Chef McCargo, what is the dish that:

  1. inspired your love of food:

    My mom’s fried chicken inspired my love of food.

  2. is your signature:

    My signature dishes are honey chipolte wings and ribs seasoned with my rub blend.

  3. you cook on your night off:

    On my night off I like to prepare all kinds of funky sandwiches. Sometimes I mix things up a bit by making fired chicken, broccoli rabe and smoked macaroni and cheese.

Can we have an extra helping?

  • What would be your last supper?

    Hmm…my last supper would definitely include buffalo wings as an appetizer. I would follow up with NY Strip au Poirve, sautéed broccoli rabe, and sticky rice.

  • What is your favorite restaurant that people should know about

    Brio Tuscan Grill in Cherry Hill, New Jersey

  • What one new ingredient should I add to my pantry and how should I use it?

    You definitely need smoked paprika to add to rubs, marinades and sauces.

  • What are you making tomorrow night for dinner?

    Tomorrow I am making smoked pork chops, sautéed cabbage with apple smoked bacon and corn fritters.

Chef, can you share a recipe for one of these dishes?

NY Strip au Poirve

Ingredients
• 1/2 cup green peppercorns in brine, smashed
• 2 tablespoons coarse black pepper
• 4 tablespoons olive oil, for frying
• 6 (16-ounce) center-cut NY strips
• 1/4 cup fine diced shallots
• 2 tablespoons all-purpose flour
• 1 1/2 cups brandy
• 2 cup strong beef stock
• 1/4 cup heavy cream
• 2 tablespoons fresh chopped parsley leaves
Directions
Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.
Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.
Drizzle steaks with sauce and garnish with parsley.