A dad in the kitchen.

please note

 most of my recipes are "shoot from the hip" creations I make at the moment.  It's pretty much, I wing it along.  thats why its all "approximates" and "abouts" and "to taste".  BUT they all work for me.  If something isnt right to you, then USE YOUR INSTINCTS, and make it work for you.


Shoot me questions or comments and we can work things out!!


IF YOU POST ONE OF MY CREATIONS, then please attach a link to this website.  Dang right I want the recognition... just like you would!



my teriyaki sauce

in a small sauce pan add:


1/2 cup soy sauce

1/4 cup apple cider vinegar

1/2 shredded raw onion (use a mandoline)

3 coarse chopped garlic cloves

1 Tbs chopped ginger

1 Tablespoon sugar or honey

1/2 tsp fresh ground pepper


simmer on the lowest possible flame for 1/2 hour.

strain.  its not as thick as the store bought, you can whisk in a 1/2 teaspoon of corn starch after straining, heat up to boil, then let cool.

You can substitute pineapple juice  for the vinegar, but I dont like to open a whole can just for that.

Of course, us americans LOVE sweet, so you can add more sugar to taste, but I resist the temptation.


tomato and onion matzo brei

6 matzo sheets

9 eggs

2 cups milk

1/2 onion, thinly sliced

1 cupful cherry tomatos

1 Tbs onion powder

S & P

2 Tbs butter


crush the matzo, add the milk, mix

sprinkle onion powder, salt and pepper; mix

add onion and tomato; toss


on a low heat stove, in an oiled large skillet, add the mixture and cook low and slow.  


stir every 2 minutes until done- 10-14 minutes.



Best fish batter

i have tried so many variations and types of flours, rice, tapioca, potato, corn starch, but came back to a complete full circle and now use only white flour.


2 lb cod pieces or 6 filets

12 ounces plain flour

1/2 teaspoon baking soda

2 teaspoon baking powder

12 oz beer

salt & pepper

flour for dredging



​ Dredge the fish fillets in the flour thoroughly let the fish stay in the flour.

mix all the dry ingredients then mix in the beer.

dip 5 pieces of fish pieces in the batter and drop in 3 inches of 350 degree oil.

as the pieces are cooking, dip 5 more pieces in the batter

go back to the frying fish and swirl around until browned.

remove and let oil drain and let cool in a paper towel

repeat with the remainder if fish.


serve with french fries, malt vinegar for dipping and lemon wedges.


matzo brei link

This gal has the best recipe i have tried.

please copy and paste


pizza dough

1000 grams high gluten flour

550 grams room temperature water

100 grams oil or liquid butter

2 Tablespoons salt

2 Tablespoons sugar

1 Tablespoon instant or active yeast


mix dry ingredients

mix wet ingredients


combine in a 6 quart stand blender and mix for 11 minutes (or 20 minutes by hand- get the mixer)


let sit out for hour hour, then put in a large covered container and let sit overnight in the refrigerator.


take out three hours before using, i usually divide it by 3 or 4 (depending on how thick you want the pizza)




mexican and argentinian chorizoZatar and onion PizzaPar-baked pepperoni

3 cheese mushroom white sauce

2-3 cups grated cheese (usually leftover bits)

about 6 oz sliced fresh mushroom

4 cups milk (i use raw)

3 tablespoons butter

3 tablespoons flour

salt and pepper to taste



melt butter on very low heat

add flour, raise heat to medium, whisk in flour, continue to whisk for one minute

whisk in milk, salt and pepper

bring to a boil.

stir in mushrooms and let boil for about 2 minutes

add in the cheeses and let melt down while stirring

use right away.