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Salami & Egg Sandwich

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Salami & Egg Sandwich

Featured on TV episode: We're in the Backyard Day

Makes 1 sandwich

Ingredients

  • 1 teaspoon neutral oil, like avocado
  • ½ cup thinly sliced red onions
  • 6 slices thin salami
  • 1 egg
  • 2 slices sourdough bread, buttered
  • 2 slices Monterey Jack cheese
  • 1 tablespoon Kewpie (Japanese mayonnaise) -regular mayo is fine too
  • 2 slices Colby cheese

Directions

  • In a large non-stick skillet, heat oil on medium heat. Cook onions until translucent, about 5-7 minutes, move to the side to make room for the others.
  • Next add salami to the same skillet, flip after about a minute on each side.
  • Crack your egg, smash yolk move around a lil bit and flip.
  • Place one slice of bread on the same skillet (if not enough room just use another heated skillet), top with Monterey Jack slices then spread Kewpie. Next, layer salami, egg and colby cheese. Top with second slice of bread, flip and cook until bottom side gets a little golden and cheese gets melty.

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Bangers and Mash with Guinness Onion Gravy

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Bangers and Mash with Guinness Onion Gravy

Serves 2-4

INGREDIENTS

  • 1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
  • 1 tablespoon salted butter
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 8 ounces beef broth
  • 1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
  • 1 teaspoon each of Kosher salt and fresh ground pepper
  • 1 tablespoon cooking oil
  • 1-2 cups cooked mashed potatoes

DIRECTIONS

  1. Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
  2. Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized,  5-7 minutes
  3. Add flour to onions, stir well and cook for another minute or so
  4. Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
  5. Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
  6. To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
  7. Boom!
bangers and mash stcgo 2.jpg

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Quick Asian Chicken Broth

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

  • 4 cups chicken broth
  • 4 green onions cut into 2 inch lengths 
  • 10 or so sprigs of cilantro
  • Four 1/8 inch slices ginger (skin in is fine)
  • 1 clove garlic, peeled & rough smashed
  • 15 or so Sichuan pepper corns
  • 1/4 teaspoon kosher salt 

DIRECTIONS

  1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
  2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
  3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

WATCH ME MAKE THIS...


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Easy Homemade Cauliflower Fried Rice

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Easy Homemade Cauliflower Fried Rice

So delicious and easy - plus you'll almost have no clue it’s cauliflower (but your waistline will).

Serves 2

Ingredients

  • 1 medium head (about 24 oz) cauliflower, rinsed
  • 1-2 tablespoons vegetable oil
  • ½ cup red onions, diced small
  • ½ cup red bell peppers, diced small
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons Sriracha
  • 2 eggs, beaten
  • 2 tablespoons diced green onion

Directions

  1. Remove the core of the cauliflower and coarsely chop off just the florets
  2. Put the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice - shouldn’t take more than 5 or 6 seconds, but if it’s a lot of cauliflower for your processor, do it in 2 batches or it can get mushy.
  3. Heat a large saute pan or wok over medium heat with 1 tablespoon oil then add onions, peppers and mushrooms; stir and cook about 5 minutes.
  4. Stir in ginger and garlic until fragrant (about 30 seconds) then add the cauliflower rice - drizzle with a little more oil, and stir frequently until all is heated through and beginning to get a bit of color - maybe 3 minutes
  5. Then add the soy, sesame oil and Sriracha - mix well
  6. Finally add the beaten eggs, and stir until egg is cooked through - about another minute
  7. Remove from heat - serve and garnish with green onions.
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WATCH ME MAKE THIS

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Sopa De Fideo

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Sopa De Fideo

A super delicious Mexican tomato soup with toasted thin noodles. Oh my...

