Category Archives: Blog Post


Welcome to Friday. I cooked last night. Feeling guilty about having been cooking the same thing over and over, I went with something new. I made Chicken Cordon Bleu. Is it American? Probably not, but I bet it’s popular in America to eat, unlike Escargot. So, I am including it in the list of recipes I’m posting here. Included on the plate above is Couscous, also not very American but yummy, and Asparagus. The pickled beets I did not pickle myself. Although, I may have been pickled myself with beer while cooking all this.

I started with the chicken dish since it would take the longest to cook.

Chicken Cordon Bleu with extra sauce

Next, I started the chicken broth for the Couscous. I always cook my couscous in chicken broth unless it is served with pan seared Sea Scallops. Then, I have an extra trick up my sleeve that Sam will be showing you soon, I hope.

Couscous in chicken broth

Now to work on the Asparagus. Spring is the best time to buy Asparagus here on the east coast because that’s when it is in season locally. Today, you can buy MOST fruits and vegetables year round. That wasn’t always the case. Even when I was a child, many things like watermelon were only available during the season they grew in locally. Even then, there wasn’t ANYTHING called seedless watermelon available. Now, you can buy almost anything, including some very exotic fruits and vegetables grown in other countries all year round.

I added the pickled beets for color and because it has been ages since I’ve had them. My favorites pickled beets come from Lancaster, PA. These were surprisingly very good and from my local supermarket. Chill them before you eat them.

You can look for all my recipes for this meal by just clicking on the links above. Have fun cooking and Bon Appetit. P.S., this dish is NOT French…just sayin.

Until we meet again in my kitchen, Be well, Be healthy, and Be happy!

The Drunken Chef (Russ)


Thursday. July 1st. Have to go into work early so you have me for a quick article until the coffee is done. Let’s see how fast I can type today.

Last night, I was at a loss what to make. Sam said: “Dad, we have to start planning meals in advance. You have a blog to write and you need to cook new things.” Then, he suggested Swedish meatballs. We found them in the freezer under a bag of curly fries.

I ran to the store to get Heinz Anjou gravy and wide noodles. I also picked up a bag of small baby potatoes. When I returned from said store, Sam had the potatoes in the pan and was frying them up. He added the gravy next and brought that to a simmer. In another pot, he was making Lingonberry sauce. What’s in it I don’t know. Perhaps, he can give you that recipe in his next blog.

I put on a big pot of salted water to boil for the noodles, then started on the potatoes. I washed and put the potatoes in a Pyrex bowl with just a bit of water. I covered the bowl with plastic wrap and poked a small hole in it with the tip of a knife. I microwaved those suckers for 6 minutes. I let them stand for four minutes as I melted two tablespoons butter in a pan and added two tablespoons of olive oil. As soon as the butter was melted, I added the potatoes. Then, I seasoned them with salt, white pepper, a pinch of garlic powder, and larger pinch of onion powder. I sautéed them on low waiting for the water to boil. I tossed the potatoes into the now hot pan. Then every now and again as they began to brown just slightly with little brown spots, I gave them a toss in the butter oil and herbs to coat them evenly. In the meantime, I added the noodles to the boiling water. I kept repeating the tossing of the potatoes until the noodles were cooked. Then, I turned off the potatoes and drained the noodles.

I served everything piping hot like the picture below.

Okay, the coffee is done time to run. see you tomorrow.

The Drunken Chef (Russ)

The Kitchen Grimoire: Voodoo Jambalaya

For many years, just like my father, I have been writing a cookbook. My cookbook, however, was not designed with the average cook in mind. Instead of a standard American set of recipes with minor alterations, or my darling grandmother’s “Sunday Gravy”, I created recipes with slight variations, all to match one simply theme: Villainy. Now, perhaps I know what you’re thinking: Villainy? In cooking? Isn’t that just making a steak well-done? Perhaps you’re even thinking: Villainy in cooking just is an aesthetic and would probably taste horrible or gimmicky. 

While I happen to agree with you if you think that it is a crime against all things delicious to make a steak well-done, I hope to prove you wrong on the latter point. You see for as long as I can remember, I have always had a certain fondness and sympathy for the Disney villains. Between their cool color scheme and always having the best song in the movie, I began to incorporate them a bit more in day-to-day life. I won’t be boring you with those details, because while I could certainly use therapy (probably) this blog isn’t my therapist’s couch. One of the things I began to work on was a recipe book related to witchery, villainy, magic, and of course, tasting absolutely sinful. 

