Saturday, June 25, 2011

Ranch Style Beans


1 pound dried pinto beans
6 Ancho chiles, stems and seeds removed
6 cloves of garlic, minced
1 onion, diced
1 15 oz. can of tomatoes (or 2 medium-sized tomatoes, peeled)
1 teaspoon brown sugar
1 teaspoon apple cider vinegar
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
1 cup of water
6 cups of beef broth
3 each jalapenos, chopped * optional*
Salt and black pepper to taste


Soak the beans covered in water—either overnight or the quick soak method in which you place the beans in a pot, cover with water, bring to a boil, cover and remove from heat and let sit for one hour.

Drain the soaked beans.

In a large pot, or skillet over medium high heat, cook the ancho chilies on each side for a couple of minutes (or until they start to pop), turn off the heat and fill the skillet with warm water. Let them sit until soft and rehydrated, which should happen after half an hour or so.

In the pot you’ll be cooking your beans, heat up a teaspoon of canola oil and cook the onions until golden. Add the garlic and cook for another minute. 

Place the cooked onions and garlic in a blender and add the tomatoes, brown sugar, apple cider vinegar, paprika, cumin, oregano, water and hydrated ancho chiles. Puree until smooth.

Add the pinto beans and beef broth to the pot and stir in the chile puree. On high, bring the pot to a boil and then cover; turn the heat down to low and simmer for two and a half hours, stirring occasionally.

 After the beans have cooked for 2-2.5 hours check for tenderness (The cooking time can be as short as two and a half hours and as long as four hours). When you're satisfied that the beans are done, you can add chopped Jalapenos to increase heat, or just finish with salt and pepper to taste.

Thursday, June 23, 2011

Blackened Redfish

We think that this is one of the best ways to cook fish, but it's a good idea to cook this outdoors due to the amount of smoke that will be produced during the process.

1/4 Cup Blackening Spice Seasoning
12 oz. Unsalted Butter, melted
6 1⁄2"-thick 8-oz. skinless, boneless red drum, black
drum, or red snapper filets

1. Put 2 tablespoons of the butter into each of six small ramekins; set aside and keep warm. Put remaining butter into a wide, shallow dish. Dip each filet in melted butter and place on a parchment paper–lined sheet tray. Dust each filet generously on both sides with spice mixture, pressing spices and herbs into fish with your hands. Pour remaining butter into a small bowl.

2. Preheat oven to 200°. Turn on ventilation system and open windows.

3. Heat a large cast-iron skillet over high heat until white and ashy, 8–10 minutes. Carefully place seasoned filets in pan. Stand back to avoid smoke and pour 1 tsp. of the remaining butter over each filet.

4. Cook until bottom of each filet appears charred, about 2 minutes. Turn filets over and pour 1 tsp. butter over each. Continue cooking until fish is cooked through (time will vary according to heat of pan).
5. Transfer to a sheet tray on a rack and keep warm in oven.

6. Repeat cooking process with remaining fish and butter. Serve with reserved warm melted butter.


Sunday, June 19, 2011

Coke Chocolate Cake with Coke Icing

The exotic adventure of a recipe passed down for generations, and a Mother with the time to share it with us all is what got me into cooking to begin with. Long before the introduction of microwaves and convenience foods to our homes we built traditions that every year at Thanksgiving, and Christmas most of us attempt to get back into our lives. That being said I fear those days are slipping away, and with that some of the great recipes that came with them. Thank you to all those Chefs out there that are doing what they can to save us all from the loss of such treasures. Here’s my contribution to the cause…

Coca-Cola* Chocolate Cake with Coke Icing

The Cake:
2 Cups Sugar
2 Cups Flour
1 Teaspoon Baking Soda
½ Pound of Margarine
1 Cup Coca Cola
3 Tablespoons Cocoa Powder
½ Cup Buttermilk
½ Cup Miniature Marshmallows
2 Eggs, Beaten
1 Teaspoon Vanilla

Combine the Flour, Sugar, and Baking Soda in a bowl. Heat the Margarine, Cocoa Powder,Marshmallows, and Coca Cola to a boil. Pour over flour mixture; add Buttermilk, Eggs, and Vanilla. Mix well.
Bake 35 Minutes at 350 Degrees

Coca-Cola* Icing:

¼ Pound Margarine
6 Tablespoons Cocoa Powder
6 Tablespoons Coca Cola
1 Pound of Confectioners Sugar
1 Cup Chopped Pecans

Combine Margarine, Cocoa Powder and Coke in a sauce pan to bring to a boil. Add Sugar and beat well until creamy. Add nuts and spread over warm Coke cake…..

