Cajun Oyster and Scallop Stew

Cajun Oyster and Scallop Stew

Just another day, down on the “Big Easy”

12 Scallions, chopped fine   

1 Celery stick, chopped

1 clove Garlic, minced

½ stick Sweet butter

2 Tbl. All purpose flour

1 Qt cream or Half & half

36 Medium oysters, shucked (2 pints)

24 Bay Scallops (1 pint)

1 cup Water, (HOT)

2 sprigs fresh Parsley, chopped

2 tsp. crushed red chile

1 tsp. White pepper

1 tsp Salt

1 Tbl. Worcestershire sauce

½ tsp. dried Basil

½ tsp. dried Thyme

½ tsp. dried Oregano

½ tsp Fresh ground black pepper

¼ cup Dry cooking sherry

1 cup Plain croutons

Sauté the scallions, celery and garlic in the butter until soft.  Add the flour, stir well, and fry until lightly browned. Remove from the heat and set aside. Over medium heat warm the cream (do not boil).  Once hot, add the onion, garlic, celery mixture and all other ingredients except the sherry and croutons. Simmer for 15 minutes, stirring frequently. Then add the sherry and continue to simmer until the stew thickens. Add the croutons and serve!

Serves 8

Texas Style Chicken Bog

Crusty the wonder dog!

This is from an article I wrote for my food column in our local newspaper about 10 years ago, but it applies and the recipe is great.

A Dog’s Life.

A dog’s life refers to hard or bad times… I’ve never understood this.  My dogs wake up at two in the morning, and then they wake me up so I can let them out for a quick pee.  They then come back in and rest up for breakfast.  After which they nap, on and off, all day, with the exception of getting their ears scratched, or my wife and I taking them for a walk.  All of this is centered on eating, barking or more napping.  Then some time around 8:00pm they drift off to sleep and the whole cycle starts over again.

Oddly one of the more frequently asked questions, in reference to my television cooking show, is “how are your dogs doing”. 

This started in our second season when one of our family dogs, a Chinese Chow Chow, named Weizer, wandered into the background during a shoot.  I was busy cooking and the director was so preoccupied with the food shots that no-one notice the dog.  Well the editor left in the footage, and the next week Weizer was a star.  We got so much fan mail about Weizer, that the director would let both of my dogs wander into the set every now and then.  It was funny and made for good TV.

I’m sad to say that both the show and the dogs are no longer with us.

The great American Will Rogers once said “To a dog every day is Christmas!” So for our dogs with all the cooking we do, every day is like a Christmas feast.

What brought all of this to mind was my wife, Chef Kathy’s, shoes.  I was looking at them the other day and noticed they were unusually clean for cooks’ shoes.  Preparing food is messy business and your shoes end up covered with everything from kitchen scraps to the soup of the day. 

Kathy’s shoes were spotless and I asked her when she had the time to clean them.  She said, “That’s odd I haven’t wiped them down for a long time… I sort of forgot about cleaning them”.  Our son Joey heard this and told us that our new dog Sam (half bloodhound and half black lab) was cleaning Kathy’s shoes for her. 

A few days later Joey called us into the living room and sure enough, Sam had both of Kathy’s shoes tucked between his paws, protecting his prize from our other dog Rusty (white lab).  Sam took his time with each shoe savoring the day’s fare. He started on the top working down the sides and spent extra time on the soles, licking every morsel off the shoes.  When he finished with one, he pushed it out where the other dog could see it and went to work on the other one.  Sam was in heaven; no dog bone will ever come close to the bounty of flavors Chef Kathy brings home every night.  Not to mention the shear joy of not sharing with the other Dog.  Besides Kathy’s shoes look really good!

I thought, in honor of dogs everywhere, I should do a recipe that they will love the table scraps and leftovers from.  While the weather is still a little chilly give this one a try.  You too can enjoy a dog’s life… spend the whole day eating and napping.

Texas Style Chicken Bog

This recipe can be found throughout the south.  It’s a great example of down home Texas comfort food.  I make it on a rainy day when a big crowd is dropping by.

