Thai Shrimp and Roasted Cashew Salad

Thai Shrimp and Roasted Cashew Salad

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 fettuccine.  Use the cucumber strands as abed for the shrimp and veggies.

1 1/2 LB Shrimp, cooked, peeled and deveined

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

Potatoes Anna with Sonoran Lox

Potatoes Anna

Are you looking for an easy way to eat America’s favorite vegetable?  That’s right the potato is America’s favorite vegetable, hence the name The King of Vegetables.  Potatoes are delicious, en-expensive and good for you.  We eat them at least five times a week.  So we’re always looking for a new potato recipe.   “Potatoes Anna” is a delicious thin potato pancake.  But, until now, they required a mandolin (French Kitchen tool for slicing), because the secret to “Potatoes Anna” is in cutting the potatoes paper-thin. If they are not this thin they don’t stick together. This slicing can be done with a knife if the cook is very talented.  Even food processors can cut the potatoes too thick.  There is an en-expensive new tool at Kitchen classics (40^th St. and Thomas, in Phoenix) called a ceramic slicer that’s made by Kyocera.  They come in two variations adjustable and non-adjustable.  If using the adjustable slicer make sure to set it on the thinnest setting.  The non-adjustable slicer is set at the correct thickness.  This also works wonders on slicing paper-thin cucumbers. 

We serve the “Potatoes Anna” several different ways, including: plain with poached eggs for breakfast, with a slice of black forest ham in the center and a thin slice of baby Swiss cheese on top for lunch and we also use an iron skillet and make them on the grill with grilled meat, chicken or fish.

 Today’s recipe includes Crème fresh and thin sliced lox (recipe below) or smoked salmon. The Crème fresh can be substituted with sour cream.  But, if you’d like you can make your own Crème fresh at home by combining one part of fresh buttermilk with eight parts heavy whipping cream.  Just place the cream mixture in a glass bowl, covered with plastic wrap and allow to rest at room temperature for 24 hours. It will become thick.  Give the mixture a stir and place it in the refrigerator.  It can be stored for up to 10 days and tastes much richer than commercially made sour cream.

This recipe is a big hit at Sunday Brunch.  Try serving it with a good sparkling wine and fresh fruit. 

2 medium Yukon gold, or red potatoes, sliced paper-thin (Do not rinse after slicing)

1 Tbl. Corn or olive oil

1 Tbl. Sweet butter

Salt and fresh ground black pepper to taste

A dollop of crème fresh or sour cream

A small thin slice of smoked salmon, rolled into a rosette

1/2  tsp. caviar

Sprig of fresh dill

1 tsp. finely chopped Italian parsley

Set a large skillet over medium heat.  Once it heats up fully, add the oil and butter.  Allow the oil and butter to melt and become hot.  Remove the skillet from the heat and set on a thick kitchen towel or heat resistant silicone kitchen pad.  Starting in the center of the skillet line the bottom with circles of potato slices that just barely overlap, until the skillet has one complete layer. *Salt and pepper to taste.  Then add the second layer.  Return the skillet to the heat and cover.  As soon as the bottom of the potatoes are deep brown, gently flip with a large spatula or if you are able flip the potatoes with a sauté motion.  Allow the other side to brown, uncovered.  Remove to dinner plate and top with a dollop of crème fresh, then place a smoked salmon rosette in the center of the crème fresh.  Gently place the caviar in the center of the rosette and garnish with a sprig of fresh dill.  Sprinkle a little of the chopped parsley over the potatoes and serve immediately. 

*The salt in the center of the potatoes both seasons and starts the maceration process which causes starch and moister to be released.  This helps the dish to hold together.

 

Sonoran Lox

Our lox is salmon that is cured for 6 days and then slow-smoked on ice for 6 hours. It's got a sweet, salty flavor with a just a hint of mesquite and apple woods. We're pretty sure this one will really impress those friends and relatives who drop by on the weekend.

2 Large Salmon Filets

2 C Kosher salt

2 C Dark Brown Sugar

1/2 C Premium, Rum, vodka or tequila

2 TBL Mandarin Napoleon liqueur

1. Scale the filets (this step is optional).  Remove any finger bones and cut at least 6 1" long holes in the skin to allow penetration of the brine.

