Yellowtail Collar

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Yellowtail Collar

INGREDIENTS

  • Yellowtail collars, split into two pieces
  • High heat oil, like avocado
  • Salt
  • Teriyaki sauce, any will do

DIRECTIONS

  1. Heat grill to medium/high
  2. Brush each side of the collar lightly with a little oil, sand season with salt & pepper on both sides
  3. Place flesh down first on grill and cook 5-7 minutes on each side or until just done
  4. Towards the end, lightly brush with teriyaki & grill another minute or so until sauce caramelizes a little

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Squid with Oyster Sauce

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Squid with Oyster Sauce

Makes 4 servings

INGREDIENTS

  • 2 tablespoons oyster sauce
  • ½ teaspoon soy sauce
  • Splash sesame oil
  • peanut oil or any high retention oil to cook
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger minced
  • 2 sprigs green onion, (white & light green parts only) cut into 1 inch pieces
  • 1 pound squid, cleaned and cut into rings
  • Salt
  • Pepper

Note: This is a fast cooking dish...prep all your ingredients beforehand

DIRECTIONS

  1. In a small bowl, mix oyster sauce, soy sauce and sesame oil - set aside
  2. Heat a wok or pan on high with about 2 tablespoon oil and add garlic, ginger and green onions - quickly stir-fry to mix about 30 seconds then add the squid to cook 2- 3 minutes, or until just done but still tender
  3. Season with a salt and pepper and mix the sauce in - stir well and serve

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Crispy Asian Fish Banh Mi

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Crispy Asian Fish Banh Mi

Makes 4

INGREDIENTS

  • 1 pound ground Opa
  • 6 sprigs green onion, (white and light green parts only) chopped
  • 1 tablespoon fresh ginger, minced
  • 1 large clove garlic, minced
  • 1-½ cup Panko crumbs
  • 1 tablespoon soy sauce
  • 1 tablespoon Sambal garlic chili paste
  • High heat oil, like avocado oil
  • 4 french baguette rolls

Sauce

  • ¼ cup Kewpie mayo
  • 1 tablespoon Hoisin

Bahn-mi toppings:

  • 1 bunch fresh cilantro
  • 1 Persian cucumber, thinly sliced
  • ½ cup shredded carrots
  • 2-3 sprigs green onion, cut thinly lengthwise

DIRECTIONS

  1. In a medium bowl put fish, green onion, ginger, garlic and ½ cup of panko - mix until until just combined
  2. Form all the fish mixture into 10-12 patties, brush each side with a little oil -  then press into remaining panko to coat lightly
  3. Heat 2 tablespoons oil in a non-stick pan on medium-high heat, cook patties each side about 4 minutes or until cooked through
  4. While fish patties are cooking, make the sauce - In a separate small bowl mix mayonnaise and hoisin; set aside
  5. Cut the baguettes in half lengthwise and toast/grill lightly
  6. Now let’s build the bahn-mi: spread sauce on the insides of the rolls, add some carrots and green onion, some cucumber, cilantro and the fish
  7. Close, cut in half and eat

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Swedish-ish meatballs

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Swedish-ish meatballs

Rich, delicious and full of flavor…in about 15 minutes. Ok, I don’t make my own meatballs for these – so sue me. 

INGREDIENTS

  • 2 tablespoons butter, divided
  • Approx 1 pound cooked, frozen meatballs (I used beef, but pork would be great too) and the small ones are best I think
  • 2 tablespoons flour
  • 1 cupbeef stock, or chicken or turkey
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • ½ tablespoon Worcestershire
  • ½ teaspoon garlic powder
  • Kosher salt & fresh ground pepper
  • ¼ cup fresh parsley, chopped

 DIRECTIONS

  • Melt 1 tablespoon of the butter and the olive oil in a large skillet over medium heat and put in the meatballs- cook until nicely browned, 3-5 minutes then removeto a bowl & set aside
  • Add remaining butter to the pan, and when it melts sprinkle over the flour
  • Use a whisk to stir well until you have a smooth paste and then add broth, stirring to make sure you get all the flour from the bottom of the pan
  • When it’s smooth add the cream, mustard, Worcestershire and garlic powder
  • Let it simmer a few minutes until it thickens and season to taste with salt & pepper
  • Put back in the meatballs, allow them to warm through then mix in the parsley right before serving
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Pesto Pizza

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Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It's super easy and quick, and by quick, I mean in about a minute.

