Chef Tonni was born and raised in College Station, Texas.  He graduated from Texas State Technical College in May 1997 with an Associate degree in Food Services / Culinary Arts.  His work experience includes being a chef and kitchen manager at an assortment of establishments, such as the Hilton Hotel and the Tavern on Chimney Hill.

He has been in the food business for over 18 years.  Currently, Chef Tonni owns Rio Grande Catering and Hinospices, LLC where he utilizes all of his own recipes and spices.  Chef Tonni also has written a cookbook called "Cooking with Brew" using his techniques and the love of beer at the same time. 

An award winning chef, he received an honorable mention award at the Go Texan cook off for his brisket and won first place in brisket and chicken at the 2nd annual Bilyfest in 2009.  He has used his Hispanic heritage and love of beer to provide a truly unique cooking style that embodies Americana at its best.

Hinospices website is www.hinospices.com.

The recipe Chef Tonni Provided that we'll be discussing:

Pan Seared Pork Tenderloin

with Apple BBQ Sauce

4 8oz Pork Tenderloins cleaned

Seasonings:

1 ½ T Granulated Garlic

2 T Granulated Onion

½ tsp Cayenne pepper

¼ tsp White Pepper

1 ½ tsp Medium Course Sea Salt

¼ tsp Ground Bay Leaf

1 T Paprika

Put the pork on a plate and mix all of the dry spices and mix them real well. Sprinkle the spices on the pork and let rest for about 5 minutes. This seasoning that you have mixed up can be used to season the sauce as well or anything else you desire. In a skillet heat the coconut oil on medium low heat. Once the oil is heated put the loin in the skillet and cook for 5 minutes on each side. Set loin aside on a plate and cover lightly with plastic and continue to make the sauce. If you want the loin med-rare then you can sear the loin less than 5 minutes on each side. Cook it for 3 minutes.

Apple BBQ Sauce

Sauce:

8 oz Low sodium chicken broth (Can also use a Bock Beer)

8 oz Tomato sauce

2 ½ Tbl Brown Sugar

1 cup Apple Cider Vinegar

1 ½ Tbl Minced Garlic in water or Fresh

½ -Medium Red Onion (minced)

½ Medium Granny Smith Apple fine chopped & small slices about a quarter of the apple for each.

1 tsp Balsamic Vinegar

TT Sea salt and pepper (regular salt may be used)

Now sauté the onions in the same pan that you seared the loin. After the onions are translucent add the garlic and sauté for a minute or two. Next add the Apples and sauté for about 1 minute. Then crank up the heat to medium high and add the beer. Cook this for 3 minutes and sir or shake pan occasionally. After the three minutes add the vinegar and brown sugar and cook for 3 more minutes. Wisk in the tomato simmer until the sauce gets the thickness that you desire. If the sauce gets too thick add more beer or chicken stock to thin it out. Before serving the sauce add the Balsamic Vinegar to the sauce and sir. Cut the loin into ¼ inch medallion slices (on the bias) fan out in a half moon shape and pour the sauce over the loin.

Garnish:

Use the other half of the apple score an “X” on the top and insert two stocks of rosemary. At the base of the apple put a little bunch of carrot sticks.

*** Remember you may use the seasoning that you mixed earlier to season the sauce or save it and use it to season anything the next time you cook. ***

Our recipe testers this episode were FANTASTIC!  They really asked some great questions and Chef Tonni could not be thrown off base!

Melody, our first recipe tester who told us ALL about her experience with this recipe, has been experimenting in the kitchen her whole life.  She was inspired at a young age by her grandmother, who to this day is the best cook she knows. Melody loves entertaining and bringing family and friends together through her cooking. She lives in Manhattan and works in Public Relations.

Lauren, our second recipe tester, says this of herself:

"I’ve been cooking for as long as I can remember. When I was a little kid, I would always follow my mother around the kitchen and “help” as much as I could. Starting when I was about 10, it was one of my chores to completely plan and cook dinner once night every week. The dinner had to be a balanced meal too- no “tonight we’re having ice cream sundae’s for dinner! At first, this was a little overwhelming- I still remember the first time I tried to manage a stovetop full of boiling pots- and there were failures when mom had to come to the rescue for sure. But the excitement and pride that came with pulling off a successful meal couldn’t be matched. I think it was this early experience with cooking and menu planning that contributed to my love of cooking today. Cooking was never daunting to me. Instead, it was a chance to create what I wanted to eat.

http://healthy-delicious.com

At several points in my life, I have considered either going to culinary school or becoming a dietitian. But I was always scared that if I did that, it would turn something that I loved into something that I loathed.  I also didn’t love the nights/weekends/holidays schedule that would come with being a chef (little did I know I would end up working crazy hours anyway). Maybe some day I’ll reconsider, but for now my day job is my other love- politics."  Click on her picture to check out her blog!  It's GREAT!

