Braised Beef Ribs in Red Wine Sauce

Braised Beef Ribs in Red Wine Sauce

  • Dutch Oven
  • Oven
  • 1 rack St. Luis style ribs (cut into individual ribs)
  • 3 tsp. Kosher Salt (divided)
  • 1 tsp. Black Pepper
  • 1 Tbsp. Tomato Paste
  • 3 Tbsp Garlic (minced)
  • 750 ml (1 bottle) Red Wine (I used Cabernet Sauvignon but any red wine you prefer as long as it is 750 ml (3 cups))
  • 4 Cups Beef Broth
  • 6 sprigs Thyme (Fresh)
  • 4 sprigs Rosemary (Fresh)
  • 4 sprigs Oregano (Fresh)
  • 2 Bay Leaves
  • 1 Large Onion (Diced)
  • 2 Large Shallots (Diced)
  • 1 small bag Baby Carrots (whole)
  • 5 stalks Celery (chopped into ½ inch pieces)
  • 3 Tbsp. All Purpose Flour
  1. Season ribs on both sides with salt and pepper (to taste) covering all sides of the meat.

  2. Heat the oil in large Dutch Oven over medium heat and sear ribs in batches. 1-2 minutes each side until lightly browned. Transfer to plate and set aside to rest.

  3. Meanwhile, preheat oven to 350°f.

  4. Next, add the celery, onions, shallots, and carrots to the Dutch oven and saute until soft and translucent, about 5-6 minutes.

  5. Add in the flour, mustard powder, salt, garlic red pepper flakes and tomato paste. Stir frequently until the tomato paste deepens in color and the flour is incorporated well, about 1-2 minutes.

  6. Add in the bottle of red wine and deglase the pan by scrapping the bottom and getting all the "browned bits" this is called fond.

  7. Add the ribs back to the pot and spoon the wine over them, allow to simmer for about 20 minutes over medium low heat.

  8. Add in the beef broth and the herbs then cover Dutch oven and place in oven on lowest rack, and bake for about 90 minutes. Check and stir everything together.

  9. Place back in oven, covered and bake for another 45- 60 minutes until the meat is falling off the bone.

  10. Once done, remove the herbs and bay leaves. I serve with mashed potatoes and or cilantro rice.

Dinner, Game Day, Holiday, Lunch, Soup
Beef, Ribs, Wine

Mexican Vegetable Soup with Meatballs

Mexican Vegetable Soup with Meatballs

  • Dutch Oven
  • 1 Tbsp. Vegetable Oil
  • 1 Small Yellow onion (chopped)
  • 2 Tbsp. Cilantro (chopped)
  • 2 lbs. Ground Hamburger
  • 1 Carrots (cut into rounds)
  • 1 Jalapeños (whole)
  • 1 bag baby potaotes (quartered)
  • 2 Tbsp. Tomato Paste
  • 8 cups Vegetable Stock
  • 3 Medium zucchini (diced)
  • 3 Chayote Squash (diced)
  • ⅓ cup Long Grain white Rice (uncooked)
  • 1 Tbsp. Ancho Chili Powder
  • ½ tsp. Ground Cumin
  • 2 lemons (juiced)
  • Salt and Pepper
  1. In Dutch oven, heat the oil over medium-high heat. Add the onions and cook until translucent, about 5-6 minutes. Remove from pan and add to bowl, let cool slightly.

  2. In the same bowl, once onions have cooled, add in the rice, cliantro and ground meat, 1 teaspoon salt, 1 teaspoon pepper. Mix until well combined. Wet hands and shape the meat mixure into 1 inch balls. Set aside.

  3. Combine the carrots, jalapeno, potaotes, tomato paste and vegetable stock to the dutch oven, bring to a rolling boil.

  4. Once at a full boil add in the meatballs, zuchinni and chayote and simmer at medium heat for 20-30 minutes until meat is cooked through. Add in the lemon juice and a little more salt and pepper to taste. Serve with cilantro and more onions if you like.

