New Years Eve Appys

Olives

12 ounces canned olives (I used green & black) drained

1 teaspoon fresh rosemary leaves, or ½ teaspoon dried

1 teaspoon fresh thyme leaves, or ½ teaspoon dried

Zest and juice of ½ lemon

½ tablespoon garlic paste, or 2 cloves minced

¼ teaspoon red pepper flakes

Kosher salt & pepper to taste

½ cup extra virgin olive oil

• Combine all ingredients in a bowl, and mix well to combine

• Refrigerate 2 hours up to overnight – they’ll only get better with time

French Onion Puff Pastry

Oil

2 large yellow onions, thinly sliced

2 tablespoons butter

½ teaspoon dried thyme

½ cup beef broth

¼ cup vermouth, or white wine

1 tablespoon all-purpose flour

1 sheet puff pastry, defrosted

2 cups shredded Swiss cheese

1 egg, beaten

• Heat about a tablespoon of oil in a large pan and add the onions

• Cook over medium heat, stirring occasionally for about 15 minutes, or until they begin to caramelize

• Add butter & thyme, stir well then add the beef broth a little at a time, letting it soak in before adding more

• Add the vermouth, mix well

• When most of the liquid has evaporated, sprinkle the flour over the top, mix in well for about a minute then remove from the heat and let cool slightly

• Preheat oven to 350

• Put a little flour on your work surface, roll out puff pastry and top it with the onions leaving about ½ border around the edge

• Top evenly with the cheese, then starting on a long side, roll up snuggly

• Pinch the seam to seal, then place on a parchment lined baking sheet

• Make cuts down the middle, brush with the egg and bake 25-30 minutes or until golden brown and crispy

• Let cool slightly before cutting and serving

Meatballs

½ cup soy

½ cup sweet chili sauce

1-2 tablespoons sriracha

2 tablespoons brown sugar

18 ounces cooked frozen meatballs, defrosted

Dehydrated onion or garlic, or toasted sesame seeds or even diced green onion for garnish

• Combine the soy, sweet chili sauce, sriracha and brown sugar in a pot over medium heat

• Bring to a low simmer, add the meatballs and mix well so they all get some sauce

• Cook, stirring occasionally for 10 – 15 minutes, or until most of the sauce has evaporated

• Put into a serving bowl and top with the onion or whatever works as a garnish for you

Mashed Potato Egg Rolls

Eggroll wrappers

Leftover mashed potatoes, cooled or

Kosher salt, pepper, garlic and onion powder

4 ounce package powdered mashed potatoes – cooked and cooled

Rectangles of cheese for the filling, approximately 3” x ¼ “

• Preheat air fryer to 390, 425 for an oven

• If necessary, season potatoes with the salt, pepper, garlic & onions powder – mix well

• Place egg roll wrapper on the work surface, with a point facing you – dip your finger in a little water and wet the edge all the way around

• Place 2 tablespoons of the mash on the wrapper, about 1/3 of the way up from the bottom point

• Spread out slightly, add a block of cheese and cover with some of the potato

• Fold the bottom point of the wrapper over the mash, snug back towards you slightly, fold in the edges then roll away from you being sure to seal the end point well

• Spray pan, top with egg rolls, spray again then bake 4 minutes – flip over, spray the tops once more and continue baking until crispy and golden brown

• Serve

Deviled Eggs with Crispy Panko

12 hard boiled eggs, peeled

1/3 cup mayo

¾ ounce ranch seasoning

Kosher salt & coarse ground black pepper

1 teaspoon onion powder

1 tablespoon butter

¼ cup panko bread crumbs

• Cut eggs in half, and put the yolks into a bowl

• Start to mash a bit, then add the mayo, ranch, salt & pepper to taste and onion powder

• Mix well, being sure to mash the yolks completely – add more mayo to suit your taste

• Fill each of the egg white with some of the mix

• Melt the butter in a small pan over medium heat and add the panko crumbs

• Stir constantly with a spatula until just becoming golden brown, the remove to a plate right away to stop from cooking

• When cooled, top each egg with some crispy panko

Potatoes Au Gratin

1 head garlic

Oil

Kosher salt & coarse ground black pepper

6 strips bacon, finely diced

1 small onion, finely diced

Oi

2.5 pounds russet potatoes

2 cups heavy cream

2 ounces shredded smoked gruyere

2 ounces shredded fontina

2 ounces shredded parmesan

1 teaspoon fresh thyme

Butter

1. Preheat oven to 400

2. Cut 3/4 inch off the top (pointy end) of the head of garlic to expose the cloves

3. Drizzle with some oil, sprinkle with a little salt and wrap in foil

4. Bake 45 minutes, then remove and let cool

5. While it bakes, add a tablespoon of oil to a skillet and cook the bacon and onions over medium heat 7-10 minutes or until the bacon starts to get crispy and the onions caramelize – set aside