I called this digital tome of forbidden culinary rituals and hidden away confections, “The Kitchen Grimoire”. A grimoire is a book of spells and the like, because I hope that the flavors and recipes inside will bewitch your tongue. The first recipe I am choosing to share is one of my favorites and one which I make for myself as frequently as possible. It is my take on Jambalaya, but instead of using regular rice, I use a type of rice called Forbidden Rice. 

Forbidden rice itself is either black or purple in color, but the water, the sauce and anything that touches the rice is stained a deep purple. Despite the ominous name, it is actually one of the few things in my recipe book which can be substituted into almost any other dish with a similar counterpart to create a wicked effect. I’ve used this trick to make rice pilaf imitate the night sky and occasionally turn the usually pink flesh of shrimp to a creature of the deep, when cooked with the rice. 

Not only is the color a nice switch up, but rather than the nutty and earthly flavors of brown rice or the soft gentleness of basmati, Forbidden Rice has a floral taste to it, which may sound strange, but it can add a wonderful layer of complexity to dishes.

Setting aside the color of the rice in my dish, I have an actual dish and recipe to tell you about. The recipe I will be giving you today (as you may have guessed from the title of this article), is Voodoo Jambalaya. I decided that this is the right time for Jambalaya, as it is one of the few truly American foods. Seeing as the fourth of July is coming soon, I wanted to throw out another candidate for the ring. Burgers and hotdogs are great, but their origins lie elsewhere, and were already being consumed in the old world. Jambalaya is a mix of African, Spanish and French cooking styles, which was only achieved in America. 

So here’s my first recipe on the blog here and I hope you enjoy!


⅔ Cup Sliced Andouille Sausage

⅔ Cup Cubed Chicken Breast

⅔ Cup Raw Peeled and Deveined Shrimp

9 oz. Tomato Paste

3 Bay Leaves (Dried)

1 tsp Cayenne Pepper

1 tsp Red Pepper Flakes

2 tbsp Minced Garlic (Preferably Packed in Oil)

1 Medium White Onion (diced finely)

1 Small Red Bell Pepper (diced finely)

1 tbsp Onion Powder

2 Cups Forbidden Rice

Olive Oil (As needed)

Tabasco (To taste)

Parsley (To Garnish)

  1. Start by placing your garlic, onion and bell pepper in a large pot with enough olive oil to coat the bottom of the large pot. Continuously stir the vegetables over medium heat (preferably with an oversized wooden spoon, for added realism start cackling which will add a certain air of madness to the whole process).
  2. Wait until the onions are transparent before removing the mixture from your pot and placing in a decent sized bowl on the side. Repeat this process for each of our meats (Sausage, Chicken and Shrimp) and place them all in the same bowl as the vegetables. 
  3. Take enough water to cover the bottom half inch of your pot with water and pour over high heat. Use the oversized wooden spoon to help scrape the bottom and relieve it of any tasty bits which may cling to the pot. 
  4. Once you’ve scraped the pot to your satisfaction, it is time to add the tomato paste, bay leaves, cayenne pepper, red pepper flakes and onion powder to this concoction. Add the tabasco if desired at this point. 
  5. Leave to simmer, stirring occasionally for about 10 minutes.
  6. Pour the contents of the bowl that you’ve set aside into our cauldron- er… pot. 
  7. Add four cups of water to your concoction as well as the purple rice and cover, stirring every five minutes. Only cover the mixture once the water begins to boil. Once covered it should be ready in about fifteen to twenty minutes. 
  8. Serve hot and garnish! Enjoy the favors which have combined under your masterful eye and feel proud of what you’ve accomplished!


It’s Wednesday, so close to the weekend yet so far. Last night, I was in the middle of cooking grilled chicken, rice, and grilled zucchini when Sam interrupts me. He says: “Don’t you get bored making the same thing. I thought you were writing a food blog. You need to make new stuff.” At his suggestion, I dumped in a packet of taco seasoning mix to the chicken that had already marinated overnight in salad Italian dressing.

Sam got up from his video game and started cooking. He began by adding cilantro and lime to my Basmati rice that was cooking in chicken stock. I added butter to it. He chopped an onion and sautéed it in a small pot with olive oil. Then he opened and rinsed a can of black beans. He added that to the pot with the onions. He added parsley and cilantro to the beans next. He covered the beans and let them cook on low.

I went outside to grill the chicken and the zucchini. Meanwhile, Sam made some kind of white sauce using sour cream for the chicken . What was in it, I don’t know. I was outside when he prepared the sauce. I do know it was good and went nicely with the chicken, rice and beans. I don’t remember the zucchini much except grilling it and taking pictures.

