Mad coyote Joe's Blah Blah Blog

Mad coyote Joe's Blah Blah Blog: Spain

2012-01-23T22:29:00.001-07:00

Mad coyote Joe's Blah Blah Blog: Spain: Spain I'm quite perplexed! I keep a good eye on my stats and for the past several months Spain has been the number 2 location in the world f...

Spain

2012-01-23T22:22:00.004-07:00

Spain

I'm quite perplexed! I keep a good eye on my stats and for the past several months Spain has been the number 2 location in the world for hits to our blog. And the number of hits is growing every week. So why Spain? Hmmmm; if you are following this blog and located in Spain please send a message telling us how you found us and what drew you to this blog! We are very interested in this type of information from anywhere on the planet so if you live elsewhere, by all means talk to us.

Oh, and thanks.

Warmly,

Mad Coyote Joe

Early Spring Minestrone

2012-01-09T00:11:00.003-07:00

Early Spring Minestrone

Living here I always think of spring as soon as we get into January. Yes it's still cold but this feels like spring so I wanted to share a recipe that works well in both late winter and early spring.

I know Italian food purists will argue with this recipe. But there is a school of thought out there that says regional dishes follow the seasons. Winter minestrone is heavy with medium sized pasta and a beefier feel. As spring approaches, with so many fresh vegetable choices, I wanted to make a lighter and yet very comforting soup. This delicious recipe is a starting point rather than a strict road map. The flavors are based around the fennel, onions, garlic and pesto, with the other vegetables and pasta. Use whatever is fresh and whatever you have on hand. Serve with fresh bread, which is also available at the farmers market.

1 fennel bulb, stems and core removed and chopped fine

1 bunch scallions, chopped fine

2 cloves garlic, minced

5 Tbl. Extra virgin olive oil

8 to 10 cups of chicken broth (enough to cover by a few inches)

½ head cauliflower, cut into small pieces

6-8 stalks asparagus, woody stems removed and cut into 1-inch pieces

4 or 5 baby zucchini cut in half

4 or 5 baby crooked neck squash, cut in half

A handful of green beans cut into bite sized pieces

4 or 5 baby carrots

a handful of sugar snap peas

4 or baby corn

(I just walk through the market and get a little of what ever looks fresh)

1 14oz. Can redi-cut tomatoes

4 or 5 ounces of dried spaghetti or angle hair pasta broken into quarters

a pinch of good Greek oregano

Black pepper to taste

Over medium heat, in a heavy soup pot or Dutch oven, sauté the fennel, onion and garlic, slowly until soft but not browned. Add the chicken broth and then all other vegetables and the pasta, oregano and black pepper. Bring to a boil and then reduce heat to simmer for 10 to 15 minutes. Serve in big soup bowls with a dollop of fresh pesto (don’t you dare use the store bought stuff).

Serves 6 to 8

Fresh pesto

Also use this amazing condiment or fresh bread, homemade pizza, over pasta and with grilled meats, poultry and fish!

¼ cup pine nuts

2 cloves garlic, Minced

2 tsp. Kosher or sea salt

a grind or two of fresh black pepper

4 oz fresh basil leaves

1/3 of a cup of extra virgin olive oil

1/3 of a cup of fresh grated Parmigiana Reggiano

Pulse the pine nuts, garlic, salt and pepper in a food processor, until it forms a coarse meal. Add in the basil leaves and oil and pulse until it forms a coarse paste. You will need to scrape down the sides of the food processor a few times in the process. Remove from food processor to serving bowl and stir in the parmigiana reggiano.

Make about 2 cups

Warmly,

Mad Coyote Joe

Who are you in 2012?

2012-01-05T16:58:00.002-07:00

Who are you in 2012?

One of the great things about writing this blog is access to the statistical analysis, which the blog program tracks. It tells us; who is reading this blog, how long they stay on, where they are from, and which post they are reading.

Let’s take a look at the numbers. Below are two charts from my blog statistics page. The first is a chart showing the majority of page views over the two and a half year life of this blog. Our page has had, combined total number of 16,908 views. That’s an average of 528 views a month and 17 a day. But if we look at last month’s numbers, 1561 we have now grown to little over 50 hits a day.

If we look at the first chart, we have had 134 visits from Spain, 86 of which have happened in the last month. This begs that question what has happened to cause the rise in views from Spain. If you are following this blog and living in Spain please send a message and let us know what we are doing to attract your attention.

Another curious fact is, whenever I post poetry, I get several hits from Hungary. Someone there likes my poetry1

Our most read post is not about food or cooking, but about, Conex Box, also known as Shipping Container, building which as had 451 hits. Most of which are from Australia.

Once again we ask for you to tell us what attracts you to our site. And as always we’d love to answer any questions that you might have.

All Time Stats;

United States	12,032




United Kingdom	639




Canada	406




Germany	397




Russia	246




Australia	238




Malaysia	201




Slovenia	190




Spain	134




Latvia	112

Stats Dec. 2011

United States	1,070




Spain	86




United Kingdom	82




Germany	66




Russia	44




Australia	29




Canada	24




India	16




France	12




Netherlands	9

Spicy Asian Cocktail Ribs

2011-12-31T15:03:00.001-07:00

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

Spicy Asian Cocktail Ribs

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

Marinade:

2 Tbl. seasoned rice wine vinegar

2 tsp. wasabi powder

1 Tbl.. unsulfered molasses

1/3 cup pure Maple syrup

¼ cup Dijon mustard

¼ cup Sambal (or any Asian chile sauce)

1 Tbl. Soy sauce

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

Kosher salt and fresh ground pepper to taste

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

Chicken Soup Recipe

2011-12-28T17:53:00.001-07:00

Chicken Soup

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

Stock

2 Whole large fresh chickens

1 GAL Pure water

4-6 Fresh lemons

2 12-OZ CANS Chicken broth

2 White onions with skin, cut in half

3 Fresh carrots washed and sliced

3 Celery ribs with leaves, coarsely chopped

5-6 Sprigs fresh parsley

1/4 TSP Crushed red pepper

6 Whole cloves

2 Bay leaves

2 TSP Dried thyme

8 Whole black peppercorns

2 TSP Salt

Soup

2 BUNCH Fresh spinach, washed

1 BUNCH Fresh cilantro, washed and diced

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

5 STALKS Finely diced celery

Garnish

Lemon wedges

1 White onion, chopped fine

Chile tepins

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

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

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

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

Christmas dinner mashed potato tip

2011-12-25T09:49:00.003-07:00

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

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

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

Christmas dinner 2010

Next, what do you add? Heavy Cream, butter, salt and pepper, that's it. For a lower calorie version you can add a little of the cooking water and milk to omit the cream but you take a substantial flavor hit!

