Bread Wed morning!

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and dijon to cut through the lamb and bring ou the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Mad Coyote Joe's Blah Blah Blog: A Twister in Tuscaloosa

Mad Coyote Joe's Blah Blah Blog: A Twister in Tuscaloosa: I wrote this poem after the devastation in Tuscaloosa.  This year's twister season is going to be a bad one.  Please keep these peop...

A Twister in Tuscaloosa

I wrote this poem after the devastation in Tuscaloosa.  This year's twister season is going to be a bad one.  Please keep these people in your thoughts.

A Twister in Tuscaloosa

A poem by Daigneault

The devil had a party

Tuscaloosa rides rotting, gnashing teeth

A few short minutes

All held dear, shredded trash

Timbers and TVs, babies and board games

A living city took to flight

A few short minutes

The monster howled, lives and memories were lost

Everything, that is every thing lost

Hopes and worries and tomorrows plans

A few short minutes

This quintessential crime

And standing in the wreckage

a stranger with a camera

This ultimate pornography

Served with America’s morning coffee

A shattered woman, more than alone

Knee deep in shredded sorrows

“I don’t know how to do this”

She said, with her voice shaking

Well be right back

after a word from our sponsors

The Beautiful Sonoran Desert Saves the Best for Last!

The last cactus flowers of spring! 

 These are about 8 inches across!

Vegan Update!

Vegan Update

Last night I went to The Dubliner in north Phoenix for Billy Brett’s wake.  I was chatting with Krystal Baker and she asked about my vegan pursuits!  

A little over a year ago I read, “The China Study.”  It changed the way I look at meat and dairy products.  I was so affected that I asked my wife if we could stop eating all animal products.  She agreed and I announced this on my blog.  We ate this way for three months.  In that time we both lost weight and felt better overall.  Sometime last summer we decided to ‘have a little fish.’   One thing led to another and soon we were eating meat and dairy again.

Meat and dairy are so convenient and we are great at cooking them.  In a short period if time the weight came back and we were feeling like before.  So we have once again decided to take a look at our diets.  In this pursuit we have been cutting down on dairy products.  First to go was milk in our coffee, next was cheese.  This was fairly easy but we have been using butter on our bread and toast.

The other day I was chatting with my old friend Bill Payne and he mentioned Coconut oil in place of butter.  This is great and no it’s not as delicious as butter, but it’s nice and helps us reach our goal of no dairy.  It’s also great for you.  We have also instituted a 80/20 rule of 80 percent vegetables to 20 percent protein.  And the weight is coming off and we’re starting to feel better.

So Krystal there is the update.  If you live in the Phoenix area go check out The Waters (Krystal and her husband Sturgis) they are great musicians and old friends!

Oven Roasted Broccoli and Cauliflower

Oven Roasted Broccoli and Cauliflower

This easy recipe is unbelievable!  I find myself craving Oven Roasted Broccoli and Cauliflower.  You can toss in what ever vegetables you have in the fridge!

Drizzle a little Olive oil over the broccoli and cauliflower Kosher, salt and black pepper to taste and toss well.  Bake, on a sheet pan, for 35 - 45 minutes at 400f.  It should look crunchy and a little dried out, but trust me it's delicious.

Grill-roasted Baby Vegetables

 Grill-roasted Baby Vegetables

By roasting this in your grill, you get the light smoky flavor of barbecues of the past.

5-8 Assorted baby vegetables per guest

Extra virgin olive oil

Kosher salt

Fresh-ground black pepper

1. Place the vegetables in a large baking dish.  Lightly drizzle with olive oil and sprinkle with salt and pepper.  Grill roast for 30 minutes in a grill indirectly, or an oven, preheated to 375°.  Or grill directly to desired texture.

2. Let cool 5 minutes and serve.

Summer Vegetable Salad

Summer Vegetable Salad

Well the garden is coming in.  I thought I'd post this great recipe from our TV show, The Sonoran Grill.  It's delicious, easy to make, light and unexpected! 

1 LB New potatoes, quartered

1/2 LB Sugar snap peas, trimmed

1/2 LB Green beans, cut into 2" pieces

1/2 LB Carrots, cut diagonally into 2" pieces

1/3 C Sauvignon Blanc wine

1 C Fennel, julienne (reserve the fronds)

1 Red onion, thinly sliced

3 TBL Balsamic vinegar

1/2 C Black olives, pitted

1 PT Cherry tomatoes

2 TBL Fennel fronds, chopped

1/4 C Italian parsley, chopped

Salt and pepper to taste

1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl.  Pour in the Sauvignon Blanc and toss gently.

2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently.  Add the tomatoes, olives, fennel fronds, and parsley.

3. Salt and pepper to taste.  Toss gently and serve.

Argentinian Giants in Full Bloom

The Cactus are Blooming in our Yard!

 Prickly Pear

 Hedge Hog!

 

Argentinian Giant, notice how they open up after dark in the last photo.  Sorry for the quality, shot at night with my Iphone!

