All posts by Drunken Chef

Broccoli Cheese Soup

I always prefer homemade soup to anything I can get in a can or even a “Bread Place”. I just doubled this recipe just recently to make it for a small lunch crowd. I served it with a thick crusty bread and butter. Too bad it was a warm day, but everyone still seemed to enjoy it. I don’t know how well it reheats. There is usually nothing left.

The only thing I was missing at lunch was a half of a roast beef sandwich, or a Cuban panni! Next time!


4 cups fresh broccoli, cut into bite size pieces

1 1/2 quarts chicken broth or vegetable broth

2 cups milk

2 (10.75 ounce) cans condensed cream of celery soup

4 tablespoons cornstarch

1/2 cup cold water (or Belgian wheat Beer)

2 cups shredded Cheddar cheese


In a large soup pot, cook broccoli in broth until tender, about 10 minutes.

In a medium bowl, mix together milk and condensed celery soup. Blend cornstarch with cold water, then stir into soup mixture. Pour into the pot with the broccoli. Cook over medium heat, stirring steadily until thick and bubbly. Stir in cheese, and simmer, stirring until hot. Do not boil.

NOTES: This is one of those once a year recipes I must make.

The Drunken Chef (Russ)

Mashed Potatoes

Mashed Potatoes

This IS a recipe I have been eating since I was a child. These were always a favorite with my sister and brothers. God, I still remember vividly how my brother would make a lake using mashed potatoes (and so did I). Then we would have mom fill it with gravy. I can even still smell all the black pepper he used on his potatoes. This was all way before the movie Close Encounters of the Third kind too!

Here is my mom’s recipe. This is one I watched her make forty or fifty times at least.


One big ass pot

Electric mixer



5 lbs. of Russet or Yukon Gold potatoes

1 stick of Butter

½ cup half and half

¼ cup whole milk


White pepper

5 Cloves of roasted garlic (optional)


Peel and cut potatoes into 2 inch pieces. Cook potatoes in boiling water about 20 minutes. Test potatoes with fork or metal skewer for doneness. Drain potatoes (in colander) and then return to pot. Add butter in tablespoon size pieces; add cream, milk, roasted garlic, salt, and pepper. Using an electric mixer starting on low, beat the potatoes until there are no lumps. Add cream and milk slowly as not to cool off the potatoes to fast or slash out while mixing.

NOTES: My mother never used half and half just whole milk. She alos never used roasted garlic. I find the ½ & ½ gives it a nice extra richness. I don’t make mashed potatoes every month so I can splurge on the extra butter and cream. I only use roasted garlic when making Prime Rib or a Standing Rib roast or leg of lamb.

The Drunken Chef (Russ)

Beef Gravy aka Brown Sauce

Beef Gravy aka Brown Sauce

You can make you own beef gravy of you so choose or you can “doctor up a jar of Heinz brand Anjou gravy simply by adding a can of sliced mushrooms to it and a tablespoon of butter for extra richness. You could buy McCormick’s powdered gravy mix and repeating the steps above.

If however, you are feeling adventurous or simply do not like the idea of serving anyone jarred gravy here is a traditional recipe for a basic brown sauce.


2-1/2 to 3 cups of Beef Stock (see beef stock recipe upon its availability)

3 tablespoons of butter (or pan drippings)

3 tablespoon of flour

1 shallot minced


Heat butter and/or pan drippings to a medium size saucepan. Add 3 tablespoons flour and 1 shallot. Cook over medium heat until flour golden brown. Slowly add warm beef stock while whisking. After each ½ cup allow sauce to come to a bubble. Once bubbling this will be the sauces maximum thickness. Keep adding beef stock until desired thinness if reached. Strain to remove and lumps. Serve immediately, the sauce with thicken more as it cools.

The Drunken Chef (Russ)

Classic Meatloaf Recipe

As a child growing up my mother never made meatloaf. When I asked why it was because she thought my older brothers and sister would not like it! How many delicious things did I miss-out-on because they were so dam picky? The answer to this question I will never know. She did finely make it for both my brother and myself. It was served with mashed potatoes, gravy and canned shoestring green beans from DelMonte that I added tabasco too try and spice it up. My brother liked his with just plain tomato sauce over the top.

I don’t know how old I was when I had my first ever meatloaf sandwich. I am not even sure it was at home or at a local deli.

I have now spent my entire adulthood making it at least once a year but the irony is that my own son dislikes it. He dislikes anything beef in general.

Since he is away at college, this is what we had for dinner Sunday.  

To me the best thing about meatloaf is the hot meatloaf sandwich the next day. It must include extra gravy on the sandwich, a large dill pickle on the side and a bag of plain old-fashioned potato chips.

I know this dish is not for everyone but I hope you enjoy it as much as I do. Especially for lunch!