Well I've got cooking to do and people to love. My hope is that you have the same, after all the rest is just decoration!

Kathy's Cheese Trays

Merry Christmas

Mad Coyote Joe

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

2011-12-23T22:22:00.000-07:00

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

Avocado Tomatillo salsa

2011-12-23T22:19:00.001-07:00

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

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

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

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

Makes 3 cups

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

2011-12-21T21:30:00.000-07:00

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

Sonoran Potage Bonne Femme... Delicious Potato Soup

2011-12-21T21:28:00.001-07:00

Sonoran Potage Bonne Femme

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

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

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

Fresh Thyme, chopped fine

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

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

Fresh Thyme, chopped fine

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

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

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

Mad coyote Joe's Blah Blah Blog: Tortilla Soup

2011-12-17T19:28:00.000-07:00

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

2011-12-17T19:18:00.000-07:00

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

2011-12-17T06:32:00.000-07:00

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

2011-12-17T06:20:00.004-07:00

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.

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

2011-12-16T18:10:00.000-07:00

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

2011-12-16T18:03:00.004-07:00

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

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

2011-12-15T07:45:00.000-07:00

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

2011-12-15T07:40:00.000-07:00

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!

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

2011-12-13T11:53:00.000-07:00

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"

2011-12-13T11:31:00.004-07:00

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!

Mad coyote Joe's Blah Blah Blog: Poblano, Corn Chowder

2011-12-12T11:49:00.000-07:00

Mad coyote Joe's Blah Blah Blog: Poblano, Corn Chowder: Poblano, Corn Chowder This is a wonderful winter treat; easy to make, hearty, rich and delicious! 4 ears of sweet corn, cleaned ...

Poblano, Corn Chowder

2011-12-12T11:46:00.001-07:00

Poblano, Corn Chowder

This is a wonderful winter treat; easy to make, hearty, rich and delicious!

4 ears of sweet corn, cleaned & lightly oiled

4 slices of hardwood smoked bacon, cut into bite sized pieces

1 large red bell pepper, diced

1 white onion, diced

1/2 cup all-purpose flour

5 cups chicken stock, warm

2 cups diced russet potato (peeled)

2 poblano chiles, roasted peeled and seeded, cut into strips

1 bay leaf

2 Tbl. sweet butter

1/2 cup cream

2 tsp brown sugar

1/2 tsp. Worcestershire sauce

1/4 tsp Tabasco sauce

2 Tbl. finely chopped Italian Parsley

Salt and pepper to taste

Toss the corn on the grill until lightly browned. Allow the corn to cool. Meanwhile fry the bacon, over medium heat, until crisp (about 10 minutes), add the red bell and onion. Sauté until soft (about 6 minutes.) Cut the kernels from the cobs with a sharp knife and then scrape the cobs into a bowl releasing and saving the milky liquid. Save the corncobs. Puree half of the corn along with the milky liquid in a food processor. As soon as the bell peppers and onion are soft sprinkle in the flour and fry for 1-2 minutes. Whisk in the chicken stock and then add all the corn the cobs, potatoes, poblano chiles and bay leaf. Bring to a simmer for 20 minutes or until potatoes are soft and stir occasionally to prevent corn from sticking. Remove corncobs and bay leaf, add all other ingredients stir well and season. Serve immediately

Serves 6

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

2011-12-11T19:34:00.000-07:00

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

2011-12-11T19:32:00.000-07:00

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

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

2011-12-09T09:16:00.000-07:00

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

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

2011-12-09T09:11:00.001-07:00

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

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

Sonoran Holiday Crown Roast Glaze

1-1/2 C Red pepper jelly

3 TBL Grand Marnier

3 TBL Cider vinegar

2 TBL Dark brown sugar

2 TSP Kosher salt

2 TSP Paprika

1 TSP Granulated garlic

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

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

Sonoran Pinion Nut & Cranberry Grand Marnier Stuffing

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

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

1 LB Herb stuffing mix

1 C Pinion nuts

1/2 TSP Dried ground thyme

1/2 TSP Dried marjoram

Salt and fresh-ground black pepper to taste

3/4 C Dried cranberries

1-1/2 C Grand Marnier

1 C Sweet butter, melted

3 C Chicken broth

1 Large, white onion, minced

2 C Celery, chopped

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

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

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

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

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

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

2011-12-07T20:21:00.000-07:00

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

A Sonoran Christmas of Years Gone By

2011-12-07T20:17:00.001-07:00

A Sonoran Christmas of Years Gone By

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

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

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

Poblano Irish Stew

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

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

1 Lb. lamb, cut into ¾ inch cubes

3 cloves Garlic

1 White onion cut into 1/2" cubes

Oil for cooking

8 cups Beef broth

1 cup red wine

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

3-4 medium carrots cut into ½ inch rounds

4 stalks of celery, cut into ¼ inch peices

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

3 Tbl. Flour

3 Tbl. Cold water

2 Tbl Butter

1 Tbl. Fresh thyme leaves, chopped

Salt and pepper to taste

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

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

Serves 8

Irish Coffee

Just the thing for a cold winter night

1 pot Fresh brewed coffee (not flavored)

Old Bushmill's Irish Whiskey

Fresh whipped cream

Fresh cream

Sugar

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

Our Front Yard in the Snow

2011-11-07T22:53:00.003-07:00

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

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

2011-11-06T11:28:00.000-07:00

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

Grilled Chicken Cacciatore

2011-11-06T11:20:00.002-07:00

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

Grilled Chicken Cacciatore

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

1 Whole fresh chicken, cut up

Sauce:

1/4 C Extra virgin olive oil

2 Medium white onions, peeled and chopped

6 CLOVES Garlic, peeled and minced

1 C Cabernet Sauvignon wine

3 C Plum tomatoes, peeled, seeded, and diced

3 C Beef broth

1 8-OZ CAN Tomato sauce

1/4 LB Italian brown mushrooms, rinsed and sliced

1/4 C Green olives, medium, pitted

Juice of 1/2 lemon

3 TBL Sweet butter

1/4 C Fresh Italian parsley, minced fine

1 Bay leaf

1 TSP Rosemary leaf, minced

Salt and pepper to taste

Garnish:

1 TBL Fresh Italian parsley

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

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

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

4. Serve with boiled potatoes or orzo.

Joe’s World Famous Chicken soup

2011-11-04T08:49:00.000-07:00

Joe’s World Famous Chicken soup

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

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

Chicken broth:

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

1 whole chicken

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

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

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

3 skinless, boneless chicken breast

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

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

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

2011-11-04T00:18:00.000-07:00

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

Open Mic We Ride Again!

