Chef Chris seamlessly combines his culinary expertise with the cherished recipes passed down from his Nonna's treasure trove, resulting in a delightful fusion of culinary traditions in every dish.

Foil Flounder - 2 Ways



2 pieces of flounder


1/2 a cup olive oil

1 Tablespoon Soy sauce.

2 tablespoon white wine

2 cloves of garlic, finally chopped

1 Tablespoon chopped parsley


One orange juice

2 tablespoons of honey

1 Orange zested (safe half for garnish)



1. Preheat oven to 350 degrees.

2. Combine ingredients spoon over flounder.

3. Cook flounder for 8-12 minutes.

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Italian Pot Roast



4-5 pound boneless beef chuck roast

2 onions, peeled and quartered

3 cloves garlic, smashed

4 large carrots, peeled and cut into 1 inch chunks

4 pounds medium Yukon gold potatoes, washed and quartered

28 ounce can San Marzano tomatoes, crushed

¬ľ cup Fresh Parsley chopped

1 bay leaf

2 cups beef stock (plus up to 1 cup more if needed)

2 tablespoons olive oil

Sliced green onions, to garnish


Freshly ground black pepper


1. Preheat oven to 325 degrees.
2. Bring two tablespoons olive oil to medium high heat in a large Dutch oven.
3. Season the Chuck Roast generously with salt and pepper and let come to room
temperature. Then, brown the roast on both sides in a large Dutch oven, about 2
to 3 minutes on each side.
4. Take out the beef, leaving the excess oil. Add the onions, garlic, potatoes, and
carrots. Stir occasionally and let caramelize, cooking for about 6 to 8 minutes.
Then deglaze with 1/2 cup of the beef stock and scrape the bottom of the pan to
get up some of the good brown bits.
5. Then add the roast back in, along with the thyme, rest of the beef stock, bay leaf,
and tomatoes. Make sure the roast is on top of everything.
6. Cover Dutch oven with a lid and put it in the oven for 3 to 4 hours, until
everything is tender and the roast pulls apart with a fork. About halfway through
the cooking time, add another 1 cup beef stock if most of the liquid has
evaporated. If you wanted to, you could cook this covered for 3 to 4 hours on the
stovetop over low heat instead, once again checking halfway through if it needs
more beef stock.

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Creamy, Bacon Mac 'n' Cheese



1/4 cup butter 

1/4 cup all-purpose flour 

4 cups whole milk 

1LB Bacon cooked and chopped

1 cup shredded mozzarella cheese 

1 cup shredded cheddar cheese 

1 cup shredded gouda cheese 

1/2 tablespoon ground black pepper 

5 cups fully cooked elbow macaroni 

1/3 cup bread crumbs 

1/3 cup chopped chives



1.¬†Preheat your oven to 350¬įF.¬†

2. In a large cooking pot, melt the butter over medium heat. Then add the flour and whisk for 5 minutes to make a roux. 

3. Add milk and simmer for 5 minutes until thickened. Add all 3 cheeses and black pepper. Simmer for another 5 minutes until the cheese is completely melted. Then add the cooked macaroni and crumbled bacon. 

4. Transfer the mixture to a large aluminum foil pan and top with a thin layer of bread crumbs. 

5place in oven for 20 minutes at 350¬įF.¬†

6. Remove the Mac and Cheese from your oven, top with chopped chives and serve.

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Nonna's Beef Stew 


3-lbs of beef chuck cut into small cubes about 1.5, seasoned with salt and pepper

