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The Best Homemade Black Cod

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The Best Homemade Black Cod

You can spend a lot of money at Nobu for their delicious cod - or you can make this simple & quick version at home, and spend the rest on wine, beer, cocktails and a mini vacation...

INGREDIENTS

  • 1/2 cup soy sauce

  • 1/3 cup sugar

  • 1/4 cup sake

  • 1 glove garlic, minced

  • 1 teaspoon fresh ginger, minced

  • Juice of 1 whole lemon

  • 1 whole cod fillet - about 2 pounds

  • Green onion and sesame seeds to garnish

DIRECTIONS

  1. Combine all ingredients except the cod in a saucepan and bring to a boil

  2. Turn down heat and simmer until slightly thickened and a bit syrupy - about 10 minutes

  3. Preheat oven to broil and cover a baking sheet with foil, it's messy

  4. Place cod on the foil and baste well with the sauce

  5. Broil the cod about 6 inches away from the glowing coils until done - approximately 7 minutes for every inch of thickness, and If it starts to get crispy and a little bit black in spots, that's good

  6. Remove from oven, baste with extra sauce and garnish with green onion and sesame seeds

WATCH ME MAKE THIS


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MISO & GINGER SALAD DRESSING

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MISO & GINGER SALAD DRESSING

Making your own dressing is the best – and I love this one. 

INGREDIENTS

  • ¼ cup light miso paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon soy sauce
  • ½ cup neutral oil (I used avocado oil for this one, canola or vegetable works well too)
  • 2-3 tablespoons of water
  • Honey (optional)
  • Fresh ground pepper to taste

DIRECTIONS

  1. Combine first 5 ingredients in a bowl, mix into a thick paste
  2. Slowly whisk in oil until the dressing is emulsified
  3. Add 1 tablespoon water at a time to thin dressing to your liking - at this point you can add a little honey if you want on the sweeter side
  4. Add pepper to taste
  5. Use the dressing on your favorite salad, grilled vegetables or even fish.

WATCH HOW TO MAKE IT



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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

WATCH ME MAKE THIS


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Shiitake Spinach Egg Thing

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Shiitake Spinach Egg Thing

And by thing I mean stupidly delicious.  Don't ask - just make it.

Serves 2

Ingredients

  • 2 bacon strips, sliced widthwise
  • 2 cups shiitake mushrooms, sliced
  • ¼ cup chicken broth
  • 2 cups fresh baby spinach
  • Pinch each Kosher salt and fresh ground pepper
  • 2 poached eggs, see recipe

Directions

  1. In a large pan on medium heat, cook bacon until about halfway done, then add mushrooms and cook until softened - 3 to 4 minutes
  2. Add chicken broth - continue to cook another minute
  3. Next add spinach - sauté until wilted then season with salt and pepper; remove from heat
  4. Serve spinach mixture on serving plate and top with poached egg.

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
IMG_6912.JPG

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Baked Chipotle Chicken Taquitos

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Baked Chipotle Chicken Taquitos

INGREDIENTS

  • 2 cups shredded cooked chicken
  • 1/3 cup salsa verde (green salsa)
  • 1/2 cup shredded cheese - Monterey Jack, cheddar or even a mix…it’s up to you
  • 1-2 tablespoons finely minced chipotle peppers
  • 10 flour tortillas, approximately 6 inches in diameter

Toppings for serving

DIRECTIONS

  • Preheat oven to 425
  • Combine chicken, salsa, cheese and chipotles in a bowl - mix well to combine
  • Heat tortillas slightly to make them pliable, add some filling and roll up tightly
  • Place seem-side down on a greased baking sheet and brush or spray with neutral oil
  • Bake approximately 25 minutes or until golden and crispy
  • Plate, add toppings and serve - yum.

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PICKLED RED ONIONS

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PICKLED RED ONIONS

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner.

INGREDIENTS

  • 1/2 cup apple cider vinegar
  • 1 cup water
  • 1   1/2 teaspoons Kosher salt
  • 6-10 black peppercorns
  • 2 tablespoons sugar
  • 1 medium red onion, sliced into thin semi circles

 DIRECTIONS

  1. Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
  2. Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
  3. When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid
  4. Screw on the lid and when it’s cool, refrigerate
  5. They’ll start being good tomorrow, but great after 3 days or so days 

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Double Wrapped Shrimp & Bacon Tacos

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Double Wrapped Shrimp & Bacon Tacos

Makes about 6

I like the idea of putting everything out in bowls, and letting my guests make their own.  I mean come on – why do I have to do all the work?  

INGREDIENTS

  • 1 tablespoon canola oil
  • 3/4 lb peeled, uncooked shrimp cut into bite-sized pieces
  • 1 teaspoon Old Bay seasoning
  • 1 lime cut in half, then one half into wedges
  • 6 soft corn tortillas
  • 3/4 cup refried beans, warmed
  • 6 hard taco shells, warmed according to package directions
  • 1/3 cup sour cream
  • Lettuce, shredded
  • 6 slices bacon, cooked, crispy and crumbled
  • 3 green onions, finely diced
  • Cholula hot sauce

DIRECTIONS

  1. Heat pan well then add oil and shrimp - stir-fry quickly as the shrimp will cook fast 
  2. When almost done (about 2 minutes) sprinkle shrimp with Old Bay then squeeze juice from the lime half on top 
  3. Give them one quick mix and remove to a bowl alongside the tortillas, beans, sour cream and lettuce, bacon and green onions 
  4. Now simply let people make their own: put some beans on one side of a soft tortilla, the wrap that around a hard shell tortilla
  5. Add some sour cream, some lettuce, the shrimp, some bacon, some green onions and finally a few shakes of hot sauce
  6. Eat – as if that wasn’t fricking obvious

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