It has been a while since I had time or energy to post. Earlier this year I had a 7mm kidney stone that got stuck while being passed. Four months of being doped up on various painkillers just to get through my shifts, and three "procedures" to get that little bastard out of me later... My previous partner in crime (Hank), has moved to Louisiana... My next Partner in crime (Chris), left suddenly... One of the managers at Bianchi's (the other Chris), moved to Oregon... So, when I got back from taking my daughter to Florida for the summer, I have been going back and forth between the two restaurants. On the plus side I got a new partner in crime! Chef David Krog from Memphis, Tennessee. We get along pretty well, and have a lot of the same goals and cooking philosophies, so I think some very positive things will be happening in the future.
I recently did an interview at Whohub
My wife wrote a couple of articles about the pros and cons of being married to a chef. Check them out and leave her some feedback.
Summer is encroaching and that means BBQ, so here's a tasty BBQ sauce that I serve with cedar planked salmon...
Rum BBQ Sauce
6 oz Tomato Paste
1/4 C Cider Vinegar
4 Cloves Garlic
1/4 C Tamarind Nectar
1/2 C Pineapple Juice
1 T Soy Sauce
1/2 C Molasess
1/3 C Dark Rum
2 T Pickapeppa Sauce
1 Scotch Bonnet
Puree, Then Boil For 10 Minutes
the new cult-ure
11 years ago
