Piñon Nut and Fresh Roasted Green Chile Stuffing

Piñon Nut and Fresh Roasted Green Chile Stuffing

Makes 10C stuffing, or enough for a 14LB turkey.

3-5 Fresh green chiles or 1/2C diced canned green chile (Fresh-roasted chile has a far better taste)

6 C Dry bread crumbs

1/3 C Finely chopped parsley

1/2 C Chopped celery

1/3 C Finely chopped white onion

2 TSP Poultry seasoning

1 TSP Salt

3/4 C Shelled piñon nuts

2 C Chicken or turkey broth

1. Combine bread crumbs, parsley, onion, spices, celery, piñon nuts and 1/2C of roasted green chili. Toss all ingredients. Add broth slowly while stirring and let stand until moistened.

2. Stuff your turkey and roast as usual. You may try adding piñon nuts and green chili to your family recipe. I would suggest that you reduce the level of spice because of the delicate flavor of the piñon nuts.

3. Butter is not used in this recipe due to the natural oil in the piñon nuts.

Butter Clams, Beer and Rosie's Blackberry Cobbler

     From the ages of three to the age of five we lived just outside of Seattle, about two miles from Puget Sound.  My dad and Grandfather had bought a piece of land in the woods.  We lived in a trailer, onto which dad had built a huge porch with a laundry room.              

For young boys this is heaven. I, along with my older brothers, Nick and Mike, spend our days playing in a magical, overgrown forest.  Lost, in a deep green sea of waist high ferns and moss covered, giant cedars reaching up to the sky, knowing full well that there are elves, fairies and goblins hiding just out of sight.

            We have chickens, a goat and a dog, named Coco.  Coco is my best friend.  Dad says, Coco is a Chinese chow-chow, but I ‘m quite sure that she is a lion with her big soft mane, chocolate brown fur and Purple tongue. 

            Living so close to the sound, we enjoy the very freshest fish and seafood year-round.  Hearing my parents up, I wander out, rubbing my eyes in my red, one piece, pJ’s, complete with white, thin, plastic soles and trap door in the seat.  I sit down at the little white, Formica table that is attached to the wood paneled trailer wall. 

            “What are you doing up Joey,”  mom asks, as she pours hot water into a thick white mug followed by an envelope of light brown powder, making me a cup of hot chocolate.

            She hands me the mug.  I blow on the steaming brew and the air is filled with a sweet chocolaty aroma. 

            “I heard you and dad talking.” I say. 

            Dad is wearing a big yellow rain coat and I notice his black rubber, rain boots with the muddy, pale red soles are sitting by the door.  Mom is finishing making a bologna sandwich on white bread, spreading the bright yellow mustard and adding a thin slice of red onion and some Velveeta cheese. 

            Putting the sandwich in dad’s dented up, black, lunch box, she says, “Your father is going clam digging, with uncle Chuck.”

            Excitedly I cut in, “Oh, oh can I go… can I, please?”

            “Joey, it's going to be cold and rainy on the beach and you still have the sniffles…not this time.” says dad.  But when we come back you can help me cook the clams.

            Dad picks me up and tosses me over his shoulder, spinning me around so I land on his back.  We all walk out on the big, wooden porch.  It’s still dark out.  We can hear the red, work truck warming up.  The air is cool and moist and filled with the delicious scents of the lush forest, mixed with the smell of burning oil and exhaust from the truck.  There’s something comforting about that smell.

            Dad hands me off to mom, pats my head and gives mom a kiss.  Off he goes to meet his buddies and dig butter clams.  They fill two five-gallon tins and bring them back to our trailer, where the other men’s wives and about twenty kids are waiting for the clam feast.

            As soon as dad gets back he goes to work cooking.  Standing at the big double basin laundry sink, he says, “Joey, come and watch, I’ll teach you how to make the best clams you’ve ever tasted.”

            I climb up on the counter and watch him work.

