Monday, November 26, 2012

Moroccan Chicken Recipe

Chicken stew with olives?  Trust me!--this is super flavorful chicken recipe.  Bill cooked up this wonderful chicken with a delicious, Moroccan twist.
For more recipes, check out the Chef Buck playlist at
And if you're not subscribed to Wildbill1911a1, do yourself a favor and check out his channel

And give this dish a go (I loved it)

Moroccan Chicken Recipe

2 1/2 lbs CHICKEN Pieces (skinned)
1 cup ONION (chopped)
2-3 cloves GARLIC (finely chopped)
2 cups pitted WHOLE GREEN OLIVES
1 tsp ground CINNAMON
1/2 tsp CUMIN
1/2 inch GINGER (minced--or substitute 1/2 teaspoon ground ginger)
1-2 tsp LEMON ZEST
1 Tbsp CILANTRO (chopped)
SALT and PEPPER to taste

Heat olive oil in a pot over high heat.  Season chicken with salt and pepper and then place in pot.  Brown chicken appox. 3 minutes each side and
then remove from pot.  Add onion and garlic and saute in juices for a couple of minutes.  Return chicken to pot and add Chicken Broth.  Add olives.
Add cinnamon, cumin, and ginger.  Stir, and bring pot to a boil.  Reduce heat, cover, and simmer for 45 minutes.  After 45 minutes, uncover, turn
chicken, and let cook 15 more minutes.
Using a slotted spoon, remove chicken and olives from pot and place in a serving dish.  To the broth in the pot, add lemon juice, zest, and cilantro.
Serve the chicken and olives over rice or couscous and top with broth as desired.  The olives are fantastic.  And the chicken is, too.
Bon Appétit!

Thursday, September 27, 2012

Tomato Salad is Cool (now w/ bonus salad recipe!)

Two quick and cool salad ideas --they make excellent sides for a spicy meal.  The tomato basil goes great with any blackened fish, and I love the creamy cucumber with spicy Indian fare.  No cooking required—simply combine the raw ingredients for an easy accompaniment to your favorite spicy dishes.

Tomato Basil Salad
2 fresh TOMATOES (diced)
½ cup BASIL (chopped)
¼  cup FETA CHEESE (crumbled)
SALT and PEPPER to taste

Cucumber Salad
½ LEMON (juice and zest)
1 tsp DILL
SALT and PEPPER to taste

Monday, September 24, 2012

Focaccia Bread Recipe

Mama Redbuck bakes up a delicious, Italian flat bread—Focaccia!  When you pull it hot out of the oven it’s hard—HARD—not to eat the whole thing, so good luck.  Thanks for watching, and for more cooking videos check out the Chef Buck Playlist at

Focaccia Bread Recipe


3 ½ cups all-purpose FLOUR
1 ½ cup warm WATER (approx. 130 degrees F)
1 ½ large sweet ONION (diced)
4-6 cloves GARLIC (finely chopped)
¼ cup JALAPENO (diced)
1 cup OLIVES –black, green, or both (chopped)
¼ cup PEPPERONCINI (chopped)
1 cup CHEESE (grated parmesan, asiago, and romano)
1-2 Tbsp fresh ROSEMARY (finely chopped)
approx. 6-7 Tbsp OLIVE OIL


Sift 3½ cups of ALL-PURPOSE FLOUR and combine in a mixing bowl with SALT and YEAST.  Add WARM WATER (approx. 130 degrees F) and mix contents of bowl for 1 minute in mixer.  Remove dough.  In a 9X13 baking pan greased with 1-2 Tbsp OLIVE OIL, spread dough flat.  Cover and allow dough to rise for 45-60 minutes.

While dough rises, chop and prep topping ingredients.  Take time to sauté the onions and garlic well.  Feel free to use more or less ingredients—this combo is terrific—but experiment according to your tastes (I bet a little sundried tomato would be awesome).

After bread has risen, uncover and drizzle the top of the dough with 2 Tbsp OLIVE OIL.  My mama sticks the end of her thumb into the dough all along the top to create an interesting (or not quite interesting) pattern; this is something you can do, too, if you’re retired with a lot of free time on your hands, but it’s not necessary.

Sprinkle and spread toppings evenly over the dough.

Place the bread in an oven pre-heated to 375 degrees F and bake approx. 35-40 minutes.

Remove bread from oven and let rest 5 minutes before transferring to a cooling rack.

Take care not to eat it all right away because you’ll want some for later.


Thursday, September 20, 2012

Turkey Pot Pie Casserole Recipe

Down home country cookin'.  No bells or whistles, just comfort food like we like it.

2 to 3 lbs. of cooked TURKEY  (or chicken)
1 large RED ONION (chopped)
5 cloves GARLIC (minced)
1 med ZUCHINNI (chopped)
1 14 oz can ARTICHOKE HEARTS (chopped)
      ***experiment--use veggies you love***
   White sauce:
2 Tbsp all-purpose FLOUR
1/4 tsp SALT
1 cup MILK
2 cups CHICKEN BROTH                                      
   Casserole Topping:
1  tsp black PEPPER
1 ¼ stick BUTTER (melted)

Cook turkey (or chicken) your favorite way—allow to cool.  Remove skin and bones and chop into casserole friendly pieces.  If you have left-over turkey or chicken, then this is a great dish to utilize that extra bird when you’re fed up with eating sandwiches (definitely keep this dish in mind after Thanksgiving).

Chop veggies into casserole friendly pieces—definitely experiment with the types of veggies you use—whatever is on hand will usually work; isn’t cleaning out the fridge what a casserole does best?

