RV22001 – Voodoo Blackened Steak Tips – Orchard Street Chop Shop!

Voodoo Blackened Steak Tips – Orchard Street Chop Shop in Dover, NH

Monday’s Menu!
Dry Aged Beef!!!!
This is a review of one of my favorite places to go to eat on the planet! I never eat out unless I know the place can make something better than I can… Chris Kozlowski (Koz), is so much better at this than I am it is almost sad! He takes dry aged tenderloin and cuts it into steak tips! He then lays this with sweet soft peppers on a bed of beans and rice (to die for), then smothers it in a sauce that will make you cry it is so good! He even walks us through how to make it!

I truly have a love affair with this dish and my bride and I go there for this dish multiple times per year. We actually go there no matter what on every wedding anniversary just for the Voodoo Blackened Steak Tips! (Which, incidentally, were named after the lager he uses in the sauce and not because the tips are cooked to be blackened)

Homemade Worcestershire sauce is added… and to be honest, I have had a ton of rice and beans in my life… Koz’s are second to none. You find everything in them from pork and sausage, to veggies of every kind. I cannot emphasize enough how much you need to try these! Now at $18 per plate… still the best bargain out there. You will rarely see me in a restaurant, and if you do… it is VERY rare you will see me there more than once. Except this place! Fantastic building, great martini bar, friendly staff, and Koz still comes out and walks around to tables to ensure you are enjoying your food!

Beautiful food that is absolutely DELICIOUS! The cooler he dry ages in is right at the front door! Cigar bar, pool table, Elegant fine dining downstairs, and a less formal (but no less tasty) dining area upstairs named “Top of the Chop”. If you drive within a hundred miles of this place, take the detour and check them out… so worth it! (You’re Welcome!) Enjoy!

Orchard Street Chop Shop
“Top of the Chop”
1 Orchard St
Dover, NH 03820

Phone: (603) 749-0006

website: www.orchardstreetchopshop.com

Stop by and tell him I sent you! You will love it!!!

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EP12002 – Hand Pulled BBQ Pork!

Hand Pulled BBQ Pork!

Monday’s Menu!
If you were to ask anyone we know what my signature dish is, they would tell you it’s my pulled pork (hand pulled). I have donated this to fund raisers and to my son’s schools for harvest festivals alike. We even auctioned it off for his schools and the school received over $400 for it!This is a process that can take anywhere from 2 to 7 days. This all depends on how long you have to cook it.

By hand pulling it (the only way in my opinion to do this correctly) you ensure that there will be no connective tissue in your sandwiches. There is usually collagen left in the foil packs that can be added back in after you pull it (this is what makes ribs and pulled pork finger lickin’!). This is my way of doing this, and most people have their own.

I also use a propane smoker as it allows me to set a perfect temperature without having to sit over it all day for 3-4 days. Some people swear by regular wood/lump smokers. I cannot argue with that, but what I can say is that I know that theirs will not taste any better. So it’s personal choice here. What works for you?

I have been doing pulled pork for decades. I have perfected my recipe and technique… however, as you will see in this show, I am always trying new things to tweak it as well. This is Zen for me. I enjoy doing pulled pork more than any other dish. Get ready for some awesome BBQ! Enjoy!

2-12 Pork Butts (Upper and lower)
Red Rub
2-3 Beers (homebrew) or Apple Juice/Cider
1 Bag Hickory Wood Chips
1/2 bag Apple or Cherry Wood Chips
1 Apple (optional)
1-6 Quarts Homemade BBQ sauce (see episode EP11005)

Aluminum Pans
Aluminum Foil (Heavy Duty)
Runner Gloves
Pan or Bowl (for soaking wood chips)
Ruined pair of potholders or High temp gloves
Fridge space
Vacuum Sealer with bags

Watch the video silly!

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Quickie002 – Honey Bourbon (over 21)

Homemade Honey Bourbon

Monday’s Menu!
I got tired of paying 1/3 more at the store for a weaker sweeter honey bourbon… so I figured out a way to make it home. This tastes better, is cheaper, and is made from real bourbon and honey (unlike some others you buy pre-made!

I used bottom shelf when doing this, though Even Williams actually has a decent taste. This takes about 5 minutes, you get more, it is stronger, and it tastes better than what you buy in the store as well! Give it a try yourself!

I have actually had people try this, now they will not buy it pre-made in the store and make twice the amount at home for the half the price! Enjoy!

