Author Archives: The Chef

About The Chef

I started working in restaurants at the age of 15 as a short order cook in a deli, showing up at 5am and fixing breakfast for the local cops. I would work through lunch most of the time and finish my day digging through grease traps and washing the mats just like any other deli cook that made 6 bucks an hour. One day I offered to fix Chicken Picatta as a lunch special. You should have heard every waitress and patron start crying when the garlic hit the saute pan. Boy they started moaning. I'm not sure any of them had ever smelled it before in there. Everybody complained for a few minutes - then I told them to taste it. Right away they all shut up and their eyes got big... They loved it, and the staff ran out onto the floor and started selling it. The guests loved it, the staff loved it, and I was hooked on making people happy with food - but I could tell right away that my ambitions as a chef would never be met in a place like that. - From there the journey began...

Vegan Pupusas for dinner tonight

Summer Squash Pupusas

Summer Squash Pupusas

I’m not the biggest fan of vegetarian food – even though I cook a lot of “veggie only” dishes. One thing I do like a lot is El Salvadorian food and preparations. Pupusas are some of my favorites when filled with meat, beans and cheese. Here is a recipe I came across that uses seasonal squash as the main filling. Give them a try.

Interesting recipe on vegan summer squash filled Pupusas 

Fresh, simple French-Style Rosemary Bread

Fresh Rosemary Bread

Fresh Rosemary Bread

When we say simple – we mean simple… Provided you have a Kitchen-Aid or comparable stand mixer, a marble, glass or comparable wooden work surface, and a little experience baking bread. A pure novice could probably pull this off – but might have to ask a few questions… Which is alright. We were all new at some point..

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Some restaurants have simply lost their collective tiny minds…

Exactly what I have always said about most wannabe restauranteurs having their head wedged “WAY up there”…

“And when we hear the words Donkey Sauce, which part of the donkey are we supposed to think about? ”

Restaurant Review: Guy’s American Kitchen & Bar in Times Square

And Guy speaks in his defense…

My suggestion – get a smaller menu and maybe a smaller a head…

Sunday Morning Breakfast – Lumberjack Eggs to the rescue.

Sunday Morning Lumberjack Eggs

Sunday Morning Lumberjack Eggs

At least two Sundays a month we wake up to a dish I’ve started to call “Lumberjack Eggs”. I guess I got the lumberjack part from the fact that we use smoked North Pacific Salmon such as Sockeye in the dish.

We usually start by sweating some yellow onions in the pan with about 3 tablespoons of olive oil. We also cut 1 sweet potato and 1 Idaho white potato into half inch cubes. We drop the cubes into seasoned boiling water for about 6 or 7 minutes. The water is seasoned with garlic powder, onion powder, salt and pepper.

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South Riding – Ladies night out (at home) Party of 7 with a Personal Chef

Tropical salad

Tropical salad – Light and Flavorful – No Dressing

A wonderful time last night in South Riding, Virginia – where the ladies took some time to celebrate a very special birthday. (I think it was her 20th!)

The setting was very nice and everyone came together to celebrate the day, have a few drinks and eat some good food.

Once again – the guests made everything great for me. I hope I was successful in returning the same good time.

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Fire Roasted Chicken with Summer Squash and Campanella Pasta

Fire Roasted Chicken with Summer Squash and Campanella Pasta

First, let’s start with chicken.

Start by dressing the chicken with your favorite seasoning. We use a secret blend of spices which we won’t tell you here; but salt, pepper, garlic and onion powder will get you close enough. Because we use chicken breast which can dry out if they stay on the grill too long, we sear them and mark them on both sides and allow them to par-cook for a while.

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