My Recipe For A Great BBQ Sauce
February 26, 2026
I’ve tinkered around with BBQ sauces for years. There are so many variations that have roots to regions of the United States. Each sauce has it’s own distinct flavor, whether its sweet, spicy, vinegar forward or mustard. I love them all.
I tend to try to balance them all. Slightly sweet but also has a good acid presence with a little heat. It’s been an evolutionary process that now has about 15 ingredients. This is a large batch recipe but with some adjustments can be scaled down for a smaller batch. Enjoy!!
Our Own Version Of Cheers Revisted
February 26, 2026
In the vast wasteland of Bucks County Tavern and Pub scene, there are diamonds in the rough that give you that Cheers feeling of inclusion.
My last few years as a chef have been mainly focused on upscale tavern cuisine. Simple, home-cooked meals, elevated but still approachable to the working class folks that keep these places humming.
We’ve tried a number of places to extract those feelings of inclusion and community. My previous employment at The Farmhouse Tavern comes to mind. Unfortunately due to poor management and unsavory business practices out of my control, this place is no longer an option for our dining needs.
We ventured into a local tavern just up the hill from our home called The Gardenville Hotel. Not a hotel anymore but it is an historic tavern dating all the way back to the Civil War, steeped in history.
We love connecting with local patrons. We tried this in Cincinnati at a place called The Friendly Stop in Glendale Ohio. Great food but friendly wasn’t on the menu. We literally felt invisible everytime we went in. Check please!
We initially went for drinks at The Gardenville. I’ve always been skeptical of pub food establishments. I always compared their food with mine and my wife always complained that she preferred my food over anywhere we ate. Not to sound ego centric but so did I.
We started going more frequently to Gardenville. It’s cozy, welcoming and the staff is always really attentive and seemed to love working there.
We noticed everyone ate when sitting in the bar section of the Hotel. It’s a small, funky space replete with deer heads, odd decorations and a comfortable seating area. Perfect for what we were looking for.
They have a decent tap list, a great to go beer selection and a well rounded food menu. We decided to try some of their offerings. We ended up being one of their biggest fans. Really good burgers, fish and chips and great turkey dinners.
Our wallets weren’t happy because I constantly drug my wife there because the social scene keeps us in a positive light being stuck in the middle of nowhere.
No one screams our name when we come in but they know what we drink, and are always happy to strike up a spirited conversation with us. It definitely makes us feel welcomed and that’s really important during these trying times.
The Only Tavern We Support
September 7, 2025
I realize Bucks County has a ways to go to achieve what other areas of the country have gained culinary. It’s rural, sparsely populated, and isn’t pushing envelopes we’ve been used to.
I get it. If you are going to serve food that pleases the common working man, you have to do it right. It has to be consistent, and above all, it has to taste good.
In the last couple of years, we’ve been loyal patrons at The Gardenville Hotel. A historic mid seventeenth century former hotel. With ties to the Revolutionary War, it is a wonderful tavern that serves really good American fare.
We only just recently started going there. One reason is I was already a chef at a Doylestown Tavern call The Farmhouse. We really had no reason to venture out to any other taverns because my wife loved my cooking, and I became acquainted with many regulars who were an integral part of my social life. Plus, other taverns in the area couldn’t touch our quality of the food.
After leaving The Farmhouse in 2023, we struggled to find a decent place for a burger or wings. We lived just down the hill from Gardenville and thought of the place as a drinking establishment vs. a full service restaurant.
One afternoon, we decided on drinks at Gardenville and wandered in. The bar was funky and old. Deer heads all over the walls, various pictures on the walls, many showcasing the owner’s fishing jaunts, and we immediately felt at home.
The servers, who have been there years, provide some of the friendliest and attentive service we’ve ever experienced.
Since we now go at least twice a week, they anticipate our needs immediately. It’s a rarity to find places like this in our area. Most of the Taverns just don’t care enough to go the extra mile. This place blows most local Taverns away.
We highly suggest their wings, the burgers are excellent as well as amazing fish and chips and turkey anything. It isn’t cheap, but nothing really is post pandemic. We only sit at the tables in the bar. That’s where the fun really is. The dining room is More suited for families and older folks. We like the buzz the bar provides.
