Hungry Uncle’s Kitchen – August 3, 2015

Come Igor, if we time the lightning strike properly, we’ll be able to harness the perfect amount of energy from the storm……. Look Igor, look, we’ve done it; we’ve regenerated previously dead tissue. It is, ALIVE! A brave new world for science and mankind…famous, we’ll be famous…………….. Well, fortunately I’m not Dr. Frankenstein and while the events in my kitchen don’t have the ethical ramifications or thought provocations of Mary Shelley’s early 19th century novel, they certainly can stimulate your taste buds and olfactory glands.

Not to mention that the creation of food products, similar to the ravings of the aforementioned (mostly) fictional character, is the intersection of creativity, science and nature.

It’s been several months since Hungry Uncle Foods began distributing our first Barbeque Sauce and I’d like to thank everyone for the positive feedback. Since the Bajan Barbeque was so well received, I thought the time had come to hunker down in my Secret New Jersey Test Kitchen and create something new. As those of you who have followed me know, I’m very inspired by both local and distant travel. While I’ve made my way around the world one the highlights has always been the food.  It’ serves as reflection of the people and their cultures and I find very few things more enjoyable than dining or cooking on someone’s “home turf”. Yes, there can be language barriers but it’s always amazed me how often food transcends that. Sometimes a simple smile or “thumbs up” can say more than a hundred words. I once had the pleasure of making dumplings with a lovely woman in her small Beijing kitchen without a word being spoken-honestly though I did feel better knowing that the translator was at my side should the need arise; my Mandarin totals about three phrases.  It’s experiences like that, many conversations with chefs, trips to farms, and the good fortune of finely tuned taste buds/ sense of smell that have helped to create my broad culinary lexicon. No, cooking cannot be successful without a basic understanding of technique and ingredients which certainly is the science and nature of it all.  However, it’s the creative part that gets me the most excited in the kitchen. At times there’s an instant winner while others it takes months of perfecting and fine tuning.

After decades, it’s still amazing the effect of a touch more or less of a given ingredient can make. Mistakes can lead to interesting culinary developments for both the trained and self-taught chef.

So what’s next? You’ll have wait a bit longer. Oh, so you’d like a hint? You know the old saying, I could tell you but then I’d have to…..” Perhaps I’m being a bit draconian. The genesis comes from close to home while its maturity comes from the other side of the planet. These varied traditions have been combined to create another sauce that I hope you will find as enjoyable as the first.

The Nikola Tesla of the kitchen? That’s up to you to decide.

July 17, 2015 – Memphis Pig Out – Atlantic Highlands NJ

The great Garden State. So much to love…expensive housing, exorbitant taxes, high cost of living, corrupt politicians, anti-business environment, generally lousy weather…. Now that I’m done venting, there are a lot of great things…proximity to NYC and Philly, countless cultural options, some of the world’s greatest produce and the Jersey Shore-to name just a few. With 130 miles of coastline and countless miles of river and Bayfront there is something for everyone. One interesting spot is the historic town of Atlantic Highlands. Perched at Sandy Hook where the Atlantic Ocean and Raritan Bay meet, this borough of about 4,500 is the highest spot on the Eastern seaboard south of Maine. Sorry, this is where the information train stops. If your curiosity is piqued I suggest you visit

One thing you’d never expect to find in this small artistic haven is an “authentic” down n’ dirty Memphis BBQ joint or should I say how many would envision it. Dimly lit, long bar, plaid plastic table cloths and in a perfect touch of kitsch an old school salad bar replete with small bowls, cottage cheeses, baby corn and many other vestiges of the 1970s. No, I don’t really think there’s anything Memphis or barbecue about this but I love it. It makes me think of after school cartoons that were always punctuated by such gems as Conjunction Junction, what’s your Function and I’m just a Bill on Capitol Hill – and you wonder why my generation is so screwed up??? About two minutes after being seated we were joined by a family gathering of parents and children at the adjacent table. Suspecting that after too much smoked meat and alcohol we might not be on our best behavior we asked to be moved away the Brady Bunch. Firmly situated at our new table we ordered our “imbibations” and then soon after our food. Despite having read several reviews about the servers being “less than friendly” I found it to be anything but the case. The copious portions arrived. Two of my dining companions ordered ribs, one a burger and I, the human garbage disposal, opted for the unnecessarily caloric pulled pork and rib combo.  I‘ve eaten a lot of BBQ in my life but what stood out here was the intense smokiness of the meat. Being a big fan of anything smoked, this meat coupled with their well-balanced barbecue sauce made me a happy man. I‘d be remiss if I failed to mention that the French fries were unexpectedly good too. Feeling that a food coma was imminent we brought the evening to a close.

