Back To Basics- The Weiner

Well now and again the intensive recipes give way to a night of simple and effective chow.  In this case, we grabbed some dogs and some brauts  and kicked on the deep fryer and the BBQ.  So I thought what would happen if we deep fried a hot dog like we do fried chicken?  Well, its a fried hot dog...duh.  But, its crazy different than a "corn dog". I'm not sure its marketable but it was good in dipping sauce with a hot pepper chaser.  We served it with deep fried russets.  Our second offering was a safe bet with a BBQ'd dog topped with fresh cut onion rings bacon and BBQ sauce.  It's funny how the basics always satisfy the crowd.  Enjoy the basics! 

Smoked Disaronno Chicken

We killed this one- Two whole chickens stuffed with citrus halves, rosemary, thyme, garlic and reposado tequila topped with a fiery rub and smoked to dripping perfection in apple wood and cherry.  We flung a midevil artichoke recipe on the plate as well, with halved artichokes grilled and smoked in olive oil, roasted garlic and parmesean.  This is one for the book, if we ever publish one.  WATCH

The End Of An Era- Judas Priest

Several of my friends and I benefited from my decade long friendship with Judas Priest front man, Rob Halford at the bands last tour stop in San Diego.  The show kicked off with Zach Wylde's, Black Label Society and let me assure you, that band pummeled the 10,000 fans most of whom were pushing 45.  Never the less, the headliner had over four decades of status and in most's eyes, shaped modern hard rock.  As loud as BLS was, the first measure of the Priest opener, shook my close and impacted my chest as we stood 10 feet back from Rob Halford's stage position.  Thundering dual guitars and the repeated concussions from Scott Travis's kick drums.  A killer set that seemed to never end with four encores finally ending with "Living After Midnight" which was sung in its entirety by the crowd.  As the venue lights came on, we were not leaving.  Rob had hooked us up with backstage passes.  We talked history of metal and the current state of the music industry for quite some time with one of hard rocks' most influential singers.  One of our guests was a 16 year old new metal head who with all the choices available in hard music today, has gravitated to the British Steel vibe of what some might call, "Classic Metal".  I wonder if he will ever know how lucky he was to get some time with Rob Halford and a bunch of schwag...

Punta Banda Fish Tacos

A killer recipe from one of the original 1970's fishing villages on the bay side of Baja California Norte.  We start with crispy fried gulf shrimp, butterflied and proceed to smoked red snapper and beer battered deep fried pacific rock cod.  The three different taco styles have unique differences like fresh pineapple-jalapeno-cherry salsa's and a white sauce we call, "Cream Steve".  Anyway, we serve it steaming hot with a hot bean salad and fine tequila.  WATCH

Breakfast Bowl

Here's a great dish for breakfast served in a large rammiken.  Whip up some eggs with your favorite spices.  Add some chopped red onion and chopped bacon.  Pour the egg mixture into the rammiken (with non-stick cooking spray) until it fills a little over half of the bowl.  Microwave for 3 minutes.  Remove and add a stack of your favorite cheese then give it another 30 seconds oin the microwave, Top with a small scoop of sour cream and a dribble of hot sauce.

Leftover Breakfast Combo's

Some appetizing and unexpected breakfast combos are just a reheat away from impressing your guests or better half.  This BBQ'd chicken enchilada and egg plate took exactly 5 minutes to cook and plate.  Even the hot sauce is left over from last nights Mexican fast food.  And, if any of you have had West-Coast Mexican food from the little dive restaurants that litter the roadways in SoCal, then you know how good it is.  A simple and effective garnish of sour cream and jalapeno slices tops this hearty breakfast plate.  Served with Mexican Bloody Mary's (Tequila instead of Vodka) and your done!

The Mamalou

A ridiculous pulled pork sandwich crafted by the Moshers of the Mosh Pit BBQ.  It was our daughter's 16th birthday and we killed it for two days in the kitchen and in the smoker- Oh, and in the jumpie!  That's right we rented a jumpie!  The Mamalou starts with 12 hour slow cooked pork shoulder in a base of Apple juice and water.  Once falling apart and juicy as can be, the pork is pulled and simmered in a BBQ sauce pork rue with chopped bacon and red onion.  The contents are added to a dutch oven and placed in the smoker for a 4-hour applewood/cherry smoke out!

Inside, a cream corn cassarole baked at 350 and fresh cut and fried onion rings come out of the deep fryer.  The pork is pulled from the smoker and fresh torta rolls prepare to get smothered in dripping pork and corn.

Topped with burning onion rings and some loose jalapenos, "The Mamalou" will dominate your taste buds and leave you wondering how much you have to work out to get it out of your mind!!!

Watch It LIVE!