Wednesday, March 20, 2013

New Garden

Well the new garden is ready for plants.  It's 20 ft by 6 ft.  We are going to plant Tomatoes, Chiles, Zucchini, Basil, Thyme, Oregano, Rosemary, Lettuce, Artichokes, Cucumbers, Eggplant, Marigolds, and Sweet Alyssum.  My sister Suzie reminded me to pit a few teaspoons of Epsom salts under each tomato to encourage root growth thus creating a larger plant



Sauteed Broccoli Raab


Sauteed Broccoli Raab.  One of the best things to come from the garden.  Perfect for an elegant night of fine dining or just a light supper!
Try this unusual vegetable. It's very popular in Italy.

2 LB Broccoli Raab, cleaned and trimmed
6 CLOVES Garlic (large), scored
1/4 C Extra virgin olive oil
1 TSP Crushed red chile
Salt and fresh-ground pepper

1. Some recipes require blanching the raab before sauteing to reduce bitterness; you may want to do it as a precaution.
2. Saute garlic, over medium heat, in olive oil until golden brown. Discard garlic and saute raab about 8 minutes, until crisp-tender.
3. Remove from heat, add red chili and season.

Tuesday, March 19, 2013

Fried Sandwich with Peanut Butter and Banana ala Elvis Presley

This Sunday I played "Velveeta Elvis" by the great American Singer Songwriter Sparky Robinson.  It got me thinking about the "King" and food the following comes to mind;
Photo from Sonoran Living 2002 on Elvis's birthday


Fried Sandwich with Peanut Butter and Banana
 
This was Elvis Presley’s favorite sandwich.  He was reported to eat up to six of them at a time.  These are delicious but you may want to talk with a heart surgeon first.


2  Slices of white bread

2 TBL Peanut Butter

1  Medium-sized banana, cut into thin slices

4  Slices of bacon, fried crisp, reserve a little of the drippings for frying the sandwich (the king said this was very important)

2 TBL Butter or Margarine

  Romaine Lettuce leaves, sweet and sour pickles or corn-relish for garnish



1. Spread peanut butter on both slices of bread.

2. Place banana slices on one of peanut butter covered slices of bread.

3. Place the fried bacon on the banana slices and cover with second slice of bread, and press together lightly.

4. Butter the bread and fry until golden-brown and the banana and the peanut butter start to get soft.

5. Cut diagonally and serve garnished with lettuce leaves, corn relish and bread and butter pickles.

Toasted Sesame Spinach

Were getting our garden going.  There's nothing like fresh greens right out of the garden.  And fresh spinach in a salad, or on a sandwich, or lightly cooked is unbelievable.

Toasted Sesame Spinach
Try this delicious dish the next time your tossing a rib eye on the grill.  Remember, spinach reduces in volume dramatically when you cook it.

1 Sprinkle of Japanese chile powder
Salt and pepper to taste
2 10 oz. bunches spinach, trimmed and washed
3 TBL White sesame seeds
2 TSP Dark sesame oil

1. Just before sautéing rinse the spinach well and placed it in a large pan with the water still clinging. Cover and cook on med-high for about 3 minutes, until the spinach just wilts. Place in a colander and allow to cool enough to handle, but not until cold.
2. While the spinach is cooling toast the sesame seeds in a dry frying pan by shaking back and forth over medium heat until they begin to change color and you smell that toasting smell. Immediately remove from heat.
3. Go back to the spinach and squeeze as much of the cooking liquid out of the spinach as is possible. Chop the spinach and stir in all other ingredients.
4. Serve immediately. Serves 4.

Monday, March 18, 2013

Calabacitas


Calabacitas
This is a Traditional Native American treat that is served both sides of the Mexican border. 
It’s so easy to make and the flavor is out of this world! Although shown here with a little sweet corn which is delicious, also try it with out, which has a more earthy flavor!


