Wednesday, March 16, 2016

Loaded Baked Potato Soup


package (12 oz) bacon
1 1/2
cups chopped onion
 cups chicken broth 
3 lb baking potatoes,
cup butter
 all-purpose flour
cups milk
teaspoon salt
teaspoon freshly ground pepper
container (8 oz) sour cream
2 1/2
cups shredded sharp Cheddar cheese (10 oz)


1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

2 . Bake the potatoes till tender. Let them cool till you can handle  them, cut them half scoop them and save till next step.

3. In 6-quart Dutch oven, mix onion, broth and saved potatoes. Heat to boiling; reduce heat. Cook 10 minutes.

4.  Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

5. Stir in half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Friday, February 12, 2016

Beef Brisket to be made the night before

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Image result for raw brisket

For the Rub

5 cloves of garlic peeled and smashed
1 Tsp of Kosher salt (Sal Gruesa)
2 Tsp of Rosemary (crush the with your hands)
1/4 cup of EVOO
1 Tsp of smoked  Paprika
1 Tsp of Thyme

The Rest

4 to 6 Lbs Beef Brisket (it shrinks)
Black Pepper
5 Large carrots cut in slices
3 Celery Stalks cut in slices
3 Large onions (1 sliced  2 Chopped)
2 cups of Red Vino
1 lg 15.5 can of diced tomatos
3 bay leaves
2 TBL flour


On a mortar smash the garlic with the pestle and add the kosher salt to it and continue mashing till you have a paste, add the rest of the rub ingredients saving 1/2 of the oil to rub the meat with. then stir to combine it all.

Once you rub the meat with the oil and some crushed pepper add all the rub paste all over both sides of the meat. Don't be afraid of getting your hands dirty.

Sear the meat in a large frying pan (even if it overflows the pan make sure it is all seared).
set aside.

In the same pan you can add a bit of olive oil or if you have some bacon fat and do a mirepoix.
In other words saute the 2 chopped onions celery and carrots till onions are translucent and the other vegies are softer.

Place the miepoix in the bottom of a roasting pan the meat on top of that and the sliced onion
on top of that.

Spread the can of tomatoes around the meat and then add the vino add the bay leaves last.

Cover the pan with aluminum foil and bake for 3 hours at 325 (you can do this the day before).

Let it cool and cut across the grain with an electric knife. While meat is out of the pan

and if you did this the night before, get rid of the solidified fat. If you didn't try to skim the fat now.

Transfer the liquids to a bowl leaving the solids in the pan.

Add the brisket to the pan with the veggies.

If you want a thicker gravy , mix two tbl of flower with 4 tbl of either wine or water and added to
the gravy. Pour the gravy over the neat and cook for another hour.

Serve with mash potatoes and something green

Thursday, April 9, 2015


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2 tablespoons olive oil 1 onion, chopped
 2 carrots, peeled, chopped
 2 celery stalks, chopped
 2 ounces thinly sliced bacon, coarsely chopped
 2 garlic cloves, minced
 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
 or 1 pound of baby spinach chopped
 1 russet potato, peeled, cubed
 1 (14 1/2-ounce) can diced tomatoes
 1 fresh rosemary sprig
 1 (15-ounce) can cannellini beans, drained, rinsed
 1 (15-ounce) can red Kidney beans, drained, rinsed
10 cups chicken broth
 1 ounce piece Parmesan cheese rind
 2 tablespoons chopped fresh Italian parsley leaves
 Salt and pepper Hot sauce (a piacere)
 6 Tablespoons of Parmesan cheese freshly grated to spinkle after you are done

 Directions: Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, bacon, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard (or Spinach) and potato; saute for 2 minutes.
 Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes are broken down, about 10 minutes. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth.
 Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes.
 Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
 Ladle the soup into bowls sprinkle with parmesan and serve.
Total Time: 55 min
 Prep: 15 min Cook: 40 min
Yield:6 to 8 servings
 Level:Easy Adapted from a recipe from Giada de Laurentiis

