Wednesday, April 30, 2008
Tuesday, April 29, 2008
Sunday, April 27, 2008
Chilebrown wins Asparagus eating contest by eating 8.9 pounds of Deep Fried Asparagus. While being interviewed Chilebrown was asked if he had any thoughts on his accomplishment. "I would like to thank all the people that inspired me. First,my Mom. I want to give a shout out to my dog Mojo. He is a true Trencherman. Last but not least I want to thank Joey Chestnut for actually winning.
Joey Chestnut ate 8.9 pounds of Deep Fried Asparagus in 10 minutes. It was amazing. There was another contestant that only ate 2 pounds and nearly gave it back to the audience. This event is a gastronomical extravaganza. The crowd was crazy with Asparagus Frenzy! It was warm in Stockton California. It was so warm that Martin Yan asked me to step in for his cooking demonstration. I declined and told Martin ,"If Chilebrown can cook, So can you!". He is a trooper and carried on. We had a great time.
Monday, April 21, 2008
- 1 cup of flour
- 1 cup of white whole wheat flour or regular whole wheat flour
- 1 cup medium grind whole grain cornmeal or regular cornmeal
- 1/2 cup of sugar
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 1/4 cups buttermilk
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup
- 2 large eggs
- 1/2 teaspoon maple extract
- 3/4 cup chopped pecans plus 10 pecan halves for garnish
- 3/4 cup dried cranberries (4 ounces)
Whisk both flours, cornmeal, sugar, salt and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs and extract in medium bowl. Add buttermilk mixture to flour mixture, stir until blended. Stir in 3/4 cup chopped pecans and cranberries. Spoon butter into pan. Arrange pecan halves in row down center of batter.
Bake at 400 degrees for 40 minutes or until Golden brown and knife inserted comes out clean. I really like the Maple flavor. I am going to try adding bacon and corn next time. I will have it down by competition time.
Mojo and Oscar want to remind you that this weekend is the Asparagus Festival. It will be held in Stocton California. We will be there at noon to see if Joey Chestnut can become the Champion Asparagus eater. See you there!
Sunday, April 20, 2008
Saturday, April 19, 2008
- 1 pound fresh Fava beans (Shelled, Blanched, and Peeled)
- 4 cups of Stock
- salt & pepper
- 1/4 cup cream
- 1/2 potato sliced thin
Boil the Stock and 1/2 cup of the fresh fava beans and potato slices for 15 minutes. Place in blender with salt,pepper, and cream. Add 1/2 cups of fava beans and simmer for 10 minutes.
Serve with Cranberry Cornmeal Quick Bread
Tuesday, April 15, 2008
The In-laws were over for a visit this weekend. We wanted to bring them someplace special. We loaded up the Chilemobile and headed to the City. We brought them to "The Ferry Plaza" in San Francisco, California. The 'Ferry Plaza' is a World Class Food Destination. There is a farmers market, food shops, restaurants, and anything your heart desires that is food related. It is a Disneyland for Foodies. Ms. Goofy and I frequent the market at least once a month. There is so much to see and so much to buy! We arrived at the market at 9:00am. It was already getting pretty crowded. We walked by the Rancho Gordo booth and a Hot Sauce grabbed my eye.
I am no stranger to Hot Sauces. I grow numerous varieties of Peppers. This year, I will be attempting to grow the Bhut Jolokia. It is a pepper from India that is 5 times hotter than a Habanero. I am not sure what I am going to do with it. I may make pepper spray to repel elephants. Ms. Goofy and I have attended several Hot Sauce Conventions. I have to have a chile fix daily. When I see a unusual or different sauce, I will have to try it. Rancho Gordo makes quality products so this purchase was a no-brainer.
The first thing I noticed about this sauce was that it had separated. A quick shake of the bottle took care of this. I poured some sauce in a spoon and gave it a quick smell. I smelled cinnamon and cloves. The sauce was not very thick. You could see chile pulp and seeds. I gave it a taste. I tasted cinnamon and cloves with just a little heat.(My heat tolerance is pretty high. So a little heat probably would register medium for a novice.)The bottle lists: Chiles, Vinegar,Spices and Salt. The Vinegar taste was faint. I would guess there might have been a little cumin in there somewhere. Rancho Gordo's web site says this sauce is made from the deArbol chile.
I liked this sauce. It was a little unique because of the cinnamon and clove taste. The heat level was low to medium. I had some with some chicken and rice. It complemented my meal. I will purchase this sauce again.
Sunday, April 13, 2008
Friday, April 11, 2008
John is an Outdoorsman. He is an avid fisherman and a great cook. He once made us a Chili. He put so much effort, sweat and passion into this Chili that he passed out before it was done. John claims that he has never met a ‘Chicken Fried Steak’ that he does not like. I respect his opinion and judgment. I also hope he will let me ride his Harley. John was kind enough to be a judge. Let’s Get Cookin!
