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.

WATCH ME MAKE THIS

MORE CHICKEN RECIPES

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

WATCH ME MAKE THIS

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

WATCH ME MAKE THIS

Spanish Chorizo Hash

Who says hash has to be corned beef? Cuz I certainly don't!

Makes 2 - 3 servings (kinda depends on you)

INGREDIENTS

• 2 tablespoons butter
• 1/2 medium red onion, diced
• 1/2 pound cold leftover cooked potatoes, cut into 1/2 inch cubes
• 4-6 ounces Spanish Chorizo, chopped
• Kosher salt
• Eggs poached, fried, scrambled – again, up to you

DIRECTIONS

1. Add butter to a medium sized pan and cook onion until just softened, about 3 minutes
2. Add potatoes and cook another 5 minutes until just getting crispy
3. Add Chorizo, season with salt & cook stirring often for maybe another 5 - 7 minutes, until crispy all around
4. Serve with eggs

WATCH ME MAKE THIS

Tuna Casserole

Serves 6

This is old school food at it's best - one bite and you'll be thinking of lava lamps, the Dick Van Dyke show and shag carpet. Taste it again for the first time!

Ingredients

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 8 ounces sliced mushrooms

• 2 tablespoons dry vermouth or white wine

• 16 ounces shell noodles

• 10 ounces frozen peas

• 12 ounce can solid tuna, drained and flaked

• 2 cups cheddar cheese, grated

• 14 ounce can cream of mushroom soup

• 2 tablespoons Dijon mustard

• 1 bag of salted chips

Directions

1. Heat oven to 375

2. Add oil to a pan on medium and cook onions & mushrooms until softened - about 5 minutes

3. Remove pan from heat (so it doesn't flame up) and add vermouth or wine - mix well and return to heat for a couple minutes, then put mixture in a large bowl

4. Cook shells about 2 minutes less than package directions - adding the peas in the last minute of cooking then drain and add to the mushroom mix with the tuna, cheese, soup and mustard - mix well

5. Put in casserole dish and top with crumbled chips

6. Bake 30 minutes and enjoy

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

View fullsize

WATCH ME MAKE THIS

Pasta with Bratwurst & Sour Cream

Try this quick and easy dinner idea, it's hearty and packed with flavor.

INGREDIENTS

• 1/2 pound penne pasta
• 2 bratwurst, uncooked
• 1/2 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• 6 ounces sour cream
• 1/4 cup parmesan cheese, grated plus a little more for serving
• 1/4 cup finely chopped parsley
• 2 -3 ounces milk or pasta water 

DIRECTIONS

1. Boil pasta according to package directions
2. Slice brats lengthwise, remove sausage and cook in a non-stick medium sized pan
3. While it cooks, season with red pepper, salt & pepper
4. When sausage is longer pink, add sour cream & stir well to combine
5. Drain pasta (reserving about ½ cup pasta water) and add to sausage with most of the parsley and parmesan
6. Mix well, and depending on how thick or thin you like it, add a little pasta water or milk
7. Mix again well and plate, adding a little more parsley

WATCH ME MAKE THIS

Egg, Bacon and Hash Brown Taco

This was created when I opened the fridge and thought... "what the hell am I gonna make, and what can I use up?". I love leftovers.

Makes 2

INGREDIENTS

• 2 eggs, whisked
• 4 bacon strips, chopped (keep fat)
• 1 cup hash browns
• 2 teaspoons Adobo sauce
• 2 tablespoons sour cream
• 2 appetizer size corn tortillas

DIRECTIONS

1. In medium skillet, medium heat cook bacon until little crispy, set bacon aside, keep 2 tablespoons of fat in skillet
2. Add hash browns to skillet, cook on medium heat for 2 minutes
3. Cook scrambled egg separately
4. Warm the tortillas
5. Build: tortilla, sour cream, drizzle Adobo sauce, egg, hash brown and bacon

WATCH ME MAKE THIS

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

WATCH ME MAKE THIS

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

WATCH ME MAKE THIS

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

WATCH ME MAKE THIS

---

Butter Poached Shrimp

I have a lot of friends who LOVE shrimp, but feel like they often overcook them.  And not only is this way is nearly foolproof because of the gentle poaching, but with the butter they come out tender, juicy, buttery (of course) and amazing.

Serves 4 as an appetizer - or one if you're stupid hungry

INGREDIENTS

• 2 sticks, or 14 ounces Finlandia salted butter *
• 1 pound 16/20 shrimp, peel, deveined with tail-on, room temperature
• Kosher salt & fresh ground black pepper
• Parsley chopped for garnish

DIRECTIONS 

1. Slowly melt butter in a medium pot
2. Add shrimp so they are covered with butter – if not all will fit covered, repeat this step
3. Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total
4. Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley
5. And fine, if you had a little bread you could always dip that too. Just sayin…

WATCH ME MAKE THIS

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

---

Steak, Caramelized Onions and Blue Cheese

BEST STEAK EVER.

One of my all time favorite foods, never fails to please.

Serves 2

INGREDIENTS

• 2 fat Ribeye steaks, removed from fridge 30 mins prior
• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Big pinch Kosher salt
• Fresh black pepper
• 1 tablespoon brown sugar
• 1/2 cup blue cheese crumbles
• instant-read thermometer  

DIRECTIONS

1. Preheat oven 450
2. non stick medium skillet on medium/low heat, add oil and onions, cook 8-10 minutes until golden
3. Add butter and brown sugar to onions, remove from heat, cover to keep warm
4. Preheat cast iron skillet on high heat for about 10 minutes until smoking
5. Rub little oil on both sides of steak, season well with Kosher salt and black pepper
6. Add steak to hot skillet, cook 2 minutes flip cook 1 minute, place cast iron pan in hot oven
7. Stand by, using an instant read thermometer, check temperature in the middle is 131-135 for medium rare, I like to take out at 130 and let it sit
8. Top with blue cheese crumbles, tent with foil for 10 minutes to let meat rest
9. Serve sliced on bed of onions, enjoy!

