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

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

Spicy Chicken, Kimchi, and Tofu soup

Spicy Chicken, Kimchi and Tofu Soup

Spicy Aisian Chicken Soup with tofu and kimchi

  • Dutch Oven
  • 3 boneless skinless chicken breasts
  • 4 cups Chicken Broth/Stock
  • 1 tbsp. Garlic Cloves (minced)
  • 2 tsp. Ginger (peeled and minced)
  • 4 Anchovies (minced)
  • 2 16 oz Kimchi (spicy) (Drained (save ½ cup liquid))
  • 1 lb. Silken Tofu
  • 3 Green Onions (white and light green parts only)
  • 4 cups Water
  • ¼ tsp. Salt and Pepper
  • Salsa Diablo (to taste)
  • ¼ cup Cilantro (chopped)
  • ¼ Small Yellow onion (Diced)
  1. Heat Dutch Oven to medium-high, bring broth, water, chicken, garlic, ginger, anchovies and salt to a boil.

  2. Reduce heat and simmer until chicken is cooked through. About 15-20 minutes. Remove chicken and set aside to cool, then shred.

  3. Meanwhile, Add kimchi and reserved kimchi liquid to pot of broth and add shredded chicken, turn to low heat. Slowly add in spoonfuls of the tofu to the pot, be careful not to break it apart.

  4. Gently stir pot to submerge the tofu and chicken, bring to a gentel simmer and cook for 5-10 minutes to warm tofu through. Serve with cilantro, oinions and green oinions.Top with Salsa diablo and tortillas.

Dinner, Game Day, Holiday, Lunch
Chicken, Kimchi, Soup, spicy, Tofu

Red-Eye Beef Stew

Red-Eye Beef Stew

  • Dutch Oven
  • 4 Lbs. Top round Beef roast (cut into 1 inch cubes)
  • 2 Tbsp. Butter
  • 1 Lb. Ground Hamburger
  • 1-2 Jalapeños (Cut in Half ( if you don't like spicy just use one pepper, if you are like me and love the spice use both peppers))
  • 1 Cup All Purpose Flour
  • 1 Large Onion (Chopped)
  • 1 Tbsp. Paprika
  • 6-8 Fresh Sage Leaves (Whole)
  • 1 ½ Cups Strong Brewed Coffee
  • 4 Cups Beef Broth
  • 5-10 Red Potatoes (cut in half or in 4th's depending on how big they are)
  • 1 small bag Baby Carrots (whole)
  • ¼ cup Dried Parsley
  • 4 Garlic Cloves (minced)
  • Salt and Pepper (to taste)
  • 2 tsp. Vegetable Oil
  1. Preheat oven to 250° F. Season the beef cubes on all sides with salt and pepper.

  2. In a large Dutch oven over medium-high heat, add the 1 tsp. butter. Add the hamburger and season with salt and pepper and cook until browned about 5-10 minutes, remove to a plate.

  3. Working in batches, sear the cubes of meat and jalapeño halves on all sides until brown. about 10-12 minutes. Remove to a bowl and set aside. Leave all of the fat in the Dutch oven.

  4. Toss the beef cubes and Jalapeno with the flour, lightly coating each piece on every side.

  5. Add to the hot Dutch oven the onions, paprika and sage leaves, stirring until the onions are tender about 5-8 minutes. Add in the garlic, hamburger and cubed beef and jalapeños.

  6. Add the beef stock and 1 cup of the coffee and season with a pinch of salt. Cover the Dutch oven and place into the preheated oven until the beef is tender about 4 hours.

  7. Once the 4 hours are up, turn oven to 400° F, add in the potatoes and carrots and the other ½ cup of coffee. Cover and continue to cook for another 1 hour until the potatoes and carrots are tender. Sprinkle with dried parsley before serving.

Dinner, Game Day, Holiday

Sopa de flor de calabaza

This is one of my families’ favorite soups! Tonight, I made this soup especially for my dear friend Celine, in France. 🇫🇷

Sopa de Flor de Calabaza

Squash Blossom Soup

  • Dutch Oven
  • Blender
  • 2 Tbsp. Butter
  • 2 Tbsp. Vegetable Oil
  • 1 Large Onion (diced)
  • 16 oz. Squash Blossoms (rinsed, drained and chopped )
  • ½ tsp. Pepper
  • 4 Poblano Pepper (roasted, peeled and cut into ½ in. strips)
  • 2 cups Corn (fresh or thawed from frozen)
  • 4 Medium zucchini (diced into ½ inch pieces)
  • 8 cups Chicken Broth/Stock (can use Vegetable broth if you prefer )
  • 2 cups Milk
  • Salsa Diablo (Recipe below)
  • queso fresco (can substitue with Feta cheese)
  1. Heat Dutch oven over medium heat, add 1 Tbsp. oil and 1 Tbsp. butter until the butter melts and bubbles.

