Who are you in 2012?

Who are you in 2012?

One of the great things about writing this blog is access to the statistical analysis, which the blog program tracks. It tells us; who is reading this blog, how long they stay on, where they are from, and which post they are reading.

Let’s take a look at the numbers. Below are two charts from my blog statistics page. The first is a chart showing the majority of page views over the two and a half year life of this blog. Our page has had, combined total number of 16,908 views. That’s an average of 528 views a month and 17 a day. But if we look at last month’s numbers, 1561 we have now grown to little over 50 hits a day.

If we look at the first chart, we have had 134 visits from Spain, 86 of which have happened in the last month. This begs that question what has happened to cause the rise in views from Spain. If you are following this blog and living in Spain please send a message and let us know what we are doing to attract your attention.

Another curious fact is, whenever I post poetry, I get several hits from Hungary. Someone there likes my poetry1

Our most read post is not about food or cooking, but about, Conex Box, also known as Shipping Container, building which as had 451 hits. Most of which are from Australia.

Once again we ask for you to tell us what attracts you to our site. And as always we’d love to answer any questions that you might have.

All Time Stats;

United States	12,032
United Kingdom	639
Canada	406
Germany	397
Russia	246
Australia	238
Malaysia	201
Slovenia	190
Spain	134
Latvia	112

Stats Dec. 2011

United States	1,070
Spain	86
United Kingdom	82
Germany	66
Russia	44
Australia	29
Canada	24
India	16
France	12
Netherlands	9

Spicy Asian Cocktail Ribs

I had two diffrent people ask for this recipe today, so here it is

Spicy Asian Cocktail Ribs

A delicious little appetizer or snack… and for some of us a huge meal!

Marinade:

2 Tbl. seasoned rice wine vinegar

2 tsp. wasabi powder

1 Tbl.. unsulfered molasses

1/3 cup pure Maple syrup

¼ cup Dijon mustard

¼ cup Sambal (or any Asian chile sauce)

1 Tbl. Soy sauce

1 Rack baby back ribs (have your butcher cut them in half lengthwise, and then cut into individual pieces

Kosher salt and fresh ground pepper to taste

Mix rice wine vinegar and wasabi together until smooth. Add in the remaining marinade ingredients and mix well. Marinade the ribs for 1 hour covered in the refrigerator. Place ribs on cookie sheet or shallow baking pan. Season and bake at 375°f for about 30 minutes basting twice. Turn ribs and baste. Roast for 15 more minutes or until fully cooked and glazed. Do not baste in the last 15 minutes. Discard un-used marinade. Serve warm.

Chicken Soup Recipe

Chicken Soup

The secret to making good chicken soup is making good chicken broth. Start with an older chicken, preferably a "Grade A" whole roaster, fresh, not frozen. Freezing sucks up and dries out the natural juices. The outside of the chicken should be white not yellow. Chicken should smell fresh and clean. Wash the chicken with fresh lemon juice as soon as it gets home. Cut up 2 fresh lemons per bird and rub all over and in side, do not rinse off lemon.

Stock

2 Whole large fresh chickens

1 GAL Pure water

4-6 Fresh lemons

2 12-OZ CANS Chicken broth

2 White onions with skin, cut in half

3 Fresh carrots washed and sliced

3 Celery ribs with leaves, coarsely chopped

5-6 Sprigs fresh parsley

1/4 TSP Crushed red pepper

6 Whole cloves

2 Bay leaves

2 TSP Dried thyme

8 Whole black peppercorns

2 TSP Salt

Soup

2 BUNCH Fresh spinach, washed

1 BUNCH Fresh cilantro, washed and diced

1 14-OZ CAN Tomato, diced (I like S&W brand.)

5 STALKS Finely diced celery

Garnish

Lemon wedges

1 White onion, chopped fine

Chile tepins

1. Use a fresh lemon half to rub down your cutting board. Cut the chicken in half, then remove leg, thigh, wing and breast. Repeat this step with other half and other bird. Remove any fatty looking skin and discard. The next step may be omitted but I highly recommend it. With a heavy cleaver break the bones in the legs, thighs, wings, backs and breast.

