Chicken on Salad


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6 TBSP olive oil
1 TBSP Balsamic Vinegar
1 TBSP Worcestershire
1 TBSP French mustard
1 tsp capers
Salt and Pepper to taste

Place all ingredients in a bowl and whisk.

2 chicken thigh with skin or breast (boneless/skinless)
2 TBSP olive oil
3 TBSP white wine

Season chicken with McCormick’s Montreal seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear. Add the wine and deglaze the pan. Pour the pan drippings into the dressings and whisk one more again.

Remove chicken, cut into pieces, place and cover with dressing.

Can it be that easy?
(Someone says yes.)

As of 9/27/21

White Borscht Recipe

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Meat and oil
1 tsp salted butter
½ TBSP oil
½ Stick Polish kielbasa, (smoked ~8 oz.), sliced ¼ inch

½ onion, diced
1 small leek, cut in half, rinsed clean and chopped
Brussel sprouts (or cabbage squares or Polish Sauerkraut)

2 cups water
1 cup white wine
2 garlic cloves, diced
1 potato, diced with skin on

1 cup sour cream
2 TBSP all-purpose flour
1 small bay leaf
Salt & pepper
½ tsp. dried Dill
Lemon wedges to brighten the flavor
A little horseradish

In a large Dutch oven or soup pot, add the butter and oil and gently brown the kielbasa.  Remove the kielbasa.

Add the mirepoix and sweat for 10 to 15 minutes.

In a separate pot boil the potatoes until al dente.  Drain, rinse in cold water to stop the cooking process.

Add the flour to the mirepoix and mix blending the flour into the veggies.  Add the white wine and the water.  Bring to a slight boil and stir to create a thick gravy with the flour.  Add the bay leaf, salt and pepper. Add the potatoes and the return the kielbasa and cook slowly covered for 30 minutes.

Add the sour cream and mix well in the soup stirring constantly until thickened. 

Add the dill and little horseradish to taste and cook 15 minutes then serve.

As of 4/25/22


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A Vietnamese soup dish consisting of beef broth, rice noodles, herbs, and beef. Pho is a popular food with Vietnamese people.  At the withdrawal of Vietnam, Vietnamese people were migrated to the Gulf Coast and lived in the swamps b/c the climate and surroundings were familiar to them.  They lead the shrimping industry in the Gulf.  There are several Vietnamese restaurants near Biloxi.  This soup is pronounced “Fu”.  My favorite restaurant was named What the Pho.  This dish takes a long time to make.

Ingredients (Serves two)

1 TBSP ginger cut into strips with skin on
Also add galanga if available
½ yellow onion
Beef of your choosing ½ pound (I used brisket)
Beef ribs, meat with two or three bones
5 cups of water
1 scallions (cut in half)
1 tsp. fish sauce
1 carrot skinned
Several bok choy leaves
2 Shitake mushrooms (If dried hydrate)
1 TBSP sugar
Handful cilantro on stems

2 star anise
1 tsp. cloves
½ cinnamon stick
4 cardamon pods
½ tsp. fennel seeds
½ tsp. coriander seeds

Dried Pho noodles

1 chopped scallion
Bean sprouts
Lime Wedge

Place the meat and water in a stock pot.  Bring to a boil and cook 5 minutes.  Remove meat and run the beef stock through a strainer to remove the foam.  Clean the pot.  Return the beef and strained broth.  Add the onion, ginger, galanga, scallion cut in half and carrot.  Bring to a boil and then simmer 40 minutes.  Skim off any foam. Slice the carrot into large matchsticks.

Remove all and set aside.  Strain the broth again and clean the pot.  In a separate pan roast the herbs until fragrant.  Return the beef to the pot and the broth.  Place the herbs in cheese cloth and tie it with string to make a closed sack of herbs.  Place the sack in the soup.  Also add a handful of cilantro with stems and leaves.  Simmer the entire pot (200 degrees) for 3 hours. 

