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19/10/2025

Happy Sunday, friends 🗣️🗣️🗣️say it back🗣️🗣️🗣️ Some recent for your Sunday feed. It has been by far the busiest year to date and I can’t thank you fine people enough for being hungry and trusting these batches to satisfy your needs🤌🏻🤌🏻
Beginning with some children’s menu offerings that could eeaassillyy be on the adult menu, we’ve got chicken tendies and potentially the sexiest mac and cheese I’ve ever made. Followed closely by a couple pork chops Marsala, a sautéed shrimp appetizer with a Thai chili aioli, and then a piece of fish I made myself. I honestly forget what type of fish it is but I thought it looked nice 🥲 rounding it out we’ve got a couple steak photos, a full spread that included lump crab cakes and very view of the sound, classic arancini getting crispy in the fryer, and some fresh baked salmon.
Keep swiping for a look at me and Pongo’s daily breakfast routine and where I go to after I accidentally cook noodles past al dente
It is exclusively

25/09/2025

Friends, this cherry tomato pasta needed to be shared. You’ve seen it on my story a handful of times in the last few weeks and you will continue to see it. It makes me feel all of the things 🤌🏻🤌🏻
Take a container of cherry tomatoes, a couple tablespoons of butter and a drizzle of extra virgin olive oil and cook down on medium heat. As the tomatoes soften smash them down and continue to cook. Add some fresh basil. Toss in your 3/4 done noodles, a couple ladles of pasta water and cook the rest of the way. Sprinkle in some salt and optional sugar if you want it sweeter. Finish with parm and more fresh basil 🌿

11/07/2025

🗣️🗣️HAPPY FRIDAY no reason not to say it BACK🗣️🗣️🗣️🗣️ a couple recent pasta dishes for your feed, an upgrade of an old classic and a with the orichiette on slide 2️⃣
First is the cajunator, given its name back in 2020 by the man has had a bit of an upgrade with the addition of chipotle bacon and an helping of chopped Calabrian chilis. Rounded out with blackened chicken and andouille sausage and topped with Calabrian chilis breadcrumbs this will literally light your mouth on physical fire. Flames inside the mouth. Paramedics en route. The heat can be tamed, this specific for Ian was as he prefers it 🔥
Next is a simple sausage and mushroom orichiette in a white wine sauce finished with the same Calabrian chili breadcrumbs from the the cajunator. Simple and lovely, this noodle will be revisited in the near future.
It’s and it always has been 👏🏻

05/12/2022

Happy Monday, friends 🗣️ say it baaack 🗣️ been a wonderful and busy holiday season so far, here’s a little recap of some of dishes I’ve been making lately 🤌🏼🤌🏼🤌🏼
Sausage and burrata pizza finished with fresh basil and balsamic glaze, easily the tastiest pizza to come out of the
Pan seared Ribeye with a very simple mushroom pan sauce🤌🏼🤌🏼🤌🏼
Pad Thai with some crumbled tofu instead of cubed. Gives it the feel of having scrambled eggs in there 🥚
Classic caprese salad and lastly the fried shrimp 🍤 😮‍💨😮‍💨
Slide directly into the DMs or shoot me an email at puttsandpans@gmail.com if you’d like to see any number of these at your next get together with friends and family ☺️

09/11/2022

After the starting the day watching my breakfast sandwich hit the floor, crying, collecting myself, and starting over…we bookend this Tuesday with some braised beef short ribs to balance out my emotions 😫😭☺️🤌🏼
Butter, heavy cream, rosemary, and for the first time I added some fresh dill into the potato’s like a madman…fantastic result, will be doing it again.
For the gravy, strain the stock, let it reduce by about 2/3 on medium/low heat then add a few k***s of COLD COLD butter and mix in off the heat, will thicken perfectly then salt to taste 😄
You’re looking at a on this Tuesday

31/10/2022

🎃 HAPPY HALLOWEEN SAY IT BACK 🎃 friends, it’s scary to think I’ve never made this little number before today, but I will be making it again probably more often then a doctor would recommend👨‍⚕️
This consists of a buttermilk fried spicy 🌶 chicken thigh, topped off with a couple slices of chipotle Gouda, homemade ranch, applewood smoked bacon, a few pickles, lettuce and tomato 🤌🏼 also went ahead and hand cut some Russet potato’s for some fries and finished those little daddies off with some Parmesan, out of respect 😮‍💨
I let my chicken thighs sit in a mix of buttermilk, Cajun seasoning, hot sauce and pickle juice for about an hour before tossing it into seasoned flour, then frying it for about 6-7 minutes at 350° in peanut oil. Let it rest for at least 5 minutes before testing or you will demolish your tongue like I did 🫠

06/10/2022

🚨LUNCH TIME BATCH ALERT🚨Happy Thursday friends, SAY IT BACK 🗣🗣🗣
One of my favorite sandwiches of all time, full of simple and fresh ingredients- starting with pan seared chicken, fresh pesto, Buffalo mozzarella, roasted red peppers, and finished with a drizzle of balsamic glaze 😮‍💨😮‍💨
You’re looking at a very

31/08/2022

🚨NEW RECIPE ALERT🚨My account was not hacked, friends, your boy has been dialing in some Asian cuisine the last couple weeks under the watchful eye of the predominately vegan
Pad Thai on slide one followed by tahini noodles on slide two, both packed with crazy flavor and completely plant based. I’ll be recreating both of these dishes in the near future with some sort of animal protein, out of respect 🤌🏼🤌🏼

19/08/2022

The braised beef short rib pappardelle had the tastebuds going crazy last night 🤌🏼🤌🏼 cremini mushrooms in there as well just to give it a little texture 🍄 could consume this every day, but calorically it’s a bit of a mess…..
You know it’s a

22/05/2022

🚨NEW RECIPE ALERT🚨Happy Sunday, friends…🗣🗣🎙SAY IT BACK
Crafted myself some brunch today in the form of pasta, I know it’s before noon but RELAX…you’re looking at a of Spaghetti alla Carbonara, which includes 2 egg yolks, a ton of Pecorino and Parmesan cheese, pasta water to thin it out, a tooouuchh of bacon fat and large grains of fresh cracked pepper. I also added some chunks of bacon on top out of respect 🤌🏼
If you’re looking to feel things, this is a good place to start

03/05/2022

If you’ve been paying attention at all, you’ve learned I don’t venture east of Italy for any of my recipes very often, if ever…but when tell you to try something, you don’t ask questions you go ahead and try it immediately. Whether it’s your golf game or something in the kitchen, the guy gets it 🤌🏼🤌🏼
These are Korean Style braised beef short ribs…what a RIDICULOUSLY flavorful dish this is 🥹 braised in a combination of water and a sauce comprised of kiwi, red apple, sweet onion, soy sauce, garlic, brown sugar, and a touch of mirin and sesame oil these babies are an absolute joke. The remnants are strained and reduced down to a sweet and sticky sauce that goes right on the ribs 🥵 may never make short ribs another way ever again.
Your eyes are feasting on a .

30/04/2022

We’ve got a for your Saturday, and I’ll be honest with you since we’re friends…maybe my favorite sauce I’ve made? 😳 by name it’s a whiskey peppercorn sauce and it pairs very, very nicely with a filet 💯 roasted garlic mashed on the side with some roasted asparagus never hurt nobody either 🤌🏼🤌🏼
Popular question from clients: “Tony, do you cook involved dishes for yourself when you’re at home?” The answer is yes, mostly trying new recipes to use for dinners in the future. Follow up question: do they always look as sexual as this? Also yes

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