Makes 1 Pizza

INGREDIENTS

  • 1 Pizza Dough (store bought or homemade)
  • All-purpose flour
  • 2-3 tablespoons cornmeal
  • One 7 oz container pesto sauce (you'll use about half)
  • ¼ -½ teaspoon crushed red pepper
  • 1 fresh mozzarella cheese ball (broken up in smallish pieces)
  • Olive oil
  • Kosher salt & fresh ground pepper to taste

DIRECTIONS

  1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
  2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
  3. Spread cornmeal on baking sheet and lay the pizza dough on top
  4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
  5. Next sprinkle red pepper and top with mozzarella
  6. Drizzle a little olive oil on top, season with salt and pepper to taste
  7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
  8. Slice, eat & repeat!

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Reverse Seared Method Steak

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Reverse Seared Method Steak

This method will result in a perfectly cooked steak with virtually the same level of doneness all the way thru. That means not only a desirable pink center, but the whole frickin steak will be perfect.  And it will work on any thick steak. That being said I suppose it will work on a thin steak – but you don’t need this technique for a thin steak. And btw, don’t eat thin steaks.

INGREDIENTS

  • 1 steak (at least 1½ inch thick)
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground pepper

DIRECTIONS

  1. Preheat oven to 275 degrees
  2. Place steak on top of a cooling wire rack (if you have one) with a rimmed baking sheet underneath
  3. Lightly oil steak and season both sides generously with salt and pepper
  4. Using a probe thermometer set to 131 degrees, push probe horizontally into the center of the steak - be careful not to touch bone if the steak has one
  5. Put in oven until steak reaches the set temperature
  6. Heat a cast iron pan on high (about 5 minutes)
  7. Remove steak from the oven, turn on stove fan and sear about 45 seconds to a minute on each side to get a nice brown crust
  8. Slice against the grain, and get ready to be wowed!

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Hashbrown Thingie

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Hashbrown Thingie

Featured on Steakhouse Day TV episode.

INGREDIENTS

  • Neutral oil (like avocado)
  • ⅓ cup red pepper, diced small
  • ⅓ cup red onion, diced small
  • ¼ cup green onion, chopped fine
  • 10 oz premade, uncooked fresh hash browns (not the frozen kind)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh ground pepper
  • ½ teaspoon garlic powder

DIRECTIONS

  1. Saute onions and red pepper in olive oil in a large, non-stick pan (see note) until softened
  2. Add the hash browns, season with salt, pepper and garlic powder - mix well then press down flat into a large pancake kinda thing
  3. Cook until crispy and brown on both sides - maybe 10 minutes each side

NOTE

In the episode I cooked the onions & peppers in a wok, added the potatoes and mixed and then transferred everything to a large saute pan which made no sense. So learn from my stupidity and do everything in one non-stick pan. As my father would have said - “do what I say, not what I do”

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Cream Spinach

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Cream Spinach

 Featured on Steakhouse Day TV episode.

INGREDIENTS

  • 4 bacon slices, diced
  • ¼ cup onion, diced pretty small
  • Two 9 ounce packages of frozen chopped spinach, defrosted
  • ¼ teaspoon red pepper flakes
  • 1 cup milk
  • 1 cup whipping cream
  • ¼ cup shredded parmesan cheese
  • Kosher salt and fresh ground pepper to taste

DIRECTIONS

  1. Cook bacon in a non-stick pot until about half-way done, remove excess bacon grease, add onions and cook until softened
  2. Put spinach in the center of kitchen towel, fold up sides and squeeze like a crazy person until all liquid is squeezed out of the spinach
  3. Add spinach and red pepper flakes to bacon and onions, mix well
  4. Pour milk and cream into the spinach mixture, add parmesan cheese, season with salt and pepper to taste and cook on low heat until thickened and stupidly delicious

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Macaroni and Cheese with Green Chilies

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Macaroni and Cheese with Green Chilies

Featured on Steakhouse Day TV episode

INGREDIENTS

  • 3 tablespoons butter, divided
  • 1 cup diced onion
  • 2 tablespoons all-purpose flour
  • 10 ounces pasta, I used orecchiette but you can use anything you like
  • 1½ cup milk
  • 1- 4 ounce can green chilies
  • 1 cup shredded Colby/Jack cheese
  • 1 teaspoon Dijon mustard
  • Kosher salt and fresh ground pepper
  • ¼ cup Panko bread crumbs
  • ¼ teaspoon chipotle chili powder

