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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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Sweet Potato Hash

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Sweet Potato Hash

This might be the 2nd best use for frozen sweet potato fries.

INGREDIENTS

  • 8-10 ounce frozen sweet potato fries
  • 1 tablespoon cooking oil
  • ½ cup each red bell peppers, red onions and white onions - all diced small
  • 1 tablespoon butter
  • ½ teaspoon Kosher salt
  • ½ teaspoon fresh ground pepper
  • ¼ teaspoon garlic powder
  • ¼ cup green onions, chopped
  • ¼ cup parsley chopped
  • Poached egg
  • Olive oil

DIRECTIONS

  1. Cook fries according to package directions – but get 'em crispy
  2. While they cook, heat oil in a skillet on medium-high, then add bell peppers and onions - saute until onions get a little caramelized, about 5 minutes
  3. Take fries out, rough chop then add to the vegetable mixture
  4. Add butter and a little oil to the hash and season with salt, pepper and garlic powder - mix
  5. Add green onions and parsley, reserving a little to garnish at the end
  6. Plate the hash and serve with a poached egg like I did, or do what you want
  7. Garnish a drizzle of olive oil, green onions and parsley

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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Steak & Onion Taco

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Steak & Onion Taco

Steak, grilled onions & melty cheese. #justmakeit

Makes 4 tacos

INGREDIENTS

  • 1-2 tablespoons olive oil
  • 1 cup red onion, finely sliced
  • 3/4 pounds thinly steak (NY, sirloin, filet, flank, skirt - pretty much whatever thinly sliced)
  • Kosher salt and fresh ground pepper, or
  • 1 teaspoon Montreal Steak Seasoning
  • 4 slices provolone cheese
  • ½ cup romaine lettuce, finely shredded (preferably from the fatter, crunchier end)
  • 4 -6 inch corn or flour tortillas

Sauce

  • 2 tablespoons mayonnaise
  • 2 tablespoons chili sauce (the ketchup kind)
  • 1 tablespoon capers with a tiny drizzle of caper juice
  • Kosher salt and fresh ground pepper to taste

DIRECTIONS

  1. Combine all dressing ingredients in a small bowl, mix well and set aside
  2. Heat a medium non stick pan with a tablespoon of oil and add onions
  3. Cook over low/medium until golden and beautifully softened, 5-7 minutes, set aside and keep warm
  4. Using same pan, turn heat to high, and just before it smokes add a little more oil and the steak, salt, black pepper or steak seasoning – cook a couple minutes stirring quickly
  5. In the pan, make 4 piles of the steak and add cheese to each on each, cover with a lid for another 30 seconds
  6. Build taco: tortilla, sauce, lettuce, steak/cheese and onions.

WATCH ME MAKE THIS...


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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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Homemade Hummus

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Homemade Hummus

Doesn't get much better than this.

INGREDIENTS

  • 3 cloves garlic, peeled
  • Juice of 1 small lemon
  • ⅓ cup tahini
  • 1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
  • ¼ teaspoon cumin
  • ½ tablespoon fresh parsley, rough chopped
  • 1 tablespoon extra virgin olive oil
  • Paprika
  • Pita

DIRECTIONS

  1. Using a food processor with the metal ‘S’ blade, add garlic and lemon juice
  2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula
  3. Add tahini, garbanzo beans and cumin
  4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl
  5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of  paprika
  6. Serve with pita bread/chips, vegetables...whatever your heart desires

WATCH ME MAKE THIS...


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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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Shoestring Sweet Potato Fries

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 

Ingredients

  • 1 large sweet potato, rinsed (no need to peel)
  • 2 teaspoons neutral oil - like vegetable or avocado
  • ½ teaspoon each Kosher salt and pepper
  • 1 teaspoon cumin  and/or curry powder
  • 1 teaspoon curry powder, optional

Directions

  1. Preheat oven to 400 degrees
  2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
  3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
  4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

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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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.
DSC08376-2.jpg

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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Mayo Cheese Bread

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Mayo Cheese Bread

My mom's old school recipe never fails.

INGREDIENTS

  • 1/3 cup mayonnaise
  • 1/3 cup diced yellow onion
  • 1/3 cup shredded asiago cheese (or a combo of shredded Monterey jack & cheddar)  
  • 1/4 cup finely chopped parsley
  • 1 sourdough baguette  

DIRECTIONS

  1. Preheat oven to 350
  2. Combine mayo, onion, cheese & parsley - mix really well
  3. Season with pepper and a pinch of salt, stir through
  4. Cut baguette horizontally and spread on cheese mayo mix
  5. Bake 10-15 minutes or until golden brown and bubbly
  6. Slice into pieces and serve
may cheese bread stcgo

Watch me make this...


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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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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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Grilled Scrambled Egg Sandwich

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Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

  • 2 strips bacon, sliced thin
  • 4 cremini mushrooms, sliced
  • 1 teaspoon butter
  • 1 egg
  • 2 slices of bread (any you like)
  • 2 tablespoons mayonnaise
  • 1 slice cheese (any you like, I used Jack)
  • Kosher salt and pepper to taste

DIRECTIONS

  1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
  2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
  3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
  4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

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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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Deep Fried Pizza with Ricotta & Onions

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Deep Fried Pizza with Ricotta & Onions

Pizza Fritta is a tad more work but super good and way fun.

Makes 1 individual pizza

INGREDIENTS

  • 1 quarter of the 3 minute pizza dough
  • 1/2 medium size red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ cup ricotta cheese
  • 1 garlic clove, crushed
  • Neutral oil (like vegetable or canola) to fry dough
  • Kosher salt
  • Crushed red pepper flakes
  • ¼ cup shredded Monterey Jack or mozzarella cheese - whatever you have is good
  • ½ cup fresh baby arugula
  • Extra virgin olive oil

DIRECTIONS

  1. Make pizza dough according to recipe directions
  2. While dough is “resting” make the pizza toppings
  3. In a nonstick medium skillet on medium/low heat, add olive oil, butter and onions; cook 8-10 minutes until golden brown - remove from heat; set aside
  4. In a small bowl mix ricotta and garlic well and set aside
  5. Preheat oven to 450 degrees
  6. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
  7. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
  8. Carefully put the dough into the hot pan - lay it down facing away from you
  9. Cook about 1-½ minute on each side until golden brown - flip over carefully using tongs
  10. Drain fried dough on paper towels, then place the crust on a baking sheet
  11. Spread ricotta mixture evenly over the crust, top with caramelized onion, pinch of salt, red pepper flakes and shredded cheese
  12. Bake in the oven for 5-10 minutes or until cheese melts
  13. While pizza is baking, mix arugula with a drizzle of olive oil and pinch of salt
  14. Take pizza out of the oven, top with arugula, slice and serve...

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