Category: Jet Tila’s Cooking with Coyote

1. Make Chile Adobo Sauce: Add tomatoes and onion to a large stock pot over medium heat. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, then add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
2. Blend Sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
3. Add Meat and Simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.
4. Remove meat and shred: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Pizza

1. Stretch dough out, top with shredded meat and cheese, bake in the pizza oven, remove and finish with cilantro, onions, radishes, serve with consomme on the side

1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2. Freeze butter for about 10 minutes.
3. In a large bowl, stir together flours, sugar, baking powder, salt, and baking soda. Add cold butter, tossing to coat. Using a pastry blender or 2 forks, cut in cold butter until the mixture is crumbly and the largest butter pieces are pea-size. Using a fork or your fingers, stir in cold buttermilk until a dough forms. (It is OK if there are some dry flour bits remaining.)
4. Turn out dough onto a clean surface. Pat or roll dough into an 8-inch square (about ¾ inch thick). Roll out and make a letter fold. Repeat 3 more times, finishing with an 8 inch square. Using a chef’s knife coated in flour, trim edges, if desired, to create a 7½-inch square, and cut dough into 2½-inch squares. Place 2 inches apart on prepared pan. Freeze until cold, about 10 minutes.
5. Brush tops with melted butter.
6. Bake until golden brown, 15 to 18 minutes. Brush with melted butter, and serve warm.

1. Whisk together eggs, buttermilk, hot sauce, pickle juice, honey, and 3 tablespoons of the salt in a large bowl. Place chicken in the bowl, and turn to coat. Cover and refrigerate for at least 4 hours or up to 12 hours.
2. Pour canola oil into a large Dutch oven to a depth of 2 inches. Heat over medium-high to 335°F. Meanwhile, remove chicken from the refrigerator, and let stand (still covered). Line 2 baking sheets with wire racks, and set aside.
3. Preheat the oven to 200°F. While oil heats, stir together brown sugar, cayenne pepper, garlic powder, smoked paprika, MSG (if using), and 2 teaspoons of the salt in a medium-size heatproof bowl; set aside.
4. Whisk together all-purpose flour, rice flour, and remaining 1 tablespoon salt in a large bowl or shallow dish. Spoon about 4 tablespoons buttermilk mixture into flour mixture; briefly stir to form small clumps (most of flour should be dry). Working in batches, remove chicken from buttermilk mixture, and place in flour mixture. Turn chicken 1 to 2 times, completely coating chicken in flour. Place chicken on 1 prepared baking sheet, leaving the second baking sheet clean for cooked chicken.
5. Once the oil reaches 335°F, carefully add 3 to 4 pieces of coated chicken at a time to the Dutch oven. Cook, turning twice, until chicken is deeply browned and a thermometer inserted into thickest portion of chicken registers 165°F, 8 to 9 minutes for thighs and 10 minutes for breasts. Transfer to the second prepared baking sheet, and keep warm in the preheated oven while frying the remaining chicken.
6. Once all of the chicken is cooked, ladle 1 cup hot frying oil into the bowl with cayenne mixture; stir well. Using tongs, dip each piece of chicken into the hot oil mixture, turning to coat. Serve immediately with white bread and pickle slices

1. Cut your potatoes into wedges. Soak cut fries in cold water to remove starch
2. Dry them off.
3. Preheat your pizza oven to medium until the temperature is about 400-500.
4. Drop potato wedges into hot vegetable oil set to 350 degrees in a large pot.
5. Fry potato wedges in batches until golden brown and delicious. Remove fries from the hot oil and salt.
6. Cook slices of bacon until desired crunchiness, break apart into crumbles.
7. Add potato wedges to an oven safe pan, place sliced cheese on top and put into a 500 degree pizza oven until melted.

1. On a sheet pan, brush the steak with ghee and season very generously with kosher salt and black pepper.
2. Pre-heat one side of the grill to medium high until you get an internal temperature between 250-275.
3. Insert a leave-in probe into your tomahawk and place on the NON-HEAT side, close the grill and cook until the internal temperature reads 130 degree for medium rare. Every 10 degrees is a doneness level i.e. 120 rare, 140 medium and so on.
4. Place a grill pan in your pizza oven and preheat to medium high until the temperature is about 700-800.
5. Once the steak reaches your desired internal temperature doneness, pull it out of the grill and brush with ghee again, and season with salt and pepper again. Carefully place in the pizza oven on the grill pan and sear on both sides until you have a great char. Remove from the oven and top with charred onion vinaigrette.

1. Bring a pot of water to the boil, add 4 tbsp salt, boil potatoes until soft about 15-20.
2. Preheat your pizza oven to medium until the temperature is about 400-500..
3. Drain the potatoes and let them dry in the colander for 5 minutes and place hot potatoes onto a ½ baking or sheet pan.
4. Flatten potatoes with the bottom of a small or medium glass bowl, they will explode around the edges and that’s a good thing. Make sure you don’t smash the potatoes apart, keep them relatively in one piece.
5. Place the potatoes generously with clarified butter, olive oil, salt and pepper. Bake in the pizza oven until the edges get very crispy and potatoes are golden brown.