The Q Spot

Spicy Fish & Noodles

2012-03-01T22:20:00.000-05:00

In this, the time of lent is the time to reflect on life, the hope of spring and the renewal of hope! It is also a time to eat... some say that lent is about eating more fish! well, for those peeps, here you go!

Cheers!

Spicy Fish & Noodles

3 each 3 oz portions of cod
2 c flour
Mixed pepper spice blend
1 Killian's Red Lager
Udon noodles
Thai curry stock
fresh ginger, chopped fine
green onions, chopped

Method:

1. Mix together flour, pepper blend & Killian's
2. Dip fish into batter and fry.
3. In saute pan, heat stock with ginger & reduce.
4. Toss noodles in stock and add green onions.

Parma Style Pasta

2012-02-01T23:02:00.000-05:00

A week in Chicago has given new inspiration on all things food! Playing with cool products, working new recipes and training new ideas. Since my heart will always be with Italian food, I decided to explore my roots with a natural flavor.

Cheers!

Parma Style Pasta

4 oz cooked penne noodles
2 oz shaved all natural ham
1/4 c sliced fennel(anise)
1/4 c sliced red onion
pine nuts
asiago cheese
heavy cream
spinach
salt & pepper

Method:

1.saute fennel with onions with ham, add cream and reduce.
2.add remaining ingredients except for a small portion of ham & nuts.
3.plate and top with fresh ham & pine nuts.

Cracklin'' BBQ Chicken

2012-01-23T17:02:00.003-05:00

I always get the opportunity to see "What's Hot" in food and right now, it's food from the car easthis, In my kitchen experiments last week, I wanted to utilize some common ingredients in a new way. I had honey, pineapple juice, fresh ginger, green onions, soy sauce but, I needed 1 more ingredient. I looked around and found it... Hot chili garlic paste. (You can get it in the grocery in the world foods aisle) It looked like a combo of hot sauce and ketchup. I have had this before but, never as the "star" of the dish. Sheri wanted some sweet and spicy chicken and there you have it!

Cheers!

Cracklin' BBQ Chicken

6 chicken ossobuco(small chicken legs)
3 oz chicken broth or stock
2 oz Hot chili garlic paste
3 oz pineapple juice
2 oz honey
chopped green onions
shredded fresh garlic(as much as you like)
1 oz soy sauce
3 oz wild rice blend

Method:

1.roast chicken legs in a little chicken stock @ 350 degrees in oven for 10-12 minutes or until fully cooked.
2.in bowl, mix all other ingredients except for rice blend. Blend well
3.make rice blend
4.toss chicken in sauce & reheat for 3-4 minutes.
5.plate over rice.

What's in a name???

2012-01-05T22:48:00.000-05:00

As I sit here this evening creating companion blogs, I can't help but wonder, what's in a name? You see, I created this blog with the intention on leaving a digital legacy of where I have been and what I have eaten.... but, I never thought of any other name but The Q Spot. It means many things to me but, mostly, it means happiness, This would have been the name of my restaurant had I opened it!

I enjoy seeing cool restaurant names when I am out and about because most of the time, it tells a lot about the owner's personality!

Cheers!

Sheri's Ohana Style Noodles

1 lb udon noodles, cooked
1 t pureed fresh garlic
1 t pureed fresh ginger
canola oil
1/4 c roasted red peppers, diced
1/4 c diced fresh pineapple
chopped peanuts
1/2 c peanut butter
1/4 c soy sauce
2 T brown sugar
1/4 c water
2 T diced red onions
1/4 c chopped green onions

Method:

1.In sauce pot, place half of garlic, ginger, peanut butter, soy sauce, sugar, water & onions and heat on low.
2. Heat canola oil in wok style pan. Add garlic, ginger, peppers & pineapple tossing until peppers have softened.
3. Add noodles & sauce tossing well. garnish with peanuts & green onions.

Deck The Halls!

2011-11-30T22:18:00.000-05:00

As the most magical part of the year comes into view, I would like to take a moment and reflect on a year of craziness, fun, absolute chaos, quality family time & even some unsettling times.
This year has been a rush, the opportunity to cook & meet so many interesting people with great stories as well as work with customers who genuinely value the word partnership! I've been to quite a few cities and had great times with great chefs, but, I am happy to call Ohio my home!

As Christmas approaches, 25 days by the way, I can't help but think of when I was 7& then 9 while we lived in a tiny town, sold Christmas trees on our front yard, lived for Christmas break, the police would shut down the main hill in town for us to sled ride! Life was simple then, much simpler than now for sure.

Tomorrow, our family is going to celebrate the season with the Mouse in Florida, Disney style! So, for those I don't get the daily chance to speak with, Merry Christmas!!! Celebrate all that is wonderful in the world, whether it be hot chocolate or family gatherings or, our favorite, driving around drinking Starbucks while looking at Christmas lights in our pajamas!!!

Life goes fast, Don't miss it!

Cheers!

Mint Mocha cupcakes

1/4 c candy canes, ground up or smashed
chocolate chip cupcake mix
2 T fine grind espresso
Hershey's Kisses
cupcake liners
1 c heavy whipping cream
1/4 c powdered sugar
1/2 teas. ground cinnamon

Method:
1. mix cupcake mix according to instructions.
2. blend part of candy canes in
3. blend in espresso
4. pour into cupcake pans
5. bake halfway according to instructions
6. pull out and place Kisses into middle, top with more candy. finish baking
7. whip cream, sugar and cinnamon until stiff peaks form.
8. enjoy with friends!

Tis Nearly the Season!

2011-11-04T23:31:00.000-04:00

As I spent part of my week in St. Louis featuring great ideas & great chefs! I was not allowed to see the Arch though...Because my oldest son told me that I wasn't allowed to see it without him! I love you Connor! Here's a recipe for the idea that I tweeted last week!

Cheers!

Cheddar Potato crusted Pork tenderloin, Fuji Apples, Madeira Demi & Almond Creme

1 c dried potatoes
1/4 c white cheddar cheese, shredded
1/4 c sharp yellow cheddar cheese, shredded
Salt & Pepper
pinch of red pepper flakes
2 pork tenderloins
2 Fuji apples
1/4 c caramelized onions
1/2 c Madeira wine
3 T beef stock or veal stock.
1 T butter
whipped cream
almond extract
cardamom

Method:
1.mix together cheeses, potato flakes, salt & pepper
2.sear tenderloins
3.rub with crust & bake in 325 degree oven for 15-20 minutes or until desired temperature is reached.
4.saute onions with apples. add wine and stock whisking in butter. Season with salt & pepper.
5.in mixer, whip cream, extract & cardamom.
6.slice pork, top with apple mixture & cream.

Monsanto 1990 Chianti Classico Riserva IL Poggio

2011-10-16T23:10:00.000-04:00

21 years ago I was still in high school, meanwhile, In the Chianti region of Italy, Monsanto winery was crafting a single vintage Chianti Classico Riserva that was a "good vintage" I bought this wine at a wine tasting for "the industry" @ the State Theater in downtown Cleveland after tasting it when it was just 5 years old. I was new to this wine thing and thought, what the hell, it tasted great, let's see how it ages... Last night, we tasted it. Years of cellaring, sitting, waiting, wishing as the song goes. It was like a meal in itself, rich, full bodied and aged well. Now, we have to see what wine in the cellar can last another 21... We'll see. Check in with us later. say, in about 240 months.

Here's one of the dishes I created to taste with it.

Short Rib sliders with Spicy Blue slaw & horseradish creme

boneless short ribs
espresso rub
1 bag cole slaw mix
1 T hot sauce
1/2 c crumbled blue cheese
1 T mayonnaise
2 T horseradish
1 c heavy cream
slider buns or dinner rolls

method:
1.rub short ribs with espresso rub, sear in hot oil and braise with a little water in 275 degree oven for 4-5 hours or until fork tender. pull apart.
2.mix cole slaw, hot sauce, mayo & blue cheese.
3.in sauce pan, heat horseradish & cream.
4.build sliders with slices of short ribs, topped with cole slaw & horseradish creme.

The Week that Is

2011-10-10T23:28:00.000-04:00

This week, after travel for work has settled down, painting @ home seems to be done for now, it's time to have a little tasting! There are many things that are enjoyable about fall but, to me the most enjoyable thing is enjoying food with friends! a way to relax and celebrate the season of harvest! When else can you cook with some fantastic vegetables that are truly wonderful and full of flavor when in the season.

Cheers!

Deconstructed Autumn Pierogi

2 c pierogi dough

1/2 c roasted butternut squash with cinnamon, butter & brown sugar

1/4 c gruyere cheese,shredded

1/2 c smoked chicken,pulled

2 T. spiced pecans

1 c marinara sauce

Method:

1.pierogi dough is 2 eggs, 2 T olive oil, 2 c flour, salt, pepper, 2 T sour cream

2.roasted squash

3.roll out dough and cut into squares. flash fry until golden brown in saute pan with olive oil

4.top with gruyere, squash, smoked chicken & pecans

5.heat in oven for 5-8 minutes

6.serve with marinara sauce

WOW! Crazy Awesome times!

2011-09-27T23:32:00.000-04:00

I would like to take a few minutes to tell you about my week. I spent it in Chicago assisting in transforming our company into the industry leader in culinary excellence! I got the chance to eat at many awesome restaurants and hang out with many talented chefs! It was awesome! I got the opportunity to demo with comedian Marc DeCarlo, Met Regis Philbin & Mike Ditka, cook in front of 6000 people which I must admit, was very nerve racking...so, I said a prayer before entering the stage...and this is what showed up afterwards. Oh, yeah; and get my mug on our company website! I work for a GREAT COMPANY!!

Life is Good.

Here's a recipe that inspired me while in the windy city!

Braised Pork shoulder with buttermilk purple mashers & crispy baconed green beans

1 pork shoulder
cajun seasoning
honey
apple juice
apple slices

bacon(thick cut)slices, diced
brown sugar
cayenne pepper
buttermilk
purple potatoes
butter
salt & pepper
green beans

Method:

1.rub shoulder with cajun seasoning. braise in apple juice with honey & apple slices in 250 degree oven for 4-5 hours. or until fork tender.
2. boil purple potatoes. whip with buttermilk, butter, salt & pepper.
3.on low heat, caramelize bacon with sugar & cayenne until nice and crisp. Add green beans and lightly saute.

Ham, Turkey & Cheese Flats

2011-09-22T21:06:00.000-04:00

I have been spending a wild, crazy, interesting, awesome time in the windy city and up to this point, experienced amazing things from an amazing company. Proud to be a part of something real special!
We created 6 pop up restaurants on Tuesday night serving 1000 people! Fun stuff!

Cheers!

Ham, Turkey & Cheese Flats

Flatbread crust
sliced ham
sliced turkey
havarti cheese, shredded
bbq sauce
blue cheese dressing
spinach
red onion, shaved

Method:

1.layer bbq topped with ham, turkey, blue cheese dressing & red onion.
2.bake in 350 degree oven for 8-10 minutes.
3.top with spinach & enjoy!

Cracklin Pork Belly Sliders

2011-09-18T00:12:00.000-04:00

As I get ready to board a plane to Chicago for 7 days to master my craft and team up with a top notch group of guys that can flat out cook, I would be remiss if I didn't shout out and recognize that these guys represent the finest set of chefs that our company has to offer. I am happy to share the floor with this great group of dudes! Here is a recipe that inspires me!

First off, a pork belly is unsliced bacon, plain and simple. raw, not smoked, fatty goodness! This killer recipe includes honey, blue cheese, hot sauce & of course, the Belly!

Cheers!

Cracklin Pork Belly Sliders

1 pork belly(can be ordered through a butcher) & will produce a LOT, so, share with friends
honey
smokey BBQ seasoning
water
crumbled blue cheese
coleslaw mix
mayonnaise
hot sauce
slider rolls
horseradish
cream

Method:

1.rub belly with BBQ & honey. place in pan with a little water and roast in 250 degree oven for 4 hours. until fork tender. let rest and cut into 1X1 cubes.
2.in bowl, combine blue cheese, hot sauce & coleslaw mix with mayonnaise mixing well. let stand in fridge for 30 minutes.
3.in separate bowl, mix horseradish & cream well.
4.build sliders topping with coleslaw & horseradish cream.

A Dad's Promise TO NEVER FORGET

2011-09-11T22:36:00.001-04:00

I was driving to work at the restaurant on a crisp blue skied Tuesday. As I was driving down the hill jamming out to my morning pearl jam on the radio. The emergency broadcast system cut in stating that a small plane was believed to hit the world trade center in NYC. I got to work and turned on the TV in the bar of the restaurant. On it was MSNBC or Fox or just about every morning show showing a long shot of one of the towers smoking & on fire. I sat and watched in disbelief as a wider view was showing a huge plane speeding into the second tower. I was alone, completely alone. My wife was at school and I couldn't talk to her. Our employees were not there yet. I was alone, watching a horror in life that I thought only existed in science fiction. Eventually the lunch crew arrived, by then, I had spoken to the owners and it was decided that there would be no service on this day. Problem was that we had 4 food deliveries scheduled to arrive to us that day. It is selfish to think that I had to sit there alone and try and understand when 300 miles away, people were literally jumping out of a burning building to choose their way to go as opposed to what was heinously chosen for them.

Soon, I saw 2 fighter jets flying very very low over Akron if only for a couple of seconds. But the roar of their burners were scary as there was more to this story. Clearly, there was a reason they were flying with such urgency. They didn't quite make it. Thankfully, if you can say it that way, that flight never made it's destination in D.C.

Ten years later, I shared some emotion with my 7 year old as it watched the families of so many lost, walk into the memorial in NYC sobbing and still very much wounded. When such raw emotion is on display, it is clearly easy to get lost in your own emotion. I looked over to Cameron saying to me, "Dad, you okay?" I looked at him, smiled & said let's get ready for church. Tonight, Cam asked me to cuddle with him, he didn't know why he wanted to but he said he felt "weird about why those buildings fell down". I feel weird about it too Cameron. Thanks for cuddling with me.

I promise that I WILL NEVER FORGET & I will teach my boys all about this tragedy & how to be good human beings!

Quinney

Chicken Gezann Part 2 ( the best is yet to come)

2011-09-03T00:05:00.000-04:00

Yes, my wife had a pet monkey when she lived in Africa! I always knew she had monkey like tendencies!!! Oh yeah, she also lived next door to the Actual Shirley Temple! What a life this kid had. All these little stories make up who she is and why I love her is clearly evident...She's as crazy as me!

