Carson City live entertainment for Sept. 20-26, 2017 | NevadaAppeal.com

Carson City live entertainment for Sept. 20-26, 2017

Ev Musselman from 6 to 9 p.m. today at Max Casino, 900 S. Carson St.

Bill Wharton at 6 p.m. today at the Carson Valley Inn in Minden.

Miki Rae at 4 p.m. Thursday at the Overland Restaurant and Pub, 1451 U.S. Highway 395 N., Gardnerville.

Dave Leather's acoustic Americana at noon today at Comma Coffee, 312 S. Carson St., and 6-8 p.m. Thursday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Tully Green from 5:30 to 8:30 p.m. Thursday at McFadden Plaza at Third and Curry streets, and from 12:30 to 3:30 p.m. Saturday at the Bonanza Saloon, 27 N. C St. in Virginia City.

The Blues Monsters at 7 p.m. Thursday and 8 p.m. Friday and Saturday at the Carson Valley Inn in Minden.

Prey for Son at 9 p.m. Friday at the Westside Pour House, 110 W. Telegraph St.

Trippin' King Snakes from 8 to 11 p.m. Friday at Living the Good Life, 1480 N. Carson St.

New Wave Craze at 9 p.m. Friday at the Carson Nugget, 507 N. Carson St.

Spur Crazy at 8 p.m. Friday at the Red Dog Saloon in Virginia City.

Bond and Bentley at 9 p.m. Friday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

A Beatles tribute concert at 7:15 p.m. Friday at Piper's Opera House, at the corner of Union and B streets in Virginia City. Tickets for $20 are at the door or by calling 775-847-0433 or 657-0639.

Live music from 6 to 9 p.m. Friday and Saturday at Bella Fiore Wines, 224 S. Carson St., Suite 8.

An open mic for all ages and skill levels at 7 p.m. Friday at A to Zen, 1801 N. Carson St.

Kantu Inka from 8:30 a.m. to 1 p.m. Saturday at the 3rd and Curry St. Farmers Market.

Keith Alan Barnett at 4 p.m. Saturday at McFadden Plaza.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Live music from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St., and guitarists from 9 p.m. to midnight Friday at the casino's Alatte Coffee and Wine Bar.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Tom Miller from 6 to 9 p.m. Friday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Live comedy by Johnny Steele at 8 p.m. Friday at the Carson Nugget, 507 N. Carson St. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

Live music at 8 p.m. Friday and Saturday at Max Casino, 900 S. Carson St.

Joey Carmon at 7 p.m. Friday and Saturday at the Casino Fandango, 3800 S. Carson St.

Corky Bennett from 6 to 9 p.m. Saturday at La Posada Real, 3205 Retail Drive.

Musicians of all genres and styles are welcome at a jam session from 1 to 4 p.m. Sunday at A to Zen, 1801 N. Carson St.

Steve Lord at 6 p.m. Tuesday at the Carson Valley Inn in Minden.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Recipe: Bonanza Inn oatmeal bread by Muffy Vhay

If you're older, as we are, you might remember the old Bonanza Inn. It started in Virginia City, then shortly moved to Wally's Hot Springs (now David Wally's). The final move to Carson City occurred in 1958 — to the spot, originally a residence, now occupied by Glen Eagles.

The Bonanza Inn was the brainchild of Ginny and Halvor Smedsrud. They weren't old hands in the restaurant business, having started the restaurant on a whim shortly after they married. Ginny had come to Nevada from New York for a quickie divorce when Nevada was the divorce capital of the country. Since Ginny was by all accounts an excellent cook and Halvor decided he could bartend, the decision was made to make a living as restaurateurs.

It must have been quite a learning curve, especially that first year in Virginia City. Ginny collected recipes from Eastern friends and from cooks who had worked for her New York family. At the bar, Kay Winters remembers that when you ordered a mixed drink — like a Manhattan — Halvor had to look up the recipe!

