For all of my swine lovers out there, this one is for you! Pork chops were made to be cut thick, so that they can retain all that good flavor on this inside. Those thin cut ones just don’t do it for me. They tend to get tough and dry out very quickly. Now, the next thing I am going to tell you may shock you a bit……..you CAN eat pork at a medium rare/medium temperature. It will NOT make you sick. I know the majority of you all just said out loud, “oh HELL NAH, this man is crazy!” And that is ok, you are free to cook your meat any way that you like to eat it. I am just letting you know that THIS recipe is how I eat mine. If you like that tough, dry meat, you go ahead and eat that, luckily I got a great sauce for you to give it some moisture, lol.

As far as pairings for this dish are concerned….here some of my favorites; beer (of the amber variety), bourbons, and rums. An amaretto sour would also not be a bad cocktail choice to compliment AND contrast the sauce for this dish, while also enhancing the some of the slight sweetness in the pork rub. Wine is also a really great pairing for this. Some consider pork, “the other white meat” and with the creaminess of the sauce, a lightly oaked chardonnay would be a great fit. On the red side, merlot and red zinfandel come to mind. Until the next dish y’all!


  • 2 8oz THICK pork chops
  • Bassett’s Blends Pork Rub (coming soon for purchase) feel free to use your favorite pork chop rub
  • 2 TBL olive oil
  • 5oz dijon mustard
  • 5oz whole grain mustard
  • 4oz heavy cream
  • 4oz amaretto liqueur

Directions: Pre heat your oven to 400 degrees. Generously season your pork chops. In a cast iron skillet, heat 2 tablespoons of olive oil. Once your skillet is hot, add in your pork chops and sear on the first side. Let sear for 3-4 minutes (or until you have a nice golden brown color), and then flip the chops. Once you flip the chops, put the entire pan into your oven to finish the cooking process. Cook pork to your desired temperature (time will vary based on size/thickness of chop as well as desired temperature).

For the sauce: First things first we want to burn off the alcohol from the amaretto. the easiest way to do this is to pour the 4oz of amaretto into a small skillet, and using the flame (if using a gas range) on your stove top to ignite it. The fire will go out once the alcohol has burned off, once flame goes out set to the side. If you do not have a gas range, a lighter will work just fine. In a saucepan, over medium high heat, add in both mustards as well as the heavy cream and whisk. Continue to whisk while cooking so that it does not burn and stick to the bottom of your pan. Once mixture begins to bubble, whisk in your amaretto, and let cook for about 5 minutes. Season to taste.


It is finally here! After weeks of promising, and some delays, I have finally filmed, edited, and posted this recipe for you all. I really do not have any back story on this dish, or some drawn out explanation to make this post longer. In fact when I am searching for different recipes for myself to try, I actually get really annoyed when I have to keep scrolling just to get to the bottom of the page to find the damn recipe! So, from here on out, unless I some amazing story that just HAS to go with this recipe, I am just going to get right into it.

That being said, I will always drop some beverage pairings for you. I mean, we are “cooking with spirit” after all. It only makes sense right? For this particular dish, I did use viognier, yes I use this wine a lot, it is my favorite style of white. Some others that would go very well with this dish would be a crisp dry riesling or buttery/oaky chardonnay to compliment that butter sauce. Those are the easy pairings, now, if you are looking for a red, a beaujolais would work very well. Because we used some blackening/cajun spices on this fish, there is a little heat to it. A pairing red pairing for this dish that coukd compliment that heat, and offset some of the richness of that butter sauce is a zinfandel. All of these are great in theur own right, I still love the viognier though!


  • 1 6oz piece of fresh cod (you can use salmon, haddock, sea bass, whatever fish you like, just NOT tilapia)
  • 1 TBL crab mix (recipe below)
  • blackened redfish magic seasoning
  • old bay
  • 2 TBL olive oil
  • 1 TBL shallots
  • 1 tsp black peppercorns
  • 2oz white wine
  • 1/2 stick of unsalted butter
  • juice from 1/2 of a lemon
  • 1 TBL scallions

Directions: Pre-heat your oven to 425 degrees. Generously season your fish of choice (on both sides) using the redfish magic and old bay. Using a skillet, heat 2 tablespoons of olive oil over a medium high heat. Once the oil is ready, place your seasoned fish, presentation side down, in the pan and sear for 3-4 minutes. After fish is seared, remove from the pan and place on a baking sheet. Make an incision in the the fish and fill with your crab mix. Place the baking sheet into the oven and cook until the fish reaches an internal temperature of 145 degrees.

