tag:blogger.com,1999:blog-111978352024-03-12T21:02:50.008-04:00ChezWhat?Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.comBlogger1250125tag:blogger.com,1999:blog-11197835.post-52605493550931074772015-01-15T20:14:00.005-05:002015-01-15T20:23:24.349-05:00Chilly, Chile, Chili - When its chilly get some chile and make some chili! - Here's a Recipe.<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">N</span></i></b>ew Mexicans are very particular about their chile and no New Mexican worth their salsa would ever call our wonderful chile pepper chili. Chili is that Texas style bean and meat or lack of beans or lack of meat thick stew sort of concoction that you pour into a Fritos corn chip bag. Nothing wrong with chili but don't get it confused with chile.</div>
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<b><i><span style="font-size: x-large;">A</span></i></b>s much as I love my traditional style of making chile and all the various chile sauces there are times when a big ol' bowl of hot steaming chili is just the ticket, add cornbread, avocado and sour cream and this is a bowl of winter heaven. </div>
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<b><i>Christo's Big Cowboy Chili</i></b><br />
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<i>1 lb ground beef (or chicken or turkey)</i><br />
<i>1 large onion diced</i><br />
<i>3 cloves garlic minced</i><br />
<i>3 Tbs cumin powder</i><br />
<i>4 Tbs (use as much or as little as you want for level of heat desired) red chile powder </i><i>(get it from New Mexico) </i><br />
<i>1 small can tomato paste</i><br />
<i>2 cups water</i><br />
<i>salt and pepper to taste</i><br />
<i>1 lb dry of cooked kidney beans (I cooked a pound of dry beans in the pressure cooker you could use canned and it would probably work out to 2 quarts of beans) Make sure you have at least 3 cups of liquid with your beans</i><br />
<i>Avocado, sour cream and green onion for garnish</i><br />
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<i>Brown the meat in a large skillet. When meat is brown add the onion and garlic and saute until soft. When the onion and garlic have softened then add the cumin and the chile powder and stir till everything is coated (if its not spicy enough add more red chile powder). When all of this is a nice deep red color then add the tomato paste and water. Simmer gently for 15 minutes. Add this mixture to your cooked beans and bean broth and simmer for 5 more minutes. Serve with your garnish and cornbread of you have it.</i><br />
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This is by far the easiest and tastiest chili you will ever have. No need to add any sugar as the onions add all the sweetness you need but if you do find that your particular can of tomato paste was extra acidy then add a squeeze of honey. Enjoy<br />
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<b><i><span style="font-size: x-large;">A</span></i></b> bowl of chili is a soothing, warming and an inexpensive way to bring lots of flavor and nutrition for you and your family, make some.</div>
<br />Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com0tag:blogger.com,1999:blog-11197835.post-7846236182958506142015-01-10T15:51:00.000-05:002015-01-10T21:06:48.928-05:00Once Upon A Time I Wanted To Be A Chef - My Little Story<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">M</span></i></b>any of you have been following my blog from the very beginning and you know first hand the evolution I have gone thru. Some of you are newer and you have seen me now as I am. I am going to try to fill in the blanks but first lets talk about knives. I love knives.<br />
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<b><i><span style="font-size: x-large;">I </span></i></b>have knives I never use because they are way too special and I don't want anything to happen to them and this custom knife by <a href="http://www.middletonmadeknives.com/" target="_blank">Middleton Made</a> Knives is a perfect example - I treated my self to this knife for Christmas in 2013 - so its pretty new.</div>
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<b><i><span style="font-size: x-large;">I</span></i></b> have knives I have customized with special handles that I use when I want people to ooh and ahh over how cool the knife is and this razor sharp Japanese beauty I have had for probably 20 years now is the one that shines in that spot light.</div>
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<b><i><span style="font-size: x-large;">T</span></i></b>hen I have the knives I use at home, gobs of them. You name it I probably have two and all sorts of other little doodads and whatnots.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtwcwqOo9Ge2peJeVjGNBYcgliCGKeW4xIciWmcCCGLbZw31H7cPuYpYsDoSg2xyJluU5X3feXUsv4ownhtIHiOO4A8GaqYfEeQ1MFn40oCrDgECWhhw-EiAgUeT2_OiGGyuk/s1600/knives3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFtwcwqOo9Ge2peJeVjGNBYcgliCGKeW4xIciWmcCCGLbZw31H7cPuYpYsDoSg2xyJluU5X3feXUsv4ownhtIHiOO4A8GaqYfEeQ1MFn40oCrDgECWhhw-EiAgUeT2_OiGGyuk/s1600/knives3.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I </span></i></b>already mentioned the knives I never use except on rare occasions and here they are all together.</div>
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<b><i><span style="font-size: x-large;">A</span></i></b>nd then there are the knives I use for work, I have this knife bag and I also have a smaller one (not shown) with utility knives that I loan out to people who help me on occasion. This particular kit is now a year old as my other cherished set that I had collected over the years was stolen, very heart breaking. I also have a bag of zesters and other assorted tools and yet one more bag of specialty plating spoons but thats a post for another time as well as my oddball knives and hunting knives and machetes and ghurkas and you name it - plus my huge pocket knife collection - I get all frazzled just thinking about it. This is where we start the story - with the knives I use for work. </div>
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<tr><td class="tr-caption" style="text-align: center;">Fortunate to have met Liza Minelli</td></tr>
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<b><i><span style="font-size: x-large;">F</span></i></b>ourteen years ago I decided that I was going to live my dream and work as a chef. This was not an easy path to take at 40 years old but I had to do it. Ten years ago I started my blog, that was an easy step to take and it introduced me to all of you. I was happy to find a community of like minded people who all shared their lovely food and inspirational words and blogging was exciting and new. I was able to learn a lot from the blogging community and at the same time I was able to hone my skills as a self taught chef. I worked hard at learning everything there was to learn. I had an adolescent boy as I was a single dad at this time (he is 16 now) that demanded a lot of my attention so I wasn't able to dedicate myself to any job so blogging became my biggest effort. I blogged and blogged and blogged and blogged. I also started to take foods to the playground for other moms and dads and child care givers to taste. I spent a lot of time in playgrounds with my son. Before you know it (3 years into it or so) I started a little soup subscription service where I made a couple of kinds of soup each week and would deliver containers of them for a small fee to whomever wanted them. I did this for a couple of years until one day one of my subscribers mentioned to me that they had a friend of a friend that was looking for chefs to help with a catering company and I should give them a call. I called them and started working right away. While working for this one company on occasion (the catering work wasn't regular which was perfect for my schedule and my adolescent son was now a teenager) - a party planner for another catering company asked me to assemble a tasting as they were looking for a new chef. I jumped at that opportunity and gave it all I had. I got the job. I was the new chef. It took me 6 years from when I first made the jump to when I was doing it as a pro at the level I am now. I could not be more grateful, happy and proud. I worked hard then and I still do now. I set a goal and I achieved it even at my later age. Don't let anyone ever stop you or discourage you from your goals, with persistency and consistency success will follow. I won't ever be able to thank all the individual bloggers that were and still are a huge inspiration to me but I think you know who you are. Thank You.</div>
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<br />Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-69910427472334524182015-01-09T10:26:00.000-05:002015-01-09T10:26:30.293-05:00Cold Days = Comfort Food: Whats your go to dish that warms your soul?<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">C</span></i></b>omfort food comes in many forms, for some its as simple as a cheeseburger with fries and for others its a warm plate of scrambled eggs and buttered toast or a big bowl of steaming pasta so to try to say that one dish is more comforting than another is like trying to get everyone to have the same favorite color (mine is purple - just in case).<br />
