By Susan Wenner
Herald Publisher/ People Editor
Richard Vincik of Sanford considers himself a “live fire” cooking guy preparing food over wood, hard wood charcoal, pizza ovens and rotisseries. He even has a full outdoor kitchen including a pizza oven, Argentinian grill, regular grill, 4 burner gas cooktop, fryer and smokers.
Vincik was in the restaurant business back in the 80’s but has been in the real estate investment business for more than 30 years and also owned a Franchise Spa.
Married to his wife, Susan for 33 years, the couple have 5 children. The love birds met at the University of Florida, have lived in Central Florida since 2004 and Sanford since 2016.
He described himself being born with a passion for cooking. At the age of 4 he even asked for an EZ Bake oven as a gift. Later he was know to make grilled cheese sandwiches while standing in a chair at the stove by 6 years old.
It was in middle school he took a cooking class and then became a big fan of the Food Network. Later he continued learning new recipes through YouTube and online classes.
His love of cooking was shared by his mother, father and grandmother.
“My mother (Grandy) is and my grandmother was a phenomenal baker,” he shared. “My father also loved to cook. Meals at my grandmother's house were legendary. More cakes and pies than one can imagine. And, my grandfather would cook a huge corned ham in a large black pot outside over an open fire. It was absolutely amazing.”
At the age of 16 he began working as a cook at Popeyes Chicken.
“In college I worked my way up quickly from dishwasher to line cook to expeditor for JJ Muggs, TGI Fridays, Bennigans and a new concept opened by Steak and Ale Corp. (owned by Pillsbury back then) called Key West Grill where I really learned my love of live fire cooking over a 100% wood fired grill,” he said. “I also learned many, many recipes and techniques back then, as everything was made ‘in house’ unlike most places today. I learned to make some of the best soups and Caribbean food I have had to this day.”
Most rewarding about cooking to Vincik is “creating something that people enjoy, preferably that blows them away, something you typically cannot go out and buy at a restaurant and watching family and friends enjoy themselves is by far the most rewarding part of cooking.”
He described his wife and kids as a “big foodie family” and have a lot of fun cooking by the pool. Watching "Emeril Live" and other shows with their kids as they were growing up was a regular occurrence. One year they decided to combine Mothers Day, Fathers Day, his and his wife's birthday and assigned each of their adult kids a cooking device.
“The wood fired pizza oven, the Argentinian grills, smoker and wok burner were used,” he said. “They all have to make a dish while I just sit back and watch.”
Vincik added that “Living in Coastal North Carolina in a small fishing village (Sneads Ferry), oysters and oyster roasts were a way of life. Cooking fresh oysters in their shells over an open fire on chicken wire then opening them and dunking them in a bowl of apple cider vinegar and taking a bite of a fresh corn bread dab with a swig of Pepsi were a thing dreams were made of. The town also had the best shrimp I have ever had. We still visit as often as we can to enjoy the seafood.”
Sharing his top recipes he makes for parties, dinners and gatherings is a Hanger Steak grilled over oak wood and Fogo hardwood charcoal with a homemade Chimichurri.
“I do admit, it is one of the best things I have ever eaten, he cited. “All of our friends and family, including many Latino friends, say it is the best beef they have ever tasted.”
He laughed while sharing, “Not officially, but I was at an extended family's Cuban New Year's Eve party, where I made Tres Leches and the grandparents (from Cuba) made me an honorary Cuban. And, at all private events most friends and family tell me they are blown away by some of my dishes. Particularly my live fire cooking over wood, hard wood charcoal, pizza ovens, rotisseries etc.”
Vincik and his wife have been involved in their church community for most of their marriage developing many friendships through small group get-togethers. “Many people or couples love to cook, so we each bring a dish or rotate hosting,” he said. “Food and Faith have made us many lifetime friendships.”
