Pandy and Mike's open mic!

I stopped by The Horny Toad tonight fro Pandy and Mike's open mic.  The room was full of great players and everybody was having a good time!  So now they have two open mics Wed night 7-10 and Sunday afternoon 1-5.  Come on out!

Simple Smushy Summer Salad

Simple Smushy Summer Salad

3 C Assorted Tomatoes ( you know little ones, big ones, in as many colors as possible)

3/4 C Kalamata Olives, with pits (yes you can use pitted, but you'll miss the fun and some of the texture)

1/2- 3/4 C Fresh Arugula Or Basil

    For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

  Fresh Ground Black Pepper

1. If using salad tomatoes cut them up first.

2. If using only the little baby tomatoes no need to cut them.

3. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a mallet, large fork or potato masher.

4. Smash the olives on a cutting board with a rolling pin and remove the pits.  Toss in the mixing bowl.

5. Toss in arugula or basil.

6. Whisk together dressing and stir in just before serving.

7. Also great on cold angel hair pasta.

   Serves 4-6 as a salad

Spicy Asian Slaw

Spicy Asian Slaw

You too can be ahead of the culinary curve with this spicy Asian slaw.  Just the thing to amaze friends and family when that next pool party or barbecue rolls around!

Dressing:

1 3-inch piece of fresh ginger, grated fine
1/2-cup creamy style peanut butter

1/2-cup rice wine vinegar
1 Tbl. soy sauce
2 key limes, juiced

2 Tbl. sesame oil
 
Slaw:

1 head Napa cabbage, sliced thin
1 yellow bell pepper, julienne fine

1 red bell pepper, julienne fine
 2 Serrano chiles, minced fine
1 large carrot, grated fine with a peeler
3 green onions, cut on the bias, all of white part and half of the green
2 Tbl. chopped cilantro
2 Tbl. chopped mint
1/2 teaspoon ground black pepper

½ teaspoon Black Sesame seeds

In a small bowl, or food processor whisk together the ginger, peanut butter, vinegar, soy sauce, limejuice, and the sesame oil. In a large salad serving bowl, combine all other ingredients except sesame seeds and then toss in the dressing. Sprinkle sesame seeds over salad.

Reserve a little of the dressing for rice noodles and fried pork and you’ve got a spicy Asian feast on your hands!

Bread from the Wood Fired Oven

Oven is lit and warming up.  Bread tomorrow for those lucky enough to live in Cave Creek!

Soy & Wasabi Basted, Spiny Lobster Tacos with a Crunchy Pear and Avocado Salsa

Soy & Wasabi Basted, Spiny Lobster Tacos with a Crunchy Pear and Avocado Salsa

  

The greenish blue waters off of Baja California are home to a delicious species of lobster found in warmer waters the world over.  Although not as famous as it’s cousin from New England, the meat of this clawless lobster is as light and delicious as any that the North East has to offer and grill roasted the flavor is simply out of this world.  The first time my wife Chef Kathy and I made these easy tacos, we could not believe the flavor, of the fire, grilled, lobster combined with the soothing, crunchy, fruit salsa wrapped up in a corn tortilla.  If you cannot find the spiny lobster any good quality lobster tails will do.  Likewise, this baste works well with any light, grilled fish.  But make sure, to serve it with the Crunchy Pear and Avocado Salsa.

3-8 to 10 oz Spiny Lobster tails

Crunchy Pear and Avocado Salsa:

2 Medium pears, ripe but firm, chopped

2 Red Fresno chiles, with seeds, chopped

1/3 cup chopped white onion

1/3 cup fresh cilantro, chopped

2 Tbl. Fresh mint, chopped fine

Juice of 2 Key limes

1 tsp. Sugar

1 avocado, chopped

Soy and Wasabi Baste:

Soy and Wasabi Baste:

1 Stick of sweet butter (1/4 cup)

1 Clove of garlic, minced

2 Tbl. Soy sauce

2 Tbl. Wasabi powder

1 ½ Tbl. Brown sugar

 Juice of 1 key lime

12 fresh corn tortillas

1 bunch spinach, julienne

Drop the lobster tails into lightly salted, boiling water for exactly 3 minutes and then, immediately plunge them into a bowl of ice water to stop the cooking.  Split the tails lengthwise with a French knife or heavy cleaver.  (They will still be a little raw at the center)  Remove the dark vein running down the center of the tail.  This first step can be done in advance, but keep the tails refrigerated until grill time.