As I remember, the menu selections were elegant — mushrooms under glass — that sort of thing. And as my friend and classmate Vernalee Winters Correa remembers, you had to get really dressed up to go there.

Both my husband and I remember catching crawdads out on the Carson River for Ginny to use in a bisque. I'm sure the Health Department and Fisheries would frown on all that now, but that's a fond memory from quite a long time ago.

The recipe for today's column originally came from the Bonanza Inn and Ginny Smedsrud. We printed it in its original form in the fundraising cookbook Cooking as an Art from the friends of the Brewery Arts Center in 1984. I've made some changes which are reflected in today's recipe. I've added milk, local honey, and an egg to the original.

BONANZA INN OATMEAL BREAD

Makes two large loaves, freezes well, and smells marvelous while baking.

Directions:

In a small bowl, soften in 1/2 cup warm water and set aside one package dry yeast.

In the top of a double boiler, heat the following ingredients till small bubbles appear and mixture is steaming:

1 cup whole milk

1 cup water

1/3 cup honey

1/4 cup molasses

Put in a large bowl:

1 cup old fashioned oatmeal

1 tablespoon butter

2 teaspoons salt

Pour the hot milk mixture over the oatmeal, stir to mix and allow to cool to lukewarm.

Beat one egg until well mixed. Add the yeast and the egg to the oatmeal mix and mix well. Then add 5 to 6 cups of all purpose unbleached flour (I prefer King Arthur).

Stir as best you can, and then pour out on a floured board and knead till mixed and satiny.

Place in a greased bowl, cover with a damp towel, let rise until double then punch down, and shape into two loaves.

Put in two greased 9-by-5-by-3 loaf pans and let rise again. Bake at 375 for about 50 minutes, or until nicely brown on top and sound hollow when tapped on the bottom. Cool before slicing if you can wait!

David and Muffy Vhay own Deer Run Ranch Bed and Breakfast. Contact the ranch at 775-882-3643.

Carson City live entertainment for Sept. 13-19, 2017

Patrick Major at 6 p.m. today at the Carson Valley Inn in Minden.

Ev Musselman from 6 to 9 p.m. today at Max Casino, 900 S. Carson St.

Dave Leather's acoustic Americana at noon today at Comma Coffee, 312 S. Carson St., and 6-8 p.m. Thursday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Southbound Train at Bike Night from 6 to 10 p.m. Thursday at Battle Born Harley Davidson, 2900 Research Way.

Arizona Jones at 7 p.m. Thursday and 8 p.m. Friday and Saturday at the Carson Valley Inn in Minden.

Tully Green from 7 to 10 p.m. Friday at McFadden Plaza at Third and Curry streets.

Live music from 6 to 9 p.m. Friday and Saturday at Bella Fiore Wines, 224 S. Carson St., Suite 8.

An open mic for all ages and skill levels at 7 p.m. Friday at A to Zen, 1801 N. Carson St.

Ophir from 8:30 a.m. to 1 p.m. Saturday at the 3rd and Curry St. Farmers Market.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Keith Alan Barnett at 6 p.m. Friday at Flight Restaurant and Bar in Minden.

Live music from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St., and guitarists from 9 p.m. to midnight Friday at the casino's Alatte Coffee and Wine Bar.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Tom Miller from 6 to 9 p.m. Friday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Live comedy by Adam Stone at 8 p.m. Friday at the Carson Nugget, 507 N. Carson St. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

Live music at 8 p.m. Friday and Saturday at Max Casino, 900 S. Carson St.

Reckless Envy at 7 p.m. Friday and Saturday at the Casino Fandango, 3800 S. Carson St.

Corky Bennett from 6 to 9 p.m. Saturday at La Posada Real, 3205 Retail Drive.

Musicians of all genres and styles are welcome at a jam session from 1 to 4 p.m. Sunday at A to Zen, 1801 N. Carson St.

