Recipes by their Ingredients


  • Hollandaise Sauce

    Hollandaise Sauce
    Hollandaise Sauce
    (Serves 2)
    2 tblsp water
    4 egg yolks
    ¾ cup clarified butter,(2 sticks),(ghee),
    juice of 1 lemon (@1 tblsp)
    NOTES: Excellent over eggs or fish! If you 'break' a hollandaise (the fats become separated), you can 'fix it' by getting a new bowl with a tablespoon or so of boiling water in it. Slowly whisk into the water the broken sauce. BAM!


    Combine the yolks and water over low heat. I use a double boiler.
    Stir quickly with a whisk until it becomes smooth and creamy.
    Slowly add the clarified butter in a thin stream, (while whisking quickly), until you've incorporated all of it.

    At this point you can turn off the heat. Whisk in the lemon juice and a pinch of salt to taste.

    A proper hollandaise is thick and airy. If you need to turn the heat back on, watch things as it can turn into scrambled eggs or break. Serve immediately!


  • Roasted Whole Chicken

    Roasted Whole Chicken
    Roasted Whole Chicken
    (Makes 1 cup)

    1 whole chicken, 2.25lbs to 3.5lbs (WOG)s
    ¼ cup mustard (your favorite)
    1 tsp granulated garlic
    ½ tsp cayenne pepper
    ½ lemon
    butchers twine (to truss the chicken)

    NOTES: (WOG) = With Out Giblets. There are many ways to truss a chicken. Look it up and find your favorite technique!

    Rinse the chicken in cold water and pat dry with paper towels.

    Coat the chicken with the mustard, then sprinkle the garlic, and cayenne over the chicken.

    Place the ½ lemon inside the chickens cavity.

    Make sure you have a long enough piece of butchers twine and truss up the chicken.

    Start by tying a loop around one wings base and run the twine to the other wing securing them both to the chickens body, then run the string around one of the drum sticks and then after looping it secure the last drumstick (leg) to the other drumsticks leg and tie a knot. Trim off any excess string.

    Pre-heat oven to 350° F

    Roast in the center of the oven for 1 hour and 40 minutes, or until the internal temperature reads 165° F.

    Let rest 5 minutes, then serve.

  • Salsa



    (Serves 10-12)

    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt

    NOTES: Topping for cooked fish, chips and salsa, filling for burritos and tacos, throw some into spaghetti sauce and see what happens!

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.