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