Mix together all salsa ingredients except the avocado.  Then gently fold in the avocado.  Set aside in the refrigerator, allowing flavors to blend.

Sauté the garlic in the butter until golden. Remove from heat for a minute.  Whisk in all other ingredients and then simmer on low for two minutes whisking constantly. 

Lightly spray the flesh side of the lobster tails with non-stick vegetable oil spray.  Spoon the warm baste over the flesh side of the lobster tails and then grill flesh side down over a medium hot grill for two and a half minutes.   Turn the tails and baste again grilling the shell side for two and a half minutes.  Remove from grill; pull the lobster meat free from the shell and then place back in the shell.  (This saves your guest a messy task) spoon a little more of the baste over the lobster meat.  Serve on a big plate with a healthy dollop of the Crunchy Pear and Avocado Salsa, a few warm corn tortillas and some julienne spinach.  Allow your guest to put the tacos together themselves.

Serves 6

Tex Mex Style Pico de Gallo

While I'm talking about Texas and Tex-Mex cooking I should mention, Pico de Gallo. 

Tex Mex Style Pico de Gallo

“Pico de Gallo” means ‘beak of a rooster’ which refers to the biting sharp heat that this salsa often has.  This is basic Tex- Mex salsa for nachos, tacos, or hot corn chips!

2 whole Jalapeno chiles, diced

1/2 white onion, diced

3 large ripe roma tomatoes, diced

1/2 bunch, fresh cilantro, chopped

2 tsp. corn oil

½ tsp. salt

Juice of 1/2 key lime

Mix all ingredients together and let stand 1 hour to blend. 

Makes 2 1/2 cups

Texas Armadillo Chili with Two Beans

I'm thinking about dusting off the tune, The London Homesick Blues, with the famous chorus "I wanna go home with the Armadillos, great country music from Amarillo and Abilene!" Which makes me think of Texas in general.  So I thought I'd do a historic recipe from Texas! 

Mmmmm Armadillo!

Texas Armadillo Chili with Two Beans

If you find yourself thinking what the heck can I do with that leftover Armadillo this delicious, spicy red chili is just what you’ve been looking for.  If you’re fresh out of armadillo you can always substitute ground beef or pork!   I think people stopped eating Armadillo for some sort of health reason… perhaps its unhealthy to tangle with one.  Anyway I’d check with my local health department or at least the Fish and Game folks where you live.

 

3 Tbl. Butter
2 white onions, chopped
4 Garlic cloves, chopped
2 lbs. Ground armadillo
3 Tbl. Mild Chili powder
1 Tbl. Ground cumin
½  tsp. Cayenne pepper

½ tsp Mexican oregano
1 28-ounce can crushed tomatoes
1 14 1/2-ounce can beef broth
2 Medium white potatoes, peeled, diced
2 large Carrots, peeled, diced
1 Poblano chile , diced
3/4 cup Chili sauce
1 15-ounce can kidney beans, drained
1 15-ounce can pinto beans, drained

Sauté onions and garlic in butter over medium heat until lightly golden in heavy large saucepan or Dutch oven. Add armadillo and cook until brown, breaking meat up with a spatula. Stir in chili powder, cumin, cayenne and oregano.  Continue cooking 3 minutes, then mix in tomatoes, beef broth, potatoes, carrots, Poblano chile and chili sauce. Bring to a hard boil and then reduce heat to a simmer until vegetables are tender, about 1 hour. Stir in beans. Simmer about 30 minutes longer, until beans are heated through and vegetables are very tender.

Serves 6

Open Mic!

We had a full room and a great list of Singer Songwriters this Sunday at The HornyTaod in Cave Creek!

I’ve been doing Open Mic for the past 16 years, more or less.  To those of you that picture amateur night, well there can be some of that, but… what a good open mic offers is a chance for aspiring singer/ songwriters, to work on their act.  Over the years, time and again, I’ve witnessed a transformation of regular folks into artist.  This takes work and heart.  There’s nothing like the first time a new singer (young or old) connects with their audience. 