1. 1 package firm Tofu 14 ounces
2. 1 Cedar Plank
3. Barbeque Rub (Survival Spice)
4. Olive Oil (Tibvrtini Olio Extra Virgine di Oliva)
5. Salt & Pepper
6. 2 Nails & Hammer
7. 1 jigsaw
8. 1 pair of pliers Take the Tofu out of package and cut in half. Gently take a towel and squeeze as much liquid out as you can. When Tofu is fairly dry, rub it all over with Barbeque Rub. Refrigerate rubbed Tofu for a couple of hours. Soak your Cedar Plank while the Tofu is Marinating. After a couple of hours rub your Tofu slices with Olive Oil, season with salt and pepper and place on Cedar Plank. Take your hammer and nail the Tofu to the Plank. This will secure the Tofu to the Plank and heat will generate through the nail.
Build a medium fire in your barbeque. Today, I am using Mesquite Wood. When coals are ready, place the plank in center of grill. It is a good idea to keep the lid on so the Cedar Plank does not go up in flames. Cook for 15 minutes. Remove and let rest for 10 minutes.
This is a crucial step. You should pay close attention to the next couple of instructions. Take your pliers and remove nails. Find a Trash Container away from your house. (Far Away). With you Pliers push the Tofu off the plank into the trash barrel. Take your Jigsaw and slice Cedar Plank into desired serving proportions. How did it taste? Below is an interview with John about the finished product.
Chilebrown: Well John, How did you like the Cedar Plank Roasted Tofu?
John: Chile, it was nice for you to invite me over.
Chilebrown: How did you like it?
John: The beer was ice cold. It whetted my appetite. You want to
pass me that Jug of Kessler.
Chilebrown: The Audience would like to know how you liked the Dish.
John: Did I ever tell you about the Chili I almost made. I put a lot of
Chilebrown: John stop stalling. Tell us about the Dish.
John: All I can say is YUK! And You will never ride my Harley!!!!!
Wednesday, April 9, 2008
Sunday, April 6, 2008
- 1 cup rice
- 1 cup Orzo (rice shaped pasta)
- 2 clove garlic chopped
- 1/2 onion chopped
- 1/2 pound mushrooms sliced
- 3 strips bacon chopped
- 2 1/2 cups stock or water
- salt & pepper
- 2 pork chops
Fry the bacon until almost crisp and reserve. Saute the garlic and onion for 4 minutes. Turn up the heat and add rice and orzo. Stir frequently until fragrant (4-5 min). Add stock, mushrooms, bacon, salt and pepper. Bring mixture to simmer. Place your smoke pork chops in center and arrange asparagus. Place in 400 over for approx 40 minutes. Let sit covered for 10 minutes before serving.
The Berkshire Pork is something special. With a kiss of smoke it was GENIUS. Asparagus and rice just kicked it up a notch. The (Smo-Kit) Smokin Tex did the job. I am glad nobody bought it. I am going to bring it to a tailgate party and kick some dishes up to a new level.
Today's Asparagus was from Zukerman's farm. Chris was back and he Rocks! We were glad to see him. He has been absent for a little while because of a health detour. Chris and I will be watching the Asparagus eating contest at the Asparagus Festival. Hope to see you there.
You see flames flying and fat sputtering. It is tempting to flip the steaks before they are marked. You are caramelizing and creating flavor. Resist the urge to flip. I read in Meatpaper that professional photographers use an electric charcoal starter to create grill marks. All you need is patience and a hot fire. Bon Appétit!
Tuesday, April 1, 2008
It is that time of year to break out the portable grills and wash out the ice chests. It is baseball season! Yeah! Tonight is the Oakland A's Home Opener. Peanuts, Popcorn, Crackerjacks and 10 dollar beers. I have been an A's fan since 1968. That was the first year the team moved to Oakland. I was in Elementary School. To go to a game was pure magic. The sights and sounds combined with the crowd was something special. It also helped that I was playing baseball. I thought someday I would be a baseball player. I never made the 'Pro's'. The game is still magic, but for different reasons.
Ms. Goofy and I go to the game and set up a temporary kitchen in the parking lot. We consider ourselves professional tailgaters. You name it, We have cooked it in the parking lot. Baseball games are just a warm up for football season. We only have two hours before a baseball game. We usually limit ourselves to appetizers. Football Games we have 4 hours to cook. We do not hold back then. You meet a lot of people when you are cooking and sharing food. We have a group of friends that get together and participate in the tailgate. It becomes a multicultural potluck of tasty food. You get together and share food and drink and have the bonus of being able to watch a game. We wish our teams would win a game once in a while.
Ms. Goofy has a Bobble Head collection. It is time she dusted them off. See you at the game and be sure to bring some food to share.