INGREDIENTS

  • 1-2 tablespoons neutral oil
  • 8 ounces of uncooked Fideo Cortado, fine dry noodles (can use broken spaghetti)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 medium size onion, chopped
  • 2 garlic cloves, minced
  • One 28 ounce can whole peeled tomatoes
  • 3-4 cups chicken broth
  • Kosher salt and fresh ground pepper to taste

For serving

  • Hot sauce
  • Fresh chopped green onions
  • Diced avocado

DIRECTIONS

  1. Heat 1 tablespoon of oil in a medium-size skillet and add the dry noodles. Cook until noodles are almost brown in color - mix in cumin and chili powder; continue to cook until noodles are toasty, remove from heat and set aside
  2. In a stock pot, heat 1 tablespoon oil and cook onion until translucent
  3. Add garlic, cook until fragrant about 30 seconds - then add tomatoes and use a hand blender until tomatoes are pureed (if you have one-can transfer tomato mixture in a regular blender at this time and return back to the pot)
  4. Next add 3 cups of broth and the toasted noodles to the tomato mixture (add more broth if you like it thinner)  season with salt and pepper -  let simmer about 20 minutes or until noodles have softened
  5. Ladle soup in a serving bowl and garnish with hot sauce, green onions and/or avocado if you want, and I highly recommend you do
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Cheesy Breakfast Grits

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Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

  • 2 cups water
  • big pinch Kosher salt
  • 1/2 cup quick cooking grits
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
  • 6 ounces pork sausage
  • 2 eggs 
  • 2 greens onions, finely chopped

DIRECTIONS

  1. Boil water and add salt & grits - stir well and turn down to low
  2. Cook about 5 minutes, stirring occasionally until thickened
  3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
  4. Cook sausage in a non-stick pan until just no longer pink and keep warm
  5. Cook eggs however you like - over easy, sunny, poached it’s up to you
  6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
  7. Boom
chessy breakfast grits.jpg

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Artichoke Hearts

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Artichoke Hearts

FEATURED ON PANTRY DAY TV EPISODE

Serves 1-2

INGREDIENTS

 

  • 1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
  • Avocado oil or any high retention oil to cook
  • Kosher salt and fresh black ground pepper
  • Pinch crushed red pepper flakes
  • 1 clove garlic, minced
  • ¼ cup chopped fresh parsley

DIRECTIONS

  1. Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
  2. Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top

 

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

 

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Black Bean Burger

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Black Bean Burger

FEATURED ON PANTRY DAY TV EPISODE

Makes 2 big burgers or 3 smaller ones

INGREDIENTS

  • ¼ red onion, diced
  • ½ red bell pepper, diced
  • Olive oil
  • 1 small clove garlic, crushed
  • One 15 ounce can black beans, drained (save a little liquid)
  • Kosher salt & fresh ground pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1 cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • 1 egg, beaten
  • 2 or 3 English muffins or buns - just something good though ya hear me?
  • ¼ cup sour cream
  • 1 chipotle pepper in adobo sauce, minced
  • Squeeze fresh lime juice
  • ½ cup baby arugula, dressed with a little oil, salt & pepper
  • 2 slices of cheese (whatever you like, I used provolone for one and munster on another)

DIRECTIONS

  1. Cook onion and pepper in a non-stick pan with a little oil until just softened
  2. Add garlic and cook until fragrant, 30-45 seconds more, then set aside
  3. Mash beans in a medium bowl, then add onion, pepper & garlic mixture, pinch of salt and pepper, cumin, chipotle and ¼ cup panko
  4. Mix everything well to combine, put a little oil on your hands and shape into 2 or 3 patties; set aside
  5. Coat the patties (in this order) using 3 separate bowls for flour, beaten eggs then panko
  6. Heat the pan you cooked the onions in, add a little more oil and cook patties until crispy and brown on each side (about 3-4 minutes per side)
  7. Add cheese slices when you flip the burgers over, let cheese melt
  8. Toast English muffins or buns lightly
  9. For the sauce, mix sour cream, chipotle pepper and lime juice; set aside
  10. Build burger: bottom bun, sauce, arugula, black bean burger, bun top.

