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POBLANO SHIITACOS

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POBLANO SHIITACOS

There’s something about this that makes me want to eat about 50 of them.

 

Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

  • 6 ounces nonfat Greek yogurt
  • 1 large clove garlic, chopped
  • 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
  • Juice of ½ lime  
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt & fresh ground pepper to taste

Tacos

  • 2 large poblano chiles
  • Neutral oil and butter
  • 8 ounces shiitake mushroom caps, thinly sliced
  • Kosher salt and freshly ground pepper
  • ¼ teaspoon each garlic powder & cumin
  • Kosher salt to taste
  • 5 corn or flour tortillas, approximately the 5.5 inch size
  • Nonfat Greek yogurt
  • Finely chopped red onion, for garnish
  • Finely crumbled Cotija cheese, for garnish
  • Chopped cilantro, for garnish

DIRECTIONS

  1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
  2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
  3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
  4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
  5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
  6. Add garlic powder, cumin & Kosher salt - stir well to combine
  7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.

WATCH ME MAKE THIS...


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Rack of Lamb One Sheet Pan Easter Meal

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Rack of Lamb One Sheet Pan Easter Meal

Easter has enough fun family traditions to occupy your time that the last thing you need is to be caught in the kitchen. So here is an easy sheet pan recipe to make your holiday dining simple and still delicious.

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Makes four srvings

Ingredients

  • 6 medium tomatoes, cut into 6 wedges each
  • 2 Japanese eggplants, each cut into ½ inch semi-circle pieces 
  • 1/2 large red onion, diced
  • 1 red pepper, diced
  • 2 zucchinis, diced 
  • 1 pound fingerling potatoes, each sliced lengthwise
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 Tablespoons Dijon mustard, plus more for lamb
  • Juice of one lemon juice
  • Kosher salt & fresh ground pepper to taste
  • 2 teaspoons each finely chopped fresh thyme & rosemary
  • 1 lemon, thinly sliced
  • 1 rack of lamb, excess fat removed

Instructions

  1. Preheat oven to 450 degrees F.
  2. Put tomatoes, eggplant, red onion, red pepper, zucchini & potatoes in a large bowl.Combine olive oil, garlic, Dijon, lemon juice and salt & pepper – mix well and add to veggies, toss and then place everything on a baking sheet. Sprinkle with thyme and rosemary, add lemon slices and put into oven – cook about 10 minutes.
  3. While it cooks, brush lamb with Dijon mustard and season with salt & pepper then add to the sheet pan..Continue to bake until vegetables are done and lamb is 140 degrees – about 25 minutes longer.
  4. Remove pan from oven, slice rack into individual chops and serve with vegetables.

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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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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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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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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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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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Asian Rice Bowl

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Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

  • 1 pound ground beef
  • Neutral oil, meaning non-flavored like canola, avocado, peanut etc
  • 1 tablespoon fresh ginger, minced
  • 1 clove garlic, crushed
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 1 teaspoon sesame oil
  • 1 heaping teaspoon of Asian chili garlic sauce
  • 2 tablespoons chopped green onions
  • 2 cups cooked rice

DIRECTIONS

  1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
  2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
  3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
  4. Add the sauce to the beef mixture, stir and let thicken a little
  5. Add 1 tablespoon of green onion to the mixture
  6. Spoon the beef mixture over rice and garnish with more green onions.
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WATCH ME MAKE THIS


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Grilled Steak Sandwich

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Grilled Steak Sandwich

Is a simple and delicious thing to make - and the addition of pesto makes it even greater.