The guy that taught me how to properly run an Open Mic, David Grossman, said when you’re a musician there’s not a lot of refuge out there.  You can find refuge in religion, relationships, drugs, the mental institution… but the Open Mic is a true refuge for musicians.  They are among their own kind and find a place that they can get real answers about working a room.

As with all Open Mics a group of player develops that drives a direction.  This in turn causes players to take some risks, maybe play a tune that they love but is not in their genre. 

As the players grow so the entire group grows.  And the audience is the real benefactor!  A few years ago I had another room that I had worked to develop.   I saw about 40 people sit quietly and listen to a 15 minute Bass solo by local talent, Omar.  He absolutely had them mesmerized.  When he stopped playing there was that crystal moment where you could hear a pin drop before the room exploded in applause.  Moments like that, are usually the purview of big cities… or great bars in the Texas panhandle!

There’s great music,humor, fun, talent, good food and cold drinks, (special thanks to Tim Brady for the whisky).  It’s a great way to spend a lazy Sunday afternoon. 

So weather you’re a player or just love good music, come on out to the Horny Toad in Cave Creek next Sunday and do a little toe tapping while you relax and have a cold one!

Menudo

Menudo

If you've never tried menudo I recommend it.  The flavor is wonderful and, in this part of the world, it's the only cure for a hangover!  It can be found in good Mexican restaurants every Sunday morning.  What?  Oh that… well yes it's tripe… get over it, this is one of the true wonders of Mexican cooking!

3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges
3 LBS Tripe, well washed
3 White onions, chopped
3 CLOVES Garlic, minced
1 TBL Salt
1 TSP Whole Mexican Oregano
Water
1 28-OZ CAN White hominy
1 BUNCH Cilantro, cleaned and finely chopped
Fresh limes, cut into wedges

1. In a large stockpot add the tripe, 2 onions, water, oregano, garlic and salt and bring to a boil.  Simmer on low all day (at least 6 hours).  Add a little water now and then as needed.
2. When the tripe is tender remove it from the pot. Cut into 1/2" cubes and return  it to the pot.  Add hominy and cook for 1 hour more.
3. Serve in large soup bowls with a little cilantro, a little onion and lime wedge on side.

Open mic at the Horny Toad in Cave Creek

The fun starts at 1:00 and we keep going till 5:00.  It's a great afternoon of local talent, good food, cold drinks and toe tapping!  Cone on out!

Tequila Grilling Sauce for Mahi Mahi

Tequila Grilling Sauce for Mahi Mahi

Enough for 4 6-8 OZ Mahi Mahi fillets

3 TBL White Tequila
3 TBL Pineapple juice
2 TBL Chopped cilantro
2 TBL Fresh lime juice
2 TBL Olive oil
2 CLOVES Garlic, minced
1 Habanero, minced
2 TSP Kosher salt
1/2 TSP Dark brown sugar
PINCH Fresh black pepper

1. Whisk Tequila Sauce together.  Drizzle over Mahi Mahi while grilling.

Desayuno Mexicano... Mexican Breakfast!

Desayuno Mexicano

Mexican Breakfast, from my book A Gringo's Guide to Authentic Mexican Cooking.

The average breakfast in the States often goes something like this: You get up, walk half-asleep into the kitchen, press the button on the coffee maker, and go take a quick shower. Then it’s back to the kitchen to make those little toaster breakfast pastries: “Mmmm, I think I’ll have the Queso Mexicali.” Then you kiss your dog, pat the kids on the head, and run to the car with a cup of coffee in one hand and that delicious prefabricated stale breakfast thing in the other. That is, of course, when you have the extra time to make breakfast. On the days you don’t, it’s good old “Eggs McDrive-Thru.” Both breakfasts seem to get choked down while fighting traffic and planning your day. The average household in Mexico, while it doesn’t have five hundred channels on the tube, does have the time to sit down and eat a decent breakfast at a relaxed pace before taking on the burdens of the workday.

