Eddie Money
Chubby Checker
Gary U.S. Bonds
John Popper
Theory of a Deadman
(Tyler Connolly)

Night Ranger
Bowling For Soup
The Fixx (Cy Curnin)
Lita Ford

12-16 oz Rigatoni (De Cecco preferred)
28 oz (one can) San Marzano tomatoes (whole)
1 large or 2 medium onions
4-5 cloves garlic sliced thin
High quality extra virgin olive oil
½ - 1 tsp red pepper flakes
8 oz clam juice
Fresh Chilean Sea Bass (1lb should serve about 4)
Flat leaf parsley
Sea salt / possibly truffle salt
Fresh pepper

To begin boil a pot of water with some sea salt. When the water is ready, pour in the rigatoni and stir occasionally.

Next take the onion(s) and cut it in half peeling off the outer layer. Chop the onions into chunks. Then take the cloves of garlic and cut them into very thin slices. Pour a small amount of the olive oil into a pan and scoop the onions and garlic into that pan. Let them caramelize in the pan but do not brown them.

At this point, if you have not already done so, chop up your parsley and put it to the side.

Open the can of San Marzano tomatoes and pour them into a large bowl. Using your hands, begin to tear and shred the tomatoes. When finished mix it together with the onions and garlic. Once that is mixed together add in the clam juice and the red pepper flakes. Remember to stir the sauce while you move on to the fish.

While your sauce cooks, take a new pan and lightly coat it with olive oil. Take the Chilean Sea Bass and cut it into short strips about half an inch thick and lay them on a plate. Season the bass with the sea salt and the black pepper. Place the fish into the recently greased pan, and let it cook until it begins to break up.

When the rigatoni is finished, strain it and pour it into the sauce.

Using your spatula, begin to break up the fish and put it in with the rigatoni. Sprinkle the parsley from earlier over the pasta and mix it together.

Serve it into a dish and grate the fresh parmesan over your pasta. It’s ready to serve.

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Roast beef
Potatoes (with skin)
Olive Oil
Cloves of garlic
Sea salt
Fresh pepper
Red Wine
Mashed Tomatoes

To begin boil the potatoes with their skin in a pot. While the potatoes boil lay the raw roast beef onto a plate. Season it with a generous coating of salt and pepper on both sides. Pour some olive oil into a pan and let it warm up for the beef. When the potatoes are ready, begin to peel them.

Slowly put the meat into the pan, once it’s in do not touch it. We are only going to seer the meat to give it a little brownness to it. Add some butter to the sides of the beef and let it sit for a few minutes before you flip it.

At this point chop up some parsnip into large chunks, and lay it in with the meat.

When you have finished peeling the potatoes begin to slice them up, and place them into a bowl over the pot of boiling water you took them out from. Pour some milk into a sauce pan and let it warm up.

Take the beef out from the pan, and add in some chunks of carrots and a turnip. Pour in some red wine and toss in the cloves of garlic. Let them cook for a bit before you put the meat back in.

Start mashing the potatoes; while you mash pour in the milk and add some butter.
Once the meat is back in the pan with the vegetables add in the tomatoes and throw in two scoops of demi-glace.

Take the beef off from the stove and place it with the vegetables into the oven for an hour and forty-five minutes.

Taste the potatoes to see if they need more salt.

When the time is up take the beef out from the oven and let it rest for a while. Lay the meat on to a cutting board and lightly stick it with your knife. If the knife easily slides in and out, then the meat is done. Take the vegetables out and lay them in a ring around the outer rim of the plate. Leave the stock in the pot and begin to whisk it while adding butter, salt and some more demi-glace.

Scoop some of the potatoes into the middle of the vegetables and begin to cut the meat. Slice the meat against the grain to help soften it. Fan the meat out over the potatoes and pour the stock over the dish. The dish is now ready to be enjoyed.

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Ground beef
Hot dogs
Burger and hot dog buns
Ice cream
High quality Extra Virgin Olive Oil
Sea salt / possibly truffle salt
Fresh pepper
Peanut oil
Cheese for the burgers

Chop up the onions and parsley putting them into a bowl with the ground beef. Next add some salt and pepper and use your hands to mix the ingredients together. After the meat is mixed, take out a handful and shape them into patties.

Pour a little bit of olive oil on top of the raw patties and rub it in. Using olive oil, grease the grill and place the patties on. If you want the burgers rare put them in the middle of the grill, and place them closer to the edge if you want them more well done.

Take out the burger buns and split them open.

Check on the burgers and flip them if they are ready.
Spread some butter on the buns and lay them over the grill inside down, until they are toasted as you like them. When the buns are done place your toppings on them; such as lettuce, tomato, onions, salt, and pepper.

Take out the hot dogs and lay them on the grill with the burgers.

Boil some peanut oil in a pot. Once it is boiling put the fries into the oil.