2011-11-04T00:16:00.000-07:00

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

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

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

Warmly

Mad Coyote Joe

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

2011-11-01T22:30:00.000-07:00

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

Tequila Ahh!! Tequila is good !

2011-11-01T22:23:00.003-07:00

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

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila

3 TBL Pineapple juice

2 TBL Chopped cilantro

2 TBL Fresh lime juice

2 TBL Olive oil

2 CLOVES Garlic, minced

1 Habanero, minced

2 TSP Kosher salt

1/2 TSP Dark brown sugar

PINCH Fresh black pepper

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

Jose Cuervo, La Reserva Tequila habanero-lime butter

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

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

1⁄2 cup sweet butter

1 habanero chile , minced

2 tablespoons fresh lime juice

1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon dark brown sugar

Pinch of fresh black pepper

Tequila Shrimp

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

1 Tbl. olive oil

2 Tbl. Sweet butter

1 white onion, diced

4 cloves garlic, minced

20 medium shrimp, peeled, deveined

1/3 cup tequila reposado

3 Plum tomatoes, diced

2 Serrano chiles, chopped fine

Juice of 2 key limes

3 Tbl. chopped cilantro

Salt and fresh ground black pepper

Directions

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

Serves 4

Cervezarita Negra

1 OZ Tequila blanco

1 OZ Grand Marnier

Juice of 1 Key lime

12 OZ Negra Model beer

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

2. Stand back!

La Reserva Cocktail

Juice of 1 Key lime

Jose Quervo La Reserva Tequila

Dash of Mandarin Napoleon

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

Open Mic with Mad Coyote Joe

2011-10-22T22:54:00.000-07:00

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

Mad Coyote Joe AKA Tubby Whiteman

Meanwhile Back at the Bread 10/15/11

2011-10-16T13:30:00.000-07:00

Meanwhile Back at the Bread 10/15/11

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

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

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

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

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

2011-10-09T17:37:00.001-07:00

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

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

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

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

½ cup premium dark Japanese soy sauce

¼ cup Dark beer

2 Tbl. Extra Virgin Olive Oil

1 Tbl. Rice Wine Vinegar

1 Tbl. Dark Brown sugar

4 dashes Habanero Chile sauce

4 cloves garlic, minced

2 tsp. Italian Seasoning

2 tsp. Lemon Pepper

1 tsp. Fresh ground black pepper

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

Our Little Bread Business

2011-10-07T09:43:00.001-07:00

Our Little Bread Business

10/07/2011

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

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

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

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

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

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

Thanks again Joe and Kathy

Grilled Chicken Cacciatore

2011-10-06T20:12:00.003-07:00

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

Grilled Chicken Cacciatore

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

Grated fresh Romano cheese

1 Whole fresh chicken, cut up

Sauce

1/4 C Extra virgin olive oil

2 Medium white onions, peeled and chopped

6 CLOVES Garlic, peeled and minced

1 C Cabernet Sauvignon wine

3 C Plum tomatoes, peeled, seeded, and diced

3 C Beef broth

1 8-OZ CAN Tomato sauce

1/4 LB Italian brown mushrooms, rinsed and sliced

1/4 C Green olives, medium, pitted

Juice of 1/2 lemon

3 TBL Sweet butter

1/4 C Fresh Italian parsley, minced fine

1 Bay leaf

1 TSP Rosemary leaf, minced

Salt and pepper to taste

Garnish

1 TBL Fresh Italian parsley

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

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

4. Serve with boiled potatoes or orzo.

The Lilly Daigneault Fund

2011-10-02T13:27:00.000-07:00

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

The Lilly Daigneault Fund

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

Tepache

2011-10-01T22:59:00.000-07:00

Tepache

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

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up

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

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

Serves 10 to 12

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

2011-10-01T12:56:00.001-07:00

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

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

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

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

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

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

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

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

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

Warmly

Mad Coyote Joe

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

2011-09-30T22:16:00.002-07:00

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

Please send this to your Cave Creek Friend1

2011-09-30T22:01:00.003-07:00

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

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

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

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

This will run the bill up even higher.

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

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

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

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

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

Warmly,

Mad Coyote Joe

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

2011-09-28T18:58:00.000-07:00

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

Meanwhile back at the Bread 9-28-11

2011-09-28T18:56:00.000-07:00

Meanwhile back at the Bread 9-28-11

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

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

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

Warmly,

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Flautas with Avocado Tomatillo Salsa

2011-09-28T09:54:00.000-07:00

Mad coyote Joe's Blah Blah Blog: Flautas with Avocado Tomatillo Salsa: Flautas Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food se...

Flautas with Avocado Tomatillo Salsa

2011-09-28T09:48:00.003-07:00

Flautas

Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food section of your local grocer. This recipe works well with several different fillings.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound pollo deshebrado, Ropa Vieja, or Carnitas

1/2 white onion, chopped

2 tablespoons chopped cilantro

1/2 cup shredded potatoes (I use frozen hash-brown potatoes, thawed)

]Heat the oil in a large, deep skillet to 375 degrees. Dip each tortilla in the oil for a few seconds, but not until crisp. Set the tortillas on a plate covered with a dish towel.

Mix the meat, onion, cilantro, and potato together. (The potato causes the mixture to bind.) Place about 3 tablespoons of the mixture in the center of each tortilla and roll up. Use a toothpick to hold the flauta closed. Deep fry the flautas, 2 or 3 at a time, until golden brown. Remove from oil and drain on paper towels. Salt and serve immediately with Avocado Tomatillo Salsa.

Serves 10

Avocado Tomatillo Salsa

This is a wonderful light salsa, great with fish, foul ar any light roasted meats. This is a step closer to Authentic Mexican cooking!