Live outdoor music at Genoa Bar's Sunday Porch Parties from 2 to 6 p.m. Sunday. The bar, at 2282 Main St. in Genoa, hosts music and food from Genoa Station on the first and third Sundays of the month.

Bill Wharton at 6 p.m. Tuesday at the Carson Valley Inn in Minden.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Recipe: Bone broth by David Theiss

Lately I've been selling an extraordinary amount of beef bones, which isn't surprising with the rising popularity of bone broth as a nutritional supplement. Bone broth is nothing new. Your grandmother, she's been making it her entire life just like the recipe from her grandmother. Bone broth has been made for centuries, but it was better known then as soup.

The paleo movement has brought back interest to this age-old process; what was once made out of necessity is now produced with your health in mind. Many claims have been made the ingestion of said broth provides essential amino acids to help suppress inflammation, speed healing, calm allergies, energize the immune system, and prevent or relieve osteoarthritis, osteoporosis, and skin diseases. However, the jury is still out in the scientific community about its benefits.

So what is in bone broth that makes it so desirable? Bone broth is made from boiling or roasting bones with connective tissue including cartilage and collagen from a number of different animals, including the most popular beef, chicken and fish. When the bone's collagen and proteins from tendons, ligaments and other connective tissue are processed with heat and water, they break down and result in a nutrient-rich liquid full of gelatin, proline, and glycine, the building blocks of amino acids. These advantageous compounds are said to help rebuild connective tissues in the body while aiding in the production of stomach acids to help digestion. Glutamine, another amino acid said to maintain intestinal wall functions, helps prevent a leaky gut while Glycosaminoglycans carbohydrates support reduction in joint pain.

Even though all of the nutrients in bone broth are valuable to your body, it's still recommended by many health nutritionists to get most of your daily vitamins and minerals from fresh foods because of their greater nutritional value. As with all foods and supplements, there's no cure-all for a healthy body; bone broth is no different. I have a beef bone recipe for you today. It takes a little preparation and a long cooking time, but it's delicious and a great addition to your normal healthy diet.

Bone broth

Ingredients:

2 gallons of water

4-5 pounds beef bones (better if they are cut into smaller pieces, 2-3 inches each)

4 large carrots

3 stalks celery

1 large onion

Kosher salt to taste

1/4 cup apple cider vinegar

Directions:

Line a baking sheet with foil, spread bones out on sheet and place in oven. Bake for two hours at 350 degrees.

In a large pot, place all other ingredients along with water and roasted bones. Simmer in pot for eight hours.

Strain contents of pot discarding all solids, except the bones — your dog will love them. Now, you're ready to sip!

Refrigerate for up to five days or freeze for up to four months.

If making bone broth looks like a lot of work, I do sell premade organic beef and chicken bone broth at our store in Carson City! Enjoy!

David Theiss is owner of Butler Gourmet Meats in Carson City.

Public art subject of Capital City Arts Initiative talk

On Sept. 20, the Capital City Arts Initiative will present a talk by arts administrator Dianne Cripe. Her illustrated talk, Public Art: Creating a Sense of Place, is part of CCAI's ongoing Nevada Neighbors series and will take place at 7 p.m. at the Community Development building, 108 E. Proctor St. There will be an informal reception for Cripe preceding the event at 6:15 p.m. The presentation and reception are free, and the public is cordially invited.

In her talk, Cripe will give an overview of Sacramento's public art program. With examples of the pieces in the city's collection, she will discuss how public art changes the ways we perceive our neighborhoods, our cities, and our nation. Art in the public sphere has the ability to create a sense of identity, increase economic activity, and stimulate community dialogue.

Funded by the City and County of Sacramento, the Metropolitan Arts Commission has enhanced city parks, community centers, transit stations and other public spaces for 40 years. From large-scale permanently sited projects to temporary, small interventions, public art reflects the history, the people, and the landscape that's Sacramento.

