Gravy from Pan Drippings


4 Cups chicken, turkey or beef stock

4 tablespoons Wondra flour

1 tsp. Gravy Master



Wisk 4 tablespoons of flour into 2 cups of room temperature stock or a ¼ cup water. Heat the remaining stock in the pan from the turkey or roast scraping the bottom of the pan. Then whisk the flour mixture into warm pan drippings over medium high heat. Bring to a boil. Add only a few drops of Gravy Master to darken gravy. Add salt and pepper to taste.  Pour through strainer into an insulated gravy boat/pitcher.

NOTES Serve with Roasted Chicken or BBQ/Oven Turkey Breast. At Thanksgiving I make my own Turkey Stock: In a medium size pot with neck and 4 cups of water, one onion quartered and one carrot quartered and bring it to a boil.  Cook for one hour and strain.


Last night I had pizza. It was Sicilian pizza. Thick crust and cooked in a pan. Lots of sauce and even more mozzarella cheese. I did not make this lovely creation myself. It was made at Anthony’s Pizzeria and it was very good! I have not had Sicilian pizza in years and this was well worth the wait but that’s not what I’m here to tell you about.

Dessert was the highlight of the meal for Jennifer (I liked the pizza). Jennifer wanted ice cream sandwiches. I don’t know if you remember but yesterday I baked some large chocolate chip cookies. Luckily there were still some left and I had vanilla ice cream in the freezer, so of course you know what happened next…….. ice cream sandwiches.

I left the ice cream out just a bit to get soft. Otherwise, it would break the cookies. They too were just a bit soft having been in a zip lock bag. I put the ice cream between the two cookies and voilà, an ice cream sandwich. I popped it into the freezer for a few minutes to harden up the ice cream again and served it up to Jennifer. She was now in bed.

That is not all I made yesterday. For lunch I made Jambalaya.  

The Drunken Chef (Russ)

Jambalaya (ala Inta-Pot)    

Serves 6 – 8




1 pound of boneless chicken breast

1 pound Cooked Shrimp

2 Kielbasa

32 ounces Chicken stock

2 boxes Zatterans Jambalaya Rice

1 small Onion

2 stalks Celery

2 cloves garlic

½ tsp red pepper flakes

½ tsp black pepper

1 tbls hot sauce (Cholula Sauce)

4 tbls olive oil

1 tsp salt


Set the Inta-Pot to sauté. Brown the Kielbasa in 2 tbsp. in olive oil and set aside. Next cube and cook the chicken in the oil next and set it aside. Cook the onions, celery and garlic until the onions are translucent. Add chicken stock, bring to a boil and add the rice, red pepper flakes, black pepper, Cholula, and salt.

Return the chicken, raw shrimp and kielbasa to the pot. Stir.

Place on the lid. Cook on poultry setting for zero minutes. Leave on warm for 30 minutes. Release steam. Open lid and serve.   

The Drunken Chef (Russ)

I’m still at it

It works! Those of you who followed my saga about making friendship bread know it takes ten days to make the starter. Well yesterday was day six of the second batch. Originally I was thinking that the yeast died as it didn’t look like it was doing anything but I persevered and yesterday, being day six, I added the four, sugar and milk. Well with in an hour the starter was bubbling away. The yeast was alive and happy. This morning I had to let the Co2 out, as the bag was ready to pop. You could smell the bready aroma of the yeast. So it works and I’m very excited as I will soon be making my second batch to give to some lucky fellow employees come Monday.

Sorry I didn’t write you all yesterday. It was a bit of a hectic morning. That’s okay as you didn’t miss anything too exciting. Dinner Monday was simple, sirloin steak from the grill, pierogis (instead of potatoes), and a simple salad of lettuce and cucumber. Then Tuesday’s was breakfast was from my friends at the local Bagel place (hungry man on a roll). For lunch, I made Jennifer Chicken Salad and had an Italian hero myself. Last night was icky. I picked up dinner from a diner. I ordered a salad with grilled chicken that was delicious but the burger was bad. It had a sour taste that both Jennifer and I noticed right away. It was as if the meat had gone bad but let’s hope that’s not the case or I will be sick as  dog today. We both only had one bite and threw it away. I should have just cooked myself.

After our hamburger debacle, we were still hungry. I needed gas in my car and a lottery ticket for the big $570 million dollar jackpot. They never really give you all that much unless you want to wait twenty years to collect it all, and who does that? You get about half in the end, then taxes, blah blah blah, it is still a lot of dough. Anyhow, while I was out I thought I would make some chocolate chip cookies (speaking of dough). Too lazy to make them from scratch I purchased a big tube of Nestles Toll House chocolate chip cookie dough. I brought it home and added some pecans to the dough in a bowl. Then baked um. “Yum-O” as Rachel Ray would say. I had a big icy cold glass of milk with them and whet to bed. I’m bring the rest into work for my fellow office staff this morning.

