House of Zeta

Good food, drinks, friends and ukulele!!!

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Dolly & Me

This is a story I don’t often talk about. But, I have been reflecting on my brief encounter with mother Dolly, since her passing. I have different versions depending on how I feel, or how long I believe the person or persons attention span or time may be.  There’s the cliff notes version, the short version or the full enchilada. Then the other day I was talking to a friend who reminded me of a part I had forgotten about.  This little tidbit was a revelation. I love hearing others perception of a shared time or memory. They way things are skewered just a little bit from what we thought they were.  

Well, with my new memory jogged from my brain, I have to add an “addendum.”  Here is the full story… as I recall it……

I was living with friends and we had a party for an out of town guest who was staying with us.  He had just arrived from Las Vegas and had a great story to tell us.  He proceeded to pull is pant down.  Yes we were like what is he doing?  On his butt cheek there it was… a beautifully executed tattoo of Elvira’s signature.  We marveled at it, clapped, whopped and hollered with gay abandon.  It was glorious.  We laughed and listened with giant smiles as he told us how he got it and went straight to the tattoo shop to get it done.  This was so genius and so amazing. We immediately started to imagine and pondered who’s name, dead or alive, would we get tattooed on our body?  We thought and everyone said who they would and when it came to me, I hadn’t a clue…But it finally came to me in a flash of, oh shit yes!  I picked some one who I admired and loved since I could remember, and thought there is no way I would ever meet this person in real life. So no way it would ever happen.  That person was Dolly Parton.  Everyone agreed this is the person and wouldn’t that be fantastic.  

Well, a few years later, I’m at work, just another day in the life. I get this call from one of my roommates and all he said was wash your ass bitch.  I had a sinking feeling and knew immediately what he meant.  My mind reeled and a bit of fear coursed through my veins. Could I do this? Would I do this?  There was only one answer.

A few months later Miss Dolly herself was doing a signing of her album Little Sparrow at the Tower Records on Sunset.  Famous for meet and greets with music legends. Me and my boyfriend at the time went and got in line and as we got closer I keep thinking that I might just run away.  He held on tight to me knowing I was nervous and not letting me run for it. He knew I would regret it.  We finally got to our turn and he gave a little shove.  I came up to the table and sheepishly said hi and handed my CD for her to sign.  Add just as I was leaving the thought came into my head. “do it now or you will be sorry”.   My head was hazy and fuzzy, but in a soft spoken tone I asked if she would sign my back.  She didn’t quite hear me so I had to say it again, clearly. “Would you sign my back so I can get it tattooed?”

She moved back like oh no, and looked at her security detail, they looked like they they were getting ready to jump me. Then she looked my up and down and I swear I saw the light bulb and a flash come over her. She relaxed and I saw the thought bubble in her eyes that said, “oh he’s a gay”.  And with that, the security stood down and with a comforting sweet smile she said, “if you can get ass up here I’ll sign your back”.  

I hopped up so quickly I almost broke the table!  We were both like whoah hold on here.  I apologized and she said, “I thought you were going crush this table on me!”  We both laughed and I believe I apologized again. I handed here my brand new sharpie, and we started talking.  She immediately started to talk me out of what she thought was a bad decision. She said, “are you sure you want to do this?” I was up on that table and was not goin anywhere, I said, “yes of course”. “Couldn’t you just use some hairspray or shellack instead? That is a lot of pain to go through just for me.” I just smiled and said nope.” Then she said, “your boyfriend is going to kill you”. I said no he won’t, he is right there. I pointed at him and she said, “you don’t mind if he does this?” and he said, “no, it is his body.”  She still was trying to talk me out of it. But at that point she knew there was no good arguing with me. And said “here we go.” At that point I noticed my friend Polly standing in front of me with the press and she had this big old grin on her face and gave me the thumbs up.  I was so happy, I had a big ole grim in my face too. Then within an instant I went from smiling to an Oh.. My…God moment!! She went to town and it felt like she was signing my whole back!!! I was thinking, did I just make a big mistake! Dolly does nothing small, even signing my back. Then it really hit me, I was having a real conversation with Dolly Parton!  I gathered myself and got up and ran away! A few feet away I stopped and came back and said all the things you say to an idol.  I lover her and she was such an inspiration,  thank you for being you and that your so beautiful and mazing.  She again said get some hairspray for that.  Its was a perfect magical moment.

