Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps

Summer Lobster Salad with Balsamic Vinegar Reduction and Parmigino-Reggiano Crisps

If you’re looking to wow your sweetie or make a big hit at your next pool party give this amazing dish a try. Serve this with a good champagne or crisp white wine!

Serves: 4

Balsamic Vinegar Reduction:

2 C Balsamic vinegar

Parmigino-Reggiano Crisps:

1/4 C Parmigino-Reggiano cheese, grated

Mousse:

3 OZ Fresh goats cheese

3 TBL Heavy cream

1½ TSP Finely chopped Italian parsley

1 PINCH Kosher salt

1 PINCH Black pepper

1 Chive stem, minced

Lobster:

1 BTL Dry white wine

1 16 oz. Lobster Tail

Salad:

3 TBL Extra virgin olive oil

1 ½ TBL Balsamic vinegar

6 C Sprin mix (assorted baby lettuces), well rinsed and dried

Balsamic Vinegar Reduction

1. Slowly reduce the vinegar in a saucepan, over very low heat, to about 1/4 cup. It should never simmer. Only a fine mist should be rising out of the pan. This process takes about three hours.

2. Allow to cool. Pour into a squeeze bottle, set aside.

The Parmigino-Reggiano Crisps

1. Make 4, 1 Tbl. Mounds of grated Parmigiano-Reggiano on an Exopat on a sheet pan or a not-stick baking pan, about 6 inches apart.

2. Bake in a preheated 325 degree oven for 8-10 minutes or until cheese has fallen and is turning deep golden brown.

3. While still very hot carefully remove the sheet pan from oven and immediately place each of the hot cheese crisps in a mold (* see note) and press down forming blossom.

4. Allow to cool. If you take these out of the oven too early they will be chewy and if you take them out too late they will shatter. I usually do a test batch to get them just right. They should crunch and break but not until they are served.

5. *Note: I use a little butter mold. But you can use a mini muffin tin, egg carton or even a sqautty shot glass, anything that will give you the blossom shape.

The Mousse

1. In a small food processor, process the goat's cheese, adding the cream a little at a time, until smooth.

2. It should be processed to the point that it is not runny but will hold its shape when piped.

3. Add parsley

4. Salt and pepper and mix well

5. Taste and adjust seasoning.

6. Pipe into Parmigiano-Reggiano crisps just before serving salad and sprinkle a few chive pieces over top of crisps.

Lobster

1. Pour the wine into a wok and bring to a simmer.

2. Place the lobster tail in a steamer basket over the simmering wine. Steam for exactly 18 minutes.

3. Remove from heat and plunge into ice water for two minutes.

4. Remove lobster meat fro shell in one piece by cutting the shell open with kitchen scissors.

5. Slice the lobster into 12 medallions. Set aside

Salad

1. Whisk the oil and vinegar together.

2. Pour the dressing over the spring mix and toss well.

3. Using 4 large white dinner plates, place on Parmigiano-Reggiano crisp in the exact center of each plate.

4. Divide the dressed spring mix between the plates, placing it directly below the Parmigiano-Reggiano crisps or at six o'clock.

5. At the top of the plate place three steamed lobster medallions on each plate.

6. Avoiding the lobster, Parmigiano-Reggiano crisps and the spring mix, drizzle some of the balsamic vinegar reduction over the plates.

The Devil's Pasta Salad with Habanero Chile

The Devil's Pasta Salad with Habanero Chile

We’ve made this delicious pasta salad for 25 years. It is our most requested recipe for vegetarians. Great also with any grill roasted meats, fish or poultry!

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C orzo or other small pasta

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

Cherry & Mesquite Cold-smoked La Reserva Tequila-cured Salmon

2 Large Salmon Filets

1-1/2 LB Kosher salt

1-1/2 LB Dark Brown Sugar

1/2 C Jose Cuervo La Reserva de La Familia Tequila

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. Place salmon in a hotel pan

2. Mix brown sugar and salt well and spread over the salmon. Drizzle tequila over salmon. Place a second hotel pan on top of the salmon and place a approximately 6LB weight in the upper dish (I use a #10 can). Set both dishes on a baking sheet to catch drippings, and let cure in the refrigerator for 24 hours.

