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

Two-chili Salsa with Avocado

Two-chili Salsa with Avocado

I made this recipe for Bruce Jones, my friend and the original Director and Producer of ABC15's The Sonoran Grill, my Emmy Award winning outdoor cooking series.  I would call Bruce up and say, hey come over for breakfast and I'll make you a ham steak bigger than your head.  He loves Mexican food and so I developed this Two-chili Salsa with Avocado.  Although I made it to go with Mexican Breakfast, it's great with chips and Margaritas or any Southwestern meal!

1/2 BUNCH Cilantro, chopped fine

Juice of 1/2 key lime

2 TSP Kosher salt

1 Habanero chile, diced

1 Serrano chile, diced

2 Tomatoes, diced

1 Avocado, peeled, seeded, and cut into 1/2" cubes

1/2 White onion, minced

2 CLOVES Garlic, minced

1. Gently mix all ingredients and let flavors blend for 2 hours.

Crunchy Chicken Flautas with Avocado Tomatillo salsa

Crunchy Chicken Flautas

If your idea of flautas is those little, frozen, pre-made, rock hard rolled up, taquitos they sell at the “Shopper’s Club”… then you’re in for a real treat.  A fresh homemade flauta is crunchy, juicy and sooo delicious.  This is where I use left over chicken or turkey.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound cooked chicken, shredded

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 top with Mexican crema, Queso, lettuce and Salsa de Tomatillo y Aguacate or what ever you like.

Serves 10

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Thai Coconut Chicken

Thai Coconut Chicken

Love grilled chicken, but looking for a different twist!

Galangal (a large root similar to ginger) and Thai basil can be found at Asian markets.

A whole chicken, cut into 8 pieces

Marinade;

2 Tbl. dark brown sugar


3 Thai chiles, stemmed, seeded and finely chopped


5 cloves chopped garlic


3 Tbl. grated galangal or ginger


1/4 cup chopped cilantro


1/4 cup chopped Thai purple or regular basil


4 green onions, finely chopped

1 stalk lemongrass, finely chopped (tough outer leaves removed)


Zest of 1 lime


Juice of 4 limes


1 Can coconut milk
(13 1/2-ounce)

3 Tbl. toasted sesame oil


2 Tbl. fish sauce


1. In a large bowl, combine all marinade ingredients and stir well. Add the chicken pieces and toss to coat.

2. Place the chicken and marinade in a large, plastic bag. Squeeze out the air and seal the bag. Place the bag in a large bowl to avoid any spills and place in the refrigerator overnight, up to 24 hours.

3. Remove the chicken from the marinade and over a grill with medium-high heat one by one set the pieces down for a few seconds and drag the pieces back and forth a few times which helps keep them from sticking.  While watching brown well and then turn and repeat.  Once lightly browned move away from direct heat, cover and grill until the meat is firm and a thermometer inserted at the thickest part of the thighs and breasts reads 165f.

Place chicken on a platter and allow to rest for a few minutes before serving. Serve with Basmati or Jasmine rice.  Serves 6

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Chipotle and Cheddar Mashed Potatoes with Roasted Garlic

Everybody likes mashed potatoes.  The addition of smoky chipotles, white cheddar and roasted garlic makes this fantastic side something to write home about.  The next day I always make potato patties with eggs for breakfast.  Just the aroma of these delicious potatoes will drive your family crazy.

1 bulb of garlic

2-½ lbs. White potatoes, peeled and cut into cubes

2 canned chipotle chiles plus 1 Tbl Adobo sauce (The sauce the chiles come canned in)

1 ½ cups white cheddar cheese, grated

½ cup cream

2 Tbl sweet butter

Salt and fresh ground black pepper to taste

Cut the pointed end off the garlic bulb exposing the end of the individual cloves.  Wrap the bulb in foil and place in a 350 degree oven for 25 to 30 minutes or until garlic is lightly browned and soft.  Meanwhile boil the potatoes in a large pot of salted water for 20 minutes or until tender, remove from heat but leave in the hot water.  Allow the garlic to cool enough to handle and then squeeze out the roasted garlic paste.  Mash the chipotle chiles along with the adobo sauce and set aside.  Remove the potatoes from the hot water and mash well along with 2 tablespoons of the roasted garlic paste.  Immediately mash in the chipotles, cheese, cream and butter until creamy and the cheese is fully melted.  Season to taste and cover until serving.