The Druncken Chef (Russ)

Classic Meat Loaf

Serves 8


Metal Baking dish 9 x 13 or shallow roasting pan

Measuring cup

Vegetable Chopper (Zillus) or chef’s knife

Large bowl


3 lbs. 80% lean beef chop meat – some people perfect meatloaf mix (equal parts ground beef, pork and veal)

3 large eggs

1 small onion diced

½ cup of milk or water

1 clove crushed garlic

2 tbsp. olive oil

1 ½ cups seasoned breadcrumbs

1 tbls Worcestershire sauce (optional)

Salt and fresh ground black pepper

Ketchup (optional)


Preheat oven to 350.

In a large bowl, add: 3 lbs. ground beef, 3 eggs, 1 small onion that has been diced, 1 clove of crushed garlic, 1 ½ cups of seasoned breadcrumbs, ½ cup milk or water, 1 tablespoon Worcestershire sauce (optional), a dash of salt and pepper. Mix with your hands until all the ingredients are even distributed.   

Place in a baking dish. I prefer a metal pan to a glass Pyrex dish. I think the meatloaf just browns better. Shape ground beef mixture into a loaf. Cover with a layer of Heinz ketchup.

Spread sliced onions around the edges or just outside the loaf (not on top). Sprinkle onions with olive oil. Season onions with salt and pepper.  Bake in a preheated oven for about 1 hour or until the internal temperature reaches 150 – 160 degrees. Remove from oven and let rest for ten minutes.

NOTES: Serve with mashed potatoes, beef gravy and zesty shoestring string beans.  

The Drunken Chef (Russ)

Only 174 More Days

While most people are counting the days until Christmas, I will be counting the days until April 30th. This will be the one-year anniversary of when I have started my cookbook-writing project here. I have posted 123 recipes so far but I still have 168 recipes to prepare, take pictures of and write about.

You see not only am I posting my recipes but also I am posting them as I cook them throughout the year. This way, I know it is a complete cookbook from all the entries from the past year. At least the ones that were worth of cooking. The hard part is that some of my recipes I cook more often than others. Like last night for example, I made the short rib recipe again as well as shrimp cocktail. This time the ribs were severed with a baked potato. It was all good but I have posted all those recipes earlier in this blog. I mean who cooks anything just once a year, except maybe a stuffed turkey (the traditional American Thanksgiving meal).

Having worked out in the yard all day yesterday, I was also way too tired to even make anything dessert. So, I had a half of a Pepperidge Farm chocolate chip and macadamia nut cookie they call Sausalito. Plus, an ice cold glass of milk. The milk I purchased at a place called Stew Leonard’s. There is only one of these huge supermarkets by me but I love this place. I also purchased the short ribs there because they were on sale this week. I really went in there for the lobster tails that were on sale but they were way too tiny at only 4 ounces to even bother cooking. Plus I don’t think that when they are that small they are very good tasting. I need a lobster tail that is at least 10 ounces for it to taste any good and it be worth going through the trouble of making for dinner. I have not made my favorite 16 once tail in so long just because the price of them is so prohibitively preventative.

What will be on tonight’s menu that I can write about? I didn’t even know yet but if you’re interested come back here and read all about it on Monday. I will need to post more than one recipe a day between now and the end of April if I plan to stay on track.

Friends of our due to come back from Florida soon and we will all need to all get together over dinner and drinks so I can hear all about their delightful culinary experiences. Unfortunately, the way Jennifer has been feeling we could not go with them; It may still be a long time before she can get on a plane or take a long trip anywhere at least until she is out of the excruciating back pain she is still in.

Today will be a day for more grocery shopping and chores around the house. The batteries in the smoke detectors need to be changed as we rolled the clocks back an hour. Hopefully, I can squeeze enough time for a bit of cooking. More importantly, I hope its new recipe. Well that’s all I have for now until I cook something. Like breakfast or maybe even lunch. You can also follow me on Instagram @drunckenchef82.

The Druncken Chef (Russ)

Chili Recipe

Let me begin by apologizing for being gone so long. Yes, I have been cooking. It just has not been anything new. I have not been sleeping well and have been rather tired. I even did take out once or three times. I will hopefully be cooking some new things this weekend. Let’s see how it goes.

I have been making my own chili for years. The recipe has only changed in instances where I am trying to accommodate other people’s tastes who are eating it with me. For example, I did not make hot and spicy chili for the cub scouts or my fellow coworkers. Those batches were milder. Now that a have made it this year it is finally time I can share it with you guys my loyal readers.

The recent batch that I made and heated up for lunch I could actually put green peppers in. When cooking at home I never use green peppers. Jennifer does not like them and more importantly she is allergic to raw peppers.

So now here is the recipe. I hope you enjoy it.