Grilled “Taco” chicken

The Zucchini

We (Sam, Jen, my mother in-law and me) ate and we watched Jeopardy. Once my mother in-law left and Jennifer headed up to bed, I had dessert. Dessert for me was a chocolate chip cookie with a glass of milk while watching The Community on Netflix. It’s a funny funny show. Sam gets a huge laugh out it! Then, I cleaned up and went to bed.

That’s all until tonight when I get to do it all again. So be well, eat tasty food, and stay happy!

The Drunken Chef (Russ)

There has been NO COOKING

Good morning. I’m writing this as I wait for the coffee to perk. Its Monday, ugg. I have not cooked in days, or so it seems. I remember it like it was yesterday, because it was yesterday, and I went out to eat at Emilio’s in Commack. Saturday I managed to go out to eat at the Cheese Cake Factory but Jen didn’t really seem up to it. I killed too many brain cells this weekend drinking and do not remember what I ate on Friday. What day was it that I made Surf and Turf ?

The Cheesecake Factory we went to was in Bay Shore. I used to love going there and trying new things but I was always disappointed that the food did not taste as good as it sounded on the menu. It looked great when it came to the table but then tasted blah. Now, the food or menu no longer impresses me but everyone else I was with loved it. The place was packed so it must be good food. It was just me. It was not bad food, just not yummy I have to go back food. I had the Cuban Sandwich and it was very good but I was disappointed in the cheese cake. Can you imagine?! Jen didn’t like the cheese cake either but she is not feeling well.

Jennifer is still in pain with her back so she has not been eating much. She ordered her favorite salad at the Cheese Cake Factory. It was the Barbeque Ranch Chicken Salad without tomatoes. She does not like and is allergic to tomatoes. When it came out it looked great and she said she was going to eat the whole thing. That was surprising because its a huge salad. In the end she ate most of it and we took the rest home.

Sunday I had plans to go see the Mets play at City Field. It was a beautiful but hot day and even though they didn’t win it was a lot of fun. I ate lots of food including two hot dogs, chicken fingers, French fries, Cracker Jacks and drank beer. It was all yummy! Then I find out, on my way home, that I was supposed to be going out to eat at Emilio’s Restaurant in Commack! Yikes!

I love Emilio’s and I usually get a big meal there. I have already tried the mussels marinara with linguini and all the homemade pasta dishes. All their dishes are fantastic. Yesterday, I was way too full to eat much so I ordered a salad for my main course. We also ordered a chopped salad for the table. My sister in-law was there with my nephew and my mother in-law and Sam. I did not take part in any of the chopped salad they ordered but I have had it many times before and it is delicious. For dinner, I had the beet salad. This salad comes with mixed spring greens and chopped beets, shredded goat cheese and sugared pecans on top. The dressing is a balsamic vinaigrette that is very good and served on the side. I ate only a quarter of it and then boxed the rest up to take home. Jen was in a lot of pain so she didn’t eat much either. She ordered a big plate of pasta Bolognese that came home with us too. My leftover salad from last night and the Cuban sandwich from the Factory is what’s for lunch today.

Speaking of lunch, I am off to work. Have a great day!

Surf & Turf

Last night I made “Surf and Turf”. Traditionally, the surf is a lobster tail and the turf is Filet Mignon. I didn’t make lobster tails this time. Instead, I used raw shrimp. After the the shrimp was cleaned, I skewered and coated with olive oil, garlic, and paprika. Then, I steamed some baby potatoes in the microwave for 5 minutes in a glass bowl cover with plastic wrap. Careful, that bowl gets HOT. Just before tossing them on the grill over medium heat, I tossed them in olive oil, butter, garlic powder, salt, and pepper.

The Filet Mignon I purchased whole, as that is how it usually comes when it’s on sale now. The beef needs to be butchered a bit as they tend to leave on a the silver skin. This will be very chewy if it’s not removed. Then, I cut the beef into 2 to 3 inch pieces, maybe 6 to 8 ounces each. Salt, Pepper. and a bit of oil to keep it from sticking to the grill. I cook it on med to medium high until 140 degrees and let it rest.

I add the shrimp to the hot grill only after cooking one side of the beef and flipping it over. The shrimp cooks much faster then the beef. I cook the shrimp on low or medium low burners while keep the beef is over medium high burners. You must be careful not overcook the shrimp or the beef. They will both get tough and chewy if you do. This is all done while the potatoes are on the grill over medium heat in a grill pan and simultaneously drinking a beer or two. This is tricky stuff sometimes!

Well, that’s all for now. I’m off to help with a membership recruitment fishing thingy for BSA Scouts!

