Happy Friday! This recipe dates back to the early1970’s when my mother made the Thanksgiving Day vegetables of broccoli and cauliflower. She would pour this sauce over the top of these two cruciferous vegetables to get us to eat them. After my mother made this sauce for the first time, I thought these two vegetables were now yummy! That was a big deal coming from a young teenager!

I adopted this recipe recently for those Stuffed Baked Potatoes I made earlier in the week.

Cheddar Cheese Sauce

        Serves 8


Pot, measuring cup, wire whisk

Chef’s Knife

Cutting Board


3 – 4 Tablespoons Flour (Wondra Brand) if using All-purpose 2 to 3 tablespoons

2 cups whole Milk

Sharp Cheddar Cheese (Kraft or Sargento) (16 oz. package)

½ tsp White Pepper

(Add 8 to 16 ounces more cheese when using sauce for Stuffed Baked Potatoes)


Whisk the flour into 2 cup of cold milk.  Heat milk and flour mixture in a heavy saucepan over medium heat while continuing to stir.  When sauce begins to thicken, slowly add in the cheese by the handful. Continue stirring over medium- low heat constantly until cheese is incorporated. When all the cheese has been incorporated and hot. Remove from heat and serve over steamed vegetables. Sauce may break (separate) upon reheating or overheating.

NOTES: Try this sauce over the steamed broccoli or cauliflower. DON’T use nonfat cheese or your sauce will bit gritty, also high heat will “break” the sauce. 

If a sauce breaks, one remedy to fixing it is by adding a few teaspoons of its base liquid. In this case, add some cold milk to your broken sauce and try whisking it in.

Enjoy life, stay healthy, and have a great weekend!

The Drunken Chef (Russ)

STUFFED Baked Potatoes (ala Barbecue)

Happy Thursday. Yesterday, I had hot dogs with my famous spicy onions. That’s a recipe that already here (just click the link above) but here is a new one.

This recipe can be done on the barbeque or in the oven. So it is versatile and yumerific!

Stuffed Baked Potato Recipe

        Serves 8



Barbeque or Oven

Cutting Board

Vegetable brush


8 extra-large Russet Potatoes

2 pounds Bacon

1 large head of broccoli

16 ounces sour cream

8 ounces butter

Fresh chives

Olive Oil

Coarse Salt

Cheese sauce (click here for recipe)


I selected my russet potatoes at the local farm stand from the loose pile sold by the pound.  Scrub the potatoes with a vegetable brush under cold water. Coat the potatoes with olive oil and sprinkle on coarse ground salt (McCormick salt grinder). Pierce the potatoes in several places with a fork. I think this step helps to prevent the potatoes from “popping open” while they are cooking in the microwave. Place oil covered and forked potatoes in a microwave safe bowl. Cover bowl with plastic wrap. Poke a hole or two in the plastic to let some steam to escape. Microwave these suckers for five to fifteen minutes on high or until the potatoes just begins to give to the touch a little. Check the potatoes after each five-minute interval of cooking for doneness. My six pounds of potatoes took the full fifteen minutes.  Be careful both the bowl and the potatoes are hot! Remove from the microwave using oven mitts. CAREFULLY remove plastic wrap. This whole microwave step speeds up the cooking time of the potatoes so they cook faster. After the microwave, you can transfer the potatoes to a four hundred degree oven for thirty minutes or very hot barbeque. Be careful not to burn the potatoes on the grill. I turned the burners off that were directly under my potatoes and finished cooking them just as if they were being “baked” in an oven.

While the potatoes are “baking” it time to steam the broccoli. Wash the broccoli under cold water. Cut the stems away from the head of broccoli. Cut the head of the broccoli into bit size pieces. Place the broccoli florets into a microwave safe bowl. Add a ¼-cup of water to the bowl. Cover with a paper plate to keep steam in bowl or plastic wrap and cut slits in plastic to let some steam escape. When the potatoes are cooked, (thirty minutes have passed) begin cooking broccoli in the microwave high for six minutes.

Remove broccoli from the microwave using oven mitts. Carefully remove the plastic or take off the paper plate.

Carefully slice open each potato and place on a plate. Add one half tablespoon of butter to each half. Add the steaming hot broccoli then cover with shredded cheddar cheese. Add bacon, sour cream and chives to finish it.