Well, the evening may have come to a close but not this writing. Why do “We Never Go to the Beach”? I’m not sure but in Jersey when visiting that sandy area by the ocean or bay we only go “down the shore”. Not “down to the shore” or any other such variation… just “down the shore” in one flowing statement-everyone practice aloud now.  Hey, it’s a Jersey thing. You gotta’ problem with that!?!?!?!?!

Memphis Pig Out

July 8, 2015 – Adega Algueira – Lugo, Spain

It was a chilly morning in the stunningly verdant Galcian region of Spain. Our two hour drive from the sophisticated coastal city Vigo would bring us to a small boat for a trip on the River Sil where we could gaze up at  some of the world’s steepest vineyards, get a brief history of region and sip a little wine. Understand my dear readers that the steepness of the vineyards is no exaggeration. Some of slopes reach an 85% grade and all of the grapes must be picked by hand. Not much has changed since the terraced slopes were first brought by the Romans nearly 2000 years ago. Building and maintaining them is as much a job for a stone mason as an enologist and finding people willing to engage in the backbreaking labor isnt easy. The average pickers are retired men and women in their sixties and seventies -truly “noble” work in my not so humble opinion. The wines of this region are special with none more so than the Mencia variety.  It produces enormously fragrant, juicy and mineral laden medium body wines with Adega Algueira being a great representation.

Our hour long boat ride over, we headed to visit Algueria and its lovely propieter and winemaker, Fernando Gonzalez. As unique as he is passionate we were treated to an unusual visit. Unlike most wineries Fernando chooses not to offer a typical tour of the cellars and the wine making areas. We sat in a dining room where he spoke about his development of the property, his philosophy of doing as little as needed to make great wines. He truly respects the grapes and likes to “work with nature” to get as much out of the fruit as possible. Yes, he focuses on the prominent grapes of the area like Mencia for red and Godello and Treixadura for white but currently produces 14 wines numerous which come from scarce varietals like Merenzao, and caíño. We tasted six different offerings. A real treat since I had previuosly only had one.

From the wine experience it was time to have lunch or more acurately say a mid-afternoon feast. Whether it is seafood or meat Glacia is known not only to be as engaged with their food as with their wine but also almost legendary for copius quantities. After a large plate of local Jamon, lomo , smoked beef and cheese-almost enough on its own for a small meal-the fun really begun. The “forklift” arrived at the table with a neraly 2 pound porthouse that would have made Fred Flinstone tremble in fear. To add a note of humour, apparently I somehow received the “child’s portion”.  This enormous piece of bovine is locally referred to as the Chuleton de Buey or “Ox chop”. Normally it consists of a 2-3 inch thick rib steak cooked over a wood burning fire to a very rare doneness. No need to make sure it’s not overcooked. Apparently that’s not in the genetic makeup of Galician cooks. I guess you could say this is Galician Barbecue. Maybe it’s not the same as our definintion but then again the word means different things to differnt people around the world-no matter, great food is great food by any name. I don’t like to speak in absolutes but here I will. The Chuleton was as good as any piece of beef I’ve had, anywhere-without debate! Juicy, tender local pasture raised cattle.

Sadly, the afternoon was coming to a close but the memory will remain. A great example of an area that despite very difficult terrain turns out unadulterated food and wine that shows the greatest respect for it’s place.

Sauce Page - Spain - HU

BBQ Sauce - Hungry Uncle - 2

BBQ Sauce - Hungry Uncle - 3

January 16-18, 2015
Vinci-Chicago, IL
Walker Brothers Original Pancake House-Glenview, IL
Au Cheval-Chicago, IL
Firecakes-Chicago, IL
Girl & The Goat-Chicago, IL
Superdawg-Chicago, IL

It was warm in the City of Broad Shoulders, much too warm for mid-January…business was good. I was on the case of a prominent business man being shaken down by some low level mob goons and just to add to the mess he had the feeling his wife was running around behind his back with some other less than savory characters. I stopped by the local joint to knock down a few, lit up a smoke and then I saw her walk through the door. She was a tall sultry dame with long flowing………..wait a minute-what the Hell’s going on here and how did I get dropped into the middle of a Mickey Spillane novel?!?