Cripe is the Art in Public Places Manager for the City and County of Sacramento's Art in Public Places Program and oversees both permanent and temporary projects. She joined the Arts Commission in 2015 after managing the City of Las Vegas public art program of permanent and temporary projects. Cripe also directed the Art in Public Places program with a staff of 12 at the State of Hawaii Foundation on Culture and the Arts.

Previously, as the inaugural director of public art for Arizona State University, she developed numerous exhibition and outreach programs and coordinated both permanent and temporary projects. Cripe also established the City of Goodyear (Arizona) public art program, developing policies, public art plans and programming several exhibition spaces throughout municipal buildings.

She has contributed articles to Public Art Review and ASU Research Magazine. Cripe holds an M.A. in Art History and an M.Ed. in English Education, both from Arizona State University.

As part of her Nevada Neighbors activities, Cripe will give her talk to art students and faculty at Douglas High School and at Sierra Nevada College.

The Capital City Arts Initiative is an artist-centered organization committed to the encouragement and support of artists and the arts and culture of Carson City and the surrounding region. The initiative is committed to community planning and building for the area's diverse adult and youth populations through art projects and exhibitions, live events, arts education programs, artist residencies, and online projects.

The Capital City Arts Initiative is funded in part by the Nevada Arts Council and National Endowment for the Arts, City of Carson City, Nevada Humanities and the National Endowment for the Humanities, U.S. Bank Foundation, and John and Grace Nauman Foundation.

For information, visit CCAI's website at arts-initiative.org.

Carson City live entertainment for Sept. 6-12, 2017

Jonathon "JB" Barton at 6 p.m. today at the Carson Valley Inn in Minden.

Tully Green from 5:30 to 8:30 p.m. Thursday at McFadden Plaza near Bella Fiore Wines, 224 S. Carson St., and 12:30-3:30 p.m. Saturday at the Bonanza Saloon, 27 N. C St. in Virginia City.

Justin Lee Band at 7 p.m. Thursday and 8 p.m. Friday and Saturday at the Carson Valley Inn in Minden.

Clint and Ila at 6 p.m. Friday and Saturday at the Silver Queen Hotel, 28 C St., Virginia City.

Shane Dwight at 7 p.m. Friday at The Fox Brewpub, 310 S. Carson St.

Randy Ide from 8:30 a.m. to 1 p.m. Saturday at the 3rd and Curry St. Farmers Market.

Dave Leather's acoustic Americana at noon today at Comma Coffee, 312 S. Carson St., and 6-8 p.m. Thursday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Live music from 6 to 9 p.m. Friday and Saturday at Bella Fiore Wines, 224 S. Carson St., Suite 8.

An open mic for all ages and skill levels at 7 p.m. Friday at A to Zen, 1801 N. Carson St.

Live music with Terri Campillo and Craig Fletcher from 6:30 to 10:30 p.m. through Saturday at Glen Eagles, 3700 N. Carson St. Campillo and Fletcher are joined by Mick Valentino Thursdays and Rocky Tatterelli on Friday and Saturday.

Live music from 9 p.m. to 1 a.m. Friday and Saturday at The Loft inside the Nugget, 507 N. Carson St., and guitarists from 9 p.m. to midnight Friday at the casino's Alatte Coffee and Wine Bar.

Karaoke from 8 p.m. to midnight Saturday at the Y-Not Saloon, 152 E. Long St.

Keith Alan Barnett at 7 p.m. Saturday at A to Zen, 1803 N. Carson St.

Tom Miller from 6 to 9 p.m. Friday at Sassafras Eclectic Food Joint, 1500 Old Hot Springs Road.

Live comedy by Jim Short at 8 p.m. Friday at the Carson Nugget, 507 N. Carson St. Tickets for $15 are at carsoncomedyclub.com or the casino's guest service center.

Karaoke by J&M Productions from 8 to 11 p.m. Saturday at the Carson Nugget's Alatte Coffee & Wine Bar, 507 N. Carson St.