Lay your choice of cheese on the hamburger patties to let them melt. Put the hotdogs into their buns and lay them back on the grill.

Take the fries out from the oil and let them sit on a plate with a paper towel. Put the fries into a bowl once they have dried.

When the burgers are done take them off from the grill and place in their buns. Take the hot dogs off the grill and lay them out on a plate. Your burgers and hot dogs are ready to be enjoyed.

Cut up the lettuce into fourths and put it into a bowl. Grate some Parmigiano-reggiano, throw in some tomatoes and pieces of artichoke. Slice up a cucumber and put it into the salad. Finally add some salt, pepper, and your choice of dressing to the salad and it’s ready to serve.

Scoop vanilla ice cream into the mixer and add some milk. Blend it up and pour it out.

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1 package of skinless chicken thighs or breasts
“Carolina Hot” sausages (chicken, beef, & pork mix) or any type of hot sausage
A couple of filets of cod or any white fish
2 packages of “Bantry Bay” frozen mussels in butter & garlic or 1lb of fresh mussels
Crab legs (optional)
Chorizo (optional)
Okra (optional)
Old Bay Seasoning
Dried parsley flakes
2 large cans of diced tomatoes
Olive oil
Black pepper
Lower sodium chicken broth
Chicken bouillon cubes
White OR brown rice

Pour some olive oil into a large pot. Chop up some onions and garlic and place them into the pot. Slice up cooked sausages and mix them into the pot with the onions and garlic.

Place the skinless chicken into a pot of boiling water.

Pour the low sodium chicken broth in with the sausages and stir the pot. Sprinkle in the Old Bay Seasoning. Cut up the chicken when it is done boiling and mix it in with the sausages. Cut up the cod into strips and add them in with the chicken. Pour in half of the diced tomatoes and place in the chicken bouillon cubes (about 2 or 3). Put in the rest of the diced tomatoes and some more Old Bay. Keep mixing the ingredients in the pot.

Chop the okra. Pour olive oil into a pan. Place the okra in and add chicken broth, salt and pepper.

Cut a few slices of chorizo and add them into the gumbo.

Take a new smaller pot and pour in some chicken broth. Let this boil and slide in the clams and mussels.

The okra should be ready to be thrown into the gumbo. Once the clams and mussels have all opened throw them in the large pot. Continue to mix the ingredients. Take the crab legs cutting them into segments to be easily opened and lay them into the gumbo. Cover the pot and let everything cook together until it is ready.

Serve the rice and pour out the gumbo over it.

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Olive oil
Cayenne powder
Sour Cream


Spread out the raw chicken and season it with paprika, flour and salt. Take out a pan and pour in some olive oil and lay the chicken into the pan.

Take a bowl to make the dough for the spaetzel. Pour in 3 cups of flour and mix it with two egg yolks. Grind in some pepper add a dash of milk and some olive oil. Continue to mix until it takes on a nice doughy texture.

Flip the chicken and when it is nice and brown take it out of the pan, placing them into a pot. Chop up some onions and cook them in the pan you just cooked the chicken in. Sprinkle in some cayenne powder as it cooks.

Boil two cups of water in a saucepan and lay the spaetzel maker over it. Pour some dough into the top of the spaetzel maker and begin to grate it into the water. The spaetzel shouldn’t take too long in the water. When they are finished cook them in a pan with butter.

Place the onions, flour, paprika and sour cream into the pot with the chicken. Stir the ingredients together over the stove, creating the sauce to be drizzled over your spaetzel.

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Olive oil
Diced garlic
White wine


Peel your potatoes and cut them into slices. Boil them in water with salt. Once they are done begin to mash the potatoes. Spread flour on a cutting board and scoop the mashed potatoes over the flour.  Sprinkle salt, pepper and more flour over the potatoes.

Using your hands knead the flour and other seasonings into the potatoes. Add more flour and continue to knead the potatoes. Keep a layer of flour between the board and the potatoes to prevent it from sticking. Split the potatoes in half, and roll it out into a thick long strip. Cut the potatoes into little bits about an inch long. Drop one piece into a pot of boiling water with salt to test them out. When it floats to the top it is done.

Press a fork into the gnocchi making lines over the top to help them absorb the sauce. Place them into the boiling water. Once they are floating on the top, place them into a pan with olive oil and butter.

Begin to sauté the shrimp. Pour in a splash of olive oil and lay the shrimp on top. Add diced garlic, salt, pepper, butter and white wine to the shrimp.

Drain the olive oil and butter from the gnocchi and serve them on a plate. Pour the sauce and shrimp over the gnocchi and enjoy.

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1 onion
Chicken stock
String beans (optional)
Italian bread


Cut the chickens up into pieces or use pieces from a package. Slice up and sauté one onion, then lay the chicken on top. Let it cook for a few minutes before you pour in enough chicken stock to cover the chicken. Add in some salt and let it cook for about 25 minutes.

