Category Archives: Recipe


Now that you have made hard boiled eggs way back in Lesson Two: HARD BOILED EGGS, you’re ready for DEVILED EGGS. This is a classic and simple appetizer from the 50’s that I think with the addition of the Cholula Hot Sauce has a bit of a zing that elevates it up to the twenty first century.


6 Hard Boiled Jumbo Eggs

3 Tablespoons Mayo

1 teaspoon Mustard 

1 teaspoon Frank’s Red Hot or Cholula Hot Sauce

1 teaspoon white vinegar

Paprika for garnish

Pitch of white pepper

Whostersire Sauce in pace of vinegar (optional)

Relish (optional)


Slice the eggs in half lengthwise, removing yolks to a medium bowl and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, hot sauce, and pepper, and mix well using a fork until creamy. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. To get fancy: use a large star tip and a pastry bag to pipe the yolk mixture back into each egg, filling yolk holes completely. Dust tops with paprika. Refrigerate and serve chilled.

Note: For a real fare, add fresh chopped chives or scallion to the top before refrigerating. 


Shrimp cocktail is a family holiday treat or for special occasions. 



3 pounds of extra-large or jumbo shrimp peeled and de-veined

2 tbsp. Lemon juice

Dash of salt


Fill a large pot half way with water and bring to a boil.  Add lemon juice and salt.  Cook for 3 minutes. Drain shrimp and pat dry with white paper towels.

Serving suggestion: Mom’s Famous Cocktail Sauce.

NOTES: I leave this up to my sister to make every holiday and she does a marvelous job!!

Tomato Mozzarella (Caprese) Salad

My choice to serve as an appetizer with the grilled steak is this very fresh tasting summer salad of tomato and mozzarella. I would pair it with a Pinot Grigio from Clos Du Bois.


Fresh Tomatoes

Fresh Mozzarella

Fresh Basil

Roasted red peppers

Extra-virgin olive oil

Balsamic Glaze

Italian seasoning


Slice the tomatoes ¼ inch thick. Slice the fresh mozzarella to match the tomatoes. Cut roasted red peppers in one inch strips. Chiffonade* fresh basil leaves.  Layer tomato, then cheese, then pepper all around a large plate. Sprinkle top with Basil. Drizzle on olive oil and balsamic glaze. Season with Italian seasoning to taste. 

Chiffonade – To finely cut those strips of basil you see on top of the salad. It sounds frenchy…


I can’t believe I can’t find the post I wrote down on how to make Garlic Bread. So, here are two ways to make it.



One loaf of Italian or French Bread

Butter (softened)

Garlic powder


Slice the bread lengthwise. Spread a thin layer of butter on the bread. Use enough butter as if you were going to eat the bread with just butter. Sprinkle on the garlic powder to taste. Not too much even if you love garlic. Remember its still just powder and this is the quick version. Toast bread under broiler (butter side up). Until golden brown. Slice and serve warm.




2 cloves garlic (minced)

1 stick butter

Mozzarella cheese (shredded) (Optional)


Slice bread lengthwise. Melt the butter in a small pot. Add the minced garlic to melted butter and cook over low heat for one minute. Brush or carefully spoon the melted butter and garlic across the bread evenly. Brown bread under broiler until golden brown. Serve warm.

Optional cheese version: After toasting bread, sprinkle cheese on top and return to broiler. Leave until just melted. Serve warm.

Now you have the long and the short version. I learned the long version in my high school cooking class from a fellow classmate of Italian descent, who by the way was appalled when I first suggested we use garlic powder to make garlic bread. That was the way I, a man of Irish decent learned from my sister growing up. Anyhow, the cheese thing I got from my sister in-law who is an amazing cook and baker!

Eat well, live long, and make lots of money! (isn’t that what Spock says?)

The Drunken Chef (Russ)

Spaghetti with Zucchini

            Last night was Spaghetti & Meatballs again. Boring I know. Lunch was so boring I don’t even remember what I ate. I heated up the meatballs and sauce. I set the water with salt and oil on the stove to boil for the spaghetti. I made garlic bread and for a vegetable, I made Zucchini. I even made a tossed salad, but no one ate it.



1 Zucchini

1 Tablespoon Olive oil

1-2 Tablespoons Butter

Sliced garlic or 1/8 tsp powder

Salt pepper


Cut the zucchini in half, lengthwise. Slice the zucchini into ¼ inch slices. Add oil to the pan with fresh sliced garlic.  Cook over medium-high heat until pan gets hot. DO NOT let the garlic get brown. ICK. Add zucchini to pan. Add salt and pepper. If using garlic powder, add it now. Cook until tender and serve hot.

Yup, not an impressive night. However, we ate while watching the Disney channel. Then, after watching the movie Rayna, I decided I needed dessert and asked Sam if would run out to the store and get some “Slice and Bake cookies and MILK.” You know the ones. It’s Nestle’s Toll House cookie dough in a tube.  He returned with the goods and I baked those puppies up as we watched Community on Netflix. This is my new favorite show. Don’t get me wrong, I’m still watching Laugh-In on Prime, but this is funny as shit and Sam watches it with me. We were laughing are asses off last night.

Well, that is all for today. If you like my posts, please share them. I could always use more readers and more feedback.

The Drunken Chef (Russ)


Grilled Zucchini is just one of my favorite vegetables to have with grilled chicken or even a steak, until the fresh garden string beans appear. Then, I make the switch to those yummy green vegetables. Yes, I have a recipe for fresh string beans and as soon as I make it, you will get it. We also need a lesson on Charcoal grilling to be posted soon. I think it’s a lost art. Besides, I could use Kingsford as a sponsor, just saying, if you’re reading this Kingsford people! I could use free Charcoal! They make all different types like apple wood now too!


