HOT SAUCE (TIERRA)

Last Saturday, We made a trek to the Ferry Plaza with some fellow food bloggers. It was very cold for California standards. We actually had to wear a coat. We happened upon Tierra Vegetables stand. They have some great smoked chiles and hot sauces. Today a Jalapeno sauce looked good to me. Lee, the proprietor told me that I could probably drink it, because it was not so very hot. She said it had great flavor. That was enough for me.

There was some leftover Chile Verde from our quest. This would be put in a tortilla to give the sauce a try. The label on the bottle is fairly plain. It only says Hot Sauce. The ingredients listed are Jalapeno, Vinegar, Onion, and Salt. Some sauce was poured on the plate. It was pretty thin. Jalapeno seeds were scattered throughout the sauce. The color is bright red almost fluorescent. It smells of Jalapeno with a slight whiff of vinegar. It is time to taste. The first thing that hits your palette is sweetness. The sauce is almost alarmingly sweet. Was sugar, or some sweetener added? After the initial sweet punch subsides the pepper flavor shines through. There is just the faintest hint of hotness. The flavor of the Jalapenos is the star of this sauce.

This sauce was very enjoyable. It could be served on pizza or pasta. Because of its sweetness, I might even try it on ice cream. Hot Sauce printed on the label might be a little misleading because of its mildness. This Sauce should be labeled Jalapeno sauce. If you are looking for a flavorful Jalapeno Sauce made by a local producer, head on over to the Ferry Plaza and look for Lee at the Tierra Vegetable booth.

CHRISTMAS CHILE VERDE

It is that time of year the weather is turning brisk. The heavy jacket is taken out of the closet. Comfort food that is warming and satisfying is craved. What better way to warm up, than a big plate of Chile Verde. I am on a quest to find the Ultimate Chile Verde. The last three Saturdays Ms. Goofy and I have partaken this magical dish of pepper delight at three different establishments. La Tapatia, located in historic Martinez California was our destination yesterday. The picture above was a beautiful plate from La Tapatia that was thoroughly enjoyed.

The Saturday before was an old standby. La Estrellita's in Oakland California. I have been going to La Estrellita's for over 20 years. They have a full bar with 120 different tequilas. I go for the Verde and have almost tried every Tequila. The Chile Verde made with Niman Ranch pork is what makes me want to return.

La Tapatia
536 Main St
Martinez, Ca. 94553
925-229-3866

La Estrellita
444 E. 12th St.
Oakland, Ca. 94806
510-485-7188

IT'S THE GRAVY MAN!

You know its the Gravy Man. It is an art to make gravy. Gravy makes the World go round. What does not go with gravy? Have you ever had leftovers from Thanksgiving? You know gravy is the ingredient that you are craving. Ms. Goofy was in charge of the gravy. We used a Pork Rib Roast. It was roasted in the Chilebrown fire cave. There was a pan that caught all the drippings and Love. Ms. Goofy added her secret ingredients and stirred to the Boys and I were begging.

Gravy, Gravy, Gravy!!!!!!!!!!!!!!!!!!!!!!!!!

BACON CALENDAR

They are in! Hot off the press(bacon press that is). It is the 2009 Mad Meat Genius Bacon Calendar. It is 12 months of porky delights highlighted by an image of bacon or pork that has been featured on Mad Meat Genius. They have been printed in a very limited quantity. Featured today is February, a beautiful hunk of smoked belly from the Fatted Calf. Throughout the year, days have been marked with images of friends and events to be noted. This is the perfect stocking stuffer. You can purchase one if you hurry. Oh! just a second, the phone is ringing.

I am sorry to announce that the last 2009 Mad Meat Genius Bacon Calender was just purchased. This is the perfect excuse to make your own. It was very simple. All that is needed is some photos, computer and a credit card. There are dozens of photo web sites to purchase and make your own. They do make a great personalized gift. Have Fun!

BUDDHA'S HAND

"What the heck is that?" Exclaimed Ms. Goofy. This was Ms. Goofy's first reaction when seeing a Buddha's Hand. Buddha's Hand is an ornamental fragrant citrus fruit. It is a type of citron. It is mainly used as a decoration that will also perfume the room with a lemony citrus smell. It can be consumed. The rind may be candied and used for the same purposes of lemon rind. I just like the way they look.

Ms. Goofy bought me a tree last Christmas. It still is pretty small. If there is any danger of frost, Ms. Goofy will have to go outside and cover the tree during the night. They do not like the cold. You can purchase one at some farmers markets. The Buddha's Hand pictured was procured from the Monterey Market in Berkeley California. The Monterey Market is one of the best produce markets on the West Coast. They have any vegetables or fruit that you could ever want at great prices. They also carry unusual and or special items that are in season. It is always crowded. This guarantees the turnover and freshness of the produce. The Monterey Market is a gem.

CHILE VERDE FOR CHILEBROWN

Like the search for the Gold Standard of Bacon, I am on a quest for the ultimate Chile Verde. We have traveled the country in search of the tender cubes of pork swimming in a pool of green chile love. Attempts at creating chile verde at home have been fun Sometimes we have come close to reaching Mecca. Santo Coyote sure was close. The picture says it all!

Santo Coyote

4806 International Blvd

Oakland, CA 94601

(510) 261-8696

BLACK BEAN SOUP & CHIPOTLE BACON CORNBREAD

If you are a resident of the Bay Area you may remember a restaurant called Solomon Grundy's. It was located on the Marina of Berkeley. It was a nice place with a bay view and a great place to watch the sunset. I would go for the black bean soup. This soup was 'Black Bean Heaven'. It was thick and hearty. Sadly they closed and took their soup with them. In the food section the other day was a recipe for Solomon Grundy's black bean soup. I could not resist to give it a try. Of course a couple of Chilebrown touches were added. I accompanied this soup with corn bread made with freshly ground corn meal laced with chipotle powder that was found at the Tierrra Vegetable stand at the Ferry Plaza. It had corn bread written all over it.

Cornbread

1. 1 1/2 cup of corn meal
2. 1 1/2 cup of flour
3. 1 egg
4. 1/4 cup honey
5. 1 cup buttermilk
6. 1/4 bacon fat from Nueske bacon
7. 2 slices Nueske bacon cooked and chopped
8. 1 teaspoon salt
9. 1/4 cup corn
10. 1 teaspoon baking powder
11. 1/2 teaspoon salt

Combine all ingredients and bake in a hot oiled black iron skillet for aprox 30 minutes at 400 degrees. It is done when bread is brown and a knife pulls out clean.

Solomon Grundy's Black Bean Soup

1. 8 ounces black beans
2. 2 bay leaves
3. 2 cloves garlic finely chopped
4. 1 teaspoon black pepper
5. 1 slice of bacon finely chopped
6. 3 quarts of water
7. 2 ounces sherry
8. 1/2 teaspoon celery salt
9. 4 tablespoons of Nueske Bacon Fat
10. 4 tablespoons of flour

Place beans, bay leaves, bacon,spices and water in a large pot. Bring to boil and lower to simmer. Cook for two hours or until beans are falling apart. Make a roux by mixing flour and fat together in a separate bowl. Slowly add to soup mixture stirring constantly. Add sherry and simmer for 15 more minutes.

Let me tell you how good the corn bread was. If you get a chance to go to the Ferry Plaza, be sure to pick up some freshly ground chipotle corn meal. The soup was okay. Sometimes pleasant memories are just that.