tag:blogger.com,1999:blog-77467887601420887112024-03-16T02:10:08.159-07:00Mad Coyote Joe's Blah Blah BlogRecipes Writings and ReflectionsMad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.comBlogger534125tag:blogger.com,1999:blog-7746788760142088711.post-36771434904774896832013-11-19T06:46:00.000-07:002013-11-19T06:46:26.777-07:00Piñon Nut and Fresh Roasted Green Chile Stuffing<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqOJxy01YhPlmT9Psev31G_aeZl6TxDzbK14NBAF5hA5Q6_ZD5a9ccg8zVdCWj5SpYGywy_xQ60l88KIFpCWpF8BBIwEtROPh8YYZnNwaNzYrbSxvDr3M74rylignuUPop11CV0M6HI08/s1600/Stuffing.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqOJxy01YhPlmT9Psev31G_aeZl6TxDzbK14NBAF5hA5Q6_ZD5a9ccg8zVdCWj5SpYGywy_xQ60l88KIFpCWpF8BBIwEtROPh8YYZnNwaNzYrbSxvDr3M74rylignuUPop11CV0M6HI08/s320/Stuffing.JPG" width="320" /></a></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Piñon
Nut and Fresh Roasted Green Chile Stuffing<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Makes
10C stuffing, or enough for a 14LB turkey.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">3-5
Fresh green chiles or 1/2C diced canned green chile (Fresh-roasted chile has a
far better taste)<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">6
C Dry bread crumbs<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/3
C Finely chopped parsley<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
C Chopped celery<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/3
C Finely chopped white onion<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
TSP Poultry seasoning<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
TSP Salt<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">3/4
C Shelled piñon nuts<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
C Chicken or turkey broth<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1.
Combine bread crumbs, parsley, onion, spices, celery, piñon nuts and 1/2C of
roasted green chili. Toss all ingredients. Add broth slowly while stirring and
let stand until moistened.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2.
Stuff your turkey and roast as usual. You may try adding piñon nuts and green
chili to your family recipe. I would suggest that you reduce the level of spice
because of the delicate flavor of the piñon nuts.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">3.
Butter is not used in this recipe due to the natural oil in the piñon nuts.<o:p></o:p></span></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-23643655158481565272013-10-15T06:33:00.002-07:002013-10-15T06:35:49.466-07:00Butter Clams, Beer and Rosie's Blackberry Cobbler<!--StartFragment-->
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<span style="mso-tab-count: 1;"> </span>From
the ages of three to the age of five we lived just outside of Seattle, about two
miles from Puget Sound.<span style="mso-spacerun: yes;"> </span>My dad and
Grandfather had bought a piece of land in the woods.<span style="mso-spacerun: yes;"> </span>We lived in a trailer, onto which dad had built a huge porch
with a laundry room. <span style="mso-spacerun: yes;"> </span><span style="mso-tab-count: 1;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYE88cET7bMfiHQEs7sUsDyd0JiexaHH2WOAHQp5oJbqKeKa-HDfuWnyCG3pIzoB7gN-ka2ieZTBaoLJixZnMdHixb-7t3Ji04RUrGiumulO9t4hzGeIKiLXeE8vsiqbaE_cYDJ05h4yy/s1600/deep_woods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYE88cET7bMfiHQEs7sUsDyd0JiexaHH2WOAHQp5oJbqKeKa-HDfuWnyCG3pIzoB7gN-ka2ieZTBaoLJixZnMdHixb-7t3Ji04RUrGiumulO9t4hzGeIKiLXeE8vsiqbaE_cYDJ05h4yy/s400/deep_woods.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYE88cET7bMfiHQEs7sUsDyd0JiexaHH2WOAHQp5oJbqKeKa-HDfuWnyCG3pIzoB7gN-ka2ieZTBaoLJixZnMdHixb-7t3Ji04RUrGiumulO9t4hzGeIKiLXeE8vsiqbaE_cYDJ05h4yy/s1600/deep_woods.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>For
young boys this is heaven. I, along with my older brothers, Nick and Mike,
spend our days playing in a magical, overgrown forest.<span style="mso-spacerun: yes;"> </span>Lost, in a deep green sea of waist high
ferns and moss covered, giant cedars reaching up to the sky, knowing full well
that there are elves, fairies and goblins hiding just out of sight.</div>
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<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>We
have chickens, a goat and a dog, named Coco.<span style="mso-spacerun: yes;"> </span>Coco is my best friend.<span style="mso-spacerun: yes;"> </span>Dad says, Coco is a Chinese chow-chow, but I ‘m quite sure
that she is a lion with her big soft mane, chocolate brown fur and Purple
tongue.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Living
so close to the sound, we enjoy the very freshest fish and seafood
year-round.<span style="mso-spacerun: yes;"> </span>Hearing my parents up,
I wander out, rubbing my eyes in my red, one piece, pJ’s, complete with white,
thin, plastic soles and trap door in the seat.<span style="mso-spacerun: yes;"> </span>I sit down at the little white, Formica table that is
attached to the wood paneled trailer wall.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>“What
are you doing up Joey,”<span style="mso-spacerun: yes;"> </span>mom asks,
as she pours hot water into a thick white mug followed by an envelope of light
brown powder, making me a cup of hot chocolate.<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>She
hands me the mug.<span style="mso-spacerun: yes;"> </span>I blow on the steaming brew and the air is filled with a sweet chocolaty aroma.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>“I
heard you and dad talking.” I say.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Dad
is wearing a big yellow rain coat and I notice his black rubber, rain boots
with the muddy, pale red soles are sitting by the door.<span style="mso-spacerun: yes;"> </span>Mom is finishing making a bologna
sandwich on white bread, spreading the bright yellow mustard and adding a thin
slice of red onion and some Velveeta cheese.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Putting
the sandwich in dad’s dented up, black, lunch box, she says, “Your father is
going clam digging, with uncle Chuck.”<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Excitedly
I cut in, “Oh, oh can I go… can I, please?”<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>“Joey,
it's going to be cold and rainy on the beach and you still have the sniffles…not
this time.” says dad.<span style="mso-spacerun: yes;"> </span>But when we
come back you can help me cook the clams.<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Dad
picks me up and tosses me over his shoulder, spinning me around so I land on
his back.<span style="mso-spacerun: yes;"> </span>We all walk out on the
big, wooden porch.<span style="mso-spacerun: yes;"> </span>It’s still dark
out.<span style="mso-spacerun: yes;"> </span>We can hear the red, work
truck warming up.<span style="mso-spacerun: yes;"> </span>The air is cool
and moist and filled with the delicious scents of the lush forest, mixed with
the smell of burning oil and exhaust from the truck.<span style="mso-spacerun: yes;"> </span>There’s something comforting about that smell.<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Dad
hands me off to mom, pats my head and gives mom a kiss.<span style="mso-spacerun: yes;"> </span>Off he goes to meet his buddies and dig
butter clams.<span style="mso-spacerun: yes;"> </span>They fill two
five-gallon tins and bring them back to our trailer, where the other men’s
wives and about twenty kids are waiting for the clam feast. <o:p></o:p><br />
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<span style="mso-tab-count: 1;"> </span>As
soon as dad gets back he goes to work cooking.<span style="mso-spacerun: yes;"> </span>Standing at the big double basin laundry sink, he says,
“Joey, come and watch, I’ll teach you how to make the best clams you’ve ever
tasted.” <o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>I
climb up on the counter and watch him work.<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>As
he carefully picks through the clams discarding any that are open, he says,
“most folks will tell you to soak the clams in fresh water and corn-meal to
remove the sand, but our well water is so pure and sweet that I just let the
cold water run over them for an hour or so, and this removes all the sand and
grit.” <o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>One
sink is filled with water and in the other is a huge metal colander.<span style="mso-spacerun: yes;"> </span>Dad sets all the good clams in the sink
filled with water.<span style="mso-spacerun: yes;"> </span>When he is
finished discarding any open or cracked clams he then rubs any loose sand or
mud from the clams in the sink filled with water placing the clean clams in the
colander.<span style="mso-spacerun: yes;"> </span>As the water splashes
over the clams the fresh smell of the ocean is reminding us of the feast to come. <o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>Dad
helps lets and me down the water run as he goes in to take a shower.<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> </span>I
