Tepache

Tepache

A homemade, Mexican, fiesta beverage with a kick! It's tropical, tart, refreshing, and fun to make.

1 large, ripe pineapple

2 canela sticks (Mexican cinnamon)

10 whole cloves

1/2 gallon water

1 pound dry barley

3 pounds pilonacillo, broken up

Cut the top off of the pineapple and discard. Wash the body of the pineapple and crush with a kitchen mallet, skin and all. Place in a large crock with canela and cloves and cover with 1/2 gallon water. Cover crock with a kitchen towel or plastic wrap and let stand, unrefrigerated, for two days.

In a large saucepan, simmer the barley and pilonacillo in 1 quart of water until the barley swells and cracks (about 1 hour). Allow the barley mixture to cool, then add to the crock with the pineapple mixture. Recover and let stand, unrefrigerated, for two more days. Strain well and serve over ice.

Serves 10 to 12

What to look for when buying a Shipping Container, for building a home

What to look for when buying a Shipping Container, for building a home.

Let’s go over a few basics. The containers are called Connex Boxes. They are constructed of a metal known as Cortin, which is very strong and rust resistant. They come in several sizes. The standard width is eight feet. There are three height options; Half Cube at four feet, Full Cube or eight feet and High Cube or nine and a half feet. As far as the length they come in 20 feet, 40 feet, and 60 feet. There are variation and custom sizes, on all of these numbers to accommodate different products.

They come insulated and not insulated. The floors are made of hard wood. The doors are standard on one end, full height.

Due to their extreme strength they are a great candidate for creative structure design. The following is personal observation and assumptions on perspective uses for housing. I am in no way an engineer or qualified to discuss structural issues of heavy construction. But I have done a lot of building and been successful. I use my own common sense and am responsible for my own failures. In other words if this article leads you to try something dangerous or foolish you’re on your own… no guarantees.

These amazing boxes are inexpensive, strong, and versatile and can be stacked in an almost unlimited array of different forms.

When buying, I look for straight boxes that have not been patched excessively with floors that are not chewed up and doors that open fairly easily and gaskets that are not shot. The person selling will tell you that you will not find one like this, but the extra time you spend on finding a straight box will pay off later.

I’ve found that you can cut in windows and doors just about anywhere you desire. You will want to have a level pad ready with access for the large semi- truck and lowboy trailer. I’d say a straight shot at least 80 feet long and 16-20 feet wide. I landed mine within 10 feet of its final destination and then a friend with a large backhoe pushed it into place. I then used a six-ton bottle jack to raise the box and used large concrete shims to set the box level. Then I poured a concrete curb for the box to rest on. Next time I’ll do all the curb work first, with deep reinforced footings that have weld plates and a copper grounding cable.

I chose the High Cube because the extra height allows room for mechanical and an insulated drop ceiling. I don’t like the insulated boxes because they are often manufactured in countries with lax material standards and so I question the spray in foam as far as environmentally and our personal health. Also some of the insulated boxes are not made of cortin and lack the structural strength to alter and stack in any way desired.

That’s the basics if you have comments, corrections to my information or any thoughts please forward.

Warmly

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Please send this to your Cave Creek Friend1

Mad coyote Joe's Blah Blah Blog: Please send this to your Cave Creek Friends: On September 24 th I drove to pick Kathy up at work. We we’re gone about an hour. Upon arriving home we discovered that a huge dogfi...

Please send this to your Cave Creek Friend1

On September 24^th I drove to pick Kathy up at work. We we’re gone about an hour. Upon arriving home we discovered that a huge dogfight had ensued. Joey’s dog, Lilly had been torn to shreds by his younger dog Stella, being very short on money, we had no other option than to attempt caring for the dogs wounds at home. We washed and cleaned the wounds and applied some antiseptic spray and gave her some pain meds, but she had tendons and muscle showing and had at least thirty big cuts and gashes. Joey was in Tucson, we called an as soon as he could he headed back to the Creek.

