Mark McCollum: One of a Kind

God set the whole program of life up around water. No water no life. Anyone who has been around Mark McCollum for any amount of time has heard him say that.

Mark moved to NM when he was only two weeks old and has seen his share of dry times. He has always wondered if he would have to live through a drought like those his father and grandfather endured in the 1930s and  50s, and the answer was yes. He is pleased to be able to say he lived through it and is no longer living in it.

Mark and his beautiful little wife Kim live on the family ranch south and west of Ft. Sumner where they raised son Ryan, a veterinarian and member of the Army Special Forces and a wonderful daughter, Megan, both of whom, along with their spouses and grandchildren have provided him are his greatest source of pride.

Mark and his brother Ted, his invaluable business partner, are involved in many aspects of the beef industry. Both are quick to point out that they can’t think of a single facet that has not and will not be affected by the Beef Checkoff.

That is why Mark had no hesitation when asked to serve on the NMBC .

He wishes everyone in the industry would take a close look at the benefits brought about by the Checkoff funding. He has no doubt when the BSE scare hit and  export markets went away that had we not had the programs and people set in place by those Checkoff dollars, we would have never regained our market share as quickly as we did.

We still have major challenges, so his desire is to see the Checkoff fee increased to $2.00 per head. Who out there is running their business on the same amount of money they were twenty years ago? The NMBC that’s who, and other beef councils all over this great nation. Every dollar counts in today’s tight economy, but the return on that additional dollar has such great potential. He wishes everyone would get behind the additional funding so the industry could grow to yet another level.

Mark looks forward to meeting and hearing from producers across the state and nation, both dairy and beef operators, in hopes of carrying forward and strengthening the industry via this wonderful tool, the Beef Checkoff.

StreetFoodBlvd.: The Art of Tasty

Although StreetFoodBlvd opened only a month ago, it has already been discovered by followers of  Albuquerque’s food truck scene. That’s because word is out that chef Raul Maestas, one of the creators of the fondly remembered Dia de los Takos, is aboard. Raul and his cousin, Ted Sandoval, both natives of Las Vegas, NM, are now taking their passion for the Norteño flavors they grew up with to new heights with their fun and flavorful “505 Menu.”

With this menu, Raul blends his experience cooking at upscale spots like the Hyatt Tamaya and Bien Shur with his native cuisine to produce distinctive offerings like the “Takone Twist,” a deep-fried tortilla cone stuffed with carne adovada or enchiladas and savory pico de gallo, and the Boulevard Nacho, topped with a special blend of carne adovada,  a fried egg and tomatillo pico de gallo, that has become wildly popular.

Raul, who has worked in Hawaiian restaurants, is introducing Burque to Hawaiian food too, with his “Loco Moco,” two beef patties on rice, smothered with gravy. “I like beef in many ways,” he says. “You can do so much with it – sear, braise, roast – there’s no limit to what you can do.”

He plans to take StreetFoodBlvd in a multicultural direction, serving Asian as well as Hawaiian and traditional northern New Mexico dishes that “infuse the old with something new.”

“I want to send people to their happy place,” he says. “Food is an art. I like to make it and serve it like art.”

Celebrity Judge Swami Rob

KZRR 94 Rock Morning show host Swami Rob loves his burgers. He especially loves to order them at Bob’s Burgers, but he can also be found in his Chevy munching at Sonic and Jack in the Box. When he isn’t dining on his burger faves, or on the air, Swami Rob is working out with his personal trainer, being ruled by his two Boston terriers, playing his bass guitar with his cover band all over Albuquerque, and rooting for the Dallas Cowboys, Texas Rangers, and Texas Mavericks. He’s a family guy who is involved in things like home landscaping, and being a hubby and a new daddy to his baby daughter.

 

The Supper Truck: Put Some South in Your Mouth

A big element of the food truck attraction is the trucks provide an informal stage for creativity and intriguing cross-cultural taste combinations. Nowhere is this playful sensibility this more out there than on board Amy Black’s Supper Truck.

