This is one of my most requested dishes by far! For me making Enchiladas is all about the sauce. Once you have the sauce perfected you have the ability to reach the pinnacle of homemade Mexican comfort food! This is one of those recipes that you can make your own, it starts similar to making a good chicken stock from scratch…here’s what you will need:

1 whole chicken, rinsed and patted dry
8 peeled cloves of garlic
1 large yellow onion diced
1/4 cup roasted garlic, onion and jalapeno pepper puree (roast garlic, thick sliced onions and a couple of seeded jalapeno peppers tossed with olive oil, salt and pepper in oven at 350 for 1hr. then puree)
3-5 Chipotle peppers w/Adobo sauce(depending on heat preference)
1 28 ounce can whole peeled tomatoes in puree
2-3 tablespoons adobo seasoning
2-3 chopped carrots
2-3 chopped celery stalks
1 bunch Cilantro, thick stems removed
Olive Oil
Vegetable Oil
Kosher Salt, Ground Black Pepper,Cumin, Mexican Oregano and Paprika
Corn Tortillas
Mild Cheddar Cheese
Cold Water
Sour Cream and Fresh Cilantro for garnish

Preheat oven to 350 degrees.
Start with some extra virgin olive oil in a large stockpot on medium heat, add carrots, celery, diced onion, peeled garlic cloves and season with salt, pepper, cumin, oregano and paprika. Once lightly caramelized, add the chipotle peppers with adobo, the roasted garlic puree, then rub chicken with adobo and add to pot with the bunch of cilantro cover with water and let it simmer for 60 to 90 minute. Remove the chicken and let it cool. Put tomatoes in a bowl and break up using hands then add to stock, take immersion blender and blend entire pot thoroughly. Taste and season if needed. Place a layer of the enchilada sauce in a casserole dish. Shred all the meat from the chicken discarding skin and bones, then individually fry each corn tortilla for about 30 seconds per side in vegetable oil and place on paper towels. Fill tortillas with about 2 tablespoons of shredded chicken roll and place seam side down in casserole dish. Once dish if full, top with several ladles of sauce and cover with cheese. Bake for about 35-45 minutes. Place a ladle of sauce on plate, then 2-3 enchiladas and top with a dollop of sour cream and some fresh cilantro. Enjoy!!

“Need I tell you one more time what a magical evening you served Cathy and I? Steak and lobster were to die for and the service was top notch with you and Lena. Thank you for recreating something that I thought would be a once in a lifetime moment!” Love to all, Linda

My son’s favorite!! His birthday is in two days; but for months he’s been letting me know what he wants to have for dinner on his special day! Here is my recipe for the perfect fish and chips with an outstanding homemade tartar sauce. When would you like to have your favorite dinner? Call now, you deserve it!

Ingredients
For the chips:
7 Russet potatoes, washed
6 tablespoons extra virgin olive oil
4 tablespoons malt vinegar
Kosher salt and freshly ground pepper
1/2 teaspoon cayenne pepper

For the fish:
Canola oil for frying
4 tablespoons baking powder
1/2 teaspoon cayenne pepper
2 teaspoons paprika
3 1/2 cups flour plus 3/4 cup for dredging
2 teaspoons Old Bay seasoning
Kosher salt and freshly ground black pepper
1 cup buttermilk
1 1/2 cups club soda
8 tilapia fillets cut in half lengthwise

For the tartar sauce:
1 cup good mayonnaise
5 cornichons
2 tablespoons white wine vinegar
2 tablespoons capers
2 teaspoons coarse grain mustard
Zest of 1 lemon
1 peeled clove garlic
2 pinches of Kosher salt and freshly ground black pepper
PreparationPreheat oven to 450 degrees

Slice potatoes into 1/2 inch thick wedges. Place in large bowl with olive oil, vinegar, salt, pepper and cayenne pepper. Toss to coat and place on baking sheet and bake for 30 minutes. Use convection fan if you have one for extra crispy fries.

Next heat oil in a large pot or fryer to 350 degrees. In a large bowl combine baking powder, cayenne, paprika and 3 1/2 cups flour. Season with salt and pepper. Whisk in buttermilk and club soda. Dredge the tilapia in the remaining flour season with Old Bay then dip into batter. Carefully drop into the hot oil and fry in batches for about 5 minutes until golden brown and remove to plate lined with paper towels.

To make the tartar sauce simply combine all the ingredients in food processor and pulse several times until pickles are finely chopped and ingredients are mixed well but not pureed. Garnish with lemon wedges and Italian parsley.

