Wednesday, July 25, 2012

A boost…

After a long day!!!
When in the Curacanti Area in Colorado we met a nice couple from Denver who shared with us their beer, pop corn and sausage. What a nice couple and what a nice surprise to find that people still hunt their food like Warren and Marylou do.
Here showing some pictures of the before and after product, very tasty and a different feeling than eating the same meat coming from a package purchased at a store.
Elk 1
Elk 2

If you feel sleepy once in a while.
Visiting with Linda and Bill in Kelowna B.C. Canada was very refreshing; our visit was full of energy. Linda shared with me her magical recipe to stay awake if you need to. Look at the picture and mix the ingredients up at your desired quantities.

Tuesday, July 10, 2012

Drunken Chicken.

Our friend Shawn in Colorado Springs is an amazing individual, he is a great cook, a survival man and just a simple-loving-friendly man. He cooks for his dogs very tasty and healthy food. Now imagine what he can cook for friends.
One of the recipes he cooked for us is this drunken chicken, although the original recipe is called BBQ Chicken Beer-Butt (aka: BBQ Chicken Beer Can).
I hope you try this and if you do, please thank Shawn when enjoying it.

1 Medium whole chicken ($12.00)
1 Can of beer (Coors Lite, $1.00)
Some seasoning of whatever you like
⅓-½ Stick of melted butter ($???)

1) Clean whole chicken, remove innards and discard (or save for something else imaginative).
2) Pat dry internal cavity and exterior of chicken.
3) Rub chicken down with olive oil, inside and out.
4) Salt and pepper cavity to taste, smear it around.
5) Salt and pepper skin to taste if you want to (not required)
6) Separate skin from breast.
7) Pour some olive oil between breast and skin, smear it around (this allows seasoning to stick to the meat better, so I think).
8) Spread seasoning between skin and breast making sure to cover all the meat.
9) Put chicken into Ziploc bag and place into refrigerator. Overnight works best to ensure flavours of spices mix with. But three hours or so will work too.
10) Start BBQ. I use a gas grill, but coals will work too. There are some grilling tools that make the cooking part easier like this:
11) Or take a beer can, open it, drink half of the beer, and jam it up the chicken's butt. Don’t shove the whole can up its butt. The chicken should be resting on it give it a "tri-pod" appearance.
12) Use some twine (cotton) to stitch up the opening of the chicken’s neck. This helps to keep moisture inside the chicken as the beer evaporates.
13) When the BBQ is around 300-350oF, place chicken upright on grill. The chicken should look like it's standing up on the grill with the beer can taking the weight of the chicken.
14) Remember this recipe calls for indirect heat. If using coal, spread coals around so they're not directly under the chicken. If using gas, use burners to the side of your chicken.
15) Once the chicken is on the grill, close the lid.
16) Check the chicken every 15-20 minutes to make sure you're not cooking it too fast. Usually when I check it, I baste the chicken with some melted butter. Not too much, just enough to cover the skin.
17) Cook until internal breast temperature reaches 170oF. Usually takes me about 90 minutes to fully cook.
18) Let chicken stand for around 10 minutes to cool and get juicy.
19) Remove beer can from chicken's butt, enjoy...

Hope this works for you. It's not a secret family recipe. Experiment with different seasoning for the meat rub. I am kind of a fan of fresh garlic too. You can also separate the skin form the thighs and spread seasoning on that too.

This recipe was written by Shawn. You can calculate more less the total cost of the chicken (American Dollars).



Bits and pieces.

El Rancho de Nuevo Laredo.
You are right, we do not have a ranch in Mexico especially in Nuevo Laredo but we did go to a restaurant called El Rancho infamous for the pork style meat recipe from Morelia they have. Fantastic. Thanks Roy for the invitation, we really enjoyed it.
Sorry we do not have pictures but I was a bit hesitant to take pictures there.

Whole Sale Foods in Austin
This is an amazing market in Austin Texas USA. You can find lots of choices for a quick bite, a formal dinner, healthy eating (ingredients) and lots and lots of things. Cheap? Perhaps not but affordable. If people can afford a burger from Wendy’s or MacDonald’s, they should be able to afford this excellent option.


When in Morelia, try Roma’s food…

We spent some time in Morelia Michoacan Mexico with a good friend of us, Octavio. He and his family were fantastic hosts and shared with us not just their love but their friends, food and traditions.

I collected couple of recipes while we were with them, here some of them…

Enchiladas de Morelia.
Enchiladas are typical in the entire country but the recipe may vary from state to state. In Morelia they make them as follows.

10 Chiles guajillos
2 Medium size garlic
½ Onion
2 Tbsp white vinegar or apple vinegar
2 Cloves
2 Peppers (spice)
A bit of cumin
A piece of ginger
Sour cream
Tomato sauce: 3 tomatoes+¼ onion+salt+water
Vinegar jalapenos (in a can)

1) Chiles guajillos need to be cleaned up (no seeds no veins), soak them in water.
2) Blend the first 11 ingredients after step number 1 is completed (allow for at least 30 minutes but if possible all night).
3) Strain the mix, ensure a good consistency.
4) Soak the tortillas in this mix and fry them after, both sides. Try with couple at the time.
5) Fill the tortilla with cheese and slices of onion (if you prefer, you can dice the onion rather than slice the onion). Place the enchiladas on the plate.
6) On the side you place the fried potatoes and carrots (you can boil them before frying them). When frying the potatoes and carrots you can use a bit of the sauce that you use to soak the tortillas.
7) Once this is done you can add (on top of the tortillas) lettuce, sour cream, cheese, tomato sauce.
8) You can add vinegar jalapenos on top just for flavour.
9) In the picture you can observe fried chicken, this is optional.

Nieve de changunga.
Changunga is a common fruit in Mexico, it looks like a berry, yellow in colour and very sweet. We got an ice cream made out of this fruit for $15 Mexican Pesos, compliments of Octavio when we were in Patzcuaro.

Mole looks like a curry and tastes like a curry but Mexican… It is spicy and sweet at the same time, very typical and involves a lot of work.

15 Chiles negros
1 Tortilla
1 Slice of white bread
2 Pimentones (spice)
2 Peppers (spice)
2 Cloves
A bit of cumin
8 Almonds
12 Nuts
A bit of pumpkin seeds
A bit of cinnamon
½ Chocolate bar
3 Green tomatoes (Tomatillos)
3 Pieces of garlic
1 Small onion
Sugar and salt

1) You fry all the ingredients except for the cinnamon and the chocolate. These two ingredients are soaked in water.
2) Once you have fried the ingredients you can add them to the soaking cinnamon and chocolate. Then you blend all of the ingredients.
3) Fry this mix (again) and strain the product of it.
4) Add sugar and salt to taste.
5) This recipe maybe a bit hard because you need to find the right consistency in the mix but it is fun to try.
6) You can serve the mole on top of meat or make enchiladas out of it which at this point they would be called enmoladas.

Corunda is a Mexican food, similar to tamales, but wrapped in a long green corn plant leaf, and folded, making a triangular shape. Eaten with cream and red salsa, filled with masa mix and usually without a meaty filling. They're steamed till golden before being eaten, and then, one unwraps the leaf and out fall two pats of masa filling.
A common food in the state of Michoacan. Fantastic!!!

Naked chiles.
This is one of the simplest but tastiest recipes. Thanks Roma.

Jalapeno peppers (as many as you desire)

1) Take the little stem out of all the peppers, wash the peppers.
2) Roast the peppers.
3) Cut them in pieces; pick the shape of you choice.
4) Add lemon and salt.