Archive for September, 2013

John Contratti and Sean Hayes



Busy weekend, running into people I know. Sean Hayes is here to promote his new NBC series “Sean Saves The World”.  Here’s hoping it’s a hit for him.


Sean Hayes and John Contratti a few years back.





I got together with friend Cherry Jones at the revival of her Broadway show, “The Glass Menagerie” As always, an outstanding performance. Most people know Cherry from portraying the president on the Kiefer Sutherland, Fox show, “24”.




3 large zucchini (sliced thin)

2 cloves of garlic chopped

1 tbs. fresh mint (chopped)

4 tbs. of olive oil

3 tbs. red wine vinegar

1 tsp. sea salt

1/2 tsp. black pepper


1. In a large skillet, put olive oil. Saute thin zucchini slices until cooked. Let dry briefly on paper towels.

2. In a deep serving dish, put zucchini. Sprinkle salt and pepper.

3. Drizzle red wine vinegar on top.

4. Put chopped garlic and mint on top.

5. Cover and refrigerate for at least 4 hours. (Overnight is even better.)

Serve cold.

Shrimp and Sausage Over Asparagus




2 lbs. sweet sausage (sliced)

1 lb. medium shrimp (shell removed and cleaned)

1 lb. asparagus ( tough ends trimmed)

1 (12 oz. can) crushed tomatoes

2 cloves of garlic (chopped)

olive oil

1 tsp. sea salt


1. In a deep pot, boil asparagus. Boil until tender, about 8 minutes. Drain well and keep warm.

2. In a large skillet, add 3 tbs. of olive oil. Cook sausages for about 10 minutes. Since they are  sliced, they should cook quickly. Pork should be well cooked.

3. When sausage is cooked, add shrimp to the same skillet. Turn shrimp while cooking.

4. After 4 minutes, add crushed tomatoes to the skillet. Add sea salt and stir.

5. Let simmer on a low heat for about 10 minutes.

6. Place asparagus on a plate and top with sausage and shrimp.

Serve hot.





1 lb. pasta shells

1 cup cherry tomatoes (cut in half)

1 lb. fresh mozzarella (cut into cubes)

1 cup basil leaves

1/4 cup olive oil

1/4 cup grated parmesan cheese

1 clove of garlic 

1/2 cup pine nuts (pignoli nuts)


1. In a food processor put basil, grated parmesan, garlic, pine nuts and olive oil. Puree until smooth.

2. Boil pasta shells until desired taste. (drain well)

3. In a large bowl, add pasta, tomatoes, mozzarella and pesto. Mix well.

Refrigerate for at least 2 hours before serving.




1 lb. medium shrimp (tail removed and cleaned)

1 (10 oz. can) black beans (drained and rinsed)

1 cup raw unsalted cashews 

3 tbs. olive oil

2 cloves of garlic (chopped)

1 tsp. sea salt


1. In a large skillet, put olive oil and garlic. Brown garlic for a minute and add shrimp.

2. Keep turning shrimp until both sides are pink.

3. Add black beans and cashews. *You made need to drizzle a little more olive oil on top. Add sea salt.

4. Stir together and cook for about 2-3 minutes and serve.

Serve hot.


Who remembers comedienne Dom DeLuise? I remember growing up seeing him on television and my parents taking me to see some of his movies. He was always a nice guy when we met up at different events.

Parmesan Tilapia




 4 large slices of tilapia

1 cup bread crumbs

1/2 cup grated parmesan cheese

1 tsp. dry parsley

1 tsp. black pepper

3 egg whites (beaten)

olive oil


1. Rinse tilapia in cold water and let dry on paper towels.

2. Mix egg whites in a bowl.

3. In another bowl, put bread crumbs, parmesan cheese, parsley and black pepper. Mix together.

4. Dip tilapia in egg whites and then coat in bread crumbs on both sides.

5. In a large skillet, put 4 tbs. of olive oil. Fry tilapia on each side for about 4 minutes each. You want tilapia crispy on both sides. Fish should be white and flaky on the inside.

*Optional: You can also bake the tilapia in the oven for 20 minutes at 350 degrees.


Here’s a blast from the past picture, me and the legendary George Burns. Growing up knowing some of these legends, is something I will always remember.

Hawaiian Chicken



6 boneless chicken breasts

1 cup crushed pineapple

1 cup pineapple juice

1/2 cup cherry tomatoes (cut in half)

2 carrots (sliced thin)

1 lb. mushrooms (sliced thin)

2 tbs. Worcestershire Sauce

1/4 cup soy sauce

2 tbs. brown sugar

1/4 cup shredded coconut (optional)


1. In a small bowl mix pineapple juice, Worcestershire Sauce, soy sauce and brown sugar. Mix well.

2. Cut chicken breasts into cubes.

3. Put chicken cubes in a Ziploc bag and pour pineapple juice mixture into bag. Refrigerate for 12 hours.

4. In a large skillet, put 3 tbs. olive oil. Saute mushrooms, tomatoes and carrots. Remove and leave to the side.

Preheat oven to 350 degrees.

5. Coat a large baking pan with a drop of olive oil. Empty Ziploc bag into pan. Bake for about 25 minutes.

6. Add carrots, mushrooms and tomatoes to pan. Stir. Cook for an additional 10 minutes.

*Optional: Sprinkle a little shredded coconut on top when you add the carrots, mushrooms and tomatoes.