Serves 6

Cilantro Chicken ala Madhur Jaffrey

Cilantro Chicken

Adapted from Madhur Jaffrey

Kathy made this last night… WOW!  There are so many cookbooks out there.  After a while you just get a sense what will and will not work. Madhur Jaffrey is one of our 'go to' food writers that pay off time and again.
This low fat dish is amazing!

One 3-inch piece of fresh ginger, coarsely chopped

5 cloves garlic, coarsely chopped

1 tsp. salt

2 tsp. Fresh squeezed, lemon juice

8 pieces chicken, skinned (whole, cut up chicken or 4 large breasts)

1 medium tomato, chopped

3 lightly packed cups cilantro leaves and small stems

3 Serrano chiles, coarsely chopped

1 tsp. Tomato paste

3 Tbl. olive or corn oil

1-cup yogurt, (Greek or regular) lightly beaten with a fork




1. Place the ginger, garlic, 1/4 teaspoon of the salt, and the lemon juice into a blender. Add about 2 tablespoons of water and blend, working down with a rubber spatula if necessary, until smooth. Place the chicken pieces in a non-reactive bowl. Pour the ginger mixture over and rub it in. Cover the bowl with plastic wrap (foil will react) and refrigerate for 30 minutes or for up to 24 hours.

2. Without bothering to clean the blender, put into it the tomato, cilantro, chilies, tomato paste, the remaining 3/4 teaspoon of salt, and 2 tablespoons of water. Blend until smooth.

3. Pour the oil into a large, nonstick, lidded pan and set over high heat. When very hot, but not smoking, put in the chicken pieces, together with the ginger marinade. Fry, stirring, until the chicken pieces are lightly browned on all sides, about 10 minutes.

4. Add the tomato mixture from the blender. Continue to cook, stirring, until the sauce is thick and clings to the chicken and the oil separates, another 10 minutes.

5. Add the yogurt. Stir and cook until the yogurt disappears and leaves a thick sauce edged with oil, 4 to 5 minutes.

6. Cover, reduce the heat as low as possible, and cook for 5 to 10 minutes, or until the chicken is tender. If you think that the pan is drying out too much, stir in a tablespoon or two of water.

Serve with Basmati or Jasmine rice and Pita or Naan bread.

Thai Hot Sauce

Thai Hot Sauce

Talk about good, if you’re a salsa lover like me this one will blow your mind.  The flavors are definitely Asian, well defined, complex and it’s very hot.  I like it over white rice with grilled fish, pork or poultry.

Dried Shrimp

6 cloves, garlic
2 Tbl. whole dried shrimp, chopped (Asian grocery store)

4 dried chile de Arbol

1 ½ tsp. raw sugar

3 Tbl. fish sauce

3 Tbl. key lime juice

3 fresh Thai chiles, chopped fine

Assorted fish Sauce brands

Combine the garlic, shrimp, chile de Arbol, and sugar in a small food processor and grind into a course meal.  Remove from food processor and add all other ingredients.  Allow to blend for 1 hour before serving.  Keeps fresh in the refrigerator for a few weeks. 

Makes ¾ cup.

Homemade Ketchup

 If you’ve never had homemade ketchup it’s well worth the effort. I know the San Marzano Tomatoes (from italy) are about $6 a can, trust me this is the best extra $5 you can spend in your kitchen!

When speaking of Ketchup we are thinking Tomato Ketchup, But mushroom and even banana varieties have been popular. There are several different stories about the derivation of the word ketchup, every thing from, fish sauce to type of soy sauce to a sauce of pickled vegetables.

