The Outlaw Gourmand

California Rookie Team Of the Year!!..Left Coast Q!

2011-01-12T11:44:00.000-08:00

This season for us was a dream come true!After a long hard fought battle we came out on top of the rookie field.Our buddies Tom and Andy from T&j's backyard bbq were right on our tail till the very end!We have met so many good people in this adventure it's amazing how nice the bbq community is..here is a little recap of our season and thanks to all who came out and showed us love!
Bakersfield 1st brisket,2nd ribs,8th pork(reserve grand champ)54 teams
Costa Mesa 19th overall 57 teams
Santa Maria 1st brisket,2nd pork,8th chicken(reserve grand champ)26 teams
Vista 6th pork 18th overall 45 teams
Harrah's 1st brisket,4th pork 7th overall 30 teams
Mesquite 3rd ribs,7th chicken 6th overall 47 teams
Lancaster 1st pork,4th chicken 3rd overall 30 teams
Golden Acorn 3rd pork,8th brisket 5th overall 25 teams
Wildomar#1 2nd brisket,3rd ribs 3rd overall 45 teams
Wildomar#2 7th pork 14th overall 43 teams

We also cracked the top ten in the state at #9 overall,6th in brisket,8th in pork and finished at 111 in the COUNTRY out of about 7,000 teams!..here are a few pics of the hardware

Harrah's 1st Annual Blues & BBQ Fest

2010-08-16T10:48:00.000-07:00

We just got back from Harrah's Rincon and we had a pretty good outing after a middle of the road finish in Vista(18th overall)this time we took 4th in pork and a 1st in brisket which was good considering the level of competition we were up against.I took some pictures of some of our new BBQ family everyone one of these people are very nice and are really good at what we do.Our next comp is Smokin in Mesquite labor day weekend.We will be going up against some of the best in the country at Mesquite and we will all be after a chunk of the $40,000 prize purse,anyway onto some pics

Our set up

some of our meats..look at the shine on the chicken!

ribs

left to right..pork butts,brisket,ribs

Now onto some of the people that make this stuff so fun!..this is Tom Moore from T&j's backyard BBQ.as I've said before were in the rookie race with Tom such a cool guy.He's become kinda like our BBQ dad.We love you and your whole crew Tom!

Next up is Larry Schroder of The Rib Ticklers..they call him the head tickler.LOL..this guy should be running for office somewhere.He is a really funny guy and his crew is very cool also..thanks for the killer beef ribs!

here is Moe with the head tickler and his son Brian

next left to right..Brad Thomas,me,John Bracamonte and Barry Greer..Brad and John were rookie team of the year last year and we are trying our best to follow in their footsteps!.I would also like to tell all of my readers that they are opening up their new restaurant Brazen BBQ smokehouse and bar in San Diego very soon.so if your ever down there stop by and get some killer bbq..Barry is like another BBQ dad to us..Barry you and your wife are so cool!

This is Chris Juencke from Smokin Yankees and Steve Madaule from All Hogs Go To Heaven..these guys are great and Steve isn't smiling in the first pic but the next one is how he usually looks

this is Vince Carrocci from Rhythm n' Que doing a good luck toast with all of his neighbors.very cool tradition that he carries on!..he and his wife Alexa are one of the best teams in the country and they have made the prestigious Jack Daniel's Invitational by winning 7 grand championships 2 years running!.what a awesome accomplishment!

Next up is Dave Malone..Dave is such a cool guy!

and last but not least are Jen and Tom Duncan from Smoke it to the bone and Whiskey Ranch BBQ..it was great meeting you two and we hope to see ya out in AZ next year

All in all 7th overall is pretty dam good going up against the teams we did..and to Beat Harry Soo in brisket and pork is no small task..Thanks again to all of you for taking the pics with me and we'll see you out on the trail soon!

Wild West BBQ Bash..Reserve Grand Champs Again

2010-07-06T16:35:00.000-07:00

Reserve grand champs again!..On June 26 we took 2nd place out of 26 teams with a first in brisket,2nd in pork,8th in chicken,13th in ribs and 11th in the bonus category of tri-tip.We had a great time in Santa Maria.Our good friend Napoleon Bacerra of Poppa Naps bbq got to take his first walks ever and it was awesome to feel the joy along with him.He and his teammate Bill were our neighbors and good ones to have!I would also like to thank MR.Tom Moore of T&j's backyard BBQ you and your wife are some of the nicest people walking this earth!We are in the rookie race along with Tom but when we are done with our turn ins it's all about having some beers and drinks and relaxing with our new BBQ family!.The guys from the Rub Co,All Hogs Go to Heaven,Bill's Best,Bang A drum,Smokin Yankees and I would also like to thank Ben Lobenstein for all of the great pictures and work you put in for the CBBQA and also Kelly and Kathleen MacIntosh for being the best reps around..All of you are first class quality people and we thank you for welcoming us into this competition BBQ world with arms wide open!.thanks again to all of my faithful readers too and I really need to get some recipes posted,but in the meanwhile here are a few pics!

some pics of the party we did last weekend..pork butts and brisket

Reserve Grand Champs...First Time Out!!!!

