Serves 2

Seasoning
Dash of Cayenne
Dash Celery Salt
Dash Pepper
1 bay leaf
Dash Worcestershire

¼ Lb. Ground beef
¼ Lb. Ground Pork

Mirepoix
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell pepper
1 large clove of garlic minced
1 scallion chopped

1 ¼ cup chicken or beef broth/stock
1 cup uncooked rice

Lightly brown the meat (~5 minutes), add everything, bring it to a boil and simmer for 30 minutes

Serve

As of 1/8/26

Click on pic to enlarge

Serves 2, serve with warm baguettes.

Roux
4 TBSP flour
4 TBSP olive oil

½ pound uncooked de-veined shrimp (with head and shell) about 8 large shrimp or 10 medium, chop into ½ inch pieces
1 carrot (shredded), 1 carrot cut into inch pieces
1 celery stick (finely chopped), 1 celery cut into inch pieces
½ yellow onion (finely chopped), ½ onion cut into inch pieces
½ small leek, white part
2 garlic cloves
1 tsp peppercorn
2 TBSP tomato paste
dash of lemon juice
3 ½ cups water
1 – 8 oz. clam juice
S&P
2 Pinch of fresh thyme
1 bay leaf
Pinch of Cayenne
Pinch of dried tarragon
Dash of Worcestershire

Make shrimp stock: In a sauce pot add the shrimp heads and shells, peppercorns, large chopped carrot, celery, onion, leek, 1 smashed garlic, bay leaf, thyme, S&P, water and clam juice. Cook on medium low for about 30 minutes. Strain the stock and let cool.

Make the roux: In the soup pot, heat the oil then add the flour and whisk until the roux turns a dark oak color. Add the finely chopped onions, carrots and celery and sauté for several minutes, add the fish stock one cup at a time and mix. Add tomato paste, garlic clove, salt and pepper. Cook in a slow boil for 20 minutes. Add half the shrimp and cook for 10 minutes. With a hand blender, puree the stock. Cook on low for 30 minutes.

Add the thyme, tarragon, Worcestershire, lemon and the remaining chopped shrimp and simmer another 15 minutes. The soup should be allowed to reduce and to thicken.

As of 1/4/26

Serves 2

1½ lb. pork tenderloins, silver skin removed, rubbed with salt, pepper, onion powder, garlic powder, and Montreal chicken spice
1 TBSP olive oil
1 TBSP dry white wine
Sear the pork, turn heat to medium, add the wine and steam 20 minutes or until the inside is no longer pink but still moist. Once cooked remove and let rest. Meanwhile…

Make Creamy Mustard Sauce:
1/3 cup heavy cream
1 TBSP Dijon mustard
1 TBSP whole grain mustard
½ tsp salt
½ tsp black pepper
2 TBSP white wine
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire

In the pan used to sear the pork, heat on medium heat and add the Creamy Mustard Sauce. Add the mustard sauce to the pan juice and mix until thicker.

Sweet Kraut
1 can Franks Sweet Bavarian style kraut, drain and rinse.
2 strips of bacon
Sliced onion as thin as the kraut
1 TBSP butter
1/3 cup chicken stock
½ tsp caraway seed
1 tsp brown sugar

Cook bacon and remove leaving the oil add the butter, add onions and sauté, then add the kraut and the rest and mix. Cook 30 minutes until the kraut has absorbed the broth.

Serve with apple sauce on the side and a dollop of Dijon Mustard.

As of 1/3/26

Since I don’t live near fresh seafood I have to use frozen shrimp, cod and claims.

Seafood stock
Shrimp shells
1 small stick of celery
1 three-inch piece of carrots
1 slice of yellow onion
½ quartered leek
2 cloves garlic smashed
1 bay leaf
Sprinkle dried thyme
1 tsp peppercorns
1-8 oz. bottle of clam juice
2 cups of water
½ cup dry white wine

In a pot with a lid, add all ingredients and bring to a slight boil. Reduce heat to low, cover and cook for 45 minutes. Strain the stock and discard the rest. Cool.

Sauté veggies
½ yellow onion finely chopped
2 celery hearts finely chopped
½ shallot finely chopped
2 scallions finely chopped
2 garlic cloves minced
1 handful of finely chopped parsley
1 TBSP veg oil
2 TBSP butter
1 TBSP flour
Sprinkle of Celery salt
Dash of Worcestershire
Lite cayenne pepper sprinkle

In a large pot, sauté veggie, add flour and stir flour, add the seafood stock and stir. Cook on medium heat for 30 minutes. Adjust with salt, Worcestershire and cayenne. 15 minutes before serving add the seafood.

Seafood
1 cup of frozen shrimp
1 cup of frozen bay scallops
1 piece of cod quartered
1 can of quartered artichoke hearts in water – drained

Turn down heat to simmer, add 1 tsp of lemon juice and a dash of cream. Cream added later so it does not curdle.

Serves 2

As of 12/28/25

6 TBSP olive oil
2 TBSP red wine vinegar
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
Dash salt
1 tsp honey
3 TBSP mayonnaise
3 TBSP sour cream

As of 11/30/25