Duck Grand Marnier with Spicy Asian Kumquat Sauce

Duck Grand Marnier

Kosher salt

Fresh-ground black pepper

3 SPRIGS Fresh thyme

1 Celery rib, with leaves, rough-chopped

1/2 Small white onion, quartered

1 Shallot, chopped

1 Medium orange, quartered

1/4 C Grand Marnier

Paprika

3 C Water

Spicy Asian Kumquat Sauce

1. Preheat oven to 375°f.

2. Rinse the duck well. Remove neck, giblets and tail. Rub the inside cavity of the duck with salt and pepper. Fill the ducks inside cavity with a combination of thyme sprigs, celery, onion, shallot, and orange quarters.

3. Lightly salt, pepper, and then paprika the exterior of the duck.

4. Place a wire rack on top of a hotel pan. Place the duck on the rack, breast side down. roast for 45 minutes, and then turn with tongs, breast side up. Roast for 45 minutes to 1 hour, or until the leg joints wiggle easily when pulled and the internal temperature at the center of the thickest part of the thigh is 165°f.

5. Remove from heat. Cut Duck in half, lengthwise and allow to cool down enough to touch. Remove breast and back bones and serve topped with Spicy Asian Kumquat Sauce.

6. Due the extremely high fat content of ducks, it is necessary to use a drip pan. Keep an eye on this the first few times you try it, and be careful. It is not uncommon to find that the cause of a kitchen fire was a duck in the oven!

Spicy Asian Kumquat Sauce

5 Kumquats, sliced into rounds

3 TBL Sugar

1/3 C Rice Wine Vinegar

3 TBL Grenadine

3/4 C Orange juice

2 TSP Soy sauce

1 TBL Fresh-squeezed lime juice

1 TSP Fresh-squeezed lemon juice

2 TSP Dried cherries, minced

1/2 TSP Kosher salt

1/2 TSP White pepper

1 Thai chile, chopped

5 Fresh basil leaves, minced

1. Simmer, over medium-low heat, the kumquats, sugar, vinegar, grenadine, orange juice and soy sauce.  Reduce for another 10-12 minutes, by about half.

2. Remove from heat and whisk in  lime, lemon, cherries, salt,  pepper, and chili.  Carefully stir in basil.   Drizzle over duck just before serving.  Enjoy!

Chipotle Cilantro Fettuccini

Chipotle Cilantro Fettuccini

Homemade pasta is easy and much better than deied.  With the convergence of cultures in Arizona we are constantly seeing wonderful new dishes like this. Latin meets Latinos!

1 canned chipotle chile

1/4 cup cilantro

1 clove garlic

10 oz. bread flour (2 cups)

1 Tbl. adobo sauce (from the canned chipotles)

2 large eggs

1 tsp. salt

2 tsp. extra virgin olive oil

Chop the chipotle, cilantro and garlic as fine as you can and then chop some more. Using a dough blade of a food processor, combine the chopped ingredients together with the flour, adobo sauce, eggs and salt.  While machine is running, drizzle in the oil.  Dough will come together as a crumbly mixture.  Add water one tablespoon at a time until dough forms a ball.  Remove from food processor.  If dough sticks to your hands it may be necessary to work a little flour into the dough.  Roll into a ball and cut the ball into quarters.  Flatten one of the quarters with the palm of your hand.  Run the dough through the pasta machine four times on the #1 (or the largest) setting.  Each time, folding the dough into thirds.  It may be necessary to dust with flour as you go if the dough is sticky.  Now move the dial to #2 a run the pasta through, the #3, #4, and #5.  Move the handle to the fettuccini blade, dust the pasta with flour and run it through.  Sometimes it is necessary to pull a few strands of the pasta apart, depending on the texture of th dough.  Drop the pasta into boiling water for 30 – 45 seconds or to desired texture. Have fun, top with whatever you like; olive oil, chives and good Romano cheese are a great start.

Serves 4

Old-fashioned Cherry Apricot Bars

Old-fashioned Cherry Apricot Bars

1--1/2 CUBES Sweet butter, cut into chunks

1 TBL All-purpose flour, for topping

1/2 C Dried cherries, minced

1/2 C Dried apricots, un-sulfured, minced

2/3 C Fresh-squeezed orange juice

1/2 TSP Sugar

PINCH Cinnamon

Crust:

1/2 C Slivered almonds

1/2 C Fresh grated coconut

1-1/4 C All-purpose flour

3/4 C Old-fashioned rolled oats

3/4 C Dark brown sugar, packed firm

PINCH Cinnamon

1/2 TSP Kosher salt

1.pre heat oven to 150°f.

2. Meanwhile, bring the apricots, cherries, orange juice, sugar, and cinnamon to a boil over medium high heat, reduce heat, cover and simmer, on low, until fruit is soft. Remove from heat. Mash fruit in juice until mixture thickens. Allow to cool.

3. Toast nuts and coconut in oven on a cookie sheet until deep golden brown, about 15 minutes. Remove from oven and allow to cool. Increase temperature to 350°f. In the mixing bowl of a heavy-duty mixer (do not use a food processor for this recipe) combine the almonds, coconut, flour, oats, brown sugar, cinnamon, and salt, and mix well, then add butter. Mix, on medium, until crumb mixture is formed, about 1 minute.

