How To Feed A Loon

  • About Us
  • Recipe Index
    • Appetizers
    • Asian
    • Breads and Doughs
    • Cajun / Creole / Louisiana
    • Breakfast / Brunch
    • Comfort Food
    • Delectable Desserts
    • Entrees / Mains
    • Instant Pot
    • Italian
    • Pizza
    • Rubs, Spices and Sauces
    • Soups & Salads
    • Sides
    • Seafood
    • Southern
    • Mexican / Tex-Mex / Cal-Mex
    • Thanksgiving
    • Vegetarian
  • Videos
    • Recipe Videos
    • Web Stories
  • Work With Us
  • Contact
  • **Premium Access**
  • Recipes
menu icon
go to homepage
  • Summer Favorites
  • Recipes
  • About Us
  • Work With Us
  • Premium
subscribe
search icon
Homepage link
  • Summer Favorites
  • Recipes
  • About Us
  • Work With Us
  • Premium
×
Home » Recipe Index

Kris and Wesley Get Married – The Highlights

April 29, 2015 by Kris Longwell 4 Comments

Kris and Wesley Wedding Entrance

Kris and Wesley Get Married – The Highlights.  This was the most amazing day of our lives.  Thank you for the love and support.

And thank you Danielle Rothweiler and Rothweiler Event Design for this amazing gift.  You are truly special!

Southern Shrimp and Cheesy Grits

April 9, 2015 by Kris Longwell 215 Comments

Southern Shrimp and Cheesy Grits recipe

Southern Shrimp and Cheesy Grits.  

Okay, you had us at Grits. But Cheesy Grits? Um…Shrimp and Cheesy Grits? Oh, good heavens.  This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it.  Um, it bears repeating: Mercy, this is an amazing dish:

Southern Shrimp and Cheesy Grits recipe

Watch us make this incredibly delicious Southern Shrimp and Cheesy Grits recipe! Get ready to have some fun and get hungry!

Shrimp & Grits is classic Southern U.S. cuisine.  These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.

We LOVE grits!

Southern Shrimp and Cheesy Grits recipe

Oh, and did we mention cheese?

Yes, cheddar cheese, please.

Mmmmmm…cheese.

Southern Shrimp and Cheesy Grits recipe

And of course, we couldn’t just stop there! You know what this dish needs? BACON!!

Bacon, bacon, bacon!!

We are getting so close to shrimp and grits perfection!

Southern Shrimp and Cheesy Grits recipe

And then the Gulf shrimp is sautéed and is loaded with incredible flavor.

The smell alone is worth writing home about!

Look at that shrimp!

Southern Shrimp and Cheesy Grits recipe

Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.

Well, this is Southern decadence at its very best. This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.

Other Southern favorite dishes are:

  • Southern Chicken Fried Steak
  • Southern Tomato Pie
  • Farm Fresh Corn Chowder
  • Best-Ever Fried Chicken
  • Southern Hush Puppies

But in the meantime…let’s get it on with Southern Shrimp and Cheesy Grits!

Southern Shrimp and Cheesy Grits recipe

And now the time has come to go and make this amazing recipe!

You will NOT be disappointed, that we can guarantee!

Southern Shrimp and Cheesy Grits in a large white bowl
Print Recipe
4.94 from 73 votes

Southern Shrimp and Cheesy Grits

Shrimp & Cheesy Grits is decadent...pure Southern decadence. But every now and then, it's sinfully good to be a little decadent. This dish is a flavor explosion you just have to taste to believe. Incredible!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Southern
Cuisine: Southern
Servings: 4 people
Calories: 465kcal
Author: Kris Longwell

Ingredients

  • 3 cups chicken stock
  • Pinch of Kosher salt
  • 1 cup corn grits quick or regular...not instant
  • 3 tablespoon heavy cream
  • 3 tablespoon unsalted butter
  • 2 cups sharp cheddar cheese shredded
  • 8 slices slab bacon cut into 1 to 2-inch pieces
  • 1 lb shelled and deveined large shrimp
  • Black pepper
  • 2 - 3 garlic cloves minced (should be a heaping teaspoon)
  • 3 tablespoon flat-leaf parsley chopped
  • 4 scallions white and green parts, chopped (3 for cooking, 1 for garnish)
  • 1 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 2 or 3 good shakes of hot sauce ie, Tabasco
  • 4 teaspoon fresh lemon juice usually the juice of 1 whole lemon

Instructions

  • In a medium saucepan, bring the stock to a boil.
  • Whisk in the grits and cook over moderately high heat, stirring vigorously at first to eliminate lumps (Continue to stir periodically until thickened and the grains are tender- about 4 - 5 minutes total. If using regular grits, they will take up to 45 minutes)
  • Add the cream, butter and cheese and gently stir. Cover and remove from heat.
  • Meanwhile, in a large skillet, cook the bacon over medium-high heat until crispy.
  • Transfer cooked bacon to paper towel-lined plate.
  • Pour out all but about 4 tablespoons of bacon fat in the skillet and re-heat.
  • Sprinkle black pepper all over the shrimp and then add to the hot skillet and cook until curled and pink, about 3 minutes.
  • Stir in the garlic, parsley, scallions, paprika, Worcestershire, Tabasco and lemon juice.
  • Meanwhile, crumble the bacon into slightly smaller pieces, set aside.
  • Spoon the warm, cheesy grits into 4 shallow serving bowls and top each with a quarter of the shrimp mixture.
  • Garnish with bacon and reserved scallions.  Serve at once!

Video

Nutrition

Calories: 465kcal

 

Homemade Cocktail Sauce

February 24, 2015 by Kris Longwell 2 Comments

A straight-on view of a platter of Southern fried shrimp with a small bowl of homemade cocktail sauce in the middle.

This iconic sauce could not be easier to prepare. And it is so much better than the bottle variety!

We love our cocktail sauce to have a little kick, and this recipe fits the bill perfectly. Of course, you can pull back on the hot sauce if you prefer little, to no heat. Increase the prepared horseradish sauce, based on your own liking. Another great part of this delicious dipping sauce is that it can be made up to 3 days in advance. Perfect for classic shrimp cocktail or Southern-fried shrimp!

A straight-on view of a platter of Southern fried shrimp with a small bowl of homemade cocktail sauce in the middle.

How To Make Homemade Cocktail Sauce

 

NOTE: If you liked this sauce, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

Many of these ingredients you’ll already have on hand.

Go with quality ingredients, and you will have a cocktail sauce that is quite honestly the best in town. Here’s what you need to have:

  • Good-quality Ketchup
  • Horseradish Sauce
  • Fresh Lemon Juice
  • Worcestershire Sauce

That’s all there is to it!

An overhead view of a glass bowl filled with homemade cocktail sauce with a large whisk in the middle of it.

How To Serve

This cocktail sauce can be prepared several days in advance of serving. Place in a jar, or container, with a tight-fitting lid and refrigerate until ready to use.

It’s wonderful served with steamed shrimp, either homemade or purchased. Just remember to go with top-notch shrimp. This sauce is so good, it deserves quality shrimp.

A close-up view of a person plunging a Southern fried shrimp into a bowl of homemade cocktail sauce.

Ready to make the best cocktail sauce in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a small white bowl filled with homemade cocktail sauce surrounded by fried shrimp and lemon wedges.
Print Recipe
No ratings yet

Homemade Cocktail Sauce

This is a solid, standard recipe for homemade cocktail sauce, but, of course, you can tweak to your own tastes!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Sauce
Cuisine: Seafood
Servings: 10 people
Calories: 30kcal
Author: Kris Longwell

Ingredients

  • 1 cup ketchup
  • 2 tablespoon horseradish
  • 2 tablespoon lemon juice
  • 2 tablespoon hot sauce like Crystals, Tobasco or Franks
  • 2 teaspoon Worcestershire sauce

Instructions

  • Whisk all ingredients together. Serve at once, or cover and refrigerate for up to 2 weeks.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The cocktail sauce can be made several days in advance of serving. Keep in a jar, or container, with a tight-fitting lid and refrigerate until ready to use.
It will keep in the fridge for up to 2 weeks. It freezes nicely for up to 2 to 3 months. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 311mg | Potassium: 96mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 5mg | Calcium: 7mg | Iron: 1mg

POST UPDATE: This post was originally published in February, 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous video in October, 2024!

Easy Homemade BBQ Sauce

February 22, 2015 by Kris Longwell 22 Comments

Homemade BBQ sauce being poured on to incredible slow-cooker baby back ribs.

Homemade BBQ Sauce is so good, and really so easy.

You’ll probably have everything you need already in your pantry.  The taste is authentic and it literally comes together in only about 20 minutes! We use it on our BBQ ribs, pulled pork sandwiches, and BBQ brisket sandwiches!

A small glass pitcher pouring easy homemade BBQ sauce over cooked baby back ribs.

HOW TO MAKE EASY HOMEMADE BBQ SAUCE

Preparing this amazing sauce could not be easier.

All you have to do is add all the ingredients into a medium saucepan over medium heat and then simmer for about 15 minutes.

And that’s all there is to it! It’s now ready to use immediately, or store for later use.

Homemade BBQ sauce being pour over a brisket in a Crock-Pot slow-cooker for BBQ brisket sandwiches.

We just love everything about barbecue. Including reading about its amazing origins.

This Homemade BBQ Sauce is the key to truly knock-out BBQ taste…right at home.

EXPERT TIP: Store the sauce in an air-tight container for up to 2 weeks. You can freeze it for up to 3 months!

Slow Cooker Ribs recipe

We can’t rave enough about this Homemade BBQ Sauce. We use in on so many dishes, including Incredible Slow-Cooker Baby Back Ribs, Best-Ever BBQ Shrimp, and Slow-Cooker Pulled Pork!

This make-at-home recipe is so easy and wonderful in taste. You’ll never buy store-bought variety again! It’s that good!

And when you make an amazing dish using this incredible bbq sauce, take a photo, post it to Instagram, and tag @howtofeedaloon and #howotofeedaloon!

Easy BBQ sauce
Print Recipe
4.80 from 5 votes

Easy BBQ Sauce

This Easy Homemade BBQ Sauce is just that, easy...but really, really delicious. Perfect for slow cooker ribs and Southern Grilled BBQ Shrimp.  You'll never buy the store-bought variety again! It's really that good!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Sauce
Cuisine: BBQ / Southern
Servings: 8 people
Calories: 117kcal
Author: Kris Longwell

Ingredients

  • 2 tablespoon chili powder
  • 1½ teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups ketchup
  • 1 cup brown sugar dark
  • ½ cup yellow mustard
  • ½ cup apple cider vinegar
  • ⅓ cup Worcestershire sauce
  • ¼ cup lemon juice
  • ¼ cup steak sauce A-1 is just fine
  • ¼ cup molasses
  • ¼ cup honey
  • 1 teaspoon hot sauce like Tobasco, Franks, or Louisiana
  • 3 tablespoon vegetable oil
  • 1 medium onion chopped
  • 4 cloves garlic minced

Instructions

  • Mix the chili powder, salt, and pepper together in a small bowl. Set aside.
  • In a large bowl, mix together the ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, lemon juice, steak sauce, molasses, honey, and hot sauce. Set aside.
  • Heat the oil in a large saucepan over medium heat. Add the onion and sauté, stirring often, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds. Add the chili mixture and stir until the onions are coated. Sauté for about 2 minutes.
  • Carefully pour the ketchup mixture into the skillet and stir to fully combine. Bring to a simmer. Allow the sauce to simmer for 15 minutes.
  • If desired, strain the sauce through a sieve or colander. Let cool and then transfer to vessel with lid. The sauce will keep in the fridge for up to 2 weeks.

Video

Notes

NOTE: This recipe was updated in June, 2022.  Here is the previous recipe if you are looking for it:
Ingredients:
  • 2 cups ketchup
  • ¼ cup apple cider vinegar
  • ¼ cup molasses
  • 1 tablespoon dry mustard
  • 1 tablespoon chili powder (ancho, or regular)
  • 1 teaspoon cumin (ground)1 teaspoon dried oregano
  • 2 teaspoon hot sauce (like Crystals, Tobasco, or Franks)
  • ½ teaspoon liquid smoke
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper (ground)
  • 2 tablespoon bourbon (optional)
Instructions:
Whisk all ingredients together in a saucepan. Bring to a boil, then simmer for 15 to 20 minutes. Remove from heat, and let cool.
 
Cooked (and cooled) sauce can be stored in an air-tight container in the refrigerator for up to 2 weeks and frozen for up to 3 months. 

Nutrition

Calories: 117kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 743mg | Potassium: 379mg | Fiber: 1g | Sugar: 21g | Vitamin A: 604IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg

Easy Homemade Ranchero Sauce

January 31, 2015 by Kris Longwell 24 Comments

A jar of ranchero sauce with a silver spoon

This sauce is just…amazing. Smokey, with a bit of a kick, this ranchero sauce is the real deal.

And you will be amazed at how easy it is to make the super flavorful sauce! It is deep in flavor and comes together in a short amount of time. It is perfect for huevos rancheros, but it is amazing on so many savory dishes from eggs, baked potatoes, grilled steak, burgers, and much, much more!

Ranchero-Sauce recipe

How to Make Homemade Ranchero Sauce

This incredible sauce has as much flavor as it does generations and generations of history!

You just can’t believe that something so easy to bring together can be so deep in flavor.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!

The Ingredients You Will Need

The ingredients in the sauce are not exotic at all. Chipotle peppers can be found in the Hispanic section of many well-stocked supermarkets or found online.

Here’s What You’ll Need:

Oil – Canola or vegetable are good options
Onion – Chopped
Jalapeño – Seeds removed and roughly chopped
Garlic – Minced
Diced tomatoes – Canned are great, just drain them
Tomato sauce – Grab the small 8 oz. can
Chili powder – Ancho is good, but any type will work
Chipotle – You’ll need the pepper and some of the sauce (adobo)
Salt and pepper – Kosher and freshly ground

A collection of bowls holding a chipotle pepper, tomato sauce, diced, tomatoes, salt, pepper, chili powder, and onion and pepper nearby.

