Saturday, December 31, 2011

Spicy Asian Cocktail Ribs

I had two diffrent people ask for this recipe today, so here it is

Spicy Asian Cocktail Ribs

A delicious little appetizer or snack… and for some of us a huge meal!

Marinade:

2 Tbl. seasoned rice wine vinegar

2 tsp. wasabi powder

1 Tbl.. unsulfered molasses

1/3 cup pure Maple syrup

¼ cup Dijon mustard

¼ cup Sambal (or any Asian chile sauce)

1 Tbl. Soy sauce

1 Rack baby back ribs (have your butcher cut them in half lengthwise, and then cut into individual pieces

Kosher salt and fresh ground pepper to taste

Mix rice wine vinegar and wasabi together until smooth. Add in the remaining marinade ingredients and mix well. Marinade the ribs for 1 hour covered in the refrigerator. Place ribs on cookie sheet or shallow baking pan. Season and bake at 375°f for about 30 minutes basting twice. Turn ribs and baste. Roast for 15 more minutes or until fully cooked and glazed. Do not baste in the last 15 minutes. Discard un-used marinade. Serve warm.

Wednesday, December 28, 2011

Chicken Soup Recipe

Chicken Soup

The secret to making good chicken soup is making good chicken broth. Start with an older chicken, preferably a "Grade A" whole roaster, fresh, not frozen. Freezing sucks up and dries out the natural juices. The outside of the chicken should be white not yellow. Chicken should smell fresh and clean. Wash the chicken with fresh lemon juice as soon as it gets home. Cut up 2 fresh lemons per bird and rub all over and in side, do not rinse off lemon.

Stock

2 Whole large fresh chickens

1 GAL Pure water

4-6 Fresh lemons

2 12-OZ CANS Chicken broth

2 White onions with skin, cut in half

3 Fresh carrots washed and sliced

3 Celery ribs with leaves, coarsely chopped

5-6 Sprigs fresh parsley

1/4 TSP Crushed red pepper

6 Whole cloves

2 Bay leaves

2 TSP Dried thyme

8 Whole black peppercorns

2 TSP Salt

Soup

2 BUNCH Fresh spinach, washed

1 BUNCH Fresh cilantro, washed and diced

1 14-OZ CAN Tomato, diced (I like S&W brand.)

5 STALKS Finely diced celery

Garnish

Lemon wedges

1 White onion, chopped fine

Chile tepins


1. Use a fresh lemon half to rub down your cutting board. Cut the chicken in half, then remove leg, thigh, wing and breast. Repeat this step with other half and other bird. Remove any fatty looking skin and discard. The next step may be omitted but I highly recommend it. With a heavy cleaver break the bones in the legs, thighs, wings, backs and breast.

2. In a very large stock pot place all chicken, spices and vegetables for broth. Open cans of chicken broth remove fat and add to stock pot, add pure water to cover chicken. Over med. heat bring to a slow boil reduce heat and then simmer for 1-1/2 hours.

3. In the first hour of cooking place the pot half on and half off the burner and do not stir this will cause the impurities to rise to the side away from the heat, a froth will appear, remove with a large spoon and discard. Remove from heat. With large slotted spoon remove all large pieces chicken from broth and pour remaining liquid through a strainer into bowl. Place in refrigerator to cool. Remove all meat from bone -- be careful to check for small pieces of bone. Cut meat into 1/2" cubes. After broth has cooled down spoon off all fat that has risen to top.

4. Pour broth into large stock pot, add chicken, celery and tomato. Over medium-low low heat, simmer for 45 minutes, until celery is tender. Salt to taste. In a large soup bowl place approximately 10-15 spinach leaves and 1 teaspoon chopped cilantro. Ladle in soup and serve immediately. Serve with lemon wedges and chopped white onion, and chili tepins.

Sunday, December 25, 2011

Christmas dinner mashed potato tip

Okay it's Christmas morning and we're making a simple dinner; Prime Rib, Wellington packets in Filo, Mashed Potatoes with a Red Wine Pan gravy, Green Beans w/ Almonds and assorted cheese fruit, candied nuts, spinach dip...

My Christmas gift to you is in the mashed potatoes... how do you get them perfect?

First what potato? If you are using Russet or "Baking Potatoes," that is fine, just peel them before boiling. If using White Rose, Red or Yukon Gold potatoes you can leave the skin on but it gives a more "rustic " finish. Now, here's the trick, with the white, red, or gold, potatoes, unless very large, do not cut them into pieces... and if large, 4 inches or more, just quarter. If cut into little pieces the surface area allows more starch to be worked into the final product... i.e., gummy mashed potatoes. And with skin removal, you can peel them before hand, but I just boil and then when fork tender, I remove them from the cooking water and then carefully (don't burn your fingers) using a kitchen towel apply thumb pressure and the skin comes right off!

Christmas dinner 2010
Next, what do you add? Heavy Cream, butter, salt and pepper, that's it. For a lower calorie version you can add a little of the cooking water and milk to omit the cream but you take a substantial flavor hit!
Well I've got cooking to do and people to love. My hope is that you have the same, after all the rest is just decoration!
Kathy's Cheese Trays
Merry Christmas
Mad Coyote Joe

Friday, December 23, 2011

Mad coyote Joe's Blah Blah Blog: Avocado Tomatillo salsa

Mad coyote Joe's Blah Blah Blog: Avocado Tomatillo salsa: Salsa de Tomatillo y Aguacate Avocado Tomatillo salsa This easy salsa is a must for flautas. It’s also fantastic with chips or Mexic...

Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas. It’s also fantastic with chips or Mexican breakfast. It is so fresh tasting and goes well with roasted meats or poultry. It will be a welcome addition to your holiday table

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed. salsa should be a little thicker than tomato sauce.

Makes 3 cups

Wednesday, December 21, 2011

Mad coyote Joe's Blah Blah Blog: Sonoran Potage Bonne Femme... Delicious Potato Sou...

Mad coyote Joe's Blah Blah Blog: Sonoran Potage Bonne Femme... Delicious Potato Sou...: Sonoran Potage Bonne Femme Potage Bonne Femme is a classic French soup. The name basically means 'Good Woman Soup.' As always, I'...

Sonoran Potage Bonne Femme... Delicious Potato Soup

Sonoran Potage Bonne Femme

Potage Bonne Femme is a classic French soup. The name basically means 'Good Woman Soup.' As always, I've given it a Sonoran twist. Don't let the name fool you -- this soup is quick, easy, and most of all delicious.

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

1 Chipotle chile (canned, not dried) with a little adobo sauce (the sauce that Chipotle chiles are canned in)

Fresh Thyme, chopped fine

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

1 Chipotle chile (canned, not dried) with a little adobo sauce (the sauce that Chipotle chiles are canned in)

Fresh Thyme, chopped fine

1. Sauté garlic, shallot, leek and onion in butter until translucent. Add flour and fry until Roux is light beige. Add chicken broth and potatoes.

2. Simmer until potatoes are extremely soft. Puree with an electric hand whisk, or blender. Stir in chilies, cream, thyme. and lavender and adjust seasonings.

3. Whisk sour cream, Chipotle with adobo sauce together. Ladle soup into bowls, top with a dollop of Chipotle cream and a sprinkle of fresh thyme.

Saturday, December 17, 2011

Mad coyote Joe's Blah Blah Blog: Tortilla Soup

Mad coyote Joe's Blah Blah Blog: Tortilla Soup: Tortilla Soup Purfect for this soup weather... easy and delicious! 2 lbs. Pork shoulder, cut into 3/4 inch cubes 2 Tbl. corn oil ...

Tortilla Soup

Tortilla Soup

Purfect for this soup weather... easy and delicious!

2 lbs. Pork shoulder, cut into 3/4 inch cubes

2 Tbl. corn oil

1 white onion, chopped fine

2 cloves garlic, minced

12 roma tomatoes

6 cups chicken broth

1 poblano chile, roasted, peeled and chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. mild chile powder

3/4 tsp. black pepper

10 corn tortillas cut into very thin strips

Garnish:

Queso ranchero

chopped cilantro

white onion, finely chopped

key limes, cut into wedges

Chile tepins

In a large soup pot sauté the pork until it starts to brown then add the onion and garlic and continue sautéing until onions are starting to brown.

This next step may sound like a pain, but it just takes a few minutes and is well worth it. While pork is browning (or before), turn the tomatoes upside down and cut an 1 inch x across the bottom of each tomato, just through the skin. Fill a small sauce pan with water and bring it to a boil. While the water is coming to a boil fill a medium mixing bowl with ice and then add water to fill. Drop the tomatoes, one at a time, into the boiling water for 20 seconds. Remove from the boiling water with a slotted spoon and plunge into the ice water bath. Using the edge of a paring knife Remove the core and skin. Cut the tomato in half, from top to bottom, and squeeze out all the seeds and juice. Cut the tomatoes into 1/2 inch chunks. Add the tomatoes, chicken broth, poblano chile, jalapeno, garlic and spices to the pork and onions. Bring to a boil and then reduce heat and simmer for 45 minutes. Fill soup bowls about half full with tortilla strips and then ladle in soup to fill. Place garnish in little bowls on the table; allowing your guests to garnish to their own taste.

Mad coyote Joe's Blah Blah Blog: Open Mic at Cave Creek Coffee Co Going Very Well

Mad coyote Joe's Blah Blah Blog: Open Mic at Cave Creek Coffee Co Going Very Well: If you live in the general Phoenix area come on out to The Cave Creek Coffee Co, on Thursday nights, we are getting some amazing talent at ...

Open Mic at Cave Creek Coffee Co Going Very Well


If you live in the general Phoenix area come on out to The Cave Creek Coffee Co, on Thursday nights, we are getting some amazing talent at our Open Mic. This week we were packed with both local talent and even a group touring the world, The Nestlers, who stopped by to enjoy our room, are on a tour that ends in Austraila next summer. When I asked how they heard about us they said that they had stopped by the last time they were working in this part of the world, a few years ago and the room was just as talent filled as last time!
The Cave Creek Coffee co is located at the far west end of Cave Creek, 6033 E cave Creek rd. The sign up sheet goes out at 6:30 pm and we get started at 7pm and finish at 10pm. Bring your voice and or guitar or just come in and enjoy some of their delicious food along with great wine and beer specials for the open mic crowd!

That's me being backed up by my old friend and sidekick, Guitarist Mike Assad, Kevin Brennan is keeping the beat behind us as usual, in this great shot by Peter Tompkins.

Friday, December 16, 2011

Mad coyote Joe's Blah Blah Blog: Texas Red Chili

Mad coyote Joe's Blah Blah Blog: Texas Red Chili: Texas Red Chili Lindsay, the nice girl that gets my coffee for me at C4 some mornings, is making Chili for a Christmas party. I told her ...