The Drunken Chef (Russ)




            I have explained how to make pancakes the easy way, with a premade mix. I have not told you as of yet how this can be expanded upon and made more difficult by making the batter from scratch.

            I was discussing the topic of pancakes shortly after my first cooking lesson post on how to make PANCAKES with one of my co-workers Pete. Pete is a reader of The Magic of a Perfect Pairing and suggested a recipe I should try where he makes the batter from scratch. He even emailed me a copy of his recipe. Henceforth, this Sunday I am planning on making myself either the pancakes or waffles. Jennifer does not like either of those two items, but perhaps my mother in-law would like some. Yay me, my mother in-law is staying with us for the summer. Sam will most likely be working at my sister in-law’s shop in Northport and will miss out on one of his favorite breakfasts. Perhaps, I can freeze the leftovers for him.


In 5QT capacity Oster blender

Using All-purpose flour

Method #1

2 eggs

1.5 cups milk

1/4 tsp baking soda

1/4 tsp baking powder

1 dash vanilla extract

up to 1 Tbsp shortening

dried active yeast 1/2 tsp

Whip everything in blender.

Add flour, 1/4 cup at a time hitting blender button each time to blend it in until the blender is almost full and the blender slows down to where it almost won’t blend anymore (almost to the top to about an inch from the top)

Let batter proof out until it starts to rise (15 min to 1 hour) and use.

Store leftovers in refrigerated loose cover container as it will still expand and could blow up all over the refrigerator. (Thanks Pete. That could be messy!)

Method #2

The doomsday, or backpacking the dry ingredients to camp recipe.

About 3 cups of water

1/4 heaping cup dried powdered eggs

1/2 cup of powdered milk

1/4 tsp baking soda

1/4 tsp baking powder

Up to 1 Tbsp. shortening

Dried active yeast 1/2 tsp

Whisk in bowl or shake vigorously in 2 quart or bigger container.

Then add flour 1/4 cup at a time, flour until it looks batter thick.

Use a small spatula here to help in getting some possible clumps mixed.

Let proof out until it starts to rise and use (warm water use could proof quickly, 10 min?)

For camping – mix and pack dry ingredients separately.

Method #3

Pete is replacing some of the milk with dry buttermilk, in recipe #1 or #2

Instructions: Refrigerate after opening. Bakers’ pro tip: First, mix the dry buttermilk blend with the other dry ingredients. Then, add the appropriate amount of water when the recipe calls for liquid buttermilk. Use Saco cultured buttermilk blend whenever your recipe calls for liquid buttermilk or sour milk. Use the following conversion (all measurements are level):2/3 cup buttermilk = 2 1/2 tbsp Saco buttermilk blend + 2/3 cup water.1 cup buttermilk = 4 tbsp Saco buttermilk blend + 1 cup water.

Peter’s note:

Saco Buttermilk 12 oz is authentic buttermilk, unlike the liquid variety, which is merely cultured skimmed milk. That makes this ingredient a healthy addition to recipes. The product is free of peanuts, tree nuts, eggs, wheat and gluten, making it a safe option to add to meals for those with specific dietary needs. This cultured buttermilk is also Kosher dairy certified and extra grade milk, which is the highest quality one can buy. It has only 80 calories per serving, with no trans-fat. It is also a good source of protein and calcium for the next baked or cooked recipe. Enjoy the real taste of this buttermilk.

I have decided I will try method number one. I am not sure if I am making pancakes or waffles yet, but I’m leaning towards waffles. That I will decide on Sunday. You can follow my adventure Sunday on my Instagram posts here: DRUNKENCHEF82 to see how it goes as I make this recipe. For those of you who don’t do social media, I will post my results Monday, if I’m not too hungover again to write.

Until tomorrow, be well, eat well, and have fun cooking.

The Drunken Chef (Russ)


Today is Father’s Day here is the good old USA. In New York, it is going to be another “Pleasant Valley Sunday” just like the song by The Monkeys.  I do not know about the rest of the men in America but I will be outside with the smell of charcoal in the air. Just like the song says! I will be grilling and posting pictures on my Instagram account at DRUNKENCHEF82. Follow my entire day there.

            Unbelievably, the United States did not make this wonderful celebration of Fatherhood a national Holiday until President Nixon signed it into law in 1972 and people say we are so progressive. Pffft. It has been celebrated around the world dating back as far as, oh I don’t know, 1910 maybe?

            I love Holidays, Celebrations and Festivals or any excuse to drink and have a party. Hell, I would celebrate Leaf Ericson day for crying out loud if anyone would join me (Its October 9th)! Lets not rush the summer talking about October holidays…shall we. Today is a joyous occasion that we must celebrate with meat and potatoes or beer and whisky. In one day, it will be the summer solstice. That is a time to me for great sorrow, as it means from that day forward the day’s will be getting shorter.

