An American Version of Beef Bourguignon

JANUARY 4, 2011 | 12:55 PM BY ADMIN

 The one thing I love to do, that’s sitting at my desk working on my next book. I’m within ten feet of a roaring fire in my fireplace and have my ever present golden retriever ‘Winston’ and my English cocker ‘Lucy” lying beside me. Believe me life doesn’t get much better than that. Well maybe if you through in this recipe for dinner.

 You have to start in the morning before you go to work because it cooks slowly for ten hours.
 It’s not a fancy dish but “Oh boy” it tastes good. Actually it’s an American version of Beef Bourguignon.
 To feed a large family like mine this is what you do.  Serves six.

Hello all you Foodies out there.

DECEMBER 31, 2010 | 1:42 PM BY ADMIN

 Several years ago Ronald Reagan hosted a Summit in Williamsburg, VA. One of the visiting Chefs like me was a man that would become synominous with a new rage on the culinary circuit. His name is Paul Prudhomme.

One of the things Paul made famous was Blackened redfish. As a matter of fact he made it so famous that the Redfish was becoming endangered.

So much so people started to us other fish just so they could have that great taste of a Cajun delicacy.The two best replacements I’ve discovered was halibut or Ocean Perch.

Now if you’re lucky to acquire a piece of Redfish or you just have to use one of the others try doing it this way.

3 sticks of unsalted butter,


Welcome and Bon Appétit

NOVEMBER 24, 2010 | 6:45 AM BY SYSOP

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Recipes from My Collection

NOVEMBER 22, 2010 | 7:19 AM BY SYSOP

White House Cookbook Blog: Free Cookbook Recipes

Good day to all you readers and foodies. I’m here to tell you all that my book “Secrets from the White House Kitchens” is doing very well. I’m looking forward to hearing from you and please let me know how you enjoy the book. That goes for the other way as well, if you didn’t enjoy it I’m still looking forward to hearing from you.

Just contact me at and I will try to answer you.  Soon I will have some recipes from my collection of thousands that are not in my book to share with you. All I need to do is just re-organize myself a little bit then I’ll be ready.  So please be patient and then I will have one recipe per week for each message and possibly more.

Bon appétit,

John R Hanny