Hired a new server.  Sweet young college girl.   Worked here before as Hostess.  Left on good terms.
Back in the area.   Needed a job. 

Went through the standard training, lots of talk, practicing at the cash register, helping other Servers.

Sunday was her first solo shift.   She came in to work Monday morning.

“So, how was your first solo shift?  Do you have any questions?  Did you run into any
problems?”

She said – I quote -  “I think it went well. All’s good.  Had some questions but everyone
helped me.  The only problem was I kept forgetting to get the food and take it to the table.”

Lots of smles. Nodding my head.  Kept repeating “you can’t hit her.  you can’t hit her.”  I went to my office and sat down.  Rubbed my temples for a while.  I didn’t cry. I didn’t.  I’m a big boy now.   OK, I whimpered at little.  I need to review the written job description.  Did I emphasize the importance of  – you
know – taking the frickin food to the frickin table?   Did I just assume that would be – you know – frickin obvious? 

I will tell her when I am able to see her without thoughts of cattle prods dancing through my mind that yes, taking the food to the table is a skill she should work on mastering.  She will find her tips really do go up when she remembers to do that.

God bless the American Educational System!

I really need to install a cot in my office so I can lay down from time to time….

I reached one of Life’s major Milestones yesterday.
 
Can’t say I’m excited about it but I do recognize it for what it is.
And I am working on accepting it.  Working on achieving my chi center.

OOOOOMMMMMMM!  OK, not working….let me tell you what happened
and maybe you can offer advice or consolation, at least.
 
I went to Village Inn for breakfast to meet one of the franchise owners to discuss the
special session of the NM Legislature, currently in session, and some issued with the
NM Restaurant Association.  Got there before
him at about 6:50 AM  walked in and went to the counter where one of the
managers was standing with three female servers chatting away.  There was only one
table occupied in the place.
 
As I approached, they all stopped talking and turned to me, all smiling.
 
“Good Morning” said the manager
 
“Good Morning”, I said.  “I’m supposed to meet someone and I’d like
a table instead of a booth.”
 
The manager said,”Of course.  Would you like the Senior Menu?”
 
I had already started walking to the table at which I wanted to sit.
I stopped in my tracks and, slowly, I turned.  Stunned.  The manager, who
I now saw to be about 14, was holding two sets of menus.  One the
regular menu…you know…for normal people.  The other, the Senior
Menu.  He was smiling at me, apparently used to old people not being
able to quickly make a decision.   I turned to the three servers who each
now looked about 12.  They were all smiling at me as well.  The
possibility that I was NOT a senior citizen was obviously nowhere in
their pre-teen thought processes.
 
I said, “No, thank you” and turned back and went to my table.
 
The manager followed and gave me a regular menu.  Smiling happily.
And then he skipped into the kitchen.
 
I was going to get some yogurt and the muslix granola because I
actually like it but instead
ordered a chicken fried steak with country gravy topped with two eggs
and hashbrowns with pancakes and syrup.  And I ate most of it, by gum!
Well, maybe not most but I make a pretty good dent in it.
Think I’m a Senior Citizen?  Well, they have another think coming!
I’ll show them! Senior Citizen, huh!

Of course, I was then sick as a dog till about 2:00 PM. 
 
After breakfast, as I was walking to my car and beginning to feel my
stomach churn, I realized that I can probably get my yogurt at a
discount now.  So, there’s the silver lining.   Senior Discounts.
 
Still, it was a shock hearing that for the first time.   And so it goes.

As many regular customers of Double Eagle know, our long time Server,
Bobbi Davison, had a number of health problems beginning in the first week
of January, 2011.  She was in a life or death wrestling match that
swung both ways at times.  There were several “She might not make it
through the night” times and there was one “She probably won’t make
it through the night”! 

Bobbi said she felt well enough to drop by Sunday Champagne Brunch
last week so we tried to reach as many of her regulars as possible.  It
was a grand welcome back for Bobbi.  There were a number of tears
which we did our best to hide because Bobbi’s big-time smile was shining
so brightly.  She was glowing being back in her element.

She did her best job of table hopping and catching up with many, many
friends…almost said old friends but I know Bobbi would be calling me up
saying “What do you mean ‘old’?”   I know she was wupped by the time Brunch
ended but she was still smiling.  I’m sure she hit the bed for a nap as
soon as she got home. 

We were all so pl

Well, food fight is a little strong.  But, we are having quite a discussion about the Besame Picante Chicken.  When we put the Besame Picante Chicken dish on the menu, I described it as spicy, smokey, sweet….kinda in that order.  Now, customers are saying it’s like a Mexican BBQ Sauce.   I can understand the logic with the smoke flavor and the sweet notes but spicy is the one that disrupts the BBQ idea for me.  I grew up in the south where every family had ‘their’ bbq sauce recipe, tweeking this ingredient or that, to achieve their unique sauce.  But, I don’t remember spicy being a big part of the mix. 