Cheese sauce option: For true over indulgence, make a fancy ass cheese sauce, like the one shown on the potatoes above. Instead of grated cheese, cover the whole potato with cheese sauce at the end. Mmm. Yummy.

Serve this with your favorite wheat beer like Weihenstephan or a Blue Moon.

Enjoy life, stay healthy, and may everyone be kind to you.

The Drunken Chef (Russ)


Below is the recipe for pulled pork from an Insta-pot that I promised a while back. I use it for tacos, burritos or even nachos.

Carnitas Recipe

Serves 8



Chef’s Knife

Cutting Board



8 flour tortillas

1 large tomatoes diced

16 ounces cheddar cheese shredded

1 head lettuce (shredded)

1 jar taco sauce or Cholula hot sauce or both

Pitted and sliced black olives (optional)

Guacamole or sour cream (optional)


2 Loins of Pork

1 small can of chili peppers (pictured below)

1 onion

3 cloves of garlic

1 container of low sodium beef broth

1 tsp onion powder

1 tsp Garlic powder

1 tsp Cumin

1 tsp Paprika

1 tsp Salt

1 tsp Black pepper

4 tablespoons Olive oil.



Cut the meat into large pieces. Season by sprinkling with onion powder, garlic powder, ground cumin, paprika, salt and black pepper. Let the seasoned meat marinate for a minimum of two hours in a zip-lock bag in the refrigerator.

In a 6-quart or larger Insta-Pot add just two tablespoons of olive oil. Turn on the insta-pot to Sauté and brown the meat in two or three batches. Return all the meat back into the pot. Add an onion that has been peeled and quartered to the pot. Add three cloves of whole garlic. Pour in enough beef broth to almost cover the meat.  

Cover and Cook for one hour on the “stew” setting. Move the meat without the cooking liquid to a bowl. It should fall apart easily. Use meat for tacos, burritos or nachos.


Add cheese to a flour tortilla, add meat on top, and add guacamole and/or sour cream. Pour on the sauce of your choice (Cholula hot sauce or taco). Top with shredded lettuce and diced tomato. This also goes well with grilled red bell peppers and onion instead of the lettuce and tomato. 


Fill a platter with chips. Add grated cheddar cheese on top and melt in oven or microwave. Top with meat, guacamole, sour cream, sliced black olives; or add hot refried beans and jalapeno peppers for an additional extraordinary culinary experience.

This can be paired with a nice old vine red zinfandel or an Icey Cold Modelo Beer.

Enjoy life, stay healthy, and may everyone be kind to you. 

The Drunken Chef (Russ)

INSTA-POT Spagetti Suace

Good Morning. Last night was chicken cutlet parmesan and spaghetti night at Sam’s request. I was going to make it on Sunday, since this is usually a very time-consuming recipe making it the way my mother did it for years. Unfortunately, I got home later than expected, just after 5:30pm, so I knew I couldn’t keep everyone waiting too long for dinner.

I told my mother in-law, and wife, dinner would not be ready for two hours. “Why?” Jennifer asked. I answered: “I am making chicken cutlet parmesan tonight.” I answered. To which my wife replied, “OH! Sam must be there influencing you.”

Anyway, I decided to speed things up and make the sauce in the Insta-pot. Besides, this gave me the perfect opportunity to write-up the recipe on how to make sauce in an Insta-pot.  My coworker is thinking of getting one of these pressure cooker appliances for this very reason. She was a big fan of my pulled pork and brisket recipe from this very Insta-pot.

So here is the recipe:

Insta-pot Spaghetti Sauce

1 # 10 size can of plum tomatoes or 3 of those really large 32 once imported plum tomatoes

1 Large or two medium size onion

4 to 6 cloves garlic

2 teaspoons Parsley flakes or tablespoon fresh

1/4 tsp Oregano

1/2 tsp Basil

1/2 tsp Crushed red pepper

1 tsp Salt

1/2 tsp black pepper


Fill the blender half way with plum tomatoes or one 32 ounce can. Using the pulse button and blender set to chop (lowest setting), pulse bleeder until the tomatoes are well chopped. Pour chopped tomatoes slowly into the Insta-pot and turn it on to the sauté setting. Repeat this three times (leaving the Insta-pot on of course). Stir the sauce after each addition. Roughly chop the onion and garlic. Add the roughly chopped onion and garlic to the blender with a 3/4 cup of water. Pulse until well chopped (Almost smooth). Pour the fragrant smelling onions and garlic into the sauce. Stir, stir stir. To get out the remaining onion, use an addition 1/4 cup water in the blender, swish it around, and pour it into the Intsa-pot and stir well. Add seasonings – parsley, oregano, basil, crushed red pepper salt and black pepper. Stir, stir stir. Keep stirring occasionally to keep the sauce from burning and until it starts simmering (bubbling up to the top).

