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Stripped Down Kitchen – Rocky Fino and Geoff Johnson
32 minutes | May 27, 2012
Stripped Down Kitchen – Summertime Chilled Soups
Chilled soups are refreshing, typically healthy and light which plays well in the summer heat. Yet people are generally skittish of chilled soups. Chef Geoff and Rocky look to break that mindset with a variety of examples starting with the classic Vichyssoise (Cold leek and potato soup), we bring in Randy Smith from Ergo knives at ergochef.com who prepares an Avocado Cilantro puree using a little tequila to get it up on it's feet. That's right, cold soup with a touch of fire water. Nice play. Not to be outdone, the Stripped Down Kitchen boys come through with a Red Plum Soup, Chilled cantaloupe with Warm Crab and a Peach 'n Ginger soup. Is it a soup or is it a tea? Tune in to find out, and like the Facebook page to get the recipes and more. http://www.facebook.com/pages/Stripped-Down-Kitchen (http://www.facebook.com/pages/Stripped-Down-Kitchen)
32 minutes | May 20, 2012
Stripped Down Kitchen – Memorial Day Weekend Outdoor Party SIDE dishes
It is a given that the outdoor bbq is going to be in play over the holiday weekend and so much of the discussion revolves around what is grilling. We realize that there is more to a cookout than what's on the grill, so we take you into the side dishes. If you are throwing the party or you have been invited over, Chef Geoff doles out a couple of American classics (the potato salad included) and Rocky counters with some ethnic varieties that are quick and enlightening. Listen in, for a good recipe. Like us on Facebook (Stripped Down Kitchen) for photos and recipe information. Enjoy the 3-day weekend!
35 minutes | May 13, 2012
Stripped Down Kitchen – The Seasoning Episode
Every guy considers themselves a grill expert. Maybe so. For those who admit that they could use a few pointers, Chef Geoff and Rocky strip down the ways to use seasonings including rubs, marinades, crusting and a brine. Joining us is Bob Whitmore from Evolution Salt, evolutionsalt.com because when it comes to seasoning salt is the mother hen. Evolution's Himalayan salt sets the tone for good health and great flavor. Tune in and grab a few tips as we lead into the grilling season...
34 minutes | May 6, 2012
Stripped Down Kitchen – It’s All About Mom
Mother's Day dinner in the Stripped Down Kitchen. This is a day that, as a guy, you don't want to overlook. Chef Geoff and Rocky put together a meal that not only will she enjoy, so will the kids, and that's important. For the day to go smoothly, everyone needs to be having a good time. We start off with a fresh gazpacho using our friends at Lucille's Bloody Mary Mix spice, followed by a Crab Mac n Cheese, Rack of Lamb (Step it up for Mom) and finish with the simplest of desserts, The Chocolate Marquee. Tune in, and for more information about the recipes, 'Like' us at Facebook.com "Stripped Down Kitchen".
33 minutes | Apr 29, 2012
Stripped Down Kitchen – Herbs Part 2 and Mother’s Day Breakfast
We finish up with the spring herbs and jump right into Mother's Day Breakfast. This is a critical opportunity to make the kitchen work for you and your relationship for the next 364 days. Play it smart! Joining is Denise O'Keefe from Bo's Best Pancake Mixes at bosbest.com. (http://bosbest.com) No recipes needed this week. No need to take chances on Mother's Day morning. Get a great pancake or scone mix and follow the directions. Bo's Best has Vanilla flavored, Gingerbread, Cinnamon, Chocolate Chip and more. We know when to 'sub out', and pancakes from scratch...can be done. But they create more mess and sketchy results. Get the good mix, don't forget the flowers and start off Mom's day right!
35 minutes | Apr 22, 2012
Stripped Down Kitchen – The Fresh Herb
Yes, it's the time of year where we begin to plant the fresh herbs to enjoy throughout the summer season. Chef Geoff and Rocky are a little green when it comes to being 'green thumbs', but herbs can be grown almost anywhere and by almost anyone. The Kitchen strips down the basic herbs and the multiple uses for them, including a variety of pestos, salads, vinagrettes (including a lavender vin that would impress any lady). Pull out the potting soil and tune in for a fun look at the essential herbs.
34 minutes | Apr 15, 2012
Stripped Down Kitchen – The Many Uses of that Leftover Easter Ham
It is very likely that most of you had ham on Easter (or have had it in the past) and rarely does a family finish it. The cured leg makes it's way to the refer and takes up the entire bottom shelf. Man can only eat so much ham 'n eggs. Chef Geoff and Rocky crack into that leftover and show you many different ideas to work through the old beast including, the classic Chicken Cordon Bleu, Monte Cristo, Pea Soup (w/ ham of course) and a unique Ham 'n Clams that will not only pique your appetite but educate you on the little shell fish along the way. Tune in for a listen...
