Fry Sauce

Meant for dipping and not frying. Serve with fries for dipping…or put on a burger…or on a hotdog…or in a sandwich…or in egg salad…or tuna salad, or on a brisket grilled cheese. Ok, basically everywhere.

Makes 3/4 cup

INGREDIENTS

• 1/2 cup mayonnaise
• 1/4 cup of ketchup
• 1 tablespoon Cholula hot sauce (or whatever kind you like)
• 2 tablespoons dill pickle juice
• 1 regular size dill pickle, diced very small
• Kosher salt & fresh ground pepper

DIRECTIONS

1. Put all ingredients in a bowl and mix well to combine
2. Store in fridge a couple weeks

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Butter Potatoes

The simple potato is pretty darn good by itself. But, when some delicious Finlandia butter* is added… look out. 

Serves: 3-4 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes 

INGREDIENTS

• 1 pound small new potatoes
• Kosher salt & fresh ground black pepper
• ¼ cup Finlandia butter*, softened
• Kosher salt & fresh ground black pepper
• 1-2 teaspoons fresh thyme

DIRECTIONS

1. Put potatoes in a pot, cover with cold water and add 1 tablespoon of salt
2. Bring to a boil, lower the heat slightly and cook until potatoes can easily be pierced with a fork – about 15 minutes then drain well – set aside
3. Melt butter in a heavy pan, add potatoes and toss carefully making sure potatoes are covered with butter
4. Season with salt, pepper and add thyme – mix through and serve.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Steamed Artichokes

Weird looking? Yes. Simple to cook? Yes.  Delicious? Oh hell yes!

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS

• 2 or 3 artichokes, approximately 1 for every 2 people

• ½ stick butter

• 1 clove garlic, minced

• Juice of ½ lemon

• 1 sprig fresh thyme

DIRECTIONS

1. Cut the stem off the bottom of each artichoke so it will sit flat, and about 1 inch off the top of each

2. Then cut the point off each leaf (to keep you & your guests from getting poked)

3. Place artichokes in large steamer with about 3 inches of water below, cover with a lid and steam about 45 minutes, or until you can pull off a leaf off easily

4. While it cooks, melt the butter in a small pot with a minced clove of garlic, lemon juice and a thyme

5. Put artichokes on a serving plate with a bowl of the dipping butter beside.

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Salmon Soup

A Finnish classic – that you MUST make. 

Serves 4-6

INGREDIENTS 

• 2 small leeks, cleans and sliced thin– but just the white & light green parts 
• 2 tablespoons Finlandia butter*
• 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
• 1 pound fingerling potatoes, sliced crosswise into ¼ inch slices
• 3 small carrots, sliced crosswise into1/4 inch slices
• 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
• 1 cup whipping cream
• ¾ cup finely chopped fresh dill
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
2. Add the stock, potatoes, carrots and bring to a boil 
3. Let cook 10-12 minutes or until vegetables have softened
4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Cacio e Pepe

One of the absolute simplest and most delicious pasta recipes ever.  A classic from the old country (Italy, not Canada) and it must be in your lineup of pastas.

Serves 2

INGREDIENTS

• ¼ pound dried spaghetti
• 2 tablespoons Kosher salt
• 2 tablespoons olive oil
• 1-2 teaspoons course ground black pepper
• 1/2 cup Pecorino romano cheese, finely grated

DIRECTIONS

1. Cook pasta in salted water for 7 minutes
2. Put olive oil in a large sauté pan over medium heat and add pepper – cook, stirring often about 3-4 minutes, turn off the heat and add 1/3 cup of the pasta water
3. When the pasta is ready, drain – keeping about a cup and a half of the pasta water and add pasta to the pan with pepper
4. Turn the heat back on low and add the cheese
5. Stir the pasta with the cheese well, adding reserved pasta water to make a smooth sauce – as thick or thin as you like
6. Plate with a little more cheese and fresh ground pepper

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Lemon Butter Sauce

Makes about 1/3 cup
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Really... do you need to hear anything more than just lemon & butter? 
I think not – though if you did, shallots & parsley are the rest of it. 

INGREDIENTS

• ¼ cup lemon juice
• Pinch Kosher salt
• 1 tablespoon shallot, finely chopped
• ¼ stick cold Finlandia butter*, cut into cubes
• 1 tablespoon finely chopped parsley

DIRECTIONS

1. Warm a small pan over medium-high heat and add lemon juice and shallot
2. Cook until reduced by approximately ½, then add butter 
3. Slowly swirl butter into the mixture until thickened, season with salt and add parsley
4. Stir to mix and serve

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Herbed Butter Chicken

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I know what you're thinking, and if you thinking buttery, delicious and amazing… you're right. If that's not what you're thinking, maybe you should try this first.