44 oz of Evan Williams Bourbon
8oz honey (any brand)
8oz of water (not from tap unless you have a well… no water that tastes or smells like a public pool!)
1oz Brown Sugar Karo

Food Scale
Empty Bourbon Bottle

Watch the video silly!

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Quickie001 – Jalapeno Olives!

Jalapeno Olives!

Monday’s Menu!
This is the first episode in a series of episodes that will be under 15 minutes. They are just quick things that will not take a full episode to do.

These are my jalapeno olives! This is ALWAYS a hit at any get together. When I bring these to a party, I never come home with any. It is simple, easy, and you can add either pitted or non pitted olives… your choice! These can be as hot, or as mild as you like and gives a nice kick to your olives while adding a hint of that jalapeno flavor that has become so popular these days! Enjoy!

1 jar (15oz) of your favorite olives
2 jalapeno peppers
1 clove of garlic

Cutting Board
Sharp Knife
Container to marinate the olives in

Watch the video silly!

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EP12001 – Butchering Your Own Meat!

Butchering Your Own Meat!

Monday’s Menu!
I have always found that it saves a lot of money by butchering my own meat. This is, within reason, of course. In this episode I butcher a steak cap for chili meat and or steak tips, and my own steaks. The great thing about this? Portion control. You can make these steaks as big or small as you like!

I also shave and butcher a roast, and butcher a pork loin for chops and roasts (or boneless ribs if you like!).

This is a lot simpler than people think! Plus, over the course of a year, can save you lots of money! I hope that this shows you that if someone like me can do this… you certainly can as well! Enjoy!

Steak Cap (top or bottom)
Full Pork Loin
One Eye Round ORast

Cutting board
Sharp knife
Vacuum Sealer with Bags

Watch the video silly!

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Season One DVD Commercials On DVD!

Season One Commercials On DVD! (Five Bucks!)

Monday’s Menu!
This is my Season One DVD that is now available through Paypal for purchase. You can pay with Paypal, or with credit card.
Cost is $5 plus $3.95 shipping

This has all of my Season One commercials and an intro/recap by me.

Please Let me know if it does not work for you!
Thank you!

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EP11015 – Season One Wrap!

EP11015 – Season One Wrap!

Monday’s Menu!
This is my Season One Wrap! I talk about different shows, what is coming in Season Two, and I even threw in some bloopers at the end! Thank you everyone for a great Season One! Working on Season two now, and even adding a new category or two for different types of new episodes! Enjoy everyone, I had a frikin blast!
Thank you!

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EP11014 – Gord’s International Hot Wings!

Gord’s International Hot Wings!

Monday’s Menu!
My friend Gord, from the Great White North, has been my wing buddy for over a decade. If you do not have a wing buddy, I feel sorry for you! We exchange recipes and make improvements on each others recipes, as well as getting together and making mountains of wings.

Gord has taken a very simple recipe of mine, and turned it into something wonderful! I now use his recipe instead of mine for these Dat’l wings! These turn out to be medium hot (compared to his Napalm wing recipe!…lol), but can easily be made as hot as you like them.

This is a sweet/hot wing recipe and makes a GREAT compliment to have WITH the wings I have shown you how to make in an earlier show. In fact, we always make them together, usually along with 2 other kinds and gorge for several days! If you have an afternoon, I cannot recommend this enough, way WAY worth the time and effort! In fact, we make a double batch usually so that I can jar and store a bunch of this for later use! Enjoy!

2 Habaneros
1 Sweet White Onion (Large)
1 Vidalia Onion (Large)
1 1/2 Cup Port (Something you would drink)
3/4 cup Balsamic Vinegar
1/2 Cup Red Wine Vinegar
1 Cup Water
1/2 Cup Brown Sugar
14 ounces Dat’l Do It Sauce
several drops Habanero Extract
1 drop 357 Mad Dog Sauce
2 ounces Jalapeno Tabasco
Fried wings

Cutting board
Measuring cups (2 cup Pyrex)
Sharp knife
Large sauce pan
Laser Thermometer
Aluminum foil
Sheet pan (s)
Brush for painting wings
Bowl for dipping wings
Silicon Scrapper

Watch the video silly!

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EP11013 – Strawberries, Cordials & Chocolate Fondant Covered!

Strawberries, Cordials & Chocolate Fondant Covered!