 Now, this was southern Louisiana where even the potato salad had Tabasco AND Cayenne in it.  So, zippity-do-dah, I know hot.  But, the BBQ sauce was always mildly peppery.  Even here, in New Mexico, I find the BBQ sauce  smokey and sweet but not hot.

 Admittedly, I can’t recall ever having a “BBQ sauce” in Mexico.   Items just aren’t cooked that way.  Each Mexican state does have characteristic cooking techniques and spices but I just don’t remember anything like American BBQ. 

I’d be interested in hearing from anyone who has a different experience and who can give specific examples of a Mexican BBQ sauce.   Email: doubleeaglerestaurant@live.com  

And, do drop in to try it. Let me know your comments pro/con/suggestions.

Anchor Steam In The House

Win Ritter, our famous Double Eagle Beverage Guru,  has brought in Anchor Steam Beer for the fall.  Excellent choice.  Any beer guy or gal who has been to San Francisco has tried – and undoubtedly fallen in love with -this brew.  Virtually hand-made in copper brewing kettles from an all-malt mash since 1896, the wonderful resulting brew can’t be compared to the standard, mechanized, high volume breweries.  Anchor Brewing Company had ‘steam’ attached to its name soon after starting production.  ‘Steam’ was the name for 19^th century beers brewed up on the West Coast under primitive conditions and, usually with no ice or refrigeration.  No one today knows why but the name stuck.  So, Anchor Beer became known as Anchor Steam Beer and the company finally gave in and just added Steam to the label.

I think you will find the word ‘rich’ describes this beer perfectly.  Dark, clear amber in color, poured correctly it yields up a thick, micro-bubbled creamy head.  The flavor profile shows a definite dose of hops but the bitterness seems to glide over your tongue as a wonderful partner to the grain in this tasting experience.  It’s like the two are skipping lightly through your taste buds before disappearing in a crisp, quick, clean finish.

Last night, Win was offering tastes of the Anchor Steam to the staff and explaining the beer’s characteristics when I walked up.  Matt, our bar-meister, opened a new bottle and poured a dash into the cold glass for a taster for me.  I looked at him.  He looked at me and he, wisely, decided to pour a little more.  I looked at him.  He looked at me and he, very wisely, decided to pour the whole bottle into the glass.  He looked at me.  I smiled at him.  Win, seeing Matt had not followed standard taster protocol and poured the whole bottle in one glass, said, to Matt, ”Wait! You poured the whole bottle!”  I said, ”Win, I know you’re concerned the beer in the glass will get warm before I drink it all.  I appreciate that, I really do, but, please, don’t worry.” And I walked into the TV Room. With my glass of beer.

 Win –always watching costs – kept telling Servers to go into the TV room and taste my beer instead of opening another bottle.  The Servers, extremely wisely, absolutely refused.

 So: Fair Warning!   If you come in and want a taste of my Anchor Steam – just to try it, of course – you ain’t a gonna get one!

Double Eagle introduces Skinny Margaritas

We could all stand to drop a pound or two so, when the idea of a ‘skinny’, that is, a lower calorie Margarita first appeared in the trade magazines about trends in the liquor industry, I thought, “well, taste will be the deciding factor.”   If the industry can come up with a mix or a product that provides the right taste, people will buy it.  Notice I used the word people – not ladies or women.   Industry experts say that men and women will buy a skinny margarita. 

 Bartender Matt said he could whip up a skinny margarita with half the calories of a regular margarita!  I said do it!  He had a margarita half the size of the regular one.  Matt can certainly be described as witty or, as we say here at the Double Eagle, a smart ass.

 Beverage Manager Win Ritter started getting samples and recipes last year and has been conducting taste testing with customer groups to find that product with the ‘right taste’.  And, sure enough, Win came up with a Margarita which can truly be described as Skinny!  Turns out that one of the first products to hit the market was the one that really caught national attention since it was discussed on the Housewives of New Jersey.  The Skinny Margarita is the actual name of the product. 

 Every woman tasting it, loved it.  I do admit that several men did find the taste slightly ‘off’ but it was a very small minority.  And, to meet the 119 calorie goal, we did have to put the cocktail in a 10 oz glass instead of our 12 oz standard margarita glass.  The larger serving would still have been under 150 calories but Skinny Margarita is advertising the 119 calorie thing and we don’t want you to feel like you heard about the 119 then we switched you into the 150 calorie thing….some people are very, very serious about every calorie….