  2. Add in the onion and cook until soften and translucent about 5-6 minutes.

  3. Stir in the squash blossoms, sprinkle with the pepper and ½ tsp. of the salt and cook until the blossoms have wilted and become tender about 3-5 more minutes. Transfer to small bowl and set aside.

  4. Heat the remaining 1 Tbsp. butter and 1 Tbsp. oil in same Dutch oven, until the butter melts. Add in the poblano peppers and cook for 3-5 minutes. Add in the corn and the zucchini cook for an additional 8-10 minutes. Until zucchini is tender but not mushy.

  5. Add in the broth and the remaining 1 tsp. salt, bring to a simmer and cook 13-16 mintues.

  6. Add ½ of the squash blossoms and milk to a blender a blender and blend until smooth

  7. Reduce heat to low and stir in the squash blossom milk puree into the zucchini corn and poblano mixture. Keep on low as to not curdle the milk and simmer for 30 minutes. Taste for seasoning and add more salt and pepper as needed to taste.

I like to serve with Salsa Diabla and tortillas and queso fresco 😉

Or you can have it without if you don’t like spicy

Dinner, Game Day, Holiday, Soup

Chili con carne

Rating: 5 out of 5.

Chili Con Carne

Mexican style chili

  • Dutch Oven
  • 1 lb. Bacon (sliced into large pieces)
  • 2 lbs. Ground Hamburger
  • 1 Large Onion (chopped)
  • 1 Green Bell Pepper (chopped)
  • 1 Red Bell Pepper (chopped)
  • 4 Garlic Cloves (finely minced)
  • Kosher Salt (to taste)
  • ¼ Ancho Chili Powder
  • 1 tbsp. Ground Cumin Powder
  • 2 Tsp. Paprika
  • 2 Tsp. Dried Oregano
  • 2 tbsp. Tomato Paste ()
  • 1 12 oz. Beer (You can use light or dark)
  • 2 tbsp. Unsweetened Cocoa Powder ()
  • 1 28 oz can Whole Plum Tomatoes (crushed by your hands)
  • 4 cups Beef Broth ()
  • 2 15 oz cans Black Beans (Drained and rinsed)
  • 2 tbsp. Hot Sauce ()
  • Shredded Cheddar cheese, sliced scallions, sour cream (Optional)
  1. Cook the bacon in a large Dutch Oven over medium heat until crunchy. 6-8 minutes per side.

  2. Drain bacon on paper towel lined plate and let cool, then crunch up or slice into pieces.

  3. Pour of all but 2 tablespoons of the bacon drippings from the pan.

  4. Reserve the bacon drippings

  5. Increase the heat to medium high, add the beef and cook as you cook break up the meat with a spatula or spoon, until fully cooked and browned. 8-10 minutes

  6. Move the ground meat to a plate using a slotted spoon and set aside to cool.

  7. Heat 1 tablespoon of the bacon drippings you saved into the Dutch oven, over medium high heat. Add the onion and bell pepper and cook, stirring frequently until softened. about 5-6 minutes.

  8. Add the garlic and 1 teaspoon salt and cook 3 minutes. add the chili powder, cumin, paprika and oregano and tomato paste. Cook until tomato paste is dark red in color about 6-7 minutes. ( if mixture seems thick, add a little splash of the beer) Add the rest of the beer and simmer about 3-4 minutes until reduced slightly.

  9. Stir the beef and all juice's from your plate, add the cocoa powder, tomatoes, broth and beans, bacon and bring to a simmer over medium low heat. Stir occasionally until the chili thickens slightly about 1 ½ hours-2 hours

  10. Stir in the hot sauce and season with salt and pepper. Add some beef broth if you feel it's too thick. Serve into bowls and top with the cheese, scallions and our sour cream

Dinner, Game Day, Soup
Chili, Winter