Saturday, January 24, 2015

2nd Cooking Class recipes using Costco rotisserie chicken,MEXICAN FIESTA SOUP, CHICKEN SALAD,40 CLOVES OF GARLIC CHICKEN, Patatas Bravas and Flan


Preheat oven to 350 degrees

8 ramekins
2 processes: Caramel & Custard

3 TBSP sugar
couple drops of water
*if you burn sugar it tastes like sh*t

Heat sugar & water in saucepan over medium heat until dissolves and turns caramel color
Coat bottom of ramekins with caramel. Work quickly so caramel doesn’t harden.

3 cups whole milk
5 eggs
10 TBSP sugar
1 TBSP vanilla extract
(when you get adventurous you can add coconut, melted chocolate, etc.)

Mix milk, eggs, sugar, vanilla in bowl.
Pour mixture into ramekins.
Put ramekins inside deep baking pan. Fill baking pan about halfway with hot water.
Place baking pan with ramekins on middle rack of oven.
Bake at 350 degrees for about 1 hour. 
To check if done, insert knife into flan. If knife comes out clean it’s done. If knife isn’t clean, bake another 5-10 minutes.
Put ramekins in refrigerator to cool. When cool, run knife along sides of ramekin to loosen flan. Invert ramekin onto serving plate and shake gently to get flan out. Serve with whipped cream & dulce de leche.


1 Costco rotisserie chicken
1 small onion
2 stalks celery
1/2 cup Craisins (can sub with raisins)
1/2 cup dried apricots
1/2 - 1 cup green grapes
1/2 walnuts
Juice of 1 lemon or lime
2 cups mayonnaise
2 TBSP worcestershire sauce
2 TBSP mustard - regular Grey Poupon

Pull apart chicken when get home — easier to do while it’s still warm. Use everything but the wings.
Chop chicken into cubes and place in bowl.
Chop onion and add to chicken in bowl.
Dice celery and add to bowl.
Chop cranberries, apricots, grapes, walnuts and add to bowl.
Squeeze lemon/lime over chicken mixture.
Add mayo and mustard.
Mix everything together.
Can add salt & pepper to taste, or more mayo if needed.
Plate on top of mixed greens or serve in a sandwich.


2 Costco rotisserie chickens - need 1 1/2 chickens
1 onion
3-4 TBSP olive oil
1 jalapeño
4 cloves of garlic
6 cups chicken broth
1 can sweet corn (drained)
1 can black beans (drained)
1 can fire roasted tomatoes (don’t drain)
Juice of 2 limes
Extra lime cut into wedges
Avocado - sliced
Cilantro - chopped
Dash of cumin
Salt & pepper
1/4 cup Monterey shredded cheese

Use only white meat - 3 chicken breasts.
Shred chicken while still warm using 2 forks or hands.

Chop onion. Saute onions in olive oil.

Seed and dice jalapeño. (If you want more spicy leave some seeds in.)
Dice garlic.

Once onions are translucent, add jalapeño and garlic to pan. (Don’t burn garlic — it tastes worse than burnt sugar.)

Add chicken broth, corn, black beans, tomatoes, lime juice, cumin, salt & pepper to pan.

Put shredded chicken into bowls. Squeeze lime wedge over chicken. Add chopped cilantro & avocado slices to bowl. Ladle broth from pan into bowls. Finish with shredded cheese.


Costco rotisserie chicken
Italian flat-leaf parsley
40 garlic cloves
1/2 cup rum
1 onion
olive oil
1 tsp smoked Spanish hot paprika
1 tsp sweet Spanish paprika
(buy paprika at Marshall’s for $2.99 - El Avion Pimenton)

Dice onion.
Chop parsley.
Chop garlic.
Cut chicken into eighths (large pieces).