Make the white sauce:  In a sauce pot, melt 2 Tbsp butter on low heat and slowly add 2 Tbsp flour, mixing until mixture is smooth.  Add ¼ tsp salt.  Slowly add 1 cup milk, stirring until all is smooth.  Turn burner heat up to medium high and add 2 cups broth.  Continue stirring until mixture is heated through, but do not bring to a boil. Cover and remove from heat.

Arrange turkey on the bottom of a casserole dish and cover with the white sauce.  Top with the chopped veggies.  Add additional seasonings if desired, but keep in mind that the broth may already be well salted.

In a bowl, combine 1 ½ cups buttermilk, 1½ cups self-rising flour, 1¼ stick melted butter, and black pepper.  Mix into a smooth batter.

Pour batter over the veggies; spread evenly over the casserole to form a smooth top layer.

Place Casserole in an oven pre-heated to 425 degrees F and cook approx. 35 minutes.  Cook an additional 5-10 minutes under the broiler to brown the top crust.

That’s it, dudes.

Allow casserole to rest 10-15 minutes before serving, and then follow your heart.

Monday, September 17, 2012

Spaghetti Squash --Mediterreanean Style

I love it when Camera Girl cooks up a spaghetti squash; its super tasty and I can eat too much without feeling too guilty.  Thanks for watching, and for more vids check out the Chef Buck Playlist at

1 large ONION (chopped)
4-6 cloves GARLIC (finely chopped)
½ RED BELL PEPPER (sliced)
1 14 oz can ARTICHOKE HEARTS in water (chopped)
1 cup OLIVES, and olive juice to taste (chopped)
¾ to 1 cup PARMESAN CHEESE (shredded or grated)
½ tsp THYME
1 tsp BASIL
SALT and PEPPER to taste

Preheat oven to 350. 

Cut spaghetti squash in half, lengthwise (a good, sharp knife will be nice).  Place each side, cut side down, in a shallow pan with about ¾ c water. Bake, uncovered for 45 minutes.  Set aside to cool squash halves--enough to handle without causing death to the handler--but not completely cool. 

You have time to chop up all your ingredients while the squash cooks.   For the artichoke, you may want to remove some of the outer, tougher leaves.

For each half, use a spoon to scrape out and discard the seeds and dark center strings.  Use a fork to scrape out the squash into ‘spaghetti-like’ strands.

Heat oil over medium high heat.  Saute onion and garlic 4-6 minutes.  Add bell pepper. Turn heat to low, stir and cover for 2-4 minutes.  Uncover, stir in spaghetti squash and remaining ingredients.  Cover and cook til all ingredients are warm, about 7-10 minutes.

Add Tbsp of olive juice and any other seasonings to taste. Serve warm.

Friday, September 14, 2012

Spanish Quinoa Recipe

Quinoa is a terrific ingredient and an excellent source of protein, so give it a try.

1 ½ cups QUINOA
 ½ cup RED ONION (minced, separated)
3-5 cloves GARLIC (finely chopped)
 ½ large RED BELL PEPPER (minced, separated)
1 14 oz can DICED TOMATO (reserve juice)
1 15 oz can KIDNEY BEANS (drained, rinsed)
1 tsp CUMIN powder
1 tsp CHILI powder
2 cups WATER, including drained tomato liquid

½ cup CILANTRO (fresh, chopped)
1 small CUCUMBER (diced, peeled if waxed)
1 AVOCADO (seeded, peeled, diced)
1/3 cup LIME JUICE (freshly squeezed)
SALT and PEPPER to taste

Drain the tomato liquid into a measuring cup. Add enough water to equal 2 cups.

Heat oil on medium high. Saute garlic, 2/3 of the onion and 1/3 of the red pepper. [Rest of the onion and red pepper will be added raw at the end.]

Stir in tomatoes with green chilies, kidney beans, cumin and chili powder and water/tomato juice mixture.  Bring to a boil.  Reduce to medium low and cook 15 minutes – most liquid is gone and quinoa is tender.
Turn off the flame and let sit for about 10 minutes, until all water is absorbed and quinoa is warm, not hot.

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Chef Buck playlist:

quinoa recipe Spanish spicey healthy vegetarian diet low calorie rice alternative substitute dinner lunch idea kitchen restaurant cooking food culinary instruction school tutorial easy how to cook howto how-to fromundertherock chef buck redbuck

Monday, May 21, 2012

Baingan Bharta (roasted eggplant)

Baingan Bharta is a tasty roasted eggplant recipe.  Roasted eggplant is easy to prepare and super-flavorful in this simple, classic Indian dish.  I love it.  Give it a try and let me know what you think, and check out my other cooking videos at the Chef Buck Playlist:

Baingan Bharta

1 large EGGPLANT (roasted)
1 med/lg ONION (chopped
3-4 cloves GARLIC (finely chopped)
1 hot PEPPER (finely chopped)
1 14 oz can diced TOMATOES (or 2 fresh tomatoes)
1 cup chopped CILANTRO (coriander leaves)
5-6 Tbsp OLIVE OIL