* This recipe dates back to the time when we only had one Coke available. This would now be called Coca-Cola Classic for those that don’t remember the terrible day they pulled our original coke from the shelves…..

Thursday, June 16, 2011

Chicken & Cheese Enchiladas

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro


1.  In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
Remove and set aside.

2.  Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin. Pour in
chicken broth, making sure to reserve 2 cups, and bring to a boil.

3.  Add chicken breast to the sauce, and cook, covered, until tender. Remove chicken breast.

4.  In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
frequently until it starts to thicken.

5.  Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.

6.  When sauce has thickened remove from heat and add 1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.

7.  Puree, or blend the sauce until smooth, and reserve.

8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.

9.  Heat oven to 350°F with oven rack in bottom position.

10.   Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.

11.    Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4" layer of enchilada sauce.

12.    Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.

13.    When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.

14.    Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.

15.    Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Chile Rellenos De Queso

Many of you have consumed a snack form of this dish known as " Jalapeno Poppers" without ever knowing where they came from. If you should want to make them you can simply follow the steps in the note wrtten at the bottom of this recipe. It may be a good idea to throw the stuffed chilies in the freezer for a few minutes so they can firm up before adding the breading.

6 each poblano or Anaheim chiles

2 teaspoons distilled white vinegar

3 large ripe tomatoes

1/4 small yellow onion

1 clove garlic

1 tablespoon canola oil

2 bay leaves

1/2 teaspoon freshly ground black pepper

3 cups grated Queso Chihuahua (Monterey Jack or medium
sharp cheddar cheese can be substituted)

three eggs, separated

1/2 cup all-purpose flour

1 cup Panko (Japanese bread crumbs)

oil for frying


1.  Roast, and peel the chiles. Make a lengthwise slice in each one, being careful not to break it, and remove the seeds and membranes. Soak the chiles in water to cover with 1 tablespoon salt and vinegar for 20 minutes. rinse, drain and set aside.

2.  In a blender, purée the tomatoes, onion and garlic, then strain. Heat 1 tablespoon oil in a skillet, add the tomato purée and bring to a boil. Lower the heat, add 1 teaspoon salt, bay leaves and the pepper and cook, covered, for 10 minutes. If the sauce becomes too thick, thin with up to 3/4 cup of water. Set aside.

3.  Fill each chile with up to 1/2 cup of the grated cheese and set aside.

4.  Beat the egg whites until they form stiff peaks, then stir in the yolks one at a time. Spread the flour on the plate, turn each chile in the flour to coat lightly, and dip into the beaten egg, so that the chile is completely coated. Toss the chiles in the breadcrumbs, and reserve.

5.  Heat your deep fryer to 350°, or heat oil into a thick bottomed saucepan to use in place of a deep fryer.

6.  When hot, add the chiles, one or two at a time, and fry until lightly browned. Drain on absorbent paper.

7.  Before serving, heat the tomato sauce and arrange the chiles carefully so that each is almost covered with sauce. Cover and simmer five minutes.

Note* To make Jalapeno Poppers: Exchange 2 dozen fresh  jalapeno peppers for the chilies used in this recipe, reduce the shredded cheese to 1 1/2 cups and add 8 oz cream cheese to the cheese mixture. Some even like to add 1/4 cup chopped, cooked bacon to the mixture and just follow the steps as written.

Wednesday, June 15, 2011

The Carne Asada Burrito….