WATCH ME MAKE THIS...

OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

WATCH ME MAKE THIS

Lentil with Bacon Soup

Admittedly, this is not the best looking soup, but it is fricking delicious. Trying putting a piece of baguette in the bowl first...then adding the soup.  #nobadthere

Makes about 8 cups

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 large yellow onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 teaspoon cumin
• 6+ cups chicken stock
• 1 cup lentils, rinsed
• Kosher salt (about 1/2 teaspoon) & 5 grinds fresh ground pepper
• Chopped cilantro for garnish

DIRECTIONS

1. Cook bacon in a large pot until halfway to being crispy
2. Remove excess grease, leaving a couple tablespoons
3. Add onion, celery, carrot and cumin - cook until just softened, about 5 minutes
4. Put in broth and lentils
5. Bring to a boil, then turn down to a simmer and cook 30-45 minutes or until lentils are soft
6. Add salt & pepper, mix well and serve with cilantro

WATCH ME MAKE IT

More soup recipes

watch more episodes

Maple Chipotle Wings

Makes a pound

INGREDIENTS

• 1 pound chicken wings, I like to cut off the wing tip & separate the wing from the little tiny leg kinda thing
• 1 cup maple syrup (or if ur feeling cheap pancake syrup will totally do)
• 3 chipotle peppers, minced fine
• Kosher salt

DIRECTIONS

1. Preheat broiler to high
2. Combine syrup & chipotle peppers, mix well and put on med/high heat
3. Bring to a boil, and turn down to a simmer - let go about 15 minutes or until slightly thickened
4. Meanwhile put wings on a foil covered baking sheet, and place baking sheet about 6 inches below glowing coils - broil about 10 minutes per side until done
5. Remove, put some wings in a large bowl, add some sauce and toss well
6. Serve & right fricking now!!!! 

WATCH ME MAKE THIS

Kewpie shrimp

INGREDIENTS

• 30 raw shelled Shrimp (size: 21/25)
• 2-3 tablespoons Kewpie mayonnaise (Japanese mayo) 
• Nanami Togarashi (Japanese Mixed pepper seasoning) *
• 1-2 tablespoons EVOO
• Kosher salt
• Fresh black pepper
• wooden skewers, soaked in water

DIRECTIONS

1. Preheat grill
2. Pinch tails off, skewer each shrimp so it is straight, see photo  
3. Drizzle EVOO, sprinkle with big pinch Kosher salt
4. Grill 2 minutes maximum, each side, remove from grill
5. Brush on Kewpie mayo to one side, sprinkle with Togarashi 
6. Place back on flaming hot grill for 15 seconds, until a little blacked, or if you have one use a gas torch, that's what I use.
7. eat

* If you don't have this seasoning, you can sub, with a mix of fresh Kosher salt, Paprika and  fresh black pepper.

RECIPE FEATURED ON "NEW OUTDOOR KITCHEN DAY" EPISODE OF SAM THE COOKING GUY SHOW

WATCH ME COOK THIS...

BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

• Ciabatta loaf, sliced
• 1 garlic clove
• 4-5 Cherry tomatoes
• 1/2 cup Burrata cheese
• 1/4 lb Prosciutto
• EVOO
• Big pinch Kosher salt
• fresh black pepper
• Fresh basil

DIRECTIONS

1. Preheat broiler
2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
3. Chop garlic in half, on the oiled side of toast, rub in garlic
4. Chop tomatoes in half and rub the tomato into the same side of the bread
5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
6. Garnish with finely sliced basil

WATCH ME MAKE THIS

Crispy rice pancake & eggs

Sometimes you gotta go with what you've got - and when it turns out, it's wonderful. I made it for breakfast, if you love Loco Moco this is a close cousin.

INGREDIENTS

• egg
• 1 cup cooked white rice, chilled
• 10 crimini mushrooms, sliced
• 1/2 small red onion, diced
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 teaspoon Worcestershire sauce  
• Pinch kosher salt
• Few grinds black pepper
• 2 tablespoons cornstarch

DIRECTIONS

1. In small pot on medium heat, add chicken broth, Worcestershire sauce and season
2. mix cornstarch with few tablespoon of cold water to make paste, then add to broth, cook 5 minutes
3. preheat hot skillet, add oil, mushrooms and onion, cook 2 minutes
4. add rice to skillet, mix, then flatten forming a pancake, cook 1-2 minutes each side
5. cook egg over easy
6. layer pancake, egg, season add gravy

WATCH ME MAKE THIS... 

Herbed slow-roasted salmon

I know 250 sounds low, but the result is perfectly cooked salmon - not dried out at all.  Plus it's delicious, fresh and healthy - you're gonna love this.

Serves 6-8

INGREDIENTS

1 whole side of salmon, about 3 pounds

Kosher salt & fresh ground black pepper

Approx 1/4 cup Kewpie Japanese mayonnaise, or regular mayo

1-2 tablespoons sriracha

1/3 - 1/2* cup finely diced green onions, white & light green parts only

1/3 - 1/2* cup curly parsley, finely chopped

1/3 - 1/2* cup fresh dill, finely chopped

*depending on how large your salmon is

• Preheat oven to 250° and line a baking sheet with foil

• Put salmon on foil, parchment or a silpat - brush on mayo & sriracha, then season with salt & pepper

• Combine green onion, parsley & dill in a bowl and mix well to combine

• Top salmon with herb mixture and bake 30 minutes

WATCH ME MAKE THIS...