Tabouli Salad

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

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

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

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

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

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

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

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

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