2017 Chevy Volt

Electric commuting in style...

As I mentioned in my previous post, I took the plunge and am leasing a 2017 Chevy Volt for my daily driver.  I couldn't be more pleased.  My lease payment and monthly electric use is about the same as I was spending driving my Suburban around. Oh, did I mention the little green stickers that let me use the HOV lanes?

In case you (like I) were ignorant of how the Volt is different than a Prius here is the skinny.  Most hybrids are a parallel hybrid -- the internal combustion (IC) engine and the battery pack work together at all times to propel the car.  Sometimes it might be all battery, sometimes all IC, but they are both always on.  The Volt is a serial hybrid that can be driven in a parallel mode.  Serial means that this car runs on its battery until the energy is gone and then the IC switches on.  In fact, the IC isn't even connected to the wheels directly.  The IC powers a generator to provide electricity to the battery pack or the drive motor.  This is very much like a diesel-electric locomotive and allows a tiny 1.5L IC to drive this thing around.

The genius of this was unknown to me until early 2016.  My attention was paid to the Volt when it was announced and as I followed Chevy's struggle to find battery technology to make it the electric- only vehicle that it was originally supposed to be.  I lost interest when it came out in 2012 or so as a hybrid.  I thought that they had given up and just tried to compete with the Prius (Pious).  What I missed is that they simply realized that the range was too low to sell to the general public and added a range extender in the form of a small IC + generator.  Brilliant!

So I drive an electric car every day using not one drop of gas.  If I need to go farther I can let the IC fire up and take me where I need to go.  No "range anxiety."  Plus, with the 9 gallon gas tank and a full battery I can go about 420 miles.  Not that I would know since I am still using the tank of gas the dealership gave me.

A word about chargers.  The charging system is actually built into the car.  You simply have to provide a well-regulated 120V, 8 to 12A AC source.  Conveniently the car is sold with just such a device.  I call it the "opportunity charger."  This is all I am using to charge my car.  Currently (see what I did there?) it takes between 5 and 8 hours to recharge at 120V/12A since I rarely use more than 11kWh of my 18.5kWh battery pack.  I did not have to put any expensive equipment in the garage.  I am, however, considering just that.  If I install a 240V, 24 to 36A circuit and regulator in my garage I should be able to charge in about one-quarter of the time it takes now.

Next up a tour of the fit and finish of the Volt followed by a discussion of how to drive this unique vehicle and a summary of the state of the art in alternative fuel vehicles.

Sorry for the interruption...

Life gets in the way of blogging sometimes.

Sorry that I haven't been blogging much since summer.  However I have some new things to share with you.

First, my annual physical turned up that my cholesterol was getting higher and the doc wants me to lose weight in order to improve that (as well as my blood pressure and general health).  She has prescribed a low-carb diet.  So far this thing is producing tremendous results.  I have eliminated all processed carbs, and most bad carbs (other than alcohol) and have lost over 10 lbs this month.  Next month I may even quit the drink altogether in order to see how much I can lose.

You would think that this would curtail my cooking adventures but the opposite has happened.  Stay tuned to these pages for some low carb recipes.

Second, I am leasing a Chevy Volt as a commuter car.  The last two years I have driven my Suburban to-from work and on errands.  I was spending nearly $100/week on gas.  Now I use no gasoline for my daily commute and the electricity costs me $1.55/day ($9.30/week).  I will do a complete review of the Volt, electric driving in general and the state of your automotive choices soon.

Anyhow, sorry again for the interruption and we'll talk soon.

Guacamole

Not everything is complicated.

I learned to make guac in New Mexico.  I wonder if any of this is a regional variation?  Anyhow, my recipe features grated onion, Roma tomatoes, cilantro and lime.  No garlic, no jalapenos, and no prefab ingredients. Make it this way, you will thank me.