Monday’s Menu!
The chocolate & fondant covered strawberries is a recipe I have been working on and trying to perfect for about 20 years. I have tried various ways of applying the fondant from cold dipped to hot dipped. This recipe has me wrapping fondant around the strawberries before dipping them in chocolate. What you get is a chocolate shell filled with strawberry and sugar juice, a strawberry, and a small fluffy pad of fondant… many different layers & flavors, all of which boarder on almost “too sweet”… but not quite!

The cordial recipe is just for fun, I brought it along because when strawberries are in season, you need to do as much with them as possible, and also to be able to time/gauge when my chocolates are ready inside! This is a great way to judge, as when the cordial is ready, the chocolates are too! This can be anywhere from 4-10 days. (The longer the better!

The idea for this came from a chocolate place called “Betsy Anne” out of PA. They have been around since 1938-ish. I have to say, making them myself they taste much better though. More strawberry taste. Theirs are great, but with anything, when you can make it yourself and you use the best ingredients… it taste’s better!

Chocolate Fondant Covered Strawberries:
2 lbs+ 10x Powdered sugar (pure cane)
2 lb-ish Melting bar (Milk or Dark Chocolate)
1/2 cup Light Corn Syrup
1 TBL Glycerin
1/4 cup cold water
24-36 Strawberries topped

Strawberry Cordial!
24-36oz of good vodka
24-360z Strawberries forthed
1/2-1 Cup granulated sugar
1-1 1/2 cups water

Chocolate Fondant Covered Strawberries:
Small Crock-pot or double boiler
Dough scraper
Silicon scraper
BIG bowl
Rolling pin with hair elastics (new) or a fondant rolling pin
2 cookie sheets
Parchment paper
Microwavable bowl
Egg dipper (from those cheap egg coloring kits)

Strawberry Cordial!
Medium Sauce Pan
Measuring cups
Plastic wrap
Coffee filter (round is better than funnel shape)
Empty Vodka bottles or Mason jars
Small bowl for left over strawberries

Watch the video silly!

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EP11012 – Homemade Beef and Bean Chili

Homemade Beef and Bean Chili

Monday’s Menu!
This is my Beef & Bean Chili recipe that has taken me years to get where I want it. When I make this for me I make it a lot hotter than this… which is easily done by just doubling or tripling the hot sauces/extracts I add, as well as doubling the jalapenos. This recipe makes a lot and that is what makes this a good side for gatherings! A little fresh red onion and Mexican cheese, and you have a great side to ribs or pulled pork!

Make no mistake, this recipe will take you some time! This is an all day prep & cook. You can really tell it is food of love when you taste it. So many layers, and a great fresh tastes melded together. Fresh peppers mixed with hot extracts and fresh vegetables, layered with savory, hot, & hotter! That fresh red onion crunch and the soft tenderness of the beef… this is so good!

Storage can be in gallon zip locks flattened with the air removed. they stack in the freezer if done right, and this comes out fine after being frozen!

Do this once my way, then make it your own! Take the time and do it the long way, and see for yourself the difference between throwing a meal together, and the tastes, flavors, and layers that is food of love!

4-5 lbs of lean beef cut into 1/2 – 1 inch cubes
3lbs of light red kidney beans (approx – can be a bit more or less depending on can volume)
3lbs dark red kidney beans (approx – can be a bit more or less depending on can volume)
1 28oz can tomato sauce
1 28oz can tomato puree
1 18oz can tomato paste (I recommend Contadina if you can find it)
Bacon fat
2 large onions
2 large bell peppers
8 fresh jalapenos – 2 whole, 2 cut and added to slurry, 4 diced
1 Whole clove of garlic minced
2 Cups of Merlot (or your favorite red wine)
16-20 oz beer (homebrew preferred)
2 big Bay leaves
2-3 jalapenos in Adobo sauce (La Costena is what I use)
3 Tbls of organic Chili powder
1 tsp Cumin
1/2 cup packed dark brown sugar
3-6 drops Mad Dog Revenge Habanero chili extract
4-5 drops Arizona Gunslinger Habanero pepper sauce
3-4 drops Mad Dog 357
2 Tbls Paprika
1 heaping tsp Cayenne pepper
Black pepper (approx 2 Tbl)
White Pepper (approx 2-3 Tbls)
Juice from 1/2 lime
1 Tbl Bourbon (get the good stuff)
Kosher salt & pepper for seasoning veggies
1 fresh red onion (dice as needed)
Mexican cheese

Stock pot with lid
Food processor
Sharp knife
Cutting board
Slotted spoon
Can opener
Measuring cups & spoons
Big bowl

Watch the video silly!

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