Live music at 8 p.m. Friday and Saturday at Max Casino, 900 S. Carson St.

Hindsight at 7 p.m. Friday and Saturday at the Casino Fandango, 3800 S. Carson St.

Corky Bennett from 6 to 9 p.m. Saturday at La Posada Real, 3205 Retail Drive.

Prey for Son from 1 to 5 p.m. Sunday at The Beacon Bar and Grill in South Lake Tahoe.

Musicians of all genres and styles are welcome at a jam session from 1 to 4 p.m. Sunday at A to Zen, 1801 N. Carson St.

Patrick Major at 6 p.m. Tuesday at the Carson Valley Inn in Minden.

Have an entertainment event? Send it to jmcmanus@nevadaappeal.com.

Recipe: Tomato jam by Cynthia Ferris-Bennett

My friend, Sandy, just gave me the most wonderful jar of spicy tomato jam — which was amazing — and it reminded me as the farmers market season begins to wind down, there are things we can do to keep that fresh taste going strong.

If you've never made a tomato jam, now is the time! I use heirloom tomatoes for this recipe as they're meaty, bursting with flavor and are just waiting for you to bring out their summer fabulousness. The color spectrum of these yellow, orange and red tomatoes also makes a beautiful presentation.

This jam is a perfect addition to any charcuterie platter, a classic marinade, or barbecue sauce. Tomato jam is a specialty food item that's available in gourmet shops, via high-end mail order specialty culinary companies and can cost a pretty penny … so make your own!

Tomato jam

Ingredients:

1 cup cider vinegar

3/4 cup sugar

1/2 cup bourbon

3 pounds ripe heirloom tomatoes

1 teaspoon whole black peppercorns

8 whole allspice berries

8 whole cloves

1 teaspoon dried red pepper flakes

1/2 teaspoon mustard seeds

1/2 teaspoon ground cumin

Directions:

In a large bowl, combine vinegar, sugar, and bourbon. Stir to dissolve sugar. Set aside.

In a five-quart nonreactive saucepan, bring three quarts of water to boil over high heat. Carefully drop tomatoes into boiling water and cook until skins of tomatoes start to split — 1-2 minutes. With slotted spoon, remove tomatoes and plunge into ice water. Let tomatoes cool to the touch. Peel off tomato skins and discard. Coarsely chop tomatoes; set aside.

Meanwhile, in the center of a small square of cheesecloth, combine peppercorns, allspice berries, cloves, red pepper flakes, and mustard seeds. Using a piece of kitchen string, tie cheesecloth to make a spice bag.

In a five-quart saucepan, combine tomatoes, vinegar mixture, the spice bag, and cumin. Bring mixture to a boil over high heat. Reduce heat to medium and cook 35-40 minutes, stirring occasionally, until liquid has evaporated. Remove from heat and let cool for 20 minutes.

Discard spice bag and divide tomato jam among gift jars or transfer to a container with tight-fitting lid. Refrigerate until ready to use. The tomato jam will keep for one month, refrigerated.

This jam also freezes well and is perfect for traditional canning methods.

Working on a red wine jelly … recipe to follow once it's perfected (much taste testing is required for this one — LOL).

Cynthia Ferris-Bennett, a Nevada native and owner of the Sierra Chef Culinary Center in Gardnerville, manages the Sierra Chef Farmers Market at Lampe Park and is the event manager for East Fork Ranch. SIERRA CHEF: Expressing the Language of LIFE Through Food, Home and Garden, http://www.SierraChef.com.

Beatles tribute concert planned in Virginia City

As the Summer of Love drew to a close in 1967, the Beatles released Sgt. Pepper's Lonely Hearts Club Band. To celebrate the 50th anniversary of the album's release, Virginia City is hosting a Beatles tribute concert on Sept. 22.

The event will be at Piper's Opera House, at the corner of Union and B streets.