go in and watch mom.<span style="mso-spacerun: yes;"> </span>First she takes
several cloves of fresh garlic and crushes them with the side of her big
kitchen knife.<span style="mso-spacerun: yes;"> </span>Then she removes
the thin white skin from the crushed garlic cloves.<span style="mso-spacerun: yes;"> </span>Next she takes the garlic cloves and removes the hard, dried
out end of each clove.<span style="mso-spacerun: yes;"> </span>And then she
chops the garlic very fine.<span style="mso-spacerun: yes;"> </span>A big
iron skillet is on the stove she adds a little olive oil and after the skillet
is hot she adds the garlic, sautéing it until it just starts to brown.<span style="mso-spacerun: yes;"> </span>Then she adds several sticks of butter
and reduces the heat.<span style="mso-spacerun: yes;"> </span>When the
butter is all melted she cuts two fresh lemons in half and squeezes them
holding an old wire strainer over the skillet to catch the seeds.<o:p></o:p></div>
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<span style="mso-tab-count: 1;"> Dad comes out after his shower, in a fresh white tee shirt and blue jeans. He smells like "Old Spice" after shave,</span> it's a smell that still reminds me of him 50 years later. My dad having our genetic disposition toward loving food gets right back to the cooking. He lightly simmers the fresh clams covered in water only, for about ten minutes, then discards any
that don’t open, pointing this out to explaining that they are bad.<span style="mso-spacerun: yes;">
</span>They are served in batches, with their cooking liquid, lemon and mom's garlic butter, and eaten as soon as they
hit the table, with dad cooking he won't get a clam for at least an hour (if at
all). They are so full of flavor that the adults drink the cooking liquid, or clam liquor as they call it. </div>
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After lunch my grandmother Rose brings out her legendary Black berry cobbler, made fresh from berries us kids had picked in the woods. It's hard to explain how delicious this cobbler is. My brother Mike and I often talked about it decades later while working construction as adults. The kids descend on the cobbler like locust, while the adults enjoy coffee or some of Rosie's home made beer.</div>
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Blackberry Cobbler</div>
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This is my Grandma Rose's famous recipe. Our family loves this wonderful dessert. Makes 8 to 10 servings.</div>
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24 OZ Fresh blackberries</div>
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3/4 C Sugar</div>
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1-1/2 TBL Corn starch</div>
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Juice of 1/2 lemon</div>
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Topping</div>
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1 C Flour</div>
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3/4 C Sugar</div>
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1/2 TSP Salt</div>
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1/2 TSP Baking powder</div>
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1 Large egg</div>
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1/4 C butter, melted</div>
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<br /></div>
<div class="MsoNormal" style="line-height: 200%;">
1. Preheat oven to 375∫.</div>
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2. In a small saucepan, bring 1 cup of water to a low boil. Place 6 ounces of blackberries and lemon juice in a blender and puree. Add to the saucepan and simmer for 3 minutes. Remove from heat.</div>
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3. Put remaining berries in a bowl and carefully mix in cornstarch and sugar, trying not to break up berries. Carefully fold in the warm berry mixture. Spoon mixture into an 8x8-inch baking dish or pie pan.</div>
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4. In a separate bowl, mix together flour, sugar, salt, and baking powder. Add egg and mix until crumbly. Sprinkle topping over blackberry mixture and drizzle with melted butter.</div>
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5. Bake for 45 minutes or until topping is a deep, golden brown. Serve with vanilla ice cream and good coffee.</div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-50903255914902284252013-10-08T08:19:00.003-07:002013-10-08T08:52:38.237-07:00Open Mic and Live Music<div class="separator" style="clear: both; text-align: center;">
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<br />
It's been a great fall, we've been playing lots of music. Mike and I are going to be playing some Saturday Morning gigs at Janey's 6602 E Cave Creek Rd Cave Creek,
AZ. <br />
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Our open Mic at The Hideaway is really turning into musician venue. Each week we see more great players coming out to jam. And a new thing is happening, we are seeing these players get together and work on new projects.<br />
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This is one such project, "The Hemptones," we are doing four part harmonies… great fun! These guys are all working musicians with their own gigs but when we get together... wow!<br />
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The guys that I've played with for several years, Mike Assad and Kevin Brennan under the name The Rennesance Rednecks, along with new addition Jack Horan on bass, are doing weekend gigs, where we invite local talent to play on our breaks. Above we are with 12 year old Madison Holmes, who is making quite a name for herself around the north valley.<br />
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Mike and I are also working on a rock project, "Rooster," with my old highschool friends Steve Purcell on Drums and monster lead guitar player Scott "The Pin" Maish! These three guys and I have been playing together on and off for four decades. I love this band!<br />
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com1tag:blogger.com,1999:blog-7746788760142088711.post-65911782889975658752013-09-02T09:13:00.002-07:002013-09-02T09:13:54.919-07:00Labor Day Beer Brats<!--StartFragment-->
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Beer Brats</div>
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I wrote this recipe for anyone on the road or in a
hurry.<span style="mso-spacerun: yes;"> </span>Easy ingredients and easy
grilling!</div>
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<br /></div>
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Beer Bath:</div>
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1 onion, sliced thin</div>
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a pat of butter or a tablespoon of cooking oil</div>
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1 14oz can chicken broth</div>
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1 12 oz. Bottle your favorite beer </div>
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As many brats as you want to grill (if cooking for a huge
crowd double or even triple beer bath)</div>
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Sauté the onion slices until soft and starting to
brown.<span style="mso-spacerun: yes;"> </span>Add beer and broth.<span style="mso-spacerun: yes;"> </span>Bring to a simmer and then add the
brats.<span style="mso-spacerun: yes;"> </span>Bring to full boil and then
reduce heat to a simmer.<span style="mso-spacerun: yes;"> </span>Simmer
for 20 minutes.<span style="mso-spacerun: yes;"> </span>Turn the brats
down and keep them warm over a low heat until ready to grill.<span style="mso-spacerun: yes;"> </span>Toss them on the grill as needed.<span style="mso-spacerun: yes;"> </span>Brown and serve with what ever fixins
you like.<span style="mso-spacerun: yes;"> </span>I always spoon out a few
of the onion slices to top mine, but that’s just me!</div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-13190661259681277742013-08-24T08:06:00.001-07:002013-08-24T08:06:24.253-07:00Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero <!--StartFragment-->
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Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero </div>
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In the freezer section of your grocery store they sell
frozen fruit juice combinations.<span style="mso-spacerun: yes;">
</span>This recipe works well with about any of them but the Apple, Mango and
Passion fruit takes this recipe over the top.<span style="mso-spacerun: yes;"> </span>And whatever you do, do not omit the lemon juice and dill it
really ties the flavors together.<span style="mso-spacerun: yes;"> </span></div>
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1-2 Lb. Salmon fillet, skinned</div>
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2 tsp. White pepper</div>
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vegetable oil spray</div>
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¼ cup Frozen apple, mango and passion fruit juice
