Coffee and Spice Rubbed Boneless Chicken Breast with BBQ Raspberry Sauce.

Coffee and Spice Rubbed Boneless Chicken Breast with BBQ Raspberry Sauce.

We bought this Coffee and Spice rub at Williams and Sonoma outlet store and tried it on Steak and fish but it just couldn’t find the right fit. For some reason the combination of this with chicken did not appeal to me so I never went there, but my wife did the other night and we both enjoyed it very much. So yesterday after returning home from Wholefoods with some air chilled chicken breasts I grab one and rubbed it with the Coffee rub, wrapped it and left in frig overnight.   I decided that I would use some of the Raspberry BBQ sauce as a last minute glaze and the combo was very good. Juicy, Tender, Melt in our mouth. This got the two heads bobbing approval from Lyn and I.


  • 1 boneless Chicken breast
  • Coffee and spice rub
  • Raspberry BBQ sauce (I had left over from the Rib Eye steak in the frig)


Liberally rub the chicken breast with the coffee rub, wrap and refrigerate. I refrigerated overnight but I think at least 3 hours would work.

Preheat and prepare the grill, I like to rub some olive oil on the grates to help with sticking

Place chicken breast on grill and grill for 4-5 minutes flip and repeat.

Brush on raspberry sauce and grill sauce side down for 1 to 1.5 minutes

Brush on remaining sauce and flip cook about 1 minute.

Note: each grill is different so you will have to determine the length for doneness.

Remove from grill and left sit loosely covered with tin foil for 8 minutes.

Slice and serve.



My son is one of the contributing editors, among other things, for Patriots Life, Celtics Life, RedSox Life and more. He was looking for some tongue and cheek recipes for patriot’s life, how I could resist.

Gronkowski was drafted by the New England Patriots in the second round (42nd overall) of the 2010 NFL Draft.  He set an NFL record for receiving yards by a tight end in a single season with 1,327.

Preparation: 30-45 min

Smaller portions will take about 10 minutes to completion

Serves: 61

Hey you got to feed the team and the coaches right!


Ingredients – like Gronk something a little different.

■ 23 ripe, Fresh California Avocados, seeded and peeled

■ 23 tsp. fresh lemon juice

■ 5 3/4 tsp. fresh dill, chopped

■ 2 7/8 Tbsp. garlic salt

■ 17 1⁄4 Tbsp. medium-hot salsa

■ 5 3/4 cup nonfat plain Greek yogurt


In a large bowl, coarsely mash avocados, leaving some chunks.

Add remaining ingredients and mix to blend.

Serving Suggestions: Serve with chips.

Beverage Pairings: Beer what else?

Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Recipe influenced  By the California Avocado Commission


Won a contest!

Won a contest!

I have never entered a contest except with myself always trying to out do the time before if you know what I mean but I was told about this and said what the heck. And the Universe continues to rain on me, 4 dollar lottery winner, free desert and coffee last night at dinner and to return home to this. Hey it’s the small things in life that make it interesting.
Hi Steve,
I am very happy to announce that you have won my Barbecue Contest!
Let me tell you, your pulled pork kicks butt (no pun intended)!!!  And
I absolutely loved the root beer barbecue sauce.  It is so delicious
and kind of surprising too – I’ve used Coke in a marinade, but never
root beer as an ingredient.
So thank you so much for passing on that recipe.  I just need your
address and I can send you your gift certificate for $25 to Omaha
Steaks.  And we will be announcing your winning recipe in my latest

The winner is annoucement

Pulled-Pork with Vinegar-based and/or Root Beer BBQ Sauce recipe wins Home Star Cuisine BBQ Contest

 Steve Saver, of Milford, Massachusetts, took home the gold in Home Star Cuisine’s Ethnic and Family Barbecue recipe contest. His Pulled Pork with Vinegar-based and/or Root Beer BBQ sauce earned him a $25 gift certificate to Omaha Steaks.
The first and second runner-ups are Richard Radovsky, of Brockton, Massachusetts, and Jonathan Richmond. Radovsky submitted a recipe that originated in the Peruvian Andes, Steak Anticuchos. Richmond entered his Man O Man Barbecued Ribs. Both will also receive a $25 gift certificate to Omaha Steaks.

If you would like to try the winning recipe, go to the

Thanks to all who entered our BBQ contest………….


