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 Rocky              Geoff

Biography

Stripped Down Kitchen with Rocky Fino and Geoff Johnson

Rocky Fino knows the titles of his books give readers a chuckle. After all, the author of Will Cook for Sex: A Guy’s Guide to Cooking, Will Mix for Sex: 21 Classic Cocktails to Set the Mood and Will Cook for Sex Again, Again and Again earned himself the affectionate designation of “the show’s giggle” at a 2005(?) literary trade show. But when it comes down to showing men that cooking for a woman doesn’t have to be intimidating, the culinary writer and presenter takes his mission very seriously.

“As men — single or married — we are challenged with enamoring our significant others,” he says. “There is no better chance to show her your affection than in the kitchen.”

In his books, meal demonstrations, and speaking engagements, Fino breaks cooking down into simple steps and complements his recipes with visual aids and amusing anecdotes about his own trials and errors – thereby reassuring men (and, often, women) that they, too, can impress a date by developing some basic confidence and creativity in the kitchen. With a playful and approachably self-depreciating style, Fino guides would-be seductors through specific topics like essential equipment, salmon vs. steak, and meals the morning after. As a pioneer in the field of pairing and cooking with craft beer, the California-based chef also challenges readers and viewers to break with tradition by serving elegant beers instead of wine to score points in the crucial categories of innovation, forethought and attention to detail.

Fino, who spent many a childhood night cooking for the family with his father, received a B.A. in Radio, TV and Film from Temple University and an M.B.A. from California State University. The skills he learned in school combine with a natural sense of humor to make him a sought-after broadcast media commentator and featured chef at food, drink and relationship expos and events across the country. To wit, Fino is the resident cooking expert for TV8 in Vail, Colorado, and appears frequently on TV news and cooking shows in Philadelphia, Manhattan and St. Louis. He’s also the featured guest chef for the Atlantic City Beerfest.

Fino’s first book, Will Cook for Sex, published by Stephen’s Press in 2005, won ForeWord Magazine’s “Cookbook of the Year” award and has received praise from publications such as Men’s Health Magazine, Maxim, Hooters Magazine, Philadelphia Inquirer and St. Petersburg Times.

“He provides a guy’s insight into the crazy abyss of dating and relationships,” reviewed Tracy Spicer in Pasadena Weekly. “Think of Fino as your best friend, giving you advice before the big date. Only these friendly pointers are not cheesy pickup lines or suave moves … and they most likely will work!”

As a California native, Fino has long taken advantage of the fresh ingredients and progressive culinary ideas that informed his father as he methodically prepared thousands of gourmet meals with his son.
“He admitted that since I didn’t get Paul Newman looks from him, he needed to give me something else to help with the ladies,” the younger Fino remembers. “After many years of defeat suffered while trying to go toe-to-toe in the ring of the pick-up scene, I finally realized the value of that skill.”

Since picking up an iron and a skillet, then and a pen and a microphone, Fino’s succeeded in picking up many a pleased woman and several books’ worth of pointers. And if any readers or viewers require proof that Fino’s techniques really work, they’re welcome to ask his very appreciative wife.

Geoff Johnson
From a very young age, Chef Geoff discovered the love of cooking from his mother and grandmother, traditional northern and southern Italian cuisine. He has owned the Bulk Head Restaurant in Barnegat at the age of 21 and has worked at Il Giardino Sul Mare, C’est La Vie, and The Downtown Restaurant, as the pastry chef; to name a few.

His success led to an opportunity to work for Jon Bon Jovi as a personal chef, along with several engagements with the Canadian Embassy. More locally, Chef Geoff has participated in the Taste of the Nation, now of Ocean County, during the past eleven years, Share our Strength, appeared on various television networks performing cooking segments, received a total of twelve write up stars. Also has been featured in many local and tri-state area write-ups. Also participated in culinary food shows with Emeril Lagasse, Claire Robinson, Giada Di Laurentis, Guy Fierri, Ted Allen, Duff Goldman, Tyler Florence, just to name a few .

