MAD MEAT GENIUS

MAD MEAT GENIUS
Chilebrown at home

Barbeque

Barbeque
Let's get Cookin!!!

Thursday, December 14, 2017

SECRET SANTA


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

GUMMY BEAR SAUSAGE


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.


 There is no secret to cooking these festive oddities. We just browned them in a cast iron pan and finished them off in the oven. Some of the gummy bears did melt out of the sausage but there was plenty left to sample this unique meat. Can we have a drum roll please? This actually worked. The gummy bear added a sweetness to this pork sausage which was pleasant. I cannot honestly tell you if one color gummy bear tasted better than another but the sweet factor worked. This novelty sausage was actually pretty good. I can honestly say I probably would not buy them again too. It was fun to try but I have a feeling Ms. Goofy is not going to be happy about cleaning melted gummy bear out of the cast iron pan.


Thursday, December 7, 2017

TOOTLE'S CHILEVERDE


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

R & R COFFEE


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

COLOMBO CLUB AUXILIARY ANNIVERSARY


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.