DIRECTIONS

  1. Preheat oven to 350
  2. Melt 2 tablespoons butter in a medium sized pot and add onions and cook until softened about 5 minutes
  3. Stir in flour mixing well to make a roux (a dry paste), and slowly whisk in milk
  4. Once it starts to thicken, add chilies and cheese, mix well
  5. Cook pasta according to package directions, then drain but hold back about a cup of the pasta water
  6. Add the cooked pasta to the sauce with the mustard and season to taste with salt & pepper
  7. Put into an 8x8 casserole dish or cast iron skillet
  8. IN a small pot, melt remaining butter and add the Panko crumbs and chipotle powder - mix well to get everything mix and sprinkle on top of pasta
  9. Bake until top is brown and crispy, 20 to 25 minutes

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Cold Asian Noodle Salad

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Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon white granulated sugar
  • ½ tablespoon Sriracha
  • ½ cup carrots, julienned (matchstick size)
  • ½ cup sugar snap peas sliced diagonally
  • ¼ cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced
  • ¼ cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds
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MISO MARINATED FLANK

Sometimes I forget how good flank steak is – this just brought the memories flooding back.

 

Ingredients

  • One 2 pound flank steak

Marinade:

  • ¼ cup white miso paste (available at most supermarkets)
  • ¼ cup rice vinegar
  • 1 teaspoon sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 large garlic clove, finely minced
  • 1 teaspoon fresh ginger, finely minced

Basting sauce:

  • 2-3 tablespoons Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil

 

Directions

  1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
  2. Put the flank and the marinade in a ziplock bag, seal and refrigerate 8 hours up to overnight
  3. Take steak from fridge 30 minutes before cooking
  4. In the meantime, add basting ingredients to a small bowl and mix until well combined
  5. Pre-heat grill to medium high for at least 10 minutes, remove flank from bag (throw away marinade) cook about 4 minutes on first side for medium rare. Flip steak over and brush the top with basting sauce, and cook 2nd side cook about 3 minutes or so, flip again and baste with more sauce.
  6. Take the steak off the grill, brush with more sauce, cover lightly with foil and let it rest for 10 minutes
  7. Slice into thin strips across grain to serve.

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Pancit

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Pancit

This simply delicious Filipino classic is one of my favorites – and hopefully will be yours too. 

INGREDIENTS

  • 1 tablespoon neutral oil
  • 1/3 cup diced yellow onion
  • 8 oz bihon vermicelli rice noodles
  • 1 large clove garlic, minced
  • 1/3 cup sugar snap peas, cut into thin strips across
  • 1/3 cup thinly sliced (like wood matches) carrot strips
  • 1/2 pound 21/25 shrimp, raw, peeled & deveined
  • 1 cooked chicken breast, thinly sliced
  • 2 cups thinly shredded green cabbage
  • ¼ -1/3 cup soy
  • 1 cup chicken broth

DIRECTIONS

  1. Heat oil in a wok on medium high and add onions – cook about 2 minutes
  2. Whit they cook put noodles in a large bowl (breaking the bundle in half to make them fit is perfectly fine) and cover with very hot or just boiled water – set aside
  3. Add garlic to onion and cook another minute or until fragrant
  4. Add snow peas and carrots and cook until vegetables begin to soften, a couple minutes more
  5. Add shrimp to pan and cook about 2 minutes being sure to stir well so they cook on all sides
  6. Add sliced chicken and stir well to mix
  7. Add cabbage and stir until beginning to wilt – a couple minutes
  8. Add soy and stir thru to mix, then add broth – mix thru really well
  9. Drain noodles well, then add and mix all to combine
  10. Turn down to medium and let continue for about 5 minutes to let all the flavors come together
  11. Serve.

SEE HOW TO MAKE IT

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Buffalo Chicken Burger

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Buffalo Chicken Burger

Makes 3

Who says ground chicken is dry?  This is moist, messy and stupid good.

