Alchemy Family Farm

Carnitas!

2012-02-20T21:02:00.000-08:00

Pork is the king of meats. That is a certainty. If pork is king, than carnitas is the king's treasure. The humble pork shoulder provides the delicious carnitas, and is without a doubt my favorite way to eat pork. This recipe is stupid-easy, and takes little time and energy. There are many, many ways to prepare different variations of carnitas depending on where you are in Latin America. This is a neo-classic form I would say. Remember to use a heavy bottom pan, and slow simmering is best.

Neo-Classic Carnitas

3 lbs cubed pork butt

2 cups orange juice

2 Tbs. whole black peppercorns

1 Tbs. whole cumin seed

16 teeth of garlic (minced)

kosher salt and pepper to taste

Technique: Combine all ingredients in a heavy bottom pot. Simmer uncovered, and reduce liquid all the way down. Stir often when liquid is low.

The Power Cookie

2012-02-18T15:38:00.000-08:00

Ok, I am on this strict diet for training, and I have been training hard at the gym, and preparing for road/field work as our anemic winter winds down. I cut out most simple carbohydrates out of my diet as well as sugar. After 2 hours at the gym I could feel the lack of those carbs, and wanted to see if we could come up with a compromise to give my body what it craves, yet not destroy the hard effort I have put in on eating this way these past few weeks. I think this is a pretty good effort!

Two of these cookies, and a glass of organic skim milk and I feel rejuvenated immediately! They are not bad at all either.

Alchemy Power Cookie

(makes 50 cookies)

3 c. organic whole wheat flour (stone ground)

2 c. raisins

1/2 c. sliced almonds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

1/2 cup raw sesame seeds

1 c. chocolate chips (optional)

2 cups rolled oats

2 t. kosher salt

2 t. baking powder

1 c. canola oil

1 c. honey

1 cup water

Technique: Preheat oven to 350 degrees. Combine all dry ingredients and blend well in a large bowl. In a separate bowl mix the oil and honey together. Fold the wet ingredients into the dry ingredients and blend. Add the water and form a rather dry dough. Roll into balls and flatten into disks. Bake for 18-20 minutes, or until sides and bottom are slightly brown.

I plan to omit the chocolate chips in the next batch with 1 cup of dried diced apricots. I needed to get this prototype batch passed by my suspecting wife and kids. I worked! Try these, and feel less guilt about a treat after the gym or on the farm. Cheers!

Spanokopita!

2012-02-17T13:06:00.000-08:00

The classic Greek spinach and filo (Phyllo) pastry that we have all had at Greek restaurants, or maybe frozen (Noooooooooo!) are surprisingly easy to make. In my years of catering I have made piles of them. In fact they finally made the "Do not make ever again" list of food items that I would have to triple my normal fee to make again. Wait! I said they were easy?! They are, just not by the bloody hundreds. This recipe will make eight entree size pastries. They are low in fat, and very satisfying.

Spanokopita

(serves 8 people)

1 box frozen filo dough

3 boxes frozen chopped spinach

1 medium red onion

1 lb feta cheese

1/2 tsp. nutmeg

olive oil for brushing

Technique: Defrost the spinach overnight. Drain spinach until it's dry, really dry. Add fine dice onion, crumbled feta, and nutmeg. Unroll filo dough being very gentle not to damage it. Lay out three sheets, brushing olive oil in between each in front of you. You will make two pastries out of each set of three sheets. Cut the filo down the middle and position approx. 1 cup of filling in the corner of the fore end. Fold the dough as you would a flag to form a triangle. Seal the seam at the end with a brush of olive oil. Bake at 350 degrees until honey brown (approx. 20 minutes). Enjoy! They do well with a nice chutney, or yogurt sauce.

Try these out, great for vegetarians or guests. they keep for two days wrapped in the cooler.

A year In the Life

2012-02-12T18:28:00.000-08:00

OK, Now here is the deal. I am going to be 50 years old on my next birthday, a significant milestone some would say. I don't really care how old I am, I care about how healthy I can grow each coming year. I have chosen to experiment on myself this year; to eat as cleanly as possible, take a year off consuming alcohol, and train myself in a manner that is usually reserved for elite class athletes.

WTF? Why am I doing this? I have been in really good shape at certain points of my life, and it felt really wonderful. I miss that feeling, and want to try and achieve that again. I have also returned to the rugby world after a very long time. I am training to become an IRB referee, and must be in top shape to keep up with the collage age players I am to work with. I also have young kids that I want to stay healthy with, and live to see them have kids, and grow old. That will take some doing, but I am up to the task indeed.

So what does my life look like? When I said I wanted to be in the best shape of my life, it was more than skin deep. I want to have the best "stats." I have every had, including blood pressure, cholesterol, blood sugar levels, heart rate, stress testing capability, and percentage of body fat (I am shooting for less than 10%). I also want to be at a high level of fitness in order to PLAY rugby once again, "let's keep that a secret from Kate"! So the question that comes to one's mind is, "Narcissistic or smart"? Hell, both in my mind, why not look really healthy at 50?

My diet and the absence of alcohol are the most striking differences in my daily regime. I have cut out all the "Whites", sugar, flour, rice, potatoes, etc. I have tried to eliminate all the high glycemic foods that one finds in daily fare. I am Replacing sugar with nothing, one or two small squares of 90% cacao dark chocolate with my tea at night is it. I am replacing white flour with sprouted, and whole grain flours in very limited amounts, I am pretty much done with bread for now. Starch filled vegetables like potatoes, sweet potatoes, beets, etc. are out. I replace them with "all the other vegetables". Fruit is all good except for bananas. Proteins and dairy are fine, but restricted to lean meats, and nonfat, or low-fat dairy options. For all intent and purpose, I am eating like a type 2 diabetic should eat, while not being diabetic.

