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Fast Food

  • 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...

  • 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...

  • 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...

  • As I write this, the Carnegie Deli in New York City announced a few days ago that it is closing up shop; the Carnegie Deli!! This is where really Corned Beef and Pastrami Sandwiches in the USA origin...

  • The Hot Pastrami Sandwich... Timely and timeless... Paper thin Pastrami served hot and piled high, server on rye - usually. The version presented here is the same as the version presented just about ...

  • Although a little fuzzy on the details, I believe I inherited this amazing Reuben recipe from the outgoing Chef whose job I took at a place called Beech Streets, in Daytona Beach, Florida in the early...

  • This is my first wife Terry's World Famous version of the Colonel's masterpiece, and is Baked instead of fried....