Tortilla Soup

Tortilla Soup

Between setting the clocks back and the change in the weather, there’s no doubt that fall has arrived.  While still ridiculously mild compared to most of the country, there’s still a noticable difference here in Southern California.  So on that note I decided it was time for a spicy tortilla soup with all the trimmings.  While some versions might be easier than this one here, such as opening up various cans and adding them to a pot, this one will excite your taste buds.  I’m blessed to live in an area that has a wide variety of chiles available, but if you can’t … Continue reading

Cheesy Meatloaf Pockets with creamy onion gravy

Cheesy Meatloaf Pockets with creamy onion gravy

It’s the never ending question for all home cooks- what to do with leftovers that’s different than just having leftovers?  Such was my dilema last night, facing a partially devoured meatloaf.  I had made Not Your Mama’s Meatloaf  and really wanted to do something different with the leftovers rather than eating the same dinner twice.  While my daughter and wife were perfectly content to eat it again, it’s not my son’s favorite meal.  So how do you make a ten year old love meatloaf?  Hot Pockets! To make it a little more interesting, I decided to make a gravy to dip … Continue reading

Poblano Corn Chowder

Poblano Corn Chowder

I’m the only one I know who picks a 95 degree day to make corn chowder.  To my defense; when I bought the corn the other day, I didn’t realize we were going to have a heat wave in Southern California that rivaled mid summer.  But that’s what happened.  Knowing that my house was going to be a pressure cooker didn’t stop me from my task.  I had a recipe in my head and I had to go forward. This delicious soup, (my wife said it was one of the best I’ve ever made) gets a little kick from roasted … Continue reading

Veal Paprikash

Veal Paprikash

There are very few cuisines that can register a comfy, warm feeling in your stomach, even before you’ve eaten it.  Hungarian food fits that bill.  Just thinking about it, you know you’re going to get a fantastic, stick to your bones meal.  The most obvious of these is goulash and that’s almost what this blog was about, but if you dig a little deeper you’ll find there are quite a few more recipes than that. I was at the store, of course with no list, trying to decide what I needed for a goulash when I remembered my wife saying we needed … Continue reading

Chile Verde Stew

Chile Verde Stew

Chile verde has always been a favorite of mine, but not so much with the rest of my family.  My daughter and son would always eat it but just weren’t too enthused.  So the other day when I was rumaging through the fridge looking for dinner ideas, I found a single pork tenderloin that hadn’t been used for the weekend barbecue and decided it either had to be cooked or frozen.  But what to do?  I didn’t really want barbecue again, so I kept on foraging.  I found a couple bunches of cilantro, chicken stock and sour cream but not … Continue reading

Pollo a la Brasa with aji sauce

Pollo a la Brasa

Pollo a las Brasa or Peruvian chicken is one of the most widely consumed foods in Peru and is one of my favorites.  It’s normally a whole chicken slowly cooked on a rotisserie over wood charcoal after a long marinade.  While I have done it rotisserie style in the past, I decided to adapt this to leg quarters and cook it over indirect heat on my gas grill.  While I do miss the added smokiness of the charcoal grill, the marinade more than compensates by adding a huge amount of flavor and lending a beautiful color to the finished chicken.  … Continue reading

Pasta Puttanesca

Pasta Puttanesca

After all the Mexican food and braised pork the last few days, I was in the mood for some pasta.  But what kind?  That’s the real trick in cooking for a family; creating something everyone will eat and yet having variety to keep it interesting for me.  So when deciding what kind of sauce to have with the pasta, I had to think about what we hadn’t had in awhile.  The first thing I decided was I wanted no meat in it.  We’d had alot of meat lately and I just didn’t feel like it.  So that ruled out Bolognese … Continue reading

Pork Ossobuco

Pork Shank Ossobuco

Though traditional ossobuco is made with veal shanks, the cooking method lends itself perfectly to pork shanks as well.  If you haven’t tried braised pork shanks, you’re missing out.  Done properly they melt in your mouth and the meat falls from the bone with just a fork.  The other added bonus is they’re cheap; I picked mine up at my Mexican grocer for $1.99/lb.  They normally come as a 6 inch long shank from the front legs of the pig so I had the butcher saw them in half to make the perfect size for braising. Although the addition of … Continue reading