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Sardine Avocado Toast

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Sardine Avocado Toast

FEATURED ON PATRY DAY TV EPSIODE

Serves 1-2

Ingredients

  • 4 slices french baguette - about ¼ inch thick
  • Olive oil
  • 1 ripe avocado, slightly mashed
  • 4-6 grape tomatoes, sliced
  • Kosher salt and fresh ground pepper
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 1 can sardines (I like the ones in olive oil)
  • 1 tablespoon fresh chopped parsley for garnish

Directions

  1. Heat a flat griddle or pan on medium-high
  2. Brush each baguette slice with olive oil and toast until lightly golden
  3. Spread a little avocado on the toast, then layer with a few slices of tomatoes - season each slice with pinch of salt, fresh ground pepper and a little bit of the red pepper flakes (if you want)
  4. Top with sardines and garnish with parsley

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Sweet and Sour Meatballs

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Sweet and Sour Meatballs

These small, little bites of deliciousness are always welcome - and easy to make especially if you keep frozen, precooked meatballs in your freezer.  

INGREDIENTS

  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 2 Tbsp apple cider vinegar
  • 1 clove garlic, minced
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 pound ready made mini meatballs (in the freezer section)
  • 2 cups cooked brown rice
  • 2 green onions, white & light green parts only, thinly sliced on an angle
  • sesame seeds for garnish

DIRECTIONS

  1. Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil - then turn down heat and simmer
  2. Place the meatballs in the pot, simmer 10-15 minutes until heated through
  3. Serve over rice, garnish sesame seeds and green onions on top.
sweet and sour meatballs stcgo.jpg

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Brussels Sprout & Bacon Flatbread

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Brussels Sprout & Bacon Flatbread

If you're a Brussels sprouts hater, there's a very good chance this could change your mind.

INGREDIENTS

  • 2 bacon strips, sliced widthwise
  • 3-4 whole brussels sprouts, sliced thin
  • ⅓ cup ricotta cheese
  • 1 teaspoon extra virgin olive oil
  • ½ teaspoon each Kosher salt and fresh ground pepper
  • 1 clove garlic, minced
  • 1 pita bread
  • Pinch red pepper flakes
  • ¼ cup shredded Monterey Jack Cheese
  • ½ cup fresh baby arugula

DIRECTIONS

  1. Preheat oven 425 degrees
  2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add Brussels sprouts -  cook about 6-7 minutes and set aside
  3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
  4. Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
  5. Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
  6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
  7. Remove flatbread, top with arugula and serve.

WATCH ME MAKE IT


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One Pot Mac

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One Pot Mac

INGREDIENTS

  • ⅓ lb bacon, sliced thin widthwise
  • 1 clove garlic, minced
  • 8 ounces macaroni-type pasta (I used orecchiette in this recipe)
  • 2 cups milk
  • ½ teaspoon mustard powder
  • 1 tablespoon butter
  • 1 cup chicken broth
  • ½ teaspoon fresh ground pepper
  • ½ cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese

DIRECTIONS

  1. Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
  2. Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
  3. Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, ½ cup chicken broth and pepper - give it a little stir to loosen the pasta
  4. Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
  5. Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.

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Best Grilled Pork & Pineapple Tacos

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Best Grilled Pork & Pineapple Tacos

The spice of the pork and the sweet of the pineapple makes an outrageous combination

INGREDIENTS

 

  • 2 tablespoons garlic powder
  • 2 tablespoons ground cumin
  • 2 tablespoons onion powder
  • 2 tablespoons ground coriander
  • 1 tablespoon Kosher salt
  • 1 tablespoon brown sugar
  • 2 lbs boneless country style pork ribs
  • 1-2 tablespoons oil
  • 2 (½ inch) thick slices of fresh pineapple
  • 3 tablespoons sour cream
  • 2 tablespoons cilantro, roughly chopped
  • 6 “street” size corn tortillas

