Open Mic on Easter!

Come on out to our Open Mic at the Horny Toad in beautiful Cave Creek, Az sunday from 1-5.  Yes we'll be there tomorrow on Easter!  So, show, and tap your toe!

Bourbon Glazed Ham

Bourbon Glazed Ham

1 Smoked ham, fully cooked, bone in about 8 pounds (not Spiral Cut)

¾ cup bourbon  

¾ cup  dark brown sugar, lightly packed

1/3 cup coarse Dijon mustard

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.

Mix together brown sugar, mustard, and bourbon, in a small bowl.

Brush about one quarter of the glaze over the ham.

Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a digital meat thermometer), about 2 hours.

Remove from oven and allow ham stand about 15 minutes before cutting. 

Sonoran Milkshake with Tequila

Sonoran Milkshake

Tired of margaritas but want tequila.  This is an elegant after dinner drink.

1.5 oz Chambord

1.5 oz. your favorite tequila blanco

2 oz. half and half

Shake and serve on ice in an old fashion glass.

Makes 1 cocktail

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

This one of my all time favorite dishes when the garden is if full production.  A little crisp cold white wine, a little Pomodoro and someone you love…. life is good!

3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)

1/2 C Extra virgin olive oil

2 CLOVES Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 TSP Fresh ground Parmigiano Reggiano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. Cut tomatoes in half (If using red tomatoes, scrape out seeds).  Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta.  Cover, refrigerate and let stand for 30 minutes for flavors to blend.

3. Cook the pasta, drain, add a little olive oil and toss.

4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce.  Offer more Parmigiano Reggiano at table.

Sweet Chile Pecans

Sweet Chile Pecans

I stopped by my friends, Rick and Jan Strole's house the other day.  Rick was kind enough to help with a project that Kathy is working on.  We needed some wood work and Rick is quite talented in that area.    

While there Rick offered some sugar /spiced pecans that Jan had made.  They were delicious but I suggested the addition of chile powder or cayenne pepper.  I thought I'd share my recipe with you.

Prep/Cook Time: 25 minutes

    A delicious substitute for croutons.

1/4 C sugar

1/2 TSP salt

1 TSP Mild New Mexico Red Chile or paprika (Toss in a little Cayenne if you like them hot)

2 TSP canola oil (or any neutral flavored oil)

1 C whole pecans

1. In a mixing bowl add together half of the sugar, the salt and spices, mix well.

2. In a large heavy frying pan heat the oil. Lightly brown the nuts stirring constantly until they release their fragrance (about 2 minutes, be careful they will burn very quickly).

3. Sprinkle in the remaining sugar, shaking the pan constantly to keep the nuts from burning. When the sugar melts and caramelizes stir well and remove from heat.

4. Immediately toss the nuts in the sugar and spice mixture separating them with two forks to avoid burning your fingers. (Remember if the sugar cools down it will set.)

5. Once cooled down, they will keep for 2 weeks in airtight container.

   Makes 1 cup

Sweet Potato Risotto

Sweet Potato Risotto

If you've never tried Risotto, you're in for a real treat.  Risotto is delicious and easy once you get the hang of it!

¼ c. olive oil

½ c. fine-diced onion

1 T. garlic

1 c. shredded sweet potato

12 oz. Arborio rice

½ c. mashed sweet potato

6 c. chicken stock

1 T. fresh rosemary

1 ½ t. fresh thyme

4 T. butter

4 T. grated Parmesan cheese

1 t. salt

¾ t. black pepper

Heat chicken broth. Heat olive oil, sauté onion and garlic. Squeeze out any extra moisture from the shredded sweet potato, then rough chop and add to onion mixture, sauté. Then add rice and sauté for 1 minute. Add chicken broth ½ c. at a time until completely absorbed, when you have one cup of broth left add of the mashed sweet potato. When the rice is al dente remove from heat and add cheese herbs, butter and salt and pepper

Variation:

1.     Add  1 ½ c. mashed sweet potato to the stock as the liquid, stir well.

2.      Sauté onion and garlic, add sweet potato, stirring until caramelized and then add to risotto once there is 1 cup stock left

Restaurant-style Prime Rib of Beef on the Grill

Restaurant-style Prime Rib of Beef on the Grill

Prime Rib is easy if you know the tricks, so here they are.  Figure 8OZ per serving.

