Croissantinis

Serves 4

Flaky, delicious and small enough you won’t feel guilty eating them – unless you eat 12.

Ingredients

• 1 sheet puff pastry, defrosted
• 1/2 cup plain flour
• 1 egg, beaten
• cream cheese
• raspberry jelly
• butter

Directions

1. Pre-heat oven to 400
2. Cut parchment paper to fit baking sheet
3. Dust surface and rolling pin with flour, rollout pastry sheet until about 16'' square
4. Cut into 12 triangles and roll towards the point and bend into traditional shape
5. Lay on sheet and brush on egg wash, then bake for approx 10 minutes or until golden
6. Serve warm with butter, cream cheese and raspberry jelly

Italian Sausage Burger

Makes 2

Jeez, we all really love this. Just make it – no questions...

Ingredients

• 1 large red pepper, diced
• 1/2 large yellow onion, diced
• Olive oil
• Kosher salt & fresh ground pepper
• 3/4 pound hot Italian sausage
• 1/4 cup mayonnaise
• 3 large basil leaves, chopped fine
• 1 big clove garlic
• 2 slices provolone cheese
• 2 Ciabatta rolls

Directions

1. Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
2. Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
3. Cook until done on both sides (145 degrees is fine), and add cheese when you flip
4. While it cooks, combine mayo, basil & garlic – stir well and set aside
5. Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun
6. Oh damn...

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Ahi Slider

Makes 2 sliders

It's a small burger with giant flavor.

Ingredients

• 2 tablespoons hoisin sauce

• 2 tablespoons Kewpie (Japanese mayo) or Miracle Whip

• 1 tablespoon Chili Paste

• 1/4 cup Jicama, cut into matchsticks

• 3 green onions, white & light green parts shredded lengthwise

• Approx 6 ounces fresh ahi - cut into 2 small fillets

• 2 King's Hawaiian Rolls

• Kosher salt

• Fresh black pepper

• 2 tablespoons olive oil

• Half an avocado, in thin slices

Directions

1. In a medium bowl combine hoisin, mayo & chili paste - mix well and set aside

2. Mix jicama and green onion - set aside

3. Pre-heat a griddle or non-stick pan or fire up the grill outside to medium

4. Lightly oil ahi, season with Kosher salt and pepper, cook or grill until 1/4 of the way done up the side, then flip and repeat – this will keep it rare in the middle

5. While it cooks, slice Hawaiian rolls, lightly oil and grill until brown on both sides

6. Build: grilled bun, hoisin mix, avocado slices, ahi, jicama slaw and top bun, enjoy!

Pork² Burger

Makes 4 burgers

While a ground pork burger with bacon mixed in is potentially overkill, this is a way delicious burger. And considering there's a fried egg on this... way delicious.

Ingredients

• 1lb ground pork (I used 95% lean)
• 1/3 cup cooked bacon, crumbled
• 1 big clove garlic, crushed
• Kosher salt and fresh black pepper
• 1/3 cup bread crumbs, Panko if possible
• 4 slices Monterey Jack cheese
• 4 eggs
• 3 tablespoons of olive oil
• 1/3 cup sour cream
• 3 tablespoons green salsa
• 4 English muffins (or any hamburger bun)
• Butter
• 1/2 - 3/4 cup alfalfa sprouts

Directions

1. Combine pork, bacon, garlic, salt, pepper and bread crumbs - mix well and make into 4 patties
2. Pre-heat griddle or non-stick pan to medium
3. Lightly oil patties and cook 3 minutes then flip, add cheese and 2-3 more minutes until done
4. Butter the muffins and toast or grill along side eggs in another pan
5. Mix sour cream and green salsa
6. Build the burger: muffin on bottom, generous amount of sauce, burger, fried egg, sprouts and top muffin

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WATCH ME MAKE THIS

Creamy Chipotle Tequila Shrimp

Serves 2-3

So good, creamy & wonderful. Positively dreamy. 

Ingredients

• 1 tablespoon each butter & olive oil
• 1 pound, raw peeled & deveined shrimp
• Kosher salt & fresh ground pepper
• 1 large clove garlic, minced
• 1/4 cup tequila, silver would be most appropriate here
• 1/3 cup Mexican crema
• 1-2 chipotle chiles, minced
• 2-3 tablespoons chopped cilantro

Directions

1. Heat a large non-stick pan over medium heat and add butter, oil & shrimp
2. Season with salt & pepper and cook until about 1/2 way done
3. Pull pan off heat and add tequila - slowly slide back as it will likely flame (you want this)
4. Let the flame burn down - it will only take a few seconds and put in garlic
5. Stir well about 30 seconds and add crema and chipotle - stir well to combine
6. Let thicken, add cilantro.
7. Serve this on rice, pasta or by itself.