2. In a very large stock pot place all chicken, spices and vegetables for broth. Open cans of chicken broth remove fat and add to stock pot, add pure water to cover chicken. Over med. heat bring to a slow boil reduce heat and then simmer for 1-1/2 hours.

3. In the first hour of cooking place the pot half on and half off the burner and do not stir this will cause the impurities to rise to the side away from the heat, a froth will appear, remove with a large spoon and discard. Remove from heat. With large slotted spoon remove all large pieces chicken from broth and pour remaining liquid through a strainer into bowl. Place in refrigerator to cool. Remove all meat from bone -- be careful to check for small pieces of bone. Cut meat into 1/2" cubes. After broth has cooled down spoon off all fat that has risen to top.

4. Pour broth into large stock pot, add chicken, celery and tomato. Over medium-low low heat, simmer for 45 minutes, until celery is tender. Salt to taste. In a large soup bowl place approximately 10-15 spinach leaves and 1 teaspoon chopped cilantro. Ladle in soup and serve immediately. Serve with lemon wedges and chopped white onion, and chili tepins.

Christmas dinner mashed potato tip

Okay it's Christmas morning and we're making a simple dinner; Prime Rib, Wellington packets in Filo, Mashed Potatoes with a Red Wine Pan gravy, Green Beans w/ Almonds and assorted cheese fruit, candied nuts, spinach dip...

My Christmas gift to you is in the mashed potatoes... how do you get them perfect?

First what potato? If you are using Russet or "Baking Potatoes," that is fine, just peel them before boiling. If using White Rose, Red or Yukon Gold potatoes you can leave the skin on but it gives a more "rustic " finish. Now, here's the trick, with the white, red, or gold, potatoes, unless very large, do not cut them into pieces... and if large, 4 inches or more, just quarter. If cut into little pieces the surface area allows more starch to be worked into the final product... i.e., gummy mashed potatoes. And with skin removal, you can peel them before hand, but I just boil and then when fork tender, I remove them from the cooking water and then carefully (don't burn your fingers) using a kitchen towel apply thumb pressure and the skin comes right off!

Christmas dinner 2010

Next, what do you add? Heavy Cream, butter, salt and pepper, that's it. For a lower calorie version you can add a little of the cooking water and milk to omit the cream but you take a substantial flavor hit!

Well I've got cooking to do and people to love. My hope is that you have the same, after all the rest is just decoration!

Kathy's Cheese Trays

Merry Christmas

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Avocado Tomatillo salsa

Mad coyote Joe's Blah Blah Blog: 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 Mexic...

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. It is so fresh tasting and goes well with roasted meats or poultry. It will be a welcome addition to your holiday table

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

Mad coyote Joe's Blah Blah Blog: Sonoran Potage Bonne Femme... Delicious Potato Sou...

Mad coyote Joe's Blah Blah Blog: Sonoran Potage Bonne Femme... Delicious Potato Sou...: Sonoran Potage Bonne Femme Potage Bonne Femme is a classic French soup. The name basically means 'Good Woman Soup.' As always, I'...

Sonoran Potage Bonne Femme... Delicious Potato Soup

Sonoran Potage Bonne Femme

Potage Bonne Femme is a classic French soup. The name basically means 'Good Woman Soup.' As always, I've given it a Sonoran twist. Don't let the name fool you -- this soup is quick, easy, and most of all delicious.