How to Serve

As mentioned, this sauce is a key ingredient in Huevos Rancheros, but we make a batch frequently and use it in burritos, over scrambled eggs, or any kind of protein.

Jar the sauce with a lid and it will keep in the fridge for up to 10 days. It freezes beautifully.

EXPERT TIP: After sautéing the onions, peppers, and garlic, you’ll want to transfer them to a blender with the remaining ingredients to purée the sauce. This can also be done in your food processor.

An overhead view of a blender holding puréed red bell peppers, tomatoes, and spices.

Tips for Perfect Ranchero Sauce

Control the Heat – Chipotle peppers are deeply flavorful, but they carry a lot of heat (they are dried jalapeños in a smokey adobo sauce). To reduce the heat considerably, open up the pepper and remove all of the seeds. For minimal heat, just go with half of the chipotle pepper, or none at all (just use the sauce). Mild heat, and go with one pepper. For medium, two peppers, extra spicy, leave the seeds in.

Concentrate the Flavors – It’s important to cook the sauce down before using or storing it. That’s why transferring the puréed sauce back to the pan and cooking for another 15 minutes is vital. This will eliminate excess water and reduce the sauce.

Serve Warm or at Room Temperature – The sauce is great served warm or at room temperature. For hot dishes, such as huevos rancheros, we recommend warming the sauce. When used as a condiment over eggs or a burger, it’s great at room temperature.

A wooden spoon holding ranchero sauce is being held up over a pan of the sauce.

This sauce is classic Mexican and New Mexico cuisine at its best.

When you make huevos rancheros, you will not want to miss the sauce.

It’s so good and is so versatile!

A person using a small spoon to add a layer of ranchero sauce over two fried eggs that are sitting on two lightly fried corn tortillas on a black plate.

Now, go forth and make some Amazing Ranchero Sauce!

A jar of ranchero sauce with a silver spoon
Print Recipe
5 from 6 votes

Amazing Ranchero Sauce

This amazing ranchero sauce is perfect for huevos rancheros, or migas, or anything that needs a killer good sauce. This is smokey with a bit of a kick...incredibly good!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Sauce
Cuisine: Mexican
Servings: 8
Calories: 30kcal
Author: Kris Longwell

Equipment

  • 1 Blender or food processor
  • 1 Large skillet/saucepan

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion chopped
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1 14.5 oz can diced tomatoes undrained
  • ½ cup tomato sauce canned
  • 1 teaspoon chili powder
  • 1 chipotle pepper canned in adobo sauce, diced, seeded
  • 1 teaspoon chipotle adobo sauce
  • ½ teaspoon Kosher salt
  • ¼ teaspoon black pepper

Instructions

  • In a medium saucepan, heat the oil over medium heat.
  • Once hot, add the onion, jalapeno, and garlic, and cook, stirring occasionally, until softened, about 5 minutes.
  • Transfer the mixture to a blender.
  • Add the tomatoes and their juice, the tomato sauce, chili powder, and chipotle pepper and sauce, and puree.
  • Return to the saucepan, and bring to a boil over high heat.
  • Reduce the heat to medium-low, and cook, stirring frequently, until reduced to about 2 cups, about 15 minutes.
  • Season with salt and pepper.
  • Let cool, then store in airtight container, until ready to use.

Video

Notes

See the video near the top of the blog post for visual guidance, if you liked the video, please subscribe to our YouTube channel.
The sauce can be kept covered in the fridge for up to 10 days and can be frozen for up to 2 months. 

Nutrition

Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 224mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg

POST UPDATE: This recipe was originally published in anuary 2015, but was updated with improved tweaks to the recipe with new tips and photography and a new video in January 2023!

Homemade Caramel Sauce

October 13, 2014 by Kris Longwell 3 Comments

A person pulling a small spoon out of a jar of caramel with caramel dripping from the spoon back into the jar.

This sauce is so versatile and takes so many recipes to the next level when it’s made from scratch.

You may think that making this iconic sauce is more of a challenge than you want to take on. Think again. If you follow a few very important steps, you’ll get a perfect caramel sauce every single time. And just wait for that first bite. Incredible!

A person pulling a small spoon out of a jar of caramel with caramel dripping from the spoon back into the jar.

How To Make Homemade Caramel Sauce

This deliciously sweet concoction is comprised of only a handful of ingredients.

It’s the way you treat those ingredients that ensures you’ll get a perfect caramel sauce every time you make it.

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

There’s nothing fancy with what you’ll need to make this yummy sauce. Most of it you’ll probably already have.

Here’s What You’ll Need to Have on Hand

Sugar – Granulated
Water – Cool
Butter – Unsalted
Cream – Heavy (or Whipping) is best, but half-and-half will work in a pinch
Vanilla extract – Optional, but we love the flavor it brings
Salt – Coarse Kosher is excellent

EXPERT TIP: Stir the sugar and water in the pan vigorously until it comes to a boil. This helps to dissolve the sugar. Once you’ve reached a boil, reduce the heat to medium or medium-high and stop stirring. Swirl the pan until the mixture is amber in color.

A stainless steel saucepan filled with sugar water that is bubbling intensely and is an amber color.

Tips For Perfect Homemade Caramel Sauce

Swirl, Don’t Stir – This is really important. Once the sugar water mixture has reached boil, stop stirring! It will take the mixture about 15 to 20 minutes to turn a dark amber color. Lift the saucepan by the handle every couple of minutes and give the mixture a swirl.

Wait Until Amber in Color – After about 15 minutes of bubbling and a little swirling, the water sugar mixture will start to turn a light amber color. Don’t pull it off the heat too soon. Let is get to fairly deep amber color first, then remove from the heat. This could take up to 20 minutes.

Stir Thoroughly After Adding Butter and Cream – Toss the butter in first, and then carefully pour in the cream, and then finally the vanilla and salt. At this point, the mixture will bubble and gurgle quite a bit. This is normal. Use your wooden spoon to mix vigorously. Be sure to allow the mixture to rest at least 15 minutes before using.

A person pouring heavy cream from a small milk jug into a silver saucepan filled with bubbling sugar water and melting butter.

How To Serve and How To Store

This sauce is wonderful served warm or at room temperature.

If the sauce becomes to thick to pour, simply place it in a microwave-safe bowl and nuke it on HIGH for about 15 to 20 minutes.

It will keep covered in the refrigerator for up to 1 week. We don’t recommend freezing the caramel sauce.

IMAGE – SAUCE IN PAN

Recipes To Use Caramel Sauce In or On

This sauce is great over a bowl of vanilla ice cream, but it’s also great when used in (or poured over) the following recipes:

Grilled Peaches with Caramel Sauce
Apple and Caramel Pie
Peanut Butter Cup Ice Cream Cake
Best-Ever Blondies
Banana Caramel French Toast Casserole

The sauce is also perfect for dipping whole apples into. Simply insert a popsicle stick into one end of the apple and then plunge it into a bowl of the caramel sauce. Let it cool completely before serving.

A person using a small spoon to drizzle homemade caramel sauce of a platter filled with grilled peaches.

Ready to make the most delicious caramel sauce in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Caramel sauce
Print Recipe
No ratings yet

Homemade Caramel Sauce

Homemade Caramel Sauce is wonderful on ice cream, or mixed into ice cream, as well as other desserts like pies, cakes, and grilled fruit. It's easier to make than you might think and will keep in the fridge for up to 1 week.
Prep Time5 minutes mins
Cook Time20 minutes mins
Resting time15 minutes mins
Total Time40 minutes mins
Course: Sauce
Cuisine: American
Servings: 8
Calories: 295kcal
Author: Kris Longwell

Equipment

  • Medium saucepan

Ingredients

  • 2 cups sugar
  • ½ cup water
  • ¼ cup unsalted butter
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon Kosher salt

Instructions

  • In a medium-sized saucepan, over high heat, stir together the sugar and water. Stir vigorously to dissolve as much of the sugar as possible.
    2 cups sugar, ½ cup water
  • Once it comes to a boil, reduce the heat to medium-high and stop stirring the mixture. Every couple of minutes, lift the pan up by the handle and swirl the sugar/water mixture around in the pan. Once the mixture has turned a brownish-amber color, turn off the heat.
  • Stir in the butter, and then carefully pour in the cream, vanilla extract, and salt. Stir vigorously (it will be very bubbly and gurgling). Once fully mixed, let the sauce rest in the pan for at least 15 minutes, or up to 1 hour.
    ¼ cup unsalted butter, ½ cup heavy cream, 1 teaspoon vanilla extract, ½ teaspoon Kosher salt
  • Transfer the sauce to a heatproof container and serve at once or store, covered, in the refrigerator for up to 1 week.
  • The sauce can be reheated in the microwave on high for about 20 to 30 seconds.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Don't take the sugar/water mixture off the heat until it is almost dark and amber in color. It shouldn't be extremely dark brown, but a deep amber color. (See video for reference). 
The caramel can be made up to several days in advance. Reheat in the microwave until desired consistency (be careful, it heats quickly). 
Leftovers will keep for about 1 day, covered, in the fridge. But, these are definitely best served straight from the grill. 

Nutrition

Calories: 295kcal | Carbohydrates: 50g | Protein: 0.5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 18mg | Sugar: 50g | Vitamin A: 396IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.04mg

POST UPDATE: This recipe was originally published in October 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023!

Mi Nombre es Albóndiga (My Name is Meatball)

September 10, 2014 by Kris Longwell 1 Comment

Kris just recently posted a great recipe for albondigas and I’d been racking my brain trying to remember where I’ve heard that word before. Well, I finally remembered.

About 11 years ago, Kris and I went on a fantastic vacation to Puerto Vallarta, Mexico.  I know most people associate Puerto Vallarta as the place where Elizabeth Taylor filmed Night of The Iguana (well, at least my gay friends do), but I’m a little bit more simple and remember it as being one of the port of calls on the Love Boat.  Julie McCoy, the lovely cruise director, would always have some sort of dire situation happening in Puerto Vallarta – like Vicki Stubbing, the ship captains’ daughter and Charo, the ship’s entertainment, spent too much time shopping and almost didn’t make it back in time before the shipped sailed – very high drama. We didn’t experience any high drama on our vacation but we did experience some very comedic moments.

One such moment happened on one of our many excursions.  This particular excursion was a three hour horseback riding experience in the mountains about an hour and a half outside of Puerto Vallarta.

Our excursion started from the hotel in a nice air-conditioned shuttle bus.  About 45 minutes into the trip as we passed through this quaint little Mexican village, the shuttle driver pulled over and told us to get out and wait for another shuttle that would take us to our final destination – Rancho Capomo.

We thought this was a little odd because we didn’t realize we would need to transfer to another shuttle halfway there, but we figured because of the language barrier, this was our fault and they probably told us but we just didn’t understand.  So we disembarked in the middle of Nowhere, Mexico.

Standing on the side of the road, it appeared that this village wasn’t very quaint at all – it was basically two roads intersecting with a couple of stray dogs, a donkey and an old man who didn’t speak a lick of English.  So there we stood (well, I shouldn’t say “we” because Kris was running around trying to pet the stray dogs) at the intersection of Poncho and Tumbleweed in downtown Nowhere, Mexico waiting for a shuttle bus or for a Mexican Spaghetti Western to start filming.  After about a half hour, we started to get nervous – no sign of a shuttle and those stray dogs started looking at us like we were Chimichangas. 

Finally, this old school bus pulls up in front of us and tells us they are here to take us to the horse ranch.  At this point, they could have picked us up on a tricycle – we were just glad to be in the company of other tourists, even though they all looked about as rattled as we did. After another 45 minutes of a rather bumpy, dusty and hot bus ride, we made it to Rancho Capomo. 

I truly believe that Mexicans are some of the nicest people on the planet.  The men and women who worked on the ranch were so great.  After a quick breakfast of homemade tortillas, eggs and fresh salsa made by these very sweet ladies, the caballeros (Horsemen) introduced us to our horses.

Apparently, the selection process that matches horse to rider is very scientific.  The caballero looks at you, says a few things in Spanish to another caballero then brings you a horse that they feel is a good match for you.  There were approximately 35 to 40 people in our group and halfway through the pairing process, they brought out the horse Kris would spend the day with.  A horse called Meatball.

Meatball looked like he just woke up from a nap and hadn’t fully shaken off the cobwebs of sleep.  I’m sure if Meatball could talk; he would be saying something like, “Which way did he go? Which way did he go?” It kind of reminded us of a horse that Droopy the Dog would ride – sweet, gentle and a little bit of a sway back.  If Kris were a little taller, his feet would have been dragging on the ground.  Oh, Meatball.

I was getting more and more excited about meeting my horse but as the matchmaking continued, that excitement turned into anxiety.   I suddenly realized I was the last man standing…all the horses and tourists were paired up and staring at me.  I looked at Kris but he was no help.  He was too busy becoming best friends with Meatball.  It was all very awkward and then the ground shook.

Everyone went completely still, even the horses.  Whatever it was that was making the ground shake was getting closer.  I resisted the urge to run – I felt like I was in the movie Jurassic Park.  It was getting closer and it seemed mad.  From behind the stable emerged this giant yellow monster that was obviously a prehistoric cousin of a war horse.  The eyes were red and fire was shooting from the giant nostrils. At least that’s what I imagined I saw.

It took two caballeros to wrestle the horse over to me.  One of the caballeros told me the name of my horse was Canario.  The other caballero whispered to me, “Canario es loco!” as he helped me into the saddle…great, just great.  Did I mention safety is not a big concern in Mexico?

For the first half of the trail, Canario tried to get me off his back.  He would rub up against these thorny trees so I had to quickly get my foot out of the stir-up and move my leg out of the way.  He also tried bucking me off a couple of times.  Kris would be bringing up the rear with Meatball (who was dangerously close to nodding off) and laugh every time Canario would start flicking his hind legs in an effort to get me out of the saddle.