A woman with Southern roots, she’s introduced Burque to her evolving brand of Southern fusion food, most famously, to her shrimp and grits.

“I definitely love food and cooking and eating good food and being creative,” she says. When she arrived here two years ago from Charleston, SC, where she’d witnessed the rise of the food truck scene, she was ready to put her love of food and her business and marketing background to work setting up her own business. She reached out to Santa Fe Community College’s Culinary Arts program. There she found her chef, Jessica Keller.

She now has eight employees and recently moved to a larger commissary kitchen to keep up with the demand. “The favorite beef dish is our brisket tacos,” she says. First, the brisket is marinated in a dry rub of coffee and brown sugar, then it’s slow smoked until it’s really tender, then it’s sliced and served with a hoisin BBQ sauce, pickled red onion, cilantro, and grilled corn tortillas.”

“I love cooking with beef because it’s an all-American classic. There are so many ways you can do it, from the casual gourmet burger to share with friends, to the elegant filet topped with gorgonzola sauce.”

 

Cooking tips from Amy:

Use good ingredients

Focus

Don’t be afraid to experiment

Eat your experiments

Celebrity Judge: Ryan Sagittarius

The host of the midday program on 100.3 The Peak, Ryan Sagittarius doubles as promotions manager for CCM&E. As a diehard Dallas Cowboys fan reputed to have blue blood coursing through his veins, eating beef and loving it come naturally to him. When lunchtime comes and he yearns for a burger, he often heads out in his Ford for the nearest Wendy’s.  Whenever possible, he kicks around with city soccer teams, works out to stay fit for the game, and when the day is done cruises home to enjoy time with wife Emily and daughters McKenna and Finley.

Soo Bak Foods, Korean Seoul Food: Keep It Fresh and Keep It Simple

Anyone who follows food trucks in the 505 has tried, or intends to try, the Korean version served by John Katrinak. He may be best known for his Korean-New Mexico fusion  dish of  green chile cheese fries with bulgogi grilled beef, topped with dandelion greens, but “it’s all good.”

This self-taught chef from the Washington, D.C. suburbs holds a BA in political science with a minor in history, but he always wanted to cook. Family history plays a big part in his journey. His grandmother lived with the family. “She tended a garden and was always cooking traditional dishes with ingredients that were in season,” he says. “I grew up knowing how important food is to family, and to preparing meals cooked in large quantities. I was always helping Mom and Dad prepare big holiday dinners.”

“Food has a lot of emotion,” he says. “It brings us together at the table. Sharing a glass of wine and a meal connects us.”

And his ultimate goal is to open a restaurant.

“I really like beef for its versatility and straightforward flavor,” he says.

“I’m looking forward to the Throwdown particularly because my mom is coming to town,” he says. “I want to do her proud and show her how much I’ve learned from her.”

CELEBRITY JUDGE NIKKI STANZIONE

Nikki Stanzione, well known in the 505, is the host of the 2 KASA FOX popular morning show, “New Mexico Style.” The daily one hour live lifestyle show focuses on her passions: Fashion, Pop Culture, Health, Beauty and, yum, Food. “Food is a big passion of mine, and I love trying new restaurants,” she says. She is also known a reporter on both Local AccuWeather Channels, announcing breaking weather news, regional forecasts, global weather and detailed local forecasts for over 50 cities a day in the US,  rising to all occasions with live hits on severe weather for FOX News Channel, in addition to writing and reporting weekly entertainment news and monthly tip segments. Nikki also hosts on QVC, specializing in technology and electronics presentations.

