Oven Roasted Broccoli and Cauliflower

Oven Roasted Broccoli and Cauliflower

This easy recipe is unbelievable!  I find myself craving Oven Roasted Broccoli and Cauliflower.  You can toss in what ever vegetables you have in the fridge!

Drizzle a little Olive oil over the broccoli and cauliflower Kosher, salt and black pepper to taste and toss well.  Bake, on a sheet pan, for 35 - 45 minutes at 400f.  It should look crunchy and a little dried out, but trust me it's delicious.

Summer Vegetable Salad

Summer Vegetable Salad

Well the garden is coming in.  I thought I'd post this great recipe from our TV show, The Sonoran Grill.  It's delicious, easy to make, light and unexpected! 

1 LB New potatoes, quartered

1/2 LB Sugar snap peas, trimmed

1/2 LB Green beans, cut into 2" pieces

1/2 LB Carrots, cut diagonally into 2" pieces

1/3 C Sauvignon Blanc wine

1 C Fennel, julienne (reserve the fronds)

1 Red onion, thinly sliced

3 TBL Balsamic vinegar

1/2 C Black olives, pitted

1 PT Cherry tomatoes

2 TBL Fennel fronds, chopped

1/4 C Italian parsley, chopped

Salt and pepper to taste

1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl.  Pour in the Sauvignon Blanc and toss gently.

2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently.  Add the tomatoes, olives, fennel fronds, and parsley.

3. Salt and pepper to taste.  Toss gently and serve.

Minted carrot salad w/ lemon vinaigrette

Minted carrot salad w/ lemon vinaigrette

This easy salad is fantastic!

2T fresh lemon juice

2t olive oil

1t brown sugar

4 lg carrots shredded

1 c golden raisins

3Tchopped fresh mint

Whisk lemon, oil and sugar together.  Toss carrots, raisins in a non reactive bowl.  Drizzle carrot mixture with dressing and if time allows let stand 30 mnutes.

The Garden

 It's been a week since we started the garden.  Things are coming right along.  In this economy we find grocery cost going up every week.  We use a lot of herbs, so we planted Basil, Thyme, Oregano and Mint, which we are buying weekly.

This is an Artichoke which does really well in our climate.

Look how beautiful this Swiss Chard is in the morning light.  

Micro Greens and an Anaheim Chile! 

Garden Update

Well the garden is in, but I still need to get the cucumbers, asparagus and sunflowers!

My sweetie and business partner Chef Kathy got this nice, little, sign a few years back!

Zucchini

Marigolds to please the eye and fight the bugs!

Blackberries in honor of my sainted grandmother Rose, who made the world's best Blackberry Cobbler.

New Garden

Well the new garden is ready for plants.  It's 20 ft by 6 ft.  We are going to plant Tomatoes, Chiles, Zucchini, Basil, Thyme, Oregano, Rosemary, Lettuce, Artichokes, Cucumbers, Eggplant, Marigolds, and Sweet Alyssum.  My sister Suzie reminded me to pit a few teaspoons of Epsom salts under each tomato to encourage root growth thus creating a larger plant

Sauteed Broccoli Raab

Sauteed Broccoli Raab.  One of the best things to come from the garden.  Perfect for an elegant night of fine dining or just a light supper!

Try this unusual vegetable. It's very popular in Italy.

2 LB Broccoli Raab, cleaned and trimmed
6 CLOVES Garlic (large), scored
1/4 C Extra virgin olive oil
1 TSP Crushed red chile
Salt and fresh-ground pepper

1. Some recipes require blanching the raab before sauteing to reduce bitterness; you may want to do it as a precaution.
2. Saute garlic, over medium heat, in olive oil until golden brown. Discard garlic and saute raab about 8 minutes, until crisp-tender.
3. Remove from heat, add red chili and season.

Toasted Sesame Spinach

Were getting our garden going.  There's nothing like fresh greens right out of the garden.  And fresh spinach in a salad, or on a sandwich, or lightly cooked is unbelievable.

Toasted Sesame Spinach

Try this delicious dish the next time your tossing a rib eye on the grill.  Remember, spinach reduces in volume dramatically when you cook it.

1 Sprinkle of Japanese chile powder

Salt and pepper to taste

2 10 oz. bunches spinach, trimmed and washed

3 TBL White sesame seeds

2 TSP Dark sesame oil

1. Just before sautéing rinse the spinach well and placed it in a large pan with the water still clinging. Cover and cook on med-high for about 3 minutes, until the spinach just wilts. Place in a colander and allow to cool enough to handle, but not until cold.

2. While the spinach is cooling toast the sesame seeds in a dry frying pan by shaking back and forth over medium heat until they begin to change color and you smell that toasting smell. Immediately remove from heat.

3. Go back to the spinach and squeeze as much of the cooking liquid out of the spinach as is possible. Chop the spinach and stir in all other ingredients.

