Black Mole Surf and Turf

03.13.2011 Black Mole Surf and Turf
Posted by Alvin Schultz in Eat., Featured  7 Comments »

This recipe is no joke… I had a rare Saturday off and decided to take on an epic challenge. Twenty nine ingredients, about three and a half hours cook time (for the sauce alone!)… Have you guessed it? For the first time today, I attempted an Black Mole. Not knowing anything about moles, I turned to the Monarch Mole: Rick Bayless.  In fact, as I was headed out to buy the ingredients, I tweeted… not expecting it to be much help… but about half way through the cooking, I checked my phone to see this!

Coconut Dry Ice Sorbet

03.11.2011 Coconut Dry Ice Sorbet
Posted by Alvin Schultz in Eat.  1 Comment »

My friend Donna suggested that I post more videos. Most of the cooking I do is for myself so it’s difficult to be camera man and cook. Tonight for dessert,  I propped the camera up and recorded this video. This recipe/technique is a summer favorite… I will also be submitting it to a cookbook that my company is compiling… I hope you enjoy!


Italian Stuffed Quail

03.11.2011 Italian Stuffed Quail
Posted by Alvin Schultz in Eat.  No Comments »

Next course!

Italian stuffed quail. I don’t even know if they have quail in Italy… I was at the grocery store uninspired today, trying to pick a protien for my dinner. I almost chose pork tenderloin until I saw the Quail. I have never cooked quail, but Dove is one of the finest birds you can cook. I’ve eaten quail a couple of times, and it was good… so I thought I’d give this new bird a shot.

White Lasagna

03.11.2011 White Lasagna
Posted by Alvin Schultz in Eat.  No Comments »

This is the first in a 3 course dinner mega-chain post… The kitchen is like my sanctuary on days off… here’s what kind of trouble I can get into…

Late Fried Rice

Posted by Alvin Schultz in Eat.  No Comments »

It was late. I just got back from visiting a friend at Howl at the Moon. After a couple of adult libations, I was hungry… I knew that there was rice leftover in the pressure cooker from the other night’s gumbo. I figured that I’d fry a couple of eggs sunny side up warm up the rice and have a late night snack, my version of "fourth meal".

Corned Beef

03.08.2011 Corned Beef
Posted by Alvin Schultz in Eat.  No Comments »

My new friend Jeff put a post on his blog about home-making corned beef… I have decided to take this challenge on. I love corned beef and feel like it’s one of those things that I will be able to do at a higher level of quality than I can readily buy… so here goes.


03.08.2011 Gumbo
Posted by Alvin Schultz in Eat.  No Comments »

My friend Meghan will tell you that Mardi Gras in NOT about beads and boobies… she’ll tell you that it’s about food, family and parades… What’s more mardi gras than Gumbo? I don’t know!

Most gumbo aficionados will tell you that making the iconic Louisiana stew can take days. It is a social dish, usually made in a very large pot (think turkey fryer) and shared with neighbors and friends… but I’m not cajun. I make my interpretation of “gumbo” about once a year- on a stove top… about 7-8 servings or so. Given my work schedule, I treat making gumbo the way one might prepare for a party, spreading out the cooking over a couple of days. Here’s the breakdown: