Tomahawk Pork Chops

Serves 2

Boom!

INGREDIENT

• 2 pork chops
• 4 cloves minced garlic
• 1/4 cup soy sauce
• 2 tablespoons sesame chili oil
• 2 tablespoons sesame oil
• 2 tablespoons Dijon mustard
• Kosher salt
• Freshly ground pepper

DIRECTIONS

• In bowl, mix marinade ingredients
• coat raw chops with marinade, store in the fridge for 2-3 hours
• Heat a heavy skillet to high, sear the pork chops and cook on each side until they’re done or until 145 degrees Fahrenheit
• eat!

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Soy & beer braised pork belly

Serves 2

I crave this all the time. Make it. It's worth it. 

INGREDIENTS

• pork belly (got mine from COOK PIGS RANCH)
• 2 tablespoons olive oil
• ¼ cup of Soy sauce
• 1 bottle asian beer
• 2 tablespoons 5 spice powder
• 2 smashed garlic cloves
• 2'' block fresh ginger, peeled, cut into coins
• 2 tablespoons Japanese (Kewpie) mayo
• handful Chinese parsley, aka cilantro, chopped

DIRECTIONS

1. Warm up pot – Dutch oven perfect for pork belly
2. Cut belly into a couple of pieces and score the top, cutting through the skin but not through the meat in a diamond pattern
3. Add olive oil to pan and add pork belly for a few minutes enough so that its golden brown on all sides
4. In a separate pan bottle of Asian beer
5. Add pork belly to pan and add enough water so that pork belly is covered
6. Let it boil, and then bring down to a simmer and cover it for about 2 hours
7. Take out pork belly pieces and heat in another pan until sides are crisp
8. Serve in a Hawaiian Kings roll and add in garlic hoisin sauce, Japanese mayo, and Chinese parsley, aka cilantro 

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Tonkatsu with pork

I made this for Pork Day on SAM THE COOKING GUY TV show, I LOVE this dish!

Serves 3

INGREDIENTS

• pork tenderloin (my pork was from COOK PIGS RANCH)
• 1 cup vegetable or canola oil
• 2 eggs, beaten
• 1 cup (Japanese) Panko breadcrumbs
• 1 cup All Purpose flour
• 2 green onions, chopped
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Fresh black pepper 
• steamed white rice for serving

TONKATSU SAUCE:

• 2 tablespoons oyster sauce
• 1 teaspoon ketchup
• 1/2 teaspoon Worcestershire sauce
• big pinch white sugar

DIRECTIONS

1. Cut medallions, place in a piece of wax paper with a rolling pin or bottle flatten out the pork to even thickness
2. Season pork both side with Kosher salt and pepper 
3. Breading station: 3 bowls for flour, beaten eggs, Panko
4. Coat pork with flour, egg, then Panko
5. In a small bowl mix oyster sauce, ketchup, Worcestershire sauce and sugar
6. Preheat oil in deep skillet to 350 degrees (test: dip a chopstick into the pan, if  the oil bubbles it’s ready)
7. Cook breaded pork in oil for 3 minutes each side until golden brown, drain on paper towel
8. Slice pork, serve on bed of rice, top with Tonkatsu sauce, garnish with green onions. 

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FEATURED RECIPE ON PORK DAY EPISODE OF SAM THE COOKING GUY TV SHOW. RELEASE DATE: JUNE 7th 2015

CANNELLINI BEANS AND MUSTARD GREENS

Side dish – yes. On its own for lunch – yes. Cold outta the fridge late night after some cocktails – oh hell yes!

Serves 2

INGREDIENTS

• 1 can Cannellini Beans, drained and rinsed
• 1 yellow onion, thinly sliced
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 5oz Mustard Greens, roughly chopped
• 1/4 - 1/2 teaspoon fresh black pepper (I used smoked black pepper)

DIRECTIONS

1. In a large skillet on medium heat 1 tablespoon oil cook onions 5 minutes 
2. Add rest of oil and garlic, cook 30 seconds
3. Add beans, cook 1 minute
4. Add greens mix until wilted and season with black pepper

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CANNELLINI AND BACON FLATBREAD

Super quick (10-15 minutes), healthy and protein rich pizza-type-flatbread-thing. It's super delicious. #lovethebean

Serves 2

INGREDIENTS

• 1/2 can Cannellini Beans, drained and rinsed
• 4 bacon strips, chopped
• 2 tablespoons bacon grease
• big handful chopped kale
• 1 garlic clove, crushed (I cheated and used frozen)
• 1/4 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Pre-heat oven 450
2. Cook bacon, remove, but leave most grease in pan
3. Add kale cook 2 minutes
4. Add cooked bacon, garlic and cook 30 seconds, add beans – smash a few up
5. On baking sheet baste naan with a teaspoon of bacon grease, spread out mixture evenly
6. Top with cheese, bake for 7 minutes, slice, eat.