Slice the eggplant lengthwise down the middle into two halves, brush all surfaces with olive oil, place on a baking pan flat side down, and bake at 400 degrees F for 30 minutes. 
Remove from oven. 
The eggplant will be very hot, so set aside to cool.
In a skillet, heat olive oil on medium high heat.  Add mustard and cumin seeds and cook 20-30 seconds—not too long or they will overcook.  A pinch of asafoetida can be added as well, if desired.  When cumin seeds begin to open, add onions and sauté for a couple of minutes.  Add garlic and hot pepper and continue sautéing.  Add coriander and turmeric powder and mix well.  I like to go light on the spices, but feel free to add more if desired.  If you like a spicier dish, add 1 tsp of chili powder.  I like to take it easy on the spices so as not to overpower the flavor of the eggplant.  Add salt to taste and continue cooking a couple more minutes.  Stir in tomatoes, reduce heat, and simmer 4-5 minutes. 
While tomatoes simmer, return to the eggplant.
At this point the roasted eggplant will be much easier to handle (although it may still be hot, so use care).  Using a spoon, the meat of the eggplant can be easily scooped away from the skin.  Discard the skin.  Roughly chopped the eggplant and add to the skillet, mixing well with the tomato mixture.  Cook for 3-4 minutes and then add garam masala.  Mix and continue cooking another couple of minutes.  Add 1 cup of chopped cilantro (coriander leaves).  Mix and remove from heat.
And that’s it.
Bon appétit! 

Monday, April 30, 2012

A Trip to the Indian Market

A trip to a local Indian market. These small international markets can be great places to shop for spices and produce--and they often have pretty good prices, too--if you're into that kinda thing. Check out some cooking vids on the Chef Buck playlist at

Friday, April 27, 2012

Shrimp Remoulade Recipe

Shrimp salad is one of my all-time favorites, especially if it’s tossed in a delicious remoulade sauce.  I used to eat this all the time when I lived in New Orleans—and I never go back without making a stop at the Gumbo Shop for a taste.  I don’t know exactly how the Gumbo Shop prepares shrimp remoulade, but this recipe is how I throw it together.   A lot of ingredients go into the sauce, but it’s worth the effort.  Give it a try, and for more recipes check out the Chef Buck playlist:

Shrimp Remoulade

sauce ingredients:
MUSTARD (¼ cup --creole, stone ground, or dijon)
HORSERADISH (2 tsp --prepared)
GREEN ONION (1 tsp, minced)
PARSLEY (1 Tbsp, finely chopped)
CELERY (1 Tbsp, minced)
GARLIC (1 clove, minced)
PAPRIKA (1 tsp, smoked)
SUGAR (1 tsp, optional
SALT (to taste)
HOT SAUCE (½ tsp)
OLIVE OIL (1 Tbsp)
VINEGAR (1 tsp)

salad ingredients:
SHRIMP (1 lb, boiled)
GREEN ONION (chopped, optional)

The sauce:
To make the sauce, just mix all the sauce ingredients together (really?!).  I’m using tomato puree in this version, but I’ve also made this dish using ketchup or tomato sauce; it will be thinner if you use those two, but that can be a good thing, especially if you want to toss the greens in the remoulade sauce.  Sugar is optional and definitely not needed if you’re using ketchup, which is usually sweet enough.  Sometimes I’ll add a teaspoon of onion powder.  This is a great recipe to play with, but be judicious with the mayonnaise!  Using fresh ingredients like parsley, garlic, green onion, and celery will really make this sauce shine.  You can definitely make and serve the sauce immediately, but making it hours ahead or even the day before will embolden the flavors.  Embolden the flavors?  I’m not sure if that’s the right way to say that, but you know what I mean.

The shrimp:
I’m using 1 pound of deveined shrimp in the shell.  For this salad, the bigger the shrimp the better, but I usually get whatever’s on sale—any kind of shrimp is gonna be delish in this dish.  Before boiling, prepare a bowl of ice water to cool the shrimp after cooking—this will keep the shrimp from becoming overdone (tough and rubbery).
Put a pot of water on the stove and add 2 bay leaves and a generous amount of salt.  Bring the pot to a boil and add the shrimp.  I find a pound of shrimp takes about 2 minutes, but this will vary depending on the size of the shrimp and the amount of water in the pot.  For sure, they will cook fast.  Do not ignore them—it’s not a good time to multi-task.  When the shrimp turn pink, they’re done.  Get ‘em out of the hot water and into the ice bath—this will halt the cooking process, and your shrimp will be perfecto (and easy to peel now that they're cooked!).

Toss the shrimp in the remoulade sauce and serve over a bed of fresh greens.  I like to garnish the salad with green onion and fresh tomato.  Serve with saltines or a loaf of French bread and soft butter.  Let the salivating begin.

And bon appétit! 

Tuesday, April 24, 2012

Chole Palak Recipe

Chole Palak is an Indian-style spinach and chickpea dish that’s super flavorful and a breeze to make.  With a few ingredients in the cabinet, this tasty dish is always just a few minutes away.  Thanks for watching and I hope you give it a try.  For more recipe ideas, check out the Chef Buck Playlist:

SPINACH  (13 oz can or frozen, or 3 cups chopped fresh)
CHICKPEAS  (15 oz can, rinsed and drained)
TOMATOES  (diced, 14 oz can—or 2 fresh tomatoes)
HOT PEPPER  (1 or 2, minced)
GINGER  (1 Tbsp, minced)
OLIVE OIL  (2-3 Tbsp)
CUMIN SEEDS  (1 tsp)
TURMERIC  (½ tsp)
SALT (to taste)

Heat olive oil on medium high heat and add cumin seeds and asafoetida.  The seeds should sizzle when they hit the pan and will brown and crack quickly.  Add the tomatoes, ginger, and peppers.  Mix well and then add the coriander, chili, and turmeric powder.  Mix and allow the tomatoes to cook down 3-4 minutes.  Add the spinach and salt and stir well.  Add ¼ - ½ cup water—I like less water, but add as desired throughout the recipe.  Cover and let cook 3-4 minutes.  Uncover and mix in chickpeas (also called garbanzo beans).  Add another ¼ cup of water, reduce heat to simmer, cover and cook for 5-6 minutes.  At this point the chickpeas will be soft enough to smash easily with a fork, which you don’t have to do, but I prefer the consistency of the dish if I mush about half of them.  Add the garam masala and stir another minute or two, also adding more water if desired.  And then that’s that.  Finito.  When I prepare an Indian meal, I almost always serve this dish; it’s easy, healthy, and delicious, so why not?
Give it a try, let me know what you think, and bon appétit! 