But what I forgot until recently. A friend reminded me that during our conversation, she said something that really through me.  She remembered seeing me a few months before.  I was walking down the street, with my red mohawk. At first I was like did she really notice me or was she just saying that. But I did have a red mohawk and I was walking to work. It was early in the morning. She even recalled the street I was walking on and described my outfit.  Dolly remembered me! she said that when she saw me she thought, what a brave soul. To be walking with such confidence and being truly myself not caring about anything.  This when I realized I was have a real normal conversation and it freaked me out. So that is why I ran. I am glad I went back, but, having that time and just sitting there chatting was the real gift. And I have the tattooed signature to prove it.

A few months later me and a group of friends saw her first show in many years at the House of Blues, a small venue on Sunset Blvd. A friend and I went up to the merchandise booth to see what we would buy. He couldn’t help but tell them of my tattoo on my back.  The two who worked there were taken aback. But were very excited to meet me.  They told us how Dolly had been talking about our encounter for the last couple weeks.  I was floored! Again Dolly remembered me!! They couldn’t wait to tell her I was there. My friend thought it would be great to possibly meet her again. I decided not to push my luck. And the merchandise people did not push the subject. In the end the show was amazing. Could I have meet her again? Maybe, but I will always have our time together. 

Chicken Tomato Soup

I don’t usually make hot food in the summer, unless it’s on a bbq.  But I had some tomatoes that needed to be used and some chicken breasts to cook.  I thought I would make chicken and rice with a tomato stew, but it quickly turned into a beautiful soup.   I threw in onions, carrots, mushrooms and some Mexican spices, along with the juice a lemon in for good measure.  It was easy and fun to make.  I love to let my instinct’s go and see where they take me.   I would add cilantro at the end but when I made this I didn’t have any.  But I will for the next batch!

 

 

Chicken Tomato Soup
Cuisine: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 bowls
 
Easy weeknight dinner
Ingredients
  • 4 Chicken breasts, skin on, bone in
  • 1 Medium onion, chopped
  • 2 Carrots, peeled and sliced into rounds
  • ½ Container of button mushrooms (more if you like mushrooms), sliced
  • 1 Potato chopped into squares
  • 6 Large vine ripe tomatoes, roughly chopped
  • 4 Cups homemade chicken stock
  • 1 Lemon, juiced
  • 1 Tbsp Olive oil, more if needed
  • 1 Tsp chile powder
  • 1 Tsp cumin
  • 1 Tsp taco seasoning
  • 1 Tsp Extra Bits from House of Zeta Hot Sauce
  • Salt & pepper
  • Cilnatro chopped for garnish
Instructions
  1. Add a tablespoon of olive oil to a dutch oven on medium heat
  2. Dry off the chicken breasts and season with salt and pepper
  3. Place chicken skin side down for about 8-10 minutes
  4. Flip chicken over and turn down heat a little and cover with a lid.
  5. Cook till done.
  6. Set aside to cool
  7. Add onion on medium heat.
  8. Cook for a minute or two
  9. Add mushrooms and cook for 3-5 minutes
  10. Add potato, cook for 5 minutes
  11. Next add carrots and cook for 5 minutes
  12. Add chile powder, cumin, taco seasoning and Extra Bits
  13. Add tomatoes and cook down on a low heat till they make a sauce
  14. If you like a spicy soup add more Extra Bits after tomatoes
  15. While that is cooking shred chicken breasts.
  16. When tomatoes have made a sauce add chicken stock, chicken and lemon juice
  17. Bring to a quick boil and then simmer for about 10 minutes till potatoes are fully cooked.
  18. Serve with brown rice at the bottom of bowls
  19. Garnish with cilantro

 

Extra Bits For Extra Goodness

As some on you may know, I have been making hot sauces for a while.  You may even remember that I made a second and arguably evermore useful ingredient for your cooking adventures.  I am talking about our Extra Bits.  I even wrote a post about how versatile and unique this product is.  Now I’m going to give you a very simple recipe that I made on Boxing Day.  It was a huge hit and very simple to make.

 

 

Extra Bits Pork Shoulder
Author: 
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 7-9 lb Pork Shoulder
  • 4-6 cloves of garlic
  • 2 Tbsp Extra Bits separated into thirds and a little extra
  • 1 large orange
  • salt and pepper
  • olive oil
  • Roasting pan
Instructions
  1. Pre heat oven to 300 degrees
  2. Remove shoulder from packaging a pat dry
  3. Score the fatty side
  4. Pole holes with knife in cuts between the fat
  5. Make sure you puncture though the meat, but not too far
  6. Cut garlic in halves
  7. Take the a little extra of the bits and put in the holes made by knife punctures
  8. Then push the garlic halves in holes made by knife punctures
  9. Generously rub fatty side of pork with ⅔ of Extra Bits.
  10. Make sure to get in all the crevices(If you need more use more.)
  11. Then take the rest, and rub the rest of the shoulder with it
  12. Drizzle a little olive oil, just to cover the bottom of the roasting pan and spread it around
  13. Lower heat to 250
  14. Place shoulder I middle of pan and place on middle rack.
  15. In around 3 hours pull shoulder out and squeeze orange juice all over the fat side
  16. Return shoulder to oven and continue to cook for 2-3 more hours
  17. Or till the meat start to fall away with a fork and knife
  18. If you want really crispy skin then the last hour of cooking turn the heat up to about 350
  19. Keep an eye on it as it can burn the skin.
Notes
Try to find one that doesn't have the ball socket/joint. It looks sort of like a handle. This will make it much easier to score. It may not always be possible but it really helps.

The size of the shoulder may vary. I prefer on closer to 7 pounds but one that size isn't always available. The last one I used was 9 lbs. The main difference will be the cooking time. The bigger the roast the longer to cook it.

Also sometimes there is a little extra fat that is not needed so I cut that off.

     

Grilled Slaw Is A Thing

 

 

Spring is here and the grill is out!!!  I was recently at my friends apartment that I spend a good amount of time at.  We BBQ a lot in the warm months of the year and are always trying new things on the grill.  Last weekend we grilled cabbage to make a grilled coleslaw.  It was tremendous!!!   But as most of you know I will through anything on the grill.  Grilled celery anyone?  Don’t knock it till you try it.   I’m sure there a lot’s of people who feel the same way I do about grilling everything and anything.  So I am sure you will have no problem with this warm version of slaw.  We used only red cabbage instead of the usual red and green.  I cut the red cabbage lengthwise, about 1/4 – 1/2 inch slices, with the core to keep the slices intact.  I left the carrots whole, peeled and cut the onion into rings.  When everything was done I did a rough chop of the veggies, giving them a rustic feel.  When grilling just use a small amount of olive oil on the cabbage.  This makes it so you won’t have to use a lot of mayo, which is usually essential in a good slaw.  We used a garlic mayo and minced capers for our dressing.  You could also leave out the capers, squeeze a lime and chop some cilantro with the garlic mayo for a different version.  Even add a little red pepper flakes for some heat.  Or whatever your heart desires.  I find grilling things opens my creative mind to different ways of preparing and eating food.  I hope this inspires you to explore and start grilling in different ways!!!

 

 

Grill Slaw Is A Thing
Author: 
Prep time: 
Cook time: 
Total time: 
 
This is a great way to have a healthier side dish but keeping a bbq staple that everyone loves.
Ingredients
  • 1 Head red cabbage
  • 1 Onion - white, yellow or red
  • 2-3 Large carrots
  • 2-3 Tbsp of Garlic Mayo
  • A Handful of Capers
  • Olive oil
  • Salt and pepper to taste
Instructions
  1. Cut cabbage length wise and keep core intact about ¼-1/2 inch thick.
  2. Peel and slice onion into rings.
  3. Wash carrots thoroughly, and dry them.
  4. Lightly coat onions, carrots and cabbage with olive oil, salt and pepper.
  5. Carrots take a little while so start them first.
  6. Grill veggies till desired doneness.
  7. I usually only flip the onions and cabbage once during grilling.
  8. Gives them a nice grilled sear marks.
  9. While veggies are cooking mince the capers.
  10. When done, cut core out of cabbage and trough away.
  11. Then give a rough chop to all veggies.
  12. I still like to cut the carrots in strings but am not so precise with the chopping.
  13. Toss with mayo and capers.
  14. Salt and pepper to taste.
Notes
The grilling time is approximate. It all depends on your grill and how cooked you want the veggies.