Thank you so much to Chef Tonni, Melody and Lauren for making this show so fantastic!

36 Million Americans call apple pie their favorite pie flavor. And this award-winning recipe, with its flaky, buttery short-crust and chunky, caramelized apples, will make it your favorite, too.

FIRST PLACE WINNING RECIPE
As seen on Food Network and featured by The American Pie Council at  http://piecouncil.org/
recipe and photos courtesy of Chef Dawn Viola of www.dawnviola.com

Vanilla-Vanilla Bean Roasted Apple Pie

Ingredients:
For the crust:
2 1/2 cups Organic all-purpose flour, plus extra for dusting/rolling
2 teaspoons Salt
1 tablespoon Vanilla powder
3 tablespoons Organic sugar
1 Vanilla bean, split, seeds scraped
20 tablespoons (10 ounces) unsalted European style butter, cut into 1/2" cubes
1 tablespoon Apple cider vinegar, chilled
6 - 8 tablespoons Ice water (plus more if needed)


For the filling:
4 tablespoons European style butter
12 Granny Smith apples, peeled, cored, sliced in large chunks
1 Vanilla bean, split, seeds scraped
2 teaspoons Ground cinnamon
1 cup Organic sugar
4 tablespoons Organic all-purpose flour
1 teaspoon Salt
2 teaspoons Vanilla extract
1/2 cup Apple cider
1 tablespoon heavy cream


For the egg wash:
1 egg
1 tablespoon of cream
Coarse sugar


Directions:
Measure out all ingredients and place in the freezer for 15 minutes. Place the food processor blade and bowl in the freezer for 15 minutes.

Make the dough:
Place the food processor bowl back on the motor with the blade, as directed by the manufacturer. Combine flour, salt, vanilla powder, sugar and vanilla bean seeds in the food processor; pulse to mix.

Add butter cubes and pulse 10 times, or until the mixture begins to resemble coarse meal with varying sizes of fat-pea-sized + some larger and some smaller.

Add the vinegar and pulse to mix. Add one tablespoon of water at a time, pulsing to incorporate, until the mixture begins to clump together. Pinch some of the dough in your hand. If it sticks together, the dough is ready. If the dough does not stick to itself, add another tablespoon of water, pulse, and pinch the dough together again. Repeat until the dough holds together without being overly wet. Dough should be slightly crumbly, but hold together when pinched.

Remove dough from the food processor and transfer to a work surface. Divide the dough into two equal parts and gently shape into two flat round discs. Wrap in plastic wrap and refrigerate for at least one hour.

Prepare the apples:
Preheat the broiler. Add apples, vanilla bean seeds, cinnamon and 2 tablespoons of the sugar to a roasting pan; toss apples to coat. Broil until the tops of the apples begin to brown. Apples can burn easily under the broiler, so don’t walk too far away. Toss apples as soon as you notice browning. Once apples are caramelized (but not cooked through), remove from heat and add the remaining sugar, the flour, vanilla extract and salt.

Add the apple cider and cream, stir to incorporate. Taste for seasoning – add additional salt, sugar, vanilla or cinnamon to taste.


Finish the pie:
Place a 9” pie plate into the freezer. Remove one dough disc from the refrigerator and let sit at room temperature for 5 - 10 minutes, or just long enough for it to become easy to roll, but still chilled. Lightly flour your work surface and roll dough out to a 12" circle, between 1/8 - 1/4" thick. Place in the bottom of the chilled 9” pie plate. Return to the refrigerator to chill. Remove after 5 minutes and add apples. Dot the top of the apples with remaining butter.

Remove second dough disc and roll out to a 12” circle on a lightly floured surface. Place on top of the apples and pinch the top and bottom dough edges together to enclose the apples. Add decorative edge if desired, and slice 1” air vents around the top of the pie.


Make the egg wash:
Beat the egg in a small dish and mix in cream. Lightly brush the egg wash over the top of the pie and along the edges. Sprinkle with coarse sugar.


