Shrimp Scampi with garlic bread, Brussels sprouts and buttered noodles

 Smoky Shrimp Scampi   Serves 4

1/3 C. Olive oil

4 Cl. garlic

1 bunch fresh parsley

1 1/2 lbs. peeled medium shrimp

salt & pepper

1 1/2  tsp. smoked paprika

1 lemon, halved

Serve suggestions cooked rice, pasta or thick toast, steamed broccoli 

Put olive oil in a large skillet over low heat. There should be enough to cover the bottom of the skillet, don’t skimp.  Peel and chop garlic.  Chop parsley.  If shrimp are frozen, run under cold water to thaw, draining well.

Add the garlic, shrimp, a sprinkle of salt and pepper, and smoked paprika to the skillet.  Toss to coat and turn the heat up to medium high.  

Cook, gently shaking the skillet one or twice, until the shrimp turn pink on one side, about 2 minutes. 

Cut one lemon half into 4 wedges

Turn shrimp and add half the chopped parsley. Cook, shaking the pan again until the shrimp are pink all over and just cooked through, about 2 minutes more. Its OK to cut one to check.  Squeews  the limo juice from the other half through a strainer or your fingers into the pan and cook for another 30 seconds.  Garnish with the other half of the parsley and lemon wedges and serve.

Eggplant Parmesan

 It must have been around five years since I last make eggplant parmesan but I like it so much I'll probably want to make it again in another five years.  The sides were store bought from the deli.

Eggplant Parmesan   serves 6-8

2 med. globe eggplant

salt

1/2 C. AP flour

2 C. seasoned Panko bread crumbs

1/4 C. olive oil, for frying

1 -2 C. jarred or fresh marinara

1 C. shredded mozzarella

1 C. grated Parmesan 

2 T. sliced fresh basil

Cut stems off eggplant, then slice into 1/4 or 1/2-inch slices

Arrange slices on a pan and sprinkle with a pinch of coarse salt on both sides.  Leave eggplant in pan for 10 minutes to “sweat” its moisture.  Pat dry and wipe off extras salt. Place beaten eggs, flour and bread crumbs in separate bowls.  Flour both sided, dip in egg and then with bread crumbs. Press bread crumbs onto eggplant with your fingers. It should be thoroughly covered, then shake off excess.  Repeat for each slice.

In large nonstick skillet, heat 2 T. oil. Add layer of eggplant; fry 2 minutes, until browned on each side and crispy and browned.   Remove to paper towels and repeat until all eggplant has been fried.  You may have to add additional oil to the pan. 

Spread a thin layer of marinara in a casserole pan or oven proof pan.  Do not add too much sauce or the eggplant will become mushy. Use maybe 1/2 C. for an 8X12-inch pan.

Layer eggplant slices, shredded mozzarellas spoonful of marinara and shredded Parmesan.  For heartier serving, add another layer of eggplant, marinara and cheeses.

Bake @ 350º, uncovered, for 30 minutes, or until cheese is melted and eggplant is fork tender.

Top with fresh basil and oregano. Allow to cook for a few minutes - it will make slicing easier, then serve

Whole Chicken in the smoker and pasta with a black pepper and Romano sauce

Smoked Whole Chicken 

Prep Time: 15 mins Cook Time: 2hrs Rest time: 20mins Total Time: 2hrs 35mins

Ingredients 
4-5 lb whole chicken

2 teaspoons cooking oil

3 tablespoons stone house seasoning (salt, pepper, garlic powder mixed is equal amounts). 

¼ cup BBQ rub optional

Instructions 

Prep The Chicken:

• Remove the giblets, bring the chicken to room temperature and pat dry with paper towels.
• Spray or drizzle the chicken with oil, then season the chicken with salt, pepper, and garlic powder from all sides including the cavity. If using a BBQ rub, apply an even coating of the rub.
• Truss the legs with kitchen twine and tuck the wings’ tips underneath/behind the back of the bird.