Texas Red Chili

Texas Red Chili

Lindsay, the nice girl that gets my coffee for me at C4 some mornings, is making Chili for a Christmas party. I told her I would get her my great recipe. It dawned on me that you might also feel like a good "Bowl of Red". This is fantastic Chili and anyone can make it! Enjoy and Merry Christmas!

1/2 White onion, chopped fine

3 Cloves Garlic, finely minced

1 Tbl. Canola oil

1-1/2 Lbs. Ground beef

1/2 Lb. Ground pork

1/4 Cup Ancho chile powder, mild New Mexico Chile powder, or Paprika

2 tsp. ground Cumin

1 tsp. Mexican oregano

1/2 tsp. cayenne pepper

1 28oz. can Chicken broth

1 8-OZ Can Tomato sauce

1 bottle beer

Roux (1 C or so)

Salt to taste

Sauté the onion and garlic, in the oil, in a large frying pan until soft, but not browned. Add the meat and continue cooking until brown. Add the chili powder, cumin, oregano and cayenne pepper and stir well. Then add the chicken broth and tomato sauce and stir well. Bring to a boil over medium high heat for 15 minutes. Reduce heat to low and simmer for an hour, stirring often. If thin bring to full boil and work in roux to desired thickness. If it gets too thick add a little more beer. Serve in big bowls with Ice-cold Lone Star beer, cheddar cheese, chopped white onion, and saltine crackers.

Serves 6

Thursday, December 15, 2011

Mad coyote Joe's Blah Blah Blog: Black-eyed Peas

Mad coyote Joe's Blah Blah Blog: Black-eyed Peas: Black-eyed Peas I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. ...

Black-eyed Peas

Black-eyed Peas

I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. Add a little fresh baked bread and… well my friend, that’s living!

1 LB fresh Black-eyed peas

4 cups chicken broth

Ham hock

2 Cloves fresh, minced garlic

Salt & pepper

Place peas in a medium stock pot. Add chicken broth, ham hock and garlic. Bring to a boil on high, and then reduce heat. Let peas simmer until tender (at least two hours), then salt & pepper to taste. Remember to taste before salting!

Cooks note*

The peas can simmer for several hours. You will need to add more water, but do not add cold liquid to simmering peas or beans as this will cause them to be chewy. I keep a second pot of water just barely simmering when I cook beans, peas or lentils to add as needed. You don’t want to add more broth as it condenses and becomes too salty!

Tuesday, December 13, 2011

Mad coyote Joe's Blah Blah Blog: Mexican Eggnog "Rompope"

Mad coyote Joe's Blah Blah Blog: Mexican Eggnog "Rompope": Mexican Eggnog " Rompope " One of the best things about holiday is eating and drinking! OK, so that's two things. Nothing says Holiday fest...

Mexican Eggnog "Rompope"

Mexican Eggnog "Rompope"
One of the best things about holiday is eating and drinking! OK, so that's two things. Nothing says Holiday festivity like Eggnog.
Try this very special, Mexican Eggnog recipe. Drink it warm or cold, or try it warm over baked bananas and pound cake!

1 QT Whole milk
1-1/4 C Sugar
1 Vanilla bean, split lengthwise
10 eggs
1-1/2 C White rum

1. Bring the milk, sugar, and vanilla bean to a low boil, in a medium sauce pan. reduce heat, cover and simmer for 20 minutes. Remove from heat and allow to cool to room temperature. Remove vanilla bean and discard. Separate the eggs, discard the whites or freeze for future use. Beat the yolks well then slowly whisk into the sweetened milk. Add the rum and stir well. Pour into glass, bottles or containers and refrigerate for 2 days before serving. May be served warm or cold or used as a dessert topping.

A common Mexican custom is make a big batch and bring to Christmas parties or give it out to friends and family. Cork it and keep it refrigerated before serving. Will keep refrigerated for several weeks. Many people say make it at Thanksgiving and serve it on Christmas. The flavor seems to get better with time; having said that use common sense, being homemade smell it before serving. Don't let this dissuade you this is a wonderful winter treat!

Monday, December 12, 2011

Sunday, December 11, 2011

Mad coyote Joe's Blah Blah Blog: New Mexico, Lamb and Chicos Stew

Mad coyote Joe's Blah Blah Blog: New Mexico, Lamb and Chicos Stew: New Mexico, Lamb and Chicos Stew This is a traditional Native American stew made through the Southwest. It uses chicos, which are drie...

New Mexico, Lamb and Chicos Stew

New Mexico, Lamb and Chicos Stew

This is a traditional Native American stew made through the Southwest. It uses chicos, which are dried corn kernels that have been roasted in an horno, or adobe oven. Making this wonderful stew takes several hours so we always start in the morning, on a cold winter day. By noon the house is full of the enticing aroma and the stew is ready and so are we. Chicos can be purchased at many southwestern gift shops in New Mexico or through the mail!

1 Lb. Chicos

5 cups chicken broth

5 cups water

1 Tbl. Corn oil

1 white onion, chopped

3 cloves of garlic, chopped fine

1 Lb lamb stew meat, cut into 1-inch cubes

4 or 5 fresh Anaheim, Hatch or Poblano chiles, roasted, peeled, deveined, seeded and chopped

salt and pepper to taste

Place the chicos in a large stockpot with the water and chicken broth, and bring to a rolling boil. Reduce heat to simmer, cover and allow to cook for two and on half to three hours. When the time is up heat up the oil, over medium heat, in a large Dutch oven or heavy pot. Sauté the onion until soft. Add the garlic and continue cooking for 30 seconds. Add the lamb meat and sauté until well browned. Ladle some of the hot liquid from the chicos into the dutch oven. Deglaze the pan by working brown bits lose from the bottom of the pan into the stew with a rubber spatula. Add all of the chicos and liquid to the lamb. Bring to a boil, cover and then reduce heat to low and simmer for another hour. When the time is up, add the chiles simmer for fifteen more minutes, taste and season. Serve in big soup bowls with warm bread or tortillas.