Carne Asada

3 Pounds Sliced Beef Tenderloin

¼ Cup Chopped Parsley
½ Clove Garlic Minced
1 Tablespoon Lime Juice
½ Ounce Chili Powder
1/8 Teaspoon Ground Cumin
¾ Ounce Kosher Salt
½ Cup Canola Oil
¼ Teaspoon fresh Thyme, Chopped
¼ Teaspoon Fresh Rosemary, Chopped
½ Teaspoon Fresh Oregano, Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
2 Fresh Jalapenos, Seeded, and Chopped

Combine all ingredients for the marinade and mix well. Pour over sliced beef, and toss to incorporate evenly. Let beef sit at least 2 hours in the refrigerator before grilling. Serve over warm flour tortillas with Guacamole and Pico De Gallo Salsa*.
*Pico De Gallo is a fresh Salsa made with
½ Cup Diced Tomatoes
¼ Cup Diced White Onion
2 Fresh Jalapenos, Seeded and Chopped
¼ Bunch Cilantro, Stems Removed, Chopped
1 pinch Chili Powder
1 pinch Cumin
1 pinch Paprika
1 pinch Kosher Salt
1 juice of Fresh Lime wedge, squeezed

Friday, June 10, 2011

Carrot Cake Cookies

Makes 4-6 servings

1 1/8 cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
4 ounces(1stick) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
½ teaspoon vanilla extract
1 cup coarsely grated carrots (2 medium)
1 cup walnuts, slightly broken
1/3 cup raisins

1 cup cream cheese
1 tbsp honey

1.Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2.Butter 2 baking sheets, and set aside.
3.Mix together flour, cinnamon, baking soda, and salt in a bowl.
4.Beat together butter, sugars, egg, and vanilla in another bowl until pale and fluffy.
5.Mix in carrots, nuts, and raisins; then add flour mixture to this and beat until just combined.
6.Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total.
7.Cool cookies on sheets for 1 minute, then transfer cookies to racks to cool completely.
8.While cookies are baking, blend cream cheese and honey in a food processor until smooth. 
9.Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Rolls with Cream Cheese Frosting

3/4 cup whole milk
1/4 cup margarine, softened
 3 1/4 cups all-purpose flour
 1 (.25 ounce) package instant yeast
 1/4 cup granulated sugar
 1/2 teaspoon salt
 1/4 teaspoon ground cardamom
 1/4 cup water
 1 egg
 1 cup brown sugar, packed
 1 tablespoon ground cinnamon
 1/2 cup margarine, softened
 1/2 cup raisins (optional)
  1.  Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
  2.  In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar, cardamom and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
  3.  Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
  4.  Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°F.
  5.  Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm
Cream Cheese Frosting Recipe
1/2 cup of butter (1 stick), room temperature
 8 oz cream cheese (1 package), room temperature
 2 to 3 cups of powdered sugar  
1 teaspoon of vanilla extract 
1. With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
2 .Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.

Wednesday, June 8, 2011

Authentic San Francisco Sourdough Bread

Did you know the term "Hooch" came from the California Gold Rush days? Prospectors in need of adult beverage would sip the liquid that formed on the starter used to make their Sourdough Bread. This may sound gross, but it still tastes just like Red Stripe from a can!


2 cups warm water

6 -8 cups bread flour (this depends on your proximity to sea level and how thick your sourdough starter is)

1 cup sourdough starter (cold)

2 teaspoons salt

2 teaspoons granulated sugar

1/2 cup cold water

1/2 teaspoon cornstarch


  1. In a large bowl, combine the water, sourdough starter and 4 cups of flour.
  2. Mix well and cover with plastic wrap in a warm place 8-12 hours (I do it over night).
  3. The next day stir in the salt and sugar and add flour 1/2 to 1 cup at a time to make a very stiff dough .
  4. Knead till smooth.
  5. Cover and let rise 2 to 2-1/2 hours.
  6. Punch down and divide in half.
  7. Knead till smooth and form into rounds. Place on a greased, or cornmeal dusted baking sheet. Cover lightly and let rise till double and puffy (1 to 1-2 hrs).
  8. While this is rising mix the 1/2 cup water and 1/2 tsp cornstarch in a small pot and heat until boiling, remove from heat and let cool.
  9. Heat oven to 400°F.
  10. Carefully place a small pan of hot water on the bottom rack of the oven.
  11. Cut two slashes across each other on top of each loaf.
  12. Bake for 10 minutes.
  13. Pull out the rack and baste each loaf well with the cornstarch mixture.
  14. Close the oven and allow to bake another 20-25 minutes. Loaves should be a light golden color and sound hollow when tapped on the bottom.