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

1 Chipotle chile (canned, not dried) with a little adobo sauce (the sauce that Chipotle chiles are canned in)

Fresh Thyme, chopped fine

3 CLOVES Garlic, peeled and chopped

1 Large shallot, peeled and chopped

1 Large leek, chopped

1 White onion, chopped

3 TBL Sweet butter

2 TBL Flour

6 C Chicken broth

4 C White potatoes, peeled, cubed and rinsed

1 C Poblano chile, roasted and peeled

1/2 C Heavy cream

1 TBL Fresh thyme, chopped fine

1/2 TSP Lavender, chopped fine

Salt and fresh ground black pepper to taste

Garnish

1 C Sour cream

1 Chipotle chile (canned, not dried) with a little adobo sauce (the sauce that Chipotle chiles are canned in)

Fresh Thyme, chopped fine

1. Sauté garlic, shallot, leek and onion in butter until translucent. Add flour and fry until Roux is light beige. Add chicken broth and potatoes.

2. Simmer until potatoes are extremely soft. Puree with an electric hand whisk, or blender. Stir in chilies, cream, thyme. and lavender and adjust seasonings.

3. Whisk sour cream, Chipotle with adobo sauce together. Ladle soup into bowls, top with a dollop of Chipotle cream and a sprinkle of fresh thyme.

Mad coyote Joe's Blah Blah Blog: Tortilla Soup

Mad coyote Joe's Blah Blah Blog: Tortilla Soup: Tortilla Soup Purfect for this soup weather... easy and delicious! 2 lbs. Pork shoulder, cut into 3/4 inch cubes 2 Tbl. corn oil ...

Tortilla Soup

Tortilla Soup

Purfect for this soup weather... easy and delicious!

2 lbs. Pork shoulder, cut into 3/4 inch cubes

2 Tbl. corn oil

1 white onion, chopped fine

2 cloves garlic, minced

12 roma tomatoes

6 cups chicken broth

1 poblano chile, roasted, peeled and chopped

1 jalapeno, seeded and minced

2 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. mild chile powder

3/4 tsp. black pepper

10 corn tortillas cut into very thin strips

Garnish:

Queso ranchero

chopped cilantro

white onion, finely chopped

key limes, cut into wedges

Chile tepins

In a large soup pot sauté the pork until it starts to brown then add the onion and garlic and continue sautéing until onions are starting to brown.

This next step may sound like a pain, but it just takes a few minutes and is well worth it. While pork is browning (or before), turn the tomatoes upside down and cut an 1 inch x across the bottom of each tomato, just through the skin. Fill a small sauce pan with water and bring it to a boil. While the water is coming to a boil fill a medium mixing bowl with ice and then add water to fill. Drop the tomatoes, one at a time, into the boiling water for 20 seconds. Remove from the boiling water with a slotted spoon and plunge into the ice water bath. Using the edge of a paring knife Remove the core and skin. Cut the tomato in half, from top to bottom, and squeeze out all the seeds and juice. Cut the tomatoes into 1/2 inch chunks. Add the tomatoes, chicken broth, poblano chile, jalapeno, garlic and spices to the pork and onions. Bring to a boil and then reduce heat and simmer for 45 minutes. Fill soup bowls about half full with tortilla strips and then ladle in soup to fill. Place garnish in little bowls on the table; allowing your guests to garnish to their own taste.

Mad coyote Joe's Blah Blah Blog: Open Mic at Cave Creek Coffee Co Going Very Well

Mad coyote Joe's Blah Blah Blog: Open Mic at Cave Creek Coffee Co Going Very Well: If you live in the general Phoenix area come on out to The Cave Creek Coffee Co, on Thursday nights, we are getting some amazing talent at ...

Open Mic at Cave Creek Coffee Co Going Very Well

If you live in the general Phoenix area come on out to The Cave Creek Coffee Co, on Thursday nights, we are getting some amazing talent at our Open Mic. This week we were packed with both local talent and even a group touring the world, The Nestlers, who stopped by to enjoy our room, are on a tour that ends in Austraila next summer. When I asked how they heard about us they said that they had stopped by the last time they were working in this part of the world, a few years ago and the room was just as talent filled as last time!