2010-05-26T18:03:00.000-07:00

So the story continues,we did great at our first competition this past weekend up in Bakersfield at the Biggest Baddest BBQ competition put on by the California BBQ Association it was also KCBS sanctioned.We took 1st in brisket,2nd in ribs,8th in pork and a middle of the road 34th in chicken.I know exactly what I did wrong with the chicken so next time that problem will be fixed,anyway we did well enough to take 2nd place overall out of 54 highly skilled BBQ teams!It just goes to show hard work,dedication,passion,love and a whole hell of a lot practice can get it done!..So our next comp will be in Costa Mesa on june 12th so any of you readers that would like to come down Saturday afternoon and taste my food your more than welcome.I'm still super happy about the outcome and I feel like it's going to be a great rookie season..hopefully rookies of the year!..thanks again to all of you for the love and support.I would also like to give the BIGGEST! thank you to my teammates my son Matthew Dalton I love you son! MR James Miranda for watching endless fires,Larry Reagins our tech man and one of my best friends since childhood and to chef Max Becker one true friend and excellent mentor!Here is a picture of me and my buisness partner Moe Lyons with our hardware..they call these trophy's B.A.T.'s (big ass trophy's)

The Birth Of Left Coast Q...

2010-04-20T21:15:00.000-07:00

Well sorry for such a long layoff from blogging.I have been super busy trying to get our team off the ground.Since my last post we have been all the way back to Little Rock,AR,two reasons the first was to pick up our Jack's old south whole hog cooker,the next was to attend the highest paying bbq comp in the country total payout was $!00,000 grand and we also got to hang with Myron and his team all weekend..such great people and down to earth!.I also want to give a shout out to Rhoda Brown of smokin fatties and also all the guys from Redneck Grillers..you guys saved me with the sunscreen and Kevin your rig was awesome!.Also a shout to Mellisa at gate 1!..so on to some pics sorry no recipes right now just trying to get in comp mode and pratice,pratice,practice!..ok so I'll stop ramblin

here are a couple of pics from the contest,the first one is Euporkia's rig this thing was a converted 40 foot storage container with smokers all around..this guy was in the way!

this is Chatty from myron's team..such a sweet lady but a hell of a straight shooter.and don't let her size fool ya..

I wish I got more pics from this comp but I was really trying to do a lot of networking and drinking beer..Ha HA..anyway we picked up our buddy Josh that lives in Oklahoma and on the way back we stayed with him and his family and got to check out his very cool surroundings..this is old town Guthrie,ok

Lake Liberty

Later that evening we went into Oklahoma City to eat at Cattleman's at the old stockyards.then we stopped by the OKC bombing memorial..it was a sombering experience to stand there and to think one of our own did this terrible act..a sad day in our history for sure!

these chairs represent those that were killed that day..the saddest part is the little ones they represent little kids

look at these cowboys..thought this was funny but you gotta have boots in Oklahoma.so much red dirt it's like paint

the next day on our way out of town we stopped by the oldest bar in Oklahoma,not to drink but to eat their world famous fried chicken.The place is called Eischen's in Okarche it's been there since 1896.

at some point it burned down(can't rember the date) and this is all that is left

well we had a great time..thank's again Candace and Josh and sweet little Ali!..And I truly see why the only thing you miss here is us

now once we made it back we have been cooking it up every weekend,my dad has been working on our logo's and Moe's mom has been doing embroidery on aprons and shirt's,our buddy Larry is working on our web page,the whole Miranda family has been helping in many ways too..thanks to all of you for all the love and support!

well we're about to hit three comps in the next two months so i'll be very busy..I'll try to keep up this blog more often too!

Southern Hospitality

2010-03-07T11:56:00.000-08:00

"Southern Hospitality"is a phrase that i've heard many times but never really knew what it meant.When I would hear it it made me think of colonel Sanders and aunt Jemima..don't know why but you get the picture right?..growing up in So Cal most of my life i'm used to stuck up,snobby,arrogant and disrespectful people,not to sterotype there are plenty of nice people in California, but there are just as many assholes too!..Well people are different down in Georgia and probably the south in general..Nice,respectful,courteous and helpful, I really could go on and on..anyway on to my post.. my reason for going was to attend a competition BBQ school at Myron Mixon's house.We had a few extra days in Atlanta before going down to Unadilla,so i took a bunch of pictures to share with all of you that read this blog..hope you enjoy!