INGREDIENTS

  • 1 pound ground chicken
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced green onion
  • ¼ cup finely chopped curly parsley
  • Kosher salt & fresh ground pepper to taste
  • Franks Red Hot
  • 1/3 cup panko crumbs
  • 2 tablespoons each mayo & sour cream
  • ¼ cup blue cheese crumbles
  • 3 buns – and make good ones like brioche
  • Shredded lettuce for serving

DIRECTIONS

  1. In a bowl put chicken, celery, green onion, parsley, salt, pepper, 2 teaspoons Franksand panko – mix well
  2. Shape into 3 patties, put on a wax paper or a parchment lined plate and refrigerate at least 30 minutes
  3. Meanwhile combine mayo, sour cream & blue cheese – mix really well and set aside
  4. Cook burgers any way you like (but a cast iron pan is always a good thought)
  5. Once you flip them over, brush the tops with more Franks and cook until done
  6. Grill or toast buns
  7. Build burgers: bun, sauce, lettuce, burger, bun
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5 Spice Apple Hand Pies

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5 Spice Apple Hand Pies

Think light, delicious, crispy little individual apples you can hold in your hands.  

INGREDIENTS

  • 2 sheets puff pastry, defrosted
  • 1 large Granny Smith apple, peeled and diced small
  • Juice of ½ lemon
  • 1 teaspoon sugar
  • 1 tablespoon Chinese 5 spice powder – go with me on this
  • Pinch Kosher salt 
  • 1 egg, beaten
  • 1/3 cup caramel sauce
  • Turbinado sugar

DIRECTIONS

  1. Preheat oven to 400
  2. Put apples, lemon juice, sugar 5 spice & salt in a bowl – mix well to combine
  3. Breathe it in, it smells uhmazing
  4. Unfold pastry and roll out until slightly larger all around 
  5. Using a cooking cutter or a glass, cut out an even amount of 4 inch circles - you should get 8-10 from each sheet
  6. Line a baking tray with parchment or use a silpat and lay down ½ of the circles
  7. Top with a some of the apple, being sure to leave a border at the edges
  8. Add about a teaspoon of caramel to each pile of apples, and top with remaining pastry
  9. Use a fork to seal the edges, brush top with beaten egg and sprinkle with turbinado sugar
  10. Bake until gorgeous, golden brown and crispy.

Watch me make 'em...

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Air Fried Tofu

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Air Fried Tofu

As much as I love tofu, I know people who don’t. That being said – they need to get over it cuz tofu is fricking amazing.

INGREDIENTS

  • 1 block firm tofu
  • ¼ cup sweet chili sauce
  • 1 teaspoon soy sauce
  • 1 lime wedge
  • 2 teaspoons sesame chili oil
  • ½ cup cornstarch
  • Kosher salt
  • Diced green onions for garnish

DIRECTIONS

  1. Drain tofu, place block on a couple sheets of paper towels, top with more paper towels and put a couple plates on top to weight it down, this will help rid the block of excess moisture - let sit about 20 minutes
  2. Combine sweet chili sauce, soy & lime wedge – set aside
  3. Cut tofu into bite sized pieces, put in a large bowl, drizzle with chili oil and salt - mix well… carefully so you don’t break the pieces
  4. Shake cornstarch over the top of tofu and put piece in a colander and shake off excess cornstarch
  5. Place tofu into air fryer basket and cook at 370 for 20 minutes, shaking after 10 minutes
  6. Serve topped with green onions and with sweet chili dipping sauce.
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GREEN CHILI CORNBREAD WAFFLES

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GREEN CHILI CORNBREAD WAFFLES

 With pulled pork & a fried egg. If there’s a heaven…this will be waiting for me when I get there (assuming I get there).

 

INGREDIENTS 

  • 1 egg, beaten
  • 1/2 cup milk
  • 2 tablespoon melted butter
  • One 8.5 ounce box Jiffy Cornbread muffin mix
  • 1/4 cup diced green
  • 1/4 teaspoon chili powder


Optional

  • 1 cup leftover pulled pork
  • 3 eggs

 

DIRECTIONS

  • Put all ingredients in a large bowl and mix well to combine
  • Makes waffles, and served topped with pork and a fried egg

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Lobster Hollandaise Poutine

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Lobster Hollandaise Poutine

Serves 2

So maybe this isn’t textbook poutine: there’s no fries, no gravy and certainly no cheese curds - but it's crazy damn good.