Bake:Bake at 400 degrees Fahrenheit for 30 minutes. Cover edges with aluminum foil if browning too quickly. Turn the pie in the oven, and continue to cook for another 15 minutes. Continue to cook in 7 minute intervals, as needed, until the crust is golden brown and flakey.

Cool:
Remove from oven and allow to cool for at least two hours before cutting and serving.

www.dawnviola.com

Dawn Viola is a nationally recognized artist, award-winning competitive cook, and food writer from Central Florida. She received a BFA in visual design, typography and creative writing from Swain School of Design at UMass, and worked in the design and marketing industry as a creative director and copywriter for 18 years before beginning her culinary career.

As an artist, Dawn's trendy patterns and illustrations have appeared in national publications and newspapers such as Bride's Magazine, The Knot, Weddingbells, The Wall Street Journal and Orlando Sentinel. She has also been featured on Orlando's Mix 105.1 Scott and Erica Show, Martha Stewart Radio, and Fox News, Orlando .

As a chef and competitive cook, Dawn was recently awarded first place in the 2009 Crisco National Pie Championships, apple category - professional division, for her Vanilla-Vanilla Bean Roasted Apple Pie recipe. Dawn was also recognized in the California Table Grape Commission recipe challenge for her Vanilla-Scented Pan Seared Sea Scallops with Tri-Grape Salsa recipe, and Faces of Contadina recipe challenge for her Italian Sausage and White Bean Soup with Escarole recipe.

Dawn is a professional member of the American Culinary Federation, Food Allergy and Anaphylaxis Network, Slow Food, and the American Pie Council.

The recipe she provided that we'll be discussing with our recipe testers is her Cheddar Ale Macaroni and Cheese.  Trust me, this is no ordinary Mac and Cheese!  It is so delicious, filling and certainly a meal in its own right!  Please try it and let us know what you think!

Cheddar and Ale Macaroni and Cheese

Recipe courtesy Dawn Viola

www.dawnviola.com

Photo credit: © Dawn Viola

Serves 6

Ingredients:

• 1 pound elbow macaroni
• 3 strips extra thick cut maple bacon, chopped
• 1 tablespoon salted butter
• 3 tablespoons all-purpose flour
• 1 large shallot, minced
• 1/2 cup minced yellow onion
• 5 cloves garlic, minced
• 1 cup milk (warmed)
• 1 cup chicken stock (room temperature), plus more for thinning the sauce
• 1 (12 ounces) bottle of lager
• 10 ounces extra sharp white cheddar cheese, grated
• Salt and pepper to taste
• 4 ounces cheddar cheese, grated
• 1 cup seasoned bread crumbs
• Garnish – crumbled bacon, chopped tomato, chopped fresh parsley

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the milk in a separate pan or in the microwave until piping hot, but not boiling (approximately 30 seconds). Set aside.
3. Fill a stock pot with enough salted water to cook macaroni. Bring to a boil and add macaroni. Cook for only 5 minutes and remove from heat.
4. As the water is coming to a boil, heat a large saucepan or Dutch oven on medium and add the bacon. Render until just crispy. Remove bacon and set aside, leaving the bacon grease in the pan. Add butter and melt. Add the minced shallots and onions, cook until translucent. Adjust heat as needed, to prevent browning. Add the garlic and stir to incorporate.
5. Immediately add the flour to the pan and stir vigorously until the flour and fat are well blended; the mixture will be sticky and dough-like. Cook for 30 seconds, stirring frequently. Adjust heat to prevent browning.
6. Slowly whisk in the warm milk until smooth. Add the chicken stock and whisk until smooth. Add the lager and stir until incorporated. Bring the mixture to a boil then reduce to a simmer. Add half of the cheese and stir until melted and well blended. Add the rest of the cheese and stir until melted. Cook for one minute and add salt and pepper to taste. If the sauce is too thick, stir in additional chicken stock, 1/2 cup at a time, to thin the cheese sauce to the desired consistency.
7. Drain the macaroni and pour into a baking dish. Pour the cheese sauce over the macaroni and stir until all of the macaroni is coated with the cheese sauce. Top with additional cheese and breadcrumbs. Bake at 350 degrees F. for 20 minutes or until the top is golden brown.
8. Garnish with crumbled bacon, chopped tomato and fresh parsley.

Information about our recipe testers to come!