You'll need;

• 5-8 Ripe avocados (depending on size)
• 3- 5 Roma tomatoes (same reason)
• 1 medium sweet onion
• 1-2 limes
• 3/4 of a bunch of cilantro leaves - chopped
• coarse salt

Prepare the avocados by splitting them in half, removing the pits (but save 2 for later) and scooping out the flesh with a spoon.  Remove any blackened areas.

Chop them up in a bowl using a pair of knives.

Chop the tomatoes and add to the bowl.

Peel the onion and cut it in half.  One half should be finely chopped.

The other half gets grated on a box grater directly into the bowl.  Notice that it looks like a slushie.  I have always wanted to grate some onion into an ice cream cone and give it to a 7 year old...

Now sprinkle in a teaspoon of coarse salt, and the juice of the lime(s).

Stir to combine, but not so aggressively that the avocados become a paste. The texture is key.

Taste for salt level. Fix if needed but know that as it melds the flavors mellow.  Add in the two pits and cover with plastic wrap.  Put in the fridge for about an hour before serving.

Taste for salt before serving your masterpiece.  Email me if you liked it.

Sous Vide Shrimp Cocktail

The best way to prepare chilled shrimp.

Picture stolen from the internet.

I love shrimp cocktail (who doesn't) and I know my wife does because she ordered 5 of them one night.  Making chilled shrimp at home used to mean buying precooked shrimp -- either cold or frozen.  Not anymore.  Use your sous vide rig to make kick ass chilled shrimp.

Disclaimer; I advertise this as a shrimp cocktail recipe and showed a picture of the typical chilled shrimp with cocktail sauce, but on the day that I was taking these pictures I had extra avocados and some thousand island dressing and no cocktail sauce so my application was a bit different...

You'll need;

• 1- 2 lb frozen raw peeled shrimp (tail on)
• salt and pepper
• butter
• cocktail sauce
• chopped celery (if you are gonna dress this up)

Begin by thawing the shrimp in a big bowl of cold water.  Left on the counter this will take at least 30 min.  In the fridge it'll be maybe 2 hrs.  BTW, these frozen raw shrimp, as well as individually quick frozen (IQF) fish are the best way to get excellent quality on a budget.

Once thawed, pat them dry and season with salt and pepper.

Place in a single layer in your vacuum bag(s) with a pat or two of butter.

Vacuum seal and put into a 135 for 40 minutes up to a 140F water bath for 30 minutes.   The lower temperature yields my preferred softer shrimp and 140 gives my wife's snappier shrimp.  Try the low one once just to see if you will be a convert.

When it is done use an ice bath to give your shrimp a quick trip through the danger zone. You can put them in the fridge or just leave them in the ice bath -- depending on when they are needed.

When you are ready to plate, cut open the bag and dry the shrimp once again.

If you are making traditional shrimp cocktail, put a bit of celery in a martini glass and top with cocktail sauce.  Hang 4 to 6 shrimp around the edge. Serve with crackers and a lemon wedge.

Picture stolen from the internet.

If you are making shrimp and avocado salad then plate some shrimp and a commensurate amount of sliced avocado.  Add a dollop of 1000 Island dressing.

Baja Style Fish Tacos

Sometimes the simple things are the best.

I am a big fan of fish tacos and I think that the fried ones are the best.  I was reminded of this when I drove through a Del Taco and ordered two fish tacos (no, I wasn't also contemplating suicide).  They were simple and surprisingly good.  It inspired me to blog my go-to fish taco recipe.There are only four steps here. Make the sauce, make the batter, prep the sides, and fry the fish.

You'll need;

• 4-5 oz firm white fish per person (Cod, Mahi, Tilapia, Snapper, Marlin, Swai, etc)
• 1/2 cup flour (plus some extra for coating the fish)
• 1/2 cup panko crumbs
• 1 egg
• 1/2 of a Mexican cervesa (Dos Equis Amber esta mejor pero yo prefiero Pacifico)
• 1 lemon (for zest and juice)
• 2 tsp chili powder
• 1/2 cup sour cream or Mexican crema
• 1/4 cup mayo
• salt and pepper
• dash cayenne
• shredded cabbage
• chopped cilantro (opt)
• limes for garnish
• a sliced avocado for garnish
• corn tortillas

First step; make the sauce.