Chipotle Compound Butter

Makes 1/2 cup

A simple and most delicious way to dial the flavor of almost any protein (steak, chicken, pork, seafood) way the hell up

Ingredients

• ½ cup softened butter
• 1 clove garlic, minced
• 2 chipotle peppers, finely minced
• 2 tablespoons cilantro, minced
• Juice from 1/2 lime
• Kosher salt & fresh ground pepper

Directions

1. Mix all ingredients really well in a bowl
2. Put mixture in the middle of a large piece of saran or wax paper, roll into a tube and twist ends to make tight
3. Can store in fridge 2 weeks or freezer 3 months

Gochujang Salad Dressing

Serves 4

Take a step away from your salad-dressing-comfort-zone, I really think this will become a new favorite, like has become mine.

Ingredients

• 1 head romaine lettuce
• 1/2 english cucumber
• 20 baby orange tomatoes (from Speciality Produce, or regular baby toms are ok)
• handful sugar plum tomatoes
• 1/2 cup english peas, raw
• Dressing:
• 1/4 cup sour cream or plain greek yogurt
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 2 teaspoon rice wine vinegar
• 1 1/2 tablespoons Gochujang (Korean Red Pepper Paste)
• pinch kosher salt
• freshly ground pepper

Directions

1. In a large bowl, add quartered and thickly chopped romaine lettuce.
2. Remove skin from cucumber, cut lengthways and slice thickly, add to bowl. Add orange tomatoes whole. Slice baby sugar plum tomatoes. Add peas.
3. In another bowl mix up your salad dressing and pour over salad, toss until all evenly coated.
4. Done.

Chris' Sand Bass Bacon Tacos

Makes 8

Named for my friend Chris, but not because he cooks - because he can't...or doesn't (same thing really). But he can fish so that partially makes up for it.

Ingredients

• 1/2 cup sour cream
• 1/3 cup green salsa
• 1 lime, cut in half (one half left whole and the other into wedges)
• 1 tablespoon olive oil
• ½ cup yellow onion, diced
• 1 pound Sand Bass fillet, cut into bite-sized pieces
• 8 corn tortillas
• 3/4 cup green cabbage, shredded
• 12 strips bacon, cooked until just crispy & crumbled
• 1 avocado, sliced
• 1 lime, cut into wedges

Directions

1. Mix sour cream, salsa & juice from ½ the lime, set aside
2. Heat non-stick pan to medium high, and add oil, onions and bass
3. Cook until the onion has softened and the bass is just evenly cooked – about 5 minutes
4. While fish cooks, warm tortillas until just starting to get a little crispy
5. Build the tacos: tortilla, salsa cream, cabbage, fish, avocado slices, bacon and finally add a squeeze of fresh lime juice

Gochujang and Bacon Fried Rice

Serves 4

Gochujang, Korean 'red chili paste' is so good you could put it on old shoes and it would be amazing.

Ingredients

• 1/2 pound bacon, diced (not ready bacon)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1/3 cup raw or frozen peas
• 2 cups cabbage, shredded
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 1 egg
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3 cups cooked & very cold white rice
• 2-3 tablespoons Gochujang
• 2 green onions, chopped

Directions

1. Heat a wok and cook bacon until just crispy, set aside bacon, take out most of fat but leave a couple tablespoons in the wok
2. Add peas, cabbage, peppers and cook for 2 minutes
3. Add onion, cook until onions soften, about 4 minutes
4. While it cooks, beat the egg in a small bowl & stir in the sesame oil and soy sauce, set aside
5. Add garlic and ginger to wok - cook about 1 minute until fragrant
6. Crumble the rice into the wok, break it up and cook until it's very hot throughout
7. Pour in beaten egg and mix until egg is cooked through - about a minute
8. Add bacon, Gochujang paste & stir really well to combine everything
9. Serve, garnished with green onions

Gochujang Salmon

Serves 2

Gochujang is Korean red chili paste and easily accessible at any Asian market. Think of it as Sriracha's older, wiser, more mature cousin. And this recipe goes from nothing to the table in under 15 minutes. 

