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

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

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

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.

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, 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

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

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

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

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

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

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

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

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

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

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

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

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

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: Jose Cuervo, La Reserva Tequila habanero-lime butt...

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

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

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

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

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