I chose empanadas, in part because its been a while since I made empanadas, but mostly because empanadas and meat pies need a considerable amount of protein. This recipe would be great with any turkey, but I used dark meat from the legs.



This is a spicy recipe, so if you don't like spice cut way back on the hot pepper. I use the same chilies that I use in chili - in this case Texas Red.



I decided to make the shells (rather than picking up the pre-made La Salteña) and I think it was a perfect match. If you make these, I recommend the same path. I served these with mango salsa. [More]

Thinking about soup dumplings got me thinking about an obvious fusion that would be wonderful - Gumbo Dumplings. I make gumbo on a regular basis, so I know what happens to leftovers. When chilled the gumbo becomes fairly gelatinous. A perfect fit for these fantastic little packages.



Unless you have a dinner party that you're working on, I would recommend only making enough gumbo aspic to make the number of dumplings you plan in one sitting. That said, these would be a huge hit at any dinner party, assuming you have the time and energy to make the gumbo. [More]

This is my second and last of the duck season recipes. Not that I am tired of duck, but I don't want to use up my small and valuable stash. I had to experiment and learn with these, so I made a dent in the little corner of my freezer that is storing these little treasures.



These are a great weekend lunch. Just start the marinating process first thing in the morning and they'll be ready to go by lunch time.



Don't underestimate the importance of good corn tortillas. I live in a town high in tortilla density, and I can only find one good source (Fiesta). [More]

Once quesadillas make the jump from pacifier to adult food, you're going to need a good salsa. There are thousands. My personal favorite is from a long gone chicken restaurant that made a roasted habanero salsa. Try as I might, I have never been able to recreate that recipe. [More]

Duck can get pretty gamey, so it’s a great idea to brine it first. This recipe takes some time to brine and marinate the meat, so I recommend you do the marinating overnight if you want to serve this for lunch.



It would not be accurate to call this asian, but you don't see many noodle bowls in Texas on ranches in Texas. The noodles vary in time and texture, so you are on your own for cooking soba the way you like. In the next couple weeks I'll do duck tacos while ducks are still in season. [More]

These are seriously addictive. Roast them a couple batches at a time and they won't last more than a day. Raw pepitas are easy to find at Whole Foods and Mexican markets.


These are also excellent on salads and other meals. I typically keep them as a snack - especially if I plan to be cooking with anyone waiting around the kitchen. [More]

There are some fantastic recipes out there for XLB, but they tend to have one thing in common - preparation time. Remember that the last step of the recipe for these little packages in the bundling, folding and sealing of the dumplings themselves. That is going to take you some time and test your patience. You really might want to consider whether you're up for the long cooking process followed by some precision dumpling assembly.


Typically the dumplings are made with chicken broth paired with a pork ball. I modified the pork ball a bit and used bulk chorizo, in part because I can get it. It made the dumplings considerably spicier than what rolls by on a cart.


The best way to make these (or at least my favorite) is to stand around the kitchen with guests or family bundling the dumplings and chatting while they are steaming. They get perfectly fresh dumplings and you get good company. [More]

Prejean's Restaurant serves an excellent gumbo at the Jazz & Heritage Festival. This is not their gumbo, but it’s a good one. Its simple and it never fails. The only trick to this recipe is that you'll need a whole smoked chicken - easy where I live, perhaps not everywhere. There are ways to smoke a chicken yourself, but when I realized how fantastic the local version was, I quit doing it myself.


I serve large bowls of gumbo with a lump of packed rice dropped on top. The heat of this gumbo is heavily dependent on the sausage, so pay attention to what you decide to use. [More]

The vast majority of the time, the stock I make is chicken. For the most part, its what I have the building blocks to do. If I have a serious chili day coming up I might make some beef stock, but its rare.



The only variation I make is the chicken. If I need a rich stock, I keep some frozen chicken wings on hand to add to the chicken - that really takes it over the top.



Stock freezes. When I thaw it, I generally boil/simmer it for 10-15 minutes before using it. [More]

I just love buckwheat soba noodles. Besides coming in great packages with perfect little wrappers, they are hearty and go well with just about everything except the lightest broths. This is a quick recipe that makes for a terrific bowl of noodles. If you have the chicken already cooked, its takes less than 10 minutes to cook this perfect bowl of noodles. [More]