Category: Cooking

Sink o’ de mayo

~ Patrick O'Grady ~ 3 Comments
Take that, A.I.

Yesterday being Cinco de Mayo I made the usual magic in the kitchen — guacamole and Lazy Gringo Posole.

This is not exactly a forced march through The New York Times Cooking section. You th’ow the ingredients for the first into a bowl and mash ’em up, and you th’ow the ingredients for the second into a pot and simmer ’em up.

One more day on the counter and this avocado would’ve been a goner.

Shit, a Republican could do it, if someone kept an eye on him to make sure he didn’t stick his dingus into the grub or try to bomb it onto the table. You know how those guys cook.

Soups and stews were among the first dishes I learned how to cook, and when the sloth has got me with a downhill pull I will fall back on them at the drop of a chef’s toque and drop the fucker myself.

The posole takes two hours to cook and about no time at all to prep. I toss three cloves of garlic into a small food processor for a quick, coarse chop. Next I add four or five dried red chile pods, seeded, and a large yellow onion, chopped into chunks the processor can swallow. Zoom, another round of push-button chopping. Toss the results into a 6-quart pot.

Drain and rinse a 25-ounce can of white hominy and add that to the pot. You can do the whole dried-hominy thing if you like, but I told you I was lazy. Add a pound and a half of pork or boneless, skinless chicken thighs, cut into 1-inch bits, two teaspoons of Mexican oregano and one of ground cumin, salt to taste, and 6-7 cups of water. Bring to a boil, lower to a simmer, and go watch the hummingbirds for a couple of hours, returning to the pot now and then to give ’er a stir.

Caution: Posole in progress.

The guac’ is even easier. To a bowl add one large avocado, a light drizzle of fresh lime juice, a couple-three teaspoons of finely chopped tomato (optional), a smidge of minced white onion if you like it (Herself does not), and salt to taste. Mash with fork, leaving it a little chunky just ’cause. Serve with corn chips.

You want some nice warm flour tortillas for the posole, along with some class of crunchy garnishes — minced jalapeños, chopped radishes, green onions — and a scattering of cilantro. Watch the BBC’s “Lord of the Flies” on Netflix as you dine and be glad you’re not a castaway kid trying to get that pig in the pot you don’t have.

May Day parade

~ Patrick O'Grady ~ 19 Comments
O ride, ye prisoners from your slumbers. …

There was a May Day gathering at Civic Plaza yesterday but we gave it a miss. Instead I formed a rolling rally of one, equipped and clad to suit the occasion (in red) and the weather (brisk).

A quarter inch of rain is a whole lot better than none at all.

A quarter inch of rain fell overnight, and at high speed, too. The wind and water blew us out of a sound sleep shortly after 2 a.m., and while the rain stopped the wind was still with us at 11:30 when I took the red Steelman off its hook and rolled out to spend 90 minutes trying to find shelter from it.

We did honor the general strike. We bought nothing and did no paid work; I’ve gotten pretty good at that since retiring in 2022. To feed the starving masses I made three meals out of fridge and pantry: toast, tea, oatmeal, and fruit for breakfast; grilled cheese sandwiches for lunch; and pasta with a sauce of tomatoes, onions, jalapeño, garlic, black olives, red pepper flakes (there’s that red again) and chicken sausage for dinner.

This morning as I arose at 5 a.m. the furnace ticked on, which really lets you know it’s May. Forty-two, said the weather widget. We get summer in March and winter in May and if we’re lucky a little rain sneaks in there somewhere.

Today I will have to re-engage with capitalism in a fairly significant fashion. The pantry is bare, and the People’s Army, like any other, marches on its stomach.

Sprung

~ Patrick O'Grady ~ 19 Comments
The lilacs have been doing the business for the better part of quite some time.

“First day of spring” me bollocks.

The toppling temperature records and soaring pollen counts tell me otherwise.

The Duck! City croaked another mark yesterday with a high of 88°. And our earliest day of 90° or better — May 3, 1947 — looks like an endangered species as well.

This is a small platter of fried spuds to anyone living in Tucson (101°), Phoenix (105°), or Palm Springs (107°). All records, set yesterday. Helluva note when St. Me Day comes with a chaser of heat stroke. If MarkWayne BillyBob JimmyJoe Knucklegobbler and his ICEholes come looking for you in any of those ZIP codes all you need is a parabolic reflector and hey presto! Instant Death Ray.

Speaking of cookery, the hot soups and stews and anything involving the oven have long since been 86ed from the menu here at Chez Dog. Last night we dined on Martha Rose Shulman’s shrimp and mango tacos with a side of rice and green salad. As “spring” scampers into summer, this ol’ dog needs his wok.

‘What have the Romans ever done for us?’

~ Patrick O'Grady ~ 14 Comments
There’s a cat in here some’eres. But where?

Are we going about this whole “new year” thing wrong?

Maybe the new year should kick off with the spring equinox. New life in the offing, and better weather to keep it comfy-cozy.

We were already into the 50s here last March 20. Zach at Two Wheel Drive had found me a Deore derailleur for the as-yet-unbuilt Soma Pescadero, and I went out for a short trail run to celebrate. The next day I was burning up the Elena Gallegos trails on my old red Steelman Eurocross while TWD assembled my new whip. Talk about your bowl of cherries.

Black-eyed peas under construction.

January is usually a bowl of something else altogether. The month is named for the Roman deity Janus, god of change, passages, and beginnings: “Better beef up your kit before you head out that door to start your run, Mr. Not-So-Smarticus. Add a base layer, maybe a jacket and cap, looks like rain.”

When I revisit January in old training diaries I see a lot of short runs in frosty temps. Which is fine, as far as it goes, which is not very. And I’ll probably be doing one of those directly, as we seem to be getting sloppy seconds from the ongoing deluge in California. Just because I have fenders doesn’t mean I want to use them. I like my January showers warm, with the bathroom door closed and a space heater on.

But it’s gonna be extra hard to drag my ass out that door this Jan. 1. El Rancho Pendejo smells like simmering black-eyed peas and ham hock, with baking cornbread soon to lend an aromatic hand, and it’s a good thing I have more than a few keyboards around here because I keep drooling into this one.

Happy New Year to one and all.

• Addendum: The cooking process is greatly enhanced by playing “The Allman Brothers Band: A Decade of Hits 1969-1979” throughout.

Great minds

~ Patrick O'Grady ~ 11 Comments
The luck of the (southern) Irish.

Rooting around the Innertubes for some New Year’s recipes I was congratulating myself on picking a couple of winners, both from The New York Times Cooking section, which by itself is worth the price of a subscription.

One was a simple Hoppin’ John recipe from Bill Neal of Crook’s Corner in Chapel Hill, N.C., as adapted by Craig Claiborne in 1985. The other was a jalapeño cheddar cornbread from Melissa Clark, the franchise player on my pro cooking squad.

But when I crowed about this to Herself I found she’d beaten me to the punch. She’d already found her own recipe and acquired the ingredients for it, too.

Good thing I shot off my big bazoo before heading for the grocery. We’d have been eating Hoppin’ John and cornbread from New Year’s right through St. Patrick’s Day.

Meanwhile, I had to quickly re-establish my primacy as tenzo of this zendo. Facing an economy of scarcity — a lack of fresh red grapes, which I dice up for the morning oatmeal — I displayed my resourcefulness in the kitchen, or “skillful means,” as defined by the late poet-gourmand and Zen student Jim Harrison, by locating a wrinkled honeycrisp apple in the crisper and chopping that up instead. In your face! as the sage Dogen has taught us.

Jimbo hated oatmeal. But he’s dead and didn’t have to eat any of it.