            As he carefully picks through the clams discarding any that are open, he says, “most folks will tell you to soak the clams in fresh water and corn-meal to remove the sand, but our well water is so pure and sweet that I just let the cold water run over them for an hour or so, and this removes all the sand and grit.”

            One sink is filled with water and in the other is a huge metal colander.  Dad sets all the good clams in the sink filled with water.  When he is finished discarding any open or cracked clams he then rubs any loose sand or mud from the clams in the sink filled with water placing the clean clams in the colander.  As the water splashes over the clams the fresh smell of the ocean is reminding us of the feast to come.

            Dad helps lets and me down the water run as he goes in to take a shower.

            I go in and watch mom.  First she takes several cloves of fresh garlic and crushes them with the side of her big kitchen knife.  Then she removes the thin white skin from the crushed garlic cloves.  Next she takes the garlic cloves and removes the hard, dried out end of each clove.  And then she chops the garlic very fine.  A big iron skillet is on the stove she adds a little olive oil and after the skillet is hot she adds the garlic, sautéing it until it just starts to brown.  Then she adds several sticks of butter and reduces the heat.  When the butter is all melted she cuts two fresh lemons in half and squeezes them holding an old wire strainer over the skillet to catch the seeds.

           Dad comes out after his shower, in a fresh white tee shirt and blue jeans.  He smells like "Old Spice" after shave, it's a smell that still reminds me of him 50 years later.  My dad having our genetic disposition toward loving food gets right back to the cooking.  He lightly simmers the fresh clams covered in water only, for about ten minutes, then discards any that don’t open, pointing this out to explaining that they are bad.   They are served in batches, with their cooking liquid, lemon and mom's garlic butter, and eaten as soon as they hit the table, with dad cooking he won't get a clam for at least an hour (if at all). They are so full of flavor that the adults drink the cooking liquid, or clam liquor as they call it.  

         After lunch my grandmother Rose brings out her legendary Black berry cobbler, made fresh from berries us kids had picked in the woods.  It's hard to explain how delicious this cobbler is.  My brother Mike and I often talked about it decades later while working construction as adults.  The kids descend on the cobbler like locust, while the adults enjoy coffee or some of Rosie's home made beer.

Blackberry Cobbler

This is my Grandma Rose's famous recipe. Our family loves this wonderful dessert. Makes 8 to 10 servings.

24 OZ Fresh blackberries

3/4 C Sugar

1-1/2 TBL Corn starch

Juice of 1/2 lemon

  Topping

1 C Flour

3/4 C Sugar

1/2 TSP Salt

1/2 TSP Baking powder

1 Large egg

1/4 C butter, melted

1. Preheat oven to 375∫.

2. In a small saucepan, bring 1 cup of water to a low boil. Place 6 ounces of blackberries and lemon juice in a blender and puree. Add to the saucepan and simmer for 3 minutes. Remove from heat.

3. Put remaining berries in a bowl and carefully mix in cornstarch and sugar, trying not to break up berries. Carefully fold in the warm berry mixture. Spoon mixture into an 8x8-inch baking dish or pie pan.

4. In a separate bowl, mix together flour, sugar, salt, and baking powder. Add egg and mix until crumbly. Sprinkle topping over blackberry mixture and drizzle with melted butter.

5. Bake for 45 minutes or until topping is a deep, golden brown. Serve with vanilla ice cream and good coffee.

            

Open Mic and Live Music

It's been a great fall, we've been playing lots of music.  Mike and I are going to be playing some Saturday Morning gigs at Janey's 6602 E Cave Creek Rd Cave Creek, AZ.

Our open Mic at The Hideaway is really turning into musician venue.  Each week we see more great players coming out to jam.  And a new thing is happening, we are seeing these players get together and work on new projects.
                     
This is one such project, "The Hemptones," we are doing four part harmonies… great fun!  These guys are all working musicians with their own gigs but when we get together... wow!