So that is it and you are all caught up. OH today for lunch….Jambalaya …..first time in the Insta-pot! Wish me luck!

The Drunken Chef (Russ)

If I win the lottery maybe I will open cooking school with a restaurant here on Long Island. If they give me a nice tax break or I could always go to Boston too. Maybe both?!

White Bean Stew


6 – 8 cups Chicken Broth

1 can of Cannellini beans

1 can of navy beans

1 head Baby bok choy

1 large carrot

2 stalks celery

1 medium potato

1 large onion

1 turnip

1 parsnip

¼ tsp garlic powder

¼ tsp paprika

1/8 tsp nutmeg

Fresh parsley


Bring 2 cups of chicken stock to a boil. Add the carrot, celery, potato, onion, turnip and parsnip that has been cut into one inch pieces to the pot of chicken stock. Cover and simmer until all the vegetables are soft.

When vegetables are good ad soft use and hand blender to puree the vegetables. Add the rest of the stock, until the desired consistency it reached. Rinse and add both cans of beans. Add garlic, paprika, and nutmeg. Bring to a simmer. Simmer on low for 20 minutes.

Add 1 head of roughly chopped bok choy and simmer 10 more minutes.

Serve hot with a fresh parsley garnish.

Chicken Stock


6-7 pound whole chicken (remove neck and liver from cavity) or

2 Roasted Chicken carcasses

5 quarts water

½ tsp. dill

½ tsp. white pepper

¼ tsp. thyme

¼ tsp. marjoram

1 Bay leaf

½ tsp. rosemary

½ tsp. Savory

2 medium onions (quartered)

2 large carrots (peeled and quartered)

2 celery stalks (quartered tops included)


Place the chicken in a large stock pot. Pour in 5 quarts of water and put on high heat. Add½ tsp. dill, ½ tsp. white pepper, ¼ tsp. thyme, ¼ tsp. marjoram, 1 bay leaf,

½ tsp. rosemary, ½ tsp. Savory, 2 medium onions (quartered), 2 large carrots (peeled and quartered), 2 celery stalks (quartered). Bring to a boil. Cover and turn to low and cook for 2 hours. Allow to cool for a few minutes and remove chicken to a platter. Pour broth through a large strainer lined with cheese cloth removing all the solids and discard to garbage.

Cool in refrigerator and remove Fat.

Espagnole: Basic Brown Sauce

This is the second of the famous five (not Mickey, Minnie, Goofy, Donald or Daisy) of the mother sauces from which other sauces are made.


½ cup onions, diced

¼ cup carrots, diced

¼ cup celery, diced

1 oz. clarified butter

1 oz. all-purpose flour

3 cups brown stock (i.e. beef stock)

2 Tbsp. tomato purée

1 bay leaf

½ tsp dried thyme

3–4 fresh parsley stems

black pepper

Gravy Master (optional)


Fold the bay leaf, thyme, parley stems and peppercorns in a square of cheese cloth, and tie the corners with a piece of kitchen twine. Leave the string long enough so that you can tie it to the handle of your pot to make it easier to retrieve it.

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy.

Add the mirepoix (onions, carrots & celery) and sauté for a few minutes until it’s lightly browned.

With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste (this is your roux). Lower the heat and cook the roux for another five minutes or so, until it just starts to take on a very light brown color. Don’t let it burn, though!

Using a wire whisk, slowly add HOT beef stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps.

Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface.

Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Serve hot. If not serving the sauce right away, keep it covered and warm until you are ready.

NOTES: Gravy Master can help turn it a nice deep brown.


Beef Short Ribs (Insta-Pot)

Serves 4  – 6




2 packages short

2 cups of beef broth

2 carrots (sliced one inch thick)

2 stalks celery (sliced one inch thick)

1 large onion (cut in half)

2 cloves garlic (whole)

2 tablespoons Extra Virgin Olive Oil


Begin by trimming excess fat off the tops of the short ribs. Brown the ribs on both sides with the insta-pot set to Sauté. Remove the ribs to a plate. Deglaze the bottom of the pot with 2 cups of beef broth. Add the celery, carroras, onion and garlic. Layer on the short ribs. Cover and cook on the stew/beef setting for one hour. Let cool. When steam is released, they are ready to serve.

NOTES: After one hour. While the ribs are cooling off so you can open the lid, prepare the Mashed Potatoes.

Serve with a Espagnole Sauce aka Brown Gravy.

The Drunken Chef (Russ)

Beef Short Rib Saturday

Good Sunday morning. It is with a delicious cup of coffee in hand that I write about the wonderful fall day yesterday. It started out as any Saturday, not being able to sleep in anymore. I guess you hit a certain age and you just don’t need as much sleep I suppose.