1/4 medium white onion, chopped fine
1 clove garlic, minced
2 Tbl. corn oil
1 medium tomato, chopped fine
1 Jalapeno chile, chopped fine or 1 roasted, peeled Poblano chile
4 medium zucchini (about 1 Lb.) chopped into 1/2 inch cubes
a pinch of Mexican oregano
salt to taste

Fry the onion and garlic over medium heat, in hot oil, until just translucent but not browned.  Add the tomato and jalapeno and continue frying for about 5 more minutes.  Add the zucchini, salt and cover.  Cook for 5 more minutes.  Remove lid and continue frying, stirring constantly, until excess juice in absorbed.
serves 6

Sunday, March 17, 2013

Traditional Cabbage and Irish Bacon with Irish Parsley Sauce

There's a great scene in the 1997 movie 'The Devil's Own', Brad Pitt is eating with an American Irish family, They're having Corned Beef and Cabbage.  When asked what he thinks about the dish he says, "It's delicious but I've never had it before!" In Ireland, traditionally they eat Irish Bacon.  Corned Beef is a New York dish!

Traditional Cabbage and Irish Bacon with Irish Parsley Sauce

Ah, a traditional Irish delicacy. You must try the cabbage with this bacon in it.

1/2 LB Irish bacon, sliced
1 HEAD Green Cabbage, roughly chopped
12-15 Small new potatoes
2 TBL Sweet butter
Irish Parsley Sauce
Salt and pepper to taste.

1. Cover the bacon with cold water, in a large saucepan, bring to boil and drain.
2. Cover with fresh cold water again and bring to a boil. Reduce heat and then bring to a simmer.
3. Add the cabbage and potatoes and simmer for 30 minutes.
4. Drain water (set water aside for Irish Parsley Sauce), remove bacon and slice or cut into bite-size pieces.
5. Meanwhile cover cabbage and potatoes to keep warm.
6. Add bacon back to saucepan, season with salt & pepper and top with butter.
7. Gently stir and serve warm with Irish Parsley Sauce.


Irish Parsley Sauce

Serve with corned beef, cabbage and potatoes.

1/4 C Sweet butter
2-1/2 TBL All-purpose flour
1/2 C Cabbage stock
1 C Cold milk
1/2 C Finely chopped Italian parsley
Salt and pepper to taste

1. Fry the flour in the butter for two minutes creating a light beige roux. While stirring add cabbage stock, and then milk. Bring to a low simmer and stir well. Remove from heat and stir in parsley, salt and pepper.
2. Makes 2-1/2 cups.

Friday, March 15, 2013

Sweet and Spicy Red Cabbage Relish


Sweet and Spicy Red Cabbage Relish

Try this wonderful relish the next time you're in the mood for grilled brauts -- you won't be sorry.
 Makes about 2 quarts.

1 HEAD Red cabbage
1  Large white onion
1/2 LB Salt pork
3 TBL Sweet butter
1/2 C Jalapeno jelly
3 TBL Dark brown sugar
1  Bay leaf
1 TSP Fresh ground black pepper
1 C Water
1/3 C Cider vinegar

1. Slice the cabbage and onion very thin.
2. Saute the salt pork in the butter until it is soft.
3. Add cabbage, onion, jelly, brown sugar, bay leaf, salt, pepper, and water. Bring water to a boil, reduce heat and simmer; cook cabbage down, for 3 hours.
4. Turn off heat, remove salt pork and bay leaf.
5. Stir in vinegar and allow to cool.
6. Place in non-reactive container, covered, in refrigerator.

Chicken Fried Steak ala Jack Young


Chicken Fried Steak ala Jack Young
From my book 'On The Chile Trail'
My uncle Jack was raised during the great depression, in Whitewright Texas, population around 80.  He taught me everything a person needs to know about playing poker and making the perfect Chicken fried steak.  With Chicken Fried Steak the trick is to soak the pounded steak in buttermilk for exactly 20 minutes.  Any more and it will fall apart on you.  As far as the poker goes well…  some secrets will have to stay in the family.

2 1-Lb. Top round steaks, ½ inch thick, cut in half, fat removed, yielding 4 steaks
2 cups buttermilk
Oil for frying
2 eggs
Pinch of salt
2 dashes of Louisiana hot sauce
1 cup All-purpose flour
2 tsp. Salt
1 tsp. White pepper
½ tsp. Cayenne pepper
½ tsp. Black pepper
3 Tbl. All-purpose flour
1 ½ cups cold milk
Salt and pepper to taste