INGREDIENTS

• ¼ cup Finlandia butter*, room temperature
• ¼ cup freshly chopped parsley, 4 tablespoons
• ½ teaspoon freshly ground black pepper
• 2 chicken breasts
• Olive oil
• Kosher salt

DIRECTIONS

1. Preheat grill to high
2. Put butter, parsley & black pepper in a small bowl and mix well to combine – set aside
3. Place chicken breasts one at a time into a zip lock bag, add a little olive oil to each side and close bag
4. Using something heavy like a bottle of olive oil or vodka (my favorite btw) pound them carefully to an even thickness - approx 1/2'' thick
5. Remove from bag, season each breast well with Kosher salt and put on hot grill
6. Place chicken on the heated grill, cook approximately 3 minutes then turn 45 degrees to create cross hatch marks – cook another 2 minutes
7. Flip chicken over and spread another tablespoon of butter mixture on each breast
8. Cook until bottom is just cooked, then flip and give the top side a coating of butter
9. Take chicken off grill, brush with softened butter one last time and serve – in a sandwich, sliced on some pasta or use on a salad.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

Mexican Lasagna

I made this one night with a box of busted lasagna noodles and it was great, not to mention a lot easier than dealing with the whole noodles. Either make it an oven proof pan, or make it then put into an oven safe casserole dish for baking. 

Serves 6

Oil

½ yellow onion, diced small

2 red or green jalapenos, seeded and diced fairly small

1 serrano peppers, and diced small

2 large clove garlic, minced

1/2 lb ground beef

9 ounces beef chorizo

2 tablespoons fajita seasoning, recipe here or 1 pack store-bought fajita seasoning, about 1.3 ounces

15oz can diced tomatoes, drained

6 ounces ‘oven ready’ lasagna noodles, (the no-boil kind) broken into 2 inch-ish pieces

8 ounces shredded pepper jack cheese

Fresh cilantro for garnish

• Heat oven to 350

• Heat about a tablespoon of oil on medium high heat, and add onion, jalapeno & serranos - stir and let cook until beginning to soften, about 5 minutes

• Add the ground beef and chorizo, and cook until almost done, probably 5 minutes

• Put in garlic, and when fragrant stir through, then add tomatoes and fajita seasoning

• Mix well, and add about 3/4 of the cheese and the broken noodles

• Stir thoroughly to combine everything, add top with remaining cheese

• Cover with a lid or foil, and put in the oven 30 minutes or until bubbly

• Remove foil, and turn on broiler - cook until the top just starts getting crispy 3-5 minutes

• Let rest 5-10 minutes, top with cilantro and serve

Grilled Vegetables

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled veggies - good.  Grilled veggies with herb butter – tremendous.

INGREDIENTS

• 2 red peppers, cored and cut into 2 inch slices
• 2 yellow peppers, cored and cut into 2 inch slices
• 1 red onion cut into 1/2 inch thick slices
• 1 pound asparagus, thick ends removed
• ½ cup Finlandia butter*, diced
• 2 tablespoons Dijon mustard
• 1 teaspoon each fresh thyme, rosemary and parsley, finely chopped
• 1 clove garlic, finely minced
• Salt & fresh ground pepper

DIRECTIONS

1. Preheat grill to medium high
2. Combine butter, mustard, herbs, garlic & salt and pepper in a small pot, and stir over medium until melted and well blended – keep warm
3. Grill vegetables, brushing with herb butter until done – being sure to baste once more before serving.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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WHITE-ISH MEXICAN CHEESE SAUCE

This is amazing poured over a Mexican Eggs Benny, or Nachos, soooo good.

INGREDIENTS
  

• 2 teaspoons Olive oil
• 2 teaspoons butter
• 1 small yellow onion, finely diced
• 4oz small can Green Chiles
• 1 can Roasted Green Chili Chopped tomatoes, drained
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cumin
• 8oz Jalapeño Monterey Jack cheese, shredded
• 8oz Monterey Jack Cheese, shredded
• 1/2 cup whole milk  
• 1 pinch Kosher Salt

DIRECTIONS

1. In a medium pot, on medium/low heat, sautée onion until soft, about 5 minutes
2. On low heat, add garlic, cook 1 minute
3. Add chili and cumin, stir well
4. Add all the cheese and milk, keep stiring for 3 minutes, until all melty and loose.

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Hash Brown Crust Quiche

 But the hash browns aren't in, they're the crust!

Serves 6

INGREDIENTS

• 3 cups thawed frozen hash browns
• ¼ pound bacon, diced
• 1 cup mushrooms, sliced thin
• ½ green pepper, diced
• ½ small yellow onion, diced
• 1 garlic clove, minced
• 6 eggs
• ½ cup Monterey Jack cheese
• 1 teaspoon fresh ground black pepper
• Big pinch Kosher salt

DIRECTIONS

1. Preheat oven to 400
2. Press hash browns into pan or pie dish – like you would pie dough
3. Bake until golden brown, approx 25 minutes
4. During this time, cook bacon in a large skillet, until almost crispy, then add mushrooms, peppers & onions and cook on medium heat, until softened -add garlic in the last minute and spread into pan
5. Beat eggs, stir in cheese, season with salt & pepper and mix in cheese
6. Pour mixture into pan and bake I oven, 15-20 minutes or until just firm, serve.

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Chinese Green Beans & Pork

I could swear these are exactly like they made em at the Bamboo Terrace about a 100 years ago.