Here's the second piece to the Gezann family Chicken.

Cheers!

Chicken Gezann

4 boneless chicken breast 5 oz. cleaned of any fat
4 eggs
flour
olive oil
1 c heavy cream
cinnamon
nutmeg
cayenne pepper
1/4 c brown sugar
1/2 c pecans
2 oz dried cranberries
1/3 c caramelized onions

Method:

1.in bowl, mix eggs, dredge chicken in flour ant then into egg wash.
2.cook in saute pan with olive oil in it browning on both sides. remove from oil and finish baking in oven.
3.with the squash mixture from part 1, add heavy cream, cinnamon & nutmeg. whip together & transfer to a sauce pan. heat on low until a soft boil.
4.in small saute pan, heat pecans with a little cinnamon, cayenne pepper & brown sugar until well caramelized.
5.in separate pan, heat cranberries with caramelized onions.
6.plate chicken with cranberry mixture on top. Spoon butternut squash cream sauce over top.
7.no need for starch but, if you want to be a full Gezann, bake some sweet potatoes with brown sugar & cinnamon & butter.

Chicken Gezann Part 1(the key ingredient)

2011-08-31T22:37:00.000-04:00

My wife is a Gezann. Not only is that her maiden name but a heritage! Gezann's love to entertain! They love to give. Guess it just makes sense that her mom & dad were missionaries giving their time and educating students in Africa as well as teaching them life lessons in faith & humanity! It takes a special God loving person to do something like that! Kudos to Mom & Dad G, pretty cool people and they even let my bride have a pet Monkey!!! This recipe is a celebration of the fall season in which all the ingredients to make this dish are Gezann approved!

As is says in the title, the key ingredient is what will make this dish shine. Stay tuned in the next couple of days for additional parts to this life story.

Cheers!

Chicken Gezann Part 1
Roasted Butternut Squash

2 whole Butternut Squash, halved, seeds removed
1 lb brown sugar, dark
1 lb butter
1 teas. cayenne pepper
2 teas. cinnamon
1/4 teas. rubbed sage

Method:

1.Preheat oven to 300 degrees.
2.mix in bowl sugar, pepper, cinnamon & sage.
3.top squash with dry mixture & 1/4# butter per half of squash.
4.roast in oven for 35-40 minutes or until soft in the middle.
5.clean off skin & put squash flesh into mixer bowl.
6.stay tuned for part 2!

A Taste of Fall

2011-08-25T22:27:00.000-04:00

As I arrived home from my son's soccer game, I smelled a nice campfire in the neighborhood. So, we opened the windows, turned on a football game and settled in for a beautiful night. Sitting here listening to the locusts or crickets or whatever is making noise outside, it made me think of the most festive time of year for cooking! Ahhh, Fall! I love to cook in the fall. Here's a season inspired dish.

Apple Glazed Scallops with Smoked Banana Pepper & Butternut Squash Risotto

8 jumbo dry scallops
3 c apple juice
1/4 c honey
2 banana peppers**
1/4 c red onion, diced
1/2 butternut squash, cubed
3 c arborio rice
12 c chicken or vegetable stock or broth
1/4 c maple syrup
Salt & Pepper
1/2 c shaved Havarti cheese
1 c heavy cream
2 T. Romano cheese

Method:

**smoked banana peppers are made by placing in enclosed container with moist wood chips in or on a fire for 6-8 minutes whole, Once smoked, slice.

1.In saucepan, reduce apple juice & honey on medium heat until a nice glaze forms, 15-20 minutes.
2.Glaze scallops with apple reduction & bake in oven @ 350 degrees until desired temperature is reached.
3.In large saute pan, sweat red onions in a little olive oil until translucent. add rice and toast slightly.
4.add stock or broth & reduce to low heat. continue cooking, stirring with wooden spoon for 8-12 minutes adding more stock as rice soaks it up.
5.In oven, toast butternut squash cubes tossed in maple syrup 8-10 minutes until nice & soft.
6.Add squash, cheeses, banana peppers, salt, pepper & cream to rice and stir well.
7.Serve scallops over risotto topping with additional apple glaze.

Cinnamon Peach Napoleans

2011-08-21T22:35:00.000-04:00

As peach season is here, it is time to go out and get yourself acquainted with these little treasures. Personally until this year, I could've cared less if I ever ate a peach! Truth be told, when you try something in a tasting that you didn't create, you force yourself to eat things that you are not willingly going to eat on your own. So, here's a tip, next time you have some friends over for dinner, make somthing you wouldn't normally eat! That way, it forces you to try something new.

Cheers!

Cinnamon Peach Napoleans

pound cake
1/2 c heavy whipping cream
1/4 c powdered sugar
cinnamon
fresh ohio peaches, sliced
1 teas. lemon juice
toasted almonds

Method:

1.whip heavy cream with powdered sugar & cinnamon.
2.marinate peaches with lemon juice.
3.layer pound cake with peaches & whipped cream. Top with toasted almonds.

Lame Duck Tacos

2011-08-16T23:11:00.000-04:00

Last weekend, I got to spend time with a few old friends & hang out! Was a good time. I just made me think of a recipe that I haven't made in quite some time.

Cheers!

Lame Duck Tacos

2 duck breasts
1/4 c duck fat
salt & pepper
6 flour tortillas
1/4 c black beans
1/4 c corn
fresh cilantro
1/4 c pepper jack cheese
1/4 c hoisin sauce
6 oz jasmine rice

Method:

1.cook duck breast in duck fat with salt & pepper in 325 degree oven until it pulls apart.
2.once cool, pull duck meat. toss with hoisin sauce.
3.layer tortillas with duck, beans, corn, cilantro & pepper jack. Toast.
4.serve with a side of jasmine rice.

Yea, It happened. Part 3

2011-08-09T17:15:00.001-04:00

Yea, it happened. Swimming in a salt water pool doing cannonballs of the diving board. Cooking food for hundreds of people for a great cause. Hanging out with Spike Mendelsohn while he receives a call from the President of the United States after eating in his restaurant. A live demo with a menu we just created a half an hour prior. Yep, fun times! It was like a moment in time that you can't make up. That's my only way to describe it. Awesomeness!

The final piece

Apple BBQ Grilled Salmon

4 portions of skinless salmon
1 c BBQ Sweet & Bold sauce
1/4 c apple juice
2 T. honey

Grilled peach salsa(part 1)
Bacon onion marmalade(part 2)

Method:

1.in bowl, whisk together BBQ, apple juice & honey. reserve.
2.grill salmon
3.glaze salmon with BBQ & finish in oven.
4.plate salsa topped by salmon with marmalade & additional BBQ over top.

This Really Happens Part 2

2011-08-07T22:58:00.000-04:00

So, as we drank wine with a great couple of folks in VA, let me give you the rundown of a couple of peeps who I was lucky enough to relax with. Mr & Mrs. Banks of course, my new friends Jordan & Spike from D.C. (Spike has a few joints in the DC area) & four friends from Work; Rocco, Bill, Mike & Jeff. As I said before, it was an amazing trip. from a cool afternoon boat ride to swimming in a salt water swimming pool! Every minute was awesome. And the opportunity to cook was for a worthy cause, feeding the hungry.

Here's the second part to the recipe. One more to come tomorrow!

Bacon Onion Marmalade

½ c. Brown Sugar

2 c. White Balsamic Vinegar
8 sl. Bacon(sliced)
½ large Spanish Onion(sliced)
2 T. Honey
Cracked black peppercorn

Method:

1.slice & render bacon. Reserve
2.cook onions in bacon fat until translucent.
3.add vinegar for 5-10 minutes on medium heat to a mild simmer. Let reduce.
4.add brown sugar & let reduce by half.
5.add honey & pepper.
6.taste for flavor, adjust seasonings accordingly

This really happens! Part 1

2011-08-05T15:46:00.000-04:00

On June 17th, I received an email inviting me to assist in a culinary event in Virginia. No biggie, got approval, booked my flight but, no hotel room??? So, I called last week to my buddie and asked, why no hotel room? Yea, We're staying with the family! Nice. Fast forward to Tuesday, after a couple of flights and a little jaunt in a rental car, we drive down a winding, never ending dirt road. We then see, white fencing that seems like some sort of labyrinth followed by a crusted pea gravel driveway lined with cedar trees & some willows. When we reach the end of the driveway, the beauty of what was to come was just starting to unfold. Nestled on a river we walked into a glorious piece of this earth! It was awesome! White Hall Plantation, Circa 1690. Goosebumps kind of awesome! We then met Charlie & Marianne Banks, the most down to earth, humble, caring, giving human beings I have had the fortune to meet. They welcomed us into their homes, showed us around, catered to us and cooked for us! A vertical wine tasting was worked into the dinner routine pretty quickly as well. An awe inspiring event with "Salt of the Earth" people!

I got the chance to demo some culinary skill and tried to keep it local. This is a 3 part recipe, so stay tuned for a couple of days to get it all in! Here's the first piece to the dish.

Banks Grilled Peach Salsa

4 ea fresh peaches, sliced

Fresh basil, sliced
1 ea red pepper, diced
½ ea. Red onion, diced
¼ c. apple juice
2 T. olive oil
¼ teas. Black pepper

Method:
1.grill sliced peaches & reserve.
2.in bowl, mix together remaining ingredients until a nice blending occurs.
3.add grilled peaches & let marinate overnight.

Breakfast Monkey Bread

2011-07-17T22:56:00.000-04:00

For those who are interested, I do not cook at home very often! Sheri and the boys usually are eating or have eaten when I walk in the door. It is a necessity since the boys act like they are going to eat each other if she doesn't get the food on the table! Such is life. right? Well, sometimes she really amazes me with the simple perfection she uses to make fun dishes with everyday ingredients. Here's one that she inspired! Love you babe!!!

Cheers!

Breakfast Monkey Bread

2 loaves Italian bread dough
cinnamon
sugar
butter

Method:

1.let bread dough proof. cut into cubes about 1" x 1".
2.toss together cinnamon & sugar in a bowl.
3.roll dough portions liberally in cinnamon sugar. let proof again in non stick bundt pan.
4.melt butter and drizzle over top.
5.bake @ 350 degrees for 20 minutes until perfectly fluffy!
6.let rest for 5 or 10 minutes and dive in!!!

For Travis, Stephanie & Baby Samantha

2011-07-11T00:11:00.000-04:00

As I sit here knowing what the outcome of this terrible story was going to be, I can't help but cry like a baby! Isn't that interesting that as we mourn the loss of others, we revert back to when we actually were children & cried for something, everything, nothing? Blessed Little Samantha Pittock left this earth today to spend eternity with the Lord! that is a powerful statement. She was a true inspiration in her 4 month existence on this rock to me, my wife and many, many others who were able to follow her journey through the eyes of the most genuinely loving, caring parents a baby could ever ask for. People often ask, what can change the world? I believe only one thing can; FAITH! Have faith a path that you choose, don't look back. Have faith in one another. Have faith in the Lord. Have faith in humanity. Have faith.

I write this because yeah, I need to express my thoughts but, also, I need to share the Pittock's story. You see, in life, there are twists & turns that we cannot see; all we can do is have Faith that we will get to the place we wanted to get to. Travis & Stephanie have shared in many twists & turns in their lives but, If you ever hear Stephanie sing(she is an amazing writer too) http://bloomingjoy.wordpress.com/ or hear Travis preach, you know this much...They both have FAITH! Faith in their family, humanity, humility, God & yes, faith in each other! Travis & Stephanie, your journey on this earth has given yet another twist for you but, what I do know is that your Faith will get you where you want to go!

As you may read this, remember, kiss your kids goodnight, tell them you love them & have FAITH that as their twists & turns start to hit them in life that they will have Faith in the decisions they make. You never know when this little ride will end and as my friends, the Pittocks have proven, FAITH is a virtue!

Quinney

Dedicated to the loving memory of Samantha Renee Pittock 4/10/2011-7/10/2011
to read about little Sammy's journey, please visit www.caringbridge.org/visit/samanthapittock

The Monte Cubano

2011-06-30T17:30:00.001-04:00

To end a week off for a great family vacation, I decide to take to the road,(actually, the decision was made almost a year and a half ago). That, you see is when I purchased my tickets to see U2 in concert in central Michigan. Following a year delay due to Bono's back surgery, the date was finally upon us! So, we left Ohio on a pilgrimage to see the boys rock it out! Upon our travels, we ate some good food, spent time on a farm that employees disabled former trauma patients, etc.

I love Cuban sandwiches! So much, that, if it's on the menu, I order it. Here is my version of a recipe inspired by my Michigan time on Sunday.

Cheers!

The Monte Cubano

2 slices Texas toast
2 oz sliced honey smoked ham
2 oz pulled slightly barbecued pork
2 slices Havarti cheese
mustard
mayonnaise
sliced pickles
2 eggs
powdered sugar
raspberry preserves
fresh cut french fries

Method:

1.in bowl, whip eggs.
2.dip bread and fry french toast style.
3.heat ham & pork together topping with cheese once hot.
4.build sandwich bottom us with toast, mayo, pickles, meats, cheese, mustard & toast.
5.top with powdered sugar & serve with side of preserves and hot french fries!

Lakeside "Hey There" Guacamole

2011-06-23T22:59:00.000-04:00

So, as another year chillin @ our favorite place by the lake, we spent the evening with new friends, old friends, fun friends & singing friends! We got to spend a time of fellowship with our friends from Stow, The Staudt's(Karen, Bryan, Johnathan, Sarah & Katherine) and the Hartenberg's(Pete, Wendy, Hannah, Nathan, Seth, Lilly and Pete's mom, Diane). We were also joined by another musically inclined friend of mine, Chip Richter, along with his son & daughter Meg & Austin.

It was a sort of picnic that the weather held out for, not too hot, not too cold, just right!! We had burgers, chipotle potato salad, ratatouille & cous cous, strawberries, watermelon, hot dogs & much much more! I must say that with all the great flavors that abound this evening...Yep, the singing father can rock the food as well! Chip brought about the biggest bowl of guacamole that I think I have ever seen in one place! It was awesome & all of us parents now look a little cooler in our kids eyes by having their "STAR" there eating dinner with them! Chip has graciously allowed me to indulge and share his recipe with you so that you too, can feed the masses!!!

Cheers Mr, Richter!

Hey There Guacamole

4 avocados
2 ripe tomatoes, diced
1 red onion, finely diced
3 ears sweet corn,cut
1 lime, juiced
cilantro
1 tsp chopped garlic
sea salt & ground pepper
flour tortillas
paprika
garlic salt (or onion) you have to ask chip!

