Maple Bacon Cornbread

You got to make it. Nuff said.

Serves 6-8

INGREDIENTS

• 1.5 cups cornmeal
• 1/2 cup all purpose flour
• 2 tablespoons sugar
• 1.5 teaspoons baking powder
• 1 teaspoon salt
• 1.5 cups milk
• 2 eggs, beaten
• 1/3 cup maple or pancake syrup
• 3/4 stick butter, melted
• 3/4 pound bacon, diced, and cooked until just crispy

DIRECTIONS

1. Preheat oven to 425
2. In a medium bowl combine cornmeal, flour, sugar, baking powder & salt - mix well
3. In a separate bowl, combine milk, eggs & syrup - mix well
4. Add wet to dry ingredients, mix well - then stir in butter and bacon
5. Pour into a greased 8 or 9 inch round or square pan - cast iron is ideal and place into oven
6. Bake approximately 25 or until a toothpick come out clean
7. Let cool a bit, then slice and serve (with some soft butter if ur so inclined (and you should be)

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HONEY SAUTÉED FIGS WITH LABNE

I have two words for this dessert: holy shit, cuz this is insanely good. Don’t like figs? Well you better start.

Serves 2

INGREDIENTS

• 5 ripe figs, stem removed, sliced in half...and I used white Kadota figs
• 3 tablespoons slice almonds, toasted, chopped
• 2 tablespoons butter
• 2 tablespoons runny honey
• 1/2 cup Labne (strained Greek yogurt)
• pinch Kosher salt

DIRECTIONS

1. In med/large skillet melt butter and honey on medium heat
2. Place figs face down in skillet, coat in syrup, cook 2 minutes, flip cook 2 minutes
3. Serve: labne, figs, drizzle over honey/butter syrup, top with toasted almonds and sprinkle Kosher salt

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Sambal Chicken Sandwich

Grilled chicken in summer is classic, and with the Sambal, this sandwich is a new favorite of mine.

Serves 4 appetizer or 2 hungry people

INGREDIENTS

• 2 chicken breasts, flattened 1/2'' thickness
• 1/4 cup Sambal chili sauce (keep a tablespoon for mayo mix)
• 2 garlic cloves crushed
• 3 tablespoons olive oil
• big pinch Kosher salt
• 4 slices white Sourdough bread
• 2 tablespoons butter
• 2 slices Munster cheese
• 1 tablespoon mayonaise (I use Japanese Mayonaise - Kewpie)
• 1/2 head romaine lettuce, chopped

DIRECTIONS

1. Mix Sambal, olive oil, garlic, salt and then coat flattened chicken with sauce mix
2. Cover, and marinate the chicken refridgerate for 1 hour at least, 3 hrs is great...  overnight is perfect, but whatever you can do
3. Preheat griddle or skillet to high, cook chicken presentation side first for 3-4 minutes, flip and repeat but lay the cheese on top to melt (or grill on medium, 8 minutes a side)
4. Butter bread, grill in hot skillet until golden
5. Mix 1 tablespoon Sambal with mayo
6. Build your sandwich: Bread, mayo mix, lettuce, chicken with melted cheese, bread. 

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SUCCOTASH

Could this be the perfect hot or cold accompaniment to any summer meal? Me thinks yes!

Serves 4

INGREDIENTS

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium garlic cloves, crushed
• 1 cup canned corn (drained) or fresh
• 1 red pepper, diced roughly 1/2'' pieces
• 10 oz frozen lima beans, rinsed
• 1 zucchini, diced roughly 1/2'' pieces
• huge pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon fresh basil, chopped

DIRECTONS

1. In large skillet on medium heat, add oil and butter cook onions until soft 
2. add red pepper, garlic, lima beans cook 2 minutes, stir occasionally
3. add zucchini, corn, Kosher salt, pepper and cayenne then cook for 10 minutes stirring occasionally
4. Serve garnished with basil. Eat while hot or chill in fridge for later

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Perfect Homemade Lemonade

Serves 4-6

Easy and delicious homemade lemonade. Of course wonderful by itself, but it really gets going when you add bourbon or vodka or whatever in it - you decide.

INGREDIENTS

• 1 cup water
• 3/4 cup sugar
• 1 cup fresh lemon juice (5-6 lemons)
• zest of 1 lemon, strained remove pips
• 2 cups cold water
• ice

DIRECTIONS

1. Heat 1 cup water then add sugar, cook and stir 2 minutes to dissolve to make basic sryup
2. Add zest to syrup, let it cool or if in a hurry, warm is ok too
3. Add syrup to lemon juice, add cold water, stir well
4. Serve chilled with lots ice

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SHIITAKE MUSHROOM RISOTTO

Serves 4

This is the most delicious risotto. And while shiitakes are certainly not 'magic' mushrooms, the effect will be nearly the same. You'll be like "oh crap...what just happened?

INGREDIENTS

• 2 cups shiitake mushrooms, sliced

• 2 tablespoons butter

• 1 small onion, diced

• 2 garlic cloves, crushed

• 5 cups of chicken broth

• 1 3/4 cup Arborio rice

• 1/2 cup dry vermouth

• 1/2 cup frozen edamame

• 1 pinch Kosher salt

• 6 grinds fresh black pepper

• 1/2 cup Parmesan cheese

• 1/4 cup of butter

DIRECTIONS

1. In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes

2. Add garlic, cook 1 minute

3. Add rice stir to coat with butter, let it toast a little for 1 minute

4. Simmer chicken broth in a separate pan

5. Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed

6. Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout

7. Add one pack of frozen edamame, cook 2 minutes

8. Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.

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Tomahawk Pork Chops

Serves 2

Boom!

INGREDIENT

• 2 pork chops
• 4 cloves minced garlic
• 1/4 cup soy sauce
• 2 tablespoons sesame chili oil
• 2 tablespoons sesame oil
• 2 tablespoons Dijon mustard
• Kosher salt
• Freshly ground pepper

DIRECTIONS

• In bowl, mix marinade ingredients
• coat raw chops with marinade, store in the fridge for 2-3 hours
• Heat a heavy skillet to high, sear the pork chops and cook on each side until they’re done or until 145 degrees Fahrenheit
• eat!

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Soy & beer braised pork belly

Serves 2

I crave this all the time. Make it. It's worth it. 

INGREDIENTS

• pork belly (got mine from COOK PIGS RANCH)
• 2 tablespoons olive oil
• ¼ cup of Soy sauce
• 1 bottle asian beer
• 2 tablespoons 5 spice powder
• 2 smashed garlic cloves
• 2'' block fresh ginger, peeled, cut into coins
• 2 tablespoons Japanese (Kewpie) mayo
• handful Chinese parsley, aka cilantro, chopped

DIRECTIONS

1. Warm up pot – Dutch oven perfect for pork belly
2. Cut belly into a couple of pieces and score the top, cutting through the skin but not through the meat in a diamond pattern
3. Add olive oil to pan and add pork belly for a few minutes enough so that its golden brown on all sides
4. In a separate pan bottle of Asian beer
5. Add pork belly to pan and add enough water so that pork belly is covered
6. Let it boil, and then bring down to a simmer and cover it for about 2 hours
7. Take out pork belly pieces and heat in another pan until sides are crisp
8. Serve in a Hawaiian Kings roll and add in garlic hoisin sauce, Japanese mayo, and Chinese parsley, aka cilantro 

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Tonkatsu with pork

I made this for Pork Day on SAM THE COOKING GUY TV show, I LOVE this dish!

Serves 3

INGREDIENTS

• pork tenderloin (my pork was from COOK PIGS RANCH)
• 1 cup vegetable or canola oil
• 2 eggs, beaten
• 1 cup (Japanese) Panko breadcrumbs
• 1 cup All Purpose flour
• 2 green onions, chopped
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Fresh black pepper 
• steamed white rice for serving

TONKATSU SAUCE:

• 2 tablespoons oyster sauce
• 1 teaspoon ketchup
• 1/2 teaspoon Worcestershire sauce
• big pinch white sugar

DIRECTIONS

1. Cut medallions, place in a piece of wax paper with a rolling pin or bottle flatten out the pork to even thickness
2. Season pork both side with Kosher salt and pepper 
3. Breading station: 3 bowls for flour, beaten eggs, Panko
4. Coat pork with flour, egg, then Panko
5. In a small bowl mix oyster sauce, ketchup, Worcestershire sauce and sugar
6. Preheat oil in deep skillet to 350 degrees (test: dip a chopstick into the pan, if  the oil bubbles it’s ready)
7. Cook breaded pork in oil for 3 minutes each side until golden brown, drain on paper towel
8. Slice pork, serve on bed of rice, top with Tonkatsu sauce, garnish with green onions. 

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FEATURED RECIPE ON PORK DAY EPISODE OF SAM THE COOKING GUY TV SHOW. RELEASE DATE: JUNE 7th 2015

CANNELLINI BEANS AND MUSTARD GREENS

Side dish – yes. On its own for lunch – yes. Cold outta the fridge late night after some cocktails – oh hell yes!

