Thursday, December 30, 2010

I was thinking..

About Preparedness today.. As I drove from Salt Lake City to Springville, I could see that there were many drivers who were not prepared. Either they didnt know how do drive in the snow, or their cars were not equipped to help them survive the TERRIBLE road conditions. I wonder, when TEOTAWKI happens, how many, especially if it happens in the dead of winter, will be unprepared? I know that A LOT of people have food storage. Few have fuel storage and even fewer yet have a way to cook/keep warm when disaster strikes.
To that end, watch our website in the next few days.. We will be putting up a "works" Volcano Package. I will be putting a coupon code on the BLOG that will give you an additon % off. JUST for being a blog follower.
Might do it for some of the accessories, also.. Maybe The Lid, for example. I am open to suggetions.

Monday, December 27, 2010

Left Over Christmas Ham idea...

First and foremost... I hate turkey. I know.. un-american.. I've never tasted your recipe... Ive not tried this or that.. Trust me.. been there.. done that.. got the T-Shirt. Deep fried turkey (Not as good as deep fried twinkies or mars bars) Basil rubbed turkeys.. Turkey cooked upside down in a bag.. Turkey stuff with pine nuts.. Turkey stuffed with stuff.. On and on.. I just don't like that texture. Ok! Enough about Turkey!

What I do like is a good ham.. Cure 81, Honey Baked ham, Bilinski's (  Ham I am. ( and a few others.. Sometimes the Costco ham (Believe it or not.. ) is pretty good.

The way I cook it is pretty simple. Face down, covered in tin foil. about 20 min per lb at 275 degrees. This gives you a juicy ham. Then add the glaze of choice.. I like this one:

1/4 cup brown sugar
1/4 cup cider vinegar
1 tablespoon Dijon mustard
1 cup soft bread crumb
Combine sugar, vinegar, mustard  in a bowl. Stir with a fork until sugar dissolves. Stir in bread crumbs. Spread glaze evenly over ham during final 30 minutes of cooking.

Ok. Cook your ham. Eat it. Like it. You will have a left over bone and, if you are smart, a little bit of meat on it.
Now is the time for your ham to be truly tasty. I like Ham hocks and beans.. Here is one of my favorite Recipes.


  • left over bone and meat from your Christmas ham.
  • 3 tablespoons olive oil
  • 1 cup minced yellow onions( I like to go a little light on this)
  • 1/4 cup minced celery
  • 1/4 cup minced green bell peppers
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano, preferably Mexican
  • 1/4 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon minced garlic
  • 2 quarts Chicken Stock or
  • canned low-sodium chicken broth
  • 1 pound dried black beans, rinsed, picked over, soaked overnight in water to cover, and drained(Most beans have rocks and crud in them... CLEAN THEM WELL!)
  • 1 teaspoon salt
  • 1/2 cup minced green onions (green and white parts)
  • 1/4 cup minced fresh flat-leaf parsley


Score the skin of each ham hock with a sharp knife.

Heat the oil in a large deep pot or Dutch oven over medium-high heat. Add the ham hocks, onions, celery, bell peppers, crushed red pepper flakes, oregano, thyme, and bay leaves and cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 1 1/2 hours.

Add the beans and stir. Continue simmering over medium-low heat until the beans are just tender and ham hocks are very tender, 45 minutes to 1 hour. Season with the salt and continue cooking for 15 to 30 minutes, until the beans are tender and the ham hocks are beginning to fall apart. Remove from the heat.

Spoon the ham hocks and beans into bowls (or cut the meat from the bones and stir the meat back into the pot of beans before ladling into bowls) and sprinkle with the green onions and parsley.
Yield: 4 servings

Sorry no pictures.. It was a madhouse at Christmas.. and, frankly, I was focused on other stuff. Enjoy.. Im going to try and post something here each week. So! my 12 followers.. Get your friends to check this out will you? And I will try to get more picture happy!

Tuesday, December 21, 2010

A Soup from my youth..

Some of you know that when I was younger, I lived in Bogota, Colombia. I thought I would take some of the "comfort food" from my youth and post the Recipes here.