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Cannellini Bean & Tuna Salad Panini

Make a mash up (literally & figuratively) of two delicious and high protein ingredients - and then grill for maximum flavor. Get eating!

Makes 2 grilled sandwiches

INGREDIENTS

• 8oz canned Cannellini beans, drained and rinsed
• 1 can tuna in water, drained
• 1/4 red onion, finely diced
• 4 tablespoons Kewpie (Japanese) or normal mayo
• 1 garlic clove, crushed
• pinch Kosher salt
• 4 grinds fresh black pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 4 slices Munster cheese
• salted butter
• 4 slices ripe tomatoes
• 4 slices Sourdough bread

DIRECTIONS

1. Preheat griddle pan, or a skillet on medium heat
2. In medium bowl smash up tuna and beans roughly, not smooth
3. Mix in garlic, mayo, red onion, red pepper flakes, Kosher salt and pepper
4. Get layering: Bread, cheese, mixture, tomato, cheese, bread, butter the top
5. Place butter side down on griddle/skillet, press down, cook 1 minute, turn same side 90 degrees cook 1 minute (to make it pretty), butter top then flip and repeat.

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MUSTARD RIBS

INGREDIENTS

• 2 racks pork ribs

• 1/3 cup white vinegar

• 2 Tablespoons butter

• 1 small yellow onion, diced small

• 3 large cloves garlic, minced

• 3/4 cup yellow mustard

• 3/4 cup whole grain mustard

• 1/2 cup brown sugar

• 1/3 cup apple cider vinegar

• 1/4 cup hot sauce (Cholula is ideal btw)

• Kosher salt & fresh ground pepper

DIRECTIONS

• Preheat oven to 350

• Place ribs in their racks (I just mean do not cut them) on a large baking sheet, add vinegar and cover tightly with aluminum foil

• Bake 75 minutes or until very tender – but while they cook

• Melt butter in a small pot and add onions & garlic – cook until soft, about 5 min

• Add mustards, brown sugar, vinegar, hot sauce and season with s & p

• Simmer over medium-low heat for 10-15 minutes

• Remove ribs from oven and carefully lift off tin foil - watch out for steam

• The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:

OPTION 1:

• Heat bbq to medium and place ribs meat side down without sauce but you can baste the back with the sauce

• Cook until they start to develop grill marks, and turn over - now baste the top

• You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do, or

OPTION 2:

• Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source and brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more. Flip back to the top (sauce again) and cook until they get that beautiful rib look

• Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them

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CILANTRO AND LIME SAUCE

Muy bueno, and muy simplico (perhaps not a real Spanish word but it's really good).

Serves 4

INGREDIENTS

• 8oz non fat greek yogurt
• 2 cloves garlic
• 2 tablespoons mayonaise
• 1 big handful fresh cilantro leaves, roughly chopped
• 1 lime, zest and half of juice
• good pinch Kosher salt 
• pinch of red chili flakes

DIRECTONS

1. Throw everything in a processor, blitz and serve. Or chill in fridge until you need it.

Serve with anything... chicken, or as a dip for some fresh veg...list is endless. I tried it with a simple fillet of grilled Halibut, awesome!

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Crispy Panko Shrimp Tacos

I never really deep fried much because I thought it was a pain in the ass. Well not only are these simple, but they are so damn good - Kelly has asked for them again - and that's saying a lot.

Serves 3-4

INGREDIENTS

• 6 cups canola or vegetable oil
• 1/2lb  31/40 raw shrimp, deveined and tails removed
• 1/2 cup flour
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chipotle or reg chili powder
• 2 eggs, whisked
• 2 cups panko breadcrumbs
• 1 cup non-fat greek yogurt
• 1 tablespoon chipotle adobo sauce
• 2 cups napa cabbage, shredded
• pack small wheat tortillas

DIRECTIONS

1. Preheat oil in wide deep pot to 350 degrees
2. Mix yogurt and chipotle adobo sauce
3. Bread your shrimp individually: dusting of flour, dip in egg, coat with panko 
4. Warm tortillas
5. Gently place shrimp in oil, cook in batches of approx 8 (the temperature goes down the more shrimp goes in. For each batch bring heat back up to 350) cook 1 minute
6. Build taco: tortilla, yogurt sauce, cabbage, shrimp, eat.

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SALMON BURGER

If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1 raw salmon fillet, finely diced
• 1/4 cup sprouts
• 1 red pepper, big chunks
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 3 teaspoons capers
• 2 tablespoons mayo
• 1/2 cup panko breadcrumbs
• good pinch Kosher salt
• 4 grinds fresh black pepper
• 2 burger buns
• 2 tablespoons butter

Sauce: 

• 1 tablespoon Sriracha
• 2 tablespoons mayo or Japanese mayo

DIRECTIONS

1. In hot skillet, add 1 tablespoon oil, cook peppers, 2 minutes each side until charred and blackened, put to one side
2. Mix in bowl: raw salmon, lemon juice, mustard, capers, mayo, panko, Kosher salt and pepper - form into patties, chill minimum 1 hour, but could do overnight
3. Heat skillet or flat griddle to high, add oil, cook patties 2 minutes each side or until golden and crispy
4. Butter and grill buns until golden
5. Get layering: bun, sauce, red peppers, sprouts, burger, bun top. OMG!