2. Place salmon in a baking dish, skin side down.  Mix sugar and salt well and spread over the salmon.  Drizzle rum and Mandarin Napoleon over salmon.

3. Place a second baking dish (same size as the dish the salmon is in) on top of the salmon and place approximately 6LBS of weight in the upper dish (I use the family dictionary.).

4. Set both dishes on a baking sheet to catch drippings and let cure in the refrigerator for 6 days, turning the fish every 24 hours.

5. In a two-chamber smoker, light 2-3 pieces of pure Mesquite charcoal in the firebox and start soaking alder wood chips.  In upper chamber place large plastic tub or baking dish full of ice, as far away from fire box as possible.

6. Place salmon on sheet pan and set the pan on top of the ice. Use small butter dishes, or bowls as spacers and place second sheet pan on top of first.  Do not allow top pan to touch salmon. Fill second sheet pan with ice.

7. The idea is that you allow a very thin corridor for the salmon to lie in with ice both above and below.  It is important that the salmon stays very cold.  It is also important that just a few coals are used at a time.

8. Add a few alder wood chips at a time and smoke for 4-6 hours. Check on your ice and drain off excess water.  Add more ice as necessary. Do not allow salmon to get wet.

9. When salmon has finished smoking, lightly brush with olive oil.  Slice paper thin to serve.

10. If you have access to a food sealer, seal the salmon and refrigerate.  Date sealed salmon; it will remain fresh for about2-1/2 weeks.

Bread Tomorrow

Tomorrow bread, delicious bread,  the grotto at 10:30 then again at 4:30, then the last time at the Horny toad at 7:00.  You too can have the best sandwich of your life!

Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses

Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses

Fennel, mushrooms, sausage, and a variety of cheeses and spices from around the world... what's not to like? You and your friends and family will love this dish.

1 Small fennel bulb, trimmed, rinsed and cut in half

2 TBL Olive Oil

2-4 OZ Italian sausage (hot or mild), grilled and chopped fine

4 CLOVES Garlic, minced

1 Large shallot, minced

1 C Minced Italian brown mushrooms

1 TSP Fresh minced rosemary

1/2 C Ricotta cheese

1/4 C Grated Romano cheese

1/4 C Italian parsley, chopped fine

1 TBL Basil, chopped fine

1 TSP Greek oregano

1 TSP Crushed red chile

2 Egg whites

1/4 C Water

Salt and pepper to taste

1. Place the fennel in a covered baking dish that has been oiled with one TBS of olive oil. Season and grill-roast the fennel for 30 minutes or until fork tender. Over medium heat, sauté the garlic and shallots in the olive oil until just starting to brown, add the chopped mushrooms and rosemary. Continue to sauté until mushrooms turn golden brown. Remove and allow to cool.

2. Chop the fennel very fine. In a mixing bowl combine the fennel, sausage, mushroom mixture, both cheeses, parsley, basil, oregano, and red chile. Season to taste and stir well.

3. Using a ravioli press set two egg roll wrappers on press covering eight of the holes and allowing a space between the wrappers. Press the dimples in the wrappers with the press. Spoon one level tablespoon of the filling into each of the ravioli. Whisk together the egg whites and water and brush all the seams of the ravioli.

4. Place top sheets on ravioli, roll out top to cut the pasta. Excess dough should tear away easily. Separate ravioli. In lightly boiling water cook the ravioli for five minutes. Drain and serve.

5. Makes 32 21/2-inch ravioli.

World Class Music at the Hideaway Tonight

Get in your car and drive to the Hideaway right now, you don't want to miss this guy! Michael Gallagher is unbelievable and Don Jensen is so smooth!

Rocky Point Shrimp Tacos with Seafood Salsa

Rocky Point Shrimp Tacos
Down in Cholla bay they have a little taco stand that sells these tacos for a buck each.  They also sell ice cold Mexican beer for a buck each.  I love to sit and watch the boats come and go while enjoying these delicious tacos.  Make a few tonight and dream of Mexico!

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

1/2 BUNCH Cilantro, chopped fine

2 Hass avocados pitted, peeled and sliced

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 and cilantro a slice of avocado and set 1 lime wedge and 1 chile tepin on the side and serve with Salsa por Mariscos.

   Serves 6

Seafood Salsa

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.

