Chicken Salad Sandwich

1 Recipe for Chicken Salad

2 slices of white bread

2 slices of beefsteak tomato

Iceberg lettuce

salt and pepper to taste.


Toast bread. Add mayo to bread. Place 1/2 pound of chicken salad on toast. Top with tomato, lettuce. Add salt and pepper to taste Add second slice of bread. Slice in half corner to corner. Serve with a dill pickle, potato chips and iced tea.

Copyright © Drunken Chef Enterprises LTD, All Rights Reserved 2022

Chicken Salad

I made chicken matzo ball soup recently and used only the dark meat in that so I had the breasts left and used them in this recipe.


2 chicken breasts diced

½ cup mayonnaise

2 celery stalks diced

1 carrot chopped or grated

Pinch onion powder

Pinch white pepper

Pinch salt


Dice cooked chicken breast. I like it diced fine. Dice Celery fine. You can dice your carrots as I have done above but I prefer to grate the carrot instead as I find the carrot too crunchy other wise.

Place the chicken in a bowl with celery, carrot, mayo, and spices. Mix well. Serve on saltines or on a sadwich.

Cover with plastic wrap and refrigerate leftovers.

Shepherd’s Pie


1 pound ground beef

2 cups beef stock

4 large russet potatoes, peeled and cut into 1½ -inch chunks

6 tablespoons unsalted butter

½ cup milk

½ cup shredded cheddar cheese

1 large onion, diced

4 ounces white mushrooms, trimmed and chopped (optional)

1 large carrot, peeled and diced

½ cup frozen peas

1 tablespoon tomato paste or ketchup

2 teaspoons vegetable oil

2 tablespoons Madeira or ruby port (optional)

2 tablespoons all-purpose flour

2 teaspoons Worcestershire sauce

1 teaspoon soy sauce instead of salt

¼ tea ground black pepper


Preheat oven to 400 degrees.

Cut and rinse the starch of potatoes. Place potatoes in medium saucepan; add water to just cover. Bring to boil over high heat. Reduce heat to medium-low and simmer until potatoes are soft and tip of paring knife inserted into potato meets no resistance, 8 to 10 minutes. Drain potatoes and return to saucepan. Return saucepan to low heat and cook, shaking pot occasionally, until any surface moisture on potatoes has evaporated, about 1 minute. Remove pan from heat. Add 4 TBLS butter and milk to potatoes. Mash potatoes well with potato masher. Stir in cheddar cheese. Season with white pepper to taste. Cover and set aside.

Heat oil in 10-inch skillet over medium heat until shimmering. Add carrots and cover. Cook carrots stirring occasionally until they begin to soften. Add onion, mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until vegetables are just starting to soften. Add the beef and break it up into smaller chunks as it browns.

Once the beef is brown, add 2 tablespoon flour, tomato paste or ketchup. Add Madeira if desired, cooking and scraping up any browned bits, about 1 minute. Add broth, Worcestershire, soy and bring to a simmer, scraping up any remaining browned bits. Add peas. Return to a simmer and reduce heat to medium-low. Cover and cook until beef is cooked and peas are heated through about 5 to 10 minutes while continuing to stir occasionally. Don’t over break up meat.

If gravy has not thickened, stir cornstarch into about 2 tablespoons of water together in a small Pyrex bowl. SLOWLY stir cornstarch into filling a small amount at a time mixed and continue to simmer for 30 seconds until the correct thickness appears. Add add 2 TBLS butter. Season with salt and pepper to taste if needed.

Move meat filling into four crock pots.

Place mashed potatoes in large zipper-lock bag and snip off 1 corner to create 1-inch opening. Pipe potatoes in even layer over the filling in the crock pots, making sure to cover entire surface. Mound potatoes up with back of spoon, then use tines of fork to make ridges over surface. Place crock pots on a parchment paper lined baking sheet. Bake in 400 degree oven for 10 to 15 minutes or until the potatoes begin to brown.

Caution crock pots will be hot.

Move crock pots to small plates and serve hot!


© Drunken Chef Enterprises LTD 2022

Sunday Restaurant Review

“The Chowder Bar”

The Chowder Bar

123 Maple Avenue

Bay Shore, NY

        Yesterday, here in New York was a cold and damp rainy day. When I suggested to my wife the idea of clam chowder she jumped at the opportunity as she too felt the chill in the air. She asked if I was planning of going to the Chowder Bar for a delicious bowl of their yummy soup. Indeed I was.

        I started going to this quaint little seafood restaurant located next to the Fire Island Ferry in Bay Shore way back in the 80’s. It was shortly after I asked for the recommendation of one of my bread delivery vendors. He recommended this restaurant even though he knew it would be a bit of a drive for me.

        The drive was well worth it as both my mother, who has since passed many years ago, and I loved everything we ate that day. I do have fond memories of that day spent with her. I have been going there ever since. Luckily, I have even moved a considerable distance closer so I could go more often. They do not have a large menu nor is it a “bougie” fancy pants restaurant. No, not at all, as a matter of fact, it is laid back and relaxing place. Almost like a small dinner. The inside still has its original counter where you can sit and watch the chef preparing your meal though the small service window.   After all this time it continues to have a really good selection of hot soups and after long cold day on the beach or traveling on a boat, their soup sure helps to warm you right up.

        By now, three decades later, I have eaten every fried item on the menu, several times. Even after all this time, I am never disappointed with their food. Their consistency in the making of the food has remained the same throughout all this time, which is more then I can say about most things and most places in life.

        On this most recent visit, I ordered a quart of New England Clam Chowder and the fried shrimp basket. It was, of course cooked to perfection and it is always just how I remember it on that very first trip way back in the 80’s. When I mentioned to my son, who is currently up in Boston, that I had gone to the Chowder Bar and ordered the clam chowder, he said his favorite soup there is the seafood bisque. He even tried to convince me I made a mistake and that should have ordered the soup that he likes. Both are very good. I have also had the Manhattan clam chowed many, many times and it too is delicious too.  

        Any trip there always takes me back to when I first took my mother. Soon after, when I was dating my wife we went there on a date. To this day, I continue to recommend this cozy eating establishment to friends and family.  

        So if you ever in the neighborhood of Bay Shore on Long Island NY stop by for a bowl of soup and maybe the fried flounder boat. I promise you, you won’t regret it.

The Drunken Chef (Russ)

© Russ Ahrens and The Magic of a Perfect Pairing, 2022