Pappa Cooks with YOU #1 (1/19/19)

Today we are making Mig Bacs. These luscious bugers are totally NOT a knockoff of the trademarked Big Mac. So you can print off these lists and take them to the store with you so you can cook along. Make sure you share your plated pics.


Mig Bac Recipe (totally not a copy of the trademarked Big Mac)

You crave it? Don't go out and buy it make it at home, cheaper and more healthy(-ish).


  • 2 lbs ground beef (I'm using 93%) (I'm using 93%)
  • 1/2 lbs pork
  • 2 tbs extra virgin olive oil
  • 2 sesame seed burger buns
  • 1/2 white onion fine dice
  • 1/4 head iceberg lettuce fine chop
  • 2 slices tasty cheese American or house choice
  • dill pickle coins




The sauce for the burger that is totally not a knock off of the trademarked Big Mac


  • 1 cup 300g mayonnaise
  • 1 tbs gherkin relish
  • 2 tsp white vinegar
  • Pinch of white pepper
  • 2 tsp mild mustard
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder
  • ½ tsp sweet smoked paprik


It was a rough week last week. We lost a cooking icon in Anthony Bourdain. I personally received the bad news that a good friend, very important in my cooking career was diagnosed with cancer. It was  not a great week. That being said, part of the magic of food is that it can brighten even the darkest day. It lightens the burden of the soul and brings people together. Continue reading “RECIPES FROM 06/09/18”


I have been VERY lazy on posting these. A BIG thank you to Geeq Shuq (and Mrs. Geeq) for being the burr in my blogging saddle. Thank you for caring my friends. It was great having my sister come in on this one. She brought some rabbit (my first time having rabbit both on the show and in general) and it was delicious. Looking forward to having her on the show again soon.

 MAIN: Rabbit in mustard sauce

SIDES: Mushroom and Herb Polenta and Roasted Rainbow Carrots with Thyme

PARING: 2013 Santa Margherita Chianti Classico Riserva

Rabbit in mustard sauce

•2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
•Kosher salt and freshly ground black pepper, to taste
•1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4″-thick strips
•1 1⁄2 cups crème fraîche
•3⁄4 cup Dijon mustard
•2 tbsp. roughly chopped fresh thyme
•2 tbsp. roughly chopped fresh sage
•2 tsp. black or yellow mustard seeds, crushed
•8 cloves garlic, thinly sliced
•4 bay leaves
Continue reading “RECIPES FROM 03/03/17”

RECIPES FROM 10/21/2017

Fall is here, time for soups!! Guess what goes great with soups…paninis! Simple and savory. En guete.

 MAIN: Turkey, Brie and Apple Panini with Balsamic reduction

SIDES: Creamy potato soup

PARING: 2015 Louis Jadot Beaujolais-Villages





1/4 lb roasted, sliced turkey
Your favorite bread
thinly sliced Granny Smith apples
2 oz brie cheese
1 C. Balsamic Vinegar
2 tbsp butter Continue reading “RECIPES FROM 10/21/2017”

RECIPES FROM 9/30/2017

I have been very remiss in posting these up. The act of writing, indeed the act of streaming as well, are a mentally demanding. I am the type of person that draws strength from  interaction. It doesn’t matter if it’s positive or negative (although it’s better if it’s at least constructive) just as long as someone is listening. These recipes pose a problem because recipes don’t generally inspire interaction. You go to a website, you find what you’re looking for, and you make your food. I want to thank those of you that have “yelled” at me in the last few weeks to start putting these up again. I hope you enjoy and I hope you let me know what you think. Did these recipes work for you? Did I present them in a way that made you want to try them? Did you tweak them to make them your own in any way? Leave a comment and let me know.

Continue reading “RECIPES FROM 9/30/2017”