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<b><i><span style="font-size: x-large;">M</span></i></b>emories play a big role in how we experience comfort. Sure a warm blanket and a hot cup of cocoa is comforting to many and certainly it stirs up fond memories but I am talking about a deeper connection. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHjU2Q-JToHykxwcwHfuFsVWyrO7IR7Q88F-dN8bgGFE7crLRFj_x7ZNw8TzKr807X_fvxwFchulQhUjBChKY0pOWjyS9q1TQF3TSy6vKmzE8lzz27Qkqm6bTwwYT7Zg2luaG/s1600/2014-12-31+17.35.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHjU2Q-JToHykxwcwHfuFsVWyrO7IR7Q88F-dN8bgGFE7crLRFj_x7ZNw8TzKr807X_fvxwFchulQhUjBChKY0pOWjyS9q1TQF3TSy6vKmzE8lzz27Qkqm6bTwwYT7Zg2luaG/s1600/2014-12-31+17.35.33.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I </span></i></b>grew up in rural New Mexico staying with my grandparents often on a small farm with a couple of goats, a milk cow a few sheep and some chickens as well as a very large sprawling garden and some acres of alfalfa and I had chores to do. Every day started at 4:30 or 5:00 with a cup of warm, chocolate flavored blue corn porridge called ATOLE - it was thicker than cocoa but thinner than oatmeal and I would have this with a cup of milky and sweet coffee before going out to do the morning chores before school.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uNZW2hpJ2FLmFj2AclGCX65LfV1YD0ZNnOjLmmapxW5igeoI9OTZyHHyeFdWsVC6xKdljuEXpJDPUuBMas-_3RLU0OnwDpNNhvJ8KyUD0_KS654fv9lu5xLEdrE3z9ogA1Oz/s1600/2015-01-07+20.22.28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4uNZW2hpJ2FLmFj2AclGCX65LfV1YD0ZNnOjLmmapxW5igeoI9OTZyHHyeFdWsVC6xKdljuEXpJDPUuBMas-_3RLU0OnwDpNNhvJ8KyUD0_KS654fv9lu5xLEdrE3z9ogA1Oz/s1600/2015-01-07+20.22.28.jpg" height="400" width="400" /></a></div>
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<span style="font-size: x-large;"><i><b>C</b></i></span>omfort for me its a dish my grandmother made almost every single day for lunch. For many in New Mexico with my similar heritage this is a common dish that almost everyone made in some form or another. Caldo or broth, or soup or whatever the definition of caldo is, was and still is a popular and quick meal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdrXI4gZM1tMB1EJxxgDj-HngjtargszZYwLTJidhIWu9EswXQuWw84DmWUUGbhM8p40bfzZIIkwgIbfArOUY463NzIafmTuhtYgpsJUQ3yp7VM9hfDENUktV3H44CNNlAEGC/s1600/caldo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdrXI4gZM1tMB1EJxxgDj-HngjtargszZYwLTJidhIWu9EswXQuWw84DmWUUGbhM8p40bfzZIIkwgIbfArOUY463NzIafmTuhtYgpsJUQ3yp7VM9hfDENUktV3H44CNNlAEGC/s1600/caldo.jpg" height="305" width="400" /></a></div>
<b><i><span style="font-size: x-large;">L</span></i></b>unch would roll around pretty much exactly at noon and I would come in from whatever I was doing whether it was tending to the sheep as they grazed along the ditch bank or watering the alfalfa fields and my grandmother would have a skillet full of this for her and my grandfather and I to have with some fresh made and warm tortillas. This is Papas con Caldo - or Potato Soup and its simple and fast to make. Its a little onion and garlic, some browned meat and diced potatoes a little water and salt and pepper and it all simmers together to make a pot of heaven. Whats your favorite comfort food?Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com0tag:blogger.com,1999:blog-11197835.post-1750952959120599322015-01-01T21:12:00.001-05:002015-01-01T21:12:30.109-05:00Resolutions Revolutions Absolutions Evolution Infusion Solutions<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">P</span></i></b>erfectly poached eggs topped with parsley aioli and salmon caviar along with smoked trout on a garlic crostini with grilled plantains and mushrooms and a small salad are a New Years Day brunch anyone would love. </div>
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<b><i><span style="font-size: x-large;">D</span></i></b>on't start the love till after you have had your "good luck" bowl of black eyed peas and collard greens - it just wouldn't be proper. Two quick tips: 1) black eyed peas cook fast 2) collard greens are best when simmered for a good long while to soften up and mellow out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrJBibBPl2dnqfmU__7rMbQi3SXhpJgNeKOO31L_4wq_vz__QK2ufo9fZkcnqVyyLllFbcDeXkp6m5LKTW5x5BKQIXrqVI-zxkZJHp3rl9QiJba4-eF_jQyUTMIqLSrUoOIYe/s1600/lambwithquinoaandhuckleberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdrJBibBPl2dnqfmU__7rMbQi3SXhpJgNeKOO31L_4wq_vz__QK2ufo9fZkcnqVyyLllFbcDeXkp6m5LKTW5x5BKQIXrqVI-zxkZJHp3rl9QiJba4-eF_jQyUTMIqLSrUoOIYe/s1600/lambwithquinoaandhuckleberry.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">R</span></i></b>ecipes. I am often asked about recipes and on that same note I am often told how I should write a cookbook. This whole cookbook idea is nothing new to me here on the blog as I have mentioned it often. As much as I want to write a cookbook I simply don't feel strongly enough that there is a market for one more cookbook. This year I will give it the most thought I have ever given it and we shall see.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8D1Kk0xcYolh3CZy2PPRaqEoSw9u4vxtGDl64bGSpCTFgEUC4WoF_HhtdUs77EzBgj2oCOM9PiV9575fcPRC68Ixx42QOvv4AO5dPbsmSNjX_0e8_5GneuY9S3XGPEY_q_IG/s1600/fishermansplatter9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8D1Kk0xcYolh3CZy2PPRaqEoSw9u4vxtGDl64bGSpCTFgEUC4WoF_HhtdUs77EzBgj2oCOM9PiV9575fcPRC68Ixx42QOvv4AO5dPbsmSNjX_0e8_5GneuY9S3XGPEY_q_IG/s1600/fishermansplatter9.jpg" height="400" width="400" /></a></div>
<b><i><span style="font-size: x-large;">I</span></i></b>nnovations. Innovative cooking is all the rage. The curious thing about the word innovative is how loosely it can be construed. If you have never poached an egg before then you are being innovative. I am going to make it my mission to try to bring innovation to each and every one of you and do it in a way that is functional and feasible. Anything can be innovative and teaching is also a way of learning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3wnwGCDI0uXeHAZ2WvDX3CASLvdUcRtw1QsMvLbfL-A_5B63Gi6FZqnqmzWeAqKcN-n0NpqEYpXHOz2HvDTblC3SWSazSVomkNh9cEaPBrdLp4rA5qtTzU8SAT-Yt0PGclsJ/s1600/saladsandwich3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc3wnwGCDI0uXeHAZ2WvDX3CASLvdUcRtw1QsMvLbfL-A_5B63Gi6FZqnqmzWeAqKcN-n0NpqEYpXHOz2HvDTblC3SWSazSVomkNh9cEaPBrdLp4rA5qtTzU8SAT-Yt0PGclsJ/s1600/saladsandwich3.jpg" height="400" width="300" /></a></div>
<b><span style="font-size: x-large;"><i>L</i></span></b>ets grow together in the coming year. I have written this blog for a very long time now, 10 years to be exact. I have had waves of readers from the many to the few to the very many down to the very few. I have learned a thing or two along the way and I want to pick up a few more things to round it out. I am looking forward to your feedback and your help in 2015.Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com3tag:blogger.com,1999:blog-11197835.post-71231791220259034532014-10-22T07:55:00.000-04:002014-10-22T07:55:00.580-04:00Smokin' - The Big Easy® Is Your Entry Into The Big Leagues<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAeDI-Ow57K_49whmtkzyiv5iravnvoWwHmTnWVkumiogI-N8oVfRxBvbYrJEKxvvj2QXNEyD49HbXU8ZrK25EMRBZblyWyci2wXIf0X-PISX2fujyxxt4u7K5puxkLF-xntS/s1600/the+big+easy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAeDI-Ow57K_49whmtkzyiv5iravnvoWwHmTnWVkumiogI-N8oVfRxBvbYrJEKxvvj2QXNEyD49HbXU8ZrK25EMRBZblyWyci2wXIf0X-PISX2fujyxxt4u7K5puxkLF-xntS/s1600/the+big+easy.jpg" height="397" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">T</span></i></b>hanksgiving is right around the corner and nothing is going to treat your bird better. How often have you wanted to make big league BBQ but you didn't have the big league equipment to do it. You don't have a 30 foot rig with decals and and a pit master to go with it nor do you have the space to park something like this. Drum roll please - in walks <a href="http://www.charbroil.com/the-big-easy-tru-infrared/the-big-easy-electric-2-in-1-smoker-model-12101625.html" target="_blank">The Big Easy</a> your answer, your ticket, your golden egg. Living in New York City I don't have room for a big rig but if I did you know I would get one so instead I get all my smoking and low and slow bbq action done in my Big Easy. Big turkey day will be here before you know it so whether its a big bird, a small bird or several little birds you want to be ready now.<br />
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<span style="font-size: x-large;"><b><i>H</i></b></span>ey maybe you don't want to make turkey this year - then don't - no one said you have to so instead make some ribs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxgZfOkAqNEMIqxeTb1ytsMvhMxhcy8sekrbUyS4UeTfL1LioCM_T7PLmiWAu7qpBP074eR7AeEIqNyv9n5u9bPHMCGWlLq0xehjkAJqVffWwXgKUVVVklKHH9ERqCzmDbval/s1600/2014-06-15+12.06.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxgZfOkAqNEMIqxeTb1ytsMvhMxhcy8sekrbUyS4UeTfL1LioCM_T7PLmiWAu7qpBP074eR7AeEIqNyv9n5u9bPHMCGWlLq0xehjkAJqVffWwXgKUVVVklKHH9ERqCzmDbval/s1600/2014-06-15+12.06.50.jpg" height="400" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-vEGMLNoMsN9cGraKNrCGZPGhCh3PDWQRh9Te5tRdl7Uvf-ZGxjvPsrFohO7LEHXDg4BQTLq1G3na1-KcM8E3wGeDaY20ycdfOOrC8k0VFCzrq6EVN9vb9bGHRBFxRYh_F4p/s1600/2014-06-15+12.07.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij-vEGMLNoMsN9cGraKNrCGZPGhCh3PDWQRh9Te5tRdl7Uvf-ZGxjvPsrFohO7LEHXDg4BQTLq1G3na1-KcM8E3wGeDaY20ycdfOOrC8k0VFCzrq6EVN9vb9bGHRBFxRYh_F4p/s1600/2014-06-15+12.07.10.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I</span></i></b> get my ribs ready by boldly rubbing them down with an exotic mix of chiles and spices.</div>
