Danger Kitchen
Danger Kitchen Online Index available.

Serving Soup to Nuts for... oh... a couple of weeks now anyway.

Fuzzy Chucks?

Also known as a Soul Man. It's a long story.

This can be the perfect cookout Labor Day brunch recipe when your tired of Mimosas.


> 4 cups orange juice.
> 2 cups vodka.
> 1 cup peach schnapps. Just trust me.
> 1 bottle of sparling wine. Spumante will work, I prefer a Brut champagne.
> Ice cubes.
> Fresh mint sprigs.
> The rest of the morning.


> Mix all of the chilled liquid ingredients in a pitcher.
> Put a sprig of mint in a tall glass.
> Add ice cubes to the top.
> Top up with the contents of the pitcher.
> Repeat as necessary.

Cranberry Salsa
Even though every recipe in every magazine has cranberries in it. You have to make this.
By Tom Darwell


> 1 can whole berry cranberry sauce, room temperature.
> 1 jar hot, medium or mild salsa according to taste.

What a huge ingredient list.


> Mix equal quantities of cranberry sauce and salsa together in a bowl.
> Eat.

Good on turkey and stuffing sandwiches, baked potatoes, baked butternut or accorn squash and grilled or blackenend fish, pork or beef.

Portuguese Style Skate Wings
By David Sardinha


> 1-2 medium skate wings per person, rinsed and dried.
> Olive oil.
> Crushed red pepper.
> Garlc powder and or fresh garlic.
> Unauthorized optional addition: Old Bay seasoning.


> Coat both sides of each skate wing with olive oil.
> Sprinkle both sides of each skate wing with garlic powder.
> Place in a baking dish
> Fresh garlic peeled and chopped in the dish is nice also.
> Optional: Sprinkle lightly with Old Bay seasoning.
> Bake at 350 for 45 minutes or more, until meat flakes easily.
> Remember: Flake the meat carefully off of the delicate cartilage "fan" in the center.

Baked Stuffed Acorn Squash
A great fall recipe. Serves Four


> 2 large acorn squash. Halved and seeded.
> 1 large onion, chopped.
> 1 large apple, cored and chopped.
> 1 pound hot sausage meat, give or take.
> 1 cup seasoned bread crumbs, give or take.
> 1 tsp ground sage.
> 1/2 cup white wine.


> Mix the onion, apple, sausage, bread crumbs and sage in a bowl.
   (Use your hands, like kneeding bread) > Fill each squash half with stuffing, mounded high and packed firmly.
> Place them in a baking dish and cover with foil, loosely.
> Pour wine into the bottom of the dish.
> Bake at 350 for approximately 90 minutes.
> Serve when squash is tender.
> Serve with a good Pinot Noir or Chianti.

Squash ready for stuffing

Split the acorn squash in half lengthwise. Scoop out the seeds and gunk. Trim off the stem and blossom ends, and it's ready for stuffing.

Pack with stuffing to fill the cavity completely. Pile enough on the to get it looking like this. Over cook rather then under cook.

Squash ready for baking

The Rum Cake

This puppy took a third place at the 1997 Ocean Beach Labor Day Picnic Desert Competition.

Ingredients - Cake

> 1 cup chopped walnuts and or pecans.
> 1 18 ounce yellow cake mix.
> 1 box ounce vanilla instant pudding.
> 4 eggs.
> 1/2 cup cold water.
> 1/2 cup oil.
> 1/2 cup rum, I use 151.

Ingredients - Glaze

> 1/4 cup butter.
> 1/4 cup water.
> 1 cup sugar.
> 1/2 cup rum.

How - Cake

> Preheat oven to 325.
> Grease and flour cake pan, the one with the hole in the middle.
> Sprinkle nuts over the bottom of the pan.
> Mix all remaining cake ingredients.
> Pour batter over the nuts.
> Bake at 325 for 1 hour, cool and invert on a plate.
> Spear the top and sides a few dozen times, then prepare the glaze.

How - Glaze

> Melt butter in a sauce pan.
> Stir in water and sugar.
> Boil 5 minutes, stirring constantly.
> Remove from heat and add rum.
> Spoon over top of the cake, recycling the excess until it's all soaked up.
> The cake is better if it sits over night.

