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Category: Inspired Local Guest Chef’s

Jersey Burger All The Way… Chef Powers Signature Recipe for the Week.


jersey burger

Chef Powers Signature Recipe for the Week. Jersey Burger All the Way!!!! Chef Powers has been fighting with sickness all week so he asked me to prepare this recipe. Like most Chef’s, that was not a wise choice because I dialed up his Burger with Homemade Fried Sriracha Onion Rings… So this recipe will be a combination of Chef Powers and Casaculinarin.com. I hope you enjoy it!!!

Makes two Burger’s:

chop meat 1/2 pound

ketchup 1 tablespoon

bread crumbs 2 tablespoons

salt and pepper for taste

onion powder 1/2 teaspoon

Montreal Steak Seasoning 1/2 teaspoon

granulated garlic 1/2 teaspoon

In a mixing bowl add all the above ingredients and form 2 burgers.

Taylor ham 4 thin mild slices

American cheese 2 slices

eggs 2 fried one for each sandwich

Sriracha Onion Ring’s:

white onion 1/2 sliced thick

egg 1 cracked

Sriracha Hot Chili Sauce 1 tablespoon

bread crumbs 2 tablespoons

flour 2 tablespoons

Mix your egg with the Sriracha Sauce. Example below.

egg and sirratch

Dredge onions in flour, dip each one in egg and Sriracha mixture. Sprinkle them with bread crumbs.

Deep Fry till they rise to the top. Cook 30 additional seconds. Take out. Blot on paper towel.

Homemade Potato Chips:

2 Golden Potatoes washed and  hand sliced and fried till golden brown. Place on a paper towel. Season with salt, pepper, and seasoned salt for taste.

Lets Make our Jersey Burgers…

Cook burger’s on flat griddle or grill. Griddle your Taylor ham. Add one slice of cheese to each burger when internal temperature is to your liking. Well done is 165 degrees. Top Burgers with 2 sliced of Taylor ham. Then add one Fried Egg to each burger. Garnish with Sriracha Onion Rings. Serve with Homemade Chips. Thanks Chef Powers. Enjoy!!!


Chef Jason
Chef Jason

jersey burger 3

Country Fried Chorizo Steak Sandwich with Manchego Cheese and Tomatillo Ketchup



Guest Chef Spotlight for this week. Chef Powers gift of flavors… He’s as creative as any young Chef I have worked with. His gift of flavor profile has inspired me… So here it is Chef Powers Country Fried Chorizo Steak Sandwich.

Tomatillo Ketchup:

tomatillo’s 4 husked and chopped

green bell peppers 3 chopped

green chili 1 teaspoon chopped

white vinegar 1/2 cup

granulated sugar 1/3 cup

salt and pepper to taste

In a large pot add all ingredients on medium heat. Simmer for 20 minutes until vegetables are tender. Remove from stove and let cool for 10 minutes. In a food processor, process all ingredients until fine. Add back to pot and simmer on low heat for 40 minutes or until mixture has thickened.

Chorizo Steak:

fresh Mexican Chorizo Sausage 8 links. (4 Sandwiches)

Egg mixture 3 large eggs beaten with 1/8 cup of milk and salt and pepper for taste

Flour mixture 1 and 1/2 cups of all-purpose flour, seasoned salt 2 teaspoons, salt and pepper for taste, cayenne pepper 1/4 teaspoon. Sift mixture together.

1/2 a cup of canola oil for cooking

butter 1 tablespoon

fresh sliced tomatoes 2 per sandwich

Manchego Cheese 2 sliced per sandwich

Ciabatta Rolls from local bakery four fresh rolls

Ok so lets start by taking the casing of two sausage links at a time. Form into 1/4 inch patties. Make 4 Patties. Season with salt and pepper. Get your egg mixture and flour mixture together. Add oil to a cast iron sauté pan and heat on medium.

Work with one piece of meat at a time.  Place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.

Add the butter to the hot oil. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat,  until the edges start to look golden brown, about 3-4 minutes each side. Remove the meat to a paper towel lined plate. Place on a cookie sheet and add 2 slices Manchego Cheese and cook till internal temperature is 165 degrees.