Method:

1.roast corn either on a grill or in oven. slice kernels from cob into bowl.
2.add avocado, tomatoes, red onion, cilantro, lime juice, garlic, sea salt & pepper. blend until avocados are
breaking up a bit with spoon but, keep it chunky.
3.slice tortillas into chips, seasoning with paprika & chip's special seasoning. Toast in oven 3-4 minutes or
until just crispy.
4.serve in a GIANT bowl with chips on the side!

Father's Day Chorizo Blue Cheese Burgers

2011-06-19T14:11:00.000-04:00

Today, I thank God for my family! an opportunity to share them with others is the true Father's Day gift!!! For all you dads out there who are enjoying it, celebrate, soak it in. You deserve it! For those who are on their way to becoming a father, it will change your life. For those who haven't had the chance, celebrate with your dads! Here's a little recipe to celebrate with!

Cheers!

Father's Day Chorizo Blue Cheese Burgers

4-6 ea. 4.5" burger buns or kaiser rolls
1 lb bulk chorizo sausage
4 lb 80/20 ground beef
1 c crumbled blue cheese
1 tsp seasoned salt
1/2 c fine diced onions
1/4 c grated romano or parmesan cheese
caramelized onions

Chianti BBQ sauce

Method:

1.in bowl, mix together sausage, blue cheese, beef, seasoned salt, diced onions & grated cheese. mix together well. patty up.
2.grill medium well to well done(because of the sausage)
3.top bun with chianti bbq sauce & caramelized onions.
4.enjoy with a side of chipotle potato salad.

Smores Brulee

2011-06-07T22:56:00.000-04:00

The summer is here in Cleveland, & in case you haven't noticed, the humidity, bugs and all around misery is here too... You see, the weather here is like the center of a hurricane, mostly calm but, you know what lurks. I went to work @ 6 am with the sun out, looked out the window @ 8am and it was black as midnight! You just never know do ya? Well, summertime makes me think of fun, festive things like campfires, hot dogs, hobo pies & smores, of course. Here's a take on a Smore that I made today. Enjoy.

Cheers!

Smores Brulee

makes 1 nice big tray

graham cracker crumbs(enough to coat bottom of tray)
15 egg yolks
1 qt heavy cream
2 teas. vanilla extract
1/2 c sugar
1 c marshmallow cream
1 c chocolate chips

Method:

1.in saucepan, heat cream, extract & sugar just to a scald. remove from heat.
2.in bowl, place egg yolks. whisk cream into eggs slowly as not to make scrambled eggs!
3.add marshmallow cream.
4.pour onto cracker crust.
5.add chocolate chips.
6.bake in water bath on 275 for 15-20 minutes or until custard just jiggles slightly. cool
7.serve and sing campfire songs!!!

Best Weekend Ever! Mardi Gras en Mai

2011-05-30T00:27:00.000-04:00

Let's just say that this week was hell! It was also exhilarating, crazy, fun, angry, festive & unlike any other that I have EVER experienced in my life!!! I was able to create a menu that I have never done before, work with some of the best guys a guy could ask for, deal with traffic, a fire alarm, flat tires, not enough seats, friends looking for tickets, 2 late entry menu requests & a deep fryer that wouldn't light!.....Oh yeah, that was just what happened on Friday before 6 pm... After 6 pm, something a little more surreal happened. A restaurant that has been closed for some time was transformed into a Mardi Gras reality, guests showed up unaware of any of the trangressions that happened just hours, minutes before they arrived!

This is an emerging chefs event by the way. You see, their mantra, bold flavors, bold venues isn't just that. It is also a grandious ballet of locations with no power, sometimes no running water & no real chance of being a restaurant any time soon... except, vision is seeing beyond that and creating an event that puts these things aside so that you, me, they can all be a part in conducting this masterful orchestra with a commanding attitude.

For all the trials that I endured throughout the day, the "proof" as they say "is in the pudding". I have never cooked cajun/creole food before so I knew the challenge that lay before me. So, I set out on my quest to not only do cajun food but, do it righteous! I created, recreated, overthought and finally gave in to a menu that seemed would easily defeat me, but; I kept my wits and did what I felt natural, I created!

First out of the gate was the Amuse(small bite)- An olive oil & black pepper infused cracker cut in the shape of half of a Fleur-de-lis. Accompanied by a puree of spicy jambalaya & micro mustard greens.

Amuse

Next, which was actually the first course was an etouffee stuffed pierogi with a crispy cornmeal crusted crawfish tail & a basil creme fraiche as well as shaved scallions. etouffee is a lot like gumbo except that it is more regal in thought, chefs slowly craft their roux to get just the right brownness and flavor that they are looking for.

Etouffee Pierogi with Sweet Basil Creme Fraiche & crispy Crawfish tail

Next up, Muffalatta Points with a Seared Scallop Medallion, Sea Scallop Mousse topped with a little tangerine sugar. The points themselves had all the goodness of the classic NOLA dish complete with olive tapenade! Salty, yet sweetness hit your mouth as the subtle mousse tricked your palate and the tangerine sugar brought it home.

Muffalatta Points with Sea Scallop Mousse & Tangerine Sugar

Dinner is just getting started when it was time for a little VOODOO!!! Nothing speaks to the undertones of New Orleans like a little black magic! I prepared this dish using a classic marinade incorporating Worcestershire sauce, cilantro & Southern Comfort. A spice broth of sweet Thai chili sauce, sesame oil, cilantro & once again, Southern Comfort join the party into a festive dish that was prepared in a live dry ice smoking voodoo bowl!!!

VooDoo Chicken with dry ice

Time for a mid evening treat everyone! Keeping with the festiveness that is Emerging Chefs, I wanted to push my culinary talents to the edge as well as the assembled group of followers that had come for a taste bud thrusting dinner. I incorporated a treat from my childhood...A Popsicle, yep, a Popsicle but, this one was made for mature audiences. Layers of fresh mango were punched in the mouth by little bits of habanero peppers folded in so slightly to add a little PiZaZZ to an otherwise simple taste. I layered it atop a little fresh mango salsa with a few extra pieces of the habanero for an extra kick!

Mango Habanero Popsicle

Dinner is served!!! I encrusted a 3 oz portion of a veal strip loin with a rub of rich flavors including coffee beans, Cajun spice, cocoa & brown sugar. As if that wasn't enough, I decided to partner this veal up with a fritter infused with fresh vegetables including zucchini, red peppers, corn & red onions. A side of haricot verts in a simple saute would be enough right??? Not Emerging Chef style! A glace of veal demi spiked with Dr. Pepper for a richness of sweet & savory. A last touch of Dr. Pepper Jelly Bellies skewered completed this little bit!

Espresso Rubbed Veal Strip with Corn Fritter & Dr. Pepper Glace

Fin

To round out the evening, a classic beignet & cafe Au lait were served. Beignets are a light, airy fried dough traditionally served with lots of powdered sugar! I know that Cafe Du Monde is the best...at least, that's what my wife says! I'll take a close second, according to more than a few guests of the evening. I served them as playtime! Make your own confection. Yep, family style with chocolate ganache, creme anglaise & a sugar medley that included vanilla bean, raspberry, espresso and lime infused sugars!

Beignets Family Style

A grab and go of a classic king cupcake helped our guests hit the bricks with a parting thought...Am I in Cleveland or, did I just eat dinner in the French Quarter? Whatever the answer, mine remains the same. To now be an "Emerging Chef" is taken as an honor. It is and will be a very proud moment in my life that I was able to share with some dear friends, some helped me cook...

Adam Smith, Your Truly, Chris McCarthy, Rocco Paradiso & Bill Brooks

And some loved ones too. One love in particular has been by my side for half of my life and I wouldn't have it any other way! To my Girl, All my love is because of the happiness that I share with you! I love you in ways that I cannot even try to describe!!! You are the best! For my Wife, Sheri.

The love of my life! Sheri Quinn

Mango Habanero Popsicles

2011-05-26T22:33:00.000-04:00

Yep, I said it... Mango Habanero Popsicles! How can 3 words create such excitement you ask? Easy. It is a dish that both cools while it heats AND, it's a Popsicle! You feel like a kid again except with a grown up palate! It takes just a little time to make. And, it is good!!!

By the way, I will feature it tomorrow at the Emerging Chefs Mardi Gras em Mai event in Cleveland!

Cheers!

6 mangoes,cleaned
3 c water
3 c sugar
2 habanero peppers, cleaned and fine diced

Method:

1.cook mango, water & sugar until mango pieces are soft. cool.
2.lightly saute habanero pieces wearing latex gloves.
3.strain mangoes to reduce pulp. add habaneros and freeze.
4.scoop and enjoy!!!

emerging chefs Mardi Gras en Mai

2011-05-13T22:51:00.000-04:00

Join me on WKYC next Friday morning for "In good company" @ 10 am for a little taste of Mardi Gras en Mai! Get your tickets @ http://www.emergingchefs.com/ May 27th, the Flats will be rockin with some flare from the french quarter!!!

Cheers!

A Mother's Celebration

2011-05-07T23:54:00.000-04:00

On the eve that we salute our Moms, and as I helped put my 3 wonderful redheads to bed, I paused to think of what life was like before I was able to kiss them goodnight.... Can't remember! I can't imagine life without them and the reason that they exist, My life, My wife, Sheri! I know it's on the calendar to celebrate on a certain Sunday in May, but I try and celebrate her every chance I get. She is my best friend you know! Also, I want to say that I would not be here if it was not for my mother, who I love very much!!!

I got the chance to cook Sheri a little mother's day kickoff dinner on Friday night. Here's the recipe. (notice, no real measurements. use your judgement, It's dinner for 2)

Cheers!

Sheri's Linguine

1 lb fresh linguine
2 chicken breasts, julienned thin
1/2 banana pepper, julienned thin
lemon juice
olive oil
salt & pepper
honey
balsamic vinegar
fresh basil
roasted garlic cloves
caramelized onions
bread crumbs
shaved Romano cheese

Method:

1.in bowl, mix together pepper, lemon juice, olive oil, salt, pepper, honey & balsamic vinegar. Add chicken breasts and let set for 15 minutes.
2.in hot saute pan heat all of marinade mixture for 3-4 minutes on medium high heat.
3.cook linguine 3-4 minutes in boiling water. strain.
4.add onions, basil & garlic to sauce. turn to low heat.
5.add linguine into sauce, plate and top with toasted bread crumbs and Romano cheese.
6. Celebrate with the Moms in your life!!!

The Killer Burger

2011-05-02T23:23:00.000-04:00

As I get closer to this thing called Mardi Gras en Mai, I can't help but wonder, how 18 years ago when a humble kid first learned how to cook... what would become of this new found trade? would it be for a couple of years? could I make a career out of it? Why cooking? All I know is that I had a great mentor, The best. You see, this guy has influenced the culinary scene in Cleveland for about 3 decades! Yep, 30 years! So many people that have passed through his kitchen now have their own restaurants or have become strong chefs in their own right! You see, this Guy, doesn't consider himself a chef, he considers himself a restaurant owner and entrepreneur....Not a chef! Crazy stuff huh!

Cheers to you Ricardo! Thanks for shaping culinary lives around this city!

The Killer Burger

2 lbs ground chuck
seasoned salt
2 oz caramelized onions, diced
Worcestershire sauce
4 onion buns
coleslaw
hot sauce
mayonnaise
Havarti cheese
4 eggs

Method:

1.mix beef, seasoned salt, onions and Worcestershire sauce together. Patty.
2.in bowl, blend coleslaw mix, hot sauce & mayonnaise.
3.cook burger to desired temperature and top with cheese.
4.fry egg
5.assemble burger with bun bottom, burger coleslaw mix & fried egg. place top of bun on and enjoy!!!

Mardi Gras en Mai

2011-04-21T23:18:00.000-04:00

As a holiday, Mardi Gras is not full of presents under a tree or a basket of candy at the end of a line of jellybeans, It's a day of indulgence and then as quickly as it came upon us...Bam, it's midnight and it's over...Lent has begun! A time of forty days and nights to ask and fast and think and give up something. It's a whole sensory overload. As we come into the Easter season, I am reminded of simplistic things and I often wonder, why are we at a place where simplicity is sooo hard to find! As this message finds you well, think of something that you can do that can take you back 5-10-20 years when things were a little slower, more enjoyable and relaxed! ready, set, GO!

On Friday, May 27th, I will try and transform your mind back in time to that day of indulgence that we celebrate yearly. Although, it will not be the actual date, it will be a day to kick off something else...Summer (or at least, the unofficial start of it!) Please join me and the emerging chefs as we celebrate Mardi Gras en Mai! A sensory overload of all things food and drink! I along with Joe DeLuca, a special guest mixologist for the evening will try and push the boundaries of your foodie minds! Come, indulge with us, just for a night!

Cheers!

Margarita Pasta

2011-04-18T22:46:00.000-04:00

Yesterday, I flew in to Milwaukee to show support at an event for our company. Today, I woke up to find the ground covered with snow! Surprise right??? Not so much, it is not summer yet, that's for sure! Here's a little dish that I got the chance to make today for our friends in Milwaukee in hopes of summer coming soon!

Cheers!

Margarita Pasta

1/2 lb orrechiette pasta(little hats),cooked
cherry tomatoes
olive oil
caramelized red onions
red & yellow peppers, sliced
Margarita cocktail mix
salt & pepper
cream
butter
breaded shrimp

Method:

1.in saute, heat vegetables in olive oil, browning slightly.
2.deglaze pan with Margarita mix, reducing for about a minute.
3.add cream, salt, pepper & butter and reduce.
4.fry shrimp.
5.add pasta to cream sauce, plate and top with shrimp! Enjoy with a ice cold corona!

"A Black Thai Affair"

2011-04-14T23:06:00.000-04:00

Spring is here right? Wait, I live in northeast Ohio, of course there's about 1 more good snow left before we can officially kick off the spring season. Here's a little recipe to spice up your spring and get you in the burger mood.

Cheers!

2 lbs 80/20 ground chuck
chopped green onions
1/3 c sweet Thai chili sauce
1 egg
panko bread crumbs
salt & pepper
ground ginger
4 fresh baked over sized buns, egg washed
Havarti cheese
snow peas, julienned
red pepper, julienned
yellow pepper, julienned
radicchio, shaved
sesame seeds
sesame oil
rice wine vinegar

Method:

1.mix beef together with green onions, salt, pepper, egg, ginger, bread crumb and Thai chili sauce. patty
2.grill to desired temperature. top with Havarti
3.in bowl, mix together peas, peppers, radicchio, sesame seeds, sesame oil and vinegar.
4.serve mix as a fresh Asian slaw side with your burgers!