Put on the cover and set to pressure cook on low pressure for 20 minutes. THAT’S IT DONE. Carefully release the pressure and serve.

That’s how to make homemade spaghetti sauce in an hour. If you want to add meat balls omit one can of tomatoes and cut back on the spices a bit.

This is what I used to make the chicken parmesan and then put it on our spaghetti. I thought it was good. Sam and my mother in-law both loved it!

I served mine with an ice cold Peroni beer along with some fresh grated parmesan cheese. I also made garlic bread for everyone. I had no time for a vegetable or salad, sorry. Bad Husband.

Until next time when I might be bring you a stuffed baked potato recipe, we’ll see. Be well, be happy and enjoy life.

The Drunken Chef (Russ)


Happy Monday everyone. Yes, I’m happy even though I am on my way to work. The fact that I am on my way to work is one of the reasons I’m so happy! I like having a job and being employed not to mention the fact that since the hurricane missed us the place is still standing as well as my house!

I did not do a whole heck of a lot of cooking this weekend. In fact I barely did any cooking. I don’t really remember Friday except I’m sure I ate something. I just don’t think I was the one who cooked it cooked it.

Saturday morning, bright and early, I went with Jennifer to get acupuncture for her back pain. Then later that same day we had a wedding. Yes, a wedding! This had originally been planned exactly one year ago and Covid had stopped it. Now it was almost canceled by a hurricane but the hurricane was scheduled to make landfall until the early morning hours of the next day. SO to the wedding we went.

It was a beautiful affair with a lovely couple that looked totally in love. It was just like a Hallmark movie! It was nice to see this and it raised my faith in humanity just a little bit.

The event was held right on the water with the boats bobbing on the waves from the encroaching storm as the wind pickup just outside. Dark storm clouds slowly filled the sky but love was in the air and it felt good to be doing somthing normal again after a crazy year. I liked being here with all these people, in this closed space, with doom on the horizon and a beer in my hand.

The first thing I did was hit the bar for a beer and get Jennifer a plain seltzer with three cherries as she does not usually consume alcoholic beverages. Next we found our seats and watched the ceremony. The ceremony itself was almost as beautiful as the bride. The groom was a handsome young man and I envied his long happy life ahead, just for a bit. I prayed that their life would be filled with children and much happiness. I figured she wanted kids, being she is a kindergarten teacher who loves her job.

After the ceremony it was onto the food and cocktail hour. We found our table and we knew one other couple we were sitting with. The cocktail hour food was ready almost immediately whisked Jennifer off to the buffet line. Jennifer was already in pain from sitting through the ceremony but standing seamed to help a little bit as we waited in a short line. In the first chaffing dish we came up too was shrimp and scallop marsala. I placed two shrimp and two scallops on my plate with some sauce. The very next chaffing dish was baked clams so being a glutton I only placed one of those on my plate as well. I could always come back for seconds I thought. Since this was a seafood restaurant I was looking forward to these two items in particular.

Both the clam and the seafood marsala was not as hot as I would like but it was not cold either. The shrimp and scallops were cooked well but the marsala sauce seemed a little bland. Perhaps they ran out of wine? The baked clam however was just the opposite. It was over seasoned with spices, particularly pepper . I think it was the cayenne that made them almost inedible, so I didn’t finish it. So much for seconds.

I could not even drink any more beer as I would be the one driving us home. Jennifer was already in pain and it was getting worse. Next we headed over to the caving station. It was beef. Yum, love beef. I asked for a nice slice off the center and Jennifer asked for the end slice. There too I also saw some mashed potatoes so I added that t my plate. Jennifer later pointed out that the table it was set up as a mashed potato “Bar” with bacon, broccoli that looked like it was over cooked and some sour ream. I missed it, didn’t I didn’t even see gravy. In the end it did not matter. This whole round of food was cold. Mash potato’s suck when they are not hot.