concentrate, thawed</div>
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¼ cup coarse grain Dijon mustard</div>
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1 Tbl. Soy sauce</div>
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2 tsp. Your favorite habanero sauce, use more for extreme
heat</div>
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1 fresh lemon</div>
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1 small bunch fresh dill, chopped </div>
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Light the grill.<span style="mso-spacerun: yes;">
</span>Remove any pin bones from salmon fillet.<span style="mso-spacerun: yes;"> </span>Rinse under cold water quickly and pat dry with a paper
towel.<span style="mso-spacerun: yes;"> </span>Cut fillet into 6 to 8
individual steaks.<span style="mso-spacerun: yes;"> </span>Sprinkle both
sides with white pepper.<span style="mso-spacerun: yes;"> </span>Spray
both sides with vegetable oil spray.<span style="mso-spacerun: yes;">
</span>In a small mixing bowl stir together the fruit juice concentrate,
mustard, soy sauce and habanero sauce. Turn grill to medium.<span style="mso-spacerun: yes;"> </span>Place the salmon steaks on the hot
grill with the side that had the skin up.<span style="mso-spacerun: yes;">
</span>After about 10-15 seconds gently lift the salmon fillet up from the
grill surface and set back down (This keeps the fish from sticking).<span style="mso-spacerun: yes;"> </span>After 2 minutes gently turn the steaks
and once again gently lift them to prevent sticking.<span style="mso-spacerun: yes;"> </span>Spoon the glaze over the fish reserving some for the other
side.<span style="mso-spacerun: yes;"> </span>Depending on your grill you
will need to cook the fish for about 8 more minutes.<span style="mso-spacerun: yes;"> </span>The rule for grilling fish is 10 minutes of grilling for
each inch of thickness…. more or less!<span style="mso-spacerun: yes;">
</span>So after 8 more minutes turn the fish one more time spoon on the
remaining glaze and let cook for 30 seconds and remove from grill.<span style="mso-spacerun: yes;"> </span>Plate, drizzle a little lemon juice and
top with fresh dill.</div>
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Serves 6-8</div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-61059416724741377562013-08-23T07:21:00.002-07:002013-08-23T07:21:43.492-07:00Stuff<!--StartFragment-->
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Stuff</div>
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George Carlin said, “How come my stuff’s shit and your
shit’s stuff!”<span style="mso-spacerun: yes;"> </span>I’ve been thinking
about stuff a lot lately.<span style="mso-spacerun: yes;"> </span>We all
have it and more importantly want it.<span style="mso-spacerun: yes;">
</span>The question that occurs to me is, ‘what is the requisite amount of
stuff and what is overkill?’<span style="mso-spacerun: yes;"> </span></div>
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A while back I wrote and hosted a TV cooking show that was
shot at our home.<span style="mso-spacerun: yes;"> </span>Over it’s five
year run we gathered hundreds of pieces of cooking equipment and kitchen
gadgets, along with 64 barbecues and several sets of dishes.<span style="mso-spacerun: yes;"> </span>These all made the visuals of the show
keep interesting and I felt they were necessary.<span style="mso-spacerun: yes;"> </span>However, they now are mostly, just more stuff.<span style="mso-spacerun: yes;"> </span>Stuff that needs to be stored moved
around and then eventually gets put with the other stuff.<span style="mso-spacerun: yes;"> </span>And with our busy lives in gets into
that terrible category of, I’ll sort this out later.<span style="mso-spacerun: yes;"> </span>I was going through old boxes the other day and I found a
few that I put away 30 years ago.<span style="mso-spacerun: yes;">
</span>Important stuff, at the time, old concert tickets, an interesting piece
of metal, a hoola girl bottle opener, and my first instinct was, ‘oh good
that’s where all this stuff is.’<span style="mso-spacerun: yes;"> </span></div>
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Making matters worse I have other stuff that I’ve been
collecting to build a cooking school, windows, commercial kitchen equipment, a
fire hood, two commercial stoves and numerous bits of building materials.<span style="mso-spacerun: yes;"> </span></div>
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It dawned on me that I’ve become the caretaker of all my
stuff and it’s running our lives!<span style="mso-spacerun: yes;">
</span>So we are now on a, sort it, sell it or dump it campaign.<span style="mso-spacerun: yes;"> </span>We’re also downsizing.<span style="mso-spacerun: yes;"> </span>We’re selling our home and finishing
our 900 square foot straw bale cottage.<span style="mso-spacerun: yes;">
</span>This will require a great de-stuffing, to live in this small of a space,
but we look forward to the challenge.<span style="mso-spacerun: yes;">
</span>Maybe George Carlin was only partially right, my stuff is shit, just old
shit that’s getting in the way of some really important stuff, our lives! </div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-83336936099027585752013-07-07T12:05:00.000-07:002013-07-07T12:05:05.768-07:00Open Mic at The Hideaway!<span class="Apple-style-span" style="color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Calling all Singer/Songwriters or just acoustic musicians. Come on out to our Monday night open mic, at The Hideaway in beautiful Cave Creek from 7-11. The list goes out at 6:45. It's a great room that really has the Cave Creek feel. Come hang out on the patio and tap your toes while sipping a cold one in the cool evening air!</span>Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-64695272984972872012013-07-02T23:44:00.000-07:002013-07-02T23:44:23.129-07:00Bread Tomorrow… Wed.<div class="separator" style="clear: both; text-align: center;">
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Yes for the lucky few there will be bread. Both mild sour dough and
Kalamata olive. The Grotto at 10 then again at 4:30. We can deliver in
town (Cave Creek), so don't miss out!Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-70493600947260159132013-07-02T20:42:00.001-07:002013-07-02T20:42:29.525-07:00Jack Daniels Barbecue Sauce <!--StartFragment-->
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Jack
Daniels Barbecue Sauce<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MkVuXSgF1JylW_mwwpXNq0cgqInKyYAkrycfz_je9YbrKl4R5zUaM4aRerduj64e3MnQ4zNzgU1220OhPa_uXNHZLrtiADMrBLfQN_f4GIQPAh7OxS_RwBrCy7mf8fOHJwxA4VGZCZxr/s746/Jack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7MkVuXSgF1JylW_mwwpXNq0cgqInKyYAkrycfz_je9YbrKl4R5zUaM4aRerduj64e3MnQ4zNzgU1220OhPa_uXNHZLrtiADMrBLfQN_f4GIQPAh7OxS_RwBrCy7mf8fOHJwxA4VGZCZxr/s400/Jack.jpg" style="cursor: move;" width="308" /></a></div>
</div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">If
you like your barbecue sticky, gooey, and spicy, this sauce is a must for your
backyard arsenal.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';"><br /></span></div>
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<span style="font-family: 'Times New Roman'; font-size: 12pt;"><span class="Apple-style-span" style="font-family: Times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_gvu85DjQBQhAOwSwWkQbpIjSNSULDOGYzy4M2_M20r7D00snJDAm4MQ82ugS2xhNTv1RVNOm_nfJP8G1IOtCOmi4GAZK5sLSHVkFEr-8xX-UxEcGqrLL8FnvgCr3VE710RFatA0HA_1/s574/BBq+Ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-_gvu85DjQBQhAOwSwWkQbpIjSNSULDOGYzy4M2_M20r7D00snJDAm4MQ82ugS2xhNTv1RVNOm_nfJP8G1IOtCOmi4GAZK5sLSHVkFEr-8xX-UxEcGqrLL8FnvgCr3VE710RFatA0HA_1/s400/BBq+Ribs.jpg" style="cursor: move;" width="400" /></a></span></span></div>
</div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
C Jack Daniels whiskey<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
White onion, chopped<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">4
CLOVES Garlic, minced<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
C Ketchup<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">3/4
C Dark molasses<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
C Brown sugar, packed<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/3
C White vinegar<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/4
C Worcestershire sauce<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/4
C Tomato paste<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
Jalepeño chile, minced<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
TBL Salt<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
TSP Fresh ground pepper<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
TSP White pepper<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
DASHES Tabasco Habanero sauce<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1-2
DROPS Liquid Mesquite Smoke<o:p></o:p></span></div>
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<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1.