Some cool people I met in Atlanta

This is Regis..thanks for all of the love!

Starting from the top are Firke and Michael from the downton Marriott..very nice guys!.next is Ertan..keep spinning that vinyl!..and finally Sacha what a sweetie!
we also went to the Georgia Aquarium and world of Coca-Cola(which are right next to each other)

sea turtle

sturgeon

an otter..they train them with the leash

hammerhead

giant grouper..this guy was big as a love seat!

12 foot wide manta ray

these whale sharks are the only ones in the northern hemisphere..this tank holds over 8 million gallons!..Now on to the World of coke

bottling robot

this is the famous Varsity the burgers were pretty small but we had to at least check it out

Now on to the highlight of the trip..BBQ school!.let me start off by saying Myron and his whole family and crew were awesome!..such nice people and also very helpful.I learned so much and it was a humbling experience for me..I've been grilling and BBQing for a long time but this class just took it to a whole other level!..

whole hog prep

this is Nick C. Myrons right hand man..very smart and super cool!..lookin forward to seeing you soon Nick!

finished hog..22 hours in the smoker..Awesome!

this is bacon!..talk about melt in your mouth..this was killer!

finished ribs ready to cut for the box

Me and the Man!..hope you enjoyed this post and now I know what "Southern Hospitality" really means!

Poached Shrimp Rolls

2010-02-20T17:24:00.000-08:00

These rolls are a take on Maine lobster rolls..instead of using lobster I'm using frozen deveined shell on shrimp.First the shrimp are frozen when just caught so they are way better than the giant pile of ones sitting on top of each other in the seafood case..I've always had the problem of a taste of iodine from the ones out of the case...so frozen is the way to go unless you live very close to the ocean..also for you non seafood types this would work very well with grilled chicken that has been cooled and diced small.Now on to the rolls

serves 6 rolls

2 1/2 pounds shrimp
2 to 3 tablespoons mayonnaise
1 small shallot (minced)
3 tbls celery (minced)
2 tsp each fresh tarragon,flat leaf parsley and chives (chopped fine)
1/2 lime (juiced)
salt and pepper to taste
1 head butter lettuce(it's natural curve holds every thing in better)
6 good rolls from the bakery section

poaching liquid
1 lemon (sliced)
1 cinnamon stick
10 peppercorns
1/2 cup of wine
6 cups water

First rinse shrimp under cold water,with poaching liquid you want it to be between 165 and 180..so steaming hot but not boiling,let shrimp cook until their color changes and they slightly curl.about 4 to 8 minutes depending on how hot the liquid is.

While the shrimp is cooking set up a bowl with ice and water,once shrimp is cooked test one in the ice bath,crack it open to make sure it's just cooked through,it should be white not translucent,if this first one is done transfer all of them to the ice bath

Now drain the shrimp and pull off the shells(can be saved for stock)at this point these could be used for killer shrimp cocktails or maybe asian spring rolls..it's just a great way to cook shrimp,anyway back to buisness,cut shrimp in half lengthwise and toss with all of the other ingredients

Pop this in the fridge while you get the rolls ready,butter the rolls and lay open face down in a med.hot pan and cook until golden brown,lay the lettuce into the bread and fill with shrimp or chicken mix..These are really really good!..hope you like

Asparagus Coins (with chive oil and parsley water)

2010-02-12T11:59:00.000-08:00

Asparagus is one of my favorite vegetables,it's best in the spring but the store has had some really nice stalks lately so I thought I'd do another recipe from ad hoc at home.The second time I made this I didn't make the water but used the chive oil and the citrus salt from the post below and grilled them whole..talk about a great flavor!..so basically what I'm saying is either way tastes great...Ok on to the dish

1 1/12 pounds asparagus
3 TBLS chive oil
1/4 parsley water
salt and pepper to taste

for the asparagus snap off the end where it breaks naturally,then trim the ends even,using a mandoline slice the asparagus into coins about 1/8 inch thick(mine were a little thicker but i just used a knife..I need to step up my mandoline skills!)until you have about 2 1/2 inches of tip,put the tips in a hot pan,add the chive oil and salt and pepper,swirl them to coat with oil,cook about 2 minutes,add the coins and cook about another three minutes,add the parsley water and cook another few minutes,remove from heat and serve.

chive oil
1 cup chives cut into 1/4 inch pieces
1 cup canola oil

put half the chives in a blender(Keller uses a vita mix but I dont have a 500 dollar blender.HaHa!)add just enough oil to cover blend for 2 minutes,add the rest of the chives and oil and blend 2 minutes more,stretch a piece of cheesecloth over a bowl and secure with a rubberband so it's tight like a drum head.pour oil onto cheesecloth and let sit for an hour to let the oil drip through.dont wring out the cloth or it will cloud the oil..I didn't get a pic of this but it was an incredible hulk green color and smelled great

parsley water
6 tbls ice water
1 tbls canola oil
1 tbls honey
3 cups flat leaf parsley(small stems and leaves,washed and patted dry

heat the oil in a pan,add the honey and swirl and to lightly caramelize it for a few seconds,add the parsley and stir to coat and is wilted about 30 seconds,transfer to the ice water to chill it,add it to a blender and puree really well,strain it through a mesh strainer.
forgot a pic here too but this also smelled great..grassy with notes of the honey.

so like I said this dish was really tasty and was great on the grill too!

