Dukkah

Serve this or take this to a party and you will be the coolest person ever. Make a bunch put it in a jar and give it as a gift – spread the word!

Serves 4

INGREDIENTS

• 1 white baguette, sliced
• 1 cup Macadamia nuts
• 1/4 cup good quality Extra Virgin olive oil
• 2 tablespoons ground coriander
• 3 tablespoons ground cumin 
• 1/3 cup toasted sesame seeds
• large pinch of Kosher salt
• 1/4 teaspoon fresh black pepper

DIRECTIONS

1. Preheat oven 350
2. Toast nuts in oven until slightly golden, keep an eye on them, don't leave them
3. Blitz nuts until resemble coarse breadcrumbs
4. In a bowl, mix nuts and all dry ingredients
5. Slice baguette, dip in oil then generously dip in dry mix, enjoy!

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GORGONZOLA, ONION & BACON SCONES

I know when people hear scone, they think morning and they think sweet. And even though this version is savory, it would still make an amazing addition to any brunch. Just make em.

Serves 4

INGREDIENTS

•  ½ pound bacon, diced
• 1 medium red onion, diced
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 stick cold butter
• 1 cup buttermilk
• 8oz Gorgonzola, crumbled
• 1 egg
• 2 tablespoons water

DIRECTIONS

1. Preheat 400
2. In a skillet, cook bacon until crispy – remove & drain on paper towels
3. Using a little of the bacon grease, cook onions in the same skillet, until nicely softened
4. Sift flour into large bowl, stir in baking powder, kosher salt and pepper
5. Grate butter into flour mixture and using fingers mix together until it resembles fine breadcrumbs
6. Add onions, bacon, Gorgonzola, buttermilk – mix into a ball
7. Flour surface, flatten dough into approx 8" flat circle, 1" deep
8. Let it rest 45 minutes in a warm corner of the kitchen
9. Cut into 12 wedges, place on greased baking sheet
10. Whisk egg and water, brush egg wash over scones, cook 20-25 minutes

ROASTED CHICKPEAS

Serves 3

INGREDIENTS

• 1 can chickpeas, rinsed, drained, dry on paper towels
• 1 tablespoon olive oil
• good pinch Kosher salt
• 3-4 grinds fresh ground pepper
• pinch red pepper flakes
• 1/2-1 teaspoon curry powder  

DIRECTIONS

1. Preheat oven to 400
2. Mix everything in large bowl, coat well
3. Spread flat on baking sheet
4. cook for 30-40 minutes

WATCH SAM MAKE THIS... 

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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WATCH ME MAKE THIS...

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Baba Ghanoush

Baba Ghanoush Baba Ghanoush Baba Ghanoush! Sorry I just like the way it sounds, don't you? This is easy and packed full of flavor. No regrets here, just make it.

Serves 4

INGREDIENTS

• 2 eggplants
• 3 tablespoons olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon cumin
• good pinch kosher salt
• freshly ground pepper
• pinch cayenne  
• 3 tablespoons fresh curly leaf parsley, finely chopped
• finely chopped 

DIRECTIONS

1. Cut eggplant lengthways, use 1 tablespoon olive oil to coat each side, cook 40 mins
2. Scrap out insides and discard the skin, chop pulp several times to break it up
3. mix everything in a bowl, and serve with grilled flatbread 

WATCH SAM MAKE THIS...

LOX EGGS & ONIONS MATZO BREI

This mashup is found in most Jewish deli's, but tastes all the better when made at home. I LOVE THIS!

Serves 2

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1/2 white onion, 1/2'' diced
• 3 eggs
• 1  1/2 Matzo crackers, broken up
• pinch Kosher salt
• 3 grinds fresh black pepper
• 4oz Lox (cured salmon), diced
• 1 teaspoon parsley, finely chopped

DIRECTIONS

1. In large skillet on medium heat, add oil, butter, cook onions 4-5 minutes
2. Whisk eggs, add crackers, season, mix, let it sit for 2 minutes
3. Add salmon to onion, cook 30 seconds or until slightly opaque
4. Lower heat to low/medium, add mixture to skillet and keep moving until eggs are just cooked, add parsley

WATCH SAM MAKE THIS >>>
 

INSTANT CHICKEN SOUP WITH MATZO BALLS

This version is super quick quick and delicious. And wait – don’t forget about the matzo balls of which even your Bubbe (if you have one) would even approve. 

