LEMON BUTTER SAUCE

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LEMON BUTTER SAUCE

Makes about 1/3 cup
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Really... do you need to hear anything more than just lemon & butter? 
I think not – though if you did, shallots & parsley are the rest of it. 

INGREDIENTS

  • ¼ cup lemon juice
  • Pinch Kosher salt
  • 1 tablespoon shallot, finely chopped
  • ¼ stick cold Finlandia butter*, cut into cubes
  • 1 tablespoon finely chopped parsley

DIRECTIONS

  1. Warm a small pan over medium-high heat and add lemon juice and shallot
  2. Cook until reduced by approximately ½, then add butter 
  3. Slowly swirl butter into the mixture until thickened, season with salt and add parsley
  4. Stir to mix and serve

Finlandia butter is available at Vons, Albertsons and Safeway.

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Herbed Butter Chicken

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Herbed Butter Chicken

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I know what you're thinking, and if you thinking buttery, delicious and amazing… you're right. If that's not what you're thinking, maybe you should try this first.

INGREDIENTS

  • ¼ cup Finlandia Butter, room temperature
  • ¼ cup freshly chopped parsley, 4 tablespoons
  • ½ teaspoon freshly ground black pepper
  • 2 chicken breasts
  • Olive oil
  • Kosher salt

DIRECTIONS

  1. Preheat grill to high
  2. Put butter, parsley & black pepper in a small bowl and mix well to combine – set aside
  3. Place chicken breasts one at a time into a zip lock bag, add a little olive oil to each side and close bag
  4. Using something heavy like a bottle of olive oil or vodka (my favorite btw) pound them carefully to an even thickness - approx 1/2'' thick
  5. Remove from bag, season each breast well with Kosher salt and put on hot grill
  6. Place chicken on the heated grill, cook approximately 3 minutes then turn 45 degrees to create cross hatch marks – cook another 2 minutes
  7. Flip chicken over and spread another tablespoon of butter mixture on each breast
  8. Cook until bottom is just cooked, then flip and give the top side a coating of butter
  9. Take chicken off grill, brush with softened butter one last time and serve – in a sandwich, sliced on some pasta or use on a salad.

Finlandia butter is available at Vons, Albertsons and Safeway.

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Mexican Lasagna

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Mexican Lasagna

Think of this as a deconstructed version of lasagna.

Serves 4-6

INGREDIENTS

  • 1 lb lasagna, broken into small pieces
  • 1 lb ground beef
  • ½ yellow onion, diced small
  • 1 large clove garlic, minced
  • ½ pack fajita seasoning
  • 15oz can diced tomatoes, drained
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon fresh cilantro, finely chopped 

DIRECTIONS

  1. Heat oven to 350
  2. Break the lasagna noodles into small (1 to 2” pieces) and cook until done
  3. Brown ground beef in cast iron pan or oven proof skillet until about halfway done, then add onions and garlic – cook until beef is fully cooked and vegetables softened - drain any excess fat
  4. Put back on heat and add fajita seasoning – stir well to combine thenstir in tomatoes, drained noodles and ¾ of the cheese
  5. Combine everything well, and season with salt and pepper if necessary
  6. Simmer about 5 minutes, top with remaining cheese and bake in oven until bubbly and the top is beginning to brown
  7. Remove and serve, garnished with a sprinkle of cilantro.
mexican lasagna cooking guy

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MONGOLIAN BEEF

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MONGOLIAN BEEF

This old-school Chinese food classic just showed up in your kitchen. Have at it... 