The first goal for the meal plan is to stabilize, and de-tox for a month or two, and then start making the diet a little broader in options in certain moderation. The second goal is to make really amazing food that adheres to the actual diet, and provide recipes and photographs on this site of the year long journey (and longer) in re-creating an eating lifestyle.

I cook for a living, and am known for rich, high end cuisine that is usually loaded with fat. There is a time and place for that for me in the future, but a place where reason and intelligence rule the decision process, and not the common gluttony I have relied upon for all of my adult life. I am excited to learn personal limits in regards to consuming rich food and alcohol as to enhance life, but not harm ones self. Tricky posture to hold, but I can do it!

So, the two images in the post are symbolic of my new reality. The de-tox period menu of simple steamed organic brown rice, kale with lemon juice, and herring filets for protein is what I am eating right now, and the tractor tire gets flipped end over end up and down the property, and beat on 100 times on each side with the sledge hammer. Welcome to the machine!

Keeping it real at the homestead

2012-02-06T18:44:00.000-08:00

Living in a rural place has many benefits. It was a choice we made to mostly appease my desire to live a simple life of growing food, raising animals, and on occasion freezing my ass off up in a tree stand. My dear wife was less motivated by the lure of the country, and has reminded me many times of her desire to live in closer proximity to the cultural side of existence. I think we have at certain times swapped stances on this divide, me missing opportunities to cook in high end restaurants, and feed people who truly know how to eat. Her comfort has grown in a sense of community she is developing in our small rural community, and our shared sense that we are really doing a good thing in raising our kids in a safe, and educational atmosphere. An atmosphere where I hope they can learn to feed themselves from the earth, and forage for the rest in a future that is filled with uncertainty.

That being said, I really take great joy in bringing home freshly killed game to feed and nurture my family. it is a thrill for me.

The pictures above are of a young 180 pound buck I shot in November, the back straps prepared for dinner, and the finished meal. The meal itself was sublime, and a worthy meal to give thanks to the animal that provided it's flesh to feed my family. Next time you find yourself with a venison back strap, or want to substitute a beef tenderloin, I heartily recommend this dish. Cheers!

Bacon Wrapped Venison Back Strap with Lingonberry Glace

(serves 8 or more)

1 venison back strap (or beef tenderloin) peeled and cleaned

1 # really good bacon (not thick sliced)

2 cups frozen (or fresh) lingonberries

2 cups Syrah

2 cups beef or venison demi-glace

Kosher salt and pepper to taste

Technique: Make sure your venison loin is very clean. Wrap with bacon tucking edge under the strips. Season with salt and pepper and set aside. In a heavy bottom sauce pan, combine the berries, demi-glace, and wine. Cook at a low simmer until the sauce is reduced to a sec (20% or so of original volume). Whisk often. The berries should dissolve, but you can run this sauce through a sieve at the end if you like. Roast the venison in a hot oven until the internal temperature reaches 140 degrees F. Set on a side board to rest for 15 minutes before carving into medallions. Serve with sauce.

Pumpkin and Sage Risotto

(serves 8 or more)

2 cups Arborio rice

2 cups raw pumpkin (or winter squash) in 1/2 inch cubes

1/4 pound unsalted butter

1 cup dry white wine

1/2 cup heavy cream

1 cup grated Peccorino cheese

10 sage leaves (fine chiffinade)

1/4 cup shallots (fine mince)

at least 8 cups chicken or vegetables stock

kosher salt and black pepper to taste

Technique: Heat a very heavy bottom sauce pan that is big enough to hold 8 cups. Add the raw rice and stir in the pan to toast. Add the shallot and white wine and start stirring with a heavy wooden spoon. Add stock slowly by the cup and stir it in, always scraping the bottom of the pan to prevent burning. After the third or 4th cup, add the pumpkin cubes. Keep doing this until the rice becomes tender, but not mushy, it should still have a bite to it. Add sage, cream, and butter and stir in. Season with salt and pepper. Right before service, fold in the cheese and serve immediately.

Taco Variations Part VI

2012-02-04T18:44:00.000-08:00

Tacos would, and should be considered one of the primary meals I have enjoyed all my life. I grew up on them and eat them on such a regular basis that they could probably replace all other cuisines and I would be OK. In the 35 or so years that I have been preparing food for myself, friends, and my family, I have come up with countless versions, riffs, and various configurations of tacos, almost all of them being delicious. Here is one I have really started to appreciate lately. This meal takes very little time and works well for a day when I work late and have to have dinner on the table fast. Try these!

Chorizo Picadillo Tacos

(serves 4 people)

1 pound pork chorizo sausage (I used homemade Berkshire chorizo)

1 medium red onion (fine dice)

1 large poblano pepper (fine dice)

2 medium zucchini (fine dice)

5 teeth of garlic (fine mince)

1 tsp. canola oil

kosher salt and pepper to taste

Technique: Dice all the vegetables so they are of like size. Heat the oil in a large heavy skillet and add all the ingredients at once. Saute at medium heat for about 10 minutes and season with kosher salt and pepper.

As you can see in the pictures, I serve these tacos with green cabbage, fresh onion, fresh jalapeno, avocado, cilantro, and lots of lime. Crema (Mexican sour cream), and queso fresca are a nice addition as well. This recipe is surprisingly low in fat if you choose not to deep fry your tortillas. Dab the tortillas in a tiny bit of oil and heat them on a comal, or in a skillet.

Alchemy BBQ

2011-08-16T10:11:00.000-07:00

BBQ is a food that when done correctly is absolutely sublime, and when done poorly is nasty to say the least. This post is about pulled pork to be specific.

I have either lived in, or traveled to the major Mecca's of BBQ in this country, and some really important "grilled meat" hot spots in Mexico and South America. I like this cuisine very much!
Being me, I had to try and perfect the method, and I believe I have.