Pulled Pork with Vinegar-Based and/or Root Beer BBQ SaucePulledPork
By Steve Saver,


3 tablespoons smoked paprika

2 tablespoons garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

2 tablespoons sea salt

1 5-pound pork roast, preferably shoulder or Boston butt

12 hamburger buns or 24 slider size rolls for serving (we prefer whole wheat)


Mix the spices and salt together in a small bowl and then rub the spice blend over the pork. Cover with plastic wrap overnight in the refrigerator. If you are in a hurry, let stand for at least one hour.

Preparing the sauce – Vinegar-based or Root Beer

Two methods: Oven and Grill

Oven Method

Preheat the oven to 300 degrees. Put the pork in a roasting pan and bake, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees (about 6-7 hours). Keep in mind the pot you are using (my heavy cast iron pan can reach 250 degrees). Remove the pork from the oven and transfer to a large platter and let rest for 10 minutes. When cool enough to handle (warm), use two forks to shred the pork. Put the shredded pork in a bowl, add barbecue sauce, and mix well to coat. To serve, place several ounces of pork on a hamburger bun and top with Spicy Slaw (see below).

Grill Method

Bring grill temperature up to high, then reduce to medium, looking to get temp between 180 to 250 degrees. Cook slow and low – I have a gas grill so I use indirect heat method.

Prepare as in Oven method. Place pork in disposable tin foil pan that has a couple of holes in bottom on the side without the heat. Grill, covered, until it’s falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees, about 6-7 hours. Turn once or twice during the cooking process. On the side with the heat, place your smoker tray. Optional: if you want you can wrap in tin foil and cook as above. This gives you moister meat but does not absorb the smoke.

Choices, choices, choices.

Why not both do meat for one hour unwrapped and then wrap and finish cooking (I like to experiment)?

Barbecue sauce (vinegar-based)


2 tablespoons brown sugar

½ cup hot water

1½ cups apple cider vinegar

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper


In a small saucepan, stir the brown sugar into the hot water until completely dissolved. Add the remaining ingredients and cook on low heat for approximately 5 minutes.

OK I like to make double the sauce ½ for pouring over the pulled pork and the other on the side. But I know some don’t like a vinegar sauce so I always have a bottle on the side.  Maybe, don’t do the vinegar sauce and just use the bottle. It’s up to you and the preferences of your guests.

Root Beer BBQ Sauce


2 cups root beer

2 cups ketchup

1/2 cup fresh lemon juice

6 tbsp. Worcestershire sauce

6 tbsp. light brown sugar

1 tsp. ground ginger

1 tsp. garlic powder

1 tsp. onion powder


In a medium saucepan, combine remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer 20 minutes until sauce is reduced by half.

Serve with coleslaw, chips and grilled corn.

Grilled Swordfish and Tuna Steaks

Grilled Swordfish and Tuna Steaks

It used to be a joke when I was growing up that on Lobster boil day on the cape I would be the only one at the table without the bib around the neck, without bowl of melted butter and without the nutcracker in front of me. No I would insist on a big fat juicy steak. I was not a lobster or much of a fish lover and living on the Cape that was hard to believe. I did like to suck the legs which I suppose got me trained for my days in New Orleans of pinching tail and sucking head. Then I discovered swordfish, oh yeah! I still grill swordfish the same way Mom showed me, pat it dry some salt and pepper and then give it a good rub in some mayo.


  • 1 swordfish and one tuna steak about 1” thick.
  • Mayo
  • Salt and pepper
  • Olive Oil
  • Fish rub


I like to let the fish sit in some grapefruit juice for a little especially if not using right away. Someone once told me or I read that is what Legal seafood does.

Pat dry with paper towel

Salt and pepper the swordfish then take about 1-2 Tbsp. of Mayo and rub all over, set aside

Pat and dry the tuna steak rub with fish rub and then drizzle some Olive oil and rub all over, set aside

Preheat grill until Hot about 15 minutes

Clean the grill and rub with some olive oil on paper towel. Use tongs as to not burn your fingers.

Grill fish about 4 minutes per side

Fish has always been tricky for me to grill it seems 1 second to long and it is dry, especially tuna. I am not a seared tuna lover I tend to prefer medium to medium rare. So I guess what I am saying is cooking time is in your hands.

Server with whatever your heart desires I suggest whatever veggies are in season I did Corn and asparagus.