It been more than a few years since Al Capone and company menaced the streets of Chicago. While never losing all of its gritty past, Chicago is a city of great across the board diversity and the culinary world is no exception. After the obligatory airline delay in New Jersey (mechanical issues-I guess on such a clear day blaming the weather wouldn’t have cut it), I was picked up at O’Hare by a local friend and lifelong Chicagoan. As we like to do we headed straight to the “imbibatorium”. At this point I can’t remember the name but it was something like Hennessey’s, Shaughnessy’s, Ryan’s or O’Toole’s-yes, the always enjoyable neighborhood Irish pub. Never fancy but always pouring a stiff drink with simple tasty eats. This place made a more than respectable Old Fashion and damn good loaded potato skins. Time to go as we headed to hear his daughter’s school band concert-a house guest’s job is never done. Concert complete, grab his son and his son’s friend and head to place called Vinici. Billed as Rustic Italian, the non-descript front belied what was inside. A well-appointed but casual space a bit reminiscent of Tuscany. The menu offered a wide variety of predominantly hardy dishes including excellent thin-crust pizza.

Yes, the three junior diners all made that same decision. My friend and I split deeply flavored Sautéed Lamb Meatballs with caramelized onions, soft polenta, Marsala sauce. The rich sauce was a perfect complement to the meatballs and polenta which had that often missing combination of not being too firm or soft. While being quite tasty the meatballs could have been a bit moister but nevertheless the dish is something I’d order again. My friend followed with Marinated Hen grilled under a hot brick, roasted potatoes, balsamic glazed grilled radicchio, natural juices. He said the bird was right on the money and from my taste I’d agree.

Well-seasoned, succulent and a still crispy skin. It’s amazing how few places can cook foul properly but these guys can. My choice, Grilled duck breast with sautéed Tuscan kale (I substituted wrinkled green beans), polenta, oyster mushrooms, balsamic reduction. As requested the meat was medium-rare with the reduction acting as a nice foil to all the items on the plate. All the evening’s dishes were washed down with a modestly priced ($40.00) juicy bottle of Primitivo.  This close cousin of red Zinfandel held up well to all the big dishes. I had no expectations good or bad as we entered Vinici. Without hesitation I’d return. The food satisfied, the prices were reasonable (most entrées running between $15.00 and $29.00) and the service was excellent with a big bonus of an extensive gluten free menu.

HungryUncle Kitchen

As much as I’m a big breakfast guy I rarely eat it in a restaurant unless I’m traveling. Since that was the case, my friend told me we’d be visiting a Chicago area classic.  We pulled into the parking lot and I immediately recognized the sign. It was the Original Pancake House whose New Jersey branches I’d been to probably thirty times over the years. However, this was not just another location of the franchise, it was Walker Brother’s Original Pancake House. To quote their website, “In 1948, my father, Victor, and his two brothers, Everett and Dick, began what was to become four Walker Bros. Snack Shops in Evanston. By 1960, Victor and Everett continued to expand as one of the first franchisees of The Original® Pancake House from Portland, Oregon. It was founded in 1953 by Les Highet and Erma Hueneke.” After eating at the Original Pancake house in four states, I’ve never had a bad meal. Obviously there is a lot of vetting before anyone is sold to a franchise. A giant baked omelet which I’m guessing contain about a half-dozen eggs, seriously smoky bacon and crispy hash browns covered my side of the table. If you want something that you’ll remember for a long time try the gut expanding, food coma inducing Apple Cinnamon Pancake-An Original Pancake House tradition! Filled with fresh apples and complimented with a Sinkiang cinnamon and sugar glaze. Just the smell of it makes you drift off into a magical land filled with……snore, snore, snore………………oh, sorry.

Hungry Uncle BBQ Sauce

After an interesting afternoon spent on a tour by the Chicago Architecture Foundation, cocktail hour was near. It’s nice when the out of town guy takes the local to someplace he’s never been. Au Cheval is best described as a hip diner with warehouse like décor. Tunes emanating from a real live reel to reel player-God, I’m dating myself- and a cool laid back vibe that wants to make you hang for hours which is exactly what we did. Two or three or five perfect Bulleit Bourbon Old Fashions later at least as many beers for my partner in alcohol, we were getting pretty hungry. Unfortunately time was running short and we had leave. Too bad as Au Cheval is purported to have one the best burgers in Chicago. Not to mention the “Limited Availability” 32 Oz. Porterhouse Pork Chop with roasted apples and foie gras. Two times at Au Cheval and two times without trying the food. That will have to change on my next visit.