Ingredients

  • 3 cups onion tots

  • Two 6 ounce lobster tails, out of their shells

  • 8 ounces cremini mushrooms, thinly sliced

  • Neutral oil (just means unflavored: as in no extra virgin, no sesame etc)

  • 12 ounces beer, something preferably not dark - unless that’s all you have in which case it’s perfect

  • 1 stick (1/2 cup) butter

  • 2 eggs, poached, how-to video here

  • Hollandaise sauce, see recipe

  • Parsley & green onion for garnish

Directions

  1. Cook tots according to package directions - but you want them crispy, so if the timer goes off and they’re not - put em back in

  2. Cook mushrooms in a non-stick pan with a tablespoon of oil, until they begin to soften - about 5 minutes, then turn off the heat but leave in the pan

  3. Melt butter in a small pot and add beer - allow to heat through and come to almost a simmer

  4. Put shelled lobster tails in the beer/butter and cook until just done - 2 to 3 minutes - remove and slice into bite-sized pieces

  5. While they cook, put the heat back on the mushrooms and add a couple tablespoons of the beer/butter - mix well

  6. Then plate - and by plate I mean bowl: tots, mushrooms, lobster, poached egg, Hollandaise and garnish

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White (Alabama) BBQ Sauce

This is completely different from the sweet, tomato based bbq sauces you’re familiar with - which is exactly why you should make it.

INGREDIENTS

  • 3/4 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove, minced
  • Juice of 1/2 lemon
  • 1/2 teaspoon sugar
  • 1/2 - 1 teaspoon Kosher salt (smoked if you have)
  • 1 teaspoon fresh ground black pepper

DIRECTIONS

  1. Put everything in a bowl and mix well to combine
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Best Crab Sandwich

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Best Crab Sandwich

Makes 4 sandwiches

INGREDIENTS

  • 1 pound cooked crab meat
  • 2 celery stalks, diced small
  • ¼-⅓  cup bread crumbs
  • 2-4 tablespoons mayonnaise
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground pepper
  • 4 English muffins
  • Canola oil
  • 4 slices Swiss cheese
  • ½ cup shredded romaine lettuce
  • Fry sauce, see recipe

DIRECTIONS

  1. Mix crab, celery, ¼ cup bread crumbs, 2 tablespoons mayonnaise, salt and pepper well in a bowl - add more mayonnaise or bread crumbs if needed to shape into shape into 4 patties, the size of English muffins - refrigerate 15 to 30 minutes
  2. Heat a non-stick pan on medium high heat and add a thin layer of oil to the pan
  3. When the oil starts to shimmer, add the patties and cook until the bottom is golden brown, 3 to 5 minutes
  4. Flip and add 1 slice of cheese to each patty add cook an additional 2-3 minutes, until cheese is melted
  5. Meanwhile toast English muffin halves, or oil lightly and cook until just golden in a  non-stick pan
  6. Spread fry sauce on 4 of the muffins, add lettuce, a patty and then the  remaining muffin
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Brown Rice Shrimp Pita

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Brown Rice Shrimp Pita

So I was just in Israel and want to re-live the flavors…what’s the big deal?

Makes 2 - 3 pitas

INGREDIENTS

  • ½ pound peeled and deveined large shrimp, cut into smallish pieces
  • 1 teaspoon oil
  • 1 clove garlic, minced
  • ½ teaspoon turmeric
  • ¼ teaspoon cumin
  • ⅛ teaspoon crushed red pepper flakes
  • ⅓ cup nonfat plain Greek yogurt
  • 1 teaspoon curry powder
  • juice of  ¼  lemon
  • Kosher salt
  • 1 small tomato, seeded and diced small
  • 1 Persian cucumber, diced small
  • ½ cup cooked brown rice
  • 2 -3 small pitas

DIRECTIONS

  1. In a small bowl combine shrimp with oil, garlic, turmeric, cumin, red pepper flakes and pinch of salt - mix well and set aside
  2. In a separate bowl mix yogurt, curry, lemon and pinch of salt -  set sauce aside
  3. Heat a nonstick pan on high, cook shrimp until done (if your pan is hot enough this should be a couple minutes max) remove from heat
  4. Spread sauce in the pita pocket, then fill with rice, shrimp, tomatoes and cucumbers
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