By the end of the trail, Canario and I were best friends.  Well, not really, I just wore the poor animal out.  Three hours with me riding around on your back would definitely do the trick.  I think Meatball and Kris switched places – Kris started carrying Meatball. 

All-in-all, we had a great time, and as we were leaving our little Mexican hamlet in the mountains, the caballeros gave us the translation of our horses’ names.  The English translation for Canario was Canary, a small yellow bird.  Are you serious?

The Spanish translation for Meatball – ALBONDIGAS!  

Want another classic Loon Log entry?  Take a look at: How Pasta Got Its Groove Back!

Tomato Cheddar and Bacon Pie

August 4, 2014 by The Loon 8 Comments

Tomato Cheddar and Bacon Pie on a white plate

Tomato Cheddar and Bacon Pie is a savory pie like no other. So good!

We love making this throughout the year, but in the summer, when tomatoes are at their peak is truly the best. The pie crust is easy to make and the flavors are incredible together.

Tomato Cheddar Bacon Pizza Pie-2

HOW TO MAKE TOMATO CHEDDAR AND BACON PIE

First, make the pie dough.  It’s so easy and just can’t be beat.

Use a floured rolling pin to roll out the dough to about 12 to 13 inches in diameter.

EXPERT TIP: After placing the dough in the pie dish, you’ll want to par-bake in the oven at 350°F for 15 minutes. Before placing the pie in the oven, use a fork to poke holes along the bottom of the dough. You’ll also need to fill the pie with dried beans or pie weights to prevent the dough from bubbling up while baking.

Perfect pie crust on board with rolling pin

ASSEMBLING THE PIE

This tomato, cheddar and bacon pie is a must when tomatoes are at their peak.  

Heirlooms are the ideal pick here. Even when they’re out of season, canned San Marzano tomatoes will do.

And be sure to select good quality bacon and shredded cheddar cheese for this Tomato Cheddar and Bacon Pie.

Tomato pie before going into the oven
Tomato pie before going into the oven

We just rave enough about this incredible savory pie. It is amazing when we serve this, it goes within in minutes.

It’s so good, we recommend making two of them! Talk about a crowd-pleaser!

tomato, cheddar, bacon pie

Tomato Cheddar and Bacon Pie on a white plate
Print Recipe
5 from 3 votes

Tomato, Cheddar and Bacon Pie

This tomato, cheddar and bacon pie is the bomb. You must make in the Summer when heirloom tomatoes are at their peak. Amazing.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Pizza
Cuisine: Pizz
Servings: 8
Author: Kris Longwell

Ingredients

  • 12 ounces of thick sliced bacon sliced into ½-inch pieces
  • 2 ripe medium tomatoes preferably heirloom, cut into ¼-inch slices
  • 1 pre-baked pie crust bake for about 20 minutes at 350 F in a 9 inch pie dish
  • Salt and pepper
  • ½ small yellow onion thinly sliced
  • 5 ounces Cheddar cheese grated

Instructions

  • Cook the bacon in a skillet until crisp, set aside to cool on paper towels.
  • Pre-heat overn to 380 F.
  • Place a layer of tomato slices on the bottom of the pre-cooked crust and season with salt and pepper.
  • Top with a layer of onion slices and cheese.
  • Repeat this process.
  • Place the bacon over the top layer of onion and cheese.
  • Place in pre-heated oven and bake for 30 minutes.
  • Remove from oven and place on a wire rack and allow to cool slightly.
  • Slip out of pie pan.
  • Serve!

This recipe is adapted from Chef Donald Link.

Cajun Remoulade

June 18, 2014 by Kris Longwell 3 Comments

A jar of kickin' remoulade surrounded by onion rings

This is the perfect condiment when you are looking for a real flavor boost.

It has a little kick, but not too much. If you want more ‘kick,’ just increase the hot sauce! Perfect on our Fried Catfish Po-boy or as a dipping sauce for our Sweet Potato Crosshatch Fries!

A jar of kickin' remoulade surrounded by onion rings

How to Make Cajun Remoulade

The flavors work beautifully together. Remoulade originated in France, which is probably why it’s just so delicious! Naturally, it has become a staple in New Orleans and Cajun cuisine!

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

Kickin' Remoulade

This remoulade is perfect for dipping.

Have we mentioned how good Cajun Remoulade is with our Steak House Onion Rings.

Oh…just look at that!!

Onion ring dipping into a jar of cajun remoulade

When To Serve

This remoulade is really the perfect condiment. The flavors are bold, but not completely overpowering.

NOTE: The remoulade will keep in the refrigerator for up to 1 week. You can certainly freeze it, but we feel this particular spread is best served within a day or two of being prepared. Don’t worry, it usually goes pretty fast!

It’s also an incredible condiment for sandwiches. Plain ole mayonnaise is not bad on your favorite sandwiches, but why not take things up a few notches with this incredible remoulade?

Have we mentioned how delicious it is on our Fried Catfish Po-Boy?

Oh…and just look at that!!

A person holding a large fried catfish po-boy that is stuffed with crispy fillet of catfish, coleslaw, hot sauce, pickles, and tomatoes.

This Remoulade bursts with flavor.   Use your favorite grain mustard, or even better, and nice Creole grain mustard, and you won’t believe how good it is.

This stuff is the bomb!!

And super easy to prepare, too.

A jar of cajun remoulade surrounded by onion rings

A jar of kickin' remoulade surrounded by onion rings
Print Recipe
5 from 2 votes

Kickin' Remoulade Sauce

Cajun Remoulade is erfect for sweet potato waffle fries, crab cakes, and fried catfish po-boy! Wonderful! It will keep in the fridge for up to 1 week and can be made several days in advance of serving.
Prep Time15 minutes mins
Chill time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Dipping Sauce
Cuisine: Cajun
Servings: 12 people
Calories: 134kcal
Author: Kris Longwell

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoon whole-grain mustard or Cajun-style
  • 2 tablespoon ketchup
  • ½ cup green onions finely chopped
  • 2 tablespoon parsley fresh, chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning or Creole seasoning
  • 1 teaspoon Louisiana hot sauce
  • 1 teaspoon freshly ground black pepper

Instructions

  • Whisk together all the ingredients.
  • Cover and chill for at least 1 hour.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The remoulade can be made several days in advance of serving. Keep in a jar with a lid (or container) in the fridge until ready to serve. The remoulade will keep for 7 to 10 days. 
 

Nutrition

Calories: 134kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg

Mexican Black Beans

April 28, 2014 by Kris Longwell 2 Comments

A circular white bowl filled with Mexican black beans.

Some dishes, most dishes, actually, are better when they are simple and the ingredients are allowed to shine.

This iconic Mexican side dish is no exception. If you have a Mexican market within reach, go and grab some epazote, it’s a green herb that really adds depth to the flavor that is classic Mexican.  They are wonderful alongside our Best-Ever Mexican Rice.

A circular white bowl filled with Mexican black beans.

How To Make Mexican Black Beans

As mentioned, these beans are not difficult to make at all. You just need to allow enough time for them to simmer.

There are just a handful of ingredients, but they come together to make those classic beans that we all love so much

 

1 lb of black beans will produce a nice large pot of beans that will feed the family.

You’ll need a fairly large pot to cook the beans in. A Dutch oven works great, but any heavy-duty pot will work just fine.

Dried black beans being transferred from a glass bowl into a large oval blue Dutch oven sitting on a stove.

Pour enough water into the pot to cover the beans by a couple of inches.

If any beans are broken or float on top of the water, be sure to remove them.

A person pouring water from an 8 cup measuring cup into a Dutch oven filled with dried black beans.

Adding Depth of Flavor

Sautéd onions, a finely chopped jalapeno, and freshly minced garlic will add a subtle but delicious depth to the beans.

As you are bringing the beans to a boil, sauté the veggies preferably in pork lard.

EXPERT TIP: Pork lard can be found at Hispanic food markets. It really contributes to that classic Mexican flavor. If you can’t get to Hispanic market, then you could use bacon grease, or shortening.

Sautéed chopped onions and jalapeños being transferred from a non-stick skillet into a large blue Dutch oven filled with simmering black beans.

Another ingredient that adds to the classic taste is epazote.

Epazote is a leafy green herb that can also be found at Hispanic food markets.

If you don’t have access to a Mexican market and can’t get your hands on fresh epazote, no worries, fresh cilantro still delivers authentic, delicious taste.

A person holding a bunch of fresh epazote over a wooden cutting board.

Simmering Deepens the Flavor

Once you have brought the Mexican Black Beans to a boil, turn down the heat and let them simmer.

The smell is amazing. Let them go for about 2 hours, just until the beans are starting to get soft.

EXPERT TIP: Periodically keep an eye on the beans. You’ll need to give them a nice stir every now and then and add more water if getting a little dry.

Mexican black beans in a pot being stirred with a wooden spoon.

When to Serve Mexican Black Beans

The beans are so delicious and quite filling that they could really make for a wonderful meal alongside Mexican rice and homemade tortillas.

We also love serving them with Steak Fajitas, Chicken Fajitas, Chicken Burrito Bowl, or with our Grilled Shrimp and Corn Salad.

They will keep covered in the refrigerator for about 5 days and freeze nicely for up to 2 months.

A large oval blue Dutch oven filled with Mexican black beans with a wooden spoon in the middle.

Ready to make the best Mexican Black Beans this side of the Rio? Go for it!

And when you do, be sure to take a photo, post it to Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A circular white bowl filled with Mexican black beans.
Print Recipe
No ratings yet

Mexican Black Beans

Mexican Black Beans are a must-have side for your favorite Mexican, or TexMex, meals. Use these beans when you're building a steak fajita, and you will be really happy. Ole!
Prep Time5 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Appetizer or Side Dish
Cuisine: Mexican
Servings: 8 people
Calories: 163kcal
Author: Kris Longwell

Equipment

  • Dutch oven, or large sturdy pot

Ingredients

  • 1 lb black beans dried
  • 2 tablespoon lard or bacon grease, or, vegetable oil
  • 1 medium onion chopped
  • 1 jalapeno stem, seeds, and ribs removed, finely chopped
  • 2 cloves garlic minced
  • 2 sprigs epazote or ¼ cup of chopped cilantro
  • 2 teaspoon salt or more, to taste

Instructions

  • Rinse the beans in a colander.
  • Pour the beans into a large pot (preferably a Dutch oven).
  • Add enough water to cover the beans by a couple of inches. Bring to a boil.
  • In a skillet, melt the lard (or grease or shortening) over medium heat. Add the onion and jalapeno and cook, stirring frequently, until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
  • Lower the beans to a low simmer and add the sautéed vegetables.
  • Gently simmer for 2 hours until the beans are getting soft. Add more water if the beans are getting a little dry.
  • Add the epazote and salt and simmer on low for another 40 minutes.
  • If desired, remove the epazote. Taste and add more salt, to taste.

Video

Notes

Epazote is a green herb that can be found in Mexican/Latino food markets.  Cilantro is a perfectly fine substitute. 
The beans will keep covered in the fridge for up to 5 days and freezes nicely for up to 2 months. 

Nutrition

Calories: 163kcal | Carbohydrates: 30g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 1166mg | Potassium: 458mg | Fiber: 11g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg

POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022!

Fresh Pico de Gallo

April 21, 2014 by Kris Longwell 1 Comment

A colorful serving bowl filled with freshly made pico de gallo with limes, peppers, tomatoes, and red onion surrounding the bowl.

Fresh Pico de Gallo is a staple for Mexican and Tex-Mex meals, combining ripe tomatoes, crisp onions, zesty lime juice, and fresh cilantro for a vibrant and flavorful salsa. It pairs perfectly with creamy homemade guacamole, making it an irresistible duo for any Mexican-inspired meal or snack.

A colorful serving bowl filled with freshly made pico de gallo with limes, peppers, tomatoes, and red onion surrounding the bowl.

🍅 The Ingredients

The simple yet vibrant ingredients in pico de gallo combine perfectly to create a fresh, flavorful condiment that enhances any dish.

An arrangement of ingredients for fresh pico de gallo on a grey wooden background including onion, jalapeño, tomatoes, cilantro, lime, and salt.

💃🏻 How To Make Fresh Pico de Gallo

A glass bowl filled with chopped tomatoes, onion, and jalapeño with two wooden spoons tucked under the veggies.
  1. Step 1: In a bowl, mix together the tomatoes, onion, and pepper. 
A glass bowl filled with chopped tomatoes, onions, jalapeño, and chopped cilantro with two wooden spoons being used to toss it all together.
  1. Step 2: Stir in the cilantro.
A person squeezing a fresh lime over a glass bowl filled with freshly made pico de gallo.
  1. Step 3: Add the lime juice and salt and mix well.
A person holding a glass bowl filled with freshly made pico de gallo and the other hand on the handle of a stainless steel refrigerator.
  1. Step 4: Mix well. 
A person transferring homemade pico de gallo from a glass bowl into a colorful serving bowl sitting on a wooden cutting board.
  1. Step 5: Transfer to a serving dish.
A person using a small spoon to top a row of crispy chicken flautas of homemade pico de gallo.
  1. Step 6: Serve!  

🍽️ When and How to Serve

  • This condiment is similar to salsa. It’s best when it’s had to for the flavors to meld. However, as it chills, the tomatoes will release liquid. If it becomes too wet, simply drain off some of the excess liquid.
  • It’s wonderful served chilled or at room temperature.
  • It goes with almost any Tex-Mex or Mexican dish. Some favorites are Authentic Steak Fajitas, Grilled Carne Asada, Crispy Chicken Flautas, and Best-Ever Shrimp Fajitas.

🙋🏽‍♂️ Frequently Asked Questions

Is fresh pico de gallo spicy?

It can be mildly spicy depending on the amount and type of peppers used, but you can easily adjust the heat level by removing seeds or using milder peppers to suit your taste.

How long does homemade pico de gallo stay fresh?

It is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator to maintain its freshness and flavor.

Is fresh pico de gallo healthy?