We start off with pork shoulders, or otherwise known as pork butt, and Boston Butt. I buy them from a local source that grows heritage breed Duroc hogs organically. In my opinion, the heritage breeds make such a big difference in quality, I could never go back to commercial pork again. I smoke pork over oak wood. I smoke other meats and fishes over such woods as Mesquite, Hickory. and White Alder wood, as they all have different smoke profiles. I also grew up using oak due to the fact that Live Oak is abundant in Central California where I cut my teeth in BBQ.

The process goes as follows. I start the fire and put the pork shoulders on. I use a hot smoke method that requires only about two hours smoking time. I then pull them of the smoker and dry rub them with our signature dry rub recipe (enclosed below). Then they go into a conventional oven for 8 hours at 250 degrees F (121 C) in 6 inch hotel pans covered with heavy duty foil. Thats it! nothing fancy, nothing difficult, only gooooood! make sure you use a deep, 6 inch hotel pan for the oven time, as the grease rendered is very large in volume, and will destroy your oven, and maybe burn your house down if it overflows the pan. I let it cool on the counter top for two hours, then pull it. It will fall apart easily into long threads.

As far as how to serve it? You can mix it with BBQ sauce, either homemade or store bought, or keep it dry. I can use this product for pulled pork sandwiches, or use it for tamale and empanada fillings, its wonderful as taco meat, etc. I have even used pulled pork as a foil against seafood such as scallops and shrimp. Try this out! Your friends and family will think of you as quite a hero!

Alchemy Dry Rub

1 part kosher salt

1 part ground cumin

2 parts dark brown sugar

1 part black pepper

1 part paprika

1/2 part cayenne pepper (optional)

Miso-Citrus Chicken

2011-05-22T18:50:00.000-07:00

Ultra fast and delicious recipe for the nights where you don't have the time, or just can't be bothered screwing around in the kitchen all night. I was looking throught the fridge for ideas, and this is what developed. Some of the best chicken I have made!

Miso-Citrus Chicken

chicken (use any cut you like, or whole)

2 Tbs. Red miso

2 Tbs. Lemon curd

1 Tbs. Shoyu

6 teeth of garlic (fine mince)

1 thumb size knob of fresh ginger (fine mince)

1 tsp red chili flakes (optional)

1/4 cup chicken stock

Technique: Combine all ingredients in a mixing bowl and marinate chicken for at least an hour (two is better) Bake chicken at 450 degrees )so minutes for bone-in thighs). This can be done on the grill as well.

A note on chicken. I am really grossed out by commercial chicken. Therefore I use only free-range, organic products in my cooking. Do some research on commercial chicken production, and after that I would imagine you may share that opinion with me.

Forage Chronicles Part 2-Eatin' Weeds!

2011-05-22T18:12:00.000-07:00

I like to forage for food. It makes me feel useful, resourceful, and thrifty. At the store I work at we are currently selling bunches of dandelion greens that were harvested who knows when, and trucked in at great expense from who knows where. I have millions of dandelions on our property this time of year. Seems like a misuse of resources to me. Dandelion green are delicious! Very much like arugula in their bitterness, and flavor. I will eat these until the fade away in a couple of weeks. I am sure anyone of you can go out and find pristine greens like these. We haven't ever used chemicals or synthetic products on our land so these would be really clean. Here is the salad I made with them. Enjoy!

De-Constructed Dandelion Salad

a big pile of dandelion leaves

1 large tomato

1/2 cucumber

3 Tbs. Blue cheese

6 strips of good bacon

1 Tbs. extra virgin olive oil

1 tsp. good balsamic vinegar

3 Tbs. diced red or yellow bell pepper

a few green olives

Technique: Wash the greens and set them aside to dry. Cook the bacon (in cast iron skillet works best), cook until crisp and reserve the fat. Slice and portion all ingredients on a platter (as shown)Heat bacon fat up in the skillet and add the diced bell pepper. De glaze with balsamic vinegar and serve warm dressing with salad.

East preperation on this dish. Try it now while the dandelions are out.

Prosciutto Wrapped Scallops

2011-05-22T14:54:00.000-07:00

I make my own prosciutto. I have two organic pork "picnics" hanging in my basement as I write this. They will be at 6 months hang-time in mid August. Charcuterie is a passion for me, and a necessity if I want to continue eating the way in which I am accustomed. I don't live in LA or New York, I live in middle America where finding the most wonderful, and unique food items the world has to offer presents more of a challenge than the coasts.

This is a classic recipe that has been done all over, but I feature it here because it is really good. And a great showcase for my prosciutto. One note about scallops. Do not buy or eat "Wet" scallops! Buy only what are called "Dry" scallops, as they have not been injected with nasty chemicals. Let food alone!

Alchemy Prosciutto Wrapped Scallops

1 # 20-30 (or larger) dry scallops

1/4 pound thin sliced prosciutto

4 whole branches of rosemary

Cilantro-Tomatillo Pesto

4 tomatillo (husks removed)

3 teeth garlic

1/2 bunch cilantro

1/2 tsp cayenne pepper

1/2 roasted red onion

kosher salt and pepper to taste

Technique: Remove rosemary leaves from 3/4 of the rosemary branch, leaving a few at one end. Wrap scallops with the prosciutto and skewer them on the rosemary branches. Grill very lightly.

Under a broiler, scorch tomatillos, garlic, and onion. Puree in a food processor with seasonings and cilantro. serve warm with skewers.