INGREDIENTS

  • 1 lb flank or skirt steak, cut against the grain, bite sized pieces
  • 1/3 cup corn starch
  • 1/2 water
  • 1/2 soy sauce
  • 1/2 cup brown sugar
  • 1 tablespoon canola oil
  • 1/4 cup canola oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, finely diced
  • 1 teaspoon Sesame seeds


DIRECTIONS

  1. In medium bowl add corn starch and beef, coat the beef well but shake off excess - set aside.
  2. Heat a wok or skillet on medium heat, add 1 tablespoon oil then put in the minced garlic and ginger - stir and cook about a minute or until very fragrant, don't let it burn.
  3. Add soy sauce, water & brown sugar to the wok - mix and let boil about 2 minutes, remove to a bowl.
  4. Put wok back on the heat with 1/4 cup of oil, when it gets hot add the beef and cook, stirring constantly until browned on all sides but not quite cooked all the way through - maybe 2 minutes
  5. Remove excess oil then put sauce back in with the beef and let simmer to thick a couple minutes
  6. Serve on rice, garnished with finely sliced green onions and sesame seeds.
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Grilled Vegetables

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Grilled Vegetables

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled veggies - good.  Grilled veggies with herb butter – tremendous.

INGREDIENTS

  • 2 red peppers, cored and cut into 2 inch slices
  • 2 yellow peppers, cored and cut into 2 inch slices
  • 1 red onion cut into 1/2 inch thick slices
  • 1 pound asparagus, thick ends removed
  • ½ cup Finlandia butter*, diced
  • 2 tablespoons Dijon mustard
  • 1 teaspoon each fresh thyme, rosemary and parsley, finely chopped
  • 1 clove garlic, finely minced
  • Salt & fresh ground pepper

DIRECTIONS

  1. Preheat grill to medium high
  2. Combine butter, mustard, herbs, garlic & salt and pepper in a small pot, and stir over medium until melted and well blended – keep warm
  3. Grill vegetables, brushing with herb butter until done – being sure to baste once more before serving.

* Finlandia butter is available at Vons, Albertans and Safeway.

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Garlic Bread

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Garlic Bread

Makes one loaf – and a damn good one at that
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

There’s good garlic bread and then ridiculously great garlic bread.  Give you one guess which one this is…

INGREDIENTS

  • 1/2 cup Finlandia butter*, room temperature
  • 1 bunch Italian Parsley Just the top, no stems) finely chopped
  • 1 bunch green onions, white & light green parts only, finely chopped
  • 2 big cloves garlic, crushed
  • 1/2 cup shredded Parmesan
  • 1/2 teaspoon Kosher salt
  • 1 sour dough loaf, sliced lengthwise

DIRECTIONS

  1. Preheat Broiler
  2. Mix all ingredients except bread in a bowl
  3. Spread mixture on each side of cut loaf
  4. Place on baking sheet and place about 8 inches until broiler rods
  5. Cook until bread is beautifully golden brown and bubbly
  6. Slice into 2 inch pieces and serve

* Finlandia butter is available at Vons, Albertsons and Safeway.

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Grilled Chili-Lime Corn

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Grilled Chili-Lime Corn

Makes: 6 ears
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

You may never want plain grilled corn again.

INGREDIENTS

  • 6 ears of corn
  • 1 ½ sticks Finlandia butter
  • 1 ½ tablespoons chili powder
  • Juice from 3 limes
  • Kosher salt

DIRECTIONS

  1. Heat grill to medium
  2. Pull husk and silk completely off corn
  3. Melt butter and stir in chili powder and juice from 2 ½ of the limes - mix well
  4. Grill corn right on the BBQ until soft, nicely browned and beautiful looking - this can take up to 30 minutes.
  5. Start basting about 10 minutes in, then baste often until finished cooking
  6. When done, remove to a bowl or platter, squeeze the last half lime on top and sprinkle lightly with Kosher salt

* Finlandia butter is available at Vons, Albertsons and Safeway.

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Tomato & Potato Chip Sandwich

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Tomato & Potato Chip Sandwich

Makes 4

I've been eating this about once a month since I was 18. It's the perfect late night food. And the mayo is important – so either the Japanese Kewpie mayo, Heinz Salad Cream or even Miracle Whip is preferable to regular mayo here.