The Cave Creek Coffee co is located at the far west end of Cave Creek, 6033 E cave Creek rd. The sign up sheet goes out at 6:30 pm and we get started at 7pm and finish at 10pm. Bring your voice and or guitar or just come in and enjoy some of their delicious food along with great wine and beer specials for the open mic crowd!

That's me being backed up by my old friend and sidekick, Guitarist Mike Assad, Kevin Brennan is keeping the beat behind us as usual, in this great shot by Peter Tompkins.

Mad coyote Joe's Blah Blah Blog: Texas Red Chili

Mad coyote Joe's Blah Blah Blog: Texas Red Chili: Texas Red Chili Lindsay, the nice girl that gets my coffee for me at C4 some mornings, is making Chili for a Christmas party. I told her ...

Texas Red Chili

Texas Red Chili

Lindsay, the nice girl that gets my coffee for me at C4 some mornings, is making Chili for a Christmas party. I told her I would get her my great recipe. It dawned on me that you might also feel like a good "Bowl of Red". This is fantastic Chili and anyone can make it! Enjoy and Merry Christmas!

1/2 White onion, chopped fine

3 Cloves Garlic, finely minced

1 Tbl. Canola oil

1-1/2 Lbs. Ground beef

1/2 Lb. Ground pork

1/4 Cup Ancho chile powder, mild New Mexico Chile powder, or Paprika

2 tsp. ground Cumin

1 tsp. Mexican oregano

1/2 tsp. cayenne pepper

1 28oz. can Chicken broth

1 8-OZ Can Tomato sauce

1 bottle beer

Roux (1 C or so)

Salt to taste

Sauté the onion and garlic, in the oil, in a large frying pan until soft, but not browned. Add the meat and continue cooking until brown. Add the chili powder, cumin, oregano and cayenne pepper and stir well. Then add the chicken broth and tomato sauce and stir well. Bring to a boil over medium high heat for 15 minutes. Reduce heat to low and simmer for an hour, stirring often. If thin bring to full boil and work in roux to desired thickness. If it gets too thick add a little more beer. Serve in big bowls with Ice-cold Lone Star beer, cheddar cheese, chopped white onion, and saltine crackers.

Serves 6

Mad coyote Joe's Blah Blah Blog: Black-eyed Peas

Mad coyote Joe's Blah Blah Blog: Black-eyed Peas: Black-eyed Peas I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. ...

Black-eyed Peas

Black-eyed Peas

I always make a big pot of Black-eyed Peas for New Years Day, but they’re also the perfect treat on cold winter days. Add a little fresh baked bread and… well my friend, that’s living!

1 LB fresh Black-eyed peas

4 cups chicken broth

Ham hock

2 Cloves fresh, minced garlic

Salt & pepper

Place peas in a medium stock pot. Add chicken broth, ham hock and garlic. Bring to a boil on high, and then reduce heat. Let peas simmer until tender (at least two hours), then salt & pepper to taste. Remember to taste before salting!

Cooks note*

The peas can simmer for several hours. You will need to add more water, but do not add cold liquid to simmering peas or beans as this will cause them to be chewy. I keep a second pot of water just barely simmering when I cook beans, peas or lentils to add as needed. You don’t want to add more broth as it condenses and becomes too salty!

Mad coyote Joe's Blah Blah Blog: Mexican Eggnog "Rompope"

Mad coyote Joe's Blah Blah Blog: Mexican Eggnog "Rompope": Mexican Eggnog " Rompope " One of the best things about holiday is eating and drinking! OK, so that's two things. Nothing says Holiday fest...

Mexican Eggnog "Rompope"

Mexican Eggnog "Rompope"

One of the best things about holiday is eating and drinking! OK, so that's two things. Nothing says Holiday festivity like Eggnog.

Try this very special, Mexican Eggnog recipe. Drink it warm or cold, or try it warm over baked bananas and pound cake!