Thursday, April 19, 2012

Blackened Fish Recipe

Blackened fish is quick and easy: fish, spice, butter, skillet, and—boom—you’re done.

I’m using mahi mahi with this dish, but any fish will do.  A traditional blackened fish is dredged in melted butter before the spices are applied, which is yummy, but I think the fish does all right with just the spices—we’ll save the butter for the pan. Any combo of spices will do. I especially like ginger powder on my fish—give it a try. Use salt, paprika, chili powder, garlic powder, cumin, etc. Coat each side of the fish with as little or as lot of spice as desired.

Heat a skillet on medium high heat and add a little butter. Add a little oil, too. When it’s hot, toss in your fish—but not before—the fish should sizzle and cook when it hits the pan. Brown one side with spice and butter and turn halfway through cooking. Light fish will turn opaque when it’s done, but don’t wait for the fish to be cooked entirely through before removing it from the heat—it will continue to cook even after you’ve removed it from the heat. Shoot for almost flaky more than flaky.

Bon appétit!

Monday, April 16, 2012

Cauliflower Masala

Cauliflower is good. If you say it often enough, it will be true (and this cauliflower masala recipe will help).

1 med CAULIFLOWER (cut into florets)
1 15oz can DICED TOMATOES (or 2 med tomatoes)
1 8oz can GREEN PEAS
1/8 tsp ASAFOETIDA (optional, also called Hing)
1 large ONION (chopped)
1 HOT PEPPER (finely chopped)
1 tsp GINGER (finely chopped)
1 Tbsp GARLIC (finely chopped)
1 tsp CHILI POWDER (sub cumin powder for less heat)
2-3 Tbsp OLIVE OIL
¼ cup WATER
SALT (to taste)

In a skillet, heat olive oil on medium high heat. Add cumin seeds and asafoetida. Seeds will brown and crack quickly. Add onion and stir. Cook 1 minute and then add ginger, garlic, and hot pepper. Continue cooking until onions are soft. Add turmeric, chili, and coriander powder and mix well. Stir in tomatoes and continue cooking 4-5 minutes. Add salt to taste. As the tomatoes cook down I like to crush them with a spoon. Stir in cauliflower florets. Add water and bring dish to a bubble, then reduce heat to a simmer, cover, and let cook 4-5 minutes. I say 4-5 minutes, but cook it however long you like…I should say 1-10 minutes. I don’t want to cook all the nutrients out of the cauliflower, and I like my florets to still have a bit of crunch to them, so I simmer my cauliflower for only a few minutes. When the cauliflower is almost cooked to your liking, add garam masala and green peas. Mix and continue cooking until peas are heated through. And that’s it—your cauliflower and peas will be transformed into something delicious (I know it’s hard to believe, but trust me).
And bon appétit!

More Buck Redbuck:

Samba Sting by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:

Tuesday, April 10, 2012

Spicy Couscous Recipe

Couscous is a quick and simple dish, so naturally I love it. It makes a great pairing with fish and both can be whipped up lickety-split. I usually start with plain couscous and spice it up myself—give it a try—it’s eezey-peezey and vastly yummier than any overpriced couscous mix you’ll find at the market. Check out the recipe below, and for more video recipes visit the Chef Buck Playlist at


1 medium ONION (chopped)
3 cloves GARLIC (finely chopped)
1 HOT PEPPER (finely chopped)
1 ½ cup WATER (or broth)
SALT (to taste)

Heat olive oil on medium high heat and then add onions. Stir for 1 minute and add mustard seeds, hot pepper, and garlic. Continue sautéing for a couple more minutes. Stir in chili powder, paprika, and turmeric. Add salt and tomato paste and mix well. Pour in 1 ½ cups of water, stir, cover pot and turn up the heat and bring the pot to a boil. After ingredients come to a boil, stir in the couscous and mix well. Cover and remove from heat and allow pot to sit for 5 minutes. After 5 minutes the couscous will have completely absorbed all the water. Uncover and immediately fluff with a fork—this will keep the couscous for overcooking and becoming a sticky, starchy mess; couscous should be light and fluffy, and in this case, nice and spicy, too.

Bon appétit!