Ingredients

  • 2 medium ripe tomatoes, sliced thin
  • 8 slices white bread - trust me
  • 4 tablespoons mayonnaise (see description above)
  • 4 BIG handfuls plain potato chips
  • Fresh ground pepper

Directions

  1. Spread mayo on 4 of the bread slices
  2. Top each with the tomatoes
  3. Season well with pepper - don't be shy
  4. Place a handful of chips in a pile to each and gently balance 2nd slice on top
  5. Now squish the whole thing flat with your hand, cut in half and eat

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Salt and Pepper Shrimp

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Salt and Pepper Shrimp

Makes 6 appetizer servings

Put this in front of your friends - they won't believe it! You can say "Yeah, I made it - I mean I made that!" No one has to know it took about 5 minutes in the kitchen but you.

Ingredients

  • 1/2 tablespoon Kosher salt
  • 1/2 tablespoon fresh ground pepper
  • 1 tablespoon peanut oil
  • 1 pound shrimp, raw shell-on & de-veined – 31/40’s are the prefect size
  • 2 large cloves garlic, chopped fine
  • 1/2 inch fresh ginger,minced
  • 1 bunch green onions, cut into 2 inch lengths

Directions

  1. Mix salt & pepper in small bowl and set aside
  2. Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
  3. Wait until it smokes even more
  4. Don't get freaked out by the smoke
  5. Add garlic, ginger, green onion and the shrimp
  6. Stir often so all is mixed and shrimp are fully cooked – which should not take more than a couple minutes, then add the salt & pepper
  7. Stir fry quickly to coat shrimp in the salt and pepper mixture – serve
  8. Prepare yourself for the compliments to come

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Cheryl’s Brown Butter Rice Krispie Treats

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Cheryl’s Brown Butter Rice Krispie Treats

Makes 16 2" squares or 32 1"x2" small bars

I don't go for many sweet things, but this is a favorite of mine, it's in the top 10.

INGREDIENTS

  • 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
  • 10-ounce bag Marshmallows
  • Heaping 1/4 teaspoon coarse sea salt
  • 6 cups Rice Krispies cereal (about half a 12-ounce box)

DIRECTIONS

  1. Grease an 8-inch square cake pan with 2-inch sides.
  2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.
  3. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
  4. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
  5. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. You can use a piece of waxed or parchment paper sprayed with oil or spread with butter (even better, save the wrapper from the butter and use that!) to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
  6. Let cool completely and then cut into squares. Devour.

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Crispy Salmon with Green Onion Mashed Potatoes

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Crispy Salmon with Green Onion Mashed Potatoes

Serves

Mrs. Cooking Guy's favorite salmon, ever.

Ingredients

  • 4 - 6 ounce salmon fillets
  • 4 tablespoons sesame chili oil - you can buy it together, or simply mix approximately 75% chili oil with 25% sesame
  • Kosher salt
  • 1 1/2 cups leftover mashed potatoes
  • 1/3 cup finely diced green onions
  • Sesame seeds for garnish

Directions

  1. On a plate, drizzle oil onto the salmon and season well with salt - let sit 15 minutes
  2. Combine the potatoes in a small pot with the green onions, stir well to mix, heat through and keep warm
  3. Preheat non-stick pan on the stove really well, until almost smoking and add salmon, face down
  4. Let cook 3-4 minutes (without moving) until cooked about 1/4 of the way through - you can watch the color change on the sides
  5. Flip the salmon over and continue to cook for another 2 minutes - the top will now be nicely browned and crispy
  6. Place a small scoop of the potatoes onto a place and top with the salmon
  7. Sprinkle with a few sesame seeds and serve

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Cast Iron Filet

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Cast Iron Filet

Makes one steak or two or three.