Ketchup like Salsa can be made from many other ingredients, and for my money homemade ketchup again like salsa is far superior to its canned or bottled relative. Once again convenience provides a very stable middle of the road flavor that appeals to the masses but the wow factor is completely lost. 

Oh… and I might try substituting Chipotle (a peat smoked jalapeno) for the cayenne, but that’s just my Sonoran twist!

Mad Coyote Joe

Ketchup

• 2 tablespoons olive oil

• 1 medium onion, chopped medium

• 1 clove garlic, minced

• 1 28-oz can San Marzano tomato puree 

• 1/2 cup packed dark brown sugar

• 1/4 cup cider vinegar

• 1 tablespoon tomato paste

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground mustard

• 1/8 teaspoon ground cloves

• 1/8 teaspoon allspice

• 1 teaspoon Chipotle chile 


Heat the oil in a medium saucepan over medium heat and cook the onion, stirring occasionally, until softened but not browned. Add in the garlic and stir until fragrant, about 30 seconds. Add all other ingredients and stir well. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of, well… ketchup, 45 to 60 minutes. 








Puree in a blender until smooth. 








Work the ketchup through a wire strainer into a bowl using a rubber spatula.





Taste and adjust seasonings if necessary. Store in the refrigerator in a sealed container for up to a month. 



Caldo de Mariscos... Seafood Soup

Caldo de Mariscos

Seafood Soup

Forget tacos and burritos, this is some of the best from the Mexican table.  If you like seafood, you’ll love this refreshing soup!  If you have access to fresh seafood, by all means add clams, oysters, mussels, lobster, squid or whatever is fresh! 

6 plum tomatoes, chopped

1/2 white onion, chopped

3 cloves garlic, finely chopped

1/3-cup olive oil

1/2 teaspoon Mexican oregano

1/8-teaspoon ground cumin

Salt to taste

1/2-teaspoon black pepper

2 1/2 quarts fish stock

2 dozen medium shrimp, peeled and deveined

1 1/2 pounds red snapper, or sea Bass, cut into chunks

8 large crab claws

Key lime wedges for garnish

Jalapeno strips for garnish

Puree the tomatoes, onion, and garlic in a blender. In a stockpot, heat the olive oil and add the tomato mixture. Cook over medium-low heat until thickened, stirring often. Add the oregano, cumin, salt, pepper, and fish stock and bring to a boil over a medium-low heat for 10 minutes. Add the shrimp, fish, and crab claws and continue cooking for another 10 minutes. Serve immediately. Garnish with fresh key lime wedges and strips of jalapeno on the side.

Serves 8

Poblano Irish Stew and Irish Coffee

Okay I have to admit that my efforts to petition heaven to stop all this cold weather nonsense is not working.  Upon waking this morning the ground was wet and the air was cold.  If I wanted to live like this I would have grown up in Wyoming or some other God forsaken land where trout and grizzlies live.  So I'm giving in and making Poblano Irish Stew with Irish Coffee.  It's not the brisk 105 degrees that I find comforting but It will due!

Poblano Irish Stew

The combination of roasted poblano chiles and fresh thyme really ties this amazing dish together.

3 Lbs. stew meat, cut into 3/4" cubes

1 Lb. lamb, cut into ¾ inch cubes

3 cloves Garlic

1 White onion cut into 1/2" cubes

Oil for cooking

8 cups Beef broth

1 cup red wine

2-1/2 Lbs. New potatoes, cut into 1/2" cubes and rinsed

3-4 medium carrots cut into ½ inch rounds

4 stalks of celery, cut into ¼ inch pieces

2 Poblano chiles, grill-roasted, seeded, peeled, and chopped

3 Tbl. Flour

3 Tbl.  Cold water

2 Tbl Butter

1 Tbl. Fresh thyme leaves, chopped

Salt and pepper to taste

Brown the meat in a heavy pot or Dutch oven.  Add the onions and garlic, sauté until soft.  Deglaze the pot with the beef broth and wine. Add the potatoes, Carrots, celery and roasted chiles.  Simmer over low heat, for three hours or more, until beef is tender.