6-garlic cloves smashed

1/2-cup minced onion 

2-medium yellow onions quartered

6-carrots cleaned cut into quarters

2-celery stalks cut into 1" pieces

6-large red potatoes quartered 

1-cup of frozen peas

1-cup dry red wine chianti is good 

1-qt beef or chicken stock

1/2-cup of tomato sauce 



1-tbs of flour 

2-bay leaves

1/4-cup vegetable oil 

2-tbs tomato paste 


  • ¬†Pre heat your oven to 325 degrees.¬†
  • ¬†In a heavy oven proof pot with a tight fitting lid on the stove top heat the oil to very hot add a few pieces the beef at a time do not crowd the pot or it will steam and not brown.¬†
  • ¬†Allow the beef to brown on all sides, remove to a plate and brown the rest of the beef, remove to the plate. It's very important to create that brown foundation in the pot.
  • ¬†Drain all but 2 tbs of oil, add the minced onion, garlic, tomato paste and saut√© for 2 minutes.
  • ¬†Deglaze the pot with the wine scraping all the brown bits from the pot mixing everything together.
  • ¬†Add the beef back to the pot with the liquid that has gathered on the plate. Sprinkle the flour all over the beef.
  • ¬†Add the tomato sauce and enough stock just to cover the beef, mix everything together.
  • ¬†Add the bay leaves, celery and stir this all together.
  • ¬†Bring to a boil cover, place in the oven, after one hour check the liquid level and if need be add more stock to just cover the beef.¬†
  • ¬†After 2 hours total add the potatoes, quartered onions and carrots. Stir everything together cover and place back into the oven.
  • ¬†After 40 min add the peas, stir, cover and place back into the oven for 15 minutes.¬†
  • ¬†Remove from the oven, discard the bay leaves and stir everything together.


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Beef Short Ribs

with cheesy polenta



1/4 cup olive oil

Four 8-ounce boneless beef short ribs

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic salt

1/2 teaspoon seasoned salt

1 cup all-purpose flour

6 cloves garlic, smashed

2 carrots, peeled and diced small

2 stalks celery, diced small

1 onion, diced small

2 cup red wine

2 cups chicken stock

2 cups veal stock or beef stock

2 cups water

One 14.5-ounce can peeled plum tomatoes

2 tablespoons Worcestershire sauce

6 medium red potatoes, diced small, with skin on



1. Preheat oven to 325 degrees F. In a large ovenproof sautepan or roasting pan, heat the olive oil over medium-high heat.

2. Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.

3. Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celeryand onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.

4. Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.

5. Serve over Three Cheese Polenta.


Three-Cheese Polenta:

Yield: 6 servings.

1. In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.


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w/ white wine butter sauce

- 6 scallops pan seared salt & pepper to taste

-¬Ĺ cup dry white wine

-¬ľ cup pasta water

-1 tablespoon chopped garlic

-1/4 teaspoon red pepper flakes

-1 tablespoon butter

-1 tablespoon chopped parsley

-1 teaspoon dijon mustard

-4oz clam juice

1. Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.

2. While the pasta cooks, make the wine sauce. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine, clam juice and water, salt, to taste; increase heat to high. Add pasta and butter cook in sauce for about 3 minutes and scallops in sauce for 1 minute.

3. Add pasta and scallops to plate top with extra-virgin olive oil and chopped parsley

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Cacio e Pepe

-8 ounces thick-cut dry pasta
-Kosher salt
-30 turns freshly ground Black Pepper
-1/3 cup grated Pecorino-Romano Cheese
-2 tablespoons Extra-Virgin Olive Oil

In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.

Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.

Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.

Transfer the pasta to a large bowl and garnish with more black pepper, PecorinoRomano and extra-virgin olive oil.

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Linguini with
White Clam Sauce

-1/2 pound dry linguini
-Kosher salt
-1/3 cup extra-virgin olive oil, plus 3 tablespoons more
-3 cloves finely chopped garlic
-1/4 teaspoon red pepper flakes
-1/2 cup dry white wine
-1/4 cup water
-12 to 16 littleneck clams
- 4 tablespoons finely chopped flat-leaf parsley

1. Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.

2. While the pasta cooks, make the clam sauce. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine and water, salt, to taste; increase heat to high. Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 3-4 minutes.

3. Drain pasta and transfer to a large serving bowl. Toss with extra-virgin olive oil, if desired. Pour clam sauce over pasta, add parsley, and toss.

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-3/4 cup plain breadcrumbs
-3/4 cup freshly grated Parmesan, plus more for serving
-1/4 cup chopped fresh parsley leaves
-2 tablespoons chopped fresh basil, plus 2 whole sprigs of basil
-Kosher salt and freshly ground black pepper
-7 tablespoons extra-virgin olive oil
-5 cloves garlic
-1 1/2 pounds beef top sirloin steaks, cut into twelve 1/4-inch-thick slices, then pounded as thin as possible
-3/4 cup red wine, such as Pinot noir
-One 28-ounce can crushed tomatoes
-1/4 teaspoon crushed red pepper flakes
*Optional - 12 slices prosciutto

1) Whisk together the breadcrumbs, Parmesan, parsley, chopped basil and 1/2 teaspoon of pepper in a medium bowl. Add 4 tablespoons of olive oil to a small bowl. Grate 3 cloves of garlic into the olive oil and whisk to combine. Pour the olive oil mixture into the breadcrumb mixture and fluff with a fork until the mixture is evenly combined and resembles wet sand.