3. Remove from refrigerator and turn salmon over, scoop brine back on top to cover, place weighted pan back on top and let cure for 12 more hours.

4. Removes from refrigerator, rinse well, paper towel dry and place in clean baking dish, cover with plastic wrap and let sit in refrigerator for 1 more day.

5. Cold Smoke with Cherry wood chips soaked in apple juice.

6. When salmon is done smoking, lightly brush with olive oil. Serve sliced paper thin. If you have access to a food sealer, seal the salmon and refrigerate. Date sealed salmon; it will remain fresh for about two-and-a-half weeks.

Simple Smushy Summer Salad

Simple Smushy Summer Salad

This is great recipe for gardeners that have too many tomatoes on their hands.

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

3/4 C Kalamata Olives, with pits

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

For the Dressing

2 TBL Red Wine Vinegar

1/3 C Extra Virgin Olive Oil

Fresh Ground Black Pepper

If using salad tomatoes cut them up first. If using only the little baby tomatoes no need to cut them. Smash the tomatoes, in a large mixing bowl, until broken up but not pulp, with a large fork or potato masher. Smash the olives on a cutting board with a rolling pin and remove the pits. Add to the tomatoes Toss in arugula or basil. Whisk together oil, vinegar and pepper. Stir in just before serving. Salt to taste.

Also great on cold, oiled, angel hair pasta.

Serves 4-6 as a salad

Mahi Mahi with Tequila Grilling Sauce

Mahi Mahi with Tequila Grilling Sauce

You've got to try this amazing grilling sauce. The complex tropical flavors with the addition of the blast of heat from the Habanero chile is out of this world! Try the grilling sauce on pork, poultry or any light fish!

4 6-8 OZ Mahi Mahi fillets

Tequila Grilling Sauce

1. Rinse the fish fillets under very cold water and dry with a paper towel.

2. Drizzle tequila sauce over Mahi Mahi while grilling. The rule for grilling fish is 10 minutes of grill time for every inch of thickness. I usually spray a little non-stick spray on both sides and then do 3 minutes on the first side then turn add the sauce and close the cover for 6 or 7 more minutes!

Tequila Grilling Sauce

Enough for 4 6-8 OZ Mahi Mahi filets

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.

Rocky point Shrimp Cocktail /Gazpacho

Rocky point Shrimp Cocktail /Gazpacho

Just add Cocktail shrimp to below recipe to taste and top with 4, jumbo 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.

Meanwhile Back at the Bread 8-16-11

Meanwhile Back at the Bread 8-16-11

Okay; the oven is really working well. The trick I use is to re-heat the oven with a roofing torch. A few minutes of re-saturation and the oven is ready to go another round. Tonight we did 64 loaves in 4 bakes and we could of done an extra 5 bakes if necessary. These ovens are real workhorses. My only regret is that did not put a thermo-coupler in; a mistake I will not make when I build the next oven! I am using our shop-vac to clean out the dark corn meal after the first bakes.

Happy Baking!

Tabouli Salad

Tabouli Salad

This easy dish is just right for those days when it's too darn hot to eat or cook. It's light an so delicious, but not filling!

1 C Bulgar wheat, dry

1-1/2 C Boiling water

1-1/2 TSP Kosher salt

Dressing

1/4 C Extra virgin olive oil

1/4 C Fresh-squeezed lemon juice

1 TBL Fresh-squeezed lime juice

2 CLOVES Garlic, finely minced

1/2 TSP Dried mint

Finish

1 C Plum tomatoes, diced

1 C English cucumber, diced

1/2 C Scallions, chopped fine

1 BUNCH Italian parsley, chopped fine

2 TSP Kosher salt

Fresh ground black pepper to taste

1. Pour the Bulgar into a mixing bowl, add the salt and pour in the boiling water. Cover with plastic and let soak for 30 minutes.