4. Serve immediately. Serves 4.

Authentic Caesar Salad

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key lime juice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key lime juice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Key or Mexican Limes are smaller but much sweeter and less acidic

Rinse lettuce well and dry in a salad spinner.  Tear into bite size pieces, (cutting with a steel knife will cause the lettuce to rust much faster) and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce more crisp.

Rub the salad bowl with the garlic cloves and then mash it into a paste or use a garlic press.  Add the anchovies, egg yolk, lime juice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese in the dressing.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with pasteurized eggs or 1 Tbl. heavy cream.  The flavor change, from the cream, is minimal.

Serves 4

Farmers Markets, Mesquite Roasted French Flat Beans and Band Names

Farmer's Markets, Mesquite Roasted French Flat Beans and Band Names

As I’ve mentioned I’m now playing with my high school ‘Rock band.’ We have been working on the name.  My first choice was ‘The Bovine Blues Band.’  Steve, our drummer, had issues with this, as he is single and felt this would drive potential companions away. 

After some thought, I decided to go have breakfast with Steve to discuss this matter.  We met at the ‘Farmhouse Restaurant 228 N Gilbert Rd, Gilbert, Az. · (480) 926-0676.  If you live within 20 miles of the Farmhouse you know about it, as it has the best breakfast in that part of the valley. 

So Steve and I had a great breakfast but still wanted to chat a bit.  All the tables were full and the line was down the walk out front (as it always is on weekend mornings), so we decided to walk around Gilbert a bit. 

Gilbert is my second favorite small town in the Phoenix metroplex, Cave Creek being where my heart resides. 

As luck would have it the Gilbert Farmers Market was in full swing… wow, food, music, crafts, art, lotions, potions, local coffee, and produce… fantastic produce, one of the best ‘Farmer’s markets, in the valley.

This reminded me, that as food people we have an obligation to foster local small farm efforts especially organics. Local Farmer's Markets are a great way to do this and have a good time.
By the way, yes organics are better; just try organic lettuce next to the lettuce from Mexico or China.  The organic tastes much sweeter and cleaner.

The Pike Street Farmer's Market has been thriving in Seattle for  decades!

We always stop by the Pike Street market for fresh fish.  They'll pack it for the flight home.

So I bought some baby beets, yellow tomatoes, and some beautiful French Flat beans.

As I wanted to get the most out of this beautiful produce I decided to grill the beans.

Mesquite Roasted French Flat Beans

1 Lb. French Flat Beans

2 Tbl. good olive oil

2 cloves, minced garlic

A pinch of crushed red chile

A squeeze of fresh lemon juice

Fresh ground black pepper to taste

Kosher salt to taste

Whisk the oil, garlic, red chile, and lemon juice together.  Toss the beans in the dressing and sprinkle with the salt and pepper.  Toss again.  Grill roast with mesquite charcoal, until just tender and don’t be afraid to let them char a little!

Oh.. the band name… Rooster!

Early Spring Minestrone

Looking out my window at the sky, I realize that even though it’s still chilly in the mornings, winter’s back has finally been broken. The ground is moist and ready to come alive with another beautiful spring here in the Sonoran desert. So I’ll get the weeds out of my yard and then till the garden. I love going over to the Home Depot and buying the little packs of baby peppers, tomatoes and so on. I garden just for the fun of it. If my mind gets occupied with other tasks I let the garden go long before I reap its rewards. My sister is a true master gardener. Which brings me to my point… Fresh Produce!

I was pleased to drop by a farmers market last weekend. I wish the readers could have seen the freshness and variety of greens and vegetables. I stop by on a regular basis. I like to see what’s available and then build a meal around those fresh vegetables. The Farmers Market is a fantastic resource for a community. Yes, I shop at my local grocery store for produce the rest of the week, but on Saturday morning it’s so nice to walk through the market. I get a cup of coffee, and then shop and chat with old friends and neighbors. Then I’m back home working out a meal plan using my fresh produce. Several years ago I came up with this recipe for a light variation on minestrone.

Early Spring Minestrone

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 Parmigiano 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 parmigiano reggiano.

Make about 2 cups

Warmly,

Mad Coyote Joe

Grilling Vegetables MCTV

Grilling Vegetables is easy. The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked. The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling.

Basic vinaigrette

½ cup Extra Virgin Olive oil

Juice of ½ fresh lemon

3-5 cloves garlic, smashed

Pinch of Italian Seasoning

Pinch of crushed red chile

1 tsp. dark brown sugar (optional)

1 tsp. Dijon mustard

kosher salt and fresh ground black pepper to taste

Whisk it all together and toss the vegetables well before grilling.

Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables. Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire. Once they are browned or grill marked enough move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP. I hope you enjoy these videos and please share them with your family, friends and online social networks.

Warmly,

Mad Coyote Joe