Serves 2-4

INGREDIENTS

• 1 carton Organic Chicken broth

• 1 large carrot, sliced

• 1/2 onion, roughly chopped large pieces

• 1 celery stalk, sliced

• 2 whole stalks fresh thyme, keep leaves on stem

• Chopped Parsley for garnish

Matzo balls:

• 2 eggs beaten

• 1/4 cup water

• 2 tablespoons olive oil

• 1/2 cup matzo meal

• Big pinch kosher salt

• 6 grinds fresh black pepper

• 2 tablespoons curly leaf parsley, stalks removed, finely chopped

DIRECTIONS

1. In large bowl beat eggs, add water, oil and mix well

2. Then add matzo meal, kosher salt, pepper, parsley, mix well

3. Cover and refrigerate 30 mins

4. In medium pot heat broth, carrots, onion, celery, thyme – cook, lid on, low simmer 30 minutes

5. Boil large pot water

6. Form balls using a tablespoon of chilled matzo mix, drop them into boiling water, cook covered about 15 minutes

7. Serve, garnish with pinch parsley

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PASTRAMI & EGG TACO

What’s better than pastrami? A pastrami taco. And what’s better than a pastrami taco? A pastrami & egg taco. And what’s better than a pastrami & egg taco? One that has an over-easy egg in it. Boom! 

Makes 4

INGREDIENTS

• 8 slices Pastrami
• 4 Wheat tortillas
• 4 slices Provalone cheese
• 1 cup iceberg lettuce, shredded
• 2 tablespoons butter
• 4 eggs
• 1/2 cup French Fried Onions
• Kosher salt  
• fresh black pepper
• 2 tablespoons horseradish
• 2 teaspoons Dijion mustard

DIRECTIONS

1. Mix horseradish and Dijion
2. Preheat large skillet on high heat, cook pastrami 1 minute each side. Gather 2 slices per taco, add 1 slice cheese on top, cook until melted
3. warm tortillas
4. In another skillet heat butter, cook over-easy eggs
5. Build tacos: tortilla, spread sauce, lettuce, pastrami/cheese, egg, sprinkle French  onions.

WATCH SAM MAKE THIS...

Ribeye Steak Tacos

Nothin’ amazing you say? Pretty normal ingredients you says? Perhaps, but the combination of ribeye, grilled onions and the rest are simply sublime. Sublime you say? Just try it.

Serves 2

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large Ribeye steak (chill in freezer for 10 minutes), thinly sliced
• 1 red onion, finely sliced
• 1/2 cup lettuce, finely shredded
• 4 White American cheese, slices
• 1/4 cup sour cream
• 2 tablespoons steak sauce
• 4 wheat tortillas
• black pepper

DIRECTIONS

1. Caramelize onions, in oil/butter on low heat for 10 minutes, mix sauce, warm tortillas
2. Preheat skillet, on high, add oil, add ribeye, black pepper,  cook for 2 minutes
3. Portion up the ribeye, add slice cheese on top heat for 30 second
4. Build taco: sauce, lettuce, beef/cheese top with red onion

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SPICY HOISIN RIBS

Simple and easy, just stir frying ribs and mixing them with a sweet & spicy sauce.

Serves 2-3

INGREDIENTS

• ribs (enough for 2-3 peeps)
• 2 tablespoons hoisin sauce
• 1 tablespoon Gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 2 tablespoons canola oil
• pinch Kosher salt
• 1 green onion, chopped  
• 1 teaspoon sesame seeds

DIRECTIONS

1. Pre cook ribs in oven 1.5 hours at 350 degrees, keep warm in foil

2. Preheat wok until smoking

3. Mix hoisin, Gochujang and soy sauce in bowl

4. Add oil to wok, add ribs to color for 1-2 minutes, keep moving

5. Add sauce, coat well, cook for 30 seconds

6. Serve garnished with green onion and sea same seeds

WATCH SAM MAKE THIS >>>

SPICY NOODLES WITH CRAB

Noodles are an important part of Chinese New Year because they stand for longevity and we made a delicious and spicy version with crab. So does that mean a spicy & crabby new year?