Sauté onion, garlic and bourbon in a medium saucepan until onion and garlic are
soft, translucent and starting to brown, about 8 minutes. Add all remaining
ingredients, bring to boil, reduce heat to medium. Simmer for 20 min. stirring
constantly. Strain if you want a smooth sauce. Makes 4 cups.<o:p></o:p></span></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-80108791149050834202013-06-30T11:12:00.000-07:002013-06-30T11:12:00.695-07:00Open Mic at The Hideaway in Cave Creek<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NXNagglyATrD4N0EWTp7omKovtIxuTZ8lJ6m1NZuJnfS0uES3dRgAaiKSaOhymm-OOU1SHj5mRnHj2B5K5-wfrwFLPWQ-AjL-UElSvldqXECYQCJWtvVr7bY8zyyhjY8nTYNaErHq6aC/s960/Joe+horny+Toad+color.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1NXNagglyATrD4N0EWTp7omKovtIxuTZ8lJ6m1NZuJnfS0uES3dRgAaiKSaOhymm-OOU1SHj5mRnHj2B5K5-wfrwFLPWQ-AjL-UElSvldqXECYQCJWtvVr7bY8zyyhjY8nTYNaErHq6aC/s640/Joe+horny+Toad+color.jpg" width="640" /></a></div>
Come on out to our weekly open mic at the Hideaway in beautiful Cave Creek. we are about 5 degrees cooler in the daytime and over 10 degrees cooler at night. The heat just rolls back into the valley and the air feels like velvet! We are at the Hideaway every Monday night from 7-11 and would love to hear you play and/or sing. We have other musicians that can support you, if you like. It's a night of cold drinks, good food, friendly people and great music! Hope to see you soon!Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-8126548471151832092013-06-29T14:23:00.003-07:002013-06-29T14:41:02.165-07:00How hot is it?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYFUZS5puF0tjvPfHHnRq3zMswlU0OC8S-BGfwn-vxi9YJgUydJ5MfMTY5XlGSt86ahs-FRrzWZWJDkcZkWxUlk4ml49Wqp0vAhPtYRDWnFOBgnbGwmMBKUDNDh2ty7HvrN-K77ftn7kN/s640/color+cactus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYFUZS5puF0tjvPfHHnRq3zMswlU0OC8S-BGfwn-vxi9YJgUydJ5MfMTY5XlGSt86ahs-FRrzWZWJDkcZkWxUlk4ml49Wqp0vAhPtYRDWnFOBgnbGwmMBKUDNDh2ty7HvrN-K77ftn7kN/s640/color+cactus.jpg" width="640" /></a></div>
It's so hot out front that colors are warping!Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-56461546939071238352013-06-29T12:43:00.000-07:002013-06-29T12:43:35.105-07:00Scallop Ceviche <!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ua83zvvQkXbITFKgdBznzgyS2CX-84wsEphUhiNNG3tbvmARoT5YKbbcPq2FfyiJQLjQgkcyWePaaDw00r6MTziSukrUi8zn5HTe68cFgm4aKNAAvdB-ZR1oUpwsP67k2nTafPFUphNk/s672/Civeche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Ua83zvvQkXbITFKgdBznzgyS2CX-84wsEphUhiNNG3tbvmARoT5YKbbcPq2FfyiJQLjQgkcyWePaaDw00r6MTziSukrUi8zn5HTe68cFgm4aKNAAvdB-ZR1oUpwsP67k2nTafPFUphNk/s400/Civeche.jpg" width="400" /></a></div>
Scallop Ceviche</div>
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This easy ceviche has an unusual tropical flavor that’s rich
and light at the same time.<span style="mso-spacerun: yes;"> </span>The
recipe calls for scallops but it’s also nice with conch, abalone, snapper, or
even shrimp.</div>
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<br /></div>
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1 1/4 lbs. sea scallops</div>
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1/3 cup fresh squeezed lemon juice</div>
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3 Tbl. fresh squeezed key limejuice</div>
<div class="MsoNormal">
3 Tbl. fresh squeezed orange juice</div>
<div class="MsoNormal">
2 tsp. fresh grated ginger</div>
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2 serrano chiles, minced</div>
<div class="MsoNormal">
zest of 1 lime</div>
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1/2 bunch cilantro, chopped fine</div>
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1/2 cup chopped green onion</div>
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1/2 cup finley diced red bell pepper</div>
<div class="MsoNormal">
2 cloves garlic, minced</div>
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3 Tbl. extra virgin olive oil</div>
<div class="MsoNormal">
Dressing:</div>
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1 large ripe haas avocado, chopped </div>
<div class="MsoNormal">
1 Roma tomato, peeled, seeded and chopped fine</div>
<div class="MsoNormal">
1 Tbl. finley chopped cilantro</div>
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1 Tbl, finley chopped white onion</div>
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1 Jalepeno chile, seeded and minced</div>
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1 clove garlic, minced</div>
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Juice of 1 key lime</div>
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pinch of dark brown sugar</div>
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1 1/2 Tbl. extra virgin olive oil</div>
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Salt and fresh ground black pepper to taste</div>
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<br /></div>
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Rinse the scallops under very cold water and dry with a
paper towel.<span style="mso-spacerun: yes;"> </span>Cut the scallops in
thirds creating short rounds.<span style="mso-spacerun: yes;"> </span>In a
large non-reactive bowl mix togther the lemon juice, limejuice, orange juice,
ginger, serrano chile, and lime zest.<span style="mso-spacerun: yes;">
</span>Mix well then add the sliced scallops.<span style="mso-spacerun: yes;"> </span>Gently stir, cover and refrigerate for 1 hour or until the
scallops turn white.<span style="mso-spacerun: yes;"> </span>Add the
cilantro, green onion, red bell pepper, and olive oil.<span style="mso-spacerun: yes;"> </span>Cover and refrigerate for 2 - 3
hours.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Gently fold all dressing ingredients together and then
season to taste.<span style="mso-spacerun: yes;"> </span>Using a slotted
spoon divide the ceveche between six plates.<span style="mso-spacerun: yes;"> </span>Spoon the dressing over the seviche and then drizzle a
little of the ceviche marinade.<span style="mso-spacerun: yes;">
</span>Serve with ice cold Mexican beer and fresh key limes.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Serves 6</div>
<div class="MsoNormal">
<br /></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-72434406913101302382013-06-28T17:58:00.001-07:002013-06-28T17:58:08.527-07:00Mad Coyote Joe's Blah Blah Blog: Thai Shrimp and Roasted Cashew Salad<a href="http://madcoyotejoesblahblahblog.blogspot.com/2013/06/thai-shrimp-and-roasted-cashew-salad.html?spref=bl">Mad Coyote Joe's Blah Blah Blog: Thai Shrimp and Roasted Cashew Salad</a>: Thai Shrimp and Roasted Cashew Salad If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucu...Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-46940332999417997192013-06-28T17:56:00.000-07:002013-06-28T17:56:05.086-07:00Thai Shrimp and Roasted Cashew Salad<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zjCTuYLSHLWjrrwVaswSUkkkIiGFEGj0UFvq7m5Dq6gmt_9y4DP2B82yRfgxUsRzVnpHqF3lCXk1AN128STP39XlawiSkr30qAem_OYJ1D-veICsqYqXIp1fb8kCaEOVHwdZZ_ALFc2b/s576/Thai+Shrimp+and+Roasted+Cashew+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-zjCTuYLSHLWjrrwVaswSUkkkIiGFEGj0UFvq7m5Dq6gmt_9y4DP2B82yRfgxUsRzVnpHqF3lCXk1AN128STP39XlawiSkr30qAem_OYJ1D-veICsqYqXIp1fb8kCaEOVHwdZZ_ALFc2b/s400/Thai+Shrimp+and+Roasted+Cashew+Salad.jpg" width="400" /></a></div>
Thai Shrimp and Roasted Cashew Salad</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you have a mandolin, try running the cucumber through the
julienne blade, cutting the cucumber the long way.<span style="mso-spacerun: yes;"> </span>This will produce cucumber that looks like spaghetti or
fettuccine.<span style="mso-spacerun: yes;"> </span>Use the cucumber
strands as abed for the shrimp and veggies.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/2 LB Shrimp, cooked, peeled and deveined</div>
<div class="MsoNormal">
2 C English cucumber </div>
<div class="MsoNormal">
1 C Pineapple Chunks</div>
<div class="MsoNormal">
3/4 C Julienne red onion, rinsed under cold water</div>
<div class="MsoNormal">
1/2 C Chopped Red Bell Pepper</div>
<div class="MsoNormal">
1/2 C Diced Jicama</div>
<div class="MsoNormal">
1/2<span style="mso-spacerun: yes;"> </span>Poblano
Chile, julienne, without seeds and veins</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Dressing:</div>
<div class="MsoNormal">
3 TBL Soy Sauce</div>
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3 TBL Sherry Vinegar</div>
<div class="MsoNormal">
3 TBL Un-sweetened pineapple juice</div>
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1 TBL Sugar</div>
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1 TBL Peanut Oil</div>
<div class="MsoNormal">
2 CLOVES Garlic, minced very fine</div>