1 Ripe Haas avocado, peeled and cubed

5 Tomatillo, husked and rinsed clean

1/2 White onion, chopped

1/4 C Cilantro, chopped

1 CLOVE Garlic, diced

1 Serrano chile, stem removed

Water

1 TSP Salt

1. Place Tomatillo, Onion, Cilantro, Garlic, Chile, Salt and 2TBL Water in blender; puree until smooth. Add Avocado and puree until smooth. Add more water if needed.

2. Salsa should be a thick liquid, about the consistency of ketchup.

Mad coyote Joe's Blah Blah Blog: Spicy Charred Pineapple Salsa

2011-09-27T20:42:00.000-07:00

Mad coyote Joe's Blah Blah Blog: Spicy Charred Pineapple Salsa: Spicy Charred Pineapple Salsa This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A ...

Spicy Charred Pineapple Salsa

2011-09-27T20:38:00.000-07:00

Spicy Charred Pineapple Salsa

This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A nice blend of peppers and pineapple make a fresh, surprising addition.

3-1/2 Slices Fresh pineapple, core removed
2 Poblano chiles
1/2 Red bell pepper
1 Jalapeno
2-1/2 Slices White onion

Salt to taste

1. Grill all ingredients until charred brown and soft. Place poblano and red bell pepper in plastic bag and twist closed, removing as much air as is possible.
2. Allow chiles and red bell to steam in their own heat for about ten minutes. Remove from plastic bag; skin should come off easily.
3. Remove stems from chilies and seeds from poblano and red bell.
4. Chop all ingredients and place in a medium mixing bowl. Let stand for 30 minutes for flavors to blend

Joe’s World Famous Chicken soup

2011-09-22T16:32:00.000-07:00

Joe’s World Famous Chicken soup

In a little while the weather will get a bit cooler. As this occurs there will be several reasons why one might need a great bowl of chicken soup. This is the best chicken soup recipe I have found and we have used it for the past quarter century. It’s also great with fresh baked bread!

Chicken broth:

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

1 whole chicken

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

3 skinless, boneless chicken breast

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

Mad coyote Joe's Blah Blah Blog: Jose Cuervo, La Reserva Tequila habanero-lime butt...

2011-09-20T22:48:00.000-07:00

Mad coyote Joe's Blah Blah Blog: Jose Cuervo, La Reserva Tequila habanero-lime butt...: Jose Cuervo, La Reserva Tequila habanero-lime butter This condiment is out of this world on vegetables and potatoes, and you won’t b...

Jose Cuervo, La Reserva Tequila habanero-lime butter

2011-09-20T22:46:00.000-07:00

Jose Cuervo, La Reserva Tequila habanero-lime butter

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

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

1⁄2 cup sweet butter

1 habanero chile , minced

2 tablespoons fresh lime juice

1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon dark brown sugar

Pinch of fresh black pepper

Mad coyote Joe's Blah Blah Blog: Meanwhile Back at the Bread 9-17-11

2011-09-17T10:37:00.000-07:00

Mad coyote Joe's Blah Blah Blog: Meanwhile Back at the Bread 9-17-11: 102 loaves Thursday night! Meanwhile Back at the Bread 9-17-11 Over the past few weeks we have seen a trend of the loaves getting fla...

Meanwhile Back at the Bread 9-17-11

2011-09-17T10:34:00.001-07:00

102 loaves Thursday night!

Meanwhile Back at the Bread 9-17-11

Over the past few weeks we have seen a trend of the loaves getting flatter with each successive bake over the course of the evening. My incorrect assumption was that the as the oven cooled the loaves were not receiving enough heat to get that classic “oven spring.” My brilliant wife Chef Kathy told me she thought the yeast was reaching a critical point and there fore each new successive bake had less power to rise. Her solution was to place half of our loaves in the refrigerator for two hours and then allow the final shape and rest before baking.

We baked on Thursday night with Kathy’s solution. The result was 102 loaves that were uniformly round and not one of them failed to achieve full oven spring.

If you have any baking questions that you’d like us to try to answer just send us a comment.

Warmly

Mad Coyote Joe

New Mexico, Lamb and Chicos Stew

2011-09-10T17:50:00.000-07:00

New Mexico, Lamb and Chicos Stew

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

God in threes A Poem by Daigneault

2011-09-03T21:00:00.000-07:00

God in Threes

A Poem by Daigneault

Throwing Angles at the rain

It’s …

Yes

There

These words that cannot say

Of soil and song and joy and truth

Water knowing water

That tree thinks of time

And I live with words

A current a vale

Or light and God

At some point

I am the land and sky

Where are the words

Evading me but all around

I want the words

I need the words

Where are the words

Where?

Why not?

When?

It moves through me

All around

The warm breeze loves the autumn leaves

One but not

So I wait

A hope a prayer

Yes a prayer

Wordless, together and yet just beyond, so close, one but not, tangible, but not

Un-said un-known

Other

No we

Know we

Caged locked I see the door

You dry cold worn

She has lost so much and we can’t find a path

Old now is this the last few pages of that book she wrote

Of a life of fantasy he was on the road on those women but where was she?

I cannot look as the fire grows dim as she grows dim this bright lonely light

Was this her truest lie this life she almost had

And I on the sidelines alone throwng angel at the rain.

I cannot find tears or pain that can see this error in our basic makeup

We calmly watch as our families burn to ash

Less than ash for ash can be touched at least it has the heart to leave us filthy

They just leave and that that is left behind is not them in any way

My father called it garbage but I think it is less

How can a life end in so little

Where is true sadness

Where is the mind going why how

Please help me to find my way back to the surface

The light

Blood and fire and pain and deep pounding breaths

Beautiful breathless muscles pushed beyond their limits

Life fresh soil and sweat

Please

Awake

Am I

A cross between sight and pain

The horizon I see it

And I feel it sees me

Knows me

Once again I am alive, If only for today

I come to this cross road again and again

This light is out there and I feel my mind working again and again

But I fear that monster that is just out of my vision.

His breath wet and putrid

Just a round that next corner

Always taking

A thief

But the fight goes on

I know that all is there if only I can extend my grasp

Just become strong enough to reach once again

I can see that thing that I wish to call light

But that is the wrong word

But I can see it and feel it

God in Threes.