1 QT Whole milk

1-1/4 C Sugar

1 Vanilla bean, split lengthwise

10 eggs

1-1/2 C White rum

1. Bring the milk, sugar, and vanilla bean to a low boil, in a medium sauce pan. reduce heat, cover and simmer for 20 minutes. Remove from heat and allow to cool to room temperature. Remove vanilla bean and discard. Separate the eggs, discard the whites or freeze for future use. Beat the yolks well then slowly whisk into the sweetened milk. Add the rum and stir well. Pour into glass, bottles or containers and refrigerate for 2 days before serving. May be served warm or cold or used as a dessert topping.

A common Mexican custom is make a big batch and bring to Christmas parties or give it out to friends and family. Cork it and keep it refrigerated before serving. Will keep refrigerated for several weeks. Many people say make it at Thanksgiving and serve it on Christmas. The flavor seems to get better with time; having said that use common sense, being homemade smell it before serving. Don't let this dissuade you this is a wonderful winter treat!

Mad coyote Joe's Blah Blah Blog: Poblano, Corn Chowder

Mad coyote Joe's Blah Blah Blog: Poblano, Corn Chowder: Poblano, Corn Chowder This is a wonderful winter treat; easy to make, hearty, rich and delicious! 4 ears of sweet corn, cleaned ...

Mad coyote Joe's Blah Blah Blog: New Mexico, Lamb and Chicos Stew

Mad coyote Joe's Blah Blah Blog: New Mexico, Lamb and Chicos Stew: New Mexico, Lamb and Chicos Stew This is a traditional Native American stew made through the Southwest. It uses chicos, which are drie...

New Mexico, Lamb and Chicos Stew

New Mexico, Lamb and Chicos Stew

This is a traditional Native American stew made through the Southwest. It uses chicos, which are dried corn kernels that have been roasted in an horno, or adobe oven. Making this wonderful stew takes several hours so we always start in the morning, on a cold winter day. By noon the house is full of the enticing aroma and the stew is ready and so are we. Chicos can be purchased at many southwestern gift shops in New Mexico or through the mail!

1 Lb. Chicos

5 cups chicken broth

5 cups water

1 Tbl. Corn oil

1 white onion, chopped

3 cloves of garlic, chopped fine

1 Lb lamb stew meat, cut into 1-inch cubes

4 or 5 fresh Anaheim, Hatch or Poblano chiles, roasted, peeled, deveined, seeded and chopped

salt and pepper to taste

Place the chicos in a large stockpot with the water and chicken broth, and bring to a rolling boil. Reduce heat to simmer, cover and allow to cook for two and on half to three hours. When the time is up heat up the oil, over medium heat, in a large Dutch oven or heavy pot. Sauté the onion until soft. Add the garlic and continue cooking for 30 seconds. Add the lamb meat and sauté until well browned. Ladle some of the hot liquid from the chicos into the dutch oven. Deglaze the pan by working brown bits lose from the bottom of the pan into the stew with a rubber spatula. Add all of the chicos and liquid to the lamb. Bring to a boil, cover and then reduce heat to low and simmer for another hour. When the time is up, add the chiles simmer for fifteen more minutes, taste and season. Serve in big soup bowls with warm bread or tortillas.

Serves 6-8

Mad coyote Joe's Blah Blah Blog: Sonoran Holiday Crown Roast with Poblano, Pinion N...

Mad coyote Joe's Blah Blah Blog: Sonoran Holiday Crown Roast with Poblano, Pinion N...: Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing It's the holiday season and I know you’re all l...

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

Sonoran Holiday Crown Roast with Poblano, Pinion Nut & Cranberry, Grand Marnier Stuffing

It's the holiday season and I know you’re all looking for a great recipe to wow your family and friends. Crown Roast of Pork is beautiful and with this easy glaze and stuffing it will soon be a new family favorite.

Sonoran Holiday Crown Roast Glaze

1-1/2 C Red pepper jelly

3 TBL Grand Marnier

3 TBL Cider vinegar

2 TBL Dark brown sugar

2 TSP Kosher salt

2 TSP Paprika

1 TSP Granulated garlic

1. In a small saucepan bring all ingredients to a low boil, stirring until sugar dissolves. Allow sauce to cool and brush over crown roast in the last ½ hour of grill or oven roasting.

