Wednesday, July 30, 2008
Saturday, July 26, 2008
Chilebrown's Pizza Sauce
- 6 tomatoes (blanched,peeled, sqouzen, and chopped)
- 1 tablespoon of tomato paste
- 1 teaspoon of sugar (Honey)
- 1 teaspoon of salt
- 1/2 onion chopped
- 2 garlic cloves chopped
- 1/4 cup of wine or vinegar
- Herbs (Lot, and Lots of finely chopped herbs)
- Any other veggies from the garden finely chopped
- 2 slice of bacon cubed
Saute your Bacon and onion until soft. Add the garlic and tomato paste and cook for another five minutes. Add your tomatoes,honey vinegar and veggies, and simmer for 15 minutes. Turn the heat off and add herbs.
We are making a Canadian Bacon,(Nueske), Mushroom and Onion Pizza today. Of course I am using the Beehive Oven. It will be served with some tomatoes dressed with Pt. Reyes Blue Cheese, oil and vinegar
Friday, July 25, 2008
- 1 pound of navy beans
- 4 tomatoes chopped fine
- 1 onion chopped fine
- 1/4 cup molasses
- 1/4 cup of brown sugar
- 1 tablespoon of salt
- 5 cups of water
- 2 slices of thick bacon chopped into cubes
- 1 tablespoon of chile powder
- 1 tablespoon of ground mustard
Combine all ingredients together in a cast iron pot except salt. Cover with lid. Bake at 300 degrees for 4 hours or until beans begin to soften. Add salt and remove lid. Bake until beans are nice and thick with sauce.
I have fired up the Smokenator 100 to smoke some ribs. They will be the perfect accompaniment to some baked beans. A green salad with some vine ripe tomatoes is in order. We will enjoy a nice meal without heating up the house.
Wednesday, July 23, 2008
My sister (The President of Cookies) gave me a Christmas present of some Giant Pumpkin Seeds. They are from a prize winning pumpkin. It came with an instructional video. In the video the seeds were started in a hot house. The plant was then planted in soil with warming coils. They were fertilized and watered almost hourly. Their pumpkin reached the size of 1500 pounds. It was a beauty!
I have not been as dedicated. I do hope to at least reach 600 pounds. That will be plenty large enough to make a pumpkin boat. In Nova Scotia Canada they have pumpkin boat races on Lake Piziquid. They hollow out mammoth gourds and race them across the lake. I am going to start my own event. I am going to paddle the Rodeo Creek to the Bay. Maybe I can generate enough interest and more people will get involved.
I am guessing my pumpkin weighs around 100 pounds. I still have a couple more months of growing time. I do not dare think of the cost of water for this monster. It will be worth it when I paddle down the creek into history.
Saturday, July 19, 2008
These are the Magic words of summer. How can you beat a vine ripe tomato paired with a crisp wedge of lettuce and some sweet,smoky bacon. I am going to try. I am going to make a BLT Chilebrown style. I will not deviate from the classic very much. My version will have some home made corn bread and some home smoked bacon.The tomatos will be from the garden. Let's start with the bread.
- 1 1/2 cup of water
- 1 tablespoon yeast
- 2 tablspoons honey
- 1 teaspoon salt
- 1 cup of corn flour
- 1 ear of corn shucked and sliced off of cob
- 3 cups of flour
- 2 eggs
- 2 tablespoons olive oil
- 1 egg for wash
Let yeast proof in warm water. I used a food processor. I added all the rest of the ingredients and let the food processor do its magic. It is a sticky dough. Place in another bowl and let rise for 1 1/2 hour. Place in well oiled loaf pan and let rise for another hour or until the bread rises above the loaf pan. This can take more than an hour, so just be patient.Wash top of loaf with beaten egg. Bake in a 350 oven for approx 50 minutes. Remove pans from loaf pan and let cool on a rack.
I I took a cup of Mayonnaise and added a teaspoon of home made Chipotle en Adobo. I fried the bread with a tablespoon of butter on a grill. I used some chilled iceberg lettuce and a heaping tablespoon of chipotle mayonnaise. I topped it off with a couple of pieces of home made bacon I think this this is the best BLT in my world.!!!!
Friday, July 18, 2008
- 4 tomatoes
- 1 onion
- 1 tablespoon cilantro
- 2 peppers
- 2 tablespoons lime juice
- 1 pinch of salt and sugar
Chop all ingredients and mix. Let rest for 1/2 hour before serving
Monday, July 14, 2008
Cooked Bacon Photo by Dr. Biggles
Saturday, July 12, 2008
Yosemite could not escape the smoke and heat of last week. Its beauty did shine through. It was just the ticket for a couple of vacationing Mad Meat Genius. We needed some relaxation and refreshment and the Ahwahnee Hotel would suit the bill. The Ahwahnee Hotel is a Grand Hotel built right in the middle of the Yosemite Valley floor with Half Dome, Glacier Point and Yosemite falls surrounding. It was built in 1925 and has attracted, Movie Stars,Presidents and even the Queen of England. We fit right in.