Time take a power nap in preparation for dinner. However, first a stop at Firecakes, the Holy Grail of donuts. This tiny take out shop crafts a wide variety of flavors from the traditional Classic jelly and Honey glazed to the more unusual like Maple glazed pineapple bacon. Not to mention an Apple fritter without equal. Never greasy, never too sweet. Just perfect. Remember, this isn’t a national chain. When they run out of a variety, it’s done for the day. Get there early!

HU in the Kitchen
Nap time had come and gone which could only mean dinner time was near. As one of the hotter restaurants in Chicago, getting into Girl & The Goat was a crap shoot as best. Good luck prevailed. After somehow arriving at the bar just when a couple was leaving we were able to find two seats, the host then came by and said unexpectedly there was an open table. After being seated our server, Taylor, introduced herself. Lively, attentive and very informed about the menu she took great care of us the entire evening. Being a devotee of Tapas style eating I was looking forward to trying as many small plates as my stomach could absorb. Hamachi Crudo-crisp pork belly, chili aioli, caperberries. The interplay between the clean fresh fish and the rich pork belly actually worked very well. The flavor of the fish was not at all lost. The tartness of the caperberries and the heat of the aioli served to balance the disparate flavors and bring them together. Challah Back-smoked salmon cream cheese, malted red onions. A lot of Jewish bakeries could take a lesson here. Sweet, moist, delicious pull apart bread. My grandmothers are probably turning in their graves. Confit Goat Belly-bourbon butter, lobster n’ crab, fennel. The sweetness of the goat and the seafood blended perfectly with the fennel providing a nice contrast in texture. The bourbon butter was evident without overshadowing the other ingredients in any way. Ham Frites-smoked tomato aioli, cheddar beer sauce. As a French fry fanatic I was looking forward to this although I was thinking, would it be another over the top preparation that saw the frites disappear among other flavors? Let’s be honest, pretty soon we may see high altitude Peruvian potatoes fried in desiccated camel fat that’s been reconstituted in Himalayan yak blood.  No, not the case here at all. Perfectly crispy with just enough flavor from the pork fat that they were tossed in after frying. The sauces were pretty addictive.  Pan Roasted monkfish-three sisters’ pecans, romesco. Like the dishes before it all just worked. As a strong flavor, the monkfish did not get lost in the very well made romesco. Wood oven roasted pig face-sunny side egg, tamarind, cilantro, red-wine maple, potato stix.  The flavor bomb of the night.

Moist, tender meat that soaked up the essence of everything else on the plate. If that weren’t enough the addition of a runny egg and the crunchiness of the potato made it insanely good. I’m glad this came last as I’m sure I would have ordered a second plate of this porcine deliciousness. Yes, we saved room for dessert.  Miso—butterscotch budino, bacon toffee, glazed pineapple, candied cashews. The butterscotch was a nice foundation with the other flavors seeming to come through in layers. Very interesting mouthfeel from the contrasting textures. A great finish to the evening. As to not be accused of an omission, we accompanied the meal with a 2012 D. Ventura 100% Mencia form Ribeira Sacra. This wine from northwestern Spain was aged in 100% stainless steel with no oak. Bright, fresh, with cherry and raspberry on the palate. Some slate and licorice in the background with light tannins. A very food friendly 12.5% alcohol wine. Yes, Girl and the Goat was all I expected and more. The dishes were cooked properly and a lot of care and thought went into blending items that on the surface might have seemed contradictory.  Creativity, technique and attentive service. I look forward to another visit soon.

Hungry Uncle 101
Unfortunately my weekend in Chicago was coming to a close. To end on a high note we visited a legend, Superdawg. I know I’m going to take a lot of body blows for this “blasphemy” but Chicago has better hotdogs than NYC or New Jersey. To be honest, for a guy who grew up in Jersey a short 30 minutes from New York this was a difficult admission to make. Pull into the 1950s style restaurant and treat yourself to old school carhop service. The slightly smoky dogs on a poppy seed bun are made even better when accompanied by a dill pickle and the obligatory nuclear green relish. The crinkle fries are a must too.