We did what we could but by morning she started smelling of infection. A good family friend, that I will not mention here, until I know that she has no issue in my mentioning her by name, heard about the dogs condition and stepped up and offered to put the care needed on her credit card.

Upon arrival at the Animal Hospital they did a rapid triage and gave us a base price of $1400 and at top number of $2500. Our friend told Joey to go ahead with the treatment. Lilly spent the next night and day in the clinic. The following day when we were suppose to pick her up she was not stable enough bring home and we were told to expect another $1000 on the bill.

She’s been home for 4 days and doing very well, but this morning two of her wounds opened back up and so it was back to the hospital to be put out and receive surgery again.

This will run the bill up even higher.

Okay… why am I telling you this. As kind and giving of a gesture as this wonderful woman has extended towards our family. And let me say right here, how very grateful we are of this amazing act of friendship and love. We never thought the bills would run so high and I imagine neither did our friend.

We are in the process of trying to reduce, or if possible eliminate this huge bill. So I’m asking if you can donate either funds or auction items or you have access to a group that might have access to said items, or if you can think of ways to raise the same, please let us know. In short… HELP!

I’m in the planning stages of putting on a Barbecue/ auction / afternoon of Cave Creek fun and music. Janey’s Coffee Bodega, in Cave Creek has generously offered to allow us to have the fund-raiser at their beautiful place.

We are in the planning stages, and so, looking at all options. Please feel free to comment with ideas… any ideas that might get us closer to our goal.

We know that these are hard times and so we ask, if you decide to give, give only what you can and please spread this around town. Dates details and times to follow.

Warmly,

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Meanwhile back at the Bread 9-28-11

Mad coyote Joe's Blah Blah Blog: Meanwhile back at the Bread 9-28-11: Meanwhile back at the Bread 9-28-11 Last night we baked 90 loaves of the best bread we’ve made to date. We are now baking a consisten...

Meanwhile back at the Bread 9-28-11

Meanwhile back at the Bread 9-28-11

Last night we baked 90 loaves of the best bread we’ve made to date. We are now baking a consistent loaf, in flavor, size, shape and color. I have learned that the prime baking range is between 550°f and as low as 375°f. Higher temps cause a fast rise that is not baked all the way through. We have also learned that the yeast has an active life of about 15 hours after that the bread will not rise consistently. We are getting 3-30 loaf loads baked on one firing of the oven. If we need to bake more than that we load the excess loaves into the refrigerator for two hours after shaping then we pull and allow the final rise. This retards the yeast and we get a good oven spring.

This project is coming up on a year and a half, “from bricks to bread.” I learn something new with each bake and as with so many things the task will show you the way, if you are patient and have your eyes open.

If you have any comments or questions I’d love to hear from you.

Warmly,

Mad Coyote Joe

Mad coyote Joe's Blah Blah Blog: Flautas with Avocado Tomatillo Salsa

Mad coyote Joe's Blah Blah Blog: Flautas with Avocado Tomatillo Salsa: Flautas Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food se...

Flautas with Avocado Tomatillo Salsa

Flautas

Flautas are rolled tacos that are fried. They are nothing like those little rock-hard taquitos you find in the frozen-food section of your local grocer. This recipe works well with several different fillings.

Corn oil for frying

2 dozen 6-inch corn tortillas

1 pound pollo deshebrado, Ropa Vieja, or Carnitas

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 serve immediately with Avocado Tomatillo Salsa.

Serves 10

Avocado Tomatillo Salsa

This is a wonderful light salsa, great with fish, foul ar any light roasted meats. This is a step closer to Authentic Mexican cooking!

1 Ripe Haas avocado, peeled and cubed

5 Tomatillo, husked and rinsed clean

1/2 White onion, chopped

1/4 C Cilantro, chopped

1 CLOVE Garlic, diced

1 Serrano chile, stem removed

Water

1 TSP Salt

1. Place Tomatillo, Onion, Cilantro, Garlic, Chile, Salt and 2TBL Water in blender; puree until smooth. Add Avocado and puree until smooth. Add more water if needed.