Thursday, April 5, 2012

Chana Masala Recipe

Chana masala is a kick-ass Indian chick pea dish. It’s super easy to make and a great introduction to Indian cooking. There are literally one zillion billion versions of this dish, and 99% of them are probably awesome. Many chana masala recipes include onion, but I think it’s fine without (I make so many Indian dishes with onions, it’s nice to have a few that are onion-free). I do include asafoetida (hing) and besan (chick pea flour). These ingredients are great in this dish, but not necessary. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks. Man, it stinks. It’s also called “devil’s dung”. But that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If foregoing the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:

1 15 oz can CHICK PEAS (or 2 cups)
1 15 oz can DICED TOMATOES (or 2 fresh diced)
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
1 HOT PEPPER (minced)
1-2 Tbsp OLIVE OIL
1 Tbsp CHICK PEA FLOUR (also called besan)
1/8 tsp ASAFOETIDA (optional, also called hing)
SALT (to taste)


In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes.
After 10 minutes, the chick peas will be soft. Use a fork or potato masher to smash some of the chick peas, this will help thicken the chana masala along with the chick pea flour added earlier. Simmer uncovered to the desired consistency, remove and serve. Garnish with fresh coriander leaves. Serve with rice or on its own, it’s great either way.

Bon appétit!

Monday, March 26, 2012

Curry Parsnip Soup

If you’ve never tried parsnips before, parsnip soup is an easy introduction. Blended up, it’s super creamy without a drop of cream, which makes my belly happy on several levels. Give it a try—it’s guaranteed super delicious or your money back. For more moving pictures of food being made, check out the Chef Buck playlist:


1 lb PARSNIPS (chopped for soup)
1 large POTATO (chopped for soup)
1 medium ONION (chopped)
2 cups BROTH (chicken or vegetable)
2 cups WATER
SALT (to taste)
CORIANDER LEAVES (chopped, garnish)

In a soup pot, heat olive oil on medium high heat and add onions and cook for 1 minute. Add parsnips and potatoes and continue cooking until the onions are soft. Add curry, cumin, and coriander powder and mix well. Add 4 cups of liquid— ½ broth and ½ water . Bring contents to a boil, add salt, then reduce heat to low, cover, and simmer for 30 minutes. After a half hour the parsnips and potato should be quite tender. For a creamy texture, blend soup as desired—no milk or cream are needed. I like to leave a few chunks of potato unblended, and garnish with chopped coriander leaves.

Bon appétit!

Samba Sting by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:

Friday, March 23, 2012

Tomato Okra Recipe

Whole pod okra in a tomato gravy. Sound southern enough for you?

1 lb OKRA (whole pods)
1 medium ONION (chopped)
1 cup TOMATO PUREE (or 2 chopped tomatoes)
1 Tbsp white wine VINEGAR
SALT and PEPPER (to taste)
¼ cup WATER

Heat olive oil on medium heat and add onions. Cook for 1 minute and add mustard seeds. Add coriander and chili powder and continue sautéing onions for another minute. Stir in the tomato puree. Add salt. I like using puree because it’s thick and sweet and acts like a gravy. You can substitute fresh chopped tomato instead if you prefer a thinner consistency. Add fresh okra.
Fresh! Buy okra that’s bright green and firm, not soft and bendy. Small okra pods are best—1” to 2”. Okra won’t stay pretty in the fridge for too long, so use soon after buying (1-2 days). Trim the stems, but not too much—you don’t want to cut into the pod and release the watery goo. I say goo, but not in a bad way. Okra is a dry climate vegetable and stores a lot of moisture in its pod—it’s a kinda gooey moisture—that’s why cut okra is often used in soups and gumbos as a thickener.
Mix the okra into the tomato gravy. Add vinegar and continue sautéing another minute. The tomato and vinegar will cut the “slickness” of the okra. Add ¼ water, cover pan and reduce heat to low. Let simmer for 5 minutes.
And that’s it. Add pepper and adjust salt as needed and serve—I find it’s a perfect side dish for blackened fish.

Bon appétit!

Samba Sting by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:

Thursday, March 15, 2012

Spicy Pita Chips

You can't have hummus without pita chips. I mean, you can...but...

SPICES: curry powder, garlic powder, cajun seasonings, etc. (whatever you like)

Cut pitas into triangular chip shapes. Each pita will easily yield 12 chips. Soak one side of each pita triangle in olive oil and stack pitas so the soaked side of one is stacked against the unsoaked side of the next. Press stacked chips together—this will flatten the chips and suffuse the oil throughout.
Arrange chips on a flat baking sheet. Salt to taste. Add spices—the more the better, in my opinion. I usually bake three distinct batches. Curry is probably my favorite—just salt and lots of curry on a toasted pita chip, it’s delicious. Garlic is great, too. Try some Tony Chachere's seasoning (or comparable cajun seasoning) on a chip—or simply add a sprinkle of cayenne pepper with Cumin. Whatever your favorite seasonings are, give them a try.
Bake the chips 8-10 minutes in a pre-heated oven at 350 degrees Fahrenheit. Oven cooking times vary, so keep an eye on your first batch to see how long it takes to toast them the way you like—they will burn quickly if forgotten. I like mine CRISP. One side of the pita will be thinner than the other side and some triangles may need to be removed from the oven before the other chips are done. You’ll figure it out.
And make some hummus, too.

Bon appétit!

More Buck Redbuck:

Samba Sting by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:

Thursday, March 8, 2012

Skillet Cauliflower Recipe

Did you ever think there was something missing in your life? Have you considered cauliflower?

1 head CAULIFLOWER (cut into florets)
1 bulb of GARLIC (finely chopped)
1 cup ONION (chopped)
½ cup PEPPERS (sliced)
zest of 1 LEMON
SALT and PEPPER (to taste)
WATER (as needed)

In a large skillet, heat olive oil on medium high heat and add cauliflower florets. The oil should be hot enough to sizzle when the cauliflower hits the pan. Sear the florets for 3-4 minutes —keep them moving enough not to burn, but let them rest long enough to get a nice seared edge where possible. The florets will soak up the oil pretty quick—add water sparingly when needed.
Reduce the heat to medium and add the onion. Mix and give the onion a minute head start before adding the garlic and peppers. Add salt to taste and continue sautéing the vegetables for 1-2 minutes.
Then add ¼ water, cover, and cook 2 minutes.
After 2 minutes, add black pepper, lemon zest and juice, mix, and remove from heat.
At this point, all of your cauliflower dreams will be coming true.

