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Month: March 2016

Steak on a Stick…



Steak on the Stick…

I had a small Sirloin Steak and wanted to do something different…

I’m a big Poo-Platter fan so I headed in that direction.

Sirloin Steak 1/2 pound to 1 pound.

Trimmed and cut in slices 1/8 of an inch 1-2 inches long

salt and pepper for taste

fresh minced garlic 1/2 teaspoon

olive oil 1/2 teaspoon

onion powder 1/4 teaspoon

soy sauce 1/2 teaspoon

teriyaki sauce 1/2 teaspoon

Cut your Sirloin Steak in proper cuts and marinate for 30 minutes with above ingredients. Mix meat into ingredients.

Flour 1/2 cup for dredging

Dredge your meat in flour after it is marinated. Deep Fry for 30- 60 seconds until cooked to the desired temperature. Well done is 165 degrees.

Place three slices of steak on a kabob stick. Drizzle 1/4 teaspoon of Teriyaki and Soy Sauce over the top. Enjoy, Jason…

Popcorn Chicken with Chicken Thighs as an Appetizer



Popcorn Chicken Chunks with Thigh Meat… I’m not a fan of Dark Meat but I wanted to try something different. This is our Feature Appetizer to pair with our Friday Cocktail, Classic Mojito…

boneless chicken thighs 1 pound

cut into 1/2 inch pieces


eggs 2 large

salt and pepper for taste

water 1/8 cup

milk 1 cup

white vinegar 1 teaspoon

flour 2 cups

Additional flour before frying 1 cup

Mix batter and marinate Chicken for 30 minutes in batter.

Add additional flour to a plate. Dredge chicken in flour, deep fry till cooked…

Serve with Sweet Hot Sauce.

Enjoy, Jason.

Friday Cocktail: Classic Mojito



Here it is, this weeks feature Friday Cocktail. We spent 2 days in St. Petersburg Florida not long ago and my cousin’s Christina and Edward and Christina was the master at this!!! Cheers Cousins… Remember the Cocktails are not our recipes, just recipes we found and enjoy. Drink responsibly.




  • A muddler (or rolling pin)
  • A spoon
  • A long glass


  • 2 parts Bacardi Carta Blanco
  • ½ fresh lime
  • 12 fresh mint leaves
  • 2 heaped bar spoons of caster sugar
  • Dash of soda water
  • Cubed ice
  • Crushed ice
  • To Garnish: Sprig of Fresh Mint

How to mix

  1. Put the four lime wedges into a glass, then add the sugar and muddle (squish everything together) to release the lime juice
  2. Put the mint leaves on one hand and clap. This bruises the leaves and releases the aroma. Rub the mint leaves around the rim of the glass and drop them in. Use a muddler, bar spoon (or even a rolling pin) to gently push the mint down into the lime juice
  3. Half fill the glass with crushed ice and pour in the Bacardi Carta Blanco. Stir the mix together until the sugar dissolves
  4. Top up with crushed ice, a splash of the soda water and garnish it with a sprig of mint

Shout out for Casaculinarian.com Fans



Just a quick “Shout Out” for Rich Eller and Rebels Elite Cheer Team. Rich came to the car the other night when I was picking up Jules. He said he was a fan of Casaculinarian.com

We love it!!! So we took a live pix. Casaculinarian.com will be making food for the Rebels Bingo Night this weekend!!!

Thanks Rich, and everyone else!!!

Stuffed French Onion Burger


stuffed french onion burger

Casaculinarian.com Signature Sandwich of the week.

Stuffed French Onion Burger. This is a Classic with a different spin rather than just topping your Burger with everything. We will stuff the Burger with the Cheese and top the Burger with the Onions. Served on a Fresh Onion Roll…. Recipe is for 4- 6 oz. Patties…

Crispy onions 1 onion sliced and tossed in 1 oz. ketchup, dredge in flour, fry until crispy

Swiss cheese 8 slices

Beef chop meat 24 oz.

Fresh Onion rolls 4

Lipton Onion Soup Mix 1 Package

Mix chop meat with onion soup mix. Make 4 equal patties. Flatten burger patty, place cheese in the middle, fold burger over cheese and crimp edges

Slice onions and mix with ketchup and then dredge in flour. Deep fry or pan fry.

Cook your burger on a flat surface or griddle. 165 degrees is well done.