2. Salsa should be a thick liquid, about the consistency of ketchup.

Mad coyote Joe's Blah Blah Blog: Spicy Charred Pineapple Salsa

Mad coyote Joe's Blah Blah Blog: Spicy Charred Pineapple Salsa: Spicy Charred Pineapple Salsa This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A ...

Spicy Charred Pineapple Salsa

Spicy Charred Pineapple Salsa

This one isn't really for chip-dipping, but is a great salsa to serve with your next pork or poultry dish. A nice blend of peppers and pineapple make a fresh, surprising addition.

3-1/2 Slices Fresh pineapple, core removed
2 Poblano chiles
1/2 Red bell pepper
1 Jalapeno
2-1/2 Slices White onion

Salt to taste

1. Grill all ingredients until charred brown and soft. Place poblano and red bell pepper in plastic bag and twist closed, removing as much air as is possible.
2. Allow chiles and red bell to steam in their own heat for about ten minutes. Remove from plastic bag; skin should come off easily.
3. Remove stems from chilies and seeds from poblano and red bell.
4. Chop all ingredients and place in a medium mixing bowl. Let stand for 30 minutes for flavors to blend

Joe’s World Famous Chicken soup

Joe’s World Famous Chicken soup

In a little while the weather will get a bit cooler. As this occurs there will be several reasons why one might need a great bowl of chicken soup. This is the best chicken soup recipe I have found and we have used it for the past quarter century. It’s also great with fresh baked bread!

Chicken broth:

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

1 whole chicken

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

In a soup pot sauté the carrots, celery, onion in the olive oil until soft but not browned. Add the whole chicken and spices, simmer for a few hours or cook all day in crock-pot. Remove all chicken and vegetables from broth. Pour the broth through a sieve or strainer. Your chicken broth is ready. To make chicken soup:

3 medium carrots, diced

3 celery stalks, diced

½ diced white onion

1 Tbl. olive oil

3 skinless, boneless chicken breast

chicken broth to cover

1 tsp. poultry seasoning

½ tsp. ground clove

½ tsp. ground ginger

black pepper to taste

1 bay leaf

In a soup pot sauté the carrots, celery, onion in the olive oil until soft but not browned. Add the chicken breast and spices, simmer for fifteen to twenty minutes, or until just chicken is just poached. Remove the chicken and chop into ½ inch pieces. Add back into the soup, it’s ready, enjoy!

Mad coyote Joe's Blah Blah Blog: Jose Cuervo, La Reserva Tequila habanero-lime butt...

Mad coyote Joe's Blah Blah Blog: Jose Cuervo, La Reserva Tequila habanero-lime butt...: Jose Cuervo, La Reserva Tequila habanero-lime butter This condiment is out of this world on vegetables and potatoes, and you won’t b...

Jose Cuervo, La Reserva Tequila habanero-lime butter

Jose Cuervo, La Reserva Tequila habanero-lime butter

This condiment is out of this world on vegetables and potatoes, and you won’t believe the flavor it gives grilled fish or pork. And on good bread WOW!

Whip all ingredients together in a blender or food processor. Roll into a log in waxed paper and chill until fir .

1⁄2 cup sweet butter

1 habanero chile , minced

2 tablespoons fresh lime juice

1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon dark brown sugar

Pinch of fresh black pepper

Mad coyote Joe's Blah Blah Blog: Meanwhile Back at the Bread 9-17-11

Mad coyote Joe's Blah Blah Blog: Meanwhile Back at the Bread 9-17-11: 102 loaves Thursday night! Meanwhile Back at the Bread 9-17-11 Over the past few weeks we have seen a trend of the loaves getting fla...

Meanwhile Back at the Bread 9-17-11

102 loaves Thursday night!

