MY SYMPHONIC SEASONINGS
These BBQ Blues will make your taste buds feel down and out with flavor that not even Muddy Waters or Eric Clapton can resist. Rub it on beef, pork and poultry and experience how this blend will keep you in the groove. Use as a rub or create Inventive marinades with olive oil, beer, wine, and stocks. Also sprinkle into breadcrumbs, panko or flour and get that down-home flavor for your favorite fried or baked foods.
Get funky in your kitchen and make your meals get up and dance with this unique and groovy blend. Sprinkle on anything, especially salads and taste the sounds of James Brown or Beyonce. Guaranteed to make your mouth tingle. Sprinkle into breadcrumbs, panko or flour and get that down-home flavor for your favorite fried or baked foods.
Feel the rhythm, soul and hip flavors of Marvin Gaye, Aretha Franklin or Beyoncé when you sprinkle my Soulful Thai Seasoning on your favorite fish or poultry. Great on rice, vegetarian and vegan dishes as well. Use as a rub or create Inventive marinades with olive oil, beer, wine, and stocks. Sprinkle into bread crumbs, panko or flour to taste that fusion of Asian and Soul food come together in your favorite fried or baked foods.
One of the World's most interesting, innovative, entertaining and humble individuals, Johnny Ciao did not get his start in the culinary world like most so-called chefs. Working as a personal manager, concert promoter and entertainment marketing executive, he always prepared meals for his celebrity friends and clients. Johnny grew up in New York and was an avid music lover. He began his radio career at an early age of 17 on rhythmn and blues stations. At the age of 19 he was promoting major rock concerts in Florida and Jazz in Atlanta at venues including the Fox Theater, Sunshine Speedway, others whose names have changed. From personal manager to Baseball Legend Henry (Hank) Aaron and many others, he was always ahead of the upcoming trends.
Brooklyn Johnny was responsible for compiling the very first music video chart, which was published weekly in TV Guide, Rolling Stone and USA Today.
His 3rd book titled 'Eating Life' chronicles the many years he has spent as an entrepreneur, entertainer and friend, not only to the Legends in the World of Music, Film and Television, but to human beings from all walks of Life!
COOKING WITH COUNTRY STARS
In the mid-80’s, Johnny Ciao produced a book and video called‘ Cooking With Country Music Stars’, that went on to sell over 1,000,000 copies. A unique collaboration of 36 of country music's biggest names, including Reba McEntire, George Strait, Hank Williams Jr., Dolly Parton and Tammy Wynette, this book offers informative cooking and serving suggestions for more than 200 recipes. Full-color photographs and biographies of each star fill the pages
CHEF TO THE STARS
After moving to San Francisco, Ciao took his culinary talent to new levels. His encounter with legendary concert promoter Bill Graham brought him in direct contact with the Grateful Dead, Carlos Santana, Huey Lewis, Buddy Miles, Chris Isaak and many other music greats. He created backstage food and went on to cook for many of these artists one on one in their homes, at recording studios, on the road and various locations.
Johnny then received a phone call that changed his life forever. Music Icon Michael Jackson collapsed on stage in the Far East, due to a poor diet and improper eating habits. Johnny was hired to strengthen and change Michael’s diet. He proceeded to move into Neverland Ranch and created healthy, fun and inventive foods for Michael and his many celebrity guests including Whitney Houston, Marlon Brando, Gregory Peck, Barry Gordy and many others. It was an experience that no other chef has accomplished in the entertainment business.
KONCERT KITCHEN BOOK
An inventive collection of easy-to-make recipes from one of America's most dynamic celebrity chefs, this cookbook is filled with what Ciao's calls "Top Five and Ten" recipes: tasty dishes that can be made with five to ten ingredients in five- to ten-minutes for five to ten dollars.
After the release of ‘Koncert Kitchen’, Johnny began appearing on top television and radio programs throughout the world. Some of Johnny’s appearances include the Today Show, Regis, Wayne Brady, Donnie and Marie, several Dick Clark Specials, Entertainment Tonight, VH-1, MTV, BBC, RAI and countless network shows throughout the US and the World.
