Soup of the Century


The thing I like most about this soup is that it is comfort food.  I don’t like to brag I don’t like to boast but when people ask me what I like most, I say toast.  Well, in this case, baked potato soup.  I don’t really have a recipe for this so here is how to do it.

Cook 1lb of bacon.  Remove and drain on paper towels.  Dump some of the grease.  Add 1 diced onion and 3 minced garlic cloves.  After a few minutes of cooking them on medium heat you have to make a roux.  That is fancy for something that will make our soup THICK.  To make it you whisk in 2-3 tablespoons of flour or gluten free flour until it is like paste.  Then thin it out with 2 containers of chicken broth (about 64oz.).  Then add diced potatoes (6-8 of them).  When the potatoes are almost done cooking, add 1c heavy cream, 2 bags of frozen corn and 16-20oz of shredded cheddar cheese.  Cover it and simmer for 15 minutes or until the potatoes are done.  Serve with crumbled bacon, shredded cheddar cheese and scallions.

A Polish Christmas Pierogi


Part of my family is Polish.  My great grandparents were from Poland.  So what we have on Christmas Eve is like a dumpling filled with potato and onion.  It’s not a dumpling though it’s called Pierogi.  This year my mom got diagnosed with Celiac’s.  It’s a big word that means she can’t have gluten.  So I had to make her a gluten free pierogi.  The dough was a lot grittier to work with but we put it together eventually.  My favorite family chef Melly Fanny helped me.  Here is a tip.  Make sure that everything that you use does not cause cross contamination.  For example, I had to use a different cutting board, counter space, rolling pin and towel than everyone making regular pierogi.  My mom thought they were good.


Smoking out 2017


Hey what’s going on guys? I know I haven’t blogged in a long time but middle school has been pretty hard.  I am still cooking and I hope to eventually make a youtube channel of “how to” cooking videos and challenges so stay tuned.  I hope you enjoy the New Years dinner I made.  It absolutely “smoked” the competition.  I saw this recipe on Guys Big Bite and thought it would be the perfect thing to try and then blog about.  For Christmas I got a charcoal grill and this was the first thing I made on it.  Before I tell you what it is…I am about to blow your mind, so you might want to sit down.  This is so epic it might be better than the cotton candy grapes.

I made smoked prime rib with a garlic brown butter sauce.  What would go better than lobster hush puppies and horseradish cream?  (For legal reasons I must say this. No actual puppies were harmed in the making of this dish).  I can’t say the same for the lobster.  Here is the recipe, check it out.

Lobster Hush Puppies

Smoked Prime Rib



Bringing the Sea Two Charlotte

What’s going on crazy culinary fans? Today I have crab, blue crab. It’s really simple all you have to do is take the crab and make sure it’s alive. The seafood needs to be alive when you cook it. Put them in a pot with about an inch of boiling water then put the lid on for 12 minutes to steam.  And then take them out. But if you want to get spicy with it, put some old bay seasoning in the pot. On the side I had some grilled corn and pork chorizo.  I just want to give a shout out to the person who bought all these crabs and helped me cook them. She works at a high school for culinary arts. She’s my second cousin Melly Fannie (really Melissa but that’s what we call her)

and she’s the greatest chef I know.

Slice, Dice and Make it Nice

Hey you guys Captain Culinary here. Today I will be telling you about my top 5 favorite kitchen knifes.

Number 1

Chef Knife a modern-day chef knife is use for multi purposes for different kitchen tasks.

Number 2

A Bread Knife is used for cutting bread and tomatoes because of its serrated age.

Number 3

The San Toku knife is best for slicing, dicing and mincing .

Number 4

A Utility Knife is a kitchen knife that is medium in size between a chef knife and a paring knife.

Number 5

A Paring Knife is a small utility knife that can be used for peeling and chopping fruits and vegetables.

Try and guess which knife is which. If you get it right I will give you a shout out and also comment to give me recipes that I can make. See you guys!

Kid Caterer

Last night my mom hired me to cater which of course I don’t care it was a great experience. Everything was devoured and yes I know what you’re thinking, I crushed it myself  but the guests did get to eat something too. When I started cooking I must’ve at least cooked and prepped for three hours. It was fun and by the end of the day my favorite part was about to come. All I do is eat eat eat no matter what, got cooking on my mind and I never get enough. Setting up and presenting it was fun too.