Lobster Roll Time

2011-05-22T14:30:00.000-07:00

I saw a picture of the infamous "Lobster Roll" in one of the culinary magazines I get each month, and thought to myself, despite the fact that I have been cooking professionally off and on for over 25 years, I don't believe I have ever had a lobster roll. I have never been to Massachusetts, or for that matter Rhode Island or Maine where these sandwiches originate, so that would be the most likely reason I haven't tried one. Yes I was making Abalone fajitas, and eating Uni fresh out of the urcheon 25 years ago, but not the lobster roll.

In doing a little research on the sandwich, I gathered that less is more for this dish. Some recipes reduce it down to the lowest common denomonator (White hot dog bun, lobster, mayonnaise) that didn't really appeal to me. I did keep it simple to not mask the delicate flavor of lobster. Here is my riff on the lobster roll, along with an accompaning salad I served with it, which in it's own right was simple and spectacular. Enjoy!

Alchemy Lobster Roll

1 baguette

3 ounce lobster meat (per serving)

1 Tbs. mayonnaise (per serving)

1 Tbs. fine minced garlic chives (per serving) (from our farm)

juice of 1/2 lemon

sliced tomato

fine shredded romaine lettuce

Kosher salt and fresh ground pepper to taste

Technique: Mix lobster, mayo., chives, and lemon juice together. Season with salt and pepper and blend very lightly (as not to destroy the lobster) Toast baguette and butter lightly. Assemble sandwich as pictured. Devour immediatly!

Cucumber-Citrus Salad

1 cucumber (peeled)

1 orange (peeled, sectioned, and pith removed)

1 Tbs. garlic chives

1 tsp. extra virgin olive oil (use the best possible)

Kosher salt and fresh ground pepper

Technique: Peel cucumber, and section orange. Mix with fine diced chives, and toss with olive oil. Season with salt and pepper and serve.

Tres Amigos

2011-05-16T19:25:00.000-07:00

It's salsa week! I proclaim this week to be henceforth known as, "National Salsa Week". No particular reason for this proclamation, other than the fact that I crave fresh, bright fruits and vegetables this time of year when we are in the flux between a cool spring, and the start of summer.

We are planting right now, and a day away from getting our 2011 brood of young chickens (25 Buff Brahma's). Time is short after work, many chores to be done, and every moment counts. We tend to move to a series of quick, nutritious menu options that can be prepared in 30 minutes or less. Mexican, and Latin food in general gets the nod often, stuffing 4 tacos in your face full of vegetables and roasted meats is a great comfort, can be done quickly, and also importantly, with little clean-up time. I make a great number of different salsas, some fresh, some char roasted, some that are truly unique. This week I am going to feature as many as time allows, and eat really well as a result of it! These are all simple recipes, that require little time or effort, and bring tasty results. Check it!

Salsa Fresca (The red one)

6 roma tomatoes (seeded, and diced)

1 medium yellow onion (fine dice)

1 bunch cilantro (chiffinade)

2 (or more) serrano peppers (fine dice, seeds removed or kept)

1/2 tsp kosher salt

juice of two limes

Technique: Dice all ingredients in a uniform size. Toss with cilantro, salt, and lime juice. Allow to blend in cooler for 30 minutes, drain and serve.

note: The salt will make the tomatoes shed water, so I tend to drain some of that liquid off, or if I am service rice or beans with the salsa, drain into either or both.

Mango Salsa (the yellow one)

4 large mangos (peeled, pitted and diced)

1 large red bell pepper (diced)

1 large red onion (diced)

2 (or more) serrano peppers

1 bunch of cilantro (chiffinade)

1/2 tsp kosher salt

juice of two limes

Technique: Dice all ingredients in a uniform size. Toss with cilantro, salt, and lime juice. Allow to blend in cooler for 30 minutes and serve.

Salsa Verde (the green one)

10 good sized tomatillo (see below)

1 large yellow onion (diced)

2 (or more) serrano peppers (diced)

1 bunch of cilantro

1 tsp whole cumin seed (grind to powder)

4 teeth garlic (roasted)

1/2 tsp kosher salt

1.2 tsp raw sugar

juice of 1 lime

Technique: Wash and de-hust the tomatillo. Place under broiler with garlic, and broil till all sides are slightly charred. Allow to cool until you can handle, and blend in a food processor. Add onion, cilantro, serranos, and spices. Blend with a spoon. Allow to rest for 30 minutes at room temperature.

These are all really basic salsa preperations, they will get more elaborate as the week progress.

A Rite of Spring

2011-05-14T05:00:00.000-07:00

A rite of spring (a religious or other solemn ceremony or act) is a good term for how I feel about foraging wild things that usually only have a limited window of time to gather. Morel mushrooms, ramps, fiddle-head ferns all have this designation for me. I think that eating stuff you gather in the woods yourself is very soulful and an enriching experience. I gathered these fiddle-heads the other day while my 6 year old daughter gathered Dandelions for a bouquet. It was a beautiful hour spent together. These things are very tasty, you have about a week window to gather them before the mature, so don't miss it! I find these about 1/4 mile away from our farm growing into great fields. I will gorge myself on them while I can.

I discovered this delicacy when I lived in NZ. The fern has a very special prominence in New Zealand, the silver fern is the symbol of my beloved "All Blacks" Rugby Team. They grow everywhere on the North Island. The first time I was served ferns was with a Maori gentleman who picked me up hitchhiking, brought me back to his families place and put me up for two days. I dined on ferns and Paua (abalone), mussels and kumara (sweet potatoes). It was a surreal experience indeed.

The way to harvest and prepare these ferns is simple. Cut them about two inches down from the point where the run straight. There is often a slight fuzz on the top of the fern, this can be easily rinsed off. The recipe I prepared follows.

Fiddle-Head Ferns

1 # of cleaned ferns

1 bunch of garlic chives (from our farm)

6 teeth of garlic (ours as well, fine mince)

1 medium yellow summer squash

1 Tsp extra virgin olive oil

1 tbs. Balsamic vinegar

Kosher salt and pepper to taste.