2. Whisk dressing together and stir into the Bulgar. Allow flavors to blend in the refrigerator for 3 hours.

3. Carefully stir in finishing ingredients, taste and correct seasoning if needed.

Meanwhile Back at the Bread 8-9-11

Meanwhile Back at the Bread 8-9-11

So, I got a call from Kevin Binkley last week after dropping off a loaf of the bread at his smaller restaurant Café Bink. Kevin was awarded, The Best New American Chef of the West, by The James Beard Foundation, a few years back.

He did a stint at The French Laundry before opening up Binkley’s in Cave Creek. Both of his restaurants are among the finest in this part of the world. I had dropped off a loaf last week and had been chatting with Kevin for about a year about my bread project.

He called and left a message saying, basically, that my bread was wonderful and that he would like to come and spend a day baking with me to see what I was doing to get this kind of product…WOW! For me this is, about as good of a suggestion, that I’m headed in the right direction, as I can get!

I’ve spent the better part of a year working on my recipe and process. We are now getting a very stable product that has a distinct mild sour flavor. The crust is crunchy and chewy. And the bread has body along with a true develop wheat flavor. Last week we did 40 loaves and all of it was taken, so this week we went to 53 loaves. If it all goes next week we’ll do 64 loaves. After that we go to 2 days a week!

I’ll see you on the net!

Warmly,

Mad Coyote Joe

Mesquite-grilled Jamaican Jerk Chicken

Mesquite-grilled Jamaican Jerk Chicken

This is the real deal, so hold on to your tastebuds!

6 Chicken leg-thigh quarters

Pure Mesquite charcoal (not briquettes)

Jerk paste

8-10 Habanero chiles, purÈed with seeds

2 TBL Powdered allspice

3 Chopped scallions

1 TSP Ground cinnamon

1 TSP Ground nutmeg

1 TSP Salt

1/4 C Yellow mustard

3 TBL Fresh-squeezed key lime juice

2 TBL Fresh-squeezed orange juice

2 TSP Mustard seeds

2 TBL White vinegar

1. Blend the jerk paste to a consistency a little thinner than ketchup (if too thick, thin with a little more lime juice or water). Cover and let stand for at least 4 hours to marry the flavors.

2. Use two-chamber smoker or build your fire on one side of the grill and cook the chicken on the other, away from the direct heat. If your grill has a lid use it to give the chicken that smoky flavor. Cook slow, this dish is best well done. When chicken is done, 165 f and the center of the thigh, cut pieces in half at the joint and serve immediately. This is great with simple white rice and ice cold Red Stripe beer.

Through the breach A poem by Daigneault

Through the breach

A poem by Daigneault

Through the breach

a misty gauze

Distant language

her tender hands

Words float like cotton

And taste like cream

Yes cotton

and cream

This fragrance

All her own

Funny how

the drip seams

It hums a little

in the line

Then sings

Soaking into flesh.

The tune the words

Known

But the song

Yes a fragrance all her own

Spicy Charred Pineapple Salsa

Spicy Charred Pineapple Salsa

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

3-1/2 SLICES Fresh pineapple, core removed

2 Poblano or Anehiem chiles

1/2 Red bell pepper

1 Jalapeno

2-1/2 SLICES White onion

1. Grill all ingredients until charred brown and soft. Place chiles and red bell pepper in plastic bag and twist closed, removing as much air as is possible.

2. Allow chilies and red bell to steam in their own heat for about ten minutes. Remove from plastic bag; skin should come off easily.

3. Remove stems from chilies and seeds from poblano and red bell.

4. Chop all ingredients and place in a medium mixing bowl. Let stand for 30 minutes for flavors to blend

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).