Serves 2

INGREDIENTS

• 1 can Cannellini Beans, drained and rinsed
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 5oz Mustard Greens, roughly chopped
• 1/4 - 1/2 teaspoon fresh black pepper (I used smoked black pepper)

DIRECTIONS

1. In a large skillet on medium heat 1 tablespoon oil cook onions 5 minutes 
2. Add rest of oil and garlic, cook 30 seconds
3. Add beans, cook 1 minute
4. Add greens mix until wilted and season with black pepper

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CANNELLINI AND BACON FLATBREAD

Super quick (10-15 minutes), healthy and protein rich pizza-type-flatbread-thing. It's super delicious. #lovethebean

Serves 2

INGREDIENTS

• 1/2 can Cannellini Beans, drained and rinsed
• 4 bacon strips, chopped
• 2 tablespoons bacon grease
• big handful chopped kale
• 1 garlic clove, crushed (I cheated and used frozen)
• 1/4 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Pre-heat oven 450
2. Cook bacon, remove, but leave most grease in pan
3. Add kale cook 2 minutes
4. Add cooked bacon, garlic and cook 30 seconds, add beans – smash a few up
5. On baking sheet baste naan with a teaspoon of bacon grease, spread out mixture evenly
6. Top with cheese, bake for 7 minutes, slice, eat.

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Cannellini Bean & Tuna Salad Panini

Make a mash up (literally & figuratively) of two delicious and high protein ingredients - and then grill for maximum flavor. Get eating!

Makes 2 grilled sandwiches

INGREDIENTS

• 8oz canned Cannellini beans, drained and rinsed
• 1 can tuna in water, drained
• 1/4 red onion, finely diced
• 4 tablespoons Kewpie (Japanese) or normal mayo
• 1 garlic clove, crushed
• pinch Kosher salt
• 4 grinds fresh black pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 4 slices Munster cheese
• salted butter
• 4 slices ripe tomatoes
• 4 slices Sourdough bread

DIRECTIONS

1. Preheat griddle pan, or a skillet on medium heat
2. In medium bowl smash up tuna and beans roughly, not smooth
3. Mix in garlic, mayo, red onion, red pepper flakes, Kosher salt and pepper
4. Get layering: Bread, cheese, mixture, tomato, cheese, bread, butter the top
5. Place butter side down on griddle/skillet, press down, cook 1 minute, turn same side 90 degrees cook 1 minute (to make it pretty), butter top then flip and repeat.

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MUSTARD RIBS

INGREDIENTS

• 2 racks pork ribs

• 1/3 cup white vinegar

• 2 Tablespoons butter

• 1 small yellow onion, diced small

• 3 large cloves garlic, minced

• 3/4 cup yellow mustard

• 3/4 cup whole grain mustard

• 1/2 cup brown sugar

• 1/3 cup apple cider vinegar

• 1/4 cup hot sauce (Cholula is ideal btw)

• Kosher salt & fresh ground pepper

DIRECTIONS

• Preheat oven to 350

• Place ribs in their racks (I just mean do not cut them) on a large baking sheet, add vinegar and cover tightly with aluminum foil

• Bake 75 minutes or until very tender – but while they cook

• Melt butter in a small pot and add onions & garlic – cook until soft, about 5 min

• Add mustards, brown sugar, vinegar, hot sauce and season with s & p

• Simmer over medium-low heat for 10-15 minutes

• Remove ribs from oven and carefully lift off tin foil - watch out for steam

• The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:

OPTION 1:

• Heat bbq to medium and place ribs meat side down without sauce but you can baste the back with the sauce

• Cook until they start to develop grill marks, and turn over - now baste the top

• You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do, or

OPTION 2:

• Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source and brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more. Flip back to the top (sauce again) and cook until they get that beautiful rib look

• Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them

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CILANTRO AND LIME SAUCE

Muy bueno, and muy simplico (perhaps not a real Spanish word but it's really good).

Serves 4

INGREDIENTS

• 8oz non fat greek yogurt
• 2 cloves garlic
• 2 tablespoons mayonaise
• 1 big handful fresh cilantro leaves, roughly chopped
• 1 lime, zest and half of juice
• good pinch Kosher salt 
• pinch of red chili flakes

DIRECTONS

1. Throw everything in a processor, blitz and serve. Or chill in fridge until you need it.

Serve with anything... chicken, or as a dip for some fresh veg...list is endless. I tried it with a simple fillet of grilled Halibut, awesome!