6. Peel potatoes and slice into 1/8 inch thick rounds – put in a bowl of water to prevent from turning brown

7. In another large bowl, combine the cream, cheeses, thyme and 1 teaspoon salt and ½ teaspoon black pepper – mix well

8. Rub 13x9 casserole dish with butter

9. Drain the potatoes well, and add to the bowl with cheese & cream being sure all sides of potatoes get coated

10. Stack into the casserole dish, pour remaining cream over the top and cover with foil

11. Bake 40 minutes covered, then remover foil, and bake another 20 minutes or until browned and bubbly

12. Garnish with chives before serving

CHIP SHOP BATTERED SAUSAGE

Meat Pie

Oil

1 yellow onion, diced

1 tablespoon garlic paste, or 2 cloves garlic minced

1 pound ground beef

1 teaspoon fresh thyme, or ½ teaspoon dried

Kosher salt & coarse ground black pepper

½ teaspoon red pepper flakes

1 tablespoon flour

6 ounces beef broth

2 tablespoon Worcestershire

1 tablespoon dark or light soy

Store bought pastry dough

Flour for rolling

Butter

1 egg, beaten

• Heat a tablespoon of oil in a large pan and add onion

• Cook until just softened, then add garlic

• When fragrant, put in the beef and cook until no longer pink

• Add the thyme, a good pinch of salt & pepper and the red pepper – mix well

• Sprinkle flour over the top, and mix in about a minute

• Then add the broth, Worcestershire, and soy – bring to a low simmer and leave, stirring occasionally about 15 minutes, or until almost all the liquid has evaporated – then set aside and let cool

• Heat oven to 350 degrees

• Butter the inside of four 3 ½ inch ramekins, fit in a circle of dough for the bottom crust, add fill each with the cooled ground beef

• Brush the top edge of the dough lightly with the beaten egg, then add a top crust

• Pinch edges to seal, brush with more egg then make 2 vent slits in the top for steam to escape

• Bake 30-40 minutes or until golden brown

• Let cool slightly before serving

Mushy Peas

10 ounces frozen baby peas, defrosted

1 tablespoon butter

2 tablespoons heavy cream

2 – 3 tablespoons chicken broth

BFF

• Combine all ingredients in a processor and whiz until blended, but still sorta chunky – add more broth if necessary

Curry Sauce

2 tablespoons butter

2 tablespoons flour

1 tablespoon curry powder

1-1.5 cups chicken stock

1 tablespoon honey

1 teaspoon soy sauce

Kosher salt & pepper

• Put butter in a small pot over medium heat, and when melted add the flour and curry powder - stir well about a minute, it will be a very dry paste

• Slowly add the chicken broth, about a half cup at a time until it’s the thickness you want, then add the honey, soy and salt & pepper

• Let simmer a few minutes, serve

Chips (Fries)

5 Yukon Gold potatoes

Oil for cooking

Kosher salt

• Heat oil to 335 degrees

• Peel potatoes one at a time, cut into chips and put in a large bowl of water

• When they’ve all been cut, drain really well in a towel, and cook about 5 minutes, or just until beginning to get some color – remove and drain on a rack

• Turn oil up to 375

• Cook chips a second time, until beautifully golden brown, remove and salt before serving

Battered Sausage

1 ½ cups flour

½ teaspoon baking soda

Kosher salt & coarse ground pepper

1 egg

2 pork sausages, uncooked

Oil for frying

• Heat oil to 350 degrees

• Combine ½ cup flour, baking soda, good pinch of salt & pepper and the egg in a wide shallow bowl – mix well to combine

• Put remaining flour in another shallow bowl

• Roll sausages through the flour, then coat with the batter, and carefully fry in the oil until golden brown, about 6 minutes

TOTCHOS

Tots

Frozen tots

15 ounce can black beans, drained

1. Cook according to package directions (just be sure to make them crispy)

Pickled Red Onion

3/4 cup apple cider vinegar

1/4 cup water

1 teaspoon sugar

1/2 teaspoon kosher salt

1 red onion, thinly sliced

1. Bring vinegar & water to a boil in a small pot, and add sugar & salt

2. When dissolved, put onions into a glass jar (or anything that can handle to boiling liquid) and add the liquid

3. Seal and let sit at least an hour before serving - the day before would be better

Chicken & Steak

1 teaspoon chipotle chili powder

1 teaspoon cumin

1 teaspoon garlic powder

Kosher salt & coarse ground black pepper

One pound boneless, skinless chicken thighs

One pound skirt steak

Neutral oil

1. Combine seasonings in a small bowl

2. Lightly oil chicken and steak, and season well on both sides

3. Heat grill or griddle to medium high, and cook both until done to your liking - whatever temp you choose, make sure it all gets a good crust