2 TBL Safflower oil

2 Large white onions, peeled and diced

2 TBL Fresh ginger, grated

5 CLOVES Fresh garlic, minced

1 C Meyers Dark Jamaican Rum

1 C Catsup

1/2 C Red wine vinegar

1/2 C Dark molasses

1/4 C Dark brown sugar

1/2 Habanero pepper, seeded and minced

1 TBL Ground allspice

PINCH Mace

Salt and pepper to taste

1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.

2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.

West Texas Flaming Mop Sauce for Barbecue

West Texas Flaming Mop Sauce for Barbecue

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

Mad Coyote Joe’s Grilled Chicken Coq Au Vin

Mad Coyote Joe’s Grilled Chicken Coq Au Vin

Coq Au Vin is basically the French version of meat-and-potatoes cooking.

This recipe tells you how to grill the chicken, make the wine sauce and roux, and put them all together for a wonderful flavor that looks great on any plate. It's just like Mom used to make -- if Mom ate snails and spoke with an accent!

1 Large free-range chicken

8 OZ Pearl onions

1/2 LB Hardwood-smoked bacon

1/2 White onion, diced

3 Shallots, diced

3 CLOVES Garlic, minced

4 Large carrots, sliced thin

1 Ground chipotle chile

1-1/2 TSP Kosher salt

1 TSP Fresh-ground black pepper

1/2 C Cognac

1/4 C Italian parsley, chopped fine

4 Cloves

1 Bay leaf

1 TSP Herbs de Provence

3-1/2 C Pinot Noir wine

6 TBL Sweet butter

1-1/2 TSP Dark brown sugar

1/2 C Chicken broth

1 LB Small Italian brown mushrooms

2 TBL All-purpose flour

2 Roasted poblano chiles, peeled, seeded and diced

Garnish

1/2 BUNCH Italian parsley, chopped fine

1. Cut the chicken into legs, thighs, wings, and breasts; then cut the breasts in half, rendering 10 pieces of chicken. Save the giblets.

2. Grill the chicken over medium-high heat until browned, but not cooked all the way through.

3. Meanwhile, drop the pearl onions in boiling water for 1 minute. Remove from water; when cool, remove peel and set aside.

4. In a large Dutch oven, fry the bacon until crisp. Set aside, allow to cool, then crumble. Remove all but 3TBL of drippings.

5. Sauté the giblets, diced white onion, shallots, garlic, 1/2 of the carrots, chipotle powder, salt, and pepper over medium heat until onions are soft and browned, about 8 minutes.

6. Spoon off any excess fat. Add grilled chicken and gently pour the cognac, taking care to coat all pieces of chicken. Carefully light the cognac with a match.

7. Allow flames to die down. Add parsley, cloves, bay leaf, herbs de Provence, and wine. Bring to a boil then cover, reduce heat, and simmer until chicken is fully cooked. While chicken is simmering, put 2TBL of butter in a sauté pan. Add the pearl onions, remaining carrots, brown sugar, and chicken broth. Simmer until onions and carrots are tender, chicken broth has mostly evaporated, and vegetables are glazed -- about twenty minutes.

8. In a separate pan, sauté mushrooms in 2TBL of butter until brown.

9. When chicken is fully cooked, remove it, but not giblets, from the sauce. Set aside and cover with foil to keep warm.

10. Pour sauce through a strainer, discard solids, and set sauce aside.

11. In the Dutch oven fry the flour in 2TBL of butter until medium brown (called roux), whisking constantly. Degrease the wine sauce and slowly add to the Dutch oven while whisking. If sauce needs thickening, simmer until reduced.

12. Add the bacon, glazed vegetables, roasted poblanos, and mushrooms to the sauce; stir well, then add grilled chicken. Allow to simmer for 5 more minutes for flavors to blend.

13. Taste sauce and adjust seasoning. Garnish with parsley.

Cinnamon and Rum-Grilled Bananas

Cinnamon and Rum-Grilled Bananas

15 minutes

Due to the fact that the rum flares up while cooking, I make this delicious dessert on a burner outside. Be careful, as the flames can get a little wild.