4. Set aside 1C of crumb mixture for topping. Firmly press remaining crumb mixture into the bottom of 8"x8" baking dish. Spoon fruit filling on to crumbs and spread out but do not allow fruit to touch sides of baking dish( leave about 1/8" border.) Mix 1TBL flour with remaining crumb mixture. Sprinkle over fruit filling. Bake for 45-50 minutes, or until golden brown. Allow to cool and cut into squares.

Flourless Chocolate Espresso Cake

Flourless Chocolate Espresso Cake

Serves: 8

1 LB Semi sweet chocolate

1 LB Butter

6 OZ Water

2 OZ  cognac or brandy

1 TBL Espresso powder

1 C Sugar

8  Eggs

1. Melt butter and chocolate in double boiler.  Then stir in espresso powder.

2. Beat eggs. Mix sugar and eggs together then stir Tequila and water.

3. Slowly stir in chocolate mixture.  Pour batter in an oiled 9 inch baking pan.

4. Bake at 335 degrees for 1 hour in a warm water bath.

5. Allow to cool before serving.

Minted carrot salad w/ lemon vinaigrette

Minted carrot salad w/ lemon vinaigrette

This easy salad is fantastic!

2T fresh lemon juice

2t olive oil

1t brown sugar

4 lg carrots shredded

1 c golden raisins

3Tchopped fresh mint

Whisk lemon, oil and sugar together.  Toss carrots, raisins in a non reactive bowl.  Drizzle carrot mixture with dressing and if time allows let stand 30 mnutes.

Mad Coyote Joe’s Twelve-turn Buttermilk Biscuits

Mad Coyote Joe’s

Twelve-turn Buttermilk Biscuits

If you're wanting to start baking bread this is a good place to start.

My friends from east Texas tell me the secret to a great biscuit is cold buttermilk, and only kneading the dough twelve times.

2 C Self-rising flour, sifted

1 TSP Baking powder

1/2 TSP Salt

2 TBL Unsalted butter, very cold

2 TBL Vegetable shortening, very cold

1 C Buttermilk

1. Place pizza stone in grill and light all burners and set to lowest setting.

2. Before measuring out your flour, stir it up with a fork.  Sift the flour, baking powder and salt into a bowl.  Cut in the butter and shortening with a pastry cutter until flour mixture resembles a coarse meal.  Add the buttermilk a little at a time, mixing gently with your finger tips until dough  forms a loose ball. Place the dough on a lightly floured surface and need exactly twelve times.

3. Roll the dough 3/4" thick.  Cut the biscuits out with a 2" biscuit cutter, making sure that you dip the cutter in flour between each cut and that the cutter is very sharp, or the edges will seal and not rise correctly.

4. Check the heat in your grill.  Look for a temperature of 400º to 450º, but no more( in the oven is also fine.)  If your grill is hotter they will burn on the bottom and be doughy in the center. Once the temperature is correct, turn off the burners directly below the pizza stone.  Place the biscuits on a non-stick cookie sheet and place the cookie sheet on the pizza stone.  Close the lid and let the biscuits bake for fourteen to fifteen minutes.  Serve immediately.

Perfect Bread

The bread is just out of the oven and it looks great!  If you're lucky enough to live in Cave Creek I'll be at The Grotto Coffee Shop at 10:30 am, Janie's at 4:30pm and The Horny Toad at 7:00pm.

Southwestern Potato Skins

Southwestern Potato Skins

1 hour, 30 minutes

These are great with other toppings; salsa, hamburger, chopped fresh vegetables, and a variety of chiles.  

1 (10-lb.) bag russet potatoes

3 cups cheddar cheese, shredded

1 lb. chorizo or bacon, fried and drained

1 stick butter

1 small tub sour cream

Chives or the green tails of scallions, minced

Salt and pepper to taste

Bake the potatoes at 350º for 1 hour. Let the potatoes cool a bit and then cut them length-wise and scoop out the insides*, leaving a thin layer of potato. Place the potato halves on a cookie sheet. Place a small pat of butter inside each potato skin, and then sprinkle each with cheese and chorizo or bacon. Top with sour cream, chives, salt, and pepper. Serve immediately.

Makes 20-24 Servings
*Left over potato can be frozen for potato soup or mashed potatoes!

Grilling Vegetables and Basic Vinaigrette

Grilling Vegetables is easy.  The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked.  The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling. 

Basic vinaigrette

½ cup Extra Virgin Olive oil

Juice of ½ fresh lemon

3-5 cloves garlic, smashed

Pinch of crushed red chile

1 tsp. dark brown sugar (optional)

1 tsp. Dijon mustard

kosher salt and fresh ground black pepper to taste

Whisk it all together and toss the vegetables well before grilling.

Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables.  Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire.  Once they are browned or grill marked to your liking, move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP.  I hope you enjoy these posts and please share them with your family, friends and online social networks.

Warmly,

Mad Coyote Joe