Smoke The Chicken:

• Preheat the smoker to 275°F.
• Place the chicken on your smoker breast side up, and cook for about 2 hours.
• After the first 45 minutes, check on the chicken, and give it a spray of cooking oil or butter to help the skin crisp up.
• After 1.5 hours, rotate the chicken so that it cooks evenly and give it another spray or coating or cooking oil or butter. Check the temperature at this stage, it should read around 140°F for the breast, and around 150°F at the thigh.
• After about 2 hours, it should read 165°F at the thickest part of the breast, and 175°F at the thickest part of the thigh (make sure that the thermometer is not hitting a bone to get a correct reading). That's when the chicken is ready to come off.
• Remove the chicken from the grill and let it rest for 20 minutes to allow the juices to redistribute before carving and serve

I mixed the BBQ rub below with the S & P& garlic in one part salt & pepper and three parts BBQ rub.

BBQ rub for Chicken   3 T.brown sugar, 1 1/2 tsp. each  chili powder, cumin, garlic powder and smoked paprika and 1/2 tsp. black pepper and a pinch or cayenne

Cacio e Pepe

Pasta, black pepper, and Pecorino Romano join together to form one of the simplest and most delicious classic Roman pasta dishes.

By J. Kenji López-Alt Updated on July 21, 2026 

Cook: 20 mins Total: 20 mins  Servings: 2 to 3 

 Ingredients

4 T. EVOO divided

1 tsp. coarsely ground black pepper

1/2  lb. spaghetti

Kosher salt to taste

2 T. unsalted butter

2 oz. Pecorino Romano ( about 1 C. very finely grated on smallest holes of box grater

Directions

1. Heat 3 tablespoons olive oil and about a teaspoon of black pepper in a medium skillet over medium-low heat until ingredients are fragrant and pepper is barely starting to sizzle, about 1 minute. Set aside.
   
2. Place spaghetti in a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat, prodding spaghetti occasionally with a fork or wooden spoon to prevent it from clumping. Cook until spaghetti is al dente (typically about 1 minute less than the package recommends). Transfer 2 to 3 tablespoons of pasta cooking water to the skillet with the olive oil/pepper mixture. Stir in butter. Using tongs, lift spaghetti and transfer it to the oil/butter mixture.
   
3. Add cheese and remaining tablespoon olive oil to the skillet and stir with a fork until cheese is completely melted. Add a few more tablespoons of pasta water to the skillet to adjust consistency, reheating as necessary until the sauce is creamy and coats each strand of spaghetti. Season to taste with salt and more black pepper. Serve immediately, passing extra grated cheese and black pepper at the table. 
   

Steak dinner

 We went shopping at a meat marker a couple days ago and I cooked a couple strip steaks for dinner tonight.   They were good.

Petto di Pollo alla Martini

Yesterday I made chicken breast, Martini style. I read somewhere that it has the same ingredients as in a dirty martini. I have no idea how true that is.  I have been making one version or another this Chicken Breast, Martini-style for close to 15 years. If anyone had asked me what was my favorite meal, I don't think I would have named this, yet I have probably made it at least 3 or 4 times a year since I moved back to KC in 2012.  Actually I remember the first time I heard about it, it was on a Martha Stewart show and it was being demonstrated by Pino Luongo and that was sometime around to 2010, I think.

Today I am cooking a brisket in my smoker. It should be ready to eat around 5pm today.  i am making coleslaw and BBQ beans 

Petto di Pollo alla Martini  

Morso Restaurant Bar Cafe 420 E. 59th st. NYC

Chicken Breast Martini Style  -  one serving

Kosher salt

1/2 C. green beans (haricot vert)

1/2 C. baby carrots

1 boneless skinless chicken breast pounded out thinly (1/2 breast)

fresh ground black pepper

2-3 T. AP flour

1 lar. egg, beaten

olive oil

1/4 C. grated Parmigiano-Reggiano 

1/2 T. unsalted butter, melted

1/2 T. fresh lemon juice

1/2 C. good quality white wine

Preheat oven to 425º

Bring large pot of salted water to a boil over high heat. Fill a bowl with ice water.  Add the green beans and carrots to the boiling water until they are brightly colored but still crisp, about 3 minutes. Drain and transfer to ice water to stop cooking

Sprinkle salt and pepper on both sides of chicken, dredge in flour. Shake off excess. Dip in egg and then cheese.

