Bagna Calda

Bagna CaldaBagna calda you ask? I thought the same thing when my sister-n-law mentioned how good this was, and was also heavily supported by my brother-n-law. This recipe is made once a year by the Gaughn family, and we all know that if you are going to make a dish once a year, it has got to be good. Well, I finally got around to making bagna calda. I consider this dish a warm bath filled with love. Not only that, but one that is way too simple to make.


  • 2 sticks of unsalted butter
  • 1/2 cup of olive oil
  • 6 anchovie filets
  • 8 cloves of garlic, finely chopped
  • Dash of pepper
  • French bread, cut in large cubes
  • Fresh vegetables, I used the following
    • Brocoli
    • Cauliflower
    • Red Bell Pepper
    • Zucchini

Start by cleaning and preparing your vegetables. Trim the cauliflower and broccoli into florets for easy dipping. Take the other and cut them into large quarter slices. Keep in mind that you and your guests will use skewers or toothpicks to dip into the bagna calda.
Bagna Calda with anchovies Once prepared, heat the butter, oil, garlic, and anchovie filets on medium to low heat. Occasionally stir the to melt away the anchovies. Keep the heat on low, and if possible transfer to a fondue plate or some type of warming dish. When you are ready, dip your vegetables, and bread into the bagna calda, and enjoy with a glass of your favorite wine. After having this as an appetizer, I thought that it would also be good drizzled over steamed vegetables later in the week. Remember, it’s all good.

Chicken Wings Round One

Chicken WingsMy memory does not serve me well as I thought I had posted my chicken wing recipe, however, I think that I posted the recipe in my cookbook. With that said, I should note that my cookbook rocks and will soon be available to purchase online. 🙂


  • Wings, cleaned and clipped
  • Seasonings to your liking
  • Cooking Oil (canola or vegetable)
  • Frank’s hot sauce to your liking
  • Cold beer

The chicken wing. Bake, fried, grilled, it simply is a beautiful thing. I typically marinade mine for a day or so, then slow cook for a couple of hours, then grill. As I stated, it is a beautiful thing, or process, I might add. Lately I attempted a technique that is new to me. As I normally clean my wings, I never clip them. This time around I used a kitchen scissors and cut the wings. Basically I cut the drumstick from the wing, then clipped the end of the wing. I was a bit sad as the tip of the wing is my favorite part, seriously. 🙂

Once cleaned and clipped, I seasoned them with good stuff. If you do not know what the good stuff is, then you need to figure it out. The good stuff is what seasonings you like on your food. This can be anything so have fun with it. Be creative. Sweet, spicy, sassy. The triple s.

Once seasoned, throw them in a bag, and let them get happy. Keep in the happy bag for 24 hours if you can. Once you are ready to go, take them out of a bag and remove the moisture from them by setting them on a wire rack for 30 minutes or so, or place on paper towel for a few minutes. In the meantime, heat your oil. Cook in batches for nearly 18 minutes. Remove with a slotted spoon, place in a bowl and toss with Frank’s Red Hot Sauce. That’s right I said it. Not my sauce, but Frank’s. I was never a fan until lately. Truly a great wing.

Looking for a great blue cheese sauce to go with this wing? Stay tuned, as mine seriously will blow your socks off. Remember, it’s all good, whether it’s mine or Frank’s sauce..

Drunken Beef

Prime rib sandwhichAs you might recall, it was not too long ago that I made a prime rib. This six pounder fed my entire family, made two batches of french onion soup that served 10, and allowed me to make this next recipe. Now, members of my family have talked about this one for some time so it was up to me to figure out what all the hype was about. This is another one of those recipes that takes very little time and is really amazing. Perfect sandwich, and you get some great au jus to boot.


  • Prime rib
  • 12 oz bottle of dark beer
  • 6 cloves of garlic, lightly whacked with a knife
  • salt and pepper
  • Slices of provolone cheese
  • Italian or French bread
  • appetite

In a casserole dish, add thin slices of your prime rib. Now with my leftovers, I had to remove some of the garlic horseradish that came along for the ride. I did not want that flavor mixed into the beer and garlic. Once you have all of the beef in place, add the whole cloves of garlic, pinch of salt, few grinds of fresh ground pepper, and yes, the bottle of dark beer. Cover with foil. I let the beef get drunk for about an hour. Why? I don’t know, but I do know that it made the beef, as well as myself, very happy. Now, preheat your oven to 350 degrees, and cook the beef for roughly 30 minutes or so.

Drunken BeefIn the meantime, get your bread ready. Cut off as much bread as you can take for your sandwich. Lighly butter, and add some garlic powder. Remove the dish from the oven and replace with the bread, cooking until it gets a light golden brown, then quickly remove, and add your slices of provolone cheese to cover the bread. Place back into the oven until bubbly. Remove, add the prime rib, and get ready to rumble. I used a ladle to serve the garlic beer and used that as my au jus. It seriously rocked. Remember, it’s all good.

Coconut Shrimp

Coconut ShrimpBefore being married, my wife and I traveled to Maui, where we celebrated my sister-n-law’s marriage. We stayed in Maui for nearly two weeks, soaking up the sun, relaxing, and of course, eating really good food. On one dinner occasion, my wife had ordered coconut shrimp. It sounded so delicious, but if you know me, I have more of a spicier palette. Sitting across from her, watching her eat these coconut shrimp, I just knew she was in heaven. Nothing could have been better for for dinner for her that night.

As many of you readers know that when my wife loves something so much, I attempt to recreate it, and get the feeling from the snapshot from when we had it in the past. Keep in mind that there are dishes like Pancit Bihon, where I have to go with my instincts from her childhood, however those are far and few. Prepare yourself for the coconut shrimp. These things are sweet, lightly salty, and truly delicious.


  • 15-20 (you could use more) large, fresh shrimp, cleaned and deveined
  • 3/4 cup of flour
  • 1/2 cup of cornstarch
  • 1 cup of ice cold water
  • 1 tbs of salt
  • 2 tbs vegetable oil
  • 1/2 tbs of ground white pepper
  • 2 cups of shredded coconut
  • Oil for frying

Coconut ShrimpFirst you need to make your batter. Add the flour, cornstarch, salt, and pepper into a large bowl. Combine and mix this. Then add your ice cold water, as well as the two tablespoons of oil. Add you shrimp to the batter and coat thoroughly. You can set this aside for a few minutes and let them get all excited in the batter. In the meantime, add about a cup or so of cooking oil to a pan and bring to a medium to high heat. If you want to get technical, around 350 degrees. Also, preheat your oven to 350 degrees as these will go in the oven for a few minutes to finish off.

In a second bowl, add the coconut. Now get ready for some batter fun. Take the battered shrimp, a few at a time, and add them to the coconut bowl. Toss them around and make sure the shrimp are covered in coconut. Add them to the pan, about six at a time, depending on the size of your pan. Cook these until golden brown, then remove with a slotted spoon to remove any excess oil, and let drain on a paper towel before adding them to a baking sheet to finish off. Continue this process until the shrimp are cooked. Place these in the oven for roughly 4-6 minutes. This will get the coconut going and warm up the shrimp again.

Coconut Shrimp

Serve these with a sweet and sour sauce, horseradish with honey and mustard mix, or my wife’s favorite which is a warmed orange marmalade. These shrimp come out with a great sweet crunch, with a lightly salty taste. Trust me, it’s all good.