Pumpkin Raisin Bundt Cake,...

For my Grandma Hunky, and my beloved Amanda. It is fall and pumpkin is begging to be taken into the house and used up. If you are an ambitious cook, make your own pumpkin puree. I have given you this recipe using canned pumpkin puree. It is fine to use some canned things in the kitchen. We are not all Thomas Keller and are not selling slices of cake for $14 in Napa.

Preheat oven to 350F. *Note you will turn this down to 325 when the cake goes in.

Mise en Place

For the Cake.
1 1/3 - cups Vegetable Oil (safflower is best)
2 - cups Granulated Sugar (substitute 1/2 cup brown if you like)
3 - whole Large Eggs
1 - tsp Vanilla (pure extract or / half a bean rubbed into sugar)
1 - 15oz can of Pumpkin Puree

3 - cups AP Flour (use unbleached when you can)
1 - tsp Baking Soda (half this above 5000 feet, that means Denver)
1 - tsp Salt
1 - tsp Cinnamon
1/2 - tsp Nutmeg (my favorite spice)
1/2 to 1 - cup of California Raisins (depending on how much you like Raisins)

For the topping
1/2 - cup Fine Chocolate Chips
2 - TBS Vegetable Oil
1 - cup Sweetened Coconut

Cream the sugar and oil together. Add the eggs, 1 at a time, and then vanilla. And finally pumpkin puree. Do not over mix. Too much air = a collapsed cake.

Sift together the dry ingredients, and toss the raisins in this dry mix. Tossing the raisins keeps them suspended in the batter when baking. Add the dry mix to the wet. Mix well, but do not overmix.
Pour mix into a well greased Bundt pan. Use pan grease (1 part Crisco:1 part Vegetable Oil:1 part Flour)

Place on middle rack of oven on a sheet pan. ****TURN OVEN DOWN TO 325F!!**** Bake for 1hr/25min or until inserted pick comes out clean.

Cool in the pan for 20min, then turn out.

While the cake is cooling, toast coconut. Melt chocolate over double boiler. Add oil and stir until fully incorporated. Drizzle chocolate over cake and sprinkly the coconut while chocolate is still liquid.

You Like Chorizo?

There is something really sexy about making things yourself, with your own hands. Maybe it's the fact that you know what went into it. Or, that you are in control,...of the ingredients that is. But if you ask me, I think it's because you get to put your hands in it. Everything, and I mean everything, taste better when you make it yourself. Whatever it is you make, it never tastes like the store bought version. And that is just fine by me.

When it comes to making your own sausage, you can control lots of factors. How coarse of a grind you want, how hot (spicy) you like it and if you don't like a certain spice, you can just leave it out!

I Love making my own Chorizo. And it could not be easier to do. All you really need is a means by which to grind meat. Here, I use my KitchenAid. The extra set of hands in the kitchen that every self respecting homemaker should not be without. Yes they are expensive, but you can pick up a refurbished one on EBay for around $100. If you don't have a KitchenAid, or you want to out do me and go REALLY old-school, keep your eyes open for a counter side model at the flea-market.

Before you get started you will need to cover your work area with a table cloth or something similar. It makes clean up a breeze. I also like to have two large pans (2" hotel pans work great).

Pork
2 - lbs Pork (cubed to fit in your grinder)
3.5 - tsp Salt
6 - tbs ground Red Chili (cheyenne is cool)
6-20 - dried hot Red Chili Peppers (Lara, the ones at the mexi-mart)
4 - tbs Spanish Paprika
6-10 - whole peeled Garlic Cloves
2 - tbs dried Oregano
2 - tsp Cumin (whole seeds are best but ground is cool. just use less)
1 - tsp ground Black Pepper
1.5 - tbs Brown Sugar (1 tbs sugar 1tbs molasses is better)
1/4 - cup apple cider vinegar (only use this type of vinegar!!!)
2 - tbs water

Remember when I said it cold not be easier. Well, here is the method of production.
Combine all the ingredients.
Grind. Portion into Ziploc baggies and freeze.
TahDah.

Pictured here is the two types of grind textures you may get from the various dies included in your KitchenAid grinder attachment kit. On the left is what I call "Cafe`" grind. It is a little larger. Great for chili. This is done with the larger of the two dies. On the right is "Fine" grind. I use this for Chorizo, and even run the sausage through the grinder twice.
Whether you are using a hand grinder or your KitchenAid, the silver skin (connective tissue between muscles) will get caught up in the blade before the die. If your struggling to get things through the grinder, clean this out. Clean it out between grindings anyway.

Beef
Substitute:
12-14 - roasted Garlic Cloves
Basil for the Oregano
1.5 - tsp ground Cumin
Use only Brown sugar, no molasses
1/3 cup Cider vinegar
4-6 Chipotle peppers for dried chili peppers, if you like that flavor. i do. I like the canned Chipotle peppers in Adobo sauce. It gives great flavor to the finished product.