Yes, it is a healthy condiment made from fresh vegetables and herbs, low in calories and packed with vitamins, antioxidants, and fiber.

A close-up view of a colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.

🌶️ Other Tex-Mex / Mexican Condiments

  • An overhead straight-down view of a small white bowl filled with fresh mango salsa with tortilla chips and limes wedges surrounding it.
    Homemade Mango Salsa
  • A person dipping a corn tortilla chip into a festive bowl filled with salsa verde.
    Salsa Verde
  • A clear jar that is filled with restaurant-style salsa on a green background and is surrounded by fresh whole tomatoes.
    Restaurant-Style Salsa
  • Best-ever guacamole in a black molcajete and topped with chopped tomatoes, bacon, and lime wedges.
    Best-Ever Guacamole

Ready to make the best Tex-Mex condiment in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a colorful bowl of filled with a pile freshly made pico de gallo with chopped tomatoes, red onion, jalapeño, and cilantro.
Print Recipe
No ratings yet

Fresh Pico de Gallo

Fresh Pico de Gallo is a staple for all your favorite TexMex and Mexican dishes. Serve with warm chips or steaming hot fajitas. Ole!
Prep Time10 minutes mins
Chill time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Condiment
Cuisine: TexMex / Mexican
Servings: 4 people
Calories: 30kcal
Author: Kris Longwell

Ingredients

  • 3 cups tomatoes cored, seeded and chopped
  • ½ cup onion red or white, chopped, or more, to taste
  • ½ jalapeño cored, seeded and chopped (more or less, to taste)
  • ¼ cup fresh cilantro chopped
  • 1 tablespoon lime juice fresh, juice of 1 lime
  • ½ teaspoon Kosher salt

Instructions

  • In a medium bowl, mix the tomatoes, onion, and peppers.
    3 cups tomatoes, ½ cup onion, ½ jalapeño
  • Stir in the cilantro.
    ¼ cup fresh cilantro
  • Add the lime juice and the salt.
    1 tablespoon lime juice, ½ teaspoon Kosher salt
  • Mix well.
  • Chill for 1 hour. Serve chilled or at room temperature.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The pico can be made up to 2 days in advance. Before serving, you may need to remove some of the excess liquid. Give it a good stir before serving. 
Serve chilled or at room temperature. 
It will keep in the fridge (covered) for 3 to 5 days. 

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 298mg | Potassium: 308mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 20mg | Calcium: 17mg | Iron: 0.4mg

Homemade Tartar Sauce

April 15, 2014 by Kris Longwell 5 Comments

A small jar of homemade tartar sauce with a spoon it and pickles and capers nearby.

This sauce takes your favorite seafood dishes to the next level.

If you are going to make Fish n Chips, Fried Shrimp, Catfish Po-Boy, or Fried Fish Sandwich, then you’ve got to have this iconic condiment. The taste is incredible and it comes together in minutes!

A close-up view of a small glass jar filled with homemade tartar sauce with a spoon stuck into it.

How To Make Homemade Tartar Sauce

We use our food processor for this recipe, but if you don’t have one, just make sure you chop your onions, pickles, capers, and herbs finely, and you’ll be in good shape.

Although you can serve the tartar sauce immediately, we find the consistency and flavor improve after at least 1 hour in the refrigerator.

 

The Ingredients You Will Need

Here’s what you’ll need to make this fantastic traditional tartar sauce recipe at home:

  • Onion, finely chopped
  • Cornichon (dill pickles), finely chopped
  • Capers, drained
  • Mayonnaise
  • Lemon juice
  • Dijon mustard
  • White vinegar
  • Worcestershire sauce
  • Parsley, chopped
  • Salt and pepper

Homemade tartar sauce is absolutely perfect for dipping your fried fish into!

A piece of fried fish in a fork dipped into homemade tartar sauce.

Homemade Tartar Sauce FAQs

  • Where do I find cornichons? Cornichons are small, extra-tart dill pickles. They are called ‘gherkins’ in the United Kingdom. They are readily available in the pickle section of most supermarkets. This is usually where you’ll find capers, too. Baby dill pickles can easily be substituted. 
  • What if I don’t have a food processor? No problem! Just make sure you chop the onions, pickles, and capers very finely with a sharp knife. Then simply blend them into the remaining ingredients. Stirring until completely mixed.
  • Can the sauce be served immediately? Of course! However, we find the consistency and flavor only improve after at least an hour in the fridge.
  • How long will it keep? Homemade tartar sauce will keep in the refrigerator for up to 1 week. You can freeze it for up to 2 months, but we feel fresh is always best.

Did we mention how delicious Southern Hush Puppies are when dipped into this amazing sauce?

A hand holding a fried hush puppy that has been dipped into tartar sauce.

We absolutely love making homemade tartar sauce. Whenever we serve any kind of fish, especially fried fish, it’s a must. It’s also wonderful served along with our Homemade Cocktail Sauce.

Once you make this from scratch, you’ll never even consider buying the bottled stuff again!

A small jar of homemade tartar sauce with pickles and fresh parsley next to it.

We adapted this recipe from one of the greatest fishmongers and seafood chefs we have ever met, Joe Gurrera, owner of the world-famous Citarella Seafood and Gourmet Market based in New York City!

Don’t forget, when you make this amazing tartar sauce, take a photo, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A glass jar of homemade tartar sauce
Print Recipe
5 from 2 votes

Homemade Tartar Sauce

Homemade tartar sauce really makes a huge difference when used on your favorite seafood dishes and it comes together in a matter of minutes. Perfect addition to all of your favorite seafood dishes!
Prep Time10 minutes mins
Chill1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Condiment
Cuisine: American
Servings: 8 people
Calories: 99kcal
Author: Kris Longwell

Equipment

  • Food processor, or a large sharp knife

Ingredients

  • 3 tablespoon onion coarsley chopped
  • 3 tablespoon cornichons coarsely chopped
  • 1 tablespoon capers drained
  • 1 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon distilled white vinegar
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon Cornichon juice
  • black pepper freshly ground, to taste
  • 1 tablespoon flat-leaf parsley chopped

Instructions

  • Place the onion, cornichon, and capers in a food processor and pulse a few times until finely minced. Scrape down the sides of the bowl, and pulse again.
  • Add the mayonnaise, lemon juice, Dijon, vinegar, Worcestershire sauce, cornichon juice, and pepper, to taste and pulse again until well combined.
  • Transfer the sauce into a small bowl and stir in the parsley. Cover with plastic wrap and refrigerate for at least one hour.

Video

Notes

If you don't have a food processor, simply chop the onion, cornichons, and capers very finely with a knife before mixing together with the remaining ingredients.
Baby dill pickles can be substituted for the cornichons.  Cornichons can be found in most supermarkets in the pickle section.  
Keep the tartar sauce in the refrigerator in an air-tight container for up to 1 week and can be frozen for up to 3 months. 

Nutrition

Calories: 99kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 197mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 1mg | Iron: 1mg

POST UPDATE: This recipe was originally published April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023.

Rosemary and Garlic Aioli

April 6, 2014 by Kris Longwell 6 Comments

Rosemarie and Garlic Aioli in a small white bowl

Rosemary and Garlic Aioli is amazing on burgers, fish, and other grilled dishes.

You won’t believe how good this aioli is!

Rosemarie-Aioli- recipe

How To Make Rosemary and Garlic Aioli

This aioli is so wonderful and so easy to prepare.

Make it in advance and use it all week!

 

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!

Homemade Mayonnaise is Perfect for Rosemary and Garlic Aioli

Of course, whip up some homemade mayonnaise, and this is beyond restaurant quality.

We just love making homemade mayo, and it’s really easier than you would think!

It truly adds a depth of flavor to this aioli that just can’t be beat. The main ingredient in all kinds of aioli is mayo…so why not make it the star!

Homemade Mayonnaise recipe

Fresh Ingredients Are Best

The ingredients in this Rosemary and Garlic Aioli are bold but just so perfect together. We always recommend going with fresh herbs for this aioli. But in a pinch, you could use dried rosemary, but we strongly urge you to seek out fresh. It just makes all the difference.

The flavors are all so extremely flavorful and just work incredibly well together.

We like to serve this with our World’s Best Gourmet Sliders and it always gets such rave reviews.  One friend said he could put that aioli on just about every savory dish he could think of!  It’s really that good!

Rosemarie-Aioli- recipe

So very, very good..and deep with flavors!!

Rosemarie and Garlic Aioli in a small white bowl
Print Recipe
5 from 3 votes

Rosemary and Garlic Aioli

Rosemary and garlic aioli is amazing on your favorite burger on as a dip for veggies. Yum!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Sauce
Cuisine: Sauce
Servings: 8 people
Calories: 147kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise
  • 3 garlic cloves finely minced, or pushed through a garlic press
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon fresh rosemary chopped
  • 2 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  • In a medium-sized bowl, place all the ingredients, and whisk until well blended.
  • Can be made 1 day ahead and covered with plastic and kept in the fridge.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The aioli will keep covered in the fridge for up to 10 days. We don't recommend freezing it. 

Nutrition

Calories: 147kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 148mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 15IU | Vitamin C: 0.4mg | Calcium: 5mg | Iron: 0.1mg

Mornay Sauce

March 23, 2014 by Kris Longwell 5 Comments

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.

Here is a classic bechamel sauce with two of our favorite cheeses, Gruyere and Parmesan.  

Of course, you can substitute your favorite melting cheese…from Swiss to Cheddar to Bleu or Gorgonzola. This is the perfect sauce for dipping a wonderfully grilled sandwich…Classic Monte Cristo comes to mind. We’ve been making this luxurious sauce for many, many years, and it never fails. Give it a try, it’s not hard…and you’ll be making a French classic.  Que oui!!

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.

How To Make Mornay Sauce

This sauce is not difficult to make at all. You can even make the sauce in advance and then reheat it with another splash or two of cream to bring it back to life.

Although the mornay sauce is not part of the French Mothers Sauces, we love it so much and use it all the time.

We start off with half of a nice large onion and then affix a fresh bay leaf to it with two cloves.  Perfect for simmering and creating a subtle, but distinct flavor.

A person holding a large white onion half that has two bay leaves affixed to the cut side of the onion with cloves, all over a pan filled with a béchamel sauce.

Start with a Classic White Roux

Now, it’s time to thicken the sauce and we do that by creating a simple white roux.

In a separate pan, melt the butter and then add the flour. Stir until fully incorporated.

EXPERT TIP: A white roux is just what it sounds like, it hasn’t begun to brown at all during the cooking process. Cook for about 3 to 4 minutes, just enough until the raw flour taste cooks out.

A stainless steel saucepan filled with a white roux being stirred with a flat wooden spoon.

Choosing the Best Cheese

As mentioned, we think Gruyere cheese is classic and perfect for this sauce.

It adds a depth of flavor and creaminess that is just heavenly.

EXPERT TIP: Gruyere cheese is usually sold in blocks. To help the melting process, we either add the shredding attachment to our food processor or just cut the block up slightly and process until crumbled. Or, just shred on the side of a box grater. This will help the cheese melt evenly into the roux when you transfer it in.

A hand transfer shredded Gruyere cheese from a small white bowl into a sauce pan filled with a béchamel sauce.

The addition of good-quality Parmesan cheese, or even better, Reggiano-Parmigiano cheese is exquisite!

Oh so good!

A person sprinkling grated Parmesan cheese from a tablespoon into a saucepan filled with Mornay sauce.

Did we mention how delicious this classic Mornay sauce is with our Best-Ever Monte Cristo?

Oh…it is AMAZING!

Homemade Mornay sauce with another little side of preserves is absolute perfection!

A person using a spoon to spread preserves along the cut side of a monte cristo sandwich.

Ready to make the best dipping sauce this side of Paris? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A small serving bowl with a blue pattern on it filled with mornay sauce with a spoon being lifted out of it.
Print Recipe
5 from 2 votes

Mornay Sauce

Mornay sauce builds on the classic French bechamel sauce and adds Gruyere and Parmesan cheeses to make the perfect dipping sauce.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Sauce
Cuisine: French
Servings: 4 people
Calories: 160kcal
Author: Kris Longwell

Ingredients

  • 1½ cup whole milk
  • ½ large onion peeled and sliced in half
  • 2 bay leaves
  • 4 cloves
  • Pinch nutmeg ground, optional
  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¼ cup Gruyere cheese
  • 2 tablespoon Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  • Use the cloves to attach the bay leaves to the cut-side of the onion halves.
  • Combine the milk with onion, bay leaf, and cloves in a small saucepan.
  • Simmer on LOW for 15 minutes, uncovered.
  • Discard the onion, bay leaf, and cloves.
  • Meanwhile, in a saucepan, over medium heat, melt the butter.
  • Stir in the flour to create a roux. Cook, stirring often until flour is fully incorporated into the butter. Cook for a couple of minutes.
  • Slowly whisk in the warm milk and bring the sauce slowly to a simmer, whisking constantly. Add ground nutmeg if desired.
  • Keep over low heat, stirring constantly, for about 3 to 5 minutes, until just thickened.
  • Add the cheeses and stir just until melted. Add salt and pepper and stir to combine. Serve at once. If serving a little later, add a few more splashes of cream and reheat over low heat, stirring often, until you reach the desired consistency.

Video

Notes

This Mornay sauce is best right from the stove, but it can be reheated with the addition of a little more milk or cream and brought to a low simmer on low heat.  
We shred our Gruyere with our shredding attachment with our food processor.  You can also process it into crumbles in your food processor.    A box grater does the trick, too. 
Reheat the prepared Mornay sauce by adding a few splashes of cream and heating over low. 

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 245mg | Potassium: 128mg | Fiber: 1g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 1mg | Calcium: 195mg | Iron: 1mg

 

Strawberry Vinaigrette

February 9, 2014 by Kris Longwell Leave a Comment

This strawberry vinaigrette is amazing on a sashimi tuna salad...and more!

This is such a vibrant and delicious dressing. And comes together in minutes.

