Stuffing, Mash & Bacon Cake

Serves 4 as appetizer

Kick up your leftover game with this easy recipe. Mashed potatoes, stuffing & bacon – what wrong could there possibly be?

INGREDIENTS

• 1/3 pound bacon, diced
• 1/2 yellow onion, diced
• 1/2 cup chilled mashed potato
• 1/2 cup chilled stuffing
• 1/2 cup cooked turkey, shredded or diced
• Salt & pepper to taste
• 1 tablespoon each butter & oil
• 4 eggs, however you like them
• Salad for serving

DIRECTIONS

1. Cook bacon in a large skillet until about halfway done, remove all but about 2 tablespoons of grease and add onion - cook until softened about 4 minutes
2. As it cooks, in large bowl put mashed potato, stuffing, turkey, cooked onion and bacon – mix well to combine - add salt & pepper to taste
3. Lightly oil your hands and form mixture into 4 patties
4. Melt butter with oil in the skillet you cooked the onion in, and add the patties
5. Cook about 4 minutes each side and serve with a little salad (optional) and an egg (not optional)

Kalua Pork

Serves 4

Bruddas & sistas – I made this when on vacay in Maui. It’s way damn delicious – and simple of course.

INGREDIENTS

• 3-5 lb pork butt or shoulder, it’s the same thing

• 2-3 tablespoons Hawaiian Alea Salt or Kosher Salt

• 2-3 tablespoon liquid smoke

DIRECTIONS

1. Preheat oven to 325

2. Cover pork with liquid smoke and apply salt generously

3. Cover in tin foil and place on baking sheet cook for or 4 1/2 - 5 hours, until approx 200-205 degrees

4. Serve everyway you can think: in a sandwich with crispy cabbage, as a taco, the filling for a cheesy quesadilla or in place of the ham on a benedict – it’s all good

Turn them into Kalua Pork Sliders - why the hell not!

Easy Chicken Adobo

A little sweet, a little sour and all damn delicious - and did I mention tender? This is sure to make a Filipino lola (grandma) very proud :)

Serves 2-4 people (depends how hungry you are...)

INGREDIENTS

• 2 pounds skin on, bone-in, chicken thighs (skinless, boneless work great too)
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1 tablespoon fresh ground pepper
• 2 tablespoons brown sugar
• 5 garlic cloves, minced
• 3 bay leaves

DIRECTIONS

1. Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot with a well fitting lid pot.
2. Place chicken skin side down in pot and bring to a boil
3. Immediately turn down to a simmer and cover
4. After 30 minutes remove lid, turn chicken over and simmer for another 20 - 30 minutes until super tender
5. Serve with steamed rice.

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WATCH ME MAKE THIS...

Btw, yes – I did forget to add the brown sugar in this video (I hate me sometimes).

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PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

Curry Mussels

Serves 2

I’m a fan of mussels cuz they’re quick and inexpensive. And now with a little curry & cream thrown in, they’re super delicious too.

INGREDIENTS

• 1lb clean and de-bearded mussels

• 2 tablespoons olive oil

• 1 red onion, diced

• 1 clove garlic, crushed

• 1 tablespoon butter

• 1 tablespoon curry powder

• 1/2 cup vermouth

• 1/4 cup cream

• 1/4 cup cilantro, chopped

DIRECTIONS

• Heat deep large skillet on low/medium, add olive oil and cook onion for 5 minutes, add butter, garlic and curry powder and stir in the vermouth, mix thoroughly & bring to the boil

• Stir in the mussels to the sauce, cover and cook on medium for 4 or 5 minutes maximum

• Scoop out mussels and place in a large serving dish

• With remaining liquid in the pan, add cream (to slightly thicken) and cilantro, stir well, then pour over the mussels and serve.

MINI 101 ON MUSSELS

After giving them a thorough wash, and rinse and removing any beards, if any are open give them a firm tap and if they don't start to close up then they need to be discarded as they're already dead. Also, once cooked, the ones that don't open should also be discarded. 

Shrimp & Egg Salad Sandwich

Perfect combo, egg & shrimp salad sandwich. Not much more to say than that. Except that there's bacon too. And it's really good.

INGREDIENTS

• 1lb raw shrimp, deveined  
• 6 freshly boiled eggs, roughly chopped
• 12 bacon strips
• 1/3 cup celery stalks (and leaves), diced
• 1/4 cup green onions, chopped
• 1/3 cup Kewpie mayonaise
• Kosher salt & fresh black pepper
• 1 -2 teaspoons Cholula Hot Sauce
• 8 romaine lettuce leaves
• 4 crusty white rolls

DIRECTIONS

1. In large pot of boiling water poach shrimp for 2 minutes, dice them up
2. Cook your bacon
3. In a large bowl mix your eggs, celery, cooked shrimp, green onions, 1/4 cup of mayo, Kosher salt and fresh black pepper and Cholula
4. Butter and toast or grill your split roll
5. Layer on a bit more of the mayo, add 2 romaine lettuce leaves, then a generous helping of the salad and top with bacon, enjoy.

VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

RIB EYE STEAK AND EGGS

Serves 2-3

Yes, completely relatable steak & eggs. But elevated by using black truffle oil in the eggs and a 35 day dry aged ribeye for the steak, you have got to give it a try – a crazy good meal.

INGREDIENTS

• 24oz 35 day aged boneless Rib Eye Steak 
• 2 teaspoons olive oil 
• 1-2 teaspoons Kosher salt (to your taste)
• 1-2 teaspoons Freshly ground pepper
• 5 eggs
• 1 teaspoon butter
• 1/2 teaspoon Sabatino Tartufi White Truffle oil
• 20 chive stalks, dark green parts only, finely chopped

DIRECTIONS

1. Pre-heat oven to 450 degree 
2. Pre-heat cast iron or over safe skillet on high heat
3. Rub steak with olive oil and season with Koshers salt and freshly ground pepper
4. Place the steak in pan with fat side down to grease pan. Sear steak for 2 minutes each side. Place steak and skillet in oven until steak is 129-130 degrees 
5. Beat 5 eggs in a bowl, season with pinch Kosher salt and pepper, mix in truffle oil
6. On super low heat in medium non-stick pan, melt butter. Add eggs keep moving constantly for 8-10 minutes, add chopped chives

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LAMB MOUSSAKA

Serves 6

Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

INGREDIENTS

• 2 large globe eggplants
• Olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced 
• 2 pounds ground lamb 
• 2 cups tomato sauce 
• 1/8 teaspoon ground cinnamon 
• 1/3 cup chopped Italian parsley
• Kosher salt & fresh ground pepper
• 5 tablespoons butter 
• 4 tablespoons all-purpose flour 
• 3 cups milk, warmed 
• 1/8 teaspoon nutmeg
• 1/4 cup breadcrumbs

DIRECTIONS

1. Preheat oven to 350
2. Slice eggplants to get 12 – ¼ inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened 
3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
4. Add lamb and cook until no longer pink – pour off any fat that accumulates
5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
7. Add the warm milk one cup at a time and whisk continuously until smooth
8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce 
10. Smooth sauce over the top and scatter wit breadcrumbs
11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve

Potato Chorizo Balls

Serves 4

These will be amazing if you chill the mashed potato, but if you don't it could be a big mess – but without doubt these are worth the effort.

INGREDIENTS

• 2 cups chilled pre-made mashed potatoes, seasoned with green onion and cholula
• 1 cup chorizo
• 1/2 cup jack cheese
• 1 cup Panko breadcrumbs
• 2 eggs, beaten

DIRECTIONS

1. Pre-heat your deep fryer, use peanut or canola oil
2. Cook chorizo for 5 minutes in skillet
3. Fill two large plates, one panko, one eggs
4. Keep mashed potatoes in fridge until the last minute
5. Grease your hands with olive oil
6. Make a rough 3'' patty from mashed potato, place a teaspoon of chorizo and a pinch of jack in center and bring in the edges of potato to form a ball
7. Roll in the egg, cover in panko then deep fry in small batches until golden.

Or, you could be like I was on the show... just eff it, mix the mashed potato and chorizo, roll into balls and do egg wash and panko and deep fry until golden.

Tomato Sauce Poached Halibut

Stupidly simple (like me) and so delicious.

Makes 4 servings

INGREDIENTS

• 2 cups Tomato Sauce, see recipe
• 2 tablespoons capers
• Four halibut fillets, about 4 ounces each

DIRECTIONS

1. Put sauce & capers in a small pot (but large enough to hold the fillets) and bring to a low simmer
2. Add fish, cover and cook until just getting firm, 8 to 10 minutes
3. Serve.

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BAKED CHEESY RATATOUILLE

Serves 4

The reason for having a really good tomato sauce at the ready is way obvious with this crazy good little baked vegetable dish.

INGREDIENTS

• 2 tablespoons olive oil
• 1 red pepper, 1/2'' diced
• 10 asparagus spears, 1'' pieces
• 1/2 large red onion, 1/2'' diced
• 1 japanese eggplant, 1/2'' semi circles
• 1 zucchini, 1/2'' semi circles
• 1 large garlic clove, crushed
• 2 cups my homemade tomato sauce
• 1 large mozzarella cheese ball, sliced
• Kosher salt and pepper for seasoning

DIRECTIONS

1. Pre-heat broiler
2. Heat oil in wok on med/high, throw in red pepper, asparagus, red onion, eggplant cook for 7 minutes, keep it moving regularly
3. Add zucchini and garlic cook for 2-3 minutes, season with Kosher salt and pepper add dash of oil
4. Heat homemade tomato sauce in separate pan, add cooked vegetables
5. Layer mixture into cast iron skillet or oven proof dish, top with the cheese
6. Cook under the broiler (about 5 inches from heat) for 5 minutes or golden and bubbling. 