2) Arrange one slice of beef on a clean work surface. Top with 1 slice of prosciutto, folding if necessary to fit the slice of meat. Top the prosciutto with 2 tablespoons of the breadcrumb mixture and press slightly to compact it. Fold in the side edges of the beef about a 1/4 inch. Starting from the bottom, roll up the beef like a jelly roll, creating a cylinder. Secure the opening with 2 toothpicks. Place the finished roll on a rimmed baking sheet and continue the process with the remaining meat, prosciutto and breadcrumb mixture. Once all the meat is rolled, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

3) Add the remaining 3 tablespoons of olive oil to a large high-sided pan and heat over medium. Once the oil is shimmering add the beef rolls, in batches, being sure not to overcrowd the pan. Brown on both sides, about 2 minutes. Remove to the rimmed baking sheet and brown the remaining rolls.

4) Once all the rolls have been browned and removed from the pan, add the red wine. Cook, scraping up any brown bits from the bottom of the pan, until the harsh alcohol smell burns off and the wine slightly reduces, about 2 minutes. Next, add the tomatoes, basil sprigs, red pepper flakes, 1/4 teaspoon salt and the remaining 2 cloves of garlic. Stir to combine. Add 1/2 cup water to the can of tomatoes and swirl it around to clean any residual tomato from the sides of the can. Add the tomato water to the pan. Bring the mixture to a simmer, then add the rolls back to the pan and turn the heat down to low. Baste the meat in the tomato sauce, cover the pan and cook on low, basting the meat 2 to 3 times during the cooking process, until the meat is very tender, 1 hour 45 minutes to 2 hours.

5) To serve, remove the toothpicks from the rolls and serve topped with red sauce and freshly grated Parmesan.

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Holiday Drink Specials 


  • 3 oz Candy Cane Infused Vodka
  • 1 oz Peppermint Bark Liquor
  • 2 oz Cranberry Juice
  • 1 oz Rosemary (or Basil) Infused Simple Syrup


  • 1.5 oz Candy Cane Infused Vodka
  • .5 oz Peppermint Bark Liquor
  • 1 oz Cranberry Juice
  • .5 oz Basil Infused Simple Syrup1.5 oz Champagne
  • .5 oz Club Soda


  • 1.5 oz Bailey's Chocolate Liqueur
  • 1.5 oz Vodka
  • 1 oz Kahlua
  • 2 oz Peppermint Bark Liquor
  • .5 oz Basil Infused Simple Syrup
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Chicken Cutlet Sandwich

Secret Sauce

  • 2 tablespoons mustard

  • 1 teaspoons Hot Sauce

  • 2 teaspoons Lemon juice

  • ¬ľ cup mayonnaise

  • 1 teaspoons Red Wine Vinegar

  • 2 tablespoons barbecue sauce

  • 2 tablespoons honey

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Bread Crumb Recipe 

Add the following to your bread crumbs to your taste:

-Dried parsley

-Granulated Garlic

-Salt & Pepper



  • 2 lbs ground beef, pork, and veal

  • 2 tablespoons of olive oil

  • 2 onions diced

  • 2 carrots, diced

  • 2 cans 14oz diced tomatoes

  • 4 cloves of garlic, minced

  • 1/2 cup of fresh basil

  • 1/4cup fresh Italian parsley

  • 2 2/3 cups of chicken broth.

  • Salt and pepper to taste


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In a skillet, sauté onions, carrots, and olive oil for 2 to 3 minutes.

Add ground meat cooked till brown.

Add chicken broth, tomatoes, garlic, salt and pepper.

Cover and simmer for about 40 minutes add fresh basil and parsley.

Chimichurri Sauce


  • 1 large bunch fresh cilantro, stems removed
  • 1/2 cup Scallions chopped (Green ends)
  • Salt and Pepper to taste
  • 3 cloves garlic chopped
  • 1 hot pepper (your choice of pepper) Seed half the pepper
  • Juice of 3 limes
  • 1/2 cup olive oil
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Fill a blender or food processor with all ingredients and blend.

