And I’m back…with Cap’n Crunch Ice Cream!

Sorry for the long hiatus…I wasn’t sure if I was ever going
to be able to blog again with my crazy schedule, but I’ve missed it. So here I
am…and back with an ice cream recipe. Great for the blazing hot weather that’s
been happening all over the country.

So yeah, I am borrowing inspiration from Top Chef’s Richard
Blais. When he was competing on Top Chef All-Stars (the season he ultimately
won after a second-chance for all the competitors), he was contemplating making
Cap’n Crunch Ice cream, but ended up going with another dessert.

Well what is better than combining a childhood favorite
cereal and one of my favorite desserts, ice cream? Well, I’m sure plenty, but
it’s still a great idea! The final product came out great, with a good texture
and awesome taste of Cap’n Crunch.

Follow the recipe below and enjoy! It’s quite easy to
make! The base can be made the night before, and allowed to cure in the fridge
before freezing. I dropped this into an ice bath and made it as soon as it was
cool…talk about impatient!

Be sure to prep your ice cream maker ahead of time if it’s
one that you need to freeze overnight.

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What’s Needed?:
(Makes about 1.5 quarts of ice cream base, 2 quarts frozen)

– 1 Quart of half and half

– 8 egg yolks

– 1 1/3 cups of granulated sugar

– 1 vanilla bean (I used about 1 Tbsp of Vanilla
Bean Paste instead, since that’s what I had)

– 2 cups of Cap’n Crunch cereal, plain (I was
going to use Crunch Berries, but that would’ve stained the ice cream an odd
blue/green color)

– Pinch of Kosher salt

The How-To:

– In a 3 quart saucepan over medium heat, warm up
the half and half and the kosher salt, as well as the vanilla bean/paste…do not
let this boil, only heat until about 170 degrees or so.

– While that is heating, prep a double bowl ice

– In a large mixing bowl, add the sugar and egg
yolks, and whisk until the sugar is dissolved and the mixture has turned a pale
yellow. It should get quite fluffy as you mix…keep in mind this will give you
quite an arm workout, as it may take a few minutes to get to this stage.

– When the half and half is warm, slowly pour
while whisking into the egg/sugar mixture to temper it. Once it is all fully
mixed, put back into the saucepan and add the Cap’n Crunch (A friend of mine
suggested blending the mixture, then straining later.)

– Let this mixture steep over low heat for about
15 minutes. Then strain, and push the cereal through a fine strainer, adding
this to the ice cream base (blending would have made this easier).

– The mixture should not be chunky…lol. As it heats
to about 170 degrees, it should thicken a little.

– After it reaches this stage, place into the ice
bath and whisk occasionally, until it is chilled. At this point, either let it
cure in the fridge overnight, or freeze in the ice cream freezer immediately.

– When it freezes into a soft-serve consistency,
place into containers and freeze overnight.

– Serve with Crushed Cap’n Crunch or Crunch
Berries, if you want, but it tasted fine without it.


– Anthony

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Playing Around with…Other Blogs?

Hey all, every so often I come across other interesting posts/recipes from fellow bloggers that I like a lot, or think that you may like. So I’m gonna start sharing them.


Macheesmo – Goat Cheese Raspberry Brownies – I really like brownies, and I LOVE goat cheese. The combination just sounds strange, probably even gross to some of you, but you never know until you try something. Check out this recipe from, I know I want to try it very soon.


The Food in my Beard – Indian Smokehouse Burger – This sounds amazing, and looks awesome too. Indian food may be too strong or unappealing to some, but I find it to be so good! Check out this take on a “burger”, which is served on Naan bread, and instead of the beef, it has a homemade veggie patty (it wouldn’t be traditional Indian if it had beef, of course)


Enjoy folks, I’ll be back soon with more new posts.


– Anthony

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Boca Bacchanal – Grand Tasting (I’m back, sorta…lol)

Hey everyone! Sorry again…it was a slow month last month, and  with quite a few different things going on in March, I was again left without much time to read other blogs, come up with recipes, or even cook anything worthwhile. Hoping to make the time soon as things are hopefully calming down as April nears. Life takes over sometimes, right? Lol.