Tabouli salad with Cucumber yogurt sauce

2011-09-03T20:47:00.002-07:00

Tabouli salad with Cucumber yogurt sauce

I did a little comercial today and we made a dish of quonia with middle eastern flavors. It reminded me of this wonderful dish that works well when it just too darn hot!

Tabouli salad

1 C Bulghar wheat, dry

1-1/2 C Water, boiling

1-1/2 TSP Kosher salt

Dressing

1/4 C Olive oil, extra virgin

1/4 C Lemon juice, fresh-squeezed

1 TBL Lime juice, fresh-squeezed

2 CLOVES Garlic, finely minced

1/2 TSP Mint, dried

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper, to taste

Cucumber yogurt sauce

1-1/2 C English cucumber, peeled

1/2 PINT Sour cream

1/2 PINT Yogurt

2 CLOVES Garlic, minced fine

1 TBL Mint, dried

Salad

1. Pour the bulghar into a mixing bowl, then add the salt and pour in the boiling water.

2. Cover with plastic and let soak for 30 minutes.

3. Whisk dressing together and stir into the bulghur.

4. Allow flavors to blend in the refridgerator for three hours.

5. Carefully stir in finishing ingredients.

6. Taste to correct seasoning.

Sauce

1. Shred cucumber with a cheese grater.

2. Combine all ingredients and allow to chill in the refrigerator for a few hours before serving.

Grilling Fish 101

2011-08-29T20:11:00.000-07:00

When I was a kid, the grill was a place for hamburgers and hotdogs. I can still remember the first time I saw my neighbor, Mr. Munier, barbecuing chicken. He covered the chicken with a store bought BBQ sauce, placed foil over the hot coals and then tossed the chicken on the foil. It was a constant firefight. The smell was great but the end product was both burned and under cooked, with pieces of the burnt aluminum foil stuck to the chicken. I never understood the use of foil on the grill. As I grew older I was always looking for new grilling tricks. Once on vacation in Washington, I saw family friend grilling salmon. He got the grill hot and then made a little pouch out of foil. He lathered the salmon with Mayonnaise and sour cream placed it in the pouch and the closed it tightly. The fish was very good but even at that young age I knew this simply was not grilling. I’ve seen variations of this trick including butter wine and herbs, or Italian dressing and even salsa. Although it cooks on a grill, this is a way to steam the fish or if the pouch is open it’s grill baking. Either way you’re missing a real treat… grilled fish. Grilling fish is easy if you know a few basics, and I do… so I thought I’d walk you through them.

First, clean the grill very well. Then you want the grill medium hot. I like fillets better that fish steaks when it comes to grilling. Start out with a firm fish like salmon then as your technique improves try more delicate fish. Also, in the beginning try fish with the skin still on. Start with a fillet that is about one inch thick. The rule of thumb for grilling fish is ten minutes of grilling for every inch of thickness. Spray both sides of the fish with non-stick vegetable oil spray. Place the flesh side (non- skin side) of the salmon down and immediately drag it back and forth the same direction as the grill surface runs on your hot grill, for about ten seconds. This keeps the fish from sticking. Grill the fish for two minutes and then using a thin metal spatula cut the fish lose from the grill and turn it over so the skin side is down. Drag it back and forth for ten more seconds, and grill for eight more minutes. Cut the fillet loose from the grill and carefully place it on a serving plate and serve immediately. Don’t worry if you lose the skin the on the grill, in the beginning that happens. I look at the skin as a safety, to keep the fish from sticking. As time goes by and you get a feel for this you won’t care if the fillet has skin. Depending on your grill and how you like your fish done, you may want to increase, or decrease the cooking time. However always start with two minutes on the first side, then adjust as needed on the second side. What you want, is to learn the nature, of fish on your grill. It will be a little different on every grill. In closing I wanted to give you a recipe for the juiciest salmon I’ve every eaten and the recipe is so easy. Have fun and E-mail me if you have any grilling questions.

Pacific Rim Grilling Sauce for Salmon

1/4 cup Hoisin sauce

1 Tbl. Dark sesame oil

Mix together. Brush some of the sauce on the flesh side and then place the fillet on a hot grill flesh side down for about 2 minutes. Brush the skin side with the sauce. Carefully flip it. Then coat with the sauce again and grill it for 8 more minutes, lid down. It will come off the grill in one piece.

Makes enough for 4 – 8oz. salmon fillets

Who Are You?

2011-08-29T18:35:00.000-07:00

Who Are You?

I was going through my Blog Stats. This tells me who is reading my blog and where they are. Below is a long term breakdown of the eleven thousand times one of you have dropped by our blog. Historically most of our readers are from the good old USofA. Next it’s The UK, then Canada, Germany, Malaysia, Australia, Slovenia, Russia, and then the Netherlands (which I’m sure is from my friends Sabina and Roland).

Okay, once again, I’d like to know who you are and where you are from, so if you have the time and the desire to help. Please tell us a little about how you ended up at our site and where you are from. I write on everything from food to low cost building design, with crime stories and poetry thrown in, along with stories about our ongoing bread project and cooking school. What was it, that drew you to our site? This will tell me where we’re serving you and not just practicing our writing. Just go to the bottom of this posting and click on comments.

United States	7,761




United Kingdom	388




Canada	306




Germany	234




Malaysia	185




Australia	174




Russia	117




Slovenia	104




Netherlands	87




Latvia	84

Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps

2011-08-22T21:01:00.000-07:00

Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps

If you’re looking to wow your sweetie or make a big hit at your next pool party give this amazing dish a try. Serve this with a good champagne or crisp white wine!

Serves: 4

Balsamic Vinegar Reduction:

2 C Balsamic vinegar

Parmigino-Reggiano Crisps:

1/4 C Parmigino-Reggiano cheese, grated

Mousse:

3 OZ Fresh goats cheese

3 TBL Heavy cream

1½ TSP Finely chopped Italian parsley

1 PINCH Kosher salt

1 PINCH Black pepper

1 Chive stem, minced

Lobster:

1 BTL Dry white wine

1 16 oz. Lobster Tail

Salad:

3 TBL Extra virgin olive oil

1 ½ TBL Balsamic vinegar

6 C Sprin mix (assorted baby lettuces), well rinsed and dried

Balsamic Vinegar Reduction

1. Slowly reduce the vinegar in a saucepan, over very low heat, to about 1/4 cup. It should never simmer. Only a fine mist should be rising out of the pan. This process takes about three hours.