Add salt and strain the broth once more.  Clean the pot.  Return the broth only and cook on low to keep hot before serving.  Slice the meat, place the bok choy, mushrooms in the broth to cook a little and remove. 

In a separate pot boil water and cook the noodle as directed. 

Plate the noodles in a bowl, add the garnish, meat, carrots, mushroom, and ladle in the hot broth and serve.

As of 4/4/22


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This is a San Francisco dish using local seafood.  It will include clams, Dungeness crabs, mussels, shrimp, squid, fish and sea scallops.  Since I’m in the Midwest I don’t have access to fresh seafood.  I will buy it frozen and thaw it.  In this recipe I used cod, shrimp and bay scallops.  It has a tomato gravy/soup base.  There are several other dishes on the same lines like Marinara sauce which is Mariner’s Catch, alla marinara refers to a sauce made with tomatoes, basil, and oregano.  It was a sauce prepared for sailors returning from sea and they would put fish or meat in the sauce.  There is also Cacciatore alla cacciatora refers to a meal prepared “hunter-style” with onions, herbs, usually tomatoes, often bell peppers, and wine.


1 TBSP olive oil

½ small leek, include some of the green leaves, rinse thoroughly and chop
½ yellow onion, chopped
½ red bell pepper, chopped
1 celery stalk, chopped
2 garlic cloves, minced

½ cup white wine and two TBSP tomato paste blended
1-15 oz. can tomato sauce
1-8 oz. bottle claim juice
1 cup chicken broth with a bouillon cube added

½ tsp. tarragon
1 small bay leaf
Pepper flakes
½ tsp. fennel seeds
1 TBSP fresh basil chopped

Dash of Worcestershire
Salt and pepper

1 cup bay scallops
1 piece of cod cut into bite size squares
4 large shrimp deveined and peeled

In a Dutch oven or soup pot add olive oil and sauté half the garlic.  Just so the aromatics appear not browning the garlic.  Add the sofrito and sweat on low for 10 to 15 minutes. 

Add the sauce ingredient and the rest of the garlic. 

Add the herbs and other, bring to a boil then simmer for 45 minutes.

20 minutes before serving add the seafood and cook. 

Serve as a soup.  I accompanied this dish with Focaccia bread

Chicken Makhani (East Indian)

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Curry Blend
1 tsp.
(Coriander Powder, Curry Powder, Garam Masala, Cardamom – see

Other Ingredients
2 chicken thighs
2 TBSP butter
1 TBSP oil
½ yellow onion, chopped
1 TBSP lemon juice
1 cloves garlic, minced
1 small piece chopped fresh ginger
1 Roma tomato, skinned an mashed or diced
½ glass of dry white wine
1 TBSP cream
1 handful fresh cilantro leaves and stems
1 tsp of coriander seeds
1 small bay leaf
½ red and ½ orange bell pepper chopped
1 thin carrot, skinned
2 cups chicken broth
1 cup of cooked rice

In a large pot add the oil get hot, add the chicken, bay leaf, coriander seeds, ginger, and lightly brown the chicken and the aromatics, creating an aroma. Add the chicken broth, wine and whole carrot, cilantro and bring to a slight boil and boil 20 minutes. Add a touch of salt. When the chicken has made its own broth for 20 minutes remove from heat. Let cool. Remove the chicken, carrot and ginger, set aside and strain the chicken broth discarding the rest. This is your chicken soup base for the dish.

In a separate pot (small Dutch Oven) melt the butter and sauté the onions, peppers, garlic, tomato and chopped ginger saved from the broth. Add a dash more wine to de-glaze the pan. Add the two cups of chicken broth strained from the other pot and the lemon and cook on a slight boil for 15 minutes.

Meanwhile, de-bone and skin the chicken and chop the chicken into bite size pieces

Then add the chicken, more salt, and the curry blend, chopped carrot, cream, stir, reduce heat to low and simmer 15 minutes before serving.

In a bowl place the rice then chicken and the sauce and top with Sriracha.

As of 3/24/22