Chilebrown at home

Friday, December 30, 2011


Christmas Raviolis. Wow how come we are so lucky? The best sauce , meatballs and home made raviolis in the whole wide world.
The meatballs were made on an assembly line of love. Two fine Italian daughters, Susan and Carol spent a lot of time making these treats. How did Ms. Goofy and I deserve this special family delight? I am grateful and we want to Thankyou so very much you two wonderful friends, Hey Susan, you are a big ole spicy meatball. We love you guys!

Thursday, December 29, 2011


Yesterday we embarked on a mini-meat adventure to Sonoma County. We had the destination of Willowside Meats to pick up our pre-ordered ‘Prime”, prime rib roast. This roast has been aging in their meat lockers. This will be a New Years treat for celebration of the holiday. On our way to Santa Rosa we would be driving by our good friend Angelo, the owner of Angelo’s Smokehouse. It just would not be a meat adventure without visiting our friend.

Angelo was in the process of loading up his smoker with various fish. He had freshly caught salmon, tuna, and trout. These fish had been soaking in a secret brine. They were rinsed with fresh water and then coated with spices and brown sugar. This brined and spiced fish will visit his smoker for several hours and smoky treats will emerge. We observed and conversed with Angelo. I made the mistake of telling Angelo about our pre-ordered roast from Willowside. “Why go there, when you can get the besta here!” barked Angelo in his broken English. Oh boy did I have a foot stuck in my mouth. He stormed to his meat locker and returned with cooked prime rib roast. He took a huge knife and sliced a large cut from the roast. It was heated and we all sampled this delicious cut of meat. After a libation, some laughs and several more meat treat snacks we all shook hands and were best friends once again. We purchased a marinated tri-tip roast which is one of Angelo’s signature dishes.

We picked up our roast from Willowside. It is a beauty. Do not tell Angelo, because, I think he was a little hurt that we went to the competitor. We did cook up our tri-tip last evening. This is one special cut of meat. It is easy to cook and the results are stellar. Angelo is a master of the butcher trade.

Angelo's Meat and Sausage

Monday, December 26, 2011


Nothing says Merry Christmas better than bacon chocolate chip cookies,”At least in my meat world.” We have some beautiful Nueske bacon to enhance these Toll House Morsels. The bacon is candied in the oven with brown sugar and then chopped and added to our cookie batter. It does not get any simpler.

Candied Bacon (Meat Candy)

Preheat the oven to 350. Lay bacon on aluminum foil and sprinkle brown sugar evenly over rashers. Cook for 15 minutes and flip slices over. Drag the slices through sugar and bacon fat that has accumulated in bottom of pan. Cook for another 15 minutes and cool on wire rack. They should be a beautiful mahogany brown. Chop into small pieces. Try to save some for the cookies.

Chocolate Chip Cookies

2 ¼ cups of flour
1 tsp baking soda
1 tsp salt
1 cup of butter, softened
¾ cup white sugar
¾ cup brown sugar
1 tsp vanilla
2 eggs
12 ounces of semi-sweet chocolate chips

Combine flour, baking soda and salt in small bowl. Mix the butter with the sugars and vanilla. Add the eggs one at a time mixing thoroughly. Add the dry ingredients. Last, add your chocolate chips and candied bacon.
Cook in 375 degree oven for aprox 10 minutes or until golden brown.

Bacon, Bacon, Bacon, doesn’t it just cry out Merry Christmas. After eating these delicious cookies Santa may not fit down the chimney. The candied bacon is a subtle flavor that adds a sweet and salty component that will be oh so addicting. Merry Christmas and have a bacon chocolate chip cookie New Year.

Saturday, December 24, 2011

Friday, December 23, 2011


On the first day of Christmas my true love sent to me,

A six pound slab of Nueske bacon

Santa arrived in a large Brown van and had a package that almost made me cry. Ms. Goofy knows what I love. Nueske bacon may not be the 'Gold Standard" of bacon but it is sure darn close. Bacon chocolate chip cookies to come. Merry Christmas everyone.

Tuesday, December 20, 2011


It is the height of the Dungeness crab season. They will be the largest and the sweetest of the year. We like to take advantage of this short window of crustacean grandeur. We have a Saturday routine that efficiently keeps us with fresh crab meat. Ms. Goofy starts a large pot of salted boiling water. Meanwhile, I jump in the ‘Formula One Racing Honda’ and drive down to the International Market at ten minutes to nine. I arrive at nine o’clock to be the first person in line at the fish counter. If I am late I would be subject to a sea of aggressive, crustacean loving, crab purchasers. With crabs in hand, I race back to the abode to plunge our live bounty into the boiling cauldron. Ten minutes later the bright red crabs are removed and plunged into ice cold water. The shells are dispatched. This process takes less than an hour. Today our crab meat will grace some home made chow mein.

While at the International market I purchased some fresh chow mein noodles. Fresh noodles are a very important component to this dish. Fresh broccoli and mushrooms from the farmers market will make its way into this happy wok. Here is a basic chow mein recipe that we followed. Feel free to substitute any fresh vegetables you have on hand. We started out with 5 pounds of live crab. This yielded less than 2 pounds of meat. The crab meat was added at the last second and only placed on the top of the chow mein. The wok lid was placed over the top and the crab meat gently heated from the steaming noodles and vegetables.

What a treat! We definitely like to take advantage of the Dungeness crab season. The crabs will be great for a couple of more weeks. The crab chow mein was, oh so crabby good. I think Asparagus season is poking it spears around the corner.