Ingredients

• 2 - 6 ounce salmon fillets

• 2 tablespoons Gochujang
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Kosher salt
• Green onions diced, for garnish
• White rice for serving

Directions

1. Preheat broiler
2. Mix gochujang, garlic, soy, sesame oil & honey into a paste
3. Cover baking sheet with foil (it's messy), add salmon, season with Kosher salt and add a layer of the Gochujang mixture over top and sides of salmon
4. Place 5-6" away from broiler coils & cook about 7 minutes or until medium rare 
5. Garnish with green onions and serve with rice

Lox & Bagel

Serves 2

The food of my people doesn't get much better - unless you change it up a bit and go with an inspired yogurt/dill/caper thing instead of the usual cream cheese.

Ingredients

• 4 tablespoons Greek yogurt
• 2 tablespoons capers, drained
• 1/2 tablespoon dill (dried or fresh)
• Juice from 1/2 lemon
• Pinch of Kosher salt & fresh ground pepper
• 2 whole wheat bagels
• Red onion, thinly sliced
• 4 ounces lox
• 1 large, beautifully ripe tomato, sliced into 1/8 inch rounds

Directions

1. Put yogurt, capers, dill, lemon juice, salt & pepper in a bowl and mix well to combine
2. Slice bagels in half and either toast, then butter - or butter first then grill on a non-stick surface until golden brown (grilling is better)
3. Spread yogurt mix on 2 of the bagels, then add tomato, some onion, season with a little more pepper, lots of lox and finish with bagel top
4. Slice and eat

Leftover Celery & Chicken Stir Fry

Serves 2

A stir fry is one of the greatest ways to use up leftovers - so use this merely as a guide, and throw in anything you have.

Ingredients

• 6 stalks celery, thinly sliced
• 3 raw chicken thighs, cut into bite-sized pieces
• 3 tablespoons oil
• 1-2 cups shredded cabbage (any kind really)
• 3 green onions, thinly sliced
• 1 inch fresh ginger, finely minced
• 2 cloves garlic, crushed and minced
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• Fresh rice for serving

Directions

1. Heat wok till almost smoking then add oil and chicken - cook about 3 minutes or until just cooked through - set chicken aside
2. Heat wok again (don't clean it) add oil and the celery and cook for 1 minute, then add cabbage, onion & stir fry about 3 minutes or until softened
3. Push veggies to the side, add the ginger and garlic to the middle with a splash of oil and wait till it gets super fragrant - about a minute
4. Then add chicken back in with the vegetables, the sesame oil and soy sauce
5. Stir well to combine everything and serve on the rice

Grilled Corn, Onion & Goat Cheese Quesadilla

Makes two 8 inch quesadillas

You've got the juicy crunch of the corn, the beautiful sweetness of the onion and the not too melty tangy goat cheese... what can I say?

Ingredients

• 2 tablespoons olive oil
• 1 ear corn, husk removed
• 1 medium red onion
• 8oz goat cheese crumbles
• 1/2 teaspoon red chili flakes
• 1 pinch Kosher Salt
• 4 - 8 inch tortillas

Directions

1. Have your grill ready on medium heat.
2. Peel onion and slice into 1/2 rounds
3. Lightly brush red onion and corn with olive oil and place on grill
4. Cook until well marked on both sides - the onion shold take about 7 minutes, and the corn about 25
5. Cut kernels off the corn and dice onion
6. Put both in a bowl with goat cheese, red pepper flakes and salt
7. Cover two tortillas with 1/2 the mixture then top with other tortillas - press down
8. Gently place on the grill, cook for 2 minutes, then turn 90 degrees, then flip over and do same to other side
9. Cut into wedges and enjoy.

Tri Tip with Tomato Pepper Sauce

Makes approx one 2 pound tri tip

This trip tip is crazy good by itself, but served with the tomato/pepper stuff...it's insane.

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds

• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt

• 2 tablespoons olive oil

• 1 green pasilla (poblano) pepper, diced

• 1/2 large yellow onion, diced

• 10 strips ready bacon, diced

• 1 large garlic clove, crushed

• 1 - 14oz can diced fire roasted tomatoes

Directions

1. Remove tri tip from fridge 30 minutes before cooking, let come to room temperature

2. Combine all herbs in a small bowl, mix well

3. Rub oil into tri tip, then rub well with herb mix

4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare

5. While it cooks, put one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes

6. Add bacon, cook until a little crispy

7. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes

8. Stir well, turn down and let simmer, about 10 minutes

9. When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce

Fresh basil pesto

Make about 1  1/2 cups

Pesto - what isn't it good for? And if you like it a little spicy, add the Serrano.

