Mexican Shrimp Cocktail

Makes 4-6 servings

INGREDIENTS

• 1 ½  pounds 31/40 shrimp - cooked, peeled and tail-off

• ½ cup diced white onions

• ½ cup diced cucumbers

• ½ cup diced tomatoes

• ½ cup chopped cilantro

• Juice of 1 lime

• ½ teaspoon celery salt

• 1/2  teaspoon Kosher salt

• ½ teaspoon black ground pepper

• 2 cups Clamato juice

• 2 tablespoons ketchup

• 1-2 tablespoons your favorite hot sauce (mine would be Cholula)

• 1 ripe avocado, diced

• Saltine crackers

DIRECTIONS

1. In a large mixing bowl, add all ingredients except the crackers and stir gently until well combined

2. Put into a serving bowl and serve with saltine crackers...or anything crunchy

Salmon with Garlic Cream Sauce

I served this delicious sauce over salmon, but you can use it on chicken, shrimp, scallops, shoes (ok not really) - but seriously pretty much on anything!

Sauce:

1 teaspoon neutral oil, like avocado

2 tablespoons red onion, finely diced

1-2 garlic cloves, minced

2 tablespoons dry vermouth

2 tablespoons very cold butter

1/3 cup heavy cream

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and fresh ground pepper

• Warm a small pot over medium heat - add oil, onion, garlic and cook until onion has softened, 2-3 minutes

• Slowly add vermouth and simmer until liquid reduces to about half

• Put in butter, whisking in until melted - then add cream and stir through to heat and until sauce slightly thickens

• Mix in lemon juice and dill - season with salt and pepper to taste - set aside

Salmon:

Four 6 - 8 ounce salmon fillets, skin off and out of the fridge at least 20 minutes

Neutral oil

Kosher salt and fresh ground pepper

• Lightly oil salmon and season with salt & pepper, be generous

• Heat a non-stick pan really well - until almost smoking

• Turn on the fan and carefully add salmon to pan - top side down first

• Cook until about 1/4 of the way done - and you can see this by watching the sides of the salmon change color

• Carefully turn over, cook the same – remove

• Serve with garlic cream sauce and garnish with a touch more dill

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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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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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Herbed Slow Scrambled Eggs

INGREDIENTS

• 1 tablespoon butter
• 2 eggs
• Kosher salt & fresh ground pepper to taste
• 1 tablespoon fresh curly parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon green onions, finely chopped
• 1 - 2 tablespoons shredded Monterey Jack cheese

DIRECTIONS

1. Melt butter in a small skillet over low to medium heat, making sure it covers the bottom and sides
2. Add parsley, dill and green onions to melting butter - cook, stirring often about 2 minutes to really bring out the flavor of the herbs
3. Crack eggs into a small bowl, add salt & pepper, beat well and then add to the pan with the herbs
4. Cook slowly, stirring often making sure the eggs don’t stick to the bottom
5. When the eggs are about halfway done, add cheese - continue stirring until eggs are cooked through but still creamy
6. Serve

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Strawberry Cheesecake Milkshake

Three ingredients and so damn good.

Makes 1 serving

INGREDIENTS

• 1 slice frozen strawberry cheesecake, broken into chunks
• ⅓ cup vanilla ice cream
• ⅓ cup milk

DIRECTIONS

1. Put everything into a blender and blend for a couple of minutes, until smooth
2. And this next part should be really, really obvious: put in a glass and drink...unless you want to add a little rum - then you would blend it again and then drink

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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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Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, eat some more, then freeze some – if there’s any left.

Makes about 12 cups

1 whole chicken, uncooked (with bones & skin for flavor) cut into 8 parts

3 celery stalks, cut into 2 inch pieces

1 large onion, cut into slightly largish bite size pieces

4 carrots, cut into bite sized pieces

2 tablespoons garlic paste, or 4 cloves minced

2 tablespoons ginger paste, or 1 inch piece of ginger cut into thin strips

Kosher salt & freshly ground pepper

3 tablespoons ‘Better Than Bouillon’ chicken base, or 3 chicken bouillon cubes

• Put chicken in a large pot, cover with cold water by about 2 inches & bring to a boil

• Let boil 20 minutes, periodically skimming off the icky foam that floats to the top

• Turn down, cover and simmer for 90 minutes

• Remove from heat and remove chicken to a baking sheet to cool

• Add the celery, onion, carrots, garlic, ginger and bouillon to the broth, bring to a low simmer, and cover for another 30 minutes