I don’t use a blender or food processor I chop all ingredients by hand and mix with a spoon.

Great for Steak, Chicken, Eggs, Veggies and Seafood

Penne Alla Vodka


· 8 oz. Penne
· 1/4 cup Heavy Cream
· 2 Tbsp Olive Oil
· 1/2 cup Pancetta, cubed
· 1/4 cup Onion, chopped
· 2 Garlic Cloves, chopped
· Pecorino Romano to taste
· 16 oz. Marinara
· 3 oz. Vodka
· Salt & pepper, to taste


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Bring a pot of water to a boil. Cook the Penne as per the package instructions.

Begin by adding the oil into a sauté pan and heating it up over a medium flame. Once the oil is heated up, add the Pancetta and fry for about 2 minutes. Next, add the Onion and Garlic, making sure to stir frequently to keep it from burning. sauté for about 2 minutes.

Lower the flame and pour the Vodka into the sauté pan. Stir and let simmer until the Alcohol evaporates, which is about 3 minutes.

Add the Marinara, Salt & Pepper and continue to cook for about 5 minutes, stirring occasionally.

Next, add the Heavy Cream and continue to cook over a low flame for another 5-8 minutes.

Once the Penne is al dente, strain and add directly into the Vodka Sauce into the sauté pan and cook for another 5 minutes.

Remove from heat, pour into a serving dish, sprinkle some freshly grated Pecorino Cheese and serve.

Alfredo Sauce


-2 quarts of heavy cream

-tablespoon garlic powder

-1/4 lb provolone cheese

-1/2 cup pecorino Romano,

-salt and pepper to taste


Add heavy cream to the pan, simmer ... add provolone cheese in until melted. As sauce thickens, add Pecorino Romano. Salt and pepper to taste ...


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Nonna's Sunday Pork Gravy

- 2 tablespoons of olive oil
- 3 pounds of pork, sliced, thin
- 2 cans of 28 oz tomato purée
- 2 cans of 14 oz tomato paste
- 1 large onion, diced
- 6 large cloves of garlic
- 1/2 cup of fresh parsley chopped
- 1 Cup of basil, chopped
- Salt and pepper to taste

Add olive oil to pot, add onions, sauté for 2 to 3 minutes. Add garlic for 1 minute add tomato paste cook for 3 to 5 minutes Combining onions, paste and garlic together. Add tomato purée. Mix well add 1 1/2 cans of water. Mix well add parsley, basil and pork mix well bring to a boil lower heat and simmer for 2 to 3 hours stiring often.



Meat Filling

- 2 lbs ground beef, pork, and veal
- 2 tablespoons of olive oil
- 2 onions diced
- 2 carrots, diced
- 2 cans 14oz diced tomatoes
- 4 cloves of garlic, minced 
- 1/2 cup of fresh basil
- 1/4cup fresh Italian parsley
- 2 2/3  cups of chicken broth
- salt and pepper to taste

In a skillet, sauté onions, carrots, and olive oil for 2 to 3 minutes. Add ground meat cooked till brown. Add chicken broth, tomatoes, garlic, salt and pepper. Cover and simmer for about 40 minutes add fresh basil and parsley.

Ricotta Filling

- 30 oz Ricotta Cheese
- Roast 3 garlic cloves
- ¬ľ cup Parsley
- 1 egg
- salt and pepper to taste
*mix together

- 1 lb fresh Lasagna Sheets
- Mozzarella Cheese (thinly sliced, about 24 slices)
- 1 cup Pecorino Romano

In a baking pan lay Lasagna Sheets add ¬Ĺ meat filling, Ricotta Cheese, 1/3 cup pecorino Romano and 1/3 of the Mozzarella Cheese and repeat steps now on top add marinara sauce the remainder of pecorino Romano and Mozzarella Cheese bake at 350 for 30 ‚Äď 40 minutes let cool before cutting.

