The Magic of My Golden State

I’ve been around more years than I care to count. In all that time, I’ve visited pretty much the entire Western United States, a few places in the Mid-West and South. But I’ve only called two states “home” for more than a vacation or lay-over to someplace else.

Hubby and I lived in Las Vegas for about 15 years, so I guess you could say we put down some roots. I love the desert, and the gourmet shopping available to the home chef (Paris Casino has a wide selection of French Markets, the Venetian for Italian ingredients you cannot find elsewhere, New York for that true deli experience). It doesn’t stop at the strip. Throughout the city, away from the bright lights of Vegas are small ethnic markets offering up the freshest ingredients from around the world. Everything from cured meats to seafoods are flown in from all over. Las Vegas is filled with 5-Star restaurants and their chefs who shop daily to create culinary magic. The fact that these places are open to the public is a well-kept secret. I loved that aspect of Las Vegas life, but Vegas is a slippery slope for the soul.

California has been home for over 50 years. I grew up loving everything about California. The weather is amazing, although half of seasons (spring and fall) are gone in the blink of an eye. As a teenager I loved going with my friends down to Hollywood for some star gazing. I loved going to San Francisco with flowers in my hair. Or hitch-hiking around Big Sur. It was a different time, a different California. Crime wasn’t what it is today. Homelessness wasn’t as ramped. I still love California, so long as I stay in my little neck of the woods. In the rural parts of the central valley, life hasn’t changed much. People say hello to strangers. Folks go to Church on Sundays. Line dancing hasn’t gone out of style. It’s a great place to be. Unfortunately there is no voice for the small town valley residences. The farmers, the ranchers, the rural communities have no real political sway. Majority rules, and most of California are the big city dwellers of LA or Silicon Valley. They lead different lives, with different priorities and different needs. So country folk tend to fend for ourselves on a local level.

Today is National California Day. I think Hollywood toots its own horn often enough. And the City by the Bay isn’t the gem she once way. So I’d like to give a shout out to the places that speak to my heart. I give you June Lake, Murphys, Nevada City and the tiny town of Washington.

Naturally, we couldn’t celebrate my great home state without something spicy. After all, before California became a territory of the United States, this whole place was a part of Mexico. So let the Margaritas flow!

Epic Nacho Supreme
1 bag Tortilla Strips
2 Roma Tomatoes
3 Green Onions
1 lb Ground Beef
1/2 lb Chorizo
4 tablespoons Taco Seasoning, divided
2 cans Refried Beans
1/4 cup Beef Stock
3 cups shredded Mexican Cheese, divided
2 cups shredded Pepper Jack Cheese
1 cup Milk
2 tablespoons Hot Salsa
1 cup Nacho Jalapeño Peppers
1 cup Sour Cream

In a large rimmed baking sheet, spread out the tortilla strips. Seed and dice tomatoes. Trim and slice green onions. Set aside.

In a large cast iron skillet brown ground beef and chorizo together. Once cooked, season with 3 tablespoons taco seasoning. Empty refried beans into the skillet, mash and mix well with the meat. Add beef stock. Continue to heat gently. If necessary, once beans are warmed add more beef stock. The mixture needs to be of a plopping consistence.

In a saucepan over medium-low heat, melt 2 cups of Mexican Cheese with the Pepper Jack Cheese. Once the cheese begins to melt, add milk, a half cup at a time. Stir in remaining tablespoon of taco seasoning along with the salsa.

Plop the bean mixture over the chips, spreading out to cover the chips as much as possible. Pour cheese sauce over the bean mixture. Sprinkle remaining cup of Mexican Cheese over the top.

Heat broiler, place Nacho tray under the broiler. Broil until the final layer of cheese has melted, is bubbling and beginning to brown. Remove from oven. Scatter green onions and tomatoes over the Nachos.

Serve with Nacho Jalapeño Peppers and Sour Cream to garnish as desired. Strawberry Lime Margaritas are the perfect beverage. Enjoy!

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You are Peter, and upon this rock I will build my Church;
The gates of the netherworld shall not prevail against it.