Whole Roasted Cocorico Chicken with Root Vegetables

2010-02-01T15:20:00.000-08:00

My mom just gave me this cocorico cooker last week so I decided to put it to use..I'm using a recipe from Thomas Keller's book ad hoc at home,but instead of a roasting pan I'll be using the cocorico..I also made a herb citrus salt to season the bird with..so on to the dish

ingredients:
1 whole chicken 4 to 5 pounds
6 garlic cloves
6 sprigs of thyme
2 leeks
2 rutabagas
2 turnips
4 carrots
1 small yellow onion
12 to 14 fingerling potatoes
4 tablespoons room temp butter
1/3 cup canola oil
citrus salt and pepper

for the citrus salt combine the zest of an orange and lemon,1 tablespoon each of finely chopped rosemary and thyme to 1 cup of kosher salt..put in a spice grinder and pulse until well mixed

then the cooker needs to be soaked in water for half an hour,while it's soaking cut up all of the vegetables into about the same size,if the potatoes are to big cut them in half..once all of the veg is cut toss it with the oil,fresh thyme,salt and pepper.

this thing looks like a sombrero..OLE'!
let the chicken come to room temp(about an hour and a half)once room temp rub it with butter and season it inside and out with citrus salt and pepper..place the veg around the platter and put the chicken on head first and put a few cloves of garlic and a few sprigs of thyme inside..then tie the legs together

pop this beauty in a 475 oven for the first 20 minutes turning once..then reduce the heat to 400 and roast another 45 to 60 minutes..check it with a probe thermometer until it reads 165 in the deepest past of the thigh..pull it off and let rest..set a hot pan on the stove and finish the veg off until it's nice and crispy..thanks mom!..this bird was so juicy and flavorful!

Tom Yum Gai (Thai hot and sour soup)

2010-01-19T12:54:00.000-08:00

Well first of I want to say this is going to be a dual post..The soup needs chicken stock as a base and I've been saving bones,wing tips and carcass since about summer time.Well it's time for stock, there are many definitions as to what stock is,some say stock is made with bones and broth is made with raw chicken meat.Stock is the base and broth is the finished product.Well I've done a lot of reading up on the subject and decided to kind of combine both techniques..First off I rinsed the bones and meat a few times under cold water to help cut down on the scum that forms while cooking.Then i put a standard mirepoix in the bottom of a roasting pan,added the raw bones and tips and roasted them @ 450 for about a hour and a half until they were nice and brown.I turned them a couple of times so they got even color.

Then I added some leftover meat and carcass to the pot

Then I added about 3 Gallons of water to my stock pot and brought it to a boil and reduced it to a simmer with the pot offset of the burner..this helps with skimming the fat and scum from the surface.While it was cooking I prepared everything else.First a standard sachet,bay leaf,garlic,thyme,whole peppercorns and parsley stems,then wrapped it up in cheesecloth and tied it with twine

I also made another mirepoix 2 parts onion 1 part celery and carrot.then I let the stock cook for about 4 1/2 hours while skimming the pot of fat and scum..once it stopped I added the mirepoix and sachet and let it cook for another hour and a half..after about 6 hours I strained it off into containers through cheesecloth..and this is what i ended up with.

Now on to the soup,this soup is a Thai classic that can be turned into many different versions.I'm doing Tom Yum Gai..if i added shrimp it would be called tom yum goong..if it was fish tom yum pla..mixed seafood tom yum talay..so forth and so on any way the protein really doesn't matter it's all about the broth or stock!..these ingredients cannot be found at your local supermarket(sorry)but any good asain market should have them and they are worth seeking out..everything cost less than 20 bucks not counting the chicken..Thai cooking involves 5 flavors..they are spicy/hot,bitter/aromatic,salty,sweet and sour..so most Thai dishes combine all of these things into one balanced marriage of flavors..Ok enough of my yapping..

