Aimee Olexy, co-owner of Kennett Square’s Talula’s Table and the Love in Philadelphia, prepares her enchilada casserole. Photos by Jim Graham.
<h6>Photos by Jim Graham</h6>
<h4>Here’s what local chefs like to cook for themselves in their own kitchens, after a long day at work.</h4>
<p>A chef ’s life is one of precision and tough decisions. What should be added or removed on the latest menu? How complex should a new entrée be? Will the number of steps be too demanding in a busy kitchen when a line chef suddenly goes AWOL?</p>
<p>When the last dish is washed, the lights are turned off and the doors are locked, what do local chefs eat when they get home at night? What do they prepare for themselves and their families on days when their restaurants are dark?</p>
<p>“Our go-to dinner is a nice grilled steak, some roasted potatoes, a seasonal vegetable, Caesar salad and some warm rolls. Quick, simple and delicious—it never gets old,” says Bill Hoffman, who’s known for his exotic, detailed menus at <a href="https://www.williamandmerry.com/Home.html" target="_blank" rel="noopener">House of William &; Merry</a>, the restaurant he runs with wife Merry Catanuto in Hockessin.</p>
<p>Xavier Teixido also keeps it simple—most of the time. “Sometimes it’s just wine and crackers,” says the owner of Harry’s Savoy Grill in Wilmington and other northern Delaware eateries. “But my go-to is roasted chicken thighs with whole garlic cloves, olives, onions, lemon and thyme, seasoned with olive oil and a little pimento and served with a wild rice mixture. Simple, and it doesn’t need much babysitting.”</p>
<p>Teixido always keeps Bolognese sauce in his freezer. “That’s easily served with pappardelle or egg noodles and broccoli rabe on the side,” he says. “Cascadian Farm frozen spinach is a quick vegetable substitute. I also have chicken and beef chilis in the freezer—a quickie served with brown rice and toppings.”</p>
<p>Many busy home cooks won’t whip up a fresh meal every night, opting instead to prepare and freeze weekday meals. Mark Eastman, owner of Chefs’ Haven in Hockessin, always has something for a fast meal. “I typically keep breaded cod filets in my freezer. I buy the cod pre-portioned and make my own breadcrumbs,” he says. “I use the traditional seasoned flour, egg and breadcrumb routine. Then, when I’m looking for a quick, comforting meal, I air-fry some fish. The air-fryer is my new at-home go-to for quick meals.”</p>
<p>The owner or co-owner of multiple restaurants, including Talula’s Table in Kennett Square and the Love in Philly, Aimee Olexy is always on the go. “I’m an expert at quickie go-to dishes that are delish,” she says. “I also do cool open-faced omelets for a quick meal—and pastina is always a favorite.”</p>
<p>Anthony Andiario, co-owner and chef at West Chester’s Andiario, has a delicious recipe that takes a bit more time. His roast chicken with lemons and anchovies is still comfort food, but fairly elegant comfort food for someone who enjoys being in the kitchen.</p>
<p>Jason Barrowcliff, chef at Brandywine Prime in Chadds Ford, prefers a meal that’s a little simpler. “For something quick and good, it’s usually tacos with turkey and black beans, or white beans and spinach with roasted garlic spread on naan bread,” he says. “Or an egg tortilla bake with eggs from the garden and the fennel and Swiss chard my Amish neighbor brings over.”</p>
<p>Over a recent lunch at Buckley’s Tavern in Centreville, chef Tom Hannum strolled out of the kitchen and by our table. We asked him what his go-to dish was after a long shift. “That’s easy,” he answered. “I stop by Costco on my way home for a roast chicken to have with a salad.”</p>
<p><img class="aligncenter" src="https://prismrss.s3.amazonaws.com/Today_Media/THUNT/img/thunt_aug_2024_a011_002.jpg" alt="enchilada" width="1177" height="1630"></p>
<div class="sidebar">
<h3>Aimee Olexy’s Enchilada Casserole</h3>
<ul>
<li>Preheat oven to 325 degrees.</li>
<li><strong>For the filling:</strong> Drain and rinse canned kidney, black or pinto beans. Sauté, season and chop any veggies you have (kale, cauliflower, carrots and cabbage are recommended).</li>
<li>Make a small box of any simple rice, Spanish or grain, as directed. Add lots of grated pepper jack and mild cheddar cheese, along with any cilantro and taco spice to your taste.</li>
<li><strong>To assemble:</strong> Mix the filling and rice and roll into warm, brushed-with-oil corn tortillas. Place enchilada roll-ups in a non-stick casserole dish, cover with foil and place in the oven for 15 minutes.</li>
<li><strong>To serve:</strong> Uncover casserole dish and pour a jar of your favorite salsa over enchiladas. Top with sour cream and any other ingredients, like avocado and lime.</li>
</ul>
<div class="articleimage">
<hr>
<p><strong>Related: <a href="https://thehuntmagazine.com/food-drink/mushroom-soup-trail/" target="_blank" rel="noopener">Follow the Brandywine Valley’s Unofficial Mushroom Soup Trail</a></strong></p>
</div>
</div>

Restaurants around the Brandywine Valley weigh in on making the perfect seasonal mocktail.
Local designers offer tips for seamlessly integrating newer elements into older homes.
In a region rife with environmental challenges, Virginia Logan guides the Brandywine Conservancy with a…
BYOBs abound around the Brandywine Valley, so why not bring a bottle to one of…
Skies clear for elegant garden-party nuptials in Wilmington.
A Pennsylvania farmhouse takes some inspiration from France.