The Best Homemade Black Cod

You can spend a lot of money at Nobu for their delicious cod - or you can make this simple & quick version at home, and spend the rest on wine, beer, cocktails and a mini vacation...

INGREDIENTS

• 1/2 cup soy sauce

• 1/3 cup sugar

• 1/4 cup sake

• 1 glove garlic, minced

• 1 teaspoon fresh ginger, minced

• Juice of 1 whole lemon

• 1 whole cod fillet - about 2 pounds

• Green onion and sesame seeds to garnish

DIRECTIONS

1. Combine all ingredients except the cod in a saucepan and bring to a boil

2. Turn down heat and simmer until slightly thickened and a bit syrupy - about 10 minutes

3. Preheat oven to broil and cover a baking sheet with foil, it's messy

4. Place cod on the foil and baste well with the sauce

5. Broil the cod about 6 inches away from the glowing coils until done - approximately 7 minutes for every inch of thickness, and If it starts to get crispy and a little bit black in spots, that's good

6. Remove from oven, baste with extra sauce and garnish with green onion and sesame seeds

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Homemade Hummus

Doesn't get much better than this.

INGREDIENTS

• 3 cloves garlic, peeled
• Juice of 1 small lemon
• ⅓ cup tahini
• 1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
• ¼ teaspoon cumin
• ½ tablespoon fresh parsley, rough chopped
• 1 tablespoon extra virgin olive oil
• Paprika
• Pita

DIRECTIONS

1. Using a food processor with the metal ‘S’ blade, add garlic and lemon juice
2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula
3. Add tahini, garbanzo beans and cumin
4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl
5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of  paprika
6. Serve with pita bread/chips, vegetables...whatever your heart desires

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Hawaiian Pizza

Or at least my version - 'cuz after all I am a Canadian and it was invented by a Canadian. 

But really who cares - just make it.

INGREDIENTS

• 2 ready-made flatbreads - I used ones that were approximately 10” x 6”
• ½ cup tomato sauce, see recipe or use jarred (if you don’t care about food)
• ½ - 3/4 cup crushed pineapple, drained
• ¼-½  teaspoon crushed red pepper flakes
• 3-4 slices deli black forest ham, cut into thin strips
• Approximately ¾ cup shredded mozzarella cheese
• 1 tablespoon fresh chopped cilantro (optional)

DIRECTIONS

1. Preheat oven to 400 degrees
2. Spread sauce evenly over the flatbreads and then add the pineapple
3. Sprinkle red pepper flakes over all and top with ham and then the cheese
4. Place flatbreads on baking sheet and bake 10-12 minutes or until cheese melts and flatbreads get crispy
5. Garnish with cilantro, slice and enjoy.

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Easy Homemade Cauliflower Fried Rice

So delicious and easy - plus you'll almost have no clue it’s cauliflower (but your waistline will).

Serves 2

Ingredients

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1-2 tablespoons vegetable oil
• ½ cup red onions, diced small
• ½ cup red bell peppers, diced small
• 1 cup shiitake mushrooms, thinly sliced
• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons Sriracha
• 2 eggs, beaten
• 2 tablespoons diced green onion

Directions

1. Remove the core of the cauliflower and coarsely chop off just the florets
2. Put the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice - shouldn’t take more than 5 or 6 seconds, but if it’s a lot of cauliflower for your processor, do it in 2 batches or it can get mushy.
3. Heat a large saute pan or wok over medium heat with 1 tablespoon oil then add onions, peppers and mushrooms; stir and cook about 5 minutes.
4. Stir in ginger and garlic until fragrant (about 30 seconds) then add the cauliflower rice - drizzle with a little more oil, and stir frequently until all is heated through and beginning to get a bit of color - maybe 3 minutes
5. Then add the soy, sesame oil and Sriracha - mix well
6. Finally add the beaten eggs, and stir until egg is cooked through - about another minute
7. Remove from heat - serve and garnish with green onions.

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Brisket Mac N Cheese

Featured recipe on Back to School Day TV episode.

Serves 6

INGREDIENTS

• 1 pound pasta of your choice (I used orecchiette)
• 1 tablespoon neutral oil (like vegetable or canola)
• ½  yellow onion, diced
• ½ pound cooked brisket
• 2 ½ cups milk
• 3 tablespoons butter
• 3 tablespoons flour
• 8 ounces smoked Gouda cheese, shredded
• 8 ounces horseradish Cheddar cheese, shredded
• Kosher salt and fresh ground pepper to taste
• ½-1 cup French Fried Onions

DIRECTIONS

1. Preheat the oven to 350 degrees F
2. Cook pasta in a large pot of boiling salted water a little less time than the directions on the package, drain well but save some of the pasta water.
3. Cook onion in oil until soft and brisket - cook another 2 minutes to just warm up the brisket, set aside.
4. Meanwhile, heat the milk in a small saucepan, but don't boil it.
5. Melt butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
6. On low heat, add handfuls of the Gouda and Cheddar cheese to the sauce, salt and pepper to taste. Remove from heat, add the cooked macaroni, brisket mixture and stir well.
7. Pour into a 3-quart baking dish and sprinkle fried onions on top
8. Bake for 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Peanut Butter Smoothie

Featured recipe on Back to School Day TV episode.

