In Memoriam: William D’Arduini

My uncle Billy passed away a few days ago. He’d been having health issues over the last few years, but the news still came as a sudden, and very sad shock. He was one of my earliest inspirations for becoming a chef, and as many of you know, we filmed several recipes together over the years from his kitchen in Manchester, NY.

After I left the California Culinary Academy to start Food Wishes, I gave him one of my chef coats, and whenever I’d visit, he’d be wearing that coat, busily cooking away, looking every bit the part. He was a barber and hairstylist by trade, but Uncle Billy could have been a world-class chef. His passion for food, and for life, was boundless. Running up the stairs from his second, basement kitchen, carrying a giant pan of food, smiling broadly, talking loudly, wearing that old, white chef coat, is how I will always remember him.

I can think of no better tribute than to re-post the videos he was involved in below. In the “Homemades” video, you can actually hear Uncle Bill helping me with the narration. Of course, in true Food Wishes style, we only see his hands, but by watching the stylish way he handles the food, it’s very easy to see that he had a special touch.

Our heartfelt thoughts and prayers go out to my Aunt Angela and the rest of the family. I can’t begin to imagine how difficult this is for them, but hopefully they can take some comfort in knowing just how much pleasure Uncle Billy brought to those around him. Not only did he feed the party, but he was usually the life of it too. He will be dearly missed.

Rest in peace, Uncle Billy. We loved you, and will continue to love and remember you through all the amazing dishes you so generously shared. I know one thing, the food in heaven just got a lot better. Enjoy.

Homemades - Making Pasta with Uncle Bill (read original post here)

Chicken D’Arduini (read original post here)

Arancini - Italian Rice Balls (read original post here)

Peanut Dipping Sauce – To Serve or Not to Serve with Beef Satay

As promised, here’s the new and improved peanut dipping sauce recipe we just featured in the beef satay video. Of course, now I’m finding out that real beef satay is actually served with a sweet, spicy rice vinegar sauce, but that’s another video, and a rather easy one at that. Stay tuned.

There are no great mysteries here – mix it up, and then taste, taste, and taste. Peanut sauces are like snowflakes, and you really should twist the formula to suit your palette. You can add all kinds of fun stuff like lemongrass, ginger, Thai basil just to name a few. If peanut allergies are a concern, I’ve had this done with almonds, and it’s not bad at all.

One big tip if you make this ahead. It will harden up in the fridge, and you’ll need to get it back to room temp before serving. I usually just microwave for a couple seconds, and it will be back to its gorgeous, shiny, flowing self. I hope you give this delicious all-purpose dipping sauce a try soon. Enjoy!

Makes about 1 1/2 cup Peanut Dipping Sauce:

3/4 cup smooth all-natural, pure peanut butter

2 cloves garlic, finely minced

2 tbsp brown sugar

1 tbsp fish sauce

2 tsp soy sauce

2 tsp sesame oil

1/2 lime, juiced

sriracha or other hot chili sauce, to taste

1 small can (5.6 oz) coconut milk

View the complete recipe

Beef Satay – You Should Warn Your Tongue

Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday. 

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

View the complete recipe

Next Up: Beef Satay