I missed out on the opportunity to go to the Grand Tasting event at the South Beach Wine and Food Festival in Miami due to scheduling issues and the tickets selling out on the day I wanted to go in February. I was able to attend the 2011 Boca Bacchanal Grand Tasting event at Mizner Park in Boca Raton though. This was my third time going. It’s always an enjoyable event, with vendors from various wine companies and Boca Raton restaurants giving out samples of some of their best or favorite beverages and foods. And it’s all you can sample…lol. A noticable absence was Bluefin Sushi…that booth was really popular last year, as was Ruth’s Chris Steakhouse, also missing this time around.

I didn’t get a chance to try many of the wines due to not feeling great and also having a few things to do after the event, but the ones that I did try were good. A couple of my favorites were from Candoni Wines, which were a Prosecco and a Sparkling Moscato. I’m not very knowledgeable about wine, but these were both crisp, refreshing, and delicious. Check em out!

I also tried a strawberry balsamic vinegar from I Heart Olive Oil (they are a web-based retailer only at this time). It was really tasty and would go great on a salad or as a finisher on a dessert even.

There were quite a few people and several restaurant booths. I was able to sample a wide variety of the foods, but I only got a few pics and descriptions (I was busy walking, snapping pics, trying to eat, and avoid other people at the same time, lol).

Here are a few of the foods that I tried (In order of photo):

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1) Bonefish Grill’s Bang Bang Shrimp – Bonefish is a restaurant chain, and this appetizer is always delicious!

2) Texas de Brazil’s Chimichurri Steak and Truffle Mashed Potatoes – The steak was melt-in-your-mouth tender, and the potatoes were creamy and rich. Amazing!

3) Casa D’Angelo’s Pear and Fig Raviolini/Pasta Pouches – These were really tasty! They were filled with a ricotta, fig, and pear mixture and served with a Sage cream sauce.

4) Rocco’s Taco’s Rock Shrimp Ceviche and Guacamole – This was…just okay? The chips were seasoned pretty well, though the ceviche coulda used a little salt. There was another booth (Brook’s restaraunt) that was serving a BBQ shrimp and corn/guacamole mixture. That was well-seasoned and had a great flavor compared to this. It was still good though. I’ve heard some people who like this place and would give it another shot.

5) Rack’s BBQ Pork Slider – The pork was tender and the sauce was tangy and smokey. It was served with slaw and pickles…it was a good slider!

6) Capital Grille’s Steak – The steak was well cooked (Medium-rare) and the sauce was pretty tasty too. I didn’t see the description, but it looked and tasted like a bearnaise sauce. Caramelized shallot, tarragon, butter, etc.

Other dishes I tried were Mahatma’s (the rice company) lime and coconut rice pudding, La Cucina Mia’s Portabello and cream cavatappi, a red snapper carpaccio with a sweet potato and some other vegetable type of relish, and some chowder and crab cake dishes. Oh, and I also had some good Tiramisu, as well as some mini cupcakes (Red Velvet, and a S’more cupcake…both were awesome!).

All in all, another great time. Next year, I’m going to the SoBeWFF no matter what!

Take care, and I’ll work on getting some recipes written and posted soon…Thanks for the patience and understanding!

Take Care!

– Anthony

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Slow month…

Hey everyone,


Sorry for the limited posts again in February. It’s been a busy and hectic month, but after a short break to recharge, I shall be back cooking, photographing, and blogging! Stay tuned!


– Anthony

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Chicken Schnitzel and Braised Red Cabbage

So I’m not too sure if this counts as a “schnitzel”, but that’s what I’m calling it. I used chicken breasts that were butterflied, then
pounded out to make large cutlets. I love this kind of food. It’s got a great comforting feel and good flavor. The lemon zest in the breading and the final spray of lemon juice before eating add a little bit of acid to the dish, cutting any heaviness from the breading/frying.

Instead of spaetzle or potatoes, I made a side of braised red cabbage. After being cooked low slow and for over an hour, the cabbage took
on a soft, yet sturdy texture. The apple-cider vinegar and brown sugar gave the dish a sweet/sour bite. I’ve seen this done with apples or bacon, but I didn’t use any of that in this version. It would make a great compliment to other entrees as well, such as roast chicken, some sort of pork dish, etc.

I didn’t get to take a picture of the plated dish because everyone was hungry and started eating really fast. Good stuff!