I was not there for the food I told myself but there to share in the fun and joy of our friends wedding. Hell who am I kidding I used to LOVE to eat catered food. What happened to me? I glanced at the small menu of the table to choose my entrée. Fish not beef. That’s my choice and I’m sticking with it, I thought. Funny at weddings they always serve beef, fowl and or fish.

I choose fish and when the waiter came (who I knew from Scouting) I stuck to it. In the mean time Bill from the couple I knew asked if I wanted to join him outside for a cigar. I wanted to even though the weather looked nasty but I could not leave Jennifer alone and in pain so I sat back down next to her. She chatted with the gentleman we both knew sitting next to her. The music was too loud to hear him across from Jennifer so I was left out of the conversation. To my left was one of the groomsmen so he was not there often enough to have any conversations with. Besides he was with his wife and another couple and they all didn’t need me honing in of there good time. SO I sat and watched as the storm roll in and as the cocktail hour wrapped up and was rolled out through the storm and back to the main restaurant. Did I mention we were in a separate building? We were and it was lovely.

The wedding party was back from their picture adventures and dinner was soon served. It started with a salad of spring greens with strawberries. Did I ever tell you Jennifer is allergic to strawberries. I snatched hers off her plate with my fork but she still didn’t touch her salad. She didn’t miss anything as far as a good salad. It was not cold. Mine had no dressing and yet it was one of the best things so far. The strawberries were delicious.

Next was the ravioli course. These were spinach pasta ravioli with a mushroom stuffing. This sounded like something I would order off a menu. They came to the table in a butter sauce with freshly parmesan cheese on top. Again not hot, but well cooked. The first thing i noticed was the color the the pasta. They (to me) didn’t look like an appetizing green. It was the color green that almost look artificial. They tasted okay and I ate most of this dish but could not get past the color. I’m getting weird and picky as I get older, huh. DONT answer that Sam!

Next was the entrée. The music was softer during dinner and I had finally noticed it when a plate with a small piece of swordfish was placed in front of me. I tasted it. It wasn’t bad. If it were hotter I would have even liked it more. After all this is a seafood restaurant, they should be able to get a piece of fish right. Correct? So yes, I can recommend the swordfish at Captain Bills Restaurant.

Then it was time for dessert. Mmm. Coffee. And cake. I’m not a big cake person. I’m not a big dessert person in general. I am usually finishing up my beverage, either wine or beer. I usually have coffee and rarely eat cake. This however was a wedding. The whole cake thing is a must! We all watched as the bride and groom fed each other cake. Jennifer was happy just to be standing again after sitting so long in a folding chair and was now in more pain. I tried to rub her back as best I could through her beautiful dress but I don’t think it helped much. She did find two Tylenol in the woman’s room courtesy basket and took them with her seltzer.

The cake came and it was a cannoli cream cake. It looked wonderful and if it were not so humid because of Hurricane Henri coming it would have been delicious but between the storm and being on the water it didn’t go well for the cake. Again, I’m not here for the food but the fun, so I asked Jennifer if she wanted to dance. Right after that she gave me that look like “Are you f-ing kidding me! NO!” So I rubbed her back and sipped on my coffee.

We left shortly after that. It had been the latest we were out in a long time and Jennifer could not wait to get home and put an ice pack on her back.

I, in true form, took no pictures except for one of Jennifer and the bride. I really need to get better at that. So Saturday was a day of not cooking. Sunday was not much better. We ordered take out finding the only place open after a hurricane was Chinese restaurant. I picked up the food and we all headed over to my sister in-laws for dinner.

On the bright side of a dreary rain filled day, she made some delicious scones and coffee for dessert. I should have skipped the coffee as it kept me up ALL night. So until tomorrow have a good day and may all your food adventures be good ones.

The Drunken Chef (Russ)