It is worth a taste. Price is right at only $6.50 a drink.  And, Happy Hour Monday thru Friday from 3:00 PM to 6:00 PM and 9:00 PM to Close makes that price even sweeter!  Made for ladies but men like it, too!

 Come on by today and order a Skinny Margarita!!

Vacations Can Be A Wonderful Thing

Line Cook Juan Campos took some time off recently and headed into the interior of Mexico to visit family.  Being an inventive sort of guy-always suggesting ideas in the kitchen, Juan paid close attention to the food he was being served, both in homes and restaurants.  One evening, an aunt served up some shrimp in a reddish sauce over rice.  It was out of this world!  Juan asked his aunt what the sauce was called.  She said salsa de camarones – shrimp sauce – meaning this is the sauce she likes to put on shrimp.  Juan asked if she would tell him how to make the sauce.  She said of course and listed the ingredients.  Juan was stunned to learn that good ol’ Merican Ketchup was used in addition to a number of other items.   Juan asked if his aunt had been to Texas to learn how to make this sauce.  Nope.  Her own idea. 

Well, Juan brought the recipe back and made it for the kitchen crew.  Everyone agreed this was a great sauce and that GM Jerry would certainly make this a special.  We use the specials to ‘taste test’ ideas for the menu…that’s prime time.  So, a plate was prepared and Jerry tasted the shrimp sauce over rice.  He had one word – fantastic!   But, Jerry thought shrimp might make an expensive plate. How would the sauce work on chicken?  The experiment was a success!  Fantastic on chicken, too!

Thus was born our newest menu addition – Besame Picante Chicken – Kiss Me Chicken!  A seasoned grilled breast of chicken served over Spanish Rice with your choice of black beans or refried.  On the menu for Peppers Café lunch and dinner!

Kitchen never reveals recipes exactly but we know it’s got ketchup for the sweetness. There’s chile for spicy hotness.  There’s garlic and onions. There’s got to be chipotle chile for the smokey depth of flavor. So, you’ve got a smokey, sweet, hot sauce that will have you reaching for tortillas to mop up every drop. 

Service starts Monday, August 8 for lunch.  Stop by Monday or Tuesday for Lunch or Dinner in Peppers Café and try the Besame Picante Chicken or go for it and order the Shrimp and get a Special Deal!  Buy one Besame Picante Chicken or Shrimp and get another Peppers entrée for ½ price.  Just tell your server you got an email about the Besame Picante sauce and you are in – no coupon needed! 

 Don’t forget Happy Hour for all cocktails, beer and house wine is Monday-
Friday 3:00 PM to 6:00 PM and 9:00 PM to closing.

We just could not resist when we ran across this beer.  Many regulars know our Bobbie Davison – been here
over 25 years and counting – onery, sweet, stubborn, lovable red haired Bobbie. 

She’s had a tough time this year.  Starting on December 31, 2010 – her and husband James’ wedding anniversary – things just did not go Bobbie’s way.  James felt ill and went to the emergency room that evening – ended up in the ICU with heart problems for 7 days.
On the seventh day, Bobbie, who had been at the hospital most of that time, collapsed in the ICU waiting room and
ended up across the bay in ICU from James.  A severe infection had set in and there were complications from her
diabetes.   Several days after Bobbie was admitted, James passed away and Bobbie began a series of close calls
with death.  But, she slowly came back to us and months later was released into a rehab facility and months after
that was allowed to go home.  

Now, Bobbie is driving herself and visiting us at the Double Eagle.   There have been numerous Bobbie sightings around
town reported to us.  “Guess who I say today!” has become a routine greeting from many of our regulars.  She’s back to
her normal smartaleck self.  She still has a way to go physically but she’s working on that, too!

Bobbie has always enjoyed going to the movies and she called me last week, saying she wanted to go to see one now showing.  I said
I would enjoy going with her and we met at a local eatery near the theater.  Bobbie enjoyed her first alcoholic cocktail since being
released from the hospitals – a tart and tangy Bloody Mary, if you please!   Her enjoyment was obvious.  So, we went over to the theatre
and – OK, I’m not as swift on the uptake, I guess – but we were about to hand our tickets to the taker when I realized what she had done.

I have been Bobbie’s boss for many of her 25 years and only about to go into the theatre did I realize the significance of which movie she had chosen….Horrible Bosses was the movie!!   She knew it had clicked from the look on my face and Bobbie just laughed and laughed.   “Light bulb’s getting a little dim there, Jerry?” she asked.  She got me good.   It turned out the movie was funny and we enjoyed.   As we were walking out, I turned to her and said, “Well, I’m glad you chose this movie after all.  Although I admit, it hurt my feelings a little at first.  I want you to know I’ve made some notes – taken some lessons – from the Bosses in the movie and I can’t wait to get you back to work so I can try some things out….on you!”   We both laughed again, apparently pretty loudly, making others in the theatre lobby turn and look.

