"From Out Of The Fire"

Even though fire can bring complete destruction and devastation, we use that same flame to re-create and birth new culinary dishes.


Welcome to our new blog that’s from the heart of Papa Joe’s kitchen!

Papa Joe’s was re-born in early 2015.  My name is Greg.  I was not there to experience the first 33 years of the restaurant’s success, but as an out stretching result of the fire, I am here now and hope to be a part of the next 33 years. 

While working and creating here in the kitchen you hear stories of the “Old Papa Joe’s” and you can literally feel the love that built the new Papa Joe’s.  That love and family relationship which originated in the old Papa Joe’s is as literal and solid a foundation for Papa Joe’s Restaurant as the concrete foundation the building sits on today.  To try and explain the excitement, laughter, and mind blowing culinary revolutions that take place in the kitchen would not do it justice.  We will do our best to keep our guests and readers informed about what’s going on in the kitchen.  Our goal is not just to satisfy an appetite, it is to create a total dining experience and introduce your palate to what the world has to offer.

Here’s a little fun fact for you:

 Did you know that salmon has a keen sense of smell, even keener than a dog or bear?  Salmon is also a great nutritional source as it is loaded with EPA and DHA, which are two of the most nutritionally important fatty acids in the omega-3 group.

And here’s something you CAN try at home!  Hope you enjoy this recipe from our kitchen to yours… 

Check out our Loco Salmango Recipe. 

Loco Salmango

Loco Salmango

(Blackened Salmon with Pineapple Salsa Dressed in Mango Glaze served over Coconut Rice)




8 oz Salmon filet

Blackening Seasoning


Generously coat salmon with blackening seasoning.  After seasoning, sear filet on both sides in pan or on a flat top grill for about 2 to 3 minutes each side.  Remove salmon, drizzle with melted butter, and finish under broiler until filet is flaky (about 3 minutes).  Place blackened salmon over a bed of Coconut Rice and top with Pineapple Salsa.  Drizzle Mango Glaze over all.


Pineapple Salsa

Chop Pineapple and Mango (2 parts)

Chop Red Onion (1 part)

Chop Bell Pepper (1 part)

Fresh Lime Juice (1 lime)

Peppadew (sweet hot and savory pepper)

Fresh Cilantro


Toss fresh ingredients together to mix gently and place in fridge for 30 minutes allowing salsa to cool and flavors to blend.


Mango Glaze

1 cup Mango Puree’

½ cup Sweet Onion

½ cup Butter

1 tbsp Potato Flour


Bring onions and butter to a boil; reduce heat to a simmer for 5 minutes.  Strain onions out, add Mango puree’ to butter, and continue to simmer another 7-10 minutes.  Blend in potato flour.  Cool to room temperature.


Coconut Rice

Prepare according to package directions.