Culinary Challenge Steak & Crab

2011-04-07T22:42:00.000-04:00

A couple of days ago, I was blessed to have the opportunity to design and participate in a premier culinary event in the Cleveland area! It took months to prepare for and days to set up. Oh yeah, about an hour to rip it all down! You see, I got the chance to set up a lineup of what Cleveland has to offer and they all delivered! It was an event that I am sure that we will see more of in the near future! I wanted to take a minute and share a dish that I got the chance to make during my challenge. Hope you enjoy it!

Cheers!

Top Sirloin Baked Steak with Creamy Crab Cake

2 8oz top sirloin steak
panko bread crumbs
cinnamon
cajun spice
2 redskin potatoes, diced
1 banana pepper,diced fine
1 red pepper, diced
butter
white wine
cream
salt & pepper
6 oz crab meat
1 egg
oil
crispy spinach

Method:

1. slice steak into medallions, dredge in panko crumbs mixed with cinnamon & cajun spice.
2. sear in hot pan with oil until browned well.
3.in bowl mix crab, peppers, egg, salt & pepper. form into crab cakes. sear in hot saute pan with oil. Brown both sides.
4.saute potatoes with salt, pepper, white wine & cream until soft.
5.fry spinach and assemble plate.

Happy Birthday to who?

2011-03-30T22:44:00.000-04:00

Today started like any other except that when I got to work, I remembered that I am dealing with a giant freaking food show staring down at me! Once I got up off of the floor, I managed to sort things out...kinda. As I went through this day, I started to think as things piled on and on and on...maybe this is what a midlife crisis feels like in some sort of way! Naa, I thought....Then, about 3 pm, you guessed it. 3 inches of snow, really??? Oh well, I have no intention of going through a midlife crisis if a day like today is what it would feel like!

Cheers!

Creamy Asiago and roasted red pepper Caesar Salad with Crispy Chicken Livers & Onions

1 head romaine lettuce, cleaned and chopped
2 c caesar dressing
1 ea roasted red pepper
multi grain croutons
asiago cheese
shaved red onions
flour(for dusting onions)
cajun seasoning
Buttermilk
6 pieces chicken livers

Method:

1.in bowl, marinate chicken livers in buttermilk for 2 hours.
2.in food processor, blend roasted red peppers and caesar dressing together well.
3.dredge livers in flour seasoned with cajun spices and pan fry for 3-4 minutes and finish in oven on 350 for
3-5 more.
4.dredge onions in seasoned flour and fry until golden brown.
5.assemble salad with well tossed lettuce topped with livers, onions, asiago cheese & croutons.

Proud to be a chef in Cleveland!

2011-03-26T09:43:00.000-04:00

Thursday morning started as another typical work day... 7:30 a.m. phone rings, on the other end of the line is a calm, yet frantic friend of mine with a simple request. He needed a chef for the evening... Sounds great right? I had already scheduled the time, should be simple right??? Not so much. You see, it wasn't just to come and cook in some one's kitchen for an evening, it was for an emerging chefs event in downtown Cleveland at the Historic 14th street theater and the meal was not just a dinner, it was a look into the inspiration from the mind of Adam Bostwick of Melange. As an emerging chef, each event is built around you, the chef. This was not ordinary dinner but, true theater featuring Adam's creations for a 5 course meal and drinks and clips from the movies that inspired them & him. Adam had been working his craft diligently for months preparing for this moment, this evening, these bright lights, this event!

As stated before, this was no ordinary day, a somber reminder of the fragility of life and the ones that we love. As I answered my phone, I was faced with a decision, it wasn't can I help but, how much can I do to pick up this man, this creator, this food scientist. Adam suffered one of the greatest losses just the night before this well thought through event and it was clear that assistance was in order.

What I got to experience along with 6 other Cleveland Chefs that evening was taxing, liberating, emotional, heart felt, sensational but above all, Adam! His inspiration was there, in the food, the drink, the air. He was in good hands and I hope we made him and his family proud. You see, that's what makes a chef a little different; the ability to adapt and create. Chefs are not this thankless bunch of Nomads that roam from city to city boozing and cooking, we are sons, daughters, mothers, fathers, sisters & brothers! Most of all we are compassionate human beings and it showed through on a cold Thursday night in late March in downtown Cleveland. Cheers to the brothers and sister who helped pick another brother and his family up!

Chef = Passion, Creativity & Friend

Quinney

Sweet Thai Chicken Cashew Salad

2011-03-16T22:36:00.000-04:00

One of the hottest flavors out there is sweet Thai chili sauce. you see it everywhere, on everything from wings to burgers. I got a salad recipe that I am sure my wifey will likey! It's simple, yet flavorful!

Cheers!

Sweet Thai Chicken Cashew Salad

romaine lettuce, chopped
spring mix
diced chicken breast
sweet Thai chili sauce
red onion, sliced thin
mandarin oranges
cashews
toasted sesame dressing

Method:

1.saute chicken in sweet Thai chili sauce on low heat.
2.combine all other ingredients together and top with warm chicken.

Crab & Shrimp Cavatappi

2011-03-08T22:31:00.000-05:00

As we wind down to lent, it makes me think of things in a different light. Some people give something up for the season... Others meander down a path of status quo... Whatever your preference is, make it good! As for me, my inspiration comes from my wife, who is a strong woman and a fantastic mother and a Christ centered person. A pretty damn good cook too!

Today, I got the pleasure of cooking for 30 strangers on different topics like Mardi Gras, Lent, St. Patty's Day and even Easter! I try to keep my guests happy and with full bellies! Here's a recipe that I produced and actually did a live Demo! It was great!

Cheers!

Crab & Shrimp Cavatappi

2 oz jumbo lump crab meat
3 jumbo shrimp
1/4 c broccoli florets, chopped
1/4 c red onions, sliced
1/4 c roasted red peppers, diced
1 sprig thyme
2 c heavy cream
2 T. butter
chopped banana peppers
green onions, chopped
cheddar cheese, shredded
cooked cavatappi pasta

method:

1.in saute pan, heat broccoli, onions & shrimp on high heat.
2.add cream, crab meat, thyme, red peppers, banana peppers, butter & green onions
3.add cheese & pasta, toss well and plate.

Top of the Reuben Wrap

2011-03-01T23:34:00.000-05:00

Good day laddy! Top o the morning to ya! Yes, I have Irish blood and that means Guinness, Jameson's and corned beef. This is a recipe that twists up the traditional Reuben... A Reuben wrap.
Don't drink too much green beer!

Cheers!

Top of the Reuben Wrap

5 oz corned beef, sliced
2 whole wheat wraps
1000 island dressing
2 T.hot sauce
3 T. mayonnaise
1 c cole slaw mix
sweet pickle relish
Swiss cheese, sliced
french fries
dry ranch dressing mix

method:

1.toss cole slaw mix with hot sauce and mayonnaise. let sit for 10 minutes.
2.layer onto wrap, corned beef, 1000 island, coleslaw mix, relish and Swiss. roll and toast in oven or panini press.
3.cook fries and toss with ranch mix.
4.pour a pint of Guinness and enjoy a nice dinner.

Lobster Jambalaya

2011-02-21T22:27:00.000-05:00

As I look out my window to 8 inches of new snow, I know that we are only a month away from the beginning of spring! Keep saying it and it will happen...right? If we keep thinking of warm weather and fun times, I am sure that good things can come.

Cheers!

Lobster Jambalaya

1/2 lb lobster claw & knuckle meat
2 links andouille sausage links, sliced
2 chicken breasts, julienned
Cajun seasoning
12 oz Spanish rice
1/4 c diced red onions

1/4 c diced red peppers

chicken broth

Method:

1.saute chicken in Cajun spices.
2.cook rice and add in all other ingredients on low heat.
3.serve in a nice family style bowl.

Cauliflower Hash

2011-02-14T22:51:00.000-05:00

Happy Valentine's Day to all you lovers out there! Tonight, my bride asked me for a simple gift...for me to cook dinner! So, I did. While she was away at church council, I set into the kitchen with my sous chef, Evan...He's 10 months old, but is already more qualified than my last real sous chef in the restaurant business! Ha (kidding Adam!) 14 oz Sirloin steak, baked potatoes and a side of Cauliflower Hash. A great side dish for sure, the Cauliflower caramelizes so well and has a nice crispness to it. It's a good side dish alternative and just takes a minute to make.

Cheers!

Cauliflower Hash

1 red onion, sliced
sugar
olive oil
kosher salt
fresh ground pepper
fresh cauliflower, sliced

method:

1.in saute pan, combine on low heat onions, salt, pepper, oil and sugar.
2.cook until onions are translucent and turn heat up to high.
3.add cauliflower and saute until nice and brown.

Bananas Foster

2011-02-10T22:34:00.000-05:00

I spent the other day preparing a Mardi Gras themed luncheon for a bunch of people... It was fun! This time of year speaks to all of your festive desires to let loose a little and think of the "Big Easy"! If you are in the mood for a little dessert, give this a try!

Bananas Foster!

4 very ripe bananas, sliced
fresh blueberries
vanilla bean ice cream
1 lb unsalted butter, softened
1 c brown sugar
spiced rum

Method:

1.in mixer, whip butter until bright white in color. Add brown sugar and continue whipping for a couple of minutes.
2.in saute pan, heat bananas & some of the butter until it's all bubbly and foamy!
3.add rum to the butter mixture and flame it up!
4.scoop ice cream and blueberries into bowl. Pour banana mixture over top.

Quinney's Kickin' Cuban

2011-02-01T23:48:00.000-05:00

Have you ever just ate the one dish that you just can't seem to get enough of??? And every time you see it on a menu, you just have to order it? For my brother in law, Josh, it's a reuben sandwich. It' like an addiction, good, bad or just blah! I've been to high class joints with him and he's ordered a what...yep, a reuben! Seriously bro, mix it up a little, huh! Well, this made me think about my own food addictions and as you can guess, the obvious are there, chocolate, cheese, french bread pizzas, etc.; but, as Sheri and I were sitting down for lunch to get one of her favorite addictions this past Sunday, it hit me what mine is... yep, a little sandwich that is forbidden, just like the cigars and alcohol from a tiny country of mini communists just south of FLA. That's right Chica, a Cuban sandwich! I love the fact that you get not 1 but 2 types of pork on a Cuban style roll with Swiss and pickles and mustard and sometimes mayonnaise... I want one right now!

Here's to you and your favorite food addictions!

Cheers!

Quinney's Kickin' Cuban

1 loaf french style bread or sourdough baguette, sliced lengthwise
shaved ham
sliced roasted pork loin
dill pickles
Swiss or baby Swiss cheese
yellow mustard
mayonnaise
chipotle peppers, sliced
fresh cut french fries
sea salt

method:

1.in bowl, mix mayonnaise and peppers together well.
2.build sandwich with pickles, pork, ham, cheese, mayo, mustard, more ham if you like.
3.press sandwich on panini press (or a george foreman grill if you must) get it all gooey and stuff.
4. heat some vegetable oil up in a small saucepan, cook the fries in the oil. season with sea salt.
5. serve with extra side of spicy mayo and some Cuban music!

Clams Sausalito

2011-01-25T23:40:00.000-05:00

In a trip to the west coast, we got the opportunity to eat and drink a lot of different things. I mean, a lot!

Here's one that inspired me from the East side of the Bay, not that I ate it, but, I made it!

Cheers!

Clams Sausalito

1 dozen clams(little neck)
4 oz chorizo sausage
1 teas. chopped garlic
1/2 c.white wine
fresh cut banana pepper rings
fresh basil
chopped baby clams
cooked linguine
asiago cheese, shredded
diced vine ripened tomatoes

Method:

1.in saute pan, heat sausage until just cooked.
2.add clams, garlic & wine. cover and simmer 2 minutes.
3.add peppers, tomatoes, basil & baby clams.
4.toss in pasta and cheese and plate.

Dinner in the Dark

2011-01-18T23:32:00.000-05:00

Last night, I got the honor of participating with some of the cool, on trend chefs that Cleveland has to offer. The name: Dinner in the Dark, the concept: you buy tix to a reservation at a designated restaurant on a selected Monday evening, you show up & sit down...you get a menu that has a selected number of courses designated by a simple pic of what you might be about to chow on(a pic of produce or a pig, etc.) then, a selected area chef "takes the mic" and shouts out what the hell they've made for you to indulge in. Oh yeah, and the trendy dressed bartender also has matched the preordained food with a cocktail of sorts, wine, beer or any other libation he or she has thought of in their own mad lab. You then repeat the gluttony for several courses...and don't forget that these "rock stars" of the kitchen bring their own band of showstoppers adding in things like peanut butter and jelly popcorn amongst other things. By the end of the evening, plain and simple, you need a couch, dump truck or designated driver to haul your happy happy body out of there.

Some would say it is "Pop Culture" or a "Sign of the Times". I just say it is CREATIVE FREEDOM at it's best! This is what chefs are designed to do. A blueprint of culture captured in their minds from experiences that have made an impression on them. These 6-20 culinary creators spent days refining 1 course each to capture a moment in time and stand up with that Microphone and shout, "this is who I am and now you're gonna eat my food dammit!" Bravo, chefs, Bravo! and thank you for letting me sit in on an open jam session with you all! Quinney

Cheers!

Espresso rubbed Veal Strip Steak with risotto croquettes and a pepper demi glace

1/8 c salt
1/8 c cajun spice
1/4 c espresso grinds
3 T cocoa powder
1/4 c brown sugar
veal striploin
2 c arborio rice
8 c chicken broth
1/4 diced red onion
2 T butter
1/4 c pepper jack cheese shredded
3 T heavy cream
2 T corn
2 T roasted red peppers, diced
egg wash
panko bread crumbs
2 c haricot verts
dried cherries
12 cans Dr. Pepper
1/4 c demi glace powder or mix

Method:

1.combine salt, cajun espresso, cocoa & brown sugar in bowl well. crust striploin and let set 1 hour covered.
2.roast striploin @ 350 for 15-20 minutes or until just rare @ 120-125 degrees. let rest. cut into steaks.
3.in large saute pan, heat onion & butter on high heat. add rice & stock. reduce to low heat. continue cooking until nice and fluffy.
4.add cream, cheese, corn & peppers, mixing well. chill
5.form risotto into balls and dredge in egg wash & breadcrumbs. Fry until golden brown.
6.reduce on high heat Dr. Pepper until well concentrated. Whisk in demi glace powder mix.
7.saute haricot verts and dried cherries with Dr. Pepper demi.
8.plate risotto cake(croquette) topped with veal steak, beans and drizzle with demi.