2 ripe bananas, peeled and cut in half lengthwise

1 tablespoon cooking oil

1/3 cup dark rum

2 tablespoons molasses

1 tablespoon sweet butter, melted

2 tablespoons brown sugar

1 teaspoon cinnamon

4 scoops vanilla ice cream

1/4 cup pistachios, shelled

4 lime wedges

In a small saucepan, over medium heat, whisk together rum, molasses, butter, brown sugar, and cinnamon. Simmer for 3-4 minutes until well blended. Be careful, as the rum will most likely ignite. Rub the bananas with oil. Grill each side, over medium heat, for about 2 minutes. Place the bananas on separate serving dishes. To each dish add a scoop of ice cream, drizzle a little rum sauce over the top, sprinkle on a few pistachios, and garnish with a wedge of lime. Serve immediately and enjoy!

Makes 2 Servings

Chocolate Ganache

Chocolate Ganache

This amazing with fresh mango slices!

1/3 C Heavy cream

1/2 C Semi-sweet chocolate, chopped

1 TSP Grand Mariner

1. In a double boiler, heat the cream just until it simmers.

2. Add the chocolate.

3. Remove from heat and stir with a robber spatula until chocolate is fully melted.

4. Drizzle in the liqueur and stir.

5. Serve warm. Use for dipping fruit, cake, or anything that can use a bit of chocolate

Molé Negro Oaxaqueño... Oaxacan Black Molé

Molé Negro Oaxaqueño

Oaxacan Black Molé

This famous dish is considered the king of all molés. It is traditionally served on “The Day of the Dead.” Yes, it’s a little work. So put on a little “Musica Tropical,” ice down a few Negro Modelos and do as they do in Mexico. Have a few good friends over and put everybody to work: someone toasting chiles, someone cutting and then cooking the chicken, someone measuring ingredients, and so on. Before you know it, you’re having a molé-making fiesta.

2 roasting chickens

61/2 quarts water

2 chiles de arbol

1/2 teaspoon dried, ground thyme

2 whole allspice

11/2 tablespoons salt

1 teaspoon freshly ground black pepper

5 chile negros

5 chile guajillos

5 chile anchos

5 chile mullatos

2 chipotles

1/4 cup raw almonds

2 tablespoons raw peanuts, skinned

1 stick canela, about 1 inch long

4 black peppercorns

3 whole cloves

6 tablespoons corn oil plus some for lightly oiling comal

1 tablespoon bacon drippings

11/2 tablespoons raisins

1 slice egg bread

1 small ripe plantain, cut into slices

1/2 cup sesame seeds

1 tablespoon pecans

5 plum tomatoes, chopped

4 medium tomatillos, chopped

1 sprig fresh thyme

1/2 teaspoon Mexican oregano

1 medium white onion, quartered

8 cloves garlic

1 avocado leaf

41/2 ounces Ibarra chocolate, broken into small pieces

Salt to taste

Cut the chickens into leg, thigh, wing, and breast pieces. Remove the skin but save along with the backs, necks, and giblets. In a large stock pot, bring 5 quarts of water to a boil. Add the chicken (including the skin, giblets, necks, and backs), chiles de arbol, thyme, allspice, salt, and freshly ground black pepper. Reduce heat and simmer for 30 to 45 minutes or until the chicken juice runs clear when pierced. Remove pieces of chicken. Strain stock and discard spices, skin, giblets, necks, and backs.

While chicken is simmering, remove all remaining dried chile stems and veins and discard but save the seeds. Toast all the chiles on a dry comal or iron frying pan until dark brown but not until burnt (if the chiles burn they will become bitter). Place all the toasted chiles in a large bowl and cover with 11/2 quarts of boiling water. Soak for 20 minutes. Remove the chiles from the water and run them through the blender a few at a time, with just enough of the soaking water to purée them to the consistency of a thin ketchup. (Be careful; hot liquids expand in a blender and can spill out the top and burn you.) Pour the sauce through a sieve into a bowl, working sauce through the sieve with the back of a spoon, until only the chile solids are left. Discard chile solids. Set sauce aside.