While our fish is cooking, we will need to make our sauce. Using a sauce pan on high heat, add in the shallots and whole black peppercorns. Cook on a high heat for about 2 minutes and then deglaze the pan with our white wine. After adding the wine, be sure to whisk the ingredients together and scrape up and remnants that may be sticking to the bottom of the pan. Once the wine had reduced, remove the pan form the heat, and begin whisking in your butter, slowly, 1 tablespoon at a time. As the butter begins to melt and incorporate itself into the wine, finally whisk in the juice form half of a lemon. Check for seasoning (as in add salt or pepper if necessary), strain your sauce, and it is ready to go!

Crab Mix Recipe: In a mixing bowl combine together the following: 1 egg, 1 tablespoon of melted butter, 2 tablespoons mayo, 1 teaspoon dry mustard, 2 teaspoons worcestershire sauce, 1 tablespoon lemon juice, 2 tablespoons old bay, 1 cup jumbo lump crab meat, and 8 crushed butter crackers. Use yor hands to gently mix everything together so as not to break up the crab lumps.


I know it was supposed t be seafood next, but I made this the other night for something else, and I owe you a video recipe…..sooooooo its cabbage today! As all of my recipes are, at least I think they are, this one is really simple. Due to the braising part, it does take some time, but it just makes it all worth it in the end.

I see a lot of people out here boiling their cabbage in water. Why are you doing that? Yes, I know you want to get it tender, but why water? Water has zero flavor, and adds nothing of value to the dish. Then, once the cabbage is tender, most of you are dumping that water out, and then having to RE-season the cabbage. Not only that, when you boil it, a majority of the nutrients form the cabbage end up getting lost in that water you just dumped out. By using this braising technique, we are holding on to our flavor, adding MORE flavor, and still holding on those important nutrients. Plus, you can use the juice in the bottom of the braising pan to add to the cabbage as well. It is just a win win technique

Now you know that I always cook with spirit, and this dish is no different. For this cabbage recipe, I am using a cider beer. I love ciders, they are smooth and easy to drink, not to mention, refreshing. Now there are several types of ciders and they can range from super sweet to super dry (NOT sweet). Because this recipe also calls for apple juice, I use a dry-ish cider, as opposed to a sweet one. Also, I just don’t really enjoy sweet ciders.

As always, I hope you enjoy this one, and start adding it as a regular side dish to some of your favorite recipes. Until the next dish y’all!


  • 1 medium sized red or green cabbage
  • 1 12oz cider beer
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of apple juice
  • 2 TBL olive oil
  • salt
  • white pepper

Directions: Pre-heat your oven to 265 degrees. Remove the outer leaves from the cabbage, and then cut into wedges. Remove the core of the cabbage. In a large bowl, add the cabbage wedges, olive oil, salt, and white pepper to season. Mix together thoroughly to get cabbage coated in oil and seasoning. Next place the wedges on a grill pan for about 3 to 4 minutes per side. Place the cabbage into a 2 inch baking dish. Add in all of the liquid ingredients. Cover the baking dish with foil and place into the oven for 3 hours. Remove from oven, take cabbage out of baking dish and slice into thin strips and enjoy!


Duck, Duck, Duck, Orange Sauce! I love duck. The first time I ever experienced the pleasures of eating duck, was at a Chinese restaurant when I was young. I thought it was really cool to watch the chef come to the table, and using a cleaver of all the knife possibilities, and watch him carve this thing up table side. The brilliance in which he was able to utilize his knife skills to perfectly separate the skin from the meat, the meat from the bones, and the bones for the skeleton of the duck was simply amazing to me. I still long for knife skills like his!

The crispiness of the skin, the tender, juiciness of the duck, and just the overall flavor was something that has stuck with me my entire life from that point on. Peking Duck is still my favorite thing to order when I eat out at a Chinese restaurant.