Most recently, Chef/Owner of The Copper Fish Restaurant in Cape May, NJ has been nominated as the Best Seafood Restaurant at the Shore, Zagat rated, and Best Restaurant ’08 and ’09 and ‘10. In 2007 Johnson took over ownership of the Copper Fish Restaurant in Cape May, NJ where he enjoys coming up with progressive culinary techniques to create a balance of exploratory, yet approachable dishes.

Johnson’s goal is to provide guests a unique and modern culinary experiences grounded in the context of traditional flavors. In addition to his broad professional experience, Johnson’s education has been primarily self-taught, 18 years, working through the ranks, giving him a well-rounded understanding of the ever changing industry. He owes much of his knowledge to his mentor Chef Paul Lombardy, the Culinary Education Center, the Academy of Culinary Arts and many of the other chefs that he has worked under.

Additionally he is working on a series of cookbooks to be released sometime in the coming year. He hosts his own radio show on cooking and discussions about the restaurant industry where he “cooks” in the studio for his loyal listeners. He can also be found working with Russell Newberry of the “Deadliest Catch” on Discovery Channel, promoting the “Dangerous Wines” and with his addition-“Dangerous Chef” promoting “Dangerous Food”.

Johnson can also be seen as a “chef-testant” on an upcoming new chef competition TV series on the Bravo Network to be aired sometime in June 2011. Also part of Team NJ dinner at the honorable James Beard House Jan. 26 2011 to a sold out dinner. With local celebrity status, Johnson also performs chef demonstrations at the restaurant, touring areas of New Jersey, be it private, group or at food shows, inviting other chefs to participate and share their culinary prowess.

Archived Shows

• 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, evolutionsalt.com 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 Facebook.com “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 bosbest.com.
  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, crazystevespickles.com”. 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)

  Ingredients:
  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 pickyvicki.com.

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

  Swordfish Kebabs

  Ingredients:
  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).

  Enjoy!

  
• Stripped Down Kitchen – March Madness

  The madness of March is upon us. Yes, it’s National Peanut Month (and some basketball is played also). In lieu of the honorary month, the Kitchen goes peanut crazy with our expert guest, Danielle Baker from Baker’s Southern Traditions in Roxobel, North Carolina. A state known for it’s peanuts and a little basketball. We put the peanut to use in Chef Geoff’s PB&J Scallops, Rocky’s Thai Chicken Endives, some peanut soup and a Chocolate covered banana with peanuts and sea salt to finish. Leave your allergies at the door and tune in…

  Thai Chicken Endives

  Ingredients:
  Belgian Endive – 2 stalks
  Shallot – 1
  Cilantro – 4 sprigs
  Limes – 2
  Goat cheese – 2-3 oz.
  Ground Chicken – 1/2 lb.
  Peanuts w Sea Salt – 1/4 cup
  Chicken Broth – 1/2 cup

  Step one:
  * Mince shallot
  * Chop peanuts
  * Remove cilantro leaves from stems and coarsely chop.

  Step two:
  * Preheat olive oil in a medium pan.
  * Add shallot and chicken and cook over medium heat for approx 10 minutes.
  * Add equal parts of lime juice and chicken broth (approx. 3 TBS)
  * Saute for a bit longer until chicken has turned white (approx. 3 mins).
  * Remove from heat, leave ingredients in the pan to cool.

  Step three:
  * Spread endive leaves in a circular pattern around the plate.
  * Add approximately 2 tablespoons of chicken to each leaf.
  * Add crumbled goat cheese on top of each leaf.
  * Sprinkle with chopped peanuts.
  * Top with chopped cilantro and serve.

  
• Stripped Down Kitchen – Irish for a Day!

  It’s St. Patrick’s Day and to Chef Geoff and Rocky that means it’s Beer time in the Stripped Down Kitchen…and a couple of Irish classics to go with. Joining us is one of our craft beer experts, Gary Rosen, to properly pair up the right brew to go best with Chef McJohnson’s Corned Beef ‘n Cabbage, and Rocky O’Fino’s Irish Nachos (a newcomer on the ‘classic’ scene). We don’t finish there, but pair up more beer with some Banger’s ‘n Mash and a little sweet Guinness Float for desert. We bring some great beer knowledge (or actually Gary
  does) for you to take into your St Patrick’s Day Dinner. Cheers!