Pound each of the steaks ¼ inch thick with a meat mallet.  Place the steaks in a non-reactive bowl or baking dish and set a timer fro 20 minutes.  Meanwhile heat up a large Iron skillet with 1/8 of an inch of the oil.  Beat the eggs with the pinch of salt and the Louisiana hot sauce.  Mix 1 cup flour with salt, white pepper, cayenne pepper, and the black pepper.  When the timer goes off remove the steaks from the buttermilk and pat dry.  Dip in the egg wash and dredge in the flour mixture, then dip in the egg wash and dredge in the flour again.
Depending on the size of your skillet it may be necessary to fry the steaks in batches.  It’s better to have extra room around the steaks, than for them to be crowded in the skillet.  The pan should be hot but not smoking.  Brown one side of the steaks and turn, this should take about 1 minute.  Reduce heat to medium and cover, fry for 7 minutes.  Remove cover and fry for 2 more minutes.  Turn and fry uncovered for 3 more minutes, steak should be nice and crispy.  Remove from skillet and keep warm.  After all the steaks are fried, drain all but about 3 tablespoons of the oil from the skillet.  Shake in the 3 tablespoons of flour and fry over medium heat until golden brown, whisking constantly.  Continue whisking while adding the milk.  Bring to a simmer, while whisking, until gravy becomes thick.  Adjust seasoning and serve the steaks covered in the gravy.
Serves 4

Thursday, March 14, 2013

Irish Car Bomb


Irish Car Bomb
The quintessential St. Patty’s Day party-drink.  If you attempt to drive after drinking this Irish concoction you’ll get acquainted with another old Irish adage “The Paddy Wagon”

3/4 pint Guinness® stout
1/2 shot Bailey's® Irish cream
1/2 shot Jameson® Irish whiskey

Give your car keys to someone that won’t give them back.  Add the Bailey's and Jameson to a shot glass, layering the Bailey's on the bottom. Pour the Guinness into a pint glass or beer mug 3/4 of the way full and let settle. Drop the shot glass into the Guinness and drink… rapidly!

Cánh Gà Lắc (Shaking Chicken Wings)

Cánh Gà Lắc (Shaking Chicken Wings) from;


Kha Đặng (Khasan)


Strange name huh? “Lắc” means to shake in Vietnamese. The result of this dish is accomplished by vigorously shaking fried chicken wings in a large container with a generous helping of spicy butter sauce. Thus, renders the name Shaking Chicken Wings.
Ingredients:
-1lb chicken wings
-3 tbs ketchup
-3 tbs tương ớt (Chili Sauce)
-1/2 tsp soy sauce
-1/3 tsp salt (to taste)
-1/2 tsp sugar
-1 tsp ground black pepper
-2 tbs butter
-4 cloves garlic
-oil for frying wings
What to Do:
Wash and boil the chicken wings for 10 mins. Meanwhile, mince garlic and fry in butter until fragrant, add ketchup, chili sauce, soy sauce, sugar, black pepper and salt to taste. Make sure the flavors are balanced. Drain chicken wings and fry until golden (can skip this step if you’re eating healthy, just boil the wings longer). In a large container add chicken wings and sauce. Cover with a lid and shake vigorously to evenly coat the wings with sauce. Serve hot

Slow-cooker Corned Beef and Cabbage


Slow-cooker Corned Beef and Cabbage.
I got this basic recipe from my niece Stephanie Daigneault.  She is a fantastic cook and a darn good niece!
1 uncooked corned beef in brine.  I prefer the flat, they usually run around 4 pounds
3 TBL Malt vinegar
1/2 TSP Red peppercorns
1/2 TSP Black peppercorns
1/2 TSP Green peppercorns
1 White onion
1 16 oz can of Murphy’s Irish Stout, (I usually buy extra for the cook)
1 Celery stalk, chopped
1 Carrot, chopped
4 Medium cloves garlic
3 Whole cloves
Two bay leaves
Salt and pepper to taste

1 head of green cabbage cut into quarters
4 or 5 carrots cut into ½ inch rounds
1 pound baby white rose or red potatoes



Remove the brisket from the packet of brine, toss out the brine and spice packet. Rinse under cold water.  Pat dry, with a paper towel. 
Place the brisket in a large *slow-cooker, and pour in the beer and vinegar. Cover brisket with water by 1/2 inch and add all other ingredients, except cabbage, carrots rounds and potatoes. Turn the cooker on low and cook, covered, for a minimum of 3 to 4 hours, or until tender (I like to cook it all day). In the last two hours cooking, add the cabbage, carrot rounds and potatoes.  (You can cook the vegetables all day but the cabbage falls apart.) Remove the brisket from the slow-cooker and thin slice across the grain before serving.  Serve with the cabbage, potatoes and carrots, a good Irish soda bread…  oh and beer… lots of ice cold Irish beer!
Serves up to 12

*Don’t have a slow-cooker?  No problem!  Follow the instructions below but, cook the corned beef in a heavy, Dutch oven or roasting pan with a tight sealing lid.  Cook on stove top at a gentle simmer or in oven at 325°f.  Check level of liquid from time to time;  if extra is needed add hot, water or stock.  Cold liquid will cause the corned beef to tighten up and become tough and chewy.

