Author Archives: Ben Eberle

Crawfish Monica

Ingredients 1 lb pasta (fusilli or rotelli) 1 sticks butter 2 onions 1/2 cup bell pepper, chopped fine 2 ribs celery, chopped fine 3 cloves garlic, minced 1-2 Tbsps flour 1 cup half & half 1 cup green onion, green and white parts chopped 1/4 lb velveeta (or white american cheese) 1 lb crawfish (if […]

Chicken Stock

Ingredients 2 pounds chicken bones 2 pounds chicken necks, wings and gizzards 2 onions, chopped 2 carrots, peeled and sliced 6 cloves garlic 2 celery stalks, chopped 2 bay leaves 2 sprigs parsley 1 teaspoon dried thyme 12 whole black peppercorns 1 gallon cold water 2 cups dry white wine Preparation Have a butcher select […]

Pozole Verde with Chicken

Ingredients 4 poblano chiles, stemmed and seeded 6 jalapenos 4 tomatillos, shelled and halved 1 large yellow onion, chopped 3 celery stalks, chopped 2 large potatoes, diced into cubes 1 carrot, chopped 3 large cloves garlic 2 cups whole hominy, canned or cooked 2 cups white corn kernels 1 qt chk or veg stock 2 […]

Oh Fudge

Ingredients 16 oz. semisweet chocolate (chips or block chopped fine) 2 oz. unsweetened chocolate, chopped fine 1/2 tsp. baking soda 1/8 tsp. table salt 1 can sweetened condensed milk (14 oz) 1 Tbsp vanilla extract 1 cup coarsely chopped walnuts Preparation Line bottom and sides of an 8 x 8 baking pan with heavy duty […]