Bon appétit!

More Buck Redbuck:

Samba Sting by Kevin MacLeod at Music track used with permission Creative Commons: By Attribution and found at this link:

Monday, March 5, 2012

Calamari Salad Recipe

Dr. Freud theorized the squid to be the unconscious driver underlying all human action. This recipe builds on that theory, and adds carrots.

1 lb SQUID
½ cup CARROT (strings)
½ cup CUCUMBER (sticks)
1/3 cup CILANTRO or BASIL LEAVES (chopped)
1 tsp GINGER (minced)
1 Tbsp extra virgin OLIVE OIL
1 tsp CHILI GARLIC SAUCE (or sub hot sauce to taste)
SOY SAUCE (to taste)
SALT (to taste)

Start with 1 lb. of cleaned squid. I’ve used fresh and frozen squid for this recipe and both work well—and smaller squid work best for salad—which is something to think about when choosing your squid; buying them frozen and already cleaned is much nicer than cleaning a dozen dinky cephalopods.
Cut squid into thin rings (1/4 inch max) and boil in salted water for 25 seconds (yep—they’ll cook up that fast). Drain, then rinse under cold water to prevent overcooking (over-boiled squid can be quite rubbery).
In a large bowl, combine sesame oil, olive oil, vinegar, chili garlic sauce, and ginger (also salt to taste—or dress with soy sauce). Mix well.
Add squid, carrot, cucumber, and cilantro and toss with dressing.
Add lemon juice (or substitute lime juice). Add soy sauce to taste.

Mix all, top with sesame seeds, and serve over a bed of mixed greens.
It’s light, tasty, and suctioncupalicious.

Bon appétit!

Thursday, March 1, 2012

Ginger Lentil Soup

Bean soup, doesn’t that sound like all your dreams are coming true? For more video recipes check out the Chef Buck playlist:

1 ½ cups LENTILS
5-6 cups WATER (or ½ water ½ broth)
1 large ONION (finely chopped)
2 Tbsp fresh GINGER (finely chopped)
1 hot PEPPER (finely chopped)
1 14 oz can DICED TOMATOES (or 2 Lg tomatoes, diced)
SALT and BLACK PEPPER to taste
CILANTRO LEAVES for garnish (coriander leaves)

In a large pot, heat olive oil on medium heat. When oil is hot, add the cumin seeds and allow cooking for about 1 minute. After a minute the seeds will begin to open, at this point add the onion and hot pepper and allow cooking until the onions soften and become translucent. Add ginger, coriander, and turmeric and continue mixing ingredients over medium heat.
Add tomatoes, mix, and cook with ingredients for 2 minutes.
Add lentils (be sure to wash and rinse first). Red or yellow lentils will make this dish look extra yummy. Darker lentils will taste equally as good—the dish just won’t win a beauty contest—but use whatever kind you have, ultimately, your stomach won’t know the difference.
Add water, or a combination of water/broth. Bring the pot to a boil, reduce heat, then cover the pot loosely and allow ingredients to simmer for 30 minutes.
After 30 minutes, add salt and pepper to taste. Add more water as needed, but sparingly—you don’t want your soup to be too thin. Cover pot loosely and continue cooking another 15-20 minutes.
When the lentils are soft and completely cooked, lightly blend the soup to add a creamy consistency. A hand-held stick blender works great—a few quick pulses and voilà! If a stick blender is not handy (rim shot), simply remove a few cups of the soup to a table top blender, smooth, and return to the pot. This step isn’t necessary, but do it; just do it.
If the soup is thinner than you like, continue to simmer briefly—but remember, the lentils, like rice, will continue to absorb water and thicken the soup on their own.
Garnish with cilantro (coriander leaves) and serve with French bread for optimal taste satisfaction.

Bon appétit!

More Buck Redbuck:

lentil soup recipe ginger recipes vegetarian soups healthy diet low fat bean beans vegetable high protein dinner entree lunch idea kitchen restaurant vegan cooking food culinary instruction school tutorial how to cook howto how-to fromundertherock chef buck redbuck

Monday, February 27, 2012

Red Potato Recipe

Senator McCarthy hated this dish.


3 lbs petite RED POTATOES
3-5 cloves GARLIC (finely chopped)
½ cup GREEN ONIONS (chopped)
1 cup PARSLEY (chopped)
SALT and PEPPER (to taste)


Wash potatoes and remove any blemishes. Leave the skin on. Place in a large pot with water, add salt, cover and bring to a boil and allow potatoes to cook 20-25 minutes. They’ll be done as soon as a fork inserts easily into the potato center. DO NOT OVERCOOK the potatoes! --it will be a disaster if you do. “Disaster” might be too strong a word, but you do not want the potatoes to become too soft. As soon as the potatoes are cooked, pour the hot water off in the sink and refill the pot with cold water to stop the potatoes from overcooking and becoming mushy.

While the potatoes cool, finely chop the garlic and chop the green onions and parsley. I prefer using the hardier curly parsley over the leafier Italian parsley for this dish.

