SMOKED JALAPENOS

Every other year the Chilebrown household replenishes the Chipotle pepper supply in the pantry. It was time to break out the designated chile smoker. A combination of woods was used. Peach, Hickory, Almond and Sugar maple blended to create a perfume of smoke that should be bottled. Ms. Goofy and I went to the Alemany market in San Francisco to buy 10 pounds of ripe red jalapenos. Once smoked, these peppers will compact to one pound of pure smoke heaven.

Once the peppers are purchased, give them a good rinse with water and let them air dry. The smoke should be a cold smoke. The temperature should never go over 125 degrees. Six to ten charcoal briquettes were ignited away from the smoker. The lit charcoal was place in an offset firebox. The combination of woods was placed on top of the live charcoal. All the vents were closed to keep the heat low. I would let the fire and smoke burn out and would start the process over. This went on over a three day period. The chile's absorbed a good amount of smoke. They were then finished off in a dehydrator. This only took a 24 hour period.

We now have a two year supply of home smoked chipotle. If you try this at home, be sure to clean your smoker of all grease. You do not want your peppers to taste like last nights brisket. A designated chile smoker is the way to go. It is time to make some salsa.

FREE BEER TOMORROW, STEAKS TONIGHT!

Jacks in Redding California.

ETNA BREWING COMPANY

Ms. Goofy and Chilebrown are vacationing in Scotts Valley visiting some friends in Northern California. A pleasant afternoon lunch and liquid refreshments were enjoyed at the Etna Brewing Company. Etna Ca. is a historical area that is located on a historic route from California to Oregon. There have been numerous breweries to quench the thirst of travelers and settlers on this route. The latest brewery is a great lunch and liquid refilling station.

We met the 'Brewmeister and Brewmissus', Bill Behm and Debra, award winning brewers. They were enthusiastic and fun with a tour of the brew area. They recommended trying the 'Clubfoot Ale'. It was made from hops growing in front of the brewpub. It also tipped the meters at 10% alcohol. This was some smooth tasting brew. It just had a very hoppy kick with a smooth finish. You would never guess the octane level was so high. Ms. Goofy had a 'Mossback IPA.' This brew was a hoppy treat also.

The Etna Brewing Company is a small brewery that has some great beer. They have a lunch menu that will rock your boat. Ms. Goofy had the killer tortilla soup. I think they only distribute beer locally in California. If you are privileged to happen upon Etna Ca. give them a visit. You can visit the website at:

Etna Brewing Co:

DRAGON FRUIT

A trip to Alemany Farmers market was an adventure in the unknown fruit department. We found the Dragon fruit. This fruit from a cactus is very colorful and pretty. It sometimes is called a strawberry pear.We asked the vendor a couple of questions. She suggested we chill the fruit to improve the taste. One was purchased and and placed it in our politicaly correct cloth vegetable container.

Once we got home the fruit was placed in the Chilebrown Ice Cave. A short while later it was sliced open. It had an interesting speckled interior. The texture was like a stiff pudding. It did not have a lof of flavor. I would compare it to a kiwi but not as sweet. There just was not a lot to it. Our curiosity was satisfied. I am going to fry up some bacon.

UNDER THE BRIDGE CLUB

Chilebrown is in trouble from square one. I received an invitation to go to an exclusive club. The rules are simple. No Women, booze, fishing, football and good eats. How could I turn down an offer like this. The 'Under The Bridge Club' is held once a month at the 'Crocket Bass Club. This Club has been around for a very long time. The views of the Carquinez Strait are magnificent. There is a pier to dock your boat and cast a line to catch a trophy fish.

We arrived at the Club at the crack of dawn, sort of, around 900 am. John fired up the stove and cooked us eggs Benedict with potato's, ham, bacon and his special Hollandaise sauce. This was just the start of a day of eating and imbibing.

Wings, Tri-Tip, Onion rings, stuffed Jalapenos. zucchinis strips, freshly caught flounder, numerous styles of sausage, bread, chips. and a bucket of different flavored boozes these are a few of my favorite things. Julia Andrew's could not burst out into song to make this menu prettier.

One Bay Area team won. Two were embarrassed again. I was privileged to be inviteded to the "Under the Bridge Club" We had a great time with our Brotherhood of gourmands and sports enthusiast. Will somebody call Ms. Goofy and plead my case so I can leave the couch!

GRANDMA UTZ''S

San Francisco the city of Cable Cars, Bridges, Great Restaurants and the Ferry Plaza was our episode this morning . The Ferry Plaza is a world class food destination. On Saturday's they have the best produce California has to offer. Inside the Plaza you can shop for any ingredient you could ever dream of. What did Chilebrown buy on this excursion to food mecca? A bag of 'Grandma Utz's handcooked potato chips was procured These slivers of spud are fried in the nectar from the Heavens. (Lard)

These chips are the real deal. They taste the way chips used to taste. They were found at Boccalone, my favorite place to get a meat cup. Next time you take a vacation and visit San Francisco be sure to pick up a bag of Grandma Utzs Handcoooked Potato Chips.

P.S. They are actually made in Pennsylvania

BACON JAM

A previous tasting of 'Skillets' Bacon Jam brought out some not so positive reviews from the Mad Meat Genius 'Bacon Revue' board. I just so happen to be surfing by the The Bacon Show , when lo and behold, a recipe for Bacon Jam jumped into the Que of things to do. All the ingredients were on hand in the pantry. Why not? Let's give it a shot. Bacon, maple syrup and onions are slowly cooked to form a sweet savory accompaniment. Below, the recipe reprinted from The Bacon Show.

Bacon Jam

1. 2 pounds bacon, preferably smoked and cured
2. 4 small to medium yellow onions, julienned
3. smoked paprika, or sweet Hungarian
4. freshly ground celery seed
5. freshly ground cumin
6. freshly ground black pepper
7. 1-3 tablespoons apple cider vinegar
8. 1/3 cup maple syrup

Cut bacon into quarter length strips. Place in dutch oven or heavy deep skillet, and render on the lowest heat possible until bacon is browned but not too crisp. Stir occasionally. About 1 hour.Remove bacon with slotted spoon, reserve in bowl.Place onions in bacon grease on lowest flame. Stirring every 15 minutes, keep going low and slow until onions are caramelized most of the way through and very sweet. About 3 to 5 hours.When you are getting close to removing the onions, add paprika, ground celery seed and ground cumin to pot, to taste. About a healthy pinch or three of each. Freshly crack some black pepper to taste, then remove onions with slotted spoon (taking some bacon grease with you), and place into a blender.Place reserved bacon into blender along with a tablespoon or three of apple cider vinegar, and about a 1/3 cup of real maple syrup. Blitz in blender until a rough puree forms. Keep it rustic unless you want a fine smooth texture.Taste, adjust syrup, salt, and other seasonings to taste.

The first taste was served on some hme made cheddar cheese crackers. Well they actually turned out to be a cross between a cracker and a biscuit. Never the less the crackers were rich and cheesy on their own. The bacon jam was sweet and savory with little bites of bacon. The maple syrup just took the caramelized onion and made them scream with sweet sugary delight. The texture was rustic. Little crunches of bacon were a treat that was neat. Lets try it on a hamburger. To be more precise a bacon/burger. This bacon/ burger will have a dollop of bacon jam, home grown tomato and lettuce served on a dutch crunch roll. This burger was so good, it should be illegal. Did I just say that? Making home made bacon jam is a time commitment. The ingredients are few, but melt together for a sweet, savory treat.