<div class="MsoNormal">
2 TSP Fresh Grated Ginger</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Finish:</div>
<div class="MsoNormal">
3 TBL Fresh Mint Leaves, torn</div>
<div class="MsoNormal">
3 TBL Fresh Cilantro leaves, torn</div>
<div class="MsoNormal">
3 TBL Dry Roasted Cashews, chopped</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1. Toss together the shrimp, cucumber, pineapple, onion,
bell pepper, jicama and poblano chile.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2. In a small saucepan, heat the soy sauce, vinegar,
pineapple juice and sugar, just until the sugar dissolves.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
3. Allow to cool and then whisk in the oil, garlic and
ginger.</div>
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<br /></div>
<div class="MsoNormal">
4. Drizzle the dressing over the salad and toss well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
5. Gently toss in the mint and cilantro.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6. Garnish with chopped cashews.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Serves 6</div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-2320797339107645172013-06-26T08:34:00.003-07:002013-06-26T08:34:37.418-07:00Potatoes Anna with Sonoran Lox<!--StartFragment-->
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx-aJ5zov12YfUFGwufsrUhMD8c8us-eZvfcMfcVcF1M0InIoWcE7m4TI2_r3T_tZdI9Sbr5hoMNS0drzESWvs3fJaznmGUsPyGSatw0E-7KYnSvzqDyL_Sj-WRWarERhaSnrHtPBpe1u/s1600/Potatoes+Anna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx-aJ5zov12YfUFGwufsrUhMD8c8us-eZvfcMfcVcF1M0InIoWcE7m4TI2_r3T_tZdI9Sbr5hoMNS0drzESWvs3fJaznmGUsPyGSatw0E-7KYnSvzqDyL_Sj-WRWarERhaSnrHtPBpe1u/s400/Potatoes+Anna.jpg" width="400" /></a></div>
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Potatoes Anna</div>
<div class="MsoNormal">
Are you looking for an easy way to eat America’s favorite
vegetable?<span style="mso-spacerun: yes;"> </span>That’s right the potato
is America’s favorite vegetable, hence the name The King of Vegetables.<span style="mso-spacerun: yes;"> </span>Potatoes are delicious, en-expensive
and good for you.<span style="mso-spacerun: yes;"> </span>We eat them at
least five times a week.<span style="mso-spacerun: yes;"> </span>So we’re
always looking for a new potato recipe.<span style="mso-spacerun: yes;"> </span>“Potatoes Anna” is a delicious thin potato pancake.<span style="mso-spacerun: yes;"> </span>But, until now, they required a
mandolin (French Kitchen tool for slicing), because the secret to “Potatoes
Anna” is in cutting the potatoes paper-thin. If they are not this thin they
don’t stick together. This slicing can be done with a knife if the cook is very
talented.<span style="mso-spacerun: yes;"> </span>Even food processors can
cut the potatoes too thick.<span style="mso-spacerun: yes;"> </span>There
is an en-expensive new tool at Kitchen classics (40<sup>th</sup> St. and
Thomas, in Phoenix) called a ceramic slicer that’s made by Kyocera.<span style="mso-spacerun: yes;"> </span>They come in two variations adjustable
and non-adjustable.<span style="mso-spacerun: yes;"> </span>If using the
adjustable slicer make sure to set it on the thinnest setting.<span style="mso-spacerun: yes;"> </span>The non-adjustable slicer is set at the
correct thickness.<span style="mso-spacerun: yes;"> </span>This also works
wonders on slicing paper-thin cucumbers.<span style="mso-spacerun: yes;">
</span></div>
<div class="MsoNormal">
We serve the “Potatoes Anna” several different ways,
including: plain with poached eggs for breakfast, with a slice of black forest
ham in the center and a thin slice of baby Swiss cheese on top for lunch and we
also use an iron skillet and make them on the grill with grilled meat, chicken
or fish.</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Today’s recipe
includes Crème fresh and thin sliced lox (recipe below) or smoked salmon. The
Crème fresh can be substituted with sour cream.<span style="mso-spacerun: yes;"> </span>But, if you’d like you can make your own Crème fresh at home
by combining one part of fresh buttermilk with eight parts heavy whipping
cream.<span style="mso-spacerun: yes;"> </span>Just place the cream
mixture in a glass bowl, covered with plastic wrap and allow to rest at room
temperature for 24 hours. It will become thick.<span style="mso-spacerun: yes;"> </span>Give the mixture a stir and place it in the
refrigerator.<span style="mso-spacerun: yes;"> </span>It can be stored for
up to 10 days and tastes much richer than commercially made sour cream.</div>
<div class="MsoNormal">
This recipe is a big hit at Sunday Brunch.<span style="mso-spacerun: yes;"> </span>Try serving it with a good sparkling
wine and fresh fruit.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 medium Yukon gold, or red potatoes, sliced paper-thin (Do
not rinse after slicing)</div>
<div class="MsoNormal">
1 Tbl. Corn or olive oil</div>
<div class="MsoNormal">
1 Tbl. Sweet butter</div>
<div class="MsoNormal">
Salt and fresh ground black pepper to taste</div>
<div class="MsoNormal">
A dollop of crème fresh or sour cream</div>
<div class="MsoNormal">
A small thin slice of smoked salmon, rolled into a rosette</div>
<div class="MsoNormal">
1/2<span style="mso-spacerun: yes;"> </span>tsp. caviar</div>
<div class="MsoNormal">
Sprig of fresh dill</div>
<div class="MsoNormal">
1 tsp. finely chopped Italian parsley</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Set a large skillet over medium heat.<span style="mso-spacerun: yes;"> </span>Once it heats up fully, add the oil and
butter.<span style="mso-spacerun: yes;"> </span>Allow the oil and butter
to melt and become hot.<span style="mso-spacerun: yes;"> </span>Remove the
skillet from the heat and set on a thick kitchen towel or heat resistant
silicone kitchen pad.<span style="mso-spacerun: yes;"> </span>Starting in
the center of the skillet line the bottom with circles of potato slices that
just barely overlap, until the skillet has one complete layer. *Salt and pepper
to taste.<span style="mso-spacerun: yes;"> </span>Then add the second layer.<span style="mso-spacerun: yes;"> </span>Return the skillet to the heat and
cover.<span style="mso-spacerun: yes;"> </span>As soon as the bottom of
the potatoes are deep brown, gently flip with a large spatula or if you are
able flip the potatoes with a sauté motion.<span style="mso-spacerun: yes;"> </span>Allow the other side to brown, uncovered.<span style="mso-spacerun: yes;"> </span>Remove to dinner plate and top with a
dollop of crème fresh, then place a smoked salmon rosette in the center of the
crème fresh.<span style="mso-spacerun: yes;"> </span>Gently place the
caviar in the center of the rosette and garnish with a sprig of fresh dill.<span style="mso-spacerun: yes;"> </span>Sprinkle a little of the chopped
parsley over the potatoes and serve immediately.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*The salt in the center of the potatoes both seasons and
starts the maceration process which causes starch and moister to be
released.<span style="mso-spacerun: yes;"> </span>This helps the dish to
hold together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeVvo1_hj0Lopco4Rll6suEjC7VMW3u4z3hPns8R_vFOVv_P7fexgcC4cg2rWpc536JzCBCk2RIrLDQUhmfQau8gaoG6EBPDD8NLilVXwb8KKqOzWkBNti5U8M9zIsU6agBmZNjy02-Aa/s1600/lox.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaeVvo1_hj0Lopco4Rll6suEjC7VMW3u4z3hPns8R_vFOVv_P7fexgcC4cg2rWpc536JzCBCk2RIrLDQUhmfQau8gaoG6EBPDD8NLilVXwb8KKqOzWkBNti5U8M9zIsU6agBmZNjy02-Aa/s400/lox.jpg" width="400" /></a> <o:p></o:p></div>
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Sonoran Lox</div>
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Our lox is salmon that is cured for 6 days and then
slow-smoked on ice for 6 hours. It's got a sweet, salty flavor with a just a
hint of mesquite and apple woods. We're pretty sure this one will really
impress those friends and relatives who drop by on the weekend.</div>
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2 Large Salmon Filets</div>
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<br /></div>
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2 C Kosher salt</div>
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<br /></div>
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2 C Dark Brown Sugar</div>
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<br /></div>
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1/2 C Premium, Rum, vodka or tequila</div>
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<br /></div>
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2 TBL Mandarin Napoleon liqueur</div>
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1. Scale the filets (this step is optional).<span style="mso-spacerun: yes;"> </span>Remove any finger bones and cut at