Combine the sour cream, mayo, the juice from half a lemon, 2 tsp lemon zest, a healthy amount of pepper and a dash of cayenne in a bowl and stir to combine.

Cover and refrigerate at least 30 min.

Second step; prep the accouterments.  Shred the cabbage and slice the limes and avocados.  Chop the cilantro and ready the tortillas.  Street tacos usually get a double tortilla treatment.  I recommend it as well unless you  are cutting down on carbs.  The wife doesn't like the raw taste of corn tortillas so they can be cooked either briefly in oil or on a griddle.

Step three; prep the fish. Pat the fish dry and season with salt and pepper.  

Cut your fish into strips that will fit into your tacos.  I go about 1in x 3/4in x 3in.

Dredge the fish in flour to help the batter stick.

Step four; make the batter. Combine 1/2 cup flour, the panko, the chili powder and one egg in a bowl.

Add in half a can/bottle of beer while stirring. We are are looking for a pasty batter here.  Mine was too pasty. If yours is too use a little more beer.  

  
At this point you should get your oil heating and set up a post-fry paper towel plate.

Batter the fish and fry in small batches for about 2 min per side.

Remove the fish to a cooling plate for one minute and salt them.  Trust me, you must salt the fish fresh from the frypan.

Make the tacos by putting the fish into the tortilla, adding a bit of cabbage and a spoonful of the sauce.  Garnish with cilantro and avocado if desired.  Serve with a lime wedge for each taco.

Pressure Cooker Chile Verde

Low psychological pressure, high barometric pressure.

So I broke down and bought a pressure cooker.  I got the 6 quart Instant Pot. This thing kicks ass!

What to make for the maiden voyage? Just as I asked that question I got into a discussion about who makes the best Chile Verde around here.  (La Casita, but that is for another day.)  It was then that I realized that Chile Verde was the best thing with which to inaugurate my pressure cooker.

Here's what you'll need;

• 3 to 4# Boneless Pork Shoulder (pork butt) cut into .75 to 1 in cubes (discard anything with too much gristle or fat) 
• 4 to 5 tomatillos (leaves and stems removed – quartered)
• 2 Poblano peppers (seeded and membranes removed) coarsely chopped
• 2 Anaheim peppers (as above)
• 2 Jalepenos (as above)
• 1 med onion (yellow) coarsely chopped
• 3 cloves of garlic (minced) or 3 in from the squeeze tube
• 1.5 Tbsp cumin seeds
• ½ Tbsp oregano (chop up fresh Mexican oregano if you can get it)
• 1 tsp ground pepper
• 1 Tbsp fish sauce (or ½ tsp salt)
•  ¾ cup chicken stock
• 1 bunch of cilantro (chopped)
• 2 Tbsp flour
• salt to taste

Chop the pork into 1 in cubes. Season with salt and pepper and half a Tbsp of the cumin.

Put 1 Tbsp oil into the bottom of the pressure cooker set on saute.

Brown the pork cubes in batches in the pressure cooker.

Add all the ingredients, but only half the cilantro (and not the flour) to the pork in the pressure cooker and stir to combine.

Seal the lid and cook on high pressure for 60 minutes.

After the cook, allow the cooker to naturally cool for at least 10 minutes.

Vent the cooker and open the lid.

Add most of the remaining cilantro and sprinkle the flour over the contents. Use a potato masher to gently mash the ingredients.  We just want to slightly break up the pork and mix in the flour.  Or use a spoon if you want to leave the pork in the big chunks.

Be careful! This dish is hot!

Taste for salt and spice. It usually needs another 1/2 tsp salt.

Serve with rice, tortillas, or over a quesadilla and garnished with cilantro and lime.

My preferred serving is to make a quesadilla with Mexican cheese and then put a spoonful of Chile Verde over the top.

On another note, one could up the ante by charring and peeling the peppers and/or tomatillos...