In a large bowl, add olive oil, vinegar, Worcestershire sauce, dry mustard, paprika, salt and pepper, and mix ingredients well. Add the garlic, onion, and parsley and mix into the dressing. Drain potatoes and cut into large pieces into the bowl.
Toss potatoes gently with the dressing until well covered. Serve right away or serve it later, it tastes great either way.

Bon appétit!

More Buck Redbuck:

Curry Chicken Bake

Delicious. It's not fried chicken, but just barely.

2½ lbs. CHICKEN (skin removed)
1 cup MILK (I use almond milk,
but buttermilk is cool)
HOT SAUCE (to taste)
1 tsp ONION SALT (or regular salt, adjust to taste)
*add ½ tsp red pepper if you want a kick

Buy skinless or remove skin and clean and rinse 2-2½ lbs. of chicken pieces. I love the dark meat, so I usually use thighs, but use whatever cuts you like and adjust the cooking time accordingly.
Spread the chicken out in a shallow bowl and dash with hot sauce to taste. Add one cup of milk. I like to use almond milk, but my momma always used buttermilk. Allow the chicken to soak 30-60 minutes.
In a ziplock bag, add the remainder of ingredients and mix.
2 pieces at a time, add chicken to the ziplock bag and turn until coated. Sealing plenty of air in the bag will help coat the chicken pieces easily and evenly. Place pieces on a non-stick or lightly-oiled baking pan and bake at 350 degrees Fahrenheit for about 30 minutes. Periodically check on the pieces as oven cooking times will vary. After 30 minutes, or when the pieces are well on their way to cooking, turn them, and continue cooking for another 15-20 minutes. Curry gives the chicken a wonderful color, and it looks very much like fried chicken, although not as crunchy as fried chicken. For extra crunchiness, broil the pieces for 1-2 minutes on each side.
It’s a pretty tasty bird.

Bon appétit!

More Buck Redbuck:

Monday, February 20, 2012

SEAFOOD STEW for winners*

A simple and delicious seafood stew. Thanks for watching, and for more recipes check out the playlist:

*also appropriate for non-winners

1 HOT PEPPER (finely chopped)
3-4 cloves GARLIC (finely chopped)
1 medium ONION (chopped)
½ cup CELERY (sliced)
1 13 oz can DICED TOMATOES
2 cups WATER (substitute 1 cup CLAM JUICE if desired)
1 tsp THYME
1 tsp BASIL
SALT/PEPPER to taste

Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes.
Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water—you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes.
After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve.
It looks tasty in a bowl with a nice pyramid of rice in the middle.
it’s easy peezey and puts a nice glow in your belly.

Bon appétit!

Thursday, February 16, 2012

Make Your Own Spring Rolls

Spring rolls make a nice appetizer when you go out to eat at some fancy-pants restaurant, and they’re just as nice when you eat them at home in front of the television or computer where you spend 80% of your waking life.

All you need to make spring rolls are rice paper and some tasty ingredients to roll up inside. You can buy rice paper at any Asian food store, most health food markets, and in the ethnic foods section of many local grocery stores. It’s an economical buy. The last batch I bought was a package of 20 for $2.25 U.S. dollars. It comes in sheets, like paper, but usually round in shape; it doesn’t feel like paper, though—it feels more like plastic, almost like something you’d find at the hardware store, but don’t let that put you off, it softens up quickly in warm water. Despite its initial plasticky appearance, it’s not bad for you, or particularly good for you either—rice, tapioca, salt, and water are the prime components. How your spring rolls taste will be determined by the ingredients you roll up inside, and any dipping sauce you might like to serve them with. It’s a great vehicle for getting raw vegetables into your diet; I like to think of a spring roll as a cigar-shaped salad, but many pre-cooked meats and seafood work well in spring rolls, too.

Rice Paper and
Whatever the hell you wanna roll up in the rice paper.
Here are a few options I like to use: cilantro (I ALWAYS USE CILANTRO), cucumber, basil leaves, lettuce, carrots, sprouts, rice noodles, steamed shrimp, stir-fried spicy pork, bell pepper, green onions, cabbage, and on and on and on…
there’s no end to what you can use.

Prepare your filling ingredients—mainly making sure the ingredients are chopped or sliced in a manner which will make them rice paper-wrapping friendly—this is especially true if you plan on slicing the spring rolls in half—your filling ingredients will tumble out easily if they’re too loose and tiny.
Place warm water in a pan large enough to accommodate a sheet of rice paper. Hot water from the kitchen tap will be warm enough. Submerge a rice paper sheet and in only a few moments (seconds) it will become soft and pliable. Remove the rice paper from the water and spread it flat on a cutting board or plate. Place your filling ingredients at one end of the sheet and roll them up in the rice paper like a burrito. It’s very important that the first rollover be tight—compact the ingredients as much as possible—a loosely rolled spring roll is a sad sight, and will quickly fall apart if sliced. The rice paper will be your friend. It will help. It is very sticky and will seal almost like an envelope around your stuffings. If you want a tasty spring roll, it’s as easy as rolling up a tasty combo of ingredients—a yummy dipping sauce will help, and here are two:

Peanut Dipping Sauce:
1 Tbsp Peanut Butter
1 Tbsp Rice Wine Vinegar
1-2 Tbsp Toasted Sesame Oil

Chili Dipping Sauce:
2 Tbsp Chili-Garlic sauce
2 Tbsp Soy Sauce
1 tsp Sesame Seeds

And just plain old soy sauce works fine, too. Or maybe some hot mustard—I’ve never tried that, but it just popped into my head, so maybe next time I’ll give it a go.

