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Frankie the Butcher Cooking Pasta

Some of my favorites - Click each to view complete recipes


This dish was inspired by my local sports bar and every other sport’s bar and super bowl party I have ever been to. C’mom, what’s a sport’s bar without Buffalo Wings. There’s nothing like wings when you’re watching the game. These are Buffalo Wings with my own little twist. See ya, enjoy the game but most of all, enjoy the wings.

2-3 lbs of fresh chicken, party or regular wings
1 Jar of BBQ sauce
1/4 cup of teriyaki sauce
½ tsp of dried oregano
2 tbsp of hot sauce
¼ cup of rice vinegar
1 tsp of Cajun pepper (dried)
1 tbsp of paprika
2 tbsp of garlic powder
1 tbsp of Adobo seasoning


In a large mixing bowl, place the chicken wings. Don’t forget to wash the chicken. Add BBQ sauce, teriyaki sauce, hot sauce and rice vinegar into the bowl and mix. Add the rest of the seasonings and mix together well. Let it marinate for about 1-2 hour’s at room temperature. If you have time, you can let it marinate overnight in the refrigerator. Once marinated, place on grill (medium flame) for about 30-40 minutes, occasionally turning so they don’t burn, then serve.


This recipe was inspired by all the Chinese restaurants I’ve gone to over the years. I could never get them to taste exactly like that so I gave up trying. The peanut butter came from my good friend and celebrity, Chef Bobby Flay. Of course, I added my own little twist. Thanks Bobby, I’m forever grateful for having so many good times on his show “Hot off the Grill” as the meat expert. So to all my peeps out there, rib it up!

1 slab of fresh pork spare ribs cut into individual ribs
½ jar of duck sauce
1 tbsp Cajun pepper
½ tsp red pepper flakes
4-5 tbsp of Hoisen sauce
½ tbsp paprika
1 jar BBQ sauce
¼ cup Teriyaki sauce
¼ cup Worcestershire sauce
¼ cup olive oil
1 tbsp of garlic powder
1 tbsp of adobo seasoning
¼ cup of maple syrup
4-5 tbsp of peanut butter


Place the spare ribs in a large mixing bowl. Pour in the duck sauce, BBQ sauce, Hoisen sauce, Teriyaki sauce, Worcestershire sauce, olive oil, maple syrup and peanut butter. Add in all seasonings and mix well. Let marinate for about 1-2 hours at room temperature. Put on grill at medium flame turning occasionally to make sure not to burn. Cook slowly for about 30 to 40 minutes. If you like, you can par boil the ribs before seasoning for about 15 minutes to cut down on grilling time.


Enough for 5-6 steaks
¼ cup of Lea & Perrins marinade
¼ cup of Kikkoman teriyaki sauce
½ table spoon of ground garlic
¼ cup of red burgundy wine
A pinch of salt
½ table spoon of coarsely ground black pepper
¼ cup of olive oil
¼ tea spoon of oregano


Place all ingriedients in a large mixing bowl except steaks and wisk ingriedients together.
Put steaks into bowl and cover / mix thouroghly. Let marinade for about 20 minutes at room temperature then cook on the grill for about 4-5 minutes on each side for rare, 6 - 8 minutes for medium rare and about 10 minutes for well done.


1 butterflied, boneless leg of lamb (5 - 6 lbs)
4 cloves chopped garlic
1/2 cup chopped fresh parsley
1/2 teaspoon dried rosemary or 1 tea. fresh
1/4 tablespoon dried oregano or tea. fresh
1/4 cup olive oil
1/2 tablespoon coarsely ground black pepper
2 cups full-bodied red wine (preferably burgandy)


Rub herbs and wine on lamb in a marinating bowl. Let marinade overnight in refrigerator.

Remove from marinade, roll up and tie as a roast. Put in baking pan.
Add 2 cups of wine and 2 cups of water.

Pour the rest of the marinade over the lamb in the pan.
Cook for 1 1/2 - 2 hours at 375 degrees, basting frequently.

Roast some potatoes, peas, and carrots on the side and it's a done deal!


1 cup dry white wine
1/4 cup lemon juice
2 tablespoons wine vinegar
2 crushed cloves of garlic
1 teaspoon salt
1 teaspoon whole rosemary
2 tablespoons salad oil


For Chicken:
Combine wine, lemon juice, vinegar, garlic, salt, and rosemary in a saucepan and heat to simmer. Remove from the heat. Cover and let stand for about one hour. Pour over chicken and marinate for one hour. When on the grill, use sauce to baste.
For Beef:
Use the same as above but use red wine instead of white wine.
Omit the lemon juice. Marinate for several hours than grill.


2 tablespoons salad oil
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon red wine vinegar
1 teaspoon ginger (freshly grated is better)
1 crushed clove of garlic


Mix all ingredients together and marinate fish, pork, chicken or meat.
Fish should only be marinated for about 2 hours; meats can be marinated longer if desired.

Dish du Jour Magazine Articles

What's Up with the Chicks (All About Chicken)
Talkin' Beef
Lamb or Brisket - Buying the Best Meat is Where it All Starts
Let's Get Grilling!
Getting Stewed
Steaks - Prime, Choice or Select?
Burgers, Dogs and Mangoes!
Grillin' and Chillin' & Spare Ribs Marinade

Cooking References

Beef Chart (This is the real deal & big!)


Italian American Network
BobbyB Productions
Bobby Flay
Food Buddies TV