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

You may also add special services to your event, such as a wine specialist or a field trip to your local farmer’s market.

Class Choices Include:

Cuisine (Italian, Mexican, Chinese)
There are so many different cuisines. You choose a style and The Take Home Chef will prepare a detailed theme menu for your get together.

Cooking Basics
Cooking well is an art, but it relies on mastering specific skills. Pick one of the following techniques to master in this class: Roasting, Sautéing, Steaming & Boiling, Grilling, Pan-Frying or Braising.

Pantry Organization
This lesson teaches you the importance of the well-stocked and organized pantry. A well-stocked pantry is a must for today’s busy cook. You can prepare meals in minutes and be prepared for drop-in guests. Learn how to organize, stock and replenish your pantry.

Kitchen and Food Safety/Basic Knife Techniques
This lesson provides an in-depth look at what kitchen safety and sanitation is all about, and how you can improve these elements in your own home to keep your family safe. We also go through the functions of different knives, knife safety and knife technique while practicing with different vegetables.

Kids Classes
Lessons are fun and easy. Children (ages 7 years old and up) are assured of getting their hands dusty with flour and sticky with dough as they make pizza, foccacia, cookies and biscotti.

Pajama Party Breakfast for Kids
Don’t know what to do this year for your child’s birthday party? The Take Home Chef can help! Invite up to 5 guests for a Breakfast Pajama Party! The attendees arrive in their pajamas and slippers. This hands-on class will include waffles and pancakes with a fruit topping, bacon and sausage.

Great Vegetable Dishes
Learn how to make those dull vegetables exciting! The Take Home Chef will show you some fabulous vegetable side dishes to add some excitement to your meal.

Sensational Salads
One of the biggest misconceptions is that salads are boring, but salads are so much more than iceberg lettuce. Come and discover sensational salad recipes that will thrill your taste buds!

Soup Suppers
Making soup is simple, therapeutic and creative. There are no strict techniques to learn and it can be made with anything from the finest ingredients to the humblest leftovers. The Take Home Chef will teach you some basic procedures that make good soup, plus we’ll show you how to transform simple soups into elegant dishes.

Dinner Menu Ideas
What’s for dinner? In this class, we go through some fast and easy dinner options. The host chooses what dish will be completed and each student takes home their creation.

Private Cooking Lesson for 2
We will shop together, so you learn how to choose only the best quality ingredients and then come back to your home to prepare your personally designed three course meal.

Or contact The Take Home Chef to plan a request a cooking class designed just for you.

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.