In a medium mixing bowl, mix together the flour and water until it forms a smooth paste.  Add a few cups of the hot broth from the stew and whisk together until smooth.  Add back into the stew and stir well.  Raise heat to a low boil and stir well.  Immediately return heat to low and stir in butter and thyme.  Season to taste.  Serve in big soup bowls with fresh bread.

Serves 8

When I say whiskey I'm talking about Bushmills Irish Whiskey, no not the black bottle, not the green bottle .  I drink what my Irish grandmother Margret Rose drank, the regular bottle of Bushmills!

Irish Coffee

Just the thing for a cold winter night

1 pot Fresh brewed coffee (not flavored)

Old Bushmill's Irish Whiskey

Fresh whipped cream

Fresh cream

Sugar

Pour 1OZ of whiskey into a large coffee mug. Add coffee, and a little cream, if you like. A teaspoon of sugar is added to take the edge off the whiskey. Top with whipped cream.

Salsa de Tomatillo y Aguacate Avocado Tomatillo salsa

Salsa de Tomatillo y Aguacate

Avocado Tomatillo salsa

This easy salsa is a must for flautas.  It’s also fantastic with chips or Mexican breakfast.

6 tomatillos, husked and rinsed well

1/2 white onion, chopped

1/2 bunch cilantro, chopped

1 clove garlic, minced

1 serrano chile, stem removed

2 tablespoons water

1 teaspoon salt

1 ripe Haas avocado, peeled and cubed

Place tomatillos, onion, cilantro, garlic, chile, water, and salt in a blender; purée until smooth. Add avocado and purée until smooth. Add more water if needed.  salsa should be a little thicker than tomato sauce.

Makes 3 cups

Fresh Spring Greens with Sweet Chile Pecans Raspberries and Maytag Blue Cheese

This salad is so elegant and easy to make. It’s the perfect way to start that special meal.

1 Lb. spring mix (assorted baby lettuces)

Raspberry Vinaigrette

3 heaping Tbl. fresh raspberries

3 heaping Tbl. sweet chile pecans (recipe below)

2 Tbl. crumbled Maytag blue cheese

2 Tbl. chopped red onion, rinsed under cold water

Raspberry vinaigrette;

1-1/2 C Fresh raspberries, plus a few extra for garnish

3 Tbl. Raspberry vinegar

2 tsp. Brown sugar

1 tsp. Soy sauce

1 tsp. Fresh-squeezed lemon juice

1/4 tsp. Ground thyme

1/2 C Extra virgin olive oil

1. Puree all ingredients, except oil, in a blender.  While blender is running, slowly add oil. 

Rinse the spring mix very well in cold water and then dry in a salad spinner.  Toss 1/4 cup vinaigrette with the  spring mix in a large serving bowl.  Add all other ingredients and gently toss.  Serve immediately

Serves 6

Sweet Chile Pecans

These are an easy snack.  Folks eat them like candy and they are out of this world as a substitute for croutons.

1/4 cups sugar

1/2 tsp. salt

1 tsp. paprika

2 tsp. canola oil (or any neutral flavored oil)

1 cups whole pecans

In a mixing bowl add together half of the sugar, the salt and spices, mix well.  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).  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.  Immediately toss the nuts in the sugar spice mixture separating them with two forks to avoid burning your fingers (Remember if the sugar cools down it will set).  Once cooled down, keep in an airtight container.

Makes 1 cup

Grilled Shrimp with Sonoran Lime Chipotle Marinade

Grilled Shrimp with Sonoran Lime Chipotle Marinade
This is the recipe I did for the pilot, for ABC 15's The Sonoran Grill, my Emmy Award winning outdoor cooking series that ran for 131episodes.

1-2 LB Jumbo shrimp, peeled and deveined, and put on skewers

Sonoran Lime Chipotle Marinade; (If making a large batch, double recipe)

Juice of 4 Key Limes
1/2 BOTTLE Dark Mexican beer
1 1/2 Tbl. Extra Virgin olive oil
3 Chipotle chiles, canned, mashed well, w/ 1 TBL of adobo sauce from the can
1/4 tsp. Kosher salt
2 Cloves garlic, minced
1/2  tsp. Mexican oregano
Paprika

1. Whisk all ingredients together, except the paprika.  Drizzle marinade over jumbo shrimp and grill over medium heat, approximately 2 minutes per side. Use more marinade when you turn the shrimp.

