American Flavors Beef Stroganoff

Posted on February 25, 2011 by chad

American Flavors Beef Stroganoff
The origin of Beef Stroganoff seems to be shrouded in a bit of mystery, however most culinary historians agree that this dish was popularized in Russia by a nobleman named Pavel Alexandrovich Stroganov in the 1890’s, a time when he was famous for his parties. Some say Stroganov’s chef, Charles Briere was the original creator of Beef Stroganoff, following the tradition of naming culinary creations after the noble house he was working in, but the recipe by this same name appeared in a Russian cook book years earlier.  Continue reading →
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Italian Summer Chicken.

Posted on February 23, 2011 by chad

Recently it’s been raining pretty hard here in California, but winter here is nothing compared to the winters we have back in Russia. So, when the rain stopped today, I had a serious craving to grill some of this Italian Lemon Summer Chicken. The flavor reminds me so much of summer, and grilling in the middle of winter – I had to take advantage of the California weather while I’m here. Continue reading →
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How to Butcher a Whole Chicken.

Posted on February 23, 2011 by chad

How to efficiently butcher a whole chicken.
I normally prefer to buy whole chickens because you can see the condition of the whole chicken. You know if it’s been crushed, bruised, or missing limbs due to a freak tango-line accident. For whatever reason, the Food and Drug Administration (FDA) here in America will allow parts of a chicken to be sold from a whole chicken that has parts which did not pass inspection, as long as the offending parts are removed. Continue reading →
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The Maya Mexican Restaurant

Posted on February 22, 2011 by chad

Growing up in Southern California has many perks. Being close to Mexico, we have the opportunity to experience Mexican food in many restaurants. Mexican food has a definite character it’s own, using tortillas, peppers, avocados, and refried beans among many other specific, flavorful ingredients. Most of the authentic recipes of Mexico are very simple, but create distinct flavors that keep us coming back for more. Continue reading →
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Potato-Leek Soup

Posted on February 20, 2011 by chad

Potato-Leek Soup. – Картофель и лук-порей суп
I really love this soup, and I had more than a couple comments about it from my girlfriend. I usually enjoy all kinds of soups but sometimes I like soups with a little more thickness to them than the standard broth-inspired fare.
When I was growing up, I was a huge fan of clam chowder, which was quite strange since I absolutely hated any type of fish, including shellfish (how foolish I was). I was also a big fan of split pea soup due to it’s heartiness. This love of great soup has been following me my whole life, and has become a particular area of interest in my own culinary adventures.
Today, I’d like to introduce you to my very simple, quick and easy Potato Leek Soup. It requires very little preparation and under 30 minutes cooking time. Continue reading →
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