Wednesday, March 13, 2013

Chicken Yakitori


Chicken Yakitori
Yakitori, in Japan, is grilled at the table using beef, pork or chicken.  For a guy like me, any dish that combines chiles and grilling is okay, in my book.  This easy dish is so flavorful.  It’s great as an appetizer or as a main course served with rice.
If you have access to a big Asian market (I go to Lee Lee in Chandler) go there to buy your ingredients.  If you’ve never been, it’s a real hoot, vegetables and fruits from all over the world, live fish and shellfish and depending on the market thousands of ingredients to stock your pantry. Yes you can use regular soy sauce, marin and saki, but the more authentic the ingredients the more authentic the sauce.  When buying soy sauce remember the lighter sauce has more sodium!

7 boneless skinless chicken thighs
5 leeks
10 wooden skewers, soaked in water over night
Non-stick vegetable oil spray

Yakitori sauce:
½ cup premium Sake
2/3 cup Dark Japanese shoyu or dark Japanese soy sauce
3 Tbl. Super fine sugar ( the baking isle of your grocer)
1 Thai chile, chopped fine
2 Tbl. Marin
1 Tbl. Corn Starch
2 Tbl. Water

10 lemon wedges
Shichimi Togarashi also known as Japaneese seven spice which is no relation to Chinese five spice

Cut the chicken thighs in half, the long way, and then in thirds.  Yielding six pieces about 1-½ inches square from each thigh.  Remove the outer layer of flesh from the leek and then cut off the green tail where in spreads apart. Look at the cut end if it has any dirt or sand cut off a few more inches and then rinse well.  Cut the leek stalk into 2 inch pieces.  Repeat process with all of the leeks.  Thread a piece of chicken on a skewer and then a leek piercing it the short way.  Repeat this until each skewer has 4 pieces of chicken and three pieces of leek.
Light the grill, while it’s warming up make the Yakitori sauce.  In a medium saucepan combine the Sake, Shoyu, sugar, chile, and marin.  Whisk and bring to a low boil.  While it’s heating up whisk together the cornstarch and water.  As soon as the sauce starts boiling (not simmering) add the cornstarch slurry and whisk well.  Allow to boil for about 15 seconds, remove from heat.
Take the skewers and sauce out to the grill along with the oil spray and a brush to apply the sauce.  Spray each skewer and then turn them over and spray the other side.  Over medium high heat place the skewers on the grill, wait about ten seconds and then pick them up and set them down. This keeps them from sticking.  Grill the first side of the skewers for three minutes and then turn them.  (I find it much easier to turn them with tongs even though, being a guy, there’s something about reaching into a fire to turn smoking meat with my bare hands that seems right to me).  Baste the skewers with sauce.  Grill the second side for three minutes and then turn and baste.  Then it’s two minutes on each side basting with each turn and then two minutes more each side once again basting with each turn.
Remove from heat and serve with lemon wedges and a sprinkle Japanese Seven Spice.
If you bought the premium Saki remember, it can be served the traditional way of warming it gently in a little warm water or many restaurants are now serving it ice-cold.
Makes 10 skewers

Texas Style, Grilled Lemon Bourbon Chicken

Texas Style, Grilled Lemon Bourbon Chicken


For the Rub
1/4 C Mild Chile Powder
1/4 C Brown Sugar
1/4 C Kosher Salt
3 TBL Fresh Ground Black Pepper
  
For Lemon Bourbon BBQ Sauce;
This wonderful sauce is to drizzle warm over the chickens
after they are grilled.
2 TBL Extra virgin olive oil
3  Shallots, minced
2  Cloves of garlic
2 C Chicken Broth
1 1/4 C Bourbon
  Juice of 1 lemon
  Fresh ground pepper to taste
  Salt to taste

1. Mix rub together and rub well into the skin of two split chickens.
2. Allow rubbed chickens to rest in the refrigerator for 30 minutes before grilling.
3. They can be rubbed the day before, but cover with plastic wrap.
4. Heat up one side of your grill.
5. Grill the chickens over medium heat until browned.
6. Transfer to non-heated side and close lid.
7. Grill bake until chickens are 165 degrees at the thickest part of the breast.
8. If this is your first time indirectly grilling keep an eye on the grill to avoid flame ups.
9 While chickens are grilling make the sauce.