Assemble sandwich by slicing Ciabatta Rolls adding Steak with melted cheese, top with 2 fresh tomato slices, and Tomatillo Ketchup as preference. Thanks Chef Powers, I can not wait to make it!!!! Jason


Chef Powers

Big Foot Bread

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Big Foot Bread

Ok so most call this Monkey Bread or Gorilla Bread. My little Lula has the peanut allergy so we had to make it safe for Casaculinarians home. Baker Pippi likes Cinnamon, so these are the basic changes without Nuts… Its Fantastic and Easy… Enjoy, Jason

sugar 1/2 cup

cinnamon 4 teaspoons

butter 1 stick (1/2 cup)

brown sugar packed 1 cup

cream cheese one 8 oz. package

regular refrigerated biscuits two 12 oz. packs

Use a Bundt pan and spray with baking spray. In a small mixing bowl, mix sugar, and cinnamon. Melt butter and brown sugar in pan on low heat, stirring well. Let cool. Cut cream cheese into small squares 15-20. Pack each biscuit pressing down with your fingers with a square of cream cheese in the middle being closed with your fingers surrounded by biscuit.  Put half of the biscuits in the bundt pan. Pour half of the sugar mixture on top, and then half of the butter mixture over that. Now place the rest of the biscuits on top sealing all gaps.  Sprinkle with the rest of sugar mixture and then add melted butter and brown sugar. Cook at 350 degrees for 30 minutes. Let cool for 5 minutes than flip dessert over on a plate. Big Foot time!

Mr foot

Inspired by watching Finding Big Foot with my Girls for the past 4 years, getting nothing!


Thanks Baker Pippi, Enjoy!

Homemade Cherry Pie with Crumb Topping and Graham Cracker Crust


cherry Pie

Graham Cracker Crust:

1 1/2 cup graham cracker crumbs I put whole graham crackers in food processor to make into crumbs

6 tbsp. butter melted

1/3 cup sugar

1 tsp cinnamon

mix in food processor until well combined

press in bottom of  9 inch pie pan to make crust and make sure you go up an inch and a half on the sides

pour in a 21 ounce can of cherry filling

top with streusel

Streusel topping:

1/2 cup butter, cold cut into small pieces

1/2 cup flour

1/2 cup brown sugar

mix together in food processor until it forms a crumble

drop streusel by spoonfuls on top of the cherry filling

bake in a 425 degree oven for 35 minutes


Thanks Baker Pippi, Tastes even better with some fresh Whipped Cream, Enjoy!


Homemade Play-do from your own Kitchen



My children love this, I think it is better than the store bought kind. It whips up in minutes and it is a relaxing activity for your child to do! It also buys me some time to prep dinner, although I have to admit I enjoy playing too:)

1 cup water

1 cup white flour

1/2 cup salt

2 tablespoon cream of tarter

1 tablespoon oil

food coloring

Put all ingredients except for the food coloring in a small pan. Mix well. Cook over medium-low heat, stirring constantly 4- minutes. The dough will form into a clump. Remove from pan (will be hot do not give to your child yet) knead the dough gently for 2 minutes…add the food coloring and knead for an additional 3 minutes. Form into a ball. Rest for ten minutes and it is ready for your child to play.   If desired you can add cinnamon or pumpkin pie spice 1/4 teaspoon to dry ingredients for a nice scent or in the end you can add a few drops of your favorite essential oil, children tend to like lavender, orange or peppermint. This stores well in a Ziploc bag or a covered plastic container. Happy Playing!

lula play-do


Thanks Baker Pippi!

Pippi’s fast Blueberry Pie


blueberry pie

This fast and delicious Blueberry Pie is made with Pillsbury Refrigerated Pie Crust. They sell it in all the supermarkets and it a really great product! It comes with 2 sheets of dough one for the top and one for the bottom….

Fresh Blueberries 4 cups

Pillsbury refrigerated pie crust 1 box

sugar 1 cup and 1 teaspoon (teaspoon for later)

all-purpose flour 1/2 cup

salt 1/2 teaspoon

ground cinnamon 1/2 teaspoon

butter 2 tablespoons

egg 1 large slightly beaten

lemon juice 1 1/2 teaspoons

Add Berries to large bowl and add lemon juice. In a glass pie plate spray with cooking spray, cover the bottom with Pillsbury dough sheet. Pinch ends to make a crust. Add sugar, flour, salt, and cinnamon to bowl of Berries and mix thoroughly and add to pie. Add small cuts of butter dots to the top. Roll out remaining dough on floured counter top and cover pie. Crimp edges to seal pie top. With a pastry brush coat top with Egg mixture. Sprinkle remaining sugar on top with fingers properly coating the pie. With a knife make 4-6 1/2 inch cuts in the top of dough. Bake at 400 degrees for 35 minutes or until top is golden brown.