He concluded by saying, “I simply love serving other people and providing an opportunity for them to enjoy themselves. Hospitality is in my blood. I love it! Cooking for me isn't work or a chore and nearly everyone loves to eat. I love seeing people enjoy something I work very hard at and it’s also a channel for my creative side. The type of cooking I do is definitely more of an art than a science. Perhaps this is why I love live fire cooking so much. There are many, many variables. You don't just follow a recipe. I’ve learned many techniques from a proper French Omelette to the perfect smoked brisket. I am also known as the ‘McGiver’ of the kitchen. I love to go into the kitchen with no specific plan and make a fantastic dish using whatever is on hand. They are often some of the best dishes I have ever made. Making outstanding BBQ, and perfecting a great pizza dough for the wood fired oven or grill are truly an art. You cannot get that directly out of a book or recipe. There are too many variables with heat, flame, ingredients and equipment. I have also learned how so many online recipes are incomplete. You have to be very careful to ‘think’ about what is presented to you. Many are not accurate or important instructions are left out. Lastly, restaurants can buy ingredients and qualities that the general public cannot. Therefore it is sometimes impossible to replicate the quality of a good restaurant. The equipment and quality ingredients are very difficult to replicate at home.”
Recipes:
Hanger Steak with Chimichurri
Ingredients:
1-2 pounds of Hanger Steak (from Petty’s Meats or online at Wildfork.com)
Argentinian Salt or Kosher Salt- Do not use pepper, salt only.
Chimichurri:
½ bunch fresh Cilantro (use either all cilantro or all parsley, I prefer the mix)
½ bunch fresh Parsley
1 large sweet onion diced medium
4 cloves fresh garlic, diced fine
Juice of one-half fresh lime, not bottled
1 cup plus of best olive oil for your budget.
Kosher salt and pepper to taste
To make the Chimi:
Don’t recommend food processor for this. Keep very coarse. Hand chop onion medium dice. Hand chop Parsley & Cilantro small not fine. Hand chop garlic fine. Juice one half large lime. Add parsley, cilantro, onion, garlic to a medium bowl, stir well until thoroughly mixed. Add lime juice. Stir well again. Add a little salt and pepper. Lastly add olive oil slowly.
Stir gently, constantly. Continue adding olive oil slowly while stirring until you obtain a salad dressing type consistency. It should not be dry at all. Rather a very fluid mixture that can be spooned over sliced meat or bread. Add salt & pepper to taste. Let sit at least 4 hours on the counter, preferably overnight.
To grill the steak: Bring steaks up to room temperature about an hour before cooking. Coat the steaks with Argentinian or Kosher salt ten minutes before grilling. Use only hardwood charcoal for your grill. I prefer Super Premium Fogo. You will also need to purchase some Post Oak Hardwood chunks or small Post Oak wood pieces. Don’t use pellet grill. Once coals are ready add some oak wood about 20-30 minutes before you put meat on. Seer this over your hot spots first. Then move it off the hot spots to a more indirect area of the grill. Move back & forth without letting it burn, want a nice external char. Can cook it medium plus without drying it out. Cook to your desired temperature & remove from grill, letting it rest for 10 minutes. Don’t cover it while it rests, keep out of wind or ac draft. Slice the hanger on the “bias”, a 45-degree angle against the grain. Slice about ¼” thick, sample a slice after the first cut, if you don’t keep eating it all, then slice and place on a platter or wood board. Once plated, drizzle with the Chimichurri. This meat will be a flavor bomb and will melt in your mouth.
Grandy’s 13 Layer Cake-Made by my mom for around 25 years. She did not create it, Frosting:
3 cups sugar
2/3 cup cocoa
Pinch of sale
1 ½ cup evaporated milk
4 Tablespoons Margarine
1 teaspoon vanilla
Mix all ingredients in a medium sauce pan and put on low heat. Do this before you mix the cake batter. Let the ingredients come to a full boil. Then, turn heat to lowest setting and leave the pan on the heat the entire time you are making the layers, stirring often.
Layers:
1 box Duncan Hines yellow cake mix & add small package of dry vanilla pudding mix
1 small box dry vanilla pudding mix
4 eggs
1 cup of water
1/3 cup vegetable oil
4 cake pans – it is best to only bake two layers at a time. These are extremely thin (maximum thickness is similar to a pancake). You’ll need to rotate and monitor closely. It is best and most efficient to bake two and have two ready continually. Butter your pans and add batter. Continue to all 13 layers. Let cool. Frost between layers, top and sides.
