Potato Latkes

Makes twenty 3 inch latkes

Crispy, golden little potato pancakes - what's not to like? I serve them topped with sour cream and some finely chopped lox. Now you're talking - make that 'now I'M talking'.

Ingredients

• 4 large potatoes, peeled (Idaho are perfect)

• 1 small onion or 1/2 large - shredded

• 2 eggs

• 3 tablespoons flour

• 1 teaspoon baking powder

• 1 tablespoon fresh chopped dill

• Salt & pepper to taste

• Canola oil for frying

• For serving: sour cream, lox or apple sauce

Directions

1. Either use a grater or processor (with the metal blade attached) to shred the potatoes

2. Put shredded potatoes in a towel, wrap tight and squeeze out the water - put into a bowl

3. Shred onion same way and add to the potatoes with the eggs, flour, baking powder, s & p and dill - mix really well

4. Heat 1/8 - 1/4 inch oil in a large pan over medium until hot but not smoking

5. For each latke, put 2 tablespoons of the potato mixture carefully into the pan and flatten slightly

6. Fry turning the latkes once, until golden brown and cooked through, about 3 minutes

7. Drain on paper towels

8. Remove any loose bits of potato mixture between batches with a slotted spoon

9. Add more oil as necessary

Lobster Hollandaise Poutine

Serves 2

So maybe this isn’t textbook poutine: there’s no fries, no gravy and certainly no cheese curds - but it's crazy damn good.

Ingredients

• 3 cups onion tots

• Two 6 ounce lobster tails, out of their shells

• 8 ounces cremini mushrooms, thinly sliced

• Neutral oil (just means unflavored: as in no extra virgin, no sesame etc)

• 12 ounces beer, something preferably not dark - unless that’s all you have in which case it’s perfect

• 1 stick (1/2 cup) butter

• 2 eggs, poached, how-to video here

• Hollandaise sauce, see recipe

• Parsley & green onion for garnish

Directions

1. Cook tots according to package directions - but you want them crispy, so if the timer goes off and they’re not - put em back in

2. Cook mushrooms in a non-stick pan with a tablespoon of oil, until they begin to soften - about 5 minutes, then turn off the heat but leave in the pan

3. Melt butter in a small pot and add beer - allow to heat through and come to almost a simmer

4. Put shelled lobster tails in the beer/butter and cook until just done - 2 to 3 minutes - remove and slice into bite-sized pieces

5. While they cook, put the heat back on the mushrooms and add a couple tablespoons of the beer/butter - mix well

6. Then plate - and by plate I mean bowl: tots, mushrooms, lobster, poached egg, Hollandaise and garnish

Caviar Pie

Makes 2 molds that serve 4 - 6 appetizer servings each

My mom used to make this and serve it in a pie dish for company. And since it's not 1969 anymore - my version is a little different...

Ingredients

• 2 hard boiled eggs, peeled and rough chopped with a fork
• 1 Tbsp mayonnaise
• Freshly ground pepper, to taste
• 1/4 cup green onion, thinly sliced then chopped "confetti" style
• 3 Tbsp cream cheese, softened
• 2 Tbsp sour cream
• Caviar (the inexpensive kind you can find at the grocery store)
• Very thinly sliced baguette or crackers for dipping (try to keep them simple so the flavor of the dish comes out)

Directions

1. Mix the eggs with the mayo and season with freshly ground pepper to taste
2. In a separate bowl mix the cream cheese and sour cream until very smooth
3. Use a mold or a clean empty soup can and spray the inside with Pam (or you could put it onto a plate and layer it free form style)
4. First layer is the egg mixture, then some green onions, top with the sour cream/cream cheese mixture
5. Last add a layer of the caviar on top
6. Unmold carefully onto a platter
7. Top with a sprinkle of green onions and serve with the thinly sliced baguette or your choice of cracker.

The Best Chicken/Egg Salad

Serves 4 - 6

This is a favorite in our house. I like to put it out on a plate with bagel halves and let everyone make their own.