Just when I thought-next stop O’Hare- we pulled into a sports bar for one last drink. I needed “proper pH” for the plane trip my friend said. Not unexpectedly my flight was on time until I reached the airport. But I guess they’re always “on time” until you check in. Perhaps a ploy to have you stuck with no choice but to buy overpriced food and drinks…..

June 16, 2015 – Hungry Uncle’s Kitchen

The warm weather is upon us and every young man’s thoughts turn to baseball………SCREEEEETCH…back it up. I must have regressed to an earlier generation. Undoubtedly from watching a rerun of Leave it to Beaver or some other 1950s mundanity….Don’t ask me why. I have no idea why I was watching it either. Perhaps yearning for a simpler time when people…well, quite frankly, who cares?!?  What most of us really think about is how we can enjoy more time outside. The beach, the mountains, grilling, barbecuing……Sorry, there’s none of that here. Not even a hint of sand, pine trees, smoked meat or Hungry Uncle’s Bajan Barbecue Sauce. Even I couldn’t figure out a way to weave it into this recipe- not to mention sand tastes awful and pine trees are marginal at best. However, you will find some of the late spring’s bounty accompanying the light flavor of poached cod.


For the cod-

  • About 1.25-1.5 lbs. of skinned, deboned cod cut into four equal portions. Black cod, aka Sablefish, is too strong and not appropriate for this dish.
  • 1 quart  of chicken stock
  • A shallow pan large enough to hold the fish covered by the stock without too much extra room. If you use too large a pan you’ll have add extra stock.

For the warm salad-

  • 1 cup of freshly shelled peas. If you can’t find them you can substitute frozen but for the love of the Jolly Green Giant NEVER used canned. YUK!
  • ½ – ¾ cup of fresh strawberries. Again substitute frozen if you must.
  • 2 tbsp. of shallots
  • Smoked salt
  • Sea salt
  • Finely ground white pepper
  • Juice of ½ lime
  • 5 tbsp. unsalted butter
  • A 3 quart pot
  • A  colander or large strainer



  • Shell the peas. It’s easy. Just separate along the spine with your fingers and pop out the peas. Discards the pods or save for a vegetable stock.
  • Rinse the strawberries, remove the green top and cut into quarters.
  • Mince the shallots.
  • Fill the pot about ½ way with water and bring to a boil.
  • Add the peas, boil for about 60-90 seconds (if your peas are large opt for 90 seconds) and then drain them.
  • Reduce the heat to low-medium, put the pot back on the stove and add 3 tbsp. butter.
  • Once the butter has melted, add a pinch of salt (this help draw out the moisture) and the shallots. Sweat for about 3 minutes. Sweating is similar to sautéing but done at a lower heat and will soften the shallots without browning them.
  • Add the strawberries, stir gently and cook for about 2 minutes.
  • Add the peas and cook for 2-3 minutes stirring occasionally. You want the peas to just barely be soft. You don’t want to lose the firmness of the fresh vegetable.
  • Add one additional tbsp. of butter. Let it melt.
  • Squeeze in the lime juice and stir. Pick out any seeds with a spoon
  • Turn off the heat and season with the smoked sea salt and pepper to taste and stir to combine.


  • Take your fish out of the fridge for about 20 minutes before cooking. It will cook more evenly.
  • While the shallots are sweating for the salad pour the stock into the pan and warm on medium-low heat. It should never come to a simmer or boil. You should be able to dip your finger without getting burnt.
  • When the salad is done cooking place the fillets into the warm broth. It should take no more than  3-4 minutes to poach. If the fillets are of uneven thickness, start the thicker ones first. If a fillet is too thick to be covered by the broth you will have to carefully turn it over half-way through cooking by using a spatula and your fingers. The fish is very delicate at this point and can fall apart if you’re not careful.
  • When the fish just starts to flake it will be done. Using a slotted spatula carefully transfer the fillets to a warmed plate and season with smoked salt and pepper to taste.
  • Top with the strawberry and pea salad, drizzle some of the butter “dressing” over the fish and around the plate

Wasn’t that simple? Yes, there can be happiness without pork, beef or barbecue sauce. Until next time happy cooking and eating.

Poached Cod

The back yard BBQ. We all love it but unless you’re gastronomically inclined or have been invited to the home of someone who is, the food can be pretty mundane. Worry no more. This pulled pork and coleslaw recipe will add a new level of excitement and salivation and leave them screaming for more. Intrigued? Of course you are!