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<b><i><span style="font-size: x-large;">T</span></i></b>he tall rack is ideal for ribs, I am also using the optional rib hooks that attach to the basket.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6boZSNvgy2agR0GVxU8sXgeMnnrDYYermuLwQfjFwnfrjQZaEpuToHs-36nSLor_ALQWzMIvvUpDj4HBX-Q-8aNmEDy6hSJwZjLUTlcnnpUOEIf1X74mcgTZ8UpDT09lnhlnE/s1600/2014-06-15+13.11.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6boZSNvgy2agR0GVxU8sXgeMnnrDYYermuLwQfjFwnfrjQZaEpuToHs-36nSLor_ALQWzMIvvUpDj4HBX-Q-8aNmEDy6hSJwZjLUTlcnnpUOEIf1X74mcgTZ8UpDT09lnhlnE/s1600/2014-06-15+13.11.10.jpg" height="400" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZMk3vlaNDysWyQzo31-jO8Dg4ooh9MayIWYHUlxi7KIJnl6mn2o4HxzEcT99k71mKg092ukD6EE0x2vYiYyo0S1iE9iDUhgf3jWAN_6WpHGcxLZzfM_yXct4loATi3SOIpe1/s1600/2014-06-15+13.11.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZMk3vlaNDysWyQzo31-jO8Dg4ooh9MayIWYHUlxi7KIJnl6mn2o4HxzEcT99k71mKg092ukD6EE0x2vYiYyo0S1iE9iDUhgf3jWAN_6WpHGcxLZzfM_yXct4loATi3SOIpe1/s1600/2014-06-15+13.11.00.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I</span></i></b> have the electrical unit because I already have a large charbroil grill with a propane tank and I don't want to have too many propane tanks up on my roof for safety reasons. This unit gets nice and hot. I usually fill the smoker drawer with left over rosemary sticks that I save up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fbAJL8h9g-ikcc_oWp64NP_P1s91si92f1Bq9Z9LrBSz_WjpIAr7VogZmgqu-f88V-27d0ZrTjlgXsHyhH-sFpyZ33xRqyyHoyTsRsmtVJMpLJ8gSDq23HggeMLaCoE4V-Df/s1600/2014-06-15+14.36.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0fbAJL8h9g-ikcc_oWp64NP_P1s91si92f1Bq9Z9LrBSz_WjpIAr7VogZmgqu-f88V-27d0ZrTjlgXsHyhH-sFpyZ33xRqyyHoyTsRsmtVJMpLJ8gSDq23HggeMLaCoE4V-Df/s1600/2014-06-15+14.36.03.jpg" height="400" width="400" /></a></div>
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<i><b><span style="font-size: x-large;">Y</span></b></i>ou know I just had to show you how perfect the ribs are.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia6Qc9cjzzl-_IpHKeK_pVkS0afQEBUtUbwrOe5wD9CIW2uors3YYClrjq_FDLSTUqaI0AnhyphenhyphenLTuf888hHNcU8filw_xv7O13JYjpFA6QtVkebH66_oiAOYhpuhXBhj88mRop/s1600/2014-06-15+14.53.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgia6Qc9cjzzl-_IpHKeK_pVkS0afQEBUtUbwrOe5wD9CIW2uors3YYClrjq_FDLSTUqaI0AnhyphenhyphenLTuf888hHNcU8filw_xv7O13JYjpFA6QtVkebH66_oiAOYhpuhXBhj88mRop/s1600/2014-06-15+14.53.20.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I</span></i></b> like to switch things up when I make a bbq sauce - this one is a cactus fruit and habanero sauce that is sweet, tangy and tropically spicy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhypheniv4IZnpfNvchinysobrtG_rCu2qZbO724UbBbH939OCWPLUEvLt9dfk53XpI1oTS0IjhffZgWHH-Nqa6Pl103tzm3LtzxRQWJLvpbgM6I_4Wl8M-ktxYnPqthoRuLMN-_oo/s1600/2014-06-15+14.53.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhypheniv4IZnpfNvchinysobrtG_rCu2qZbO724UbBbH939OCWPLUEvLt9dfk53XpI1oTS0IjhffZgWHH-Nqa6Pl103tzm3LtzxRQWJLvpbgM6I_4Wl8M-ktxYnPqthoRuLMN-_oo/s1600/2014-06-15+14.53.34.jpg" height="400" width="400" /></a></div>
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<span style="font-size: x-large;"><b><i>T</i></b></span>he Big Easy is awesome. You get a nice smoke ring, you get depth of flavor, you get it cooked perfectly because of the built in thermometer and heat settings, you get to show off. I have made <a href="http://live.charbroil.com/articles/carving-your-way-to-the-head-of-the-table" target="_blank">turkey</a>,<a href="http://live.charbroil.com/articles/savory-porchetta-sandwiches-an-italian-tradition" target="_blank"> porchetta</a>, leg of lamb and lots and lots of ribs and every single thing has come out perfectly cooked. If you are short on space but you want to be long on flavor I wholeheartedly recommend you get your hands on a <a href="http://www.charbroil.com/the-big-easy-tru-infrared.html" target="_blank">Char-Broil Big Easy</a>. I actually don't know what I would do without it, grilling is one thing but low and slow smoking and making BBQ is something else entirely. You will love it.</div>
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<span style="font-size: x-large;"><b><i>M</i></b></span>aybe you want to make a leg of lamb - then do it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJc97iNbfolL328wis5xbNtuKHX6cXRF8O0sN7VWLskdsjTYYPKiIty0d6aZZFFQNvrFIGuANALCpUKCM8Ewv08F3FIPRB2yaPT5iEbf-EKL0jo-m0FcFhr2p8I4D_cxeOsoP/s1600/2014-04-20+16.19.30.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJc97iNbfolL328wis5xbNtuKHX6cXRF8O0sN7VWLskdsjTYYPKiIty0d6aZZFFQNvrFIGuANALCpUKCM8Ewv08F3FIPRB2yaPT5iEbf-EKL0jo-m0FcFhr2p8I4D_cxeOsoP/s1600/2014-04-20+16.19.30.jpg" height="400" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2fURqo9KTg3GR_jhw4DSKi4XbSFy58nA8ZOH1M_e-PrKtlZivBiX0528-FBBlXkUTq6vDNScg6GzSM9rFBW3jFPB95LP5c1drtT1vpsDrTRuvhIYC9-h23SfYAaFnWoalj5o/s1600/Screen+Shot+2014-09-01+at+4.30.05+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2fURqo9KTg3GR_jhw4DSKi4XbSFy58nA8ZOH1M_e-PrKtlZivBiX0528-FBBlXkUTq6vDNScg6GzSM9rFBW3jFPB95LP5c1drtT1vpsDrTRuvhIYC9-h23SfYAaFnWoalj5o/s1600/Screen+Shot+2014-09-01+at+4.30.05+PM.png" height="397" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">L</span></i></b>amb so Juicy, so flavorful so delicious I want some right now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwJqEJptzSQpEnp9QD3-vikp0oBjjGjPgFA9m6Oeu5jJ9BGk_0GlNaqaN-KJOLvXQXHAQUPpRRiFgziDzv6V_upChya5LOzDvPFn2SLkdWvEohM6B8jBVnvrbejQMMSwAMwQ5/s1600/Screen+Shot+2014-09-01+at+4.19.01+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmwJqEJptzSQpEnp9QD3-vikp0oBjjGjPgFA9m6Oeu5jJ9BGk_0GlNaqaN-KJOLvXQXHAQUPpRRiFgziDzv6V_upChya5LOzDvPFn2SLkdWvEohM6B8jBVnvrbejQMMSwAMwQ5/s1600/Screen+Shot+2014-09-01+at+4.19.01+PM.png" height="297" width="400" /></a></div>
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<span style="font-size: x-large;"><b><i>W</i></b></span>hat about a nice juicy Porchetta - can't you taste that crispy skin?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulSqVN_MqGsmlQ1qQVc778IsvEpH1Dru0BgU7RzL5k3okkXaJLdk3VvI_3QYgdn4d1GmsqgTi8jWN1y8UCrx0I69C6RqjiecdAOqJlwAcW2hTYsVMAUXz5GrxNNjr0WLmSn8E/s1600/Screen+Shot+2014-09-01+at+4.24.09+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgulSqVN_MqGsmlQ1qQVc778IsvEpH1Dru0BgU7RzL5k3okkXaJLdk3VvI_3QYgdn4d1GmsqgTi8jWN1y8UCrx0I69C6RqjiecdAOqJlwAcW2hTYsVMAUXz5GrxNNjr0WLmSn8E/s1600/Screen+Shot+2014-09-01+at+4.24.09+PM.png" height="297" width="400" /></a></div>
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<span style="font-size: x-large;"><b><i>T</i></b></span>raditional turkey is always a winner - hands down. Juicy breast, crispy skin, moist and smoky flavor - its making my mouth water just typing this.</div>
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<img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5M4ZJSTyKhvofvoawEVIotoEC90yf-T1SqHmp0_L8s7vQ5f51paHzBApQupkHGTthv3L_BfaqisGz_cUpyDPfLiTCwfj5r2kZgrJ3bz42NpKeVHyv9xPEbtMb8yQoiofmRqop/s400/CIMG1654.jpg" id="BLOGGER_PHOTO_ID_5544272729230541282" style="height: 336px; width: 400px;" /></div>
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<b><i><span style="font-size: x-large;">S</span></i></b>o what ever you choose, be it a big turkey a few racks of ribs, a leg of lamb or a crispy skinned porchetta you can bet The Big Easy is gonna make it easy. Don't these fine BBQ's items look awesome. Good BBQ takes time. For something special this Thanksgiving - go with The Big Easy.</div>
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<span style="font-size: xx-small;"><i>*I am a char-broil all-star and I get compensated for my opinion</i></span></div>
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<br />Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-8950891732726847042014-10-04T13:17:00.000-04:002014-10-04T13:17:16.103-04:00Brunch it up brunch it down brunch it all around - Brunch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEG2OeWxoZDF5F-ifGIP6jSm9dGueRpfLXX20a1Q59gTGtvMjmRMB7GZPOA_uUZT2gCr1DJQeqE1ZT7yoMX8zFrqRPPy3It-WulPEWurst4fauOv4yFGJ1uA1BuK1R5C2U1Vs/s1600/2014-10-04+12.18.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEG2OeWxoZDF5F-ifGIP6jSm9dGueRpfLXX20a1Q59gTGtvMjmRMB7GZPOA_uUZT2gCr1DJQeqE1ZT7yoMX8zFrqRPPy3It-WulPEWurst4fauOv4yFGJ1uA1BuK1R5C2U1Vs/s1600/2014-10-04+12.18.23.jpg" height="400" width="400" /></a></div>
<b><i><span style="font-size: x-large;">B</span></i></b>runch, its funny how something that has been around longer than me always seems to find a new crowd that thinks they discovered something new. If you look it up you will find the word BRUNCH was first used in print in 1895, thats a lot of weekends ago, in fact you should look it up and read this nice little article in <a href="http://www.smithsonianmag.com/arts-culture/the-birth-of-brunch-where-did-this-meal-come-from-anyway-164187758/?no-ist" target="_blank">Smithosonian</a> so I don't have to go into all the details. So with out further ado - here is my brunch for today.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSR_ImpKen1m1hV30MttCl8K3gfEXEW2WT5xCynmjsmZkB2g-fIP6QjUuoGpbxn6PpeWGDlnvQSJqb68xbhAQrVRGReYrZ0yQvzR2lMeA-oz9ExwqDf4k-UK6PsUJhlV1XZ86U/s1600/2014-10-04+12.21.23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSR_ImpKen1m1hV30MttCl8K3gfEXEW2WT5xCynmjsmZkB2g-fIP6QjUuoGpbxn6PpeWGDlnvQSJqb68xbhAQrVRGReYrZ0yQvzR2lMeA-oz9ExwqDf4k-UK6PsUJhlV1XZ86U/s1600/2014-10-04+12.21.23.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I</span></i></b>f you have only read my blog once then you would have already found out my love for two things - blossoms and eggs and here we have a little of both.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLboyG9K71P7nRJUryXEKHCeMB8uob0cxbsQ80w8ZVgHRFdTHYBGRItC4qyZlAF1tTGczrcBLBVy_6dyNgXp714UGHoIe_OivEL3e6c_xZ99hcONDsEyqSfVhMjNhTVkJun_F/s1600/2014-10-04+12.03.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgLboyG9K71P7nRJUryXEKHCeMB8uob0cxbsQ80w8ZVgHRFdTHYBGRItC4qyZlAF1tTGczrcBLBVy_6dyNgXp714UGHoIe_OivEL3e6c_xZ99hcONDsEyqSfVhMjNhTVkJun_F/s1600/2014-10-04+12.03.58.jpg" height="400" width="400" /></a></div>