Ingredients

• 6 hard boiled eggs, peeled
• 2 ribs of celery, diced fairly small (about 1/2 cup)
• 1/3 cup mayonnaise
• 2 cups deli-roasted chicken, shredded
• Freshly ground pepper to taste
• 2 teaspoons curry powder

Directions

1. In a bowl, use a fork to rough chop the eggs
2. Add the celery, Mayo , chicken, curry powder and salt and pepper to taste
3. Mix together well and serve

Sriracha Popcorn

Makes one damn good bag

Why put sriracha in popcorn? Because we can, obviously.

Ingredients

• One bag microwave popcorn
• 1/4 cup butter
• 1 clove garlic, crushed
• 2 tablespoons Sriracha
• 1/2 tablespoon sugar
• Salt

Directions

1. Make popcorn according to package directions
2. While it cooks, melt butter in a small pot over low heat – stir in, garlic and Sriracha
3. Toss popcorn with sriracha butter, sugar and salt to taste
4. Serve

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Tomato & Potato Chip Sandwich

Makes 4

I've been eating this about once a month since I was 18. It's the perfect late night food. And the mayo is important – so either the Japanese Kewpie mayo, Heinz Salad Cream or even Miracle Whip is preferable to regular mayo here.

Ingredients

• 2 medium ripe tomatoes, sliced thin
• 8 slices white bread - trust me
• 4 tablespoons mayonnaise (see description above)
• 4 BIG handfuls plain potato chips
• Fresh ground pepper

Directions

1. Spread mayo on 4 of the bread slices
2. Top each with the tomatoes
3. Season well with pepper - don't be shy
4. Place a handful of chips in a pile to each and gently balance 2nd slice on top
5. Now squish the whole thing flat with your hand, cut in half and eat

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Salt and Pepper Shrimp

Makes 6 appetizer servings

Put this in front of your friends - they won't believe it! You can say "Yeah, I made it - I mean I made that!" No one has to know it took about 5 minutes in the kitchen but you.

Ingredients

• 1/2 tablespoon Kosher salt
• 1/2 tablespoon fresh ground pepper
• 1 tablespoon peanut oil
• 1 pound shrimp, raw shell-on & de-veined – 31/40’s are the prefect size
• 2 large cloves garlic, chopped fine
• 1/2 inch fresh ginger,minced
• 1 bunch green onions, cut into 2 inch lengths

Directions

1. Mix salt & pepper in small bowl and set aside
2. Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
3. Wait until it smokes even more
4. Don't get freaked out by the smoke
5. Add garlic, ginger, green onion and the shrimp
6. Stir often so all is mixed and shrimp are fully cooked – which should not take more than a couple minutes, then add the salt & pepper
7. Stir fry quickly to coat shrimp in the salt and pepper mixture – serve
8. Prepare yourself for the compliments to come

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Tuna Casserole

Serves 6

This is old school food at it's best - one bite and you'll be thinking of lava lamps, the Dick Van Dyke show and shag carpet. Taste it again for the first time!

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 8 ounces sliced mushrooms

• 2 tablespoons dry vermouth or white wine

• 16 ounces shell noodles

• 10 ounces frozen peas

• 12 ounce can solid tuna, drained and flaked

• 2 cups cheddar cheese, grated

• 14 ounce can cream of mushroom soup

• 2 tablespoons Dijon mustard

• 1 bag of salted chips

Directions

1. Heat oven to 375

2. Add oil to a pan on medium and cook onions & mushrooms until softened - about 5 minutes

3. Remove pan from heat (so it doesn't flame up) and add vermouth or wine - mix well and return to heat for a couple minutes, then put mixture in a large bowl

4. Cook shells about 2 minutes less than package directions - adding the peas in the last minute of cooking then drain and add to the mushroom mix with the tuna, cheese, soup and mustard - mix well

5. Put in casserole dish and top with crumbled chips

6. Bake 30 minutes and enjoy

Pho

Serves 4

That really good Vietnamese beef and noodle soup...and it's pronounced 'fuh', like duh.

