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.