Good morning world. Please indulge me as I criticize what was once great American ingenuity. At its best when television first started its potential to entertain educate and enlighten with current news events was a boon in technological innovation. The 5 PM and 11:00PM news back then was “reliable and trusted”. It was not until the early seventies before we started to make “fun” of its news story choices because of advertiser “pull”. The prime time Television shows such I Love Lucy and The Mary Tylor More Show were ahead of their time and pushed the boundaries of entertainment to its limits for family viewing. True there was censorship back then to keep moral standards in place. True they may have prevented some artistic freedom but now television has fallen into the depths of an entertainment abyss. Lewdness and shocking people for the attention of an audience seems now more the normal then necessary to help the story line move along. What brings me to diverting my culinary tales and enthralling tales of over indulgences in drinking to discuss this here? I often ate and still eat, as I even did as a child, while having the TV on. Back then it was usually Bugs Bunny, the Odd Couple or Twilight Zone. Now today it is Jeopardy, a home improvement show, the Food Network or even a Hallmark Chanel movie. I do not watch shows that are not conducive to gastronomic pleasure if I am eating. This however changed recently, as I was watching a non-decrypt TV show, perhaps even a home improvement show even called Good Bones. When assaulting my EYES and EARS was a commercial about “women pooping”. They were not discussing it in any pharmaceutical fashion but actually SITTING ON THE TOILET (in the Loo) and talking to the cameraman about “POOPING”! This is why as Sam says: “I watch NETFILX!”

I believe American Television has thus shot itself in the foot. A reference by the way that refers to soldiers or draftees who would rather shoot themselves in the foot then serve their country in the military. Therefore, if it is the intention of television station to turn more and more people away from cable and broadcast TV they are succeeding. I see more and more people watching the Hallmark Chanel probably because of this. If The Food Network and Cooking Channels start to air this commercial I would certainly have to start subjecting myself to watching old reruns of Gilligan Island and the Flying Nun on Netflix over this. I can only hope that the Hallmark Channel starts doing some old-timey variety shows to mix things up a little. Things like the Sonny and Cher Show only with Taylor Swift and some other county singer.  They literally need to add a little more variety into their family programing.

The commercials were bad enough when things like a plastic egg that makes hard boil eggs in the microwave and it sold for $20.00 were on the air. This was insulting to our intelligence as if we could not wait for a pot of water to boil! That I could at least write off as American capitalism and it was as brilliant as the Pet Rock! Hell if it earned the inventor any money, then more power to them.

What do I know? Now to have to change the channel because there are women sitting on toilets shitting! REALLY!??! I know there is a lot of stuff on television I don’t care to watch but here in New York we have OVER 300 channels. Surly I can find somthing that is not people just crying because they are NAKED and AFRAID on a desert island that they CHOOSE to be on with animals and bugs big enough that could kill then. Surly, I can find something to watch where I can sit down and eat dinner without some 90 Day Fiancé actors trying to throw small household appliances at each other because one of them cheated. Well yes, it is called the Hallmark Channel (sigh) but how many Hallmark movies can one straight man really sit through before taking up pottery making as a hobby.

I apologize for this Sunday Morning Rant but sometimes you just need to vent to feel better. I try not to do in malice or bitterness or to intentionally hurt anyone. I am unfortunately just greatly disappointed in an institution I held in such high esteem. I guess I will be watching the Disney Channel and Hallmark Channel until this commercial HOPEFULLY disappears but I also hope that one day the plastic will be cleaned up from the ocean….I am a dreamer.

As an aside, try not to be tempted by gadgets that microwave a hard boil eggs. Yes, my mother had an egg cooker (see below). That thing made perfect eggs. It was no different then using her electric stove and boiling pot water but she said it was easier for her, faster and ALWAYS made a perfectly cooked hardboiled egg. This was true. I never had a bad egg from my mother.

On that note I will let you decide, Netflix or cable TV which do you watch more often now? Oh by the way, when cable TV first started, ALL the “Cablevision” channels like the Cooking Chanel were commercial free. Granted there were only 30 channels at that time but THAT’S why you were paying for cable TV in the first place because Broadcast Television (ABC, CBS and NBC) was FREE! Just Sayin…

“And that’s the way it is.” Walter Cronkite and me signing off,

The Drunken Chef (Russ)


Below is the recipe I promised for Oysters Rockefeller for the oven not the grill.

Oysters Rockefeller


Oyster Knife (not to be confused with the clam knife)

Kitchen towel

Chef’s Knife

Cutting Board

1 box of kosher salt


2 dozen oysters

1 Onion minced

I stick butter

The juice of a fresh lemon (approximately 3 tablespoons)

Fresh spinach

1 tablespoon Lemon Juice

Black pepper

½ cup Flavored Bread crumbs

Olive oil.

2 lemons cut into wedges (8 wedges)

Serves 4


In a large skillet, sauté onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper

Mix together olive oil and breadcrumbs.

Spread kosher salt into two one inch deep baking pans.