Welcome Chef Josh Turek from Young Chef's Academy to Kick Back and Kook!

 Chef Josh is the head of curriculum and lead chef and instructor at Young Chefs Academy, Orlando South.  Inspiring children to bond with others through the art of cooking, he understands all too well the importance of getting them in the kitchen as soon as they're able to stir with a spoon!  Look at how fun their kitchen is!

Chef Josh is a Certified Culinary and Pastry Chef from Le Cordon Bleu in Pittsburgh PA. He specializes in 3-D cakes, chocolate pieces and sugar sculpting. He is certified in Serve Safe, Health and Nutrition, Wines, Restaurant Management, Menu Planning, Food Costing and Beverage Management and Mixology.

Prior to joining YCA in 2007, Chef Josh worked at Walt Disney World Yacht and Beach Club, Disney's Flying Fish, Disney's Swan and Dolphin Resort, and Universal Studios Bakery.

 To enroll your children in Chef Josh's classes, please see http://www.ycaorlando.com

 Subscribe to the podcast clicking on the iCon below:

<~~~~Subscribe Now!

Pumpkin Rolls

Read your recipe through completely before getting started!

Ingredients:
3 eggs
1 cup sugar
2/3 cup pumpkin (canned or fresh)
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped walnuts (optional)
Powdered sugar for dusting  

Pumpkin Cake Roll Filling
1 cup powdered sugar
1 (8oz) package of cream cheese
4 Tablespoons butter
½ teaspoon vanilla
2 teaspoons cinnamon

Equipment
Measuring cups and spoons
Electric mixer with paddle
Jelly Roll Pan or Baking Pan (15x10x1)
Clean Towel

1.Preheat oven to 375 degrees
2.Grease and flour jelly roll pan / baking pan
3.Beat eggs in mixer at highest speed for 5 minutes
4.Gradually beat in sugar, and mix until mixture is light and frothy
5.Add pumpkin and lemon juice, to egg mixture
6.In a separate mixing bowl, combine flour, baking powder, cinnamon, ginger, nutmeg, and salt
7.Fold flour mixture into pumpkin mix
8.Evenly spread batter in the greased and floured pan
9.Top with chopped walnuts and bake for 15 minutes on 375 degrees
10.Let Cool for 5-10 minutes, then turn cake out onto a clean towel sprinkled with powdered sugar

Filling
1.Combine all ingredients into a mixing bowl and mix on high until creamy and lump free
2.Spread filling evenly over pumpkin cake and roll cake from the widest side
3.Rest cake seam side down, wrap cake and refrigerate for 1 hour before serving

Serving
Before serving, dust some powdered sugar over top of roll and cut into 1 inch thick slices and enjoy!

Chris, our recipe tester, was kind enough to volunteer his time to tell everyone about his experience with this recipe.  He and his four-year old son had a blast making this!  Was it a challenge to make a pumpkin roll?  Did his son show him up in the kitchen?  Listen to see!

Chris is a food blogger and just plain foodie!  He doesn't consider himself much of a baker, but he does love food, answering people's questions about food and providing any other food related information he can! 

Please check out his blog at http://www.blogwelldone.com! 

If you have any questions or show ideas, please let me know!  Thank you for "kicking back and kooking" with us!

I hope everyone had a GREAT 4th of July!  LET FREEDOM RING! 

I am experiencing all kinds of freedom in my life and hope that you are, too.  Be well, be happy and BE KOOKY!

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup milk
1/2 cup semi-sweet chocolate chips

   1. Preheat oven to 350 degrees.
   2.Grease an 8x8 inch baking pan.
   3.In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda.
   4. Mix well with a fork, then stir in oil, vinegar, and vanilla extract.
   5.When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth.
   6.Stir in chocolate chips and pour batter into prepared pan.
   7. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean.
   8.Cool on a rack.
   9.Frost with your favorite chocolate fudge frosting!

I am on a dessert kick lately.  Going to be blogging some great entrees coming up!

If you feel that you struggle with hollandaise sauce, you may find this recipe to be much simpler than traditional eggs benedict and it is SO tasty!  It is rich, so with a side of breakfast potatoes and fresh fruit, you may be able to get 8 servings out of this!