Welsh Rarebit (aka fancy Cheese on Toast)

Serves 4 as an appetizer

THE best cheese on toast EVER, recommended by Kate, a lovely British woman. 

INGREDIENTS

• 6 slices bacon, uncooked and chopped

• 1/3 cup diced green onions

• 2 tablespoons butter + plus extra for bread

• 2 tablespoons all purpose flour

• 1 teaspoon Dijon mustard

• 1 teaspoon Worcestershire sauce

• 3/4 cup whipping cream

• 6oz grated white cheddar cheese

• 1/2 cup dark beer

• 1 teaspoon each smoked paprika, garlic powder & cayenne

• Kosher Salt

• Fresh black pepper

• 8 thick slices crusty artisan bread

• sprinkle flat leaf parsley, chopped

DIRECTIONS

1. Cook bacon in a medium pot medium heat in a medium pan until about 1/2 way cooked - then add green onions and cook 2 minutes

2. Add 2 tablespoons butter, and when it melts add flour, whisk well and cook 2 minutes

3. Then add mustard & Worcestershire, then gradually add the cream, cheese, beer and spices - stir until smooth and beautifully thickened

4. Butter the bread, grill or broil until golden

5. Ladle over the cheese sauce, garnish with pinch more paprika, some black pepper and parsley

Cullen Skink (hearty Scottish soup)

Serves 6

Cullen is a small town in Scotland and home to this delicious fish chowder.  But it’s traditionally made with smoked haddock that I couldn’t find, so I used smoked salmon and it was fricking delicious. 

Try it mate, I think you’ll love it. 

Recipe donated by a proper British person, Kate (my assistant Georgie's Mum) who lives over the pond, in the smallest city in England, called Wells (see video below).

INGREDIENTS

• 2 ½ cups milk
• 1 small bunch parsley
• 1 bay leaf
• 1lb smoked salmon (or smoked haddock)
• ½ stick/55g butter
• 1 medium yellow onion, cut into a medium dice
• 1 large leek, cleaned, sliced lengthwise and chopped into half rounds
• 1 cup mashed potatoes
• Kosher salt & fresh ground pepper to taste
• 1/3 cup bacon, cooked/crispy/crumbled

DIRECTIONS 

1. Put the milk, half a dozen parsley stems and bay leaf into a small pot and simmer about 5 minutes
2. While it cools, put 1 tablespoon each butter & olive oil in a small pot and with the onion & leek – cook about 5 minutes until nicely softened
3. Break up salmon, add to milk and continue to simmer about 5 more minutes – then strain and add milk and salmon to the onions & leaks
4. Carefully stir in mashed potatoes – you don’t want to break up the salmon too much
5. Add salt and pepper as needed and serve topped with bacon & chopped parsley.

THE BRITISH CULPRITS THAT DONATED THE RECIPE, GEORGIE & KATE, FROM ENGLAND.

San Diego Fish Tacos

Makes 6 tacos

While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

INGREDIENTS

• 1 cup Tempura Flour
• 3/4 soda water
• 1 tablespoon Old Bay Seasoning
• 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
• Vegetable oil for frying
• 3/4 cup sour cream
• 1/3 cup green salsa
• 6 corn tortillas, warmed
• 1 1/2 cups green cabbage, shredded
• Hot sauce & lime wedges  for serving

DIRECTIONS

1. Whisk flour, soda water and Old Bay in a large bowl until smooth
2. Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
3. Combine sour cream & salsa in a small bowl, mix well and set aside.  
4. Dip fish into batter until well coated and gently shake off excess
5. Carefully slide into the oil and cook a couple minutes on each side or until golden brown
6. Remove with a slotted spoon and dry on paper towels
7. Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime 
    

Shrimp & BBQ Sauce

Makes about 2 dozen large shrimp

My great friend 'Tommy the Fishmonger'  whips this up in seconds and clearly it's as easy and delicious as it gets.  

INGREDIENTS

• 2 tablespoons butter
• 1 pound large shrimp (21/25's would be ideal), shelled, deveined and butterflied
• 1/4 - 1/3 cup Hungry Chef Original BBQ Sauce or whatever bbq sauce you like
• Fresh rice for serving
• Lemon wedges
• Green onions, diced for garnish

DIRECTIONS

1. Heat cast iron skillet or wok on high add butter and shrimp and cook until shrimp are almost done, 2 to 3 minutes
2. Add bbq sauce to shrimp and heat until sauce is bubbly about a minute
3. Serve shrimp on rice, with a squeeze of lemon and garnished with green onions

Cottage Pie

This is the 'Dog's Bollocks' (which means "The Best" in British slang). Make it once and you'll be converted into a British food lover forever. It's the ultimate comfort food and an easy family meal pleaser.