• While it does, and once the chicken has cooled enough to handle, pull the chicken off the bones, remove skin then shred then add back into the soup with the vegetables

• Season to taste with salt & pepper – be aggressive, it’ll need it

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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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Mexican Breakfast Bowl

One of my all time favorite breakfasts - and it’s not just good, it’s good for you. If this is eating healthy, call me Richard Simmons

Makes 4

INGREDIENTS

• 15 ounce can black beans, drained
• 1 pinch Kosher salt
• ¼ teaspoon cumin, chipotle chili powder & garlic powder
• 1 tablespoon butter
• ¼ cup red onions, thinly sliced
• 4 eggs, beaten
• Salt and pepper to taste
• 2 cups cooked brown rice
• 1 avocado, sliced
• 2 tablespoons finely chopped white onion
• 2 tablespoons chopped green onion
• 1 tablespoon chopped cilantro
• Hot sauce, any you prefer (I like Cholula)

DIRECTIONS

1. Heat on black beans in a small pot, add salt, cumin, chipotle and garlic powder-mix well, keep warm on low heat and set aside
2. Put a non-stick pan over medium and add butter
3. As it melts add red onion and cook until softened, about 5 minutes
4. Stir in eggs and cook to your desired doneness (which hopefully is not too dry) - season with salt and pepper, remove from heat and keep warm
5. Compile your bowl in thirds starting with ½ cup of rice, then ¼ of the black beans and scrambled eggs - repeat with remaining bowls
6. Top each bowl with avocado, some white onion, cilantro and a couple of dashes of hot sauce

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Sous Vide Rack of Lamb with Mint Gremolata

Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.  

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Rack of Lamb

Prep Time: 25 minutes
Cooking Time: 2 hours
Makes: 1 rack of lamb

INGREDIENTS

• Kosher salt and freshly ground black pepper
• Rosemary sprig
• 1 tablespoon neutral oil –
  vegetable, canola etc

DIRECTIONS

1. Preheat sous vide cooker to135 degrees
2. Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
3. While it cooks, make the gremolata
4. When the lamb is done, remove from the bag and carefully pat dry with paper towels
5. Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
6. Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
7. Put on a cutting board, slice into individual ribs and serve with the gremolata. 

Mint Gremolata

Prep Time: 5 minutes
Makes: About 1/3 cup
 

INGREDIENTS

• 1 cup loosely packed mint leaves
• 2 cloves garlic
• Zest from 1 small lemon
• ¼ teaspoon Kosher salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil

DIRECTIONS

1. Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).

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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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WAFFLE EGG IN A HOLE

Makes 1 waffle

What better way to celebrate National Waffle Day than with a waffle that has a fried egg in the middle?

INGREDIENTS

• 6 ounces of waffle batter
• 2 tablespoons diced crispy bacon
• Butter
• 1 egg
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

• Preheat waffle iron
• Spray both sides with non-stick spray, add batter, sprinkle bacon on top and close lid - cook until done
• Remove waffle and cut a circle out of the center - large enough for the egg to go into band enough waffle left around the edges to hold it
• Heat non-stick griddle or pan, and add butter
• When the butter melts, put in the waffle with the cut-out circle beside it
• Crack an egg into the center of the waffle and season with salt and pepper to taste
• Cook until the egg is set on the bottom, carefully flip over (along with the cut out circle) and cooked until yolk side is set - remove to a plate along with the circle
• Cut and eat the egg and waffle together but use pieces of the cut out circle to dip into the yolk

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Lobster Poutine

Makes 2 servings

INGREDIENTS

• 12 oz frozen tater tots 
• ½  tablespoon oil
• ¼ cup red onion, diced small
• 1 garlic clove, crushed
• 1 tablespoon sake
• 4 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• ½ cup clam juice
• ¼  cup shredded smoked Gruyere cheese
• ¼  cup shredded Monterey jack cheese
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 small lobster tails, cut into bite size pieces
• ¼ cup chopped green onion to garnish

DIRECTIONS

1. Cook tater tots according to package instructions
2. Heat a saucepan on medium high, add oil and sauté the onions until translucent
3. Add the garlic, cook until fragrant and add 1 tablespoon of butter
4. Add the sake, let the alcohol cook off
5. Add 2 tablespoons of butter, until melted then stir in 2 tablespoons of flour
6. Let the flour taste cook out about 2 minutes
7. Add the milk and clam juice and let thicken
8. Add the gruyere and jack cheese, season with salt and cayenne pepper to taste
9. In a small pan, melt 1 tablespoon of butter and sauté the lobster until cooked season with a little salt and pepper
10. Top the cooked tater tots with the cheese sauce, then lobster and garnish with green onions