June 2013

June 2013

What are the benefits of swordfish?

Swordfish is a versatile food, and you can eat it as a main course or in salads. Although it does not cure or prevent specific diseases, a moderate amount of swordfish as part of an overall balanced diet may provide some health benefits. Pregnant women should not have swordfish because it is has higher levels of mercury, an unhealthy environmental contaminant, than other seafood.

Prevent Heart Disease

Cooked swordfish has 108 mg of eicosapentaenoic acid, or EPA, and 656 mg of docosahexaenoic acid, or DHA, in each 3-oz. serving. DHA and EPA are omega-3 fatty acids, and your risk for heart disease may decrease when you have a total of 250 mg of EPA and DHA per day, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. You can get DHA and EPA from other fatty fish, such as herring, mackerel and salmon, and from shellfish, including oysters, mussels and shrimp.

Sponsored Links

Help Control Weight

Swordfish has only 146 calories in a 3-oz. serving, and it can be part of a calorie-controlled diet to prevent weight gain. Obesity increases your risk for developing chronic diseases such as heart disease and Type 2 diabetes, and you will gain weight if you eat more calories than you expend. Another benefit of swordfish for weight control is that each serving provides 20 g protein, a filling nutrient. Protein slows stomach emptying so that you feel full for longer after a meal and may eat less at the next meal, according to the Harvard School of Public Health.

Support Bone Health

Swordfish can help you build or maintain strong bones because each serving supplies 14 mcg of vitamin D, or 93 percent of the daily value. Vitamin D is necessary for your body to properly absorb calcium from food, and a deficiency can cause osteoporosis, or weak bones, and a high risk for fractures. Many Americans, including older adults and individuals who do not get much exposure to the sun, are at risk for inadequate vitamin D intake, according to the 2010 Dietary Guidelines from the U.S. Department of Health and Human Services. Fatty fish, such as swordfish, are among the few natural food sources of vitamin D.

Prevent Nutritional Deficiencies

Each 3-oz. serving of cooked swordfish provides 7.9 mg niacin, or about 40 percent of the daily value for niacin. Niacin, or vitamin B-3, is essential for metabolizing fat, carbohydrates and protein, and a deficiency can lead to dermatitis, dementia and diarrhea, according to the Linus Pauling Institute Micronutrient Information Center. Selenium is an essential mineral that supports antioxidant activity in your body, and swordfish provides 58 mcg of selenium, or 83 percent of the daily value.

Read more:

Acorn Squash with Ground Lamb and Kale

Acorn Squash with Ground Lamb and Kale

My brother in-law Mike (seems to be about 12 Mike’s in our families) usually has good taste in most things including food he posted this to his Facebook, I in turn pinned as it is called to my Pinterest and Lyn in turn batted her eyes and ask “Do you think you could…” So yesterday as we were drying some more Kiwi (metzah metz attempt) we went to Wholefoods to picked up so ground lamb and kale and as Lyn put it on the way home “ I am going to go home have a glass of wine while my husband cooks me dinner” Spoiled maybe but deservedly so, beside I love her ever so much.

From The Paleo Secret


  • 2 acorn squash halved and seeds removed (cut ends off both sides so they sit on a flat surface)
  • 1 to 1 ½ lbs of ground lamb
  • 2 bunches of kale (washed, de-stemmed and chopped)
  • 2 large onions (chopped)
  • salt and pepper
  • cumin
  • coriander
  • 4 Tbsp coconut or palm oil for cooking

Steve note: they do not give measurements I suggest from 2 Tsp to 1 Tbsp. or cumin and coriander. Also next time I am adding some cinnamon.


Preheat oven to 400 deg. Place acorn squash halves upside down in a baking dish and fill dish with a little bit of filtered water. Bake for 40 minutes or until soft and fork goes through easily.

While squash is baking, heat oil in a large skillet and sauté onions. Add kale and cover until it cooks down. Stir frequently. Heat oil in a second skillet and brown the ground lamb. Add salt, pepper, cumin and coriander to lamb while cooking. When kale is cooked down, add ground lamb to mixture with a slotted spoon. Stir and spoon into acorn squash bowls (once the squash halves are cooked). Drizzle with olive oil and serve. If you want extra meat, add a helping of meat mixture to the side of the bowl. Enjoy!