Chicken Pozole

Chicken Pozole
Author: 
 
Ingredients
  • 1 Chicken
  • ½ Red bell pepper chopped
  • 1 Onion chopped
  • 2 Carrots, search peeled and roasted
  • 2 Celery stalks, chopped
  • 1 Large can hominy
  • 1 Small tomato chopped or 10 cherry cut in half
  • 6-8 Cups chicken stock(use stock from boiling chicken)
  • 2 Garlic cloves, chopped
  • Cumin
  • Chili powder
  • Chipotle powder
  • 2 Bay leaves
  • Salt and pepper
  • Cilantro, chopped
  • Red onion
  • Lime wedges
Instructions
  1. Boil chicken in water, salt, pepper and bay leaf
  2. When chicken is done remove and let cool, save water
  3. When chicken is cool to touch shred and set meat aside
  4. Use chicken water as stock
  5. Add bay leaf, garlic and spices, salt and pepper to taste
  6. Add carrots, celery, onion, tomato and hominy.
  7. Bring to a simmer
  8. When vegetables soften add chicken
  9. Add red bell pepper
  10. Add more spices to taste.
  11. When chicken is brought to temperature of soup your soup is done.
  12. Garnish with cilantro, red onion and lime wedge.
Notes
Roasting carrots before hand will give it a smokey flavor. You can also sauté the onions and add carrots, celery and tomatoes before adding chicken broth and use butter or olive oil to sauté vegetables

Pozole is total comfort food.  And with it being soup season,  the perfect hearty lunch or dinner.  So grab yourself some comfort and enjoy!

Chicken Pozole

Hot Sauces Are Back!!!

A rainbow of Scotch Bonnets
It’s been wwaayy too long, pharmacy but, we have Hot Sauces!!!! We just completed a new batch!!!! Available while they last:
Hot Pant’s
Wench
Sweet Tart
and limited edition:
Sly Fox
 
Also Jars of every cooks favorite something special:
Extra Bit’s
If you wanted a hot sauce and requested one please leave a comment so we can get one to you asap. If we don’t have the one you want let us know there are more of our regular sauces coming soon.
 
Each hand crafted bottle is $8
Shipping is a usually $5 in the US
Extra Bit’s $13 (shipping cost varies)
We generally don’t ship outside the US.

Moving, Moving, Moving!

 

Moving for some can be a traumatic experience.  For me, mind other then looking for a place, which is exhausting, the actual move is cathartic.  I am one of those people who likes to purge my belongings, especially when moving.  I usually like to get rid of around 50-60% of what I have.  I think of it as a way to get new things!  I look forward to getting new furniture or items that I want for the new place.  I always see it as the new home tells me what is needed.  That old dresser may not work anymore.  I may only need a side table or a desk.   I even get rid of clothes, books and knick knacks.  It’s like Christmas for myself.    Fun times!!!

I’ve been in my new place for two months now, and I still don’t have furniture, but, I am in no hurry.  My room will tell me what I need.  I know I will find what I need, when I need it.  But as a treat for you all I have been exploring my new neighborhood.  So here are few pictures for you to enjoy.

Quick Pickling For Summer

IMG_4670 (1)

 

Quick Pickled Peppers
Author: 
 
Ingredients
  • 1 lb peppers sliced
  • 1½ cup apple cider vinegar
  • 1½ cup water
  • 2 cloves of garlic peeled and mashed
  • 2-3 Tbsp sugar
  • 1 tsp salt
  • 1 tsp black pepper corns
  • 1 tsp coriander seeds
  • 1 bay leaf
Instructions
  1. Combine vinegar, help water, stuff sugar, salt, pepper corns, coriander seeds and bayleaf in sauce pan
  2. Heat on medium till salt and sugar dissolve
  3. Let liquid cool
  4. Put peppers and garlic in a jar
  5. Add liquid and put in fridge for 12-24 hours
  6. Peppers should last at least a week.

