Medina Lake Country Club now offers supper
Want supper? Try “The Kitchen” at Medina Lake Country Club on PR 37 deep in Lakehills. They’ve just opened a kitchen and it’s open Monday through Saturday from 4-10 p.m.
Jimmy Porterfield is the cook and prepares specialities including Angus burgers, beer-battered (Shiner Bock) fried fresh mushrooms with homemade ranch dressing, Chicken Diablo with fresh celery and house dressing, grilled chicken, and Caprese salads full of fresh herbs and vegetables.
In the near future the kitchen plans to offer prime rib, barbecued pork ribs, barbecued brisket and chicken fried steak. Porterfield has been cooking for 20 years. His most recent location was Five Mile Creek in Pipe Creek. Before that he cooked at Flying L Ranch and Tapatio Springs.
Porterfield will be assisted by his wife Kelly and their children.
The Medina Lake Country Club opened in the early 1990s by John and BG Watson. John died in 1998 and BG continued until 2000 when she sold the club. She took back the club in 2006. Curtis Caldwell currently manages the club with help from maintenance manager Jim Lewis and at the bar, Eva Batts, Sonja Trawich and Nancy Ross.
The club has pool, darts and dancing. There’s a dart club based at the location.
The club’s address is 11530 PR 37 and the phone number is 830-751-2735.
AARP MEETS MONDAY
The June Medina Lake American Association of Retired Persons meeting will feature a presentation on the Silver Alert Program Monday, June 27, at the Lakehills American Legion hall. Lunch begins at noon with the program at 1 p.m.
Bandera County Sheriff’s Deputy Arnold Harst will tell those attending about the Silver Alert Program, which is similar to the Amber Alert Program. When a person over 65 years of age goes missing, the Amber Alert Program is activated.
This will be the last AARP meeting for the summer. The next meeting will be in September.
COWBOY DINNER/SHOW JULY 1
The Western Heritage Cowboy Church will host a dinner and cowboy show at their facility in Pipe Creek Friday, July 1, from 7-9 p.m. The event will include family friendly entertainment, a barbecue dinner, live music, trick roping and gunfights.
Tickets are $20 for adults and $10 for children 12 and under. Proceeds benefit the WHCC Arena fund. The church is building up a rodeo arena behind the Big Red Barn.
Contact Tim Kloss for tickets at 210-641-6719.
BOOK SALE JULY 2 AT LIBRARY
The Lakehills Area Library will host its mostly monthly used book sale Saturday, July 2.
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Bacon Ranch Potato Salad – Cook Like a Champion
Bacon Ranch Potato Salad
Eric and I revel in long weekends, but then again, who doesn’t? While we mostly fill our weekends doing things around the house, visiting the farmers market and seeing friends, this upcoming long weekend will be spent mostly eating. It’s summer, so cookouts are plenty right now. We’ve got two to attend this weekend. I’m hoping we can make our poblano burgers for one and this potato salad for the other.
Potato salad is a quintessential side dish for cookouts. Sure, it’s easy to purchase from your grocery store deli, but it’s almost as easy to make it yourself. This version is tossed with homemade ranch dressing and topped with crispy bacon pieces. Eric and I first made this when we had a couple friends over for Memorial Day. It took quite a bit of willpower not to snack on this before they arrived, and I kept eating spoonfuls of it while I was photographing it. The garlic, chives and parsley add vibrance and freshness to the ranch dressing. It gives this potato salad loads more flavor than the standard plain mustard or mayonnaise base and doesn’t weigh it down. I’ll actually be using this as my go-to ranch dressing recipe from now on. As if that wasn’t good enough, the potato salad is topped with crispy bacon and green onion, adding additional layers of flavor and texture. If you’re looking for that perfect side dish to take to summer cookouts, this is it.
Bacon Ranch Potato Salad Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.
Meanwhile, whisk together mayonnaise, yogurt, chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.
Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.
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