This is about the process and works on pretty much any thick steak.  Thin steaks, less than an inch can be cooked perfectly in a pan over direct heat. But when they get thicker…they need a process like this

INGREDIENTS

  • One steak, at least an inch and a half thick (I’d rather have one good steak once a month, than one shitty steak once a week)
  • Canola oil
  • Kosher salt & fresh ground pepper

DIRECTIONS

  1. Remove steak from fridge 30-45 minutes before cooking
  2. 20 minutes before cooking, preheat oven to 450 degrees
  3. 10 minutes before cooking put a cast iron pan over high heat on your stove
  4. Lightly oil steak on both sides with oil, then season well with Kosher salt (this is not the place for table or iodized salt btw) & pepper
  5. Turn on your fan and place serving side down in the cast iron pan on the heat – leave for 90 seconds to get a good sear & crust
  6. Flip over and leave another 90 seconds, then using a towel put the whole pan with the steak into the 450 degree oven
  7. Using a good instant read thermometer, remove the pan when the steak reads between 125 and 130 for medium rare, put the steak on a plate and loosely cover with foil
  8. Let rest 10 minutes and serve
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Smoked Salmon Benedict With Dill Hollandaise

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Smoked Salmon Benedict With Dill Hollandaise

Makes 4 benedicts

INGREDIENTS

DIRECTIONS

  1. Make Hollandaise according to recipe, add ¼ cup dill in the final moments of blending - keep warm
  2. Top English Muffins with lox, then a poached egg and finely with Hollandaise
  3. Sprinkle with a little more dill
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Slow Scrambled Eggs

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Slow Scrambled Eggs

Serves one

The key here is super low heat – after you cook the vegetables you turn it way down, add the eggs and take your time. 

INGREDIENTS

  • Olive oil & butter
  • ½ cup uncooked diced vegetables: onions, bell peppers, mushrooms - anything you like
  • 2 eggs
  • 2 tablespoons Monterey jack cheese, shredded
  • Kosher salt & fresh ground pepper

DIRECTIONS

  1. Add 1 teaspoon each olive oil and butter to a non-stick pan, let butter melt and then add veggies
  2. Cook over medium high heat, stirring often until softened - about 4 minutes then turn heat to low
  3. Beat eggs in a small bowl, stir in cheese then add salt & pepper – mix well
  4. Add a little more butter to the veggies in the pan, let melt and make sure all sides are coated
  5. Add beaten eggs & cheese – and using a spatula (preferably a soft one) and stirring often, stir the egg mixture until cooked, but not dry. The low heat should make this possible but can take a solid 5 minutes or more if the heat is low enough
  6. Serve, eat, repeat

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Better Butter Burger

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Better Butter Burger

Makes: 4 burgers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The idea of cramming a big chunk of butter inside a burger might not be the first thing you think of – but it should be.

INGREDIENTS

  • 1 ½ lbs ground sirloin
  • Kosher salt & fresh ground pepper
  • 4 hamburger buns, toasted
  • Herb Garlic Butter, see recipe 
  • Lettuce, tomato, mayo – you know what to do here
     

DIRECTIONS

  1. Form meat into 4 loose balls
  2. Remove Herb Garlic Butter from fridge, unwrap and cut four ½ inch discs, and gently press a disc into each ball, then gently form patty around the disc
  3. Preheat grill to medium high and cook burgers to your desired doneness, about 4 to 5 minutes a side for medium rare
  4. Build on toasted buns with whatever you like – not that it’ll really matter, cuz honestly it’s that good.
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* Finlandia butter is available at Vons, Albertsons and Safeway.

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Herb Garlic Butter

Makes: 1/3 cup, approx.
Prep Time: 5 minutes
Total Time:  5minutes

INGREDIENTS

  • 1/4 cup finely chopped mixed herbs – parsley, cilantro, thyme, rosemary etc
  • ½ stick Finlandia butter*, softened
  • Zest of ½ lemon
  • 1 large clove garlic, finely minced
  • Pinch Kosher salt

DIRECTIONS

  1. Put all ingredients in a bowl, and mix really well to combine
  2. Put mixture in the middle of a large piece of wax paper and roll into a tube and twist ends to make tight
  3. You could use right away, or refrigerate for up to a month or freeze for up to 3

* Finlandia butter is available at Vons, Albertsons, Safeway and Costco.