Serves 6-8

Friday, December 9, 2011

Mad coyote Joe's Blah Blah Blog: Sonoran Holiday Crown Roast with Poblano, Pinion N...

Mad coyote Joe's Blah Blah Blog: Sonoran Holiday Crown Roast with Poblano, Pinion N...: Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing It's the holiday season and I know you’re all l...

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

It's the holiday season and I know you’re all looking for a great recipe to wow your family and friends. Crown Roast of Pork is beautiful and with this easy glaze and stuffing it will soon be a new family favorite.

Sonoran Holiday Crown Roast Glaze

1-1/2 C Red pepper jelly

3 TBL Grand Marnier

3 TBL Cider vinegar

2 TBL Dark brown sugar

2 TSP Kosher salt

2 TSP Paprika

1 TSP Granulated garlic

1. In a small saucepan bring all ingredients to a low boil, stirring until sugar dissolves. Allow sauce to cool and brush over crown roast in the last ½ hour of grill or oven roasting.

2. The roast is fully cooked when it reaches an internal temperature of 165∫. With the addition of the stuffing remember to check the temperature at the center of the stuffing as well as the center or thickest part of the roast.

Sonoran Pinion Nut & Cranberry Grand Marnier Stuffing

I make this recipe for pork crown roast, but it's also great in turkey!

1 LB Bulk pork sausage, fried and drained (with sage if available)

1 LB Herb stuffing mix

1 C Pinion nuts

1/2 TSP Dried ground thyme

1/2 TSP Dried marjoram

Salt and fresh-ground black pepper to taste

3/4 C Dried cranberries

1-1/2 C Grand Marnier

1 C Sweet butter, melted

3 C Chicken broth

1 Large, white onion, minced

2 C Celery, chopped

1-1/2 C Roasted and peeled, poblano chiles, diced

1. Bring the cranberries and 1C of the Grand Marnier to a boil in a small saucepan. In a separate pan, bring the chicken broth to a simmer.

2. In a large skillet, sauté the onion and celery in half of the butter. Add the cranberry mixture, chilies, sausage, stuffing mix, and pinion nuts; toss well. While tossing add the rest of the Grand Marnier and butter.

3. Add spices and season to taste with salt and pepper. While stirring, add warm chicken broth.

4. Makes enough stuffing for a 21-24LB turkey or a 10-15LB crown roast.

Wednesday, December 7, 2011

Mad coyote Joe's Blah Blah Blog: A Sonoran Christmas of Years Gone By

Mad coyote Joe's Blah Blah Blog: A Sonoran Christmas of Years Gone By: A Sonoran Christmas of Years Gone By Back when the kids were little, we had a family tradition. With Great Irish Stew with Poblano Chiles. Every year, the Saturday after Thank...

A Sonoran Christmas of Years Gone By

A Sonoran Christmas of Years Gone By

Back when the kids were little, we had a family tradition. Every year, the Saturday after Thanksgiving, we would have all the family, in-laws, cousins, friends, and their children over to our house for the annual tree decorating party.

I started the day by making a big batch of my Poblano Irish Stew. I would let it simmer all day filling the house with a wonderful, comforting aroma. Around three in the afternoon everybody would show up, so we would go down to the local tree lot and pick out a tree. We would then go back to the house and everybody would have a bowl of Irish stew while setting up the tree. Sometime around sunset we would pile all the kids in the back of the truck (it was a different time) and drive up to “The Town Dump” (A local store that has a very eclectic collection of merchandise, big and small). Mattie, the owner, always had lots of unusual ornaments. I would bring about twenty dollars in one-dollar bills. We would give all the kids a buck or two and let them pick out a few ornaments. I can still remember how excited the little ones would get running up to their moms showing off the tiny treasures they had found. Then we would go back to the house and unpack the Christmas box. Kathy would put on a big pot of coffee. The adults would sip Irish coffee while the festivities got under way.

I was always the traffic director. While the older children untangled and tested the lights, I would let the little kids, a few at a time, put their treasure on the tree. The big kids would put the lights on. Then we would un-pack the old ornaments and the little kids would take turns placing them on the tree. The smallest decorating the bottom and according to height working their way up. The adults finishing the top and I would top it off with the Christmas angle. We would visit, eat, drink and sing Christmas carols. After the tree was decorated and our spirits and voices were both warmed up I would choose a small phrase from a familiar Christmas carol and we all would sing it into my answering machine (as I said, a different time!). Followed by, Merry Christmas, from all of us at Mad Coyote! Sometime before the night was over, I would wonder off by myself, with a shot of Irish whiskey, hold it up and say Merry Christmas Rosie to my dear departed Irish Grandmother.

Poblano Irish Stew

The combination of roasted poblano chiles and fresh thyme really ties this amazing dish together.