Warm up some milk in a sauce pan, using a whisk lightly stir in about a cup of cornmeal. Continue to stir and add in olive oil and butter. Once the polenta has thickened you may put it into a bowl and pour a splash of olive oil on top.

Slice up the carrots & potatoes then place them into the stew, letting them cook for about 20 minutes. Then cut up the zucchini, the mushrooms, and the parsley adding them into the stew. If you like, you may add string beans to the stew.

Now allow the stew to thicken to your desired consistency. Adding some browned butter and flour to thicken it up.

Once you have reached your desired consistency serve the stew over the polenta, with crusty Italian bread and a salad.

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Chicken breast
Roman tomatoes
Chili peppers
Red onion
Cherry tomatoes
Provolone cheese
Tortillas cup into quarters
Feta cheese
Garlic powder 
Black pepper



Take three roman tomatoes and cut off the tops and place them into a pan. Do the same to 4 chili peppers and put them in with the tomatoes. Allow them to roast before you put them into a food processor. With the chili and tomatoes in the food processor place in some chopped up red onions, cilantro, cumin, and salt. Give it a few minutes to process. Once it is complete you have your salsa.

Cut the avocados in half and place them into a bowl, removing all but one of the pits from the bowl. Using a fork begin to mash the avocados. Use your hands to rip up a piece of feta and add in diced cilantro to the bowl. While the avocados are being mashed chop up some red onions and cut the cherry tomatoes in half, adding them to the bowl as well. Once the avocado takes on a nice smooth texture and is mixed well with the other ingredients your guacamole is complete.

You may use store bought chips, but if you choose to make your own buy some tortillas and cut them into fourths. Fry them in a pot of oil and lay them on a paper towel to let them dry. While waiting for the chips to dry, sprinkle some sea salt over them while they are still wet.

Take the chicken breast and slice each piece in half making them into two thin pieces of chicken. Season the chicken using salt, pepper, garlic powder, and oregano. Pour some olive oil in a pan and begin to sauté the chicken breast. Cook them on high; because the meat is thin it should be done quickly. After a few minutes flip them over, you don’t want the chicken to get too dark.

Pour the salsa into a pan and warm it up as you cook the chicken. Take the provolone and using your hands rip them in half.

Once the meat is done lower the heat, pour the salsa on top of the chicken, and lay the cheese on top. Once the cheese has melted everything is ready. Place the chicken on a large plate, scoop the guacamole into a large bowl, and pour the chips into a bowl. You may place some of the chips along the rim of the guacamole as decoration.

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For wraps:
2 Young coconuts
3 tbsp Beetroot juice
120 ml Coconut water
1 tsp Sea salt

For Filling:
1 Mango, diced
½ Cucumber, diced
1 Red onion, diced
1 Spring onion, chopped
1 Tomato, deseeded and diced
1 tbsp Chopped coriander
1 tsp Limejuice
Pinch of sea salt
Pinch of black pepper



Safely crack open the young coconuts, filter and set aside the water form the inside. With the back of the tablespoon, gently remove the flesh from the brown shell. Cut the coconut meat into chunks and liquidize it with the beetroot juice, coconut water, and salt in a blender. Spread the liquid on a paraflex sheet and insert in a dehydrator at 40°C/ 105°F for 3-4 hours.

Next prepare your filling, use your creativity with the ingredients above, combining the ingredients you like in a bowl and seasoning to taste.

Once the coconut wraps have dried out cut them into about 6 strips and scoop 1 tablespoon of filling at the bottom corner of each. Fold over to make a pointed end, then keep folding in alternate directions to get a sealed samosa parcel.

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Olive oil
1 Large can of crushed tomatoes
Angel hair pasta
Fresh basil leaves
1 clove of garlic
Grated Parmesan cheese
Fresh Italian or French bread



To begin your pasta primavera, boil water in a large deep pot. Pour a splash of olive oil in with the water and sprinkle in some salt.

Take a pan and pour in 1/4 cup of olive oil. Using the flat side of your knife, flatten one clove of garlic. Then chop it up and sprinkle some Parmesan over it. Use the flat side of your knife again to mince the garlic. Place the garlic into the pan with the olive oil and let it sauté before you add in the can of crushed tomatoes. Chop the basil leaves and stir it in with the sauce. Be sure to continue to stir the pan.

Once the water is boiling, place the angel hair pasta into the water and begin to stir.

Place the Italian (or French) bread in the oven to warm it up as you continue to prepare the pasta.

While the pasta cooks, stir in ½ a cup of Parmesan cheese. Once the angel hair pasta is ready pour them in with the sauce and mix it all together really well.

Serve the pasta in a large bowl. Do not cut the bread with a knife, serve it whole and have your guests break the bread with their hands. Serve olive oil either on top of the bread or on side for them to dip it into. Finally serve a nice salad on the side, and enjoy.

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