Sauce;
1. Saute the shallots and garlic until soft, over medium heat.
2. Add the chicken broth and bourbon.
3. Bring to a boil and then reduce heat to simmer for 30 minutes or until liquid has reduced by half.
4. Add lemon juice and season.
5. Continue simmering for 10 more minutes.
6. Drizzle over grill roasted chicken before serving.
 Makes enough sauce for 2-3 chickens

Utensils Needed: Mixing Device, Glass Spout Mixing Bowl, 6 Ramekins, 13X19 inch baking dish for water bath.

Tuesday, March 12, 2013

Frijoles a la Charra... Charro Beans


Kathy and I have been cooking this amazing bean dish for groups, large and small, for more than three decades.  It's one of most requested recipes!
Frijoles a la Charra
Charro Beans
(From my book, A Gringo's Guide to Authentic Mexican Cooking.)
The average gringo thinks refried beans are the only way beans are served in Mexico. This recipe is another typical Mexican recipe. You’ll find these beans all over Mexico but especially around Mexico city.


3 cups (about 1 pound) dried pink beans
1 tablespoon white vinegar
6 cups water
1 bottle of Negro Modelo Mexican beer
3/4 pound bacon, fried, crumbled, and drained (reserve 2 tablespoons of the drippings for finish)
1 white onion, finely chopped
2 cloves garlic, minced
1-tablespoon corn oil
4 poblano chiles, roasted, peeled, and chopped
2 dried chipotle chiles
2 teaspoons kosher salt
1-teaspoon ground cumin
1-teaspoon whole Mexican oregano
1 1/2 tablespoons chopped epazote or cilantro

Finishing ingredients:
2 tablespoons bacon drippings
4 cloves garlic, minced
1 white onion, finely chopped
4 Roma tomatoes, chopped
1 jalapeño, finely chopped
1/2 teaspoon Mexican oregano
1/3 cup 100% Agave Tequila

Garnish:
Fresh corn tortillas, chopped cilantro, chile tepins, lime wedges, finely chopped white onion

Sort beans, removing any foreign material, and rinse well. Place beans in a large, deep pan filled with water and white vinegar. Let beans soak overnight.
Remove beans from water and rinse well. Discard soaking water. Place beans, 6 cups fresh water, beer, bacon, onion, garlic, oil, chiles, salt, cumin, oregano and cilantro or epazote in a large pot over medium-high heat and bring to a boil. Reduce heat and simmer for a few hours until beans are tender. Using a bean masher or fork, mash just a few of the beans, enough to slightly thicken the bean broth.

To finish:
In a skillet over medium heat, sauté the onion and garlic in the reserved bacon drippings for about 5 minutes or until lightly browned. Add all other finishing ingredients and simmer for about 5 minutes; add to pot of beans. Simmer for 1/2 hour more. Adjust seasoning. Serve with warm tortillas and other garnishes on the side.
Serves 6 to 8



The Perfect Martini


The Perfect Martini

I know this is a touchy subject, but trust me...this is the secret for the perfect martini.

2 OZ Citadelle gin
Dry vermouth
1 Habanero-stuffed green olive
Ice (store bought)

Misto Martini (a pump sprayer for the vermouth)

1. Place ice in drink shaker, add the gin, stir.  DO NOT SHAKE (shaking will bruise the gin).
2. Gently pour the gin in a chilled martini glass.  Using the Misto, spray two mists of vermouth gently over martini and add olive.

Three Sisters Stew


Three Sisters Stew

The Native Americans living in the southwest have been eating a version of this hearty dish for centuries. It combines corn, beans, and squash creating a delicious source of protein and fiber. I serve this when friends that don’t eat meat come over.  Check your cupboard, refrigerator, and freezer before going out and buying ingredients.  Use any beans or squash in this recipe, it’s one of those dishes that you can substitute what ever you have on hand. 

