The Cook’s Kitchen

Nicky Morse is the chef for Team Jegs. He is labeled “The Racing Chef”. He travels with Jeg Coughlin Jr. (4 time National Hot Rod Association (NHRA) defending champion). Chef Nicky is in his seventh season with the team. You can look for his TV show “The Racing Chef” on Time Warner “On Demand.”When speaking […]

 
If you are allergic to shellfish or intolerant to dairy, I feel for you. One of life’s culinary treasures is seafood alfredo. A little more more high end on the comfort food scale, the dish is a splendid marriage of delicate scallops and a rich, creamy sauce.

My Souse Chef, Christian (age 2 1/2), helped me […]

We do some occasional catering, mostly BBQ. Nothing goes better with BBQ, other than beer, than Lemonade. Okay, Red Cream Soda makes a good partner with smoked foods as well. Nonetheless, we are talking about sweet, puckery lemonade!!
When catering for a few hundred people, you don’t have time to squeeze a few […]

Okay, I admit that these are pretty much the mini pizzas we all made as kids. I call them Italian Nachos is because they are bite sized and use a garlic, parmesan toast instead of tortilla chips. The crunchy little toasts are Nonni’s brand from Costco.

Take some seasoned toast thingies, add marinara, pepperoni […]

Sliders, bombers, or mini man burgers, call them what you want, but a mini burger on a griddle is close to heaven on earth.  Alton Brown featured what he called “Mini Man Burgers” on his Man Food episode.   Fans of White Castle or Krystal’s are familiar with the thin, square burger.  Krystal’s has been producing their […]

Happy Valentine’s Day for all you lovers out there. My wife and I learned early in our relationship that dining out on Valentine’s Day is near impossible. The problem seems worse than on New Year’s Eve. Unlike other holidays, Valentine’s Day is more intimate, more for couples than big gatherings and private […]

Like most sports fans, I try to make something special to enjoy during the big game. Maybe it’s the proximity in date to Mardi Gras, but Cajun has been a favorite most years. We’ve done a lot of jambalaya over the years, but never a gumbo. A great gumbo starts with a great roux.

The roux […]

How futuristic to be cooking with light? I recently picked up a Deni Halogen burner. The temperature range is 185 degrees up to 806 degrees through five different settings.  Isn’t that about how hot the surface of the sun is? 
The thought was originally to put this in a new BBQ concession trailer so I had […]

While at my favorite, local cutlery shop, I wanted to find something to keep my bamboo boards in working order. In the wood cutting boards section, I found Boos Mystery Oil. Boos is a fine maker of wood cutting boards and butcher blocks. If its good enough for Boos boards, it should be fine for […]

I’ll admit that I’ve made small meals out of wine and cheese. I’ve also made meals out of boxed mac’n cheese, so don’t assume too much pretentiousness. Exploring foods is an interest that borders on passion. Over the last several months, the focus has been expanding my cheese palate.
Browsing the many cheese’s at Whole Foods, […]