1 Big Ass Pot


4 lbs. chop meat (option: substitute 2 lbs. chop meat for ground turkey)

2 medium onions diced

1 small green pepper – seeded & diced (optional)

2 tbsp. olive oil

1 16 oz. can diced tomatoes

1 16 oz. can tomato sauce

1 16 oz. can of water (option: Sam Adams Octoberfest Beer)

1 can red kidney beans (optional) this was not in the camping chili

1 can cannellini beans (optional) this was not in the camping chili

1 can black beans (optional) this was not in the camping chili

1 box Carroll Shelby’s Chili Mix

            If no chili mix is available double this:

2 tbsp. paprika

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 tsp. fresh ground black pepper

½ tsp. cumin 

½ tsp salt

¼ tsp. cayenne pepper and/or Frank’s Red Hot Sauce


Cook onions and green pepper in olive oil over medium low heat until translucent in a large heavy pot.  Add chop meat to pot and stir in onion. Cook chop meat until no longer pink and drain off most of the fat. Add diced tomatoes, tomato sauce, and bring to a boil over medium heat. Reduce heat to low and add Carroll Shelby’s Large Spice Packet, ¼ of the Small Cayenne Pepper (hot) spice packet, and some salt. Save the Masa packet to throw away at the end.  Add garlic powder, onion powder, and fresh ground pepper. Cover and let simmer on low stirring occasionally to prevent sticking and burning. Cook 30 minutes. If the chili is not to thin and watery then throw away the Masa packet and your chili is done. If the chili is too “soupy” then add the Masa in thirds to thicken (I’ve never had to use it) and cook 10 more minutes.

Serving suggestions: Serve hot chili in crock pots and cover with grated cheddar cheese. Melt cheese under broiler and then top with diced red onion and serve HOT! Also an excellent hot dog topping!


This is great as a hot dog topping (particularly without the green bell pepper) in winter or at a summer barbeque.

The Drunken Chef (Russ)

Split Pea Soup

I made this during the week. It was so good I had to share.


7 cups chicken broth (no salt)

One ham bone and 5 oz of diced smoked ham

yellow onion

1 large carrot

2 tablespoon olive oil

1 clove of garlic

Salt and pepper


Start by cutting off the ham bone from that spiral ham or smoked ham you made last night. I usually make at least one spiral ham a year. If i do now have a spiral ham you can cheat and use a good quality ham steak.

Dice the ham and set aside. Dice 1 small to medium size onion. add to a large pot with the oil and begin to simmer cook. Dice the carrot and add to onion. cook both until the onion is translucent. Add the ham and fry the ham in the oil with the onion and carrot for a few minutes. Now add 1 large clove of chopped garlic. cook on low one more minutes. Breath in the yummy aroma. Now add 5 cups of chicken stock. When I do not have homemade chicken stock I use 5 cups of cold water and 1 tablespoon of better then bullion. Turn up the heat to high and bring to a boil. Cook until the chicken stock begin to reduce by 1/2 to 1 cup (leaving for cups of broth. add 1 pound of split peas. cook until the split peas are soft and fall apart when the soup is stirred. About one hour. Add salt and pepper to taste.

Dice ham and stuff simmering

NOTES: Serve with your favorite flavor croutons

Sunday was Blueberry Pie Day

Sunday I made one of my usual entrées of chicken-cutlets. The side dishes were baby zucchini in a butter sauce and a simple salad.

Dessert however was a little more special. I made homemade blueberry pies with a homemade piecrust in an individual serving size – 6 inch mini aluminum pie tin. The only problem was, neither of us could eat a whole one all by our self, so we both split the same one. I just had to put vanilla ice cream on top. Plus, it was still very warm. Making the ice cream get all melty and blend into the blueberry filling.

Click here for: Homemade Pie Crust

Click here for: Blueberry Pie

Click here for: Apple Pie

The Drunken Chef (Russ) I will post a picture of my lunch sandwich on Instagram:

Ma’s Apple Pie

One of my first childhood memories of cooking was this recipe. It was not actually taught to me by my mother, although I remember her in the kitchen, it was my sister who first taught me how to make this beloved apple pie. She loved this apple pie SO much she even ate it for breakfast and that was right after Thanksgiving! If you wanted your share, you had to be fairly quick and get your slices in before it was all gone. I think we made two or even three apple pies some years. Most of the time it was just two. Eventually as the years went on we took one of the pies to my oldest brothers house for Thanksgiving Dinner and kept the other one at home for the four of us to share. I remember my mother ever only having a single slice and that was only if it was a really good day.  Otherwise, she always seemed to be watching her weight. It always seemed to be my sister and I eating all the pie. Sometimes even before our other brother could get a single piece.

To this day, I can recall the fond memories of rolling out dough and peeling apples as a child while standing at the dining room table. Which was the ONLY time I ever saw the dark wood tabletop without a tablecloth on it. As a child I was probably standing on a chair.