The Tritten Panini

2011-01-14T00:09:00.001-05:00

I usually don't repost recipes, but, I felt this one was worth it. Today, I found out some great news and we look forward to seeing how the road takes us. I made this the day after thanksgiving for a special luncheon with a special guest and his wife. Here's to many more lunches in the future! Welcome!!! I dedicate this very special "deal breaker" sandwich to Eric and Chris!

Try, try try. just figure it out. That's what I say to myself anytime that I think i want to make something new. I am a panini lover. There's just something about fresh bread with some meats, cheeses, a few other ingredients and some sort of sauce or jam just pressed hot and ready! That's good eatin Clark!
This sandwich was designed not only to taste good but, also to soak up last night's beverages.

Cheers!

The E. T. Panini

4 slices cranberry walnut bread
6 oz thinly sliced honey ham
sliced honeycrisp apples, skin on
shaved red onions
sliced Havarti cheese
habenero peach jam
butter

Method:

1.top bread with ham, onions, apples, Havarti and jam.
2.spread butter on outside of bread and press on a panini machine until rich and gooey and fantastic!

Easy Lobster Mac N Cheesey, YO!

2011-01-11T17:55:00.002-05:00

Consider that over 2/3rds of Americans would prefer to eat mac n cheese over a prime aged strip steak....that's a pretty telling statistic! You see, Americans have grown up in an era of Kraft, Stouffer's and pasta! I get it, sometimes I can't eat a scallopini style pork chop(pounded flat for all of you not familiar with the term scallopini) without a side of applesauce and yes...Macaroni and cheese! There are restaurants popping up that have everything in their "Signature" pasta dish but the kitchen sink. It's madness I tell you, simply madness!!!

Here's my obvious obsession for this little ditty!

Cheers!

Lobster Mac N Cheese

1 pound cooked funky short pasta noodles that will hold sauce in all the nooks and crannies of it

1/2 lb lobster meat(claw, knuckle, leg should do nice)
1 1/4 c. shredded pepper jack cheese
1 qt heavy cream

1 c. caramelized onions(see many recipes in search box)

1 jar aged cheddar cheese sauce

panko bread crumbs
chopped green onions
pan spray

Method:

1.in large sauce pot, combine cream, cheese, cheese sauce & caramelized onions. stir well
2.once cream is starting to thicken a little, add lobster meat, green onions and pasta. stir well.
3.spray baking pan with pan spray lightly.
4.pour mixture into pan and top with bread crumbs.
5.bake @ 325 until a little crustiness forms on top, about 5-8 minutes.
6.eat with a loaf of fresh french bread.

Chicken Saltimbocca

2011-01-04T22:39:00.000-05:00

Don't you just love it when you out of the blue remember a recipe that you used to make that used to make so many people happy!!! Here's one that just came to me!

Cheers!

Chicken Saltimbocca

4 chicken breasts
flour
5 eggs, whipped
salt & pepper
olive oil
3 c. escarole, cleaned & boiled
4 slices mozzarella cheese
2 c. chopped cleaned mushrooms
1 c. Marsala wine
2 T. butter + 2 T. butter
1 teas. lemon juice
1/2 lb. cooked linguine
marinara sauce
Romano cheese

Method:

1.flour and egg chicken with salt & pepper as well.
2.fry in olive oil to brown.
3.place on top of escarole, chicken and cheese. bake in 350 degree oven for 5-6 minutes.
4.in saute, heat mushrooms with wine and whisk in 2 T. butter. pour over chicken.
5.in separate pan, heat lemon juice and whisk in remaining butter. pour over chicken
6.serve with pasta & sauce topped with Romano cheese sprinkles

The Q Spot Holiday Rubbed Ribeye

2010-12-21T22:50:00.002-05:00

To the top of the wall, now dash away, dash away, dash away all! Tis the Holiday season and what better to spice it up a little Christmas cheer than a warm and sweet rub for the roast beast!

Merry Christmas to all!

Cheers!

The Q Spot Holiday Rubbed Ribeye

1 whole ribeye
rub:
1/4 c salt
1/4 c Cajun spice
1/2 c fine coffee grounds(espresso if possible)
1/4 c cocoa powder
1/2 c brown sugar
topping:
3 sweet onions, sliced thin
1/4 c. sugar
salt & pepper
olive oil

method:
1.combine salt, Cajun spice, coffee, cocoa & sugar in bowl. Mix well.
2.crust ribeye night before Christmas rubbing liberally.
3.roast ribeye @ 375 degrees for 20 minutes, turn oven down to 300 and cook until internal temperature reaches 135-140 degrees for medium rare or desired temperature(about 2 hours)be sure to check regularly!
4.in large saute on low heat caramelize onions with sugar, salt, pepper & oil until translucent.
5.layer onions over top of rib and place back in the oven at 300 for 5-7 minutes.
6.carve and enjoy!

Christmas Penne

2010-12-13T22:33:00.000-05:00

So, last week, I got to do something kinda special. I went to cook lunch at the Veteran's Home in Sandusky. I never really understood what my grandfather's generation as well as the veteran's of the other wars experienced. It was just a couple of hours but, I got to interact with a lot of cool dudes as well as some grouchy ones! It kind of made me feel as if I was talking to my grandpa again :)

Here's a quick holiday recipe that has the colors of the season.

Cheers!

Christmas Penne

1 pound cooked penne pasta
2 grilled chicken breast, sliced thin
1 c. diced fresh tomatoes
2 handfuls fresh spinach
1/2 c. asiago cheese
1/4 c. roasted garlic spread
2 T. pesto sauce

Method:

1.heat all ingredients except pasta until mixed well. Add hot pasta, toss and plate!

Butternut Squash Risotto

2010-12-06T23:39:00.000-05:00

Tis the Season to be jorry! FARARARARARARARARA! 19 days until the big fat man comes flying down my chimney with a bucket of coal for me!!! ha, as I sit here this evening writing my recipe, I look out my window and try to remember that it is still technically fall right??? You wouldn't know by looking outside our window, looks to be about 13 inches or so on the ground and the snow machine just won't slow down!!! Oh, well, here's to you this cold December evening.

Cheers!

Butternut Squash Risotto

3 c. arborio rice
1/2 red onion, diced
2 T. olive oil
6 c. chicken broth
2 c. butternut squash soup or bisque
2 c. heavy cream
1 c. roasted red pepper, sliced
1/2 c. shredded asiago cheese
fresh basil, chopped

Method:

1.in large saucepan, saute onion in olive oil until translucent on high. Turn down heat to low.
2.add rice and saute for a minute. add stock in small amounts reducing until rice is just al dente.
3.add soup, cream, peppers, cheese and basil mixing until well blended.
4.serve with additional asiago cheese over top.

Rosemary Redskins

2010-11-30T23:04:00.000-05:00

Sometimes, If is all about comfort. I will always choose comfort (as in food) whether it's 90 degrees outside and someone offers a bowl of soup, I'll take it! Comfort food is true food, it's growing up in a small town when dinner was ready the same time everyday. It's a black and white movie on a rainy day. It's staying in your pj's all day on Saturday. You get what I'm talking about right? Here's a little comfort food side dish that I shared with some ladies at church tonight.

Cheers!

Rosemary Redskins

5 lbs diced redskin potatoes
salt & pepper
fresh rosemary
1/4 c. olive oil
1/2 stick butter
2 T. lemon juice
1/4 c. caramelized red onions
1/4 c. grated Romano cheese

Method:

1.in large saute pan, heat oil, potatoes, salt, pepper, rosemary and lemon juice browning potatoes on medium heat.
2.transfer to oven pan, add onions and butter.
3.bake in 400 degree oven and top with Romano cheese.

Blue Chips

2010-11-23T23:02:00.000-05:00

As we enter into this Thanksgiving season, I am thankful for the love that I share with my wonderful kids and my fantastic wife! I am looking forward to making more memories in the coming season with a now crawling little boy with a grab fixation!

Cheers!

Blue Chips

thin sliced redskin potatoes
salt & pepper
butter,melted
1/4 c.diced red pepper
1/4 c.diced green onions
1/2 c.bacon pieces
1 c.blue cheese crumbles
1/4 c. heavy cream

Method:

1.pour some oil in a saucepan and heat up. fry potatoes until they are fried like chips.
2.top with butter, salt & pepper.
3.in saucepan, heat cream and 1/2 c. of blue cheese until light sauce forms.
4.top chips with red pepper, onions, bacon & blue cheese cream.
5.place under broiler for 3-4 minutes.
6.top with crumbled blue cheese.

Dr. Pepper Turkey Dinner

2010-11-14T21:55:00.000-05:00

It seems that this holiday season is upon us already... Can't believe it! Anyways, it is not quite Thanksgiving day yet, but the plans are already made. If you want to create your turkey dinner with a little different twist, give this little quick recipe a try.

Gobble Gobble!

1 Turkey
2 sticks butter
Italian seasoning
3 + 2 cans Dr. Pepper

5 lbs fresh green beans
1 c. dried cherries
1 teas. chopped garlic
1 teas. olive oil

1 loaf cranberry walnut bread, cubed

Method:

1.rub turkey with seasoning, butter & bake according to directions basting with 3 cans Dr. Pepper.
2.reduce 2 cans of Dr. Pepper in saucepan until it thickens. Add cherries
3.saute beans with garlic in oil & add soda mixture
4.heat bread cubes and stuff turkey with them about halfway through the cooking process.
5.serve beans and carve turkey.

Orange Shallot Vinaigrette

2010-11-10T23:16:00.000-05:00

So, as we get closer to the holiday season, I thought i would drop a quick recipe for a seasonal dressing to use as a marinade, salad dressing or even a sauce.

Cheers!

Orange Shallot Vinaigrette

1 c Orange juice
2 shallots
1/8 teas. poppy seeds
2 T. honey
1/2 c. olive oil
1/2 teas. chili oil

Method:

1.in food processor, chop shallots, add all other ingredients and blend until full puree happens
(add a bit of corn starch if you need a little thicker)

Sambuca Mussels

2010-11-02T22:24:00.000-04:00

Here's a quick recipe that will get your season jump started. Life is all about taking steps, challenging your tongue and taste buds. Live a little.

Sambuca Mussels

2 dozen cleaned mussels
1/2 teas chopped garlic
olive oil
1 healthy shot of Sambuca liquor
1/4 c white wine
2 T. butter
cinnamon
1/2 c blueberries
2 bananas, sliced

Method:

1.saute mussels with garlic and oil browning garlic.
2.add Sambuca IN A WELL VENTILATED AREA. it will flame up.
3.add wine and butter and reduce to low heat.
4.add blueberries and bananas at the very last second before serving.
5.dust with cinnamon

Quinney's Chili

2010-10-28T22:50:00.000-04:00

Since it looks as if the weather has taken a turn and the sun probably won't be back until spring; I think it is time to put a chili recipe up. Halloween means 2 things in this house.....candy.....and.....chili! oh, and Sheri's beer bread! yum.

Cheers!

Quinney's chili

1 lb ground chuck
1/2 lb ground veal
1/2 lb ground pork
4 cups kidney beans
2 cups black beans
1 onion diced fine
2 T. Olive oil
salt & pepper
1/2 teas. red pepper flakes
1 teas. cayenne pepper
1 bay leaf
4 cans (28oz) stewed tomatoes
fresh cilantro, chopped
fresh basil, chopped
2 c water
1/4 c. sugar
2 T. Worcestershire sauce
1 c. cheddar cheese + additional for on top
rolls or hearty bread

Method:

1.brown meats together, draining fat off.
2.in large pot, heat olive oil & onions until soft. add meat and all other ingredients except for cheese and rolls.
3.heat chili on low heat, stirring occasionally for 3 hours. Add additional liquid if necessary when you stir.
4.add cup of cheddar right before you serve it, stirring it in well.
5.enjoy with rolls and a couple of beers!

Jammin Calamari

2010-10-25T23:15:00.000-04:00

Calamari. How can something so disgusting looking actually taste good? When cooked poorly, it is as leathery as a shoe but, when cooked just right, it's not fishy at all and has a great smoothness to it! On our last night in San Francisco, we went to a restaurant in the Union Square district and had Calamari among other things like short ribs, pescatore & linguine with meatballs(Sheri)! The calamari is what stood out to me and that's quite a strange feeling. I don't really eat seafood too much, I can cook the hell out of it; i just prefer not to indulge in it too much. Oh well, maybe it was the city, maybe it was the company or maybe my taste buds are just changing...

Cheers!

Jammin Calamari

cleaned calamari tubes, cut into rings
Jamaican jerk seasoning
rice flour
smoked tomatoes
capers
roasted garlic
lemon juice
salt & pepper

Method:

1.season flour with jerk seasoning
2.dredge calamari rings through flour mixture and fry in oil until lightly browned (about 4-5 mins.)
3.in saucepan, blend together tomatoes, capers, garlic, lemon juice, salt & pepper heating to a slow boil.
4.pulse mixture in food processor until consistency of a chunky salsa appears.
5.serve calamari with side of smoked tomato sauce.

Vino = Life

2010-10-23T23:21:00.000-04:00

This is a simple equation, Vino = Life! You take grapes, under the right conditions & levels of ripeness; simple grapes can turn into a story, a passion, a reason. You see, usually you have a glass of wine with someone else, or in a group of people you like. It encourages happiness and socializing and enjoyment. If tasted with the right food and flavors, years later, you will remember exactly where you had it and who you were with. For instance, I remember exactly when we first drank with new friends a bottle of Sheri's new favorite wine 3 years ago on a vineyard over looking the dry creek valley in Sonoma County, California. The air was crisp, grape leaves were changing colors, our new friends who we met 2 hours prior were on their way to the airport for a red eye flight and yet, time stood still. It was incredible! Cheers to the Lee's for sharing that experience with us!

Cheers!

Point Reyes crusted Strip Steaks with Rosemary Potatoes

6 Strip steaks
1 pound Point Reyes Blue cheese
Salt & pepper
1 stick butter
3 lbs Yukon gold potatoes,diced
fresh rosemary, chopped
grape tomatoes,sliced
red onion, diced

Method:

1.season steaks with salt & pepper. Grill just short of desired temperature. Top with Blue Cheese and finish in oven.
2. in large saute, cook potatoes with butter, salt, pepper & red onion.
3.when tenderness has been reached, add tomatoes and rosemary.