4 servings

• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/4 cup shredded Cheddar cheese
• 2 tablespoons shredded Parmesan cheese
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon salt
• 1/8 teaspoon white pepper

POACHED EGGS:

• 1 teaspoon white vinegar
• 8 cold eggs
• 4 English muffins, split and toasted
• 8 slices ham, grilled
• 8 bacon strips, cooked and crumbled  (optional)
• fresh watercress (for garnish, optional)

1. For cheese sauce, in a saucepan, melt butter.
2. Stir in flour until smooth; gradually add the milk.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Reduce heat to medium-low.
5. Add the cheese, mustard, salt and pepper, stirring until cheese is melted.
6. Cover and keep warm.
7. For poaching eggs, use  a deep skillet, bring 2-3 in. of water and vinegar to a boil.
8. Reduce heat; simmer gently.
9. For each egg, break the cold eggs into a custard cup or saucer, then hold the dish close to the water surface, slip the egg into the water.  (Using an egg poaching pan is MUCH easier - I highly recommend buying one!  Spray the cups with non-stick spray if you use one.  Shop internet for best product and value!)
10. Cook 4 eggs at a time, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken.
11. With a slotted spoon, remove each egg.
12. Repeat with remaining eggs.
13. To assemble, top each muffin half with one grilled ham, one egg, cheese sauce and end with crumbled bacon.

Sinful?  YES!  Worth it?  YES, but in moderation because, oooh, I feel it all day if I eat two of these!  haha!   ;)

Enjoy!!

Egg Nog Divinity

I apologize for the delay, but as you can see; I have been updating

my website so that it is easier for you to navigate and find what you need! 

I hope that you all will still find a good excuse to enjoy a delicious candy like this!  I made it for Christmas and it was GREAT!  Please let me know how you like it if you make it! 

FYI...This recipe is MUCH easier with a stand mixer rather than a hand mixer and it is more affordable than your usual divinity because I eliminated the need for corn syrup and it was still delicious!

Chicken is a great source of protein, easy to cook with, is low in fat      

and calories (if you remove the skin and don't fry it!) and is SO versatile! 

Howerver, like all fresh meats, it is perishable and must be handled with

special care. Since raw poultry (and many fresh meats) can transmit

illness-causing bacteria, here are some tips for thawing and just plain

"kitchen safety" information.  Keep yourself and your loved ones safe.  :)

Rinsing Chicken

You will find all kinds of information on the internet stating that clean chicken is better than cooking with chicken straight out of the package.  It is a myth that chicken must be rinsed before it can be used and after MANY years of cooking with Mom Buck, I have seen that this is truly a myth. 

Cooking chicken to its proper temperature kills bacteria.  Rinsing your chicken is merely creating the possibility of spreading bacteria needlessly.  Yes, we all bleach/thoroughly clean our surfaces after cooking with chicken, but when you rinse, you splash!  Are you sure that you are getting every nook and cranny?  Don't rinse and eliminate some unnecessary risk.

Keep It Cold

Never leave raw or frozen chicken at room temperature for any period of time. Raw chicken should be stored in the coldest part of your refrigerator and used within two days.

Freeze any chicken that won't be used right away. You can freeze it in its store packaging, but if you plan on storing it for longer than two months in the freezer, you should unwrap the chicken and rewrap it in heavy duty aluminum foil and a plastic freezer bag.

* Frozen chicken can be stored in the freezer for up to one year without sacrificing quality.

Defrosting Chicken

You can use the microwave, but even the most careful thawing can cause parts of the chicken to cook and other parts not to cook.  This is not a risk, but it does affect the quality of your dish.  In reference to risk, you are putting raw chicken in yet another location that will need to be carefully bleached and decontaminated.  If you do not like using chemicals, there is a vinegar/water mixture you can use, but be sure you have the right proportions for effectiveness!

When thawing frozen chicken that is not in the microwave, do so slowly and safely. It will take from 24 hours up to two days to thaw a whole chicken in the refrigerator, and about 2 to 9 hours for cut-up chicken parts (less for boneless pieces).   Also, be sure that your chicken thaws on a large, deep plate to eliminate contamination from dripping throughout your refrigerator.  Planning makes this simple.  

If you decide at the last minute to thaw your chicken, put it in very cold water and change the water every thirty minutes until thawed.  This is not the preferred method, but given that you clean everything very well and cook the chicken to a safe temperature, it is fine.

What Is "Done"?

The only way to tell if a chicken is cooked properly is to use a meat thermometer and this is NOT a myth.  Seeing if the juices run clear is not a reliable indicator of doneness. Sometimes chicken can look a little pink and be done and sometimes it is no where near done.  A meat thermometer is worth its weight in gold!  And they are not all expensive!  Do your research for the best value with most reliability.