3 Lbs. stew meat, cut into 3/4" cubes

1 Lb. lamb, cut into ¾ inch cubes

3 cloves Garlic

1 White onion cut into 1/2" cubes

Oil for cooking

8 cups Beef broth

1 cup red wine

2-1/2 Lbs. New potatoes, cut into 1/2" cubes and rinsed

3-4 medium carrots cut into ½ inch rounds

4 stalks of celery, cut into ¼ inch peices

2 Poblano chiles, grill-roasted, seeded, peeled, and chopped

3 Tbl. Flour

3 Tbl. Cold water

2 Tbl Butter

1 Tbl. Fresh thyme leaves, chopped

Salt and pepper to taste

Brown the meat in a heavy pot or Dutch oven. Add the onions and garlic, sauté until soft. Deglaze the pot with the beef broth and wine. Add the potatoes, Carrots, celery and roasted chiles. Simmer over low heat, for three hours or more, until beef is tender.

In a medium mixing bowl, mix together the flour and water until it forms a smooth paste. Add a few cups of the hot broth from the stew and whisk together until smooth. Add back into the stew and stir well. Raise heat to a low boil and stir well. Immeadiatly return heat to low and stir in butter and thyme. Season to taste. Serve in big soup bowls with fresh bread.

Serves 8

Irish Coffee

Just the thing for a cold winter night

1 pot Fresh brewed coffee (not flavored)

Old Bushmill's Irish Whiskey

Fresh whipped cream

Fresh cream

Sugar

Pour 1OZ of whiskey into a large coffee mug. Add coffee, and a little cream, if you like. A teaspoon of sugar is added to take the edge off the whiskey. Top with whipped cream.

Monday, November 7, 2011

Our Front Yard in the Snow


It snowed out front today. I caught this shot of our Virgin of Guadalupe with the cactus and mesquite trees.

Sunday, November 6, 2011

Mad coyote Joe's Blah Blah Blog: Grilled Chicken Cacciatore

Mad coyote Joe's Blah Blah Blog: Grilled Chicken Cacciatore: This is another wepon in the "Cold War"... I mean, I'm fighting my annual chest cold and this will knock it out, like chicken soup. Bes...

Grilled Chicken Cacciatore

This is another wepon in the "Cold War"... I mean, I'm fighting my annual chest cold and this will knock it out, like chicken soup. Besides it's delicious!


Grilled Chicken Cacciatore

If you want you can just brown the chicken in the pan and then follow the other directions but the grill browning really adds a new depth of flavor!

1 Whole fresh chicken, cut up

Sauce:

1/4 C Extra virgin olive oil

2 Medium white onions, peeled and chopped

6 CLOVES Garlic, peeled and minced

1 C Cabernet Sauvignon wine

3 C Plum tomatoes, peeled, seeded, and diced

3 C Beef broth

1 8-OZ CAN Tomato sauce

1/4 LB Italian brown mushrooms, rinsed and sliced

1/4 C Green olives, medium, pitted

Juice of 1/2 lemon

3 TBL Sweet butter

1/4 C Fresh Italian parsley, minced fine

1 Bay leaf

1 TSP Rosemary leaf, minced

Salt and pepper to taste

Garnish:

1 TBL Fresh Italian parsley

1. Grill chicken over medium-high heat until outside is well browned, but do not fully cook. In a large sauté pan, over medium high heat, heat oil.

2. Cook onions until soft; add garlic and cook a minute or two more, to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid reduces to almost nothing (Be careful not to burn).

3. Add tomatoes, 2C beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, and then add mushrooms, and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and Romano cheese.

4. Serve with boiled potatoes or orzo.

Friday, November 4, 2011

Joe’s World Famous Chicken soup

Joe’s World Famous Chicken soup

Okay the cold season has oficailly set in. And I have my annual chest cold. It’s time for soup… chicken soup!

This is the best chicken soup recipe on earth and we have enjoyed it for the past quarter century. It’s also great with fresh baked bread!

Chicken broth:

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

1 whole chicken

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

In a soup pot sauté the carrots, celery, onion in the olive oil until soft but not browned. Add the whole chicken and spices, simmer for a few hours or cook all day in crock-pot. Remove all chicken and vegetables from broth. Pour the broth through a sieve or strainer. Your chicken broth is ready. To make chicken soup:

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

3 skinless, boneless chicken breast

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

In a soup pot sauté the carrots, celery, onion in the olive oil until soft but not browned. Add the chicken breast and spices, simmer for fifteen to twenty minutes, or until just chicken is just poached. Remove the chicken and chop into ½ inch pieces. Add back into the soup, it’s ready, enjoy!

Mad coyote Joe's Blah Blah Blog: Open Mic We Ride Again!

Mad coyote Joe's Blah Blah Blog: Open Mic We Ride Again!: I’m happy to say that the kind folks at The Cave Creek Coffee co have decided to make the investment, to provide a fantastic venue for Ope...

Open Mic We Ride Again!

I’m happy to say that the kind folks at The Cave Creek Coffee co have decided to make the investment, to provide a fantastic venue for Open Mic on Thursday nights. We had a few foul ups; no heaters, no announcements, no posters, and the PA crapped out about half way through Rick Strole’s set. Having said that it was a magical night. We had a few new voices and several of the very talented people that have made this, one of the best Open Mics in this part of the country. It was so nice to hear Rick and Al just working through a few Beatles tunes while waiting for their time slot. Barbara jumped in on a few harmonies and it was just plain beautiful.

Raul O’Donnell did Creep by Radio Head without a PA and the room was mesmerized. It’s so enriching to see people like Raul that have grown into performers, right in front of our eyes. But that’s what this is all about. I wish Dave Grossman, the guy that taught me how to run an Open Mic could see the changes that people like Raul, Kevin, Steve and Ernie have gone through, The world is a larger place for them and it can be a larger place for you too! Just show up, sign up and Cowboy up!