least 6 1" long holes in the skin to allow penetration of the brine.</div>
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<br /></div>
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2. Place salmon in a baking dish, skin side down.<span style="mso-spacerun: yes;"> </span>Mix sugar and salt well and spread over
the salmon.<span style="mso-spacerun: yes;"> </span>Drizzle rum and
Mandarin Napoleon over salmon.</div>
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<br /></div>
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3. Place a second baking dish (same size as the dish the
salmon is in) on top of the salmon and place approximately 6LBS of weight in
the upper dish (I use the family dictionary.).</div>
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<br /></div>
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4. Set both dishes on a baking sheet to catch drippings and
let cure in the refrigerator for 6 days, turning the fish every 24 hours.</div>
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<br /></div>
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5. In a two-chamber smoker, light 2-3 pieces of pure
Mesquite charcoal in the firebox and start soaking alder wood chips.<span style="mso-spacerun: yes;"> </span>In upper chamber place large plastic
tub or baking dish full of ice, as far away from fire box as possible.</div>
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<br /></div>
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6. Place salmon on sheet pan and set the pan on top of the
ice. Use small butter dishes, or bowls as spacers and place second sheet pan on
top of first.<span style="mso-spacerun: yes;"> </span>Do not allow top pan
to touch salmon. Fill second sheet pan with ice.</div>
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<br /></div>
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7. The idea is that you allow a very thin corridor for the
salmon to lie in with ice both above and below.<span style="mso-spacerun: yes;"> </span>It is important that the salmon stays very cold.<span style="mso-spacerun: yes;"> </span>It is also important that just a few
coals are used at a time.</div>
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<br /></div>
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8. Add a few alder wood chips at a time and smoke for 4-6
hours. Check on your ice and drain off excess water.<span style="mso-spacerun: yes;"> </span>Add more ice as necessary. Do not allow salmon to get wet.</div>
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9. When salmon has finished smoking, lightly brush with
olive oil.<span style="mso-spacerun: yes;"> </span>Slice paper thin to
serve.</div>
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<br /></div>
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10. If you have access to a food sealer, seal the salmon and
refrigerate.<span style="mso-spacerun: yes;"> </span>Date sealed salmon;
it will remain fresh for about2-1/2 weeks.</div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-71830594478105730062013-06-25T20:55:00.002-07:002013-06-25T20:55:47.555-07:00Bread Tomorrow<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ4y5F7ybzr_bFuPB6RQeuhDZ0EaofHNv0bCqBQWuIbIbsco4w35AnWN5zP3tEpGKeP-tP2OPQChDq5QvGj60Nlb-y8-KuGY27BMK3VB2m4O3REib_Qket5KRIj7FIHWvUudg6jopmfW6/s1600/bread+e-shot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ4y5F7ybzr_bFuPB6RQeuhDZ0EaofHNv0bCqBQWuIbIbsco4w35AnWN5zP3tEpGKeP-tP2OPQChDq5QvGj60Nlb-y8-KuGY27BMK3VB2m4O3REib_Qket5KRIj7FIHWvUudg6jopmfW6/s400/bread+e-shot.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLf3VvUZYKIjpvIURfMX1VjQckz4GHMRBa07oDGLjshgrGIhIku4kPu9Boj6uIFWIrG25NY9Db85SvbE3q14AgjicLyz8rdnUIeQTFDmUUK1Vic_myu_o2KTLnMrxunJdU-hpWaKAknF5/s1600/IMG_2014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglLf3VvUZYKIjpvIURfMX1VjQckz4GHMRBa07oDGLjshgrGIhIku4kPu9Boj6uIFWIrG25NY9Db85SvbE3q14AgjicLyz8rdnUIeQTFDmUUK1Vic_myu_o2KTLnMrxunJdU-hpWaKAknF5/s400/IMG_2014.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYdlxjxbbVBKxmMfv2iEqmCJzRsc7YqpYUviXmh65gWNKCVSe7Ru0GeSG7Ksj2sr8jXEiO6LR_Va9ibm-prJ5wY5G579HORhxapHQjzA-Fwt0-mtFK7yf7H4MULLrSHAKTzltZb7ClosN/s1600/IMG_1263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYdlxjxbbVBKxmMfv2iEqmCJzRsc7YqpYUviXmh65gWNKCVSe7Ru0GeSG7Ksj2sr8jXEiO6LR_Va9ibm-prJ5wY5G579HORhxapHQjzA-Fwt0-mtFK7yf7H4MULLrSHAKTzltZb7ClosN/s400/IMG_1263.jpg" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_58ivU8RGjJY1vB8gIukcpD6RNiobnI0cTEIPQXubJTXYKp3zQBTi6gMYEL-8_HHnJpdctgjB9QQL_GSQ9i6nxixj5Ph3AQwynEsknqf6s0LSzz_IyFG2yJ8TGQyDMbB2qNDvsliZF0bA/s1600/fire.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_58ivU8RGjJY1vB8gIukcpD6RNiobnI0cTEIPQXubJTXYKp3zQBTi6gMYEL-8_HHnJpdctgjB9QQL_GSQ9i6nxixj5Ph3AQwynEsknqf6s0LSzz_IyFG2yJ8TGQyDMbB2qNDvsliZF0bA/s400/fire.jpg" width="400" /></a></div>
Tomorrow bread, delicious bread, the grotto at 10:30 then again at
4:30, then the last time at the Horny toad at 7:00. You too can have
the best sandwich of your life!Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-32494924243004005672013-06-25T11:43:00.000-07:002013-06-25T11:43:11.437-07:00Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses <!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjum1SDi3oYUsejMIVSqNIkuFXijgnKKzaLXxO1aZxiswtKCbeWSLjID2-GwTS4FKL3Z2BocA06RJfFGPN9uLA-H25iows3oKKMV4f_a1oot8TeyEwa_VMpZfvOsAwUY5eTET8epxFszhz4/s1600/Ravolli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjum1SDi3oYUsejMIVSqNIkuFXijgnKKzaLXxO1aZxiswtKCbeWSLjID2-GwTS4FKL3Z2BocA06RJfFGPN9uLA-H25iows3oKKMV4f_a1oot8TeyEwa_VMpZfvOsAwUY5eTET8epxFszhz4/s320/Ravolli.jpg" width="320" /></a></div>
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Grill-roasted
Fennel and Italian Sausage Ravioli with Two Cheeses<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Fennel,
mushrooms, sausage, and a variety of cheeses and spices from around the
world... what's not to like? You and your friends and family will love this
dish.<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
Small fennel bulb, trimmed, rinsed and cut in half<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
TBL Olive Oil<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2-4
OZ Italian sausage (hot or mild), grilled and chopped fine<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">4
CLOVES Garlic, minced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
Large shallot, minced<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
C Minced Italian brown mushrooms<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
TSP Fresh minced rosemary<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/2
C Ricotta cheese<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/4
C Grated Romano cheese<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/4
C Italian parsley, chopped fine<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
TBL Basil, chopped fine<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
TSP Greek oregano<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
TSP Crushed red chile<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
Egg whites<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1/4
C Water<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Salt
and pepper to taste<o:p></o:p></span></div>
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<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1.
Place the fennel in a covered baking dish that has been oiled with one TBS of
olive oil. Season and grill-roast the fennel for 30 minutes or until fork
tender. Over medium heat, sauté the garlic and shallots in the olive oil until
just starting to brown, add the chopped mushrooms and rosemary. Continue to
sauté until mushrooms turn golden brown. Remove and allow to cool.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2.
Chop the fennel very fine. In a mixing bowl combine the fennel, sausage,
mushroom mixture, both cheeses, parsley, basil, oregano, and red chile. Season
to taste and stir well.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">3.
Using a ravioli press set two egg roll wrappers on press covering eight of the
holes and allowing a space between the wrappers. Press the dimples in the
wrappers with the press. Spoon one level tablespoon of the filling into each of
the ravioli. Whisk together the egg whites and water and brush all the seams of
the ravioli.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">4.
Place top sheets on ravioli, roll out top to cut the pasta. Excess dough should
tear away easily. Separate ravioli. In lightly boiling water cook the ravioli
for five minutes. Drain and serve.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">5.
