La Paz Queso


• 1-1/4 lbs white American cheese, cut into cubes
• 2/3 cup milk
• 1/2 cup diced white onion
• 1/4 cup diced aneheim chilies
• 1/4 cup diced pickled jalapenos
• 1/4 cup canned diced whole tomatoes
• 2 cloves chopped garlic
• 1 tsp ground cumin
• 1/2 tsp black pepper


Melt cheese and milk in a double boiler on the stovetop (or if you don’t have a double boiler, heat milk in a large pot and add cheese to melt, stirring frequently).

When cheese is melted, add the remaining ingredients, and reduce the heat to a simmer for about 30 mins.

SOURCE: La Paz Restaurant

Sausage Gravy


• ¼ cup all-purpose flour, or instant flour like Wondra
• 1 teaspoon freshly ground black pepper, or to taste
• 2½ cups whole milk
• Salt to taste
• ground sage to taste (optional)
• ground fennel to taste (optional)
• ground red pepper to taste


1. Set a large, heavy-bottomed skillet over medium heat and cook the sausage, breaking it up with a wooden spoon, until it is loose and no longer pink, approximately 10 minutes. Taste sausage and adjust seasonings — you may wish to add sage and fennel aggressively.
2. Sprinkle the flour and pepper over the sausage and cook, stirring constantly, until the flour has been absorbed by the fat and has gathered its flavors close, approximately 2 to 5 minutes.
3. Slowly stir in the milk and cook at a bare simmer until the gravy gets thick and the roux covers the back of a spoon. If it is too thick for your liking add more milk and stir. Check seasonings and serve over split or roughly crumbled biscuits.

Source: NY Times

Surin’s Coconut Soup


• 1 tablespoon canola oil
• 3 tablespoons lemongrass, outer sheath removed, bottom 3 inches trimmed and minced
• 2 tablespoons fresh ginger, minced
• 1 garlic clove, minced
• 2 -3 teaspoons Thai red curry paste
• 6 cups chicken stock
• 3 tablespoons fish sauce or 3 tablespoons soy sauce
• 1 tablespoon sugar
• 2 (14 ounce) cans unsweetened coconut milk
• 12 ounces boneless skinless chicken breasts, cut into 1 by 1/4-inch strips
• 1 (15 ounce) can straw mushrooms, drained and rinsed
• 3 tablespoons lime juice
• 1⁄2 cup whole fresh cilantro leaves, loosely packed
• 3 scallions, greens only, sliced thin on an


Heat the oil in a large stockpot or Dutch oven over medium heat.

Add the lemon grass, ginger, and garlic and cook, stirring constantly, until aromatic, 30 to 60 seconds.

Add the curry paste and cook, stirring constantly, for 30 seconds.

Add 1/2 cup chicken stock to the pot and stir to dissolve the curry paste.

Add the remaining stock, fish sauce, and sugar and bring to a boil over medium-high heat.

Reduce the heat to low, partially cover, and simmer to blend flavors, about 20 minutes.

Stir in the coconut milk, chicken, mushrooms, and lime juice.

Bring back to a simmer and cook until the stock is hot and the chicken is no longer pink, about 5 minutes.

Taste for seasoning and add salt if desired.

Serve immediately, garnishing each bowl with cilantro and scallions.

VARIATION: THAI SHRIMP AND COCONUT SOUP. Substitute 1/4 pound peeled and deveined medium shrimp for the chicken in step 3.

SOURCE: Genius Kitchen