Ingredients:
Galangal..looks like ginger but is more peppery..about ten slices
Lemongrass..three stalks sliced then beaten with the back of a knife to release the oils
kaffir lime leaves..3 or four they can be found frozen too
1 onion quartered
4 oz oyster mushrooms..its what they had that was fresh..you could use canned straw ones but they are kind of slimy
6 cups of chicken stock..plus 4 cups water
4 chicken breasts..pop these in the freezer until almost frozen and stiff.then slice as thin as you can
3 tablespoons of tamarind sauce..I used Por Kwan brand
3 tablespoons Thai chili sauce..I used Mae Pranom brand
3 tablespoons tom yum paste..Again Por Kwan brand
3 tablespoons of fish sauce..I used Squid brand
1 bunch cilantro
1 bunch green onion
10 to 15 thai bird chiles
juice of two limes
20 cherry tomatoes..halved
In this picture I didn't have the chicken,onion or tomatoes out yet

Now once you have every thing ready..add the stock and water to the pot and bring up to a boil,add the onion,lemongrass,galangal,lime leaves,all of the sauces and paste and chiles..once back to a boil reduce to a simmer and cook for 1 hour.

now strain it..the onion is really the only thing you should leave in if you want..I didn't
once strained add the thinly sliced chicken..it will cook in just a few minutes,next add the mushrooms,cook a few minutes more then add the tomatoes and the lime juice..give it a good stir and taste it..it should hit on all five flavors..i added a little sugar to bring up the sweetness and also added more fish sauce to up the salt factor..garnish with fresh cilantro and green onion..it should be served piping hot!..hope you enjoy.

Braised Beef Short Ribs

2009-12-07T20:05:00.000-08:00

This is one of my favorite cold weather dishes.It takes a few hours to cook but it sure is worth the effort.Once the meat is done cooking I strain off the cooking liquid and fat then make gravy from it.There are many variations of this dish but most involve braising which is one of my favorite techniques.Hope you enjoy my version!

Ingredients:
3 to 4 pounds bone in short ribs
1 1/2 cup onion
1/2 cup shallot
1 cup carrot
1 cup celery
4 mushrooms (sliced)
6 slices bacon (diced)
2 bay leaves
3 cloves garlic
a few sprigs of fresh rosemary and thyme
1 bottle of dry red wine
4 cups beef stock

Seasoned flour:
2 cups flour
1 tbls paprika
1 tsp cayenne
1 tsp black pepper
1 tsp white pepper
1 tsp salt
combine all ingredients until well mixed

Roux for gravy equal parts melted flour and butter.The amount depends on the liquid you have left after cooking I use about 4 to 5 tbls.Use the seasoned flour from the dredge

1 piece of parchment paper cut to fit the inside of your pot

start by getting your mise en place together

next coat ribs with flour and pat off excess

now open the wine pour the whole bottle in and bring to a boil,once at a boil light it on fire but be careful! the flame was about two feet high but the picture didn't pick it up cause it was blue

reduce the wine by 2/3 the wine i used was menage a trois in the picture above it's a blend of cab sav,merlot and zinfandel,and it's really good to drink too..about 8 bucks

now set a heavy pot over med. high heat add a drizzle of oil then brown ribs on all sides

once ribs are browned add bacon and cook for about 2 minutes then add mirepoix and saute for 5 minutes more

now add reduced wine,mushrooms,bay leaf and herbs

saute a few more minutes more then put the ribs in and cover with stock and water if needed

now top with the paper,this acts like a lid but lets the liquid concentrate and helps caramelization as well.Pop it in a 350 oven for about 2 1/2 to 3 hours or until meat is fork tender

Here is the roux I made this while the ribs were in the oven then I set it aside

this pic is after 3 hours,look at how much liquid has evaporated and the dark brown goodness in the pot

remove ribs from pot and let rest covered with foil,strain liquid through a mesh strainer and let sit to let the fat come to the top then skim it off and strain again

heat the roux back up and slowly add the liquid little by little until well combined,whisk and bring to a boil,once it starts to thicken reduce to a simmer and cook a few minutes more,it will get thicker as it stands

here is a plated dish on a bed of riced potatoes topped with gravy and chives

this will have your whole house smelling wonderful!

Hot Wings

2009-12-01T16:02:00.000-08:00

Hot wings are so good,super cheap and most people love them.This is more of a technique than a recipe,first I start off with a buttermilk and hot sauce marinade seasoned up with spices.The hot sauce which adds flavor but no heat is vinegar based and contains acetic acid a tenderizer and the buttermilk has lactic acid which is another tenderizer.These could be breaded and fried for a southern fried style but I cook them indirectly over a slow grill for about a hour to get a slight smokey flavor,then they are finished off in a deep fryer for a few minutes..this way produced some of the best wings I have ever made,fully cooked through,super crispy and delicious!

Ingredients:
1 big pack of wings(about 18 to 20)
1 quart buttermilk
1 16oz bottle of Frank's red hot sauce(or your favorite)
1 tsp cayenne powder
1 tsp garlic powder
1 tsp onion powder
1 tsp dry mustard
1 tsp white pepper
1 tsp black pepper
1 tsp salt
1 gallon of oil for frying
1/2 stick melted butter and 1/2 bottle of hot sauce mixed for coating the wings

combine all ingredients except chicken and whisk until well combined,put chicken in a plastic bag and cover with marinade,let sit overnight or at least a few hours,drain chicken and pat dry with paper towels,meanwhile start the bbq or oven at 350(bbq is best)

this is about 45 minutes in they are almost ready to go in the oil at this point.

just out of the oil,they only cooked about 2 minutes a batch.Look at that beautiful color and they are super crispy at this point and ready to be coated with sauce

after being coated with sauce.serve with blue cheese or ranch and celery!..Delicious!

Max's Clam Chowder

2009-11-29T19:06:00.000-08:00

This recipe was passed down to me today from a good friend of mine,Max Becker (a 04 C.I.A. grad)who I turn to for any advice I need about food!..What a great friend and mentor!..Anyway he has made hundreds of gallons of this soup..he made it daily for a long time and now it's passed to me and when something is made over and over..perfection is bound to happen!.It's the perfect time of year for this dish

Ingredients:
White mirepoix:
2 cups white onion(diced)
1 cup leeks(diced)
1 cup celery (diced)
Sachet:
5 to 7 whole peppercorns
2 cloves garlic
1 bay leaf
2 sprigs fresh thyme
wrap everything up into a square piece of cheesecloth and tie with butcher twine leaving about 10 inches to tie to the pot
Bacon Roux:
8 strips bacon cut into lardons
1/2 stick butter
3/4 butter
cook bacon until fat is rendered,add butter until melted then add flour until combined,cook until blonde and nutty smelling,about 7 minutes.remove from heat and set aside
1 pound small red potatoes
2 pounds littleneck clams
16 oz clam juice
2 6.5 oz cans minced clams
1 quart heavy whipping cream(scalded)
2 cups water
1/2 cup dry white wine
1 tsp worchestershire sauce
1 tsp tabasco sauce
1 tsp white pepper
1 bunch fresh chives(garnish)
salt and pepper to taste

to start off sweat mirepoix in a heavy pot or dutch oven

add clam juice,water and tie sachet to pot with string and bring to a boil when boiling add potatoes and cook for about 30 minutes.Next add the bacon roux to the pot and stir until combined

let come back up to a boil,then reduce to a simmer and cook 20 minutes.Add scalded cream and canned clams and cook another 10 minutes

in a large skillet add a drizzle of olive oil then add clams

let clams cook for a few minutes then deglaze pan with wine and cover until all clams open about 5 min,remove clams and reduce liquid by half

now add clams and reduced liquid to pot and stir through,cook a few more minutes or until thickened,remove sachet and garnish with chives and maybe some oyster crackers..this dish was outstanding!..thanks again Max!

Carnitas

2009-10-26T11:18:00.000-07:00

This dish is really simple,uses a cheap cut of meat and it's sooo good!Carnitas mean "little meats "in spanish.Growing up in So Cal there is an abundance of mexican joints in every city or so it seems so i have had my share.Anyway this recipe was handed down to me from a friend's grandma i have added my own touch like i do to almost all the recipes i come upon.This could be stripped down to just simple salted and braised meat.I love spice so i kicked it up i also used stock instead of water.Another and more traditional way is to fry the meat in a huge pot of lard with orange slices and a coca-cola added to help caramelize it but thats for another time..here we go!

4 pounds pork butt(or shoulder,country style or picnic they are the same cut)
1 1/2 cups beef stock
1 shallot thin sliced
3 cloves garlic thin sliced
3 bay leaves
2 dry guajillo peppers
1 tbls chili powder
1/2 tsp ground corriander
1/2 tsp ground cumin
1/2 tsp white pepper
1/2 tsp black pepper
salt
lard
flour

First salt and pepper the meat and dust with a light coat of flour

now add about a heaping tablespoon of lard to a hot pan and brown the meat on all sides.turning it until its nice and golden

once it's browned pull it out to a plate.this is what the French call fond,crusty brown goodness!

now saute the shallot first for about 3 min then add garlic and saute 1 min more,add spices,peppers and bay leaves to the stock,then deglaze pan with the stock making sure to scrape the pan clean and get all of that brown goodness off the bottom

now pop the pork back into the pan and put it in a 350 oven for 2 to 2 1/2 hours or until fork tender this picture is after 2 1/2 hours the fat has rendered and the stock has been evaporated

now pull meat out of pan and let cool,meanwhile strain the fat so the garlic and shallot don't burn

once the meat has cooled a bit shred it by hand into bite size pieces and add the fat back to a hot pan.i switched to a non stick at this point

fry the meat until it's crispy

now make it into your favorite taco,tostada,enchilada or what ever dish you like..it tastes great with a little heat..Enjoy!

