Welcome Wednesday, even if this does not post until Thursday. So, let’s see what I’ve been up to. Lunch was a Chef’s Salad. To make that, I was up early making hard boiled eggs. As you can see by the picture below, even a chef doesn’t always make a perfect hard boiled egg, so don’t beat yourself up if they don’t always come out perfect.

Two eggs had a crack I didn’t see

Last night, I made Jennifer meatballs and spaghetti with garlic bread. You have seen that before. I guess I tend to repeat myself, but heck who can only eat meatballs and spaghetti once a year?

Below is my bottle of olive oil, not a liquor bottle. The pour spout makes pouring out the olive oil a little more controlled then straight from the bottle. Plus, I just think it looks cool sitting on my counter.

Olive oil

Tuesday, I made Brats with sauerkraut. I like my sauerkraut a little “al-dente”, not that mushy stuff from a can. So, I buy mine in a bag and it seems to help, but I have yet to find the stuff they have at good kosher delis. Maybe, I should just make it from scratch?

Monday, I ate at my sister in-law’s. She is an EXCELLENT cook. She made the dish below. They are chicken enchiladas, and they were amazing. The only things that I know are in them is cheese and chicken, duh, and sour cream. Otherwise, I have no clue.

Debbie’s Enchiladas

Tonight is sandwiches. You have to have them for dinner at least once in August during the heat of the summer. The one below is an American hero with roast beef, turkey, ham, lettuce, and tomato. My sister-in-law got me the tomato at a farm stand, and I have been savoring it.

Well, that gets you all caught up until tomorrow.

Enjoy a good beverage or three, enjoy food, and enjoy life.

The Drunken Chef (Russ)

P.S. I will post any official missing recipes, i.e., the Chef Salad soon.


The alarm went off too early this morning. No, seriously. It went off half hour earlier then normal. I thought I fixed that from a power outage we had days ago. Anyhow, I’m up and its dark out. That’s saying something in August when sunrise is at 6:00am. At least the coffee is on.

Is New York the only place we refer to a BIG sandwich as a hero? I think in Chicago they are called hoagies. There are “subs”, hence that fast food place “Subway”, and Grinders farther up in the North East. Here, where I live, the BIG three foot sandwich is popular during Super Bowl Sunday and parties for teenagers and college students! Here it’s called a three foot, four foot, or six foot hero.

So, here is the American Hero Recipe:

1 loaf of Italian bread, hoagie, or hero

1 pound of sliced roast beef (depending on bread size)

1 pound of sliced turkey breast (depending on bread size)

1 pound of ham (depending on bread size)

1/2 pound American cheese




Slice the bread lengthwise in half. Begin on the bottom half by layering on the roast beef. Then add the turkey and last the ham. Add a layer of American Cheese. Now, cover that with shredded lettuce. This is lettuce that is cut into thin strips. Most delis use their meat slicer to cut the lettuce and tomatoes. Cover the lettuce with the tomato. Place the top on and slice into 2 1/2 inch slices, unless you are making a single smaller sandwich as I did. Then, just cut it in half.

These big three foot heroes get served with Italian salad dressing, mustard, and mayonnaise on the side, so people can have a choice of the condiment they want to put on their slice of the sandwich. I used mayo on mine. I use Italian dressing on my Italian hero, but that is a recipe for another day. You can see one of the Italian big sandwiches I made for Jennifer and her class below.

Until next time. Be well, be happy, and have a great day!

The Drunken Chef (Russ)


Happy Tuesday Morning. I should get you caught up on the goings on at the Drunken Chef’s house. There was a lot going on here this weekend. The hard part is trying to remember it. Maybe I need one of those memory supplements. What are they called? I think they need a more memorable commercial.

Friday, I remember working and getting out of work. Let me look at my phone, maybe the pictures will help me remember. Ahhh yes, Friday was clams on the grill and shrimp. Some of you may have seen the pictures on INSTAGRAM. I also made Old Fashioned Lemonade.

The clams were easy peasy. I watched as someone else cooked the clams standing up. I have always cooked them laying down. It was cool to watch them open this way (see below). She also made drawn butter with garlic to put on top. I made a batch of Ma’s Cocktail Sauce.

Grilled Shrimp is always fast and easy unless you have to peel, devein, and clean the shrimp. Someone had already done the cleaning, marinating, and skewering for me so all I had to do was grill them.

Then, I grilled a top round London broil (see below). I have been spoiled in the past by the exquisite London broil I was buying at Meat Farms and my local King Kullen grocery stores pre-pandemic. Now the meat seems to be tougher. I need to find a new store for my London broil purchases since Meat farms was sold to Lidl and King Kullen closed most of it stores. This was also an easy to grill protein.

Saturday we had company. More grilling as it was a nice day. I started with BBQ spareribs (Grilled). Then Jennifer asked if I would make dessert. So, I made chocolate chip cookie ice cream sandwiches.

Then, I made cheeseburger sliders and buffalo wings on the grill. That’s a recipe I will post later this week. Maybe tomorrow, as I am not cooking tonight.

Until tomorrow, be well, be happy, and have a nice day.

