Monday, September 8, 2014

Sauce Update Part II

"Dream chasing is an occupation. Those with the job understand the process of manifestation. A dream starts as a thought. Then its nurtured, achieved and sustained."

I love this quote by Dj Drama. Ever since a few new friends over at Susquehanna Style magazine told me I should bottle my buffalo sauce, the thought was established. I decided to start with a homemade buffalo sauce because it's more unique. That thought became a dream. The road has been excited, slightly frustrating, and fun.

So right now, the recipe has been established for the BBQ sauce. The label has been designed by my good friend Katie Drejas. Before I start submitting the sauce into contests, I need to pick a bottle design. I've narrowed it down to two choices and I'd like to have everyone's vote on which they prefer!


Option 1 - Glass

Option 2 - Plastic

Wednesday, August 27, 2014

Baked Tilapia W/ Parmesan Cream Sauce

When I was younger, my parents used to always ask for my assistance in the kitchen. Not because they needed it, but they wanted me to learn. Of course, as a young boy who wanted nothing to do with anything considered work, I was not a fan of cooking. However, at the same time, I was always curious about how a meal comes together.

Fast forward to 2014, and I LOVE to learn. Last weekend my parents came to visit my new apartment (a visit long overdue). All we did was eat! My dad showed me a really great and simple tilapia recipe. He offered to share the recipe for the world.

Baked Tilapia w/ Parmesan Cream Sauce


3 Tilapia filets
1 Teaspoon Black Pepper
¼ Teaspoon Salt, and a pinch
½ Teaspoon Garlic Powder
¼ cup and 1/8 cup Parmigiano-Reggiano Cheese - shredded
1 cup Panko Bread Crumbs
1 Teaspoon Paprika
¼ pint Heavy Whipping Cream
1 Teaspoon Crushed Garlic
2 Tablespoons Butter
1 Teaspoon Chopped Parsley
1 Teaspoon Olive Oil


1.     Preheat oven to 400.
2.     Line a baking dish with foil and spray with cooking spray and lay fish in the dish (single layer).
3.     Sprinkle the black pepper, ¼ teaspoon of salt, and garlic powder on the fish.
4.     In a small bowl, combine the panko and ¼  cup of Parmigiano-Reggiano cheese.
5.     Sprinkle the panko/cheese mix over the fish, making sure its covered thoroughly.
6.     Sprinkle the paprika evenly over the fish.
7.     Place the fish in the oven and set a timer for 12 minutes.
8.     In the meantime, melt the butter in a small saucepan.
9.     Add the crushed garlic and sauté for about 4 minutes.
10. Add the heavy whipping cream and whisk over low heat.
11. After 4 minutes, add the 1/8 cup of Parmigiano-Reggiano cheese.
12. Whisk for another 3 minutes and set aside.
13. Take the fish out of the oven, drizzle with olive oil and pour the sauce over the fish.
14. Bake for another 3 minutes.

15. Take the fish out the oven and sprinkle with parsley. Serve! 

Thursday, August 21, 2014

Bacon Wrapped Chicken Legs

I need help. I can't stop wrapping food in bacon. It's like an addiction. A delicious addiction! I guess I can't complain. 

 For this recipe I did not have toothpicks on hand and I was too lazy to run to the store to get some, but I suggest sticking toothpicks into the bacon and chicken to keep it together.

The sweet and salty combo of the bacon really enhances the flavor of roasted chicken legs. Simple to make and definitely a winner. Enjoy!

Bacon Wrapped Chicken Legs


6 Chicken Legs
2 cups BBQ Sauce
6 Strips of Bacon
2 Tablespoons Old Bay
2 Tablespoons Seasoned Pepper
1 Tablespoon Garlic Powder
3 Tablespoons Brown Sugar
2 Teaspoons Curry Powder


1.     Marinate the chicken in your favorite BBQ sauce for 3-5 hours.
2.     Preheat an oven to 375.
3.     Sprinkle the chicken with old bay, seasoned pepper, and garlic powder
4.     On a plate, combine the brown sugar and curry powder
5.     Coat the bacon strips with this mix, and wrap the bacon around the chicken legs.
6.     Line a large baking dish with foil.
7.     Place the chicken in the dish and bake for about an hour and a twenty minutes. Flip the chicken legs half way through cooking.
8.     For the last 5 minutes, put the oven on broil.

9.     Remove from the oven and serve!

Wednesday, August 13, 2014

Loaded Steak Sandwich


Let me repeat that. This recipe is not a replica of the famous Philly Cheesesteak. Considering I'm from Philly originally, I know a good cheesesteak when I come across one. I'm the person that cringes when he is out of town and sees a sad representation of this amazing sandwich.

With that being said, there's nothing like a fully loaded sandwich! I decided to combine some of the things I love into one sandwich. It came out great! Side of chips...and a nap, please.

Loaded Steak Sandwich


12 oz. Steak Tenderloin – Thinly Sliced
1/8 cup Spinach
½ cup Curly Fries – cooked according to package instructions
2 Slices Provolone Cheese
2 Slices Bacon - cooked
¼ cup Caramelized Onion
2 Tablespoons Chipotle Mayo (1 ½ Tablespoon Mayo, ½ Tablespoon Chipotle Seasoning)
1 Teaspoon Butter
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Red Pepper Flakes
Buns (I used toasted Italian roll due to lack of rolls available at the store)
Salt and pepper to taste


1.     Heat 1 tablespoon of Olive oil in a small sauce pan over medium-low heat
2.     Sauté the spinach with the garlic powder and red pepper flakes. Set aside
3.     Preheat oven to 375.
4.     Season the steak with about ½ teaspoon pepper and ¼ teaspoon of salt
5.     In a medium sized pan, heat the remaining olive oil over medium heat.
6.     Cook the beef for about 5 minutes or until only a little pink remains.
7.     Build the sandwich in the following manner
a.     Spread the inside of the bun with butter and then chipotle mayo.
b.     Starting from the bottom, layer the sandwich with spinach, caramelized onion, steak meat, bacon, curly fries and provolone cheese.
8.     Put the sandwich into the oven for about 6 minutes or until the cheese is melted and bread slightly toasted.

9.     Enjoy!