To test the internal temperature of a whole chicken, insert the thermometer into the thigh and do not touch the bone. Chicken should register as 165 degrees F (74 degrees C) on your thermometer.

Remember that the meat will continue to cook once it's removed from the heat source, so you may pull it out of the oven or off the grill a few degrees below the target temperature--just keep the thermometer in place and check to be sure the temperature climbs to a safe heat.  And do not cut into it immediately!  It will be dry if you do not let it rest for a bit!  Tent it with foil to keep it warm.

More Chicken Safety

1. Marinating or brining? Always let the chicken marinate in the refrigerator, even for a short soak of 30 minutes.
2. Do not baste the cooked chicken with the same marinade you used while it was raw!  Make extra marinade and set aside a portion for basting only or if you do use the same marinade, boil it for two to three minutes to kill any bacteria that might be present.
3. Cooked chicken should not be left at room temperature for more than two hours.  Refrigerate it!  Keep track of the time.
4. Properly handled cooked chicken can be stored in the refrigerator for two days.

Any questions?  Comment below!  No questions?  Fearlessly enjoy your chicken!

 Everyone I know right now has a bad cold, including me, and I was trying to think of a good alternative to chicken noodle soup.  Well, thanks to Chef Hector Santiago, I have one!

 Chef Hector Santiago was  on Season 6 of Top Chef and there's no question why.  Pura Vida, a restaurant in Atlanta, Georgia, was established eight and a half years ago by Chef Santiago and his Latin American fare is absolutely to die for.   The perfect blend of flavors that will set you on fire and cool you right off!

Well, typically I am not big on "set you on fire" flavors, but when Chef Santiago graciously agreed to be a guest on my podcast (coming up, so subscribe to my podcast on iTunes, "Kick Back and Kook!", if you haven't already!), I stopped by his restaurant to pick up some of his specialty sauces and rubs.  His Diablo line of sauces are fantasticly "set you on fire" delicious and his rubs are an absolutely perfect match for "cooling the flame" on your tongue.  Listen to the podcast to hear the recipe testers talk about one of his many menu items that include these sauces/rubs, creating his signature dishes and how great they are (the dishes and the sauces/rubs!).

 Well, back to my alternative to Chicken Noodle Soup.  I had picked up Chef Santiago's Diablo Piqué (sugar cane vinegar, habanero, spices and garlic) along with his Adobo rub (a combination of "if he told me, he'd have to kill me!" haha!).  This week I'll be making his dish, but in the meantime, I wanted to see how versatile these sauces and rubs were.  Try this and you'll see!!  If the rub and sauce are this good in soup, I cannot wait to make skewers, burritos, grilled shrimp and MORE with his line!

 Oh, and at just $12 a bottle and $12 a rub (or $10 each if you buy a set of 3), they are a steal!  The quality and price for the quantity, you can't beat it.  Great gift for your foodies this holiday season.  Try this and let me know what you think.

 Chicken Fajita Soup

4 servings

    *
       3 cups low sodium chicken broth
    *
      2 cups water
    *
      1 heaping tablespoon Adobo rub
    *
      2 T. Diablo Piqué sauce
    *
      1 c. dry white wine
    *
      2 boneless, skinless chicken breasts
    *
      2 c. fajita mix (peppers and onions - mine was frozen)
    *
      2 c. black beans, drained
    *
      chopped tomato, avocado and baked tortilla strips

   1.
      In a large saucepan, combine broth, water, wine, rub and chicken.
   2.
      Bring to a boil over med-high heat.
   3.
      Boil for thirty minutes, adding water to be sure chicken is covered, as needed.
   4.
      Pull chicken apart into shredded strips and add fajita veggies.
   5.
      Reduce to medium and boil for an additional 10 minutes.
   6.
      Add black beans and serve when heated through.
   7.
      Top with chopped tomato, avocado and tortilla strips.
   8.
      Serve, get well and enjoy!

If you try this recipe and/or his Diablo line of sauces or rubs,  please comment and let me know.  I'll be blogging his recipe closer to time for the show...Subscribe to my blog, too, so you don't miss it!

In the meantime, plan a trip to Atlanta and try Pura Vida ("The Good Life", says Chef Santiago) while you're here.  It's incredible.

Pura Vida