Serves 2

INGREDIENTS

• 2 tablespoons canola oil
• 2 garlic cloves, diced
• 1 tablespoon ginger, finely diced
• 6 green onions (dark green parts removed. 3 finely diced/3 roughly sliced - garnish)
• noodles
• 1 cup chilled cooked crab meat, flaked
• 2 tablespoons chili sauce

Sauce:

• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon corn starch  

DIRECTIONS

1. Prep EVERYTHING first: chop, mix your sauce, get big pot boiling water going, then preheat your wok on high
2. Add noodles to boiling water... while they cook, get cooking in the wok...
3. Add oil to hot wok, add ginger, garlic and crab, chill sauce, cook for 1 minute, then stir in sauce mix - cook 2 minutes to thicken
4. Noodles cook in 4-5 minutes, drain, add to wok ingredients, coat in sauce, cook for 1 more minute. Serve, garnished with chopped spring onions.

HOT AND SOUR SOUP

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 3 cups chicken broth
• 8 ounces firm tofu, cubed into a medium dice
• 4 Shiitake mushrooms, stemmed and thinly sliced
• 1-2 tablespoons chili paste
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 1/4 teaspoon fresh ground pepper
• 3 tablespoons corn starch
• 2 tablespoons water
• 1 egg, beaten

DIRECTIONS

1. In medium saucepan bring chicken broth to a boil
2. Add mushrooms, tofu & chili paste - let boil a couple minutes
3. Stir in soy, vinegar and pepper - mix well
4. In small bowl mix corn starch & water until smooth, and stir into the broth
5. Simmer 5 minutes until broth thickens, then turn off heat
6. While stirring broth in a circular direction (take your pic) pour in the egg from several inches above the pot in a very slow stream to create ribbons
7. Serve - Gung Hay Fat Choy!

 WATCH ME MAKE THIS

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Baked Dills

Serves 4

INGREDIENTS

• 1 jar sliced dill pickles, drained 
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 - 1 teaspoon crushed red pepper flakes
•  3 eggs, beaten

DIRECTIONS

1. Preheat oven to 400  
2. Remove moisture from pickles with paper towels
3. In large bowl mix dry ingredients 
4. Coat pickles in beaten egg
5. Scoop pickles out (discard remaining eggs) add pickles to breadcrumb mix, coat well
6. Place single layer of pickles on large non stick baking sheet, cook for 10 minutes, flip and cook another 5 minutes

WATCH SAM MAKE THIS >>> 

Squash Ravioli

What do you get when you pair a Chinese wrapper, a garden vegetable and Italian style cheese? You get this!

Serves 4

INGREDIENTS

• 1 pack frozen wonton wrappers, defrost 4 hours in advance
• 1 cup cooked squash puree (I found this in freezer section, but you can make fresh)
• 1 cup ricotta
• 2oz spinach
• 1/4 cup fresh parmesan cheese, shredded
• 1/8 teaspoon ground cayenne pepper
• 1/8-1/2 teaspoon Kosher salt
• Freshly ground black pepper
• 4 tablespoons butter

DIRECTIONS

1. Boil large pot water, add spinach cook 1 minute then scoop it out – keep water in pan
2. Remove water from spinach using sieve and back of a large spoon, dice finely
3. In large bowl mix ricotta, squash puree, spinach, cayenne, salt and pepper, parmesan – chill in fridge for 30 minutes
4. Lay out the wrappers, place generous teaspoon mixture in middle of each, fold in half, pinch edges to seal (push out the air bubbles)
5. Drop a batch of 8 raviolis, gently into boiling water, fish them out when float on the top – about 2 minutes
6. In medium skillet on low cook butter until nutty brow color, add ravioli to skillet, cook in butter on medium for 1 minute each side, serve!

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Spaghetti Frittata

If you’ve ever wondered what to do with leftover spaghetti besides eating it as is, here’s your answer. And before you laugh…just know this is really good. Stupidly good in fact.

