Easy to make stove top Pot Roast
All posts in Hacks
Linguine & White Cannellini Clam Sauce
We hacked the Italian restaurant classic to add protein, fiber, flavor and texture – this is very much like the original only better! I got the idea for this hack after a meal at a multi-century old Inn in western NJ. The main dinning room was filled when we arrived, unreserved, so we were seated…
Clams Oreganata
Normally made with the small calms called ‘Little Neck’, at least in the eastern U.S., Clams Oreganata has been a favorite Italian appetizer since at least “The Golden Age of Pompous Dining”. When I cooked professionally during that fabled culinary period I served many a portion and they were tender and delicious. But I don’t…
Bread and Sausage Dressing
This is a wonderfully versatile dressing that can be used with roast chicken, turkey, duck or goose. It’s great for stuffed pork chops and can be rolled up in chicken, pork or veal cutlets. Your holiday crown roast of pork would certainly benefit from having this recipe cooked inside the crown. Truth is, it makes…
Leonard’s Grilled Potatoes
When my wife was a child, her Dad would make a summer side dish that her whole family loved. He would slice potatoes and onions, season them and add a bit of oil. Then he would wrap it all up tightly in aluminum foil and throw it on a hot charcoal grill. After a short…
Matzo Ball Soup With A Greek Diner Hack
I love to eat at diners. Fresh coffee in ceramic mugs. Hard top tables, booths and counters. Pastries on display under plasti-glass domes. Authentic gum chewing servers. Menus that have multiply pages of breakfast lunch and dinner items that can be had anytime of the day or night. What is not to like? Whenever I…
Green Bean And Fresh Mixed Vegetable Casserole
I’ve always liked the Green Bean Casserole dish that many families make as part of their holiday dinners. I also have come to understand that people who enjoy this side dish seem to fall into two separate camps – those who prefer it made with canned cut green beans and others who insist that only…
Prime Ribs of Beef Au Jus
People my age love Prime Rib. The main reason is, of course, that it is a delicious and satisfying dish especially when paired with a dry red wine and potatoes. A second reason, I think is because folks born around the time that I was grew up during what I call “The Golden Age of…
Tomato Basil Mushroom Bisque – A Pantry Rescue!
Those of you who regularly read this blog or spend any time watching the videos at the Chef Hacker Kitchen Youtube channel probably enjoy the process of cooking. The tactile sensation you get when slicing through vegetables or meats. The sizzling sound when adding food to a hot pan. The aromas that fill your kitchen…
HackRib Sandwich
My culinary adventures have had me working in high end restaurants, factory cafeterias and local pubs. I’ve been a carny food booth cook, a tavern owner and a church hall pasta dinner worker. I’ve attended chef school, done menu consulting and advised more than one budding restaurateur. On the consumption side I’ve enjoyed wonderful dinners…