The Beatles Flashback Band will bring to life hits from the Fab Four in the historic 150-year-old opera house.

The tribute band, based in Northern California and Nevada, has played at events such as the Jazz and Beyond Carson City Music Festival and Nugget Rib Cook-Off.

Like other events at Piper's, the concert will begin with a promenade and a grand march escorting the band to the stage. Costumes are appreciated.

Doors open at 5 for the 7:15 p.m. concert. Parking will be available at the Courthouse Square parking lot on B Street.

Tickets for $20 per person are available at the Red Dog Saloon and The Corner Bar, or by email, Lovingpipers@Eventbrite.com. Tickets also can be purchased at the door or reserved in advance by calling the venue at 775-847-0433 or 657-0639.

An after party is being held at the Red Dog Saloon.

Carson City gallery puts Minden jewelry artist in spotlight

Gail Rogers of Gail's Earthly Creations in Minden will be the featured artist of the month for September at Carson City Art Gallery in downtown Carson City.

Rogers creates artistic jewelry from geological specimens she and her husband, Clay, collect on their rock hounding adventures in the Nevada desert.

"We are both rock hounds," she said. "Clay cuts and designs a great deal of my focal pieces (pendants and cabochons) from the rocks we find."

Rogers said she keeps a working inventory of rocks on her property to select from when she is ready to create new jewelry.

"When I am looking for a new piece of inspiration, I go out to our rock pile and find a piece that inspires me," she said. "Clay then finds a design or color in it that brings the piece to life when he cuts it."

Rogers said none of her jewelry pieces are reproductions. Each one is unique and original.

"Every necklace I make is one of a kind, and is never duplicated (you cannot duplicate what Mother Earth has put together)," she said. "Each piece has its own character, color and form."

Rogers said the rocks and stones she selects are the centerpieces of her jewelry. Accents and design highlights are added to enhance each piece's look, complementing the rock they are designed around.

"I start my pieces with the main focal pendant, and use the colors within it to pick the beads and accent pieces I use in it," she said. "It usually takes me a few tries to get the colors and design to where I am pleased with it."

For Rogers, jewelry making is a labor of love. This dedication shows in every piece she produces.

"I find great joy in designing and making my jewelry, and hope that those who purchase and wear it find that also," Rogers said.

A reception for Rogers will be held Friday from 4 to 7 p.m. at Carson City Art Gallery, located at 110 S. Curry St. Light refreshments will be served.

Her work will be featured on display through Oct. 3.

Recipe: Pork tenderloin seared and braised in salsa verde by Charlie Abowd

As I write this, the playa calls, and my lovely wife and life partner is escaping to Burning Man. We look forward to this annual celebration of art and music and humanity and peace as a way to decompress and celebrate all the things that bring joy to life.

It's been a darn busy summer. The Greenhouse Project pulled off its most successful Concert Under the Stars in a new venue at the Brewery Arts Center. While we loved hosting it at Cafe at Adele's, the event had grown to the point more room was needed. And change, while the one and only thing that's guaranteed in life, causes uncertainty and concern, it also brings new and good things, which was the case with the Concert Under the Stars venue change. All that hard work paid off and the feedback positive. Of course, the TGP board will work to improve the event year over year. Looking forward …

As our Third and Curry St. Farmers Market season winds down, be sure to take advantage of later-season crops. This is the time of year for canning, which has enjoyed a renaissance. Be sure to take a moment to thank Linda Marrone for bringing us this wonderful venue again this year.

The market not only provides us each week with the chance to support and buy direct from local growers and producers, but to connect with community, one of the things I love about Carson City.

Many of the ingredients needed for this recipe can be found at the market, including the tenderloins, as the Holley family often has fresh pork available. If not, organic and humanely raised tenderloin can be purchased at Trader Joe's or Whole Foods.

Enjoy the burn!