  Irish Nachos (but of course)

  Ingredients:
  Sm Red Potatoes – 2 lbs.
  Bacon – 1/2 lb
  Cheddar Cheese – 1 1/2 cup shredded
  Sliced jalapenos – As many as you can handle Tomatoes – 2 Sour Cream – 1/2 cup Tomatillo Salsa – 1/2 cup (Green for the occasion) Olive oil – 1-2 TBS S&P – To taste

  Step one:
  * Preheat oven to 400 degrees.
  * Slice potatoes 1/4 thick.
  * In a med skillet, cook bacon and drain on paper towels.
  * In a large mixing bowl, toss sliced potatoes with oil and salt until evenly coated.
  * Spread potatoes on cookie sheets (single layer)

  Step two:
  * Place cookie sheets of potatoes in oven and cook for approx. 20 mins until the edges are crispy.
  * While potatoes are roasting, chop tomatoes.

  Step three:
  * Place potato slices on plates.
  * Crumble bacon and spread over potatoes.
  * Spread cheese on top of bacon.

  Step four:
  * Place plates in broiler for a couple of mins to melt the cheese.
  * Top with tomatoes, jalapenos and dollop of sour cream.
  * Serve with tomatillo salsa.

  
• Stripped Down Kitchen – Lightening up for Spring

  After coming off of our Mardi Gras comfort food, we needed to lighten it up. Spring is coming, but it’s still too cold to brush off the grill, so Chef Geoff and Rocky put together some simple, light ideas that will get you back in the right direction to squeeze back into last year’s bathing suit. Chef Geoff puts out a green bean salad, and a spring vegetable pasta, while Rocky plays with a cherry tomato and basil egg tart, and a grilled artichoke. Fun stuff that is recipe free. Listen in and follow along. Enjoy!

  
• Stripped Down Kitchen – Mardi Gras Winter Comfort Food

  Winter is hardly upon us this year, so with the warm temperatures we have redirected our Winter Comfort foods series to the taste and smells of New Orleans. It’s hard to promote a hearty stew when it’s
  75 and sunny outside. But it’s always tantalizing to talk Jambalaya, Red Beans and Rice, Crawfish Etouffee, Beignets, and more. Chef Geoff and Rocky strip down the basics of the roux, dirty rice and cajun seasoning that are the building blocks for many of the Big Easy’s comfort food classics. Get your beads on and tune in!

  Crawfish Etouffee

  Ingredients:
  Butter – 1/2 cup
  Flour – 1/4 cup
  Onion – 2 chopped
  Bell Pepper – 1 chopped
  Celery – 3-4 stalks chopped
  Garlic – 2 tsp. minced
  Basil – 1 tsp
  S & P – to taste
  Cayenne – 1/4 tsp
  Tabasco sauce – 1 tsp
  Chicken stock – 1 1/2 cups
  Crawfish – 1 lb tails peeled
  Green onion – 1/2 cup

  Step one:
  - In a large heavy bottomed pot over medium heat, melt butter, add the flour and whisk to make a roux (whisk until tan).
  - Add onion, celery, bell pepper. Cook until soft (approx, 3-4 mins).
  - Add garlic, basil, S&P, cayenne, and cook for 1-2 mins.

  Step two:
  - Add Tabasco sauce and stock, stir well and bring to a gentle boil.
  - Add crawfish, green onions. Simmer for an additional 5 mins.

  Serve over steamed rice

  
• Stripped Down Kitchen - Winter Comfort Food

  After the Holidays, the Super Bowl and Valentine’s Dinner, it’s time to slow it down in the Kitchen. It’s still winter outside, so Chef Geoff and Rocky decided it’s time for some braise and simmer comfort food with a great Cioppino, some Sheppard’s Pie, and a couple of simple soups.

