MARKET BAGS

Zoomie at Zoomie Station just bought a beautiful new basket to bring to the market. I of course teased her about it. The wheels in my head started to spin. What do you bring to the market? It can say a lot about the person. It can reflect your personality, life views and even political affiliations. Ms Goofy and I headed to the Alemany and Ferry Plaza to do research on this subject. We also picked up the ingredients for fruitcake and a weird fruit called Rambutin. We had fun eavesdropping on peoples market retrieving vessels. Zoomie, I guess, I was just a little jealous about your new basket. I usually just pile plastic bags on Ms. Goofy until she cannot carry any more.

Homemade

Looking for Parking

PoliticalThe Cadillac of the Ferry PlazaTourist If you do not have a bag there are plenty to purchase.

WON TON SOUP

We needed something to accompany our steaks. For some reason Won Ton Soup just seemed right. Store bought won tons have usually been used in past soups. Today home made won ton will be attempted. A recipe was found and changed to suit the Chilebrown palate. You know that means the addition of some pepper. It is a little time consuming to fold the Won Tons. You will be rewarded with little pillows of pasta joy!

Ingredients

1. Won Ton Wrappers
2. 2 green onions finely chopped
3. 1 clove garlic finely chopped
4. 1 jalapeno finally chopped
5. 1 pound pork sausage
6. 1 teaspoon ginger finely chopped
7. 2 cups Napa Cabbage finely chopped
8. 2 tablespoons soy sauce
9. 1 tablespoon sesame oil
10. 2 tablespoons water chestnuts finally chopped

Soup

1. 8 cups of stock of choice
2. 1 cup sliced mushrooms
3. 3 green onions sliced
4. 1/4 cup water chestnuts sliced
5. 1/4 fish sauce

To make Won Tons assemble all ingredients in bowl except wrappers. Mix well. Place a wrapper on cutting board. Have a glass of water nearby. Dip your finger in water and moisten the edge of the wrapper. Place 1 teaspoon in center of wrapper. (Do not try to overfill, it doesn't work). Fold in half to form a triangle. Take two edges and fold together. Pinch all the edges to form a seal. I am not sure if this is a true Won Ton fold. It looks more like a tortellini. Hey, it worked for me. Place packets on wax paper and pop in freezer for 14 minutes. I have found that the pasta will stay together better when cooked if frozen.

Heat the broth to a simmer and add all ingredients. Cook for 10 minutes. Take a separate pot and fill with water. Bring to boil. Lower to simmer and add frozen Won Tons. Cook for 6 minutes. Drain and add to stock.

This soup hit the spot. It does take a commitment of time. It was the perfect accompaniment to our steaks. If Chilebrown can cook, so can you! (Sorry Yan)

WHAT'S FOR DINNER?

The endless, ageless, question; What's for dinner? Tonight Steaks and hopefully Won Ton Soup. I am going to give it a shot. Stay tuned!

BEEHIVE KIND OF DAY

It is overcast and it looks like rain. Wait a minute, let me use another line. It was a 'Dark and Stormy' night . The Chilebrown household was hungry and needed to be fed before the storm. The Mad Meat Genius needed to conduct one more experiment. He grabbed a chicken and dispatched all the bones. He stuffed it with secret ingredients and built a bonfire. This bonfire would be the fuel to calm the storm of his Madness.

Well sort off. It is an experiment. A boned chicken stuffed with a secret rice ingredient (San Francisco Treat), salami and cooked in the beehive oven. It is overcast today. The Beehive Oven has a calming effect when being fired up. It is better than a fish bowl or the boob tube. We are using almond wood to stoke the innards of the oven. Once it gets to temperature, it will cook the stuffed chicken. The stuffed chicken is propped up on a trivet of sliced potatoes and carrots. It will be cooked for approx 45 minutes. The Beehive has an intense heat. I had to cover the chicken with foil, because the skin started to burn.

The ingredients are simple. Chicken, Rice Mix, Salami and Rub. Take a very sharp knife and remove bones. Cook your rice mix and cool. Place salami and rice mixture in deboned chicken. Tie with string and rub with your favorite rub. Today Survival Spice was used for the rub. Place in oven and cook for 1 hour or 45 minutes in Beehive.

Now the hard part. Let it rest for 20 minutes. All the goodness has to re-organize to let you experience the event. This event was Superb. We sliced it and served it with gravy. You have to have 'The Gravy.' We threw in some green stuff to throw off the Reverend Biggles. The trivet of carrots and potatoes were so good that Ms. Goofy asked me to Marry her again. I agreed and we relished our experiment. It may has been a "Dark and Stormy' night, but we ate like Kings & Queens.