The Gardenville Burger
There’s Only One Italian Restaurant That Qualifies
August 3, 2025
When the word “Quakertown” comes to mind, great food isn’t immediately associated with that town. It’s not a culinary juggernaut by any sense of the word.
My brother-in-law urged us to try this tiny BYOB years ago, and to this day, we can’t go anywhere else, but La Campagna. It’s a hidden gem in the woods of Nockamixon State Park, which appears to be in a used to be office building. There is absolutely nothing fancy about the place. It’s simple in design, but the food is out of this world.
Mussels, Caesar salad, and Bruschetta are rop notch. My wife gets the Frutti di Mare with clams, mussels, shrimp, and cod in a white wine sauce and I opt for the Ripieno which is a stuffed chicken breast, breaded and pan fried on a bed of risotto. Amazing! Their desserts are made in-house, and the staff are beyond friendly!
Another Kroger/Mundy Collaboration!
August 16, 2021
I always get a little nervous making ravioli. Worrying about whether the mix is correct, will it lose flavor after hitting boiling water, will they break open in the process, will they, will they, will they? Procuring fresh pasta sheets locally is not easy.
I couldn’t find any place near me that sold them. What I traditionally used in the past were wonton wrappers. They are extremely versatile and have the same consistency as pasta. The local Kroger carried two different sizes. I opted for the smaller wraps for individual ravioli versus the large sheets that are used for egg rolls.
I wasn’t sure what I wanted to create for the filling. First, I was thinking smoked salmon, cream cheese, and fresh chives but ended up deciding on jumbo lump crabmeat and ricotta. I added lemon zest, lemon juice, and a citrus blend seasoning salt.
For the sauce, I created a beurre blanc using a great white balsamic vinegar, white wine, garlic, bay leaf, basil, heavy cream, and butter. It turned out excellent. I garnished the ravioli with chopped basil Chris brought from his garden and then shaved pecorino tartufello over the ravioli. The cheese has the same consistency as port salut but has bits of truffle in the cheese. It was delicate and didn’t overpower the dish with the truffle flavor.
Chris brought over his great homemade pesto and he created crostini with golden cherry tomatoes, tossed in extra virgin olive oil, salt, and pepper that were oven-roasted and then cooled. He assembled them with a layer of ricotta, the pesto and then topped them with the tomatoes. The combination was superb.
I have to say, this was one of the better dishes we enjoyed and it was fun resourcing the product and creating it. Not to mention the complex flavors.
Bro Can Cook!
July 24, 2021
I’m currently staying at my brother’s house for a week-long visit. We are pretty simple folks. Nothing has to be too fancy and we look at food pretty straightforward. Today, he decided to ramp up his breakfast game and the result was pretty damn good. I’ve worked in upscale brunch places on and off for several years. His creation, though simple would be an excellent grab-and-go item for the busy commuter in the morning.
He made from delicious bacon, sausage, and cheese biscuit cups. He proceeded to make scrambled eggs, sausage that was chopped, and then rolled out biscuit dough with a little bit of flour and places the biscuit dough in a muffin pan, then spoon in the mixed egg and sausage mixture then top with shredded cheddar cheese. After about ten minutes, VOILA! Breakfast is served. Add some fresh fruit and it was a great filling meal! Nice job JP!!!
Fish! It’s What’s For Dinner!
July 24, 2021
As I resurrected my blog after an extended time in limbo, I didn’t think that I would be focused on cuisine that spans from South America to Spain. I’ve always enjoyed the flavor combinations that are derived from fresh ingredients and the spices that make this food patently unique. I picked up some Red Snapper at a local grocery and some simple vegetables. It was to be a quick meal to keep things lite since my diet has been all over the board recently.
I managed to find purple potatoes, which are also called Peruvian purple potatoes. They have the same texture and taste as red bliss potatoes but are bright purple. The colors tend to fade when boiled but still have a nice colorful hue. They are different than the purple Okinawan sweet potatoes which I cannot seem to find anywhere but these worked perfectly for the dish.
The aim was to make a simple has combining fresh-cut corn, potatoes, red onion, , chives and some smoked apple wood seasoning. The combinations were great. Sweet corn flavors with a hint of smoke and some heat.