Duck is also used a lot in classic French cooking and that is where the inspiration for this dish came from. The classic dish is Duck l’ Orange. I have taken a few liberties with the l’ Orange part and kind of made this sauce my own.

If you are looking for great wine pairings for this dish, Cabernet Sauvignon is probably my go to, but a smooth Viognier would also be great for a white wine. I do not drink a lot of beer, but this just seems perfect for a real juicy, citrusy IPA.

OK, enough small talk, lets get to this recipe!

For The Duck:

  • 1 Duck Breast
  • salt (to taste)
  • pepper (to taste)
  • Chinese 5 spice (to taste)

Directions: Preheat your oven to 425 degrees. Make sure to “score” the fat side of the duck breast. Season to taste with salt, pepper, and Chinese 5 spice. In a skillet on medium high heat, place the duck breast skin side down in the pan. Do not put any cooking oil into the pan, there is enough fat in the duck that you will not need any. Sear the duck for about 4-5 minutes until skin is crispy, and the fat has rendered out. Transfer duck to sizzle plate or baking sheet and place into the oven and cook until desired temperature. I cook mine to medium rare. Remove from oven and let rest 5-7 minutes before slicing.

For the sauce:

  • 1/2 shallot (sliced)
  • 1 garlic clove (diced)
  • 1/2 tablespoon whole black peppercorns
  • 3 tablespoons white sugar
  • 3oz Madarin Napolean
  • 3oz red wine
  • Juice from 2 oranges
  • 1 cup beef stock
  • 1 tablespoon cold butter

Directions: using the same pan that the duck was seared in, on medium heat, add in shallot, garlic, and peppercorns. Saute in the duck fat until shallots become translucent. De-glaze the pan with the orange liqueur and give a quick whisk. Next add in the red wine, and then the sugar. Whisk in the sugar until it is incorporated into the liquid. Next add in the juice from 2 oranges, and the beef stock. Whisk again, and let liquid reduce until it begins to thicken. Once sauce has reduced and thickened, remove from heat and strain into serving vessel. Finally whisk in 1 tablespoon of cold butter.


They say to give the people what they want, and they will come! Well, I asked, you all voted, and the lamb chops won….IN A LANDSLIDE!!

Lamb chops are actually one of my favorite proteins to cook. It used to be what I would cook on a date night with a girl the first time I had her over for dinner. They just seem fancy right? Most people think of entrees when cooking lamb, and while this recipe can certainly be served as such, I actually prefer to use this one as appetizer. Something that can be easily passed, or dressed up nice on a platter. Just my thought, obviously feel free to serve them whenever and however you want.

As you know, we always cook with spirit, and this recipe is no different. Today I am using Rumple Minze peppermint schnapps. Traditionally, lamb is served with a side of mint jelly. For this recipe, as the title states, we are going to be making a sweet onion and fennel jam. I still wanted to keep that tradition of mint, but I needed to be a bit extra and put my own spin on it!

I remember back in my early days of tending the bar, Rumple Minze used to be THE end of the night shot at last call. I’m not sure why it was, because its really not that great on its own. Maybe it was because now the guests were looking for who they were going to make out with, or maybe it was so that after they had been drinking all night at the bar, if they took a shot of this, the cops would have no idea that they were drunk when they got pulled over. Who knows, but both sound pretty logical to me.

Anyway, until the next dish…..enjoy

Ingredients: (Lamb Chops)

  • 1 qt herb oil (see previous post about herb oil)
  • fresh thyme
  • salt
  • pepper
  • 2 garlic cloves
  • 2 tablespoons butter
  • 1 rack of lamb

Directions: Marinate you rack of lamb in 1 quart of herb oil for at least an hour. Preheat your oven to 400 degrees. Heat an iron skillet (or cooking pan of choice) on a medium high heat. Because the lamb has been marinating in the herb oil, there is no need to add more oil to your pan. Once the pan is hot, place the rack into the pan and sear for 4-5 minutes. Flip the rack over, and place the entire pan into the oven, and cook to desired temperature (I cook mine to 135 degrees). When the desired temperature has been reached, remove the pan and place it back on the stove top. Add in a few stems of fresh thyme, 2 smashed garlic cloves, and the 2 table spoons of butter. Spoon the melted butter/garlic mixture over the rack for a few minutes.

