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.
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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.
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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
Ingredients
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
Here are a couple pictures I took on Sunday, May 8th and Monday, May 9th, 2011. Some of these pictures were taken on Lake Amistad and the rest in Alpine from Sunny Glen and Alpine Casparis Airport of the Gage Holland Fire.
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This gallery contains 48 photos.
I took these pictures on April 10-12, 2011. A few of these pictures were taken from HWY 67 North East of Alpine of the “Roper Fire” and the rest of the pictures are of the “Rockhouse Fire” in and around … Continue reading
You can be part of the winning team. CLICK HERE to vote for Reata Fort Worth in KLUV’s MUNCH MADNESS. So far Reata has dominated its competition for best Steak in DFW.
Come join me at the 6th Annual Buffalo Gap Wine and Food Summit April 14th-April 17th, 2011. Chef Juan Rodriguez, from Reata Restaurant located in Sundance Square, downtown Fort Worth, will be grilling American Buffalo (Bison), creating a memorable dining experience. Juan will accompany chefs from some of Texas’s best restaurants, each featuring a mouth-watering dish. For more info go to http://www.buffalogapsummit.com/