In this chapter you’ll discover new ways to use corn tortillas and dried chiles with some traditional Mexican favorites you may not have tried, but will absolutely love, like chilequiles and migas. In no time at all you’ll be making huevos rancheros, posole, and menudo just like they serve in good Mexican-food restaurants every Sunday morning here in the states.

Then, after you’ve made your first authentic Mexican breakfast, I want you to do one more thing. Relax, slow down, talk a little with your spouse and kids while enjoying your own cooking, and have a slow, second cup of coffee. As they say in Mexico, “The work will still be there.”

Migas

This is a delicious way to use up day-old tortillas. It’s my wife’s favorite.

4 tablespoons corn oil

4 corn tortillas, cut into thin strips

Salt to taste

1/2 cup chopped, plum tomato

1/4 cup chopped, white onion

2 serrano chiles, seeded and chopped

4 eggs

Heat 3 1/2 tablespoons of the corn oil over medium-high heat until very hot. Fry the tortilla strips until they start to crisp. Remove from oil, salt, and drain on paper towels. Heat remaining oil in a clean skillet and stir-fry the chopped tomato, onion, and chiles for 30 seconds. Add tortilla strips.

Beat the eggs with a pinch of salt. Pour eggs over the vegetables in the skillet and cook, stirring often, until fully cooked. Serve with salsa and homemade refried beans or rice.

Serves 4

Chilaquiles Colorado

Chilaquiles are served throughout the southwest and Mexico.  I love them for breakfast with a little Carne Asada.

Sauce Ingredients:

8 dried New Mexico Mild Red chiles

2 cups chicken broth

1 clove garlic, minced

1/4 tsp. Mexican oregano

1/2 tsp. ground cumin

10 corn tortillas. cut into wedges

corn oil for frying

1/4 white onion, julienne

1/4 cup Queso Cotija or Monterey jack cheese

Roast the chiles on a hot frying pan until soft and pliable.  Remove chiles

from the pan and allow to cool down a little.  Remove stems and seeds.

Place the chiles and all other sauce ingredients in a sauce pan and simmer for 15 minutes.

Pour in a blender, 3/4 of a cup at a time, and puree (Be careful hot

liquids expand in a blender and can spill out the top and burn you).  Work

the sauce through a wire sieve into a bowl, mashing with the back of a rubber spatula,

until chile solids are left.  Discard chile solids. Set the sauce aside.

In a large heavy frying pan, heat up about 1/3 of an inch of oil.  Fry the

Tortilla wedges, a handful at a time, until just crisp.  Remove them from

the oil and while the next batch is frying drain them on a paper towel.

After all the tortillas are fried and drained.  Pour half the sauce into a

baking dish, arrange the tortilla wedges so they are flat and then pour in

remaining sauce. Bake in a 350º oven for 15 minutes.  Garnish with white

onion and crumbled queso cotija.

Serves 8-10

West Texas, Mesquite Smoked Brisket of Beef

Notice the pink smoke ring, this comes with time, for both the brisket and the cook!  It the sign of a true "Pit Master."  You'll get there… trust me, you'll get there!

West Texas, Mesquite Smoked Brisket of Beef

1 whole Brisket

1 batch of West Texas Barbecue Rub;

This is called a rub for a reason.  You need to rub it into the meat.  I like it best rubbed in and then wrapped in plastic film and rested over night. This rule doesn’t apply to fish.  Heck you can just sprinkle it on fish.

6 Tbl. Ancho chile powder or mild New Mexico chile powder

3 Tbl.  brown sugar

3 Tbl. kosher salt

2 Tbl. fresh ground coarse black pepper

1 Tbl. ground cumin

1 Tbl. cayenne pepper

1 Tbl. sugar

Mix and store in a covered container.

Makes about 1 cup

1 batch of West Texas Flaming Mop Sauce;

For those of you that are just learning about barbecue, this is an important day in your life.  Barbecue sauce is used to cover up the flavor of inferior cuts of meat, or to enhance great barbecue by sitting on the side as an accent.  Mopping sauce is a completely different animal.  Its purpose is to tenderize while flavorizing.  The rule of thumb for brisket and ribs is slow and low.  While Smoking the meat give it a little mop every 20 minutes or so.  You’ll see and taste the difference the first time you try it!