Ingredients: (Sweet Onion Fennel Jam)

  • 1 bulb of fennel (finely diced, about 1/2 cup)
  • 1 medium sized sweet onion (finely diced, about 1 1/2 cups)
  • 2 oz Rumple Minze
  • 1.5 cups plain white sugar
  • 1/2 cup apple cider vinegar
  • fresh mint leaves, about 7

Directions: Using a medium sized pot, over high heat, add in the diced fennel and sweet onion ONLY. As you begin to smell the onion and fennel, and can hear it sizzle in the pan, give it a good stir, then add in the 2 oz of Rumple Minze (CAUTION!!! This is alcohol, and high proof at that, it can catch on fire, so pour carefully and slowly!!) Next you will need to add in the 2 cups of sugar, and the 1/2 cup of cider vinegar. Stir to mix thoroughly. Once mixture begins to boil, reduce heat to medium and reduce until a jam consistency. Make sure to stir every few minutes so it does not burn. While the jam is still hot, finely chop up the mint leave and add those in. Allow jam to cool about 15-20 minutes before using. The reduction does take some time, usually about 20 -30 minutes…..but it is so worth it!


With fall just around the corner, we are finally getting into one of my favorite food seasons of the year! Something about braising, hearty, rich foods that just sticks to your bones….those are the types of recipes that I enjoy this time of year. These short ribs, DEFINITELY fit the bill for that type of food, and this season.

Just a quick heads up, make sure that you have plenty of time to make this recipe, there is a FOUR (4) hour cook time! Slow and low baby, that’s how we get that super tender, fall off the bone meat!

Short ribs can tend to be fatty and sometimes a little tough. This is why we are using a braising cooking method. First we want to get a good sear on the outside, to lock in all the juices and create a bit of a crust. Then we will put them into a pan with some aromatic vegetables, some apple juice, and red wine, cover it up and into the oven it goes on a low low heat to render out the fat, and make the meat itself less tough. The longer we cook it the more tender is becomes. The low heat slowly breaks down the meat. If we cooked it on a higher temperature, it would cook too fast, dry out, and not have time to break down, thus keeping the meat tough and chewy!

Braising is a great cooking technique to use. It can really be used for just about anything that you want to break down, make tender without over cooking whatever it is you are braising. Because the short ribs are going to be rich and hearty, we are going to need a little something to “lighten” our dish. We will be making a gremolata, to add not as only a garnish, but because of the ingredients, it will make cut some of that ft and richness, essentially lightening the dish. The gremolata is super easy to make, and you will find yourself making this over and over again and using it for several different dishes.

If you haven’t noticed yet, I enjoy cooking with alcohol. I think it adds some flavors to food that you just don’t get from “regular” ingredients. I first learned to use alcohol in my cooking from my dad. He always had two large jugs of Carlo Rossi hanging around, one red and one white. These wines went into a lot of the food he made (and of course a little into his glass while cooking), and I have sort of continued to do the same. I have kind of expanded my repertoire and graduated to using beers and liquors as well. I suppose working behind the bar for for the better part of 20yrs, didn’t hurt either.

Ok, lets get into this recipe…….


  • 1 package bone in short ribs
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 cup apple juice
  • 1 cup Carlo Rossi Paisano (or other red cooking wine)
  • 2 cup beef stock
  • 1/2 bunch fresh thyme
  • any kind of blackening, steak, beef seasoning of your choice

Directions: First off, we will need to preheat the oven to 265 degrees. Next we will want to generously season our short ribs. Once we have seasoned our short ribs, heat a skillet on medium high heat with 2 tablespoons of olive oil. Sear both sides of the short ribs (about 3-4 minutes per side). Remove the short ribs, and place them into hotel pan, or 13×9 inch baking pan. Using the same oil, and fat that is left in the skillet, add in the carrots, celery, and onions and saute for about 2- minutes on high heat. Next add in the red wine and de glaze. Next add in the apple juice and combine thoroughly. Pour this mixture into the same pan that the short ribs are in. Add in the beef stock. Finally you want to disperse that 1/2 bunch of fresh thyme into the baking pan. Cover with foil, and place into the over and cook for four hours. When you remove the short ribs from the oven, be careful when removing the foil. There will be a lot of heat and steam released when opened. Once opened, remove the short ribs, and strain the remaining. SAVE THE JUICE! We will use this as our sauce. You can discard the other ingredients.

