Bomb-Diggity-Dogs: The Sultan

Perros. Caliente. Here is the first of my bomb-diggity-dogs recipes I'm sharing with you my interwebs friends. I start off with some local links from el Salchichero.

Steam them buns. Hot!

I add some mayo below and Rooster sauce on top.

Top with the slow cooked pepper, onion, garlic, olive mix. (see recipe mix below)

I give you The Sultan. Served with sweet and spicy flax seed chips from R.W. Garcia

Sultan Topping
Ingredients
onion
40 cloves of garlic (peeled)
red bell pepper
kalmata olives
tomato
1 cup sherry
1/2 cup sugar

Directions

Cut up all your veggies and place on a foil lined cookie sheet.

Salt and Peper

place in a oven heated to 250 degrees for about 2 hours.

You want the veggies to reduce in size with out getting mushy

Turn the oven up to 375. Mix the sherry and sugar together

cover the veggies with the veggies and turn so they are always covered.

Place back in the oven for another 20 to 30 minutes. Turn the veggies

so they caramelize evenly.

Let cool and serve

Spanish influences

This is one of my favorites. Perfect served cold with old crusty bread

Slow roasted dry farm tomatos, red peppers, olives, garlic, and white onion, finished with sherry

Think I may need to use this to top hot dogs from el Salchichero.

Fall Fungus

We had our first rains a few weeks ago, and the mushrooms have started pushing there way through the thick duff.

The start of the fall gold rush has began. Mushrooms are big money and people very rarely share there secret claims. I don't know enough about wild mushrooms to feel confident to hunt by myself so I normally await invitations for meals cooked with bolete's or chantrelle from friends who are in the know.

Last week I recieved a call from the leader for the SLVMLO (San Lorenzo Valley Mushroom Liberation Orginization) He goes by Jack. He offered to take me on a harvest hike, and I couldn't refuse. So after a long hike blind folded, playing a game of "sink the Bismark" and being verbally broken by his cohort we got to "the Spot".

I came home with enough chantrelle mushrooms to create a few dishes.

Could I get back to"the Spot"? I'm not telling

My intentions we to show case my find with a simple soup

2lbs. Mushrooms

1 white onion

4 cups chicken broth

zest of one lemon and some juice

Once you have combine all the ingredients and let simmer for about 45minutes you should blend. This could be served hot or cold. I think soup is always better the second day so I let mine sit a day before serving

Chris Rene - Audition 1 - THE X FACTOR 2011

I put the fork down to rep a local kid

@ The Source

Somethings are best left untouched

I just spent a few days above Oroville lake helping
a friend work on their house.
Jeff has spent the last few years planting fruit trees on the 20 plus acres he owns out side of Chico. I'm not talking just a few trees, the orchards he has planted require a lot of love on the scale Jeff is farming. It takes him most of the day to water them in the hot summer sun. The local deer and the squirrels want in on the action, always trying to get their piece of the pie. Battling pests and molds in a organic manner. Farming is one of his passions, as of now Jeff does not sell his fruit. He gives it freely, as blessing to his friends, family and church.
He said that a lady from his church used his peaches in a salsa recipe she entered and won first place in the county fair . I've char grilled his nectarines, and used them in ice cream that I made the most amazing ice cream sandwiches with (see my previous posts).

I have to say that there is something about special about working hard all day, then picking the perfect peach and eating as the sun sets. Smelling the sugars in the air. Juices flowing down your wrist dripping from your dusty elbow.

Mango Rum Chicken

Mango's were on sale for .69cents each and 6 limes for .96 cents. I couldn't pass them up. Mango Sorbet was my first thought but that was the sweet tooth talking.




















Puree 1 fresh mango (I use a hand held blender)
Add the juice of 3-4 limes
2 shots or 1/4 cup of rum
Big pinch of salt
1 small knub of chopped ginger
2 cloves pressed garlic
1 heaping Table spoon of red pepper flake
small sqeeze of honey
Marinate chicken 6 to 10 hours. I used bone-in chicken breasts.
Grill to your liking

BPT Sandwich errr.. Behavioral Profiling and Targeting

I'm not sure what this crazed recipe says about me, or if it will alter my online behavioral profile Google has compiled, but this is a little something I picked up from my friend Craig Bachler. Passed down from Craig's father this family recipe is hangover comfort food, and has quickly become one of my favorites.

Start by toasting wheat bread- I love California Black bread from the Whole Grain Natural Bread Company ( Beckman's). Next smear your favorite peanut butter on both slices.

Add a few slices of crispy bacon and a juicy heirloom tomato and there you have it.


Something about the saltiness of the bacon really brings out the sugars in both the peanut butter and the tomato. Why is this a great hangover food? Because dehydration depletes your body of both vitamin C and potassium (two key ingredients that aid in fast body recovery), and both peanuts and tomatoes are high in potassium. Tomatoes are also high in vitamin C. Salt is key to helping you retain water, so that fatty bacon is really good for you.