4. Remove, and let rest 10 minutes

Guacamole

1 avocado, the flesh removed from the shell

Juice of 1/2 lime

2 tablespoons finely diced yellow or white onion

2 tablespoons diced tomato, seeds or wet part

2 tablespoons chopped cilantro

1 tablespoon adobo sauce, from a can of chipotle chilies

1. Combine all ingredients in a small bowl, add salt & pepper to taste, then mix into a beautiful chunky guac - set aside

White Sauce

1/2 cup sour cream

1/2 teaspoon cumin

1/2 tablespoon garlic paste

Milk for thinning

1. Combine all ingredients in a small bowl, add salt & pepper to taste, then enough milk to make a drizzleable sauce - set aside

Cheese Sauce

1 cup milk

1 pound Velveeta cheese, cut into 2 inch chunks

One 15 ounce can diced tomatoes with green chilies

1 teaspoon cumin

1 tablespoon garlic paste

1. Put milk in a pot over medium heat

2. Start adding chunks of the cheese, 5 or 6 at a time, and stir until melted - continue until all cheese is in a melty

3. Add the tomatoes, cumin and garlic paste - mix to combine, then set aside but keep warm

Time to Build

1. Using with a #10 can like I did, or just a large plate, start layering any way you’d like: cheese sauce, tots, chicken, beef, black beans

2. And when all that has been used, top with guacamole, red onions and finally the white sauce

JUICY LUCY SLIDERS

AIR FRIED CHICKEN BURGERS

1 pound boneless, boneless skinless chicken thighs, or

1 pound ground chicken (though it’ll probably be breast meat and won’t be quite as good)

1/3 cup crushed pork rinds, or panko bread crumbs

1/2 tablespoon garlic powder

1/2 tablespoon onion powder

1 teaspoon kosher salt

1/2 teaspoon coarse ground black pepper

Spray oil

 1 cup flour

2 eggs, beaten

1.5 cups crushed corn flakes cereal

Hamburger buns

Lettuce for serving

1. Cut the chicken into 2 inch pieces, then put into a processor

2. Pulse on & off until it looks like ground chicken (not ground mush, ground chicken) and put into a bowl

3. Add the pork rinds, garlic & onion powders and salt & pepper - mix well and shape into 3 or 4 patties - refrigerate 30 minutes

4. While they rest, make the chili mayo - recipe below

5. When ready to cook, preheat air fryer to 400

6. In 3 bowls or plates: put the flour, the eggs and the cornflakes

7. Coat the patties first with the flour gently knocking off any excess, then the egg and finally the cornflakes - being sure they’re well covered at each step

8. Spray the bottom of the basket, put in the patties, lightly spray the tops and cook 8 minutes if 1/3 pound or 7 minutes if 1/4 pound

9. Gently flip over, spray again and cook another 7 minutes or until 175 degrees

10. Brush cut sides of bun with butter, and put back in the fryer 2-3 minutes or until they are lightly golden and crispy.

11. OPTIONAL: Beat an egg white with 1 tablespoon water, brush the bun top and sprinkle salt & pepper…a bit more chili powder, garlic powder, ground cumin or anything before cooking

12. Remove and build: bun, chili mayo, lettuce, gorgeous patty, more sauce and top bun

CHILI LIME MAYO

1/2 cup mayo

2 teaspoons chipotle chili powder, or regular chili powder

2 teaspoons garlic paste

Juice from half a lime

Pinch of kosher salt

1. Put everything in a small bowl, mix well and refrigerate until ready to use

BEEF WELLINGTON

While a beef wellington may seem daunting, it’s pretty doable - and definitely worth trying. Just take your time, relax and enjoy yourself - but maybe watch the video first. And while I have done a Meatball Wellington and a Tomahawk Rib Eye Wellington before, this is my first ‘true’ beef wellington.

1 ‘chateaubriand’ center cut from a whole tenderloin, 1.5 - 2 pounds

Kosher salt & coarse ground black pepper

Olive oil

3 tablespoons English or Dijon Mustard

2 tablespoons Butter

2 large shallots, very finely chopped

3 cloves garlic, minced

1.25 pounds crimini mushrooms, really finely chopped

2 teaspoons truffle oil, optional

2-3 large plain crepes, you can buy or make them (see below for recipe)

6-8 very thin slices of prosciutto

1 sheet puff pastry

2 egg yolks, beaten with 1 tablespoon water

Coarse salt

1. Season the beef well on all sides with the kosher salt & pepper

2. Heat a large cast iron pan to almost smoking, and sear the filet quickly on all sides - you’re no cooking, but just searing for color