If you used to drop by and join us on Thursday nights please tell your friends and family that we are back.

Warmly

Mad Coyote Joe

Tuesday, November 1, 2011

Mad coyote Joe's Blah Blah Blog: Tequila Ahh!! Tequila is good !

Mad coyote Joe's Blah Blah Blog: Tequila Ahh!! Tequila is good !: You'll find some of my favorite tequila recipes below. They are all amazing and will give your kitchen and bar a definite WOW factor! T...

Tequila Ahh!! Tequila is good !

You'll find some of my favorite tequila recipes below. They are all amazing and will give your kitchen and bar a definite WOW factor!


Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila
3 TBL Pineapple juice
2 TBL Chopped cilantro
2 TBL Fresh lime juice
2 TBL Olive oil
2 CLOVES Garlic, minced
1 Habanero, minced
2 TSP Kosher salt
1/2 TSP Dark brown sugar
PINCH Fresh black pepper

1. Whisk Tequila Sauce together. Drizzle over Mahi Mahi while grilling.


Jose Cuervo, La Reserva Tequila habanero-lime butter

This condiment is out of this world on vegetables and potatoes, and you won’t believe the flavor it gives grilled fish or pork. And on good bread WOW!


Whip all ingredients together in a blender or food processor. Roll into a log in waxed paper and chill until firm .

1⁄2 cup sweet butter
1 habanero chile , minced
2 tablespoons fresh lime juice
1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila
2 cloves garlic
1 teaspoon salt
1⁄2 teaspoon dark brown sugar
Pinch of fresh black pepper


Tequila Shrimp
My friends Ryan And Claire live in Houston. They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne. They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe. It takes about 15 minutes to make. I think it tastes even better with a cold Margarita while I’m wearing that Shirt.

1 Tbl. olive oil
2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, deveined
1/3 cup tequila reposado
3 Plum tomatoes, diced
2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro
Salt and fresh ground black pepper

Directions
Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan. When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the limejuice, Serrano, cilantro and avocado. Season with salt and pepper and serve immediately with white rice
Serves 4

Cervezarita Negra

1 OZ Tequila blanco
1 OZ Grand Marnier
Juice of 1 Key lime
12 OZ Negra Model beer

1. Pour beer into a frosted mug. Mix liquor and lime juice together, gently pour over beer.
2. Stand back!


La Reserva Cocktail

Juice of 1 Key lime
Jose Quervo La Reserva Tequila
Dash of Mandarin Napoleon

1. Rim martini glass with lime and fill with ice. Gently fill glass with La Reserva, top with remaining lime juice and a dash of Mandarin Napoleon.


Saturday, October 22, 2011

Open Mic with Mad Coyote Joe

Friends
I am glad to announce that we will be doing our open mic for guitar players, singers and songwriters at The Cave Creek Coffee Co 6033 E Cave Creek rd. Cave Creek Az.
We will be having the first night Thursday November 3 at 7pm
Please forward this to your musical friends and those that support acoustic music here in Cave Creek. Bring your guitar and a friend it will be a great night we will be out back on the stage. C4 will offer some wine and beer specials at great prices. Mike Assad and Kevin Brennen will lending a musical helping hand as usual.
Hope to see you there.

Mad Coyote Joe AKA Tubby Whiteman

Sunday, October 16, 2011

Meanwhile Back at the Bread 10/15/11

Meanwhile Back at the Bread 10/15/11

Last week I made the bread and I noticed that the dough was raising quite a bit less than usual. The Bakery was cool inside and I assumed that it was just slow fermentation. I baked off the loaves and they came out of the oven looking great but they were about 2/3 the regular size. Inside the dough was wet and thick. The odd part was the sponge looked very good. I put out an email saying no bread this week and tried to figure out what went wrong.

Thinking back, I realized that my starter had died earlier in the week. So I had made new starter. The new starter was a little slow in it’s growth and activity. But I thought it would be fine…I was wrong.

So I tossed the starter and went back to the book and started over. Equal parts whole wheat and unbleached white flours, added two the same weight of the combined flours of room temperature water. I mixed it well with my hands, as the yeast is in both the air and on the baker’s hands. I scraped the mixture off my hands into a bowl and covered with a hand towel. I let this sit in the Bakery for 3 days until a skin formed over the mixture. Peeling it back the mixture smelled ripe and was bubbly. To make starter from this, discard 80% of this mixture. Add the remaining 20% to a mixture of equal parts, whole wheat, unbleached white, flour. Mix that with equal parts of room temperature water, replacing approximately the original 80% that was discard. How much starter do you need? Well that depends on how much leaven you need. I need about 3 cups of starter so I use about 1 ½ cups of my flour mixture. I’m doing my feedings every day at 5 pm. Which is also the time I start my leaven.

Last summer when the bakery was very warm I lost my starter a few times and just remade it. In a few days, I had a good strong starter. This time cost me 90 loaves and being 2 weeks without bread. Now I understand, why the old school bakers protect their starter. It can take some real time to replace and with each new crop of yeast, there is a chance of a different flavor profile. I’ve said it before and I’ll say it again. “Every time I bake I learn something new!”