4-6 Large ripe tomatoes, diced

1 Large cucumber, peeled, seeds removed, chopped

2 Jalapeno peppers, stems removed, chopped

1 Large white onion, chopped

1 BUNCH Cilantro, cleaned and chopped

Salt, (more than you think), at least 2 tsp.

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

Watermelon Salad

Watermelon Salad

1 1/2 quarts seeded, cubed watermelon

1/2 cup red onion, Julianne, rinsed under cold water for 10 seconds

3/4 cup crumbled feta cheese  

1 cup chopped fresh Basil or Arugula

1 Tbl. Balsamic vinegar

2 Tbl. Extra Virgin Olive oil  

Directions;

In a large bowl, combine the watermelon cubes, red onion, feta cheese, and basil. Drizzle balsamic vinegar and olive oil over salad, and toss to blend.

*A handful of pitted Kalamata olives are also very nice with this salad

Bacon Wrapped Almond Stuffed Dates

Bacon Wrapped Almond Stuffed Dates

24 pitted dates

24 whole blanched almonds

8 slices bacon

Directions

Heat broiler with rack 4 inches from heat. Stuff dates with almonds. Cut bacon into thirds crosswise. Wrap each date with a bacon strip. Place, seam side down, on a non stick slotted broiler pan.

Broil until crispy on one side, 3 to 5 minutes. Turn; cook until bacon is crispy throughout, 3 to 5 minutes more. Transfer to paper towels to drain.

Bacon Whipped Cream

Bacon Whipped Cream

Take homemade waffles to the next level!

4 strips of bacon

1 cup whipping cream

2 tbsp sugar

2 tbsp maple syrup

2 tsp vanilla extract

Fry the bacon until crisp. Chop fine and set aside to cool.

Whip the cream in a stand mixer at high speed until stiff peaks start to form.

Add in the sugar, maple syrup, vanilla extract and bacon and continuing beating.

Make sure the bacon is mixed well throughout and top your waffles generously with this.

Red Hot, South Texas, Shrimp en Escabache

I move to Cave Creek thirty-three years ago.  Our son Joey had just been born and Kathy and I had opened up a small plant nursery next to my family’s natural food store and juice bar.  In those days Cave Creek and Carefree combined had a wintertime population of about 5000, which dropped down to 2000 in the summer.  The first real friend and resource I made in town was long time resident Bill Payne.  Bill is a first class welder and true “shade tree” mechanic.  Many times he has gotten up in the middle of the night and driven out to the some dirt road where I was broken down.  He then crawled through mud or cactus to wire and duct taped my truck back together and then helped me limp it back home.  Bill is one of the few people I know that can speak from an educated standpoint on both the finer points if Mesquite wood cooking and Tequila.  Those of us that know and appreciate the contribution that a guy like Bill represents in the vanishing old time Cave Creek landscape have enjoyed his unique point of view.  He has worked and lived in this beautiful desert (the non-air conditioned one) all his life.  I can’t tell you how many times I’ve been talking with Bill when he has shared his brilliant thoughts on small town life.  One of my favorite quotes from bill occurred one unusually hot summer day.  In true Bill fashion he remarked, “ I like the heat, it gets rid of the amateurs!” 

Weather you love it or dread it, the hot weather is here, so I thought I’d share a great recipe for those sweltering days when you just don’t feel like cooking.

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and de-veined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer 

Just a Thought!

I find myself thinking about our goals as a nation and more over the world. In my country I’ve seen the more commercially aggressive rewarded while those that just try to build a life are taken advantage of. I have seen the majority of my efforts, monetarily speaking, go to interest, late fees, handling charges and so on. In short why are we allowing financiers to suck the life blood out of our working underclass. If the FED can loan banks money to stimulate the economy at almost no interest, and that money in turn is loaned out to everyday people and at a profit, and everyday people are losing their homes. Why don’t we, the people i.e. the FED, stop rewarding the crooks that crashed the economy and loan the money directly to the workers without someone getting rich in the middle. The country would be stronger, all of us, not just the top… just a thought!

Mexican Green Chile Rice

Arroz Verde

Mexican Green Chile Rice

You’ll find this simple, savory dish more often in homes in Mexico than in the restaurants there. It’s almost unheard of in Mexican restaurants here in the United States. It goes especially well with poultry and seafood.