Makes 2 servings

INGREDIENTS

• 2 frozen bananas
• 1 cup milk
• 6 ounces plain Greek yogurt
• ½ cup peanut butter, creamy or smooth

DIRECTIONS

1. Put everything into a blender and blend for a couple of minutes, until smooth
2. And this next part should be really, really obvious: put in a glass and drink.

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Artichoke Hearts

FEATURED ON PANTRY DAY TV EPISODE

Serves 1-2

INGREDIENTS

• 1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
• Avocado oil or any high retention oil to cook
• Kosher salt and fresh black ground pepper
• Pinch crushed red pepper flakes
• 1 clove garlic, minced
• ¼ cup chopped fresh parsley

DIRECTIONS

1. Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
2. Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top

Note: This is a fast cooking dish...prep all your ingredients beforehand

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Sardine Avocado Toast

FEATURED ON PATRY DAY TV EPSIODE

Serves 1-2

Ingredients

• 4 slices french baguette - about ¼ inch thick
• Olive oil
• 1 ripe avocado, slightly mashed
• 4-6 grape tomatoes, sliced
• Kosher salt and fresh ground pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 can sardines (I like the ones in olive oil)
• 1 tablespoon fresh chopped parsley for garnish

Directions

1. Heat a flat griddle or pan on medium-high
2. Brush each baguette slice with olive oil and toast until lightly golden
3. Spread a little avocado on the toast, then layer with a few slices of tomatoes - season each slice with pinch of salt, fresh ground pepper and a little bit of the red pepper flakes (if you want)
4. Top with sardines and garnish with parsley

Sweet and Sour Meatballs

These small, little bites of deliciousness are always welcome - and easy to make especially if you keep frozen, precooked meatballs in your freezer.  

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 pound ready made mini meatballs (in the freezer section)
• 2 cups cooked brown rice
• 2 green onions, white & light green parts only, thinly sliced on an angle
• sesame seeds for garnish

DIRECTIONS

1. Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil - then turn down heat and simmer
2. Place the meatballs in the pot, simmer 10-15 minutes until heated through
3. Serve over rice, garnish sesame seeds and green onions on top.

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Brussels Sprout & Bacon Flatbread

If you're a Brussels sprouts hater, there's a very good chance this could change your mind.

INGREDIENTS

• 2 bacon strips, sliced widthwise
• 3-4 whole brussels sprouts, sliced thin
• ⅓ cup ricotta cheese
• 1 teaspoon extra virgin olive oil
• ½ teaspoon each Kosher salt and fresh ground pepper
• 1 clove garlic, minced
• 1 pita bread
• Pinch red pepper flakes
• ¼ cup shredded Monterey Jack Cheese
• ½ cup fresh baby arugula

DIRECTIONS

1. Preheat oven 425 degrees
2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add Brussels sprouts -  cook about 6-7 minutes and set aside
3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
4. Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
5. Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
7. Remove flatbread, top with arugula and serve.

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Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

• 2 strips bacon, sliced thin
• 4 cremini mushrooms, sliced
• 1 teaspoon butter
• 1 egg
• 2 slices of bread (any you like)
• 2 tablespoons mayonnaise
• 1 slice cheese (any you like, I used Jack)
• Kosher salt and pepper to taste

DIRECTIONS

1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

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LEMON SHORTBREAD COOKIES

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

Zest of one lemon

1 cup salted butter, cold and cut into cubes

• Preheat oven to 325 degrees

• Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix

• Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick

• Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan

• Lightly score with a knife into the size cookies you want when it’s done

• Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point

• Remove from oven, and use parchment to remove cookie block from pan

• Cut through score lines to separate cookies, then place on a cooling rack and wait

• And if you can wait more than 3 or 4 minutes…you’re better than me

REFRIED BEANS / FRIJOLES

Great when you buy them, but amazing when you make them. My favorite.

INGREDIENTS

• 2 cups dry pinto beans
• 3 tablespoons bacon fat, or
• 2 tablespoons neutral oil
• 1/2 white onion, cut into a small dice
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• Kosher salt

DIRECTIONS 

1. Pick through beans and remove anything not bean-like: little stones, gross ones whatever
2. Put beans into a pot and cover well with water – like at least 3 inches
3. Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 ½ hours
4. While they simmer, cook onion in bacon fat (or oil)until softened – 3-5 minutes
5. Stir in garlic and cumin to the onion & cook until fragrant, about a minute
6. Then add drained beans – reserving some of the cooking water
7. Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to ½ a cup
8. Season to taste with salt and serve

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Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It's super easy and quick, and by quick, I mean in about a minute.

