Pinochle & Snacks Part 6 of 9 - Hang in there, you're almost done!

Class six (only two more to go) and a new version of the game that will have you crying Hey Diddley-Ho there friend-o-renos....

It's that time again, time for another fun filled edition of ppppppppppppinochle & snacks!

Tonight we learned another variation (two actually) of two-handed pinochle. Both fun and challenging in their own way. But I'm only going to share one here in detail tonight as the other would take a four page blog to just explain how to set up the hands (I'm not kidding).

In the first version, you shuffle the cards, have your opponent cut the deck, then place the deck face down in the middle of the table. Your opponent draws two cards, one at a time. They can either keep the first card or place it face down creating a "discard" pile. If they discard the first card they must keep the second card. If they keep the first card, they must discard the second. BUT... you cannot discard a card that is already in your hand. You keep drawing and discarding from the draw pile until you have twelve cards in your hand and two cards left to draw on the table. Then each player takes one of the cards left and only now can you discard from your hand if you so desire and keep the last card drawn or you can keep what you have and discard the last card you draw. The whole idea here is to try and create either a good meld hand (the best option but not always possible) or a strong playing hand if you cannot create a strong meld hand. Okay, I know it's confusing, possibly this confusing, http://www.youtube.com/watch?v=ETUGfmsp7b0&feature=related but trust me after two hands, it'll come to you.

This is actually kind of fun, as your hand is left completely up to chance. Well not entirely completely, (wow that was poor english) but kinda sorta. You could draw and keep a King, then possibly have to discard an ace on your second draw (remember, keep the first card and you have to throw away the second card) or throw away a nine from the first draw, but have to keep the second card which could be another nine. http://www.youtube.com/watch?v=j898yG2Qfwk I know, I know, I was confused too, but play it, you'll like the game I promise.

Version number two completely suspends all the rules of pinochle in the beginning, as you lay out three hands of twelve. One for you, one for your opponent and one dummy hand. You turn over the top card of the dummy hand and that becomes trump. You then begin play against your opponent, but you do not have to lead trump, you can lead anything. When either player wins their first trick, they can then lay out some meld and draw a card from the dummy to replace the card they lost taking the trick. You continue on like this, each player trying to either take tricks or lose tricks to build good meld and a good playing hand, each drawing from the dummy pile to replace cards lost in tricks and then eventually your head explodes. It's a lot to learn and can really make you http://www.youtube.com/watch?v=ylvhqgQJzT4 ! I'm telling you, I felt that I've (and my oh so beautiful wife too) have been really getting good at this game and it's variations, but this variation on two handed had me so confused that I was asking stupid questions, some of which had obvious answers (like when our instructor was showing us to play this with all the cards face up for demonstration purposes) and I asked him if you play this version with all the cards face up.... After about my third stupid question, I was waiting for someone in the class to look at me and say http://www.youtube.com/watch?v=oakW9NO18Ig

But we are determined to learn this, so we plan to play over the weekend, so look for a bonus post!

Well, that's it for tonight, see you on Monday.....maybe

TIP SIX: Learn the harder versions of two handed and apply the lessons into three and four handed pinochle. Counting and strategy (in my opinion) are harder in two handed. Those dummy hands force you to learn to count and recall what has been played.

RECIPE SIX: Onion tarts -- preheat oven to 400 degrees. Meanwhile, peel a large sweet onion and cut in half, then cut the halves into thin strips. Peel and finely dice a small clove of garlic. Preheat a sautee pan over medium high heat and coat with one TBSP olive oil and one TBSP butter. When butter is melted and combined with oil place onions and garlic in pan. When onions turn translucent (they become almost clear) reduce heat to medium low and gently sautee onions and garlic until golden brown. Turn off heat and transfer onion mixture to a bowl to hold. In another medium bowl, combine one package room temperature cream cheese with two heaping TBSP's of McCormick ground Chipolte pepper. Take a fresh baguette and slice into 1/4 inch rounds. Coat each round lightly with olive oil and some kosher salt and place in oven, checking frequently until they are light brown. Remove bread slices from oven when golden brown and let cool. Coat each slice with a thin layer of cream cheese mixture and then top with about a tsp of onion mixture. Place on serving platter and enjoy! These go great with cold beer, wine or just about any mixed drink (not a sweet mixed drink however because of the sweet onions)

NEXT WEEK: Class seven and something from the sea!