Meanwhile Back at the Bread 9-17-11

Over the past few weeks we have seen a trend of the loaves getting flatter with each successive bake over the course of the evening. My incorrect assumption was that the as the oven cooled the loaves were not receiving enough heat to get that classic “oven spring.” My brilliant wife Chef Kathy told me she thought the yeast was reaching a critical point and there fore each new successive bake had less power to rise. Her solution was to place half of our loaves in the refrigerator for two hours and then allow the final shape and rest before baking.

We baked on Thursday night with Kathy’s solution. The result was 102 loaves that were uniformly round and not one of them failed to achieve full oven spring.

If you have any baking questions that you’d like us to try to answer just send us a comment.

Warmly

Mad Coyote Joe

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

God in threes A Poem by Daigneault

God in Threes

A Poem by Daigneault

Throwing Angles at the rain

It’s …

Yes

No

There

These words that cannot say

Of soil and song and joy and truth

Water knowing water

That tree thinks of time

And I live with words

A current a vale

Or light and God

At some point

I am the land and sky

Where are the words

Evading me but all around

I want the words

I need the words

Where are the words

Where?

Why not?

When?

It moves through me

All around

The warm breeze loves the autumn leaves

One but not

So I wait

A hope a prayer

Yes a prayer

Wordless, together and yet just beyond, so close, one but not, tangible, but not

Un-said un-known

Other

No we

Know we

Caged locked I see the door

You dry cold worn

She has lost so much and we can’t find a path

Old now is this the last few pages of that book she wrote

Of a life of fantasy he was on the road on those women but where was she?

I cannot look as the fire grows dim as she grows dim this bright lonely light

Was this her truest lie this life she almost had

And I on the sidelines alone throwng angel at the rain.

I cannot find tears or pain that can see this error in our basic makeup

We calmly watch as our families burn to ash

Less than ash for ash can be touched at least it has the heart to leave us filthy

They just leave and that that is left behind is not them in any way

My father called it garbage but I think it is less

How can a life end in so little

Where is true sadness

Where is the mind going why how

Please help me to find my way back to the surface

The light

Blood and fire and pain and deep pounding breaths

Beautiful breathless muscles pushed beyond their limits

Life fresh soil and sweat

Please

Please

Awake

Am I

A cross between sight and pain

The horizon I see it

And I feel it sees me

Knows me

Once again I am alive, If only for today

I come to this cross road again and again

This light is out there and I feel my mind working again and again

But I fear that monster that is just out of my vision.

His breath wet and putrid

Just a round that next corner

Always taking

A thief

But the fight goes on

I know that all is there if only I can extend my grasp

Just become strong enough to reach once again

I can see that thing that I wish to call light

But that is the wrong word

But I can see it and feel it

God in Threes.

Tabouli salad with Cucumber yogurt sauce

Tabouli salad with Cucumber yogurt sauce

I did a little comercial today and we made a dish of quonia with middle eastern flavors. It reminded me of this wonderful dish that works well when it just too darn hot!