36 minutes | Apr 8, 2012
Stripped Down Kitchen – Spring Flowers
That's right. As the flowers bloom in April, you not only get to enjoy their beauty but also their great flavor...especially if you can clip them out of the neighbor's yard. Fiddlehead Ferns, Daisy Raviolis, Roasted Asparagus and more. I'm not lying, this is actually pretty educational. Edible flowers...who knew? Jump in and find out!
36 minutes | Apr 1, 2012
Stripped Down Kitchen – Ballpark Food for the Baseball Opener
Not all of us are able to make it to the ballpark for the opening games of the baseball season, so the Stripped Down Kitchen is bringing the traditional game eats into your kitchen. We have an upgraded Rosemary and Sea Salt Soft Pretzel, a Simple Fish 'n Pickle Chips recipe and of course, the Loaded Hot Dog. Joining us to top of that dog is Steve Zielinski from "Crazy Steve's Pickles and Salsa, crazystevespickles.com". Steve loads up the Hot Dog with his Cajun Cukes and then steals the show with a smoked potato salad recipe that will knock you back. Go to our Facebook page at Stripped Down Kitchen where Steve has posted the recipe. Tune in for some fun... Rosemary Soft Pretzels (Compliments of Food Porn Daily by Amanda Simpson) Ingredients: Dry Active Yeast - 1 packet Granulated Sugar - 1 Tsp. Warm water (105 degrees) - 1 1/4 Cup Flour - 3 1/4 Cups Kosher Salt - 1 Tbs. Powdered Sugar - 1/2 Cup Water - 5 Cups Baking Soda - 1 Cup Fresh Rosemary (minced) - 1-2 Tbs Coarse Sea Salt - 1-2 Tbs Melted Butter, for brushing Step one: * Add yeast and sugar to warm water, stir and set aside for 5 mins. Step two: * Add flour, salt and powdered sugar to large mixing bowl. * Add yeast water to dry ingredients and stir. * Using mixer with dough hook, knead 5-7 mins. Step three: * Oil another large mixing bowl. * Transfer dough to oiled bowl, cover with plastic wrap and place in a warm, draft free spot. * Let dough rise for 1 hour until double in size. Step four: * While dough is rising, pre-heat oven to 425 degrees. * Line two cookie sheets with parchment paper. * In a 9x13 baking dish, whisk together 5 cups water and 1 cup baking soda for dipping. Step five: * Once dough rises, divide into 8 even pieces. * Roll out 1 piece into a 3-foot rope (twist rope by swinging it into a jump-rope fashion). Make into pretzel shape, pinching together where the ends intersect the dough. * Gently submerge the pretzel into the baking soda mixture. * Place dipped pretzel onto cookie sheet making sure the holes are as wide as possible. * Repeat the process 3 more times to complete the cookie sheet. * Sprinkle pretzels with minced rosemary and sea salt Step six: * Bake at 425 until golden brown - approx 8-10 mins. rotating the pan halfway through for even baking. * Remove from oven, brush with melted butter and let cool. * Repeat the process for the remaining sheet.
30 minutes | Mar 25, 2012
Stripped Down Kitchen – Early Spring BBQ
We can't hold back any longer. The sun comes in streaks this time of year, which means that we have to operate fast on the BBQ before the weather turns. As the winter subsides we have been itching to fire up the grill and are working in some quick recipes including a Swordfish Kebab, Side of BBQ marinated Salmon, BBQ Chicken Pizza, a quick Tomato and Cucumber salad, and we wash all of that down with a BBQ Bloody Mary. Joining us to talk sauce is Rob Woods from Picky Vicki, 'if you're serious about sauce' at pickyvicki.com. Brush the winter dust off the patio grill and tune in to get the season started! Swordfish Kebabs Ingredients: Swordfish cut into 1 1/2 cubes - 1-2 lbs. Red bell pepper - 1 Yellow bell pepper - 1 Red onion - 1 zucchini - 2 Mushrooms - 1 pack 10-12" wood skewers S&P to taste Olive oil Step one: * Preheat grill to high * Soak skewers in water (5-10 mins) * Remove seeds from peppers, cut veggies into 1" pieces Step two: * Assemble kebabs alternating fish and vegetables on the skewers * Brush assembled kebabs with olive oil and season with salt and pepper Step three: * Grill the kebabs until the fish is cooked through and the vegetables are lightly browned (approx 8-10 mins). Enjoy!