INGREDIENTS – Serves 10-12 pigs or more “normal” eaters- pardon the use of the word “pig” the pun wasn’t entirely intentional.

For the pork-

  • A 9 pound Boston Butt –bone in is MOST DEFINATELY preferred. Boston Butt is a misnomer, it doesn’t come from the rear of the pig; that is the ham. It comes from the front above the picnic shoulder and in front of the loin. It’s fatty, gelatinous and is the best cut for pulled pork. Since Boston Butts tend to fall apart during cooking it’s best tie them. If you’re not comfortable doing this your butcher can help.
  • 3 cups of chicken stock. You can also use beer or a combination of both.
  • 2 tbsp. of sherry (or apple cider) vinegar.
  • One large yellow onion
  • Three cloves of garlic
  • 2 bay leaves
  • 8 juniper berries
  • Sea Salt
  • Ground Pepper
  • 1 ¼ cups of Hungry Uncle’s Bajan Barbeque Sauce plus extra to serve with the pork
  • Parchment paper
  • A Dutch oven or any other (heavy) cooking vessel large enough to hold the pork without too much extra room.

For the coleslaw-

  • 5-6 cups of shredded cabbage. This comes to about 1 ½ lbs. It’s fine to buy the pre-shredded bagged variety that’s mixed with carrots.
  • 4 cups of Apple Cider Vinegar
  • 2 tbsp. of any type of raw sugar
  • 3 tbsp. sea salt
  • 1 tsp of ground pepper
  • 1/8th tsp. ground cinnamon
  • 3 tbsp. of mayonnaise


  • Take your pork out of the fridge about 30 minutes before you start cooking it. It will cook more evenly at room temperature.
  • Preheat your oven to 300 degrees with a rack in the second lowest position.
  • Peel and coarsely chop your onions. Smash the garlic. Doing this will remove the peel.
  • Preheat your Dutch oven on medium.
  • Rub your pork butt with salt and pepper
  • Add 2-3 tbsp. of oil and sauté the onions until they just begin to caramelize. If your pot is not enameled, well-seasoned cast iron or non-stick, you should add the oil prior to pre-heating.
  • Add the garlic and sauté for about a minute. Be careful not to burn it.
  • Using a slotted spoon, remove the onions and garlic to a bowl.
  • Carefully put the pork butt into the Dutch oven and sear on all sides until a light crust has developed. Use clean rubber gloves if you are turning the pork by hand. The meat can be slippery and hot enough to burn you. You can also turn by using a couple of large non-flexible kitchen spoons and/or tongs
  • Turn off the heat and add the cooked onions & garlic, stock and/or beer, vinegar, bay leaves and juniper berries. When braising any food it’s important not to add too much liquid. The best guide for this comes from Molly Stevens’ All About Braising. She states never to have the liquid come more than about 1/3 of the way up the item that is being cooked. I’ve found this to be a never fail formula.
  • Cover the top of the Dutch oven with parchment paper so it’s just barley touching the pork. Place the lid on top of the paper.
  • Carefully transfer to the oven.
  • After about 15 minutes, check the pork. If the liquid is not barely simmering and creating steam turn the heat up to 325. Be careful when opening the pot. Don’t get burned by the steam.
  • At the 2 hour mark turn the pork over.
  • At the 3.5 hour mark check the pork. If it starts to fall apart when you poke it with a fork then it’s done. However, it will likely take a full 4 hours.
  • When the pork is done, remove the lid and parchment and place the Dutch oven on a heat proof surface.
  • After about 10 minutes, carefully remove the pork to a large cutting board. Again, I recommend using gloves. It’s the easiest way.
  • Let the pork sit for about 15 minutes to begin cooling.
  • While the pork is cooling, strain the braising liquid into a large heatproof bowl. A key to getting the best flavor is to gently press on the all the solids that remain in the strainer and let the juices drip into the bowl.
  • Place the Dutch oven back on your stove, pour the braising liquid in and bring to a boil. Turn down to a fast simmer. Using a stiff plastic or wooden spoon, gently scrape the bottom of the pot to loosen any solids. Let the liquid reduce for about 10 minutes.
  • Let cool a few minutes and season to taste with salt and pepper.
  • Pour the liquid back into the bowl
  • Remove any string from the pork and using gloved hands shred all the meat.
  • Put the shredded meat back into the pot, add 1 ½ cups of the braising liquid and 1 ¼ cups of Hungry Uncle’s Bajan Barbeque Sauce. Gently mix with a spatula.
  • It can be served now but will taste better if it’s refrigerated overnight to allow all the flavors to marry.
  • If you’ve refrigerated the pork, it can be reheated at a low temperature in a pot or a crock pot –yes, there actually are a few uses for those things.
  • Serve with a seedless soft bun of your choosing along with the coleslaw and extra Hungry Uncle’s Bajan Barbeque Sauce.
  • The coleslaw can be prepared at any time while the pork is braising.
  • In a mixing bowl combine the apple cider vinegar, sugar, salt, pepper and cinnamon.
  • Put the shredded cabbage into another large mixing bowl and pour the liquid over the top.
  • Toss the cabbage using a spatula or your hands.
  • Cover with plastic wrap and refrigerate for at least 12 or up to 24 hours.
  • Remove from the fridge and drain almost all of the liquid leaving a small amount on the bottom of the bowl.
  • Add 3 tbsp. of mayonnaise and again using a spatula or your hands toss the cabbage mixture.
  • It’s ready to serve.