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Roasted Tomatillo Salsa

Make this and make it often, I'm in love.

Makes about 2 cups

1 pound tomatillos, 5 or 6

3 cloves garlic

1 jalapeno pepper

1 Serrano pepper

1 small white onion, cut in half

3 tablespoons chopped cilantro

Kosher salt

1. Heat broiler to high

2. Remove husks from tomatillos and rinse well to get off the sticky stuff

3. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes

4. Flip over and repeat, let cool slightly

5. Put in a processor and whiz until nicely chunky, put in a bowl and add salt to taste, the other half of the onion finely diced and cilantro

6. Stir and serve

Crispy Panko Shrimp Tacos

I never really deep fried much because I thought it was a pain in the ass. Well not only are these simple, but they are so damn good - Kelly has asked for them again - and that's saying a lot.

Serves 3-4

INGREDIENTS

• 6 cups canola or vegetable oil
• 1/2lb  31/40 raw shrimp, deveined and tails removed
• 1/2 cup flour
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle or reg chili powder
• 2 eggs, whisked
• 2 cups panko breadcrumbs
• 1 cup non-fat greek yogurt
• 1 tablespoon chipotle adobo sauce
• 2 cups napa cabbage, shredded
• pack small wheat tortillas

DIRECTIONS

1. Preheat oil in wide deep pot to 350 degrees
2. Mix yogurt and chipotle adobo sauce
3. Bread your shrimp individually: dusting of flour, dip in egg, coat with panko 
4. Warm tortillas
5. Gently place shrimp in oil, cook in batches of approx 8 (the temperature goes down the more shrimp goes in. For each batch bring heat back up to 350) cook 1 minute
6. Build taco: tortilla, yogurt sauce, cabbage, shrimp, eat.

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SALMON BURGER

If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1 raw salmon fillet, finely diced
• 1/4 cup sprouts
• 1 red pepper, big chunks
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 3 teaspoons capers
• 2 tablespoons mayo
• 1/2 cup panko breadcrumbs
• good pinch Kosher salt
• 4 grinds fresh black pepper
• 2 burger buns
• 2 tablespoons butter

Sauce: 

• 1 tablespoon Sriracha
• 2 tablespoons mayo or Japanese mayo

DIRECTIONS

1. In hot skillet, add 1 tablespoon oil, cook peppers, 2 minutes each side until charred and blackened, put to one side
2. Mix in bowl: raw salmon, lemon juice, mustard, capers, mayo, panko, Kosher salt and pepper - form into patties, chill minimum 1 hour, but could do overnight
3. Heat skillet or flat griddle to high, add oil, cook patties 2 minutes each side or until golden and crispy
4. Butter and grill buns until golden
5. Get layering: bun, sauce, red peppers, sprouts, burger, bun top. OMG!

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Mexican Salad with croutons

This is a simple bread salad, using one of my favorite cheeses, Cotija. Delicious!

INGREDIENTS

• 1 small can diced jalapenos, use 4 tablespoons 
• 3 tablespoons cilantro, finely chopped  
• 1/2 cup, peeled cucumber, 1'' diced
• 1/2 cup skimmed milk cojita cheese, crumbled
• 1/2 cup mini baby tomatoes, halved
• 1 cup homemade croutons (see my recipe)

Dressing: 

• 1 clove garlic, crushed
• 6 tablespoons olive oil
• 1 lime, juice
• 1 teaspoon honey
• 1 tablespoon liquid from can jalapenos

DIRECTIONS

1. Mix dressing, give it a good shake for 1 minute to emulsify
2. Mix salad ingredients in large bowl
3. Thow in the croutons, coat with approx 4 tablespoons of dressing, and allow to soak in for 2-3 minutes, eat!

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Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

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Grilled Brussels Sprouts

So you hate brussels sprouts - I know. But when when you grill grill them like these, they're just kinda magical. Just keep an open mind, ok? And get a Grill Basket for this one (I got mine at Bed Bath & Beyond).

Serves 2-4

INGREDIENTS

• 2 cups Brussels Sprouts, peeled and halved
• 1 cup water

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, crushed
• big pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 - 1 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat grill to high
2. In a medium microwave proof bowl add water and sprouts, cover with cling film, microwave 3 minutes
3. While this is happening, mix dressing in a small bowl
4. Drain sprouts, wrap in paper towels, remove water residue
5. Toss sprouts in the dressing, throw in the Grill Basket, keep moving, grill 2 minutes.

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