Makes 2

INGREDIENTS

  • 1 boneless New York steak, at least 1 inch thick & room temperature
  • 1 teaspoon olive oil
  • Kosher salt & fresh ground black pepper
  • 2 cups baby spinach leaves
  • 2 sandwich rolls, sliced in half & buttered
  • 2 tablespoons mayo
  • 2 tablespoons prepared basil pesto

DIRECTIONS

  1. Preheat cast iron pan or skillet until smoking hot
  2. Lightly rub steak with a little oil and season well on both sides with salt & pepper
  3. Cook steak for 3 minutes, flip & continue cooking for 2 minutes (for medium rare), remove from pan and place on a plate to rest
  4. In the same pan, add spinach and cook until slightly wilted - about 2 minutes
  5. While steak is resting, place buns cut-side down on a flat top or large non-stick pan until lightly toasted
  6. Spread mayo and pesto on bottom half of each toasted bun and top with spinach
  7. Slice the steak thinly and stack on the spinach - season steak with a little more salt and pepper and top with the other bun.
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WATCH ME MAKE THIS


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Green Onion & Ginger Sauce

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

  • 2-3 tablespoons fresh ginger, finely chopped
  • 1 clove garlic, finely minced
  • 1 bunch green onions, white and light green parts only, finely chopped
  • 2 teaspoons Kosher salt
  • 1 cup any neutral oil

DIRECTIONS

  1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
  2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
  3. When it stops splattering, stir a couple times and then let it cool
  4. At this point you can store it in a container in your fridge up to a couple weeks
  5. Put on eggs, fish, shrimp, chicken, steak - almost anything
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Whiskey Apple Donut

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Whiskey Apple Donut

Of course to celebrate National World Whiskey Day you can always drink some whiskey - or you could put in into whipped cream and spoon some on top of a pan fried donut with sautéed apples. We’re going with the latter.

Makes 2

INGREDIENTS

  • 1 Granny Smith apple, cored & diced small
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • Pinch of Kosher salt
  • 2 tablespoons whiskey
  • 1 cup whipping cream
  • 1 glazed donut, sliced in half
  • 1 teaspoon powdered sugar

DIRECTIONS

  1. Heat non-stick pan- melt 1 tablespoon butter and add apples, cooking just to soften
  2. Add sugar to the apples, mix until sugar melts then add pinch of salt and stir in 1 tablespoon whiskey, cook out the alcohol- about a minute, set aside
  3. Put cream, sugar and 1 tablespoon whiskey in a mixer or large bowl and beat until soft peaks form- You can DEFINITELY over beat whipping cream, so be careful
  4. In a separate non-stick pan- melt a little butter and place the donut cut-side down until  lightly toasted
  5. Plate the donut, cooked side up, add some whipped cream and top with apples & finally a sprinkle of powdered sugar.
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Pasta with Bacon and Brussels Sprouts

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Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

  • 6 ounces bacon, sliced widthwise
  • 10 whole brussels sprouts, sliced thin
  • 6 ounces pasta - your choice but Iike “Casarecce” for this one
  • 1 clove garlic, crushed
  • ¼ cup parmesan cheese
  • Kosher salt & fresh ground pepper
  • ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

  1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
  2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
  3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
  4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
  5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
  6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
  7. Season with salt & pepper
  8. Add red pepper flakes - top with a little more parmesan and serve
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WATCH ME MAKE THIS

FEATURED ON MY TV SHOW 



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Zucchini Fritters

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Zucchini Fritters

INGREDIENTS

  • 4 cups grated zucchini
  • 2 tablespoons flour
  • 2 tablespoons bread crumbs
  • 1 large egg
  • ¼ cup grated parmesan cheese
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • Pinch of Kosher salt
  • Vegetable or canola oil
  • Sour cream & diced green onions for serving

DIRECTIONS

  • Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
  • Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
  • Heat pan and add a thin layer of oil
  • Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
  • Serve with sour cream and green onions to garnish
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WATCH ME MAKE THIS


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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 3 cloves garlic, minced
  • 5 vine-ripe tomatoes, roughly chopped
  • ⅓ cup red wine (any wine you enjoy drinking will do)
  • 2 tablespoons tomato paste
  • 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
  • Kosher salt and pepper

DIRECTIONS

  1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
  2. Add garlic and cook another minute or so - just until fragrant
  3. Add tomatoes, turn heat up and let cook a minute or two
  4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
  5. Add the basil then season with salt and pepper to taste
  6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?
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WATCH ME MAKE THIS


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Udon with Shrimp

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Udon with Shrimp

Yes, I make a lot of Asian food. And so should you cuzit’sway better for you than fast food and certainly much faster.