  We are joined by Martin James from Slide Ridge, http://www.slideridge.com/discussing Honey Wine Vinegar and the added pop it can provide as a nice ‘flavoring agent’ to go with your sauces and stews.

  Light up the fire, download a classic movie and curl up on the couch with a couple of these recipes.

  Red Bean Curry Soup

  Ingredients:
  Red Beans – 4 Cups (Cooked/drained)
  Onion – 1 medium
  Carrots – 2
  Garlic – 2-3 cloves
  Vegetable Broth – 4 cups
  Curry – 1 Tsp
  Olive oil – 1-2 Tbs
  S&P – to taste
  Cilantro – 1/4 cup chopped for garnish

  Step one:
  - Chop onion, carrots, garlic
  - Heat olive oil in sauce pan
  - Saute vegetables until soft

  Step two:
  - Add beans, broth and simmer for 20 mins
  - Add curry, S&P to taste

  Step three:
  - Using an immersion blender, puree soup
  - Serve adding fresh cilantro as garnish

  
• Stripped Down Kitchen – Valentine's Dinner and Dessert

  The biggest night of the romance year and the greatest opportunity to impress your woman. Last week we set the mood with some sizzling appetizers to get things started. Now it’s time for the second half
  follow-up, and more importantly, the fourth quarter Desert drive.
  Yes, cooking dinner is a great move as Chef Geoff and I preach, but finishing the meal with a homemade desert will win the game in the
  end. We strip down a chocolate soufle and the basic creme brulee.
  And for our main course we roast a rack of lamb and an olive oil poached lobster salad with help from our guest, Dina Wall with Sensual Olive Oil (sensualolive.com).

  Valentine’s is a night that you need to get it right. We stepped it up with some elegant ideas that she is bound to enjoy. So tune in and enjoy the fun.

  The Chocolate Soufle

  Ingredients:
  Butter (unsalted) – 4 TBS (Or substitute Olive Oil) Eggs – 2 Sugar – 4 TBS Bittersweet Chocolate – 4 oz.
  Flour – 2 1/2 TBS
  Vanilla Ice Cream – 2 Scoops

  Step one:
  - Preheat oven to 400
  - Put chocolate and butter in a double boiler over low heat and stir until chocolate is melted

  Step two:
  - In a small bowl mix sugar and flour
  - In a separate medium bowl whisk eggs, then whisk in flour and sugar

  Step three:
  - Whisk in chocolate into egg mixture

  Step four:
  - Scrape mixture into two 1 cup ramekins and bake for approximately 15 mins until edges are firm and center is still soft

  Step five:
  - Add scoop of vanilla ice cream to center and serve.

  
• Stripped Down Kitchen – Valentine's Day - The Biggest Game Day of the Romance Season

  Chef Geoff and Rocky know the importance of setting the mood and look to put the best foot forward with some great starter ideas for the upcoming Valentine’s evening. This is the first of 2 episodes Stripping Down an elegant dinner for two, not at the local bistro that has oversold the night, is loud, crowded and the service is overwhelmed and behind, but from your kitchen.

  To kick this off into the right direction, Gary DuQuette from Lucille’s Bloody Mary Mix, lucillesbloodymarymix.com, joins us to discuss the classic cocktail and see the many other uses this flavor adds to your cooking.

  Together, we strip down Seared Scallops, Tenderloin Canapes, Oyster Shooters, Raviolis and more. It’s Valentine’s. We are stripping down the food in hopes that some other stripping will follow. Tune in!

  Tenderloin Canapes

  Ingredients:
  * Filet Mignon – 1 lb
  * Chives – 12 strands
  * Sourdough Baguette – 1
  * Sour Cream – 1/2 cup
  * Horseradish – 1/4 cup

  Step one:
  * Preheat oven to 350
  * Slice filet and baguette in 1/4″ slices
  * Lightly salt filet slices
  * In a small bowl mix horse and sour cream

  Step two:
  * Toast baguette slices in oven (approx 10 mins)
  * Heat tsp of oil in pan
  * Brown filets on each side (approx 30 seconds per side)

  Step three:
  * Spread horseradish sauce on the bread
  * Add slice of filet, top with chives and serve

  
• Stripped Down Kitchen – Tailgate Football Party Part 4...Beer.

