Happy Thanksgiving to all

The little lady and I have been preparing Thanksgiving dinner for some friends that are coming over tomorrow. We got up early and started preparing the dressing. We're having cornbread dressing with dried cranberries that have been reconstituted in a very good chardonay. How do I know it's good you ask? I didn't use the whole bottle on the cranberries, if you get my drift? I also am preparing a drunk turkey. Seems only fitting. The turkey will be basted in dry vermouth during the 5 hours of cooking to keep it moist. The vermouth also helps it to reach a golden brown color and also makes the best gravy. Of course we're having several other traditional dishes, but the dessert is something I have been working on for the last month. It is pears poached in chardonay and apple cider with cinnamon sticks, dried cherries, fresh ground ginger, cloves and a little lemon juice. They poach for about two hours at a low simmer. Once the pears are done I strain all the solids from the poaching liquid Sugar and heavy cream are then added to the liquid. I let this reduce until it makes a cherry flavored caramel sauce. The pairs are placed in individual bowls and topped with the caramel sauce, roasted walnuts, and chantilly cream. To top it off I use candied orange zest threads. I will post pictures tomorrow. Happy Thanksgiving and may you and your families and friends be blessed.

the picture of the mac and cheese

My wife who I love and adore told me to put a picture of the Mac and Cheese up. I also wanted to let you know that you can use a nice smoked Gouda for a really nice variation to the recipe.

The best Mac and Cheese if I do say so Myself

Since leaving Hearsay Gastro Lounge I have been asked repeatedly about the Mac and Cheese we served there. I can boastfully say it is my recipe and is their number one selling item. The recipe calls for it to be cooked together and placed in a casserole dish. You can do this, but it is a lot more elegant (if mac and cheese can be elegant) to put it into individual ramekins. Place cheese on top and lightly brown to a golden color under a broiler. This is a very good mac and cheese and has been written about by 5 different food critics here in Houston. Give it a try and then tell your friends to visit my blog for more recipes in the days to come. Enjoy!!!
Mac and Cheese

½ pd. Small elbow macaroni
16 oz. chicken stock
1 medium Shallot minced
8 oz. Butter (salted)
8 oz. Velveeta
2 oz. Aged Gouda
2 oz. Extra Sharp Cheddar
1 oz. Parmesan
Black Pepper to taste

Cook macaroni in chicken stock until very al dente. Drain noodles and reserve chicken stock. In a large pan melt butter and then shallot. Cook until translucent. Add Velveeta cheese and reserved chicken stock. Stir until cheese has melted and sauce starts to form. Slowly add rest of cheese and stir until smooth. Add pepper to taste. Add macaroni noodles and stir until noodles are evenly coated. Pour into casserole dish and cover with thin coating of grated Gouda, cheddar and parmesan. Cook in a 350 degree oven until heated throughout. Then place under broiler to lightly brown cheese topping.

The reason why

I am asked so many questions about food and restaurants that I thought this might be a great way to answer everyone's questions. I am constantly reading food critics and writers articles and often wonder what their qualifications are. Sometimes it seems that they are just trying to make people look bad to make theirselves loook beeter. Well here we understand the power that a writer has to make or break a business so we will always try to be fair about our opinion. As far as my qualifications I will be glad to share my history to those that are interested. First I have 28 years experience in the restaurant and bar industry. Of course not all of that have been in places you might consider to be haute Cuisine. Not at all. I have workd in a german restaurant, bar-b-que joint, cajun oyster bar, Italian and even mexican restaurants as well as a couple of fine dining locations. My experiences have seen me wash dishes, chef, and manage. I even spent a couple of years working for a food distributor. As a graduate of Culinary School some might even think I am qualified to talk about cooking as well as actual restaurant operations. So If you have any questions about the industry or just about cooking this is the place to get them answered. No, I don't claim to know everything, but I do know where to get the answers when I don't know it myself. I look forward to visiting with you everyday and getting to know each of you through your inquiries. Please don't count off for spelling or grammer errors. After all I am just a West Texas boy.