Archive for the ‘Recipes’ Category

Episode#005 Chef Patsy cooks Fire Island

Tuesday, November 4th, 2008

Fire Island barbecue recipe

Tuesday, November 4th, 2008

Please click here for the recipe (marinated shrimp and grilled beef filet with balsamic reduction sauce)

My tomato sauce recipe went over well!!!

Thursday, September 4th, 2008

We had over 80,000 views of the my youtube video for the simple tomato sauce. If you don’t want to watch the webisode, feel free to catch the recipe on the recipes page.

Some people were complaining about me using butter in the sauce.

Some people were complaining about me using canned tomatoes as the base.

All I can say is don’t knock it until you try it.

Re: Summer Cooking Guru Challenge!!

Episode 4 – Zuppe de Pesce

Wednesday, September 3rd, 2008

Episode 3 – Italian lasagna

Tuesday, September 2nd, 2008

Episode 2 – Pork Loin with A Sweet Fig Sauce

Monday, September 1st, 2008

Episode 1 – Simple Tomato Sauce

Monday, September 1st, 2008

Zuppe de Pesce

Monday, September 1st, 2008

Please click here to see the pdf of the recipe

Pork Loin with A Sweet Fig Sauce

Monday, September 1st, 2008


2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper

2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin


For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

For the pork: Preheat the oven to 425 degrees F.

Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.

Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.

Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

Simple Tomato Sauce

Monday, September 1st, 2008


2 one lbs. cans of whole peeled tomatoes with basil
1 small onion (chopped)
2 garlic cloves (minced)
¼ cup Extra Virgin Olive Oil
1 teaspoon of pepper
1 tablespoon of kosher salt
6 fresh basil leaves (chopped finely)


Take a six quart pot putt on high heat and add olive oil and chopped onions. Open you canned tomatoes and put the in a blender and puree them. Once the onions become translucent add minced garlic and stir. When the garlic starts to brown add your pureed tomatoes. Add you salt and pepper and bring to a boil. Let the sauce boil for five minutes reduce to a simmer and add the fresh basil. Partially cover the pot and simmer for thirty minutes. And don’t forget to stir the sauce every five minutes until ready. Now that your simple sauce is done just boil up your favorite pasta and enjoy.

View my YouTube video that was a hit!