Quick Marinara

- 1 tablespoon olive oil
- 1/4 cup diced yellow onion
- 3 garlic cloves, minced
- One 28-ounce can crushed tomatoes
- 8 fresh basil leaves, chopped
-1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper 

In a large skillet, combine the oil, onion and garlic  over medium heat. Cook, stirring, 3 to 4 minutes. Add the tomatoes, basil, bay leaf, salt and pepper. Bring to a low simmer and then reduce heat to low. Cover and cook about 15 minutes, stirring occasionally. Discard the bay leaf.

Hot Italian Sausage


  • 10¬†pounds¬†ground pork
  • 1/4cup¬†ground paprika
  • 1/4cup¬†garlic salt¬†
  • 1¬†tablespoons¬†salt
  • 1¬†tablespoon¬†ground black pepper
  • 1¬†cup¬†water
  • 2¬†tablespoon¬†fennel seed
  • ‚Öõ¬†cup¬†red pepper flakes¬†

Cover and refrigerate until flavors blend, about 24 hours

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Chicken Cordon Bleu

- 4 boneless, skinless chicken breasts, butterflied
- Kosher salt
- Thin slices ham
- 4 slices of cheese
- 1/2 cups plain breadcrumbs
- 2 teaspoons picked fresh parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter

Shallot-Dijon Cream Sauce:
- 1 tablespoon unsalted butter
- 1 shallot, finely minced
- 1/3 cup dry white wine
- 3/4 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 lemon, halved
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh chives

For the Chicken Cordon Bleu: preheat the oven to 350 deg F.  Between 2 sheets of plastic wrap, pound each piece of chicken, one at a time, using either a meat mallet or wooden rolling pin, to about 1/4 inch thickness. Working with one flattened piece of chicken at a time, lay the chicken on a clean surface with a long side facing you. Season with salt. Lay a slices of ham. Top with a slices of cheese and then roll the whole thing up tightly

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Pan Seared Salmon

- 1 cup diced tomato 
- 1 avocado diced
- ¬ľ ¬†cup sliced green onions
- 2 tablespoons chopped cilantro
- 1 garlic clove diced
- 1/2 teaspoon black pepper
- 1 lime
- 1 chili pepper diced
- 1/2 cup of olive oil
- 1 Tablespoon of butter
- 1 pound Salmon

In a medium bowl, combine tomatoes, avocado, green onion, chili, 1/4 cup olive oil, cilantro and garlic, sprinkled with juice incest from 1/2 of the lime and toss gently to combined. Salsa should be made at least one hour in advance and can be kept at room temperature.  

Sprinkle salmon with salt and pepper. Add 1/4 cup olive oil and tablespoon of butter to pan and cook salmon on each side for 4 to 5 minutes. Internal temperature should reach 145¬į.¬†

Serve salmon, with salsa slices of lime for garnish 

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Basil Pesto


· 3 cups fresh basil leaves, packed

· 1/2 cup freshly grated Pecorino Romano cheese

· 1/2 cup extra virgin olive oil

· Juice of a half lemon

· 1/4 cup pine nuts

· 1 large clove of garlic, minced

· 1/4 teaspoon salt, or to taste

· 1/8 teaspoon freshly ground black pepper, or to taste


1) Pulse the basil and pine nuts:
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.


2) Add the garlic and cheese:
Add the garlic and cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.


3) Slowly pour in the olive oil:
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.


4) Season the pesto sauce:
Add salt and freshly ground black pepper to taste.


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Italian Meatloaf


- 2 pounds ground beef (I use 80/20)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 red bell pepper, minced
- 1 cup grated Parmigiano-Reggiano
- 3/4 cup breadcrumbs
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 16 fresh basil leaves, chopped
- 2 large eggs, lightly beaten
- 1 cup marinara sauce

Topping, mix together:
- 4-tbs tomato paste
- 2-tbs brown sugar
- 2-tbs red wine or balsamic vinegar


1. For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

2. Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.

3. In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf.

4. Place in a 350-degree oven after 30 minutes spread the topping on continue to bake for an additional 20 - 30 minutes or until done. Done when internal temperature of 160 degrees.


*QUICK MARINARA (for above)

- 1 tablespoon olive oil
- 1/4 cup diced yellow onion
- 3 garlic cloves, minced
- One 28-ounce can crushed tomatoes
- 8 fresh basil leaves, chopped
-1 bay leaf
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper 

In a large skillet, combine the oil, onion and garlic  over medium heat. Cook, stirring, 3 to 4 minutes. Add the tomatoes, basil, bay leaf, salt and pepper. Bring to a low simmer and then reduce heat to low. Cover and cook about 15 minutes, stirring occasionally. Discard the bay leaf.