For the Gremolata:

  • 1 bunch fresh parsley
  • zest from 1 orange
  • 1 tablespoon prepared horseradish (strained of any liquid)
  • 2 medium sized garlic cloves

Directions: Simply chop all ingredients together as finely as possible, set on a paper towel to remove any excess liquid. Use as garnish for the short ribs


If it’s one thing I’m gonna make, it is a BUTTER SAUCE! I had had them several times at restaurants, but it wasn’t until learning how to make them while in culinary school, did I truly understand, and fall in love with them. For one thing, ITS BUTTER, is there any other reason needed? I also, love the versatility and creativity that can be applied to them to create almost any flavor that you want to compliment your dish.

Growing up in the DMV (that’s D.C., Maryland, & Virginia…..NOT the Department of Motor Vehicles), seafood is pretty much a staple. While for most people its crab legs and shrimp (which I also love), for its scallops. They are just so rich, creamy, and delicious. They are light and delicate, and much like the butter sauce, can be paired with just about anything.

This dish was actually one that I had submitted to recipe contest for the spirit/liquor I am using in this recipe. While it never made the cookbook, or won the contest, it is a recipe that I have been working on perfecting ever since. On its own, it can served as a great, full flavored appetizer. If you wanted to do something a little bigger, and wanted to turn this into an entree, I would maybe suggest some black (squid ink) linguini. Pasta is great for scallops, and the sauce has enough body and flavor to stand up to the pasta as well. Check out the recipe below.

Let’s talk about a beverage pairing. Obviously wine, white wine is the easy choice here. Most would say probably a sauvignon blanc, and I wouldn’t necessarily disagree. My choice however is a viognier. Most are not familiar with this varietal, but it is a pleasant surprise for those who have never tried it. Upon first taste, you get some acidic notes, which work great for seafood, and well help balance out/cut the richness of the butter sauce. It then finishes with a roundness of a chardonnay to really compliment the scallops and the sauce…..and if you add the pasta, well that works too!

Until the next dish…………

For the Scallops (serves 2):

  • 6 U15/U20 scallops
  • 1 TBL cooking oil
  • salt
  • pepper
  • smoked paprika

Directions: Make sure your scallops are room temperature and completely dry. Next season with salt, pepper, and smoked paprika. Add 1 tablespoon of cooking oil to a cast iron skillet on medium high heat. Once the skillet is hot, add in the scallops and sear for 2-3 minutes, flip, and then sear the other side.

For the Grapefruit Ginger Butter Sauce:

  • 2 sticks of butter cubed
  • 2 oz white wine ( I used chardonnay for this recipe)
  • .5 oz Domaine de Canton ginger liqueur
  • 1 tsp. whole black peppers corn
  • 1/2 shallot sliced
  • 2-3 dried bay leaves
  • 1 tsp finely chopped fresh ginger
  • juice from 1/2 of a grapefruit
  • salt

Directions: Using a medium sized sauce pot on high heat, add the following ingredients ONLY; black peppercorns, shallots, ginger, bay leaves. Once you can begin to smell the peppercorns and ginger, deglaze/add in the white wine and ginger liqueur. Using your whisk, scrape up anything that may have stuck to the bottom of the pan (this is FLAVOR). Reduce the liquid until there is about 2 table spoons remaining. Remove the pot from the stove and begin to add in the cubed butter a few pieces at a time, making sure to CONSTANTLY whisk the mixture until ALL of the butter has melted. If you find that the butter is not melting as quickly, put the pot back on a high heat for a few seconds, and ten remove, continuing the process. Next, add in the juice from 1/2 of a grapefruit, and finally season to your liking with salt. Once you have finished seasoning the sauce, strain it into a serving vessel.