DIRECTIONS

 

  1. Mix dry ingredients in a small bowl to make the dry rub – set aside
  2. Coat pork with 1 tablespoon oil and thoroughly sprinkle the rub mix on every side, reserve at least a tablespoon of the rub mixture
  3. Preheat grill on med/high, cook 4-5 minutes on all 4 sides (pork temperature guide: 145 degrees)
  4. Drizzle a little oil on each side of the pineapple, cook on grill (about 2 minutes each side)
  5. Remove pork and pineapple from the grill
  6. Thinly slice pork and dice pineapple into bite size pieces
  7. In a separate bowl, mix sour cream with a little rub mix
  8. Heat tortillas, spread sour cream then top with pork, pineapple and garnish with cilantro.

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Shrimp Scampi on Polenta

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Shrimp Scampi on Polenta

INGREDIENTS

  • 3 cups boiling water
  • pinch Kosher salt
  • 1 cup polenta
  • 4 tablespoons butter, divided
  • 1lb fresh raw shrimp, peeled, deveined, tail-on (31/50 size)
  • 2 cloves garlic, minced
  • 1/8 cup Dry Vermouth  
  • pinch red pepper flakes
  • 1/2 lemon, fresh juice
  • ½ cup cooked red bell pepper, diced small (optional)
  • ½ cup cooked crispy bacon, diced small (optional)

DIRECTIONS

  1. Bring water and pinch of salt in medium saucepan to a boil
  2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 10 minutes, stirring every 2-3 minutes
  3. In the meantime, in a large skillet on medium heat 2 tablespoons of butter, add shrimp and cook for 2 minutes
  4. Add garlic and cook for 1 minute, then add vermouth and lemon juice – season with kosher salt and pepper flakes
  5. When shrimp is cooked thoroughly, remove in a plate/bowl, leaving the sauce in the skillet on low heat
  6. Slowly stir in 1tablespoon of butter to the sauce, until melted – keep warm
  7. When polenta is cooked, take off the heat and thoroughly stir in 1 tablespoon butter. Plate up, with a layer of creamy polenta and top with a few shrimp, garnish with a little red bell pepper and bacon, then drizzle the sauce on top.

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Asian-ish Israeli Couscous

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Asian-ish Israeli Couscous

Featured on my TV episode, Mediterranean Day.

INGREDIENTS

For the dressing:

  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon sesame oil
  • ¼ teaspoon crushed red pepper flakes
  • 1 clove garlic, crushed

Couscous:

  • 1 cup Israeli couscous (aka pearl couscous)
  • Neutral oil like vegetable or canola
  • 2 cups water
  • Kosher salt
  • ½ cup each green and red bell peppers, finely diced
  • ½ cup white onions, finely diced
  • 1 cup shiitake mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 2 cups fresh baby arugula

DIRECTIONS

  1. In a small bowl, whisk all the dressing ingredients; set aside
  2. In a medium saucepan, heat 1 tablespoon of the oil and add couscous
  3. Cook, stir constantly just to lightly ‘toast’ the couscous - about 2 minutes
  4. Add water to the pot to completely cover the couscous along with a generous pinch of salt and bring to a boil - turn down and cook 7-8 minutes
  5. While it cooks, heat 1 tablespoon oil on medium-high heat in a pana and add peppers and onions - cook until just softened about 3 minutes and add mushrooms
  6. Cook for another 2-3 minutes then add garlic, cook until fragrant, remove from heat and set aside
  7. When couscous is about done, add arugula to the water, stir well and let wilt - remove from heat and drain
  8. Mix couscous, vegetables and dressing in a large bowl
  9. Serve.

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Greek Salad with Grilled Chicken

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Greek Salad with Grilled Chicken

Featured on my TV episode, Mediterranean Day.