2. Allow to cool. Pour into a squeeze bottle, set aside.

The Parmigino-Reggiano Crisps

1. Make 4, 1 Tbl. Mounds of grated Parmigiano-Reggiano on an Exopat on a sheet pan or a not-stick baking pan, about 6 inches apart.

2. Bake in a preheated 325 degree oven for 8-10 minutes or until cheese has fallen and is turning deep golden brown.

3. While still very hot carefully remove the sheet pan from oven and immediately place each of the hot cheese crisps in a mold (* see note) and press down forming blossom.

4. Allow to cool. If you take these out of the oven too early they will be chewy and if you take them out too late they will shatter. I usually do a test batch to get them just right. They should crunch and break but not until they are served.

5. *Note: I use a little butter mold. But you can use a mini muffin tin, egg carton or even a sqautty shot glass, anything that will give you the blossom shape.

The Mousse

1. In a small food processor, process the goat's cheese, adding the cream a little at a time, until smooth.

2. It should be processed to the point that it is not runny but will hold its shape when piped.

3. Add parsley

4. Salt and pepper and mix well

5. Taste and adjust seasoning.

6. Pipe into Parmigiano-Reggiano crisps just before serving salad and sprinkle a few chive pieces over top of crisps.

Lobster

1. Pour the wine into a wok and bring to a simmer.

2. Place the lobster tail in a steamer basket over the simmering wine. Steam for exactly 18 minutes.

3. Remove from heat and plunge into ice water for two minutes.

4. Remove lobster meat fro shell in one piece by cutting the shell open with kitchen scissors.

5. Slice the lobster into 12 medallions. Set aside

Salad

1. Whisk the oil and vinegar together.

2. Pour the dressing over the spring mix and toss well.

3. Using 4 large white dinner plates, place on Parmigiano-Reggiano crisp in the exact center of each plate.

4. Divide the dressed spring mix between the plates, placing it directly below the Parmigiano-Reggiano crisps or at six o'clock.

5. At the top of the plate place three steamed lobster medallions on each plate.

6. Avoiding the lobster, Parmigiano-Reggiano crisps and the spring mix, drizzle some of the balsamic vinegar reduction over the plates.

The Devil's Pasta Salad with Habanero Chile

2011-08-22T15:40:00.000-07:00

The Devil's Pasta Salad with Habanero Chile

We’ve made this delicious pasta salad for 25 years. It is our most requested recipe for vegetarians. Great also with any grill roasted meats, fish or poultry!

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C orzo or other small pasta

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

2011-08-22T09:00:00.000-07:00

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

2 Large Salmon Filets

1-1/2 LB Kosher salt

1-1/2 LB Dark Brown Sugar

1/2 C Jose Cuervo La Reserva de La Familia Tequila

1. Scale the filets (this step is optional). Remove any finger bones and cut at least 6 1" long holes in the skin to allow penetration of the brine. Place salmon in a hotel pan

2. Mix brown sugar and salt well and spread over the salmon. Drizzle tequila over salmon. Place a second hotel pan on top of the salmon and place a approximately 6LB weight in the upper dish (I use a #10 can). Set both dishes on a baking sheet to catch drippings, and let cure in the refrigerator for 24 hours.

3. Remove from refrigerator and turn salmon over, scoop brine back on top to cover, place weighted pan back on top and let cure for 12 more hours.

4. Removes from refrigerator, rinse well, paper towel dry and place in clean baking dish, cover with plastic wrap and let sit in refrigerator for 1 more day.

5. Cold Smoke with Cherry wood chips soaked in apple juice.

6. When salmon is done smoking, lightly brush with olive oil. Serve sliced paper thin. If you have access to a food sealer, seal the salmon and refrigerate. Date sealed salmon; it will remain fresh for about two-and-a-half weeks.

Simple Smushy Summer Salad

2011-08-21T22:41:00.001-07:00

Simple Smushy Summer Salad

This is great recipe for gardeners that have too many tomatoes on their hands.

3 C Assorted Tomatoes (you know little ones, big ones, in as many colors as possible)

3/4 C Kalamata Olives, with pits

1/2- 3/4 Cups Fresh Arugula Or Basil

For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

Fresh Ground Black Pepper

If using salad tomatoes cut them up first. If using only the little baby tomatoes no need to cut them. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a large fork or potato masher. Smash the olives on a cutting board with a rolling pin and remove the pits. Add to the tomatoes Toss in arugula or basil. Whisk together oil, vinegar and pepper. Stir in just before serving. Salt to taste.

Also great on cold, oiled, angel hair pasta.

Serves 4-6 as a salad

Mahi Mahi with Tequila Grilling Sauce

2011-08-20T18:47:00.002-07:00

Mahi Mahi with Tequila Grilling Sauce

You've got to try this amazing grilling sauce. The complex tropical flavors with the addition of the blast of heat from the Habanero chile is out of this world! Try the grilling sauce on pork, poultry or any light fish!

4 6-8 OZ Mahi Mahi fillets

Tequila Grilling Sauce

1. Rinse the fish fillets under very cold water and dry with a paper towel.

2. Drizzle tequila sauce over Mahi Mahi while grilling. The rule for grilling fish is 10 minutes of grill time for every inch of thickness. I usually spray a little non-stick spray on both sides and then do 3 minutes on the first side then turn add the sauce and close the cover for 6 or 7 more minutes!

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

3 TBL White Tequila

3 TBL Pineapple juice

2 TBL Chopped cilantro

2 TBL Fresh lime juice

2 TBL Olive oil

2 CLOVES Garlic, minced

1 Habanero, minced

2 TSP Kosher salt

1/2 TSP Dark brown sugar

PINCH Fresh black pepper

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

Rocky point Shrimp Cocktail /Gazpacho

2011-08-18T16:51:00.001-07:00

Rocky point Shrimp Cocktail /Gazpacho

Just add Cocktail shrimp to below recipe to taste and top with 4, jumbo cooked shrimp tail on!

