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Book of the Month


August 2018
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Miniature Chicken Patties with Orange & Tarragon in an Orange, Garlic, Ginger, Sesame Broth

Miniature Chicken Patties with Orange & Tarragon;

16 Ounces, Ground Chicken

8 Ounces, Smokey Bacon, Fine Diced, Throw Bacon in Freezer for 20 minutes for ease of dicing

1 or 2 Teaspoon, Navel Orange, Zest, Finest Chop

1 or 2 Teaspoon, Tarragon, Fresh, Finest Chop

2 to 3 Tablespoon, Black Sesame Seed

1 or 2, Dry Thai Bird Eye Chili Pepper, Finest Crush

1 Teaspoon, Thyme, Finest Chop

1 Tablespoon, Shallot, Finest Dice

1 Tablespoon, Garlic, Finest Dice

Salt & Pepper, to Taste

Dash, Nutmeg

3 or 4 Tablespoon, Toasted Sesame Oil (For Frying)

Put all ingredients except Toasted

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Pastrami & Sweet Red Belle Pepper in a Mustard & Soy Broth

1 Large, Red Onion, Sliced Extra Thin, Use Your Mandoline

1 Large, Sweet Red Belle Pepper, Thin Julienned

8 Ounces, Pastrami, Thin Sliced then Julienne Into Thinnest Strips

1/4 Cup, Sun Dried Tomato, Fine Chop

8 Ounces, Sugar Snap Peas, NSA

2 or 3 Glove, Garlic, Finest Chop

2 Cups, Beef Broth

2 Cups, IPA Style Beer

3 or 4 Tablespoon, Soy Sauce

3 or 4 Tablespoon, Spicy Brown Mustard

1 Teaspoon, Thyme, Fine Chopped

3 or 4 Glugs, Olive Oil

8 Ounces, Dry ‘Hakka’ Style Flat Noodles, Any Brand or Type Broad Noodle Will Work

Salt & Pepper

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Creamy Spicy & Sour Asparagus Soup

3 Cups, (divided, 2 cups & 1 cup), Asparagus, cleaned and broke in about 1 inch pieces1 Cup, Sweet Red Belle Pepper, medium course chop4 Cups, Water (to boil the Asparagus)One 14 Ounce, Can Coconut Milk, UnsweetenedI LIKE SPICY< SPICE, Add the following ingredients according to your own taste2 to 3 Tablespoons, Ginger, finest chop2 to 3 Tablespoons, Garlic, finest chop2 to 3 Tablespoons, Shallot, finest chop2 to 3 Tablespoon, Tarragon, finest chop3 or 4 Thai Dry Bird Eye Pepper, finest crushed, An Asian Food Store should have these, they are milder than you would think!1 Large, Lemon, zest

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Chicken Fennel Soup v. 2.0

The last Friday of October, cold, gray and rainy with a wind like a knife, it was my day off.  So what’s a boy to do?  Soup!  I wanted to have something to warm the insides for a late lunch/early dinner which was timed for the lady who had to work all day.  I knew she would be hungry.  So I pulled out one of my classics with some tweaks, as I am known to do.

My chicken Fennels soup is based off of a soup I first had at a favorite little lunch spot in downtown Minneapolis called

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Chicken and Corn w/Hot Pepper Soup

Last weekend was a nice break from the summer heat and I wanted to make soup with some fresh stuff from the garden and farms market.  I had been trolling for ideas the week before and I remembered a recipe I found on Bon Appétit that I wanted to try.  I changed it a bit, even so it is really good!  The broth is rich with layers of flavors and it sings the glories of summer!

1 whole chicken 3 quarts chicken broth, low sodium 4 ears of corn, husked and kernels cut off, keep the cobs 1 yellow

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Smokey Spicy Carrot & Peanut Soup

As everyone has heard, ‘ The coldest Winter I ever spent was a Summer  in San Francisco.’ that’s constantly misquoted & misattributed. However it is very true! This Smokey Spicy Carrot & Peanut Soup is perfect for a light Summer dinner, whether you live where Summer is cold or hot! Enjoy!

2 Pounds Carrots, cleaned and cut into small pieces

2 Large Onions, Sliced thin and chopped

2 Cloves Garlic, crushed

1 Small Habanero pepper, chopped fine

2 or 3 Fingers thickness of Fresh Thyme, tied in a bundle

7 ounce Can Chipotle Peppers in Adobo Suace

10 Cups Water

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Meatballs with Vodka Sauce

So, I’ll be upfront right from the start, I cheat, I use a good quality Vodka Sauce… So there, quit reading if you got a problem with that!


1 lb 92% Lean Ground Beef ( Pink Slime Optional)

1 lb Ground Turkey

1/2 Cup Celery, Fine Chopped

1/3 Cup Red Bell Pepper, Fine Chopped

1 Medium Yellow Onion, Fine Chopped

1 Tbsp Garlic, Fine Chopped

Salt & Pepper to Taste

1 Tsp Smokey Paprika

1/2 Tsp Nutmeg

Shake of Cinnamon

1/4 Cup Fresh Parley, Fine Chopped

12 oz Jiffy Corn Muffin Mix

3 or 2 Glugs Olive Oil



For the Sauce

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Beef Soup with Fennel

Soup, perfect for a cold, winters day…

Originally I was gong to throw this in the Crock Pot, because lack of time it ended up on the Stove Top!

Chop the following;

1 medium stalk of Fennel

1 large White Onion

the Zest of 1 large Orange

Fennel, Onion and Orange Zest


In a heavy large Kettle saute the Fennel, Onion and Orange Zest in about 2 or 3 seconds of Olive Oil until starting to become translucent. Remove from Kettle into/ onto a Bowl or Plate, set aside.


Next I chopped up;

1 cup (

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Indian Inspired IPA Beef Stew:

I wasn’t sure what to call this dish since it isn’t really a curry and the addition of beer kind of throws it a wrench it to it also but as you can see I settled on a vague inspired title!  This no holds bar stew that is inspired by Indian spices and a beer that was made for to survive the heat ofIndia.  It has loads of flavor and is very satisfying change of pace after all that holiday food.

Oh, this is a bit hot, cut done the cayenne and remove seeds and ribbing from the sarono

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Curry Chickpeas with Garam Masala Rubbed Pork

I was out at the Minnesota Renaissance Festival the other weekend and ran into a food demo from Alice the cook.  She has been doing food demos for a long time at the Ren Fest but this was the first year that she had official time slots where she cooked and talked ye ol’ food network style!  The theme for the Fest that weekend was Middle Eastern Mirage so her and her assistants were cooking and talking about food and spices from the Silk Road.  The curry Chickpea Stew smelled wonderful so I thought I would try this one

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