Meanwhile (I like to do this next step outside): On a dry comal or iron frying pan, toast the almonds, peanuts, canela, black peppercorns, and cloves; be careful not to burn. Set aside. Reduce heat and toast the seeds that you saved from the dried chiles until just blackened; be careful not to burn, and watch out—the smoke is very intense. Remove comal from heat; push the seeds together, light with a match, and allow to burn out. Place the blackened seeds in a cup of cold water and let soak for 10 minutes. While seeds are soaking, lightly oil the comal and sauté the onion and garlic until lightly browned. Set aside. Drain the blackened seeds and set aside.

In a deep, heavy iron frying pan, heat 3 tablespoons corn oil and bacon drippings until very hot. Fry the raisins for 1 minute and remove from pan, leaving the oil. Set aside. Fry the slice of bread until brown and remove from pan, leaving the oil. Set aside. In the same pan over medium heat, fry the plantain slices until browned. Set aside. Reduce heat and toast the sesame seeds until they start to turn color. Add the pecans and toast 2 minutes more, stirring constantly. Remove from heat and allow to cool. Grind to a fine powder in a spice grinder. Set aside. Place the blackened seed in the spice grinder and grind to a powder. Add blackened seed powder to the chile sauce and stir well.

In the frying pan, cook the tomatoes, tomatillos, thyme, and oregano until most of the juices evaporate. Add 1/2 cup of chicken stock, stir well, and remove from heat. Set aside.

In a blender, purée the almonds, peanuts, canela, black peppercorns, cloves, raisins, bread, plantain, ground sesame seeds and pecans, 2 cups of the chicken stock, and onions and garlic until smooth .

Okay, this is the part you’ve waited for. In a large stock pot, heat remaining 3 tablespoons corn oil until very hot. Reduce heat to medium low and fry the chile sauce until almost dry, stirring constantly. Don’t let it burn. Add tomato mixture and fry until most of the liquid has evaporated. Add mixture from blender and 1 cup of chicken stock and stir well. Simmer for 30 minutes, stirring often.

Toast the avocado leaf and add to the pot along with the chocolate. Keep simmering and adding chicken stock as needed for 30 more minutes. Molé should be thick enough to just coat the back of a spoon. Taste molé and adjust salt level. In a separate pot, simmer the chicken pieces in remaining chicken stock until hot. Place 1 piece of chicken in a shallow bowl and spoon on enough molé to totally cover. Serve with fresh, hot corn tortillas.

Serves 10

The Devil's Pasta Salad

The Devil's Pasta Salad

This is the Pasta salad we’ve been serving for the past 25 years. This is the recipe that is most requested by vegetarians the flavors are amazing! Try it at your next barbecue or pool party.

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C small pasta (orzo is a good choice!)

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Jalapeno Mustard with Lime & Wasabi

Jalapeno Mustard with Lime & Wasabi

I made this recipe for grilled brats, but I just love it with leftover grilled beef or pork on a sandwich.

1/3 C Dark mustard seeds; Use caution with fresh-ground mustard powder, it's very acidic and can burn

1/4 C Water

1 TBL White vinegar

1 TBL Lime juice

2 TSP Wasabi powder

1 TBL Dark brown sugar

2 Jalapeno chiles, seeded and minced

2 CLOVES Garlic, minced fine

1/2 TSP Kosher salt

1. Coarse-grind mustard seeds with a spice grinder.

2. In a small mixing bowl, combine mustard, water, vinegar, lime juice, and Wasabi powder. Stir well and allow to stand for 2 hours for flavors to blend.

3. Add all other ingredients; mix well.

4. Makes 3/4C mustard.