Other lamb recipes from

BBQ Masala Yogurt Marinated Butterflied Leg of Lamb

Leftover Lamb Flatbread Pizza drizzled with Pomegranate Molasses

Roast Leg of Lamb with Lemon, Garlic, and Rosemary

Lamb Stew with Spring Veggies

Gyros Sandwich “Lambie Pie”



What's New and Beneficial About Kale from Wholefoods
  • Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability–just not as much.
  • Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.
  • Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.
  • Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.
Local Corn

Local Corn

Ok like the saying if you don’t like the weather wait a minute applies to anywhere you live the same with the best corn is from wherever you happen to be living. Everyone brags about how great their corn is in their part of the country. The real answer is try to get corn that is grown and picked no more than a few miles from where you live and picked with in the last few hours. At least that is my general rule.

Sweet corn is a warm-season crop and one of the major vegetables grown in New England.

  • It is an extremely popular crop for roadside stand and farmers market sales.
  • The average ear of corn has 800 kernels, arranged in 16 rows.
  • There is one piece of silk for each kernel.
  • A bushel of corn contains about 27,000 kernels.
  • Each tassel on a corn plant releases as many as 5 million grains of pollen.
  • Corn is an ingredient in more than 3,000 grocery products.
  • One bushel of corn can make 33 pounds of sweetener, 32 pounds of starch, or 2 1/2 gallons of ethanol fuel.

Selecting Corn on the Cob

Fully ripe sweet corn has bright green, moist husks. The silk should be stiff, dark and moist. You should be able to feel individual kernels by pressing gently against the husk. As soon as corn is picked, its sugar begins its gradual conversion to starch, which reduces the corn’s sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.

Between the time of purchase and cooking, keep the corn moist and cool. Refreigerate it immediately to help the corn stay sweet. You can add a teaspoon of sugar for each quart of water used to cook corn that has not been used immediately. Be sure to use corn within 2-3 days.

In the Husk – Grilled or Baked:

In American regional cooking, corn is important in many recipes, such as corn chowder, creamed corn, succotash, and cornbread. But no preparation can come close to the timeless appeal of simple buttered corn on the cob. All over New England, small towns celebrate the harvest with sweet corn festivals. Settlers adapted the Indian style of roasting corn with the husks removed, and to this day, street vendors around the world sell husked corn.

To prepare, pull husk back off each ear of corn, but leave attached at base of cob. Pull off and discard silk; trim off any insect damage, and rinse ears. If you want to butter them pat ears dry and rub with soft butter. Pull husks back up around corn.

If you want the husk to stay snugly against the ear, pull off one or two of the outer husk layers, tear length wide into thin strips, and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this prevents burning). Just as soon as the husk picks up the dark silhouette of the corn kernels underneath and begins to pull away at the tip of the ear, the corn is ready to remove off the grill.

To Grill: Husk corn and discard silk; wrap each ear loosely with aluminum foil. Over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to 20 twenty minutes; turn occasionally.

To Bake: Preheat oven to 375 degrees. Prepare corn as directed for grilling, but put ears in a single layer, separating them slightly, directly onto the oven rack or onto a baking pan. Bake twenty to twenty-five minutes or until corn is tender when pierced and very hot.

To: Steam: Husk corn and discard silk. Place some water on bottom of pan and place corn in steamer tray or in water Corn is not covered but my Mom used to. Cover pot bring water to boil and steam about 1-3 minutes turn off heat and let sit covered until ready to eat about 10-15 minutes.

To Microwave: Perfect for cooking just one ear of corn. Husk corn and discard silk. Rinse and wrap each ear loosely in a paper towel. Cook on full power one to two minutes or until ears are very hot to touch.

From my days at Paul’s Market I still prefer raw corn, which is how Paul and I would determine which row of corn we would be buying that day for the store.

Fire Roasted Smoked tomatoes – Soup, Salsa, Pizza

Fire Roasted Smoked tomatoes – Soup, Salsa, Pizza

I love the smell of smoking chips I swear I would turn on the grill and smoke some chips, sit on the deck and take it in.  When smoking I imagine the neighborhood up wind of me being instantly jealous as they exit their houses taking in the sweat smell of hickory or mesquite chips drifting past their nose. Smoking is a relaxing hobby it means that the mood has shifted to low and slow sit back enjoy a beer and good company, occasionally  getting up to adjust a vent or add more coals and chips. Hours of kicking back and waiting.