Ingredients

• 2 cups fresh basil leaves, packed

• 1/4 cup pine nuts

• 2 cloves garlic

• 1/2 cup grated Parmesan cheese

• Optional - 1 Serrano pepper, stem removed and rough chopped

• 1/2 cup extra virgin olive oil

• Kosher salt and freshly ground black pepper

Directions

1. Combine basil, pine nuts, garlic & Parmesan (and Serrano if using) in a blender or food processor

2. Blend continuously until finely chopped

3. With the blender running, slowly drizzle in olive oil until well combined

4. Add salt & pepper to taste and use

Pasta with Zucchini & Sausage

Ingredients

• 3 medium zucchini
• 3 links sausage: Chicken & Feta, Spicy Italian (any type you like)
• 3/4 pound pasta, something short like penne
• 1/3 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• 1/3 cup chopped parsley
• Kosher salt & freshly ground pepper

Directions

1. Slice zucchini in 1/4 inch lengths, oil lightly and grill until well marked but still firm - remove and slice into bite size pieces.
2. Cook sausages, and slice into 1/3 inch diagonal pieces - keep warm.
3. Combine oil, vinegar, garlic, oregano, lemon, parsley, salt & pepper - mix well and set dressing aside.
4. Cook pasta one minute less than package directions. Drain well and mix in a large bowl with zucchini, sausage & dressing - serve.

Herbed Tri Tip

Makes approx one 2 pound tri tip

A good tri tip has so many uses, you should cook 2 of them so you have extra.

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds
• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt
• 2 tablespoons olive oil

Directions

1. Remove tri tip from fridge 30 minutes before cooking & let come to room temperature
2. Combine all herbs in a small bowl, mix well
3. Rub oil into tri tip, then rub well with herb mix
4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare
5. When the beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving

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Bacon Tomato and Ricotta Pasta

Serves 2-3

I'm a huge ricotta fan, nuff said.

Ingredients

• 2 tablespoons olive oil
• 1 green pasilla (poblano) pepper, diced
• 1/2 large yellow onion, diced
• 10 strips ready bacon, diced
• 1 large garlic clove, crushed
• 1 - 14oz can diced fire roasted tomatoes
• 1/2 lb pasta, you choose
• 1 cup ricotta cheese
• Kosher salt & fresh ground pepper

Directions

1. Heat one medium frying pan, add oil, onion and diced pepper - cook until softened, about 5 minutes
2. Add bacon, cook until a little crispy
3. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
4. Stir well, turn down and let simmer, about 10 minutes
5. While it cooks, cook pasta according to package directions
6. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to onion mix along with ricotta
7. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
8. Season with salt & pepper and serve

THE BEST 'NO MAYO' POTATO SALAD

Serves about 6-8

This is perfect summer food & goes stupidly well with this Spicy Dijon Maple Chicken

1.5 pounds baby or pee wee or small potatoes - I used purple, red & yellow, but one color is all good

3 celery stalks, diced

1/4 cup chopped curly parsley

2 tablespoons fresh dill, finely chopped

10 ounces bacon, cooked and chopped

3 tablespoons honey

3 tablespoons Dijon mustard

2 cloves garlic, minced

Juice of 1 lemon

6 hard boiled eggs, diced up medium

Kosher salt and fresh ground pepper

• Cook potatoes in boiling water until soft enough for a fork to pierce easily

• Drain, run cool water over them, and when cool enough to handle Halve the smaller ones and 1/4 the larger ones - put in a large bowl

• Add celery, parsley, dill and and bacon

• Combine honey, mustard, garlic, lemon juice, salt & pepper to taste - mix well and add about half to salad stir through to combine

• Then add the eggs, and gently mix them in gently, add more of the dressing if you like

• Serve

Buffalo Chicken Pizza

Makes one 10 inch pizza

This has all the great taste of those spicy little chicken wings except in a pizza and with no bones.

Ingredients

• 2 cups cooked chicken, shredded (one of those deli roasted ones perfect)
• 2 tablespoons butter
• 6 ounces hot sauce
• 3/4 cup blue cheese dressing, any kind but chunkier is better
• 1-10" ready-made pizza crust like Boboli, or fresh pizza dough spread out to be about that size
• 1 1/2 cups shredded mozzarella

Directions

1. Preheat oven to 425
2. Melt butter with hot sauce in small pot, remove from heat
3. Add chicken to the sauce and set aside
4. Spread dressing on crust, then chicken mixture - it will be messy
5. Top with mozzarella
6. Bake until bubbly, brown and awesome looking - about 15 minutes