The Standard Restaurant a Very Special Recipe

APRIL 8, 2013 | 4:00 PM BY CHEF HANNY

The Standard Restaurant a Very Special Recipe
I’ve been to lots of restaurants in my life but very few a remunerable.
One that is however is called the “STANDARD”. That’s it just the Standard.It’s in Stanardsville, Virginia in the foothills of the Blue Ridge.
The Chef/ Owner is truly gifted and it shows in his kitchen.
I was speaking one evening at the local library and was invited to dinner at this wonderful restaurant.


MARCH 28, 2013 | 12:00 AM BY CHEF HANNY


I love the art of cooking it’s an equal to the art of invention. There are so many way to create good food and even the novice can get it right by starting out with the best and fresh (when possible) ingredients and a little imagination. Not pushing spring arrival to hard (ha- ha) I came across this wonderful dish that is very uncomplicated and tasty.


  • 8-10 ounces of tuna steak, cut into 6 pieces

  • 4 Tbsp. of extra – virgin olive oil

  • 2 Tsp. of freshly grated lemon zest

  • 2 Tsp. chopped fresh rosemary

  • ½ Tsp. kosher salt

  • ¼ Tsp. freshly ground black pepper

  • 6-8 ounces of penne pasta

  • 1 tin of artichoke hearts in water, drained

  • ¼ cup of chopped green olives

  • 3-cloves of garlic finely chopped

  • 2 cups of grape tomatoes

  • 2 Tbsp. of lemon juice


MARCH 27, 2013 | 12:00 AM BY CHEF HANNY


 "This is as easy as 1-2-3 and delicious. "



  • 2 large or 3 small stale croissants, coarsely torn apart

  • ½ cup of sugar

  • 2 tablespoons of water

  • ½ cup of heavy cream

  • ½ cup of milk 2-3 tablespoons of bourbon

  • 2 x-large eggs, beaten


  1. Preheat oven to 350 degrees

  2. Lightly butter a 1 quart shallow baking dish and arrange croissant pieces in the dish. In a small sauce pan, stir the sugar and water over moderate heat till sugar dissolves; wash down and crystals on sides with a wet pastry brush. Cook without stirring until a medium amber caramel forms. (Takes about 5 min.) Remove from heat and stir in the cream, milk and bourbon. Cook over low heat just until any hardened caramel dissolves.


MARCH 25, 2013 | 12:00 AM BY CHEF HANNY


I had some for Saint Patrick’s Day and began wondering why you only see this delicious bread on the 17th of March?

Anyway there is no reason why you can’t have it all the time so here goes.



  • 1 Cup of whole wheat flour

  • 1 Cup of quick cooking oats

  • ¼ Cup of sugar

  • ¼ Cup of unsalted butter, cut into small pieces

  • 1 Tsp. of baking soda

  • 1 Tsp. of kosher salt

  • 1 ¾ Cups of whisked buttermilk

  • 1 egg, whisked

  • 1 Tsp. grated orange zest

  • 1 Cup of prunes, chopped



  1. Preheat oven to 180 c. Line a baking sheet pan with parchment paper or you can bake in a loaf pan as well.


MARCH 21, 2013 | 3:14 PM BY CHEF HANNY

Here is a great recipe for ribs. This is a dry rub and when it;s finished just eat it or dip the rips in a prepared barbrcue sauce, although I'm sure you all have one of your own.




1 Tbsp. plus 1 Tsp. of garlic powder

1 Tbsp. kosher salt

1 Tbsp. packed light brown sugar

1 Tbsp. paprika

2 Tsp. chili powder

2 Tsp. freshly ground pepper

2 Tsp. ground cumin

2 Tsp. onion powder

1 Tsp. ground cinnamon


1 Tsp. ground coriander

2 Racks of St. Lous Style port spareribs (about 5# total weight)



Whisk garlis powder, salt, brown sugar, paprika, chili pepper, cumin, onion powder, cinnamon, and corriander in a small bowl along with minced Piri Piri peppers.


MARCH 8, 2013 | 1:27 PM BY ADMIN



My friend Steve hash was cooking. And when Steve cooks Jack eats well.

I met Steve many years ago in Tacoma Park, Maryland at my restaurant called The Savory.

Aside from being a “Foodie” Steve is a professional photographer and actually did the shoot for my book “SECRETS from the WHITE HOUSE KITCHENS”.


Well one night his friend Carolyn Sedwick called and invited my wife Debbie and me to dinner.

Having dinner at Carolyn’s home is like being entertained by Pearle Mesta and this time was no different except Steve did the cooking.

For the first time in my culinary life of 55 years I had the finest chicken dinner ever. The char broiled chicken on real charcoal was called Piri Piri chicken.


This is an African – Portuguese recipe that stands out like no other. Now there are several recipes and marinades but this one is by far the best.


FEBRUARY 5, 2013 | 7:57 PM BY SYSOP

This recipe comes from Sweet Buttler's restaurant in Sherman Oaks in California.


Being an avid fan of Ceviche, I have to say this is one of the best ever.


Here it goes:


This makes about one quart of product.

1 pound of black tiger shrimp (raw) tail on

3/4 cup of fresh lemon juice including pulp

1 white onion chopped

1/2 bunch of fresh Cilantro chopped

2-3 tomatoes cut in bite size chunks

1/2 to 1 habanero pepper stemmed and seeded


Mix all ingredients in stainless steel bowl and be sure there's enough juice to cover the raw shrimp.

Place in the refrigerator covered in saran wrap overnight.

The acid from the lemon will actually cook the shrimp even though it still looks raw.

You may also add finely chopped garlic for additional flavor.





SEPTEMBER 13, 2012 | 5:42 PM BY SYSOP

Never fear grilling is still in season and for some there is no season.


I came across this recipe and I want to share it with you all.


This is a recipe from the famous RHODODENDRON CAFÉ




The bite of mustard and the char of the grill step up the flavor of tender but mild-tasting Filet Mignon. Be sure to have all the sauce ingredients ready before you start grilling the meat. For perfect timing, add the cream to the sauce at the same time the steaks are resting; they’ll be done at the same time.

4 - 8oz filets
1 Tbsp. olive oil plus more for brushing
Kosher salt and ground black pepper to taste
10oz of sliced mushrooms (Portobello’s are best)
2 shallots, finely chopped
½ cup of brandy
½ cup low sodium beef broth
2 Tbsp. of Dijon mustard
2 tsp. fresh thyme leaves
Cayenne pepper to taste
2 tbsp. thinly sliced chives