Former Shows & Episodes

Stripped Down Kitchen

Geoff Johnson & Rocky Fino

Stripped Down Kitchen – Summertime Chilled Soups

Chilled soups are refreshing, typically healthy and light which plays well in the summer heat. Yet people are generally skittish of chilled soups. Chef Geoff and Rocky look to break that mindset with a variety of examples starting with the classic Vichyssoise (Cold leek and potato soup), we bring in Randy Smith from Ergo knives at who prepares an Avocado Cilantro puree using a little tequila to get it up on it’s feet. That’s right, cold soup with a touch of fire water. Nice play.

Not to be outdone, the Stripped Down Kitchen boys come through with a Red Plum Soup, Chilled cantaloupe with Warm Crab and a Peach ‘n Ginger soup. Is it a soup or is it a tea? Tune in to find out, and like the Facebook page to get the recipes and more.

Stripped Down Kitchen – Memorial Day Weekend Outdoor Party SIDE dishes

It is a given that the outdoor bbq is going to be in play over the holiday weekend and so much of the discussion revolves around what is grilling. We realize that there is more to a cookout than what’s on the grill, so we take you into the side dishes. If you are throwing the party or you have been invited over, Chef Geoff doles out a couple of American classics (the potato salad included) and Rocky counters with some ethnic varieties that are quick and enlightening. Listen in, for a good recipe. Like us on Facebook (Stripped Down Kitchen) for photos and recipe information. Enjoy the 3-day weekend!

Stripped Down Kitchen – The Seasoning Episode

Every guy considers themselves a grill expert. Maybe so. For those who admit that they could use a few pointers, Chef Geoff and Rocky strip down the ways to use seasonings including rubs, marinades, crusting and a brine. Joining us is Bob Whitmore from Evolution Salt, because when it comes to seasoning salt is the mother hen. Evolution’s Himalayan salt sets the tone for good health and great flavor. Tune in and grab a few tips as we lead into the grilling season…

Stripped Down Kitchen – It’s All About Mom

Mother’s Day dinner in the Stripped Down Kitchen. This is a day that, as a guy, you don’t want to overlook. Chef Geoff and Rocky put together a meal that not only will she enjoy, so will the kids, and that’s important. For the day to go smoothly, everyone needs to be having a good time. We start off with a fresh gazpacho using our friends at Lucille’s Bloody Mary Mix spice, followed by a Crab Mac n Cheese, Rack of Lamb (Step it up for Mom) and finish with the simplest of desserts, The Chocolate Marquee. Tune in, and for more information about the recipes, ‘Like’ us at “Stripped Down Kitchen”.

Stripped Down Kitchen – Herbs Part 2 and Mother’s Day Breakfast

We finish up with the spring herbs and jump right into Mother’s Day Breakfast. This is a critical opportunity to make the kitchen work  for you and your relationship for the next 364 days. Play it smart!
Joining is Denise O’Keefe from Bo’s Best Pancake Mixes at
No recipes needed this week. No need to take chances on Mother’s Day morning. Get a great pancake or scone mix and follow the directions. Bo’s Best has Vanilla flavored, Gingerbread, Cinnamon, Chocolate Chip and more. We know when to ‘sub out’, and pancakes from scratch…can be done. But they create more mess and sketchy results.
Get the good mix, don’t forget the flowers and start off Mom’s day right!

Stripped Down Kitchen – The Fresh Herb

Yes, it’s the time of year where we begin to plant the fresh herbs to enjoy throughout the summer season. Chef Geoff and Rocky are a little green when it comes to being ‘green thumbs’, but herbs can be grown almost anywhere and by almost anyone. The Kitchen strips down the basic herbs and the multiple uses for them, including a variety of pestos, salads, vinagrettes (including a lavender vin that would impress any lady). Pull out the potting soil and tune in for a fun look at the essential herbs.

Stripped Down Kitchen – The Many Uses of that Leftover Easter Ham

It is very likely that most of you had ham on Easter (or have had it in the past) and rarely does a family finish it. The cured leg makes it’s way to the refer and takes up the entire bottom shelf. Man can only eat so much ham ‘n eggs. Chef Geoff and Rocky crack into that leftover and show you many different ideas to work through the old beast including, the classic Chicken Cordon Bleu, Monte Cristo, Pea Soup (w/ ham of course) and a unique Ham ‘n Clams that will not only pique your appetite but educate you on the little shell fish along the way. Tune in for a listen…

Stripped Down Kitchen – Spring Flowers

That’s right. As the flowers bloom in April, you not only get to enjoy their beauty but also their great flavor…especially if you can clip them out of the neighbor’s yard. Fiddlehead Ferns, Daisy Raviolis, Roasted Asparagus and more. I’m not lying, this is actually pretty educational. Edible flowers…who knew? Jump in and find out!