Tabouli salad

1 C Bulghar wheat, dry

1-1/2 C Water, boiling

1-1/2 TSP Kosher salt

Dressing

1/4 C Olive oil, extra virgin

1/4 C Lemon juice, fresh-squeezed

1 TBL Lime juice, fresh-squeezed

2 CLOVES Garlic, finely minced

1/2 TSP Mint, dried

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper, to taste

Cucumber yogurt sauce

1-1/2 C English cucumber, peeled

1/2 PINT Sour cream

1/2 PINT Yogurt

2 CLOVES Garlic, minced fine

1 TBL Mint, dried

Salad

1. Pour the bulghar into a mixing bowl, then add the salt and pour in the boiling water.

2. Cover with plastic and let soak for 30 minutes.

3. Whisk dressing together and stir into the bulghur.

4. Allow flavors to blend in the refridgerator for three hours.

5. Carefully stir in finishing ingredients.

6. Taste to correct seasoning.

Sauce

1. Shred cucumber with a cheese grater.

2. Combine all ingredients and allow to chill in the refrigerator for a few hours before serving.

Grilling Fish 101

When I was a kid, the grill was a place for hamburgers and hotdogs. I can still remember the first time I saw my neighbor, Mr. Munier, barbecuing chicken. He covered the chicken with a store bought BBQ sauce, placed foil over the hot coals and then tossed the chicken on the foil. It was a constant firefight. The smell was great but the end product was both burned and under cooked, with pieces of the burnt aluminum foil stuck to the chicken. I never understood the use of foil on the grill. As I grew older I was always looking for new grilling tricks. Once on vacation in Washington, I saw family friend grilling salmon. He got the grill hot and then made a little pouch out of foil. He lathered the salmon with Mayonnaise and sour cream placed it in the pouch and the closed it tightly. The fish was very good but even at that young age I knew this simply was not grilling. I’ve seen variations of this trick including butter wine and herbs, or Italian dressing and even salsa. Although it cooks on a grill, this is a way to steam the fish or if the pouch is open it’s grill baking. Either way you’re missing a real treat… grilled fish. Grilling fish is easy if you know a few basics, and I do… so I thought I’d walk you through them.

First, clean the grill very well. Then you want the grill medium hot. I like fillets better that fish steaks when it comes to grilling. Start out with a firm fish like salmon then as your technique improves try more delicate fish. Also, in the beginning try fish with the skin still on. Start with a fillet that is about one inch thick. The rule of thumb for grilling fish is ten minutes of grilling for every inch of thickness. Spray both sides of the fish with non-stick vegetable oil spray. Place the flesh side (non- skin side) of the salmon down and immediately drag it back and forth the same direction as the grill surface runs on your hot grill, for about ten seconds. This keeps the fish from sticking. Grill the fish for two minutes and then using a thin metal spatula cut the fish lose from the grill and turn it over so the skin side is down. Drag it back and forth for ten more seconds, and grill for eight more minutes. Cut the fillet loose from the grill and carefully place it on a serving plate and serve immediately. Don’t worry if you lose the skin the on the grill, in the beginning that happens. I look at the skin as a safety, to keep the fish from sticking. As time goes by and you get a feel for this you won’t care if the fillet has skin. Depending on your grill and how you like your fish done, you may want to increase, or decrease the cooking time. However always start with two minutes on the first side, then adjust as needed on the second side. What you want, is to learn the nature, of fish on your grill. It will be a little different on every grill. In closing I wanted to give you a recipe for the juiciest salmon I’ve every eaten and the recipe is so easy. Have fun and E-mail me if you have any grilling questions.

Pacific Rim Grilling Sauce for Salmon

1/4 cup Hoisin sauce

1 Tbl. Dark sesame oil

Mix together. Brush some of the sauce on the flesh side and then place the fillet on a hot grill flesh side down for about 2 minutes. Brush the skin side with the sauce. Carefully flip it. Then coat with the sauce again and grill it for 8 more minutes, lid down. It will come off the grill in one piece.

Makes enough for 4 – 8oz. salmon fillets

Who Are You?

Who Are You?

I was going through my Blog Stats. This tells me who is reading my blog and where they are. Below is a long term breakdown of the eleven thousand times one of you have dropped by our blog. Historically most of our readers are from the good old USofA. Next it’s The UK, then Canada, Germany, Malaysia, Australia, Slovenia, Russia, and then the Netherlands (which I’m sure is from my friends Sabina and Roland).

Okay, once again, I’d like to know who you are and where you are from, so if you have the time and the desire to help. Please tell us a little about how you ended up at our site and where you are from. I write on everything from food to low cost building design, with crime stories and poetry thrown in, along with stories about our ongoing bread project and cooking school. What was it, that drew you to our site? This will tell me where we’re serving you and not just practicing our writing. Just go to the bottom of this posting and click on comments.

United States	7,761
United Kingdom	388
Canada	306
Germany	234
Malaysia	185
Australia	174
Russia	117
Slovenia	104
Netherlands	87
Latvia	84