Thursday, August 11, 2011
Tuesday, August 9, 2011
Meanwhile Back at the Bread 8-9-11
So, I got a call from Kevin Binkley last week after dropping off a loaf of the bread at his smaller restaurant Café Bink. Kevin was awarded, The Best New American Chef of the West, by The James Beard Foundation, a few years back.
He did a stint at The French Laundry before opening up Binkley’s in Cave Creek. Both of his restaurants are among the finest in this part of the world. I had dropped off a loaf last week and had been chatting with Kevin for about a year about my bread project.
He called and left a message saying, basically, that my bread was wonderful and that he would like to come and spend a day baking with me to see what I was doing to get this kind of product…WOW! For me this is, about as good of a suggestion, that I’m headed in the right direction, as I can get!
I’ve spent the better part of a year working on my recipe and process. We are now getting a very stable product that has a distinct mild sour flavor. The crust is crunchy and chewy. And the bread has body along with a true develop wheat flavor. Last week we did 40 loaves and all of it was taken, so this week we went to 53 loaves. If it all goes next week we’ll do 64 loaves. After that we go to 2 days a week!
I’ll see you on the net!
Mad Coyote Joe
Monday, August 8, 2011
Through the breach
A poem by Daigneault
Through the breach
a misty gauze
her tender hands
Words float like cotton
And taste like cream
All her own
the drip seams
It hums a little
in the line
Soaking into flesh.
The tune the words
But the song
Yes a fragrance all her own
Habanero Chile and Dark Jamaican Rum Barbecue Sauce
If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).
2 TBL Safflower oil
2 Large white onions, peeled and diced
2 TBL Fresh ginger, grated
5 CLOVES Fresh garlic, minced
1 C Meyers Dark Jamaican Rum
1 C Catsup
1/2 C Red wine vinegar
1/2 C Dark molasses
1/4 C Dark brown sugar
1/2 Habanero pepper, seeded and minced
1 TBL Ground allspice
Salt and pepper to taste
1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.
2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.
Sunday, August 7, 2011
West Texas Flaming Mop Sauce for Barbecue
For those of you that are just learning about barbecue, this is an important day in your life. Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent. Mopping sauce is a completely different animal. Its purpose is to tenderize while flavorizing. The rule of thumb for brisket and ribs is slow and low. While Smoking the meat give it a little mop every 20 minutes or so. You’ll see and taste the difference the first time you try it!
1-3/4 Cups White vinegar
3 Tbl. Louisiana Hot sauce
1 TBL Dark Brown sugar
1 tsp. Cayenne pepper
1 tsp. kosher salt
1 tsp. Fresh-ground black pepper
1 tsp. Sugar
Mix in a non-reactive bowl and cover. Mop onto ribs, pork shoulder or brisket while slow smoking.
Makes about 2 cups
Mad Coyote Joe’s Grilled Chicken Coq Au Vin
Coq Au Vin is basically the French version of meat-and-potatoes cooking.
This recipe tells you how to grill the chicken, make the wine sauce and roux, and put them all together for a wonderful flavor that looks great on any plate. It's just like Mom used to make -- if Mom ate snails and spoke with an accent!
1 Large free-range chicken
8 OZ Pearl onions
1/2 LB Hardwood-smoked bacon
1/2 White onion, diced
3 Shallots, diced
3 CLOVES Garlic, minced
4 Large carrots, sliced thin
1 Ground chipotle chile
1-1/2 TSP Kosher salt
1 TSP Fresh-ground black pepper
1/2 C Cognac
1/4 C Italian parsley, chopped fine
1 Bay leaf
1 TSP Herbs de Provence
3-1/2 C Pinot Noir wine
6 TBL Sweet butter
1-1/2 TSP Dark brown sugar
1/2 C Chicken broth
1 LB Small Italian brown mushrooms
2 TBL All-purpose flour
2 Roasted poblano chiles, peeled, seeded and diced
1/2 BUNCH Italian parsley, chopped fine
1. Cut the chicken into legs, thighs, wings, and breasts; then cut the breasts in half, rendering 10 pieces of chicken. Save the giblets.
2. Grill the chicken over medium-high heat until browned, but not cooked all the way through.
3. Meanwhile, drop the pearl onions in boiling water for 1 minute. Remove from water; when cool, remove peel and set aside.
4. In a large Dutch oven, fry the bacon until crisp. Set aside, allow to cool, then crumble. Remove all but 3TBL of drippings.
5. Sauté the giblets, diced white onion, shallots, garlic, 1/2 of the carrots, chipotle powder, salt, and pepper over medium heat until onions are soft and browned, about 8 minutes.
6. Spoon off any excess fat. Add grilled chicken and gently pour the cognac, taking care to coat all pieces of chicken. Carefully light the cognac with a match.
7. Allow flames to die down. Add parsley, cloves, bay leaf, herbs de Provence, and wine. Bring to a boil then cover, reduce heat, and simmer until chicken is fully cooked. While chicken is simmering, put 2TBL of butter in a sauté pan. Add the pearl onions, remaining carrots, brown sugar, and chicken broth. Simmer until onions and carrots are tender, chicken broth has mostly evaporated, and vegetables are glazed -- about twenty minutes.
8. In a separate pan, sauté mushrooms in 2TBL of butter until brown.
9. When chicken is fully cooked, remove it, but not giblets, from the sauce. Set aside and cover with foil to keep warm.
10. Pour sauce through a strainer, discard solids, and set sauce aside.
11. In the Dutch oven fry the flour in 2TBL of butter until medium brown (called roux), whisking constantly. Degrease the wine sauce and slowly add to the Dutch oven while whisking. If sauce needs thickening, simmer until reduced.
12. Add the bacon, glazed vegetables, roasted poblanos, and mushrooms to the sauce; stir well, then add grilled chicken. Allow to simmer for 5 more minutes for flavors to blend.
13. Taste sauce and adjust seasoning. Garnish with parsley.
Cinnamon and Rum-Grilled Bananas
Due to the fact that the rum flares up while cooking, I make this delicious dessert on a burner outside. Be careful, as the flames can get a little wild.
2 ripe bananas, peeled and cut in half lengthwise
1 tablespoon cooking oil
1/3 cup dark rum
2 tablespoons molasses
1 tablespoon sweet butter, melted
2 tablespoons brown sugar
1 teaspoon cinnamon
4 scoops vanilla ice cream
1/4 cup pistachios, shelled
4 lime wedges
In a small saucepan, over medium heat, whisk together rum, molasses, butter, brown sugar, and cinnamon. Simmer for 3-4 minutes until well blended. Be careful, as the rum will most likely ignite. Rub the bananas with oil. Grill each side, over medium heat, for about 2 minutes. Place the bananas on separate serving dishes. To each dish add a scoop of ice cream, drizzle a little rum sauce over the top, sprinkle on a few pistachios, and garnish with a wedge of lime. Serve immediately and enjoy!
Makes 2 Servings