I’ll tell you the menu. I made a charcuterie platter.  On it was, parmesan and thyme shortbread, herb grilled flatbreads with fig jam, procuitto  wrapped breadsticks, assorted cheeses (the smoked gouda was the best), grapes and olives.  I made the parmesean and thyme shortbreads and the herbed flatbread from scratch.  The flatbread did NOT work out well.  It was too dry and the fig jam did not help at all.  It was terrible.  The parmesan shortbreads were the first to go they were so good.  I also made, bacon wrapped chicken bites (see my other post on how to make these) and BLT sliders.  Some sliders had avocado and others did not.

I think everyone was happy with the food I made.  I was happy to make it and earn some cash. I think my mom should hire me again.  she has to, because I’m her son. Recipes linked below.  For other catering needs make sure the get “The Kings of the Kitchen” in to help.  That is the name of my catering business that I want to start.  Coming soon…or when I’m old enough.  Maybe summer of 2017.

 Parmesan Crackers



I Am Smoking Hog

Hey how’s it going guys? Captain Culinary is back in action. Now if you remember my Swig and Swine post then you will remember what I had to eat. In this blog post I smoked my own pork belly with my homemade rub.

The rub contained many delicious ingredients. It was a dry rub. It contained garlic powder, paprika, cayanne, chili powder, salt and pepper. It was good but I can already tell you this, you should add some lime juice to it. I also should have added more rub because the flavor on the meat was a little weak.

The woodchips I used were hickory chips to get an extra smoky flavor. To prepare the woodchips you need to pour them into a bowl and put water in the bowl and let them sit for 20 minutes. If you use cherry wood chips it will give it a more sweet taste.


The smoker I used was an electric smoker but I wish we had a wood fire smoker. I think it’s the best kind of smoker and that’s what kind I’ll have when I get older. The ones that I have seen are about 10 feet long and 4 feet wide. They’re absolutely huge and you can fit a whole adult hog in there.

The temperature you should set your smoker at is 200 to 225. I made the pork belly into tacos. On mine I put avocados, cheese, lettuce, tomato salsa and of course pork belly. The tacos were so good they will make you drool when you see the pictures.  Comment below if you want me to make a certain dish to blog about.


Farm to table

Hello people of the earth I have come to you with a dish like no other made with mushroom, pig cheeks (Jowels), and duck eggs. It’s a pizza out of this world. Thanks to my grandma and Dziadzi (that’s Polish for grandpa if you forgot) I got these sick ingredients.  I’m only 12 and have no money so grandparents are great.

First I made my homemade dough. I mean what kind of kid that’s an expert chef would not make their own dough? I first got hot water (not too hot) then I put it in a bowl added the packet of yeast to it and put plastic wrap over the bowl. Let it sit for five minutes. Well that’s doing what it does, we get ready on the main base. First you add 3 1/4 cups of flour, 1/2 teaspoon of salt, one cup of water, and three tablespoons of olive oil and the yeast. Let the dough hook knead for five minutes. And went all it’s all incorporated take the dough out of the bowl and put it in a separate bowl. Put a sheet over it or a dish towel and let it sit for one hour.

Now for the toppings. First thing you have to do once you knead your dough out to look like a pizza, you add your sauce. Then you add your cheese and then after that you add the mushrooms and pig cheeks. Put it in the oven for about 15 minutes then take it out and crack one duck egg in the middle and put it in the oven for about five to seven more minutes. When its done let the egg run and enjoy.

Lobster tails are red. I made nothing blue….

My fellow dudes…it is Valentine’s Day. I’m going to be telling you about what I am making today.  It is not green, not purple, not blue , but red. That’s right I’m telling you about lobster tails. Now some people like surf and turf, lobster and steak but me I chose lobster tails. My mom didn’t feel like grilling so we got meatballs for our turf.  My dad is out of town so, the man of the house had to cook for the valentines which I don’t care.  I love it.

