BLUE BOX CHIPOTLE MACARONI & CHEESE

As a young adult, the 'Blue Box' was a welcome friend. It was cheap, easy to prepare and very satisfying. My tastes have evolved over the years but I still have a soft spot for this old friend. As some of you may know I did not get the name of Chilebrown for the love of Unicorns. Chile's are an important ingredient in my life. When I saw Chipotle flavored 'Blue Box' macaroni and cheese I had to give it a try. We will pair this familiar staple with some ham steaks from our good friend Angelo the butcher.

We took a quick look at the ingredients listed on the box. Let's just say, you do not want to know. We followed the easy instruction. It was time to eat. This dish looked so very familiar We took our first bite and that nostalgic fuzzy feeling materialized. Our first impression was of an old friend but finished with a bonus of  slight chipotle flavor. Chipotle peppers are smoked jalapenos.whose flavor profile is very complex with a healthy dose of burn. The heat level of this dish was non-existent.. Did we like 'Chipotle Blue Box Mac & Cheese'? The answer to that question; We did not dislike it. In the future 'Blue Box Chipotle Mac & Cheese' will be a fond memory from our culinary past. (The ham steak from Angelo was 'Off the Hook' delicious.)

SECRET AARDVARK

Did you know Aardvarks have secrets? The mystery will be revealed by reading our latest review of Secret Aardvarks Habanero Sauce.

Read Review By Clicking Here

LEAF LARD

   

We have made a new/old discovery of leaf lard. You may ask yourself, what is leaf lard?  It is good old fashioned pork fat. This fat is harvested near the kidneys and loin of the pig. It is pure white and soft. Leaf lard has a neutral flavor that has superior baking properties which make it prized by bakers. On our last visit to our good friend Angelo the butcher, we found this amazing product. Angelo suggested we try some leaf lard. He walked us through the rendering process and told us about leaf lard.  It did not take much persuasion from our meat guru because we have never been disappointed by Angelo. (Ms.Goofy may disagree.) We loaded up the ‘Racing Honda’ with meaty treats and returned to our house with apple pies on our mind.

Apple pie with a double crust would be our tasting vehicle. The pie crust recipe was very simple. The leaf lard was chilled. 2/3 cup was measured and cut into 2 cups of flour. A pinch of salt and some ice cold water was used to form our dough. This dough was properly chilled and then rolled into two pie halves. The filling was added and then baked. The crust browned very nicely. Did I ever mention I love apple pie?

Ms. Goofy proclaimed this was the most flaky, soft, and decadent crust every. Pie crust success is always a self congratulatory event. Pie crust recipe superiority has been debated by many. Butter, margarine, shortening, lard, leaf lard and combinations of all the above have been used. Leaf lard is a product that has been around for a long time. We can attest to some of the best pie crust ever using leaf lard. Angleo, Thank you for letting us (re)discover this amazing product.

RUTABAGA

I am not to familiar with this root vegetable but it is sure a lot of fun to say; RUTABAGA.

Merry Christmas to all you "Mad Meat Genius' readers. May a Big Green Egg be under your tree this year. I have my fingers crossed.

ANDY’S OAK-PIT CHILI DOGS

Do you have a secret family recipe? There was a restaurant a not so longtime ago called “Andy’s Oak-Pit” in Richmond California. It was very popular and is fondly remembered by many. They had a special family chili recipe that they proudly served. We are friends with Carolyn the daughter of the owner of Andy’s Oak-Pit. We have asked her for years for the secret special Andy’s Oak-Pit chili recipe. Her mother has safely guarded this coveted item for many years. Carolyn and her husband Mort called us to arrange a special meeting. At this mysterious rendezvous, Carolyn presented us with this special recipe. We feel very lucky and proud to be the keepers and guardians of this very wonderful document.

Carolyn and Mort also shared some memorabilia of Andy’s Oak-Pit with us. Carolyn is the young women pictured on the left.  We also received an employee’s handbook explaining the rules and regulations for Oak-Pit employees. The hamburger image is from a matchbook cover. What a treat getting this glimpse into the past. With these gifts Carolyn also gave us a sample of already cooked chili made with her mother’s secret recipe.

We made some chili dogs to sample our original Andy’s Oak-Pit chili. This would be extra special because Carolyn made it in the original authentic form. This chili is smooth and creamy. No beans are allowed in this pot. It is rich with flavor. It is mild with a hint of chile pepper love. I would venture to say this is the perfect topping for a hot dog. What a treat.

We will guard this family recipe. Someday we will pass it on to keep this important recipe alive. We feel honored and proud that Carolyn, her Mother and Mort gifted us with something so important in their lives. The memory of Andy’s Oak-Pit restaurant will live on!!!

CHRISTMAS SHOULDERS

It has been several Holiday seasons since my career at the Salt Mines has ended. The Christmas party was always an extravagant food feeding frenzy. When I received an invitation to attend this years party, the 14.5 WSM was put into action. Two pork shoulders were cooked low and slow with hickory wood as its flavoring smoke. Pulled pork sandwiches were brought to an all to familiar venue. It was nice to visit and catch up with my fellow workers. We had our fill on many great home cooked dishes but the best part was I did not have to return to work. I was able to return to my new job on the couch.

SRIRACHA CANDY CANES

Sriracha has been on the news quit a lot lately. We just reviewed  Srirachup and today we bring you Sriracha flavored candy canes. We are spicing up the Holidays literally. I just tried one of these spicy confections and have to say it is uniquely different. .The candy starts off sweet but then the Sriracha kicks in and grabs the back of your throat with a pepper bite. The heat is gentle but I may prefer a traditional old fashioned non-Sriracha candy cane. You just never know until you try.