Technique: Saute the garlic briefly in the olive oil, add ferns and squash. Saute until soft (don't overcook!). Add vinegar and season. Cooking time is about 5 minutes.

I had some wonderful Tombo (Albacore) in this week at the shop, and thought this would complete a nice plate with the ferns. Here is the recipe for the Tombo.

Red Chile & Black Sesame Dusted Albacore

2- 4 oz Tombo steaks

2 Tbs. New Mexican Red Chile Powder

1 Tbs. Black sesame seeds

1/2 tsp. cinnamon

1/2 tsp Kosher salt

Technique: Combine all the spices in a shallow plate and mix well. Press the fish into the spices on both sides until well covered. Get a cast iron skillet or non-stick pan very hot. I used a comal, but not everyone has a comal. Lightly brush the hot pan with olive oil. Sear fish for about two minutes on each side. You want to serve this fish very medium rare. If you cook it through, it becomes chicken of the sea. Enjoy!

"A Pound of Love"

2011-05-09T19:32:00.000-07:00

A pound of love.......That statement has a great deal of gravity, and assumed value when spoken. I intend to defend that statement in value with what you see before you. Let's face it, we all love the hamburger (except for my vegan, and vegetarian friends who can piss off for this post), and all have a plan on how it should be put together. But what is the basis of the burger? The meat. I will never in my conscious mind eat a hamburger again that I am not sure of its contents. I am a butcher; I grind a great deal of beef into the ground product that people make burgers from. This is where I deviate from the norm (a lifelong goal)!

This product is inspired by a butchery in New York City, who makes the best ground beef in the world. Pat LaFrieda Meat Purveyors is a 3rd generation butchery that really sets the benchmark for how beef should be handled. They are at. lafrieda.com

This blend was a combination of Kobe sirloin, USDA Prime Strip loin, Meyer Choice brisket, and some USDA Prime Ball Tip trim. My blend changes with what I have in the locker, but never deviates in quality. This ground beef has a flavor that is so remarkable, you would be hard pressed to eat the cheap stuff again

Green Chile Stew-OG Version

2011-05-08T15:48:00.000-07:00

There are as many recipes and versions of Green Chile Stew in the southwest as there are families. The Northern Mexican version differs from the Albuquerque version, as the West Texas version, etc. etc. etc. The version I offer here is a hybrid of what I have picked up in living in Colorado, Texas, and New Mexico. I have had the pleasure of eating Green Chile Stew with some very senior folks that have been making if for many decades, and this is what I like to think of as an older style, it's OG!

Green Chile Stew

1.5 # Cubed pork shoulder

1.5 # Cubed lamb leg

3 cups chopped green chile

3 Large carrot (peeled and cut into 1" sections)

3 large russet potatoes (peeled and cubed)

2 medium yams (peeled and cubed)

1 large rutabaga (peeled and cubed)

10 teeth of garlic (fine minced)

2 large yellow onions (rough chopped)

2 Tbs. ground cumin (grind your own)

2 Qts. stock (vegetable, beef, lamb, or chicken)

2 bay leaves

Kosher salt and pepper to taste

Technique: Cube the meat, rough chop the onion, and mince the garlic. Add the meat and onion to a heavy bottom pan at least 8qts in size. Heat the pan with 1 Tbs. of olive oil, and saute for 5 minutes, or until onion is soft. Add the garlic and green chile and saute for another two minutes. Add stock, seasonings, and rutabaga, cover, and bring to a slow simmer for 30 minutes. Add potatoes and yams, and simmer for another 30 minutes. Season with kosher salt and pepper throughout the cooking process.

I serve this dish with warm corn tortillas, some salsa fresca, and avocado. Enjoy! Play around with this recipe and see what you come up with.

I Can Has Po'Boy

2011-05-07T05:19:00.000-07:00

So here is the deal, The Po'Boy sandwich is better than anything you have ever put in your mouth. Period. This New Orleans, creole creation has many manifestations, but my version is my favorite. Po' Boys range from the meat and cheese version, to the popular fried oyster version, and have unlimited opportunity for different fillings. Beautiful Chesapeake bay soft shell crabs are in season for a very short time, you must seek them out and gorge on them while you can. The season opened this week so, GAME-ON!

This sandwich is super easy to prepare, and takes almost no time to knock out. The flood of hot crab innards rushing into your mouth at the first bite is a truly sublime sensation. Find the crabs, make the sandwich, be somebody!

Soft-Shell Crab Po'Boy

Crab:
2 "Hotel" size crabs per portion
1 cup A/P flour
1/2 cup Yellow corn meal
Salt and pepper to taste
3 large organic eggs

Aioli:
3 Tbs. Mayo
1 tsp. Honey
1 tsp. Dijon mustard
1 Tbs. Vietnamese chili-garlic sauce (available at any Asian market, and most supermarkets)

Sandwich:
1/3 Baguette (per person)
a section of roasted red bell pepper
1/2 cup Shredded green cabbage

Technique:
Set up two bowls, one with the eggs, one with the flour dredge. Get 1/3 of a cup of vegetable oil hot in a heavy bottom saute pan. Run the crab through the flour mix first, then into the egg, and then back into the flour. Fry in the oil for about three minutes each side. For the aioli, mix the ingredients well, and keep chilled. Toast the baguette and assemble. See! Wasn't that easy?

Ensalada de Pulpo con Chorizo

2011-05-05T01:29:00.000-07:00

I am a big fan of octopus. I believe this is a species that is deeply under valued in western cuisine. Obviously Latin American, Mediterranean, and Asian cuisines respect the octopus deeply. It is inexpensive, and far from being endangered in our oceans. Octopus mixed with Spanish style chorizo is a classic combination that really works well. I can imagine this dish, with some crusty bread and a nice class of Cava would make for a lovely lunch at a sidewalk cafe in Spain.
Here is my riff on this dish.