“She Came From Jesus”

For those of you that are fans of Bravo TV’s Real Housewives of Potomac, you may remember this cocktail from Season 3. If you are not a fan of the show, or are new to my page, here’s a little back story.

I’ve been a part of the food & beverage industry for longer than I care to mention. That being said, curating food and cocktail menus has always been a passion project for me. When I met my wife back in 2012 or 2013, I was serving as the Beverage Director, for a now defunct dim sum restaurant, I was just getting into my cocktail creation groove. At the time, she (my wife) only really drank red wine, on Thursdays, while watching Scandal, in her aptly named “Olivia Pope” balloon wine glasses….enter me!

Curating and creating cocktails can be a tedious task of trial and error, all while attempting to achieve optimal balance and great taste. It also usually results in several missteps and plenty of drunken afternoons and nights! While we were dating and living together, Candiace quickly started to expand her horizons and take on more than a glass of wine, and was clearly benefiting from all of the tasting she got to take part in on a nightly basis. After months of tasting cocktails for everyone else, Candiace wanted me to create a cocktail for her. Not just any cocktail, but one that represented her. Beauty, style, grace, all rolled into one sexy cocktail.

When creating a cocktail, I usually start with the spirit/liquor that I want to showcase. I knew that this cocktail was ALWAYS going to be brown, to represent that smooth sexy skin tone. Initially I thought bourbon, but landed on rum, a spiced rum at that, since, well you know, shes a little spicy! At the time I was creating this “special” cocktail, bitter-esque cocktails using amaros and other similar style spirits were having a moment, and being used a lot. I thought a slight bitterness was the perfect fit to go with spiced rum. It took me quite some time to find the perfect one that wasn’t too bitter, and still was able to add depth. Now, despite what you may see on your tv screen, Candiace is actually a very sweet person, so I needed a sweet component to this beverage. Orange is a great flavor that works with rums. Initially I was looking at a fresh made orange simple syrup, then just orange juice, but it just wasn’t giving what i needed it to. I also wanted this cocktail to be stirred, to keep that sexy, smooth look to it. A shaken cocktail, especially with orange juice, would leave the drink with cloudy look, and just not the look I wanted. So, keeping it a stirred cocktail, looking for an orange element, I began looking at things like Cointreau, Gran Marnier, even Gran Gala. I finally settled on Mandarine Napoleon and it gave what needed to be gave! To finish off the drink and bring it all together, we added a few dashes (3 of them to be exact, because that is my favorite number) of Fee Brothers Black Walnut Bitters, and a flamed orange peel for garnish to drive home that orange aroma.

Naming cocktails has never really been my strong suit, my creativity only goes so far. For the longest time this drink was simply called “Candiace’s Cocktail”. After we wrapped filming of our first season on #RHOP, and Candiace delivered her iconic clap back; “I came from Jesus!”

I figured now was as good a time as any to #driveback and revisit one of my favorite drinks and share those #benefits with you all. Check out the full recipe below, and don’t forget to tag me in your pictures of you enjoying “She Came From Jesus”!!



  • 2oz of Thrashers Spiced Rum
  • 1oz of Cardamaro
  • .75oz of Mandarine Napolean
  • 3 dashes of Fee Brothers Black Walnut Bitters

Directions: In a mixing glass, add all of the above. Add in a fair amount of ice. Stir for 15-20 seconds. Strain mixing glass into a chilled coupe or martini glass. Garnish with a flamed orange peel. Enjoy!


We have finally reached the midpoint of this years baseball season, and its been quite the start! The Home Run Derby was one for the ages….and can we talk about the beast that is Shohei Ohtani?!?! If Mike Trout can get healthy and give the offense a little more pop, they can contend with the Astros for the West and possibly the A.L. crown. But who cares about winning the A.L., how are your bets doing? Over here at The Prop Shop, we have managed to add just under 26% to our account. That 26% may not sound like a lot to you, but let me ask you this….how much has your savings account returned since May 1? What about you IRA/401k? Its only up from here for us.

