Chicken Stock

2 chicken carcasses,

wing tips
1 large onion, quartered
4 carrots,
2 jalapenos
1 Serrano pepper
10 sprigs fresh thyme
2 bay leaves
8 to 10 peppercorns
2 whole cloves garlic, peeled
8 cups all natural sodium free chicken broth
4 cups water


Place chicken, vegetables, and herbs and spices in large stockpot. Cook on high heat until boiling. Turn heat down to medium low so that stock maintains low, gentle simmer. 

Skim the scum from the stock with a spoon every 30 minutes. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.







Strain stock through a fine mesh strainer.

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Sopa de Crema de Poblano y Papas (Cream of Poblano and Potato Soup)

4 lg poblano chiles
1 tbsp unsalted butter
1 tbsp vegetable oil
1 medium sweet onion, grated
2 lg garlic cloves, crushed
3 yukon gold potatoes, peeled and thinly sliced
2/3 cup water
1/4 cup cilantro, plus more for garnish
1 cup chicken stock**
1/2 cup frozen corn kernels (thawed) 
1/2 cup heavy cream
1/2 teaspoon salt

** I recommend a stock simmered with chiles.   My recipe is in my blog

1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.  Watch carefully to prevent charring too much or the chiles may get too soft.  Place in a plastic bag and steam about 5 minutes.  Scrape off the charred skin.  Cut the chiles open, remove the seeds and veins.  Chop coarsely and reserve.

2. In a large heavy saucepan, heat the butter and oil over medium heat.  Cook the onion stirring frequently until softened, 3 to 4 minutes.  Add the potato, water, garlic cloves and chicken stock.  Bring to a boil then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.

3. When the potato is done, either use a stick blender to blend the contents of the saucepan, or use a blender or food processor.  Add the reserved chiles, cilantro cream and salt.  Puree until smooth.  Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently to prevent scorching.  Divide the soup among four bowls.  Garnish with about 2 tablespoons of corn, and sprinkle with cilantro

Spit Fire Shrimp

For the seasoning:

1 lime zested and juiced

1/2 cup hot cayenne pepper sauce

1 tbsp ground cumin

1/2 tsp crushed red pepper flakes

1 tbsp Old Bay seasoning

Shrimp:

4 cloves garlic, crushed and minced

2 shallots, chopped
1 tbsp olive oil  

2 tbsp butter

2 lbs jumbo shrimp, peeled and deveined

12 blades fresh chives, chopped for garnish

1/4 cup chopped cilantro

Preheat large nonstick skillet over medium high heat.  Combine lime juice and zest, hot sauce, cumin, red pepper flakes, and Old Bay.  Quickly saute garlic and shallots in oil and butter for 1 minute.  Add shrimp and cook until they turn pink.  Dump shrimp into bowl with seasoning, toss to coat evenly. Garnish with chopped chives and cilantro.  Serve warm or chilled.

Mom's Chili

I know there are a lot of chili recipes out there, but you have to give this one a try.  This chili is spicy and savory.  I guarantee this will be your new go-to chili recipe. 

2 lbs course ground beef 
1 lb sweet Italian sausage
1 lb hot Italian sausage 
1 large can chili beans
1 small can kidney beans (lightly mashed) 
1/2 can diced jalapenos 
2 cans rotel 
2 cans stewed tomatoes, cut up in the can
2 cans tomato sauce w/celery and green peppers
1 large onion chopped
1 can tomato paste 
3/4 can beer 
1 packet chili seasoning 
1 tbsp ginger


Brown hamburger, sausage and onion until crumbly, add garlic, drain grease.  Add beans, jalapenos, rotel, tomato sauce, tomato paste, seasoning mix and ginger.  Simmer for 1/2 hour, add beer and simmer until ready to eat. 


Top with shredded cheese, onions, sour cream and fritos.