Beef Stew

The beef I use for this recipe is typically a chuck roast.  It has some marbling, renders nicely, and is a good price. I like to cut my own into small pieces (approximately 1 inch cubes). The sauce uses my flavorful broth as a base.  Additional aromatics are added ( I like Rosemary, Thyme, Parsley). […]

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French Onion Soup

This was one of the first recipes I made from Rouxbe.  My friends and family rave about it all the time. I use my stock for the base with some freshly grated-gruyere cheese and store bought baguettes (sliced). Some sliced Shallots and Garlic are added to the mix as well This makes about 10 small […]

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Smoked and Baked Chicken Wings

Since starting the chicken wing experiment a few month’s ago, I think I finally found a recipe that is the perfect fit for my taste and can be easily reproduced. As you may know, I like to look at the science and technique associated with various cooking processes. I also enjoy cooking in my smoker […]

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Roasted Bone-In Chicken Breast

This recipe is a staple in our house. The bone-in chicken breast is juicier as compared to boneless breast. Also, I make an herb butter using poultry seasoning to put under the skin. Another seasoning (or the same one) can be sprinkled liberally on top with a drizzle of olive oil. Lastly, the chicken is […]

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Healthy Kitchen Sink Chili

This Chili recipe is based on the Culinary Institute of America cookbook. I add my own mixture of chopped veggies, sauté them, and put them in the food grinder to make the secret sauce. The secret is that the sauce is flavored with this wide-range of vegetables but chopped very finely that you can’t tell […]

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Fried Flounder

I’ve been making fried flounder for my family for at least 15 years now. The recipes have stayed mostly the same but I have made some changes recently that have drastically improved the outcome. Some of the improvements I’ve made have been based on reading that I have done and some basic cooking techniques that […]

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Chicken Meatballs

In my attempts to make a good meatball, here are some thoughts that come to mind. 1. Does the meatball have good flavors? Can the flavor or the meatball stand-up with or without sauce?2. Does the meatball hold shape well as it is cooking?3. Is the meatball moist on the inside with a slightly crunchy […]

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Smoked Brisket Experiment

Here are my notes based on smoking a brisket in my Masterbuilt electric smoker. It’s been a while since I’ve had brisket, but I need to come up with a process to prepare for my Master BBQ certification class. I’ve been researching online and using some books that I have to see which processes have […]

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Pulled/Smoked Pork

I’ve had an electric smoker (various types) over the last 15 years or so. The simplest recipe (in my opinion) is pulled pork. I use boneless pork shoulder. This is a very forgiving piece of meat but there are still limits on what you can/can’t do. The explanation of this recipe assumed a smoker but […]

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