1 (3-pound) chicken, quartered
1 pound smoked hot-links
1 cup white onion, chopped
1 stick of unsalted butter
2 teaspoons Lawry’s Seasoned Salt 
1 1/2 tsp salt
1 1/2  teaspoon ground black pepper

1 tsp. Granulated garlic

2 dashes of your favorite hot sauce

3 bay leaves
8 cups water
3 cups un-cooked white rice

Cut the hot-links into 1/2-inch pieces. In a Dutch-oven, combine the chicken, hot-links, onion, butter, seasonings and bay leaves. Add the water, cover, and bring to a low boil for 45 minutes. Remove the chicken from the pot and set aside. Add the rice to the pot and continue the low boil, stirring well. Boil for 10 minutes, then reduce the heat to low, cover and simmer for 10 minutes more, or until the rice is soft and fluffy. Remove the bay leaves, and return the chicken to the pot.  Taste and adjust seasonings. Serve in big soup bowls with fresh biscuits. I like the chicken pieces whole.  Some recipes remove the chicken from the bone before returning to the pot.

Serves 8-10

The Unholy Weather and Taco Bart's!

We woke up to snow falling on our beloved Sonoran desert.  For those of us that like the heat, especially over 115f, this is a curse directly from the bowels of hell.

I did my rounds expecting caribou or Polar Bear to show up at any moment.  After a while I calmed down and decided there was only one course of action.

Go to see Bart.  He's the proprietor of the Indian Village, here in Cave Creek.  Bart is one of the reasons to move to Cave Creek, well Bart and his Tacos.  They can cure depression and for only a few bucks.

I took this picture while sitting in my chair at home.  I'm pretty well known for understanding food; and especially Mexican food.  No paper mache flowers, no blue margaritas, no annoying tourists, just the best tacos in this part of the country.  If you live here you don't say "The Indian Village"  you say, let's go to Taco Bart's.

Thanks Bart!

Grill-baked Paella

Grill-baked Paella

1/2 Fryer chicken, cut up
1/2 LB Italian rope sausage, spicy
1-1/2 C Italian Arborio rice
3 C Boiling water
2 TBL Butter
1 TBL Lobster base
1 TSP Saffron
1-1/2 C Frozen baby peas, thawed
1/4 C Italian parsley, chopped
1 Red bell pepper, diced
2-3 Medium Italian brown mushrooms, sliced
4 CLOVES Garlic, minced
2 DASHES Louisiana hot sauce
2 TSP Kosher salt
Fresh ground pepper
1/2-3/4 LB Assortment of shellfish like clams, mussels, cockles, crab claws, whatever is fresh -- I would not use oysters.
1/2 LB Medium shrimp, peeled
1 Lemon, cut in half

1. Place pizza stone on grill, light burners and turn to low.  Allow grill to slowly heat up to about 400∫ and adjust heat to maintain 400∫.
2. Place the chicken and sausage on the grill directly over direct heat and roast.  Remove from grill, set aside.
3. Place the rice, butter, and lobster base in a large, heavy, baking dish with a heavy lid. Pour the boiling water in and stir. Add saffron, peas, parsley, bell pepper, mushrooms, garlic, Louisiana hot sauce, salt, and pepper, stir well. Grill bake indirectly, for 15 minutes; remove lid. Place shell fish on top of mixture. Slice sausage, arrange roasted chicken and sausage in with rice and seafood, cover.
4. Place  baking dish on pizza stone and grill bake for 15 minutes or until shellfish and rice are completely done.  Remove lid and squeeze 1 whole lemon over dish.  Serve with a good cream sherry.

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 Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad
Fresh, light and delicious!

If you have a mandolin, try running the cucumber through the julienne blade, cutting the cucumber the long way.  This will produce cucumber that looks like spaghetti or fettuccini.  Use the cucumber strands as a bed for the shrimp and veggies. If you like it spicy add a few Chile Tepins, a chopped serrano chile or a tsp. of crushed red chile!

1 1/2 LB Shrimp, cooked, peeled and de-veined

2 C English cucumber,

1 C Pineapple Chunks

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

1/2 C Chopped Red Bell Pepper

1/2 C Diced Jicama

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

Dressing:

3 TBL Soy Sauce

3 TBL Sherry Vinegar

3 TBL Un-sweetened pineapple juice

1 TBL Sugar

1 TBL Peanut Oil

2 CLOVES Garlic, minced very fine

2 TSP Fresh Grated Ginger

Finish:

3 TBL Fresh Mint Leaves, torn

3 TBL Fresh Cilantro leaves, torn

3 TBL Dry Roasted Cashews, chopped

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

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

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

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

5. Gently toss in the mint and cilantro.

6. Garnish with chopped cashews.

   Serves 6

Guadalajaran Salsa en Molcajete

I know the Gringo in you is saying, "Hey that's made with some sort of a rock thingy!"  Yes it is, but think of it as a centuries old food processor.  