The guys that I've played with for several years, Mike Assad and Kevin Brennan under the name The Rennesance Rednecks, along with new addition Jack Horan on bass, are doing weekend gigs, where we invite local talent to play on our breaks. Above we are with 12 year old Madison Holmes, who is making quite a name for herself around the north valley.

            
Mike and I are also working on a rock project, "Rooster," with my old highschool friends Steve Purcell on Drums and monster lead guitar player Scott "The Pin" Maish!  These three guys and I have been playing together on and off for four decades.  I love this band!

Labor Day Beer Brats

Beer Brats

I wrote this recipe for anyone on the road or in a hurry.  Easy ingredients and easy grilling!

Beer Bath:

1 onion, sliced thin

a pat of butter or a tablespoon of cooking oil

1 14oz can chicken broth

1 12 oz. Bottle your favorite beer 

As many brats as you want to grill (if cooking for a huge crowd double or even triple beer bath)

Sauté the onion slices until soft and starting to brown.  Add beer and broth.  Bring to a simmer and then add the brats.  Bring to full boil and then reduce heat to a simmer.  Simmer for 20 minutes.  Turn the brats down and keep them warm over a low heat until ready to grill.  Toss them on the grill as needed.  Brown and serve with what ever fixins you like.  I always spoon out a few of the onion slices to top mine, but that’s just me!

Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero

Grilled Salmon Fillet with Tropical Fruited Soy Glaze and 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

Stuff

Stuff

George Carlin said, “How come my stuff’s shit and your shit’s stuff!”  I’ve been thinking about stuff a lot lately.  We all have it and more importantly want it.  The question that occurs to me is, ‘what is the requisite amount of stuff and what is overkill?’ 

A while back I wrote and hosted a TV cooking show that was shot at our home.  Over it’s five year run we gathered hundreds of pieces of cooking equipment and kitchen gadgets, along with 64 barbecues and several sets of dishes.  These all made the visuals of the show keep interesting and I felt they were necessary.  However, they now are mostly, just more stuff.  Stuff that needs to be stored moved around and then eventually gets put with the other stuff.  And with our busy lives in gets into that terrible category of, I’ll sort this out later.  I was going through old boxes the other day and I found a few that I put away 30 years ago.  Important stuff, at the time, old concert tickets, an interesting piece of metal, a hoola girl bottle opener, and my first instinct was, ‘oh good that’s where all this stuff is.’ 

Making matters worse I have other stuff that I’ve been collecting to build a cooking school, windows, commercial kitchen equipment, a fire hood, two commercial stoves and numerous bits of building materials. 

It dawned on me that I’ve become the caretaker of all my stuff and it’s running our lives!  So we are now on a, sort it, sell it or dump it campaign.  We’re also downsizing.  We’re selling our home and finishing our 900 square foot straw bale cottage.  This will require a great de-stuffing, to live in this small of a space, but we look forward to the challenge.  Maybe George Carlin was only partially right, my stuff is shit, just old shit that’s getting in the way of some really important stuff, our lives! 

Open Mic at The Hideaway!

Calling all Singer/Songwriters or just acoustic musicians. Come on out to our Monday night open mic, at The Hideaway in beautiful Cave Creek from 7-11. The list goes out at 6:45. It's a great room that really has the Cave Creek feel. Come hang out on the patio and tap your toes while sipping a cold one in the cool evening air!

Bread Tomorrow… Wed.

 Yes for the lucky few there will be bread.  Both mild sour dough and Kalamata olive.  The Grotto at 10 then again at 4:30.  We can deliver in town (Cave Creek), so don't miss out!

Jack Daniels Barbecue Sauce

Jack Daniels Barbecue Sauce

If you like your barbecue sticky, gooey, and spicy, this sauce is a must for your backyard arsenal.

