So I have been working with my wife who runs a little league snack shack on Mission bay, and one of the things that we sell is chili, so I thought that I would share my recipe, it comes out real good with a little heat to it. Try it and tell me how it [...]

This is a tasty kabob, the good thing about kabobs is that you can interchange meat and vegetables to your individual tastes, or what is available to you. Create and play with different food items. California Kabob 1oz. -  Chicken Breast  (cut into 1 1/2″ cubes) 1oz. -  Beef tenderloin (cut into 2″ cubes) 1oz. [...]

Made a quick meat rub the other night when we where having a piece of flatiron steak cooked on the grill. It”s quick, easy and really adds a bang to the flavor of the steak that I did not have all day to marinade. Could also be used on a steak for a salad. 2ea. [...]

My wife was craving lasagna so I thought I would oblige her and make it, of coarse I love it too, and it is one of my favorite Italian dishes to make. I would have to make as many as 15 full size hotel pans of lasagna in a day where I use to work, [...]

Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomato product, and thickened with roux. This is one of the five mother sauces. Espagnole sauce 1 carrot, coarsely chopped 1 medium onion 1 celery rib coarsely chopped 3/4 stick of unsalted butter 1/2  cup all purpose flour 4 cups of hot [...]

Braising Once you understand a few simple principles it’s easy to create braises as elegant and flavorful as those you find in great restaurants. As a technique, braising couldn’t be simpler. You just brown whatever it is you’re going to braise (in oil or butter), add liquids like wine, stock or even cider or Armagnac, [...]

I made Italian style meatballs the other night. When I was browning them off in olive oil, and the house filled with this great aroma. All these memories came rushing back to me when my mother use to make meatballs. Browning them off in her cast iron skillet. We (my brothers and sisters) would sneak [...]

This is a recipe I used back in the 80′s, to put on top of a Fillet Mignon. Nice creamy texture with lots of flavor. You can also put one in the center of a salad. Blue cheese flan 1/4cup – Butter 1/2lb. – Blue cheese crumbled 2lbs. – Cream cheese softened 6ea. – Eggs [...]