My sister even made a game out of peeling apples. Whoever could peel an apple and make the longest continuous apple peel won! I think she may have even let me win sometimes, but I’m not sure because she never let me off that easy!

I hope you enjoy this recipe as much as I do. I even still have the original recipe in my mother’s handwriting preserved in a zip lock bag. She has been gone for a while now but the recipe still lives on. Thank you mom.

Ma’s Apple Pie

Serves 8


(2) 9 inch deep dish Pyrex Pie Plates

Pastry brush

Vegetable Peeler AKA an apple peeler in my house

Pastry blender (optional)  

Pie Filling:


Peel and slice 5 lbs. of Macintosh apples and divide into two bowls. (Why? Because we did not have one bowl that was big enough to fit five pounds of apples) The large bowl was a 26 cup (now called vintage) Tupperware bowl. The small bowl was half that size.

Large bowl                           Small Bowl

½ cup                                     ¼         cup brown sugar

1 cup sugar                           ½         cup sugar

2 tbsp. lemon juice             1          tbsp. lemon juice

4 tbsp. flour                          2          tbsp. flour

¼ tsp. salt                             dash   tsp. salt

2 tsp. cinnamon                   1          tsp cinnamon

½ tsp. nutmeg                     ¼         tsp. nutmeg

¼ tsp. all spice                     dash   tsp. all spice

Add ingredients over the top of the apples. Mix together the apples and stuff, then cover the bowls with plastic wrap. Now make the crusts.

Homemade Pie Crust (makes enough for one pie)

There is no substitute for a good piecrust when making this recipe, so I suggest start by making the filling first and while it sits as you’re making your piecrust it will produce all the juice you need for your pies.


Grease Pie Plate Using shortening (Crisco) and a paper towel


3 cups sifted flour

1 1/8 tsp. salt

1 cup shortening

8 to 10 tablespoons water with ice


In a large bowl, add flour and salt. Cut in shorting using a pastry cutter of knife and fork making small pebble like pieces of shoring covered in flour. Using a wooden spoon and your hands,  mix in the ice-cold water one tablespoon at a time until the dough comes together to form a ball without crumbling apart.

Divide dough into two and shape into balls then thick disks.

Flour your work surface. Place one disk the center of you flour and using a floured rolling pin work from the center out to form the piecrust. Turn and flip the crust to keep it from sticking to your counters surface. Keep rolling out dough until it is just slightly larger than your pie pan by about one inch.  Repeat with second dough ball.

Fold dough in half and place bottom crust in pie dish. Gently press in pie pan. Using a small knife, trim off any excess dough. Fill pie plate with apple mixture. Before putting on the top crust, dot apple mix with small amounts of cold butter. Coat rim with water using you finger. Place on top crust. Press together the crusts at the edge using the tines of a fork to keep the crusts from separating as the pie bakes. Now using a pastry brush, brush on a thin/small amount of milk. This will help the crust get a nice golden brown.

Bake in preheated oven 375° or 400° for approximately 30 to 40 minutes or until apples are soft when poke with a skewer. Oven temps vary so you may need to turn up or down your oven so that the crust is brown and the apples are done at the same time. Timing in life is everything and it is with baking.

Enjoy and I hope all your holidays are happy and healthy.

The Drunken Chef (Russ)

Blueberry Pie(s) Recipe

Make the pie crust recipe found by clicking here: Homemade Pie Crust


Two to three pints of fresh blueberries

1/2 to 3/4 cup granulated sugar

2 tablespoons cornstarch

2 tablespoons butter

1/4 water

1/2 tsp cinnamon (optional)


Start by making a pie crust or use store bought. Grease a 9 inch pie pan or use individual pie tins as seen below. Lay the pie crust in pan by gently folding it in half and siding it over the top, then unfolding it. Gently press into place. If it breaks you can repair it by wetting your finger with water and “gluing” the pieces together.

To make the filling. In a medium sauce pan add the sugar, corn starch, butter and water. heat over medium high heat until the sugar mixture just begins to thicken. Add two pints of blueberries. Continue to stir gently, trying not to break up all the blueberries. Keep cooking until the mixture no longer thickens any further. Pour cooked blueberries into pie shell. Top off with the remaining pint of blueberries. Moisten the bottom crust using your index finger and water around the rim of the pie plate.

Place second crust on top. Using a fork press crusts together where they meet on the pie dish (around the edge). Cut a 1 inch slit in the top to let out steam.

Brush the top crust with milk to make for a browner crust.

Bake for 30 minutes until done in a 425 degree oven.

Notes: Allow pie to cool and serve with vanilla ice cream and homemade whip cream. You can also warm up cold pie a few seconds in the microwave. Caution the filling can become extremely hot, so do not over heat the pie in the microwave.