DUTCH OVEN, JUST PEACHY PIE

Dutch Ovens are a versatile and 'Green' cooking vessel. They are great for camping, competition and for cooking in your own backyard with out heating up the kitchen. A Dutch Oven can cook anything your home oven can cook, but, quicker and more efficient. If you use Green charcoals you may feel better about yourself and the planet. (Who am I kidding?)

Today We are making Peach Pie. Peaches are just starting to come in to season. Buy your peaches from your local vendor and support the local farmers. I was watching the 'Michael Jackson Memorial' and shed a tear when Jermaine sang "Smile". What does that have to have to with peach pie? When you make a pie, use your emotions, make them cry with your results, and Smile.

LET THE TOMATO'S BEGIN!

Ah, the first ripe tomato of the season. The anticipation, patience and having a bad case of the 'hardly can waits' have finally passed. A couple of beautiful 'Japanese Black Trifele' were found hiding behind their green foliage. This plant was purchased from that hectic tomato sale that the Sustainable Garden Education hosted last April. You probably have guessed my next train of thought. Yes, you are right! Bacon, Lettuce and Tomato sandwiches. We just so happen to have some delicious maple bacon from Wright Brand to accompany this sensational orb of summer. Toasted sourdough bread, crisp lettuce and a dollop of mayonnaise will accompany the maple bacon. These simple ingredients are a winning combination. Let the tomato's begin!

BIG DADDY'S HOUSE (WRIGHT BRAND BACON)

Today we are in 'Big Daddy's House. This is Food Networks Aaron McCargo Junior's venture on selling Wright Brand Bacon. We are sponsored today by Wright Brand Bacon. We are going to cook up a bunch of Wright Brand Bacon and sample one of Big Daddy's recipes. We have invited some serious food critics to sample this bacon extravaganza. The Reverend Biggles and son 'Tiny E' ,who is not so tiny any more, are in the house. James Campers, renowned chili champion, Chef of the Crockett Bass Club and designated driver has graced our presence for this baconpalooza. Four different bacon's will be cooked and a recipe endorsed and prepared by Big Daddy will be sampled. Of course there will be a little Chilebrown twist by ways of the Beehive Oven today.

There are four bacon's to try today. Apple Wood Smoked, Smoked, Maple and Pepper bacon will be cooked outdoors in the Mad Meat Genius barbeque cove. It is a beautiful day and I want to drive the neighbors crazy with bacon smells wafting through out their abode. The beehive has been stoked to cook our Chicken roulade. This roulade has bacon of course, spinach, cheese and a kiss of chipotle peppers. I will let Aaaron Mc. Cargo tell you all about it.

Wow that was kool. Now lets check out the 'Mad Meat Genius' out door kitchen. We had a three burner propane stove stocked with plenty of black iron. James was the designated bacon turner. The Beehive was smokin and we put our roulades in for a spankin of fire. Fast forward a couple of adult beverages later and we had the makings of a bacon banquet. Tiny E was happy with some bacon goodness. The Maple bacon was the hands down favorite. The smell combined with a killer sweet and smokey taste. The pepper bacon was a close second. This bacon had a little bite that delivered. So many bacon's and such a good time.

Aaron McCargo Jr. sure knew what he was talkin about with this bacon stuffed ,wrapped, masterpiece. Dr. Biggles actually liked it even know there was some spinach in the middle. (Reverend Biggles is vegetable challenged). This was a fun afternoon. Wright Brand bacon is a bacon worth giving a try. Thanks to one and all!!!!

Photos by Dr. Biggles

LASAGNA & CARNITAS

We have some home grown crookneck squash and some killer music flowing through the ' Mad Meat Genius Kitchen' The recipe starts with some Jazz. The ingredients flow with peppers and tortillas. Oh by the way there is some killer carnitas in the Beehive. This is a meal to bring in the Fourth of July. Happy day to you all!!!

Vegetable Tortilla Lasagna

1. 1 cup of corn
2. 1 large crookneck squash cut into thin strips
3. 1 cup of black beans
4. 1 1/2 cup of jarred or home made salsa verde
5. 1/2 cup of sour cream
6. 8 flour tortillas cut into strips
7. 1 cup of cheese of choice. (cheddar)

Take a pan and heat to medium high heat. Add a drop of oil and cook your squash for a few minutes on each side. It does not have to be cooked all the way. remove and reserve. Combine the black beans, salsa, corn and sour cream. Take an oven proof dish and oil bottom and sides. Take a layer of tortilla strips and cover bottom. Layer squash onto tortillas. Spread some of your sour cream and vegetable mixture on top.Sprinkle with cheese. Layer more tortillas on top and repeat until ingredients are used. Bake at 400 degree oven for 10 to 15 minutes or until cheese is melted.