Going back to Cali???

2010-10-19T23:07:00.000-04:00

Till next time California! You will be missed! The night that I cooked dinner for the "fam" in Sonoma County, this was an inspired dish made in part from the ingredients found right outside our door in the garden.

Cheers!

Meyer Lemon Scallops

1 pound fresh sea scallops
olive oil
salt & pepper
heirloom grape tomatoes, halved
fresh thyme sprigs
juice from 4 fresh Meyer lemons
1 stick butter
roasted garlic cloves
splash of white wine

Method:

1. in hot saute pan with olive oil, sear scallops quickly, 1-2 minutes each side. remove from heat onto plate.
2. in sauce pot, heat lemon juice. tomatoes, thyme, garlic & wine.
3. whisk in butter over low heat until completely melted. serve over scallops with a side of pasta or rice if you like.

AHHH Sonoma!

2010-10-15T10:23:00.000-04:00

Enough said! My wife and I are visiting wine country in Sonoma with the Freehs and Discenzas! What a group! So far, we have tasted lots of wine and I have had the ability to cook a great dinner with amazing fresh ingredients that I have been able to pick from the back yard of our rental! I will share these over the next several days. They are easy to make and I hope you enjoy.

Cheers!

Stuffed Fig Caponata

1 pint of fresh mission figs
1 Meyer lemon, zest
6 slices french bread
fresh thyme
1 smalll bottle raspberry balsamic vinegar
1 teas hot sauce
2 oz smoked Gouda cheese

Method:

1.zest lemon over top of bread slices and add thyme.
toast bread.
2.in food processor, grind bread, cheese and hot sauce until crust forms.
3.slice figs and arrange on oven tray. top with crust and bake for 6 minutes
4.in sauce pan, reduce vinegar over low heat until a syrup consistency forms.
5.plate figs and spoon glaze all over dish.

Mushroomy Sage soup

2010-10-12T00:57:00.001-04:00

You might not feel it right now, but fall is in the air! soon, the snow will be falling. why not have some soup to warm you up?

Cheers!

Creamy Mushroom Sage soup

1 pint cremini mushrooms, sliced
2 portobella mushrooms, chopped
1 pint button mushrooms, chopped
1/2 red onion, diced
1 roasted red pepper, diced
fresh sage
1 teas chopped garlic
1 T. olive oil
1 cup chicken stock
2 quarts heavy cream
1 quart milk
3 oz Havarti cheese, shredded
salt & pepper
croutons

Method:

1.in large sauce pan heat oil, onion, garlic and mushrooms.
2.add stock, peppers, cheese, cream & milk
3.season with salt & pepper.
4.puree and top with croutons

Port Wine Poached Pears with goat cheese & spinach oil

2010-10-06T23:20:00.000-04:00

So, in my culinary travels, I might not have come across the fancy term that describes a dish or the exact method of cooking it....but, I can pretty much figure it out. Not to toot my own horn, but, I can flat out cook! In my experience, recipes come from all different places and inspiration, whether it be in the dry creek valley eating a spicy jam and bread with a bottle of wine or in downtown Chicago eating homemade salamis to sitting around a fire in our back yard, Food is life & life is food. You gotta do both, so, Get out there!

Cheers!

Port wine poached pears with fresh spinach oil and crumbled goat cheese

2 pears, cored, seeded & peeled
1 bottle of port wine
2 oz crumbled goat cheese
4 c spinach
1 clove fresh garlic
3 oz Extra Virgin Olive Oil
Salt & pepper

Method:

1.slice pears into wedges.
2.poach in port wine over medium heat(alcohol will cook off, possible flames!), chill
3.in food processor, puree spinach, salt, pepper, garlic and Oil until well emulsified.
4.plate pears, spooning some additional wine sauce on plate, top with goat cheese & spinach oil.

Baby stuffed eggplant

2010-10-01T23:05:00.000-04:00

This afternoon was spent deeply in conversation. As I was prepping for our food show next week, a teammate started speaking about their garden and what an abundance of vegetables they had grown this year...As for me, well, nothing grew in our garden this year; you have to plant it first! I can cook but, apparently I cannot garden>?!

Cheers!

Baby Stuffed Eggplant

2 baby eggplant, sliced in half
salt & pepper
4 oz Gorgonzola cheese
1/3 c bread crumbs
2 T. olive oil
fresh basil, chopped
1 teas. hot sauce
4 Roma tomatoes
2 garlic cloves

Method:

1.heat oven to 325 degrees. roast eggplant with 1 T. olive oil, salt & pepper for 8 minutes.
2.in bowl, blend cheese, bread crumbs, basil & hot sauce.
3.fill eggplant with cheese mixture and reheat in oven until cheese melts properly.
4.quick saute tomatoes with garlic cloves and remaining olive oil.

Rockin Beef Bolognese

2010-09-29T22:58:00.000-04:00

Rockin in Chicago this week with 19 of my culinary friends from this fine company that I work for. Having a ball showing off our talents for all to see. It's pretty cool to be a part of something bigger than just me. Here's the recipe that I did in part of my area.

Cheers!

Rockin Beef Bolognese

1 red onion,sliced thin
salt & pepper
2 T. olive oil
1/4 c. sugar
1 T. cinnamon
1 teas. allspice
1 teas. cayenne pepper
5 lbs ground beef
2 teas. chopped garlic
1 jar chunky marinara sauce
2 c. beef stock
2 T. chopped cilantro

Method:

1.caramelize onions in oil, sugar, salt & pepper on low heat in large sauce pan.
2.add ground beef & brown
3.add garlic, cinnamon, allspice & cayenne. stir in well.
4.add stock, marinara and fresh chopped cilantro. simmer for 1 hour.

"Baconed" Green Beans

2010-09-22T23:22:00.000-04:00

So, week 2 of my Chicago trips. back home after a whirlwind of training, interaction and learning! This little side dish goes great with a nice steak or seafood. The key is the sauce!

Cheers!

Baconed Green Beans

2 pounds fresh green beans,trimmed
8 slices applewood smoked bacon, chopped
1/2 cup dried cherries or cranberries.
Salt & pepper
1 T.olive oil
1 teas. fresh garlic,minced
1 can Dr. Pepper

Method:

1.in large saute pan, heat garlic, oil & beans, tossing for 2 minutes.
2.add bacon, salt & pepper.
3.deglaze pan with Dr. Pepper, add dried cherries & turn heat to low and reduce for 2-3 minutes.

Squash Bisque with caramelized onions & spicy croutons

2010-09-17T23:37:00.000-04:00

Tonight, we took Evan to his first football game. He was in rare form loving it all, bouncing up and down as the bands played. Pretty cool stuff. oh yeah, the boys had a blast too!

A cold night like tonight makes me think of crisp evenings and warm soup!

Cheers!

Squash Bisque with caramelized onions & spicy croutons

1 butternut squash
1 acorn squash
cinnamon
2 sticks butter
1 c sugar
6 c chicken stock
3 c whole milk
fresh sage leaves
salt & pepper
red onions, shaved
olive oil
1 loaf french bread
cayenne pepper

Method:

1. preheat 350 degree oven. halve squashes & remove seeds. add butter, cinnamon and 1/2 c sugar.
2.roast in oven for 40-50 minutes or until soft.
3.remove meat of squashes from rind and place into blender adding some stock and milk. transfer to sauce pot and add remaining stock, milk as well as sage leaves.
4.caramelize onions in saute pan on low heat with remaining sugar, salt, pepper & oil.
5.cut bread into cubes, season with salt, pepper, dusting with cayenne & cinnamon. toast in oven until crisp.
6.pour into bowls, top with onions and croutons.

Creme Caramel Napoleons

2010-09-12T22:21:00.000-04:00

After a great weekend with the fam, tis the season to be traveling.... Chicago 3 times in the next 3 weeks! Here we go! Here's a favorite that I eat almost all of it every time I make it!

Cheers!

Pumpkin Creme Caramel Napoleons

12 egg yolks
1/4 c sugar
2 c heavy cream
vanilla extract
1/2 c pumpkin
filo(phyllo) sheets
cinnamon for dusting
sugar for dusting
butter for brushing

Method:

1.whip egg yolks with sugar. add pumpkin.
2.in sauce pot, heat cream & extract just until it scalds. turn off.
3.whisk slowly cream mixture into egg mixture until well blended.
4.pour into ceramic pan and bake in water bath on oven @ 285 degrees about 1 hour or so or until brulee just slightly jiggles. remove from oven and water bath. cool in refrigeration 1 hour.
5.cut dough into squares, brush with butter, dust with cinnamon & sugar. bake in oven @ 325 for 8 mins.
6. thinly layer sugar on top of brulee and cook in broiler or torch heat the sugar until brown.
7.spoon brulee, top with pastry, repeat 2-3 more times. enjoy!

Butternut Squash Pierogis

2010-09-07T22:33:00.000-04:00

Ahh, that time of year is drawing near... Fall, Autumn, Harvest, whatever you call it. I call it Bliss! crisp weather, football, everything except the leaf raking; I could really do without that! Usually around this time of year is when cooking is the coolest, seasonal flavors and smells. Yum!

Cheers!

Butternut Squash Pierogis

1 butternut squash half
1 stick butter
1/2 c brown sugar
cinnamon
6 T sour cream
2 T olive oil
4 eggs
4 c flour
salt & pepper
1 red onion, thinly sliced
2 T olive oil
2 T sugar
1/2 c heavy cream
sage leaves, chopped
1/2 c mascarpone cheese

Method:

1.cook squash with butter, sugar and cinnamon @ 325 for 2 hours.
2.whip together squash with heavy cream, sage leaves & mascarpone cheese.
3.in saute pan on low heat, caramelize onions with olive oil, sugar, salt & pepper.
4.add onions to squash mixture.
5.in mixer, place flour, eggs, oil, salt & pepper as well as sour cream. Mix well until dough ball forms.
6.roll out dough and cut into circles about 4"
7.place squash mixture inside dough, fold over, dampen and crimp with fork.
8.pan fry in olive oil on medium heat.
9.top with slow roasted Pork sauce (posted March 20, 2010)

Paella

2010-09-02T23:28:00.000-04:00

Mi Amigo from Indianapolis has requested something Spanish from me! I am happy to oblige him. I went tonight to watch my 1st born soccer star play against what looked like soccer's version of the bad news bears...running around with no practicing or anything. And then, the whistle blew. about an hour later, well, they lost 8-1 and the bad news bears, well, Not so bad!

Cheers!

Spanish Paella

1 T minced garlic
2 T olive oil
12 mussels
6 clams
12 shrimp
6 scallops
2 chopped tomatoes
8 oz cooked Spanish rice
1/2 c white wine
3 c. fish stock or broth(clam juice will work)
4 sticks saffron( not entirely necessary ) these will season and color the fish stock
1/2 chopped onion
fresh chopped parsley
chopped cilantro
sliced bread crostinis(grilled)
grated Romano cheese
salt & pepper

Method:

1.cook rice until just al dente
2.in large pan, saute garlic, oil, mussels, clams, shrimp, scallops, salt & pepper about 2-3 minutes.
3.add fish broth and saffron. Turn down to low heat.
4.add tomatoes, wine, onion, parsley & cilantro.
5.pour over rice, serve with crostinis and top with cheese.

Butternut Squash Ravs with Sage Butter Sauce

2010-08-30T23:33:00.000-04:00

Tis the season! okay, so, it's not the official "Season" but, a good one for sure. All of the seasonal flavors that are close. It is a very exciting time to cook. Here's an easy little dish to spring into Harvest!

Cheers!

1 Butternut squash, halved & seeded
2 sticks butter
1 c brown sugar
cinnamon
1/2 c caramelized onions(see previous recipes)
1/2 c heavy cream
pasta sheets
1 stick butter
salt & pepper
fresh sage leaves
grated Romano cheese
pecans

Method:

1.place 1 stick butter in cored squash. top with brown sugar and cinnamon. bake @ 275 for 2-2 1/2 hours or until completely soft.
2.whip squash in mixer with cream & onions until well blended.
3.spoon onto pasta sheets and fold sheets over cutting and crimping with a fork.
4. boil pasta until al dente, strain.
5.in saute pan, heat remaining butter with sage until it browns. add ravs.
6.serve and top with cheese.

Addictive Ham and Cheese

2010-08-28T23:59:00.000-04:00

Ham and cheese is a staple in our house. I've had it many ways but, my lovely wife introduced me to quite possibly the most addictive form of this little treat a couple of weeks ago...Now, when she asks me what I want for lunch on the weekends, this is the only dish I can muttle to say. Thanks honey

Cheers!

Addictive Hot Ham & Cheese

It's all about the SPREAD!

Blend together in a food processor/chopper:

4 Tablespoons Butter - room temperature
1 Tablespoon chopped (sweet if possible) onion
2 teaspoons yellow mustard
1 teaspoon Poppy seeds

Spread this mixture on the inside of a bun.
Fill bun with ham and cheese.
Wrap sandwich in aluminum foil.
Bake at 300 degrees for 6-8 minutes

Enjoy - in moderation, of course...

... And now, the Rest of the Steak

2010-08-25T22:29:00.000-04:00

You waited long enough yet??? Here's the continuation of the story. I spent my day Tuesday Iron Chef style with 1 hour, four secret ingredients followed by an hour to present what I just got done making the hour before. I combined one of my most recent recipes along with a couple of dipping sauces and a strip steak two ways. I have never been so nervous, excited, upset, happy, relaxed and full of anxiety all at the same time. When the dust settled, well, the answer was simple... I was and remained true to who I am and walked away with my head held high!

Life is very interesting. Full of turns and twists. Awesome God!

Cheers!

Strip Steak Duex

1 each 10 oz strip steak
2 potato pancakes
1 Fuji apple, julienned
1 red onion, julienned( 1/2 caramelized)
3 carrots, julienned
honey
poppy seeds
1 teas. siracha sauce
2 teas. cider vinegar
olive oil
blue cheese crumbles
citrus spice
white french dressing
roasted red pepper
stewed tomatoes

Method:

1.cut steak in half, season one half with citrus spice and sear rare.
2.caramelize 1/2 of the red onion. once finished, reserve liquid.
3.sear other half of steak in caramelized liquid to rare.
4.in bowl, combine apples, remaining onions, carrots, siracha, vinegar, poppy seeds & honey.
5.blend together dressing and roasted red pepper.
6.blend together tomatoes and part of caramelized onions.
7.cook potato cakes
8.plate cakes, topped with steak, sauces on side, slaw in middle topped with cheese & some onions on top of each steak piece.