3. When done, remove to a baking sheet and brush all over with the mustard, set aside and let cool

4. Add a tablespoon of oil to the same pan, and over medium heat add the shallots and garlic - cook until shallot just begins to soften, about 3 minutes

5. Add the mushrooms, and cook slowly until all the water has evaporated, 8-12 minutes

6. Drizzle in the truffle oil if using, and cook again until mushrooms are dry - remove to a making sheet and spread out to cool

7. Time to wrap: put two sheets of plastic wrap side by side on your counter, slightly overlapping

8. Put 2 or 3 crepes on top - you just need to make sure there’s enough to roll up the filet

9. Top crepes with the prosciutto - 2 rows of 3 or 4, with them also overlapping

10. Then add the mushrooms, and spread out to cover the entire surface

11. Add the filet to the end closest to you, and slowly & carefully wrap by rolling it away from you

12. Twist the ends until you have a tight sausage, and refrigerate 30 minutes to an hour

13. Remove the puff pastry from the fridge about 5 minutes before using to warm up slightly

14. Lay out 2 more sheets of plastic wrap, top with the puff pastry and brush fully with the beaten egg

15. Unwrap filet, add to the puff pastry end closest to you, and again carefully roll up - seal ends and seam well

16. Wrap tightly with the plastic wrap, and refrigerate 30 minutes

17. Preheat oven to 425 degrees, or 400 using convection

18. Take filet from fridge, remove plastic wrap and place on a parchment covered baking sheet

19. Brush with remaining beaten egg, and using the back of a knife make any designs you’d like to on the outside (being sure not to cut through the puff pastry)

20. Bake until dough is beautifully golden brown, and the filet is 120 degrees for medium rare (the temp will continue to rise) - remove and let rest 15 minutes before slicing

CREPES

2 eggs

1 cup milk

1 cup all purpose flour

2 tablespoons melted butter

1/2 teaspoon salt

1. Combine all ingredients in a large bowl, and whisk until smooth

2. Heat a non-stick pan over medium heat, lightly with butter or cooking spray, and pour in 1/4 cup of the batter - tilting the pan in a circle to coat the bottom evenly

3. Cook about 2 minutes or until the edges start to brown and the bottom is firm

4. Flip over carefully and cook another minute or so until the bottom has lightly browned

5. Remove to a plate an d continue with remaining batter, stacking the crepes on top of each other as you go

Onion Gravy

Makes about 2 cups

2 tablespoons butter

1 cup finely diced yellow onion

1/2 tablespoon garlic paste, or 1 large clove minced

2 cups beef broth

1 tablespoon Worcestershire

1/2 tablespoon dark soy, or light if you don’t have

Kosher salt & coarse ground black pepper

1. Put butter into a pot, and when melted, add the onions

2. Cook 5-7 minutes over medium high, until softened and beginning to brown lightly

3. Add garlic, and cook stirring until fragrant, about a minute

4. Sprinkle flour over the top, and mix in well about a minute, or until it’s like sand

5. Add the broth, a little at a time making sure it’s smooth before adding more

6. As it starts to thicken put in the Worcestershire and soy, stir well then season to your liking with salt & pepper

7. Serve, or set aside and reheat when ready

YORKSHIRE PUDDING

Makes 12

Btw, these are not ‘pudding’ at all, but more of a ‘popover’, and go insanely well with roast beef.

4 eggs

1 cup milk

1 cup all purpose flour

1/4 cup fat: beef tallow, bacon grease, neutral oil live vegetable or avocad

Onion Gravy for serving, see recipe here

At least an hour before cooking (even the day before):

• Put eggs in a large bowl and beat lightly

• Add milk, and beat more to incorporate

• Sift flour into the egg/milk mixture, at little at a time stirring until smooth before adding more

• When all the flour is in and it’s super smooth, refrigerate at least an hour and up to overnight

• When ready to make, preheat oven to 475

• Add a teaspoon of fat to each cup of a 12-cup muffin tin

• Put the muffin tin into the oven for 15

• Remove then pan and shut the door right away - immediately stir the batter to make smooth again, then carefully but quickly add batter about halfway in each cup and get back in the oven right away

• DO NOT OPEN THE OVEN DOOR until ready to remove them, and then not until they’re golden brown, crispy and puffed - about 25 minutes

• Serve right away

PRIME RIB, YORKSHIRE PUDDING & ONION GRAVY

Serves 4 - 6

I cooked this in my smoker, but you can easily do it in your oven, same temp, same directions.