Ingredients

• 1 16-ounce pack of Rice Noodles
• 32 oz low sodium beef broth
• 2 inch piece of fresh Ginger
• 3 limes
• 2 Star Anise stars
• 8 oz bag bean sprouts
• 1 bunch green onion light green and white parts only
• 1 big handful Cilantro
• 1 pound beef
• 1 small red jalapeno or chili, seeds removed and diced small
• 1/2 cup Hoisin sauce

Directions

1. 30 minutes before you're ready to serve - put the beef in your freezer
2. To a medium pot add broth, Star Anise, juice of 2 of the limes and ginger - bring to a boil and continue to boil about 15 minutes
3. Bring a large pot of water to a boil and add noodles and cook for 10 minutes
4. slice green onion into thin vertical strips
5. Slice beef into very thin strips and set aside
6. Drain noodles well and separate into 4 bowls
7. Cover noodles with beef slices, and top with broth
8. Then to each bowl add some bean sprouts, cilantro, green onion, red jalapeno, fresh lime juice and Hoisin
9. Mix in hoisin and eat - damn it's so good

Filet Topped with Crab & Bernaise Sauce

Serves 2

A super delicious and romantic dinner...unless you're my wife who doesn't like sauces. Bernaise (sort of a non-lemony Hollandaise) goes brilliantly with beef.

Ingredients

• Two 6 oz filet mignon, about 11/2 inches thick
• Olive oil
• Kosher salt
• Fresh ground pepper
• 4 ounces crab meat (notice I spell crab with a C, not a K)
• Package Bernaise sauce

Directions

1. Preheat oven to 500 degrees
2. NOTE: remove filets from fridge 30-45 minutes before cooking
3. Rub filets with oil on all sides and season well with salt & pepper
4. Heat a cast iron (preferably) pan or other oven safe pan on high heat for 5 minutes - with nothing in the pan
5. Sear the filets until brown and crispy, about 3-4 minutes per side. Then put the pan in the oven until the internal temperature reaches 130 to 135 degrees - about 4-5 more minutes
6. Remove from oven, cover loosely with foil and let rest 10 minutes
7. Meanwhile, make sauce according to package directions
8. To serve, top filet with crab and drizzle with Bernaise

Chicken & Waffle Sandwich

Makes 1

Ah yes, the iconic chicken & waffles. A magical combination when served separately - but when turned into a sandwich with bacon & coleslaw...look the hell out.

Ingredients

• 2 tablespoons mayo
• 2 teaspoon maple syrup (btw pancake syrup is just fin here)
• 2 thick waffles, toasted
• 2-3 chicken tenders, cooked, crispy & delicious - mine came from the supermarket
• 1/3 cup of coleslaw (it's easier to use the coleslaw kit from the market)
• 4 pieces of bacon, cooked and crispy

Directions

1. Combine mayo and syrup - mix well and spread on both toasted waffles
2. To one waffle add coleslaw, chicken, bacon and top with other waffle
3. Cut in half, plate and serve - or just stand there and eat it yourself :)

Bacon Stuffed Mushrooms

Makes 24 mushrooms

These little gems are perfect for anything. NO really - anything.

Ingredients

• 24 mushrooms: white, cremini, brown, whatever works for you
• Olive oil
• 6 green onions, finely chopped
• 1/2 cup Panko bread crumbs
• 1 cup smoked Gouda, grated
• 2 teaspoons Worcestershire sauce
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon red pepper flakes
• Kosher salt and fresh ground
• 1/2 cup bacon, cooked and finely diced

Directions

1. Preheat oven to 400
2. Remove stems from mushrooms, set caps aside and chop stems finely
3. Preheat non-stick pan on low/medium heat
4. Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
5. Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
6. Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
7. Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
8. Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
9. Put some of the mixture into each mushroom cap
10. Bake 20 minutes or until slightly crispy on top - serve

Baby British Sausage Rolls (aka Pigs in Blankets)

Too simple? Perhaps. Not fancy enough? Perhaps. Delicious? You betcha. These little snacks have been pleasing the British for centuries - so who are we to argue?

Ingredients

• 1 package turkey or pork breakfast sausages (not the fully cooked kind)
• 1 package puff pastry sheets
• 1/2 cup steak sauce
• 2 tablespoons apricot jam
• flour

Directions

1. Let pastry defrost on counter about 20 minutes before using
2. Make a lengthwise slice in each sausage and remove casing
3. Cut pastry sheets into 3 sections, and lay one section on a floured work surface
4. Use rolling pin or bottle to make sheet section a little thinner and longer
5. Place 3 sausages (without their casings) end to end on pastry sheet
6. Roll sheet over sausages into a long snug tube, and cut off excess pastry
7. Cut each tube into 8 pieces and place on lightly greased baking sheet (you can use parchment or wax paper instead if you like)
8. Bake at 350 for 20-25 minutes until lightly brown
9. Mix steak sauce and jam and use as dipping sauce

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Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

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Blender Hollandaise

Makes about a cup

Hollandaise can be used for so many things and this one is simple, simple, simple.