Place olive oin in hot skillet and brown the chicken on both sides. Drain on paper towels

In separate skillet, combine wine, butter and lemon juice and bring to a boil. Place browned chicken in the wine mixture, top with carrots and green beans. Bake in oven 6-7 minutes @375º Remove and plate

TANGY COLESLAW VINIAGRETTE

1 head green cabbage

1 large green pepper

1 med. Spanish onion

1 C. cherry tomatoes

1 C. sugar

1 tsp. dry mustard

2 tsp. sugar

1 tsp. celery seed

1 T. salt

1 C. white vinegar

3/4 C. vegetable oil

1. Rinse cabbage, remove dark, touth outer eaves.  Cut cabbage in half, quarter, core and shred.  Should make 10 cups. 

2. Cut green pepper into rings, removing seeds and white membrane.  Slice onion, separate into rings. Cut cherry tomatoes in half lengthwise.  Cover and chill until ready to use. ( I am going to use uncut grape tomatoes and may toss in some Clementine sections too)

3. In a large bowl (I am going to be running out of large bowls) alternately layer half of the cabbage, 1/2 of the onions. 1/2 of the peppers, Repeat. sprinkle with 1 C. sugar

4. In a small saucepan, combine mustard with 2 tsp. sugar, the celery seed, salt and vinegar, and oil.  Mix well, bring to a rolling boil over high heat. Pour hot over vegetables in bowl.

5. Cover coleslaw tightly with plastic wrap and place in the refrigerator for 4 hours or longer so that the vegetable mixture can marinate.  Toss the vegetables several times so they all have a chance to absorb the dressing

6. To serve: Uncover the coleslaw and add the cherry tomatoe halves.  Toss very gently until vegetables are well coated with dressing.   Arrange in serving bowl or platter and serve immediately

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASsIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

This is the full original recipe. My version is to use Bush's baked beans in any size appropriate for the occasion.  

Then I mix the brown sugar, any rub seasoning I am using at the time, any BBQ sauce on hand, and Grandma's Un-sulfured Molasses in the amounts of the recipe and keep it in a jar in the refrigerator, then add enough seasoning mix to taste to the amount of beans I am making. I put the beans in an open container and put them in the smoker with the meat and smoke the beans for at least a couple hours.  When the meat is done and ready to cut up, I chop some of it to add the beans as well as a little of the fat and drippings

 

potato bread

POTATO BREAD  from Aunt Dora Roe

1/2 C. warm  water     Note: Use leftover mashed potatoes or use

1 pkg dry yeast     plain unflavored instant potatoes in the following

1/2 C. butter (original said margarine) amounts:

1/2 C. sugar     1 C. instant potatoes

1 C. mashed potatoes     2 T. butter

1 t salt     2/3 t. salt

1 C. milk, scalded     Half the recommended water, hot

6 C. or more flour     Half the recommended water. cold.   Or make a

            day ahead and chill in fridge overnight and warm to room temp. before using.

Mix all ingredients except cold water, beat til fluffy

Cdd cold water to cool enough to add yeast.

Cream butter and sugar, add eggs. Beat to combine, add eggs one at a time and mix until light and fluffy Add potatoes, salt and milk.  Add yeast / water. Add enough flour to make a soft dough.  

Knead, place in large greased bowl. Turn dough over so top is greased, cover with plastic or clean dish towel and let rise until doubled. Punch down, shape into two loves, place in greased bread pans. cover and let rise a second time.  Preheat oven to 350 degrees & bake 35 to 45 minutes or to 185- 190 degrees.  Makes two loaves.  If desired, you can score down the middle and brush with egg before baking or butter the tops when they come out of the oven and have cooled somewhat.