1/2 TBL Extra virgin olive oil
1 White onion, sliced
2 Cloves Garlic, minced
1/2 Jalapeno chile, seeded and minced
1/2 Cup Chicken broth
2 Medium yellow summer squash, sliced
2 Medium zucchini, cut into 3/4" pieces (about 2 cups)
1/2 Butternut squash, peeled and cut into 3/4" pieces
1-1/2 Cup Green beans, cut into l" sections
1/2 Cup Frozen whole kernel corn
1/2 TSP Ground thyme
1 16-OZ Can Kidney beans, drained
Kosher salt & fresh-ground black pepper to taste

1. Over medium heat, in a medium-sized saucepan, sauté the onion, garlic and chili in the oil until soft and a little brown -- about 5 minutes.
2. Stir in all other ingredients. Reduce heat to low and simmer for 30-40 minutes, stirring often until squash is tender.
Serves 4

Saturday, March 9, 2013

Sopa de Albóndigas


This wonderful recipe is from my book A Gringo's Guide to Authentic Mexican Cooking.
Sopa de Albóndigas
Meatball Soup

We go out for Mexican food with our friends Ryan and Claire at least once a month. Ryan always orders Albóndigas soup, so I wrote this easy, delicious recipe for him. Give it a try. Who knows, it might just end up being your favorite, too.


Meatballs:
1 tablespoon long-grain rice
6 ounces ground beef
6 ounces ground pork
1/4 medium white onion, finely minced
1 egg
1/2 teaspoon dried mint
½-teaspoon Mexican oregano
1/4-teaspoon ground cumin
1/2-teaspoon freshly ground black pepper
Salt to taste

Soup:
3 Roma tomatoes
1/4 medium white onion, minced
2 cloves garlic, minced
1-tablespoon corn oil
3 carrots, cleaned peeled and cut into 1/4-inch rounds
2 small zucchini, cleaned, peeled, and cut into 1/4-inch cubes
3 cups water
3 cups beef broth
1 chile guerro, stems removed, and a slit cut in the side
2 tablespoons fresh cilantro, finely chopped

Put the rice in a little bowl or cup and cover with boiling water. Let the rice soak for 20 minutes. Mix all remaining meatball ingredients together well. Drain the rice and then work into the meat mixture. Roll into little meatballs an inch or so across.
Turn the tomatoes upside down and cut a 1-inch X across the bottom of each tomato, just through the skin. Fill a small saucepan with water and bring it to a boil. Drop the tomatoes, one at a time, into the boiling water for 20 seconds. Remove from the boiling water. Allow to cool down a little. Using the edge of a paring knife, remove the core and skin. Cut in half from top to bottom, shake out the seeds, and dice. Set aside.
Purée the onion and garlic in a blender. In a hot soup pot, lightly simmer the mixture from the blender in the corn oil for 5 minutes or until slightly thickened and reduced. Add all other ingredients except meatballs. Bring to a simmer and then carefully add the meatballs. Simmer over very low heat for 1 hour, gently stirring now and then. If froth appears on top of the soup, remove with a slotted spoon and discard. When the vegetables are soft and the meatballs well cooked, serve with wedges of key lime.
Serves 5 to 6