From my book "A Gringo's Guide to Authentic Mexican Cooking"

The big companies, in the good old US of A that make the national brands of salsa know as much about good salsa (and Mexican food in general) as a cow knows about dancing. Comparing bottled salsa with fresh homemade, is like comparing prime rib with those little canned cocktail sausages. This is because they keep it fresh with chemical preservatives, and the result is sort of a jalapeno-flavored tomato sauce. If the salsa had any subtle flavors to begin with, after being on the shelf a short while, they have vanished.

On the other hand, salsa in Mexico is a centuries-old culinary art form with a hundred (or more) different flavors and uses. As with any great cuisine, these sauces are the heart of the meal. Authentic Mexican salsa is sometimes very hot, but not always. Unlike their counterparts from the U.S., they are so much more than just a way to add heat. The flavors are complex and full-bodied, well-balanced, and, like a fine wine, they complement a meal rather than overpower it.

Making your own salsa, like Grandma’s apple pie, is a labor of love. You need to smell the chiles roasting and taste the spices as you go. Start out making my personal favorite, Guadalajaran Salsa en Molcajete, and you’ll never go back to the bottled stuff. And salsas aren’t just for chips and nachos. Take an ordinary grilled chicken and serve it with tangy, spicy Tomatillo Salsa Verde or Salsa de Pipián con Chile Güero, with its unexpected fiery flavor, and suddenly you’re serving a real Mexican treat. Add a few extras like Mexican rice, warm corn tortillas, and an ice-cold Mexican beer and you’ll have a full-blown fiesta on your hands.

Guadalajaran Salsa en Molcajete

You’ll find this distinctive salsa made tableside at fine restaurants in Guadalajara. A molcajete is a centuries-old kitchen tool, sort of the Aztec version of the mortar and pestle.

 3 pulla chiles

4 tomatillos

3 Roma tomatoes

1 teaspoon coarse sea salt

1 clove garlic, minced

1/4 white onion, finely chopped

1/3 bunch cilantro, chopped

Toast the chiles on a hot, dry comal for 2 or 3 minutes, turning often to avoid burning. Turn heat up. Remove the cores from the tomatillos and tomatoes and then char the outsides on the comal until dark brown or lightly blackened. Coarsely chop the tomatillos and tomatoes and set aside.

Place the salt and then the garlic in the bottom of the molcajete. Work into a paste. Add the chiles and break up into small pieces. Add the tomatillos and tomatoes, working into mixture. Now add the onion and cilantro but stir in, do not grind. Serve with tortilla chips.

Makes 2 cups

Tex-Mex Tacos

Tex-Mex Tacos

This recipe calls for pre-made taco shells.  If you want, you can fry your own corn tortillas with the meat mixture inside.  Make sure and drain them on a paper towel, before filling them with the toppings.  My friend, Western author Bob “Boze” Bell, fries his tacos, holding the tortilla closed with an old pair of pliers!  I think the reason we never get poisoned from this practice has something to do with the amount of tequila we consume while cooking!

1 Tbl vegetable oil

1 small white onion, chopped fine

3 cloves garlic

4 Roma tomatoes, diced

2 Lb. Ground beef

1 Lb. Ground pork

1 large bunch cilantro, rinsed and chopped

Salt and pepper to taste

12 taco shells

Toppings:

 Shredded lettuce, finely chopped white onion, avocado slices, salsa, tomato, and cheddar cheese,

Sauté the onion, garlic, and tomatoes in a skillet until onions are soft. Then add the beef and pork and continue cooking until the meat is done. Remove from heat.  Add the cilantro and season to taste.  Assemble the tacos meat first then toppings in the order they are listed.  And add Beer… to drink… lots of beer!

Makes 12 tacos

Open Mic at the Horny Toad... Great Day of Music!

Open Mic at the Horny Toad every Sunday 1-5.  This week we had a fantastic group of players.  Come on out and join the funQ

East Coast Al Catarino was great as usual!

Paul Meyer held down the bottom end on Bass.

Rick Strole with his smooth voice.

Hatman and the Band!

New comer Mike G., a strong vocal style

Bruce… one handsome cowboy… oh and very talented too.

Dan with his Dad, Harry.

Jim Gath laid a few down for us as usual.

Tim Brady rocked as usual. 

Mike Cullums on Drums and Pretzels!

Authentic Caesar Salad

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key lime juice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key lime juice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Key or Mexican Limes are smaller but much sweeter and less acidic

Rinse lettuce well and dry in a salad spinner.  Tear into bite size pieces, (cutting with a steel knife will cause the lettuce to rust much faster) and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce more crisp.