1/2 C Jack Daniels whiskey

1/2 White onion, chopped

4 CLOVES Garlic, minced

2 C Ketchup

3/4 C Dark molasses

1/2 C Brown sugar, packed

1/3 C White vinegar

1/4 C Worcestershire sauce

1/4 C Tomato paste

1 Jalepeño chile, minced

1/2 TBL Salt

1/2 TSP Fresh ground pepper

1/2 TSP White pepper

2 DASHES Tabasco Habanero sauce

1-2 DROPS Liquid Mesquite Smoke

1. Sauté onion, garlic and bourbon in a medium saucepan until onion and garlic are soft, translucent and starting to brown, about 8 minutes. Add all remaining ingredients, bring to boil, reduce heat to medium. Simmer for 20 min. stirring constantly. Strain if you want a smooth sauce. Makes 4 cups.

Open Mic at The Hideaway in Cave Creek

Come on out to our weekly open mic at the Hideaway in beautiful Cave Creek.  we are about 5 degrees cooler in the daytime and over 10 degrees cooler at night.  The heat just rolls back into the valley and the air feels like velvet!  We are at the Hideaway every Monday night from 7-11 and would love to hear you play and/or sing.  We have other musicians that can support you, if you like.  It's a night of cold drinks, good food, friendly people and great music!  Hope to see you soon!

How hot is it?

It's so hot out front that colors are warping!

Scallop Ceviche

Scallop Ceviche

This easy ceviche has an unusual tropical flavor that’s rich and light at the same time.  The recipe calls for scallops but it’s also nice with conch, abalone, snapper, or even shrimp.

1 1/4 lbs. sea scallops

1/3 cup fresh squeezed lemon juice

3 Tbl. fresh squeezed key limejuice

3 Tbl. fresh squeezed orange juice

2 tsp. fresh grated ginger

2 serrano chiles, minced

zest of 1 lime

1/2 bunch cilantro, chopped fine

1/2 cup chopped green onion

1/2 cup finley diced red bell pepper

2 cloves garlic, minced

3 Tbl. extra virgin olive oil

Dressing:

1 large ripe haas avocado, chopped

1 Roma tomato, peeled, seeded and chopped fine

1 Tbl. finley chopped cilantro

1 Tbl, finley chopped white onion

1 Jalepeno chile, seeded and minced

1 clove garlic, minced

Juice of 1 key lime

pinch of dark brown sugar

1 1/2 Tbl. extra virgin olive oil

Salt and fresh ground black pepper to taste

Rinse the scallops under very cold water and dry with a paper towel.  Cut the scallops in thirds creating short rounds.  In a large non-reactive bowl mix togther the lemon juice, limejuice, orange juice, ginger, serrano chile, and lime zest.  Mix well then add the sliced scallops.  Gently stir, cover and refrigerate for 1 hour or until the scallops turn white.  Add the cilantro, green onion, red bell pepper, and olive oil.  Cover and refrigerate for 2 - 3 hours. 

Gently fold all dressing ingredients together and then season to taste.  Using a slotted spoon divide the ceveche between six plates.  Spoon the dressing over the seviche and then drizzle a little of the ceviche marinade.  Serve with ice cold Mexican beer and fresh key limes. 

Serves 6

Mad Coyote Joe's Blah Blah Blog: Thai Shrimp and Roasted Cashew Salad

Mad Coyote Joe's Blah Blah Blog: Thai Shrimp and Roasted Cashew Salad: Thai Shrimp and Roasted Cashew Salad If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucu...

Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccine.  Use the cucumber strands as abed for the shrimp and veggies.