 

Nikki began her career in Musical Theater across the NY Tri-State area and went on to anchor local cable news shows, in addition to reporting and producing segments for a local cable magazine show during her college years. She graduated from Rutgers University with a Bachelor of Arts Degree in Communication and Journalism.  Following graduation, Nikki was regularly featured on the soap opera “All My Children” and went on to recur as “Cynthia” on “Young and the Restless” upon her arrival in Los Angeles.  In addition, Nikki starred in several independent films and commercials and has been the MC/Host and DJ for numerous live events, including “Tulapalooza” (concert featuring Jessica Simpson and Mandy Moore) the T-Mobile Concert Series, and NBA All Star Events, as well as hosting “The Scrapbook Lounge” pilot for HGTV. She especially enjoyed reporting live on the red carpet for various television productions and awards shows. While hosting “My Games Fever,” Nikki also starred in the ensemble cast of “Laffing Matterz,” a musical comedy theater show in Ft. Lauderdale, Florida. She has most recently trained at Talent Dynamics in Dallas, Texas with Sandra Connell and Lou Michaels and studied acting in Los Angeles with Leigh Kilton Smith.  In her free time, she enjoys reading, writing, watching her many favorite TV shows,  singing, and dancing.

Rustic Food Truck: Gourmet Locally-Sourced Burgers

Although Kelly Adams has experience in high end restaurants like Taos’ El Monte Sagrado and Trading Post Café, he loves serving “divine” locally-sourced burgers and Philly cheesesteaks from his year-old food truck. It’s not unusual to see people lined up at lunchtime for his classic New Mexican green chile cheeseburger, or his indescribably yummy “Divine” burger smothered with carmelized onions and blue cheese or rosemary balsamic reduction.  His glorious burgers may be ordered with a choice of fries or sweet potato fries.

“I never expected this business to be so busy,” he says. “It’s a lot of work and it’s a challenge working in the heat, but this is perfect for someone like me who wants to own his own business and who loves to cook.”

“Beef is so versatile. It’s so flavorful and lends itself to such variety of preparations. It’s my favorite ingredient,” he says. “I love the idea of cooking with beef and with getting together with other trucks and friends, so I’m really looking forward to the Throwdown.”

Conchita’s Creations: Fresh, Healthy, Tasty

Kristina Nicole’s food truck, Conchita’s Creations, will be one year old in September, and for Kristina, it’s been a wild ride of hard work and learning. This born and raised Burqueña takes inspiration for her charming kitchen on wheels from her grandmother, a legendary cook, who just happens to be named Conchita.  The truck is decorated in the nostalgic “abuelita” motif, with bright scarves and flowers just like you’d expect to find in the homey kitchen of a woman who loves preparing and serving good food to family and friends.

Says Kristina, “I’ve always loved cooking. My family has pictures of me at two years old at the kitchen counter, getting my little hands into the chile.” Fans of Conchita’s Creations love the classic New Mexican fare – hefty breakfast burritos, tasty Frito pies – as well as scrumptious desserts like piña colada cake, devil’s food delight, and rocky road chocolate cake, all channeled from Grandma Conchita’s recipes.

Kristina, who studied business and culinary arts, was drawn to the food truck concept because  she wanted “a way to get my menu out to people, and to have the flexibility to cater and do a lunch business.”

During summer, Conchita’s serves lighter fare as well, particularly salads. One of her featured specials includes a slow-cooked beef. “I’m really excited to participate in the Food Truck BEEF Throwdown,” says Kristina. “I look forward to meeting the other trucks and the fans.”

The Clavels’ Twin Creek Ranch: A Family Working Side-by-Side

Nestled among the pinon, juniper and cedar tree mesas and the short grass plains of northeast New Mexico lies the Twin Creek Ranch, owned and operated by the Clavel family.  Named for its location between the Carizzo and Alamocita creeks, the ranch was started in 1933 by Celestin Joseph Clavel II.  Joseph, known better as “Frenchie,” immigrated to the country with his father Celestin Clavel from Busses, France in 1889.  They settled in Florence, KS and farmed for several years.  Frenchie left KS at an early age and was employed by the railroad working on the bridge gang and train service as it went west through NM.  It was on his travels through NM that he met his future wife, Bernice Lane, who had migrated with her family to the White Oaks area from Louisiana after the Civil War.  They eventually made their home in Tucumcari where Joseph (Frenchie) continued to work for the railroad.