What You’ll Need:

Braised Red Cabbage:

– 1 large head red cabbage, cored and shredded

– 1 large sweet onion, sliced

– 2 cloves garlic, roughly chopped

– ¼ cup apple cider vinegar (possibly more if needed, depending on taste)

– ¼ cup packed light brown sugar (possibly more if needed, depending on taste)

– ½ cup chicken broth (or vegetable broth if you wish to keep it fully vegetarian)

– Kosher salt (to taste)

– Pepper to taste

– 1 Tbsp unsalted butter to finish the dish

– 2 Tbsp olive oil

Chicken Schnitzel:

– 4 medium sized chicken breasts, butterflied, then pounded thin

– 2 ½ cups of panko bread crumbs

– Zest of 1 lemon

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp dried oregano

– 1 tsp smoked paprika

– ¾ cup all purpose flour

– 3 eggs + 1 Tbsp water, beaten

– Salt and pepper (amounts will be explained in each step requiring it)

– Olive or Canola oil for frying (or whatever kind you like)

– Lemon wedges to serve with each

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The How To:

Note: I recommend starting the cabbage first, because while it is braising for the hour or hour and a half, you can prep and cook the chicken schnitzel.
Braised Cabbage:
Step 1 – Heat a skillet with the olive oil over medium heat. When it is hot, add the onions and garlic, and sauté for about 5 minutes, until they start to be come soft and translucent.

Step 2 – When the onions are soft, add the cabbage in and mix evenly. Season with some salt and pepper, and let cook down for about 10-15
minutes, stirring to make sure all of the cabbage cooks evenly.

Step 3 – When the cabbage starts to become tender, add the chicken broth, apple cider vinegar, and brown sugar and mix in thoroughly.
Cover and turn down to low to let it simmer. Stir every so often to make sure all of the cabbage is braising.

Step 4 – When everything is looking soft, taste and adjust for salt, pepper, sugar, and vinegar. Then add the butter when almost
ready to serve.

Chicken Schnitzel:
Step 1 – If you didn’t buy the chicken breasts butterflied and pounded thin, do this now. Using a sharp knife, take each chicken breast and cut down the middle (without cutting all the way through. This should create a “book” like shape. Place between two sheets of plastic
wrap or parchment paper, and using a skillet or mallet, pound the chicken breasts to about ¼ inch thick, pounding AWAY from you so that it does not tear the flesh.

Step 2 – Place the flour, eggs, and breadcrumbs in 3 separate dishes. Season the flour, eggs, and breadcrumbs with salt and pepper. To the Breadcrumbs only, add the other dry spices and the lemon zest as well.

Step 3 – Starting with the flour, coat both sides of a chicken cutlet evenly, shaking off the excess. Then move the cutlet to the egg,
coating both sides. Finally, place the cutlet into the panko crumbs, coating both sides, and shaking off excess. Place on a rack or plate to let set for about 20 minutes in the fridge. Repeat this process until all are coated.

Step 4 – Heat a large nonstick skillet (or a stainless steel skillet, but you’ll need more oil for this) over medium high heat. When
it is hot (not too hot, or the oil may smoke), add the oil, and then add one or two cutlets (however many may fit, do not overcrowd the pan, or it will steam the cutlets instead of fry them).

Step 5 – Cook on the first side about 3-4 minutes, or until golden brown, then turn over and cook for another 3-4 minutes. Do not
cook for much longer, as the cutlets will be thin and may overcook. Repeat until all are done.
Then time to eat! Spritz some lemon over each cutlet, and serve with the braised cabbage. If you wish to add another side, feel free. I used some sugar snap peas that were in the steam-package and added some garlic powder, salt, pepper, and olive oil.

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Parmesan and Potato Pizza

Alright, well thanks for hanging on there! I know it’s been a while since my last regular update to the blog, and I’ve definitely been meaning to post this recipe since last month. I have another one after this that I’ve gotta write and edit photos for as well.
I love pizza…anyone else out there feel the same way? Plain cheese, pepperoni, supreme, Hawaiian, “California” style, thin crust, regular crust, deep dish, etc. I decided to make a plain cheese, but had enough dough for two pizzas, so I also decided to use some leftover red potatoes and make a rosemary-parmesan and potato pizza. Potatoes on pizza? I’ve seen similar ideas in restaurants and such, so it’s not such a crazy idea.

