Category Archives: Recipes

White Chocolate & Kahlua Whipped Cream

I came up with this to pair with the classic Kahlua Cake recipe. It’s light, rich and could be used as a topping on any dessert.

8 oz. White Chocolate (I like Baker’s), chopped
1 1/2 pints of Heavy Whipping Cream
1/2 teaspoon of Vanilla extract
Kahlua, about a 1/4 cup
Chocolate Covered Espresso Beans (for garnish)

Set up a double boiler, then pour a pint of the cream in. Add vanilla, stir. Heat this slowly, as to not scald the cream. When the cream just begins to steam, add your chopped white chocolate, stir until the chocolate has melted and remove from heat. Throw the bowl in your freezer or fridge to cool. Check on it occasionally and stir to prevent a film from forming on the top. The mixture needs to cool completely before you try to whip it. Don’t rush it. The colder the better.

Once the mixture is chilled, add the remaining cream and whip on your blender’s highest setting until just before you reach stiff peaks. It will take a few minutes, be patient. Stop the mixer and add your Kahlua. I usually just eyeball it, adding a couple splashes at a time, to taste. Once the flavor is where you like it, give it one more quick mix and either serve immediately or store in the fridge/freezer until it’s time to get fat. Chopped chocolate covered espresso beans make a diesel garnish and add a crunchy texture.

Kahlua Cake


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Butternut Carrot Soup

Another happy accident. Some leftover vegetables, a little creativity and a hearty craving. And to be honest, this recipe came out a lot better than I thought it would. The carrots and squash work great together to deliver a rich sweetness while the sherry gives finishing depth and balance.

1 Peeled and Cubed Butternut Squash (About a Pound and a half)
1 Pound Peeled Carrots
3 cloves of Garlic, smashed
1 Medium Onion, diced
8 Cups Chicken Stock
1/2 Cup Sherry (roughly)
A Couple Dashes of Worcestershire Sauce
A Couple Dashes of Green Tabasco Sauce
1 Packet of Goya Sazon with Cilantro and Achiote
1 Bay Leaf
Kosher Salt
Olive Oil
Immersion hand blender

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Butternut Squash Risotto

Risotto is diesel, a rich and creamy meal in itself. This is a basic risotto recipe, just with an extra layer of flavor. Make the soup ahead of time and enjoy it on its own first.

Finished product.

2 tbs Butter
Small Onion
1 Clove of Chopped Garlic
1 Cup Arborio Rice
1/2 Cup White Wine
3 1/2 Cups Chicken Broth
Shredded Parmesan Cheese
1 1/2 Cup Leftover Butternut Squash Soup (You’re smart. Figure it out.) Continue reading

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Butternut Tortilla Soup

Book Cover

Cover Girl: Butternut Tortilla Soup

Fall is here and soup is in the air. There’s nothing better on a brisk October day than a hearty cup of soup. By far my favorite cookbook that I use most often throughout the year is the New England Soup Factory Cookbook. The book does an excellent job of covering the basics of stocks and broth, then breaking down the more advanced recipes by season. I love the Autumn section. Soups filled with root vegetables, huge flavor and amazing balance.

On Sunday I made a Butternut Squash Tortilla Soup and have had the leftovers for dinner every night this week. The recipe calls for a bunch of ingredients, but because it’s a blended soup, the texture is smooth and creamy while maintaining distinct notes. Tortilla chips are used to thicken the soup and chilies give a slight kick of heat. The Monterrey Jack cheese is subtle but necessary. Garnish with fresh tortilla chips, avocado, a dash of fresh lime juice–DIESEL.

If you’re serious about soup, the N.E. Soup Factory book is a mandatory purchase. A ton of great recipes, easy to follow directions and the opportunity to expand your palate and culinary repertoire.

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Diesel Marinades

Meat (or vegetables) should never be cooked naked. It’s called flavor, don’t be scared of it. The best way to infuse taste into food is with marinades. I’m not talking about brushing some generic BBQ sauce on chicken while it’s grilling. Put your protein in a large Tupperware or plastic bag, throw some  basic ingredients in, shake and let sit minimum thirty minutes. The longer, the better. This is required prep for any meal. You’ll be rewarded for your efforts. Below are some of my favorite quick marinades. You’re not dumb. You can figure out the proportions.

Straight Up
Olive Oil, Salt, Black Pepper, Garlic

Perfect for chicken and all vegetables. Continue reading

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Chicken, Caramelized Onions & Bacon Pizza

1) Bring dough to room temperature. (Don’t be a hero. Buy pre-made pizza dough at the super market.)

2) Roughly dice 2-3 tomatoes. Put them into a bowl with a little salt, pepper, 2 cloves of chopped garlic, basil and a splash of olive oil. Smash together with the back of a fork and let macerate for at least 20 minutes.

Don't be a bitch about "sauce"

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Sesame Soy Noodles

Soy Sauce
Sesame Oil
Chopped Scallions
Angel Hair Pasta

This shouldn’t even be considered a recipe because it’s so easy. This a quick and simple side that packs solid flavor. Boil the pasta and set aside. In a large bowl mix two parts soy sauce to one part sesame oil. Stir in some chopped scallions. Toss in the pasta and you’re done. Serve hot (preferably) or cold. Boo yea.

If you must have measurements start with a half pound of pasta, half cup of soy and a quarter cup of sesame.

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