Shuck oysters, reserving oyster and its liquid in the bottom of the shell. Lightly press the shells down into the salt while keeping the oysters in their shells, thus using salt to keep oysters level. Top each oyster with 2 teaspoons of the spinach mixture.

Now sprinkle on 2 teaspoons of the bread crumb mixture.

Bake, uncovered, at 450° until oysters are plump, and the breadcrumbs begin to brown 6-8 minutes. Serve immediately with lemon wedges.

Enjoy life, stay healthy, and may everyone be kind to you.

The Drunken Chef (Russ)

© Russ Ahrens and The Magic of a Perfect Pairing,2021


This post is by request. So its a little early and I have not made it yet this year. So I do not have a picture, yet.



3 pounds of apples (I like Granny Smith’s for this)

1/2 cup sugar

1 cup sugar

2 tablespoons lemon juice

4 tablespoons flour

1/4 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp all spice


2/3 cup flour 

2/3 cup firmly packed brown sugar 

2/3 cup old fashioned oats 

1/2 tsp cinnamon 

1 stick butter , melted 


Peel core and slice apples into a bowl. Add the rest of the FILLING ingredients and stir. Pour into a deep pie dish.

Combine flour, sugar, oats and cinnamon.

Mix in butter until crumbly; sprinkle over fruit.

Bake at 375F, 30 minutes or until golden brown.

Serve with Vanilla Ice Cream.

The drunken Chef (Russ)


Happy Friday! Last night for dinner was pan seared steak.

These are two fresh, not frozen, New York Strip steaks. Each one is two inches thick. As you can see it barley fits in my largest pan with out over crowding.

I began by seasoning one side of the steak with salt from a McCormick salt grinder then some freshly ground black pepper. Next, I sprinkled on a good amount of onion power and then a good amount of garlic powder. I let sit as I heated up the pan with olive oil on medium low.

When the pan was good and hot maybe five minutes later or so the olive oil just began shimmer. I carefully placed the steaks in the pan seasoning side down and so they were not touching. I then proceeded to season the other side (now facing up) the same way. Salt first, pepper, onion powder and garlic powder.

As the steak would now be sizzling in the hot pan on medium low for ten minutes I opened a beer. Carefully watching but not touching or moving the meat. THIS is where and when that beautiful crust is made. I drank my beer and waited patiently.

I turned the meat over and as you can see above there is that wonderful brownness on the steak. My patience was rewarded. Now I let the other side cook the same way.

In the meantime I added tater tots to the air fryer and made a simple salad of Romaine lettuce and diced cucumber. Jennifer wanted a vegetable and this was going to be it.

After ten more minutes I needed a second beer and I also had to flip the steak again. This time I turned the heat to low. I pressed the center of the steak lightly with my finger and it gave way easily. This meant it was still rare. Jennifer hates raw meat so I set the timer for five more minutes and cooked the steak on low as I sipped my beer.

After five minutes of beer drinking I flipped the steak once again and gave the tater tots a shake in the air fryer so they didn’t all stick together. This would be the last turn or flip of the steak. I posted a picture of the meat cooking on INSTAGAM and answered a few text messages. Another five minutes were soon up and my second beer was half empty.

I have been cooking this steak now for what seemed like it was forever (it was 30 minutes so far) I poked at it again. Perfect push back meant the steak was now medium rare. It was time to let the steak rest on the cutting board before slicing it. As you saw at the very top of the page it was cooked nicely and stayed juicy having let it rest for just five minutes off the heat before slicing and serving.

I served it and the salad with blue cheese dressing. The air fried potato tots were separate and on the side (not shown).

The Drunken Chef (Russ)


OMG is it only Wednesday? Uggg! This week is drag assin. Well at least I ate good yesterday. A coworker prepared some kickass Oysters Rockefeller. He put them together and I cooked them on the grill. Now normally I would not do this but it was a barbeque so I figured I would try it. It went amazingly. They were delicious. He started by making a sauce of butter, onions, spinach, parmesan cheese and lemon juice. Once the oysters were shucked he put this sauce on top. I “baked” them in a 500 degree barbeque for ten minutes. They were done perfection! He who does not like fish LOVES them. As a matter of fact, he who does not like fish, MADE them! So try um. I will be typing up a real recipe for you to put in the oven ASAP!

Busy day today so I have to run and get to work. Enjoy your food, family and friends!

The Drunken Chef (Russ)