Alright, that’s enough blabbing.

Give spring rolls a try and bon appétit!

Spaghetti Carbonara for Dummies

A delicious semi-classic and super-simple spaghetti carbonara recipe.

8 oz PANCETTA or thick cut BACON
1/2 cup PECORINO ROMANO (grated)
(or just romano, what's the big deal?)
(even a little parmesan won’t hurt)
PEPPER (as much as you can handle)
SALT (very little)
PARSLEY (optional)


Combine 3 egg yolks and 1 whole egg into a bowl and mix well. Stir in ½ to ¾ cup grated Pecorino Romano cheese—a Romano cheese is “pecorino” if it is made from sheep milk—but if you use Romano made from the milk of a cow or a goat, it won’t be the end of the world (and parmesan wouldn’t kill you either—although the pecorino is nice). Set this mixture aside.

Prepare pasta according to package directions. Add a pinch of salt to the water, but sparingly—there will be plenty of salt in the other ingredients. While pasta cooks, prepare the meat.

Cut 8oz of pancetta or thick-cut bacon into small squares. Pancetta is Italian bacon that is not smoked—most other bacon you find at the market will be smoked; again, it’s not the end of the world choosing one over the other, the main difference will be in the “smokiness” of the dish. In a large skillet, prepare the bacon. Add a generous helping of fresh cracked pepper (generous is whatever amount you like). Make sure the bacon is cooked through, but do not cook it to a crisp! Remove skillet from the heat and pour off the excess bacon grease. When spaghetti is ready, remove directly from the water (do not rinse!) and mix the pasta with the bacon in the skillet. Add the cheese/egg mixture to the hot pasta and continue mixing thoroughly. Initially it will not look like a lot of sauce, but as you stir the mixture into the pasta, it will become quite creamy (and delicious). Add a splash of pasta water if needed. Throw in a little chopped parsley for color and serve immediately.

Bon appétit!

Thursday, February 9, 2012

Ginger-Kale Stir Fry

Kale is a cool cabbage that kicks broccoli’s ass (or at least in this recipe it does).

1 bunch KALE
1 inch piece fresh GINGER
1 medium ONION (cut into slices)
½ cup CARROT (thin cut or string cut)
1 hot PEPPER (finely chopped, optional)
SALT (to taste)
3-4 Tbsp SOY SAUCE

Divide a 1” piece of ginger into two halves. Finely chop one half to use in the sauce and thinly slice the other half and set aside to cook with the stir fry. In a small bowl, mix together the tahini and soy sauce until a thin peanut-buttery consistency is achieved. Mix the finely chopped ginger into the sauce and set aside.
Wash kale, remove spine, and cut or tear into mouth-manageable pieces. Heat the sesame oil on medium high and sauté onion slices and finely chopped pepper for 1 minute. Add a pinch of salt (not much salt will be needed because of the salt in the soy sauce). Add Ginger slices and cook for another minute. Reduce heat to medium and add the kale and carrots. Mix thoroughly with the onion, pepper, and ginger. Cover and allow to cook for 2 minutes. Turn off heat and add sauce. Toss well and serve hot (and it goes great with rice).

Bon appétit!

Monday, February 6, 2012

Indian-Style Deviled Eggs

Deviled eggs are always a taste treat, but preparing them with a little Indian flair will make a nice change-up from the average awesomeness of a traditional deviled egg recipe.

1 clove GARLIC (finely chopped)
OLIVE OIL (1-2 tsp)
SALT and PEPPER (to taste)
CURRY POWDER (to taste)

Boil and peel 6 eggs—perfectly if you can—which you can if you do it this way:
(Overly-long egg paragraph follows)
Use older eggs. As an egg ages, it shrinks within the shell and separates from the inner membrane, making the egg easier to peel after boiling; fresher eggs will have a stronger membranous attachment to the shell and are more difficult to peel (yawn). Eggs 10 days to 2 weeks old will work well. Prepare the eggs in a pot large enough to keep them from jostling together and cracking; heating the eggs gradually will also prevent cracking. Place eggs in a pot and fill with cold tap water so the eggs are completely covered with about 1 inch extra water above. Add a pinch of salt (some folks add a tablespoon of vinegar to prevent the eggs from leaking should they crack, but I never do this because I don’t think James Dean would). Uncovered, bring the pot to a boil. As soon as the pot begins to boil, turn off the heat, cover and allow eggs to sit 12 minutes. After 12 minutes, exchange the hot water for cold under the tap and allow eggs to cool; exchange the water several times if needed. When eggs have cooled, peel them under the water in the pot (peeling them under running water is kind of a waste of water, so why do dat?)
Now you’ve got 6 boiled and peeled eggs.
Slice them into halves lengthwise and plop out the yellow yolks into a mixing bowl. Add one of the egg white halves to the mixing bowl as well, or two halves if you like a lot of filling. Add salt and pepper to taste. In a skillet, heat a splash of olive oil on med-high heat and sauté ¼ tsp cumin seeds and 1 clove of finely chopped garlic until garlic is lightly browned—do not burn: the garlic will cook quickly. Add the garlic and cumin seeds to the yolk mixture. Add mayonnaise gradually and mix the ingredients to desired smoothness (AGAIN—add the mayonnaise gradually! If the mixture is too soft it will not set up properly in the egg white!)
Which brings us back to the egg white.
Spoon the yolk mixture into the egg whites and arrange nicely onto a serving dish.
Sprinkle as desired with curry powder (or substitute cumin powder).

And bon appétit!