This sou;p is called Ajiaco.. I think it is delicious and it's not very hard to make. However. FOLLOW the ingredients or you will never get an authentic flavor. The critical ingredient is the Guascas.. That seems to be the foundational flavor of the soup.
Also, here in the United States we cannot get the same potatoes that they use there (A variation of yellow ones that dont fall apart in hot water like Russets seem to do) That being said, I think you will find this easy to make and tasty.
I halved this recipe and used a 12 inch deep DO. The Volcano, natch, was the heat source.



12" deep Dutch Oven
potato peeler

3 pounds  chicken breast, on the bone with skin (or 1 whole chicken, cut into parts)
6 quarts water
3 pounds russet potatoes, peeled and cut into 1-inch chunks

6 pounds  new red potatoes, peeled and cut into 1-inch chunks
3 pounds  papas criollas (in the U.S. use Dutch Creamer, Baby Dutch Yellow, Yukon Gold, or Yellow Finn potatoes), cut into 1-inch chunks (In Utah country sometimes you can find them at Tenochitlan)
4 ears corn on the cob (fresh or frozen), cut into 3-inch pieces

2 handfuls of Guascas (about 5 g dried or 10 g fresh)

cilantro leaves
Crema Mexicana (or regular heavy cream if you can’t find the other)
avocados, sliced
cooked rice


 1. Place the chicken breasts in the bottom of the DO, sprinkle with a handful of guascas, and add water. Bring to a boil and cook until the meat is tender. Remove chicken and set aside. Cover with foil and keep warm.

2. Add the potatoes and bring to a boil. Reduce heat and simmer, covered, for at least a couple hours, 4 hours is best. The yellow potatoes should start to break up in the soup, but if not, you can help the soup along by mashing some of the yellow potatoes in the pot.

3. Once the cooked chicken is cool enough to handle, remove the skin and bones. Cut the meat into small pieces and drop them back into the pot.

4. About 5 minutes before serving, add the remaining guascas and let it cook for 5 minutes, then serve.5. Serve in deep bowls, making sure that each bowl gets some chicken and a piece of corn on the cob. Garnish with a dollop of heavy cream, capers, and cilantro leaves. You can eat the avocado on the side with the rice, or you can cut a slice into pieces and drop into your soup bowl. (I like the avocado chunks in my soup.)

Give it a whirl.. I think you will like it.. And I can report to my wifes grandmother that she will live on forever in her recipes.

Happy Holidays!!

From your friends at Volcano

Wishing you a very Merry Christmas and a happy holiday season.

Friday, December 17, 2010

TWO "C" Grade Volcano Propane Stoves - First come first serve..

I recieved TWO "C" Grade Volcano Collapsible stoves.. First come first serve.... $40.00 each. If you live in Utah CASH ONLY. If you dont live in Utah..Shipping will apply AND a rebox charge.

So... C'mon down!!

Wednesday, December 15, 2010

I went to Chilis .. I loved the soup.. but thought it was overpriced.. I found the recipe and made it myself

My wife invited me to Chilis the other day for dinner. .. First of all, I HATE French Fries, so, generally, Chilis is NOT on the radar..
However, after much resistance on my part, we went.
After perusing the menu and seeing only 1000+ Calorie Burgers and stuff that is NOT on my diet.. I saw that they had a variety of soups.. Anyway, I tried their Chicken and Green Chile soup.. Long story short.. GREAT soup.. small portion.. Overpriced.
I went out on the web and found a copycat recipe and tried it.. It was delicious..

This recipe below makes 12 servings.. (I cut it in 1/2 and still had a lot of soup)

* 1 tablespoon vegetable oil

* 1 lb chicken breast fillet (approx. 3 fillets)

* 1/2 cup diced onion

* 1 garlic clove, pressed, to taste

* 4 cups chicken broth

* 1 cup masa harina

* 3 cups water

* 1 cup enchilada sauce

* 16 ounces Velveeta cheese

* 1 teaspoon salt, to taste

* 1 teaspoon chili powder

* 1/2 teaspoon cumin


* shredded cheddar cheese

* crumbled corn tortilla chips

Pico de Gallo

* 2 medium tomatoes, diced

* 1/2 cup diced Spanish onion

* 2 teaspoons chopped fresh jalapeno peppers, seeded and de-ribbed

* 2 teaspoons finely minced fresh cilantro

* 1 pinch salt
Add 1 tablespoon of oil to a large pot over medium heat.

