Tag Archives: Recipe


Here is the tarter sauce recipe for the fish and chips. This is also good with fried shrimp, fried flounder, or any fried fish. To me, this beats out ANY store bought jarred stuff hands down.


1 1/2 cups mayo

3 tablespoon sweet relish

1 tablespoon yellow mustard

1 teaspoon lemon juice

scant 1/4 teaspoon onion powder


In a small bowl put 1 1/2 cups mayo, 3 tablespoons sweet relish, 1 tablespoon yellow mustard, a squeeze from a 1/4 wedge of lemon (careful of the seeds), and a dash of onion powder.

The Drunken Chef (Russ)


How to make fish taste yummy for the kid in all of us.

So this is the famous fish and chips I make OUTSIDE. To me, fresh fish is what Summer and Fall are all about. I make this outside mostly because my wife can’t stand the smell of all that fried food in the house. Plus, you’re not heating up the house on a warm summer night. To cook this outside, I use the side burner on the barbeque, but the oil takes a while to get to temperature. I also use a cast iron pot so the temperature of the oil does not drop too quickly. Sometimes the fish takes a bit longer to cook, but it’s all worth it in the end.


3 quarts to 1 gallon peanut oil or canola

1½ pounds 1-inch-thick cod fillet cut into about eight 3-ounce pieces  

2 2/3 cups all-purpose flour 

1¾ cups water

¾ cup cornstarch 

1 tablespoon sugar

½ teaspoon ground white pepper 

1 tsp salt 

2 tsp baking powder

2 yolks

1/2   a bottle of flat Guinness beer (6 ounces), cold


Mix flour, sugar, cornstarch, pepper, salt, and baking powder in large mixing bowl. In a separate large bowl beat egg yolks. Add water and beer to yokes and whisk. Slowly add the dry ingredients to wet whisking until smooth.

Heat half a pot of peanut oil to 375 degrees. Preferably using a cast iron pot or good electric deep fryer.

Thoroughly dry fish with paper towels. Using tongs, dip 1 piece fish in batter and let excess run off, shaking gently.

When oil reaches 375 degrees, increase heat to high and add battered fish to oil with tongs. Fry, stirring occasionally, until golden brown, about 8 to 10 minutes. Transfer fish to thick paper bag or paper towels to drain.

Serves 5

NOTES: Serve with tartar sauce and cocktail sauce and Fresh French Fries.

The Drunken Chef (Russ)


This past weekend, I grilled up some New York Strip Steaks. I could eat this every weekend if I had my choice, but these days beef is expensive. Plus, this is time consuming when compared to just throwing them on the gas grill. I just love the taste the charcoal lends to the steak. This is one of those meals I love making for friends and will have to do it again SOON!

I start my charcoal using this type of charcoal chimney starter with no lighter fluid. to get it stated I use rolled up newspaper with a little olive oil on it.

Enjoy your barbeques and enjoy your friends!

The Drunken Chef


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.


This is one of those old timey’ recipes that I remember from my childhood. My mother used to make this once a year in the summer. I grew up in a suburb of New York where we were very close to Queens. The plots of land were small 45 by 75 feet. We had very little room in our back yard for a garden but we did grow fresh string beans and tomatoes every year. A small backyard was nice as a teenager because there was not a lot of grass to mow. One of the first things my brother did when we all got older was hire a lawn service. Thank you for that!

Since we didn’t grow are own cucumbers in our tiny backyard I suspect my mother purchased them at the local farm stand. Back then there were still a few small family owned farms on Long Island that existed close to the city. There you could get the BEST corn on the cob and fresh cucumbers. They are all gone now and if you want that kind of fresh produce you have to travel much farther east on Long Island then I am. It really is a shame. Mega-store produce is just not as tasty as the farm fresh stuff.

So that brings me to todays recipe. A coworkers of mine does have garden and he grows his own cucumbers. Wednesday he brought with him four cucumber to share. I asked if he minded if I made cucumber salad with two of them for our entire office. He sounded enthusiastic at the idea. So I brought in some ingredients from home to make cucumber salad.


2 of Rich’s cucumbers

3 or 4 thin slices of Spanish or Vidalia onion cut in half and sliced thin

1 cup vinegar

1 cup filtered water

2 tablespoons sugar

1½ teaspoons salt

½ teaspoon white pepper

¼ teaspoon dill (optional)


At home I poured all the liquid ingredients into a plastic Tupperware bowl. Then I added all the spices list above and brought that with me to work. I left out the dill because I was out of it. I will pick up more today at the market by my office. Once at work I began by peeling the cucumbers. Turns out, I had a crappy peeler in my knife bag and it took forever. I need to replace that. Then using a chefs knife and plastic cutting board I sliced the cucumber into pretty thin circles. I may bring in my mandolin next time to make the slicing easier. Then I peeled and sliced an onion into half moon shapes. I added both of these items to my brine like substance I made at home. I put on the lid and stuck it in the refrigerator to marinate over night.

I will be serving it today with lunch and let you all know how it turns out. The next batch I will make any corrections I need to my ingredient list and add the dill. There are two more cucumbers after all.

That’s all for today. I will see you all on Monday unless the urge strikes me to Barbeque this weekend and post it live in INSTAGRAM. Hmmm Maybe my famous drunken chicken? We will have to see.

Until then be well. Be happy, enjoy life and if you cant be good be careful!


Last night was chicken enchilada night with rice and black beans. I stopped at the local market on the way home for some fresh ingredients. Obviously, I needed chicken cutlets. I purchased large flour tortilla wrappers as well. Don’t even try and give me any shit about not making my own. I needed rice too, so one box of Goya Spanish style rice with seasoning, yum. Lastly, I added one can of Goya Black beans to the cart. I had onion, garlic, and OH wait I almost forgot, the sauce. Instead of my usual red enchilada sauce, I opted for the green chili sauce.

At home, I gathered all my cooking utensils and implements of destruction.

Here you can see, in a previous version on my enchilada in red sauce, my individual serving dishes.


Individual Baking dishes/pans


4 boneless skinless chicken breasts

1 – 2 cans enchilada sauce

½ lb. cheddar cheese (grated)

½ lb. Monterey Jack Cheese (grated)

2 tablespoons Salsa

2 tablespoons of olive oil



Onion powder

Chili powder

Garlic powder

Salt and Pepper


Add two tablespoons of olive oil to a large pan and warm it up. Cut the chicken into large bite size pieces as the chicken will shrink as it cooks. Add seasoning to the chicken. You can also use Taco seasoning. Fry on med-low. I find if you cook the chicken on high it gets tough. Cook the chicken until is is no longer pink. In the meantime, make yourself some black beans and Spanish rice.

Once the chicken is done, break out the tortillas. Lay the tortilla flat. Place some cheese in the center like shown.

Then add chicken. You could at this point add rice and black beans, but I chose to serve those on the side. The choice is yours.

Now, let’s roll this Burrito bad boy. Fold over the right and left sides so they are just covering the chicken. Then fold up the bottom so it completely covers the chicken. Now roll the rest of the way. Place in your individual baking dish that you have added enchilada sauce too. This time, I used green chili sauce. Many times in the past I have used the red. Then cover with grated cheddar cheese. Bake in a 350 degree oven for 10 minutes or until hot and bubbly. Serve with sour cream, guacamole, Cholula sauce, and lots of cold beers!

Enjoy this. Enjoy life and be well!

The Drunken Chef (Russ)

#personalchef #thekitchen