Frenchie acquired some land in the Norton area southeast of Tucumcari in the early twenties and then through his trips from Tucumcari to Dawson on the railroad ended up acquiring a small homestead NE of Roy in the Yates area.  During this time, (1923) Celestin Joseph Clavel III (Jodie) was born.  In 1933, at the age of ten, Jodie was sent from Tucumcari with several car loads of heifers to go find the ranch in Harding County.  Thus, Clavel Ranch in Harding County began.  Frenchie died of pneumonia in 1940, so seventeen year-old Jodie, his nine year-old brother Calvin, and their mother Bernice took over the ranch.

From 1933 Clavel ranch has expanded and has always been a family operation, now in its fifth generation. The Clavels run a commercial cow-calf operation and also have a registered Hereford herd that provides bulls for their own use and also gives them a chance to sell bulls to other commercial producers.  Primarily, they raise Hereford cattle but are also using a few Angus bulls on Hereford cows.  They start calving in March and get about 90 percent of the calves in 45 days.  Calves stay on the cow until fall and then are weaned.  They utilize a variety of marketing strategies that include source and age verification, retained ownership, video auction, internet auction, auction barn, and private sales.  They have a tremendous market for Hereford and black baldy heifers.

Clavel Ranch sits at 5900 feet and the country is a mix of high plains and cedar canyons.  They rely on Mother Nature for grass and hope she cooperates.  The country is true rangeland without access to irrigation water or crops.  They have a very strict growing season that runs from the last of May until the latter part of August.  They hope to grow grass in the summer so that the cattle will have something to eat in the winter.  Cows are supplemented with protein in late winter when they start to calve and are expected to make a living unless the grass is covered with snow.

Clavel Ranch is watered by windmills, solar systems, and miles of pipeline.  They have strived to develop good water sources for the cattle, the wildlife, and their family.  They are blessed with good water and give their all to be good stewards of water resources.

Patriarch Jodie, who lost his beloved wife and partner, Patsy, three years ago, is known as a pioneer of the New Mexico Beef Council and served on its first board. He was honored by the NMBC with its Beef Backer Award for outstanding service to the industry six years ago. Son Joe Clavel served multiple terms on the New Mexico Beef Council.  As hosts on the 2012 NMBC Gate-to-Plate Beef Tour, the Clavel family was honored for their longtime service and dedication.

Outside of family, Clavel Ranch has no employees.  Celestin Joseph III (Jodie) is 90 and still holds his own.  Son Joe, (Celestin Joseph IV) has taken the management reins of the ranch with his wife Tootie.  Grandson Blair and his family live on the ranch and are there on weekends and after hours, as he is employed as Harding County extension agent.  Joe’s two daughters and their families provide seasonal help during branding and weaning.  Cattle work is done horseback, and little ones learn to ride and earn responsibility at a young age.  Although challenging, the Clavels embrace the challenge.

They love what they do and cherish the opportunity to work side by side, and raise their children in a country setting.

Tootie Clavel’s Green Chili Stew

Nine year-old Riley Jo Clavel shows how it’s done

1 chuck roast 3-5 lbs. cut into small cubes

1 onion chopped

1 clove garlic minced

1-2 cans Rotel or diced tomatoes

4-5 potatoes, cubed

1-2 cups pinto beans, I use leftover beans, rinsed

5-6 carrots sliced

2 cans green chili-hot or mild

Salt & pepper

In 2 Tbsp. canola oil, brown meat, onion, garlic, salt & pepper.  When meat is browned, add 2 Tbsp.  flour and stir.  Add a little water to make a gravy like mix.

Add potatoes, carrots, pinto beans, carrots, tomatoes, & green chili.

Simmer over low heat for 3-4 hours, or put in crock pot over night.  I sometimes add a little beef broth for extra flavor.  This “stew” can be made without the carrots and tomatoes and used for burrito filling.  The longer it cooks, the better.