We love everything about this Strawberry Vinaigrette. A touch of sweetness matched against a little tartness. And it’s healthy, too. Perfect for all types of salads, and really good on our Seared Peppercorn Tuna Steaks with Spinach Salad!

A jar of strawberry vinaigrette being poured into a wooden bowl filled with baby spinach.

HOW TO MAKE STRAWBERRY VINAIGRETTE

Did we mention this dressing comes together in a matter of minutes?

A blender brings it all together, but you can use your food processor or even a hand mixer, too!

Watch us show you how to make this amazing Asian-inspired vinaigrette!

THE INGREDIENTS YOU WILL NEED

Obviously, you’ll need three to four strawberries.

Beautiful, vibrant strawberries.

Simply cup off the stems, half them, and then toss them into your blender.

Four fresh strawberries that have been hulled and sitting on a wooden cutting board.

You’ll also need rice vinegar, mirin, sugar, dried mustard (powder), salt, sesame oil, and extra virgin oil.

EXPERT TIP: Mirin is a popular Japanese rice wine that is wonderful in so many Asian-inspired dishes. Nowadays, it is commonly found in the Asian section of most well-stocked supermarkets. If you can’t find it, you can substitute dry sherry or sweet marsala wine. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will be higher.

Once you have pureed all the ingredients together, simply transfer the Strawberry Vinaigrette to a jar with a lid.

Strawberry vinaigrette being poured from a blender into a jar with its lid sitting next to it.

THE PERFECT CONDIMENT

This strawberry vinaigrette is such an ideal dressing, or condiment. The flavor profile is fresh and so vibrant.

And the color is absolutely gorgeous and always draws the guest’s attention when placed on the table.

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.

This dressing is ideal for salads and is a stunning addition to so many seafood dishes.

As mentioned, our seared peppercorn tuna steaks that have been sliced and then placed on top of a bed of baby spinach greens, crumbled goat cheese, toasted pine nuts, and dressed with the strawberry vinaigrette is sublime.

EXPERT TIP: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator with a tight-fitting lid. Simply give the jar a good solid shake to re-incorporate the vinaigrette before serving.

A spoon pouring strawberry vinaigrette over strips of seared tuna steaks on top of a spinach salad on a white plate.

Ready to make an amazingly fresh, delicious vinaigrette, in a matter of minutes? Go for it!

And don’t forget, when you make it be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!

A jar of strawberry vinaigrette next to three fresh strawberries and a red napkin.
Print Recipe
No ratings yet

Strawberry Vinaigrette

This is an amazing dressing, deep with Asian-inspired flavors...strawberry, rice wine, mirin, mustard..and more. Just amazing...and not one note overpowers the other. And it comes together in minutes!
Prep Time5 minutes mins
Total Time15 minutes mins
Course: Dressing
Cuisine: Asian / American, Japanese
Servings: 12 people
Calories: 88kcal
Author: Kris Longwell

Equipment

  • Blender or food processor

Ingredients

  • 3 strawberries fresh, washed and stems removed, halved
  • ¾ cup rice vinegar
  • 2 teaspoon mirin
  • 2 teaspoon sugar
  • ½ teaspoon mustard powder
  • 1 teaspoon Kosher salt
  • ¼ cup sesame oil
  • ¼ cup extra-virgin olive oil

Instructions

  • In a blender or food processor, add the strawberries, rice vinegar, mirin, sugar, mustard powder, and salt.
  • Puree on high until smooth...about 30 seconds to 1 minute.
  • With the blender still running, slowly add the oil in a steady stream until well blended.
  • Transfer to a jar with a tight-fitting lid. Serve at once or refrigerate for up to 2 days.

Video

Notes

Rice vinegar and mirin can be found in the Asian section of most well-stocked supermarkets.  Substitutes: White wine vinegar for the rice vinegar and dry sherry or sweet marsala for the mirin.  NOTE: Mirin has very low alcohol content, whereas sherry and marsala will have higher levels.
Frozen strawberries can be used if fresh are not available. 
The vinaigrette can be kept in the refrigerator for up to 1 week, but is at its freshest when served immediately, or within 2 days.  
We recommend that if not serving immediately, let the dressing come to room temperature before serving.

Nutrition

Calories: 88kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 1mg | Iron: 1mg

Authentic Ancho Chili Sauce

January 4, 2014 by Kris Longwell 10 Comments

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chiles and a festive colorful napkin.

Mexican and Tex-Mex food is one of the most popular cuisines in the world. Making an authentic sauce allows you to bring the flavors into your very own kitchen.

This sauce is very versatile, but our favorite way to use it is for an incredible enchilada sauce. Our cheese enchiladas would be nothing to write home about if it weren’t for this sauce. We make the full batch, and then freeze half of it for future use. It’s easy and so authentic in taste.

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilis and a festive colorful napkin.

How To Make Ancho Chili Sauce

Obviously, the star of the classic sauce is the ancho chili, which is a dried poblano pepper. You could certainly use a combination of dried peppers, just know some carry more heat than others. Anchos are mild and not overly spicy at all.

This recipe makes about 6 cups of sauce. You can easily cut the recipe in half, or do what we do, freeze half of it!

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

The list of ingredients for the sauce isn’t terribly lengthy, or complicated, but they all blend together to make one of the most flavorful sauces you’ll ever make.

Here’s What You’ll Need to Have on Hand

Ancho chilies – Found in the Hispanic or produce section of many well-stocked supermarkets, at Hispanic food markets, or online
Whole tomatoes – Medium-sized (romas work well)
Onion – Whole and then quartered, no need to remove the skins
Garlic – Halved, lengthwise
Beef stock – Homemade or store-bought
Tomato sauce – Canned is perfectly fine
Dried oregano – Mexican is great, but regular works just fine
Cumin – Dried
Salt – The sauce needs plenty of salt (see NOTES), we use Kosher

EXPERT TIP: Pull out your largest skillet and place it over medium-high heat. Toss in the prepared anchos (seeded), onions and garlic and cook, stirring often, until nicely charred and aromatic. This brings out the oils in the chiles and deepens the flavor profile of the onion and garlic.

About 12 dried ancho chilis and quartered whole onions that have been toasted and roasted in a large steel skillet.

Tips for Perfect Ancho Chili Sauce

Work in Batches (if Necessary) – This is more of a cautionary tip. Even if you can get all of the liquid and vegetables into your blender, it’s best to purée it in a couple of batches. If you are blending right after simmering, but extra careful as the ingredients are obviously quite hot. Be sure to cover the top of the blender with a kitchen towel and be sure to turn the blender off before pouring into the colander.

Strain the Sauce – This is probably the most important tip. Get a fine-mesh colander, or sieve, and use a wooden spatula to push the liquid through into a large, heat-proof bowl. The skins from the chilis will be left behind. If you don’t do this, the sauce will be grainy and not silky at all.

Season Liberally – If you are making the full amount called for in the recipe, you’ll need to season it liberally with salt. We recommend starting with 2 teaspoons, but you’ll most likely need to add another ½ to 1 teaspoon more. Taste as you go.

A view looking into the top of a blender that is half-full of puréed ancho chili sauce.

How To Serve

This sauce is so versatile and is great with many Mexican or Tex-Mex dishes.

We love to make breakfast enchiladas with it. Soften corn tortillas in the microwave, and then coat them with the sauce, and fill them with scrambled eggs, crumbled bacon, and cheese. Pour the sauce over the top, add more cheese, and bake until bubbly!

You can also simmer chopped rotisserie chicken with the sauce for the most amazing chicken quesadillas!

The sauce will keep covered in the fridge for a week and freezes beautifully for up to 2 months!

EXPERT TIP: After you’ve puréed the first batch, simply pour it directly into a fine colander and then purée the next batch. Then, press it all through the colander with a spatula. So easy!

A person pouring a brown chili sauce from a blender into a fine-mesh colander over a heat-proof bowl.

Classic Mexican and Tex-Mex Recipes to Try

Tex-Mex Beef Tacos
Chicken Enchiladas with Verde Sauce
Chicken Molé
Roasted Chicken Tostadas
Roasted Chipotle Chicken
Cheese-Stuffed Chile Rellenos
Seafood-Stuffed Poblanos
Best-Ever Mexican Rice
Authentic Refried Beans

And once you make this sauce, you’ll find so many wonderful ways to work it into your favorite Mexican dishes!

A wooden spoon inserted into the middle of a stainless steel skillet filled with a smooth brown enchilada sauce.

This sauce is not difficult to make and can be made days in advance.

And the taste and texture are so authentic, you will be amazed at how much they elevate your dishes.

You will never want your enchiladas any other way! Just look at these incredible cheese enchiladas with ancho sauce!

A close-up view of a large white platter filled with Mexican rice on one side and refried beans on the other side and three cheese enchiladas with ancho sauce in the middle.

Are you ready to make the best chili sauce this side of the Rio Grande? Go for it!

And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!

A white bowl filled a brown ancho chili sauce that is sitting next to dried ancho chilils and a festive colorful napkin.
Print Recipe
No ratings yet

Ancho Chili Sauce

This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
Prep Time15 minutes mins
Cook Time40 minutes mins
Pressing through Sieve or Colander10 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Sauce
Cuisine: Mexican / TexMex
Servings: 8 people
Calories: 36kcal
Author: Kris Longwell

Equipment

  • Large skillet
  • Blender
  • Colander or fine-mesh sieve

Ingredients

  • 12 ancho chilies dried
  • 1 medium onion quartered
  • 3 cloves garlic halved
  • 5 medium tomatoes Romas work well
  • 2 cups beef stock
  • 1 cup tomato sauce
  • 1 teaspoon Mexican oregano or dried oregano
  • 1 teaspoon dried cumin
  • 2½ teaspoon Kosher salt or 3 teaspoon (see NOTES)

Instructions

  • Rinse the chiles in cold water and pat dry.
    12 ancho chilies
  • Tear open the chilies, and remove the seeds. It's okay if a few seeds remain.
  • Heat a large skillet over medium heat. Add the chilies, onions, and garlic and roast them, stirring frequently, until the onions are charred in places and the chiles are aromatic, about 10 minutes. Set aside.
    1 medium onion, 3 cloves garlic
  • Meanwhile, in a separate pot, bring about 6 cups of water to a boil. Set up an ice bath by filling a large bowl with water and adding at least a cup of ice. Carefully drop the tomatoes into the boiling water and then remove with a slotted spoon after 30 seconds. Place in the ice bath.
    5 medium tomatoes
  • Remove the tomatoes into an ice bath and peel off the skin (you may need the end of a paring knife to help you start peeling the skin away). Cut out the top of the tomatoes where the stems were and then cut the tomatoes in half.
  • Discard the water used for the tomatoes, and add 4 cups of water, the beef stock, and the tomato sauce. Bring to a simmer.
    2 cups beef stock, 1 cup tomato sauce
  • Transfer the chilies, onions, garlic and tomatoes to the water/stock. Add in the oregano and cumin. Lower the heat to low/medium and simmer for about 15 minutes
    1 teaspoon Mexican oregano, 1 teaspoon dried cumin
  • Working in batches, carefully transfer the chili mixture to a blender or large food processor. Puree for about 1 minute, until very smooth.
  • Pass the puréed sauce through a fine colander or fine-mesh sieve into a heat-proof bowl.
  • Return the strained sauce to the stove and heat for about 15 minutes. Add 2½ teaspoon salt. Taste and add another ½ tsp, if desired.
    2½ teaspoon Kosher salt
  • Use at once, or store in a container with a tight-fitting lid. Keep in the fridge for up to 1 week or freeze for up to 2 months.

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
The recipe can be easily cut in half. However, we love making the full batch and freeze what we don't use. 
Take extra caution when transferring any of the hot liquid and vegetables from the pot to the blender. Cover with a kitchen towel.
We typically end up adding 3 full teaspoons of salt to the sauce. Taste after adding the initial 2½ and see if you think it could use a little more. 

Nutrition

Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 995mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 773IU | Vitamin C: 14mg | Calcium: 22mg | Iron: 1mg

POST UPDATE: This recipe was originally published in January 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in April 2023!

Homemade Beef Stock

December 29, 2013 by Kris Longwell 2 Comments

Homemade beef stock in a jar surrounded by tomatoes, celery, and other vegetables.

Homemade Beef Stock takes your recipes to the next level.

I’ve said it before, and I’ll say it again…using the freshest ingredients makes for the best dishes, ever.

This is truly amazing.

Homemade beef stock in a jar

Get some beef bones from your local butcher and you are set!

Roasting the bones brings out the incredible flavor for the stock.

roasted beef bones for homemade beef stock

Vegetables and herbs add depth to the flavor of the stock.

All the flavors meld together for best beef stock ever.

Vegetables for homemade beef stock

Low and slow is the way to go for this homemade beef stock.

This takes some time, but your home will smell amazing!

And get ready for pure goodness. We love the addition of tomatoes and fresh herbs.

Tomatoes and fresh herbs into the stock pot for homemade beef stock

Be sure to chill the stock overnight in the fridge.

A thin layer of fat will congeal on the top of the stock that is easily removed the next day with a spoon.

Congealed fat removed with spoon from homemade beef stock

Boy, oh boy, is this stock good.

And though it takes time to make on the stove, it’s not labor-intensive.

Homemade Beef Stock is necessary when you want to make amazing recipes such as French Onion Soup or Beef Wellington.

Homemade beef stock in a jar

Ready to make the absolute Best Homemade Beef Stock in town? Ready to put your soups over the top in pure deliciousness? Go for it!

And when you do, be sure to take a photograph of the finished stock, and post it on Instagram! Then tag @howtofeedaloon and hashtag #howtofeedaloon!