Hawaian Wedding Cake
By Eveline Sadankas

Ingredients - Cake

> 2 eggs beaten.
> 20 ounce can crushed pineapple not drained.
> 2 cups all-purpose flour.
> 1 cup sugar.
> 1 cup brown sugar.
> 2 tsp baking soda.
> 1 cup nuts, chopped.

Ingredients - Icing

> 3 ounces softened cream cheese.
> 1/2 cup butter, softened.
> 2 cups powdered sugar (superfine).
> 1 ysp vanilla.

How - Cake

> Mix all ingredents by hand.
> Grease and flour cake pan, 9x12.
> Bake at 350 for 45 to 50 minutes.
> Cool and Ice with the icing below.

How - Glaze

> Mix all ingredients together.
> Spread on cake.

You won't beleive how good this is.

Danger Kitchen Smoked Shoulder
Another good fall recipe.
(Known by some as Pork with spoodge)
(Spoodge is the stuff left in the pan after cooking)


> 1 large smoked shoulder, trimmed of skin and fat, soaked, rinsed and dried.
> 1 large onion, sliced thin.
> 1/2 cup good mustard, or more.
> 1 cup dark brown sugar.
> Fresh ground black pepper.
> 1 - 2 cups white wine.
> Optional: 1/2 tsp ground cloves.


> Put the meat in a crock-pot, slow cooker, pan or dutch oven on the stove.
> Cover meat with a layer of mustard.
> Pack brown sugar in a layer over mustard.
> Grind on some black pepper, be generous.
> Sprinkle on the ground cloves if you're using some.
> Cover with sliced onions.
> Pour white wine down the side of the pot. 1/2 inch deep is good.
> Cook until almost falling apart, 8 hours in a crock pot, much less other ways.
> 1/2 hour before serving, turn the meat upside down. Stir the stuff.
> Remove meat from the spoodge and slice, or whatever.
> Serve with the spoodge in a gravy boat, or whatever.


> Make gravy out of the spoodge.
> Make a bread sauce or cream sauce out of the spoodge.

Portuguese Clam Boil Take 2
Serves 20
First described by Jeanie Baldino in Providence Rhode Island
Refined here through years of dedicated experimentation


> 2 12 oz beers, dark is fine.
> 3 cups white wine.
> 1 pound Chourico sausage cut in 3/4 inch pieces.
> 1 pound Linguica sausage cut in 3/4 inch pieces.
> 6 to 8 Onions, peeled and quartered, or whole.
> A whole bunch of Celery, trimmed and cut in two inch pieces.
> 10 to 12 Red Bliss Potatoes, quartered.
> 4 to 6 Sweet Potatoes, cut in chunks.
> 4 dozen hard shell Clams, scrubbed and rinsed.
> 8 ears of Corn, shucked and broken into 2 inch pieces.
> 1 bunch of Parsley, rinsed and chopped.
> 1 to 2 lbs of Shrimp, unpeeled.
> 1 stick of butter.
> 2 Lb Steamers.
> Optional: A pound or three of misc. shellfish: Mussels, steamers, crabs, lobsters.


> Put the beer, Onions, Celery and sausage in the pot.
> Cover and heat on high heat until boiling, simmer for 10 minutes.
> Add Potatoes, recover and simmer 5 or ten minutes.
> Watch the liquid level. Add more wine, beer or clam broth (real no bottled) if needed.
> For the pros, if you almost boil it dry with the Onions and beer,
  until the onions carmelize and the sausage browns, and then
  deglaze the pot with white wine and add more beer,
  the flavor can be greatly enhanced.
> Put in the Sweet Potatoes and simmer 5 minutes.
> Add the Clams and Corn, cover and grab the pot with pot holders and shake up and down.
  This mixes the ingredients with the broth.
> Simmer until the clams start to open, don't look too often.
> In a bowl, mix the butter, wine, Shrimp, and Parsley.
> Dump the bowl of ingredients into the pot, cover and simmer 5 minutes.
> Serve right away, or let it stand a while to blend the flavors more.
> Serve with good bread and butter, and cold beer or white wine.

Smoke House

This is the smoke house in Ocean Beach New Jersey.

This is the Webber smoker inside the smoke house. This is a hint of what's in store for the next issue.

Out House?

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