Our room was located on the fourth floor. We had a balcony with a view of Glacier Point. If you click the image, you can see Ms.Goofy waving at some celebrity. We had another window which had a view of Half Dome. We finished our complimentary basket of fruit and were ready for the main course. We made reservations for the elegant Dining Room at the Ahwahnee. The Dining room is an attraction in its own right. It hosts the Bracebridge Dinners in the winter. It hosts wine and cooking seminars. When you walk through the doors it is customary for your mouth to drop in awe.
We put on our finest threads. The Awahnee Dining Room has a dress code. It has been relaxed over the years. It used to be required to wear a dinner jacket and a tie but is business casual now. I think putting on some fancy duds, to chow down, places you in a more elegant frame of mind. The waiter gave us one of the most Stellar seats in the house. He placed us right up front in one of the picture windows. The Queen herself once sat at the table to our left. We were glowing with anticipation of the following meal.
We ordered a Heirloom Tomato and Truffle Tremor cheese salad. It arrived and was almost too pretty to eat. It had some Yellow tomato(guessing brandywine) sliced over a bed of arugula. It had fava beans,tremor cheese and was dressed with Meyer lemon olive oil. Ms. Goofy exclaimed,'What are those black flakes all over the salad?'. I braved one and told her that they were truffle shavings. The truffle had a very subtle taste. We both agreed that truffles are overrated. We were very pleased with the salad.
The main course was on its way. We paused and relaxed with a glass of wine. We just sat back and soaked in all the history and ambiance of this very special place. Ms. Goofy had the Prime Rib. It looked beautiful. Unfortunately it did not deliver. The Prime Rib had a funny texture like it had been reheated. It was served with Yukon potatoes and Yorkshire pudding. Asparagus and lavender sweet corn was a delicious accompaniment. I had the 'All Day Slow Roasted Pork Shoulder'. It was Neiman Ranch Pork that was served with black lentils,preserved lemons and tomato harissa with fresh herbs. This was melt in your mouth yummy. The pork was so tender. The tomato harissa had just a little bite that was the perfect partner to the lentils and pork. I was one happy camper with this dish.
Our dinning experience with the Awahnee Dinning room was a memorable event. The waitstaff is fined tuned to cater to you every wish. The food can be powerful in its presentation. Our only slight was the Prime Rib. We can and have overlooked this flaw because of the whole experience. We are looking forward to returning soon. I am trying to talk Ms. Goofy into taking on a side job so we can attend the Bracebridge dinners this winter.
Friday, July 11, 2008
Thursday, July 10, 2008
The Bell Captain came to get our luggage and in a instant we were gone from a "Movie Set, of 'Luxurious Delights". We had more important things to do than sit around in the lap of luxury. We were on our way to a Meat Adventure. We were on our way to Oakdale, California. We are going to the 'House of Beef'.
If you ask anybody from town, this is the place to get your beef. The House of Beef has everything you need. We actually bought a hind quarter a couple of years back. This is a no nonsense place to buy beef. They have all the usual cuts. If you live in the Bay Area you will not believe the prices. The prices were very reasonable.
Today we actually bought some Bacon!!. Surprise, Surprise, Surprise. (Revue to follow). We picked up a box of home made ravioli. When I examined it a little closer, I noticed it was made in San Francisco. They were still delicious. We also bough a marinated tri-tip. It went straight to the barbeque when we got home.
House of Beef
201 North 3rd Av.
Oakdale, California 95361
Sunday, July 6, 2008
Boccalone Photos by Dr. Biggles
Saturday, July 5, 2008
I hope everybody survived the bombs bursting in air. It was a very delicious day yesterday. We attended a local barbeque hosted by our friend James Campers. He is a master at the grill and a partner on our First Place Competition Chili Team. We had a few cold beverages and swapped stories all afternoon. The highlight of the day was a pork roast that James had smoked. It was accompanied by bacon wrapped wienies and lumpia. OH YEAH!!!!!
Thursday, July 3, 2008
- 1 cup whole mik
- 1/4 cup warm water
- 1 tablespoon dry yeast
- 1 large egg
- 1/2 tablespoon salt
- 2 cups of flour
- 1 cup of whole wheat flour
- 1 egg for wash
- 1/4 cup of sugar
Heat the milk to 120 degrees and add sugar. Heat up water to 110 degrees and add yeast. When yeast is bubbly add to milk and sugar mixture.. Add the rest of the ingredients and knead for 10 minutes.Add more flour if too sticky. Let rise for two hours or until doubled. Punch out and roll to desired shapes. Let rise for another hour. Take egg wash and bathe rolls with a light coating. Bake at 375 degree oven for 15 to 20 minutes. Let rest for at least 15 minutes.
We made some Buffalo burgers with cheese. The condiments included ,Bacon Jam, Ketchup, Mayonnaise, etc. If you start out with a good Hamburger Bun, you have started on the road to the Ultimate Hamburger.