Welcome to the Black & Tan blog!
Thanks for checking out our site! We have just begun construction on a Mckenzie River Style drift boat that we have affectionately named the Black & Tan, which will be her ultimate color scheme. It is no coincidence that she shares her name with one of the greatest adult beverages of all time. We have chosen this proven design because we are confident it will serve us quite well in the waters we fish most, which include the The Housatonic and Farmington Rivers of Northern CT, The inshore waters Long Island Sound, and most recently the Great Lakes Tribs and the wonderful St. Lawrence River waterway, a place that Mack calls home. We obtained the boat plans online, similar plans are available through Rivers Touch. She will be 14 feet long with a relatively wide beam and bow rocker for safely navigating the rapids but she will also have a high and wide, slightly rockered, transom which can accomodate a up to a 10hp motor should we decide to venture out into the brackish bays and estuaries of Long Island Sound. Unlike most traditional drift boats, this boat can be used both as a flat bottom motor skiff and a rowing dory. Our project has just begun, and we are full of enthusiasm. The design and finish concepts change every day, who knows what the final product will look like, but thats half the fun! We hope you enjoy our site, we will try to update it weekly if possible. Thanks for stopping by!

For more info on the Rapid Robert Mckenzie River Skiff we are building, Click Here or better yet, Here

Wednesday, April 17, 2013

Another Special Thanks

To Natalie, Mack's wife.  Not only has she been supportive sharing her time, but she has been a gracious host.  I camped out at Mack's last weekend to work on the boat and we had delicious meals breakfast lunch and dinner!  Highlight of the weekend was a Kale, sausage and white bean soup with Cheese crostini that was absolutely delicious, i took a pic but it came out awful, but heres the recipe....Thanks Nat!  sooo tasty.

Kale, Sausage and White Bean Stew from The Gourmet Cookbook
1 tsp olive oil
1 lb bulk Italian sausage (sweet and/or hot) broken into pieces (can use chicken sausage)
5 large garlic cloves, minced
1/2 tsp red pepper flakes
1 head Kale, trimmed and cut into 1 inch pieces
3 cups cooked or canned white beans (drain and rinse canned)
3 cups chicken broth
1/2 stick (4 tblsp) unsealed butter -I don't always include this
1/2 cup grated parm
2 plum tomatoes, diced- I sometimes use canned diced
2 tblsp chopped fresh parsley - I don't always include this

Heat oil in soup pot ( I love to use a Dutch oven for this soup) until hot but not smoking. Brown saus, stirring, for 7-10 minutes. Add garlic and red pepper flakes and cook stirring until garlic is softened, about 2 minutes. Add kale and cook, stirring until wilted, about 2 minutes. Add beans and cook, stirring, for 1 minute.
Add stock and bring to a gentle boil. Stir in butter, cheese, tomatoes, and half of parsley and cook, stirring until butter is melted and stew is heated through. Season with salt and pepper.

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