Serves 8 People

While living in downtown Chicago my wife and I would walk over to Carmine’s, one of our favorite Italian restaurants, and order their Chicken Vesuvio as often as we could. It is still a signature dish on their menu and one that I’ve done my best to recreate. Here’s my recipe:
Ingredients
1 cup frozen peas, blanched
1 chicken, cut into 8 pieces
1 teaspoon sugar
2 teaspoons salt
2 teaspoons pepper
4 teaspoons oregano
4 teaspoons granulated garlic
2 large baking potatoes, like russets
6 tablespoons extra virgin olive oil
4 large garlic cloves, sliced paper thin
1 cup dry white wine
4 teaspoons parsley, chopped
Directions
Preheat oven to 400 degrees F. To blanch peas, place in boiling water for 1 minute. 1 teaspoon of sugar added brings out sweetness. Cut up chicken into 8 pieces and season well with salt, pepper, oregano and granulated garlic. Peel potato and cut into quarters; using a large oven proof skillet, sauté potatoes in olive oil until golden brown; set aside. Bring olive oil to near smoking point. Add garlic; cook for 30 seconds to release flavor. Add chicken; sauté lightly on both sides until golden brown. Add potatoes and then deglaze pan with white wine. Bake for 20 to 30 minutes. Place chicken on serving plate and arrange potatoes around chicken. Pour the sauce from the pan over chicken and add peas. Garnish plate with parsley and serve.

This was the question I got recently followed by: “If so, I’m craving a Walnut Cappuccino Torte with fresh raspberries and a hot raspberry sauce drizzled all over the top!”

Well of course I do, was my answer and the result was incredible. Here is what my wife Stephanie said after having it, “Okay, let me just say that you totally exceeded my expectations, John… the torte was decadent!”

Nothing says ‘Welcome Home’ like a dinner made with love from scratch with the best quality freshest ingredients available.  Why not come home and enjoy dinner from a different country every night for a week?  First, take off to Italy with Homemade Italian Meatballs & Marinara Sauce over your favorite pasta.  Complete with Roasted Garlic Bread and Shaved Parmigiano-Reggiano.

Imagine coming home to meals you can’t wait to eat without shopping, prepping, cooking or cleaning up! 

This is a must try for everyone!  It’s easy to make and it is awesome.  This traditional recipe has been made with a mortar and pestle for generations.  I use my Cuisinart, a blender would also work.   Here’s how to make it:

Salsa de Arbol

8 Dried Chile de Arbol (remove stem and cut into 1/2 inch pieces)

1/2 T Garlic Salt

1 28oz. can whole tomatoes in tomato juice

2 T minced fresh cilantro

Add chili pieces, tomato juice and 1 tomato, blend well.  Then add the rest of the tomatoes and the cilantro and pulse to the right consistency.

Make these sinfully delicious yet healthy Chinese and Japanese inspired lettuce wraps with Moo Shoo Pork, Sweet & Sour Shrimp, Teriyaki Chicken and Sesame Ginger Coleslaw at home  in just 3 simple steps. 

Start by making 3 quick marinades, simply add about 3 tablespoons of rice vinegar to 3 small bowls then add 3 tablespoons of Hoisin Sauce to the first bowl for the Moo Shoo Pork, 3 tablespoons of sweet and sour sauce to the second bowl for the Sweet and Sour Shrimp and 3 tablespoons of both soy sauce and honey to the third for the Teriyaki Chicken.  Mix in 2-3 cloves of minced garlic and a few dashes of Japanese hot sauce to each bowl.  Give them all a good whisk and pour the marinades into three Ziploc bags filled with 1 pound shrimp and 1 pound each thinly sliced pork and chicken.

Next heat a wok or skillet to medium high and add about 1-2 tablespoons vegetable oil.  When oil is almost smoking add the pork (discard remaining marinade) and let it get nice and browned before turning.  Once it’s done in about 2-4 minutes, do the same thing with the chicken and shrimp.

To serve mix 1/3 cup sesame ginger salad dressing and 1 teaspoon horseradish with 3 cups coleslaw mix.  Place all the ingredients on the platter with white rice and Romaine or Bibb lettuce leaves.  Garnish with toasted sesame seeds and thinly sliced scallions.  Feel good and enjoy!

Enjoy a Dark Raspberry Martini while you take your chicken up a couple notches.  Make an easy homemade Teriyaki marinade and pour over big chunks of chicken breast, let them marinade for several hours.  Skewer the chicken with fresh pineapple, mushrooms, Vidalia onion, and sweet red peppers.  Brush with reserved Teriyaki while grilling.  Use the top of the fresh pineapple for a unique garnish and serve over rice. Scroll down to learn how to make a great Dark Raspberry Martini and your own Teriyaki marinade.

Dark Raspberry Martini

1.5 oz. Good Vodka

1 oz. Raspberry Schnapps 

1 oz. Blue Caracao

1 oz. Sweet & Sour mix 

1 oz. apple juice 

Fill shaker with ice, ingredients and shake well then strain into chilled martini glass.  Garnish with fresh raspberries or blackberries if desired. 

Teriyaki Marinade

1/2 cup vegetable oil 

1/2 cup soy sauce

1/4 cup packed dark brown sugar 

1/2 teaspoon crushed red pepper flakes 

2 cloves garlic smeared into a paste

3 tablespoons of sherry 

Combine with whisk reserving 1/2 cup for brushing skewers on the grill.