TRIPLE T RANCH & FARM HOT SAUCE (911)

Chilebrown is my name and peppers are my game. Mad Meat Genius has searched the country high and low for the newest, finest capsicum buzz. It is a special treat when you find a sauce in your own backyard. Today we have found Hot Sauces from Triple T Ranch & Farm. They are located in Santa Rosa Ca. They grow apples, peppers, greens, and you name it. They grow organically and just so happen to bottle hot sauces. They have 4 different hot sauces. They are made seasonally and sold in a few farmers market. What is so special about them? They are made by organic peppers. There are no preservatives or crazy additives. What you see is what you get. It is basically, peppers, kosher salt and vinegar. Today we are trying the "911" sauce.

I traveled to the Marin Farmers Market and met Larry at the Triple T Ranch booth. You have to be named Larry to work at the Triple T. Apparently there are three Larry's in the Triple T clan. He had a bounty of colorful peppers. Larry went in the back and brought me some secret stash of his sauce. There is "911', 'Hopn' Jalapeno'(green) ,'Hopn' Jalapeno'(red), and 'Da Blend'. Luckily he had everything today. This is a seasonal product, so when it is gone you are just plum out of luck.

The '911' sauces ingredients are: Habaneros, Scotch Bonnets, Thai Dragons, Vinegar and Kosher Salt. There is a not a lot to it. There is a lot in the flavor. Of course it burns! It burns so good. It is not as hot as you would imagine. It has a potent, but flavorful taste. It has a clean taste of peppers. The vinegar and salt just highlight your pepper flavor A few drops will do you.
These sauces are limited. I look forward to them each year.


Triple 'T' Ranch & Farm
Larry Tristano
Santa Rosa, CA 95409
Phone: 707.529.3941

BACONNAISE

Mojo is hoping to get a taste of the latest bacon product. It is Baconnaise. What could be greater than bacon flavored mayonnaise. The Wacky people at Bacon Salt have just released a new product called Baconnaise. This will probably be the best new food product since sliced bread. They claim there is no artificial flavors. There is the regular and the lite version. Today we are testing the regular. Mojo is going to be very dissappointed when he learns that he will not be involved in the tasting

When you first open the lid of Baconnaise you will smell a pleasant mayonnaise smell. There is a faint odor of bacon also. I tried a little spoonful by itself. It was creamy and smooth with a very slight hint of smoke. It had bacon flavor, but it was not overpowering. Then it was tried with some crackers and salami. Look out sliced bread. This new product is a winner. The blending of mayonnaise and bacon was brilliant. Eating this product straight out of the jar as a meal would not be far fetched. Baconnaise would be great in dips and salads. The possibilities are endless. The ultimate test will be in a 'BLT'. Would that be overkill? I cannot wait to find out.

ENCHILADAS CHILEBROWN STYLE

Ever get a hankerin for a dish you used to make. A dish that used to be one of your standards that has been on the back shelf of your recipe recollection. Chicken Enchiladas a comfort dish that is satisfying and easy to make. Roll some tortillas around some chicken, smother them in some sauce & cheese and bake them. My mouth is watering just thinking about them. I will throw in a couple of Chilebrown twists. The chicken will be baked in a Weber on a 'Weber' beer can roaster. Some red chile powder that was picked up on the Salsa Trail will be used in the sauce.(gravy). Let's start by cooking the chicken.

This chicken will be cooked on a Weber Beer Can Roaster. This is a device that props up the chicken by impaling it with a hollow throne. The throne is hollow to hold liquid. The theory is the chicken will cook and the liquid will steam the interior. There is a non stick bowl to catch all the chicken drippings. You place the chicken and the holder on a medium heat on a covered barbeque or oven. You walk away and return in an hour. The chicken turns out moist and juicy. You will never buy a Supermarket roasted chicken again if you try this method. Wash and dry your chicken first. Rub your favorite rub to cover the chicken. I am using Survival Spice today. Start your fire. I am using Green Heart charcoal. When the coals are ready place chicken in middle of grill. Remove in 1 hour and let cool completely. Remove chicken from bone. Shred into bite size pieces and reserve.

Sauce

1. 1 cup of chile powder (The best you can find)
2. 1 teaspoon of cumin
3. 2 teaspoons of salt
4. 2 teaspoon of sugar
5. 2 strips of bacon chopped fine
6. 4 cups of water
7. 1/2 onion chopped fine

Cook bacon and onion for 5 minutes. Add flour and cook for 3 minutes stirring constantly.Then add the water add spices and simmer for 30 minutes. The sauce should thicken.

Take 1/3 cup of sauce and mix with your chicken. Use a casserol pan and coat bottom with a cup of sauce. Take tortillas and roll with chicken. Place in pan. Cover with sauce and cheese. Bake at 350 degrees for 1/2 hour.

Oh it was so good I forgot to snap a shot. Enchiladas are a good comforting meal!!!!

Ms. Goofy Carving