I used a blackening seasoning for the snapper and seared the fish in a cast-iron skillet. I then decided on a smoked Romesco sauce. It’s a simple Spanish condiment used on various proteins such as fish, chicken, or beef. It’s a combination of roasted peppers, tomato, garlic, chili flakes, red wine vinegar, and in this case I used smoked almonds instead of regular sliced almonds. The result was a deliciously tangy and complex sauce that worked very well with the fish.
Paying Homage to South American Cooking
July 11, 2021
I lived in California for over fifteen years. It’s a place I called home for almost a third of my life. I met my wife there, landed my first executive chef job there, and met some amazing people from all over the globe. It’s also where I was exposed to some of the greatest food I’ve ever eaten. When you think about San Francisco, the first thing that comes to mind is the food scene. During my time, there were over three thousand restaurants crammed into seven square miles. This is not an exaggeration. You had global cuisine at your every beck and call.
What many don’t realize, is that there is also a myriad of restaurants in San Francisco that are as equally as amazing as Michelin-starred restaurants which don’t carry names like Michael Mina, Alice Waters, or Nancy Oakes. These are little hole in the wall Taqueria’s that are all over the area but mostly located in The Mission District. I worked in the Mission for over three years. You can find any cuisine that starts from the top of Mexico down to the tip of South America.
Mexican, Peruvian, Honduran, and Salvadorian restaurants were my most favorite but you also had some Spanish Tapas restaurants that served cheap and amazing food. I’ve always have had an affinity for meats, spices, and vegetables from Mexico and South America. I worked in a restaurant that had cooks from six different countries working in my kitchen.
I was exposed to those amazing Salvadorian meat or cheese-filled griddle cakes called Papusas. My friend’s wife from Mexico introduced me to a meat and hominy soup that blew my mind called Posole. I learned how to make a proper hot salsa from my Mexican cooks. I had Beef Tongue for the first time. It was a life-altering experience that I never would have enjoyed unless I made the trek to California and I will be forever thankful for what I’ve learned while on my culinary journey in that incredible state. I do miss it.
The great thing about being back home is having friends who share the same enthusiasm for Latin/Hispanic food. Chris Mundy who in his own right, loves to dabble in this simple fare. But there is nothing simple about the flavors. Smokey, salty, acidity, spicy, and above all, fresh comes to mind when creating and eating this food. Chris is no slouch. If anyone has ever seen his “Jam Band” dinners, you realize he puts a lot of research and effort into what he prepares. Every meal seems carefully executed. I admire that.
This will be our second collaboration. Both have South American themes. In no way am I trying to replicate exact dishes of any specific country, but it’s more of an homage to the ingredients utilized to create dishes that I’ve learned from my friends in California and will always appreciate.
Chris made an Aji Verde sauce. Traditionally, the sauce comes from Andean countries like Columbia, Bolivia, and Peru. It is a mayonnaise-based sauce with cilantro, jalapeno chiles, red onion, and lime juice that is pureed and served as a condiment over fish, chicken, or beef. In Chile, they substitute lemon juice and is called Aji Chileno.
I made the ultimate trip to Jungle Jim’s, warned my knees about the size of the place and my brain about the hordes of people I’d encounter. I took and deep breath, and pushed the cart through the door! Yay! First step!
The place is huge but I had my list and made just a short pit stop by the wine department. I picked up various items for our dinner including Mojo seasoning which is a Cuban meat seasoning that I thought would go great with the chicken because of its citrus properties. I also picked up a cast-iron skillet. Yes, I always need this in my life.
The base of our meal was Peruvian beans, white onion, diced tomatoes, garlic, white wine, paprika, lemon juice, and salt and pepper. Though Jungle Jim’s didn’t have Peruvian beans, white and red beans were a suitable substitute. I also topped the beans with sauteed arugula with fresh lemon juice, garlic, and sea salt.
I purchased a whole Amish chicken which I deboned into quarters. Dusted the chicken with the Mojo seasoning and pan-seared it in the cast iron skillet. I transferred the chicken to the oven at 350 degrees for a half-hour and then in a heavy pot, added olive oil, and brought the heat up to high. I sauteed the onions, added garlic to sweat then deglazed with white wine. I add the beans and tomato and then slowly incorporated the paprika and salt. Adding salt early and reducing the sauce of the beans can make the beans very salty. I finished with lemon just a put aside.
