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EATS continued from page 5
After some tender loving care in the smoker,
the green beans were taken to the next level.
Not only did Steve retain much of the crunch,
but the sauce seeped even more into the
veggie.
He brought his work back to the kitchen
counter, offering a great side dish.
“This is great. Oh, yeah!” he said, sampling
the beans and offering them to the guest.
But an evening with the Huffs isn’t just
about good food. It’s also about the good
libations that go with it. Once again, the drinks
complemented and didn’t overpower the food.
Tracy noted she could enjoy beer, wine or
a cocktail, but this evening she went with the
fruit of the vine.
“This is a Cabernet Sauvignon,” she said,
pointing to the label. But she didn’t pour
straight from the bottle. She slowly and
carefully strained the wine. The procedure, which resembled using a
coffee filter, separated out sediment that would have left a bitter flavor.
The deeper flavor provided an enjoyable contrast to the spring rolls,
smoked green beans and tuna spread on crackers (the tuna also tasted
great on its own).
Steve, on the other hand, chose a cocktail for his guilty pleasure.
This evening, he goes for the Manhattan in a chilled glass.
“A Manhattan is usually made with whiskey, but you can also use rye
or bourbon,” he said. “I prefer mine with rye, especially Rittenhouse
rye.”
Steve took a pull on his Manhattan, opening his eyes wide with
pleasure. “Hell fire, this is great for the soul!” he proclaimed with an
emphatic “thumbs up.”
Variety is the spice of life, and Steve said he also enjoys margaritas
and the gin and tonic.
Steve is also a fan of a good Bloody Mary, complete with
Worcestershire sauce and celery. However, he encourages
experimentation by pairing the tomato juice with different alcohol
besides the traditional vodka.
“The same thing with a Moscow mule,” he
said, pulling out the distinctive cup and handle.
“The Moscow mule uses vodka and ginger
beer. You can have a great Kentucky mule with
bourbon instead of the vodka.”
For that matter, Steve advises throwing out
all the rules when it comes to pairing food and
drink.
“They say you don’t pair fish with red
wine, but Tracy likes Cabernet Sauvignon. With
tuna, you might like either a red or white wine.
Drier fish might be better matched with white
wine. Red wine would go well with halibut or
cod,” he advised.
“We should enjoy your own choice of
drink with whatever food we’re enjoying. It
doesn’t matter if it’s red meat, chicken, fish,
salad or vegetables. I don’t think you should
worry about red wine or white wine with a
certain food. Listen to your taste buds and do whatever you like.”
As if the evening couldn’t get any better, Steve looked slyly as he
unveiled the finale.
“Do you like coffee?” he asked me.
But there was no coffee pot to be found, or even cups for that
matter. Instead, he appeared with a small sample of coffee liqueur —
along with two bars of chocolate.
“Try the chocolate bars and guess the flavors with them,” he said,
challenging me.
The very question made me wonder what was hidden inside the
dessert. A bite of the first block unleashed a burst of orange. A bite of
the second block produced a totally different sensation — the almost
bitter chocolate mixed with the kick of chili. And yet, I didn’t feel the
need to grab something to drink.
Steve emphasized that all of the ingredients could be obtained easily
at most supermarkets. He generally gets his meat processed through
Steiner’s Market in Yankton, but he also praised other area butchers
vHIS EATS continued on page 18
Bob’s bike was his passion...
We made sure his final ride was memorable.
Planning in advance creates a funeral
service that reflects your loved ones wishes.
Celebrations of life as unique as the
individual being remembered.
Guiding and serving families with compassion and trust.
Kevin Opsahl
14vHISVOICEvMAY/JUNE 2018
Funeral Home & Crematory, Yankton
Memorial Resource Center, Tyndall
Memorial Chapels, Tabor, Menno & Tyndall
665-9679 • 1-800-495-9679
www.opsahl-kostelfuneralhome.com