Friday, March 8, 2013

Road Trip a chapter from my novel Willie


Road Trip
By Daigneault
           
            The hard plastic phone rings on the cluttered, oak desk.  A middle-aged cop picks it up. 
            He clears his throat and then answers with a gruff tone, “Spokane Police Department, Can I help you.”
            “Yeah, this is Detective Carl Whitlow, I’m with Rock Springs P-D.  We’re located in Southern Wyoming.  We got a circular from you on an armed robbery and I’ve got two youth offenders in our lock-up that match your description.”
            “Okay, let me transfer you up to the Lieutenant.”
            A minute later a different man comes on the line, sounding a little annoyed, he say’s, “Robbery, Did you get any names out of those little bastards.”
            Whitlow replies, “I got a Joseph Bisc and a Willard Bershears. They can’t be more than 12 years old”
            “That’s them… hold on to em, we’ll send a car out.  It’ll be a couple of days.
            Whitlow, hangs up the phone.  Shaking his head he looks across his desk at the two boys, sitting quietly, handcuffed to the heavy bench, with a look of deep concern on their faces.  They are both wearing dirty, white tee shirts, worn out jeans and work boots.  A couple of scrawny little shits that look like they should be playing baseball or doing yard work, or… anything…  anything else.  It’s hard to think they’ve robbed a grocery store, and even harder to picture these two using a gun.  Maybe it’s this damn depression.  Times are hard. The whole country has gone bust.
            Chuck, our old foreman, stops with his story for a minute and leans back to light a cigarette.  We are a small group of ironworkers, sitting in a dusty, plywood job shack on a construction site, in south Phoenix.  The air is thick with the smell of grease and stale cigarettes.  It’s over 100 degrees in the shack.  Too hot to eat, everyone is drinking as much Gatorade as they can get down in the 15-munite break.  Dripping with sweat, at least we are out of the brutal Arizona sun. Chuck is dark and wrinkled from years of the heat’s damage.  His hands are badly crippled, from being smashed so many times by the iron, but he can still get over two tons an hour, per man.  In short he’s one tough old rodbuster.
            He takes a deep drag and slowly blows out the smoke. As it billows across the room, he goes on, “That was back in 1935 or 36.  In those days they would send a couple of older beat cops in a car across country to pick up lower level crooks they wanted.” 
            I break in and ask Chuck, “Did you know Willie back then?”
            “He was older. We used to say there were 10 men for every job and there were no jobs.  So everyone was always broke.  But if Willie was around… well, things were different.  I remember one time Willie was at my cousins house.  We wanted to drive out to the lake and go swimming with our girlfriends.  So we were all pooling our money.  It just wasn’t enough to buy gas to get to the lake and back. 
            Willie said, “Everybody go get your swim suits, I’ll meet you back here in about an hour.”
            An hour later Willie shows up.  He’s got a case of beer, a bottle of whiskey, a ham, some bread and a bunch of other shit for a picnic. Then he takes us to the gas station to fill up my cousin’s gas tank.  I think it cost a few bucks. Willie had a twenty and a five.  That was a lot of money back then.  We all went to the lake and had a great time. 
            The next day my old man’s reading the newspaper. There is a story about a local store being robbed.  It seems the thieves got away with a case of beer, a bottle of whiskey, a ham, some bread and twenty-five dollars in cash.”  Chuck staring at the floor like he could still see the scene shakes his head as he lets out a little snicker.  Then he looks me in the eye and says, “Willie… he simply refused to go with out.  He was going to be okay, or he was going to be dead.”
            “So what happened with the cops in Wyoming?” I ask.
            Chuck takes us back into the story; “The way they got back to Spokane was, after the cops picked Joe and Willie up, they would drive all day.  You need to remember there were no freeways in those days, so it was backcountry roads all the way.  At night the cops would put the boys in some little small town jail and then go to a diner and sleep in a motel.  In one of the jails, Willie had a few bucks hidden in his sock, that the cops hadn’t found when they searched him.  He bought a knife.
            The next day Willie and Joe are sitting in the back seat, and the cops are up front.  They’re trying to make good time, maybe doing 60, which is quite fast in one of those old cars. 
            A beautiful spring day, sailing down the road in central Idaho.  A ribbon of highway, gently rolling through a carpet of knee high, bright green, potato plants as far as the eye can see.  The cops are enjoying the trip.  They’re relaxed, foolishly dropping their guard.  To them Willie and Joe are no threat… just two scared little kids.  Remember no cage between the driver and the back seat. Out of the blue, Willie leans forward.  He grabs the driver by the hair and quickly reaches around his neck, pressing the homemade blade to the tough, old cops throat.
            Willie says, in his most menacing 12-year old voice, Okay motherfucker, pull the car over or you’re dead.
            The two old cops are torn between the seriousness of the knife and the irony of this 80-pound child acting like Al Capone.  The driver lets out a little snicker.  The other Cop’s belly starts shaking, and then trying to hold back, he breaks into a low whine, which causes the driver to uncontrollably roar with laughter.
    Without a second’s hesitation, Willie slices the driver’s throat wide open.  A shower of blood sprays all over the driver’s window, the dashboard, and the inside of the windshield.  In the same instant the driver instinctively lets go of the wheel and grabs at his throat.  The car lurches on to the dirt shoulder and then the front wheels suddenly catch the edge of the asphalt.  In seeming slow motion, the car lifts into the air.  After silently rolling over a few times, it explodes when the rear end hits the blacktop.  Mangled metal and glass are flying everywhere as the smashed up squad car goes flipping down the highway.  The car finally skids to a stop upside down, the roof totally crushed in.  Everyone inside is drenched in the driver’s blood with multiple broken bones.  Stuck in the smoking wreck, fading in and out of conceseness, it was hours before some local cops could cut them out. ”
            Chuck stops and thinks for a second.  He goes on ”The driver died.  They charged them both with the murder.  Because they were minors they were released on their 21st birthday. ”
            Chuck with an odd little smile says, “After that… those boys weren’t real popular with the cops around Spokane.            