I did a quick saute of olive oil, garlic, arugula, lemon juice, and sea salt. Mounded the beans on the plate, topped with the sauteed arugula, arranged the cooked chicken over the beans and arugula, and topped it all off with Chris’s great Aji Verde sauce. He also brought a seared Halloumi cheese with mint and watermelon and the whole dinner was amazing. Cheers!
Pork! The Other White…Oh Let’s Just Do This!
July 4, 2021
In my attempt to find fun ingredients to prepare, I discovered a small grocery store in Hartwell called Country Fresh Market. They offer a variety of dry goods, meats, prepared foods, and a killer beer and wine department. The prices are competitive as well. I managed to get my hands on some beautiful Spring Onions.
I also picked up Pork Loin, Honeycrisp Apples, and other various items that will help compel me to cook versus eating at chain food outlets.
It’s a fairly straightforward dish. I roasted the Spring Onions and Apples with Olive Oil, Salt, and Pepper. I pan-seared the Pork Loin and roasted it with fresh sage. I made a simple Mushroom Couscous and then prepared a Balsamic Pan Gravy which was Beef Broth, Balsamic Reduction, and cracked Black Pepper. I reduced it to a glaze.
I let the Pork Loin repose, sliced half, and then kept the other half whole to give a contrast in texture. The result was a great, balanced meal. The whole process took me about a half-hour. No, there were no leftovers….
Bon Appetit!
The Joy of Cooking Again!
July 1, 2021
When one is met with peculiar family dynamics that have not been encountered before, there are two paths to take, especially when there is potential for conflict. One option is to stand your ground, watch the cortisol levels rise like Mount Vesuvius, and in the end, never accomplish the result you were trying to achieve. The other option is to simply resign to the fact that this is life as we know it for the time being, so just sit back and try to enjoy the roller coaster ride.
I’ve been in this situation for five years with limited access to a home kitchen. My wonderful wife has taken on the arduous task of cooking for three people daily. It keeps everyone fed and the conflicts are minimalized. I for one, love what my wife prepares. She’s a great cook.
This current respite I’m enjoying has allowed me to cook again. Not in a professional kitchen where one can hear this old chef’s bones crack like stepping on celery with every bend, stoop and pivot, but at a home setting where the wine flows like a waterfall and the setting is calm, peaceful and creative.
My friend of almost forty years Chris Mundy came over for a nice, simple dinner collaboration. He in his own right, is an elevated cook with a great palette, a keen sense of creativity who isn’t afraid to push the culinary boundaries that would make most of our family members wince at the very mention of “Chimichurri.”
He was going to his family’s cabin in Michigan and we both had ingredients we wanted to cook that wouldn’t last the week he was in Michigan so we decided on a pot luck dinner. The result was pretty spectacular.
I’ve adjusted my expectations on where to shop while I’ve been back. I haven’t had the opportunity to make the trek to the infamous Jungle Jim’s where you can procure everything from Rattlesnake to a hot sauce that would give the Sun a run for its money. So, until then, I have been relegated to the big box corporate grocery stores that I also encounter where I live. To say the least, the choices were grim.
It makes sense to stock their shelves with items that the residents of that area would purchase. I get it. I was hoping for something a tad more exotic than Strip Loin Steaks. Perhaps even frozen Duck Breast would suffice? Unfortunately, Strip Loin was the only choice.
I purchased some Applewood Smoked dry rub for the steak. I roasted some fresh Cauliflower, Crimini Mushrooms, and Radish with fresh herbs and olive oil. We combined these with fresh Blue Lake Green Beans. I decided on butter basting the steak with fresh herbs and garlic. I love grilling steaks but butter basting creates a rich, yet artery clogging euphoria that grilling seems to miss.
I let the steak repose and sliced it thin and placed it over the vegetable melange and topped it with Chris’s homemade Chimichurri Sauce which is like an Argentinian pesto, made with parsley, oregano, garlic, chili flakes, vinegar, and olive oil. It is used as a condiment on anything from eggs to vegetables. His version was excellent.
We added a Garbanzo Bean salad and we both shared wine. It was an excellent collaboration. It felt good to cook again. I’m hoping to keep this trend up during my stay.
Next stop. Jungle Jim’s. Just don’t tell my wife.