1 1/2 cups long-grain rice

3/4 cup loosely packed, chopped, flat-leaf parsley

3/4 cup loosely packed, chopped cilantro or epazote

1 clove garlic, diced

2 cans (14 &1/2-ounce) chicken or vegetable broth

1/4 cup corn oil

2 roasted poblano chiles

1/4 cup chopped white onion

1 small zucchini, diced

1 cup corn

1/2 teaspoon salt

Garnish:

1 poblano chile, roasted, peeled, and sliced into strips

1 red bell pepper, roasted, peeled, and sliced into strips

Soak the rice in a bowl of very hot water for 10 minutes. Drain the rice and rinse in cold water; let all excess water drain off.

In a blender, process the parsley, cilantro or epazote, garlic, and half of the broth until smooth.

Lightly brown the rice in the oil in a large, heavy frying pan over medium heat. When rice is golden brown, add the diced chiles and onion and continue cooking until onions are translucent. Stir often and do not let stick. Add broth mixture from blender and continue to cook for about 7 minutes, stirring often. Add zucchini, corn, remaining broth, and salt and stir well. As soon as the rice comes to a full boil, turn heat to low and cover for 20 minutes. Stir before serving. Garnish with strips of roasted chile.

Serves 6 to 8

Small Strawbale Home in New Mexico!

People are building their own homes without spending 30 years to pay them off. Small yes, humble yes, but paid of in five to ten years. What would you do if you owned your own home, free and clear?

Tequila Shrimp

Tequila Shrimp
My friends Ryan And Claire live in Houston.  They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne.  They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe.  It takes about 15 minutes to make.  I think it tastes even better with a cold Margarita while I’m wearing that Shirt.   

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, de-veined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro 
Salt and fresh ground black pepper

Directions
 Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan.   When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the lime juice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

Mandarin Orange and Fresh Spinach Salad with Poppy Seed Vinaigrette

Mandarin Orange and Fresh Baby Spinach Salad with Poppy Seed Vinaigrette

1 1-Lb. Bag baby Spinach
4 slices Bacon, fried, drained and crumbled
4 OZ Blue cheese, crumbled
2 Tbl. Red onion, diced and rinsed under cold water for 10 seconds
1 8oz can Mandarin oranges


1. Remove spinach from bag, rinse well, tear off the stems and tear leaves into bite-sized pieces. Add all other ingredients, toss. Serve with Poppy Seed Vinaigrette.

Poppy Seed Vinaigrette;

1 Tbl. Poppy seeds

3 Tbl. Balsamic vinegar

3 Tbl. Sherry vinegar

1 Tbl. Orange liqueur

Juice of 1 orange

2/3 cup Extra Virgin Olive oil

1/2 tsp. Sugar

1 Tbl. Fresh thyme, finely chopped

pinch of Cayenne Pepper

1/2 tsp. Salt

1/2 tsp. Fresh ground pepper

Bread Wed morning!

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used it on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and dijon to cut through the lamb and bring ou the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.

Mad Coyote Joe's Blah Blah Blog: A Twister in Tuscaloosa

Mad Coyote Joe's Blah Blah Blog: A Twister in Tuscaloosa: I wrote this poem after the devastation in Tuscaloosa.  This year's twister season is going to be a bad one.  Please keep these peop...

A Twister in Tuscaloosa

I wrote this poem after the devastation in Tuscaloosa.  This year's twister season is going to be a bad one.  Please keep these people in your thoughts.

A Twister in Tuscaloosa

A poem by Daigneault

The devil had a party

Tuscaloosa rides rotting, gnashing teeth

A few short minutes

All held dear, shredded trash

Timbers and TVs, babies and board games

A living city took to flight

A few short minutes

The monster howled, lives and memories were lost

Everything, that is every thing lost

Hopes and worries and tomorrows plans

A few short minutes

This quintessential crime

And standing in the wreckage

a stranger with a camera

This ultimate pornography

Served with America’s morning coffee

A shattered woman, more than alone

Knee deep in shredded sorrows

“I don’t know how to do this”

She said, with her voice shaking

Well be right back

after a word from our sponsors

The Beautiful Sonoran Desert Saves the Best for Last!

The last cactus flowers of spring! 

 These are about 8 inches across!