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<span style="font-size: x-large;"><b><i>L</i></b></span>ook at that delicious Zaatar on that pita bread - that will be a recipe for another day - today I am going to tell you how to make perfect poached eggs.</div>
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<b>Perfect Poached Eggs</b></div>
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You need to start with two quarts of water in a deep sauce pan and one tablespoon of white vinegar, I have tried other vinegars and simple white vinegar works the best. </div>
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Bring the water to a gentle boil then turn it down to a simmer, too much violent action in the pot will destroy the beauty of the egg and it won't cook right.</div>
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Crack your eggs into a monkey dish, a ramekin or a small tea cup and pour them gently into your water one at a time, I like to only poach two eggs at time if I am not rushed so that I can get a perfect egg.</div>
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Once you crack it into the water take a slotted spoon and gently fold it over itself so that it is in a rough quenelle shape.</div>
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Let the eggs cook for about 3 minutes for a perfectly cooked white and a nice runny yolk, longer if you like them more cooked less if you like a softer white.</div>
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Remove them with a slotted spoon and serve immediately. If you are making poached eggs for the masses then you would drop them into the hot water just long enough to set then you would put them in a cold water bath to shock them - as you are ready to use them you simply warm them up in the hot water to finish the cooking.</div>
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Have fun.</div>
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Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-28463153131450258472014-09-24T19:25:00.000-04:002014-09-24T22:01:55.344-04:00Nostalgia, New Mexico and Navajo Tacos<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM55AVB8BScMA8GmCWSDBE0qBXUiz_RoWuXFyc0fKzkIoWZ9wqxmC1TBpeK985n5PFTuET_yzmjI81aQkFH_dIZsBvn3aDcXQma2Z6WtEYo24kmlCo_C61J53GCdu1PDK1ApMw/s1600/2014-09-24+18.59.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM55AVB8BScMA8GmCWSDBE0qBXUiz_RoWuXFyc0fKzkIoWZ9wqxmC1TBpeK985n5PFTuET_yzmjI81aQkFH_dIZsBvn3aDcXQma2Z6WtEYo24kmlCo_C61J53GCdu1PDK1ApMw/s1600/2014-09-24+18.59.32.jpg" height="400" width="400" /></a></div>
<b><i><span style="font-size: x-large;">W</span></i></b>hen this time of year rolls around I get incredibly nostalgic for my home state of New Mexico, The Land Of Enchantment. I think about the chile roasting everywhere you turn, I think about the New Mexico State Fair and all the fair food and I think about Navajo Tacos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HACX_W8jF6HrM-A5aBU_lr2XUzbS6OrMIym6Iouo1ETpEBFLSs8rkPdAD9JY1ECj78gbw2osLQJKjN4Qcpa2HeBVtxVLcdIXPqDx57wEA1Wft-wHXvswt8Qqfhya2iIku3Xi/s1600/2014-09-24+17.30.27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9HACX_W8jF6HrM-A5aBU_lr2XUzbS6OrMIym6Iouo1ETpEBFLSs8rkPdAD9JY1ECj78gbw2osLQJKjN4Qcpa2HeBVtxVLcdIXPqDx57wEA1Wft-wHXvswt8Qqfhya2iIku3Xi/s1600/2014-09-24+17.30.27.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">I </span></i></b>make some dough and let it rest and rise while I get the rest of the ingredients together. This is going to be my "fry bread" and its the base for the taco.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOFccfJbziuNHEqwH48uRVKWfH_4Yr0yZOX0-zjpUp-TIOHleYyzP_1YyECbgRGbKJdwoZPJluIAITsIqKMRBqRaQE16yR3lx7YPGjThJ65AiEaUfpN0Rn9FNUDhmj_yaLvbd/s1600/2014-09-24+18.39.05.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidOFccfJbziuNHEqwH48uRVKWfH_4Yr0yZOX0-zjpUp-TIOHleYyzP_1YyECbgRGbKJdwoZPJluIAITsIqKMRBqRaQE16yR3lx7YPGjThJ65AiEaUfpN0Rn9FNUDhmj_yaLvbd/s1600/2014-09-24+18.39.05.png" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">R</span></i></b>ehydrating some New Mexico green chile that I roast, peel and then dehydrate so it has a long shelf life. Then I brown some ground beef and add in lots of garlic and other herbs and spices and beans to make a delicious taco meat. Today I had some radish greens so I sautéed them up till nice and tender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfsKFg6JmVM1jdpVAh5wGEeH6yiefQLANW7lu86y3yjQ8WilG-snYuVZm3YOaV-eh33NPwVeoKbQxdZ1ph3L11cmRrqNCgopnFschH1ZqevGHq4Geq6pviFkpxfM28ATxJJwU/s1600/2014-09-24+18.59.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlfsKFg6JmVM1jdpVAh5wGEeH6yiefQLANW7lu86y3yjQ8WilG-snYuVZm3YOaV-eh33NPwVeoKbQxdZ1ph3L11cmRrqNCgopnFschH1ZqevGHq4Geq6pviFkpxfM28ATxJJwU/s1600/2014-09-24+18.59.24.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">R</span></i></b>oll out, or stretch out some dough into a thin disc and fry it till its golden then pile on the toppings. I make my Navajo Tacos considerably smaller than what is considered the "normal" size since I like them to be more manageable - and - I want to eat more than one. Navajo Tacos - part of my youth, my adulthood and my memories of home.</div>
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Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com3tag:blogger.com,1999:blog-11197835.post-5420970162428835072014-09-22T19:46:00.000-04:002014-09-22T19:46:21.561-04:00Another Birthday And Plenty To Be Thankful For - PLUS Moules Frites And Cake On The Equinox<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: center;"><b><i><span style="font-size: x-large;">E</span></i></b>ach and every year when my birthday rolls around I am reminded how little I actually celebrate this day since I feel that I spend so much time celebrating every other day. I instead use this day to reflect and to feel the gratitude that I am here and it is because of my parents that I am. </span><br />
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<span style="font-size: x-large;"><b><i>W</i></b></span>hen I feel that I have adequately reflected, usually by dinner time, then I get ready to chow down on what ever my favorite thing is at this point. For many years my chosen birthday dinner was sushi, other times its surf and turf so you can easily see a trend - seafood.<br />
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<b><i><span style="font-size: x-large;">T</span></i></b>oday my choice, after cruising around the fish markets in Chinatown this morning, is mussels and shrimp or Moules Frites, as its more popularly known. I went ahead and added 3 pounds of large Lousiana shrimp because I can. I made some crispy fried potatoes and some hunks of fresh seeded Italian bread to sop up all the delicious, buttery, wine infused juices. If today is also your birthday I wish you a happy one. If today is not then I wish you a happy Equinox.Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com1tag:blogger.com,1999:blog-11197835.post-77670940310281594342014-08-20T12:46:00.001-04:002014-08-20T12:46:03.152-04:00Summer Salads<div class="separator" style="clear: both; text-align: center;">
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<b style="text-align: left;"><span style="font-size: x-large;"><i>T</i></span></b><span style="text-align: left;">he beauty of summer is upon us and with this summer beauty brings summer bounty and this bounty can turn into a salad without you even knowing it.</span></div>
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<b><i><span style="font-size: x-large;">I </span></i></b>picked some fresh salad greens and some nasturtium blossoms and some squash blossoms along with some rattlesnake beans some heirloom tomatoes and a cucumber and I also picked a few sprigs of lemon basil and purple basil to round out the sweetness. At home I had some bacalao and some yucca and some batata (batata is a tropical sweet potato, it is white with a burgundy skin). Since the yucca and batata were already cooked and in the fridge I simply sliced it into little discs and squares and I browned it on both sides in some butter. I made some quick croutons with some fresh ciabatta bread that I picked up this morning by tossing the cubed bread in a little olive oil and some of my seasoned salt, when the yucca and batata were browned I removed them to a plate and tossed the croutons in to brown in the hot pan. I had made some cilantro oil a few days before so that was the base for my simple dressing with white vinegar.</div>