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Dinner, Game Day, Holiday, Lunch, Soup
Chayote, Game Day, Meatballs, Mexican, Potatoes, Soup, Zucchini

Monterey Bay Red Cioppino

Monterey Bay Red Cioppino

Seafood Stew

  • Dutch Oven


  • 3 Tbsp. Extra Virgin Olive Oil
  • 1 Large Onion (halved and sliced thinly )
  • ¾ tsp. Salt
  • 1 15 oz can Tomato Sauce (I used 2- 8 oz cans as my local store didn't have a 15 oz can at the time.)
  • 1 cup Canned Tomato Puree
  • ½ cup Fresh Basil (chopped)
  • 1 Tbsp. Light Brown Sugar (packed)
  • 1½ tsp. Worcestershire sauce
  • ¼ tsp. cinnamon


  • 1½ lbs. skinless cod ( or any firm white fish) (cut to 1 -1½ in. pieces)
  • 1 lb. extra large shrimp ((21-25 per pound) )
  • 12 oz Large Scallops (cut in half horizontally, tendons removed)
  • 3 Tbsp. Extra Virgin Olive Oil
  • ½ cup Fresh Basil
  • ¼ cup Dry sherry
  • 3 Garlic Cloves (minced)
  • 2 tsp. Worcestershire sauce
  • 2 8 oz bottles Clam Juice
  • 1 12 in. French Baguette (sliced and toasted)
  • lemon or lime wedges (if desired)


  1. Heat oil in Dutch Oven over medium heat until shimmering.

    Add onions, garlic, and salt and cook until onion is softened and just beggining to brown- 8-10 minutes.

  2. Next add tomato sauce, tomato puree, basil, brown sugar, Worcestershire sauce and cinnamon and bringh to a boil.

  3. Reduce heat to medium-low and simmer until marinara is slightly thickened about 10- 12 minutes.


  1. To the marinara add the basil, sherry, garlic, Worcesterhire, and ½ tsp. salt.

  2. Season the seafood with salt and pepper. Stir in clam juice and stir until completely combined, add cod and scallops and bring to a boil.

  3. Reduce heat to medium, cover and simmer until seafood is just turing opaque about 2-3 minutes. Nestle the shrip into pot and return to simmer,cover again and cook until all seafood is opaque about 3 minutes more.

  4. Remove from heat and let sit, covered another 8 minutes.

  5. Serve with toasted baguette slices and lemon/lime wedges.

Dinner, Game Day, Holiday, Soup
American, Italian
American, Cioppino, Fish, Italian, Scallops, shrimp

Chicken and Chorizo Pozole

Chicken and Chorizo Pozole

Mexican chicken and chorizo soup with hominy

  • Dutch Oven
  • 1 Tbsp Vegetable Oil
  • 2 medium onion (diced (2 cups))
  • 6 Garlic Cloves (sliced)
  • 11 oz Mexican Chorizo
  • 2 Tbsp. mexican chili powder
  • 8 cups Chicken stock
  • 28 oz crushed tomatoes
  • 2 15 oz cans hominy
  • 2 boneless boneless skinless chicken breasts
  • 2 limes
  • 1½ Tbsp salt
  • 1 Tbsp. cumin
  • 1 Tbsp. corriander
  • 1 Tbsp. Ancho Chili Powder
  • 1 Tbsp. Chili de arbol


  • Cabbage (sliced)
  • Jalapeños (diced)
  • radishies (diced or sliced)
  • Cilantro (chopped)
  1. Heat oil in pan, once slightly smoking

  2. Add in onions, garlic, chorizo and spices. Cook until the porks is done and onions are translucent. 5-6 minutes

  3. Add chick stock, crushed tomatoes, and hominy cook until simmering.

  4. Meanwhile, cut the chicken into thin strips, add to a bowl and add a pinch of salt and the lime juice from the limes. Let marinate until soup comes to a gentle simmer.

  5. Add chicken to the soup and continue to simmer for 20-30 minutes, season with salt.

  6. Get yourself a serving and add any of the toppings that you like, you can also add avacado, but this time i didn't buy any 😉

without toppings.