Serves 4-6

INGREDIENTS

• 3 eggs

• 1  1/2 cup cooked, leftover spaghetti

• 1/4 cup marinara sauce (or use my EVERYDAY TOMATO SAUCE recipe) 

• 2 tablespoons butter

• Kosher salt

• Freshly ground pepper

• 2 tablespoons grated Parmesan  

DIRECTIONS

1. Preheat oven to 350

2. Beat eggs, season with salt and pepper 

3. Melt butter on medium heat in non-stick medium sized skillet, add spaghetti and sauce, heat through, about 1 minute

4. Turn heat down to low, pour in the beaten eggs and stir well to make sure everything is evenly combined

5. Top with Parmesan and leave alone to the bottom set, like making an omelet - cook about 2 minutes

6. Put on the middle shelf of the oven and cook for 10 minutes or until fully set and firm

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Resto style Edamame

Here's how to prep edamame like at a Japanese resto, dead easy.

Serves 4

INGREDIENTS

• 1 bag frozen edamame
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Nanami Togarashi seasoning (or you can sub this for pinch cayenne or paprika and then pinch chili pepper)

DIRECTIONS

1. Boil edamame, to pack cooking instructions, drain
2. Season with salt and Togarahi, mix and eat.

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YOU CAN FIND TOGARASHI SEASONING IN MOST ASIAN SUPERMARKETS

Edamame Cous Cous

Super fresh, light and delicious side dish. (Max spells it: Koos Koos.)

Serves 4

INGREDIENTS

• 1 cup Cous cous

• 1 cup cooked frozen edamame

• 1 cup frozen corn

• 1/2 red pepper, finely diced

• 1/4 cup fresh cilantro, finely chopped

• 12 cherry tomatoes, quartered

• 6 green onions, top & tail removed, finely diced

• 1 1/2 limes, juiced

• 2 tablespoons EVOO

• 1 clove garlic, crushed

• Kosher salt

• fresh black pepper

DIRECTIONS

1. Cook Cous cous, according to pack instructions directions, takes about 5 minutes

2. Boil edamame and corn for 5 minutes, drain and rinse cold water to stop cooking

3. Whisk dressing: lime juice, EVOO, garlic, pinch salt, 2 grinds fresh black pepper

4. Mix everything in large bowl, season well with salt and pepper, eat!

Serve with grilled tuna steak or scallops... salmon... chicken breast... whatever you like.

WATCH SAM MAKE THIS >>> 

Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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Salami omelet

This was love at first sight!  

Serves 2-4

INGREDIENTS

• 3 eggs
• 25 thin salami slices (I used chili and fennel flavor)
• 3 tablespoons, finely diced salami
• 1 green pepper, finely diced
• 1/4 cup sour cream
• freshly ground black pepper

DIRECTIONS

1. In a small skillet on medium, brown diced salami and pepper, keep to one side
2. At same time, in another medium skillet, brown the remaining green pepper and sliced salami
3. Beat eggs, pour into the skillet with sliced salami and peppers, cook for 2 minutes on low/medium heat
4. Drop in the sour cream while still cooking and spread roughly over surface, cook until mostly set, then flip
5. Top with more sour cream and the diced salami and green peppers, fresh black pepper

WATCH SAM MAKE THIS >>>

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Chorizo & Potato Quesadilla

Serves 4 as appetizer

I had this dish for breakfast on a recent trip to the beautiful wine region, Valle de Guadlupe, Mexico... They were made by the most wonderful chef, Dona Estela in this amazing restaurant (see photos). This is my version of the recipe and it's super easy.

INGREDIENTS

• 1 Pork Chorizo sausage pack (you can use soy chorizo, but don't use beef chorizo!)
• 8 appetizer size tortillas
• 1/2 large cooked sweet potato, skin removed, diced small
• 1 tablespoon butter
• 1 tablespoon canola oil
• 3 green onions, chopped, discard dark green parts
• 1 cup Monterey Jack Cheese, shredded
• 1/2 cup Pork rinds (Chicharrones), scrunched up in your hands

DIRECTIONS

1. Heat skillet on medium cook chorizo, until throughly for about 10 minutes or until 145° 
2. In separate skillet, heat oil and butter to warm and add color to sweet potato 2-3 minutes
3. Preheat a skillet on low/medium
4. In medium bowl, mix 1/2 cup cheese, potato, chorizo, green onion, pork rinds
5. Get layering: sprinkle cheese on 4 tortillas, add 3 tablespoons of the mix to each, then top with sprinkle cheese and tortilla, and cook for 2 minutes each side.

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