Archive for the ‘Uncategorized’ Category

Steak house

So I have been to all of Indy’s best steakhouses, and I love them all! Morton’s, Eddie Merlot’s, Peterson’s, Ocean Prime, Ruth’s Chris, Flemings, Eagles Nest, Columbia Club, Harry & Izzy’s, Shula’s, St Elmo’s, to name many others. What is your favorite?


The Reverse Sear

When cooking a really high end steak, us “foodies” usually sear our Angus Filets or Angus Ribeyes.  I recently learned a new technique from a very good mentor of mine.  It is called the “Reverse Sear.”  The idea behind it is to marinade or dry rub your favorite cut of beef (My favorite is an entire beef tenderloin.)  Instead of searing from the start like we all have forever, try cooking in a preheated oven or grill @ 200 or so until internal temp is 120-125 degrees (use your meat thermometer).  Once you reach this temp, pull off and let sit and crank up the temp.  If you are finishing in your oven, kick the oven to broil and move the grate up as high as it will go.  Once oven is at max temp, “sear” it on both sides under the broiler for a very short time.  You can use the same method on an infra-red grill!  The thought behind it is you will get a much more consistent rare, med-rare, medium cut of beef from edge to center!  Good luck and share your thoughts.  Serve with your favorite side and salad!  (Pics to come)

John Buckner

Sweet & Spicy Chili

I like my chili sweet and spicy.  I have done plenty of trial and error batches of chili to make the best chili out there and have come up with the following recipe.  It is the best I have made to this point. 


Brown ground beef and add diced onion while browning.  After meat is browned, drain meat and onion.  Add 2 large cans tomato sauce, diced peppers, garlic, brown sugar, carol shelby chili mix, and rotel.  Simmer for desired time, then add chicken broth, salt and pepper to your desired flavor profile.  This recipe will surely not disappoint.  When serving, add a spoon of sour cream and shredded cheddar cheese.  Bon Appetite!

Sometimes Simple Is Better

I like to consider myself pretty good around the kitchen and cooking in general.  In my years of cooking, I sometimes think I know the best way to cook most things, and it usually involves several steps that are time consuming and quite messy.  The more I cook, the more I realize that just as important as preparation and seasoning, is cooking your dish to the correct temperature/level of doneness.  For example, you can season you steak all you want, but if you cook that steak past a certain level, it will not taste near as good as a lightly seasoned, perfectly cooked medium rare steak.  Case in point tonight, my wife @SarahBuckner cooked BBQ Chicken in the oven.  She put some chicken breasts in a baking dish, and cooked half way thru, then pulled out and drenched in Sweet Baby Rays BBQ sauce, and finished them off.  She baked these for a total of 50 minutes on 350 and they were cooked perfectly!  She served this perfectly cooked chicken, with a garden salad and dinner was served.  Kudos to you @SarahBuckner for a great dinner tonight.  As Sarah has shown me, Sometimes Simple Is Better!

Vegetable Cheese Rice Casserole

Does your family love casseroles?  We are huge casserole people!  We have been big fans of any form of casserole for as long as I can remember.  Both of my grandmothers, mom, aunts, and mother in-law all are great casserole makers which made me start thinking about a good casserole that I could put my own food stamp on. So I began building my own and here is what I came up with……..

White Rice
Parmesan Cheese
Cheddar Cheese
Salt/ Pepper
Chicken Broth
Bread crumbs

In a saucepan, bring chicken broth to a boil.  Next add a lot of chopped broccoli and cauliflower until they start to become tender.  Add appropriate amount of white rice until mixture thickens. Next add a can of cream of chicken soup, and a bunch of your favorite cheeses (I use parmesan and cheddar).  Lastly add garlic and salt/pepper to taste.

Pour mixture into baking dish and cover with more cheese and lastly bread crumbs. Bake an additional 25 mins at 375. After baking, let casserole sit for 10 to let set up.

Hopefully my take on this tasty side dish can make it on your table. I can tell you that my wife highly recommends it! Enjoy!

Mexican Chorizo Chili Soup

With the playoff games on today, I thought a good hearty soup sounded great. After taking inventory of what we had available, I came up with a different style of chili soup, using chorizo in addition to ground beef.


1 lb ground beef
1 lb mild chorizo
1 jalapeno
2 cans Original rotel tomatos/green chiles
1 large can chicken broth
1 onion
1 small can of corn
2 cans white navy beans
4 or 5 cloves garlic

Brown chorizo, diced onion, and ground beef in skillet until cooked through. Strain grease from mixture and transfer to crock pot or soup pot. Add to this, corn, tomatoes, diced jalapeno, diced garlic, broth, and navy beans. Simmer in crock pot or soup pot for a few hours so all the flavors can come together. The chorizo flavors the soup and gives it a mexican taste and feel. Serve in large bowls with tortilla chips, cheese and avacado. We ate this for lunch and were amazed with how great it turned out. Give it a try and let me know if you liked it.

Take a guess…..

What am I making for dinner?