2. To test whether the shrimp are done, wait until they change color and cut one in half.  Center should be hot and white, not translucent.
3. Remove from grill, dust with paprika and serve with Mexican green rice, fresh fruit and ice cold Mexican beer.

Marinade makes 3/4 cup

Harrisa Recipe... North African Chile Paste

Harrisa Recipe

Harissa is an aromatic, mildly sweet, North African condiment, that is fantastic anywhere you would use salsa or hot sauce.  This recipe is mildly spicy but if you want it hotter add more Chile Arbol, crushed red chile or ground cayenne pepper.

1 Tbl. coriander seeds

1 Tbl. caraway seed

4 large garlic cloves, unpeeled

4 large red bell peppers

1/2 cup extra-virgin olive oil

1 Tbl. sugar

1 chile Arbol or 2 tsp. dried crushed red pepper

In small skillet over medium-high heat carefully toast the coriander and caraway until aromatic, about 30 seconds, set aside. Add the garlic and a few drops of the olive oil to the same skillet, cook, covered, over medium-low heat until tender, turning occasionally, about 8-10 minutes. Cool. Peel garlic add to processor.

Char bell peppers on a grill, over gas flame or in the broiler until blackened on all sides. Put charred peppers in paper bag, close and let stand 10 minutes. Remove charred skin and core and seeds.  Coarsely chop peppers and add all ingredients to a food processor. Puree. Season to taste, with salt and pepper. Refrigerate in a non-reactive container.  Last a few weeks!

Makes about two and a half cups.

Sonoran Grilled Chicken Coq Au Vin

Sonoran Grilled Chicken Coq Au Vin
From my Emmy Award winning TV show, ABC 15's The Sonoran Grill

Coq Au Vin (cooked with wine) is basically the French version of meat-and-potatoes cooking. Our recipe tells you how to grill the veggies, 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.

Food and Film, Pork Pebil ala Robert Rodriguez

Food and Film, Pork Pebil ala Robert Rodriguez

A few years back I got a call from my friend Bruce Jones.  Bruce was the Operations Manager at CBS 5 in Phoenix.  I met Bruce 15 years ago.  He was working at ABC15 at the time.  Bruce had come up with an idea for a grilling show, to be shot outdoors.  A co-worker of his Don McClure had suggested me as the host.  In our first meeting I suggested calling the project The Sonoran Grill.  Over the next five years I met with Bruce at least once a week to go over the show. 

The reason for Bruce’s call was to suggest I rent the Robert Rodriguez movie Once Upon a Time in Mexico. As an avid fan of the technical aspects of television and film, Bruce was very impressed with the film.  All of the special effects were digital.  In other words they didn’t blow anything up.  Back in the studio they added the flames, explosions and so on.  In the special features section of the DVD Rodriguez added a ten-minute film school and a ten-minute cooking school.

In the movie Johnny Depp’s character, “Sands”, a corrupt CIA agent, along with killing robbing and so on, is in search of the best Pork Pebil in all of Mexico.  When ever he finds a worthy plate of this delicious slow roasted pork he kills the cook for some obscure artistic reason.

In the ten-minute cooking school Rodriguez gives his recipe for Pork Pebil, along with some good solid cooking advise.

Bruce was so impressed with the cooking school that he went out and got all the ingredients and made pork pebil.  It was both delicious and easy.  The recipe calls for banana leaves which work as a sort of flavored parchment paper.  They can be found at Ranch Market, Food City or ordered at AJ's.

He transcribed the recipe from the cooking school and e-mailed it to me. 

So the next time you have a lazy day around the house with family or friends coming over, give it a try.  It’s delicious.  This is good example of authentic Mexican cooking.  The flavors are very complex and your house will be filled with a heavenly aroma. 