Sunday, December 18, 2011


Every year Harry Stewart of ‘Great American Barbeque Co.’ hosts a party for the ‘Marines Toys for Tots”. This event has Marines collect new, unwrapped toys and they distribute them as Christmas gifts to needy children in the community. Harry provides the food and venue for this event to take place. This was our first year to attend and it was a blast.

Our first task was to purchase several unwrapped new toys. I bought a nice set of barbeque tools and a fancy grill brush. Ms. Goofy had to remind me these gifts were not for me but for children. She took over the gift buying duties and I kept the barbeque items.

We arrived at ‘Great American Barbeque and the festivities were jumping. A motorized sleigh with Rudolph as navigator was parked outside for a fast get away with the toys. There was a group of uniformed Marines in attendance to gather the gifts. An ‘A’ list of who is who of the Professional Barbeque Circuit was in the house enjoying plates of barbeque. (Scott Hares, Ben Lobestein, Harry Soo, Derrick Galliste, Dave Bart, Bill Bain, Ric Gilbert, Leonard Sanders, Donna Fong and many others).

To keep us fueled for the festivities Harry opened up his kitchen and let us order at will. That was a hard decision because Harry is an award winning cook. We have had some stellar Kobe and Black Angus brisket in the past. I had a great plate of ribs and Ms. Goofy had a pork sandwich. The highlight of the evening was a roasted pig. This pig was slowly roasted over an oak fire. It was taken of the rack and immediately carved up. The pork was still steaming and we just ravished it. Belly, loin, ham, and ear were sampled. I made a pig out of myself because it was that yummy.

What a great evening. Thanks Harry for sponsoring this event.

Thursday, December 15, 2011


This Saturday night, we will be enjoying great barbeque for a worthy cause. Some of the best barbeque competitors on the West Coast will be attending. This is Harry Stewart’s annual ‘Toy’s for Tot’s’ party. We hope you can attend. Here is what Harry has to say:

Mark your calenders for Sat 17 Dec 2011 for Great American Barbecue's Annual Marine Corps Reserve Toys for Tots party at Great American Barbceue in Alameda.Bring a toy for you and each of your guests and dinner and festivities is on us! Business members can obtain collection boxes to distribute. This is a worthy cause and a great way to end the year with some great food for a great cause. RSVP to Harry Stewart at 510-692-1795 and we can get the ball rolling.I will be doing another "gaucho style" whole hog on Leonard Sanders Santa Maria pitWe have always had great support from the CBBBQA and its membership. Rock's Bar-b-que and Leonard Sanders Chuckwagon BBQ will once again be a couple of our business member sponsor, Thank Leonard and Rock !

Tuesday, December 13, 2011


Let’s begin with the “End”. This wing sauce is not for beginners. Ms. Goofy is crying a tear of ‘Red Savina’ pepper joy, or is it pain?

Sunday, December 11, 2011


It is four weeks into the Dungeness crab season and we have finally scored some live crustaceans. The first week the fisherman and the distributors were haggling over the price. Thanksgiving came and went. Last weekend we had a logistics problem. All that has passed and we have 2 pound crabs swimming in our hot pot. Our local "International Market" has the best price of 2.99/pound in the Bay Area. Crab cakes tonight. Oh Yeah!

International Market

1188 International Market Pl

San Pablo, CA 94806

Friday, December 9, 2011


These little tiny cauliflower heads caught my eye at the market the other day. Actually the fava’s beans were my first choice. A bag of both vegetables were purchased from this Santa Rosa, California farmer. A little nibble of this brassica oleracea produced a sweet flavor on the old taste buds. This will be a good candidate for the grill.

The preparation was simple. The outer green leaves of the cauliflowers were plucked and discarded. The tiny heads were blanched in boiling salted water briefly. Once drained and patted dry, a sprinkling of a prepared barbeque rub was applied. We have a handy grill basket that works great keeping the smaller food items from falling through the grates.
Smokey, sweet, a little crunchy made this vegetable a great accompaniment to our meal. Sometimes I actually enjoy vegetables. Did I just say that?

Tuesday, December 6, 2011


When one shops at the farmers market, one must have the correct accessories. A proper bag to hold your vegetables and miscellaneous items is a must. Some people like to strut and show their allegiance to certain markets by the bag they carry. Several examples are here. We spotted the "Cadillac Brougham" of all shopping bags at the Marin Farmers market Sunday. Julie has a cart that probably will become the new market accessorie. You saw it first on Mad Meat Genius!

Sunday, December 4, 2011


We do not always eat meat. Vegetables and pasta sometimes make it to our plate. Today's meal of rib eye steaks included some home made pasta and mushrooms. We had a secret ingredient to add to our mushrooms. A visit to Cassie at Garden Girl Farms produced a few dozen eggs that will be perfect for fresh pasta. As I was leaving Cassie gifted me a jar of chicken stock. This liquid gold was made from some roosters that had been simmering in a pot for the last three days. It was a beautiful hue of gold. It was thick, rich and smelled heavenly.

Garlic, wine, salt and pepper was added to this pan of simmering mushrooms. A few tablespoons of this liquid gold put this fungus over the top delicious. I wish I had the time to simmer stock for three days because this is a special ingredient. Just a few tablespoons was all we needed. This is some concentrated magic. Thanks Cassie.

Saturday, December 3, 2011


You know there is no bridge between these two rivals. The Oakland Raiders v San Francisco 49ers.