With summer in full swing the thought of canning seems like a huge chore, not to mention, who wants to heat up jars in a hot kitchen?  I have a solution that I’m quickly becoming obsessed with.   Quick pickling!  All the benefits of canning without using a stove for hours.   Not only is it easy, but you get to take advantage of the fresh produce available you can’t get in the fall or winter.  We have already pickled carrots, cipollini onions and are already planning much, much more!   This week it’s peppers, celery and garlic scapes.  Yum!

Simple Celery Soup

I love celery!!  The taste, malady the crunch, the smell, yum!  I know nutritionally its lacking, but the flavor is undeniable.  It adds so much to most dishes that most people probably take it for granted.  We use it as an appetizer with cream cheese or peanut butter, as a garnish for color, or to stop the heat from a chicken wing, even adding that crispness to stuffing.  Just to name a few.  But a celery soup, is a great way to celebrate a sometimes through away vegetable.  It’s bursting with flavor and richness that any creamed soup could want.  Celery has an important roll in most soups so why not let it shine on its own?  I recently had some left over and decided to make my own soup, and I was glad I did.  I read up on some recipes and I didn’t have everything they were asking for, so I decided to go with my gut and make my own version.  Enjoy!

 

Celery Soup

Celery Soup

 

Simple Celery Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 3 Cups chopped celery
  • ½ Red onion chopped
  • ½ Garlic clove chopped
  • 4 Cups chicken or vegetable stock
  • 3 Tablespoons butter
  • Pinch of red pepper flakes
  • Salt
  • Pepper
Instructions
  1. Melt butter
  2. Add onions and saute for about 5 min
  3. Put in a sprinkle of salt and pepper
  4. Add celery, saute for another 5 minutes
  5. Add garlic, saute for 1 minute
  6. Add pinch of red pepper flakes
  7. Add another pinch of salt and pepper
  8. Pour in stock
  9. Bring to boil, then lower flame and simmer for 10 minutes
  10. Let cool then blend
  11. Reheat and serve

Huevos Rancheros

Breakfast of Champions, pill or giant gut bomb.   It’s hard to decide which is true.   Either way huevos rancheros is one of my guilty pleasures.   It’s been a staple in my life for as long as I can remember.   I love ordering it or making it.  Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen.   My challenge is making the perfect ranchero sauce.  It has plague me for decades.  I have tried many times to get it right.  Not always with the best results, but that has not stopped me from trying!   And today, I think I have made the best one yet.  So good, I have to share it with you.

I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice.  If you don’t have whole beans and rice cooked, then use canned refried beans.  The sauce was canned tomatoes and a mix of spices.  Pretty simple.  After years of making it harder then it needs to be, I just went with my gut.  Sorry for the lack of direction, on the sauce, but don’t let that scare you.  Sometimes throwing caution to the wind can give great results.

 

Huevos Rancheros

Huevos Rancheros

 

Huevos Rancharos and Sauce
Author: 
Recipe type: Breakfast
 
This is a quick and easy sauce. When I made it, as usual I didn't measure. This is a recipe that depends on how you want it to taste. I put about a quarter to half a teaspoon of each spice into the tomatoes. But you may want to alter some of them. I did add less of the chipotle chile then the others as it is very strong.
Ingredients
  • 2 Eggs
  • 2 Tortillas
  • Refried beans (or combo rice and whole beans)
  • 1 Can of chopped tomatoes
  • Chili powder
  • Cumin
  • Crushed chipotle chile peppers
  • Minced garlic
  • Salt
  • Pepper
  • Queso fresco
  • Cilantro for garnish
Instructions
  1. Crumble cheese, set aside
  2. Chop cilantro, set aside
  3. Simmer beans in small sauce pan
  4. Keep an eye on beans, so they don't burn
  5. For Ranchero Sauce
  6. Put tomatoes in small sauce pan
  7. Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
  8. Simmer on medium heat for about 10 minutes or till the flavors marry.
  9. Fry eggs over easy
  10. Fry tortillas in oil till crispy
  11. Pat excess oil of with paper towel
  12. Place fried tortilla on plate
  13. Then a spoonful of beans on fried tortilla
  14. Place egg on top of beans
  15. Drizzle sauce over eggs
  16. Garnish with cilantro and cheese

 

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