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Late Night

  • This is the Baba Ghannuj recipe that I developed for Baby Watson's outlets in the Boston area. This is a bulk recipe, but scales down, in concept at least, quite nicely. This is a great dip, or appe...

  • My version of a House Salad from my time as Chef at the Backstage Restaurant in New Hope, PA....

  • I made this sooooo long ago that I don't remember exactly when and where... and why. It is one of my olden days, on the fly recipes that is a little short on detail... but big on flavor... lol... ...

  • Yep, a Cheese Steak. I was officially born in Philly and hang out there a lot, but this here is the Philly Suburbs version of a Cheese Steak. This s how we did 'em at the Pickle's and the Backstage...

  • Straightforward Good Old American Chicken Salad; this is the Bulk Recipe I developed for Baby Watson's. The only thing that stands out here are the raisins; not sure if that was a regional thing - Ne...

  • This is another bulk recipe I developed for Baby Watson. The spice measurements seem a little heavy-handed to me now, but when I developed these recipes, first me as the Executive Chef and Cook, I wa...

  • This is the Bulk version of this oldie time favorite, as I served it at the Backstage Restaurant in New Hope, PA. Best when made with the reserved juice from a batch of steamed clams, or several batc...

  • Over the years I've prepared Clams Casino using a variety of recipes, each a favorite of the House, management or Chef, but my all time favorite is the first I as introduced to - the Clams Casino at T...

  • This is just about the easiest and most elegant thing you can make, if you can afford Jumbo Lump Crabmeat. The only secret to this recipe is the freshness of the crabmeat, and the quality. Use the f...

  • The French Dip Sandwich shows up everywhere, and in all kinds of configurations. But the basics are a toasted piece of French Bread stuffed with thinly sliced Hot Roast Beef and served with a big ram...