  The final, and some would argue the most critical, element of the football game day party…Beer. The previous 3 episodes stripped down an array of delectable eats to be served while gathering around the TV for the big game. To wash all of this great food down, Chef Geoff and Rocky invite the pre-eminent beer expert, Gary Monterosso, into the kitchen. Gary is the author of Artisan Beer, he has been featured on “Epic History of Everyday Things” on the History Channel, and can be seen on NBC 10 in Philadelphia. We get his recommendations on pairing ales, stouts, wheats, porters and more to produce the the ultimate game day party.

  
• Stripped Down Kitchen – Tailgate Football Party Part 3...Sandwiches

  We continue our pursuit of the ultimate Football playoff party.
  Finger foods are key to a good game day party, and sandwiches are the quintessential finger food. Chef Geoff strips down the popular ‘slider’ and provides a couple of unique variations. Rocky adds a French Dip lamb slider twist to the mix. We also strip down a sausage and pepper sandwich, and upgrade the turkey sandwich with a homemade mayonnaise. Tune in for some game day prep…

  Homemade Mayonnaise:

  Ingredients -
  - 1 Tbs chopped shallot or onion
  - 1 garlic clove chopped
  - 1 Tbs lemon juice
  - 1 tsp salt
  - 1 pinch of cayenne
  - 1 tsp sugar
  - 1 egg
  - 3 egg yolks
  - 1/2 cup olive oil

  Step one -
  - In a food processor, blend all of the ingredients except the olive oil.

  Step two -
  - With the blender running, slowly drizzle in the olive oil until mixed thoroughly. Cover and chill until ready to serve.

  French Dip Lamb

  Ingredients -
  - Whole lamb leg
  - Fresh rolls
  - Swiss cheese
  - Hot mustard
  - Beef stock (1 qt)

  Step one -
  - Preheat oven to 275 degrees
  - Place lamb leg in broiling pan and cover with aluminum foil
  - Roast until done, approximately 2 1/2 to 3 hours

  Step two -
  - Remove drippings from roasting pan, skimming off the grease, and put in a med sauce pan
  - Add beef stock and bring to a boil
  - Transfer to flat bowl for dipping

  Step three -
  - Slice lamb crosswise from leg
  - Add desired portion to roll
  - Add slice of cheese and mustard to taste
  - Dip top half of roll in sauce and enjoy

  
• Stripped Down Kitchen – Tailgate Football Party Part 2...The Meat

  The football playoffs continue and so does our discussion with the football tailgate party. There is no such idea of a vegetarian tailgate party, and if there is one, Chef Geoff and Rocky are not attending. Grill party meat starts with ribs as we cook up baby backs, pork spare ribs and beef short ribs. Add to that some red cabbage slaw and a simple guacamole to go with last week’s chips and we are ready for kickoff. Suit up in your team’s colors and tune in!

  4th and Goal Short Ribs

  Ingredients:
  ? Short Ribs – 10 lbs.
  ? Chicken broth – 3 cups
  ? Onion – 1 ½
  ? Flour – ½ cup
  ? Olive Oil – 3 Tbs
  ? Salt n Pepper To taste

  Step one:
  ? Flour, salt and pepper ribs on all sides

  Step two:
  ? Chop onion in approximately ½? squares
  ? Preheat 1 tablespoon of oil in large pan
  ? Add onions and cook over medium heat for approximately 5 minutes and
  remove from heat

  Step three:
  ? Preheat 1 tablespoon of oil in a separate pan
  ? Brown ribs on all sides

  Step four:
  ? Once ribs are all brown, place in deep pot
  ? Add sautéed onions and chicken broth
  ? Cover and bring to a boil, reduce heat and simmer for approximately
  2 ½ hours or until ribs are tender
  ? Stir and move the ribs around periodically in order for them to cook evenly

  Step five:
  ? Serve ribs on a platter
  ? Blend the remaining mixture and use as a sauc

  
• Stripped Down Kitchen – Football Playoffs Tailgate Party (Part 1)

  It’s playoff season and with that comes the football ‘tailgate’ party.
  Not all of us are fortunate to be at the game, but we can all throw a tailgate party at home just the same. Chef Geoff and Rocky cook up traditional game day favorites that your crew is bound to enjoy including wings, homemade chips, salsa and ‘Pigskin Spedinis’. Tune in and let’s ‘Get our game on’!