1 1/2 LB Shrimp, cooked, peeled and deveined

2 C English cucumber

1 C Pineapple Chunks

3/4 C Julienne red onion, rinsed under cold water

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

1/2  Poblano Chile, julienne, without seeds and veins

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

1. Toss together the shrimp, cucumber, pineapple, onion, bell pepper, jicama and poblano chile.

2. In a small saucepan, heat the soy sauce, vinegar, pineapple juice and sugar, just until the sugar dissolves.

3. Allow to cool and then whisk in the oil, garlic and ginger.

4. Drizzle the dressing over the salad and toss well.

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Potatoes Anna with Sonoran Lox

Potatoes Anna

Are you looking for an easy way to eat America’s favorite vegetable?  That’s right the potato is America’s favorite vegetable, hence the name The King of Vegetables.  Potatoes are delicious, en-expensive and good for you.  We eat them at least five times a week.  So we’re always looking for a new potato recipe.   “Potatoes Anna” is a delicious thin potato pancake.  But, until now, they required a mandolin (French Kitchen tool for slicing), because the secret to “Potatoes Anna” is in cutting the potatoes paper-thin. If they are not this thin they don’t stick together. This slicing can be done with a knife if the cook is very talented.  Even food processors can cut the potatoes too thick.  There is an en-expensive new tool at Kitchen classics (40^th St. and Thomas, in Phoenix) called a ceramic slicer that’s made by Kyocera.  They come in two variations adjustable and non-adjustable.  If using the adjustable slicer make sure to set it on the thinnest setting.  The non-adjustable slicer is set at the correct thickness.  This also works wonders on slicing paper-thin cucumbers. 

We serve the “Potatoes Anna” several different ways, including: plain with poached eggs for breakfast, with a slice of black forest ham in the center and a thin slice of baby Swiss cheese on top for lunch and we also use an iron skillet and make them on the grill with grilled meat, chicken or fish.

 Today’s recipe includes Crème fresh and thin sliced lox (recipe below) or smoked salmon. The Crème fresh can be substituted with sour cream.  But, if you’d like you can make your own Crème fresh at home by combining one part of fresh buttermilk with eight parts heavy whipping cream.  Just place the cream mixture in a glass bowl, covered with plastic wrap and allow to rest at room temperature for 24 hours. It will become thick.  Give the mixture a stir and place it in the refrigerator.  It can be stored for up to 10 days and tastes much richer than commercially made sour cream.

This recipe is a big hit at Sunday Brunch.  Try serving it with a good sparkling wine and fresh fruit. 

2 medium Yukon gold, or red potatoes, sliced paper-thin (Do not rinse after slicing)

1 Tbl. Corn or olive oil

1 Tbl. Sweet butter

Salt and fresh ground black pepper to taste

A dollop of crème fresh or sour cream

A small thin slice of smoked salmon, rolled into a rosette

1/2  tsp. caviar

Sprig of fresh dill

1 tsp. finely chopped Italian parsley

Set a large skillet over medium heat.  Once it heats up fully, add the oil and butter.  Allow the oil and butter to melt and become hot.  Remove the skillet from the heat and set on a thick kitchen towel or heat resistant silicone kitchen pad.  Starting in the center of the skillet line the bottom with circles of potato slices that just barely overlap, until the skillet has one complete layer. *Salt and pepper to taste.  Then add the second layer.  Return the skillet to the heat and cover.  As soon as the bottom of the potatoes are deep brown, gently flip with a large spatula or if you are able flip the potatoes with a sauté motion.  Allow the other side to brown, uncovered.  Remove to dinner plate and top with a dollop of crème fresh, then place a smoked salmon rosette in the center of the crème fresh.  Gently place the caviar in the center of the rosette and garnish with a sprig of fresh dill.  Sprinkle a little of the chopped parsley over the potatoes and serve immediately. 

*The salt in the center of the potatoes both seasons and starts the maceration process which causes starch and moister to be released.  This helps the dish to hold together.

 

Sonoran Lox

Our lox is salmon that is cured for 6 days and then slow-smoked on ice for 6 hours. It's got a sweet, salty flavor with a just a hint of mesquite and apple woods. We're pretty sure this one will really impress those friends and relatives who drop by on the weekend.