Bronzed Salmon


4 Salmon fillets (4 to 6 oz. each), fresh

1 Tablespoon Coconut, Olive, or Canola Oil

1 Tablespoons Kodiak Island Salmon Seasoning
1/4 Cup White Wine, Please use a good quality Chardonnay

2 Tablespoon Unsalted Butter, or Cocoa Butter(Food Grade Only)


1.       Rinse Salmon under cold water; pat dry with paper towel.

2.       Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil, and season generously with Kodiak Island Seasoning.

3.       Place Salmon filets in heated skillet and cook, uncovered, about 3 to 4 minutes, until golden brown. Shake pan occasionally to keep fish from sticking.

4.       Turn Salmon over and cook, uncovered, 3-4 minutes or until golden brown. Cover pan tightly and reduce heat to medium. Cook for 1-2 minutes; add the wine to pan.

5.       Continue to cook, uncovered, an additional 1 to 2 minutes, or just until fish is opaque throughout if you like your fish well done.

6.       Remove from heat, add butter to your sauce, and swirl pan to incorporate .

7.       Drizzle sauce over Salmon when serving.

Tuesday, June 7, 2011

Twice Baked Potatoes

yield: 10 servings


10 each Russet potatoes

2 ounces unsalted butter

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 each egg yolk

1/2 cup heavy cream

2 ounces Parmesan cheese

1 teaspoon fresh parsley, minced


1. Pierce the potatoes with the kitchen for corn knife. Bake in a 425°F oven for about one hour, or until very tender and cooked through.

2. Remove the tops of the potatoes by slicing them lengthwise. Scoop out the potatoes centers, and reserve.

3. While the potatoes centers are still hot mix with the butter, salt, and pepper. Fold in the egg yolk, hot cream, and minced parsley.

4. Pipe the potato mixture back into the skins using a pastry bag with a large star shaped tip.

5. Sprinkle the potatoes with Parmesan cheese. Return them to the oven and bake at 375°F until heated thoroughly and lightly brown on the tops.

Rosemary Roasted Potatoes

yield: 6 Servings


1 1/4 pounds red bliss potatoes

1 fluid ounce olive oil

1 teaspoon garlic, minced

1 tablespoon rosemary leaves, minced

1 teaspoon sea salt, to taste

1/2 teaspoon white pepper, to taste


1. Using a potato brush, scrub the potatoes and dry them thoroughly. Cut the potatoes into quarters.

2. Simmer the potatoes and hot water until just soft. Drain and reserve.

3. Combine oil, garlic, rosemary, salt and pepper in a bowl. Toss the potatoes in this mixture until they are evenly coated.

4. Bake the potatoes in a 375° oven until they are tender, and can easily be pierced with a fork. Serve while hot.

Potatoes au Gratin

serves: 8


2 1/4 pounds russet potatoes, peeled and sliced 1/8 inch thick

2 cups whole milk

2 cups heavy cream

1/2 teaspoon sea salt

1/4 teaspoon white pepper, to taste

1 pinch ground nutmeg, to taste

6 ounces Gruyere cheese, shredded

4 ounces Parmesan cheese, shredded

3 ounces Italian breadcrumbs

3 ounces unsalted butter, melted


1.      Add the potatoes to the milk and bring to a boil. Simmer until the potatoes are just tender.

2.      Add the cream to the potatoes and season the potatoes to taste with salt, pepper and nutmeg.

3.      Layer the potatoes in a buttered baking dish, alternating them with the grated cheeses. Finished with cheese on top.

4.      Mix the bread crumbs with melted butter, and sprinkle over the top of the potatoes.

5.      Bake the potatoes in a 325°F oven, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and the crust is formed.