One 5-6 pound, bone-in prime rib, see note below

Kosher salt & coarse ground black pepper

2-3 ounces prepared horseradish, about 1/2 cup

1/4 cup mustard - could be Dijon, grainy, deli or even yellow would work

2 tablespoons garlic paste, or 4 cloves minced

1 tablespoon soy paste, or sauce

2 tablespoons finely chopped parsley

Serve with Yorkshire Puddings and Onion Gravy, see below

• Remove roast from fridge about an hour before cooking

• Preheat smoker or oven to 375

• Season roast generously with salt & pepper

• Combine horseradish, mustard, garlic, soy & parsley, mix well

• Spread on all sides of the roast, and if the bones were cut off, tie them to the roast snuggly

• Put on the smoker or in the oven, and cook until 125 degrees

• Meanwhile, prep the Yorkies

• When the roast hits 125, remove and tent loosely with foil

• Let rest 30 minutes before slicing

NOTE: I love the bones on a prime rib, but carving with them attached is a pain. And trying to cut them off a 130 degree roast is also a pain. So cutting them off first (either you or the butcher) is much better, plus you get the benefit of being able to season the meat all the way around.

YORKSHIRE PUDDING

4 eggs

1 cup milk

1 cup all purpose flour

1/4 cup fat: beef tallow, bacon grease, neutral oil live vegetable or avocad

• Put eggs and milk in a large bowl and beat until combined

• Sift flour into the mixture, at little at a time stirring well to get smooth before adding more

• When all the flour is in and it’s super smooth, refrigerate at least an hour up to overnight

• Preheat oven to 475

• Add a teaspoon of fat to each cup of a 12-cup muffin tin

• Put in the muffin tin into the oven for 15 minutes

• Remove then pan and shut the door right away - immediately stir the batter to make smooth again, then carefully but quickly add batter to each tin and get back in the oven right away

• Do not open the door of the oven until ready to remove them, and then not until they’re golden brown, crispy and puffed

• Serve right away

ONION GRAVY

2 tablespoons butter

1 cup finely diced yellow onion

1/2 tablespoon garlic paste, or 1 large clove minced

2 cups beef broth

1 tablespoon Worcestershire

1/2 tablespoon dark soy, or light if you don’t have

Kosher salt & coarse ground black pepper

1. Put butter into a pot, and when melted, add the onions

2. Cook 5-7 minutes over medium high, until softened and beginning to brown lightly

3. Add garlic, and cook stirring until fragrant, about a minute

4. Sprinkle flour over the top, and mix in well about a minute, or until it’s like sand

5. Add the broth, a little at a time making sure it’s smooth before adding more

6. As it starts to thicken put in the Worcestershire and soy, stir well then season to your liking with salt & pepper

7. Serve, or set aside and reheat when ready

NOTE:

CHICKEN POT PIE

4 tablespoons butter

1/2 cup each finely diced onion

1/2 cup each finely diced carrot

1/2 cup each finely diced celery

2 teaspoons dried sage

2 teaspoons dried thyme

1 teaspoon smoked paprika

3 tablespoons vermouth

1/4 cup flour

3 cups chicken broth, plus a few tablespoons for the cornstarch

2 tablespoons soy sauce

1/4 cup heavy cream

4 cups cooked chicken, cubed

Kosher salt and coarse ground black pepper

3 tablespoons corn starch

3 tablespoons water

1 egg, beaten

• Melt butter in a large pot then add the onion, carrot, and celery

• Preheat oven to 350

• Cook until the onion is just becoming translucent, about 3 minutes

• Add the sage, thyme and paprika, mix and let cook about a minute

• Add the vermouth, and cook one minute

• Sprinkle the flour over top and stir in until well combined with the vegetables, cook 1 minute

• Begin adding the broth, about a cup at a time, and stirring in well until sauce is smooth before adding more

• Add the cream, stirring to combine, then let the mixture simmer 3 to 5 minutes until it begins to thicken

• Add the chicken, then season to taste with salt & pepper

• Mix cornstarch with water until smooth, then add to the pot and stir in – let simmer a few more minutes until thickened

• Put into a pie dish, or smaller pie dishes - top with crust, brush with beaten egg, make a few small slits in the top and bake until golden brown, 25-35 minutes

SHORT RIB MAC & CHEESE

The video is below if you want it. But regardless…just effing make this. Ok?