With toppings ;) 

Dinner, Game Day, Holiday, Soup
Chicken, chorizo, hominy, Mexican, Pozole

Seafood Linguine in a Creamy white CLAM sauce WITH GARLIC AND HERBS


  • Sauce Pan
  • Large Skillet
  • 1 Bag Seafood Mix
  • 1 16 oz linguine
  • 2  tbsp. butter
  • 1 tbsp. Vegetable Oil
  • ⅓ cup panko Bread crumbs
  • ⅓ cup Parmesan cheese (shredded)
  • 1 tsp.  lemon peel ( grated)
  • 2 tbsp Basil (chopped)
  • 2 Garlic Cloves (minced)
  • ½ cup Small Yellow onion (chopped)
  • ⅓ cup Dry White Wine
  • ¼ cup Heavy Whipping Cream
  • ¼ tsp. Red Pepper Flakes
  • 2 15 oz. cans Progresso™ white clam sauce with garlic & herb
  1. Thaw frozen seafood mix in the sink with water for about 10 minutes.

  2. In 4-quart saucepan, cook linguine as directed on package; drain

  3. Meanwhile, in 10-12-inch skillet, melt butter over medium heat. Add bread crumbs; cook 2 to 3 minutes or until browned. Remove from heat. Stir in Parmesan cheese, lemon peel and 1 tablespoon of the basil; set aside.

  4. In same pan add seafood mix and oil and cook on medium heat until cooked through, about 5-10 minutes.

  5. Stir in garlic and onion; cook 1 to 2 minutes, stirring occasionally, until tender. Stir in clam sauce, wine, whipping cream and pepper flakes. Heat to boiling. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally to blend flavors.

  6. Add linguine and remaining 1 tablespoon basil; toss to coat. Transfer pasta to serving platter; sprinkle with bread crumb mixture.

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Dinner, Game Day, Holiday, Lunch
Calamari, Clam, crab, garlic, herbs, linguine, Mussels, Pasta, Sauce, Seafood, shrimp, Squid

Mole De Olla

Mole De Olla

Mexican Beef and Vegetable Soup

  • Dutch Oven
  • Blender
  • 3 lbs. Beef Stew Meat (cut into 1 inch chunks)
  • ½ Large Onion
  • 3 Bay Leaves
  • 3 Garlic Cloves
  • 1 Tbsp. Salt and Pepper
  • 10-12 Mint leaves
  • 3 ancho chilies (dried, seeded and stemmed)
  • 3 pasilla chilies (dried, seeded and stemmed)
  • 1 lb. Roma Tomatoes
  • ¼ lb.  Green Tomatillos
  • 2 Chayote Squash (peeleed and cubed)
  • 2 Medium zucchini (cubed)
  • ¾ lb. Green Beans (trimmed and cut into 2 inch pieces)
  • 3 ears Corn on the cob (husked and cut into thirds)
  • ¾ cup Small Yellow onion ( chopped for garnish)
  • ¾ cup cilantro (chopped for garnish)
  • 3-4 Limes (quarterd for garnish)
  • Corn Tortillas (for serving)
  1. In the Dutch oven place the stew meat, garlic cloves, bay leaves, mint and a tablespoon of salt and pepper with half onion. Cover with 10 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface and reduce the heat to medium-low, cover and simmer for 30 minutes.

  2. Meanwhile, place the ancho and pasilla chilies in a medium bowl, cover with boiling water and let rehydrate for 15 minutes.

    Place the tomatillos and tomatoes under the broiler on a sheet pan, until they are charred and mushy about 10-12 minutes.

  3. In the blender add the tomatillos, tomatoes, chilies and ¼ cup the soaking liquid. Puree until completley smooth.

  4. Remove the lid from the Dutch oven, remove the cooked onion and the mint and garlic cloves. Add in the chili mixture from the blender to the meat, stir and cover and simmer for another 30 minutes.

  5. Remove the lid from the Dutch oven, raise heat to medium and add in the chayote and the corn and cook partially covered for 15-20 minutes. Add in the green beans and zucchinni and cook partially covered for another `0 minutes, taste for salt and and more if needed.