2. The roast is fully cooked when it reaches an internal temperature of 165∫. With the addition of the stuffing remember to check the temperature at the center of the stuffing as well as the center or thickest part of the roast.

Sonoran Pinion Nut & Cranberry Grand Marnier Stuffing

I make this recipe for pork crown roast, but it's also great in turkey!

1 LB Bulk pork sausage, fried and drained (with sage if available)

1 LB Herb stuffing mix

1 C Pinion nuts

1/2 TSP Dried ground thyme

1/2 TSP Dried marjoram

Salt and fresh-ground black pepper to taste

3/4 C Dried cranberries

1-1/2 C Grand Marnier

1 C Sweet butter, melted

3 C Chicken broth

1 Large, white onion, minced

2 C Celery, chopped

1-1/2 C Roasted and peeled, poblano chiles, diced

1. Bring the cranberries and 1C of the Grand Marnier to a boil in a small saucepan. In a separate pan, bring the chicken broth to a simmer.

2. In a large skillet, sauté the onion and celery in half of the butter. Add the cranberry mixture, chilies, sausage, stuffing mix, and pinion nuts; toss well. While tossing add the rest of the Grand Marnier and butter.

3. Add spices and season to taste with salt and pepper. While stirring, add warm chicken broth.

4. Makes enough stuffing for a 21-24LB turkey or a 10-15LB crown roast.

Mad coyote Joe's Blah Blah Blog: A Sonoran Christmas of Years Gone By

Mad coyote Joe's Blah Blah Blog: A Sonoran Christmas of Years Gone By: A Sonoran Christmas of Years Gone By Back when the kids were little, we had a family tradition. With Great Irish Stew with Poblano Chiles. Every year, the Saturday after Thank...

A Sonoran Christmas of Years Gone By

A Sonoran Christmas of Years Gone By

Back when the kids were little, we had a family tradition. Every year, the Saturday after Thanksgiving, we would have all the family, in-laws, cousins, friends, and their children over to our house for the annual tree decorating party.

I started the day by making a big batch of my Poblano Irish Stew. I would let it simmer all day filling the house with a wonderful, comforting aroma. Around three in the afternoon everybody would show up, so we would go down to the local tree lot and pick out a tree. We would then go back to the house and everybody would have a bowl of Irish stew while setting up the tree. Sometime around sunset we would pile all the kids in the back of the truck (it was a different time) and drive up to “The Town Dump” (A local store that has a very eclectic collection of merchandise, big and small). Mattie, the owner, always had lots of unusual ornaments. I would bring about twenty dollars in one-dollar bills. We would give all the kids a buck or two and let them pick out a few ornaments. I can still remember how excited the little ones would get running up to their moms showing off the tiny treasures they had found. Then we would go back to the house and unpack the Christmas box. Kathy would put on a big pot of coffee. The adults would sip Irish coffee while the festivities got under way.

I was always the traffic director. While the older children untangled and tested the lights, I would let the little kids, a few at a time, put their treasure on the tree. The big kids would put the lights on. Then we would un-pack the old ornaments and the little kids would take turns placing them on the tree. The smallest decorating the bottom and according to height working their way up. The adults finishing the top and I would top it off with the Christmas angle. We would visit, eat, drink and sing Christmas carols. After the tree was decorated and our spirits and voices were both warmed up I would choose a small phrase from a familiar Christmas carol and we all would sing it into my answering machine (as I said, a different time!). Followed by, Merry Christmas, from all of us at Mad Coyote! Sometime before the night was over, I would wonder off by myself, with a shot of Irish whiskey, hold it up and say Merry Christmas Rosie to my dear departed Irish Grandmother.

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 peices

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. Immeadiatly return heat to low and stir in butter and thyme. Season to taste. Serve in big soup bowls with fresh bread.

Serves 8

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.