Build your burger: Add burger to Onion Roll and top with a generous amount of Crispy Onions. This Burger needs nothing else. All the flavor is inside and outside!!! Enjoy, Jason.

Coming Today on Casaculinarian.com 3/31/2016



Coming today on Casaculinarian.com 3/31/2016

Our Friday feature Cocktail of the week, can you believe it’s almost Friday?

Our Signature Appetizer to pair with the Cocktail…

Our Signature Sandwich of the week…

More info on the Underground which will be open strait to Saturday with new menu offerings….

Thanks for checking us out, Jason


Beet Those Blues Away Juice- Casaculinarian.com Signature Breakfast Smoothie for week 3/30/2016



Great meal replacements with lots of great energy and superfoods to charge your day. Beets particularly work well with folks with High Blood Pressure as does Spinach and Kale.

Beet Those Blues Away Juice- Casaculinarian.com Signature Breakfast Smoothie for week 3/30/2016

1 beet

1 apple

1 carrot

1/2 thumb ginger root

water to fill line

Juice or blend…drink and enjoy!

As you know I use the Nutribullet, you can use any extraxtor you choose. Thanks, Jason.

Guest Chef Julie Caproni and her Wonderful Pizzagaina Recipe



Our Guest Chef Spot for this week… Chef Julie Caproni’s Pizzagaina recipe. Julie and I had worked together for a while. She had Managed the Hard Rock Cafe in NYC. A great student of all music genre… I am looking to add more Guest Chef spots in the future with people I have worked with or know. So if interested send me a recipe, picture, and I will call you.

I had seen Julie’s Pizzagaina on Facebook and was so impressed I asked her to share it. So here it is…


For the Dough using a stand mixer with dough hook or a processor
1 Lb AP  Flour by weight measure, use a kitchen scale
2 Eggs
Pinch of salt
1/2 Lb sweet Butter, cold ( 2 sticks cut into small pieces )
Milk, as much as needed about a ¼ cup a little at a time till dough ball forms don’t over work, its ok to see chunks of butter in the dough, makes a better crust this way. Do not knead, if sticky add a little flour or if too dry add a little milk.
For the Filling:
1 Lb Basket Cheese or Ricotta cheese either one works, Galbani is a good choice ricotta
3 Eggs +1 egg for the egg wash
Cut all the next ingredients to medium dice, you don’t want huge chunks
1/4 Lb Provolone – Sharp
1/4 Lb Mozzarella don’t use fresh in water, use dry like a polly-o
4 Tbs Grated Pecorino cheese
1/4 Lb Prosciutto
1/4 Lb Sopressata or a Genoa salami whichever you prefer, even pepperoni
1/4 Lb Mortadella
Fresh black pepper only!! NO SALT !!

Making the Dough
In a stand mixer, add the flour, salt and the butter cut in cubes.
Let the flour absorb all the butter. Add the eggs and let them mix well.
Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
Let it rest for at least 30 min, wrapped in plastic wrap

Prepare the Filling:
Cut all the meats and cheeses in small cubes and put in a large bowl.
Add the grated Pecorino and mix.
Add the eggs and mix.
Add the basket cheese and mix well.  Add fresh black pepper as desired. Set aside.
Assemble the Pizzagaina
Preheat the oven at 350F
Butter and flour a 9″ springform pan.
Cut a little less than 1/3 of the dough and set aside to make topping
With a rolling pin, roll the large piece of dough in a thin circle about ¼ inch thick
Place the dough over the springform pan so that it overflows the borders of the pan.
Add the filing and spread it evenly don’t press down just pat down the top or smack the pan on the counter to settle filling
With a sharp knife, cut the excess dough from around the border of the pan.
With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling egg wash the top of the pie and edges. When the pie is done let cool and remove ring, let rest and refrigerate. Best eaten when cold the next day.
Thanks Chef Julie, this looks Fantastic!!!!
Julie C

Coming today on Casaculinarian.com 3/30/2016



Coming today on Casaculinarian.com


Our Signature Breakfast Smoothie…

A new Guest Chef and wonderful Pizzagaina recipe she made recently, picture above… Guest Chef Julie Caprone

The Underground Pizzeria is out of many items, so will be heading to the Restaurant Store today to re-load… Which means the Underground Pizzeria will be open tonight and taking orders…

The Market usually brings new menu offerings to Casaculinarian.com we will see what’s fresh for today!!!

See you later! Jason