San Diego Football Weekend

2009-09-23T11:26:00.000-07:00

This past weekend me and four friends went down to San Diego for the Ravens vs Chargers game.One friend is a Bolts die hard and the other is a second year fan of the Ravens anyway the first night we went down to Ocean Beach..kinda of Haight and Ashbury of S.D..lots of old hippies,stoners,surfers and laid back people in general..the place we ate at down there has some of the best fish taco's ever!..lots of different kinds of fish,killer calamari,shrimp stuffed jalapeno poppers the list could go on and on

South Beach bar and grill
The next day we went up the hill from our hotel to Hash House A GO GO..I've been to the one in Vegas but this one is the original..twisted farm food is what they call it..I call it giant.

Andy's fried chicken on bacon mashed potatoes,fried eggs,fruit and maple reduction

left to right,sage chicken,truck driver french toast,hash skillet,gravy covered chicken

Now on to a little comedy..being guys and drinking we talk a lot of shit back and forth and make up names for each other..kinda like big kids..anyway my friend Larry and Shane kept joking it up and named me Dr Bunson Honeydew from the muppets and Larry named Shane beaker..so here is a pic of Me and Shane(Beaker and Bunson)we laughed all weekend about it..hope you get a laugh too..Oh and by the way Shane I told you I'd post this shit!

Chicken Saltimboca (Reconstructed)Coast to Coast

2009-09-10T15:00:00.000-07:00

Saltimboca means to "jump in the mouth" and this dish does it!..as i have mentioned before i started this blog with help from everyone from Bakespace and we just started to do coast to coast cooking challenges..someone picks a dish and we all make it our own way...so here is my version of saltimboca...it's made flat or rolled..most typically with sage and prosciutto topped with a wine pan sauce..i've made it both ways but everyone likes this way the best and i've made it more than a few times..I replace the pan sauce with a thick rich artichoke alfredo sauce..i also add provolone cheese along with basil,sage,crushed red pepper,garlic powder, black pepper and the prosciutto..then it's crusted with a panko parmigiano mix and fried till golden brown..it's almost like an Italian cordon blue!

Ingredients:
chicken breasts
prosciutto
sliced provolone
fresh sage
fresh basil
garlic powder
onion powder
crushed red pepper
salt and pepper

Method:
Lay out a sheet of plastic wrap and line up chicken in a row,put another piece of plastic over the top and pound with a mallet until about a 1/4 inch thick,remove top piece of plastic,sprinkle with spices in an even layer,then the herbs,then a slice of cheese followed by the prosciutto next i laid out a smaller sheet for each piece of chicken and rolled it up tightly,let the chicken set for at least 2 hours or overnight next i used a standard breading procedure(forgot a pic)starting with flour,egg wash and then a mix of panko bread crumbs and parmigiano cheese(about 50/50 mix)and pan fried them till golden brown

Artichoke Alfredo Sauce
2 cups heavy whipping cream
2 sticks butter
2 1/2 cups Parmigiano-Reggiano cheese(no green can stuff!)
4 oz diced pancetta
2 shallots
3 cloves garlic
1 jar marinated artichoke hearts(rinsed and drained)
1/2 bottle of white wine(i used pinot grigio )

Method:
start with a little olive oil in a sauce pan,brown pancetta until fat is rendered and remove from pan,add shallots and saute about 3 min,add garlic and saute a few more,deglaze pan with wine and reduce to about 1/4 cup

once reduced strain off liquid and reserve,slowly melt the butter into the reduction,once butter is incorporated add scalded cream slowly to pan,once thickened about 8 to 10 minutes,add cheese and artichoke hearts,cook a few minutes more season with salt and pepper to taste,sauce will thicken upon standing

serve with your favorite pasta and here is the plated dish

here are pics and links to everyone's blogs
Michele
http://myitaliangrandmother.blogspot.com/2009/09/chicken-saltimbocca-pasta-toss-coast-to.html

Shane's
http://culinaryalchemist.blogspot.com/2009/09/cooking-coast-to-coast-saltimbocca-al.html

Spryte's

http://sprytesplace.blogspot.com/2009/08/chicken-saltimbocca.html

Monica's

http://alaskandermishinthekitch.blogspot.com/2009/09/saltimbocca-bakespace-coast-to-coast.html

Dajana's

http://dajana-bakerscorner.blogspot.com/2009/09/coast-to-coast-and-overseas-cooking.html

Cathy's
http://thedutchbakersdaughter.blogspot.com/2009/09/coast-to-coast-cooking-chicken.html

DD's

http://ddpiesslice.blogspot.com/2009/09/cooking-coast-to-coast-saltimbocca.html

Sheryle's

http://cookiebakerscorner.blogspot.com/2009/09/chicken-saltimbocca-with-lemon-sauce.html