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<b><i><span style="font-size: x-large;">T</span></i></b>his salad came together quickly since I had mostly everything already prepared. My son likes heaping portions so I made a pretty one for me and a piled a mile high version for him, his got some mozzarella cheese instead of the bacalao since he doesn't care for the saltiness of the fish so much - odd since he likes other salty fish. Make some summer salads - I can't wait to hear what you do.</div>
Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com3tag:blogger.com,1999:blog-11197835.post-8319492590145895482014-08-13T14:35:00.002-04:002014-08-13T14:35:21.710-04:00Lets have a Toast to Toast - Bruschetta is summer<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">W</span></i></b>hat do you do when you want to kick up your summer platters? Make some fancy toast. Brushcetta is exactly the answer.<br />
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<b><i><span style="font-size: x-large;">W</span></i></b>ith summer bounty in full swing we have access to some beautiful produce and what better way to use it then on a piece of simple toast. Here I have some fresh mozzarella, still warm and soft, with some heirloom cherry tomatoes, roma tomatoes and grape tomatoes right off the vine tossed with a little herbed salt that I mix up and a splash of olive oil layered on a crispy and toasted on only one side slice of a bastone loaf that was rubbed with fresh garlic then drizzled with a little extra virgin olive oil then its flecked with a little chiffonade of green and purple basil and finished with some slivers of radish and some nasturtium petals and if you want drizzle a little extra virgin olive oil on it before serving. </div>
Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-75173487501360941752014-08-13T13:00:00.002-04:002014-08-13T13:22:17.786-04:00The Kamado Smoker and Grill (cookbook review)<div class="separator" style="clear: both; text-align: center;">
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<i><b><span style="font-size: x-large;">I</span></b></i>f you are looking for a cookbook that takes you from soup to nuts explaining things that both the novice and the seasoned outdoor cook can appreciate then this is the book for you. This book is filled with recipes that everyone can appreciate.<br />
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<b><i><span style="font-size: x-large;">T</span></i></b>ips, everyone wants tips and tricks and you will find them numbered and with a nice large banner so you know where they are. Don't know what reverse searing is? You will find the answer in this book.<br />
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<i><b><span style="font-size: x-large;">W</span></b></i>hile the book is loaded with pictures and step by step visual instructions I do think there could have been a few full page images of some of these delicious dishes. All in all this is a great cookbook and you don't necessarily have to have a Kamado Smoker to benefit from all the good advice as these tips and techniques have cross over to any backyard grill set up that you may have. Go out an pick up a copy.<br />
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<span style="font-size: x-small;">I received a free copy of this book to review and secondly the author is one of my colleagues as a Char-Broil AllStar.</span><br />
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<br />Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com1tag:blogger.com,1999:blog-11197835.post-6171667507305034442014-06-16T20:56:00.002-04:002014-06-16T21:13:37.691-04:00Calabacitas By Any Other Name Is Squash - A Dish Of My Youth<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">W</span></i></b>hen I was a kid growing up in New Mexico you couldn't get me to eat squash if it was candy coated, dipped in chocolate and disguised as a super hero but you could always get me to eat Calabacitas. You see I didn't know what calabacitas was but I did know that I loved it and I did know that I hated squash. I wouldn't even taste squash if it was offered to me. I grew up in a family that spoke more spanish than english but we spoke english at home since my parents wanted us to grow up that way and squash was one of those english words that I could not possibly put in my mouth. Squash - thats what I did to bugs, thats what happened to toads that didn't make it across the road, squash was an absolutely gross word. Calabacitas, on the other hand had a tasty ring to it, calabacitas had cheese. Well to make a long story short you can imagine my surprise when I saw one of my aunts making calabacitas and she said "and now we add the squash" - the WHAT - I thought - no, don't ruin it but she did it anyway and I saw what she was putting in and it was zucchini - now I am completely confused. What the heck is going on here? It wasn't until I asked what does Calabacita mean that I learned it was SQUASH. I had been eating squash all along and loving it. I still prefer to say Calabacita or Zucchini and if I do eat a squash I use its name like Kabocha and when people say "whats Kabocha" then I have to say "squash" but I use that word sparingly. Enjoy my Calabacitas, its my favorite thing to eat in the summer.<br />
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<b><i><span style="font-size: x-large;">I</span></i></b> like to cook everything separately giving each item its own special attention and color and caramelization before combining them together. Its not the traditional way to make it because it is a bit more fussy but thats the way I like to do it - fussy.<br />
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<b><i><span style="font-size: x-large;">O</span></i></b>nce everything is ready I mix it and today I had some Lambs Quarters, a delicious wild green, so it went into the skillet with my peeled and roasted chiles that I chopped up.<br />
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<b><i><span style="font-size: x-large;">I </span></i></b>don't always have fresh oregano but since its one of the herbs we have in abundance in the garden this year I will get to use it more often, what a treat, so a little fresh oregano that I chopped up, some melty cheese - I like muenster, and some warm corn tortillas and you are all set. If you want to add more cheese to your plate then do it because thats what I do.<br />
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<b><i><span style="font-size: x-large;">A</span></i></b>ll thats left to do now is try to get the right proportion of calabacitas to tortilla and just eat and eat until you balance it out- Calabacitas - its what squash wants to be.<br />
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Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-27959342583571088522014-05-21T19:44:00.000-04:002014-05-21T23:23:09.793-04:00Pizza Pie In The Sky<br />
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<span style="font-size: x-large;"><b><i>P</i></b></span>izza - who doesn't like pizza and who ever doesnt like pizza is a freak and has no business reading this post so if thats you - toodles.<br />
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<b><span style="font-size: x-large;"><i>I </i></span></b>made a few pizzas, a clam pizza or two a tomato pie and a garlic pie.</div>
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<b><i><span style="font-size: x-large;"> T</span></i></b>he greatest thing about this grill his how blazing hot it gets. I have two types of pizza stones and the grill is big enough to accommodate them both and neither one is hotter than the other, they are both blazing hot.<br />
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<b><i><span style="font-size: x-large;">T</span></i></b>he only thing left to do now is slice them up, pour a cold beverage and enjoy.<br />
<br />Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com8tag:blogger.com,1999:blog-11197835.post-30814331908433043442014-05-13T20:59:00.000-04:002014-05-13T20:59:42.407-04:00Tropical Flavors in Sub Tropical Town<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">I</span></i></b>t is not a well known fact but New York City is considered sub tropical in the summer time and if any of you have ever been here at that time you would most definitely agree. In order to honor the pending tropical heat wave that will soon be upon us I made some ribs and some big fat prawns.<br />
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<b><i><span style="font-size: x-large;">T</span></i></b>he ribs were slathered in a garlic and ginger with pineapple and vegetable oil emulsion (I put everything in the blender and it got thick like a mayonnaise) then wrapped up the coated ribs in banana leaves and then in foil and cooked until tender and delicious. The prawns were tossed with a little seasoned salt and thrown directly on the grill near the end of the cooking time for the ribs. </div>
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<span style="font-size: x-large; text-align: left;"><b><i>T</i></b></span><span style="text-align: left;">here is something about the banana leaf that both adds flavor and helps tenderize the meat - its awesome because it feels like super secret trick.</span></div>
Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com0tag:blogger.com,1999:blog-11197835.post-61352917295004861172014-05-07T21:40:00.000-04:002014-05-07T21:40:57.934-04:00chicken - its whats for dinner<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7sOKtxx-goDizceS5rRY1JdLciHFvVjieYdqpHou46BnnBc5rHtZHo-W9JffI0jS1ODXIWRlZc4iRzVBSYt0DEaQInlCsKrXiuY954ZCALfiTM2KDDqGmzEkFNrozjtTmZOw/s1600/Screen+Shot+2014-05-07+at+8.54.36+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT7sOKtxx-goDizceS5rRY1JdLciHFvVjieYdqpHou46BnnBc5rHtZHo-W9JffI0jS1ODXIWRlZc4iRzVBSYt0DEaQInlCsKrXiuY954ZCALfiTM2KDDqGmzEkFNrozjtTmZOw/s1600/Screen+Shot+2014-05-07+at+8.54.36+PM.png" height="398" width="400" /></a></div>
<b><i><span style="font-size: x-large;">C</span></i></b>heck out my latest post for <a href="http://live.charbroil.com/articles/surfs-up-its-time-for-some-malibu-chicken?utm_source=chef-christo-web&utm_medium=article-link&utm_campaign=all-star-blogger" target="_blank">Char-Broil</a> - I call it Malibu Chicken!Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com0tag:blogger.com,1999:blog-11197835.post-46859036672579342002014-04-26T17:51:00.000-04:002014-04-27T12:45:40.434-04:00Breakfast - CCC (Creative Cooking Crew Challenge)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdTjQqjNYpT2KzqlGTFm131oUdF2DgGdUkWWtfWUxtr_eLs9Le-oddKZLY5GQwXLtG3m0TouLgJABknzcWA1yb94Z1vVmdQVKDvdpY90ib_Orirf8y1AB_2kW_sS-ZIyBZir1/s1600/poachedquaileggs4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdTjQqjNYpT2KzqlGTFm131oUdF2DgGdUkWWtfWUxtr_eLs9Le-oddKZLY5GQwXLtG3m0TouLgJABknzcWA1yb94Z1vVmdQVKDvdpY90ib_Orirf8y1AB_2kW_sS-ZIyBZir1/s1600/poachedquaileggs4.jpg" height="400" width="400" /></a><br />
<b><i><span style="font-size: x-large;">T</span></i></b>his months challenge for The Creative Cooking Crew is BREAKFAST - now if you have been following this blog even a little bit you will know just how fond I am of breakfast and brunch and brinner (which is Breakfast for Dinner). I love to make poached eggs.<br />
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<b><i><span style="font-size: x-large;">E</span></i></b>ggs benedict with quail eggs, steak, shrimp, wilted spinach asparagus and a salad of grape tomatoes and cucumbers. This is a breakfast sure to delight even the most seasoned of "brunchers" with its wonderfully seasonal variety.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7Kk-bb4Vs9z9KUVD_-6s68Ru5fSBLV3wHr708THLccQoJtipEPd1CepAGzeNuFbQ2BZqXWRx-MtKx2BMGyIfsPwP8FTgcbiWHhNG-FKddUkzC-50mfOmVvxlI-1XuOTfLrbm/s1600/poachedquaileggs3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7Kk-bb4Vs9z9KUVD_-6s68Ru5fSBLV3wHr708THLccQoJtipEPd1CepAGzeNuFbQ2BZqXWRx-MtKx2BMGyIfsPwP8FTgcbiWHhNG-FKddUkzC-50mfOmVvxlI-1XuOTfLrbm/s1600/poachedquaileggs3.jpg" height="400" width="400" /></a></div>
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<span style="font-size: x-large;"><b><i>I</i></b></span> froze the steak so that I could cut it into perfect little squares and then I grilled it while it was still a little frozen so I could get it nicely rare while still giving it deep grill marks. If you have never poached a quail egg before let me just tell you that it happens in less than a minute so be prepared. This breakfast was a hit and I would serve this to anyone at anytime. Thanks again Creative Cooking Crew for another great challenge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X6JAI2GQpIiD9Ltl3Uo0w2n4pErgc09Bn4oy8mNngsi5QA65usfRKJDCNQG253oCqDrUb_H_IcI72AbZ6KNh9rz_HsDattNIZHcaXNYO53qUGDr3qa_kFB8OZMt0tpQpouYR/s1600/ccrew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6X6JAI2GQpIiD9Ltl3Uo0w2n4pErgc09Bn4oy8mNngsi5QA65usfRKJDCNQG253oCqDrUb_H_IcI72AbZ6KNh9rz_HsDattNIZHcaXNYO53qUGDr3qa_kFB8OZMt0tpQpouYR/s1600/ccrew.jpg" height="320" width="160" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomO7JYoertP7ofXrQAzlj0X5CDVBkXXtFcB3dlKw12pODnXR2bu-RaPW3N_tLA_gY8tSGggaGnzcIwCwcoPuFgJMsujRE4zPgUkB_iLmyO_QA8UyExsVtENHdk0Z5mw4ASKz6/s1600/poachedquaileggs9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiomO7JYoertP7ofXrQAzlj0X5CDVBkXXtFcB3dlKw12pODnXR2bu-RaPW3N_tLA_gY8tSGggaGnzcIwCwcoPuFgJMsujRE4zPgUkB_iLmyO_QA8UyExsVtENHdk0Z5mw4ASKz6/s1600/poachedquaileggs9.jpg" height="400" width="400" /></a></div>
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<b><i><span style="font-size: x-large;">L</span></i></b>ets throw one more into the mix - this was so good I had to make it again.</div>
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Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com7tag:blogger.com,1999:blog-11197835.post-53968531039036374622014-04-25T19:19:00.002-04:002014-04-25T19:19:42.777-04:00Check Out My Latest Post For Char-Broil - RIBS BABY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QAh9uyJyBuXMxTrkOULkSCZv9kO1bh_bY9SEvGtrTl1RVeQL8Sc0yeJryXOxg2mw-0H4jm94fQ0KRU39PST_GFDAngmAk5Z79NjDmcBctihig9AToa68Cy_miVllV00byxYM/s1600/chocolateribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3QAh9uyJyBuXMxTrkOULkSCZv9kO1bh_bY9SEvGtrTl1RVeQL8Sc0yeJryXOxg2mw-0H4jm94fQ0KRU39PST_GFDAngmAk5Z79NjDmcBctihig9AToa68Cy_miVllV00byxYM/s1600/chocolateribs.jpg" height="400" width="400" /></a></div>
<span style="font-size: x-large;"><b><i>A</i></b></span>s a Char-Broil All Star I am fortunate enough to be around some of the best BBQ people out there and I have to say that a little bit of it has rubbed off on me - <a href="http://live.charbroil.com/articles/no-ribbing-here-straight-up-facts-about-ribs" target="_blank">check out my latest post</a> - all about the tasty rib - a chocolate and thyme tasty rib with a nice grilled apple finishing sauce -Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com3tag:blogger.com,1999:blog-11197835.post-87521617597623006162014-04-15T12:37:00.000-04:002014-04-15T12:42:18.198-04:00Gotta Feed The Kid™ - You Keep Seeing This - I know!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2Mb1QvK5V3gjNRjG5LUgHFyH-jIda76Yhef8oooXHQXnkhyphenhyphenVzK1i21Bw2JcMRy3QKnp3z185MgpIw9E2YKFKMOoO109Vyzh7lcMgrQUYL0tncaWi9bRPLvXakI1me-Kah1Vr/s1600/2014-04-14+12.01.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2Mb1QvK5V3gjNRjG5LUgHFyH-jIda76Yhef8oooXHQXnkhyphenhyphenVzK1i21Bw2JcMRy3QKnp3z185MgpIw9E2YKFKMOoO109Vyzh7lcMgrQUYL0tncaWi9bRPLvXakI1me-Kah1Vr/s1600/2014-04-14+12.01.39.jpg" height="400" width="400" /></a></div>
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<span style="background-color: white; color: #333333; font-family: Times, Times New Roman, serif; line-height: 18px;"><span style="font-size: x-large;"><i>Gotta Feed The Kid™</i></span><span style="font-size: x-small;"> </span></span></div>
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<span style="background-color: white; color: #333333; line-height: 18px;"><span style="font-family: Times, Times New Roman, serif;">is a little project I am working on - and I admit I am moving pretty slow. I did secure the URL and I have bounced the idea around with a few "people" to enthusiastic responses but like I said I am moving pretty slow. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hf_Yb-TJD02QOmXuLRAnKXqG_UNpROR6ALvq_jiVG4UfsM9hXCfPh9EGjfeubQr4tzCGZV-wVclIEDeZxK01j72PEEb-MksNzjs8Cx9w1jkbiwkx_Lk4TbWC7epOPtXmke2N/s1600/2014-04-06+21.36.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hf_Yb-TJD02QOmXuLRAnKXqG_UNpROR6ALvq_jiVG4UfsM9hXCfPh9EGjfeubQr4tzCGZV-wVclIEDeZxK01j72PEEb-MksNzjs8Cx9w1jkbiwkx_Lk4TbWC7epOPtXmke2N/s1600/2014-04-06+21.36.43.jpg" height="400" width="400" /></span></a></div>
<span style="font-family: Times, Times New Roman, serif;"><b style="color: #333333; line-height: 18px;"><i><span style="font-size: x-large;">Y</span></i></b><span style="color: #333333; line-height: 18px;">ou might have noticed me mentioning it a lot on my </span><a href="https://www.facebook.com/ChefChristoGonzales" style="line-height: 18px;">FaceBook Page</a><span style="color: #333333; line-height: 18px;"> - that is about as far as I have come with this and I am hoping to kick start it a little more.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-zihFsEvGQnZ1o24tYjDmNNoK5cbMtEXTigjKUcnGtSnRKcCDSgqzlOUWW7UR1o-K-NYO0VzOFHubB4tYwSqmL6q8ReIqpaJwEXS_I_EZbGDG38HZl_5UeZS1Swxu7iD5-OX/s1600/pulledporkwithmustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-zihFsEvGQnZ1o24tYjDmNNoK5cbMtEXTigjKUcnGtSnRKcCDSgqzlOUWW7UR1o-K-NYO0VzOFHubB4tYwSqmL6q8ReIqpaJwEXS_I_EZbGDG38HZl_5UeZS1Swxu7iD5-OX/s1600/pulledporkwithmustard.jpg" height="400" width="400" /></span></a></div>
<span style="background-color: white; color: #333333; font-family: Times, Times New Roman, serif;"><span style="line-height: 18px;"><span style="font-size: x-large;"><b><i>T</i></b></span>oday was a simple lunch of pulled pork I made in my Char-Broil </span><a href="http://www.charbroil.com/smokers-fryers/the-big-easy-smoker-roaster-grill-12101550.html" style="line-height: 18px;">Big Easy </a><span style="line-height: 18px;">. Trouble free cooking. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_iOvNZ0xDmnbH8Jxgu5M5oJ64ZWAd7wX8wweEtbevD0TLQTjYaYfa28AUO7lfqtFQpAICPXtwT4y1TrTFoLUQ-p8kgz57qnxryT-nfPBSMzAFrqHNOa0KD3xNl4zGtwJcRJ0/s1600/pulledporkwithmustard2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_iOvNZ0xDmnbH8Jxgu5M5oJ64ZWAd7wX8wweEtbevD0TLQTjYaYfa28AUO7lfqtFQpAICPXtwT4y1TrTFoLUQ-p8kgz57qnxryT-nfPBSMzAFrqHNOa0KD3xNl4zGtwJcRJ0/s1600/pulledporkwithmustard2.jpg" height="400" width="400" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; color: #333333; font-size: x-large; line-height: 18px;"><b><i>I </i></b></span><span style="background-color: white; color: #333333; line-height: 18px;">made a simple yellow mustard with agave, lemon juice and white vinegar "bbq sauce" to go with these sandwiches. Delicious.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLOIX2nNbVMivbAc-USrvofAjMkjcfpwjvI626LTrUuGPryMVg-hezaHN4XI0aR6sFBkxwet2_XndAvoChcS-hD1zfrE6QR_1ovwZy1evRV9mQ0m-9chZG1ClpXlKW016fkl4/s1600/2014-04-05+13.16.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtLOIX2nNbVMivbAc-USrvofAjMkjcfpwjvI626LTrUuGPryMVg-hezaHN4XI0aR6sFBkxwet2_XndAvoChcS-hD1zfrE6QR_1ovwZy1evRV9mQ0m-9chZG1ClpXlKW016fkl4/s1600/2014-04-05+13.16.35.jpg" height="400" width="400" /></span></a></div>