Saute garlic in olive oil until golden color.
Add rum to pan.
Add chicken to pan.

Put chicken and sauce on serving platter and sprinkle with chopped parsley.

PATATAS BRAVAS (fried potatoes with spicy sauce)

9 potatoes (Henri made 1 potato per person)
oil for frying

Cut potato into cubes (trim round edges to make easier to cut into cubes)
Dry potatoes in kitchen towel.

Put 1-inch of oil in pan and heat.
Once oil is hot, put in potatoes and fry until golden and crispy.
*while potatoes are cooking, prepare sauce
When potatoes are cooked, place them in bowl lined with paper towel.
Season with salt.

Sauce for potatoes:
1 onion - diced
1 tsp hot paprika
1 tsp sweet paprika
1/2 cup rum

Cook all sauce ingredients together in saucepan. When cooked, put in blender and blend until smooth.

Serve potatoes with sauce on top or on side.

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Wednesday, January 21, 2015

PoppySeed Chicken

3 cups chopped cooked chicken 
(10 3/4-oz.) can cream of chicken soup, undiluted
(16-oz.) container sour cream 
3 teaspoons poppy seeds
one sleeve of crushed Ritz crackers
1/4 cup butter, melted $


1. Combine first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish.
2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
3. Bake at 350° for 35 to 40 minutes or until hot and bubbly.

Serve with Rice or Noodles.

If you need to pass a drug test, do not use Poppy Seeds
This is so easily doubled, freeze  or add curry for a completely different experience.

Caloric Value: about 7 million calories, but worth it

Tuesday, April 1, 2014

Shrimp Bisque

Add to Technorati FavoritesShrimp Bisque   (as prepared by Henri Gutner on 3/28/14)

½ lb shrimp + shrimp skins
10 cups water or seafood stock
1 fish cube (optional)
1 stick of butter
2 large carrots cut in large chunks
½ cup each of diced onion, celery & carrots (mirepoix)
½ cup brandy
½ cup sherry or dry white wine + another1/2 cup reserved
Roux – 3 T butter & 3 T flour
1 c heavy whipping cream
Salt & Pepper
Combine shrimp skins and water/stock and the  cut large carrots.  Bring to a boil, reduce heat & continue to cook skins for 10 - 15 minutes and carrots are soft.  Strain off skins & return broth to the pot reserve the carrots.
During the time that the skins are cooking, sauté the mirepoix in the butter until it softens.
Add softened mirepoix, brandy & sherry/white wine to broth and large reserved carrots and continue to cook. 
Combine butter & flour in the emptied mirepoix pan to make a roux.  Add dash of pepper & nutmeg and brown roux for about 2 minutes.  Add some of broth to roux and continue stirring to avoid lumps.
Take mirepoix and broth mixture and either add to blender to puree or use immersion blender.
Add roux to pureed broth and add 1 Tbs tomato paste.
Add shrimp that has been cut in small pieces to the broth.  Continue cooking until the shrimp is cooked.  Add whipping cream, the last ½ cup of sherry  salt & pepper. Serve & enjoy! J

Friday, July 20, 2012

Ensalad Rusa (Argentine Potato Salad

This is for 4 servings.  To adjust, just figure one potato/person plus one or two for good luck.

5 medium-sized Yukon Gold (or other potatoes used for potato salad)

1 cup  peas

1 cup of diced and boiled carrots (not to soft)

1 cup mayonnaise

1 hard boiled egg chopped (optional)

juice from 1/2 a lemon

1/2 cup chopped parsley

salt and pepper to taste

 Boil the potatatoes till you can pierce them but not extremely mushy . Let them cool till you can handle them, peel the potatoes and chop them into 1-inch (or a little smaller) dice.

In a large bowl add the cold ingredients, mix  to coat all the vegetables. Stir in the lemon juice and salt.

Simple. That is it. Eat with the Argentine Matambre from my prvious blog.

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