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Stuffed Peppers


-1.5 lbs. ground pork
-8 red bell peppers, seeds removed and blanched
-1 cup rice, cooked
-1 small sweet onion, minced
-1 cup pecorino cheese, shredded
-3-4 garlic cloves, minced
-handful of parsley, chopped
-salt and pepper to taste
-olive oil, for
-(2) cups Red Pepper Marinara



Prepare the red pepper marinara with (2) 28 oz cans of crushed tomatoes and (3) large red bell peppers, diced small in a bowl.  Add peppers, tomatoes and (1) cup of water to a pot and simmer for 30 minutes, then blended together.

Preheat the oven to 400¬įF.

In a frying pan, add olive oil, onion, garlic, and sauté for about 2 minutes.

Blanch the peppers for 2 minutes, this helps cut down cooking time.

In a large bowl, mix the pork, sautéed onion and garlic, cheese, parsley, salt and pepper. Add about 3/4 of the rice and 1 cup of the red pepper marinara and mix.

In a baking dish, coat the bottom with red pepper marinara to cover the bottom evenly.

Add the stuffing into each pepper, filling them to the top and then place onto the baking dish.

Place the pepper on the baking dish and spoon red pepper marinara over the peppers.

Place the pan in the oven and bake at 400¬įF for about one hour.

Once they are done, remove from the oven and serve with red pepper marinara.

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Homemade Meatballs



  • 1 LB Ground Beef
  • 1 LB Ground Pork
  • 1/2 cup diced onion
  • 1/2 cup parsley
  • 4 cloves garlic
  • 1 tsp salt & pepper
  • 1 cup Pecorino Romano
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 Italian roll, diced
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Set aside ground meat, eggs, and Italian roll.

Mix all other ingredients in a large bowl.

Once combined add to the ground meat, then add your eggs, and diced roll. 

Mix together, form your meatballs, and you're ready to cook.


Strawberry Simple Syrup



  • 3 cups of strawberries
  • 2 cups of water
  • 2 cups of sugar
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Boil, simmer, then strain. Simple syrup!


Fresh Salsa 



  • 6 ripe tomatoes
  • 1/2 a red onion
  • 2¬†jalape√Īos
  • 1 cup cilantro
  • 4 cloves garlic
  • 2 limes
  • 1/2 cup olive oil
  • salt & pepper
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Fresh Guacamole



  • 8 avocados
  • 6 Roma tomatoes
  • 1 Medium Red Onion
  • 2 cloves of garlic
  • 4 limes
  • 2¬†jalape√Īos
  • 1 bunch cilantro
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Perfect Chicken Salad



  • 1 whole fryer chicken (3-3.5 lbs)
  • salt & fresh ground pepper
  • 1 lemon, juiced
  • 2 TBS dijon mustard
  • 1 TBS celery seed
  • 3 ribs celery, diced
  • 1 small bunch Italian parsley, finely chopped
  • 1/4 cup mayonnaise
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Episode 3: It's a Philly Thing

In this episode, we take a deep dive into the world of the Philadelphia cheesesteak. We explore the history of this iconic sandwich, and then we put fresh and frozen cheesesteaks to the test.

We compare the cost and flavor of each type of cheesesteak, and we share our findings with you. So sit back, relax, and join us as we explore the delicious world of the Philly cheesesteak.

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Episode 2: Get a slice of this..

During this episode we continue to talk food costs! Industry Expert, Chris D'Agostino wanted to dive into one of the highest margin foods- PIZZA!

Who doesn't love pizza? And who doesn't want a high margin item on their menu? 

This episode may surprise you when it comes to cost vs quality. Tune in now to see what we found out about Fresh vs Frozen. 

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Gluten Free Meatballs

-10 pounds of ground beef
- 5 cups diced onions
- 5 cups chopped fresh Italian parsley
- 20 cloves of garlic, chopped
- 10 teaspoons each of salt and pepper
- 10 cups of crowned oats
- 15 eggs
- 1/2 a cup of fresh, chopped rosemary
- 2 cups of milk

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