Kosher Dosher...“I am a culinary Heretic"

This is my go to sauce for everything Mexican. When I am pressed for time and I want the flavors of Mexico I turn to this sauce. This particular sauce is my base sauce. This sauce is always changing. In fact every time I make it comes out different. I have no recipe so I more or less stick with the same basic ingredients and modify it ever so slightly depending on my mood. If you start out with great ingredients you can't lose. The base sauce includes Cilantro, Red Onion, Garlic, Green Onion, Tomatillos and Avocado and chilis. This sauce by far is one of the most uncomplicated sauces I have ever made.  Take all your veggies (except Avocado) spray a little canola oil on them, lightly season them with salt and pepper and brown until desired color is reached. A nice toasty smell and taste is what you're looking for. Most of these steps can be done the day before.       Take a hand full of your favorite peppers. This of course changes from time to time

I came across the waffle idea on  Diners-Drive-ins and Dives  and man is it good. Stuffing turned into a waffle is a leap forward in culinary thinking. Taking something ordinary and turning it into something extraordinary exemplifies what cooking is all about. Suffice it to say it came out great and that is why I am blogging about it.  Make what every stuffing recipe you want just make sure to add eggs as a binder and of course I always use Turkey stock to moisten bread.  Cut bread into little squares. Spray a little butter or oil on the bread then sprinkle on your favorite herb spice mix. Bake at 375 for a few minutes. Baking will remove some of the extra moisture. And of course the herb spice mixture will add great flavor to your stuffing. Make your favorite stuffing. Make sure to add Turkey stock and of course eggs for the binder. Make your waffle.   Almost done!!! DONE How do I like to stack it? Waffle, Turkey, Mashed potatoes, gravy and 

Where's the beef? I got the beef!! I love beef and if you love it as much as I do you will love this version of roast beef. I am no newbie when it comes to cooking roast beef and I am here to tell you that herbs and spices aside what separates a good roast beef from a poor one is the way in which you cook it. What ever combination of rubs, spices and herbs you come up with won't make a darn difference if you poorly execute the roasting of the beef. You notice how Ulra-Red the meat is? That's because I pulled it out of the oven at 118 F which makes for a very rare piece of meat. Of course oxygen hitting the the virgin sliced meat will create that red color too. An hour later it was not this red but still extremely rare. If you don't like r ed meat you might as well quit reading. Dang there is nothing better than tender rare meat but that's just my preference.  In a previous post I made Tri-Tip using the same ingredients but used a different technique.  If