4 C Tomato juice

2 C Tomatoes, diced

1 Cucumber, peeled and diced

1 CLOVE Minced garlic

1 Avocado, peeled and cut into 1/2" cubes

1/2 Green bell pepper cut into ¼" pieces

1/2 Large White Onion, finely chopped

1/2 Jalapeno pepper without seeds, finely chopped

Juice of 1/2 lemon

Juice of 1 lime

2 TBL Light olive oil

1/4 C Fresh parsley, chopped

2 TBL Red wine vinegar

1 TSP Fresh basil chopped

2 TSP Tabasco sauce

1/2 TBL Dried Mexican oregano

1 TSP Honey

Salt to taste

4 C Tomato juice

2 C Tomatoes, diced

1 Cucumber, peeled and diced

1 CLOVE Minced garlic

1 Avocado, peeled and cut into 1/2" cubes

1/2 Green bell pepper cut into ¼" pieces

1/2 Large White Onion, finely chopped

1/2 Jalapeno pepper without seeds, finely chopped

Juice of 1/2 lemon

Juice of 1 lime

2 TBL Light olive oil

1/4 C Fresh parsley, chopped

2 TBL Red wine vinegar

1 TSP Fresh basil chopped

2 TSP Tabasco sauce

1/2 TBL Dried Mexican oregano

1 TSP Honey

Salt to taste

1. Put everything in a large bowl. Mix together allow flavors to marry in the refrigerator for a few hours.

Meanwhile Back at the Bread 8-16-11

2011-08-16T23:33:00.000-07:00

Meanwhile Back at the Bread 8-16-11

Okay; the oven is really working well. The trick I use is to re-heat the oven with a roofing torch. A few minutes of re-saturation and the oven is ready to go another round. Tonight we did 64 loaves in 4 bakes and we could of done an extra 5 bakes if necessary. These ovens are real workhorses. My only regret is that did not put a thermo-coupler in; a mistake I will not make when I build the next oven! I am using our shop-vac to clean out the dark corn meal after the first bakes.

Happy Baking!

Tabouli Salad

2011-08-11T08:46:00.002-07:00

Tabouli Salad

This easy dish is just right for those days when it's too darn hot to eat or cook. It's light an so delicious, but not filling!

1 C Bulgar wheat, dry

1-1/2 C Boiling water

1-1/2 TSP Kosher salt

Dressing

1/4 C Extra virgin olive oil

1/4 C Fresh-squeezed lemon juice

1 TBL Fresh-squeezed lime juice

2 CLOVES Garlic, finely minced

1/2 TSP Dried mint

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper to taste

1. Pour the Bulgar into a mixing bowl, add the salt and pour in the boiling water. Cover with plastic and let soak for 30 minutes.

2. Whisk dressing together and stir into the Bulgar. Allow flavors to blend in the refrigerator for 3 hours.

3. Carefully stir in finishing ingredients, taste and correct seasoning if needed.

Meanwhile Back at the Bread 8-9-11

2011-08-09T23:55:00.003-07:00

Meanwhile Back at the Bread 8-9-11

So, I got a call from Kevin Binkley last week after dropping off a loaf of the bread at his smaller restaurant Café Bink. Kevin was awarded, The Best New American Chef of the West, by The James Beard Foundation, a few years back.

He did a stint at The French Laundry before opening up Binkley’s in Cave Creek. Both of his restaurants are among the finest in this part of the world. I had dropped off a loaf last week and had been chatting with Kevin for about a year about my bread project.

He called and left a message saying, basically, that my bread was wonderful and that he would like to come and spend a day baking with me to see what I was doing to get this kind of product…WOW! For me this is, about as good of a suggestion, that I’m headed in the right direction, as I can get!

I’ve spent the better part of a year working on my recipe and process. We are now getting a very stable product that has a distinct mild sour flavor. The crust is crunchy and chewy. And the bread has body along with a true develop wheat flavor. Last week we did 40 loaves and all of it was taken, so this week we went to 53 loaves. If it all goes next week we’ll do 64 loaves. After that we go to 2 days a week!

I’ll see you on the net!

Warmly,

Mad Coyote Joe

Mesquite-grilled Jamaican Jerk Chicken

2011-08-08T23:13:00.003-07:00

Mesquite-grilled Jamaican Jerk Chicken

This is the real deal, so hold on to your tastebuds!

6 Chicken leg-thigh quarters

Pure Mesquite charcoal (not briquettes)

Jerk paste

8-10 Habanero chiles, purÈed with seeds

2 TBL Powdered allspice

3 Chopped scallions

1 TSP Ground cinnamon

1 TSP Ground nutmeg

1 TSP Salt

1/4 C Yellow mustard

3 TBL Fresh-squeezed key lime juice

2 TBL Fresh-squeezed orange juice

2 TSP Mustard seeds

2 TBL White vinegar

1. Blend the jerk paste to a consistency a little thinner than ketchup (if too thick, thin with a little more lime juice or water). Cover and let stand for at least 4 hours to marry the flavors.

2. Use two-chamber smoker or build your fire on one side of the grill and cook the chicken on the other, away from the direct heat. If your grill has a lid use it to give the chicken that smoky flavor. Cook slow, this dish is best well done. When chicken is done, 165 f and the center of the thigh, cut pieces in half at the joint and serve immediately. This is great with simple white rice and ice cold Red Stripe beer.

Through the breach A poem by Daigneault

2011-08-08T12:45:00.000-07:00

Through the breach

A poem by Daigneault

Through the breach

a misty gauze

Distant language

her tender hands

Words float like cotton

And taste like cream

Yes cotton

and cream

This fragrance

All her own

Funny how

the drip seams

It hums a little

in the line

Then sings

Soaking into flesh.

The tune the words

Known

But the song

Yes a fragrance all her own

Spicy Charred Pineapple Salsa

2011-08-08T08:37:00.003-07:00

Spicy Charred Pineapple Salsa

This one isn't really for chip-dipping, but is a great salsa to serve with your next pork, poultry or grill roasted seafood dish. A nice blend of peppers and pineapple make a fresh, surprising addition to any meal.

3-1/2 SLICES Fresh pineapple, core removed

2 Poblano or Anehiem chiles

1/2 Red bell pepper

1 Jalapeno

2-1/2 SLICES White onion

1. Grill all ingredients until charred brown and soft. Place chiles and red bell pepper in plastic bag and twist closed, removing as much air as is possible.

2. Allow chilies and red bell to steam in their own heat for about ten minutes. Remove from plastic bag; skin should come off easily.

3. Remove stems from chilies and seeds from poblano and red bell.

4. Chop all ingredients and place in a medium mixing bowl. Let stand for 30 minutes for flavors to blend

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

2011-08-08T08:29:00.001-07:00

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).