HOT DOG EATING CONTEST

Most people associate barbeque, fireworks and picnics with the 4th of July. Chilebrown thinks of Nathan's Hot Dog Eating Contest. This trencherman's delight takes place at Coney Island, Brooklyn New York. This year will feature Joey 'Jaws' Chestnut and his arch rival Takeru 'Tsunami' Kobayashi. "Jaw's will be defending last years record of 64 hot dogs in 10 minutes and 50 second. These two masticating warriors will take stage to wage a test of gastronomical greatness. Someday, Chilebrown may throw his hat into the ring and challenge these gormandizing athletes. Today will be the start of my training. Some Chicken apple sausage with some cider braised leeks will be on the bill. The leeks are from the garden and some home made apple sauce is from Zoomie. Let the training begin.

Cider Braised Leeks

1. 2 cups of thinly sliced leeks
2. 1/c applesauce
3. 1/2 cups apple cider
4. salt and pepper
5. 2 tablepsoons of butter

Melt butter in skillet and add leeks. Cook for 6 minutes over medium heat. Add applesauce and cider and bring to boil. Reduce heat and simmer till most of the liquid is gone. Add salt & pepper to taste.

Grill your dogs on barbeque and serve with a mustard slathered roll. Top with cider braised leeks. These were some screaming good dogs. 'Jaws' and 'Tsunami' may have met their match.

CHIPOTLE BUTTER

Corn is my favorite summer vegetable. It tastes great cooked on the grill, steamed or boiled. The only dressing it needs is a little butter, salt and pepper. Today we are going to raise the bar a notch. Chipotle butter is easy to make and gives a flavor boost to anything it touches. This butter is perfect for that grilled corn or steak. Chipotle peppers have a complex smokey and fruity flavor. Sometimes a hint of chocolate will be tasted. You can adjust the heat level by increasing the amount of pepper used in the butter creation. Today we are using home smoked chipotles.

Chipotle Butter

1. 1 stick of unsalted butter
2. 2 chipotle peppers chopped fine (more if you like heat)
3. 1/4 teaspoon salt
4. a couple of sprigs parley chopped

Let the butter come to room temperature. Place in bowl and mix with other ingredients. Take a spatula and mix together. Take a sheet of was paper and place butter mixture into center. Roll and wrap into cigar shape. Place into refrigerator.

We took some fresh corn and removed husks. They were placed in a sheet of aluminum foil and butter was applied. Wrap tightly. These were cooked on a medium hot grill for about 10 minutes. Serve with favorite accompaniments. This corn was delicious. Flavored butters are easy to make. Try using other herbs and ingredients. Next time, some honey would bring this butter to a new level. Enjoy!

LAKEMAN'S CLUB

Well I was born in a small town
And I live in a small town
Prob'ly die in a small town
Oh, those small communities

John Cougar Mellencamp

I have been living in Rodeo, California for the last 17 years. This is my adopted small town We are located 30 miles from the City.(San Francisco). It is a long hard 30 miles because of the traffic and congestion. Rodeo in the 1890's was a stockyard and meat processing plant for the Union Stock Yard Company. Later Rodeo was known for its Bass fishing. It was a great spot for launching your boat to the bay. Now Rodeo is a small community trying to rebuild. Our downtown is a whopping three blocks long. We do not even have a Starbucks. What we do have is a community. We have little league baseball, a few restaurants, post office, local barber and most of all 'Lakeman's Club'. Today I would like to share this gem of an establishment.

George Lakeman is the owner, bartender, and cook at 'Lakeman's Club'. This was originally his father's. and now George and family run the establishment. When you walk into Lakeman's, George will greet you with a cheerful "How are you doing Young Man". Now George has earned the right to call you young man because he is 93 years young. He faithfully opens the doors at 9:30 am Wednesday through Saturday. This interior of the bar is a step back to a gentler age. The wooden flours give a creak crying a long history of patrons. The actual bar has a giant mirror that is surrounded by curved mahogany. You will find no ferns tucked into this scenery. There is a juke box with an eclectic mix of tunes. There are a bunch of big band selections for George and friends. There is a small kitchen with a vintage stove. The menus selection is very small. If you go you will have to have George make one of his famous linguisa sandwiches. George has a regular clientele of locals, retired people and a few working men. It is a quiet crowd and George will be sure to talk to everybody. This may be the last place on earth to buy a bottle of beer for 2.75 cents. Beer and wine are the only alcohol served.

Rodeo is a small town and a lot of people like it this way. Lakeman's Club is very special. Come on by and see for yourself. Just do not tell anybody about it. It is our secret.

Lakemans Club
512 First St.
Rodeo, Ca. 94572 510-799-9767