Sunday, October 9, 2011

Mad Coyote Joe’s, World Famous Fusion Tuna Marinade for Grilling

Mad Coyote Joe’s, World Famous Fusion Tuna Marinade for Grilling

My friend Steve Norris likes to go Tuna fishing, out of San Diego, during his summer break from teaching. When he has a good catch he will sometimes offer me some fresh Tuna. He was kind enough to do this two times this summer. I swing by and pick the fish up from his lovely wife Kathy when I’m dropping of fresh baked bread, which Kathy is kind enough to share with her neighbors.

Now I usually make a version of Vera Cruz with this beautiful fresh fish; cherry tomatoes, garlic, capers, lemon juice, fresh oregano and thyme and a splash of good white wine. But I decided to try something different. I made this last night and pan seared it after a few hours of marinating… it was okay. But I let four medallions of yellow tail tuna marinade over night and tossed it on the grill this afternoon as I was slow roasting a pork shoulder for Israel, my daughter Katie’s sweetie. This was the best grilled tuna I have ever eaten. So with out any further adieu, I give you;

Mad Coyote Joe’s, World Famous Fusion Yellow Tail Tuna Marinade for Grilling.

½ cup premium dark Japanese soy sauce

¼ cup Dark beer

2 Tbl. Extra Virgin Olive Oil

1 Tbl. Rice Wine Vinegar

1 Tbl. Dark Brown sugar

4 dashes Habanero Chile sauce

4 cloves garlic, minced

2 tsp. Italian Seasoning

2 tsp. Lemon Pepper

1 tsp. Fresh ground black pepper

Wisk it all together and pour it over half inch thick, Yellow Tail Tuna Medallions, cover with plastic wrap and allow to marinade for 20 – 24 hours in the refrigerator. Quick sear, over, Mesquite Chunk charcoal, at full heat. Be careful, as the oil will flare up. Sear for about 1 minute on each side or to your own desired taste. Lie to your amazed friends and tell them that you just threw some crap together that was in the fridge.

Friday, October 7, 2011

Our Little Bread Business

Our Little Bread Business

10/07/2011

We want to thank you all for helping this project grow. Currently we are baking 90 loaves once a week. Our sales fluctuate by about 25 loaves. We are always looking for a way to increase and stabilize sales. So if you have any neighbors, friends or family that might want to get on our bread list please have them send us their email address. Or tell us and we’d gladly give you a loaf for them to try.

I have a few concerns that I want to share with you;

Please do not look at this message as way of asking you to buy more bread than you are using. Our feel is that we have several different types of customers, some buy 2 loaves a week and some buy 1 loaf a month. That is just perfect. We want to serve your individual bread needs.

If you have found that this is not the bread for you, just let us know and we will remove your name from this list. It will not hurt our feelings and yes we still love you!

If you ever get a loaf that you are not happy with, let us know and we will gladly replace it or refund your money.

Our goal is to bake a great product that serves a need in our community no more no less!

Thanks again Joe and Kathy

Thursday, October 6, 2011

Grilled Chicken Cacciatore

I met my friend george for a few beers tonight and he had a few very nice Quail for me. While driving home I decided that I'd make Cacciatore with the quail. This is my recipe, it's wonderful even if you don't have a friend like George to add quail.

Grilled Chicken Cacciatore

Chicken Cacciatore roughly translates to 'Hunter's style chicken.' Originally this dish was called 'Caccatoria' which meant 'Hunter's wife's chicken,' in reference to the traditional hearty dish served the night before the hunt.

Grated fresh Romano cheese
1 Whole fresh chicken, cut up
Sauce
1/4 C Extra virgin olive oil
2 Medium white onions, peeled and chopped
6 CLOVES Garlic, peeled and minced
1 C Cabernet Sauvignon wine
3 C Plum tomatoes, peeled, seeded, and diced
3 C Beef broth
1 8-OZ CAN Tomato sauce
1/4 LB Italian brown mushrooms, rinsed and sliced
1/4 C Green olives, medium, pitted
Juice of 1/2 lemon
3 TBL Sweet butter
1/4 C Fresh Italian parsley, minced fine
1 Bay leaf
1 TSP Rosemary leaf, minced
Salt and pepper to taste
Garnish
1 TBL Fresh Italian parsley

1. Grill chicken over medium-high heat until outside is well-browned, but do not fully cook. In a large sautÈ pan, over medium high heat, heat oil.
2. Cook onions until soft; add garlic and cook a minute or two more, to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid reduces to almost nothing (Be careful not to burn).
3. Add tomatoes, 2C beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, then add mushrooms, and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and Romano cheese.
4. Serve with boiled potatoes or orzo.

Sunday, October 2, 2011

The Lilly Daigneault Fund

We've set up an account with the vet for donations and We are getting the fund raiser together. I will keep you all advised.

The Lilly Daigneault Fund

Animal Health Services
P.O. Box 405
Cave Creek, AZ 85327

Saturday, October 1, 2011

Tepache

Tepache

A homemade, Mexican, fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up

Cut the top off of the pineapple and discard. Wash the body of the pineapple and crush with a kitchen mallet, skin and all. Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.

In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. Strain well and serve over ice.

Serves 10 to 12

What to look for when buying a Shipping Container, for building a home

What to look for when buying a Shipping Container, for building a home.

Let’s go over a few basics. The containers are called Connex Boxes. They are constructed of a metal known as Cortin, which is very strong and rust resistant. They come in several sizes. The standard width is eight feet. There are three height options; Half Cube at four feet, Full Cube or eight feet and High Cube or nine and a half feet. As far as the length they come in 20 feet, 40 feet, and 60 feet. There are variation and custom sizes, on all of these numbers to accommodate different products.