Homemade beef stock in a jar surrounded by tomatoes, celery, and other vegetables.
Print Recipe
No ratings yet

Homemade Beef Stock

This homemade beef stock takes some time to prepare, but it is the basis for taking recipes that call for beef stock from ordinary to extraordinary.  
Prep Time20 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 20 minutes mins
Course: Stock
Cuisine: American / French
Servings: 4 people
Calories: 84kcal
Author: Kris Longwell

Equipment

  • Stock pot

Ingredients

  • 4 lbs beef bones such as ribs or marrow bones
  • ¼ cup vegetable oil
  • 1 large yellow onion quatered
  • 1 large carrot thickly sliced
  • 1 medium celery stalk thickly sliced
  • 1 lb mushrooms button, quartered
  • ½ cup dry vermouth or white wine or water
  • 2 medium tomatoes halved
  • 5 sprigs thyme fresh
  • 3 sprigs parsley fresh
  • 3 bay leaves

Instructions

  • Position a rack in the center of the oven, and heat the oven to 400°F.
  • Arrange the beef bones in a single layer in a large flameproof roasting pan. Drizzle with 2 tablespoon of the oil and then rub the oil all over the bones. Roast, turning the bones every 20 minutes, until deep brown, about 1 hour. 
  • Put the remaining 2 tablespoon of oil and the onion, carrot, celery, and mushrooms in an 8-quart stockpot. Cover and cook over low heat, stirring once or twice, until tender, about 15 minutes. Uncover, raise the heat to medium, and cook until the vegetables are browned in spots, about 3 minutes. 
  • Transfer the bones to the pot with the vegetables, leaving any rendered fat in the pan.
  • Discard the fat from the pan, and set the pan over medium heat. Add the vermouth and bring to a boil, using a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Pour the liquid from the pan into the stock pot with the bones and vegetables. Add the tomatoes, thyme, parsley, and bay leaves, and 1½ gallons of water to the stock pan. Bring to a boil and then reduce the heat to low and simmer gently, uncovered - the stock should barely bubble - for 6 hours, topping up the water level occasionally to keep the solids covered. 
  • Strain the stock through a fine sieve into a large bowl and let cool to room temperature. Chill overnight, then skim off the layer of congealed fat. You'll have about 7 to 8 cups of stock. (The stock can be refrigerated for up to 2 days or frozen for up to 2 months. 

Video

Notes

See the video near the top of the blog post for visual guidance.  If you liked the video, please subscribe to our YouTube channel.
Marrow bones can often be found in the frozen section of the meat department of many well stock supermarkets or from a butcher's meat market.  If you can't find them, ask the butcher, they can probably get some for you.  Be sure to ask ahead of when you plan on making the stock.  They may need to save some for you.
We often double the recipe and freeze in several containers.  The stock will keep in the fridge for up to 2 weeks and will freeze for up to 2 months. 

Nutrition

Calories: 84kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 633mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3652IU | Vitamin C: 18mg | Calcium: 31mg | Iron: 1mg

POST UPDATE: This recipe was originally published in December 2013 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022. 

Gorgonzola Dipping Sauce

November 10, 2013 by Kris Longwell 1 Comment

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.

If you’re looking for a new dipping sauce, you will absolutely love this one.

Similar to blue cheese dressing, but a little less tart. It’s thick, creamy, and perfect for spreading on veggies, wings, or chips. And it can be made up to several days in advance!

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.

How To Make Gorgonzola Dipping Sauce

NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!

The Ingredients You Will Need

The ingredients in this dip are easy to find and are adaptable, too.

Mayonnaise – Homemade is great, but purchased is just fine. Plain yogurt is a decent substitution.
Crumbled gorgonzola cheese – Found in the specialty cheese section of most supermarkets. Blue cheese can be substitutes (they are similar in taste, though gorgonzola is milder).
Heavy cream – Half and half will work, too. For a thicker dip, you can substitute sour cream.
Celery – Finely chopped.
Onion – Finely chopped.
Garlic – Finely minced.
Hot pepper sauce – Such as Tabasco, Crystals, Franks, or Louisiana-Style.

An overhead view of a medium-sized glass bowl holding crumbled gorgonzola cheese, diced celery and onion, mayonnaise, and cream.

How To Serve

This dip is perfect for serving next to wings of all kinds.

We also love to serve it as part of a wonderful charcuterie board.

If serving at a party, consider dividing it up in several small jars or bowls. This helps to reduce double-dipping!

EXPERT TIP: The sauce is quite thick. If you prefer a creamier sauce, simply add more cream. The sauce also makes a wonderful salad dressing, too!

An overhead view of a spoon of gorgonzola dipping sauce being lifted from a glass bowl filled with the sauce.

There are just so many reasons to love this dipping sauce.

It’s a little milder than your standard blue cheese dressing.

It is super easy to prepare and can be made in advance. But, most of all, it is exceptionally delicious!

A person holding an Italian-style chicken wing that has been plunged and removed from a yellow bowl of gorgonzola dipping sauce.

Ready to make the best dipping sauce in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A straight-on view of a small yellow bowl that is filled with a gorgonzola dipping sauce and is sitting on a platter next to a pile of cooked wings.
Print Recipe
No ratings yet

Gorgonzola Dipping Sauce

This dipping sauce is milder than a standard blue cheese dressing but is similar in taste. It is a wonderful accompaniment to wings, veggies, chips, and is also a delicious salad dressing!
Prep Time15 minutes mins
Chill time30 minutes mins
Total Time45 minutes mins
Course: Condiment
Cuisine: Dipping Sauce, Italian
Servings: 6 people
Calories: 219kcal
Author: Kris Longwell

Ingredients

  • ¾ cup mayonnaise click for easy recipe
  • 4 oz. Gorgonzola cheese crumbled
  • ⅓ cup heavy cream more for a creamier sauce
  • 2 tablespoon celery finely chopped
  • 1 tablespoon yellow onion finely chopped
  • 2 cloves garlic finely minced
  • 1 teaspoon hot pepper sauce such as Tobasco, Crystals, or Franks

Instructions

  • Combine all the ingredients in a medium-sized bowl and mix them well.
  • Cover with plastic wrap and refrigerate for at least 30 minutes. (Can be made several days in advance of serving).

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel!
The sauce can be made several days in advance of serving. Keep covered in the fridge. 
For a creamier consistency, add more cream. 
The sauce will keep in the fridge for up to 7 days. 

Nutrition

Calories: 219kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 419mg | Potassium: 81mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 370IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 0.2mg

NOTE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September, 2023!

Brown Sauce

November 10, 2013 by Kris Longwell 17 Comments

A white bowl of brown sauce

Brown Sauce is the basis for taking dishes to the next level.

This is how I like to make one of the essential French mother sauces, Espagnole, or brown sauce.  The depth of flavor it brings to your favorite dishes in wonderful.

brown sauce recipe

CLASSIC BROWN SAUCE IS NOT DIFFICULT TO MAKE

The ingredients are simple and straightforward for this classic recipe.

Of course, homemade beef stock is always best, but even a good quality store bought brand will produce good flavor. But, make from scratch…if you can!

We like to make a big batch of the homemade beef stock well in advance, and then freeze it. It’s the made-from-scratch items that make all the difference!

Brown sauce recipe

ELEVATE YOUR FAVORITE DISHES

I use this to add depth and richness to dishes such as Chicken Marsala..

You just can’t believe how this incredible sauce enhances the flavor so much. It’s almost like a demo-glaze, but not near as difficult to make.

I always make a double batch and freeze it. It’s also wonderful in gravies and sauces. And did I mention Chicken Marsala? Oh yes, indeed!

Chicken-Marsala-recipe

You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.

brown sauce recipe

Now, let’s make this awesome Brown Sauce Recipe!

A white bowl of brown sauce
Print Recipe
5 from 2 votes

Brown Sauce

This Brown Sauce recipe adds depth and richness to many dishes, such as Chicken Marsala, and it can be made in large quantities (double the recipe) and then easily frozen for future use. Go with homemade beef stock, if you've got the time. It makes this sauce even better!
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Sauce
Cuisine: French / Italian
Servings: 4 people
Calories: 280kcal
Author: Kris Longwell

Ingredients

  • ½ cup unsalted butter
  • 1 celery rib chopped
  • ½ medium yellow onion chopped
  • 1 carrot peeled and chopped
  • Few sprigs of fresh thyme
  • 6 cups beef stock
  • 2 tablespoon Worcestershire sauce
  • ½ cup all-purpose flour
  • Kosher salt and freshly ground black pepper

Instructions

  • Melt the butter in a large saucepan over medium heat.
  • Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
  • Meanwhile, in a large pot, bring the beef stock to a boil.
  • Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
  • Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
  • Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
  • Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
  • Strain the sauce through a fine-mesh sieve into a bowl.
  • Season with salt and pepper.
  • Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.

Nutrition

Calories: 280kcal

 

Homemade Chicken Broth

October 21, 2013 by Kris Longwell 6 Comments

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.

If you want to make homemade soup be the best it can possibly be, then you need to start here.

We use this recipe whenever we make Italian Wedding Soup, Asparagus Risotto, Chicken Noodle Soup, and pan gravy for dinner.  It’s really easy to make, you just need to allow about 24 hours before it’s ready for use.

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.

How To Make Homemade Chicken Broth

You may be wondering is chicken stock the same as chicken broth? They are very, very similar, and are used in many of the same types of recipes.

Typically, stock is slow-simmered with bones (usually that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow simmered. This soup recipe would also be great with our Roasted Chicken Stock.

A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not.

EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.

 

The Ingredients You Will Need

What is Chicken Broth? It’s simple and straightforward, but so deep in heartwarming broth flavor.

We start with 4 lbs of bone-in, skin-on chicken pieces. Chicken breasts and legs are work well for us.

Simmered with a mirepoix (carrot, onion, and celery) and aromatics is all that is takes to make authentic homemade chicken broth.

A wooden cutting board topped with sliced celery, carrots, and onion.

How Long Does Homemade Chicken Broth Last?

We love to make a large batch of this broth.

We use one batch for whatever we’re cooking up that day (Italian Wedding Soup!), and then we freeze the rest.

The homemade chicken broth will freeze beautifully for up to 2 or 3 months.

And it’s amazing in soups like Italian Wedding Soup!

Two white soup bowls filled with Italian wedding soup on small plates with pieces of bread on them.

Ready to make the best soup base in the world? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Three jars, ranging in size from small to large, filled with homemade chicken broth with loose carrots and herbs nearby.
Print Recipe
No ratings yet

Homemade Chicken Broth

Homemade Chicken Broth is really very easy to make in your own kitchen, and the difference it makes in bringing a good soup to an off-the-charts delicious soup is incredible. Allow at 24 hours for the broth to cool so you can easily remove the congealed fat that will form on the surface of the liquid.
Prep Time15 minutes mins
Cook Time2 hours hrs 30 minutes mins
Chill time1 day d
Total Time1 day d 2 hours hrs 45 minutes mins
Course: Base for soups, risottos, and gravies.
Cuisine: American / French / Italian
Servings: 10
Calories: 213kcal
Author: Kris Longwell

Equipment

  • 10 to 12 quart stock pan, plus another large pot for straining into

Ingredients

  • 4 lbs chicken pieces, skin-on, bone-in
  • 1 gallon water
  • 3 bay leaves fresh, (if dried, use 2)
  • 2 teaspoon Kosher salt
  • 1 teaspoon black pepper optional

For the Mirepoix

  • 3 medium onions peeled and quartered
  • 3 large carrots peeled and roughly chopped
  • 4 stalks celery roughly chopped

For the Bouquet Garni

  • 2 sprigs rosemary fresh
  • 2 sprigs thyme fresh
  • 2 sprigs parsley fresh

Instructions

  • Add the chicken to a large stock pan and fill with water until chicken is covered by about 1 inch (usually about 1 gallon of water).
  • Bring water to a simmer over medium-high heat and cook for 30 minutes, skimming any impurities that float to the top.
  • Make the boquet garni by placing the herbs on a square piece of cheesecloth and fold up the edges to form a pouch. Tie together with string, allowing enough string to easily pull the bouquet garni from the pan when needed.
  • Carefully add the mirepoix, bay leaves, and bouquet garni into the pot. Simmer for an additional 2 hours, skimming impurities that rise to the surface.
  • Use a pair of tongs to remove the large pieces of chicken from the broth into a large bowl (the chicken can be pulled from the bones and saved for another use). Carefully strain the broth through a colander into a separate pot. Season with salt.
  • Place in the refrigerator for at least 24 hours. Remove from the fridge and use a spoon to skim off the congealed fat that has formed on the surface. The broth is now ready to use.

Video

Notes

We use bone-in, skin-on chicken pieces to make this stock.  Pull the meat from the bones once the broth is finished simmering.  The meat is a little stringy, but still great for soups and casseroles.
If you don't have cheesecloth, you can make a pouch with a coffee filter.  Or, just tie the herbs together by the stems with a long piece of string and submerge directly into the simmering broth. 
For the bouqet garni, you can use a combination of any of the following: fresh thyme, rosemary, marjoram, parsley, celery leaves.
Be sure to taste as you salt.  We find almost a tablespoon of salt is enough, but start with less than that, and then add until it's just simply seasoned.
The broth freezes beautifully for up to 2 to 3 months. 
 

Nutrition

Calories: 213kcal | Carbohydrates: 6g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 574mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3829IU | Vitamin C: 6mg | Calcium: 42mg | Iron: 1mg

The First Cooking of The Stock

April 29, 2013 by Cindy Saav Leave a Comment

simmering roasted turkey stock
Well, now that Kris has started his blog about food, I decided to jump back on the wagon (I know what you were thinking, but Lord knows I love my red wine) – the exercise wagon. I walked 3 miles last night using this really cool app called Map My Walk.  It took about 50 minutes, but it felt good to get off the couch and since the blog is called “How to Feed a Loon”, I need to get my big ass in gear!
 
I see Kris has recently posted his chicken stock recipe.  I, at first, thought making chicken stock would be a colossal waste of time – but let me tell you, HOLY COW, it makes a huge difference when he uses it.  I like to call it “liquid gold”.
 