15 LB Prime rib, boneless
Extra virgin olive oil
1/3 C Kosher salt
1/6 C Pepper
1 TSP Whole dried rosemary
1 TSP Whole dried thyme
1 TSP Ancho chile powder

1. Place pizza stone on grill.  Light burners and turn to low.  Allow grill to slowly heat up to about 350∫, then turn off burners directly below pizza stone and adjust heat to maintain temperature.
2. Rub the entire roast with olive oil.  Mix the salt and pepper together and rub on the roast to make a crust.
3. Place the roast in a baking dish and sprinkle remaining spices over it.
4. Place the roast in the grill and cook until it reaches an internal temperature of 115∫ . Remove from the grill, and let rest for 30 minutes. This is for medium rare, which is pink, not red in the center. Serves up to 20.

Eddie Basha has Passed Away.

Eddie Basha was a great part of Arizona.  He employed people and helped with the states economy.  He bought our products and his company sponsored my TV show and my wife worked for his company.  Our condolences to the family.

God in Threes a poem by Daigneaulti

God in Threes

a poem by Daigneault

Throwing Angles at the rain

It’s …

Yes

No

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 throwing 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

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.

Lomi Lomi Salmon Salsa

Lomi Lomi Salmon Salsa

This salsa features a beer-cured piece of salmon cut up and mixed with avocado, tomato, onions, garlic, cilantro and other fantastic flavors.  Lomi Lomi Salmon is a fantastic dish from Hawaii.  I've added my own Sonoran twists.

1 LB Fresh fillet of Salmon
1/2 Bottle Dark Mexican beer
1/4 C Kosher salt
2 TBL Dark brown sugar
Juice of 2 medium lemons
6 Plum tomatoes, skinned, seeded, cut into 1/4 inch
1/2 Maui onion, diced to 1/4 inch
1 Medium avocado, diced to 1/2
2-3 Jalapenos, seeds and veins removed, diced to 1/4
1/2 Bunch Cilantro, minced
2 TSP Kosher salt

1. You will not be cooking the salmon in the traditional sense, you will be curing it.
2. Rinse the salmon under very cold water and dry with paper towel.
3. Remove any pin-bones and cut 6-8 holes in the fish skin about 1 inch long.  Place half of the salt and sugar in a glass baking dish and pat into a single layer.  Place the fish in the  baking dish skin side down, and pat the rest of the salt and sugar onto the flesh side of the fish.  Slowly drizzle the beer over the salt and sugar mixture.
4. Place a baking dish of equal size on top of the fish and weight the dish with a phone book or a half gallon of water (about 3LBS).  Place in the refrigerator for 24 hours.
5. Remove the fish from the brine, and rinse well, dry with a paper towel. Cut the skin off the fish and cut into 1/4" pieces, place in a large glass mixing bowl.  Add lemon juice and stir well.  Add tomatoes, onion, avocado, jalapenos, and cilantro.
6. Gently fold together, salt and stir again.  Cover with plastic and let flavors blend in the refrigerator for 3 hours.

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! 

Emilys and Rick Strole

 Emilys

I went out to hear my friend Rick Strole playing tonight at a place that just opened on the north west corner of Pinnacle Peak and Pima in north Scottsdale.  I try to go see people that I know when they have a gig, to support Acoustic Music here in the valley and Rick is a real treat.  He has the rare ability to play a very complex rhythm while singing a totally different melody line.  His timing is fantastic and he has a great feel for the music.  He focuses on the early 60’s and tosses in a few hits from the 70’s.  The Beatles, Simon and Garfunkel, Buffalo Springfield, Neil young and the lovin Spoonful to name a few are covered with dedication and taste. 

As I sat listening to Rick I noticed these beautiful plates coming by.  So I asked for a menu.  This is, perfectly executed, light and fresh Café dining, with a French twist.

The salads are just the right size and the baked goods and pasta are made fresh daily.  I had eaten before going out, but called my wife Chef Kathy and told her we need to drop by for breakfast in the next couple of days.  

Husband and wife team, Kathy and Adam Wenda, are the proprietors and they have really done their homework.  As they call it, “Feel good food,” is what you get and in a beautiful setting.  They are open for breakfast, lunch and dinner.  

Trust me you don’t want to miss this new little gem at 8700 e Pinnacle Peak Rd. Ste 107 in north Scottsdale.  480 513-2000.

Spicy Asian Ginger Beef Skewers

Spicy Asian Ginger Beef Skewers

It's just about time for some great backyard pool parties. Try this beef marinade, add your favorite veggies on kabobs for a big backyard hit.

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Thia Chiles, chopped fine
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

The House Smells Like Grandma’s Cooking Herbed Pork Roast

The House Smells Like Grandma’s Cooking Herbed Pork Roast

Short on time? This fantastic recipe takes five minutes to get ready for the oven.  I like to make it before family comes over.  The delicious aroma sets the tone for a memorable evening! 