The other day we made of first trip the Kelly’s for some native corn and they had Roma tomatoes by the box.  Instantly to the tune of what do you do with a drunken sailor, my mind started singing and thinking. SO an hour later I had my first batch of roasted tomato basil soup on the stove, a batch of cucumber, tomato basil salad in the fridge and some fire roasted smoked tomatoes on the grill, which led to salsa and jar of smoke tomatoes.


  • 3 lbs. Roma tomatoes slice in half length wise.
  • ¼ Olive Oil
  • Finely chopped fresh rosemary, oregano and basil, salt and pepper
  • Soaked wood chips


Place the halved tomatoes in large bowl add the oil and herbs, salt and pepper, mix to coat. Place cut on aluminum foil covered BBQ tray

Place wood chips in smoking tray, supposable aluminum tray, or make tinfoil pouch

Put chips in BBQ and heat to high about 15 minutes the chips should be smoking

Place tray of tomatoes and grill about 35-45 minutes until you think are done.


Combine chipped smoked tomato, 1 scullion, some chopped red bell pepper, pinch of hot red pepper flakes and some oil let flavors come together. You can add whatever you want to this basically what’s in the fridge.

Gluten free Smoked tomatoes, broccoli, spinach and goat cheese pizza.

Chop some tomatoes and spread on UDI’s gluten free pizza crust, place broccoli and spinach and top with globs of goat cheese. Heat at 350 for 8-10 minutes.

Rib eye Steaks with Rasberry Sauce

Rib eye Steaks with Rasberry Sauce

Arbie turned me on to Rib Eye steaks way back when, not sure if he even remembers. A few of us got together at the Silver Lounge

and he ordered a Rib Eye, I never had so tired I could not believe the flavor and it has been one of my “eat out” favorites for many years. A few weeks ago Whole Foods had Rib Eye on sale so we bought a bunch and froze. So we have been trying different things with them and try use things in season.

Lyn, once dub the catalog queen of Milford by the postman, found this in Country living. She now subscribes to all her catalogs and magazine online saving trees whenever she can.


  •  1 bottle(s) red Zinfandel
  • 2 cups raspberries
  • 1 cups ketchup
  • 3/4 cups seedless raspberry jam
  • 3 Tbs. balsamic vinegar
  • 1 tsps. sweet paprika
  • 1/2 tsps. ground cinnamon
  • Salt
  • Freshly ground pepper
  • 4 (1 pound each) bone-in rib-eye steaks


In a medium pot over medium-high heat, bring wine to a boil. Lower heat and simmer until reduced by half, about 25 minutes. Add raspberries, ketchup, jam, vinegar, paprika, and cinnamon; simmer, stirring, for 20 minutes. Season with salt and pepper; set aside.

Heat grill to medium-high.

Something that I read and have been doing when grilling steaks is to place the meat in freezer for about 20 minutes before grilling. This has been giving me great steaks grilled on outside yet juicy and cooked just right on the inside with really good flavor. I know I was brought up never cook meat right out of the frig let alone partially frozen but I tried and it is now my way.

Pat steaks dry, Season steaks with salt and pepper place in freezer for about 20 minutes.

Grill for medium-rare, grill for 6 minutes per side. Brush steaks with sauce, flip, and grill for 2 minutes. Repeat on other side. Serve sliced, drizzled with sauce.

Thiers had bone in I cut my grilling time to about 4 minutes instead of 6 per side since mine did not have the bone in.

You can use the ball of thumb method I posted or a meat thermometer to test for doneness.


What’s New and Beneficial About Raspberries

  • One of the most fascinating new areas of raspberry research involves the potential for raspberries to improve management of obesity. Although this research is in its early stages, scientists now know that metabolism in our fat cells can be increased by phytonutrients found in raspberries, especially rheosmin (also called raspberry ketone). By increasing enzyme activity, oxygen consumption, and heat production in certain types of fat cells, raspberry phytonutrients like rheosmin may be able to decrease risk of obesity as well as risk of fatty liver. In addition to these benefits, rheosmin can decrease activity of a fat-digesting enzyme released by our pancreas called pancreatic lipase. This decrease in enzyme activity may result in less digestion and absorption of fat.
The Finger Test to Check the Doneness of Meat

The Finger Test to Check the Doneness of Meat

I know there are a ton of sites out there explaining this I just happen to like this one, if you haveothers let us know.


Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw steak to cook.)

Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)

Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.

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