Long BBQ Tongs

Knife cutting board

Zip top bag



1 to 2 Zucchini

Olive oil

Garlic powered



(Italian salad dressing) Optional


            Wash and cut the zucchini into quarters. Marinate in a zip top bag that has a 1/4 cup of Italian salad dressing in it. If you’re in a time crunch and can’t wait for that vegetable to marinate, or would like a more mild flavor, then coat with olive oil and sprinkle on some garlic powder, salt, and pepper.

            Grill on a preheated gas BBQ or if using charcoal, wait until the coals turn just turn completely gray. Turn over the zucchini onto each one of the three sides, cooking each side for two minutes per side. Remove from grill to plate and serve.

I will keep grilling until it rains, then I’ll move inside. Until then, be well, stay healthy, and enjoy LIFE!

The Drunken Chef (Russ)

Grilled chicken


Long BBQ Tongs

Knife cutting board

Zip top bag



4 Chicken breasts (trimmed and sliced thin)

Salad dressing (Italian or Greek)


            Trim the fat off boneless skinless chicken breasts. Slice in half to make thinner. Not too thin, or they will dry out on the grill. Place in zip top bag. Add salad Italian Salad Dressing or Greek Salad Dressing and marinate from one to 24 hours.

            To cook: Preheat grill. Clean and oil grate with paper towels, tongs and olive oil. Try NOT to set the paper towels on fire. Make sure the burns are on low or off if need be. You can always relight it. Add marinated chicken cutlets to the grill. Do not close the lid…the chicken will cook too fast and dry out before getting the lovely grill marks. Turn the chicken 90 degrees after 4 or 5 minutes. After 5 more minutes, flip and cook on opposite side. Turn the chicken 90 degrees after 4 or 5 minutes. Cook until there is no pink in the center of the chicken and remove to plate. I can tell the chicken is done by the “feel” of it. If the chicken is still mushy when I pick it up, it is still raw. You can always test with a instant read thermometer. It should read 160 degrees.

Remove to a plate and serve with rice and grill vegetables

The Drunken Chef (Russ)

Ma’s Famous Cocktail Sauce





1 Cup ketchup

2 tsp. Lemon Juice (for shrimp or seafood)

½ jar horseradish

7 drops Tabasco

1 tsp. Worcestershire Sauce (for grilled sausage)


In a small Tupperware bowl, mix together ketchup, lemon juice, and horseradish. Add just a few drops of Tabasco sauce and taste with celery or a cooked shrimp. Add more according to taste. You should not be able to distinguish the Tabasco from the rest of the ingredients. If you prefer hotter or milder sauce, add more or less horseradish. My family has made an art out of this simple recipe. This is, as it is, in the original form that I remember as a kid growing up. The maker almost always modifies it.  My sister-law used to add a lot of Tabasco to make it hot enough for my oldest brother. My other brother love to add Hot Chinese mustard to heat it up and I of course could not help myself.  I’ve used Wasabi, whereas my sister loves nothing better than to be the taste tester and quality control supervisor.

Serving suggestion: Shrimp, Crab meat, celery, carrots, and of course thin sausage cooked on the barb-b-que with lots of cold beer to wash it down.  

From all of my family to all of yours…enjoy your food and enjoy ALL of life!

The Drunken Chef (Russ)


Last night, I decided to break out the newish BBQ and grill. I made grilled chicken, grilled Zucchini, and grilled sausage with Ma’s Famous Cocktail Sauce. I also had a beer or two and listened to music. I set up a radio in the garage and attached a couple of speakers.

            I started with the sausage. That takes the longest to cook. I started cooking the ring sausage on high and when the fire flared up too high, I would turn down the heat. You must be careful not to try to cook the sausage too quickly or it will split open before it’s done. If you cook the sausage too slowly, it will dry out. Do you see now how that pancake lesson keeps coming back to remind us about timing and temperature?


            One ring of sausage

            Olive oil


            Preheat grill. Cut the sausage into 8 to 10 inch lengths. Using a paper towel and long tongs, apply a thin coat of olive oil to the grate just before cooking. Lay on the sausage in line with the grate. This prevents them from rolling. I do the same thing when making “HOT DAWGS”.  Turn the usage every 3 minutes or so. Keep and eye on them as the flare-ups sometimes happen fast from the fat and you could wind up with sausage that is burned beyond recognition if you walk away. Turn, turn turn (like the song says) until finally, after god knows how long (my internal timer says two beers) they are a nice rich golden brown like the color of my dining room table on the homepage.

Remove cooked sausage to a plate and cut up into bite size pieces. Service with cocktail sauce.

Enjoy!! Have Fun!! and “PARTY ON DUDE!” – From Bill and Teds Excellent Adventure.

The Drunken Chef (Russ)



Cruet Bottle

Measuring spoons


1       cup Filippo Berio olive oil (yellow label)

¼      cup red wine vinegar

2       tablespoons water

½      teaspoons sugar

¼      teaspoons Gulden’s Spicy Brown mustard

1/8    teaspoons Italian seasoning (Marjoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil)

1/8    teaspoons garlic powder

1/8    teaspoons onion powder

1/8    teaspoons parsley

1/8    Salt

1/8    Black Pepper


Add dry ingredients to a cruet bottle. Add vinegar, water, olive oil and mustard.  Shake well.  Let stand for one hour for best taste.