Food


One of the best finds for any type of dog treat is the “Cadaver Bar” (canine dog treat bar) at the Zoom Room in Encinitas. They have an exceptional assortment of high quality exotic dog treats. The stainless steel tables attractively displays large glass jars filled with tasty treats for your dog. Your canine buddy will love the unique treats such as kangaroo jerky, duck feet, fish skins, tripe twist, etc.

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A real plus about the bar is being able to create your own “custom” treat bag for your dog. Rather than purchasing a bag of mass produced treats from a local pet chain and finding out that your dog won’t touch the treats, the Zoom Room allows you to create your own custom bag. The selection and quality of the products are amazing and your dog will just love them. Whether your dog is a canine professional in flyball or agility, or just the best dog in the world, you want to give him a special treat. As for a gift for your favorite canine friends, treats from the Zoom Room are a must!

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The Zoom Room has the best selection and best prices in town for high quality treats such as cod skins and duck feet starting as low as .99 cents. There is always a knowledgeable and friendly staff member who is available to answer any questions about the treats, products, dog toys, and dog food. Not able to get to the store? Not a problem, the staff is able to make up your own “custom treat bag” and ship it to you.

When you go there, tell them Zoom sent you. Woof, Woof.

Zoom Room
1331 Encinitas Blvd.
Encinitas, CA 92024
858 848 9666

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Our entire team recently had the pleasure of eating Mimi’s delicious chili. It was so good that everyone raved about it until the whole team had tasted it. Mimi says her secret recipe actually comes from her Grandmother. Nevertheless, Mimi has been very generous to share her secret recipe with us so we can all now enjoy it. If you’re in the mood for some terrific chili, try “Grandma’s Great Chili” or just call Mimi and maybe she will make us some for the next flyball tournament.

Dir T Dick’s Homemade Chili Ingredients

2 pounds steak, cubed ½ onion, quartered.

1 tablespoon beef stock

½ teaspoon garlic powder

3 tablespoons chili powder

½ teaspoon cayenne pepper

2 teaspoons ground cumin

3 tablespoons all-purpose flour

1 rounded tablespoon beef stock

1 tablespoon dried oregano

2 – 18.6 oz bottles Newcastle Dark Ale (or equivalent dark ale)

1 teaspoon salt

¼ teaspoon black pepper

2 – 16 ounce cans pinto beans

2 – 16 ounce cans kidney beans

2 – 16 ounce cans white beans (or 3 cans pinto beans and 3 cans kidney beans).

1 – 14 ½ oz can diced tomatoes.

½ onion diced

diced 3 jalapeno peppers,

1 tablespoon olive or vegetable oil

Directions

1. Slow cook or pressure cook the cubed steak in beef broth until tender and falls apart. I pressure cook my beef using ½ onion, quartered and separated and 1 ½ cups beef broth for 25 minutes after the rocker starts rocking semi-rapidly. Drain and separate the beef from the onion. Save only the beef.

2. In a stockpot over medium heat, add 1 tablespoon oil until heated. Add diced onion and jalapeno peppers and cook until onion is clear, stirring occasionally. Do not allow onion to brown. Remove from heat and stir in the cooked beef.

3. Mix together, garlic powder, chili powder, cayenne pepper, ground cumin, flour, salt and pepper. Sprinkle the seasoning mixture over the beef, onion mixture. Stir until well coated. Add one bottle Newcastle beer and return to heat.

4. Heat 1 cup of beer in microwave, then stir in 1 tablespoon beef stock until well blended. Add to chili, along with the remaining beer. Bring chili to a boil, then stir in the oregano. Stir in 1 can diced tomatoes. Drain the six cans of beans and add to chili mixture. Bring to boil. Reduce heat to simmer.

5. Cover and simmer chili for 2 hours, stirring occasionally.

Notes/Suggestions:

1. If you want your chili soupy, use 2 cans pinto beans, 1 can kidney beans and 1 can white beans instead of the original recipe.

2. While the chili will be ready in 1 hour of simmering, I have found the extra hour blends the flavor of the seasonings more.

3. I use the petite diced tomatoes with jalapenos.

4. I don’t cook with a slow cooker. I don’t have the patience to wait that long for the beef. I can only assume you will need to slow cook the meat for more than 2 hours to get it to the desired tenderness. Spend the money on a Presto brand or other brand pressure cooker.

Ramona Kelly, Brandi,Bill,Ashley,Jane,Kevin, 363

Mimi and Cody

Ballistic Racers team members sure know how to put on a great lunch barbecue!  This recipe shared by Amber, was a hit at our tournament barbecue, with lots of people going back for seconds.  Very fresh and light, the perfect thing for a hot day!  Thanks Amber, for sharing.

Orzo Salad
Recipe courtesy Giada De Laurentis (some modifications by Amber)

4 cups chicken broth
1 1/2 cups orzo
1 (15-oz) can garbanzo beans, drained & rinsed
1 cup red & yellow teardrop or grape tomatoes, halved. You can use more if you like.
3/4 cup chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
2/3 cup Red Wine Vinaigrette, recipe follows
salt & freshly ground black pepper

Pour the broth into a heavy saucepan. Cover the pan and bring to boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 mins. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad to taste with salt & pepper and serve at room temp.

Vinaigrette (note: this recipe makes EXTRA vinaigrette, so only use it to taste on the orzo.)

1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
1  teaspoons salt
3/4 teaspoon black pepper
1 cup extra virgin olive oil

Mix the vinegar, lemon juice, honey, salt, & pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette to taste with more salt & pepper if desired.  Yield 1 3/4 cups.

Enjoy!