MAD MEAT GENIUS
Thursday, December 31, 2009
MAD MEAT GENIUS APPAREL
Wednesday, December 30, 2009
"JUST BEET IT, BEET IT!"
NEW MEXICAN MARTIAN SALSA
Sunday, December 27, 2009
Saturday, December 26, 2009
GRILL RIGHT WIRELESS TALKING THERMOMETER
Thursday, December 24, 2009
THE NIGHT BEFORE CHRISTMAS
Tuesday, December 22, 2009
Sunday, December 20, 2009
OAKLAND RAIDERS V DENVER BRONCOS
A fellow food blogger Leann from “Mangos chili and Z” just so happens to be a Denver Bronco fan. I know, we all have our faults. We have been sparring back and forth who will be the winner today. Hence we are going to have our own little battle. The contest is to make a dish that would be enjoyed by the other team’s fans. I will make a dish for Denver Bronco fans. I have picked Apple Dumplings because bronco’s like apples and a victory would be sweet. It just so happens that an old family recipe is in my repertoire. Let the battle begin.
2 cups flour
½ teaspoon salt
2/3 cup shortening or lard (I used half butter and half shortening)
6 to 7 tablespoons cold water
This is your basic pie dough recipe. Cut the shortening into the flour. Add salt. Blend water into flour mixture. Knead briefly till the dough forms. Wrap in plastic wrap and reserve in the refrigerator.
2/3 cup brown sugar
1 ½ cup of water
2 tablespoons butter
¼ teaspoons cinnamon
Combine all ingredients in a sauce pan. Bring mixture to a boil and shutoff heat. Let cool slightly. Take 4 baking apples, peel and core apples. Divide the pastry dough into quarters. Roll dough on a floured surface. Roll into a square large enough to cover apple. Place apple into center of dough. Sprinkle core cavity of apple with a tablespoon of brown sugar and a dash of cinnamon. Take a ½ tablespoon of butter and put on top of the apple core cavity. Fold the dough up and cover apple entirely. Place in dish and pour sauce around dumplings. Bake in 425 oven for 40-45 minutes.
Yes a victory would be sweet just like these dumplings. This is a recipe my family has made for years. It was one of my father’s signature dishes. Let the battle begin.
Saturday, December 19, 2009
COVERED MEAT PIE
Friday, December 18, 2009
Tuesday, December 15, 2009
SATANA'S SASSY SAUCE
Today we have a fun hot sauce from the wild and crazy guy, Larry from 'Peppahead.com.' This is another limited edition sauce from Peppahead's chile patch. Peppahead went to great lengths to insure the quality of these ingredients. It was late in the season, the weather was turning cold and the habaneros had not ripened fully. Peppahead took these peppers and placed them into the back seat of his car. The car was like a portable green house. He took the peppers with him to the farmers markets and would place them in a warm spot while he sold his sauces and pepper products. When the peppers were ripened to the perfect degree he blended them with numerous other peppers. What resulted was a unique, flavorful treat for the hot sauce enthusiast.
White, Gold, and Red Habaneros, Red Savina, and Dorset Nago chiles are the peppers used in this sassy concoction. They were mixed with rice wine vinegar, white onions, lime juice, shallots and zanthan gum. They were blended together and presented in a 5 fluid ounce container. The label shows a sassy female looking devil looking over a fiery cauldron of habanero peppers. It is a fun label, but one of my pet peeves of Peppaheads labels are, you have to have great eyesight or have a magnifying glass to identify all the details and text.
The sauce has a wonderful habanero odor with a hint of vinegar trailing. The sauce is thin in consistency but not in flavor. If you like habaneros this sauce will not disappoint. The fruity hab flavor shines through with a burn to back it up. The heat level will grab your attention and keep you in a pepper choke hold for a while. It is not for the novice capsicum consumer. It will please the heat seekers with a wonderful pepper heat jolt. It was the perfect compliment to some Lumpia. It burned so good!!!
Peppahead sells his products mail order and at several farmers markets. His sauces are made in limited quantity's. They are worth seeking out. It is always fun to see what he makes next.
Saturday, December 12, 2009
BACON MAPLE TEA
Friday, December 11, 2009
Thursday, December 10, 2009
PULLED PORK BABY
Monday, December 7, 2009
HAPPY HABANERO CHRISTMAS
Happy Habanero Christmas, to all you crazy, wacky, Chileheads. Have you done your shopping yet? I have a great Christmas idea. Why not make some home made hot sauce for your friends and family? You could even give some to your boss who is hot sauce challenged. Who ever you make this gift for it will be received with gratitude and admiration that you have taken the time to give a gift from the heart/kitchen.
While shopping at the Alemany Farmers market, a booth with some beautiful red habaneros grabbed my eye. They were three dollars a pound. That is very cheap. A pound of habaneros will go a long way. This is when the light bulb went off. Let’s make some hot sauce. We rushed home as fast as the bumper to bumper traffic would take us. It is the Bay Area you know.
Once home the Habeneros were washed. We then cut the stem and halved them. A word of caution, I know you have heard this before. Wear gloves or suffer. I have worked with peppers before and was pretty confident of not getting burned. I washed my hands with frequency. This is not enough. Some how I got a little capsicum oil on my face and eventually it made it to my naughty parts. How it got there is a mystery. It was not fun! Let’s get back to the cooking. The peppers were put in a non stick pan with a coarsely chopped onion. A splash of vinegar, water and a little sea salt was the whole ticket. This mixture was simmered for 15 minutes.
After the mixture was cool it was placed in a food processor. I blended this Holiday mixture until it was a smooth puree. Some cider vinegar and water was added to thin this mixture down. Another warning should be heeded. Hide the children and pets. This mixture when blending is highly abrasive to the eyes and nostrils. What we do to make Hot Sauce is challenging. It then was funneled into clean hot sauce jars.
This was some great tasting sauce. The taste test was with a bacon tamale. The heat level is in outer space. It is one of the hottest sauces I have tasted that did not have extract. I was pretty darn proud. Once the fire went down the true fruity habanero flavor shined through. The cider vinegar really rounded the flavor. Give a gift of Love and make some hot sauce. "Merry Habanero Christmas!"
Saturday, December 5, 2009
- 4 pounds of fresh masa
- 2 dozen corn husks
- 1 pound of sliced bacon (fried till crisp and cut into large chunks)
- 1 pound of roasted green peppers cut into strips
- 1 pound of jack cheese cut into strips
- 1 cup of bacon fat (Do not be scared! This will make your tamales rich and delicious)
- 3/4 cup chipotle in adobo puree
The only trick to making tamales is to have all your ingredients ready and in place. Take your masa and add chipotle puree and bacon fat. Mix well. Take a corn hush and add 1/4 cup of masa and spread evenly into a square shape. Add a strip of cheese, pepper and bacon. Fold into cylinder and fold bottom end up. Place assembled tamales into a steamer and cook for aprox 40 minutes. When the dough is firm and the cheese is melted they are done.
These tamales where served with some grilled steak, rice and some refried beans. More bacon fat was added to the beans. Christmas time only comes around once a year so do not fret about the bacon love. This is one hearty meal. The tamales were so good that I went straight to the couch to celebrate. This is comfort food that puts a smile on my face. The green chile gave this tamale a little kick in the pants. Cheers!