That's Not My Name

At work the other day Joe says to me, "Ryan how long have we known each other? Over a year, right?"

"Ah, ya. That's right," I said.

"So what's my last name?" he asked.

A trick question I thought, so I paused a moment then replied, "Richards".

Joe shook his head in that distasteful way when he's appalled at the ignorance of someone.

"No? It's not Richards," I said.

"Richard is my middle name. Jack is my last name," he said.

I had edited a press release for him earlier in the week and changed several attributions to "Richards says"--tipping Joe off on my supreme lack of knowledge. I am writing a cookbook for the man after all. I should know his name.

My friend Paulina, and one of Joe's favorite employees was standing at the bar when this happened. I laugh as I tell her that I thought Joe's last name was Richards.

Her face is blank.

"Isn't that his last name?" she asks me.

Wasn't just me then. I feel a little less stupid.

The first lesson I ever learned in journalism school was that if you ever got someone's name wrong in a story you automatically failed. No question.

Good thing nothing's been sent off to printer at this point. And for your reference his full name is Joe Richard Jack.

Paulina and I both agree that Joe Jack Richards rolls off the tongue much nicer.

Anyway, here's the recipe for Spinach and Artichoke Dip--perfect for a Super Bowl party or something similar I suppose. It's damn tasty is all I know. Test it out and let me know what you think.

Spinach and Artichoke Dip

Makes 4 to 6 servings

2-1 lb. bags (1 kg.) spinach

3 Tbsp. (45 mL) butter

2 Tbsp. (30 mL) finely chopped onion

1 clove garlic, minced

1/4 cup (50 mL) all-purpose flour

2 cups (500 mL) heavy cream (35%)

2 tsp (10 mL) fresh lime juice

1 tsp (5 mL) Tobasco sauce

1 tsp (5 mL) salt

3/4 cup (175 mL) grated parmesan cheese

2/3 cup (150 mL) grated Gouda cheese

1/2 cup (125 mL) sour cream

1 jar artichoke hearts, chopped

Tortilla chips for serving

Preheat oven to 400˚F (205˚C).

Remove large stems from spinach and steam for 1 to 2 minutes. When cool enough to handle bunch spinach into balls and squeeze out excess water (spinach must be very dry). Chop and set aside.

Melt butter in a large sauté pan. Add garlic and onion and cook for 3 to 5 minutes or until onion softens. Sprinkle flour over onions and stir with a wooden spoon, cooking flour mixture for about 1 minute.

Slowly whisk in heavy cream, a little at a time, whisking constantly to prevent lumps. Bring slowly to a boil to thicken mixture, then add lime juice, Tobasco, salt and parmesan cheese. Remove from heat and add Gouda, sour cream, artichokes and reserved spinach, stirring to combine.

Pour spinach mixture into an oven-proof dish and bake for 15 to 20 minutes or until dip is hot and bubbly. Serve with tortilla chips.

Un Chingo of Work to Do

Yesterday, while writing the recipe for Frijoles de Olla (our house beans) I came across a word I didn't know so I plugged it into Google Translator. The list of ingredients called for un chingo de sal. It's some sort of measurement for salt but "what's a chingo?" I wondered. Turns out it's a shitload. Literally. I laughed. I'll have to ask Joe or the Lolas if they can be more specific. Though maybe we should leave it like that--those kinds of measurements work for Jamie Oliver.

Today I wrote the recipes for Cucumber and Carrot Coleslaw and Rice Pudding, bringing the grand total of completed dishes to 17. If I'm to stay on my target I need to get another three recipes done by the end of the week.

I had a couple of friends from Provincetown staying with me earlier in the week, so instead of writing I was hitting the beach with them and downing copious amounts of tequila. Por que no? Kelly and William are on a three-month journey through Mexico, Central and South America. You can follow their blog at http://whereintheworld-wk.blogspot.com/. I can't wait to find out

how the 356 hour bus trip from Guadalajara through Mexico City then on to Oaxaca turns out.

Anyway, back to the chingo of work I have on my plate.

Last time I posted the recipe for Mean Joe's Greens thinking

everyone could use a little veggie and some fiber in their diets following the glutinous holiday season. Now that that's over, lets indulge again with this totally delicious (almost scandalous) dessert recipe. We keep in the fridge upstairs by the waiter station and some staff members (I won't say who) nick small bowls of it and eat it undercover. It's has the texture of pudding when it's cold and is a toss-up as to which way is better.

At Joe Jack's we serve it hot with a small bowl of whipped cream and rum (which we pour the chocolate mixture over) and a few little almond cookies.