Let celebrate today as the longest day it is! There is lots of time for barbequing, drinking and the smoking of fine cigars, if you so choose to do so. Does anyone even give out cigars for their child’s birth anymore? It’s probably not very Politically Correct (PC). Well. Excuse. Me. I do enjoy the occasional cigar with friends and glass of fine whiskey or shots of fireball. Hee-hee

            Whatever you do do today make it joyful, happy, and please have fun and stay healthy while doing it!

            Happy Daddy Day

            The Drunken Chef (Russ)


Today I sit with a cup of tea instead of coffee next to me. Why? In an effort to figure out why this whole fatigue thing is still happening to me, I have decided to give up coffee for the summer. Drastic I know, but drastic times call for drastic measures. Let me say this, as a lifelong coffee drinker, tea does not seem to have the same satisfaction as that first sip of coffee gives you in the morning cup.   

            Yesterday I delivered a homemade lunch to Jennifer’s classroom. Everyone seemed enthusiastic over the prospect of hot heroes and a salad. It seems everyone in her classroom LIKES salads. Since we only have a few days left of school, perhaps they will be open to the idea of me making a few of my salads for them to try. Perhaps they would even leave some comments here as to whether or not they are any good. Let’s cross that bridge next week. This weekend however, I will be posting about yesterday’s lunch and all its recipes.

Last night, I did not cook. I went out to eat at a sushi restaurant. Therefore, Sunday I will post my review of said restaurant. I will also be posting more recipes on both Saturday and Sunday because I need time to add pictures and have it edited by the talented writer and editor, Jules. I may even cook something this weekend on my grill or better yet smoke something tasty like ribs or a brisket.

Look for my posts tomorrow as the first in a series on Jenner’s classroom lunch.

Until next time – BE WELL, STAY HAPPY, and EAT GOOD THINGS!

The Drunken Chef (Russ)

P.S., It’s time to go make breakfast.

One year & 291 Recipes

            June 3, 2021

            Since it is the second month that I have been working on my new adventure, to write and “publish” a cookbook in one year consisting of 291 recipes, I thought I would assess the progress so far.

            Up until the end of May, I have posted approximately 20 recipes from the recipe book that I have been writing for the past twenty plus years. Is that good progress? Well, if you consider that I have 271 recipes left that I would like to post on here by April 30th, 2022, I would say that I am a bit behind since I still need to cook and teach you 271 recipes by the end of next April.

To help you follow along on my progress, I have put up a countdown clock on the home page of this website. Time will tell as to whether or not too many brain cells were killed with alcohol or if I was crazy for setting a one year goal for this.

            I will need to pick up the pace. Not to worry, some recipes build on one another, or a recipe may only change by a few ingredients from one to the next. Trust me when I say, you will not get lost.

I have not been posting everything I have cooked over the last month. That is probably because I have been lazy and not cooking anything I felt would be worthy of reading about. I guess I will just have to put everything out there that I cook, regardless of if I think it’s any good. You get to be the judge of that. Your comments are welcome.

            I will still be going through my recipe book in a semi-logical manner. I will post what I’m cooking each day. Logically then, I will be cooking according to the season we are in now, making everything for that season in the cookbook even if I have not done so in many years.

            It sounds more like you will be reading a diary of my life as a home cook, private party chef, or even a bartender rather than some boring old cookbook. Of course, this is a teaching and learning blog, so I will do my best to explain “HOW TO COOK AMERICAN STYLE” and not just post an ingredients list and mixing procedure.

            I will, whenever possible, explain why, as a chef, you are doing certain things so you can understand the process. This way, you know in advance what is supposed to happen and the reason for it happening. I love science and there is a lot of science in cooking. It may have been just trial and error or dumb luck why things taste good, but there is science behind why something tastes good and why when it is prepared wrong, it tastes like $#%&!

            Everyone’s tastes are different; some people have allergies and some people have textural issues, but you should experiment with food and taste as much as you can. If it tastes bad, do not eat it again for a long time. Just remember that your tastes change, and something you hated as a kid you may now love now and vice versa! Always have something to drink on hand when trying something new. Just like different wines change the taste of food, whatever you’re drinking effects the foods you taste!

            The idea is to have fun. This can be your new adventure as much as it is my long time hobby, and brand new post-Covid adventure!

            On your mark, get set, GO!

            Good luck to us all!

            -The Drunken Chef (Russ)