2 Large Salmon Filets

2 C Kosher salt

2 C Dark Brown Sugar

1/2 C Premium, Rum, vodka or tequila

2 TBL Mandarin Napoleon liqueur

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.

2. Place salmon in a baking dish, skin side down.  Mix sugar and salt well and spread over the salmon.  Drizzle rum and Mandarin Napoleon over salmon.

3. Place a second baking dish (same size as the dish the salmon is in) on top of the salmon and place approximately 6LBS of weight in the upper dish (I use the family dictionary.).

4. Set both dishes on a baking sheet to catch drippings and let cure in the refrigerator for 6 days, turning the fish every 24 hours.

5. In a two-chamber smoker, light 2-3 pieces of pure Mesquite charcoal in the firebox and start soaking alder wood chips.  In upper chamber place large plastic tub or baking dish full of ice, as far away from fire box as possible.

6. Place salmon on sheet pan and set the pan on top of the ice. Use small butter dishes, or bowls as spacers and place second sheet pan on top of first.  Do not allow top pan to touch salmon. Fill second sheet pan with ice.

7. The idea is that you allow a very thin corridor for the salmon to lie in with ice both above and below.  It is important that the salmon stays very cold.  It is also important that just a few coals are used at a time.

8. Add a few alder wood chips at a time and smoke for 4-6 hours. Check on your ice and drain off excess water.  Add more ice as necessary. Do not allow salmon to get wet.

9. When salmon has finished smoking, lightly brush with olive oil.  Slice paper thin to serve.

10. If you have access to a food sealer, seal the salmon and refrigerate.  Date sealed salmon; it will remain fresh for about2-1/2 weeks.

Bread Tomorrow

Tomorrow bread, delicious bread,  the grotto at 10:30 then again at 4:30, then the last time at the Horny toad at 7:00.  You too can have the best sandwich of your life!

Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses

Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses

Fennel, mushrooms, sausage, and a variety of cheeses and spices from around the world... what's not to like? You and your friends and family will love this dish.

1 Small fennel bulb, trimmed, rinsed and cut in half

2 TBL Olive Oil

2-4 OZ Italian sausage (hot or mild), grilled and chopped fine

4 CLOVES Garlic, minced

1 Large shallot, minced

1 C Minced Italian brown mushrooms

1 TSP Fresh minced rosemary

1/2 C Ricotta cheese

1/4 C Grated Romano cheese

1/4 C Italian parsley, chopped fine

1 TBL Basil, chopped fine

1 TSP Greek oregano

1 TSP Crushed red chile

2 Egg whites

1/4 C Water

Salt and pepper to taste

1. Place the fennel in a covered baking dish that has been oiled with one TBS of olive oil. Season and grill-roast the fennel for 30 minutes or until fork tender. Over medium heat, sauté the garlic and shallots in the olive oil until just starting to brown, add the chopped mushrooms and rosemary. Continue to sauté until mushrooms turn golden brown. Remove and allow to cool.

2. Chop the fennel very fine. In a mixing bowl combine the fennel, sausage, mushroom mixture, both cheeses, parsley, basil, oregano, and red chile. Season to taste and stir well.

3. Using a ravioli press set two egg roll wrappers on press covering eight of the holes and allowing a space between the wrappers. Press the dimples in the wrappers with the press. Spoon one level tablespoon of the filling into each of the ravioli. Whisk together the egg whites and water and brush all the seams of the ravioli.

4. Place top sheets on ravioli, roll out top to cut the pasta. Excess dough should tear away easily. Separate ravioli. In lightly boiling water cook the ravioli for five minutes. Drain and serve.

5. Makes 32 21/2-inch ravioli.

World Class Music at the Hideaway Tonight

Get in your car and drive to the Hideaway right now, you don't want to miss this guy! Michael Gallagher is unbelievable and Don Jensen is so smooth!