Thanks Baker Pippi,


Homemade Pound Cake


pound cake

My wife is a wonderful Baker. All of her desserts are always a huge hit on the Holiday’s. We will be calling her “Baker Pippi” for her part on my blog…


Baker Pippi’s

Pound Cake from home:

sugar 3 cups

butter 1 cup

eggs 6- separated

vanilla extract 2 1/2 teaspoons

lemon zest 1 teaspoon

sour cream 1 cup

all-purpose flour sifted 3 cups

baking soda 1/4 teaspoon

salt 1/4 teaspoon

In a Kitchen Aide- add sugar, melted butter, and one egg yolk at a time on low with your wire whisk. Add vanilla, sour cream, and lemon zest. Add salt, baking soda, and sifted flour. In a separate bowl beat the egg whites until stiff peaks form. Fold egg whites by hand into batter. Pour into a greased and floured Bundt pan. Bake at 300 degrees for about 1 1/2 hours or until cake finished. Use a toothpick to check cake. If you stick it in the cake and it comes out dry, cake is finished.

Steak Quesadilla with Smoked Mozzarella


flat ques

Chef Powers recipe of the week. Chef Powers makes some of the greatest and more interesting Sandwiches of any of the Chef’s I personally know. He’s very creative and this weekly recipe will be a main attraction on my blog…

Dinner for Two:

olive oil 3 tablespoons

fresh garlic cloves 4 minced

onion small diced

red bell pepper julienned

white mushrooms 4-5 sliced

top round steak 6-8 oz.

fresh smoked mozzarella sliced 8 oz.

sundried tomatoes cooked 1 cup julienned

basil leaves 4 chiffonade

2 flour tortilla shells (largest you can buy in supermarket)

salt and pepper taste

Lets start with searing off our steak and letting it rest. Add 1 tablespoon of olive oil to a sauté pan on medium heat. Season your steak with salt and pepper. Because the steak is only 8 oz. it is pretty thin. Sear both sides until all the red is gone and steak is browned. Set aside. Add 1 tablespoon of olive oil to the sauté pan and all your garlic, peppers, onions, mushrooms, and sundried tomatoes. Sauté them until they are tender. Example below.

Peppers powers

Time to cut the steak into strips. Add remaining olive oil to sauté pan on low-medium heat and place your flour tortilla shell down. We do not want to burn it so be safe and cook on low. Add all ingredients to the shell and spread out evenly. Add other tortilla shell to the top. Cook on both sides golden brown 3-5 minutes on each side. Slice into eight slices like a pizza. Serve with marinara for dipping sauce. Thank you Chef Powers!

Finished chef powers dish Powers


Chef Maurice’s Roasted Salmon and Warm Barley Salad



This this is a nice lite Dish. Serves 4-6 Guests

Roasted Salmon:

Fresh Salmon Fillets 4-6 oz. 4-6 pieces based on your family

paprika 2 tablespoons

salt and pepper taste

Old Bay Seasoning 1 tablespoon

cayenne pepper 1/4 teaspoon

dry thyme 1/4 teaspoon

parsley 1 teaspoon

olive oil for drizzling

lemon juice 1 tablespoon

white wine 1/4 cup

water 1/8 cup

Mix all seasonings in a small bowl. On a sheet pan pour your wine, water, and lemon juice. Lay Salmon on top. Drizzle Salmon with Olive Oil and coat each piece of fish with seasoning mixture. Bake 25-35 minutes at 350 degrees. Cook to your desired tempeture. Remember well done is 165 degrees. Most people like there Salmon Medium Well. Soft in the middle but cooked.

Barley Salad:

barley soaked 2 cups

fresh spinach 1/2 cup chiffonade (sliced)

sundried tomatoes 1/4 cup julienned and blanched in salted water

fresh parsley chopped 2 tablespoons

fresh basil chiffonade 2 tablespoons

olive oil 1/4 cup

grated parmesan cheese 1/8 cup

lemon juice 2 tablespoons

salt and pepper taste

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Soak Barley in water for 20 minutes prior to cooking it. In a medium pot on medium heat bring water to a boil. Cook barley on medium heat 20-24 minutes or until tender. Drain and add to a mixing bowl. Add all of the rest above ingredients to your mixing bowl and mix thoroughly. Serve warm or room temperature, along side of your Roasted Salmon. Thank you Chef Maurice, enjoy!

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