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<span style="background-color: white; color: #333333;"><span style="font-family: Times, Times New Roman, serif; line-height: 18px;"><span style="font-size: x-large;"><b><i>O</i></b></span>ne of the most popular and frequent dishes is what we call "Food Truck Chicken" and this is based off this little to go platter that my son likes to get just outside his school from a Halal Food Truck. There is a Mosque just up the block so this food truck is strategically placed.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR75RUY_1Rd9JQtL4X3Dv0FsyR1jiJ5b78L8X6ZAT_I0xKZeEl8Mj2iXxxjSV2ug3B_rvRg_8Q0VVCO_rDCUo0Nur7vppaOcve1BXLnzIzNLPjTU3hYvnCKNn1qoNCcXgpiiOd/s1600/fishermansplatter4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR75RUY_1Rd9JQtL4X3Dv0FsyR1jiJ5b78L8X6ZAT_I0xKZeEl8Mj2iXxxjSV2ug3B_rvRg_8Q0VVCO_rDCUo0Nur7vppaOcve1BXLnzIzNLPjTU3hYvnCKNn1qoNCcXgpiiOd/s1600/fishermansplatter4.jpg" height="400" width="400" /></span></a></div>
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<span style="color: #333333;"><span style="font-family: Times, Times New Roman, serif; line-height: 18px;"><b><i><span style="font-size: x-large;">M</span></i></b>y son is also my food tester so he gets to eat a lot of pretty food too.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpU-3_i5MfPZaFe-lf17PLT5dd2MfrfE5sJyJXTh0HzHDGTzuGoS2O8RwEwK-yjDzRdtnGYb_8cJor69vPsnM0t-L1V4p4p2jyDLqHzUjtYOPYL8Nzgj0pwaH7jco6RMf8yNiT/s1600/2014-04-10+19.54.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpU-3_i5MfPZaFe-lf17PLT5dd2MfrfE5sJyJXTh0HzHDGTzuGoS2O8RwEwK-yjDzRdtnGYb_8cJor69vPsnM0t-L1V4p4p2jyDLqHzUjtYOPYL8Nzgj0pwaH7jco6RMf8yNiT/s1600/2014-04-10+19.54.09.jpg" height="400" width="400" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><b style="color: #333333; line-height: 18px;"><i><span style="font-size: x-large;">I</span></i></b><span style="color: #333333; font-size: x-small; line-height: 18px;"> </span><span style="color: #333333; line-height: 18px;">am hoping to find the time to commit to this project with all the attention it deserves and I hope that by posting this publicly I will - wish me luck.</span></span></div>
Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com1tag:blogger.com,1999:blog-11197835.post-16833279860843396092014-04-12T19:54:00.000-04:002014-04-12T19:56:51.189-04:00Catch Of The Day And A Little Plating Fun<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih33ATDMBVgxIxdKbJNyhH25L68CwJ0AAviauYBwXLZ8Lll7mOoTIduTPpYgazf1564GM20kXn8v7Ba9855W0WnveweWjJjRA11xMvGJylVgTmtiuyNtap4hSDCBqlw6Pe-3i2/s1600/fishermansplatter1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih33ATDMBVgxIxdKbJNyhH25L68CwJ0AAviauYBwXLZ8Lll7mOoTIduTPpYgazf1564GM20kXn8v7Ba9855W0WnveweWjJjRA11xMvGJylVgTmtiuyNtap4hSDCBqlw6Pe-3i2/s1600/fishermansplatter1.jpg" height="390" width="400" /></a></div>
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<span style="text-align: center;"><span style="font-size: x-large;"><i><b>N</b></i></span>o surf and turf here - this is all surf baby unless you count the potatoes and veggies as turf. Lately I have been experimenting with newer techniques to me and also trying to visualize plates differently than what is commonly seen. </span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxg5ezcZajd7nd5tjFw7e3V7xicsbeQMcD2XxP_p_okBqDS8THmA_xkA8kNfws0-JyVfK6aC2Kx-aSTSqk0fvb-ZWey46Ry4L1aAkVHcaZK8bGMFj8o791zHn1P4d1LLBqQUC/s1600/fishermansplatter3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxg5ezcZajd7nd5tjFw7e3V7xicsbeQMcD2XxP_p_okBqDS8THmA_xkA8kNfws0-JyVfK6aC2Kx-aSTSqk0fvb-ZWey46Ry4L1aAkVHcaZK8bGMFj8o791zHn1P4d1LLBqQUC/s1600/fishermansplatter3.jpg" height="400" width="400" /></a><br />
<span style="text-align: center;"><b><i><span style="font-size: x-large;">E</span></i></b>xperimenting with the techniques is the easy part but putting it on a plate is not.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQpnNUNFZ2MlRznesoqPeQOu_Kn403O_kcNTOsgih9HB_JG3IGpmdIz_2AMNWWMFc6knd-HQfJtoNPlXAAv7DvWOLGftLtzAwEQfB7H_Nsg3aPW_9cY5WETBZ9rbHWA58C922/s1600/fishemansplatter6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQpnNUNFZ2MlRznesoqPeQOu_Kn403O_kcNTOsgih9HB_JG3IGpmdIz_2AMNWWMFc6knd-HQfJtoNPlXAAv7DvWOLGftLtzAwEQfB7H_Nsg3aPW_9cY5WETBZ9rbHWA58C922/s1600/fishemansplatter6.jpg" height="400" width="400" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiL_IhhsQcZGyuqDE6eYEO9hAinvwVaNWXreFkw0Xg6QpYfyN4fK1hk0icH1oklrjsMD9_lrlAqlNdbO31_sSNOouZMYtKnyHKgHBlPKEB7hYWULl2zix0Q_0CkpLezF90BnLs/s1600/fishermansplatter8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiL_IhhsQcZGyuqDE6eYEO9hAinvwVaNWXreFkw0Xg6QpYfyN4fK1hk0icH1oklrjsMD9_lrlAqlNdbO31_sSNOouZMYtKnyHKgHBlPKEB7hYWULl2zix0Q_0CkpLezF90BnLs/s1600/fishermansplatter8.jpg" height="400" width="400" /></a><br />
<span style="font-size: x-large;"><b><i>I</i></b></span> have a small assortment of fish here, I have a flounder roulade, a grilled salmon and a sesame crusted cod all cooked to their most juicy perfection.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxgGRYRMeh2_TcYciQ45nkTQHNzZfKnoHnAU5cLzNX4WvfhJpejPIYILosFUtwYksgwFWFYex0RwFTEZUj7RZ2DjnRN6nTTjQNOaagtkvzhk2MkUrB0_gRSPTPjqigIfKKM5V/s1600/fishermansplatter4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxgGRYRMeh2_TcYciQ45nkTQHNzZfKnoHnAU5cLzNX4WvfhJpejPIYILosFUtwYksgwFWFYex0RwFTEZUj7RZ2DjnRN6nTTjQNOaagtkvzhk2MkUrB0_gRSPTPjqigIfKKM5V/s1600/fishermansplatter4.jpg" height="400" width="400" /></a><br />
<b><i><span style="font-size: x-large;">M</span></i></b>y vegetables are green beans, a colorful carrot medley and both yukon gold and purple potatoes cooked in avocado oil with rosemary.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga62fyX5b45MHD-ZenxQuRhzv7ewqkis3oKZKVmdJtejd4kczmoHrqTFe2bsjWx79jIhcw-3k08vFhtM2xJGHj4han-YTczOdrLQrYi_UFbmqplFjW4VBXaBjnAvDUbhTuvvKJ/s1600/fishermansplatter9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga62fyX5b45MHD-ZenxQuRhzv7ewqkis3oKZKVmdJtejd4kczmoHrqTFe2bsjWx79jIhcw-3k08vFhtM2xJGHj4han-YTczOdrLQrYi_UFbmqplFjW4VBXaBjnAvDUbhTuvvKJ/s1600/fishermansplatter9.jpg" height="400" width="400" /></a><br />
<b><i><span style="font-size: x-large;">I</span></i></b> plated everything up and garnished it with a little kiwi coulis and some sprigs of baby cilantro.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RHVnmCjfa-K3vQTs2qfLV19SYv6g4ydZIzqqgwi11D0JdfeWY9Baq6kVxOHz_UZPNLIzdpMU1Glw4scuJKl0dJdnJoqKNiXPAKMWjbqjVQdRYY8c4x057T4QGEsagn7Eg4X_/s1600/fishermansplatter2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RHVnmCjfa-K3vQTs2qfLV19SYv6g4ydZIzqqgwi11D0JdfeWY9Baq6kVxOHz_UZPNLIzdpMU1Glw4scuJKl0dJdnJoqKNiXPAKMWjbqjVQdRYY8c4x057T4QGEsagn7Eg4X_/s1600/fishermansplatter2.jpg" height="400" width="400" /></a><br />
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<b><i><span style="font-size: x-large;">S</span></i></b>imple foods cooked simply and plated elegantly can make all the difference in the world. <i><b>Cooking With Color</b></i> - I am certain it enhances the flavor.Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-34243899243118010992014-03-29T15:59:00.002-04:002014-03-29T19:39:41.479-04:00Lets Call This Dish The Marco Polo - When East Meets West<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9c5OpFRDeQuGkvxkGbdrkyoaaPpMlwatvCxWGiy_szBpwnO8KZ833mTZpRuVcQoSojwrwzAP0Opn1BcTcSZDb5cQn9CTRC4PDj2HhNNiXIN7Wp6rskwfUWMMbUvdxBDC3txyL/s1600/2014-03-29+14.54.01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9c5OpFRDeQuGkvxkGbdrkyoaaPpMlwatvCxWGiy_szBpwnO8KZ833mTZpRuVcQoSojwrwzAP0Opn1BcTcSZDb5cQn9CTRC4PDj2HhNNiXIN7Wp6rskwfUWMMbUvdxBDC3txyL/s1600/2014-03-29+14.54.01.jpg" height="400" width="400" /></a><br />
<b><i><span style="font-size: x-large;">M</span></i></b>ost of us know the story of Marco Polo - gone 24 years discovering Asia only to return to become imprisoned then released and became a wealthy merchant - but I don't think most knew he was a Virgo. Lets be clear that he was not the first to discover Asia but he was the one to leave the most detailed chronicles. I don't think anywhere in his writings will you find this delicious wild mushroom risotto with garlic shrimp and snow peas.<br />
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<b><i><span style="font-size: x-large;">I </span></i></b>went out to Chinatown today with one thing in mind - get what looks fresh and come home and make a nice lunch for a rainy New York Saturday. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9zN7v81tb5U_PP42YxRjOIpIZTVZEsU9P3igJHKLdP_RTzCQFER54GsfORuDebH5FtFX0xAMt_OQTgMmZiaT2zc3VVM28QLyQPln4e3BSSEhzD1InKSP6VqA30rLsH6DiRNy/s1600/2014-03-29+14.54.11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA9zN7v81tb5U_PP42YxRjOIpIZTVZEsU9P3igJHKLdP_RTzCQFER54GsfORuDebH5FtFX0xAMt_OQTgMmZiaT2zc3VVM28QLyQPln4e3BSSEhzD1InKSP6VqA30rLsH6DiRNy/s1600/2014-03-29+14.54.11.jpg" height="400" width="400" /></a><br />
<b><i><span style="font-size: x-large;">T</span></i></b>hese big fat shrimp caught my eye and snow peas for a 67 cents a pound is always a nice price. I didn't want to just go the traditional route with steamed rice and I knew I had some dehydrated wild mushrooms and some Arborio rice so a meal was born.<br />