The Drunken Chef (Russ)


August is not my favorite month, but is still summer so it has that going for it. What I don’t like about August is it is the last month of my favorite season, summer. However, since we’re at this point in the season, we should make the best of it with lots of BBQ’s, although Jennifer is in pain and not up for much company. I even have to cancel a much anticipated get-together for this weekend. I don’t feel well this morning myself. I think it’s just too much stress. I hope it gets better soon.

Cooking. Let’s see, I am still behind on my recipes. I still owe you a cheese burger slider recipe. Pfft. Its just a hamburger. We have made them before. Only I made them smaller because their was so much other stuff to eat and not enough people to eat it.

I started with 80% lean ground beef. I like this grind for this hamburger as it needs the extra fat to keep it juicy. I made little meatballs and pressed them flat. Then shaped them into squares. Why? They needed to be square because the buns, which were Kings Hawaiian Rolls, were square.

Next, I seasoned them with garlic powder, onion powder, salt, and fresh ground pepper.

Surely by now you are are asking yourself, “how many damn photos of food can one man have?” The answer is simple: it’s a lot. I have been writing a cookbook now for twenty something years and I’m still not done. I can now sympathize with Tolstoy on writing a never ending book. At least he finished his. I don’t think I will be so lucky.

Now, it’s time to get those burgers on the grill.

Yes, I added cheese and closed the lid so it got all nice and melty. Then I added pickle slices and ketchup. They are thicker then they look so they are still juicy with just a hint of pink. No one wanted rare a hamburger this day. Except maybe my mother in-law….

So, let’s see what’s next? Oh YES! Next time is Grilled Buffalo Wings.

Until then, be well, be happy, and be safe.

The Drunken Chef (Russ)




1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 sticks of butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

1 and 3/4 chocolate chips


Preheat oven to 375 degrees. Cream together the butter, sugars and vanilla. Then add the eggs. Next, add all the dry ingredients and mix in the chocolate chips.

I cut the cookies with a heart shape cookie cutter while warm and let the cookies cool. Once the cookies are cool, allow vanilla ice cream to soften slightly. Scoop ice cream onto one cookie, then top with another. Press gently together. Return ice cream sandwiches to freezer for one hour before serving.



2 full racks of Pork Spare Ribs

2 bottles Sweet Baby Ray Bar-B-Q sauce

1 ½ tablespoon Paprika

1 ½ tablespoon Salt

1 tablespoon Onion powder

1 tablespoon Garlic powder


Heat Barbecue on high for 15 minutes

Prepare the ribs by removing the silver skin on the rib side.  This is not easy, but there is a trick. I will try and make a video soon for you.

Season spare ribs on both sides with onion powder, garlic powder, paprika, and salt (dry rub).

Cook ribs until brown on both sides BUT NOT DONE!      

Preheat oven to 300 degrees

Place the under-cooked ribs in baking dish and then put in the oven uncovered.

Cook 2 hours. Making sure the heat stays low….you may even turn it down as low as 225 degrees. It just takes longer, but they are well worth the wait.

After two hours, check for doneness. The meat should separate from the bone fairly easily. Drain most of the fat from the dish, but not down the sink drain; it will clog it. Cover ribs with Bar-B-Que sauce in the same pan, mixing in some of the fat and coating the ribs well. Then, return to oven for 20 minutes or heat on barbeque for BEST results.

NOTES: This recipe is the result of years of practice, but in the end it produces a consistently good batch of ribs and can be done in a large enough batch for a party.




6 lemons

1 cup granulated sugar

6 cups cold water


Juice the lemons to make about 1 cup of juice. Don’t forget to roll those lemons on the counter top before cutting them in half. It makes the whole juicing thing easier.

In a gallon size pitcher, combine the lemon juice, sugar, and icy cold water. Stir. Adjust water or sugar to taste. Chill and serve over ice cubes.


You can also make this by the glass as I did on Friday. The per glass instructions work like this: One lemon, juiced and poured into tall cocktail shaker, sans seeds. Add 3 tablespoons of sugar and one and a quarter cups cold water. Shake well. Serve over ice with a straw.



1 Top Round London Broil

Garlic powder

Onion powder

Salt and freshly ground black pepper


Season the beef with garlic, onion powder, salt, and pepper on both sides. Let meat “marinate” on the counter for 30 minutes or at least while the grill is heating. For best results, this can be done the night before, and you can wrap the meat in plastic then put it back into the refrigerator. Remove from refrigerator and let rest on the counter anywhere from 30 minutes to an hour.

Now that your grill is HOT, cook the london broil starting on high. Then after cooking each side for five minutes, turn to medium low until it has reached an install temp of 140 degrees. This should take about another 5 minutes per side. Avoid using a fork to turn the meat over and always use tongs. I turn my steaks a total of three times to get a nice crisscross pattern if possible. Remove beef to a plate and let rest ten minutes before slicing. Avoid turning or pressing on your steaks or hamburgers as they cook because this will cause them to dry out and become tougher.

Once the beef has rested slice the london broil across the grain (see below).

Serve with steak sauce, blue cheese dressing, or just plain salt and pepper.