Category Archives: Recipes

Fried Bocconcini With Spicy Tomato Sauce


For the sauce:

1/2 cup extra-virgin olive oil
2 garlic cloves, minced
1 tsp. red pepper flakes
1 can (28 oz.) crushed tomatoes, juice reserved
Salt and pepper, to taste

For the fried mozzarella:

3-4 cups peanut oil, depending on type of pan you will be frying the cheese in
1 teaspoon salt, plus more to taste
2 tablespoons grated Parmesan
2 lb. mozzarella bocconcini (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups panko


For the sauce:

In a saucepan over medium heat, warm the 1/2 cup olive oil.

Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute.

Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.

Preheat an oven to 200F.

For the fried mozzarella:

Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.

If your cheese balls seem pretty big, halve or quarter them into bite-size pieces. Once they get the panko breading on them, they will be a lot bigger.

In a bowl, whisk together the eggs and milk.

Put the egg mixture and bread crumbs in separate wide, shallow bowls. Combine the panko with the teaspoon of salt and Parmesan in another wide, shallow bowl.

(*If you only have one shallow bowl, use it for the panko. It will help you immensely with the breading process.)

Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step.

Repeat the breading process one more time for each cheese piece.

In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350F on a deep-frying thermometer.

Working in batches, fry the cheese until golden, about 45 seconds (or until golden brown-watch them carefully as oven temperatures may vary). If you notice that your thermometer’s reading decreases, wait for a little while until the oil gets back up to the proper temperature.

Transfer the fried cheese to a paper towel-lined plate and season with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.

Serve with the warm tomato sauce.


Breakfast English Muffin Bread


4 teaspoons yeast
2 Tablespoons sugar
1 cup warm water
1 teaspoon salt
5 cups flour
1 1/2 cups warm milk
1/2 teaspoon baking soda


Combine all ingredients in your stand mixer (or mix by hand) until all ingredients are thoroughly combined. You’ll end up with a sticky, wet dough.

Scoop/pour the dough into two greased loaf pans and put in a warm place to rise for 45 minutes to 1 hour.

Then bake in a 375F oven for 20-25 minutes until the tops are toasty brown. Remove bread from the pans and place on a wire rack to cool.

Slice, toast, and serve.

Imagine those grilled cheese and egg sandwiches on this bread!!

Pineapple Upside-Down Cake



1/4 cup butter melted (60g)
1/2 cup brown sugar tightly packed (100g)
10 pineapple rings/slices patted dry
maraschino cherries

Vanilla Cake

1/2 cup butter softened to room temperature (115g)
3/4 cup sugar (150g)
2 eggs room temperature preferred
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour (195g)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk room temperature preferred (120ml)


Preheat oven to 350F

Pour melted butter into 9″ pie plate or deep cake pan, make sure it entirely covers the bottom of the pan and use a spoon or spatula to grease the sides of the pan.

Sprinkle brown sugar evenly over butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan, as seen in photo.

Place cherries in center of pineapple rings and as desired in empty spaces. Set aside.

To prepare vanilla cake, beat butter and sugar in medium-sized bowl until creamy and well-combined.

Add eggs, beating one at a time until combined.

Stir in vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition (I prefer to do this part by hand with a spatula to be sure not to overmix).

Pour batter evenly over prepared cake pan and pineapple/cherry layer.

Bake on 350F for 30 minutes. At the 30 minute mark, loosely cover with foil and continue to bake (still on 350F/175C) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean with few crumbs (total cook time for cake will be 45 minutes).

Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter (careful, it will still be very hot!).

Allow to cool before cutting and enjoying, but don’t wait too long as this cake tastes wonderful (best!) warm from the oven!

How Do I Flip a Pineapple Upside-down Cake?

Allow your pineapple upside-down cake to cool for 10-15 minutes before you attempt inversion. If any of the cake has baked into the edge of your pie plate or cake pan, you can use a knife to gently loosen the edges and free them from the pan.

Place your cake platter (or any plate that’s larger than your pineapple upside-down cake) over the pan — plate surface should be facing your vanilla cake layer.

Using oven mitts carefully and firmly grip both the side of the cake platter and the cake pan on either side.

Carefully but quickly flip everything over so that the bottom of the cake pan is facing upwards, and then set down your cake platter and carefully remove the cake pan (careful, it will still be hot!)

And that is it! This cake tastes best warm, so while you still want it to cool a bit, I don’t recommend waiting too long to dig in!

Irish Buck Cocktail


2 ounces Irish whiskey
1 tablespoon fresh lime juice
3 ounces ginger ale
Lime wedge


Fill a glass with ice. Add whiskey, lime juice, and ginger ale. Stir and garnish with lime wedge.

Irish Coffee Pie


2/3 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup water
1 tablespoon whiskey, optional
2 teaspoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed


Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375F for 8-10 minutes or until lightly browned. Cool on a wire rack.

In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping.

Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Chef Lou’s Whiskey Soda Bread with Golden Raisins


1 cup of golden raisins
1/3 cup Irish whiskey
4 tablespoons unsalted butter, cubed,
4 cups flour, plus more for table kneading
1/4 cup sugar
2 teaspoon baking soda
1-1/2 teaspoons kosher salt
1- 3/4 cup buttermilk (shake up the carton and then measure), plus more for brushing
1 egg, lightly beaten
1 teaspoon orange zest
1 tablespoon fennel seeds
Butter, for greasing the cast iron skillet
Flour for dusting the skillet


Place raisins in a bowl with the Irish whiskey, and let sit for at least 1 hour, stirring occasionally. Grease a 10-inch cast iron skillet with butter, and then dust flour.

Preheat oven to 375 degrees.

In a large bowl, whip the 4 cups flour, sugar, baking soda and kosher salt. Using your fingers, work 4 tablespoons cubed butter into the dry ingredients until the mixture resembles coarse crumbs. In another bowl, mix together the buttermilk, egg and orange zest. Pour wet ingredients into the dry ingredients, and mix just until combined. Don’t over mix! Stir in the raisin whiskey mixture and fennel seeds.

Lay dough out onto a floured work surface. The dough should be a little wet. Sprinkle dough with flour and knead a couple times to make a round loaf, adding more flour as needed if the dough sticks to the surface.

Place the dough in the greased skillet, then score the top of the dough with a knife, about an inch deep in an “X” shape. Brush the top of the loaf with buttermilk egg mixture.

Bake until the top of the bread is golden brown, about 45 minutes.

Transfer the loaf to a cooling rack. Rest for 10-15 minutes before serving.

Slow-Cooker Corned Beef and Cabbage


4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped


Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.

Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.