1-3/4 Cups White vinegar

3 Tbl. Louisiana Hot sauce

1 TBL Dark Brown sugar

1 tsp. Cayenne pepper

1 tsp. Kosher salt

1 tsp. Fresh-ground black pepper

1 tsp. Sugar

Mix in a non-reactive bowl and cover.  Mop onto ribs, pork shoulder or brisket while slow smoking.

Makes about 2 cups

Rub the Brisket thoroughly with the rub and let stand at room temperature for 1 hour.  Place the brisket in the smoker fat side up and close the lid.   Light a few chunks of charcoal and keep your eye on the thermometer.  You’re looking for a temperature in the smoker of somewhere between 190° and 220° and you’ll smoke the brisket for a minimum of 8 and as many as 10 hours, turning every 2 to 3 hours. With brisket it’s a waiting game where patience is truly a virtue.  I find myself most virtuous (or is that patient) when drinking beer.  Perhaps you may want to try this age-old technique!

Red Rooster

Red Rooster

This is for those Sunday mornings when you wake up a little fuzzy.  As they say “The hair of the dog that bit you!”

1/3 cup Bloody Mary Mix

1 Ice cold bottle of Lone Star beer

1 pickled Jalapeno pepper, with a few slits cut in the side

1 pair of dark sunglasses

Pour the bloody Mary mix in a chilled beer mug and slowly top it off with the beer.  Garnish with the jalapeno.  Put on the sunglasses and sip slowly.

Deep Fried Shrimp Tacos

Deep Fried Shrimp Tacos

12  Corn Tortillas, warmed up on a comal or frying pan

1 LB Frozen Breaded Shrimp, deep fried, tails removed

1/4  Head Green Cabbage Shredded

1/2  White Onion, minced or red onion sliced and rinsed

1/2 Bunch Cilantro, chopped fine

2 Hass avocados, pitted and sliced thin

6  Wedges of Key Lime

6  Chile Tepins

Salsa por Mariscos 

1. Place two tortillas, on top of each other, on each plate.

2. Place 2 of the shrimp in the center of the tortilla.

3. Top with cabbage, onion, ciltantro and avocado slices and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6

Salsa por Mariscos

Salsa for Seafood

The little fish taco stands along the Sea of Cortez in Mexico use this salsa to give their tacos that special taste. The secret is the cucumber. It goes well with any fish.

4 to 6 large, ripe tomatoes, diced

1 large cucumber, peeled, seeds removed, and chopped

2 jalapeno` peppers, stems removed, and chopped

1 large white onion, chopped

1 bunch cilantro, cleaned and chopped

At least 2 teaspoons salt (I know it looks like a lot, but for the right flavor, it takes more than you would think.)

Place all ingredients in a large bowl and cool for about 1/2 hour before serving.

Makes 4 cups

How do I know when it's Done?

How do I get from this…

to this?

I get this question, every time I speak on cooking.  Usually people are looking for a time in the grill or oven.  With the exception of fish, the way to think about this issue is not time, but internal temperature.  I suggest a digital meat thermometer.  They're cheap, fast and accurate.  Professionals often use the standard stem thermometer which can be quickly calibrated in a glass of ice water.  And I don't suggest gadgets that have a rare, medium and done setting,  just take the extra five minutes to remember this guide and you're on your way to knowing the nature of raosted grill meats.  Soon you'll just get a feel for where your foods are in the cooking cycle.
Use this guide as a starting place then adjust to your preferred doneness!  (Warning,The FDA suggests much higher target temperatures to avoid bacterial contamination.)   

Mad Coyote Joe's Grilled Meats, Fish and Foul, Target Temperature Guide.

Chicken

            Grill indirectly high heat, target temperature 165°f at the thickest part of the breast and thigh

Duck

            Grill indirectly, high heat, target temperature rare145°f, well done 165°f at the thickest part of the thigh breast.  If smoking or roasting suspend over a water bath.