38 minutes | Mar 18, 2012
Stripped Down Kitchen – March Madness
The madness of March is upon us. Yes, it's National Peanut Month (and some basketball is played also). In lieu of the honorary month, the Kitchen goes peanut crazy with our expert guest, Danielle Baker from Baker's Southern Traditions in Roxobel, North Carolina. A state known for it's peanuts and a little basketball. We put the peanut to use in Chef Geoff's PB&J Scallops, Rocky's Thai Chicken Endives, some peanut soup and a Chocolate covered banana with peanuts and sea salt to finish. Leave your allergies at the door and tune in... Thai Chicken Endives Ingredients: Belgian Endive - 2 stalks Shallot - 1 Cilantro - 4 sprigs Limes - 2 Goat cheese - 2-3 oz. Ground Chicken - 1/2 lb. Peanuts w Sea Salt - 1/4 cup Chicken Broth - 1/2 cup Step one: * Mince shallot * Chop peanuts * Remove cilantro leaves from stems and coarsely chop. Step two: * Preheat olive oil in a medium pan. * Add shallot and chicken and cook over medium heat for approx 10 minutes. * Add equal parts of lime juice and chicken broth (approx. 3 TBS) * Saute for a bit longer until chicken has turned white (approx. 3 mins). * Remove from heat, leave ingredients in the pan to cool. Step three: * Spread endive leaves in a circular pattern around the plate. * Add approximately 2 tablespoons of chicken to each leaf. * Add crumbled goat cheese on top of each leaf. * Sprinkle with chopped peanuts. * Top with chopped cilantro and serve.
36 minutes | Mar 11, 2012
Stripped Down Kitchen – Irish for a Day!
It's St. Patrick's Day and to Chef Geoff and Rocky that means it's Beer time in the Stripped Down Kitchen...and a couple of Irish classics to go with. Joining us is one of our craft beer experts, Gary Rosen, to properly pair up the right brew to go best with Chef McJohnson's Corned Beef 'n Cabbage, and Rocky O'Fino's Irish Nachos (a newcomer on the 'classic' scene). We don't finish there, but pair up more beer with some Banger's 'n Mash and a little sweet Guinness Float for desert. We bring some great beer knowledge (or actually Gary does) for you to take into your St Patrick's Day Dinner. Cheers! Irish Nachos (but of course) Ingredients: Sm Red Potatoes - 2 lbs. Bacon - 1/2 lb Cheddar Cheese - 1 1/2 cup shredded Sliced jalapenos - As many as you can handle Tomatoes - 2 Sour Cream - 1/2 cup Tomatillo Salsa - 1/2 cup (Green for the occasion) Olive oil - 1-2 TBS S&P - To taste Step one: * Preheat oven to 400 degrees. * Slice potatoes 1/4 thick. * In a med skillet, cook bacon and drain on paper towels. * In a large mixing bowl, toss sliced potatoes with oil and salt until evenly coated. * Spread potatoes on cookie sheets (single layer) Step two: * Place cookie sheets of potatoes in oven and cook for approx. 20 mins until the edges are crispy. * While potatoes are roasting, chop tomatoes. Step three: * Place potato slices on plates. * Crumble bacon and spread over potatoes. * Spread cheese on top of bacon. Step four: * Place plates in broiler for a couple of mins to melt the cheese. * Top with tomatoes, jalapenos and dollop of sour cream. * Serve with tomatillo salsa.
34 minutes | Mar 4, 2012
Stripped Down Kitchen – Lightening up for Spring
After coming off of our Mardi Gras comfort food, we needed to lighten it up. Spring is coming, but it's still too cold to brush off the grill, so Chef Geoff and Rocky put together some simple, light ideas that will get you back in the right direction to squeeze back into last year's bathing suit. Chef Geoff puts out a green bean salad, and a spring vegetable pasta, while Rocky plays with a cherry tomato and basil egg tart, and a grilled artichoke. Fun stuff that is recipe free. Listen in and follow along. Enjoy!