Ingredients

• 10 tablespoons butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne

Directions

1. Melt butter on low heat in a small pot - don't let it burn
2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
3. Blend on medium speed about 30 seconds
4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
5. Blend until everything is mixed
6. Turn off blender and taste - this is the time to add more lemon juice if necessary

Grilled Polenta with Crab

Serves 4 as appetizer

Perfect summer appetizer – totally delicious & simple crab salad on grilled polenta, you can have this on the table n 20 minutes, easy! 

INGREDIENTS

• Makes about 20 rounds
• 1 polenta chub
• 2 tablespoons olive oil
• 3 green onion chopped
• 1/2 red pepper, diced
• 1 tablespoon chili sauce
• Juice from 1/2 lime
• Kosher salt & pepper
• 1  1/2 cups fresh crab meat
• 1/2 avocado, sliced
• 1/3 cup cilantro, chopped

DIRECTIONS

• Pre-heat grill pan to medium/high
• Slice polenta into 1/4 inch thick rounds
• Lightly drizzle with olive oil, season with Kosher salt and pepper & cook on grill pan until crispy and well marked, 5-7 minutes on each side
• In a bowl mix diced green onions, red pepper, chili sauce, lime juice, pinch salt and crab meat
• Spoon some crab mixture on each round, top with a slice of avocado and wee bit of cilantro. 

Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Lobster Pasta

Serves 3-4

Yum

Ingredients

• 2 lobster tails, uncooked
• 1/2 large yellow or white onion, diced
• 1 small green pepper, diced
• 1/2 pound shell type pasta
• 1 large clove, or 2 small cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• Kosher salt & fresh ground pepper
• 1/3 cup cup parsley, minced
• Zest of 1 lemon
• Extra virgin olive oil, for finishing

Directions

1. Steam lobster tails about 12 minutes or until done, let cool slightly, remove meat and cut into bite size pieces
2. Cook pasta until done
3. While the lobster steams, cook onion and green pepper in a little oil until softened
4. Put in garlic, and cook about 1 minute
5. Add red pepper, butter, lobster and season with salt & pepper
6. Stir well then put in parsley & lemon zest
7. Combine and heat through, then finish with a drizzle of olive oil

Old School Chocolate Wafer Log

Serves 6-ish

My mom used to made this years ago and I thought she was a genius for it. But when I went to make it the first time myself, I realized the recipe was right there on the wafer box. And even though she's still a genius, I think mine is a little better because I add Bailey's to the whipping and sliced almonds and shaved chocolate to the top.

Ingredients

• 1 pint whipping cream
• 2-3 tablespoons Bailey's Irish Cream
• 1 box Nabisco Famous Chocolate Wafers
• 1/3 cup sliced almonds
• Chocolate for shaving

Directions

1. Put cream & Bailey's in a mixer and beat until stiff, yeah I said that
2. Spread some of the whipped cream on a serving plate as a base to hold the wafers
3. Spread a layer of cream on one side of a wafer, stack another wafer on top, add cream, another wafer and so on until all the wafers are used
4. Lay the wafer stack on it's side on the plate, and fully cover with remaining cream
5. Cover loosely with saran and refrigerate overnight
6. Remove from fridge, and top with almonds and shaved chocolate
7. Now this part is critical: cut the log on a diagonal to expose the wafer & cream layers

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Chocolate Sauce from Grandma Ruth

Makes about a cup

My Grandma Ruth was a master in the kitchen - and this is an example of her simple perfection. Try it on vanilla ice cream topped with busted peanut butter pretzels...wow. We freeze what we dont use, then simply microwave to re warm.

Ingredients

• 3 tablespoons butter

• 2 ounces Bakers unsweetened chocolate

• 6oz evaporated milk

• 3/4 cup sugar

Directions

1. Put butter and chocolate in small pot on low heat and stir until melted

2. Stir in milk and slowly add sugar

3. Bring to a low boil for 2-3 minutes, stirring often