  A couple of recipes from the show -

  Kale Chips

  Ingredients:
  Kale – 1 bunch
  Olive oil – 1 tsp
  Salt – 1 tsp

  Step one:
  - Preheat oven to 425.
  - Tear kale leaves from stem into chip size pieces and pat dry.

  Step two:
  - Place kale pieces in mixing bowl. Sprinkle oil and salt and thoroughly mix so all the leaves are evenly coated.
  - Place leaves evenly on cookie sheets.

  Step three:
  - Bake kale in oven until crisp (approximately 8-10 mins).
  - Gently shake cookie sheet midway through bake so the leaves are not sticking to the sheet.

  Serve in a bowl

  Pigskin Spedinis

  Ingredients:
  Top Sirloin Steak – 2 lbs
  Fresh grated Parmesan Cheese – 4 oz.
  Horseradish – 4 oz.
  Wooden skewers – 24-30

  Step one:
  - Slice top sirloin lengthwise in very thin strips (approx 1/8″ thick)

  Step two:
  - Rub horseradish on both sides of strips.
  - Sprinkle parmesan cheese on both sides.
  - Slide skewer through strips so that the meat will hold while grilling.

  Step three:
  - Grill over medium heat (1-2 mins each side)

  Serve

  
• Stripped Down Kitchen – Holiday Hangover Vegetable Cleanse

  After a long run of holiday indulgence, the kitchen strips down some
  slick and simple vegetable dishes to start the New Year right.
  Everyone has resolved to lose a few pounds in 2012 (As they did in ’11,’ 10′ 09…) so Geoff and Rocky have provided some tasty dishes to to get you started including Cauliflower Steak, Wilted kale with baked eggs, soup, salad and more. Tune in.

  
• Stripped Down Kitchen – The Main Event

  The final edition of the 4 part holiday meal series, the main course. Geoff and Rocky strip down the Pork Leg, Oso Buco, Salmon Wellington, and Grilled Lamb Chops to take center stage on holiday feast.

  
• Stripped Down Kitchen – Holiday Side Dishes

  In week 3 of the 4-part holiday season entertaining series, Chef Geoff and Rocky strip down some unexpected ways to add to your presentation including a savory bread pudding, an unlimited grilled vegetable medley and a surprising use of salmon.

  
• Stripped Down Kitchen – Holiday Cocktails

  Eggnog went out with leaded gasoline. Chef Geoff and Rocky set up the bar to prepare you for all of your upcoming holiday gatherings from the neighborhood cocktail party to Christmas morning with the in-laws. We’re serving up craft brews, holiday margaritas, not so Irish coffees and more. It’s the time of year for a little extra indulgence and the Stripped Down Kitchen has your game plan.

  
• Stripped Down Kitchen – Holiday Party Starters/Apps

  This is the first of a four part holiday entertaining guide series where Geoff and Rocky showcase some simple starter recipes that will make you the hit of any holiday gathering this season. The unique starters include; Roasted Fingerling Potatoes with Caviar, Bacon Wrapped Dates, and Thai Chicken Endive Spears. Another slightly informative and occasionally fun show from the Stripped Down Kitchen.

  
• Stripped Down Kitchen - Thanksgiving Dinner Post Game Review

  Geoff and Rocky review their thanksgiving day dinners.
  Geoff orchestrated the deep fried turkey while Rocky was stuck with the standard fare served by his in-laws. Together they strip down some recipe options to work with the leftovers from the big meal including turkey pot pie, turkey salad and the turkey sandwich.