Mexican Hot Chocolate

1 orange

4 cups (1 L) whole milk

1/2 cup (125 mL) heavy cream (35%)

1/4 cup (50 mL) granulated sugar

2 Chiles de Árbol or 1/2 tsp (2 mL) crushed red chili flakes

1 cinnamon stick

1 Tbsp. (15 mL) whole cloves

1/4 tsp (1 mL) black peppercorns

1 lb. (500 g) bittersweet chocolate, chopped

1/2 cup (125 mL) cocoa

1 1/2 tsp (7 mL) vanilla

Peel rind from orange with a vegetable peeler and add to a large stockpot with milk, cream, chilies, cinnamon, cloves, peppercorns and sugar. Slowly bring mixture to a boil then remove from heat.

Place chocolate in a bowl and pour cream mixture through a mesh sieve to catch spices. Stir mixture until chocolate melts and all the cream is incorporated. Stir in cocoa and vanilla. Refrigerate until ready to serve.

Heat about 1/4 cup (50 mL) of the chocolate mixture per person in a nonstick pot or sauté pan, stirring constantly to prevent it from scorching. Pour chocolate mixture into small cups and serve with a spoon.

Mean Joe's Greens

I could think of much worse places to write. Thisis the view from my work station and where the words for Joe Jack's cookbook will be digitized. It's also where I watch Spanish soaps and countless episodes of any of the CSI franchise when I need a break.

The garden is progressing nicely. The cilantro seeds I planted a couple weeks ago are now sprouts about 3 inches high, while the rest is my roommate Alfonso's doing, for which I can't take credit but enjoy nonetheless.

True to my word I woke up this morning, brewed a pot of coffee and came up here to bang out a few recipes. I've managed to get three done--2 salads and a ceviche--and since it's the New Year and many of us over-indulged during the holidays, the one I'm including today is for Mean Joe's Greens. A fantastic salad to help us detox, or at least get some fiber in our diets.

So please test it out and let me know how you like it. These recipes are all Joe's but I'm translating them from Spanish and adapting them to make at home. At the restaurant the Lolas (ladies who prep everything) make the vinaigrette in huge quantities so I've had to scale the ingredients down and make adjustments to suit 4 people instead of 40. As well, the greens and veggies at the restaurant aren't measured, the cooks just "eye" everything, so I've had to come up with those measurements on my own.

So go guinea pigs, get out there and start cooking. I need your feedback.

MEAN JOE'S GREENS

Serves 4

Vinaigrette

1/4 cup (50 mL) fresh lime juice

2 shallots, peeled and minced

1 1/2 tsp (7 mL) granulated sugar

1 tsp (5 mL) red wine vinegar

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) salt

1 1/2 cups (375 mL) extra virgin olive oil

Salad

2 heads Boston lettuce

1 head radicchio

1 cup (250 mL) arugula

2 plum tomatoes, seeded and coarsely chopped

1 carrot, peeled and thinly sliced

1/2 field cucumber, peeled, sliced lengthwise then cut into half moons

To make the dressing whisk together lime juice, shallots, sugar, vinegar, mustard and salt in a medium-sized bowl. Slowly drizzle in olive, whisking vigorously until combined. Refrigerate until ready to use.

To assemble salad wash and dry the lettuce, radicchio and arugula then place in a large bowl with tomatoes, carrot slices and chopped cucumber. Pour over enough of the vinaigrette to coat the salad then toss evenly and serve.

The Cookbook Chronicles

I'm watching some Spanish nighttime drama with a hot soccer player named Santiago Something. He plays for Real Madrid with a Beckam look-a-like and just got tossed out of the game for some crime on the field I couldn't follow.

I'd like to say I'm trying it as a sort of Spanish immersion program, but truthfully it's because I'm lazy and too tired to get up and change the channel.

While the beginning of the season got off to a slow start, the holidays have been busy. (Last night was officially my best night at the Shack, cash wise). Fantastic. I'm finally making money, but damn, my body hurts. (Though a couple nights of tequila abuse during the Christmas festivities haven't helped heal the body either.) So tonight is about bad Spanish TV and getting some rest. Tomorrow begins the Joe Jack's Fish Shack Cookbook "Come-Along-for-the-Ride-While-I-Write-It" Blog.

It's gonna be huge.

Up until now I've been a little casual about getting recipes written and laying down the other sections of the book, and if I'm going to pull this off by the end of April I need to write more and procrastinate less. And so I'm going to add more work to my plate by blogging about writing the book while I do just that.

I figure if I make a commitment on here than I have to follow through. And so, I've got approximately 90 days to write 80 or so more recipes and document what it's really like to work--and eat and be entertained--in Puerto Vallarta's busiest restaurant. (Plus a bunch of other stuff that'll need to be in it too.)

Anyway, tune in tomorrow for the first entry and join me and Joe (but mostly me! ha) as I write his book. I promise to make you hungry. As well as offer up recipes and other pages from the book as I write it.

Test the recipes at home and let me know how they worked out. Tell me what questions you have about buying and cooking fish--or anything else you want to know. Maybe it'll end up in the book.

And yes, if you're wondering, I did just watch Julie & Julia. So maybe I got a little inspired. Sue me. Just read me. Oh, and buy the book when it comes out.