Esteban de la cuisine

A favorite cooking “project” that I picked-up from a buddy down south. Putting this together would usually be an all day endeavor and would feed a host of football fans at the house throughout game day. KPaul would be proud! This recipe feeds around 3 to 6 people (depending on the kinds of people). Adjust the yields to meet your expected needs by increasing/decreasing amounts using a ratio applied to all ingredients listed here. Ingredients 1/2 whole fryer chicken (for the stock...Read Full Story

At lunch one afternoon, my fiancé and I met at Houston’s Restaurant on Park Lane in Dallas since it was a favorite spot for both of us and centrally located to our offices at that time. Before the entree, I sampled the soup of the day which happened to be tortilla soup. I had never heard of tortilla soup before and thought that it sounded like an interesting concoction, so I ordered a bowl. Since then, I’ve had tortilla soup at a number of restaurants and never had anything close to Houston’s...Read Full Story

On the About page of this weblog, I referred to TV personality Pasquale Carpino and his popular program of the late 1980s, “Kitchen Express”. This particular creation, is one of my personal favorites from “The Singing Chef”. One lesson I learned when I cooked this for a couple of friends that my wife and I invited over for dinner, was that using lemon over shrimp for flavor has catastrophic results, unless your are intending to serve it as Mexican “ceviche” which is a popular technique...Read Full Story

Stating at the onset of the Italian campaign of 1800 that he could prepare chicken a different way for 365 consecutive days, “Chicken Marengo” earned it’s name from the dish created by Napoleon’s personal chef on the eve of the French victory over the Austrians at the battle of Marengo, Italy. Ingredients 2 deboned chicken breasts 1 large onion 1 clove of garlic (crushed) 1/2 cup flour 2 cans sliced stewed tomatoes 8 large mushrooms (sliced) cayenne pepper salt black...Read Full Story

Welcome once again to the recipes podcast series! Today’s entree is Sauerbraten . Many years ago, my supervisor took vacation to travel back to her point of origin, “das Vaterland”, to visit her volks. When she returned, she presented me with this family recipe. Ingredients 2 ½ cups cold beef stock or broth 1 ½ cups red wine vinegar 1 cup Burgundy wine 1 cup thinly sliced onions 1/2 cups thinly sliced carrots 1/2 cups thinly sliced celery 2 tablespoons brown...Read Full Story