Rub the salad bowl with the garlic cloves and then mash it into a paste or use a garlic press.  Add the anchovies, egg yolk, lime juice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese in the dressing.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with pasteurized eggs or 1 Tbl. heavy cream.  The flavor change, from the cream, is minimal.

Serves 4

Contraband!

I spent last night playing withe the Boys from Contraband.  Dinner at El Encanto in Cave Creek and then Whiskey and music till the wee hours.  Good times!

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

Tzatziki; Greek Cucumber Yogurt Sauce

Fantastic with Lamb, a warm pita and some good olives.  Tzatziki is also great with the Naan recipe from my last post.

Tzatziki;
Greek Cucumber Yogurt Sauce

1-1/2 C English cucumber, peeled

1/2 PT Sour cream

1/2 PT Yogurt

2 MED CLOVES Garlic, minced fine

1 TBL Dried mint

1. Shred the cucumber with a cheese grater.  Combine all the ingredients and allow to chill in the refrigerator for a couple of hours before serving.

Traditional Naan Bread

We've been eating Indian Food for the past few days and I thought it was about time for me to make some Naan to go with it.  Naan is delicious and easy to make, in your home oven and if you're lucky enough to have a wood fired oven… well even better!

Naan

Naans are traditionally cooked in a Tandoor or earthen oven but can also be made in your oven at home. Serve this delicious bread hot, with Indian food, Tandoori Chicken or kebabs of different kinds. The dough for Naans needs to be made a few hours in advance.

Prep Time: 2 hours

Total Time: 2 hours

Ingredients:

1 1/2 tsp. dry yeast

1 cup warm water (110f about like bath water)

1 1/2 tsp. sugar

3 cups all-purpose flour

1 tsp. salt (or to taste)

6 Tbl. ghee (clarified butter)

3 Tbl. yogurt

3 tsp. onion seeds

Preparation:

Add the dry yeast, sugar and warm water together and stir till the yeast is dissolved. Cover and set aside for 10 minutes or until the mixture begins to form bubbles. This indicates the yeast is active. Set aside.

Mix the flour and salt to taste and sift into a large mixing bowl then add the yeast mixture, 3 Tbl. of ghee and the yogurt.

Use your fingertips to mix into a soft, dough. Once mixed, flour a clean, flat work surface and knead the dough till it is smooth and elastic.

Grease a large bowl with a few drops of cooking oil and place the dough in it. Cover and allow to rest for about 90 minutes or until the dough doubles in volume.

Punch the dough down and knead again for 10 minutes.

Equally divide the dough into pieces and roll between your palms to form round balls.

Lightly flour, (if using a wood fired oven, use rice flour to allow the Naan to slide off the peel)  the work surface and roll out each ball until you have a circle, 7-8 inches in diameter and about1/2" thick. You can also pat it into a the circles with your hands.

Gently pull on one edge of the circle to form the Naan into a teardrop shape. Do not pull too hard or you may tear the dough.

Traditional oven;

Preheat your oven 200 C/ 400 F.

Cover a baking sheet with a piece of aluminum foil and grease lightly with a few drops of cooking oil.

Place as many Naans as will fit without touching each other, on the baking sheet.

Brush each Naan well with some ghee and sprinkle with a pinch of onion seeds.

Put the baking sheet into the oven and cook till the Naan begins to puff out and get lightly brown. Flip the Naan and repeat.

Remove from oven and serve hot in a towel-covered bread-basket.

 

Wood Fired oven;

Push hot coal back away from desired cooking area.  Brush and clean well.  Slide the Naan into the hot oven and stay put, watching the Naan bread.  As it puffs up you may want to rotate the Naan if the side closest to the fire is rising faster.  As soon as it puffs up flip and brown the other side.

Remove from oven and serve hot in a towel-covered bread-basket.

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.

Valentine's Day Notes and Recipes for the Guys

Kahlua Ganache dipped Strawberry, recipe below!

Valentines Day

Today I’m writing to the guys.  Valentines Day is, once again, a chance to tell that special someone how you feel.  Love and friendship, or the way I like to think of it, someone to take this “walk of life” with.

In the case of my girl, I first saw her in art class when we both were thirteen years old.  We liked each other right off.  A few weeks later on the corner of Granite Reef road and Valley Vista Drive in north Scottsdale, at about 8.30 on a cool October evening, I was walking her home, I kissed her.  This was her first kiss and I also took her on her first date.  We soon broke up, but remained friends.  I always thought about her and talked with her.  A few years later I was sitting on the edge of a cement planter at Saguaro High School, talking with Randy Smith.  She was walking across campus and I said to Randy, “That one right there… Kathy Ross,” pointing at her, “That’s the girl that I’m going to marry. 