A Steak, tomatoes, salad dressing and spices...

2010-08-23T23:16:00.000-04:00

Someone once told me, it's not what you know...It's how you put it together! I would like to thank that person for putting such foolishness into the head of a then 20 something kid full of himself already. Tomorrow, I have an opportunity... I promise to stay true to who I am and what I do in order to make my little part of the universe a better place! Simple task right??? we'll see. Remember, A steak, tomatoes, salad dressing and spices... To be continued...

Cheers!

Potato Cake with Apple & Carrot Slaw

2010-08-20T23:37:00.000-04:00

Last weekend, we had guests. Good friends that we don't get much of an opportunity to spend time together with. We had wine and appetizers. good friends, good wine, great times! This is one of the appetizers that I made for the evening.

Cheers!

Potato Cake with Apple & Carrot Slaw

6 each Potato cakes(prepackaged ones are fine)
1 fresh apple, cored
1 each red onion
1 each carrot, peeled
2 oz cider vinegar
1 teas siracha sauce
salt & pepper
2 T. olive oil
crumbled blue cheese

Method:

1. cut julienned style apples, onions & carrots.
2. toss in a bowl with vinegar, siracha sauce, oil, salt & pepper.
3. cook potato cakes, top with slaw and finish with blue cheese.

Sirloin Steak with Home made Balsamic Steak Sauce

2010-08-15T23:08:00.000-04:00

Grandma & Papa came up for a couple of days to see the Evanator! as well as C & C...Chris and Sheri were included as well however at a distant 4th to the other 3 top dogs! We had a little dinner for them tonight including a Home made Steak Sauce. Success! Hope you enjoy as much as we did!

Cheers!

Sirloin Steak with Homemade Balsamic Steak Sauce and Romano crusted Yukon's

2 ea 8-10 oz choice sirloin steaks
1/2 red onion chopped
1 tomato diced
2 T sugar
salt & pepper
olive oil
1/2 c balsamic vinegar
2 T. honey mustard
2 T. brown sugar
2 T. fresh basil
4 Yukon gold potatoes, diced
2 T. butter
flour
3 T. Romano cheese
3 teas. season salt

Method:

1. in sauce pot, heat onions with sugar, oil, salt & pepper until caramelized on medium heat. add tomatoes & reduce to low heat.
2. add balsamic vinegar, mustard, brown sugar & basil. puree mixture until smooth.
3. par cook potatoes until just slightly tender.
4. toss with butter, flour, season salt & Romano cheese. Bake in oven @ 400 degrees for 15-20 minutes.
5. grill steak to desired temp.
6. top steak with sauce and serve with potatoes.

Southern Raspberry Tart Cocktail

2010-08-12T23:42:00.000-04:00

So, you know that I cook... did you know that my better half served time as a mixologist??? Yea, when I had my restaurant, she moonlighted as a weekend bartender BK (before kids). She enjoys making new concoctions and sometimes, she strikes gold. this recipe is one of those times. Take over Sher...

Southern Raspberry Tart

It drives people crazy, but I never measure, so these are just estimates...
1 shot glass Southern Comfort
1 shot glass Chambord
1/2 shot glass Vodka
Sour Mix - splash
----shake the above ingredients in a mixer------
Pour over ice, then fill glass to the top with 7 Up
(Hint: The taller the glass, the "less strong" the drink.)
Enjoy! - Sheri

Cheers!

Porcini dusted Tenderloin Sandwich

2010-08-09T23:30:00.000-04:00

Did you ever have a really really really good sandwich? I have. And I would like to share it with you. This sandwich can be changed very easily to adapt it to your taste buds.

Cheers!

Beef Tenderloin Sandwich

1 pretzel roll or sliced foccacia bread
1- 4 oz filet medallion
1 teas. dried porcini mushrooms
1 teas. panko bread crumbs
1/2 teas. rosemary leaves
1 teas. olive oil
1 portobella mushroom
5 leaves fresh spinach
1 teas. horseradish (ground)
1 teas. goat cheese
1 teas. white wine
3 oz sliced potatoes
truffle oil
salt & pepper

Method:

1. in food processor, combine porcinis, bread crumbs, rosemary & olive oil. pulse until well combined.
2. pound flat tenderloin and crust with mixture. sear in saute pan 2 mins each side.
3. toast roll or bread.
4. grill portobella
5. whip together goat cheese, horseradish & white wine.
6. fry potatoes and season with salt, pepper & truffle oil
7. assemble sandwich with steak, spinach portobellas, horseradish sauce and serve with potatoes.

Stuffed Heirloom Tomatoes

2010-08-05T23:57:00.000-04:00

Once while Sheri was preggers with our first born love, we went on a little trip to the farm, complete with a trip in the back of Farmer Lee's truck on bails of hay through the fields tasting fresh vegetables & fruits. The highlight of the tour was to see, touch and taste Ohio grown heirloom tomatoes! juicy & very flavorful!

Cheers!

Stuffed Heirloom Tomatoes

6 smaller heirloom tomatoes, tops removed and hulled out a bit
1 can jumbo lump crab meat
1 c arugula, chopped
extra virgin olive oil
1/2 habenero pepper, minced
lime juice
pinch of roasted minced garlic
shaved Parmesan cheese
2 T. white wine
salt & pepper

Method:

1. in bowl combine crab, arugula, olive oil, habenero, lime juice, wine & garlic. let rest 2 hours in the fridge.
2. add hulled pieces of tomatoes to mixture.
3. stuff into tomatoes, letting overflow onto plate a bit.
4. season just a bit with salt & pepper, top with shaved Parmesan and a drizzle of extra virgin olive oil.

Stuffed Calamari

2010-08-03T23:14:00.000-04:00

I do take requests and when I get them, I try and get em on here. Back in the restaurant days, I used to make this little item that was a strong menu contender! I hope you enjoy it!

Cheers!

Stuffed Calamari

10 calamari tubes large sized(cleaned)
1 can jumbo lump crab meat
1 roasted red pepper, diced
1 T. fresh basil, chopped
2 T. hot sauce
1/4 c shredded asiago cheese
1 teas. minced garlic
salt & pepper
1 teas. banana pepper, diced
corn meal(for dusting)
olive oil

Method:

1. In bowl, mix together crab meat, red peppers, basil, hot sauce, cheese, garlic, salt, pepper & banana pepper.
2. stuff calamari tubes with crab meat mixture.
3. roll tubes in corn meal and sear in hot oil
4. finish in oven and serve over rice, risotto, or with a side of pasta.

Roasted Garlic Butter

2010-08-01T23:19:00.000-04:00

For years I hated garlic, see mom rarely cooked with it and I really wasn't used to the flavor. That changed however once I started working at the first restaurant I worked at. there was at least a hint of garlic in lots of the menu items. Garlic is good but, when roasted it can be fantastic! Here's a little spread that you will be making a part of your everyday routine! use it in pasta, on steaks, chicken, fish & most importantly, bread! This makes a good bit of butter, no worries; it will hold covered in fridge for quite some time.

Cheers!

Roasted Garlic Butter

3 lbs margarine
1 lb salted butter
4 T. minced garlic
2 T. olive oil
2 T. Lemon juice
3 T. paprika
2 T. garlic powder
1 teas. garlic salt
2 T. parsley
2 T. basil
1 teas. red pepper flakes
1 teas. oregano

Method:

1. In mixer, whip margarine, butter until blended well.
2. In saute pan, brown garlic in oil. Add to butter mixture.
3. Add remaining ingredients to mixer and blend well.
3. Spread can be served warm or chill in fridge and serve as needed.

Sheri Takes Over!!! EASY Roasted Pork Tenderloin

2010-07-31T00:19:00.000-04:00

Hey everybody, it's Sheri, and I've gone "rogue" on Chris' blog to enter a recipe that Chris craves even the day after he's had it. [ He's been seen standing over the crock pot (...yes, I said crock pot) dipping bread into the extra sauce! ]

Key word: EASY!
Great for: Kids and adults alike!
Good for: A day away when you want to return home to dinner ready to go.

Ingredients:
1 to 2 pork tenderloins (just buy as much as your family needs)
1 can Cream of Chicken Soup (not reduced fat for this- yuck!)
1/2 packet "Lipton Onion Soup Mix"
cut up carrots
peeled potatoes, cubed
seasoned salt (or salt/ pepper) to taste

Mix soup and 1 can water with 1/2 packet of soup mix in crock pot
Add other ingredients
Slow cook 6-8 hours low heat in Crock Pot

Serve with dinner rolls, and apple sauce
Enjoy!

Cheers from the wife!

The Truffled Egg & Ham Fritatta

2010-07-28T23:18:00.001-04:00

I have had a lot of opportunities in my job and for that I am grateful. I have been able to go to other cities and assist in their food shows, work with countless customers and assist in keeping their menus "On Trend" & profitable, experience first hand taking a customer on a tour of our facilities and showing them the ins and outs of things like food safety and marketing! Truth is, I gotta pretty cool job and don't think for one minute that I take it for granted! Tomorrow starts the season. Countless hours preparing once again for our food show and the holiday season. The next 3 months of my life will be a blur! and I Can't wait!!!

Cheers!

The Truffled Egg & Ham Fritatta

12 eggs
8 oz whole milk
salt & pepper
fresh chopped parsley
4 T butter
10 oz wild mushroom blend
12 oz diced black forest ham
6 oz fontina cheese,shredded
3 oz mozzarella cheese,shredded
truffle oil

Method:

1. melt butter in skillet or large saute pan. add ham & mushrooms. season with salt & pepper. cook until
tender.
2. whisk eggs with salt, pepper, milk & parsley in large bowl.
3. add egg mixture to pan & half the cheese and bake in oven for 5-8 minutes or until fritatta is light and fluffy.
4. add remaining cheese over top and broil under just melted all ooey and gooey!
5. serve with side of toast or biscuit or fruit or something!

Tuna & Taz Tar Tare

2010-07-27T23:23:00.000-04:00

Anyone ever see Groundhog Day??? If not, rent it. It's stupid, funny, stupid, nice story, stupid, crazy. Classic Bill Murray. (not caddyshack classic, but classic in a different way) Back at Pucci's in the Valley, we were a trendy little spot that did things a little different. Free hand lasagna, chicken under a brick(an actual friggin brick people!) bringing visiting chefs from Italy! Need I say more. I will be exploring some of these recipes in the near future but, it was a pretty cool time in my life and I wanted to share a dish that drove people nuts, they wanted more of it. I never had enough!

Cheers!

Tuna & Taz Tar Tare

4 oz sushi grade tuna(red) diced
4 oz sushi grade Tasmanian salmon, diced
4 grilled artichoke hearts and stems
fresh organic spring mix
2 T extra virgin olive oil
citrus infused oil
2 oven roasted tomatoes, chopped
salt & pepper
balsamic glaze

Method:

1. in 2 separate bowls, mix tuna in one, salmon in the other with oil from artichokes, extra virgin, salt & pepper.
2. on 2 plates, place a biscuit cutter or form mold(a cut piece of 2" PVC pipe works too about 2" high)
3. layer tuna followed by artichokes, then salmon & tomatoes. tap down slightly to set & remove mold.
4. top with citrus oil and fresh spring mix. You may also drizzle a little balsamic glaze around plate as well.

Peanut Butter Cup Popcorn

2010-07-21T23:08:00.000-04:00

The dog days of summer are coming upon us, boys driving each other crazy, humid as hell, days are long, just think; in a couple of months we be complaining about how cold it is and that we want summer back! Rest assured all, summer is still here, enjoy it!

Cheers!

Peanut butter cup Popcorn

12 oz popcorn
3 T butter
1/4 c peanut butter
1/4 c bittersweet chocolate
3 T marshmallow cream
pinch of kosher salt

Method:

1. pop popcorn. season with salt.
2. in double boiler, melt chocolate with marshmallow cream and butter. once melted, blend in peanut butter.
3. in bowl of popcorn, drizzle with creamy mixture & toss with wooden spoon. let rest a few minutes.
4. enjoy.

Eggplant Parmigiana

2010-07-20T00:24:00.000-04:00

I've had some vegetarian requests out there. there is a reason why God gave us those pointy teeth in our mouths people....To eat meat! kidding, kidding. Personally, growing up in a steel mill town, you had 2 main food groups, 1.Meat and 2. Potatoes. All kidding aside, I do enjoy an occasional vegetarian side dish. This dish is one made famous not by me, but by many italian immigrants who couldn't afford meat, chicken or fish on a regular basis. Thanks to all my friends who make requests!

Cheers!

Eggplant Parmigiana

2 eggplant, peeled & sliced lengthwise in 1/4 "
flour
eggs(whisked into wash)
salt & pepper
olive oil
mozzarella cheese slices
romano cheese, grated
linguine pasta, cooked
marinara sauce
fresh basil

Method:

1.dredge eggplant through flour and egg.
2.cook in olive oil until brown on each side. pat dry on paper towels. season with salt & pepper.
3.fold slices of eggplant over and place on oven pan. top with marinara sauce, romano cheese and mozzarella slices.
3. bake in oven @ 350 degrees until cheese is good and brown.
4. heat pasta and remaining marinara.
5. plate eggplant with side of pasta topped with marinara sauce, romano cheese & fresh basil.

Cap'n D's Mighty Sea Bass

2010-07-18T19:53:00.000-04:00

I got a friend (let's call him mike) He always says you shout out to everyone on your blog in your recipes... How come you never shout out to me bro??? So, I asked him, "what do you like to eat?" he says "don't you know me by now, it's obvious, I like everything!" True that my brother! So, I know he loves to eat seafood and he used to come into my cooking classes to support me but, also to learn a little. Here's to you Mr. Discenza.

Cheers!

Cap'n D's Mighty Sea Bass

4 pieces skin on sea bass portions(6-8oz)
corn meal
12 pieces asparagus
shaved red onions
2 oz pancetta diced
olive oil
1 oz sugar
12 oz redskin potatoes(skin on)
1/2 c heavy cream
2 T. butter
salt & pepper
shaved pecorino romano pieces
sugar snap peas

Method:

1. dust sea bass with cornmeal and sear. wrap fillets in red onions & top with asparagus.
2. bake @ 325 for 10-12 minutes
3. caramelize pancetta in pan with oil and sugar.
4. whip redskins with cream, pancetta, butter, salt & pepper.
5.saute snap peas in caramel mixture.
6. plate sea bass over mashers with snap peas on side and drizzle remaining sugar glaze over top with chunks of cheese.