Serves 2-4

INGREDIENTS

• 1 tablespoon canola oil
• 5 ounces green beans, cut into 2 inch pieces
• 5 ounces ground pork ( or chicken)
• 2 cloves garlic, minced
• Pinch Kosher salt
• 1 teaspoon freshly ground pepper (Szechwan pepper corns if possible)
• 1 tablespoon soy sauce

DIRECTIONS

1. Heat wok or pan on high until almost smoking, then add oil and green beans
2. Stir quickly about 3 minutes, or until crisp tender - remove to a bowl
3. Return wok to heat, add a little more oil and then the pork
4. Stir quickly until almost no longer pink, and add garlic stirring well - season with salt & pepper
5. Add soy sauce, stir through to mix and serve

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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Grilled Steak & Lobster

Serves4

Trust me, no one will be disappointed….

INGREDIENTS

• 4 – 6 ounce steaks
• 1 Tablespoon olive oil
• Kosher salt & fresh ground pepper
• 1/4 cup butter
• 2 Tablespoons fresh thyme, chopped
• 2 Tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 4 lobster tails

DIRECTIONS 

1. Remove steaks and tails from fridge 30 minutes before cooking
2. Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
3. Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
4. Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
5. Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce

Orzo Carbonara

Makes 4 servings

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 pound orzo
• 1 pound asparagus, cut into 1 inch lengths
• 1 clove garlic, minced
• 1 egg yolk
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese plus extra for serving
• Kosher salt & freshly ground pepper

DIRECTIONS

1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
3. While it cooks, beat egg in a bowl and stir in cream
4. When orzo is done, drain but reserve 1 cup of the water
5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
8. Mix well and add as much reserved pasta water to make it creamy
9. Serve with extra Parmesan

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Loose Meat Sandwich

This is essentially a hamburger with no structure. And if ur not from where they're popular, you might think they sound gross. But they’re anything but - in fact they’re effing great!

Makes 4 sandwiches

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 teaspoon each salt, onion powder, garlic powder, black pepper & cayenne
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 4 hamburger buns, or rolls or whatever - some bread kinda thing
• Butter for buns
• 2 ounces French’s French Fried Onions

DIRECTIONS

1. In a large skillet over medium heat, cook onion in oil until softened - about 5 minutes
2. Add ground beef and continue cooking until just browned
3. Add seasoning and Worcestershire sauce, mix well and add broth
4. Simmer until the broth is gone - about 15 minutes
5. Butter and toast or grill buns
6. Put some loose meat on a bun, top with a layer of crispy onions and add top bun

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QUICK BBQ CHICKEN SANDWICH

Makes One

If you have some leftover deli-roasted chicken...you'll be eating in about 5 minutes. And if you've watched the video you'll know how simple this is and doesn't really need a recipe - but here goes anyway.

INGREDIENTS

• 1/3 cup cooked deli-roasted chicken, shredded
• 1/4 cup bbq sauce, any kind you like
• 1 teaspoon white vinegar
• 1 teaspoon chipotle pepper, minced
• 1 slice cheese, I like Muenster or Havarti for this but you go for it
• 1 hamburger bun or 1 hot dog bun or 2 slices of bread or a croissant - just a bread-like product
• Mayo (preferably Kewpie, the Japanese mayo cuz honestly it's unfrickingbelievable)
• Shredded iceberg lettuce

DIRECTIONS

1. Warm chicken in a non-stick on medium heat
2. Add bbq sauce, vinegar & minced chipotle
3. Heat until just beginning to bubble and top with cheese - let cheese melt
4. Toast bun, bread, croissant or whatever ur using, then add mayo to the bottom, then lettuce, then the chicken with melty cheese and the top bun
5. Eat, as if that wasn't obvious
6. Repeat

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Simple Lemon Pasta

If you can't make this, no one can.

Serves 2

INGREDIENTS

• 1/2 pound pasta, you can choose
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/3 cup fresh grated Parmesan cheese, plus a little more for garnish
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook noodles according to package directions
2. About 1/4 way though, heat olive oil a large pan on medium heat and add garlic
3. Just as it get super fragrant, about 30 seconds, and zest and juice of lemon and red pepper flakes
4. Stir well to combine and let simmer about a minute
5. Drain pasta and add to sauce along with cheese and parsley - mix well to combine
6. Plate and top with a little more cheese and parsley

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SWEET AND SOUR CHICKEN

With almost no ingredients. I'm always here for you. This is awesome, I say, it beats takeout any day!

Serves 4

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon. cornstarch
• 1 tablespoon canola oil
• 1.5 pounds chicken, breasts or thighs sliced into thin strips
• 2 green onions, white & light green parts only, diced fine
• sesame seeds for garnish

DIRECTIONS

1. Combine first 5 ingredients, mix well and set aside
2. Heat wok or pan well, then add oil and then chicken
3. Stir fry until just done, then add about 1/3 the sauce
4. Mix to combine and let bubble away about a minute so it thickens
5. Serve on rice or noodles garnished with green onions and sesame seeds

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