Lamb

            Chops; grill directly, medium high heat, target temperature 145°f center of the chop

            Leg; grill indirectly, medium high heat, target temperature 145°f rare, 165°f well done, test at center of the leg

Pork

            Tenderloin and chops, medium high heat, target temperature, rare 145°f , well 165°f at center

            Roasts,  the old guys say, "low and slow", roast or smoke at 250°f to 325°f-target temperature done at 165°f but fall apart tender 192°f

Beef           

            Tender cuts (non-locomotive); Steaks, tenderloins, fillets and tender roasts like tri tip, quick sear, high heat indirect finish, target temperature rare 124°f, medium rare 128°f, medium 132°f, medium well 136°f, well 140°f

            Tough cuts; brisket, chuck roasts, pot roasts, long slow cooking, sear then braise, moist environment, target temperature, 192°f

Fish

            Direct grilling medium high heat, 10 minutes of grilling for every inch of thickness.

Allow all grilled meat and poultry to rest for at least 10 minutes after removing from heat.

Arizona Blues Project

I stopped by Harold's tonight to see The Arizona Blues Project with Chuck Hall, Gary Bruzzese, Al Ortiz, Paul Reed. Wow are these guys tight. Amazing don't miss them!

Tequila Piña…Mmmmmmexico!

Tequila Piña

10 ounces tequila reposado
12 ounces fresh pineapple juice
12 ounces lemon-lime soda
Crushed ice
1 cup chopped fresh pineapple
1/4 cup chopped fresh mint

Instructions
Combine tequila, pineapple juice, soda, pineapple and mint in a pitcher.
Serve over crushed ice and garnish with fresh mint leaves. 

The Gold Rush of the Twenty First Century

We are standing at the doorway to the largest transfer of information in the history of mankind.  Our access to the web provides an audience of several billion people.  Who or what ever we decide to share, we can now share with the entire world.  And more importantly the only filter is our willingness to deliver.  Gone are the days of some executive deciding what is good or current or marketable.  In true democratic fashion the audience it’s self will decide to share or forward.  And unlike TV the work is on 24-7, not just this weeks episode, all of the work.  For many years I wanted to be a part of the national discussion of cooking in the Southwest in the world of Television food.  For me that has all changed, I’m now convinced that I need to focus on all the things that make up our life here in this beautiful Sonoran Desert, the food, the cactus, the tequila, mesquite grilling, our music, the town of Cave Creek, green building, wood fired ovens, adobe building, our cooking school, the list goes on and on!   

 A friend recently said to me, “I feel like we are living at the beginning of the Industrial Revolution and own a mechanic’s shop!”   So start a blog, or start doing Youtube videos, twitter, face book, my space, become someone or something that you’ve always wanted to be.  Write a book or poetry or music and launch it.   Trust me, sooner or later, someone will figure a way to be the gate keeper to this amazing internet, but for the next few years the doors are wide open… now is the time and this your chance.  Don’t miss this centuries gold rush!

Doves Wyatt Earp and Bob Boze Bell

I stopped by True West Magazine yesterday to deliver bread.  My friend and mentor Bob Boze Bell was at his desk, as usual, and we were chatting about the snow storm.  Bob and I walked out on the big patio, in front and I took this picture of him.  I thought I'd throw in a historic recipe from the old west in honor of Bob.  

Doves Wyatt Earp

This said to be the original recipe that Wyatt Earp like to make and serve at the famous “Oreantal” saloon.  Before any of you western historians write me a snippy letter about it’s authenticity, I’ll give you another famous saying from the old west.  Don’t shoot me I’m only the cook.  Besides it’s very good!

10 Mexican White wing Doves or 2 Cornish game hens

1 medium Green cabbage chopped

1 cup cooked Lima beans

6 sliced carrots

1 large diced white onion

1 cup macaroni

6 medium potatoes

3 Tbl. butter

1 tsp. sage leaves

3 tablespoons soy sauce

Water

Remove head, feet and entrails, then  pluck all feathers and singe off all hair feathers from ten Mexican white wing doves.  Cut the leg and back section apart from breast.  Brown the legs and breast in the butter in a large iron skillet.  Place the vegetables and doves with drippings and soy sauce in a large stock pot and add enough water to cover by two inches.  Bring to a low boil for about an hour and a half.  Remove doves and all vegetables from stockpot and place in a covered bowl to keep warm.  Add macaroni to remaining stock boil for ten minutes and serve as soup.  Serve the doves and vegetables as main dish with fresh baked bread and butter.

Serves 6-8