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Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

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Grilled Brussels Sprouts

So you hate brussels sprouts - I know. But when when you grill grill them like these, they're just kinda magical. Just keep an open mind, ok? And get a Grill Basket for this one (I got mine at Bed Bath & Beyond).

Serves 2-4

INGREDIENTS

• 2 cups Brussels Sprouts, peeled and halved
• 1 cup water

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, crushed
• big pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 - 1 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat grill to high
2. In a medium microwave proof bowl add water and sprouts, cover with cling film, microwave 3 minutes
3. While this is happening, mix dressing in a small bowl
4. Drain sprouts, wrap in paper towels, remove water residue
5. Toss sprouts in the dressing, throw in the Grill Basket, keep moving, grill 2 minutes.

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GREEN ONION STIR FRY

I love green onions – make this, eat this, love this. I’ve got nothin’ else to say.

Serves 2

INGREDIENTS

• Pack chow mein noodles
• 2 tablespoons canola oil
• 1 cup chopped green onions
•  3 tablespoons fresh ginger finely diced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil

DIRECTIONS

1. boil a large pan water, cook noodles 3 minutes
2. preheat wok to high
3. mix in small bowl, oyster sauce, soy and sesame oil
4. add to wok: oil, green onions and ginger cook 1 to 2 minutes
5. add sauce mix, coat noodles, keep moving, cook 1 minute

RED WINE ONION GRAVY

INGREDIENTS

• 2 medium red onions, diced
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 2 tablespoons all purpose flour
• 1 cup goodquality beef broth
• 1 cup good red wine
• 1 pinch Kosher salt  
• 3 grinds Fresh black pepper
• 2 tablespoons soy sauce (or you can sub Worcestershire sauce)
• 2 tablespoons dijon mustard

DIRECTIONS

• In large skillet, low/medium heat add oil and butter, cook onions 25 minutes until caramelized
• Add flour to onions, coat thoroughly, cook 2 minutes
• Add stock, wine, soy, mustard, salt and pepper, mix well, turn heat up to a simmer 4-5 minutes
• Enjoy with a good steak!

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ASIAN CHICKEN TACOS

These spicy little tacos are silly good, and healthy too…. so what are you waiting for?

Makes about 4-6 tacos

INGREDIENTS

• 1 tablespoon peanut oil
• 1  1/2 cup broccoli coleslaw mix
• 1  1/2 cups deli roasted chicken, dark meat, shredded
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon Chili Paste (Sambal Oelek)
• pinch Kosher salt
• 1/4 cup sour cream
• 4-6 wheat tortillas

Slaw Dressing:

• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon peanut oil
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 lime, juice
• 1/2 teaspoon brown sugar

DIRECTIONS

1. In medium bowl mix all the dressing ingredients, throw in the slaw, mix again
2. Preheat smoking hot grill pan, add oil, chicken, ginger, salt, cook 2 minutes
3. Add chili paste, cook 30 seconds
4. Warm tortillas
5. Build your taco: Sour cream, slaw mix, chicken mix, eat!

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Slow Roasted Salmon

Serves 8-10

This is a great recipe that makes the most luscious, melt in your mouth salmon.

INGREDIENTS

• 1 whole salmon fillet, about 3 pounds
• 1/2 cup apricot jam
• 1/3 cup Asian chili garlic sauce (Sambal)
• Diced green onion and sesame seeds for garnish

DIRECTIONS

1. Preheat oven to 250 degrees
2. Place salmon on foil lined baking sheet
3. Combine jam & garlic sauce and spread evenly over salmon
4. Bake in oven 30 minutes
5. Slice and serve topped with green onion and sesame seeds 

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

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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.

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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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CREOLE CATFISH TACOS

You can't beat a simply cooked catfish taco. Wait... you don’t like catfish? What’s wrong with you?

Serves 2

INGREDIENTS

• 1 catfish fillet, diced
• 4 Wheat or corn tortillas
• 1/2 cup iceberg lettuce, shredded
• 1/4 cups our cream
• 1/2-1 teaspoon Creole seasoning
• 1 avocado, sliced

DIRECTIONS

1. Prep everything, warm the tortillas... the catfish will cook quick
2. Preheat skillet on medium/high, add oil, catfish, creole seasoning, cook 2 minutes
3. Build your tortilla: sour cream, lettuce, catfish, avo, pinch creole seasoning

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