Serves 1

INGREDIENTS 

  • 1/3 cup oyster sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ pound peeled, deveined shrimp (31-40 size)
  • 2 small bunches baby bok choy
  • 1 package udon noodles – frozen noodles work too
  • 1 tablespoon vegetable/canola oil
  • Sesame seeds to garnish

DIRECTIONS

  1. Combine oyster sauce, soy and sesame oil in a small bowl – mix well
  2. Add half the sauce to the shrimp and let marinate
  3. Prepare bok choy-cut the ends to separate individual leaves
  4. Cooking noodles according to package directions – adding bokchoy after about a minute
  5. Heat a pan or wok over medium/high, add oil and marinated shrimp, cook until done - about 3 minutes
  6. Drain noodles & bokchoy, put back in pot and mix with remaining sauce
  7. Place the noodles/bok choy in a bowl and top with shrimp, garnish with sesame seeds
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Turkey Chili Enchiladas

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Turkey Chili Enchiladas

Makes 8

INGREDIENTS

  • 1 pound ground turkey, cooked and crumbled
  • 1 cup chili 
  • ¼ cup shredded cheddar cheese
  • 2 cups whipping cream
  • 8 small flour tortillas
  • 1 cup chicken broth
  • 1 cup shredded Monterey jack cheese

DIRECTIONS

  1. Mix first 3 ingredients in bowl, set aside
  2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
  3. Pour chicken broth in bowl and one by one submerge each tortilla
  4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
  5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
  6. Bake at 350 for 30 minutes or until bubbly and gorgeous

WATCH ME MAKE IT, SEE THE TV EPSIODE


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Chili Cheese Omelet

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Chili Cheese Omelet

Makes 1

INGREDIENTS

  • 15 oz can of chili, heated
  • ½ tablespoon butter
  • 3 eggs
  • 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
  • ¼ cup green onions, chopped for garnish

DIRECTIONS

  1. Beat the eggs well in a bowl
  2. Melt butter in a non-stick pan over medium heat, and add eggs.
  3. If making a true omelet, allow the eggs to set - add chili to one half, cover with cheese and flip side with no chili over making a half moon - cook to desired doneness (which for me is not too dry)
  4. Put on a plate, add a little more chili and garnish with green onions

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Chili Cheese Waffle

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Chili Cheese Waffle

Makes 2

INGREDIENTS

  • 1 8.5 oz box Jiffy Corn Muffin mix  
  • 1 egg, beaten
  • ¾ cup milk
  • 2 tablespoons vegetable oil
  • 1 tablespoon white granulated sugar
  • 1 teaspoon butter, softened
  • 1 15 oz can of chili, heated
  • ½ cup shredded cheddar cheese
  • ¼ cup sour cream

DIRECTIONS

  1. Preheat waffle iron
  2. Combine muffin mix, egg, milk, oil and sugar in a large bowl - mix well
  3. Spray both sides of waffle iron with non-stick spray, add batter, cook until done
  4. Place on plate, spread lightly with butter, add chili, top with cheddar cheese and sour cream

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SIMPLE ALFREDO SAUCE

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SIMPLE ALFREDO SAUCE

Serves 4

Get with the program y’all…this will help your food life. Such an easy base for any pasta to add whatever toppings you want, mushrooms, bacon, shrimp, chicken… you name it.

INGREDIENTS

  • 2 tablespoons butter
  • 1 big garlic clove, crushed
  • 16oz carton whipping cream
  • 1/2 cup parmesan cheese, finely grated
  • 1 large pinch Kosher salt
  • 3-4 grinds fresh ground black pepper

DIRECTIONS

  1. Heat butter in large deep skillet to low/medium heat, add garlic cook for one minute
  2. Add whipping cream to pan, cook for 5 minutes, to thicken and reduce a little
  3. add parmesan to sauce, stir and cook for further 3-4 minutes
  4. Pour over your favorite pasta
IMG_5903.JPG

 WATCH ME MAKE THIS


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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.
WATCH ME MAKE THIS

WATCH ME MAKE THIS

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

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