Is Sourdough Bread Better?


Is Sourdough Bread Better?
This is from the web site "Suite 101"
Now that we understand the fermentation and magic behind sourdough bread, we can start to understand the chemical reactions that occur in the dough which make it, yes, better.
Though it is a matter of taste, many agree that sourdough bread tastes better. The rustic, sour flavor melts in the mouth, leaving a very pleasant aftertaste. Sourdough breads can be made in a million varieties: white, sweet, whole wheat and added nuts, berries, cinnamon, sugar. And we all love sourdough pancakes!
The real magic of sourdough bread is what happens once it hits the tummy. Sourdough bread digests very differently than yeast-made breads. The fermented yeast in the sourdough starter worked for a full day on the dough before it was baked, unlike instant yeast breads which are ready in a few hours. During this time acidity grows in the bread contributed by the lactic acid culture of the starter. This results in a better absorption of phosphorus, calcium, zinc, magnesium and iron in the grain.
On top of the better mineral and vitamin absorption, sourdough bread is lower on the glycemic scale, which means it does not spike blood sugar like regular bread. This is great news because most of the harmful effects of a high carb diet come from the release of insulin and the resulting blood sugar spikes. The fermentation can also lead to a more robust intestinal flora which leads to better digestion all around.
Sourdough bread digests slower, sticks with us longer, contributes to our health in numerous ways, and tastes better. I think that pretty much decides the case. Yes, sourdough bread is better.

Thursday, March 7, 2013

Rocky Point Shrimp Cocktail


Rocky Point Shrimp Cocktail

My friend Ernie Bunch, the Vice Mayor of Cave Creek, has been coming to my open mic, about two or three times a month, for the past 12 years. He wanted my Rocky Point Shrimp Cocktail recipe, but said he will cure the shrimp in Key lime juice rather than steaming or boiling it!”
I told him that was a great idea. So, find below the recipe. This is a recipe that my wife, Chef Kathy, developed, after we went to Rocky Point Mexico about 20 years ago. It’s delicious and is just the right thing for those days, poolside when it’s too hot to eat.
Enjoy
Rocky point Shrimp Cocktail /Gazpacho
Just add Cocktail shrimp to below recipe to taste and top with 4 or 5, 6-8 (per pound) cooked shrimp tail on!
4 C Tomato juice
2 C Tomatoes, diced
1 Cucumber, peeled and diced
1 CLOVE Minced garlic
1 Avocado, peeled and cut into 1/2" cubes
1/2 Green bell pepper cut into ¼" pieces
1/2 Large White Onion, finely chopped
1/2 Jalapeno pepper without seeds, finely chopped
Juice of 1/2 lemon
Juice of 1 lime
2 TBL Light olive oil
1/4 C Fresh parsley, chopped
2 TBL Red wine vinegar
1 TSP Fresh basil chopped
2 TSP Tabasco sauce
1/2 TBL Dried Mexican oregano
1 TSP Honey
Salt to taste
4 C Tomato juice
2 C Tomatoes, diced
1 Cucumber, peeled and diced
1 CLOVE Minced garlic
1 Avocado, peeled and cut into 1/2" cubes
1/2 Green bell pepper cut into ¼" pieces
1/2 Large White Onion, finely chopped
1/2 Jalapeno pepper without seeds, finely chopped
Juice of 1/2 lemon
Juice of 1 lime
2 TBL Light olive oil
1/4 C Fresh parsley, chopped
2 TBL Red wine vinegar
1 TSP Fresh basil chopped
2 TSP Tabasco sauce
1/2 TBL Dried Mexican oregano
1 TSP Honey
Salt to taste
1. Put everything in a large bowl. Mix together allow flavors to marry in the refrigerator for a few hours. As we say around Cave Creek, go take a nap with someone you love. A few hours later the shrimp is ready and so are you!