What I did was use my mandolin slicer to create paper-thin potato slices that would cook quickly in a hot oven as the crust rose. I seasoned the potatoes with some salt, pepper, olive oil, parmesan cheese, oregano, and thyme. Delicious.

What You’ll Need:
– Pizza dough (use your favorite recipe, or if you have a favorite brand, try it out. I made mine. It was enough for 2 crusts for the 2 pizzas)
– 1 cup warm water (not HOT, or the yeast will not activate)
– 1 package active dry yeast
– 1 Tbsp honey
– 1 Tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 2 to 2 ½ cups of all-purpose flour (I used closer to 3 because of the humidity, and the dough was too wet as it kneaded) plus extra for rolling

– About 1 ½ to 2 cups Mozzarella cheese, give or take depending on how much you like
– ½ cup Parmesan cheese, divided into 2 portions
– About 2 tsp oregano (dried)
– About 2 tsp thyme (dried)
– 2 large red potatoes
– ½ cup extra virgin olive oil (more or less)
– ¼ tsp kosher salt
– ¼ tsp black pepper (more or less)

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The How-To:
– Make the dough ahead of time, at least to the stage where it is ready to use. This will depend on the recipe if you are making your own. I made mine and let it go through the 2 rising stages for at least 3 hours.
o Combine the warm water, honey, and yeast in the bowl of a stand mixer and mix for a few seconds. Let sit until the yeast blooms (activates), during which you should see little plumes of yeast start to appear in the mixture. This will take 5-10 minutes.
o Attach the dough hook to the mixer
o After the yeast is activated, add the salt and olive oil. Mix briefly, then slowly add the flour ½ cup at a time, with the mixer on low. Let it knead until it starts to form a ball and is pulling away from the sides of the bowl. It should look smooth and only be slightly sticky. This could take about 5-7 minutes. Place in an oiled bowl and cover.
o Let the dough rest for about 1 ½ to 2 hours, then punch it down. I then separated it into two halves, formed a ball for each, then placed on a parchment-lined cookie sheet. I covered each ball and let them rise again for another hour before using.

– When ready, PREHEAT OVEN to 400 degrees Fahrenheit, and flour a large cutting board or clean countertop. Take one dough ball and roll it out to your desired thickness. I rolled these out to about ¼ inch thick. Make sure to flour the board, the dough, and rolling pin (if using) just enough to prevent sticking. Press the dough with your fingertips to make dimples in the dough.
– When the dough is rolled out, spread a few tablespoons of Olive oil on the dough evenly. Then use half of the oregano, thyme, and parmesan and sprinkle evenly around the oiled crust
– Using a mandolin (or a sharp knife and a keen eye), slice the potatoes on the thinnest setting. Spread these potatoes on the crust in a single layer, not overlapping too much to prevent undercooking part of them.
– Drizzle more oil on the potatoes (lightly), then season them using some salt and pepper, and the rest of the oregano, thyme, and parmesan.
– Bake until the crust is golden, and the potatoes and cheese are brown. This should be about 12 minutes, but check to your desired doneness.
– ENJOY! (For the cheese pizza, I used leftover marinara, but use your own favorite sauce and cheese. Or try out some other types of toppings!)

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Roasted Chicken…and sides (Bacon Creamed Corn / Roasted Garlic Mashed Potatoes)

Hey everyone, I know it’s been a few weeks since my last major post or update. I have been absolutely swamped and haven’t made anything other than a quick meal here and there. I would have posted any of those if I thought they were anything post-worthy, since I know it helps to sometimes have recipes for things that take very little time during a work week, but I didn’t even take any pictures along the way.

I wouldn’t claim myself to be a master cook/chef by any means, but besides how expert chefs may make an egg or an omelet, some people also think that one who can make a simple roasted chicken well must also have some skills to pay the bills.

I’ve done this very few times in the past, mainly because before I was a bit nervous that I would end up with an overcooked bird outside, but still clucking inside. Thankfully, none of that happened back then or now. I would say that the major reason is time. This can take a couple hours of prep and cook time, so it’s not really a convenient weeknight meal. I think it’s suitable for people who have those extra hours, or for a family dinner on a weekend. Done well, even with few ingredients, it can amaze and surprise your guests. 