Add chicken breasts to pot and brown for 4-5 minutes per side.

Set chicken aside.

Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.

Add chicken broth.

Combine masa harina with 2 cups of water in a medium bowl and whisk until blended.

Add masa mixture to pot with onions, garlic and broth.

Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

Shred the chicken into small, bite-size pieces and add it to the pot.

Reduce heat and simmer soup for 30-40 minutes or until thick.

Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Thursday, December 9, 2010

A Volcano Secret - Revealed ONLY on the blog

Volcano Secret - I am here, most nights, until 8pm. So, if you need to order something (I can't tell you shipping, I dont have access to that system after hours) Or tech support.. Or have some decent clean jokes.. Give me a call. 888.320.2005 of 801.420.2005 If you need help on Saturday, most of the time I have my cell phone with me.. Email me.. Ill try to get back to you ASAP. Sunday emails will be answered on Monday.
Last and certainly NOT least.. I have some good quality Non Propane stoves.. great condition. (not fabulous, if they were fabulous, youd have to pay new!) Some of them good enough for gifts.. Call me and tell me you saw it on the blog.. Ill give them away for $50.00 each. If you pick them up it is CASH ONLY! So, if you are a briquette fan (as I am) these are a great way to take advantage of the Power of the Volcano for CHEEEEP!

Wednesday, December 8, 2010

Places to get a Volcano this weekend.

This weekend Maceys in Spanish Fork will be having their customer appreciation day. We will be at the Spanish Fork Maceys on FRIDAY Afternoon doing an in-store demo. (No free food, sorry) They will have special pricing. (I dont know what it will be) And, we will be giving away FREE Volcano Lids.

This will be the least expensive place this weekend -that I know about - to get a Volcano and a Lid!

Monday, December 6, 2010

The LAST of the Scratch and dent/returns.

I have a few A/B Volcanos WITHOUT Propane left. These are my choice (First come gets the better ones) and will go for $70/60 dollars each. HOWEVER if you are a follower of our blog.. Ill give you another $5.00 AND Ill sell you the Lid for $20.00.
If you pick up at our location its CASH only - If you are out of Utah.. shipping will be additional, of course.

Also Note - Until Christmas, I will be accepting NEW smaller dealers. Ill give you choice of ANY 5 Volcanos, 5 Lids and 5 cookbooks as your starter package AND -after your initial purchase - we will drop ship for $8.00 additional per unit.

So, get it while it's hot.. because on Thursday Dec 23 - the gates slam shut.

Friday, December 3, 2010

If you didnt see it on our site..

Totally out of the "A" and "B" Stoves. IF and when I get more they will be exclusively posted here.

Here is a recipe from our website.. Ill be posting more as time goes on.

Pot Stickers Recipe

¾ cup grated cabbage

6 oz lean ground pork

5 oz chopped, fresh, or frozen shrimp

3 tbsp finely chopped green onion

1 tbsp soy sauce

1 tsp. cornstarch

¼ tsp. ground ginger

¼ tsp. garlic powder

¼ tsp. salt

36 round wonton wrappers

3 qts. Boiling water

2 tsp. hard margarine or butter

Place first 9 ingredients into a medium sized bowl and mix well. Put 2 ½ tsp. of the pork mixture onto the center of each wonton wrapper. Dampen the edge with water, fold over, and press to seal. Repeat. Keep covered with a damp tea towel to prevent drying out. Boil water in a large uncovered pot or Dutch oven and add up to 1/3 of the pot stickers. Return to a boil and leave for 5 minutes. Remove with a slotted spoon, rinse with cold water, and repeat until all are cooked. Melt margarine/ butter in a non-stick fry pan. Arrange pot stickers close together in the pan and cook on one side only until well browned. Make 36.

Thursday, December 2, 2010

The used stoves are almost gone

I am almost out of the "A" and "B" Stoves.. I have a decent quantity of the "C" stoves.