Danielle's

http://peacefulcooking.blogspot.com/2009/08/saltimbocca-coast-to-coast-and-overseas.html

Pamela's

http://pamelaspalace2.blogspot.com/2009/08/saltimboccafor-coast-to-coast-cookoff.html

And here is a map link of where everyone is from
http://data.mapchannels.com/mc3/7109/saltimbocca_7109.htm?v=3&x=-69.153442&y=46.523669&z=2&t=0&f=1

BBQ RUB

2009-09-05T14:17:00.000-07:00

I've been playing around with this recipe for a few years now and I've got dialed in just right.I use it on all different kinds of meat and it works really good.Just enough sugar to salt and all the right spices

Ingredients:
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup kosher or sea salt
1/4 cup black pepper
1/4 cup paprika
2 tbls onion powder
2 tbls garlic powder
1 tbls chili powder
2 tsp dry mustard
1 tsp dry basil
1 tsp dry thyme
1 tsp cumin
1 tsp corriander
1 tsp white pepper
1 tsp cayenne pepper
1 tsp old bay seasoning
1 tsp ground celery seed

combine every thing in a air tight container,use a spice grinder to get a nice fine texture if wanted

Grilled Chicken With Brandy Apple Dijon Sauce

2009-09-03T22:01:00.000-07:00

I kinda just thought this up..it's actually a combination of a few different recipes,i like to look at recipes as a guide,just a starting point and then i let my past knowledge,experiences and taste for balance take over..anyway i'll just list the ingredients for this one because i didn't measure anything..the potatoes and asparagus were grilled along with the chicken

ingredients

bacon 6 slices diced
apple juice concentrate
Brandy
apple cider vinegar
grey poupon dijon mustard
mailie whole grain mustard
heavy whipping cream
shallot
garlic
fresh thyme
salt and pepper

method

set a sauce pan over medium heat and add bacon,cook until fat is rendered,drain bacon to paper towel leaving about a tablespoon of fat in the pan,add shallot,saute 3 to 4 min,add garlic and saute another 2 minutes,deglaze pan with brandy(about 1/4 cup)add apple juice(about a cup) and vinegar(about 1/4 cup) and reduce liquid by half,strain off liquid and add back to sauce pan,whisk both mustards(about 2 tablespoons each)to the reduction,simmer 3 to 4 minutes,slowly whisk about a half cup heavy cream to the sauce,season to taste and add fresh thyme and finely minced bacon off the heat..top your favorite meat or poultry with this..great balance of sweet to tangy!

Smoked Pulled Pork

2009-08-29T23:34:00.000-07:00

I made this for dinner tonight..it's a more of a technique than a recipe..the long slow cooking process results in a delicious,tender,smokey,sweet and most of all cheap cut of meat..the one in the pictures was about ten dollars..well anyway here is the marinade/mop recipe..i'll post the rub and sauce later as their own post

1 can pineapple juice concentrate
3 tbls worcestershire sauce
1 cup apple cider vinegar
1 cup red wine vinegar
3 tbls each salt,white pepper,onion powder,garlic powder
1/4 paprika
1 cup vegetable oil

Method
throw everything except oil in a blender,pulse then slowly add oil while blender is running,blend until thick,reserve 1/3 for mopping,add the rest to a ziploc bag and rest overnight..the next morning remove meat from marinade and pat dry..rub meat well with your favorite rub,prepare a smoker to 225 degrees,smoke meat for about 1 1/2 hours per pound or until the internal temp on the meat has reached 180 at least it will not hurt to take it as high as 195..when temp has been reached rest meat for twenty minutes..now it's ready..pop on some gloves and pull meat into bite sized shreds..top with your favorite sauce...MMM!good

the rub

this is the meat after marinating

just starting

first mop two hours in

almost done

here is a slider style sandwich on king's hawaiian rolls

World's Hottest Pepper(Bhut Jolokia)

2009-08-28T11:46:00.000-07:00

A good friend of mine grows many types of peppers from exotic such as these all the way down to bell peppers..let me tell you first hand these things are no joke..for example a lot of people are under the impression that habenero are the hottest...Wrong!...habs are rated at between 250,000 and 350,00 on the scoville scale...Bhut Jolokia are rated at over 1,000,000!..they burn for a good 20 minutes or so...and the same on the other end too!...Watch out!

2009-08-23T22:38:00.000-07:00

Well I finally did it!..here is my first post..Let me start by introducing myself my name is Matt Dalton and i love food with a passion..yesterday i cooked baby back ribs for over a hundred people here are some of the pics that were taken...anyway all of my friends over at bakespace inspired me to get this blog out there..so here it is!

2009-08-23T22:37:00.001-07:00