Makes 1 Pizza

INGREDIENTS

• 1 Pizza Dough (store bought or homemade)
• All-purpose flour
• 2-3 tablespoons cornmeal
• One 7 oz container pesto sauce (you'll use about half)
• ¼ -½ teaspoon crushed red pepper
• 1 fresh mozzarella cheese ball (broken up in smallish pieces)
• Olive oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
3. Spread cornmeal on baking sheet and lay the pizza dough on top
4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
5. Next sprinkle red pepper and top with mozzarella
6. Drizzle a little olive oil on top, season with salt and pepper to taste
7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
8. Slice, eat & repeat!

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Buffalo Chicken Burger

Makes 3

Who says ground chicken is dry?  This is moist, messy and stupid good.

INGREDIENTS

• 1 pound ground chicken
• 1/3 cup finely diced celery
• 1/3 cup finely diced green onion
• ¼ cup finely chopped curly parsley
• Kosher salt & fresh ground pepper to taste
• Franks Red Hot
• 1/3 cup panko crumbs
• 2 tablespoons each mayo & sour cream
• ¼ cup blue cheese crumbles
• 3 buns – and make good ones like brioche
• Shredded lettuce for serving

DIRECTIONS

1. In a bowl put chicken, celery, green onion, parsley, salt, pepper, 2 teaspoons Franksand panko – mix well
2. Shape into 3 patties, put on a wax paper or a parchment lined plate and refrigerate at least 30 minutes
3. Meanwhile combine mayo, sour cream & blue cheese – mix really well and set aside
4. Cook burgers any way you like (but a cast iron pan is always a good thought)
5. Once you flip them over, brush the tops with more Franks and cook until done
6. Grill or toast buns
7. Build burgers: bun, sauce, lettuce, burger, bun

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Strawberry Cheesecake Milkshake

Three ingredients and so damn good.

Makes 1 serving

INGREDIENTS

• 1 slice frozen strawberry cheesecake, broken into chunks
• ⅓ cup vanilla ice cream
• ⅓ cup milk

DIRECTIONS

1. Put everything into a blender and blend for a couple of minutes, until smooth
2. And this next part should be really, really obvious: put in a glass and drink...unless you want to add a little rum - then you would blend it again and then drink

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Whiskey Apple Donut

Of course to celebrate National World Whiskey Day you can always drink some whiskey - or you could put in into whipped cream and spoon some on top of a pan fried donut with sautéed apples. We’re going with the latter.

Makes 2

INGREDIENTS

• 1 Granny Smith apple, cored & diced small
• 2 tablespoons butter
• 1 tablespoon brown sugar
• Pinch of Kosher salt
• 2 tablespoons whiskey
• 1 cup whipping cream
• 1 glazed donut, sliced in half
• 1 teaspoon powdered sugar

DIRECTIONS

1. Heat non-stick pan- melt 1 tablespoon butter and add apples, cooking just to soften
2. Add sugar to the apples, mix until sugar melts then add pinch of salt and stir in 1 tablespoon whiskey, cook out the alcohol- about a minute, set aside
3. Put cream, sugar and 1 tablespoon whiskey in a mixer or large bowl and beat until soft peaks form- You can DEFINITELY over beat whipping cream, so be careful
4. In a separate non-stick pan- melt a little butter and place the donut cut-side down until  lightly toasted
5. Plate the donut, cooked side up, add some whipped cream and top with apples & finally a sprinkle of powdered sugar.

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Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. 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
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

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FEATURED ON MY TV SHOW 

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Zucchini Fritters

INGREDIENTS

• 4 cups grated zucchini
• 2 tablespoons flour
• 2 tablespoons bread crumbs
• 1 large egg
• ¼ cup grated parmesan cheese
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic powder
• Pinch of Kosher salt
• Vegetable or canola oil
• Sour cream & diced green onions for serving
  
  

DIRECTIONS

• Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
• Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
• Heat pan and add a thin layer of oil
• Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
• Serve with sour cream and green onions to garnish
  

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WAFFLE EGG IN A HOLE

Makes 1 waffle

What better way to celebrate National Waffle Day than with a waffle that has a fried egg in the middle?

INGREDIENTS

• 6 ounces of waffle batter
• 2 tablespoons diced crispy bacon
• Butter
• 1 egg
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

• Preheat waffle iron
• Spray both sides with non-stick spray, add batter, sprinkle bacon on top and close lid - cook until done
• Remove waffle and cut a circle out of the center - large enough for the egg to go into band enough waffle left around the edges to hold it
• Heat non-stick griddle or pan, and add butter
• When the butter melts, put in the waffle with the cut-out circle beside it
• Crack an egg into the center of the waffle and season with salt and pepper to taste
• Cook until the egg is set on the bottom, carefully flip over (along with the cut out circle) and cooked until yolk side is set - remove to a plate along with the circle
• Cut and eat the egg and waffle together but use pieces of the cut out circle to dip into the yolk

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