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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
Please Visit Our Sponsors:
“Extraordinary Italian Wines”—The Restaurant Guys
Vinfinity
The Mardiney Group
Heritage Foods
State Theatre

Recipes

Homemade Tomato Ketchup (From the cookbook Recipes from Home by David Page and Barbara Shinn. You can buy this excellent cookbook at www.recipesfromhome.com or you can pick it up at Stage Left Restaurant.)

  1. Preheat the broiler. Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.
  2. Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken.
  3. Puree the ketchup in batches in a food processor or blender. If the puree seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks.

Home Spice Mix:

  • 1/3 cup cumin seeds
  • 1/3 cup coriander seeds
  • 1/3 yellow mustard seeds
    1. Heat a skillet over medium heat until hot.
    2. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute.
    3. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds.
    4. Be careful that the spices don't burn. You'll know that they're done when a toasty, nutty aroma rises out of the pan.
    5. When the seeds are cool, coarsely grind them together in a spice grinder or in a mortar with pestle.
    6. Yield: 3/4 cup

    Yield: 3 quarts


    The Restaurant Guys

    Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.