The first time he made it we lived at the very tip top of Manhattan in an area called Inwood.  Inwood has very large population of Dominicans and so close the Bronx you could spit on it – don’t worry we didn’t do that.  Anyway, we were at our local grocery store and Kris was buying huge amounts of chicken.  Of course, I’m thrilled because I think we are having fried chicken for dinner (wait for that blog post – my mouth is salivating thinking about it).  As we are checking out, the ever-so-lovely cashier asks “So, what’s all the chicken for?” and Kris says “Stock.” 
 
Okay, there are two things that have happened here that sent me whirling into a state of confusion and shock that I haven’t experienced since coming out of my mother’s womb.  First – the cashier actually noticed there were human beings standing in front of her and she even spoke to us.  If you live in NYC, you know what I’m talking about…it’s like we grovel to these cashiers, hoping they will one day acknowledge our existence.  Second, HE’S NOT FRYING THE CHICKEN?!!!  After Kris recovered from also being in a state of disbelief of the cashier not being a deaf mute, he explained to me what he was going to do.
 
We finally get home after this very traumatic experience, and Kris pulls out the pot that I thought was only used for boiling large amounts of water to bathe with when the hot water wasn’t running in the apartment building…it was a very fancy place.  When the pot came out is when I decided I needed to stay out of the kitchen.  After chopping tons of vegetables, tying little bouquets of herbs together and simmering for hours, he finally removes the chicken from the pot and throws it away.  Throws it away? Are you kidding me? This was devastating to me and – and also the dog, Doris (more about her later).  Since then, he either freezes it for future soup usage or gives it to one of our “adopted” children. 
 
Can I just tell you how amazing the house smells when the stock is cooking? It smells like a Rockwell painting, a Hallmark card and the Christmas store all wrapped up together!  This is absolute torture because he doesn’t use the stock until the next day.  He has to wait for it to form some sort of jello on the top so he can scrape it off.  The next day he made the most amazing risotto I’ve ever tasted.  Well, technically it was the first risotto I ever tasted – but it was damn good!
 
I’ve now come to think of the “Cooking of the Stock” as the beginning of the holiday season.  It’s sad to see the summer go, but it’s so good to eat the holidays coming. I mean “see” the holidays coming.

Fried Rice and Free Wine

April 29, 2013 by Cindy Saav Leave a Comment

Well, it’s the new year and so I naturally started to think about the Chinese New Year and which animal is going to represented, and then I started to think about our favorite Chinese restaurant on the Upper West Side of Manhattan. Very logical stream of thought.

Actually, Kris and I have decided to add another section on H2FaLoon about restaurants/food shops we’ve visited we’ve really enjoyed. We are calling it “Loon Feedings: Away from the Nest”. Cute, right? This is what started me thinking about The Cottage.

We lived on the Upper West Side while we attended the American Musical and Dramatic Academy (AMDA) from the late 80’s to the early 90’s. We absolutely adored the UWS and still do but it can be kind of pricey. Nothing like the Upper East Side, but for two broke college kids in the 80s, pricey is pricey.

Part of our income consisted of a small pay check I earned at this little shop called Star Magic. Star Magic sold items such as crystals and stones that helped align your chakras along with runes and tarot cards. To this day, if I hear anything from Yanni or Enya, I am right back in that little shop trying to sell some sweet old lady a rose quartz and amethyst necklace, telling her it’ll add a couple more years to the ole’ ticker. I know, I’m horrible, but I had to earn that six bucks per hour somehow.

Kris’ contribution to our bank account was waiting tables at this little Italian restaurant next to the Beacon Hotel and Theater called Jean Lucas. This was a little better than my paycheck, but the only time he ever made a decent night of tips was when there was something happening at the Beacon Theater. These nights were few and far between, but when he did have good night, we would splurge at our favorite Chinese restaurant, The Cottage.

When growing up in a small town in South Dakota, eating Chinese food was only on special occasions, or never. I lived a sheltered life. So sheltered that I had no idea that Cats and Phantom of the Opera were musicals on Broadway (I hear people gasping). I think I might have had Chinese food one time before moving to Manhattan. So going out for Chinese was HUGE!

We usually went on Friday nights because Kris always had Fridays off. Since he was the fresh meat at the restaurant, he never had the best shifts, so our weekend nights were always free – which can lead to trouble for youngsters new to NYC. We we’re always on our best behavior though…wink, wink.

Our favorite thing to order was chicken fried rice. It was delicious and safe, and by safe I mean nothing weird like duck tongue or chicken hearts (this is what all little boys from the Midwest think is in Chinese food). It was also the cheapest thing on the menu and we would split it. Besides the chicken fried rice being so good, there was also one other key factor of why we loved The Cottage so much…FREE WINE!

Kris and I would sit there for hours nursing our shared plate of fried rice, drink carafes of white wine and talk about everything under the sun – which was usually all about AMDA. We would talk about our emotional breakthroughs in acting class, what songs we were going to sing in musical theatre class. We wondered why we needed to place a giant cork in our mouths to help with our diction. We tried to interpret what were the actual ballet terms coming out of our “English is his third language” ballet teacher’s mouth. We argued about which teachers used the best techniques, bitched about acting choices people made during a Shakespeare monologue, discussed the difference between a single-time step and double-time step, and last but not least, dreamed of our future careers in show business. It was always a great night – and all for under $10!

I guess this was the beginning of our love of going out to dinner and trying new restaurants which is what you’ll hear more about when we start “Loon Feedings: Away from the Nest”.

A few of us AMDA alumni still get together from time to time at The Cottage for a fun evening. The conversations have definitely changed but the fried rice and carafes of free white wine are still the same.

-The Loon

How Pasta Got Its Groove Back

April 25, 2013 by Cindy Saav Leave a Comment

I’m not going to sugar coat this in any way.  When Kris started to make fresh pasta, it use to bug the crap out of me – all for selfish reasons of course.

His first pasta making experiments began in the West Village.  He bought this contraption that probably cost more than we could afford, but that never stopped Kris before when it came to his kitchen gadgets.  We would have to eat dirt for a week, but hey, it was mixed in the Cuisinart!  Don’t even get me started on William-Sonoma.  Through the years, I’ve learned to deal with it (It’s called a dry vodka martini straight up with olives, thank you).

Anyway, his first pasta maker was something called a “pasta exuder.” I know, it sounds nice doesn’t it? Something that exudes pasta…yum! It was also huge and made a lot of racket…perfect for a dinky apartment in the Village. It would push something that was supposed to be pasta out of these holes through the end of it.  I thought it was hysterical…Kris not so much.  That was a great investment.

This kind of put the kibosh on fresh pasta making for a while, which was fine by me.  I’m a boy from South Dakota, so pasta night growing up was boiled spaghetti out of a box with a Ragu knock-off for the sauce.  The sauce usually went straight from the fridge directly onto the pasta. Mom was fancy like that.  Wait till you hear about The Loon family Thanksgivings…it’ll probably require a couple of entries in the Loon Log.

So I was safe from the pasta making for a few years until that fateful Christmas in Texas in the late 90s.  Kris’ niece, Kristin, was a very attentive child and always paid close attention to what we wrote on our Christmas gift lists – unlike her brother who would fly by the seat of his pants (Thanks, Kyle, for the stainless steel bullet shaped salt-n-pepper shakers…I use them all the time).  Anyway, Kristin bought Kris this manual pasta rolling machine.  It was very nice and very heavy.  I think we paid extra on the flight home because our luggage was overweight, but Kris made sure we had it.  My salt-n-pepper shakers fit nicely in my pocket.

Now that Kris had the pasta roller, he was determined to develop the perfect pasta dough.  After the first few tries, the pasta roller malfunctioned, so I had to be brought into the process to help.  It was fun at first, you know, like those Italian-esque commercials where everyone is in the kitchen laughing, rolling pasta, flour everywhere and hugging the dog.  Well, that lasted for about three more rounds of pasta.  The routine became arduous and my forearm started to form a constant bruise because as he cranked the handle he would always hit my arm. I’m such a victim.

The manual pasta rolling continued until winter of 2007. It was a wonderful season that year – civil-unions became legal in New Jersey, and I formed a permanent callous on my forearm.  That December, Kris and I invited a few friends and family to a small town on the Delaware River in New Jersey called Lambertville where we were officially civil unionized.  I remember it very clearly – the snow was falling, the restaurant was adorable and our dear friends gave us a way too generous gift certificate to….wait for it….William-Sonoma!

I don’t even think we were done with the third course before Kris had already made up his mind on what he was going to buy with OUR gift certificate.  I, of course, wanted to buy copious amounts of peppermint bark.  In the end, the KitchenAid standing mixer became a part of our family.

If I knew then what I know now, I would have made that purchase faster than you can say “red velvet cupcakes” because a little while later, we purchased the pasta roller attachment.  My years of being enslaved as a pasta roller were over!

Every now and again, when I’m feeling nostalgic, I’ll bring the dog into the kitchen and help Kris make his spinach pasta which is my favorite.  We’ll laugh, toss some flour around, talk with Italian accents and hug the dog.

Then I’ll get bored and go sit on the couch.

-The Loon

Want another classic Loon Log entry? How about: Mi Nombre es Albondiga (My Name is Meatball) OR The First Cooking of the Stock OR Fried Rice and Free Wine!

Our Story

February 23, 2013 by Cindy Saav 25 Comments

This post is what we submitted (the winning submission!) to a group of vendors that celebrate diversity and held a same-sex marriage giveaway contest.  This may appear a tad lengthy, but it’s a good read.  We promise!

Kris & Wesley: A Journey of Love

Before I begin our story, let me start by saying how amazed and in awe we are of the businesses and organizations that are contributing to this phenomenal event. Wesley and I never thought we would see the day we could legally get married in the United States, and for that now to be a reality and to have businesses like yourselves embrace and support the rights of the gay community in such an incredibly generous manner is beyond words. So, we want to start our story first by saying thank you for recognizing this tremendous struggle and journey towards marriage equality by giving this amazing gift.

Our journey towards marriage equality began in the late 80s, though at the time we might not have realized it.

Our Journey to Each Other

Wesley spent the majority of his adolescent and teenage years in South Dakota. He pretty much knew he was gay all his life, but actually admitted it out loud to his best friend, Jodi, his junior year of high school. Unfortunately, the timing of this conversation could not have been worse. It was over the phone, and unbeknownst to Wesley, she was on a date with the captain of the football team. Over the next few days, it became obvious that the captain of the football team was privy to their conversation and life became a living hell for Wesley.

Living in a small town and being a gay teenager is not a very healthy living arrangement, so Wesley decided to leave SD for the big metropolis of Omaha. Wesley’s upbringing was a bit unconventional so convincing his father to let him leave home so he could have a brighter future was pretty easy. Living alone and being a gay teenager in Omaha was like a dream come true compared to what he experienced in SD. His senior year consisted of three music classes, two drama classes and gym – plus there were other gay teenagers that attended Central High School! It was at CHS that Wesley, with the help of his drama teacher, gained the courage to audition for the American Musical and Dramatic Academy in New York City.

Getting his acceptance letter to AMDA was one of the best days of his life, but there was one minor issue. How was he going to get there? He spoke to his father, and he agreed to drive Wesley to NYC if he came home and painted the house that summer. Little did Wesley realize that his father driving him to NYC meant he would be doing it his giant 18-wheeler truck. So I guess you could say Wesley’s road to marriage equality was in a big rig, listening to his father’s favorite 8 track tape, Convoy!

My journey to NYC was not quite as colorful as Wesley’s, but pretty momentous, just the same.

Growing up in super conservative Texas, in a very religious household, coming out of the closet was something that never even seemed an option. As I moved through my adolescent and teenage years, I knew I wasn’t like my straight friends, but I just could not admit to myself that I was gay. I enjoyed childhood and had lots of friends. I guess you would say I was popular. In high school, I was on the gymnastics team, I was Senior Class President, I was an honor student, but I never had a girlfriend.

After graduating from high school, I headed to college about 3 hours away from home at Texas A&M University. I ended up studying architecture and graduated in 1988. But something happened as I started my junior year: I found out that I had a decent singing voice. I decided to audition for a small theater production at the college. I got the part, and was given a small singing part. That’s all it took. I was bitten by the bug…and bitten hard. I continued to do shows, and was quickly being cast as the lead in the mainstage productions.

It was during this amazing period of my life that I became to understand who I was, and that it was okay that I was gay. I came out to a close friend, and suddenly the huge weight that had rested on my shoulders for years was lifted. I found clarity in my life that had been missing all those years, without me even knowing it. I decided I needed to follow this new passion to perform. I auditioned for AMDA and was accepted, and even granted a scholarship. I was comfortably out of the closet and heading to New York City. My life was about change forever.

That brief summer before I moved to the Big Apple, I considered telling my parents that I was gay. But I just felt they weren’t ready, that coupled with the fact that I was leaving home in a big way.

Both Wesley and I believe that everything we’ve ever done in our lives were just steps on our way to finding one another.

And that was about to happen on October 8, 1989.

Destiny is Fulfilled

During orientation week, AMDA separated us into two groups – one group of students were those who had college degrees before AMDA, and the other group were kids right out of high school. Wesley and I were obviously placed into separate groups, so our paths still did not cross. But as destiny would have it, one of Wesley’s roommates was in my group, and not trying to sound boastful, he had a little bit of a crush on me – which came in handy for a future purpose (I bet you’ll never guess where that little bit of foreshadowing will lead).

One of the activities planned for orientation week was going to see a Broadway show. AMDA provided all new students with complimentary tickets to a hot new show called Lend Me a Tenor. I was sitting with a group of students I became friendly with that lived in my apartment building on the Upper West Side called the Beacon. Wesley just happened to be sitting a few rows over.

Now, the next few occurrences are from Wesley’s recollection because I had no idea what was happening. Before the theater lights went dark, Wesley looked down a few rows and spotted me. Now, it was the late 80s, and being super tan was still very popular, and I had just spent the summer, poolside, in Texas…I was very dark. Wesley likes to re-tell the spotting of the white cardigan I was wearing, along with a gold necklace, which contrasted with my dark skin. He was immediately interested.

