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Pastrami and Gravy Benedict

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Pastrami and Gravy Benedict

Regular eggs benny - good. This version with pastrami from the griddle and delicious gravy with a touch of horseradish on a pretzel roll - unfrickingbelievable.


INGREDIENTS

  • 2 eggs
  • 1 English muffin or pretzel roll, toasted
  • 4 ounces thinly sliced pastrami
  • 1/2 cup brown gravy, no need to make it - you can buy it
  • 1 tablespoon prepared horseradish 

DIRECTIONS

  1. Mix gravy and horseradish in small pot and warm through 
  2. Grill pastrami in non-stick pan over medium heat 
  3. Poach eggs 
  4. Toast English muffin 
  5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top 
  6. Holy crap 
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Grilled Corn on the Cob Upgrade: Pesto Parmesan

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Grilled Corn on the Cob Upgrade: Pesto Parmesan

If you’re not grilling corn, you’re frankly making a big damn mistake. And with pesto and parmesan, this version is stupid good. Imagine an Italian version of 'Elote'.


Makes 4 Ears of Corn
 

INGREDIENTS

  • 4 ears of corn, husks & silk removed
  • Neutral oil spray or 1 tablespoon of oil, like avocado
  • ¼-½ cup prepared pesto sauce (or make your own: Fresh Basil Pesto)
  • 1 teaspoon Kosher salt
  • ¼ cup grated/finely shredded fresh parmesan cheese

DIRECTIONS

  1. Wrap each ear of corn in Saran wrap, microwave on high for 5 minutes - remove plastic wrap
  2. Heat grill to medium high
  3. Spray/rub oil lightly on each ear of corn and place on the grill - turning occasionally and get grill marks - about 5 minutes
  4. When corn gets color on all sides, brush pesto on all sides
  5. Serve with a pinch of salt and garnish with parmesan on top
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PERFECT HASSELBACK SWEET POTATOES

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PERFECT HASSELBACK SWEET POTATOES

Potatoes – great.
Sweet Potatoes – greater.
Hasselback Sweet Potatoes with curry and cumin – unfrickingbelievable.


Makes 2 potatoes

INGREDIENTS

  • 2 medium size sweet potatoes
  • ¼ cup butter
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground cumin
  • ½ teaspoon curry powder
  • ¼ teaspoon Kosher salt
  • ¼ cup sour cream
  • 1 tablespoon chopped cilantro

DIRECTIONS

  1. Preheat oven to 425 degrees
  2. Cut a slice from bottom of potato so it will sit flat and set between two chopsticks 
  3. Using a sharp knife, make cuts across the potato (the short way) down to the sticks 1/8 to 1/4 inch which will prevent you from cutting all the way through the potatoes
  4. Repeat with 2nd potato and place on parchment lined baking sheet
  5. Melt butter in small saucepan, add red pepper flakes, cumin, curry and salt - mix well
  6. Brush potatoes with the butter mixture, getting in between the layers
  7. Bake 50 min-1hour or until potatoes are tender on the inside and crispy on the outside
  8. Add a little sour cream and garnish with cilantro to serve.

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