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<b><i><span style="font-size: x-large;">A </span></i></b>couple of pounds or so of snow crab can't hurt either. A dozen raw oysters were also knocked back but after I jabbed myself with the oyster knife I didn't feel like glamorizing those mollusks not one little bit.<br />
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So there you have it - just think of me as a modern day Marco Polo.</div>
Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com2tag:blogger.com,1999:blog-11197835.post-16273974692727003072014-03-23T14:08:00.001-04:002014-03-23T15:00:03.525-04:00A Perfect Bite - Creative Cooking Crew Challenge = Reverse Rellenos<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: center;"><b><i><span style="font-size: x-large;">T</span></i></b>his months challenge for the Creative Cooking Crew was probably the most challenging one so far. I base my entire life out of making perfect bites and I do it regularly so to have to make</span><i style="text-align: center;"> the</i><span style="text-align: center;"> perfect bite I could only think of one thing = my culture.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjki4b864M7JD2JZFfYPncDZbwmyw7b4GKXSSjIPWE3ng4b3U_J2rV_u3i15yUzYpKj4lcyh15VnaB8c_SIjEzKNd_zRl9fFowrHYiT1cBPMrQg2dkpBykz1-abRKEZLnVHzj0W/s1600/2014-03-23+13.33.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjki4b864M7JD2JZFfYPncDZbwmyw7b4GKXSSjIPWE3ng4b3U_J2rV_u3i15yUzYpKj4lcyh15VnaB8c_SIjEzKNd_zRl9fFowrHYiT1cBPMrQg2dkpBykz1-abRKEZLnVHzj0W/s1600/2014-03-23+13.33.15.jpg" height="400" width="400" /></a><br />
<span style="font-size: x-large;"><b><i>O</i></b></span>ne of my favorite foods of all time has got to be the chile relleno. I make chiles relleno as often as I can and then I make them more often in the summer when the chiles are abundant.<br />
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<b><i><span style="font-size: x-large;">S</span></i></b>o whats <a href="http://alittlebitofchristo.blogspot.com/search?q=rellenos">the process</a>? You roast a chile, you peel the chile and you stuff the chile (thats the relleno part, relleno means stuffed) then you batter and fry the chile. I love them. Well for this challenge I did a <i><b>Reverse Relleno</b></i> - I did all the normal things except I put the chile on the inside.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicf7uWlc1UlLzroRSLVYofIwChtQP9xPj3sZOldOhkepK_PmnMizGjw5zM9zE366J1F6FCPoXYQJPUC4LlA5dOAQxlQ0isCYy4C6js-fC2KLhf9MXDGq8XtLhjrzQA6l7fSKV/s1600/2014-03-23+13.33.47.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiicf7uWlc1UlLzroRSLVYofIwChtQP9xPj3sZOldOhkepK_PmnMizGjw5zM9zE366J1F6FCPoXYQJPUC4LlA5dOAQxlQ0isCYy4C6js-fC2KLhf9MXDGq8XtLhjrzQA6l7fSKV/s1600/2014-03-23+13.33.47.jpg" height="400" width="400" /></a><br />
<span style="font-size: x-large;"><b><i>I </i></b></span>used both red and green peppers for contrast and flavor. For the green pepper I used a poblano and for the red pepper I used a nice big pimento pepper. I also roasted a yellow pepper and another pimento to use as a sauce on the plate.<br />
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<b><i><span style="font-size: x-large;">A</span></i></b> little wilted spinach with some garlic, a bit of avocado and some cotija cheese rounded it all out.<br />
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<span style="font-size: x-large;"><b><i>M</i></b></span>y <i><b>Reverse Relleno</b></i> will be making an appearance again and again, you can count on that. Its certainly more of a process than the standard relleno since I had to make the roulades then wrap them in plastic wrap and poach at 150 for 6 minutes then let cool then freeze until firm and then batter and fry before slicing into medallions for plating. In fact its a <i>lot </i>more of a process but way worth it in <span style="font-size: large;">wow</span> factor alone - and yes it is more than just one bite but after one bite you will want more, each bite is loaded with everything a good bite needs to have.<br />
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<span style="font-size: x-large;"><b><i>J</i></b></span>ust for fun here is another plate that wasn't quite what I was looking for in presentation terms. I wasn't happy with the cotija cheese all over everything. Picky me.<br />
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<b><i><span style="font-size: x-large;">I</span></i></b> also did one with some radish florets, and while it does look nice I felt like it was a little too nice, if thats at all possible. Trial and error, practice makes perfect and like a perfect bite - it is all highly subjective. Check back later and I will post the link to all the others.<br />
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<br />Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com7tag:blogger.com,1999:blog-11197835.post-49764738258863929822014-03-20T08:08:00.000-04:002014-03-20T08:08:07.625-04:00A Belly Full of Airwaves<b><i><span style="font-size: x-large;">I</span></i></b> have my little introductory kick off for my new radio show and its complete with absolutely nothing but that doenst mean it will stay that way. I will be formatting future shows under these specific categories so if there is something you would like to know or if you would like to contribute in some way let me know.<br />
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° Whats Fresh and Tasty - I will explore whats in season now and whats going to be in season soon.<br />
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° Whats Grilling - Grilling tips and techniques as well as rubs and smokes and marinades<br />
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° What's Cooking in My Kitchen - I will talk about what I have on my plate lately<br />
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° Gotta Feed The Kid™ - My on going quest to create unique, simple and exciting meals for kids<br />
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For now you can listen to my mistake ridden first run. I hope it teases you enough to tune in and call in.<br />
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Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com0tag:blogger.com,1999:blog-11197835.post-80383713477941936422014-03-10T12:25:00.000-04:002014-03-10T12:25:03.851-04:00This Month Makes 9 Years<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">M</span></i></b>y blog is 9 years old! Where did the time go? I have learned a lot about blogging and even more about myself in this little process and I have shared as much of it as I could. Thank you to everyone who has been reading since the very beginning and thank you to all the new readers. I thought I would leave you with one of my favorite lunches - the simple bean burrito.Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com7tag:blogger.com,1999:blog-11197835.post-55004320041587990502014-03-03T17:25:00.000-05:002014-03-03T17:25:12.873-05:00Mini Bites Are A Total Delight<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">A</span></i></b> one or two bite morsel can tickle and delight your senses more than a belly full of bacon. I often make tiny little nibbles since they both dazzle and impress while not taking up too much space. One such little bite I made recently was a no bake key lime pie. I made a custard, I colored it with parsley juice that I made from an extractor and I topped them with both Chantilly cream and a meringue that I used a caramelized sugar giving it a nice off golden color that toasted nicely with the torch.<br />
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<span style="font-size: x-large;"><i><b>N</b></i></span>o bake pie, sure thing. I made a lime curd that I added a bit of gellan and cornstarch as well as egg yolks on the double boiler - when it was nice and thick I put it in a piping bag to chill.</div>
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<b><i><span style="font-size: x-large;">T</span></i></b>he crust is a simple butter, sugar, flour and a pinch of salt short bread dough that cut with a fluted mold and I baked in a mini tin.</div>
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<b><i><span style="font-size: x-large;">I </span></i></b>piped the lime curd into the baked shells and served some with the cream and some with the meringue and they all got some zest and a little blackberry coulis to round it all out. The guests loved it, I loved it and this simple preparation I will most likely do again and again.</div>
Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com3tag:blogger.com,1999:blog-11197835.post-47303056359482931332014-02-28T09:05:00.000-05:002014-02-28T09:05:43.729-05:00Grilled Scallops and Baby Octopus With Squid Ink Risotto and Asian Slaw<div class="separator" style="clear: both; text-align: center;">
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<b><i><span style="font-size: x-large;">C</span></i></b>heck out my latest post for <a href="http://www.charbroil.com/">Char-Broil</a> - fancy schmancy. <a href="http://live.charbroil.com/articles/grilled-scallops-and-baby-octopus-with-squid-ink-risotto-and-asian-slaw">Grilled Scallops and Baby Octopus with Squid Ink Risotto and Asian Slaw</a> - Spring is almost here!Christo Gonzaleshttp://www.blogger.com/profile/07593498830764421725noreply@blogger.com0