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My guest this week is Cappy Lawton, co-author of Enchiladas – Aztec to Tex-Mex.
Enchiladas: Aztec to Tex-Mex by famed San Antonio restaurateur Cappy Lawton and food writer Chris Waters Dunn, is an 
in-depth exploration of one of Mexico’s most historic and popular foods. Illustrated with 50 sumptuous photographs, the book features more than 60 traditional and modern recipes for enchiladas, as well as 40 recipes for the salsas, sauces, salads, and sides that accompany them. This beautiful cookbook was recently named Best Latin American Cuisine Book, Published outside Latin America by the Gourmand World Cookbook Awards.
What really makes Enchiladas: Aztec to Tex-Mex come alive is the wealth of historical and culinary information packed into this one-of-a-kind cookbook. Cappy Lawton, owner of La Fonda on Main, one of the country’s oldest Mexican restaurants in San Antonio, Texas, shares entertaining anecdotes and expert cooking advice with readers so they can master the art of making perfect, authentic enchiladas, including making corn tortillas from scratch, fire-roasting fresh chiles, making homemade queso fresco and crema Mexicana, and cooking the perfect Mexican rice—six ways!
Get a copy NOW!
Cappy Lawton
Cappy Lawton has designed, developed, and operated 29 restaurants throughout Texas. After studying business and engineering at the University of Texas at Austin and having a successful career as an aeronautical designer, he entered the restaurant business. Cappy and his wife, Suzy, love food and travel and have spent many years traveling throughout Mexico. Today the Lawtons and their son, Trevor, own and operate three very popular restaurants in San Antonio: La Fonda on Main (one of the country’s oldest Mexican restaurants), Cappy’s, and Cappyccino’s. Learn more www.enchiladasbook.com
In the second half Columbia Winery winemaker Sean Hails joins us to talk about this 1st class Washington producer and we’ll taste the wine of the week together. www.columbiawinery.com
Sean Hails
Winemaker Sean Hails is at once an artist and an experimenter. And according to him, it’s hard not to be given the diversity in geography, climate and soil of Washington State.
Sean has always had a progressive approach and sense of adventure toward winemaking that has led him around the world. After earning a bachelor’s degree in microbiology from the University of Guelph in Ontario, he headed to Australia, where he balanced his work in winemaking with backpacking excursions along the coastal cities of Brisbane and Sydney. Today, Sean funnels his diverse background into a distinctive, contemporary winemaking style.
Good Life Guy’s Wine of the Week:
2013 Columbia winery Cabernet Sauvignon
81% Cabernet Sauvignon, 13% Syrah, 3% Malbec, 3% Select Red Varieties. Rich and full-bodied, our Cabernet Sauvignon is well-structured with firm tannins and ripe dark fruit flavors of blackberry and black currant layered with notes of toasty oak and cocoa. Try Columbia Cabernet alongside hearty stews, roasts or wild game meats.
In this second edition of Seasons Among the Vines, Moulton details the adventures that ensue when she leaves her home in Sonoma to face the unknown in France. In Paris, she has not only the struggles of living in a foreign country to cope with but also the rigors of the French academic system—complete with a one-month stint in Bergerac as a cellar rat and a six-week internship as a sommelier in a prestigious restaurant off Le Champs Elysees. Interspersed throughout her narrative is advice for weekend gardeners and wine-loving suburbanites on how to make wine at home, as well as everything a reader could ever need to know about successful food and wine pairing, how to make intelligent decisions when choosing wine, and how to smell, swirl, and taste wine like a pro.
This Chardonnay is bursting with aromas of citrus blossoms, nectarine and spice baked pears. The multifaceted aromas and dense mouth feel are knit together by centered acidity and a long-complex candied apricot finish. Barrel fermentation and oak aging for 12 months have added hints of candied ginger, and baking spice to a subtle minerality on the finish.
In the first half I’ll be telling you all about some nifty Super Bowl party ideas. So many ways to go about entertaining and watching the game. Whether you are a BIG crowd enthusiast and go to a local sports bar to watch and party (emphasis on party) or you sequester yourself in your private man cave so y0u don’t miss a play or commercial. How you watch, entertain, and enjoy this sports spectacle is a personal issue.
One of my guests is Katrina Jorgensen who has authored several books on tailgating, Food, Football and FUN! She will join us to share who story and some of her favorite dishes for Super Sunday. “Football season is here! Get your football party started off right with an exciting mix of appetizers, main dishes, drinks, and desserts. From peachy-BBQ meatballs to ham-and-cheese pinwheels, these tasty party treats will send party guests rushing for a second helping.”
–Lemon-Blueberry Stuffed French Toast
Are you ready to change your body for life? Do you want to step on a scale and feel happy? Do you want to look in the mirror and feel proud? Do you want looser-fitting clothes? Do you want more energy? Do you want to sleep solidly through the night?