And, this dish is originally from Ireland, making it is perfect to feed a big hungry mob for St. Pat's Day, to soak up that Guinness!

Serves 6

INGREDIENTS

• 2 lbs potatoes, peeled and quartered
• 1 1/2 cups grated cheddar cheese
• 6 tablespoons butter
• 1 pound ground beef
• 1 tablespoon olive oil
• 1/2 cup carrots, diced
• 1 yellow onion, diced
• 2 tablespoons all purpose flour
• 1 small can tomato paste
• 1 cup beef broth
• 3 tablespoons fresh parsley, chopped
• Kosher salt
• Fresh ground black pepper

DIRECTIONS

1. Preheat oven to 300
2. Boil a large pot of salted water add potatoes and cook until tender, drain, mash and then stir in 4 tablespoons of the butter and 1 cup of the cheese, set aside
3. Cook ground beef in a large pan until just cooked through - remove to a bowl
4. Using the same pan, heat oil and add onion and carrots - cook until just softened, 5-7 minutes
5. Stir in flour and remaining butter, mix well to form a thick kinda paste & cook for 2 minutes more then add the tomato paste, beef broth, parsley, cooked vegetables, ground beef & season with salt and black pepper to taste - be sure to mix well
6. Grease a large 9'' x 12'' oven proof dish, add the ground beef mixture and top with the mashed potatoes and sprinkle with remaining cheese
7. Bake for 20 minutes.

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WATCH ME COOK THIS...

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Chicken Peanut Butter Stew

Serves 4

Using a deli-roasted chicken let’s you make this recipe in very little time.  And yes using tomatoes, sweet potatoes and peanut butter sounds very odd – but it's damn fine. 

INGREDIENTS

• 2 tablespoons olive oil

• 1 1/2 cups sweet potatoes, 1/2'' diced
• 1 yellow onion, diced
• 2 inch piece fresh ginger, finely diced
• 4 cloves garlic
• 2 cups chicken stock
• 1 – 15 ounce can diced tomatoes
• 1 teaspoon ground coriander (aka ground cilantro seeds)
• 1 cup smooth peanut butter
• 1.5 cups deli-roasted chicken, shredded
• For serving, fresh rice, crushed peanuts and chopped cilantro

DIRECTIONS

1. Pre-heat oil in a large pot on medium, add sweet potatoes and onion, cook for 3-4 minutes

2. Add the ginger and garlic, cook for 1 minute
3. Add stock, tomatoes, coriander and the peanut butter (yes, peanut butter!) stir well
4. Add chicken, stir well, cover and simmer on low about 10 minutes (stirring occasionally) or until sweet potatoes are cooked though

5. Serve on rice topped with crushed peanuts and cilantro.

The Hawaiian Dog

Serves 4

This tangy hot dog packs a punch full of flavor – dogs will never be the same again.

INGREDIENTS

• 2 tablespoons olive oil

• 1 red onion, sliced thinly

• 8 strips bacon, cooked, crispy & crumbled

• 4 slices fresh pineapple, 1/2'' slices cut lengthways 

• 4 Kosher beef hot dogs, sliced down middle leaving a hinge – aka butterflied

• 4 hot dog buns

• 6 tablespoons Kewpie (Japanese) mayonnaise

• 4 tablespoons thick teriyaki sauce

DIRECTIONS

1. In large skillet on medium heat add oil and cook red onion about 10 minutes, or until beautifully softened

2. Pre-heat griddle or skillet on medium heat, and cook hot dogs and pineapple slices, until each have good grill marks – about 5 minutes each side

3. Grill buns in pan until golden then build hot dogs: bun, 1.5 tablespoons kewpie mayo, tablespoon of teriyaki, hot dog, pineapple, bacon and top with red onions

4. Eat happily, and thank me later…

Chili Dog

Serves 4

Of course you can always put fries on a hot dog (and should) but there’s something about crispy hash browns that changes things. And then to combine them with sour cream and melty queso makes the whole thing ridiculous – in a good way of course.

INGREDIENTS

• 4 hot dogs
• 1/3 cup sour cream
• 1 ½ cups chili, heated
• 1 cups cooked, hot, crispy, hash browns 
• 4 hot dog buns
• 1 jar Salsa Con Queso
• 4 tablespoons butter

DIRECTIONS

• Cook hot dogs your favorite way – mine would be to grill them to perfection 
• Open each bun, butter and cook on a flat griddle until golden brown
• Remove lid from cheese jar and microwave until melty smooth – about a minute
• Build the dog in this order:

1. Bun
2. Sour cream
3. Chili
4. Hot dog
5. Hash browns
6. Drizzle queso over the top