“Well it’s simple, man, because all you do is pick up some chicken thighs and this WalkersWood jerk paste you can get that spreads just like suntan lotion so you can make sure to really rub it in especially in those places that usually get missed because people get lazy sometimes when they’re cooking, and that makes no sense to me at all because there’s very little that’s better in life than great food on your plate.”
– Rocco Basil, 2020
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What?
Oh, that’s right, it’s Chef Rocco Basil explaining how he’s been cooking at his home in Ohio County during these pandemic times. It’s quick, pretty concise, and never includes thoughts on possible side dishes because he creates those (yes, at a moment’s notice) when he comes up with a plan for what’s in the trusty pantry.
“Well, those details come later, but that’s OK because it’s always a good idea to have some veggies hidden away,” he said. “When I am working, I think everything through before so everyone involved knows what to expect, but here at home? Not at all.
“Since we’re all stuck at home anyway, why not try to cook some new things and experiment a little?” Basil suggested. “Look in the freezer, in the pantry and fridge, and just create from there. And hey, if it doesn’t come out the way you wanted, it has to be close to what you imagined. Just make it better the next time.”
Stay at Home? … OK!
Chef Rocco, of course, is employed by the Diocese of Wheeling-Charleston, and he also owns and operates his own catering business. These days, though, those positions have slowed, so most of the man’s time is spent on his farm near West Liberty.
“Oh, I do go out, man, because I’m still working some, but we all have to go to the grocery store from time to time, too,” Basil said. “It used to be fun to go into Kroger and talk to a bunch of folks, but that’s not the case these days. You gotta get in and out. That’s pretty important these days.
“But I’m doing takeout, too, because that’s something we have to do to help the local owners who are trying to do their best and survive,” he insisted. “That’s the thing with the local places. They’re on a tight string already, and this situation is very difficult, and that’s why we have to try to do what we can to help them out.”
Buying, Freezing, Thawing
Meal planning for families, Basil believes, is imperative now because reducing store trips seems like a real good idea right now. In and out. Make a list. Go.
“Shopping for food has always been an enjoyable experience for me no matter where I’ve gone,” Basil said. “
These days, though, many shoppers are buying in bulk and freezing what is not used immediately, or they are purchasing frozen goods.
“The best method for both those situations is allowing them to thaw in the refrigerator,” the chef said. “If it’s a chicken, put it in a pan, and depending on what else, the pan placement is always a good idea. Put it in the fridge the night before you’re planning to make it, and you’ll be real good.
“The same for those bags of frozen fish. Take what you want, make sure you close the package to avoid freezer burn, and just put them in the fridge the night before,” he instructed. “If it’s a spur-of-the-moment thing, you can accelerate the process with cold water and a constant stream.”
The Best Burger?
The option most of us have last on the list, but when mentioning a propane grill, Chef Rocco says, “BOOOO!!!”
“Wood-fired burgers are the best,” he said. “You get all of those flavors, and that makes it so much better. People should really try to figure that out, but if it’s not impossible, then a charcoal grill is my second favorite.
“If all you have is a gas grill, that’s better than anything else because a good burger needs some fire,” Chef Rocco said. “And you can get a little char on the outside of the burger while keeping the inside nice and juicy.”
Fresh and finely minced garlic is one ingredient he suggested to mix into the meat, and another is diced white onion.
“But the last thing you want to do is overpower it because you still want to taste the ground beef,” Basil insisted. “When you want to make a good burger, you have to keep the ground beef a part of the equation because, if you really think about it, it’s the most important ingredient.”
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Why food? Some artists use clay or paint or glass, but Basil, during his teenage years, chose the five food groups as his canvas for kitchen creations.
“I don’t know, man, but there was something that just attracted me to it when I was washing dishes at the Anchor Room back in those days because I would see the food going out of the kitchen, and I would have so many ideas on how to make them better than they already were at that place because people really loved it when they had the chance to go to Beach Bottom back in those days.”
Yup, it’s Chef Rocco.