Ensalada de Pulpo con Chorizo

(makes 4 portions)

1 # baby octopus
1# Spanish Chorizo (not Mexican Chorizo)
1 # Asparagus
1 # Organic spring mix or Arugula
2 shallots
1/2 bunch green onions
1 large carrot (shredded)
1 medium zucchini (shredded)
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 tsp. honey
juice of 1 lemon
1 tsp. red pepper flakes (optional)
Kosher salt & pepper to taste.

technique: Prep. your salad greens and set aside. Shred the carrots and zucchini. Lightly steam the asparagus and cool. Toss carrots, zucchini, and asparagus in a bowl with olive oil, sherry vinegar, honey, and red pepper flakes (if using), and season with salt and pepper. Set aside to chill. In a heavy bottom skillet, sweat the fine diced shallots for a few moments in 1 tsp of olive oil, and add chorizo coins. When chorizo is cooked through, add baby octopus. Saute for 3-4 minutes until octopus is just done. Plate the greens, top with the chilled vegetable mixture, and then top with the saute. Scatter a few green onions, and squeeze a 1/4 lemon on top of the salad. There! that's it.

Great combination, super simple dish to knock out in about 20 minutes. Culture yourself, eat well!

Viva Alex-Caesar Cardini!

2011-05-01T18:34:00.000-07:00

Rumor has it that the Caesar salad was invented by Alex-Caesar Cardini at his restaurant in Tijuana, BC in 1926. Many other chuckle heads have tried to steal the rights to this salad, but I believe that Cardini was the creator. My cousin the accomplished food writer, and cook book author, and native of Tijuana Carolynn Carreno says so. (Insert shameless name drop here) I dig this salad, and over the years I have made many thousands of them at restaurants across the country. Here is my version, with great homage to the master himself.

Alchemy Caesar Salad (makes two huge portions)

Dressing

1/2 cup extra virgin olive oil

1/3 cup lemon juice

3 filets of white anchovy (boquerones) Do not use those nasty "Prince Oscar" type dark salty things. They will ruin the recipe, and give you very bad breath.

1 Tbs. Dijon mustard

A few grinds of black pepper

Salad prep.

2 organic romaine lettuce hearts

1/2 cup grated Parmigiano-Reggiano cheese (if you use the cheap stuff, you will die from shame!)

2 organic egg yolks

Croutons

1/3 french Baguette

5 teeth garlic

1 tsp kosher salt

generous grind of black pepper

technique: Combine all the ingredients for the dressing (except the oil) in a food processor and blend until smooth. Drizzle in the oil slowly to emulsify. set aside. Grate cheese, set aside two egg yolks. Chill all of the above. Cut bread into nice 1 inch chunks and toss with garlic, oil, salt and pepper. Bake in 350 degree oven until lightly browned. Don't cook these until they are hard and destroy the roof of your mouth, that in conjunction with the lemony dressing is not a good thing. Allow croutons to cool. Blend dressing, eggs, and cheese in a large mixing bowl. the old school, "prepared table side in a wooden bowl thing" is obsolete. Toss lettuce lightly to coat. Serve immediately on chilled plates with croutons. That's it! Have at it!

Tradition!

2011-05-01T17:59:00.000-07:00

I like lamb. Lot's of Americans have never tried lamb. This has to change! The rest of the world is far more inclined to eat lamb (or goat for that matter) more often than beef. Beef production is far from green in it's use of resources, especially water, and cattle farming leads to high levels of degradation of range land. In my time in New Zealand, I discovered how low impact sheep farming is in comparison. In addition to the final end of harvesting the animal, there is the fact that wool is produced, and reproduced as the animal ages. The only thing worse that beef production is cotton production (you know where I am going with this, right?)

In addition to the ecological advantage sheep production has over beef, there is a large difference in the healthfulness of lamb over beef. Interested yet? The best way to prepare lamb in my opinion is very simply. Lamb doesn't require much fuss. The Mediterranean food traditions are great with lamb, as are the North African, Persian, and Arabic traditions. If you cook the crap out of a lamb roast like your grandmother might have done in 1950, and then slather the burnt offering in mint jelly.........You have missed the point, and have now hurt my feelings! Sorry, mint jelly is nasty! A riff on that is a mint, and cucumber chutney that I have made that is fantastic. Any-rant, here is a Grecian style preparation that is one of the best. Measures on this are up to personal taste, but I will list out the ingredients. Try some lamb will yah?

Greek Style Leg of lamb

1 leg of lamb (boneless, or bone-in)

1 head (approx. 12 teeth garlic. The garlic pictured here was grown on our farm)

1 large bunch of fresh rosemary (do NOT use dried rosemary)

1 Tbs. or more kosher salt

1/2 cup extra virgin olive oil

Generous amounts of fresh ground pepper.

technique: Coat the lamb in olive oil. Put all remaining ingredients in a mortar and beat the crap out of it. Slather away, and cover in fresh ground pepper. Let stand at room temperature for up to an hour. Heat oven to 350 degrees. Bake until internal temperature (with a quick read thermometer) reads 130 degrees. let stand on the counter for 30 minutes. Crave and serve. There that was easy eh?

New Mexican Red

2011-05-01T14:00:00.001-07:00

I grew up in Southern California. I was surrounded by Mexican cuisine from the point of earliest memory, and can truthfully say that is my native cuisine. Yes, a bastardized California version of Mexican cuisine, but rooted in that culture certainly. The chiles of my youth were mostly Jalapenos, Serranos, Anaheims, and poblano varieties, and then later on the popularized Chipotle (a smoked jalapeno). No Tri-Tip BBQ was complete with out salsa fresca, beans, Italian bread, and guacamole. Fish tacos were also very prevalent in my early choice of sustenance, and wouldn't be complete without a tangy Salsa Verde, made with serrano, tomatillo, cilantro, and lots of lime. I continue to refine, change, resort to the basics, and delve deeper into these early influential cuisine items, and don't last too many days with out my fix.