We have mostly built this return by betting 1st 5 innings (I like putting the priority on the starting pitchers, bull pens always give me a headache), and 1st inning run scored yes or no? I mean my YouTube is called The Prop Shop. I love a good prop bet. I currently do not live in a state where gambling is legal, and do not always have time to drive to Virginia or D.C., so I have a couple of offshore books that I like to use, BET.US and Betonline.ag (click on those links for some great signup bonuses/freeplays/free money). I like these because the results are quick and fast and I can then reinvest those winnings into another play without having to wait three hours for the game to finish.

This brings me back to my original question, How do YOU bet on MLB? We all know that there are a plethora of stats in baseball, too many in my opinion, how do you know which ones are good? Rule number 1 of stat selection, is it predictive? Meaning, does this stat work well at predicting future performance. ERA is probably THE MOST looked at stat for pitchers by new/square batters. This is not predictive stat, it is a stat based on past performance based on every person playing in the game. A stat that I like to use when gauging pitchers SIERA, as the name suggests, Skill Interactive Earned Run Average. This stat focuses on the attributes that a pitcher CAN control, and also makes adjustments for the types of batted balls a pitcher gives up. For instance, certain pitchers are fly ball pitchers (this is important especially in stadiums like Coors Field) vs. being ground ball pitchers. Or power pitchers vs. finesse pitchers. These are all important factors to think about when deciding which team your money will be backing.

How do we measure offense? Pitching is only one side of the story and we need a way to “predict” how an offense will fare against a certain pitcher. Once again, there is no shortage of offensive stats to use. Team batting average used to be the “gold standard” AGES ago. With sabermetrics, even more stats came to be, each claiming to be more “measurable” and valuable than the next. Early on in my sports betting “career”, I used a super long formula utilizing ob%, slg%, at bats, that gave a pretty good indication, but did not account for pitcher handedness, park factors, etc. Currently I use wRC as a base, and can then filter for which arm the pitchers throws with. What is wRC? In its simplest form, wRC or weighted runs created, takes the stat “runs created” and adjusts it for park factors, so guys that play in Petco or Oakland Coliseum are not penalized for the big parks they play and vice versa Trevor Story doesn’t look like the greatest hitter ever due to the fact that he plays at Coors Field. This stat averages out the league as well, so if a player has a wRC of 100, he is considered average. Any number above or below 100, will tell you how much better or worse that player is than average. I like this because lineups change daily, even the order of those lineups change. This allows me to plug and play with the hitters versus the pitcher they are facing that day, and generate what think the score COULD be. Once I have those numbers, I can generate an expected win% and find the value in the line, if there is any at all.

I’ll save the finding of value in the posted lines for another post. Finding value is the key to being successful in sports betting. If you havent already, go on over to YouTube and subscribe to my channel, The Prop Shop. I will be posting more videos beginning tomorrow as well as some free plays!

Let me in the comments what you think and if you want more betting tips and information like this. Also, be on the lookout for my “Top Betting Sites” coming soon. There will be plenty of links to sign up and take advantage of sign up bonuses, reload bonuses, and free plays! Lets PLAY BALL!!


If you watch Bravo TV’s Real Housewives of Potomac, or follow my social media, you have all heard by now that I do a ton of cooking/cocktail classes these days. I have been flooded with questions about how and where to sign up for them, so I decided to give you all the “deets” right here.

Hungry is an amazing digital platform that can connect you with amazing chefs like myself to provide great food, events, and classes for your family, friends, and co-workers alike. When you purchase a virtual chef experience, each person that will be attending the class will receive their own personal kit with the majority of the ingredients needed (some proteins, dairy, fresh herbs may need to be purchased separately by the individual) as well as recipe card to follow along with, and keep for making the dish again in the future on your own.

The types of classes are endless! Aside from cooking classes, they also offer cocktail classes, wine tastings with amazing sommeliers, yoga classes and more. One of the great things about Hungry is that for every kit purchased, two meals are donated to Feeding America.

Here is a peek of some of the food/cooking classes I currently have available on the platform. Make sure to click on the title to get a full description of what each class entails!

Smoke & Spice

South of the Border

Spanish Paella

Bananas Foster Pancakes

As I mentioned earlier, there are also a multitude of cocktail classes (which you can book me for as well), yoga classes, coffee and tea, boxing and even magic to help make your next event one of a kind.

Now head on over to www.tryhungry.com and book an experience today!!