What ensued was probably even more comical than the hilarious farce that was about to take place on stage. Wesley decided to try and get my attention by walking by in the aisle that was directly in front of me. Unfortunately, I never noticed…I was too busy chatting with my new friends. Claiming he had bladder issues from too much coffee, he walked back and forth in that aisle at least 20 times before the show and during intermission. With no luck.

It wasn’t until after the show, out in front of the theater, that I looked over from the group of friends I apparently was chatting incessantly with, and spotted the most gorgeous person I had seen since arriving in NYC….seriously…he was jaw-dropping handsome.

Well, this is when destiny kicked into full gear – I noticed the person he was idly chatting with was the guy who had a crush on me. I know it was a terrible thing to do, but I took full advantage of the situation. I immediately walked up to them and said hello. Wesley, trying to be as coy as possible, offered a very cool, “Hey” from behind his ‘Risky Business’ sunglasses. I exchanged pleasantries with my wanna-be-suitor, and learned that he was roommates with Wesley. I became nervously excited. Wesley tried to remain as James Dean-ish cool as possible, which if you know Wesley now, can be quite comical. After a few minutes of very awkward conversation with his roommate, I said goodbye and returned to my group of friends.

I know people can be very skeptical when talking about love at first sight, or finding your soul mate, but what happened next can only be chalked up to exactly that.

As we were leaving, I was walking down the street in one direction and Wesley in the other direction; we turned around at the exact same moment and looked directly at each other. Wesley lowered his glasses, and we locked eyes – it was truly as if all time had stopped around us. We both knew in that exact instant we were soul mates. Wesley told me later that his roommate had informed him after our brief exchange in front of the theater – he better back-off.  Too late.

Sowing the Seeds of Love

Within a week, we were ‘seeing each other.’ Many of the fellow students at AMDA guessed it was just a matter of time before Kris and Wesley would be last week’s news. But that didn’t happen. A love began to develop that grew stronger and stronger every single day. By the beginning of the second semester we were living together, along with two roommates.

During our last year of AMDA, we moved into our very own tiny apartment in the West Village. Tiny might even be a stretch – you showered in one room and the rest of the bathroom was in another room. Wesley liked to call it ‘European.’ We could have cared less. It was an amazing feeling to have a place of our own – our very first home.

After we graduated from AMDA in 1991, we both began auditioning for shows. We eventually started to work, but none of this work was together, or in the same city. This was not easy, but when we were apart, we talked every day. There were no unlimited calling plans back then, so you could just imagine our phone bills. In hindsight, we both feel our time apart truly did make our love even stronger.

Back in our small apartment in the early 90s, we talked a lot about our future. We both knew we were meant to share our lives, and looked forward to the thought of growing old together. We both came from families that had very strong family values and parents who loved each other very much, so it was only natural for us to discuss marriage.

We began to think about having a wedding ceremony. Of course, the idea of same-sex marriage was never discussed in 1991 (I don’t think the term, same-sex marriage, was even part of society’s vocabulary yet), but the more we talked about it, the more it just felt like it was the right thing to do. We loved the idea of marriage: two human beings committing their union together in front of friends, family and God. Our union was as natural, and as good as any couple in the world. Why shouldn’t we get married? It just seemed natural.

We were struggling actors, so planning a wedding with hardly any money was proving to be very difficult. But as word began to spread about our wedding amongst our friends, we began to hear from people that we didn’t even know wanting to help or donate their services for this groundbreaking event…it was truly amazing. I’m getting choked up just writing about it.

The Gay & Lesbian Community Service Center on 13th street gave us a fantastic room to use for only $2 a head! A wonderful caterer and his wife provided us a fabulous cheese and fruit display, a full buffet with the choice of three entrees and a full bar – all for a $1,000. A woman from Texas provided us with tuxedos for no charge and our dear friend, Wendy, made a three-tiered wedding cake. Last but not least, my parents provided us with some much needed monetary help.

My parents are truly amazing people. I told them I was gay during Christmas of 1991, and instead of asking me to see a psychiatrist, they met with one themselves to help them begin the process of acceptance. I put this acceptance to the test a few months later when I told them we were getting married and needed some help. There was a prolonged pause in the long-distance phone call conversation – all I could think of was it was too soon to do this to them – but when I began to interject, my dad immediately replied and said he was just thinking of the quickest way to get us the money. In a very short time, my mother and father went from uncertain parents of a gay son, to true activists.

We are so blessed with the incredible support and love that comes from my family. I could write several pages of examples of the activism and work they have done throughout the years in the fight for all human rights. My mother says it best, “I think your father was a gay Mexican in another life.”

May 8th, 1992

All the planning, panicking, preparation and worrying that come with your wedding day finally came to an end on May 8th, 1992 when we officially tied the knot in front of 75 of our dearest friends and family.

People still speak of the ceremony today, over 20 years later. There was something very special about that occasion. Because there were no legal, family, or even societal obligations in getting married…it was so clear that the only driving force was love. The kinetic spirit in the room was beyond palpable. All of our guests stood through the entire ceremony – it was as if they all wanted to be as close as possible to this invisible fire that was burning bright.

The Journey Had Just Begun

For the next 20 plus years, we continued to build upon our deep love for each other. We’ve actually worked together for the same company for the last 14 years. Of course, people ask us all the time, how can we stand spending that much time with other? The answer is very simple – we are best friends and still make each other laugh more than anybody else can.

In 2004, we packed up our belongings along with our adorable miniature daschund and moved to suburbia…New Jersey. We were terrified at first. Will the neighbors accept us? Will we be awakened in the middle of the night by a brick going through our window? Well, it turns out New Jersey is just as gay-friendly as NYC, plus we discovered this wonderful, thriving, local community theater five minutes away from us. We were in heaven. We immediately became involved with the theatre and quickly realized what an amazing community to be a part of.

As we began to spend more time at the theatre, we developed more and more lasting friendships. Amongst these friends were a lot of young people. Wesley and I had discussed having children from time to time but it was never in the cards for us, but these kids began to look at us as role models for a loving, committed couple, not just in the gay community, but for any couple, gay or straight.

Young adults seemed to gravitate towards us. We began to take many of them under our wings, and many of these kids referred to us as their newly adopted Dads. We provided these kids moral support, love, often financial assistance, and a safe place to be themselves. We showed the young gay kids that they could have anything they wanted…especially when it comes to a happy marriage.

In 2007, New Jersey legalized civil unions for same-sex couples so we felt it was our obligation to the gay community to be counted as one of those unions, even though we did realize that it was still not equal by any standard.

Through the years, Wesley and I have picketed, marched and fought for the same rights that our straight brothers and sisters are afforded – but as we’ve become older, we came to the realization that the most affective form of activism was just being us. Living our lives as a normal, loving couple has proven to be a very powerful instrument in the fight for equal rights.

Although, attitudes and laws were rapidly changing across the United States about same-sex unions, the thought of us living in a state where we could actually have our union recognized by the government was hard to fathom. The repeal of DOMA proved to be the straw that broke the camel’s back….the camel being the governor of NJ.

Now that our journey to marriage equality is actually law in the Garden State…we are prepared to apply for a marriage license. But now that we are older, mortgages, car payments and building some savings have to take precedent over us investing in a beautiful wedding ceremony and celebration.

Of course, we have always dreamt of one day having a wedding that would celebrate nearly a quarter century of love, and the fact that our very union and commitment to one another help blaze the trail for young gay couples today.

The thought that this dream could actually become a reality is simply incredible.

Once again, we are truly thankful for organizations such as yours for congratulating the GLBT community by rewarding a very lucky couple with their dream wedding. Wesley and I have lived our lives by following one simple rule ‘actions speak louder than words.’

Thank you for doing the same.

UPDATE: A Special Message from Kris and Wesley (regarding Wesley’s 2017 transplant surgery).  AND: Kris and Wesley Are Officially Getting Hitched!  Updated: Kris and Wesley Get Hitched!

With Highest Regards,

Kris Longwell & Wesley Loon

P.S. When my parents and sister heard what you were offering, and that we were entering ourselves, they wanted to add their thoughts about our union. Did I mention how amazing these people are?

Dear Sir/Madam:

The characteristics of a good marriage are not dependent upon the gender of the couple. When love, faithfulness, mutual caring, and a willingness to share both the good times and the challenges of life are as obvious as they are in the union of Kris and Wesley, there should be no room for doubt about that marriage being right. Our entire family joyfully and proudly embraces that union and sees it as a role model for us.

In spite of the fact that we always lived far apart, Kris and Wesley have never allowed that to diminish their involvement in family life. They attended the high school and college graduations of our three children, they played important roles in the wedding of our daughter, and have gone out of their way to join in the celebration of birthdays, anniversaries, and holidays. One of the highlights of those occasions was to take part in Kris and Wesley’s civil union ceremony. It was a wonderful family celebration.

We have the pleasure of introducing Kris and Wesley to many of our friends who continue to hold them in the highest regard. Our pride in being in the same family with them could not be greater and we are excited about what the future holds for them and for our relationship.

Sincerely,

Erin Schrock

Dear Sir/Madam:

I suppose we are stereotypical parents. As soon as our children were born and we knew they were healthy and apparently whole, we began to develop dreams about their future. Some of the important things included in those dreams were continued good health, advanced education, successful careers, and, perhaps most important of all, a happy marriage and another generation of joyful family life. It turns out that we are lucky parents, because that’s just the way it worked out for us, even though there was one wrinkle in the plan that we had to iron out together.

It was the “happy marriage” part that required a little extra attention. Having a husband for Kris was not exactly what we had dreamed. To be honest, that might have derailed the entire dream, but Kris was a master at leading us through the experience and, given time and space, the dream came back into focus and is now a reality. The characters in the dream changed, but the dream remained the same. And in the process we gained a more profound understanding and appreciation for marriage, love, and family. After 20 years together, Kris and Wesley’s marriage continues to be a model for all of us. We feel so very fortunate that, with them, we are able to live out that dream of “another generation of joyful family life.” Parents’ dreams do come true.

Jerry & Maudell Longwell

Kris and Wesley Are Officially (and Legally) Hitched!

January 23, 2013 by Cindy Saav Leave a Comment

THIS POST HAS BEEN UPDATED: KRIS & WESLEY FINALLY GOT LEGALLY MARRIED (27 Years in the Making)…See below for the beginning of the amazing story back in early 2014…actually, read below ‘A Journey A Love’…to see when it all started back in 1989:

JANUARY, 2014

So, an amazing thing has happened…Kris and Wesley are officially getting married!

We are in shock…we just won all-expenses paid wedding for July, 2014! Same-sex marriage was passed into law in the state of New Jersey this past Fall, 2013. With the recent repeal of DOMA (that terrible so-called Defense of Marriage Act), this means we now can have marriage equality on both the state and Federal level. This is huge!

Let me tell you how this all came to be…

We found out about this amazing wedding giveaway contest from a friend. The contest was hosted by Rothweiller Event Design and there were 9 couples who were selected as finalists. To be considered, you were asked to submit your ‘story.’ Danielle Rothweiller, owner of Rothweiller Event Design, along with 11 vendors, including the beautiful Wilshire Grand Hotel in beautiful West Orange, NJ – all read each couple’s story; they viewed a brief video that each couple was also ask to submit…and then each vendor voted on who they felt should win the amazing prize.

On January 9th, at the Wilshire Grand Hotel, the winning couple was announced. And Wesley and I won! We are beyond excited and now preparing for one of the biggest events of 2014! We are submitting our story to Ellen, plus a few reality shows…big things are coming in 2014!!

Here is the story of Kris and Wesley that we submitted…

Kris and Wesley: A Journey of Love

Our Story

Now, check out the highlights from the unforgettable day!

Click here, or the image below,  for wedding highlights

Kris and Wesley Wedding Entrance K

  • « Previous Page
  • 1
  • …
  • 18
  • 19
  • 20

Welcome!

Kris & Wesley (The Loon) live for fun, food, and fabulousness. "How to Feed a Loon" is a celebration of just that. Come join us on this joyous culinary ride.

More about us

Summer Favorites

  • An overhead view of two fully loaded West Virginia Slaw Dogs resting side by side on a couple of pieces of crumpled brown paper.
    West Virginia Slaw Dog
  • A person holding a Coney Island hot dog in his hand with the frankfurter nestled into the bun and topped with sauerkraut, chopped onions, and a zig zag of deli-style mustard.
    Coney Island Hot Dog (The Original)
  • An overhead view of a white serving bowl filled with classic macaroni salad with two plates nearby containing more macaroni salad and a ham sandwich.
    Classic Macaroni Salad (Grandma’s Recipe)
  • A steakhouse wedge salad with homemade blue cheese on a white dinner plate with a stemless glass of white wine in the background.
    Steakhouse Wedge Salad with Homemade Blue Cheese Dressing
  • A white ice cream bowl filled with three scoops of homemade chocolate ice cream with a silver spoon inserted off to the side.
    Homemade Chocolate Ice Cream
  • A single serving of Summer bruschetta with tomato and basil resting on a wooden cutting board.
    Summer Bruschetta with Tomato and Basil

Popular Recipes

  • best-ever chicken salad recipe
    Best-Ever Chicken Salad
  • A white soup filled with roasted tomato basil soup next to sliced grilled cheese sandwiches.
    Roasted Tomato Basil Soup
  • Mahi Mahi tacos on a wooden table in a taco holder
    Amazing Mahi Mahi Tacos
  • A lemon wedge being squeezed onto a platter of chicken francese
    Chicken Francese
  • Southern Shrimp and Cheesy Grits recipe
    Southern Shrimp and Cheesy Grits
  • Slow Roasted Pork Shoulder on a platter with a side of gravy
    Slow Roasted Pork Shoulder

Footer

↑ back to top

Explore

  • Recipe Index
  • About Us
  • Subscribe

About

  • Privacy Policy
  • Contact

Copyright © 2025 How to Feed a Loon • This website contains affiliate links, which means that if you click on a product link, we may receive a commission in return. How To Feed a Loon is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required