Serves 2-4

Ingredients

For the salad:

  • 2 roma tomatoes, diced small
  • 1 cup English cucumber, diced small
  • ¼ cup red onions, diced small
  • ¼ cup sliced Kalamata olives
  • ¼ cup each of fresh parsley, fresh basil and fresh mint; roughly chopped
  • ¼ cup crumbled feta cheese

For the dressing:

  • ¼ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 garlic clove, crushed
  • ½ teaspoon Kosher salt
  • ¼ teaspoon fresh ground pepper

Grilled Chicken:

  • 1 chicken breast, flattened out to about ½ inch thick
  • 1 tablespoon extra virgin olive oil
  • Kosher salt
  • Fresh ground pepper

DIRECTIONS

  1. In a large mixing bowl combine all the ingredients for the salad
  2. Mix all the ingredients for the dressing, set aside
  3. Preheat grill or grill pan on high heat
  4. Lightly oil chicken and season with salt and pepper
  5. Cook chicken until grilled beautifully - about 3 to minutes a side
  6. Add dressing to salad, slice chicken and put on top of salad with a little bit more dressing.

 

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WATCH HOW I MAKE THIS... FULL TV EPSIODE

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Shakshuka

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Shakshuka

Featured on my TV episode, Mediterranean Day.

Serves 6

INGREDIENTS

  • 1 red pepper, thinly sliced
  • 1 green bell, thinly sliced
  • ½ of a yellow onion, thinly sliced
  • Neutral oil
  • 2 cloves garlic, minced
  • Kosher salt
  • 1 tablespoon smoked paprika
  • 1½ teaspoons cumin
  • One 28-ounce can whole peeled tomatoes
  • 6 ounces baby spinach
  • 6 large eggs
  • 1/4 cup each finely chopped parsley & green onion

DIRECTIONS

  1. Put the peppers, onions and a tablespoon of oil in a large pan (with at least 2 inch sides) over medium heat and cook until beginning to soften, about 5 minutes

  2. Add the garlic with a little bit more oil and cook until very fragrant – about a minute

  3. Add paprika and cumin – mix well and let toast slightly

  4. Squish each tomato to break up and dd to the pan along with any juices from the can and let the whole thing simmer 15 minutes

  5. Add spinach, stir to combine and continue to cook until spinach has completely wilted and is well incorporated

  6. Carefully crack eggs on top of the sauce, cover with a lid or a double piece of foil and cook until the whites are set but the yolks still runny

  7. Top with green onion & parsley – serve.

 

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WATCH HOW I MAKE THIS... FULL TV EPISODE

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REFRIED BEANS / FRIJOLES

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REFRIED BEANS / FRIJOLES

Great when you buy them, but amazing when you make them. My favorite.

INGREDIENTS

  • 2 cups dry pinto beans
  • 3 tablespoons bacon fat, or
  • 2 tablespoons neutral oil
  • 1/2 white onion, cut into a small dice
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • Kosher salt

DIRECTIONS 

  1. Pick through beans and remove anything not bean-like: little stones, gross ones whatever
  2. Put beans into a pot and cover well with water – like at least 3 inches
  3. Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 ½ hours
  4. While they simmer, cook onion in bacon fat (or oil)until softened – 3-5 minutes
  5. Stir in garlic and cumin to the onion & cook until fragrant, about a minute
  6. Then add drained beans – reserving some of the cooking water
  7. Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to ½ a cup
  8. Season to taste with salt and serve
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Crispy Asian Fish Banh Mi

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Crispy Asian Fish Banh Mi

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

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 tablespoon soy sauce
  • 1 tablespoon Sambal garlic chili paste
  • 1-½ cup Panko crumbs
  • High heat oil, like avocado oil
  • 4 french baguette rolls

Sauce

  • ¼ cup Kewpie mayo
  • 1 tablespoon Hoisin

BaNH-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, soy, chili paste 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 banh-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
  • 1 tablespoon olive oil
  • 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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