Johnny Ciao also performs on harmonica with his Culinary All-Star Band comprised of the hottest musicians in the biz while he prepares food at his Famous Blues and Music Buffets which have sold out at venues across America including the House of Blues. Musicians from major groups join Johnny as he presents and prepares a feast of food and music for
hundreds of guests.
More Television, Music, Festivals and Travels around the World--Much More on You Tube
Taste of Buffalo
Rock n Roll Hall of Fame Benefit
New York City
CULINARY ENCOUNTERS TV
Featuring Johnny Ciao with some of his musician friends cooking and traveling throughout the world.
Johnny goes Lobster Fishing in Canada and cooks up Lobster Cakes with the Automatics and founding members of Boston.
Biker Blues with Jeffrey'Skunk' Baxter (Doobie Bros./Steeley Dan)
Shopping and Cooking in Newport, R.I. with Harmonica great James Montgomery (Aerosmith, James Cotton)
Professor Louie (The Band, Levon Helm) shares his experiences while in Siberia as he and Johnny cook up an Oldie But Goodie.
At home with Commander Cody as he shares his valuable collections.
Ernie and the Automatics
Automatics’ Boston Lobster Cakes
1 pound claw and knuckle lobster meat
3 chopped scallions
2 tablespoons mayo
1 tablespoon mustard
1 teaspoon dried tarragon
1 teaspoon coriander
Blast of Funky Fennel Pollen
Approx: 1/4 cup pankow/bread crumb mix
Chopped fresh Italian Parsley
Mix all ingredients in a bowl. Do not break up lobster meat too fine, leave small chunks. Add bread crumbs slowly to get a firm, not too moist texture. Lightly sauté in olive oil on a low-medium flame for approx: 3-5 minutes on each side, depending on size. Drizzle on a vinegar reduction or create an easy mustard/marmalade sauce.
Jeffrey 'Skunk' Baxter
Skunk Baxter’s California Style Spedini
6-8 thinly sliced chicken breasts
1/4 cup Plain Bread Crumbs
1/2 cup fresh Spinach (finely chopped)
1/8 cup chopped walnuts
Blast of dried dill or Parsley
Grated Cheese (parmesan/reggiano)
Minced Black Truffle (optional)
Mix all of the above ingredients in a mixing bowl until pasty/not wet. If wet add more bread crumbs. If too dry, add another egg. Place chicken breasts on wax paper. Spread mixture on chicken, then roll. Put toothpicks on both sides so that mixture is held in. Transfer to a baking pan, drizzle olive oil on top with a blast of tomato puree, salt, pepper and a bit of water. Bake at 350 degrees for 20 or 30 minutes. Cut into 1/2 slices. Serve as an appetizer or serve entire breast as an entree.
1 large fresh salmon filet
2 cloves minced garlic
1 chopped shallot
1 tablespoon crystallized ginger
1 teaspoon salted or any type of capers
Chopped fresh basil
1 cup Chopped tomatoes
Splash of wine or champagne
Blast of Funky Fennel Pollen
Sauté all ingredients except fish for about 15 minutes. Lower flame and place salmon on top of mixture skin down for about 5-7 minutes, then carefully turn with a spatula and remove skin. Let it simmer for another 5 or so minutes. Break up fish and pour over pasta. Awesome flavor-Healthy-Organic!
PROFESSOR LOUIE’S SHRIMP FAGIOLI
Colavita Olive Oil
Tablespoon chopped Ginger
1 minced Shallot
1 chopped Red Bell Pepper
1/2 minced Jalapeno
1 cup of Seafood Stock
1 teaspoon dried Tarragon
1- 8 oz. can of Cannelini beans- pureed
1/2 cup pureed tomatoes- canned
1/2 teaspoon dried cardamom or 2 pods
1-1/2 pounds shrimp- cleaned and deveined and cut in thirds
Fresh Chopped Basil
Place olive oil in a large skillet. On a medium flame add ginger, shallot and jalapeno–cook until translucent. Add bell pepper–cook for another 3 minutes.
