Day 295. May 28, 2014. Climbing in the Badlands

LOCATION:  Badlands National Park in SW South Dakota

WEATHER:   Sunny and HOT,  Highs in 90s

We knew it was supposed to get hot today so we took our hike in the early morning again.  The days are so long.  Sunrise around 5:00 AM; sunset around 9:00 PM.  Last night we watched the heat lightening for about an hour as the sun set.

We hiked with our friend Jenny from Nova Scotia.  Her husband Tony has a cold, so didn't go with us.  This hike was described as "strenuous".  One part was climbing up (and later down) a rickety rope and log ladder.  It was a bit scary.  Beautiful views on top.

In the afternoon, George worked on the tires.  He had some parts mailed to us at this campground.  Later, we drove to the nearby town to the post office and cowboy bar.  The sign on the highway advertised "cold beer and air conditioning", so we went in to cool off.

Last week, we bought some Santa Rita wines from Chile.  The bottles carried a little tag describing a nacho contest.  The winner wins a vacation in Chile.  So, I invented this recipe and made it this afternoon.  I'm calling it "Smokin' Gooda Nachos".  Here it is....

INGREDIENTS

8 ounces smoked turkey or chicken, diced fine

8 ounces smoked Gouda cheese, diced fine

1/2 can black beans, drained and rinsed

1/2 of 7 ounce can chipotle peppers in adobo sauce (more if you like spicy)

8 ounces smoked corn.  If unavailable, char regular corn

4 ounces salsa

sliced jalapeños (use to the degree of hotness you like)

1 package tortilla chips

1 avocado, sliced

1 tablespoon liquid smoke

Chipotle flavored Cholula hot sauce (optional)

PREP:

Brown turkey or chicken in small amount of butter.  Add liquid smoke.  Also add  Cholula if you like

Char corn in skillet without any liquids

Warm black beans in saucepan with chipotle peppers

SERVE:

Layer chips on large plate.  ( I divided it up and made 3 smaller plates). Spread on the meat, corn, beans and salsa. Finish with the cheese.  Microwave 2 minutes until cheese is almost melted.  Top with jalapeños, if you like.  Serve with a bowl of extra jalapeños.  Place avocado slices around the plate.  Squirt a dash of lime on top.  

Our friends Tony and Jenny joined us for the tasting.  They proclaimed it a success.  Let's hope I win!  We paired it with the Carmenere wine from the Santa Rita winery and some South Dakota brew.  Fun evening!