After that, I asked her to go to the prom with me, and she said yes.  For the next few years we spent time together, almost daily, some romantic, some not, but hours upon hours, walking and talking.

We’ve now been married for 33 years.  We have two amazing children and have built a life together.  We love, laugh, support and help each other in everything, as the vows we shared, so long ago, said, “in good times and in bad” and I can’t imagine life without her. 

And so guys, today, Valentines Day, as you take some time to tell that special someone how they make you feel why not try your hand in the kitchen.  Good food is a wonderful way to say, “I love you.”  It’s so much more than a card or a box of chocolates. 

Here are a few easy recipes that are just right for a romantic evening. 

My advice, put on some music that reminds her of where or when you met, get out the good dishes, buy a nice bottle of her favorite wine, and if you really want to amaze her… pick up your dirty socks!

These three dishes are simple, elegant and the right choice for an evening alone.  The idea being eat a little, chat a little but by all means slow play the food.  You’ll be glad you did! 

Caprese Salad

8 OZ Water Buffalo Milk Mozzarella, sliced thin

3 Large Plum, vine ripe or Heirloom Tomatoes, sliced thin

1/2 C Fresh basil, finely chopped, save a few leaves for garnish

Fruity olive oil

Balsamic vinegar

Kosher salt Fresh ground black pepper

On a serving plate, arrange the mozzarella and tomatoes in circles, exposing at least half of the slices...a slice of tomato then a slice of mozzarella then a slice of tomato, and so on.  Sprinkle with salt and pepper and drizzle with olive oil and then balsamic vinegar then add the basil and place a few of the leaves for effect.  Let stand for 10 minutes before serving.  This can be made a few hours ahead of time.

Piquant Black Pepper and Cognac Shrimp

These delicious shrimp flare up in the pan. It’s just so “Spago!”

1 ½ TBl. Olive oil

1 white onion, sliced thin

Sea salt to taste

1 Lb. Medium shrimp, in their shells (this adds flavor to the sauce)

2 tsp. black pepper

1 tsp. Crushed red chile

5 sprigs of fresh thyme

1/3-cup cognac

6 Tbl. Sweet butter, cut into chunks

1 Tbl. fresh parsley, chopped fine

½ fresh lemon

Crusty French bread

Matches or a lighter (Use caution)

Sauté the onion in the oil over medium high heat until translucent.  Season to taste with salt.  Add the shrimp, black pepper, red chile and thyme.  Sauté until shrimp are just cooked and have turned pink, 2 minutes per side.  Add cognac (be careful it will flare up) and butter.  Stir the butter in, touch a match if it has not ignited, allow to flame for a few seconds, remove from heat.  Add parsley and toss well, drizzle with lemon.  Serve on a big white plate.  Peel and eat while mopping up the sauce with the bread!  Goes great with a good crisp Pinot Grigio or her favorite dark beer!

Serves 4

Kahlua Ganache

15 minutes

Serve this desert to your sweetie with slices of fresh, ripe mango, big strawberries, and Angel food cake cut into 2-inch squares. Add a little champagne and who knows…

1/3 cup heavy cream

1/2 cup semi-sweet chocolate, chopped

1 teaspoon Kahlua, Grand Marnier, Mandarin Napoleon, or your favorite liqueur

Fresh fruit or Angel Food cake

In a double boiler (if you don’t have a double boiler place an oven proof mixing bowl over a pot of simmering water), heat the cream just until it simmers. Add the chocolate. Remove from heat and stir with a rubber spatula until the chocolate is fully melted. Drizzle in the liqueur and stir until mixed well. Serve with fresh fruit, cake, or anything that can use a bit of chocolate!

Makes 3/4 Cup

Jack Daniels Barbecue Sauce

Jack Daniels Barbecue Sauce

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

1/2 C Jack Daniels whiskey

1/2 White onion, chopped

4 CLOVES Garlic, minced

2 C Ketchup

3/4 C Dark molasses

1/2 C Brown sugar, packed

1/3 C White vinegar

1/4 C Worcestershire sauce

1/4 C Tomato paste

1 Jalepeño chile, minced

1/2 TBL Salt

1/2 TSP Fresh ground pepper

1/2 TSP White pepper

2 DASHES Tabasco Habanero sauce

1-2 DROPS Liquid Mesquite Smoke

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

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.

Bread Tomorrow!

Bread tomorrow, The grotto at 10:30, Janie's at 4:30 and the Cave Creek Smokehouse at 7:00