Category Archives: Recipe

Chicken Soup with Rice

In October, I’ll be host to witches, goblins and a ghost. I’ll serve them chicken soup on toast. Whoopee once, whoopee twice, whoopee chicken soup with rice. – Maurice Sendak

I love Maurice Sendak’s work. In honor of him and a gentleman in my office, when asked their favorite soup…….it is chicken soup with rice. I made a small pot of chicken rice soup for lunch yesterday. Along with several grilled cheese sandwiches.

The chicken stock I had made from scratch just two days earlier. Therefore, I had the stock and the chicken. Some of the chicken I have been using for Jen’s chicken salad. The rest went into this small batch of soup.

I say it was a small batch because it was just enough for the eight of us. It is funny how at first no one was interested in soup (except mike) or the grilled cheese sandwiches until it started cooking. By the time it was done, not one person turned down a bowl of soup but not everyone had a grilled cheese sandwich. Maryanne, one of my coworkers, suggested that I make her grilled cheese sandwich with mayonnaise. I did as she requested because as a personal chef we cater to our “clients” as she tried to convince me it was the best way to make it.  She shared her sandwich with Eric who thought it was good but still prefers butter over mayo, as do I.  So, however you like it, with butter or mayo everyone agreed (who ate them) that grill cheese goes well with chicken soup with rice on a cool day in the fall.

If you would like to try my soup recipe I have attached it below and if you like grilled cheese I have posted that too (click the link below)!

The Drunken Chef (Russ)

Chicken Soup with Rice (ala Insta-Pot)      

Serves 6 – 8




8 Cups chicken stock

2 chicken breasts (from chicken stock) (cooked and cubed)

2 small carrots (diced)

2 celery stalks (diced)

2 teaspoons salt or chicken bouillon

1 bay leaf

Chopped fresh parsley

1 cup uncooked long-grain white or brown rice

1 head baby bok Choy (Diced) (Optional)


Add all the ingredients into the Insta-pot. Set to the poultry setting for 0 minutes and make sure the keep warm button is lit. When the temperature and pressure hit there mark, the keep warm setting will start counting up. Wait for 60 minutes. After 60 minutes are up, let out any remaining steam. Stir and serve.


Use the Chicken Stock Recipe to make the stock.

You can also use boxed/canned stock; you can even cook the chicken in the canned stock if you do not have cooked chicken. I would use whole chicken breasts, on the bone for added flavor when using canned stock but you can use boneless breasts too. Serve with grill cheeses.  

The Drunken Chef (Russ)


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)

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)


Is it Thursday already? The fall is flying by! It is still good grilling weather and here is an oldie but a goodie. Grilled Chicken Sandwiches.

I started by slicing the chicken breast thinly in half and then cutting in half again so it would fit on a bun.

I seasoned the chicken with some Adobo on one side. I flipped the breasts over and put some Viva Italian salad dressing on the other. I went outside and lit the barbeque thus heating it up. I came back in and started to cook the frozen seasoned curly fries in the air fryer. “EXTRA CRISPY curly fries” (Hallmark Christmas Movie Reference).

Then I made a small bit of salad. Romaine, cucumber and salad dressing.

That done, it was time to put the chicken on the grill. I faced it Italian dressing side down. The dressing helps the chicken from sticking to the grates. Plus the dressing adds some flavor and maybe helps keep it moist.

By the time the chicken was done so were the curly fries. I heated up some barbeque sauce in the microwave and put it on the tops of sesame seed buns. Then came the chicken next between the buns. A little salad dressing on the salad and BOOM! It was time to eat.


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.

Spinach Salad with Shrimp Tempura

Serves 6



1 bag of baby spinach

1 head of romaine lettuce

2 – 3 packages of frozen shrimp tempura (12 shrimp)

1 bag of candied Pecans

1 cucumber (diced)

1 small can Mandarin oranges (chilled)

Mandarin Balsamic Vignette


Begin by making the Balsamic Vignette. The recipe can be found by clicking the link above.

Wash and destem the spinach before placing it on 6 salad plates. Wash and coarsely chop 1 romaine lettuce heart. Place lettuce on spinach. Peel and deseed one large cucumber. Dice the cucumber and place on the salads. Sprinkle on some chopped candied pecans.

Fry the shrimp tempura. Cut it into thirds discarding the tail. Evenly distribute the shrimp on top of the 6 salads. Garnish with cold mandarin orange segments.  

Serve with Mandarin Balsamic Vignette on the side.

Wine: Chardonnay

Beer: Sam Adams Oktoberfest

The Drunken Chef (Russ)

Couscous (beet)

Beet Couscous under seared sea scallops

Serves 4


1¾ cup of chicken broth

1 cup large pearl couscous


Bring 1¾ cups of chicken broth to a simmer. Add 1 cup of large pearl couscous. Cover and simmer for 25 minutes. Turn off heat and let stand for 5 minutes. Serve.

NOTES: For beet couscous; replace ¾ cup of chicken broth for beet juice from a can beets. The beets can be cooked in butter or pickled. Be sure NOT to use the juice from a jar of pickled beets or your couscous may taste Nasty.

Wine: Chardonnay

Beer: Blue Moon

Sea Scallops (Seared)

Servers 4


12 Extra Large Sea Scallops

2 to 4 tablespoons Butter

2 tablespoons Olive Oil

1 clove sliced Garlic


Onion Powder

Salt and Pepper

¼ cup Chardonnay (optional)


Wash and dry the scallops well. Season with paprika, onion powder, salt and pepper on both sides. In a large pan heat 1 tablespoons of olive oil very hot. Using tongs place each scallop into the pan. Do not move and let cook for two minutes to developed a nice seared crust. After two minutes flip over the scallops using tongs and spatula if necessary. Fry an additional two minutes on the other side. Remove the pan from the heat. Deglaze with a splash of white wine (Chardonnay) if you have it. Add butter and garlic to the pan and whisk into the wine getting all the good brown bits off the bottom of the pan. Drizzle your butter/garlic sauce over the scallops. Serve with lemons wedges. 

NOTES: Try serving on beet couscous and with steamed asparagus as a vegetable.