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FRESH SPRING ROLLS

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FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

 

INGREDIENTS

  • 8 rice wrappers (approx 8 inch diameter)
  • 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
  • 1 cup my Black Bean Salmon  recipe, chilled
  • 1 cup shredded Napa Cabbage
  • 1 cup matchstick carrots
  • 1 cup matchstick red pepper
  • 1 cup fresh cilantro leaves
  • big handful of lettuce leaves

SAUCE

  • hoisin sauce
  • Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

  1. Prep everything
  2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
  3. Fill large bowl with warm water
  4. One at a time, place 1 rice paper in water for 15 seconds
  5. Place flat on clean kitchen cloth
  6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
  7. Repeat until you have used up all the ingredients
  8. Serve with sauce, dip and enjoy! 
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WHITE-ISH MEXICAN CHEESE SAUCE

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WHITE-ISH MEXICAN CHEESE SAUCE

This is amazing poured over a Mexican Eggs Benny, or Nachos, soooo good.

INGREDIENTS
  

  • 2 teaspoons Olive oil
  • 2 teaspoons butter
  • 1 small yellow onion, finely diced
  • 4oz small can Green Chiles
  • 1 can Roasted Green Chili Chopped tomatoes, drained
  • 1/2 teaspoon ground chili
  • 1/2 teaspoon ground cumin
  • 8oz Jalapeño Monterey Jack cheese, shredded
  • 8oz Monterey Jack Cheese, shredded
  • 1/2 cup whole milk  
  • 1 pinch Kosher Salt

 

DIRECTIONS

  1. In a medium pot, on medium/low heat, sautée onion until soft, about 5 minutes
  2. On low heat, add garlic, cook 1 minute
  3. Add chili and cumin, stir well
  4. Add all the cheese and milk, keep stiring for 3 minutes, until all melty and loose.

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Hash Brown Crust Quiche

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Hash Brown Crust Quiche

 But the hash browns aren't in, they're the crust!

Serves 6

INGREDIENTS

  • 3 cups thawed frozen hash browns
  • ¼ pound bacon, diced
  • 1 cup mushrooms, sliced thin
  • ½ green pepper, diced
  • ½ small yellow onion, diced
  • 1 garlic clove, minced
  • 6 eggs
  • ½ cup Monterey Jack cheese
  • 1 teaspoon fresh ground black pepper
  • Big pinch Kosher salt

DIRECTIONS

  1. Preheat oven to 400
  2. Press hash browns into pan or pie dish – like you would pie dough
  3. Bake until golden brown, approx 25 minutes
  4. During this time, cook bacon in a large skillet, until almost crispy, then add mushrooms, peppers & onions and cook on medium heat, until softened -add garlic in the last minute and spread into pan
  5. Beat eggs, stir in cheese, season with salt & pepper and mix in cheese
  6. Pour mixture into pan and bake I oven, 15-20 minutes or until just firm, serve.

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Chinese Green Beans & Pork

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Chinese Green Beans & Pork

I could swear these are exactly like they made em at the Bamboo Terrace about a 100 years ago.

Serves 2-4

INGREDIENTS

  • 1 tablespoon canola oil
  • 5 ounces green beans, cut into 2 inch pieces
  • 5 ounces ground pork ( or chicken)
  • 2 cloves garlic, minced
  • Pinch Kosher salt
  • 1 teaspoon freshly ground pepper (Szechwan pepper corns if possible)
  • 1 tablespoon soy sauce

DIRECTIONS

  1. Heat wok or pan on high until almost smoking, then add oil and green beans
  2. Stir quickly about 3 minutes, or until crisp tender - remove to a bowl
  3. Return wok to heat, add a little more oil and then the pork
  4. Stir quickly until almost no longer pink, and add garlic stirring well - season with salt & pepper
  5. Add soy sauce, stir through to mix and serve
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