Rocky Point Shrimp Tacos with Seafood Salsa

Rocky Point Shrimp Tacos
Down in Cholla bay they have a little taco stand that sells these tacos for a buck each.  They also sell ice cold Mexican beer for a buck each.  I love to sit and watch the boats come and go while enjoying these delicious tacos.  Make a few tonight and dream of Mexico!

12  Corn Tortillas, warmed up on a comal or frying pan

1 LB Frozen Breaded Shrimp, deep fried, tails removed

1/4  Head Green Cabbage Shredded

1/2  White Onion, minced

1/2 BUNCH Cilantro, chopped fine

2 Hass avocados pitted, peeled and sliced

6  Wedges of Key Lime

6  Chile Tepins

* Salsa por Mariscos

1. Place two tortillas, on top of each other, on each plate.

2. Place 2 of the shrimp in the center of the tortilla.

3. Top with cabbage, onion and cilantro a slice of avocado and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6

Seafood Salsa

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste.  The secret is the cucumber. It goes well with any fish.

4-6 Large ripe tomatoes, diced

1 Large cucumber, peeled, seeds removed, chopped

2 Jalapeno peppers, stems removed, chopped

1 Large white onion, chopped

1 BUNCH Cilantro, cleaned and chopped

Salt, (more than you think), at least 2 tsp.

1. Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Watermelon Salad

Watermelon Salad

1 1/2 quarts seeded, cubed watermelon

1/2 cup red onion, Julianne, rinsed under cold water for 10 seconds

3/4 cup crumbled feta cheese  

1 cup chopped fresh Basil or Arugula

1 Tbl. Balsamic vinegar

2 Tbl. Extra Virgin Olive oil  

Directions;

In a large bowl, combine the watermelon cubes, red onion, feta cheese, and basil. Drizzle balsamic vinegar and olive oil over salad, and toss to blend.

*A handful of pitted Kalamata olives are also very nice with this salad

Bacon Wrapped Almond Stuffed Dates

Bacon Wrapped Almond Stuffed Dates

24 pitted dates

24 whole blanched almonds

8 slices bacon

Directions

Heat broiler with rack 4 inches from heat. Stuff dates with almonds. Cut bacon into thirds crosswise. Wrap each date with a bacon strip. Place, seam side down, on a non stick slotted broiler pan.

Broil until crispy on one side, 3 to 5 minutes. Turn; cook until bacon is crispy throughout, 3 to 5 minutes more. Transfer to paper towels to drain.

Bacon Whipped Cream

Bacon Whipped Cream

Take homemade waffles to the next level!

4 strips of bacon

1 cup whipping cream

2 tbsp sugar

2 tbsp maple syrup

2 tsp vanilla extract

Fry the bacon until crisp. Chop fine and set aside to cool.

Whip the cream in a stand mixer at high speed until stiff peaks start to form.

Add in the sugar, maple syrup, vanilla extract and bacon and continuing beating.

Make sure the bacon is mixed well throughout and top your waffles generously with this.

Red Hot, South Texas, Shrimp en Escabache

I move to Cave Creek thirty-three years ago.  Our son Joey had just been born and Kathy and I had opened up a small plant nursery next to my family’s natural food store and juice bar.  In those days Cave Creek and Carefree combined had a wintertime population of about 5000, which dropped down to 2000 in the summer.  The first real friend and resource I made in town was long time resident Bill Payne.  Bill is a first class welder and true “shade tree” mechanic.  Many times he has gotten up in the middle of the night and driven out to the some dirt road where I was broken down.  He then crawled through mud or cactus to wire and duct taped my truck back together and then helped me limp it back home.  Bill is one of the few people I know that can speak from an educated standpoint on both the finer points if Mesquite wood cooking and Tequila.  Those of us that know and appreciate the contribution that a guy like Bill represents in the vanishing old time Cave Creek landscape have enjoyed his unique point of view.  He has worked and lived in this beautiful desert (the non-air conditioned one) all his life.  I can’t tell you how many times I’ve been talking with Bill when he has shared his brilliant thoughts on small town life.  One of my favorite quotes from bill occurred one unusually hot summer day.  In true Bill fashion he remarked, “ I like the heat, it gets rid of the amateurs!” 