32 minutes | Feb 26, 2012
Stripped Down Kitchen – Mardi Gras Winter Comfort Food
Winter is hardly upon us this year, so with the warm temperatures we have redirected our Winter Comfort foods series to the taste and smells of New Orleans. It's hard to promote a hearty stew when it's 75 and sunny outside. But it's always tantalizing to talk Jambalaya, Red Beans and Rice, Crawfish Etouffee, Beignets, and more. Chef Geoff and Rocky strip down the basics of the roux, dirty rice and cajun seasoning that are the building blocks for many of the Big Easy's comfort food classics. Get your beads on and tune in! Crawfish Etouffee Ingredients: Butter - 1/2 cup Flour - 1/4 cup Onion - 2 chopped Bell Pepper - 1 chopped Celery - 3-4 stalks chopped Garlic - 2 tsp. minced Basil - 1 tsp S & P - to taste Cayenne - 1/4 tsp Tabasco sauce - 1 tsp Chicken stock - 1 1/2 cups Crawfish - 1 lb tails peeled Green onion - 1/2 cup Step one: - In a large heavy bottomed pot over medium heat, melt butter, add the flour and whisk to make a roux (whisk until tan). - Add onion, celery, bell pepper. Cook until soft (approx, 3-4 mins). - Add garlic, basil, S&P, cayenne, and cook for 1-2 mins. Step two: - Add Tabasco sauce and stock, stir well and bring to a gentle boil. - Add crawfish, green onions. Simmer for an additional 5 mins. Serve over steamed rice
33 minutes | Feb 19, 2012
Stripped Down Kitchen – Winter Comfort Food
After the Holidays, the Super Bowl and Valentine's Dinner, it's time to slow it down in the Kitchen. It's still winter outside, so Chef Geoff and Rocky decided it's time for some braise and simmer comfort food with a great Cioppino, some Sheppard's Pie, and a couple of simple soups. We are joined by Martin James from Slide Ridge, http://www.slideridge.com/ (http://www.slideridge.com/)discussing Honey Wine Vinegar and the added pop it can provide as a nice 'flavoring agent' to go with your sauces and stews. Light up the fire, download a classic movie and curl up on the couch with a couple of these recipes. Red Bean Curry Soup Ingredients: Red Beans - 4 Cups (Cooked/drained) Onion - 1 medium Carrots - 2 Garlic - 2-3 cloves Vegetable Broth - 4 cups Curry - 1 Tsp Olive oil - 1-2 Tbs S&P - to taste Cilantro - 1/4 cup chopped for garnish Step one: - Chop onion, carrots, garlic - Heat olive oil in sauce pan - Saute vegetables until soft Step two: - Add beans, broth and simmer for 20 mins - Add curry, S&P to taste Step three: - Using an immersion blender, puree soup - Serve adding fresh cilantro as garnish
32 minutes | Feb 12, 2012
Stripped Down Kitchen – Valentine’s Dinner and Dessert
The biggest night of the romance year and the greatest opportunity to impress your woman. Last week we set the mood with some sizzling appetizers to get things started. Now it's time for the second half follow-up, and more importantly, the fourth quarter Desert drive. Yes, cooking dinner is a great move as Chef Geoff and I preach, but finishing the meal with a homemade desert will win the game in the end. We strip down a chocolate soufle and the basic creme brulee. And for our main course we roast a rack of lamb and an olive oil poached lobster salad with help from our guest, Dina Wall with Sensual Olive Oil (sensualolive.com). Valentine's is a night that you need to get it right. We stepped it up with some elegant ideas that she is bound to enjoy. So tune in and enjoy the fun. The Chocolate Soufle Ingredients: Butter (unsalted) - 4 TBS (Or substitute Olive Oil) Eggs - 2 Sugar - 4 TBS Bittersweet Chocolate - 4 oz. Flour - 2 1/2 TBS Vanilla Ice Cream - 2 Scoops Step one: - Preheat oven to 400 - Put chocolate and butter in a double boiler over low heat and stir until chocolate is melted Step two: - In a small bowl mix sugar and flour - In a separate medium bowl whisk eggs, then whisk in flour and sugar Step three: - Whisk in chocolate into egg mixture Step four: - Scrape mixture into two 1 cup ramekins and bake for approximately 15 mins until edges are firm and center is still soft Step five: - Add scoop of vanilla ice cream to center and serve.