The beef is great for making Mexican Pinto Bean soup.

Soak Pinto beans over night. Brown onion & garlic in a pot with Olive oil. Add beans, cover with water by double. Salt, Pepper. Bring to boil. Reduce to simmer and cook for two hours. Add Chorizo, one cup of rice, 1 tbs Chalula hot sauce, 1 tsp dried Sage, 1 tsp driedOoregano. Cook 30 more minutes. Top with Crema or shredded Queso Blanco.

Cheers.

Ode to Man's Best Friend,...

I have so many things to blog, a busy weekend of work, friends and gardening at midnight. You know, when I have time. So as I was going through all the pics of this past weekend, and editing it for public eye, this is the one that struck the deepest cord in me.

My Nanna, was whelped February 10, 1999. So she is 8 1/2 years old. Still full of life and the best friend any guy could ask for. She is so full of life and love. I nearly cry just thinking of the day she will be gone.

If you know me, you know this dog. She has been my companion on so many trips and so many adventures. I can’t even begin to list all of the places we have lived and traveled together. There were times when I knew that everything was going to be all right because no matter who comes and goes in my life, Nanna is always there.

When we moved across country, time and time again. Dallas to Indianapolis; Indy, Arlington; Dallas, Denver; Denver, Milwaukee; Milwaukee, Denver, she would just sit in that seat or sleep in the floor board, miserable. Yet she never complained. Not once.

It has not always been easy, but we have always been able to count on each other. Almost prophetic and poetic. Almost. Maybe the lesson is this. A good relationship contains someone who loves you every time you smile, say something nice, give them a cookie and don’t give up,..or stay gone too long. And, one who never complains. Good luck with that.

I suppose a mink dog bed, Burberry® leashes & collar and lead crystal torchier dog bowls don’t hurt either.

So I love you Nanna. Thanks for putting up with all of my pranks. And wearing all these crazy get ups so I wouldn’t be the only one. You are this man’s best friend. Cheers,..

All the petals on all these flowers,...

Yeah, so, I live in Colorado. I think he is my mistress, or mister. How I love him so. Never did I imagine that there would be another place for me but Dallas, Texas.

Afterall, to my recollection the places that I recall calling home is a long and distinguished list. Maybe as many places as petals on all these flowers. Lapel, IN; Pendelton, IN; Houston, TX; Anderson, IN; Katy, TX; Arlington, TX; Indianapolis, IN; Pinehurst, NC; High Point, NC; Fort Worth, TX; Austin, TX; Pasadena, TX; Grand Prairie, TX; Dallas, TX; Lewisville, TX; Denver, CO; Milwaukee, WI; Wauwatosa, WI; Commerce City, CO; Philadelphia, PA! That’s all I can, or care to remember. Add to that the fact that some of those cities I had no less than 5 or 6 addresses. And my mom thinks it is absurd when I suggest that I went to about 17 schools before graduating high school. HA.

Anyways, back the fact that Colorado is the most amazing place. Every time you turn the corner there is some other reminder of God’s amazing power and more importantly his gratitude to you for being a part of the human experience. Look at this amazing and hypnotic view from my drive to the city. This is hundreds of acres of sunflowers. All of these amazing flowers turning towards the rising sun. Mother nature managing her flock with the masterful stroke.

Look how far we've come,..

Look how far we have come. 32,..what the hell did I do to deserve this? I was supposed to be dead at 25. I would not trade my life’s experiences for anything else though. There have been so many wonderful people and places. If the past has anything to do with the present it would be customary for me to have something very prophetic to say about turning another year old, but yeah, I’m not feeling it. To be prophetic and to dig deep within ones self and solve some earthly human ailment with the help of God would suggest that there was something so wrong as to merit the summoning of God for healing. And that is not going on here. On this day my mind is clear and my heart is light.

The love of a child,..

Omar and Lara, thank you so much for a wonderful year with my beautiful godson. You inspire me. There is not a doubt in my heart or mind that your love for one another will yield to this world a wonderful and loving young man. The both of you are doing a amazing job with Alex and he will thank you. Lara, you are such a wonderful mother and great care giver. Keep up the good work and all the love in the universe to you.

Wine and Casks, aging together...

The past year has been crazy as usual. Travel, school, travel, love, travel, love lost, travel or escape if you like. In this past year I have learned how much it means to be loyal to those who love you despite who you are. These are the same people who do not judge you by your bad days. We go through life each day hearing little tid bits of advice from passers by and rarely take any of it to heart until it is a part of your fabric. The older I get the better my friends get. Like good wine in a great cask marrying together with time and patients. It would seem that these days the only people I have are my friends and my brothers. And I’m cool with that. So thanks to you all.