The reason why I made this today was because it’s Valentine’s Day.  Most Valentine’s Day dinners are either going out to a restaurant or sometimes surf and turf. Today I made the surf…no turf! The first thing I did to prepare this meal was, I defrosted the lobster.  I got the lobster at Earth Fare.  It came from far away so they had to freeze it.  I defrosted by getting a bowl of cold water and putting the lobster tails in that water. how do you know if it is done defrosting? Well…you don’t. Just kidding. what you do is you take the top of the lobster tail and the bottom of the lobster tail and if it’s done defrosting it will be easy to bring those two together with one hand the top to the bottom.

Next up in this amazing Valentine’s Day dish is you cut the shell down the middle but not the tail!!! You cut it with scissors or if you like the more technical term kitchen shears. What you do with the meat is, you pull it out gently but not all the way.  Just enough so that it still hangs on the shell.  Pinch the shell together and rest the meat on top.  Rub the meat with olive oil but not too hard that you break the meat apart.  Season with paprika, salt and pepper.  I like to add lemon juice.  I didn’t add it tonight because my mom said no. GASP!!!!!

Bake at 375 degrees for 1 1/2 minutes per ounce.  Then add butter to each tail then broil for 3 minutes.  You’ll be dying for this everyday but we got it on sale so we can’t have it everyday.  It tastes dope. It tastes like the ocean.

Philly Football Food

Yes I know what you are thinking I live in  Charlotte North Carolina but yet I’m a Philadelphia Eagles fan. Don’t hate. What I will be telling you about is a great recipe I got from the Food Network app. By the way make sure to download it. It is a great app. The dish is a Philly cheesesteak garbage bread. Yes I know it sounds crazy but it is going to be amazing. It looks like a loaf of bread but when you cut into it it’s like piece of Geno’s cheesesteak came out of the oven. When I made it I could hear angels sing. It is so good Darren Sproles would even eat it for fuel before game. Now enough about that. Here’s some quick tips I’m about to tell you. Make sure you cut the steak very thin. Do not change pans when you cook the steak. You want to cook the vegetables in the pan after your done with the steak so the flavor of the steak in the vegetables. Make sure when you get the dough you punch it a few times. Yes punch it. A float like a butterfly sting like a bee thing.  This gets the air out.  Make sure to pinch the seam and put it on the bottom because I didn’t and most of the juices in inside started falling out when I picked it up.

Cheesesteak Bread Recipe


A Piece of Italy



Hey!! I’m sorry I have not been posting blogs lately.  So to kick things back off, I am going to be making one of my all time favorite dishes called vodka penne.  It’s the best Italian dish I have ever made if I do say so myself.  My great uncle Jim, we call him UJ.  He travels around the world.  When he went to Italy he met a nun and she gave him a recipe for vodka penne it will be the best Italian dish you ever have without having to go to Italy. The only reason this is what we call a “sometimes” food is that it has heavy cream a whole stick of butter and it’s served with buttery homemade cheesy garlic bread goodness.

Start by putting a stick of butter in the pan.  Add 1/4lb of proscuitto (cut into little pieces) brown them until crispy then add a cup of vodka. (I can’t believe grown ups drink that it smells like hand sanitizer) After the vodka cooks down add 30 ounces of tomato sauce. Homemade or in the can.  Bring your water to a boil and add the penne to cook it.  Then add one cup of heavy cream.  Add the pasta and enjoy.

Eat it and feel like you are walking on the streets of Italy




Tricking the kids!!

Cauliflower Cheddar Grits Recipe

I know I’m only 11 but I know how to trick kids. Like this recipe I found in a healthy eating magazine. Are you ready to get to your little ankle biter’s mind blown? Okay – cauliflower cheddar cheese “grits” with roasted tomatoes and mushrooms with a coffee gravy! Don’t worry the only amount of coffee in this is 2 tablespoons. Seriously, you think I’d feed a toddler coffee? That’s not right.

What you will be tricking them into is they will think they are eating cheesy grits not vegetables. New ways to sneak vegetables in their food. That’s the mom’s bomb. And if you want to learn how to make this amazing dish follow the link above. And keep on commenting. Tell me if you live Charlotte North Carolina and want to recommend some place for me to try.