3-4 Lb.  Pork loin roast with ribs
1 Tbl.fennel seeds

Kosher Salt

Freshly ground black pepper
 3 Tbl. Sweet butter
1 ½ Tbl. Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Preheat the oven to 400 degrees F (200 degrees C). If the exterior of the pork roast isn’t moist get your hand wet and rub a little water on the outside.  Set the roast bone side down and sprinkle liberally with fennel seeds Kosher salt and pepper.  Melt half the butter and a little olive oil in a heavy iron pot like a Dutch oven (One with a lid).  Brown the meat for a couple of minutes in until nice and golden.
Toss in all other ingredients and bake with the lid on for one hour then about forty five minutes with the lid just cracked open, until an inserted meat thermometer reaches 192 degrees F (Depending on your oven about one hour to one hour and forty five minutes). Remove the pot from the oven and set the meat on a plate to rest. Then, immediately remove all the garlic fennel and herbs from the still hot pot, leaving the sauce and drippings.  Swirl in the last one and a half tablespoons of butter with a heat-proof rubber spatula working the bottom of the pan to incorporate any caramelized drippings off the bottom.  Cut the meat away from the bone and slice.  (The rib meat is delicious.). Serve drizzled with the wine sauce
 Serves 4-6

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.

Tropical fruited, soy glazed Salmon fillet with Habanero

We have been trying to incorporate more fruits in our diets.  We’re trying to get to at least three servings of fruit a day.  A serving being a medium piece of fruit or a half cup.  Unlike my parent’s generation and their parents, my generation and my kids don’t naturally reach for the fruit.  Many people under 50 only think about fruit as a cooked dessert food.  The combination of fruit and meat, poultry or fish seems odd, so younger people shy away from those dishes. 

If you’re trying to add fruit to your daily diet, try a snack of buffalo mozzarella and sliced apples.  Another is fresh melon slices wrapped with a thin slice of prosciutto.  Either is a great, light, summer snack. 

The following recipe is a home run as far as summer time eating.  It’s cooked outside on the grill, so you don’t heat your house up.  It’s also a good way to start enjoying the combination of fruit and protein.  I came up with this recipe about a decade ago and it’s now one of our favorites.  Due to the fact that it’s such a dominant flavor I’d serve it with something understated like white rice or even a good baguette.  I’d also serve it with a good crisp white wine.  Enjoy!

Tropical fruited, soy glazed Salmon fillet with Habanero

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Wraps quick and easy

 Wraps are quick and easy and you can usually use some leftover bits of this and that to make a delicious meal.  And kids love them!

Wraps:  All wraps 3oz. Meat a smear of cream cheese & 2 slices of cheese.  Find some variations below or make your own.

 

Italian Hoagie Wrap:

Genoa salami, mortadella, provolone, cream cheese, lettuce, tomato slices, red onion slices, roasted red peppers, olive oil mixed w oregano

Black Forest Ham & Apricot Wrap:

Black Forest Ham, Cream Cheese, Baby Swiss Cheese, Apricot Preserves, Honey Mustard, Lettuce and Tomato slices

Roast Beef Serrano Wrap:

Roast Beef, Provolone, Cream cheese, thin slices of Serrano Chile, Cilantro, Lettuce,

Tomato slices

Turkey Cranberry wrap:

Turkey Breast, Baby Swiss cheese, Cream Cheese, Cranberry sauce, lettuce, Tomatoes

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.

Fried Sandwich with Peanut Butter and Banana ala Elvis Presley

This Sunday I played "Velveeta Elvis" by the great American Singer Songwriter Sparky Robinson.  It got me thinking about the "King" and food the following comes to mind;

Photo from Sonoran Living 2002 on Elvis's birthday

Fried Sandwich with Peanut Butter and Banana

 

This was Elvis Presley’s favorite sandwich.  He was reported to eat up to six of them at a time.  These are delicious but you may want to talk with a heart surgeon first.

2  Slices of white bread

2 TBL Peanut Butter

1  Medium-sized banana, cut into thin slices

4  Slices of bacon, fried crisp, reserve a little of the drippings for frying the sandwich (the king said this was very important)

2 TBL Butter or Margarine

  Romaine Lettuce leaves, sweet and sour pickles or corn-relish for garnish

1. Spread peanut butter on both slices of bread.

2. Place banana slices on one of peanut butter covered slices of bread.

3. Place the fried bacon on the banana slices and cover with second slice of bread, and press together lightly.

4. Butter the bread and fry until golden-brown and the banana and the peanut butter start to get soft.

5. Cut diagonally and serve garnished with lettuce leaves, corn relish and bread and butter pickles.