Makes 32 21/2-inch ravioli.<o:p></o:p></span></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-13007471822293827662013-06-21T20:05:00.003-07:002013-06-21T20:06:10.045-07:00World Class Music at the Hideaway Tonight<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QbINT1ZAoKnVtibe0qjii42CnDx-1sQjGtjZfVHdTaDmdsD02BJOP6q2Y9lz-B0WRmCIORSUlV989AmL-TlNUpQrWSXcvCSWMqVTjxngX0m6ESXGH5sGktLvojWJvxQjVnXmpbRuNzc6/s1600/Hideaway.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QbINT1ZAoKnVtibe0qjii42CnDx-1sQjGtjZfVHdTaDmdsD02BJOP6q2Y9lz-B0WRmCIORSUlV989AmL-TlNUpQrWSXcvCSWMqVTjxngX0m6ESXGH5sGktLvojWJvxQjVnXmpbRuNzc6/s400/Hideaway.jpg" width="400" /></a></div>
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Get in your car and drive to the Hideaway right now, you don't want to miss this guy! Michael Gallagher is unbelievable and Don Jensen is so smooth!</span>Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-79570615837361740092013-06-21T09:11:00.000-07:002013-06-21T09:11:15.950-07:00Rocky Point Shrimp Tacos with Seafood Salsa<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclTdc2odBeVtJEQ9RKVLtwTImVf4g6nmObjK9I95ZdcMH9YyR2DvgR9s-JbSMVjveTDe-HZ89gogprx8wTmxX1yKe-wHzFADNlYwTEHxkMPkK__LA65hLTXFzd0Bnvw5_JC8HKs3qw8x_/s1600/Baja-Shrimp-Tacos09152010030336-lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclTdc2odBeVtJEQ9RKVLtwTImVf4g6nmObjK9I95ZdcMH9YyR2DvgR9s-JbSMVjveTDe-HZ89gogprx8wTmxX1yKe-wHzFADNlYwTEHxkMPkK__LA65hLTXFzd0Bnvw5_JC8HKs3qw8x_/s400/Baja-Shrimp-Tacos09152010030336-lg.jpg" width="400" /></a></div>
Rocky Point Shrimp Tacos<o:p></o:p><br />
Down in Cholla bay they have a little taco stand that sells these tacos for a buck each. They also sell ice cold Mexican beer for a buck each. I love to sit and watch the boats come and go while enjoying these delicious tacos. Make a few tonight and dream of Mexico!<br />
<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: Times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJK3cYGCygIm8bd776pxlPJLazSo-LakX2um5qfwMoDPg175hu_s07T3W1C46jILMkrXI9MNibwj1R4guI7BNMC2COYIdURMozHlRjk4-ounaHY2Q8F4ZE-UvugByVMx1dGvGRWgEkAWRt/s1600/Cholla+19.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJK3cYGCygIm8bd776pxlPJLazSo-LakX2um5qfwMoDPg175hu_s07T3W1C46jILMkrXI9MNibwj1R4guI7BNMC2COYIdURMozHlRjk4-ounaHY2Q8F4ZE-UvugByVMx1dGvGRWgEkAWRt/s400/Cholla+19.jpg" style="cursor: move;" width="400" /></a></span></div>
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12 Corn Tortillas, warmed up on a comal or frying pan<o:p></o:p></div>
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1 LB Frozen Breaded Shrimp, deep fried, tails removed<o:p></o:p></div>
<div class="MsoNormal">
1/4 Head Green Cabbage Shredded<o:p></o:p></div>
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1/2 White Onion, minced<o:p></o:p></div>
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1/2 BUNCH Cilantro, chopped fine<o:p></o:p></div>
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2 Hass avocados pitted, peeled and sliced<o:p></o:p></div>
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6 Wedges of Key Lime<o:p></o:p></div>
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6 Chile Tepins<o:p></o:p></div>
<div class="MsoNormal">
* Salsa por Mariscos<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
1. Place two tortillas, on top of each other, on each plate.<o:p></o:p></div>
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2. Place 2 of the shrimp in the center of the tortilla.<o:p></o:p></div>
<div class="MsoNormal">
3. Top with cabbage, onion and cilantro a slice of avocado
and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por
Mariscos.<o:p></o:p></div>
<div class="MsoNormal">
Serves 6<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Seafood Salsa<o:p></o:p></div>
<div class="MsoNormal">
The little fish taco stands along the Sea of Cortez in
Mexico use this salsa to give their tacos that special taste. The
secret is the cucumber. It goes well with any fish.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
4-6 Large ripe tomatoes, diced<o:p></o:p></div>
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1 Large cucumber, peeled, seeds removed, chopped<o:p></o:p></div>
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2 Jalapeno peppers, stems removed, chopped<o:p></o:p></div>
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1 Large white onion, chopped<o:p></o:p></div>
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1 BUNCH Cilantro, cleaned and chopped<o:p></o:p></div>
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Salt, (more than you think), at least 2 tsp.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
1. Place all ingredients in a large bowl and cool for about
1/2 hour before serving.<o:p></o:p></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-33754468573375904872013-06-21T07:41:00.001-07:002013-06-21T07:41:37.459-07:00Watermelon Salad <!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhJecNhtPXE3Ir2pu4Zi97jIf8CZgrIHnNI5ChgPGcHv4sNktjKTw9qozGdaLyXki2tR3vbhj4dV7_xh8rgd3Y3xAIF4SHzermnUDucD29TMlNQCvHHsNNgiDYX9di8lnNTG51b1NDNTt/s1600/Watermelon+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzhJecNhtPXE3Ir2pu4Zi97jIf8CZgrIHnNI5ChgPGcHv4sNktjKTw9qozGdaLyXki2tR3vbhj4dV7_xh8rgd3Y3xAIF4SHzermnUDucD29TMlNQCvHHsNNgiDYX9di8lnNTG51b1NDNTt/s400/Watermelon+salad.jpg" width="400" /></a></div>
Watermelon Salad<o:p></o:p></div>
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<br /></div>
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1 1/2 quarts seeded, cubed watermelon<o:p></o:p></div>
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1/2 cup red onion, Julianne, rinsed under cold water for 10
seconds <o:p></o:p></div>
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3/4 cup crumbled feta cheese <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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1 cup chopped fresh Basil or Arugula<o:p></o:p></div>
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1 Tbl. Balsamic vinegar<o:p></o:p></div>
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2 Tbl. Extra Virgin Olive oil <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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<br /></div>
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Directions;<o:p></o:p></div>
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In a large bowl, combine the watermelon cubes, red onion, feta
cheese, and basil. Drizzle balsamic vinegar and olive oil over salad, and toss
to blend. <br />
<br />
*A handful of pitted Kalamata olives are also very nice with this salad<o:p></o:p></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-73439837011346743772013-06-20T21:17:00.002-07:002013-06-20T21:17:46.153-07:00Bacon Wrapped Almond Stuffed Dates <!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Jl8DuXJBBblKmrzT4TLXx7ZCef4W5C5kbv5x_8lILlkmmXPq88-jFnHFyYezox3XQQIL2dnuls0Iu_RjlRtoY58xJD9fluP7YwRePe4f2j2RXzzdDBSxwgQ96sU-sTDSLV6aKBk7fOJ5/s1600/Bacon+dates.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Jl8DuXJBBblKmrzT4TLXx7ZCef4W5C5kbv5x_8lILlkmmXPq88-jFnHFyYezox3XQQIL2dnuls0Iu_RjlRtoY58xJD9fluP7YwRePe4f2j2RXzzdDBSxwgQ96sU-sTDSLV6aKBk7fOJ5/s400/Bacon+dates.JPG" width="400" /></a></div>
Bacon Wrapped Almond Stuffed Dates<o:p></o:p></div>
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<br /></div>
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24 pitted dates<o:p></o:p></div>
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24 whole blanched almonds<o:p></o:p></div>
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8 slices bacon<o:p></o:p></div>
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Directions<o:p></o:p></div>
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Heat broiler with rack 4 inches from heat. Stuff dates with
almonds. Cut bacon into thirds crosswise. Wrap each date with a bacon strip.