Stripped Down Kitchen – Ballpark Food for the Baseball Opener

Not all of us are able to make it to the ballpark for the opening games of the baseball season, so the Stripped Down Kitchen is bringing the traditional game eats into your kitchen. We have an upgraded Rosemary and Sea Salt Soft Pretzel, a Simple Fish ‘n Pickle Chips recipe and of course, the Loaded Hot Dog. Joining us to top of that dog is Steve Zielinski from “Crazy Steve’s Pickles and Salsa,”. Steve loads up the Hot Dog with his Cajun Cukes and then steals the show with a smoked potato salad recipe that will knock you back. Go to our Facebook page at Stripped Down Kitchen where Steve has posted the recipe. Tune in for some fun…

Rosemary Soft Pretzels (Compliments of Food Porn Daily by Amanda Simpson)

Dry Active Yeast – 1 packet
Granulated Sugar – 1 Tsp.
Warm water (105 degrees) – 1 1/4 Cup
Flour – 3 1/4 Cups
Kosher Salt – 1 Tbs.
Powdered Sugar – 1/2 Cup
Water – 5 Cups
Baking Soda – 1 Cup
Fresh Rosemary (minced) – 1-2 Tbs
Coarse Sea Salt – 1-2 Tbs
Melted Butter, for brushing

Step one:
* Add yeast and sugar to warm water, stir and set aside for 5 mins.

Step two:
* Add flour, salt and powdered sugar to large mixing bowl.
* Add yeast water to dry ingredients and stir.
* Using mixer with dough hook, knead 5-7 mins.

Step three:
* Oil another large mixing bowl.
* Transfer dough to oiled bowl, cover with plastic wrap and place in a warm, draft free spot.
* Let dough rise for 1 hour until double in size.

Step four:
* While dough is rising, pre-heat oven to 425 degrees.
* Line two cookie sheets with parchment paper.
* In a 9×13 baking dish, whisk together 5 cups water and 1 cup baking soda for dipping.

Step five:
* Once dough rises, divide into 8 even pieces.
* Roll out 1 piece into a 3-foot rope (twist rope by swinging it into a jump-rope fashion). Make into pretzel shape, pinching together where the ends intersect the dough.
* Gently submerge the pretzel into the baking soda mixture.
* Place dipped pretzel onto cookie sheet making sure the holes are as wide as possible.
* Repeat the process 3 more times to complete the cookie sheet.
* Sprinkle pretzels with minced rosemary and sea salt

Step six:
* Bake at 425 until golden brown – approx 8-10 mins. rotating the pan halfway through for even baking.
* Remove from oven, brush with melted butter and let cool.
* Repeat the process for the remaining sheet.

Stripped Down Kitchen – Early Spring BBQ

We can’t hold back any longer. The sun comes in streaks this time of year, which means that we have to operate fast on the BBQ before the weather turns. As the winter subsides we have been itching to fire up the grill and are working in some quick recipes including a Swordfish Kebab, Side of BBQ marinated Salmon, BBQ Chicken Pizza, a quick Tomato and Cucumber salad, and we wash all of that down with a BBQ Bloody Mary.

Joining us to talk sauce is Rob Woods from Picky Vicki, ‘if you’re serious about sauce’ at

Brush the winter dust off the patio grill and tune in to get the season started!

Swordfish Kebabs

Swordfish cut into 1 1/2 cubes – 1-2 lbs.
Red bell pepper – 1
Yellow bell pepper – 1
Red onion – 1
zucchini – 2
Mushrooms – 1 pack
10-12″ wood skewers
S&P to taste
Olive oil

Step one:
* Preheat grill to high
* Soak skewers in water (5-10 mins)
* Remove seeds from peppers, cut veggies into 1″ pieces

Step two:
* Assemble kebabs alternating fish and vegetables on the skewers
* Brush assembled kebabs with olive oil and season with salt and pepper

Step three:
* Grill the kebabs until the fish is cooked through and the vegetables are lightly browned (approx 8-10 mins).