THE SHORT RIB

3-4 pounds beef short ribs

1 teaspoon each Kosher salt & ground pepper

2 yellow onions, cut into wedges

4 garlic cloves, minced

1 tablespoon tomato paste

1 cup beef broth

2 teaspoons smoked paprika

1 teaspoons oregano

2 chipotle peppers, minced

1 cup beer

2 tablespoons cornstarch

3 tablespoons water

1. Turn pressure cooker to saute

2. Season ribs with salt & pepper, add a couple tablespoon of oil to the pot and when almost smoking, brown the ribs on all sides evenly - in batches if necessary then remove

3. Leave about a tablespoon or so of oil in the pot, and add the onion

4. Cook until beginning to soften, about 5 minutes

5. Add the garlic and tomato paste; cook, stirring well to mix in, about 1 minute more

6. Add about ½ cup of the broth, scraping up the bits on the bottom

7. Then add in the rest of broth and remaining ingredients

8. Seal, set to high pressure and cook 50 minutes, then let the steam release on its own

9. Carefully remove the short ribs to a plate and keep warm

10. Strain out the liquid into a fat separator if you have one, if not - then into a bowl

11. Remove the fat from the top, and drizzle over the short rib. But if you want a thicker sauce, turn the cooker back to saute and add the liquid

12. Let simmer 10-15 minutes, then stir the cornstarch into the water, and add about half to the pot

13. Stir a couple minutes until it thickens, add the rest if you’d like it thicker

 THE MAC

1 pound of your favorite shaped pasta, though a tube or shell will hold the sauce better

2 tablespoons butter

2 tablespoons flour

2 cups whole milk

4 ounces shredded smoked white cheddar

4 ounces shredded smoked gouda

¼ cup cream cheese, cut into cubes

1 tablespoon garlic powder

1 tablespoon mustard powder

Kosher salt and coarse ground black pepper to pepper to taste

2 tablespoons butter

1/3 cup panko bread crumbs

1. Cook the pasta about a minute less than the package says, then drain and set aside

2. Put the butter in a large sauce pan over medium heat, and when melted sprinkle the flour over the top

3. Stir well to combine, it’ll be like sand

4. Start whisking in the milk, a little at a time and making sure to get it relatively smooth after each addition

5. Let simmer 3-4 minutes until it begins to thicksnReturn just to a boil, then reduce heat and cook until thickened, 3-5 minutes.

6. Slowly add the cheeses, a little at a time, making sure it’s smooth before adding more

7. Add garlic powder, mustard and salt & pepper - stir well and add the drained mac

8. Mix well to combine - and if you want to eat it now, go ahead cuz it’ll be great. Or

9. Melt the butter in a small pan, then stir in the panko and mix until well coated

10. Put some mac in your serving dish, top with the buttery panko and bake in a 350 oven until slightly browned and crispy

11. Top with the short rib, and away you go!

FUNYUN RINGS

Onions rings in a regular coating are fine. Onions rings in Funyun coating are insanely delicious. Make em…

Makes about an onions worth

1 large onion

1 cup all purpose flour

1 good pinch kosher salt coarse ground black pepper (or BFF Seasoning)

1 egg, beaten

1 cup buttermilk

1-6 ounce bag Funyuns

½ cup sour cream

3 tablespoons ranch seasoning

2 tablespoons garlic paste

• Peel onion, cut into ½ " thick slices and separate into rings

• In one bowl, put flour and salt & pepper – mix well

• In another bowl, mix beaten egg, buttermilk, and 3 tablespoons of the flour mixture – mix well

• Crush Funyuns really well, into dust basically and put into a 3rd bowl

• Dip each onion slice into the flour, then the buttermilk, and finally into the Funyun dust – being sure to coat well at each step

• Heat air fryer to 375 degrees, and when ready put rings on sprayed air fryer racks, giving the rings a light coating of spray

• Cook for 12ish minutes, or until crispy and golden

• While they cook, combine sour cream, ranch powder and garlic paste – mix well

• Serve rings with dipping sauce

Spinach Cheese Pie

I just recently (November of 2023) found out that my family in Canada has been making this for years. In fact it’s so important to their Thanksgiving they say “it would not be the same holiday without it”. It’s pretty darn simple as you can see from the original recipe at the bottom, but I’ve made what I think is an excellent upgrade to Mrs. Wallenborn’s original version by adding bacon, onions, mushrooms and some red pepper flakes. So say adios to the green bean casserole, and hola to this much more interesting replacement.

5 ounces bacon, about 5 strips, diced

1/2 yellow onion, diced

8 ounces sliced cremini mushrooms

1/2 tablespoon garlic paste, or 2 cloves minced

8 ounces cream cheese, softened

2 tablespoon butter, softened

10 ounces frozen chopped spinach, thawed and squeezed of any water

4 eggs, beaten

1 teaspoon red pepper flakes

1/2 teaspoon Kosher salt

1/4 teaspoon coarsely ground black pepper

8 ounces shredded Monterey jack cheese

Topping

1 tablespoon butter

3 ounces French Fried Onions

1-2 tablespoons fresh grated Parmesan cheese

1. Preheat oven to 350

2. Heat a large skillet over medium heat, put in the bacon and cook until just beginning to get crispy, then remove to a plate - but leave the grease

3. Add the onion and the mushrooms, and cook until the water has evaporated from the mushrooms and the onions are beginning to caramelized and turn golden. Mix in 1 tablespoon butter and garlic -take off the heat and let cool slightly

4. While it does, stir together the cream cheese until well combined

5. Add in the spinach, beaten eggs, bacon, onion & mushrooms, red pepper flakes, Jack cheese and 1/2 teaspoon salt & 1/4 teaspoon coarse ground black pepper

6. Mix really well to combine then put into a greased 8x8 baking dish, a round 8 or 9 inch pie plate, a spring form pan or a tart pan with removable bottom like I used in the video.

