I decided to roast a pig on a fire pit a made in April of 2013. The fire pit has a grill, and area from skewers for a Brazilian churrascaria but those elements can be removed and a rack added for roasting pig, cabrito and lamb.
While fishing at Amistad up at mile marker 19 when the lake was 50 feet low I saw some herons on the opposite bank. When I went over there I saw some streaks on the Hummingbird when I was about 20 yards from the bank in 35 feet of water. The video contains pictures of about a 1/3 of the striped bass that I caught.
I spent last weekend out at PK with some of my good friends. We had a great time on the rope swing and blob but as you can see, I’m not as acrobatic as a couple of my buddies. They were all divers and feel comfortable doing a double flip prior to hitting the water. I keep my boat out at Possum Kingdom and if you need a great place to store your boat, try PK Boat Storage.
As some of you know Russell Kirkpatrick and I have been working at starting a Food & Wine Festival in Fort Worth. North Texas and specifically Fort Worth is home to some outstanding restaurants and chefs: Juan Rodriguez at Reata, Tim Love at Lonesome Dove, Molly McCook at Ellerbe’s, Jon Bonnell at Bonnell’s, Blaine Staniford at Grace and Michael Thomson at Michael’s to name a few.
I’ve been selected as the “City Slickers” Business Mixer’s “Bachelor of the Year”! I will be searching for my “perfect” Bachelorette. Mark your calendars, Monday, February 13th, 5:30pm-7:30pm at the Whiskey & Rye in the Omni Hotel Fort Worth. It’s free to attend, you can make a donation or become one of the Bachelorettes.
To sign up to be a Bachelorette Candidate please contact Julie Hatch at firstname.lastname@example.org. The cost to enter is $100 and all proceeds will benefit The Greater Fort Worth Affiliate of Susan G. Komen for the Cure.
Here’s a list of questions for the bachelorette candidates.
- Current Residence:
- Favorite Movie:
- Favorite Destination:
- Something that not everyone knows about me:
- One of the most important things in a relationship:
Here are my responses to those same questions.
- Name: Mike Micallef
- Birthplace: Fort Worth, TX
- Age: 36
- Occupation: President of Reata Restaurant
- Current Residence: Just off of Hulen St. in Fort Worth
- Favorite Movie: Hard to pick one so I’ll pick a couple. Tombstone, Gladiator and Saving Private Ryan
- Favorite Destination: Any place where the fish are biting
- Something that not everyone knows about me: I don’t drink alcohol and I tested every recipe included in the cookbook, Reata Legendary Texas Cuisine
- One of the most important things in a relationship: Trust
The bachelorette selected will received a future complimentary hotel stay at the Omni in Fort Worth and dinner prepared by Chef Gerard Thompson and Sporting Clays at Rough Creek Lodge on Valentine’s Day. We’ll leave Fort Worth at 3pm.
This antlered mule deer doe was taken at about 5:00 pm December 29, 2011 on the CF Ranch north of Alpine, Texas. We filmed the necropsy to share with the biologists at TPWD and with the Borderlands Research Institute at Sul Ross State University.
This is a time lapse video I shot on the CF Ranch which is located just North of Alpine in far West Texas. The video is looking toward Mitre Peak and was filmed on September 18th, 2011. These scenic views are one reason why many movies, commercials and music videos have decided to utilize the CF Ranch at a filming location.
Most of these pictures were taken between Christmas and New Years Eve, 2010 on the CF Ranch which is located just North of Alpine, in the Big Bend Region of West Texas.
Big Al wanted to have an Argentine style asado at the CF Ranch for his guests. I ended up cooking entraña (Skirt Steak), asado de tira (Flanken/Trayed Short Ribs), charred sweet potatoes, rescaldo sweet red peppers and onions, chimichurri, chapa bread and chorizo. Here’s a couple of pictures…Mike
1. 1 Packet (5/8oz) Active Dry Yeast
2. 2 Tablespoons Molasses
3. 1 Cup Warm Water
4. 1.5 Teaspoon Salt
5. 2 Tablespoons Extra Virgin Olive Oil
6. 3 Cups (1lb) All-Purpose Flour (can substitute Whole Wheat Flour, ½ cup worked well)
1. In a large bowl, dissolve the yeast and molasses in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2.5 cups of the flour.
3. Turn dough out onto a clean, well-floured surface. Knead in more flour until the dough is no longer sticky. You may also place ingredients in a mixer with a dough hook and mix until you can window pane the dough. If the dough is too heavy and dry, add a couple TBS of water. Place the dough ball into an oiled bowl, or leave it in the mixer bowl, and cover with saran wrap. Let the dough rise until it doubles in size, this should take about 1 hour.
4. Punch down the dough, and form dough into two tight balls. Preheat oven to 500 degrees F. Allow the dough to relax for 10 minutes before rolling out. Roll out into two 12-14” pie.
5. With a fork poke holes into the dough everywhere except around the edges to keep air pockets from forming in the middle of your pizza.
6. Add your favorite toppings to each pie.
7. Bake pizza in preheated oven until the cheese is melted and the crust is golden brown, about 5 to 10 minutes.
PDF for easy printing. Mike Micallef’s Pizza Recipe PDF