We like to watch any of the El mariachi trilogy while we’re waiting for the meal.  Like water for Chocolate is another great food related movie based in Mexico.  And while we’re on the subject of food and movies Big Night, written, directed and starring Stanley Tucci is one of my all time favorite food movies.  It truly reveals the soul of cooking.

Pork Pebil ala Rodriguez

Serve with any or all of the following; white rice, fresh corn tortillas, charro beans, chopped white onion, cilantro, avocado, roasted chiles, sliced cucumber, radish, tomato and ice cold Mexican beer.

Ingredients

2 lbs of banana leaves

2 5-lb  pork shoulders

5 tablespoons of Achot`e paste

2 tablespoons of Cumin Seeds

1 tablespoon of Black pepper

8 balls of all spice

½ tablespoon of cloves

2 tablespoons of salt

Juice of 5 Lemons

3 Habanera Chiles seeded and veined

2 cups of Orange Juice

1/2 cup of White Vinegar

Splash of Tequila

Grind all dry ingredients (except salt) until very fine.

Blend with remaining ingredients (except pork and banana leaves)

in a blender until liquid and smooth.  Cut pork into 2 inch cubes and place in a large Ziploc bag and pour your blender contents into the bag, seal and then coat all the meat in the bag.

Line roasting pan with layers of banana leaves and make sure there are no gaps.  Pour entire contents of Ziploc bag onto the banana leaves and then fold them up and over the meat so that it covers the entire contents, sealing it up as much as possible.  Cover the entire roasting pan with aluminum foil and seal it well so that no steam can escape. 

Place the sealed pan into and oven/grill at 325 and roast for 4 hours.  Discard the banana leaves and serve the meat over white or Spanish rice.  The meat is very tender and we generally pull it apart for a pulled Puerco over white rice. 

We have marinated in the bags overnight and it produces a somewhat deeper flavor. 

   A five pound roast will serve about 20 people.

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!

Spicy Collard Greens

Spicy Collard Greens

Years ago my dad took me to Mrs. White’s Golden Rule Cafe, a Mecca for ‘Soul Food’ in Phoenix.  On each table was a little bottle of Trappy’s brand Tabasco chiles.  The bottles were so old that the labels were half worn off, and the chiles inside the bottles were no longer yellow.  They were almost white as if they had been on the tables for years.  I asked my dad about this. He explained the peppers weren’t for eating; that every night the owner would fill these bottles back up with white vinegar.  And everyday his customers come in and drizzle the spicy vinegar over the greens.

I quote the movie ‘Giant’, starring Liz Taylor and Rock Hudson.  Hudson’s character 'Bick' Benedict Jr. when explaining why he is attracted to the independent and aggressive ‘Leslie,’ played by Taylor, says, “Down here we like a little vinegar on our greens!”

Greens are delicious, but add a little pepper vinegar and they come alive with a flavor.

Notice that this is called "Pepper Sauce,"not Tabasco Peppers! Clues… always look for clues to the good life, they're everywhere.

2 Tbl. Olive oil

½ white onion, chopped fine

2 cloves garlic

1/2 pound smoked ham hocks 
2 tsp. Salt

1 tsp. Crushed red chile

1 tsp black pepper
1 tsp. paprika
1 Tbl. hot red pepper sauce 
1 large bunch collard greens 
1 Tbl. butter

In a large stockpot, sauté the onion and garlic, in the oil, until soft but not browned.  Add 3 quarts of water and bring to a boil.  Add ham hocks, spices, and hot sauce. Reduce heat to low and simmer for 1 hour. Wash the collard greens thoroughly. Remove the stems from the center of the larger leaves. The stems of the smaller leaves are tender and don’t need to be removed.  Tear the greens into ½-inch thick strips. Place greens in the stockpot with the ham hock and add the butter. Simmer for 1 hour, stirring occasionally. Check to make sure the greens are tender, adjust seasoning and serve with a slotted spoon and don’t forget the white vinegar. 

Serves 4-6