38 minutes | Feb 5, 2012
Stripped Down Kitchen – Valentine’s Day – The Biggest Game Day of the Romance Season
Chef Geoff and Rocky know the importance of setting the mood and look to put the best foot forward with some great starter ideas for the upcoming Valentine's evening. This is the first of 2 episodes Stripping Down an elegant dinner for two, not at the local bistro that has oversold the night, is loud, crowded and the service is overwhelmed and behind, but from your kitchen. To kick this off into the right direction, Gary DuQuette from Lucille's Bloody Mary Mix, lucillesbloodymarymix.com, joins us to discuss the classic cocktail and see the many other uses this flavor adds to your cooking. Together, we strip down Seared Scallops, Tenderloin Canapes, Oyster Shooters, Raviolis and more. It's Valentine's. We are stripping down the food in hopes that some other stripping will follow. Tune in! Tenderloin Canapes Ingredients: * Filet Mignon - 1 lb * Chives - 12 strands * Sourdough Baguette - 1 * Sour Cream - 1/2 cup * Horseradish - 1/4 cup Step one: * Preheat oven to 350 * Slice filet and baguette in 1/4" slices * Lightly salt filet slices * In a small bowl mix horse and sour cream Step two: * Toast baguette slices in oven (approx 10 mins) * Heat tsp of oil in pan * Brown filets on each side (approx 30 seconds per side) Step three: * Spread horseradish sauce on the bread * Add slice of filet, top with chives and serve
31 minutes | Jan 29, 2012
Stripped Down Kitchen – Tailgate Football Party Part 4…Beer.
The final, and some would argue the most critical, element of the football game day party...Beer. The previous 3 episodes stripped down an array of delectable eats to be served while gathering around the TV for the big game. To wash all of this great food down, Chef Geoff and Rocky invite the pre-eminent beer expert, Gary Monterosso, into the kitchen. Gary is the author of Artisan Beer, he has been featured on "Epic History of Everyday Things" on the History Channel, and can be seen on NBC 10 in Philadelphia. We get his recommendations on pairing ales, stouts, wheats, porters and more to produce the the ultimate game day party.
32 minutes | Jan 22, 2012
Stripped Down Kitchen – Tailgate Football Party Part 3…Sandwiches
We continue our pursuit of the ultimate Football playoff party. Finger foods are key to a good game day party, and sandwiches are the quintessential finger food. Chef Geoff strips down the popular 'slider' and provides a couple of unique variations. Rocky adds a French Dip lamb slider twist to the mix. We also strip down a sausage and pepper sandwich, and upgrade the turkey sandwich with a homemade mayonnaise. Tune in for some game day prep... Homemade Mayonnaise: Ingredients - - 1 Tbs chopped shallot or onion - 1 garlic clove chopped - 1 Tbs lemon juice - 1 tsp salt - 1 pinch of cayenne - 1 tsp sugar - 1 egg - 3 egg yolks - 1/2 cup olive oil Step one - - In a food processor, blend all of the ingredients except the olive oil. Step two - - With the blender running, slowly drizzle in the olive oil until mixed thoroughly. Cover and chill until ready to serve. French Dip Lamb Ingredients - - Whole lamb leg - Fresh rolls - Swiss cheese - Hot mustard - Beef stock (1 qt) Step one - - Preheat oven to 275 degrees - Place lamb leg in broiling pan and cover with aluminum foil - Roast until done, approximately 2 1/2 to 3 hours Step two - - Remove drippings from roasting pan, skimming off the grease, and put in a med sauce pan - Add beef stock and bring to a boil - Transfer to flat bowl for dipping Step three - - Slice lamb crosswise from leg - Add desired portion to roll - Add slice of cheese and mustard to taste - Dip top half of roll in sauce and enjoy
32 minutes | Jan 15, 2012
Stripped Down Kitchen – Tailgate Football Party Part 2…The Meat
The football playoffs continue and so does our discussion with the football tailgate party. There is no such idea of a vegetarian tailgate party, and if there is one, Chef Geoff and Rocky are not attending. Grill party meat starts with ribs as we cook up baby backs, pork spare ribs and beef short ribs. Add to that some red cabbage slaw and a simple guacamole to go with last week's chips and we are ready for kickoff. Suit up in your team's colors and tune in! 4th and Goal Short Ribs Ingredients: ? Short Ribs - 10 lbs. ? Chicken broth - 3 cups ? Onion - 1 ½ ? Flour - ½ cup ? Olive Oil - 3 Tbs ? Salt n Pepper To taste Step one: ? Flour, salt and pepper ribs on all sides Step two: ? Chop onion in approximately ½? squares ? Preheat 1 tablespoon of oil in large pan ? Add onions and cook over medium heat for approximately 5 minutes and remove from heat Step three: ? Preheat 1 tablespoon of oil in a separate pan ? Brown ribs on all sides Step four: ? Once ribs are all brown, place in deep pot ? Add sautéed onions and chicken broth ? Cover and bring to a boil, reduce heat and simmer for approximately 2 ½ hours or until ribs are tender ? Stir and move the ribs around periodically in order for them to cook evenly Step five: ? Serve ribs on a platter ? Blend the remaining mixture and use as a sauc
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