Ok, I know that was a long process but it is well worth and you WILL be the culinary star of the party. Still feeling a bit overwhelmed? No one ever said show business was easy! You gotta’ pay your dues kid… takes a lot of practice to make it to the big stage 😉 Until next time happy cooking and eating.


Hungry Uncle’s Kitchen

May 26 , 2015 – Hungry Uncle’s Kitchen

This exotic sounding dish is far too tasty to be this simple but alas is . You hear that politicians, EVERYTHING DOESN’T HAVE TO BE THAT   #!@**XX?ING COMPLICATED! But then again if you understood that then you  wouldn’t continue to……Oh, I’m so sorry don’t know where that came from. I guess it it’s my ever-growing disgust with both sides of the aisle. Back to things culinary.
You want to come up with a flavorful dish but don’t have too much time? Don’t you worry all you frustrated home cooks, Hungry Uncle and his Bajan Barbeque Sauce are here to help.

  • INGREDIENTS-This recipe makes about 4 servings.
    ¼- ½ lb (depending on appetite) per person of skinned and deboned Mahi Mahi (or other firm white fish of your choosing)
  • One head of cauliflower
  • Vegetable oil (any type that can withstand high heat)
  • 2-3 tablespoons of Coconut oil
  • 2 tablespoons of Yellow Curry powder
  • Sea Salt
  • Finely ground White Pepper
  • Hungry Uncle’s Bajan Barbeque Sauce. About ½ -1 tablespoon per filet depending on size


  • Take your fish out of the fridge about 20 minutes before you start cooking it. It will cook more evenly at room temperature.
  • Preheat your oven to 500 degrees with a rack in the highest position that will allow your pan to fit without touching the heating elements.
  • Fill a 4 quart pot about half way with water .
  • Remove the leaves from the cauliflower and cut into even size pieces of 1”-1 ½ ”. It doesn’t have to pretty since it’s going be pureed. Place in a colander and rinse with cold water.
  • Bring your pot of water to boil. Carefully add the cauliflower to the boiling water and cook for about 5 minutes until tender but not mushy.
  • While the cauliflower is cooking, preheat your pan to medium-high heat. I recommend non-stick as long as it can stand up to a 500 degree oven. While the pan is heating, coat both sides of the fish fillets with the vegetable oil and sprinkle with salt and pepper. If you haven’t used a non-stick pan, you must coat your pan with a couple of tablespoons of oil to prevent sticking. I recommend doing this prior to heating the pan-be careful not to overheat the pan to the point where the oil burns. Also be aware, do not to get burned by any oil that may pop out of the pan while heating or cooking.
  • Sear the fish on each side for about two minutes.
  • Turn off the heat and coat the filets with Hungry Uncle’s Bajan Barbeque Sauce
  • Place the pan in the oven and cook for about 3-5 minutes. Check your fish after 3 minutes to make sure it’s not getting overcooked. The fish should be just barely firm.  Don’t overcook your fish. Your palate will thank you!
  • Around the time the fish goes into  the oven your cauliflower should be done cooking. Drain thoroughly in a colander.
  • Put the drained cauliflower back into the pot. Add the coconut oil, curry powder, salt and pepper. Puree  with an immersion blender until smooth but not soupy. If you don’t have one you can use a potato masher or a fork. This will take longer and not provide the same smooth consistency. The blender is a worthwhile investment. Please note, you can adjust any of the ingredients that get added to the cauliflower either up or down according to taste.
  • When the fish is done cooking remove from the oven and carefully place the filets on a warm plate to rest for about 2 minutes.
  • Spoon about 1/3  cup of puree onto the warm plates and top with the fish filets.

