Thursday, December 14, 2017
Secret Santa has made an early delivery. Yours truly is in a hot sauce group on social media. We all put our names in a hat and exchange gifts with a hot sauce theme. A lot of hot sauce company owners and hot sauce freaks like myself participate. What fun it was to receive a gift basket shaped as the state of Texas filled with products from hot sauce producer "Micky V's". These products from Texas will be enjoyed as soon as this tune leaves my head.
The stars at night
Are big and bright
Deep in the heart of Texas
Sunday, December 10, 2017
Just saying Gummy Bear Sausage sounds a little disgusting. Ms. Goofy just rolled her eyes when I asked the butcher to wrap up a couple for purchase at Tootle's Butcher Shop. The butcher did mention it was one of the best sellers. Gummy Bear Sausage is pork sausage with the addition of candied gummy bears. For some strange reason we are going to give it a try tonight.
Thursday, December 7, 2017
We do not make it up to Marysville California that often. We just so happened to be in the neighborhood on another errand and Tootle's Butcher Shop was right around the corner. The last Meat Adventure we visited Tootle's we were told the Chileverde was a must have item but they were sold out because of the popularity. When we entered Tootle's the clerk asked us what we desired and I promptly replied; Chileverde? We were in luck and it was available. I was a little surprised that it was not cooked but sold as bulk raw Chileverde ingredients. We bought several pounds for tonight's dinner.
We received basic instructions on how to cook our Chileverde. Heat up a little oil in a pan and brown the ingredients over a high heat. When a little color is achieved turn down the heat to a simmer and cover the pan. Cook until the vegetables have softened and the meat is tender. We did add a little salsa for a little extra moisture. This whole process took about 25 minutes. It was suggested to serve over rice.
This rendering of Chileverde hit the spot. It had very nice seasoning and had a little pepper flavor from the jalapenos. We do not know the whole ingredient list but I did see onions and sliced jalapenos. The big plus was how easy and convenient it was to make this dish. The pork was tender and satisfying. The next time we are in Marysville, Tootle's Chileverde is on the list.
Tootle's Butcher Shop
317 3rd St.
Marysville, CA 95901
Monday, December 4, 2017
With great fanfare I would like to announce the grand opening of R & R Coffee. This new coffee stand is located at the Hilltop Mall in Richmond California. Phillip and family will be running this java emporium with the help of local bakers for the sweet accompaniments. I personally will be tasting every sweet offered in the name of research. Stop on by and have a cup of coffee. Be sure to say the Mad Meat Genius sent you.
R & R Coffee
2200 Hilltop Mall Rd
Richmond Ca. 94806
Sunday, December 3, 2017
The women at the Colombo Club have an auxiliary club which celebrated their 80th anniversary with a dinner last night. We were invited to participate in this festive occasion. We were also told raviolis would be on the menu. How could we pass an opportunity to eat one of my favorite foods. The Colombo Club is the largest Italian social club on the West Coast. They have been in existence for almost 100 years. I attend the men's monthly dinner and I am no stranger to the wonderful food they serve. Let's go celebrate the Auxiliary Clubs 80th Anniversary. Mangia Bene.
It is mandatory you bring an appetite to a Colombo Club function. Tonight's menu includes: Antipasto, Ceaser salad, raviolis, prime rib, potatoes, vegetables, dessert, coffee and all the vino you can handle. The dinner is served family style. When your platter is empty of raviolis, you ask your server and more and more and more will be delivered. The dinner begins with cocktails in one of two spacious bars. Some delicious focaccia pizza bread was offered as appetizers. The dinner bell is rung and we go to the large cavernous basement dinning hall.
I am quit sure many a belt buckle was loosened after this feast. If you had any energy left there was the 'George Campi Band" upstairs for after dinning dancing. This ravioli stuffed boys only attempt at dancing was to roll over on the couch to grab the remote. What a night. This was a very tasty celebration.
Thursday, November 30, 2017
Everyone needs an Angelo, your local Italian butcher. He does live and work an hour away and that is local enough for us. Angelo over the years has been a good friend and spectacular butcher. We recently visited Angelo to pick up some smoked pork chops. We visited our friend and swapped stories. Let me give you a small secret when visiting Angleo. Be prepared for the handshake. Angelo possess hands the size of baseball catchers mitts. He also believes in an old fashion 'mano y mano' firm if not death grip shake. If you are not prepared to exchange a strong shake be prepared to drop to the ground to Angelo's amusement. I have learned my lesson in proper greeting etiquette.
Angelo's smoked pork chops have been pre-cooked in the smoker. They only really need to be browned and heated thoroughly. We are going to brown them in a skillet and finish them in the oven with rice and vegetables. We used a melody of garlic, onion, celery, chopped tomato's and spices to flavor our rice. A couple of slices of bacon provided a little love to start the process. Our rendered bacon love was used to briefly brown the pork chops. They were reserved. We briefly sauted the rest of the ingredients. We returned the chops to the pan and covered with chicken stock. A 30 minute trip to a 350 degree oven and we were ready to enjoy dinner.
We always look for an excuse to visit our friend Angelo. There is the added bonus we will leave his shop with meaty treats. (You may also leave with a sore hand if you are not careful). These smoked pork chops had just the right amount of smoke. They also had a hint of sweetness from the initial brine. The all important element of balance of smoke, sweet,and seasoning was perfect. This was a dinner to be enjoyed.
Monday, November 27, 2017
It was an eighty five pound orange beauty. That is till I drove an ax through its thick pulpy flesh. This is not a horror story but an attempt at harvesting pumpkin seeds from my "Great Pumpkin". A few quick chops made easy work to scoop out the seeds. There were surprisingly few seeds for such a big pumpkin. The seeds were put into a colander and rinsed with a garden hose. They were then spread out on newspapers and allowed 24 hours to air dry.
The seeds were put into a bowl. I then added a large tablespoon of olive oil and a dash of salt. The seeds were coated and then put into a cast iron pan for roasting. A 300 degree oven for 45 minutes stirring occasionally. This was easy peasy to make a healthy home grown snack. I even saved a couple of unroasted seeds for next years "Great Pumpkin"