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Sunday, February 15, 2004

Baby, it's cold outside 11:06:12 PM    comment []

I put the third pasilla in with the habaneros and the other stuff cooking. Ground up some more cilantro in the molcajete with some of the chilled salsa. Threw in another can of diced tomatoes. Some more coriander, more cumin. It’s done… (maybe)   This is free range cooking. It has nothing to do with recipes. I showed how I done it. It’s fun! Make your own. Put in the stuff you like; do it the way you like! Ignore me. I have no recipe. I am bogus.   I need a chilidog. 12:33:15 PM    comment []

Safe Cooking   Habaneros always remind me of Halloween because they resemble jack-o-lanterns. Then they get me singing the Habanera from Carmen:   Ja gut! Ja gut! Ja gut nur Mut! Die Liebe gleicht Zigeunerart   Wait a friggin’ minute! I don’t know German - and Carmen is Spanish! What has happened to my mind? Let’s go to babelfish and see what those words that possessed me mean:   Yes well! Well! Well only courage! The love resembles kind of gypsy   Aha! Now I understand. I seem to remember them as "You play with me, you play with fire." The latex gloves are not in the picture for a joke. Habaneros have earned my eternal respect. They like to linger around and surprise you in ways you don't want to be surprised. They have also earned a place in the Salsa del Alma. It just wasn’t hot enough. I’ll cap, seed, and chop these 5. Then they will simmer in a little tomato juice to stir into the salsa and give it a little something extra.   A little more brown sugar too, 3 more cloves of garlic, another teaspoon of kosher salt. This is the afterburner, the third stage of the rocket that delivers the payload into orbit. 11:11:44 AM    comment []

Salsa del Alma   That’s what I’ll call it. I neglected to say that I added another can of diced tomatoes after Phazes I and II were combined. No more tomato juice was added. Wish you could taste this – even a spoonful leaves your taste buds reverberating for many minutes after. If anything gets added now, it will be a bit of tequila: Enough tequila to warm the back of the throat in an afterglow, completing the total soul saturation of this concoction. Lydia E. Pinkham would really like it then!   Still, much as I believe this addition would complete the salsa experience, caveats linger in the few remaining responsible lobes of my wilted brain. I left out beef broth for my vegetarian friends so I should probably leave out alcohol for my friends who are "allergic" to it. It's not a big deal, but nobody expects beef or alcohol in salsa and it's not my goal to inflict them. I'll put the tequila in my private stock. It's just dressing. As a skeptic, it's hard for me to believe something could taste this good without booze or meat. That's good enough. 3:26:23 AM    comment []

Phaze III – The Easy Part   The molcajete makes quick work of cilantro. One cup of the merged Phaze I and Phaze II concoctions will be ground into this. Two limes will be squeezed and added to the combo as well – then enough tomato juice to make it all easy to load on one of Don Pablo’s tortilla chips.   This is not “hot” salsa, but it does contain many lingering and pleasant flavors. Now I can write the recipe. I haven't named the pig yet... 2:43:50 AM    comment []