7. Bake 45 minutes serve hot or cold, but maybe let rest 5 minutes before cutting

8. While it cooks, melt the remaining tablespoon of butter for the topping in a non-stick pan, and add the crispy onions - toss them gently with the butter to coat, and let cook about a minute or so, to make them a bit crispier and to get a tad more brown

9. Remove to a bowl or plate, and when cool (after about 2 minutes) toss with the Parmesan

10. Slice the pie into wedges, and top with some of the onions
    
    
    

Cajun Turkey

Because I suggest brining first, you’ll need to start about 24 hours before you want to eat - but it’s so worth it. As is the spatchcocking. So do both and you’ll be very happy

One 12-14 pound turkey

1/4 cup kosher salt

Cajun Seasoning

2 tablespoons smoked paprika

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

2 tablespoons dried thyme

2 tablespoons black pepper

2 tablespoon cayenne pepper

1.5 cups butter, 3 sticks softened

1 cup chicken broth

Juice of 1/2 lemon

• Spatchcock turkey, watch ‘how to spatchcock’ here

• Dry brine turkey - put the turkey on a rack on a baking sheet and season both sides with the salt, using most of it on the skin side - then refrigerate overnight

• Remove turkey from fridge about an hour before cooking

• Preheat oven to 425 degrees

• Put seasoning ingredients in a bowl, mix well to combine then take out 2 of the tablespoons, and set aside

• Combine the remaining seasoning with 2 sticks of the butter and mix well

• Put the 2 saved tablespoons in bowl or pot with the remaining stick of butter, and melt

• Add the chicken broth and lemon juice - mix

• When slightly cooled, strain then use to inject into the turkey, see the video

• Rub the butter/seasoning combo on both sides of the turkey, being sure to work in well everywhere - including getting some carefully under the skin

• Roast until a thermometer reads approximately 155 degrees in the breast and cover loosely with foil - the temp will continue to rise as it rests. This will take approximately 1.5 hours

• Get eating

Chicken Karage

Ah yes, Chicken Karage - little one-biters of Japanese chicken deliciousness. And while I suggest Japanese mayo and Togarashi (Japanese pepper powder) for dipping, you could really use anything…mustard, bbq sauce, ketchup. Ok, no - not ketchup.

1.5 pounds boneless skinless chicken thighs

1 tablespoon soy

1 tablespoon sake, sub for dry sherry, Chinese cooking wine

1 tablespoon Mirin, or sub with about 1/4 teaspoon sugar - or even leave out and you’ll be fine

1/2 tablespoon ginger paste

1/2 tablespoon garlic paste

1/4 teaspoon sesame oil

1 cup cornstarch

Oil for frying

Japanese mayo, I mean it only makes sense right?

Togarashi, or sub with a little paprika, chili powder or dip into anything you like

• Cut chicken into bite size pieces, and put into a large bowl

• Add the soy, sake, mirin, ginger, garlic and sesame oil - mix really well to combine and refrigerate 30 minutes

• Heat oil to 325 degrees

• Put cornstarch on a plate, then coat each piece of chicken well - put pieces on another plate

• Carefully put chicken pieces into the oil and cook 2 minutes, or just until beginning to get a touch of color

• IMPORTANT - it’s better to fry in a couple batches, then overload your pan or fryer

• Remove when done, and set aside, continue with remaining pieces

• Turn oil up to 375, and cook chicken for one more minute, then remove to a rack to drain a bit

• Put some mayo in a small bowl, top with a little togarashi and serve

CREAMY GARLIC CHILI SHRIMP

Serve 2 to 3

1/2 pound casareccia pasta, or whatever you’d like

1 tablespoon butter

1 tablespoon olive oil

3 large, big boy fat cloves of garlic, minced

1/2 to 1 teaspoon red pepper flakes (more is better)

1/2 pound large shrimp, peeled and deveined but with tails on (21/25’s work beautifully here)

1 cup heavy cream

Kosher salt and coarsely ground black pepper

Zest of about 1/2 lemon

Parsley to garnish

• Add pasta to a pot of heavily salted water

• Add butter and oil to a large pan, and when melted add the garlic

• Just when it gets fragrant, put in the chili and stir well to mix and start its delicious magic