Bucatini Americano

2010-07-16T22:01:00.000-04:00

Every once in a while you get the opportunity to share inspiration. Someone that goes above and beyond for others. Something that brings a tear to your eye as you watch it. Simple things that bring us all together. I have been lucky enough to have my inspiration around me on a daily basis. When I sold steaks, I used to visit a great restaurant in Little Italy, I became friends with the owners and we shared...Stories, recipes, ideas, passion. I loved that place and their friendship. The restaurant is gone now, but the friendships will last a very long time!

Cheers!

Bucatini Americano

1 pound bucatini noodles(very long macaroni and cheese noodles, uncut)
4 oz pancetta, diced
1/4 c chopped fresh basil
3 T olive oil
1 red onion, diced fine
1/4 c white wine
1/2 c oven roasted tomato quarters
3 T. pecorino romano cheese, grated
salt & pepper
2 T. butter

Method:

1. cook noodles
2. in large saute pan, heat pancetta in oil, caramelizing it. add onions and brown.
3. season with salt & pepper. add wine, tomatoes & basil.
4. add noodles, butter and 2 T of cheese, stir in well.
5. plate with remaining cheese grated over top.

Risotto BALLS

2010-07-15T23:06:00.000-04:00

Let's just say that I had an experience today that I've never had before. Needless to say that I will be relaxing on the couch for the next couple of days. This dish was originally designed with a cream sauce but, I found that it works better over a nice bed of marinara. It is a simple recipe on reflection and great flavors. enjoy.

Cheers!

Fontina cheese Risotto Balls

2 cups arborio rice
1/2 onion, diced
1/2 stick butter
5 cups chicken stock(broth)
salt & pepper
2 teas. dry basil
1 cup heavy cream
1/2 cup Romano cheese, grated
Fontina cheese, cubed
panko bread crumbs
2 cup fresh spinach
1 teas. roasted minced garlic
2 cup marinara sauce

Method:

1. In large saute pan, heat onions and butter until onions are translucent.
2. add rice & toss 1 minute until toasted. add stock and reduce heat to low. simmer 20 minutes
3. add cream, Romano, salt, pepper & basil. mix thoroughly and cool.
4. roll balls and place piece of fontina inside. roll in panko.
5. fry until brown, finish in 350 degree oven 6-8 minutes.
6. quick saute spinach with garlic and heat marinara.
7. serve balls on bed of marinara and top with wilted spinach.

General Sheri Tso's

2010-07-13T23:14:00.000-04:00

Chinese food is my wife's secret indulgence! She regularly looks and listens to others when they have Chinese recommendations. Once she drove to Kent when we lived in Cuyahoga Falls to get some chicken fried rice, she was the only person in the entire restaurant at the time but, true to form, the owner of the restaurant when Sheri's food was ready yelled out "CHICKEN FRIED RICE" somewhat embarrassed, Sheri looked around the restaurant, chuckled and rose her hand to get her order! Nice Honey.

Here's to the General in all of us. Cheers!

General Tso's Chicken

1 lb chicken breast, cleaned & diced
5 dried red chili peppers
3 green onions, sliced
3 eggs, beaten
1/4 c + 2 T corn starch
1 1/2 T rice vinegar
2 T rice wine
2 T brown sugar
1 T sugar
3 T soy sauce
sesame seeds
1 c fried rice blend

Method:

1. in bowl, mix 1/4 c corn starch & eggs. add chicken and coat.
2. cook chicken in wok or saute until nice and brown. drain.
3. add oil and peppers to wok and heat for 30 seconds. add chicken to peppers and cook for a couple of minutes.
4. in bowl, add rice vinegar, rice wine, sugars, remaining corn starch & soy sauce. Blend well.
5. add liquid to chicken dish until sauce becomes thick.
6. heat fried rice and pour chicken over top. add green onions & sesame seeds.

Espresso rubbed Pork Ribs

2010-07-09T23:26:00.000-04:00

Here in CLE, life goes on. The hometown boys image burning in effigy, rumor had it that his fathead wall decals were re-priced from $99.00 to $17.81(ironically, the same year of Benedict Arnold's betrayal) oh, and did you know that Dan Gilbert(cavs owner) also owns fathead. I'm just sayin!

Cheers!

Espresso rubbed Ribs

4 racks baby back ribs(pork)
1/2 c espresso grounds
1/8 c salt
2 T. black pepper
2 T. Cajun seasoning
1 T. paprika
1 teas. parsley
1 teas. cayenne pepper
1/2 teas. cinnamon
water

Method:

1. in bowl, mix all dry ingredients well
2. crust pork ribs & place in pan.
3. add about 3 c water.
4. bake in 400 degree oven for 30 minutes. Reduce heat to 225 for 3 hours.

Filet Sliders with Grilled Asparagus and Gorgonzola cream

2010-07-07T23:48:00.000-04:00

On this eve, all of my fellow Clevelanders are sleeping lightly with one eye opened. The tension in the air around this city is as high as I've ever seen. I guess the sign is correct, We are all Witnesses! to what, who knows??? We'll find out in about 21 hours or so if we can catch the river on fire again!? I sure hope not. Well, Cleveland, here's a simple little recipe for an upscale luncheon that might just take away the summer blues!

Cheers!

Filet Sliders with Grilled Asparagus & Gorgonzola Cream

4 four ounce tenderloin steaks
1 teas. roasted garlic, ground
salt & pepper
fresh rosemary
4 each mini slider buns
fresh asparagus
olive oil
1/4 c Gorgonzola cheese, crumbled
1 c heavy cream
1 T butter

Method:

1. season steaks with garlic, salt, pepper & rosemary. grill to desired temperature.
2. season asparagus with salt, pepper & oil. grill
3. in sauce pan, heat cheese, cream & butter on medium heat until nice cream sauce forms.
4. place steaks on buns, top with sauce and serve with asparagus.

Habanero Chocolate Cake with Cream Cheese Icing

2010-07-06T00:38:00.000-04:00

My job give me a chance to look at the industry and see trends before every day consumers get a chance to make them at home. Last year, I got to try chocolate covered bacon for the first time...one question Mr. bacon, where have you been all of my life? Anyways, sweet and savory are the "HOT" words and on trend now, so here's a little ditty about Jack and Diane!
Cheers!
Habanero Chocolate Cake & cream cheese icing

1 habanero, completely chopped to a paste
18 oz semisweet chocolate, shaved or chips
1 lb butter
6 eggs
6 egg yolks
1/2 c. sugar
9 T. flour
2 c cream cheese
1/4 c. sugar
1 T. vanilla extract
1 T. sour cream
pinch of kosher salt

Method:

1. melt together chocolate, habenero & butter over double boiler on medium heat.
2. in bowl, mix together eggs, yolks & sugar until well blended and foamy. blend in flour.
3. stir chocolate mixture into egg mixture and blend well until brownie like batter forms.
4. butter & flour 12 oven proof coffee cups or ramekins. pour mixture into cups evenly.
5. bake @ 325 degrees on cookie tray for 10-15 minutes. mixture should be risen but, still a little gooey in the middle.
6. whip cream cheese, sugar, vanilla & sour cream to a creamy mixture.
7.pipe or spoon icing onto cake. just a sprinkle of kosher salt finishes it off.

Blue Hawaiian Burger

2010-07-01T23:09:00.000-04:00

My mama loves Elvis and if you ask her, she'll probably hint that he's still around working at a gas station in Wisconsin or something like that. You wonder where I get my passion for food...?! Listen, if someone can have that much affinity for someone that hasn't been heard of since 1977 or so, I can share my passion of food with those that'll listen!

For my mama!

Cheers!

Blue Hawaiian Burger

1 lb ground chuck
1/4 c shaved & chopped onions
salt & pepper
cinnamon
2 T peanut butter
6 slices thick bacon
2 kaiser rolls or large artisan buns
4 pineapple rings
2 slices baby swiss cheese
sweet thai chili sauce

Method:

1.in bowl, mix beef, onions, salt, pepper & cinnamon. patty and grill. grill pineapple as well.
2.cook bacon and mix together chili sauce and peanut butter in bowl.
3. top burger with cheese and pineapple.

Lost in Lakeside!

2010-06-26T20:59:00.000-04:00

You'll never be lost in Lakeside if you know the song. It keeps ringing in my head even after vacation has come to a close! What a great week, weather was awesome, life is good! As we were cleaning out the fridge on Friday night before leaving today, I decided to grab a couple of more things and cook for us and our neighbors....This is what happens on a whim when food runs through your veins and all you have is a portable stove top burner?!? I also had kids tortellini with cheddar cream sauce and a nice light salad.

Lakeside Linguine

2 pounds cooked linguine(any long noodle will do)
1 red pepper,chopped
1 yellow pepper,chopped
1 banana pepper,chopped
1 lb spinach
1 vidalia onion, sliced and caramelized
2 oz. proscuitto ham, sliced thin and chopped
2 teas. chopped garlic
2 T. olive oil
2 c white wine
1/2 stick butter
fresh Parmesan cheese, shredded
salt & pepper

Method:

1. in large saute pan, heat garlic, oil, peppers & proscuitto until sauteed well.
2. add wine, onions, spinach, butter, pasta, salt & pepper. toss well.
3. continue to cook 1-2 minutes.
4. top with fresh cheese & have a great picnic!

Sunny Salsa

2010-06-22T23:12:00.000-04:00

Another gorgeous day in Lakeside! started out a little crappy with the loudest thunderstorm I think that I've ever heard @ 4:30 in the morning. By the end of the day, the boys had been swimming in the lake, jumping off the dock in the deeper end and once again partaking in Patio donuts and Ice cream! Life is Good!

I went to the farmer's market and here's what came out of it.

Cheers!

Heirloom Tomato Salsa

4 heirloom tomatoes(various colors)
1 bunch fresh basil
1/2 fresh yellow onion
2 T. olive oil
salt & pepper
1 ear sweet corn, shaved
1/4 c Margarita mix

Method:

1.chop tomatoes, onions, basil & toss with other ingredients in bowl. let sit 2-3 hours in refrigerator.
2.serve with chips.

Barbe Q'd Corn

2010-06-21T23:50:00.000-04:00

You'll never get lost in lakeside if you know the song! Vacation is in full swing and life as we know it is how it should be...slow and easy! Had a cookout tonight with the neighbors, great fun! day three of putt putt and the boys are becoming serious contenders and if your keeping score at home, Ice cream 3, Chris 0. Hope you enjoy this nice little recipe. Try it sometime! For Joanie!

Cheers!

Chipotle Barbe Q'd Corn

6 ears sweet corn(preferably OHIO)
sugar
water
1/4 C. lemon juice
1 c thick BBQ sauce
1/8 teas cayenne pepper
1/8 teas cinnamon
1/8 teas ground cloves
2 T butter(melted)
1/8 teas fresh dill
1/8 teas diced chipotle peppers(smoked jalapenos)

Method:

1.in bowl, mix lemon juice, water and sugar. marinate corn in husks in juice for 2 hours.
2.in separate bowl, mix remaining ingredients well.
3. grill sweet corn in husks on medium heat 8-10 minutes or in campfire.
4. peel husks away and lightly baste with BBQ. finish cooking 1 minute until sauce sets into corn.
5. have additional BBQ warm and ready. Some might like a bit of soft butter too.

LAKESIDE OHIO!

2010-06-19T23:44:00.000-04:00

Ahhhhh LAKESIDE! Blue skies, no ringing cell phones! life as our parents knew it. Have I told you about this incredible place? a place that seems trapped in a certain place in time, people walk by, look you in the eyes and say Hello! your kids can play in the street and it's okay, there is not a car traveling faster than 5 mph! flying kites off the pier! Patio donuts! Ice cream every night! when Norman Rockwell painted Americana, he painted Lakeside! If you've never been, rent a cottage for a week or stay at the hotel for a couple of nights, you WILL RETURN, again and again and again!

Here's a quick recipe given to me by a good friend and a high quality co-worker; to cook in Lakeside, Cleveland, Connecticut or wherever life finds you in need of a quick dinner!

Cheers!

Pork Schnitzel Tacos

1 pork tenderloin,cut into 4" sticks(like the size of celery sticks)
1 c buttermilk
panko breadcrumbs
oil
1/8 c tartar sauce
1/8 c relish
1/8 c sweet Thai chili sauce
romaine lettuce, shredded
pepper jack cheese, shredded
6" flour tortillas

Method:

1. dip pork in buttermilk completely coating & then into breadcrumbs.
2. cook in pan with hot oil until golden brown. finish in 325 degree oven for 5 minutes.
3. in bowl, mix tartar sauce, relish & chili sauce together well.
4. spread sauce on tortilla. slice pork & lay onto tortilla with lettuce and cheese.
5. EAT & repeat!

Stuffed Guacamole Burger

2010-06-14T23:54:00.000-04:00

I got a friend. Shocked! actually I have a lot of friends. This one however spent alot of time in the south and west with the Air Force. He really likes his southwestern flavors. Here's to the MOONDOG!

What's better than a juicy sizzling hot, flavorful, melt in your mouth hamburger??? 2 juicy, sizzling hot, melt in your mouth burgers with a layer of fresh guacamole inside smothered with caramelized onions, roasted corn , rich smoked Gouda cheese on a flaky Italian roll. This simple recipe will please your belly and make you the life of the grilling season!

Cheers!

Stuffed Guacamole Burger

2 Italian sandwich rolls
4 4 oz fresh beef patties
1 avocado
1 Roma tomato, diced
lime juice
banana pepper,diced fine
minced garlic
1 oz caramelized onions(shaved red onions, sugar, olive oil, salt & pepper slow roasted)
2 oz corn niblets
green onions, chopped
red pepper flakes
olive oil
smoked Gouda cheese

Method:
1. in bowl, whip together avocado, tomatoes, lime juice, banana peppers & minced garlic.
2.layer guacamole between 2 patties. press corners of the patties together & grill on medium heat until cooked to desired temperature.
3. top burger with Havarti cheese
4. in saute pan, heat corn, green onions, pepper flakes & olive oil until just warm.
5.heat onions with sugar, olive oil, salt & pepper on low heat.
6.place burger onto bun, top with caramelized onions & roasted corn.