Weather you love it or dread it, the hot weather is here, so I thought I’d share a great recipe for those sweltering days when you just don’t feel like cooking.

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and de-veined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer 

Just a Thought!

I find myself thinking about our goals as a nation and more over the world. In my country I’ve seen the more commercially aggressive rewarded while those that just try to build a life are taken advantage of. I have seen the majority of my efforts, monetarily speaking, go to interest, late fees, handling charges and so on. In short why are we allowing financiers to suck the life blood out of our working underclass. If the FED can loan banks money to stimulate the economy at almost no interest, and that money in turn is loaned out to everyday people and at a profit, and everyday people are losing their homes. Why don’t we, the people i.e. the FED, stop rewarding the crooks that crashed the economy and loan the money directly to the workers without someone getting rich in the middle. The country would be stronger, all of us, not just the top… just a thought!

Mexican Green Chile Rice

Arroz Verde

Mexican Green Chile Rice

You’ll find this simple, savory dish more often in homes in Mexico than in the restaurants there. It’s almost unheard of in Mexican restaurants here in the United States. It goes especially well with poultry and seafood.

1 1/2 cups long-grain rice

3/4 cup loosely packed, chopped, flat-leaf parsley

3/4 cup loosely packed, chopped cilantro or epazote

1 clove garlic, diced

2 cans (14 &1/2-ounce) chicken or vegetable broth

1/4 cup corn oil

2 roasted poblano chiles

1/4 cup chopped white onion

1 small zucchini, diced

1 cup corn

1/2 teaspoon salt

Garnish:

1 poblano chile, roasted, peeled, and sliced into strips

1 red bell pepper, roasted, peeled, and sliced into strips

Soak the rice in a bowl of very hot water for 10 minutes. Drain the rice and rinse in cold water; let all excess water drain off.

In a blender, process the parsley, cilantro or epazote, garlic, and half of the broth until smooth.

Lightly brown the rice in the oil in a large, heavy frying pan over medium heat. When rice is golden brown, add the diced chiles and onion and continue cooking until onions are translucent. Stir often and do not let stick. Add broth mixture from blender and continue to cook for about 7 minutes, stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As soon as the rice comes to a full boil, turn heat to low and cover for 20 minutes. Stir before serving. Garnish with strips of roasted chile.

Serves 6 to 8

Small Strawbale Home in New Mexico!

People are building their own homes without spending 30 years to pay them off. Small yes, humble yes, but paid of in five to ten years. What would you do if you owned your own home, free and clear?

Tequila Shrimp

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, de-veined
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 lime juice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

Mandarin Orange and Fresh Spinach Salad with Poppy Seed Vinaigrette

Mandarin Orange and Fresh Baby Spinach Salad with Poppy Seed Vinaigrette

1 1-Lb. Bag baby Spinach
4 slices Bacon, fried, drained and crumbled
4 OZ Blue cheese, crumbled
2 Tbl. Red onion, diced and rinsed under cold water for 10 seconds
1 8oz can Mandarin oranges


1. Remove spinach from bag, rinse well, tear off the stems and tear leaves into bite-sized pieces. Add all other ingredients, toss. Serve with Poppy Seed Vinaigrette.

Poppy Seed Vinaigrette;

1 Tbl. Poppy seeds

3 Tbl. Balsamic vinegar

3 Tbl. Sherry vinegar

1 Tbl. Orange liqueur

Juice of 1 orange

2/3 cup Extra Virgin Olive oil

1/2 tsp. Sugar

1 Tbl. Fresh thyme, finely chopped

pinch of Cayenne Pepper

1/2 tsp. Salt

1/2 tsp. Fresh ground pepper