Then everything changed! I left California in 1991 (never to return but for visits)and moved to Colorado. The coastal baja California cuisine started to fade from my radar, and was replaced with the cuisines of Northern Mexico, and Southern mexico. Cucina Vaquero (what I like to call it) "Cowboy Cuisine". Throughout Southern Colorado, and Texas, the vibe of Mexican food changes. Chile is often roasted, meats are slow simmered in red chile gravy, and the list goes on. The fish tacos, and bright, fresh flavors were replaced with smokey, dark, more deliberate flavors. I spent a short time in Colorado before I was transfered by the company I worked for (Wild Oats Market, now part of Whole Foods Market) to Santa Fe, NM.

Once again everything changed! The cuisine of New Mexico is a step child of Mexican Cuisine, but different in many subtle ways. The smell of roasting Green Chile on street corners, and gas stations in the fall is something that I will never forget. I spend a good amount of time re-creating New Mexican dishes, I grow my own green chile on the farm, roast it, save it, hoard it like it was gold. Red chile is the dried version of the green chile in it's fresh form. One thing that must be discussed is the fact that the New Mexican Green Chile is not made with Anaheim or Poblano peppers. The results are nothing like the real thing. What they grow in mexico, and California is not the same. I get seeds from Santa Fe, and try and grow the authentic chile. Unfortunately I have had trouble getting the same flavor at our farm in Wisconsin. Different climate, different soil, lack of the hot dessert summer all play factors. This following recipe is the red chile sauce I make. It is used for a meat marinade, for red enchiladas, and as a condiment. Eat is easy to make, and better than anything you can get that is store bought. Give it a try!

Alchemy Red Chile Sauce

20 dried New Mexican Chile Pods

2 cups. crushed tomatoes (we used canned product we grow)

1 Tbs. ground cumin powder

1 tsp. kosher salt

1 lb. 80% or better unsweetended dark chocolate (use the best you can find)

1 large red onion (rough chopped)

10 teeth of garlic

chile water as needed.

technique: Wave the dried chile over an open flame very brielfly on all sides. Soak the chile pods in warm water until they are soft. Retain chile water for making sauce (I also use it to make Spanish Rice). Stem chile pods and get as many seeds out as possible. Put all remaining ingredients into a heavy bottom pot and simmer at low heat. Add 1 cup (to start) of the chili water to the mixture. When everything is nice and soft, approx. 30 minutes, run the lot through a food processor until smooth. You may need to add more chile water at this point to get the sauce to the correct thickness. Put the sauce through a Chinoise (fine mesh strainer) to capture any remaining seeds. That's it!

Tarte Aux Quetsches

2011-04-24T08:27:00.000-07:00

Ok here is the Easter edition of Food Porn. The plum tart. We planted alot of plum trees a couple years back and I am always looking for new ways to use plums. (these are not from the farm due to the time of year, but they are organic, and lovely). Try this one, it is super easy.

3 cups A/P flour

2 1/4 sticks unsalted butter

1/2 cup sugar (I used raw, organic)

1 tsp. kosher salt

1 tsp. lemon zest

4 egg yolks

1 cup sugar

4 lbs plums (halved and pitted)

1 Tbs. lemon juice (not out of a damn bottle)

3 Tbs. corn starch

1 tsp vanilla extract (if you use the fake stuff, I will hunt you down and break your fingers one by one)

Technique: In a food processor combine flour, zest, sugar, and salt. Blend until it is a crumble. Add egg yolks and blend for just a moment.

Turn out on board and knead until dough comes together. Divide into two balls and wrap with film. Chill for 30 minutes. For the filling, cut the plums into halves and toss with sugar, cornstarch, vanilla, and lemon juice. Allow to sit for 30 minutes. In a tart pan, pat out dough until it covers the bottom, and sides. Add plums, shingle them in a pretty fashion. Bake for 15 minutes in 425 degree oven. After 15 minutes, turn the oven down to 375 degrees and cover the tarts with loose foil and bake for another 30-40 minutes. I am topping this tart with Marscapone cheese that is sweetened with honey and vanilla. Have at it!

Cinnamon Rolls

2011-04-18T20:19:00.001-07:00

Ok, Here is the deal. I have never been that huge a fan of caramel rolls, cinnamon rolls, sticky buns, whatever you call those yeasty, bready nasty things that fat Americans stuff in their maws. But these rolls my friends are different. This recipe comes from my wife (Kate)'s family. No-nonsense German farm stock, who wouldn't dick around with pastry for novelty.

That being said...here is the recipe.

1/4 oz active dry yeast

1/4 cup warm H2O

1 c. scaled milk (important)

2 T. Shortening (use lard, or for vegan,-Spectrum shortening)

2 T. organic sugar

1 t. Kosher salt

1 Egg (blended)

3.5 cups organic unbleached A/P flour

technique: Soak yeast in warm water (105 F) for 10 minutes. In a stand mixer, combine flour, salt, sugar, and fat. Blend until smooth. Slowly add flour and milk until blended, Add egg, and work for 60 seconds. Put dough in a steel or glass bowl and cover with film. Allow to rise until twice the size of original. Roll out into a 24" X 16" flat. Crumble filling evenly and roll tightly. let rise again until double in size. Bake at 350 degrees for 20-25 minutes. Turn pan once during baking.