Add seafood stock, water and dried spices.
Cook for about 5 minutes–while stirring regularly. Add canellini beans, tomatoes and cardamom. Cover and cook for 10 minutes on low flame-stirring occasionally.
Stir in shrimp and basil, then turn off and let it sit for 10 minutes. Enjoy a hearty meal.
COMMANDER CODY’S STEAK PIZZAOLA
Dash of Extra Virgin olive oil
2 cloves of minced garlic
3 minced gaeta olives
4 large salted capers- chopped
1 teaspoon oregano
1/2 cup of tomato puree
Chopped fresh parsley
1 Large 16-ounce porterhouse steak
1 tablespoon Romano cheese
Sauté and cook all ingredients except steak for 15 minutes. Add Steak, cook on low flame for about 4-5 minutes on each side. Pour sauce over spaghetti and Mangia!
Seafood Biker Bouillabaisse
1/8 cup extra virgin olive oil
2 minced cloves garlic
2 chopped shallots
2 soaked cardamom pods (whole) or (ground)
1 cup tomato puree
2 Bay Leaves
1 teaspoon of Cumin
1 tablespoon Crystallized Ginger
1/4 cup Chardonnay
Cook up all of the above ingredients on a low flame for about 20 minutes. The add the lobster and crab, cook on a low to medium flame for 15 minutes, then add mussels and shrimp and cook on a
low flame for another 10 minutes.
1 Cleaned/Uncooked Maine Lobster
1 Cleaned/Uncooked Dungeness Crab
1 pound Mussels
1 Pound Medium/Large Shrimp
Pour over pasta or rice. and kick into HIGH GEAR!
THE BENEFIT CHEF
Johnny Ciao is a popular auction item (Live or Silent) at many charitable events. He has commanded up to $50,000 to present a private dinner party in the privacy one's home. Johnny will come to your event, meet and greet guests, sit in and perform with bands or d.j.'s on harmonica, as well as schmooze the room getting guests excited prior to his Live Auction, where he stands on stage and tells stories about his colorful experiences getting the bids higher and higher.
Johnny also appears on television and radio prior to each event to boost attendance, increase awareness to the cause and promote the event. He has been presenting and performing at many Benefits throughout the US over the past 20 years for such charitable organizations and events including US War Dogs, ALS, Make A Wish Foundation, Heroes For A Cure, Rock n Roll Hall of Fame, Oscar Parties, Sundance Film Festival, Chi Chi's Kids, the First Tee, John Deere Classic, Toys for Tots, MasterCard Celebrity Golf Challenges, Cerebral Palsey, and various Cancer groups.
He also presents his Caddy Snax on the 9th hole of a shotgun start, so as golfers approach the 9th hole they greeted by Johnny and fed delicious and inventive snacks. Check out this video of Johnny and Actor/Comedian Richard Kind on the Golf Course.
Johnny has appeared at a variety of festivals, events and benefits throughout the World. Here are just a few!
HEROES FOR A CURE
MAKE A WISH FOUNDATION
HOUSE OF BLUES FOUNDATION ROOM
MAUI KEA LANI HAWAIIN FOOD JAM
HOBOKEN FILM FESTIVAL
PUTNAM COUNTY WINE AND FOOD FESTIVAL
FANCY FOOD SHOWS
TASTE OF BUFFALO
TOYS FOR TOTS
SOUTH MOUNTAIN BLUES FESTIVAL
HUDSON BERKSHIRE WINE AND FOOD FESTIVAL
SUBLICIOUS BLUES BUFFET
CORAL GABLES BLUES FESTIVAL
CHI CHI RODRIGUEZ BENEFIT FOR KIDS
CANCER BENEFIT AT MAR LARGO
COOL JUICE OBESITY TOUR
SUMMERTIME BLUES W PROFESSOR LOUIE
ALS CELEBRITY GOLF TOURNAMENT
TAMPA BAY WINE AND FOOD FESTIVAL