Although he was born on a family ranch near Faith, Randy Evans spent most of his life in northcentral Indiana. He came to South Dakota last November to spend a couple of months visiting his mother before returning to Indiana, but a woman changed his plans.
“That was the plan,” he laughed, “but meeting Della screwed that up.”
A bachelor all of his life, Evans was bartending in Timber Lake when he met the woman who made him decide to stay in South Dakota. A part-time waitress came behind the bar and he met Della Dearborn, who would change the course of his life.
“I had been single for 44 years and after six weeks of meeting her, I was asking her to marry me,” he recalled.
They were married in Timber Lake in September and make their home there.
Della works at the Mobridge office of the Sate Game Fish and Parks Department.
Randy recently began work at Beadle Chevrolet in Mobridge and he also is bartending at the Windjammer. He believes customer service is an important aspect to his bartending job and takes pride in creating the perfect cocktail for his customers.
Randy has a grown son from a previous relationship and Della has two adult children.
Evans graduated from high school in Topeka, Ind., and went to work in a recreation vehicle factory. He worked there for 17 years until the hard nature of the work pushed him to find something new. He took up bartending about six years ago and has made a living doing it since.
He and Della share the cooking chores and he mans the grill. A professed meat and potatoes man, he hasn’t met a vegetable that he likes.
Randy said he is a self-taught griller and when it comes to grilling meat, he will try anything. He recently glazed grilled chicken wings with homemade pepper jelly and found a new favorite for his wife.
“When I want to try something different I go online for a recipe,” he said. “I try not to get too fancy, but it’s good to try something different once in a while.”
He said steak is his favorite and he marinates it in a soy sauce/Worcestershire mixture with garlic and other spices. A grilled steak with fried potatoes is his favorite meal.
Both he and Della are outdoors people who enjoy being outside as much as possible. She has a green thumb, while he said he could kill a cactus.
Randy said fishing is a passion, but fishing in Indiana is a lot different from fishing Lake Oahe.
“I am having a hard time adjusting to catching walleye,” he said. “It is a lot different from pan fishing in Indiana.”
When he is not working, he relaxes by listening to all kinds of music.
RANDY EVANS’ RECIPES
Hot Mexican Dip
1 15-oz. can chili without beans
1 8-oz. jar salsa
1 8-oz. jar taco sauce
2 chopped green chili peppers
Crushed red pepper to taste
2 lbs. processed cheese, cubed
Add all ingredients in list
In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chili peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.
Punch De La Muerte
2 oz. Tequila
1 oz. Midori Watermelon Liqueur
4 1/2 oz. pineapple juice
1/2 oz. Grenadine
Layer in a glass starting with the tequila. Do not stir.
Hand squeeze 1 orange, 2 lemons, 2 limes
1 1/2 oz. premium tequila
1 oz. Cointreau
Build in a glass over ice.
Grilled S’mores Pie
1 pie crust
2 cups chocolate chips
1 cup crushed cookies
1/4 cup milk
1 Tbsp. cornstarch
1/4 cup marshmallow fluff
Large marshmallows to taste
Preheat grill to 350 degrees F.
In a saucepan over medium heat melt the chocolate with the milk, cornstarch, and marshmallow fluff.
Turn off the heat and incorporate the cookies. Stir to combine.
In a skillet place the pie crust, pour the chocolate mix, and top with the large marshmallows.
Transfer the skillet to the grill and cook until done.
2 oz. Scotch
1 oz. Drambuie
Serve in a cocktail glass over ice.
Chocolate Raspberry Martini
1 1/2 oz. vanilla vodka
1 1/2 oz. Godiva Chocolate Liqueur
1 ounce Chambord Raspberry liqueur
3 1/2 oz. half-and-half or milk
Add all ingredients to a martini shaker with ice and shake vigorously. Decorate martini glass with chocolate syrup.
Grilled Streak Marinade
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 Tbsp. minced garlic
2 Tbsp. honey
2 Tbsp. olive oil
2 tsp. ground black pepper
1 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. salt
1/2 tsp. liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.
1 1/2 oz. whiskey or bourbon
2 dashes Angostura bitters
Sugar cube, 2 maraschino cherries, an orange slice muddled together.
Add the liquor, serve over ice in a cocktail glass.