Filling

1/4 pound butter

1 cup light brown sugar

1 tsp vanilla extract (real stuff please)

Technique: Cut butter in 1/4 inch cubes. Combine with other ingredients.

As far as icing, or toppings. Not needed!

Spring is Here!

2011-04-11T04:59:00.001-07:00

Yes, It is true. Spring is here! Although with the temperatures and snow we have had in the last week you would still be convinced that actual spring is a long way off. We open the greenhouse yesterday. All we can plant now are the crucifers, spinach, and some hearty greens. Tomatoes, herbs, and peppers are at least two weeks away yet. We will be selling live plants in about a month, herbs, flowers, vegetables of all sorts. If you live in the area, and grow a garden then talk to us! We can save you some money as well as provide chemical free heirloom starts. We have chosen to invest in a large amount of agricultural cloth this season due to the fact that I am busy with all the other aspects of my life, and don't have countless hours to dedicate to pulling weeds. I was never a big fan of this method, but it does make sense. Yesterday we planted beets, radishes, chards, kales, spinach, and rutabaga. These will go in the ground in approx. two weeks.

We intend to specialize in lettuces, greens, herbs, and tomatoes this season, as well as hundreds of other species. We also plan to expand the orchard and berry plots to include blueberries, a hearty peach species I found, loganberries, and wine grapes. Should be a great year for strawberries and raspberries (If we don't get hit too hard by the bears again)

This time of year fills me with hope, and new beginnings, and general sense of well being. The kids are older now and are taking and active part in the process, and Kate is pumped as well. Please consider buying your plants and vegetables this summer, I bring a better product to the table. We won't be doing any more farmers markets, they are too full with competition, and it is an extreme amount of time spent that we could be on the farm.

Monsanto is the Devil

2011-03-30T19:07:00.000-07:00

When is it acceptable that a corporation can have so much power over something as humble as our daily bread? Monsanto has seized that power and is effecting the way food is grown throughout North America, as well as the rest of the world. It is time to stand up and protect the safety of your food. Take the time to look into the business practices of Monsanto, and I think you will raise an eyebrow.

In a world that struggles to feed its own, has rampant pollution problems, relies on fossil fuels to power our lives, as well as grow our food, we have a clear leader in all that is wrong with our system.

Monsanto has quietly inserted their GMO genes into almost every agricultural crop that is grown in this country. Having done that, they wield great control over the sales and use of that seed, and make the farmer's that grow our food beholden to them in almost every facet of agriculture. In a time when we should be embracing heirloom seeds, and making our agricultural model much more diverese, Monsanto is reducing the seed stock down to the lowest common denomenator of their GMO seed stock.

This has ramifications that are not even fully discovered or understood yet. We are allowing the entire food chain to be effected with alien, lab created seeds by a company that would like nothing more than eliminate the diversity of foods that this planet has evolved for its entire history. Why do they think this is safe or good?

I believe that the path to surviving an ever growing population is through diversity, and micro-scale farming in each and every community. We need to grow our food close to where we live, grow food in a bio-dynamic manner that supports each crop grown, and leaves the soil rich and vital for the next crop. Growing "Round-Up Ready" seeds for all of our food crops is insane.

This should raise the alarm about food safety for every man, woman, and child on the planet.

Why is this allowed to happen you ask? Big agri-business lobby power is right up there with big oil, and the pharmacutical industry. Our polliticians are bought and sold by these companies.

It is time to act people, contact your politicians, sign petitions, write, make your voices be heard. We don't get a second chance at this.

2011-03-25T19:04:00.000-07:00

Author

Kennedy Warne is author of Roads Less Travelledand founding editor ofNew Zealand Geographic. His articles have appeared in National Geographic, Smithsonian, GEO, and other publications.

Connect

Author website

Author Events

Check back soon

Press Kit

Conserving mangrove forests [Press Release]

The Tragic Disappearance of the Rainforests of the Sea

Kennedy Warne

What's the connection between a platter of jumbo shrimp at your local restaurant and murdered fishermen in Honduras, impoverished women in Ecuador, and disastrous hurricanes along America's Gulf coast? Mangroves. Many people have never heard of these salt-water forests, but for those who depend on their riches, mangroves are indispensable. They are natural storm barriers,home to innumerable exotic creatures—from crabeating vipers to man-eating tigers—and provide food and livelihoods to millions of coastal dwellers. Now they are being destroyed to make way for shrimp farming and other coastal development. For those who stand in the way of these industries, the consequences can be deadly.

In Let Them Eat Shrimp, Kennedy Warne takes readers into the muddy battle zone that is the mangrove forest. A tangle of snaking roots and twisted trunks, mangroves are often dismissed as foul wastelands. In fact, they are supermarkets of the sea, providing shellfish, crabs, honey, timber, and charcoal to coastal communities from Florida to South America to New Zealand. Generations have built their lives around mangroves and consider these swamps sacred.

To shrimp farmers and land developers, mangroves simply represent a good investment. The tidal land on which they stand often has no title, so with a nod and wink from a compliant official, it can be turned from a public resource to a private possession. The forests are bulldozed, their traditional users dispossessed.

The true price of shrimp farming and other coastal development has gone largely unheralded in the U.S. media. A longtime journalist, Warne now captures the insatiability of these industries and the magic of the mangroves. His vivid account will make every reader pause before ordering the shrimp.

Published: 01/18/2011
ISBN: 9781597266833
Hardcover: $25.95

BLOG
TABLE OF CONTENTS

Kennedy Warne on Eco-Compass

A Conchera Speaks

In May 2009 I set out on a two-month “state-of-the-forests” mangrove tour of the Americas. I wanted to document the plight of mangroves in the region and assess the impact of their loss on the thousands of coastal people who rely on these forests for...

Wild Ibis Chase

Tapioca and Antarctica

Return to the Mangroves