I woke up, made my coffee and wrote my blog post. To which I still need to post the those recipes. Then I made breakfast and got dressed to go out. Breakfast was easy. Jen: leftover Chinese food. Me: Egg and cheese on an English muffin.

Jen had decided on a fair she thought was happening in Sayville. As she got ready she texted our friend Allyssa to see if she would like to join us. We would all be ready in 20 minutes when Jennifer needed to get my mother in-laws mail mailed down to Florida. Oh yes, did I mention my mother in-law is now down in Florida at her own house? She is, I’m happy. Anyhow, this made us a tad late and left Allyssa sitting and waiting for us on our porch. We also found out, upon returning to the house, the Saville apple fair was canceled. Damn!

We were all hungry now as it was an hour after Jens Chinese food and me having only a tiny egg sandwich. Soooo for “brunch” I ordered us all some heroes from Hometown Hero’s.

We ate and the sandwiches were yummy. Now it was off to a “craft fair” close by. This was a much smaller version of the craft fair that happens behind the library in the same town every year. The original library fair was canceled and the church held this one, only there was no food. Boohoo. I love food from any fall fair.

That meant apple picking. We tried to find a place close by without having to get into the mess and traffic that is out east. (Shiver) We drove North and tried a few farms but alas non of them had apples, much less apple picking. All except one that had a small stand of apples for $1.99 a pound so we picked up some. Along the way we also got candy apples and cider doughnuts. Now with some snacks in the car it was time to head back home.

We lounged in the back yard under a big maple tree and enjoyed the breeze as we ate our apple cider doughnuts.

Later for dinner, I made Beef Short Ribs, Mashed Potatoes and

Steamed Broccoli.


The Drunken Chef (Russ)

White Bean Stew

Good morning. There is actually a chill in the air here on Long Island. It feels like the fall had finally arrived. The past two three night I have not slept well. I feel like I wake up just as tired as I went to bed. I came home from work early because I felt so bad. I bought all the fixings for a large pot of chicken stock with noodles and matzo balls.

In the pot, I threw in a whole chicken along with two boneless chicken breasts, the water, spices, onion and celery. I let cook for an hour. Then I added the other vegetables, turnip, parsnip, and a potato. Why a potato?

While I was making the chicken soup I saw a picture of Chicken Chowder and thought Jennifer might like that better. She is not really a soup person but likes stew. I guess everyone is making some kind of soup now.  INSTAGRAM was filled with soup pictures yesterday. So I decided now to make a white bean stew. This was done completely off the cuff and why I added the potato.

You see, after another hour the vegetables were now all nice and soft. I transferred them to another lager pot along with some of the stock and pureed them using my hand blender. I added just enough stock after the vegetables were pureed to get just the right consistency before adding a can of cannellini beans and a can of navy beans. Then I added some spices. Garlic powder, paprika and just the smallest pinch of nutmeg. I cooked it for 20 minutes and added some fresh parsley and baby bak-choy. It turned out great. Jennifer had two bowls! She just said that some carrots would have been nice in it. I have to agree. I forgot the carrots!

Well that’s is all for today. I am going to try and rest today. I still have to close up the pool, and mow the lawn, and do laundry…but I will still try and rest. I will post official recipes later for White Chicken Stew and Chicken stock later but now I am going to go keep Jennifer company.


The Drunken Chef (Russ)


We made it. It’s Friday! The coffee is on and it’s just one workday/school day until the weekend. I miss school a little. I miss college actually. I don’t miss high school because I don’t miss being a teenager. If I won the lottery, I might go back to college for writing, maybe. Then again, after winning the lottery, I may be too busy touring around the world eating and drinking to care about school. The lottery, by the way, is almost half a billion dollars again. Not that you get that much after taxes but I could live on a ¼ billion dollars I think. I digress.

The topic today is Deviled Eggs. I volunteered to make deviled eggs for Lorraine’s Birthday today. Happy birthday Lorraine!

Last night I had a Scout meeting to attend. After the meeting at 8:30pm I went grocery shopping. I had no eggs. A major problem when making deviled eggs. That’s okay because, for the first time I used JUMBO eggs instead of my usual extra-large. I found that jumbo works out the best as far as yoke to white ratio.

I began by Hard Boiling the Eggs. I let them cool in the ice water for 20 minutes. After they were cooled, I made the Deviled Eggs.

I also had a beer. I had to try the eggs then I went to bed, the only issue I had was at least three of the 12 eggs were cracked. I guess there are not many people who use jumbo eggs for anything so you have to check them carefully for damage. Luckily, my deviled egg tray only holds ten eggs or twenty deviled eggs so it was all good.

Have a good weekend.


The Drunken Chef (Russ)

PS – I am still looking for a camera crew and film editor for my YouTube Chanel if anyone is interested drop me a line.