  6. Serve hot in bowls with cilantro, chopped onion and tortillas

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Dinner, Game Day, Holiday, Lunch, Soup
ancho chilie, Beef, Beef stew, Chayote, green beans, Mole, pasilla chilies, Zucchini



  • Crock Pot
  • 1.5  lbs. Red Potatoes (cut in half)
  • 1 lb. smoked sausage (cut into 1 inch pieces)
  • 4 Corn on the cob (cut into 3 inch pieces)
  • 2 lbs. Shrimp (with shells on)
  • 1 Large Onion (cut into quarters)
  • ¼ Old Bay Seasoning
  • 1 12 oz Beer (or vegitable broth)
  • 4 Garlic Cloves (minced)
  • 2 Lemon (cut in half)
  • 3-5 cups water (as needed)
  1.  Add in water, beer, Old Bay Seasoning, and garlic. Stir until well combined in slow cooker.

  2. Place potatoes, onion and celery in slow cooker and squeeze lemons over mixture in slow cooker. Place lemon halves to slow cooker.

  3. Cover the crockpot and cook on Low heat setting 5-6 hours. Add sausage and corn, cover and cook 2 hours longer.

  4. Increase heat setting to HIGH and add in your shrimp. Your crockpot will be very full, so do your best to stir a little and squeeze your shrimp in.  Cover and cook 30-40 minutes or until shrimp are pink. Serve hot

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Dinner, Game Day, Holiday, Lunch
Corn, Potatoes, sausage, shrimp

Broccoli and cheese patties

Broccoli and Cheese Patties

  • Rimmed Baking Sheet Pan
  • Silicone Baking Mat
  • Food processor
  • 1 head Broccoli
  • 2 Garlic Cloves
  • ½ Small Yellow onion
  • ¾ cup panko Bread crumbs
  • 1 cup Cheddar Cheese (shredded)
  • ⅓ cup grated parmesan cheese
  • 2 Eggs
  • Salt and Pepper (to taste)
  1. Heat oven to 400° F

  2. Add all ingredients to the food proccessor, blend until fine, but not completely smooth. You want to see small chuncks of broccoli

  3. Once preccessed, form into patties and place on silicone mat, on rimmed baking sheet.

  4. Bake in preheated oven for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy. Serve hot.

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Appetizer, Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes, Snacks
Broccoli and cheese, patties, Quick & Easy

Grilled baby potatoes with Herbes De Provence

Grilled baby potatoes with Herbes De Provence

French flavored baby potatoes

  • Flat top griddle
  • Medium Mixing bowl
  • 2 lbs. baby potaotes (sliced in half)
  • 2 lbs. fingerling potatoes (sliced in half)
  • 1 Tbsp. Vegetable Oil
  • 1 tbsp. Herbes De Provence
  1. Heat grill to medium high, add 1 tsp. oil and heat for 15 minutes until slightly smoking.

  2. Add potatoes to medium mixing bowl, add the rest of the oil and the herbs, stir to combine.

  3. Once grill is slightly smoking add potatoes and turn grill down to low and cook on flat side for 10 minutes. Flip and cook on other side 5-10 minutes until fully cooked. Serve hot.

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Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
American, French
Grill, herbs, Potatoes

cilantro white rice with serranos

Cilantro rice with serranos

Spicy white rice with cilantro

  • Dutch Oven
  • 1 cup Long Grain white Rice
  • 2 Serrano Chilies (cut in half)
  • 1½ cups Cilantro (chopped)
  • 2 cups Chicken Broth/Stock
  • ½ Large Onion (diced)
  • Salt and Pepper (to taste)
  • 1 tbsp. Vegetable Oil
  1. Heat Dutch oven over medium high heat, add oil once hot.

  2. Add diced onions and rice and cook until shiny about 5-6 minutes

  3. Add broth and serranos and put lid on pot. cook for 15-20 minutes until rice is tender, adding more broth if needed. The last 3 minutes add cilantro and then fluff with fork and serve hot.

[wpedon id=”1646″ align=”center”]

Dinner, Game Day, Grill, Holiday, Lunch, Side Dishes
cilantro, Rice, spicy