one, faster than no other. Better than expected.

The evil one comes too close, rubbing wheels. Others jump and wobble in front of them. The Big One is on. Machines shred and flip. That longed for silence does arrive, but not for the reasons desired. First responders hurry to the injured and pinned. Debris is cleared from the field. The stands take a sigh of relief. The betting continues.

And the race goes on.

The laps wind down. There are fewer left. It is now between just two or three. Somehow the noise has not lessened, but only increased. The fervor of the fans, the teams and those who sit in judgment rises. The end draws near.

Who will take home the greatest prize of all time?

That is the question, is it not? Who will win The Great American Race this upcoming Sunday?  And why do we call it that?

Somehow, even though many a NASCAR fan has become jaded and worn, even though we are easily angered by the pointless loss of machinery during the massive plate wrecks, and although the tangle of rules applies no place else but for this particular race, the pageantry of Daytona will suck us in.

The Daytona 500 is the defining moment of stock car racing for the entire year. Like moths to flames, racing fans will be unable to look away. Ultimately, it will matter to us who will wreck, who will fall and who will win.

I can already hear the trumpets sounding the opening of Race Day.  And it will be a wonderful season.

Author's Note: It's funny where inspiration finds us. I caught the chariot race in Ben Hur late at night and decided it wasn't all that different from Daytona.  What do you think?

You can find more NASCAR musings by S.D. Grady every Tuesday in the Frontstretch Newsletter. Sign up to receive daily news and commentary from the best independent NASCAR site.