That wasn’t so hard, was it? Guys and gals this easy recipe is a great way to cook your way into someone’s heart. They’ll never know how easy it was…. Look at that, Hungry Uncle is now providing relationship advice…and all at no additional charge! Happy cooking and eating………….




April 17, 2015 – Miami Smokers-Miami, FL

Ah yes, the much maligned cardboard food package. For too long it has lived in ignominy of what filled its hollow inner core. Those less than enticing creations of the white-faced clown and the little red-headed girl took refuge inside and even after being freed by their executioner left a greasy reminder of their sordid past. For time immemorial this humble vessel has been unfairly targeted simply because it was the unwilling recipient of less savory edibles or should I say barely edibles. Is that fair, just or right? It is not I proclaim! Culinary justice must be served.

Upon walking through the door of Miami Smokers, your senses immediately come to attention.The wonderful aroma of smoked meat fills the air without being at all overwhelming-just for the record, I don’t think there is ever too much when it comes to smoked or cured meats. Whether you like your pork smoked, cured, roasted or as sausage, this small establishment which had its grand opening in February should be a stop. Cleary they are focused on take-out as there is just one communal table by the front window. I placed my order for the Beer Brat which was described as an “All pork brat. Wynwood La Rubia. Beer onions. Pink kraut. House beer mustard” After a little mix up, someone else at the table ended up eating my sandwich, the time had come for me to take a bite. It was well worth the wait. The perfectly cooked link was moist and loaded with the ever-wonderful sausage “juice”. That indescribable combination of salty and seasoned meat juices, fat and in this case beer-it’s truly amazing how few places can cook a sausage without making it explode and loose of all the liquid goodness inside. The accompaniments to the sausage were right on target, the sharp coarse grain mustard had just enough pop and the pink slaw had a balanced level of acidity.

After finishing, I had the opportunity to speak with the proprietors, Andres Barrientos and James Bowers. Clearly passionate about what they do and worthy of support. Based on the experience I couldn’t leave without a package of Bacon Jerky. Yes, that too was equally as good. Being able to reach for a slice of ready to eat chewy bacon meat with melty fat is a like Manna from Heaven -I’m not so sure many cardiologists would agree but oh well, their loss…..Do I have any criticisms of Miami Smokers? Yes, just one. They were completely out of men’s t-shirts-not surprising though. Doesn’t everyone want to walk around wearing a picture of a cigar smoking pig?

While opening my car door, I realized that all was right with the world. A simple construction of wood pulp would no longer be relegated to housing sub-standard tenants. Unlike Rodney Dangerfield it finally would get some respect. As to you, hamburger with a crown, I have sage advice…ABDICATE or be smoked out.




April 5, 2015 – Hungry Uncle’s Kitchen

While I certainly don’t lay claim to the notion of roasting an entire head of this nutrition packed veggie, the recipe will provide a different twist.

Remove the leaves and cut the bottom from a head of cauliflower so it sits flat in an (oiled) baking dish. In a bowl combine about a cup of full fat-yes you heard me right FULL FAT-Greek yogurt with three to four heavy pinches of sea salt, a pinch of ground black pepper and half teaspoon each of onion powder and garlic powder…..and you knew it was coming, Hungry Uncle’s Bajan Barbeque Sauce. Two heaping tablespoons. Using a spatula coat the entire head (other than the bottom). Bake uncovered at 425 degrees for an hour to an hour-and-fifteen minutes depending on the size of the cauliflower-for a browner and crustier outside let it cook for a few extra minutes. Remove from the oven. Let cool for five minutes. Cut into wedges and serve. You’ll probably have some let over yogurt mixture which makes a great dipping sauce.

Healthy and tasty…will miracles never cease?!?


Mitch Danzis a.k.a. Hungry Uncle ( the creator of THE BBQ Sauce ) speaks with Cole Dougherty


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