They come insulated and not insulated. The floors are made of hard wood. The doors are standard on one end, full height.

Due to their extreme strength they are a great candidate for creative structure design. The following is personal observation and assumptions on perspective uses for housing. I am in no way an engineer or qualified to discuss structural issues of heavy construction. But I have done a lot of building and been successful. I use my own common sense and am responsible for my own failures. In other words if this article leads you to try something dangerous or foolish you’re on your own… no guarantees.

These amazing boxes are inexpensive, strong, and versatile and can be stacked in an almost unlimited array of different forms.

When buying, I look for straight boxes that have not been patched excessively with floors that are not chewed up and doors that open fairly easily and gaskets that are not shot. The person selling will tell you that you will not find one like this, but the extra time you spend on finding a straight box will pay off later.

I’ve found that you can cut in windows and doors just about anywhere you desire. You will want to have a level pad ready with access for the large semi- truck and lowboy trailer. I’d say a straight shot at least 80 feet long and 16-20 feet wide. I landed mine within 10 feet of its final destination and then a friend with a large backhoe pushed it into place. I then used a six-ton bottle jack to raise the box and used large concrete shims to set the box level. Then I poured a concrete curb for the box to rest on. Next time I’ll do all the curb work first, with deep reinforced footings that have weld plates and a copper grounding cable.

I chose the High Cube because the extra height allows room for mechanical and an insulated drop ceiling. I don’t like the insulated boxes because they are often manufactured in countries with lax material standards and so I question the spray in foam as far as environmentally and our personal health. Also some of the insulated boxes are not made of cortin and lack the structural strength to alter and stack in any way desired.

That’s the basics if you have comments, corrections to my information or any thoughts please forward.

Warmly

Mad Coyote Joe

Friday, September 30, 2011

Mad coyote Joe's Blah Blah Blog: Please send this to your Cave Creek Friend1

Mad coyote Joe's Blah Blah Blog: Please send this to your Cave Creek Friends: On September 24 th I drove to pick Kathy up at work. We we’re gone about an hour. Upon arriving home we discovered that a huge dogfi...

Please send this to your Cave Creek Friend1


On September 24th I drove to pick Kathy up at work. We we’re gone about an hour. Upon arriving home we discovered that a huge dogfight had ensued. Joey’s dog, Lilly had been torn to shreds by his younger dog Stella, being very short on money, we had no other option than to attempt caring for the dogs wounds at home. We washed and cleaned the wounds and applied some antiseptic spray and gave her some pain meds, but she had tendons and muscle showing and had at least thirty big cuts and gashes. Joey was in Tucson, we called an as soon as he could he headed back to the Creek.

We did what we could but by morning she started smelling of infection. A good family friend, that I will not mention here, until I know that she has no issue in my mentioning her by name, heard about the dogs condition and stepped up and offered to put the care needed on her credit card.

Upon arrival at the Animal Hospital they did a rapid triage and gave us a base price of $1400 and at top number of $2500. Our friend told Joey to go ahead with the treatment. Lilly spent the next night and day in the clinic. The following day when we were suppose to pick her up she was not stable enough bring home and we were told to expect another $1000 on the bill.

She’s been home for 4 days and doing very well, but this morning two of her wounds opened back up and so it was back to the hospital to be put out and receive surgery again.

This will run the bill up even higher.

Okay… why am I telling you this. As kind and giving of a gesture as this wonderful woman has extended towards our family. And let me say right here, how very grateful we are of this amazing act of friendship and love. We never thought the bills would run so high and I imagine neither did our friend.

We are in the process of trying to reduce, or if possible eliminate this huge bill. So I’m asking if you can donate either funds or auction items or you have access to a group that might have access to said items, or if you can think of ways to raise the same, please let us know. In short… HELP!

I’m in the planning stages of putting on a Barbecue/ auction / afternoon of Cave Creek fun and music. Janey’s Coffee Bodega, in Cave Creek has generously offered to allow us to have the fund-raiser at their beautiful place.

We are in the planning stages, and so, looking at all options. Please feel free to comment with ideas… any ideas that might get us closer to our goal.

We know that these are hard times and so we ask, if you decide to give, give only what you can and please spread this around town. Dates details and times to follow.

Warmly,

Mad Coyote Joe

Wednesday, September 28, 2011

Mad coyote Joe's Blah Blah Blog: Meanwhile back at the Bread 9-28-11

Mad coyote Joe's Blah Blah Blog: Meanwhile back at the Bread 9-28-11: Meanwhile back at the Bread 9-28-11 Last night we baked 90 loaves of the best bread we’ve made to date. We are now baking a consisten...

Meanwhile back at the Bread 9-28-11

Meanwhile back at the Bread 9-28-11

Last night we baked 90 loaves of the best bread we’ve made to date. We are now baking a consistent loaf, in flavor, size, shape and color. I have learned that the prime baking range is between 550°f and as low as 375°f. Higher temps cause a fast rise that is not baked all the way through. We have also learned that the yeast has an active life of about 15 hours after that the bread will not rise consistently. We are getting 3-30 loaf loads baked on one firing of the oven. If we need to bake more than that we load the excess loaves into the refrigerator for two hours after shaping then we pull and allow the final rise. This retards the yeast and we get a good oven spring.

This project is coming up on a year and a half, “from bricks to bread.” I learn something new with each bake and as with so many things the task will show you the way, if you are patient and have your eyes open.

If you have any comments or questions I’d love to hear from you.

Warmly,

Mad Coyote Joe