Portuguese Sopa

Memorial Day weekend in Mobile was a washout. It rained all day Saturday and most of Sunday and Monday. When I say rain, I mean monsoon type rain. It would quit, the sun would come out and thirty minutes later, here it came again. It was quite depressing. With no opportunity to grill outside, by Monday I decided to make some soup. This Portuguese Sopa came to mind. I got this recipe from a chef I worked with in San Diego. He was a successful insurance guy in Chicago and a good cook. He got tired of the insurance business, quit and took a year to travel, researching food. He landed in San Diego and was a successful chef. I enjoyed working with him. He had a son with M.S. and was dedicated to him. I had lost touch with him and recently learned that he died a couple of years ago, although his son is still hanging on. Probably more than you need to know for a soup recipe, but hey, it's my blog.

Portuguese Sopa

1 lb cubed beef ( I use sirloin tip)
2 yellow onions, diced
5 cloves garlic, minced
1 bunch green onions, sliced
2 ripe tomatoes, peeled and chopped
1 package frozen chopped spinach
2 medium Idaho potatoes, peeled and diced ( I think Yuca might work just as well)
1/2 bunch Cilantro, chopped
2 Tbsp. coriander
2 Tbsp. sambal oelek ( Chinese red pepper paste)
1 Quart chicken stock
2 Quarts beef stock
3/4 liter red wine
Believe it or not - 1/2 cup ketchup
1/4 cup cider vinegar
Beef base to taste
Olive oil

Brown meat in 3 tbsps. olive oil over medium high heat. Once browned, remove and add onions. Cook for about two minutes, stirring, then add garlic. Cook for another two minutes then add wine. Scrape bottom of pan and deglaze. Add remaining ingredients, including the browned meat, and bring to a simmer. Let cook for at least 3 hours. Add beef base if you think it needs it. This soup is always better the next day and it is great with fresh bread for dipping.

Camarones con Chipotle

This post is a special one. It is for a friend, who I haven't seen in years, who lives in Mexico. He is a very talented individual, plays in an orchestra. I made this dish for him and his brother while I was living in Dallas. I think they liked it. No Mikey though. This is for PHorn.

6 Plum tomatoes, halved
3 Chipotle chiles, minced
2 Tbsps adobe sauce (from the chipotles)
3 Green onions, sliced thin
2 Cloves garlic, minced
12 large shrimp
4 strips of bacon
1 Avocado

Fire up your grill and shove your coals to one side. Put some woodchips on the coals and let them start smoking. Put your tomatoes on, skin side up, away from the coals and smoke for 15 minutes. After removing from the grill, de-skin and chop the tomatoes, put them an a pan with a little olive oil and the garlic over medium heat. Let this go for about 5 minutes then add the Chipotles and sauce and green onions. Turn heat down and let simmer for 20 minutes.

Your bacon needs to be partially cooked. You can do this in the microwave. If you don't you will end up with either underdone bacon or overdone shrimp. I like to use two skewers for the cooking process. It keeps the food from flipping around. Skewer the shrimp and bacon, alternating one over the other. Place on the grill and turn as needed. The shrimp won't take but a few minutes to cook. Serve over the sauce with sliced avocado.

Tile Floors

On a lark, I posted an ad on Craig's List for handyman services, thinking maybe I could pick up a few extra bucks. Next thing I know, I get an e-mail from a guy who is working in Iraq with a contractor. He wanted references about my tile laying experience. I sent him photos and references, and when he got home last week he called. I've been working on his kitchen/dining room floor this week and it's been a tough job. Trying to match a hallway tile entry way on one side of the kitchen to a living room tile entry way on another side of the kitchen when they are at 45 degree angles is a bitch. I've never seen a house with square walls. Moral of the story: if you are going to tile your house, plan it out before hand. Don't do it room by room without thought of what you plan to do next. Before and after pictures to come.

Tacos de Carne Asada

Now here is a true south of the border recipe that is delicious. We had it last night with refried beans. It doesn't take long to do. Here you go.

Sirloin steak, trimmed of fat and sliced into 1/4 inch strips
olive oil
garlic, minced
black pepper
1 1/2 tbsps. cider vinegar
1 minced pepper ( optional, I use habanero)

Mix the above ingredients and marinate for an hour. When ready to cook, throw the meat into a hot pan and let cook, turning, until desired doneness. A little black on the outside is good, and preferable, but don't over cook the meat. I like it medium rare. Serve it with warmed corn tortillas, chopped white onions and chopped cilantro. Lime wedges on the side are good for flavoring the tacos. Enjoy!

Mobile Weather

We had a few thunder storms here yesterday. Rain is a usual event this time of year. Everyone talks about Seattle being a rainy region but I know we have them beat. They may have more rainy days, but when we have rain, we have rain. In addition to the rain, we have the lightening and thundering. Last year, I lost two computers, a desk top and a lap top within three weeks due to lightening strikes. Needless to say, at the first sound of thunder, I now unplug my computer. Do not rely on power strips. They don't work. You need a surge strip. They are quite expensive, but less than replacing a computer. Still, unplug the darn thing when the storms come. Turning it off won't work. You need to remove it from the power source.

Mashed Potatoes

You would think that something as simple as mashed potatoes would be difficult to mess up, but trust me, I've seen many a disastrous result. Every thing from over mashing/whipping, too much/not enough liquid and lumpy globs of potatoes. Here is the proper way to make them.

Idaho potatoes seem to make the best mash. Peel them, then halve them and quarter the halves. Put in water to boil. Some people salt the water but I prefer to salt while mixing. While potatoes are cooking, take out your butter and allow it to reach room temp. I like to use half and half but milk is fine. Never use the water the potatoes boiled in. Warm your liquid in the microwave when you are ready to mash. Now here is the key part to making the best mash. Drain your potatoes and put them back in the pot and place over the heat. You are drying out the potatoes here. Leave them on the heat, stirring, for about a minute then throw in your butter. Once butter is melted, add your liquid, off the heat, a bit at a time while mashing/whipping. I use a hand held mixer. This is a good time to add your salt. Continue adding liquid while mashing, being careful not to add too much or over mash. You want fluffy potatoes, not a pasty mess.