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Pork Sandwich

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Pork Sandwich

Featured recipe on my Tailgate Day TV episode.

Makes 1 large sandwich

INGREDIENTS

  • ½ pound pork tenderloin, thinly sliced into 4-5 portions

Marinade:

  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • ¼ teaspoon sesame oil
  • 1 garlic clove, minced/crushed
  • ½ teaspoon fresh ginger, minced
  • ½-1 teaspoon chili garlic sauce
  • Juice from ½ lime
  • Kosher salt

Sandwich Sauce:

  • ½ cup mayonnaise
  • ½ teaspoon chili garlic sauce

Sandwich Fixings:

  • 1 large good Italian or French roll, cut in half lengthwise
  • 1 cup baby arugula, tossed in olive oil
  • 4 slices of tomato
  • 4 onion rings, cooked per instructions

DIRECTIONS

  1. In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed
  2. Put the pork cutlets and the marinade in a ziplock bag, seal and refrigerate a couple of hours
  3. Mix the sandwich sauce ingredients, set aside in the refrigerator until ready to use
  4. Heat grill on medium, cook pork until done (about 3 minutes each side) - at this point you can also heat the sandwich bread and onion rings if you want
  5. To assemble spread sauce on bottom half of the bread, layer arugula, pork, tomatoes and onion rings - top with bread, slice into portions or eat the whole thing yourself.
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Chile Verde with Pork

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Chile Verde with Pork

Recipe featured on Sam The Cooking Guy Tailgate Day TV episode.

 

Serves 6-8

INGREDIENTS

  • 1-3 tablespoons neutral oil (like vegetable or canola)
  • 3 pound pork shoulder (cut into 1 inch size cubes)
  • 1 cup white or yellow onion, diced
  • 1 garlic clove, minced
  • ½ teaspoon ground cumin
  • 1 16 ounce jar salsa verde
  • 1 10 ounce can green enchilada sauce
  • 1 25 ounce can hominy, drained
  • ½-1 cup chicken broth

Suggested servings and toppings:

  • Cooked riced
  • Tortillas
  • Chopped red onions
  • Chopped fresh cilantro

DIRECTIONS

  1. Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside
  2. In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in
  3. Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture
  4. Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender
  5. Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.

 

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
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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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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...

FEATURED ON MY TV SHOW


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Lamb Pitas with Tahini Sauce

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Lamb Pitas with Tahini Sauce

Featured on my TV episode, Mediterranean Day.

 

Tahini Sauce

INGREDIENTS

  • ½ cup tahini paste
  • 1 clove garlic
  • Juice of ½ lemon
  • ¼ teaspoon cumin
  • Pinch Kosher salt
  • 2 tablespoons chopped curly parsley
  • ½ cup water

DIRECTIONS

  1. Put everything but water in a processor and process until smooth
  2. Add water - and process - set aside

Tomato Parsley Salad

INGREDIENTS

  • ¼ cup finely chopped curly parsley
  • 1 cup diced tomatoes
  • Kosher salt & fresh ground pepper to taste

DIRECTIONS

  1. Combine all ingredients, mix well and set aside


Lamb Meatballs

Makes about 25 small meatballs

INGREDIENTS

  • 1 pound ground lamb
  • ½ teaspoon ground cumin
  • 1 teaspoon olive oil
  • ¼ teaspoon garlic powder
  •  teaspoon red pepper flakes
  • Kosher salt & fresh ground pepper
  • Pitas

DIRECTIONS

  1. Put ground lamb in a bowl and add cumin, oil, garlic powder, red pepper flakes, and salt and pepper. Mix well and shape into approximately 1 inch balls.
  2. Brush lightly with oil and cook on a hot grill until it’s where you like it, about 6 to 10 minutes. Remove from grill, put on a warmed pita with tahini sauce and add some tomatoes. 
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WATCH ME MAKE THIS... FULL TV EPISODE 

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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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Yellowtail Collar

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Yellowtail Collar

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

INGREDIENTS

  • Yellowtail collars, split into two pieces
  • High heat oil, like avocado
  • Salt
  • Teriyaki sauce, any will do

DIRECTIONS

  1. Heat grill to medium/high
  2. Brush each side of the collar lightly with a little oil, sand season with salt & pepper on both sides
  3. Place flesh down first on grill and cook 5-7 minutes on each side or until just done
  4. Towards the end, lightly brush with teriyaki & grill another minute or so until sauce caramelizes a little

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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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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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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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WATCH ME MAKE THIS, AND MORE

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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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Ginger Scallops

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Ginger Scallops

Makes 12

The key to scallops is NOT to overcook them. The easiest way is to make sure your pan is HOT and turn them once they're nicely browned.

Ingredients

  • 1 pound large fresh scallops, about 12
  • 3 tablespoons butter
  • 2 tablespoons ginger, finely chopped
  • 2 tablespoons green onion, finely chopped
  • Olive oil
  • Kosher salt & fresh ground pepper to taste

Directions

  1. Mix butter, ginger and green onion together in a small bowl - set aside
  2. Put non-stick pan on medium/high heat
  3. Lightly oil scallops and season with salt & pepper
  4. When the pan is almost smoking, put half the scallops in the pan and sear until golden, 1 to 2 minutes
  5. Flip over, put half the ginger butter in the pan and as it melts spoon it over the scallops
  6. Remove when bottom is golden
  7. Cook remaining scallops the same way, dig?

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