Pork Tenderloin Seared and Braised in Burning Man Salsa Verde Topped With Queso Fresca

Serves 4

Ingredients:

2 full pork tenderloins

8 large tomatillos, 2 1/2-inch in diameter (If smaller, use comparable amount of 4 1/2 cups.)

1 or 2 serrano chilies

1 sweet yellow onion, grapefruit size

4 bunches cilantro

5 cloves garlic

2 Anaheim chilies

1/4 cup saffola oil

1 teaspoon each salt, pepper, garlic power and cumin

Directions:

Mix salt, pepper, garlic powder and cumin and rub over tenderloins. Set aside or rub just prior to grilling.

Wash and peel husks from tomatillos and cut into quarters, placing in large bowl. You will be adding the following ingredients to this bowl:

You can use one serrano for mild/slightly spicy heat or two for very spicy. Cut chilies lengthwise and remove seeds. Rough chop. Don't touch your face, go to the bathroom or anything else until thoroughly washing your hands. Otherwise, expect pain and a possible trip to the emergency room.

Peel onion and rough chop into 1-inch pieces. Rough chop garlic.

Remove seeds from Anaheim chilies, chop into 1-inch squares and place in bowl.

Combine all these ingredients with saffola oil, mixing well and place in roasting pan.

Preheat oven on broiler setting or the hottest temperature available. Place roasting pan filled with ingredients in the oven and roast for 30-60 minutes.

You want everything to burn in order to produce that heavy roasted favor. Burning, in this case, is a good thing. Once you achieve this, stir it all up and place back in the oven for another 30 minutes, so the areas that weren't exposed in the first burn get a turn. This process also reduces the juices and intensifies flavor.

At this point, things will smell great and look horrible.

While the roasting is finishing up, set aside four stems of cilantro, which will be used for garnish. Strip remaining leaves from stems and place in a separate bowl.

After 30 minutes, pull the salsa verde mix out of the oven and set aside to cool. Cooling is necessary prior to blending because excessive heat will cause ingredients to explode. You can do the salsa verde a day ahead if you'd like. Once the mix cools, (100-120 degrees), carefully place mixture a little at a time in a food processor or blender with a portion of the cilantro leaves.

Pulse one to two minutes until ingredients are a rough but smooth texture. Repeat this process until you've used all roasted ingredients and cilantro, placing each batch into one bowl. Once this is completed, stir ingredients to ensure consistent flavor. Add salt and pepper to taste.

For the tenderloin:

Once the verde is done, you're ready to fire up the barbecue. You can also use a broiler or pan-fry if needed. Allow barbecue to reach 125 degrees and place tenderloins on grill, cooking three to five minutes per each 1/4 side. For those who may be unfamiliar with tenderloins, they are round and long, hence the four sides. Once you've achieved your preferred doneness (I like medium to medium well), remove to cutting board, and slice into either 1/2-inch (as pictured) or 1 1/2-inch-thick rounds.

Spoon warm salsa verde into individual serving dishes. If tenderloin is cut in 1/2-inch slices, use three to four rounds per serving; for 1 1/2-inch-thick rounds, use two. Place tenderloin rounds in each dish and drizzle more verde over the top. Garnish with queso fresco. I use Sandhill Farms brand, from Fallon. Queso comes in a round, and must be hand-crumbled. Garnish each with a sprig of cilantro.

I recommend serving this with Brasserie Saint James, Reno's Mexican-style "Santiago" ale. Charles Krug Chardonnay is also a nice pairing as it's crisp barrel fermented with a little oak.

Chef Charlie Abowd co-owns Café at Adele's with his wife Karen Abowd. Café at Adele's is located at 1112 N. Carson St., Carson City, and is open daily at 8 a.m. for breakfast. Lunch is served from 11:30 a.m. to 3 p.m. and dinner from 5 to 9 p.m. For information or to makes reservations, call 775-882-3353, or visit adelesrestaurantandlounge.com.