Place, seam side down, on a non stick slotted broiler pan.<o:p></o:p></div>
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Broil until crispy on one side, 3 to 5 minutes. Turn; cook
until bacon is crispy throughout, 3 to 5 minutes more. Transfer to paper towels
to drain.<o:p></o:p></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-90671624059680911292013-06-20T16:37:00.000-07:002013-06-20T16:37:17.993-07:00Bacon Whipped Cream<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeM7_DOF1wBUmx0uQ_7-Vx7e7sl8CH0yQGjpKaFufT0edO12ED3TA5M9Xx-gaiKH-UgGBio21_zChqXQxAB84bV6vHMsgWKt5K9z4tbGVTdpLRxNer9Rti6uTyaufHAK816gjM6zbh6YW/s1600/Bacon+Whipped+Cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSeM7_DOF1wBUmx0uQ_7-Vx7e7sl8CH0yQGjpKaFufT0edO12ED3TA5M9Xx-gaiKH-UgGBio21_zChqXQxAB84bV6vHMsgWKt5K9z4tbGVTdpLRxNer9Rti6uTyaufHAK816gjM6zbh6YW/s400/Bacon+Whipped+Cream.JPG" width="400" /></a></div>
Bacon Whipped Cream<o:p></o:p></div>
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Take homemade waffles to the next level!</div>
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<br /></div>
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4 strips of bacon<o:p></o:p></div>
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1 cup whipping cream<o:p></o:p></div>
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2 tbsp sugar<o:p></o:p></div>
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2 tbsp maple syrup<o:p></o:p></div>
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2 tsp vanilla extract<o:p></o:p></div>
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<br /></div>
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<br /></div>
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Fry the bacon until crisp. Chop fine and set aside to cool. <o:p></o:p></div>
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Whip the cream in a stand mixer at high speed until stiff
peaks start to form.<o:p></o:p></div>
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Add in the sugar, maple syrup, vanilla extract and bacon and
continuing beating.<o:p></o:p></div>
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Make sure the bacon is mixed well throughout and top your
waffles generously with this.<o:p></o:p></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-43341410437102682012013-06-20T06:46:00.001-07:002013-06-20T06:46:49.997-07:00Red Hot, South Texas, Shrimp en Escabache<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5e7BLu-x0G7S_zX_T_dHHKZsp6KxE6fIeQFbTXc8vFd7W9TaDD9Jwmi-DAbk5d7-p7VHxm644bbKX5Pi7zMSq59z4VChXOyn1j3ZlbDSWXI7N6NQJFsXlfvi6caqtMwI66v3Rd6uZZID/s1600/Red+Hot,+South+Texas,+Shrimp+en+Escabache.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5e7BLu-x0G7S_zX_T_dHHKZsp6KxE6fIeQFbTXc8vFd7W9TaDD9Jwmi-DAbk5d7-p7VHxm644bbKX5Pi7zMSq59z4VChXOyn1j3ZlbDSWXI7N6NQJFsXlfvi6caqtMwI66v3Rd6uZZID/s400/Red+Hot,+South+Texas,+Shrimp+en+Escabache.jpg" width="400" /></a></div>
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I move to Cave Creek thirty-three years ago. Our son Joey had just been born and
Kathy and I had opened up a small plant nursery next to my family’s natural
food store and juice bar. In those
days Cave Creek and Carefree combined had a wintertime population of about
5000, which dropped down to 2000 in the summer. The first real friend and resource I made in town was long
time resident Bill Payne. Bill is
a first class welder and true “shade tree” mechanic. Many times he has gotten up in the middle of the night and
driven out to the some dirt road where I was broken down. He then crawled through mud or cactus
to wire and duct taped my truck back together and then helped me limp it back
home. Bill is one of the few
people I know that can speak from an educated standpoint on both the finer
points if Mesquite wood cooking and Tequila. Those of us that know and appreciate the contribution that a
guy like Bill represents in the vanishing old time Cave Creek landscape have
enjoyed his unique point of view. He
has worked and lived in this beautiful desert (the non-air conditioned one) all
his life. I can’t tell you how
many times I’ve been talking with Bill when he has shared his brilliant
thoughts on small town life. One
of my favorite quotes from bill occurred one unusually hot summer day. In true Bill fashion he remarked, “ I
like the heat, it gets rid of the amateurs!” </div>
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Weather you love it or dread it, the hot weather is here, so
I thought I’d share a great recipe for those sweltering days when you just
don’t feel like cooking.</div>
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<br /></div>
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Red Hot, South Texas, Shrimp en Escabache</div>
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Although this is a great appetizer we love it on butter
lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp
sauvignon blanc! </div>
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<br /></div>
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<br /></div>
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1 Lemon, sliced</div>
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1-cup celery tops</div>
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½ cup crab boil</div>
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1 ½ Tbl. Kosher salt</div>
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½ tsp black pepper</div>
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2 ½ Lbs raw medium shrimp, peeled and de-veined</div>
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<br /></div>
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2 medium white onions, sliced thin</div>
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12 bay leaves</div>
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1 ¾ cups canola oil</div>
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2 cups white vinegar</div>
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1 ½ Tbl. sea salt</div>
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1 Tbl. Crushed red chile </div>
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2 tsp. Pink peppercorn</div>
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1/3 cup capers, brine</div>
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¼ cup celery seeds</div>
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15 cloves garlic, cut in half</div>
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2 sprigs fresh thyme</div>
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8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut
in quarters lengthwise</div>
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5 dashes Tabasco sauce</div>
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1 tsp. White pepper</div>
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1 tsp. Black pepper</div>
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<br /></div>
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Fill a stockpot half way and add the lemon, celery, crab
boil, kosher salt and black pepper.
Bring to a rolling boil and then add the shrimp. Stir well and then remove from
heat. Allow shrimp to stew in the
hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop
cooking. Drain the shrimp well. In
a glass bowl layer the shrimp, onion slices, and bay leaves. Emulsify the oil, vinegar and salt,
either with an electric hand whisk, or in the blender. Then stir in remaining ingredients. Pour over layered shrimp. Cover and refrigerate for 24 to 48
hours, stirring every 6 to 8 hours.
</div>
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Serves 8 as an appetizer </div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-34167491031510026592013-06-18T20:26:00.001-07:002013-06-18T20:26:15.400-07:00Just a Thought!<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">I find myself thinking about our goals as a nation and more over the world. In my country I’ve seen the more commercially aggressive rewarded while those that just try to build a life are taken advantage of. I have seen the majority of my efforts, monetarily speaking, go to interest, late fees, handling charges and so on. In short why are we allowing financiers to suck the life blood out of our </span><span class="text_exposed_show" style="display: inline;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">working underclass. If the FED can loan banks money to stimulate the economy at almost no interest, and that money in turn is loaned out to everyday people and at a profit, and everyday people are losing their homes. Why don’t we, the people i.e. the FED, stop rewarding the crooks that crashed the economy and loan the money directly to the workers without someone getting rich in the middle. The country would be stronger, all of us, not just the top… just a thought!</span></span></span>Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com0tag:blogger.com,1999:blog-7746788760142088711.post-48603340798699430522013-06-18T15:46:00.000-07:002013-06-18T15:46:03.885-07:00Mexican Green Chile Rice<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VIErNO5v8mk9bQgyTtTVY9QWZh4ByvEiCRaWw7O13OLepRCBpzVdZ-HQ_6egVt10Oe0sHc-hh6l-Ue0z16vrryT70MKZYNOG3TL4vC62NeUacfo7W91junV21m0OBupMKlih0X6b1WIL/s1600/Mexican+Green+Chile+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_VIErNO5v8mk9bQgyTtTVY9QWZh4ByvEiCRaWw7O13OLepRCBpzVdZ-HQ_6egVt10Oe0sHc-hh6l-Ue0z16vrryT70MKZYNOG3TL4vC62NeUacfo7W91junV21m0OBupMKlih0X6b1WIL/s400/Mexican+Green+Chile+Rice.jpg" width="400" /></a></div>
Arroz Verde<o:p></o:p></div>
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Mexican Green Chile Rice<o:p></o:p></div>
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<br /></div>
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You’ll find this simple, savory dish more often in homes in
Mexico than in the restaurants there. It’s almost unheard of in Mexican
restaurants here in the United States. It goes especially well with poultry and
seafood.<o:p></o:p></div>
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<br /></div>
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<br /></div>
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1 1/2 cups long-grain rice <o:p></o:p></div>
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3/4 cup loosely packed, chopped, flat-leaf parsley<o:p></o:p></div>
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3/4 cup loosely packed, chopped cilantro or epazote<o:p></o:p></div>
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1 clove garlic, diced<o:p></o:p></div>
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2 cans (14 &1/2-ounce) chicken or vegetable broth <o:p></o:p></div>
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1/4 cup corn oil<o:p></o:p></div>
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2 roasted poblano chiles<o:p></o:p></div>
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1/4 cup chopped white onion<o:p></o:p></div>
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1 small zucchini, diced<o:p></o:p></div>
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1 cup corn<o:p></o:p></div>
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1/2 teaspoon salt<o:p></o:p></div>
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<br /></div>
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Garnish:<o:p></o:p></div>
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1 poblano chile, roasted, peeled, and sliced into strips <o:p></o:p></div>
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1 red bell pepper, roasted, peeled, and sliced into strips <o:p></o:p></div>
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<br /></div>
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Soak the rice in a bowl of very hot water for 10 minutes.
Drain the rice and rinse in cold water; let all excess water drain off. <o:p></o:p></div>
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In a blender, process the parsley, cilantro or epazote,
garlic, and half of the broth until smooth. <o:p></o:p></div>
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Lightly brown the rice in the oil in a large, heavy frying
pan over medium heat. When rice is golden brown, add the diced chiles and onion
and continue cooking until onions are translucent. Stir often and do not let
stick. Add broth mixture from blender and continue to cook for about 7 minutes,
stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As
soon as the rice comes to a full boil, turn heat to low and cover for 20
minutes. Stir before serving. Garnish with strips of roasted chile.<o:p></o:p></div>
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Serves 6 to 8<o:p></o:p></div>
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Mad Coyote Joehttp://www.blogger.com/profile/03571204746196824190noreply@blogger.com1