2 TBL Safflower oil

2 Large white onions, peeled and diced

2 TBL Fresh ginger, grated

5 CLOVES Fresh garlic, minced

1 C Meyers Dark Jamaican Rum

1 C Catsup

1/2 C Red wine vinegar

1/2 C Dark molasses

1/4 C Dark brown sugar

1/2 Habanero pepper, seeded and minced

1 TBL Ground allspice

PINCH Mace

Salt and pepper to taste

1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.

2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.

West Texas Flaming Mop Sauce for Barbecue

2011-08-07T15:13:00.001-07:00

West Texas Flaming Mop Sauce for Barbecue

For those of you that are just learning about barbecue, this is an important day in your life. Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent. Mopping sauce is a completely different animal. Its purpose is to tenderize while flavorizing. The rule of thumb for brisket and ribs is slow and low. While Smoking the meat give it a little mop every 20 minutes or so. You’ll see and taste the difference the first time you try it!

1-3/4 Cups White vinegar

3 Tbl. Louisiana Hot sauce

1 TBL Dark Brown sugar

1 tsp. Cayenne pepper

1 tsp. kosher salt

1 tsp. Fresh-ground black pepper

1 tsp. Sugar

Mix in a non-reactive bowl and cover. Mop onto ribs, pork shoulder or brisket while slow smoking.

Makes about 2 cups

Mad Coyote Joe’s Grilled Chicken Coq Au Vin

2011-08-07T08:31:00.000-07:00

Mad Coyote Joe’s Grilled Chicken Coq Au Vin

Coq Au Vin is basically the French version of meat-and-potatoes cooking.

This recipe tells you how to grill the chicken, make the wine sauce and roux, and put them all together for a wonderful flavor that looks great on any plate. It's just like Mom used to make -- if Mom ate snails and spoke with an accent!

1 Large free-range chicken

8 OZ Pearl onions

1/2 LB Hardwood-smoked bacon

1/2 White onion, diced

3 Shallots, diced

3 CLOVES Garlic, minced

4 Large carrots, sliced thin

1 Ground chipotle chile

1-1/2 TSP Kosher salt

1 TSP Fresh-ground black pepper

1/2 C Cognac

1/4 C Italian parsley, chopped fine

4 Cloves

1 Bay leaf

1 TSP Herbs de Provence

3-1/2 C Pinot Noir wine

6 TBL Sweet butter

1-1/2 TSP Dark brown sugar

1/2 C Chicken broth

1 LB Small Italian brown mushrooms

2 TBL All-purpose flour

2 Roasted poblano chiles, peeled, seeded and diced

Garnish

1/2 BUNCH Italian parsley, chopped fine

1. Cut the chicken into legs, thighs, wings, and breasts; then cut the breasts in half, rendering 10 pieces of chicken. Save the giblets.

2. Grill the chicken over medium-high heat until browned, but not cooked all the way through.

3. Meanwhile, drop the pearl onions in boiling water for 1 minute. Remove from water; when cool, remove peel and set aside.

4. In a large Dutch oven, fry the bacon until crisp. Set aside, allow to cool, then crumble. Remove all but 3TBL of drippings.

5. Sauté the giblets, diced white onion, shallots, garlic, 1/2 of the carrots, chipotle powder, salt, and pepper over medium heat until onions are soft and browned, about 8 minutes.

6. Spoon off any excess fat. Add grilled chicken and gently pour the cognac, taking care to coat all pieces of chicken. Carefully light the cognac with a match.

7. Allow flames to die down. Add parsley, cloves, bay leaf, herbs de Provence, and wine. Bring to a boil then cover, reduce heat, and simmer until chicken is fully cooked. While chicken is simmering, put 2TBL of butter in a sauté pan. Add the pearl onions, remaining carrots, brown sugar, and chicken broth. Simmer until onions and carrots are tender, chicken broth has mostly evaporated, and vegetables are glazed -- about twenty minutes.

8. In a separate pan, sauté mushrooms in 2TBL of butter until brown.

9. When chicken is fully cooked, remove it, but not giblets, from the sauce. Set aside and cover with foil to keep warm.

10. Pour sauce through a strainer, discard solids, and set sauce aside.

11. In the Dutch oven fry the flour in 2TBL of butter until medium brown (called roux), whisking constantly. Degrease the wine sauce and slowly add to the Dutch oven while whisking. If sauce needs thickening, simmer until reduced.

12. Add the bacon, glazed vegetables, roasted poblanos, and mushrooms to the sauce; stir well, then add grilled chicken. Allow to simmer for 5 more minutes for flavors to blend.

13. Taste sauce and adjust seasoning. Garnish with parsley.

Cinnamon and Rum-Grilled Bananas

2011-08-07T08:27:00.001-07:00

Cinnamon and Rum-Grilled Bananas

15 minutes

Due to the fact that the rum flares up while cooking, I make this delicious dessert on a burner outside. Be careful, as the flames can get a little wild.

2 ripe bananas, peeled and cut in half lengthwise

1 tablespoon cooking oil

1/3 cup dark rum

2 tablespoons molasses

1 tablespoon sweet butter, melted

2 tablespoons brown sugar

1 teaspoon cinnamon

4 scoops vanilla ice cream

1/4 cup pistachios, shelled

4 lime wedges

In a small saucepan, over medium heat, whisk together rum, molasses, butter, brown sugar, and cinnamon. Simmer for 3-4 minutes until well blended. Be careful, as the rum will most likely ignite. Rub the bananas with oil. Grill each side, over medium heat, for about 2 minutes. Place the bananas on separate serving dishes. To each dish add a scoop of ice cream, drizzle a little rum sauce over the top, sprinkle on a few pistachios, and garnish with a wedge of lime. Serve immediately and enjoy!

Makes 2 Servings

Chocolate Ganache

2011-08-06T20:00:00.000-07:00

Chocolate Ganache

This amazing with fresh mango slices!

1/3 C Heavy cream

1/2 C Semi-sweet chocolate, chopped

1 TSP Grand Mariner

1. In a double boiler, heat the cream just until it simmers.

2. Add the chocolate.

3. Remove from heat and stir with a robber spatula until chocolate is fully melted.

4. Drizzle in the liqueur and stir.

5. Serve warm. Use for dipping fruit, cake, or anything that can use a bit of chocolate