So, when this beer popped up on the available list, we jumped on it.  It’s a large bottle of lager, 18.2 oz.  I’m sure that’s something in milliliters.
Light, perfect for summer sipping!  Drop by and enjoy.

Now Being Served – Double Eagle Wine By The Glass

Frizzente’s Caposaldo Moscato Blanc 2009 

Veneto is a ‘state’ or region of Italy whose capital is Venice.  Perhaps the romance and grace associated with that city of elegance and canals influenced the Frizzente winery in producing their Caposaldo Moscato.  Caposaldo is the name of the race horse who won the most races ever in the Roman Colisieum and, in Italy, at least, evokes the pride and honor of a champion.  It is aptly applied to this Muscat grape creation. 

Typical of Muscat grapes, this wine’s nose is definitely floral.  Sit back on your patio in the hills of northern Italy, surrounded by acacia trees in full flower and inhale the lovely scented air as you look over the city of Venice and the Adriatic Sea.  Heck, I don’t know what acacia blossom smell like but, if it’s anything like this wine, I want a couple of trees in my yard! We are off to a wonderful start! 

Take a sip. MMMM, bubbles.  Lightly effervescent, the wine burbles and bobbles over your tongue immediately sending images of sweet, ripe peaches and apricots to your mind. Light bodied and smooth, I also get a zip of tangerine, the flavor of dark desert honey and creamy vanilla – but, that’s just me.  The finish is nicely crisp and the wine leaves your mouth wanting more.

 Excellent as an aperitif or paired with a dessert of cheese and nuts….say, a nice nutty Swiss and toasted almonds.   You could pair with an entrée course of fish – say red snapper or trout sautéed in butter with some wilted spinach on the side. But, you’d need to be with friends who are adventurous instead of the old stick-in-the-mud group who don’t/won’t drink anything but Chardonnay. 

Try this Moscato by the glass.  While supplies last.  6.50 a glass.

Can you believe the summer is moving so fast!   Well, here’s a way to ease the summer blues – a mojito dinner!

Now, I tasted my first Mojito on the island of Puerto Rico ten years go and have loved them as a summer refreshing drink ever since. 
Simple recipe – some mint leaves mashed into a touch of sugar, add rum and top with sparkling water.  But, you know how people
are – can’t be satisfied with perfection!  Had to up the ante!  So, now fruit gets added to the mint flavor and –
OK, I admit it…they taste great!  And, what goes great with a fruity, minty cocktail?  Roast pork!  In this case, a whole piglet roasted
and served up with a variety of the flavored concoctions!

So, we’ve scheduled this One Night Culinary Event for with our Chef and cooks working their magic to produce a
Mojito ‘Pig Roast’ Dinner   Friday, July 15, 2011  6:30 PM   Isabela Room    A maximum of 48 people ONLY! 
So, call early to get a space.  We are going to roast a whole pig and you get to enjoy the results!

6:30 PM  Reception – Standard Mojito – that simple recipe which started it all!

Spiced Chicharron de Pollo     red chile in tempura battered chicken skewers
The crunch of the tempura batter, the spice of the chile flavoring the chicken works very well with the Standard Mojito 
And, if you’re watching the fried foods, red chile marinated chicken skewers without the batter will also be available!         

7:00 PM Dinner 

1st Course:    Crisp Greens with Crispy Calamari/ Garlic-Mustard-Honey-Olive Oil dressing
We will be serving a Pomegranate Mojito  with this course.  The savory sweet, sharp flavor of the pomegranate is
just perfect with an assortment of mesclun greens topped with fried calamari! 

2d Course:  Sofrito Spiced Roast Pork with Wine Stewed Red Beans   
Yellow Rice                        Garlic Grilled Plantains                   Flour Tortillas and Butter

The island of Puerto Rico calls to me with a generous portion of a whole roasted pig with the traditional Sofrito flavoring.
Sofrito is a Puerto Rican spice blend of chopped garlic, onions, parsley, peppers.  A Blackberry Mojito has been paired
with this dish.  The tangy, sweet blackberries will meld wonderfully with the pork and the wine stewed red beans, another
Carribean tradition!

3rd Course:  Coconut Flan  for dessert is paired with a Mango Mojito for a minty Pina Colada in your mouth!

$42.50 +tip +tax = $55.00 per person inclusive of tip and tax

Call Jeannie at 575-523-6700 to reserve your spot.  We do require payment in advance which will be refunded in full for
any changes, cancellations up to 3:00 PM, Friday, July 15 – the date of the event.  Changes or cancellations after 3:00 PM
will result in a $25.00 per person fee.