FEATURED IN THIS SAM THE COOKING GUY TV EPISODE 

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Fried Pickles

INGREDIENTS

• Vegetable oil to fry
• ½ cup mayo
• ½ teaspoon chili powder 
• ¼ wedge of a lime
• 1 clove crushed garlic
• ½ cup all-purpose flour
• 2 eggs, beaten 
• 1 cup panko bread crumbs
• Salt and pepper to taste
• 4 dill pickle spears (slice lengthwise to make 8 thinner spears)

DIRECTIONS

1. Preheat oil to 350 degrees
2. In a small bowl combine mayo, chili powder, lime juice and garlic-set aside
3. Put the flour, eggs and seasoned panko with salt and pepper in 3 separate bowls 
4. Dip each pear in the flour (shake off any excess) then in the beaten egg and in the panko, repeat with the remaining pickles
5. Fry a few pickles at a time until golden brown or about 3 minutes-lay on paper towels to drain
6. Finish the fried pickles with a little salt as they come out of the fryer and serve with dipping sauce

FEATURED IN THIS EPISODE

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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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Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

• ½ small onion, diced small

• ½  green pepper, diced small

• 1 - 28 ounce can baked beans

• ¼ cup chili sauce (like Heinz, not the spicy version)

• 1 tablespoon yellow mustard

• ½ tablespoon Worcestershire

• 2 tablespoons maple syrup

• 2 tablespoons brown sugar

• 1 tablespoons chipotle peppers, minced

• ⅓ pound bacon, cooked halfway (not crispy)

• Big pinch Kosher salt

• Chopped green onions, for garnish

DIRECTIONS

1. Preheat oven to 350

2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown

3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly

4. Garnish with green onions

5. Serve hot.

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2 Ingredient Biscuits

The Easiest Biscuits EVER

Biscuits are too fussy you say…they take too much time you say.

Not anymore, cuz with only 2 ingredients you’ll be making and eating these all the time.

INGREDIENTS

• 1.5 cups self rising flour
• 3/4 cup heavy cream + a little extra for baking
• 1/4 teaspoon each Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat oven to 450
2. Mix all ingredients well in a bowl
3. Scoop 1 ounce portions onto a parchment lined baking sheet, and flatten slightly
4. Brush tops lightly with extra cream and bake about 10 minutes or until done

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Fried Pizza

Yes, you read it right, fried damn pizza. Make it, fry it, eat it. Oh my…

Makes 1

INGREDIENTS

• Oil to fry, canola works great
• 1 quarter of the 3 minute pizza dough
• Flour
• ⅓ cup tomato sauce, any you like
• ½ cup burrata cheese
• 2-3 basil leaves, torn into small pieces
• 2 tablespoons shredded parmesan cheese

DIRECTIONS

1. Preheat oven 350 degrees
2. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
3. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
4. Carefully put the dough into the hot pan - lay it down facing away from you
5. Cook about 1-½ minute on each side, flip over carefully using tongs
6. Drain fried dough on paper towel, then place the crust on a baking sheet
7. Spread sauce evenly over the crust and then the burrata
8. Sprinkle with basil leaves and top with parmesan
9. Bake in the oven for about 5 minutes or until cheese melts
10. Slice and serve - you can thank me later.

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Chicken Francaise

A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.

INGREDIENTS

• ½ cup all-purpose flour

• ½ teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• 1 chicken breast (pound down to ¼ inch thick)

• 2 eggs

• 1 tablespoon olive oil

• ¼ cup dry vermouth or white wine (nothing expensive, but something you’d drink)

• ½ cup chicken broth

• 1 tablespoon fresh lemon juice

• 2 tablespoons cold butter

• 2 tablespoons chopped parsley

DIRECTIONS

1. In a large bowl, combine flour, salt and pepper - mix well

2. In a separate bowl (large enough for the chicken) beat the eggs

3. Heat oil in a large non-stick pan

4. Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),

5. Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you

6. Cook chicken until lightly golden brown, about 3-4 minutes on each side

7. Remove the chicken when done and set aside - cover loosely with foil to keep warm

8. In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes

9. Add chicken broth, lemon juice and butter

10. Slowly swirl pan to incorporate the butter

11. Add parsley then season with salt and pepper to taste

12. Plate chicken and serve with the sauce over the top

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