I didn’t do too much with this one. Just gave the chicken a wet spice rub with some butter, paprika, oregano, thyme, rosemary, lemon zest, and salt and pepper. One of the tricks is to not only get the outside skin, but also underneath the skin, so that the seasoning can get into the meat of the bird. I also put some lemons into the cavity, as well as some salt and pepper inside to make sure all parts of the chicken were seasoned well.

 I served the chicken with some roasted garlic mashed potatoes, as well as some bacon creamed corn.

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What You’ll Need:

 Chicken and Spice/Butter Rub

– 1 roasting chicken, about 3-4 lbs

– zest of one lemon

– 4 Tbsp unsalted butter, softened (I accidentally over warmed the butter and melted it, but it was ok)

– 1 Tbsp smoked paprika

– 1 tsp dried oregano

– 1 tsp dried thyme

– 1 tsp dried rosemary

– ½ tsp garlic powder

– 2 tsp Kosher Salt (adjust for your taste)

– 1 tsp ground pepper

Roasted Garlic Mashed Potatoes

– 2 lbs red potatoes, cubed into one inch cubes

– 2 heads of garlic, halved horizontally through the cloves (see picture)

– ¾ cup sour cream

– ¼ cup milk (or heavy cream if you really want it to be rich….this measure is approximate depending on how you like the consistency. More milk/cream for thinner potatoes, less for thicker ones)

– 2 Tbsp unsalted butter

– Salt and Pepper to taste

Bacon Creamed Corn

– 2 ears of fresh corn, shucked and corn cut off the cob (approximately 1 ½ cups fresh corn kernels)

– 3 slices of bacon (I used center cut, with less fat in it)

– ¼ cup of heavy cream

– 1 tsp smoked paprika

– small amount of cayenne pepper, depending on your heat preferences

 The How-To:

** Preheat the oven to 350 degrees Fahrenheit while you prepare the chicken


1- Place chicken in a baking dish or roasting pan. Season the inside with salt and pepper

2- Combine all of the ingredients listed after the chicken and mix well

3- Using your hands, spread half of the mixture on top of the skin, all over the chicken

4- Use your hands to separate the skin from the chicken breast and spread evenly the rest of the rub mixture under the skin, over the flesh of the chicken. Cut the lemon in half, squeeze some juice into the cavity, and place both halves into the cavity.

5- Tie the chicken legs together as seen in the picture

6- Cook the chicken until the skin is golden, and a meat thermometer inserted into the thickest part of the thigh (not touching a bone) registers 165 degrees Fahrenheit, between 1.5 to 2 hours. If the skin starts to brown or burn before the inside is cooked, cover it with some foil.

Roasted Garlic Mashed Potatoes

1- At the same time you put the chicken into the oven, you can roast the garlic for the first hour. Cut the two entire heads of garlic in half, then place in some foil, sprinkle with salt, and a little oil. Close up the foil packet. Garlic will be done when it is golden brown, soft, and sweet smelling/tasting. 

2- Place the cut potatoes in a saucepot, cover with cold water, and bring to a boil. Cook until a fork goes through the potato with no effort, or taste and see when done.

3- Once the potatoes are done, turn off the heat, drain well, and put the potatoes back into the pot over the warm stove to dry any excess water.

4- Mash or rice the potatoes (I mashed since I had the skins on), then add in salt, pepper, roasted garlic, cream/milk, and sour cream. Season to taste, and make sure the garlic is completely mashed in.

Bacon Creamed Corn

1- Another thing to do while the chicken roasts and the potatoes cook is slice the 3 slices of bacon, and cook in a skillet over medium heat until it starts to render the fat out and begins to become crispy.

2- Shuck and cut the corn, then add to the skillet with the bacon and bacon drippings. Season with salt and pepper. Cook until it begins to soften a little, about 5 minutes.

3- Add the heavy cream, paprika, and cayenne pepper, and cook for another 5-10 minutes. Season appropriately with salt and pepper if needed.

After the chicken was done (it had a pop-up timer, but I didn’t trust it since it was either broken, or will only pop when the chicken is shoe leather), I broke it down by removing the breasts, thighs, and drumsticks. I served it with the sides above, which were great. The corn was awesome, try it out!

I hope this works out for you all. It wasn’t very difficult, and the longest time was the roasting time.


– Anthony

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