As I mentioned yesterday, the Phoenix New Times was going to put up a little article on their food blog, Chow Bella, about my dream food day. It was supposed to go up today, but instead it was posted early yesterday morning. I love how it turned out and I’d love it even more if you would go to THIS LINK and check it out and also check the little “like” button there or leave a comment.  Just in case you’re not up for all that… here it is below. :-0

Oh, and hopefully you’ll notice that I don’t just talk the talk, I walk the walk! Several of my favorite things are already shared here with you in my previous posts… from the Brussels Sprout Salad to the Bacon BonBons and the De Lujo Margarita. I’m always thinking about you people!

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If you’re anything like me, when you think of margaritas, you think of a warm summer day. Last week I was introduced to a cold-weather margarita that will knock your socks off! Chef Jeff Smedstad was the visiting chef teaching at Barbara Fenzl’s Les Gourmettes Cooking School last Monday night and everyone in the class swooned when he served this luxurious (de lujo) concoction.

Chef Smedstad is the chef/owner of Elote Cafe in Sedona. Dave and I dined at Elote the first night we were up in Sedona, last month. I failed to mention it before, because back then, it was all about my sprained ankle. And that’s a shame because it was one of the best meals we’ve had in a very long time.  For a fantastic rundown (with drop-dead gorgeous pictures) on Elote go to my friend, Gwen Walter’s blog and check out her professional and spot-on review.

While you’re reading the review and drooling over the photos, enjoy this somehow “warming” cold margarita. Chef Smedstad calls for Añejo tequila. Añejo, or “aged” tequila sits in oak barrels for at least one year and up to two years, eleven months, and thirty days. On the next day (3 years), it would be called Extra Añejo. Although the Añejo or Extra Añejo really make this drink shine (see Chef’s notes at the bottom of the recipe) you may use Blanco (white) tequila or Reposado (rested) tequila, just be sure to use a high quality tequila and not anything along the lines of the dreaded José Cuervo!

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I’ve mentioned before how much I enjoy True Food Kitchen. In fact I celebrated with two different birthday lunches there, the first with my dad and the second with my good friend, Karen (who was one of my bridesmaids, all those years ago).  When Dad and I were there, the two women at the table across from us were enjoying this huge bowl of vegetables. It is True Food’s gorgeous crudités bowl with tzatziki and black olive dips. The next week, when Karen and I went, I had to order it so that I could check it out more closely and recreate it at home. I think this is one of the prettiest ways to serve crudités that I’ve ever seen! That is True Food’s bowl above… and mine is below.

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Last night was the first time I’ve cooked any sort of food for Dave and myself… in… let’s see… 11 days. Unbelievable! I think that is the longest stretch of “no-cook” time for me since back in 2008 when we were traveling through France and Italy with the kids. But, I’m back and the recipes will again be flowing, thanks for hanging in there with me through the trip to Sedona, the foot injury, and birthdays. :-D

On Wednesday, my dad took me to True Food Kitchen at Scottsdale Quarter for my birthday lunch. I usually order the light and luscious Edamame Dumplings, or their delicious Herb Hummus, or the fabulous Wild Ahi Sliders… but this time I decided to try the Mediterranean Chopped Salad. Good choice! Actually, I’ve never had anything I didn’t enjoy from the menu. The photo at the top is the True Food salad – taken with my new iPhone 4s, which I LOVE!  Once I got home, I just had to recreate it for Dave.  He, of course, loved it… and you will too.

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photo courtesy of http://www.verdecanyonrr.com/

On Saturday, Dave and I drove 25 miles from Sedona to Clarkdale to ride the Verde Canyon Railroad through the Verde Canyon along the beautiful Verde River in Northern Arizona. The train passes by ancient Sinagua Indian dwellings carved into the mountainsides and ends up in Perkinsville, a deserted ghost ranch, and then turns around and comes back.  In the 1960’s a few scenes from the classic western “How the West Was Won” featuring George Peppard, Debbie Reynolds, and Eli Wallach, were filmed in Perkinsville.

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I am done whining, back to a recipe! I am certain you are thinking, “It’s about time!”

At the request of a kind follower, Dagmar, I am also putting up a few more pictures of Sedona and Oak Creek Canyon.  Tomorrow, I’ll share a few photos from our trip on the Verde Canyon Railroad, along the the beautiful Verde River.

The recipe may have a long name, but it couldn’t be easier to make. Tri Tip is a classic cowboy beef cut that is thick, nicely marbled, and very flavorful. It is the triangular cut at the tip of the sirloin.

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Isn’t this view, oh so pretty!?!

And how about this one?

Yeah, not so much… this is my sprained ankle.

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We spent yesterday in Jerome with Connor. If you’re not familiar with Jerome, you can CLICK HERE to learn all about Arizona’s famous mining and ghost town – turned artist and tourist town.

Besides roaming around downtown, we also toured the Jerome State Park and checked out the mine shaft at The Audrey Head Frame Park.

This is the mine shaft you can look down… it is deeper than the Empire State building is tall… just a bit of a drop!

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If you live in Arizona, and you don’t already follow Chow Bella, you really should! Doing so, is the best way to stay up to the minute on all food related happenings. You can CLICK HERE to go to their web page. Or CLICK HERE to go to their page on Facebook and then get updates by “liking” them. Or you can always follow Chow Bella on Twitter.  If you’re saying to yourself, “Why should I trust you and bother to do any one of those things?”  Well, if you’re going to be that way… here is just one fun reason why… from Chow Bella today…

Nine Awesome Ways to Get Candy Corn-ifed for Fall

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Except for the very discouraging fact that our AZ Diamondbacks dropped the first two games of the National League Division Series and our AZ Cardinals lost their third (3rd!!!!) game in a row – we had a great weekend. Third game in a row!!! Ouch!

Tram, Matt (Valley Dish producer), Linda, Ginger, and Mario 12/10

On Saturday night, Dave and I dined at our friends, Mario and Ginger Vincitorio’s, restaurant in Tempe… called VinciTorio’s Restaurant.  The evening was extra special because we went with my dear friend, Tram Mai and her adorable husband Steve.

Not only is Tram the host of EVB Live on NBC channel 12, but she and Steve own Press Coffee Roasters, with locations at CityNorth and the Scottsdale Quarter… and another opening at Sky Harbor airport in spring 2012!

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