• Add the shrimp and cook, until Just done - about 90 seconds each side

• Add the cream, stir well to incorporate, and let simmer to thicken

• Stir in lemon zest, season to taste with salt and pepper and serve garnishes with parsley

BUFFALO CHICKEN PENNE

Serves 2-3

3/4 - 1 pound chicken breast, cut into bite size pieces

Oil

Kosher salt & coarse ground black pepper

2 tablespoons + 1/4 cup Frank’s Red Hot sauce

1 small onion (or 1/2 large) sliced

1/2 pound penne, or whatever you have

1 tablespoon garlic paste, or 2 large cloves garlic, minced

2 tablespoons butter

2 tablespoons flour

2 cups milk

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1/3 cup crumbled blue cheese

1/2 teaspoon (or more) cayenne pepper

Chopped parsley for garnish

• Lightly oil chicken, season with salt & pepper and drizzle with 2 tablespoons of the Franks - mix well

• Heat a cast iron pan to just smoking and add a tablespoon of oil and the chicken

• Cook until charred and cooked through 4-5 minutes, then remove from the pan

• Add a squeeze of oil, then put in the onion and cook until a bit charred and softened, 2 to 3 minutes then add the garlic and stir until fragrant

• Add the pasta to a pot of salted boiling water

• Cook, stirring about a minute and add the butter

• When the butter with the onions has melted, sprinkle flour over the top and stir constantly about a minute

• Add the milk 1/2 cup at a time, being to stir until

  smooth before adding more

• When smooth, start adding the cheeses a little at a time and stir until smooth before adding more or it will clump

• Stir in 1/4 cup of the Frank’s and the cayenne, mix well

• Add back the chicken, and when nicely combined, season to taste with salt pepper.

• Serve garnished with parsley

DAMN GOOD CHARRED CREAMED CORN

Serves 8-10

8 ears of corn, shucked

2 jalapeno peppers

4 strips bacon, finely chopped

½ yellow onion, finely diced

¼ cup butter

1 tablespoon all-purpose flour

1 cup heavy cream

½ cup water

1 tablespoon sugar

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1/3 cup grated Parmesan cheese

• Let’s char first: Heat a grill to high, a cast iron pan to medium, or even turn on your broiler. Whatever you do, the goal is to char the corn and jalapenos all the way around. Not all black, but nicely spotted. When cool enough to handle, carefully cut the kernels off the cobs with a sharp knife into a large bowl of onto a baking sheet, then use the back of a spoon to scrape down the cobs getting any extra bits and corn ‘milk’. Remove the seeds and membrane from jalapenos, and chop into a small dice.

• Heat a large pan over medium high heat, and add the bacon - cook until almost getting crispy, then add the onion and jalapeno. Cook until onion is translucent, 3-5 minutes

• Add the butter, and when melted put in the corn - stir well to coat everything and let cook a couple minutes.

• Sprinkle the flour evenly over the corn mixture and cook about a minute stirring constantly

• Add the cream, water, sugar, salt & pepper - mix well to combine, then turn down to medium low, stirring occasionally until beautifully creamy, 20-30 minutes

• Add the Parmesan, stir through and serve right away

TANDOORI CHICKEN TACOS

Marinade

1/2 cup Greek yogurt

1 tablespoon garlic paste

1 tablespoon ginger paste

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 teaspoon tumeric

1 teaspoon garam masala

1 teaspoon cumin

1/2 teaspoon red food coloring (just not one with ‘red 40’ in it cuz it’s bad for you

2 tablespoons olive oil

Juice of 1/2 lime

Chicken

1.5 pounds boneless, skinless chicken thighs

Sauce

1/2 cup Greek yogurt

2 tablespoons chopped cilantro, plus extra for garnishing

2 tablespoons chopped green onion

1 teaspoon coriander

1 teaspoon cumin

Pinch kosher salt & pepper

2 tablespoons olive oil

Juice of 1/2 lime

• Combine marinade ingredients in a large bowl, mix well to combine

• Cut 1/4” slices into the thighs, about 1/2 inch apart, then put into the marinade and massage until the chicken is well covered - refrigerate a couple hours to overnight

• While it does, put the sauce ingredienst into a bowl, and mix well - refrigerate until ready to use

• When ready to cook, heat a grill (charcoal if possible) to medium high

• Remove chicken and sauce from the fridge about 30 minutes prior to cooking

• Clean and oil the grill grates, and then put on the chicken

• Cook, turning often until beautifully charred and between about 175 and 185 degrees

• Remove to a plate and let rest 10 minutes

• Put tortillas on the grill until marked up

• Build - spread sauce on a tortilla, add some cut up chicken, a little more sauce and chopped cilantro to garnish

• Serve