Carne Asada Tacos

This is an absolute MUST MAKE dish.

Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 1 tablespoon cumin

• 1 teaspoon light brown sugar

• 1 teaspoon each Kosher salt and freshly ground pepper

• 1/2 cup neutral oil

• Zest & juice of one lime

• 2 tablespoons soy sauce

• 2 pounds skirt, flap or flank steak (I like skirt and flap)

• 1 medium tomato, diced small

• 1/2 white or yellow onion, diced small

• Street taco sized flour tortillas

• Avocado Cream

Directions

1. In a large bowl, combine cilantro, garlic, cumin, brown sugar, salt & pepper, oil, lime zest & juice and soy

2. Mix well, then put steak and the marinade into a large zippered bag, zip shut and squish around really well to make sure steak is well covered - refrigerate 1-4 hours

3. Combine diced tomato & onion in a small bowl and set aside

4. Heat grill to high and grill steak approximately 3 minutes a side or as necessary until approx 130 degrees

5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain

6. Heat tortillas, add some avocado cream, the chopped carne and finally a little of the tomato/onion mix

7. Serve, eat, devour, whatever - just do it!

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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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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One Pot Mac

INGREDIENTS

• ⅓ lb bacon, sliced thin widthwise
• 1 clove garlic, minced
• 8 ounces macaroni-type pasta (I used orecchiette in this recipe)
• 2 cups milk
• ½ teaspoon mustard powder
• 1 tablespoon butter
• 1 cup chicken broth
• ½ teaspoon fresh ground pepper
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese

DIRECTIONS

1. Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
2. Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
3. Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, ½ cup chicken broth and pepper - give it a little stir to loosen the pasta
4. Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
5. Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.

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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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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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Chili Cheese Waffle

Makes 2

INGREDIENTS

• 1 8.5 oz box Jiffy Corn Muffin mix  
• 1 egg, beaten
• ¾ cup milk
• 2 tablespoons vegetable oil
• 1 tablespoon white granulated sugar
• 1 teaspoon butter, softened
• 1 15 oz can of chili, heated
• ½ cup shredded cheddar cheese
• ¼ cup sour cream

DIRECTIONS

1. Preheat waffle iron
2. Combine muffin mix, egg, milk, oil and sugar in a large bowl - mix well
3. Spray both sides of waffle iron with non-stick spray, add batter, cook until done
4. Place on plate, spread lightly with butter, add chili, top with cheddar cheese and sour cream

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Better Butter Burger

Makes: 4 burgers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The idea of cramming a big chunk of butter inside a burger might not be the first thing you think of – but it should be.

INGREDIENTS

• 1 ½ lbs ground sirloin

• Kosher salt & fresh ground pepper

• 4 hamburger buns, toasted

• Herb Garlic Butter, see recipe 

• Lettuce, tomato, mayo – you know what to do here
   

DIRECTIONS

1. Form meat into 4 loose balls

2. Remove Herb Garlic Butter from fridge, unwrap and cut four ½ inch discs, and gently press a disc into each ball, then gently form patty around the disc

3. Preheat grill to medium high and cook burgers to your desired doneness, about 4 to 5 minutes a side for medium rare

4. Build on toasted buns with whatever you like – not that it’ll really matter, cuz honestly it’s that good.

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Wings with Curry Sauce

When it comes to curry, I’m like the little old lady in the Frank’s commercial – I put that shit on everything.

INGREDIENTS

• 18 chicken wings

• 3 tablespoons butter

• 1 tablespoon flour 

• 2 tablespoons curry powder

• 1/3 cup coconut milk

• 1/3 cup milk

• 1 tablespoon Sambal Chili Paste or Sriracha

• Kosher salt

• cilantro or diced green onion for garnish 

DIRECTIONS

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done, 10 - 15 minutes a side

3. While they're cooking, melt butter in a small pot over medium/low heat

4. When it’s melted, add flour and curry powder – stir well, mix together about a minute 

5. Pour in both milks – stirring well with a whisk until it begins to thicken

6. Add chili sauce, season with salt and stir well – keep warm

7. Remove wings from oven, put in a large bowl and toss with as much curry sauce as you like

8. Plate and garnish with cilantro or green onions

9. Serve

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Finlandia Black Garlic Flatbread

The beauty of this recipe is that it can be adapted to any flatbread, pizza or even sliced loaf of bread – like a baguette. Because once you know how much to spread on, you can do it with anything. 

Serves: 2-4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

INGREDIENTS

• 1 flatbread, any size will do
• Finlandia Black Garlic Creamy Gourmet Cheese
• 4-6 tablespoons Basil Pesto
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup parmesan cheese, shredded 

DIRECTIONS

1. Preheat oven to 425 degrees
2. Spread about a 1/8 inch layer of the Finlandia Black Garlic Creamy Gourmet Cheese on the flatbread
3. Add a thin layer of the pesto on top of that
4. Sprinkle a small amount of the red pepper flakes on top, and finish with a light sprinkling of the shredded Parmesan
5. Bake until beginning to get golden brown – 15-20 minutes
6. Remove, slice and serve
7. Repeat

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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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Crazy Effing Good Chicken Sandwich

This is the ultimate football/sport watching food.

Serves 4

INGREDIENTS

• 1 tube fridge biscuits
• 1/3 cup Finlandia butter*
• 1/3 cup Franks hot sauce  
• 2 tablespoons honey
• 4 pre-cooked Fried Chicken tenders, room temp
• 2 tablespoons Kewpie (Japanese) Mayonaise
• 1 cup Iceberg lettuce, shredded

 DIRECTIONS

1. Cook biscuits, as per instructions, put to the side and keep warm
2. Melt butter and hot sauce, on low heat for 1 minute
3. Add honey to sauce, add the fried chicken, coat well and cook on medium for 2 minutes
4. Layer your sandwich: half biscuit, tablespoon of mayo, tablespoon cooked sauce, lettuce, chicken tender, top with biscuit, eat!

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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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Tomato & Potato Chip Sandwich

Makes 4

I've been eating this about once a month since I was 18. It's the perfect late night food. And the mayo is important – so either the Japanese Kewpie mayo, Heinz Salad Cream or even Miracle Whip is preferable to regular mayo here.

Ingredients

• 2 medium ripe tomatoes, sliced thin
• 8 slices white bread - trust me
• 4 tablespoons mayonnaise (see description above)
• 4 BIG handfuls plain potato chips
• Fresh ground pepper

Directions

1. Spread mayo on 4 of the bread slices
2. Top each with the tomatoes
3. Season well with pepper - don't be shy
4. Place a handful of chips in a pile to each and gently balance 2nd slice on top
5. Now squish the whole thing flat with your hand, cut in half and eat

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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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MORE RECIPES

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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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

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Pound Cake w/Boozy Whipped Cream & Fruit

Makes 1 pound cake

So good, so buttery, so delicious.  And once made, do this trick from my mother. The trick of spreading soft butter on still warm, delicious pound cake.  It might not be right, but if it’s wrong, it’s wrong for all the right reasons. 

1 cup butter, softened, + extra for greasing

2 cups sugar

5 eggs

1 teaspoon vanilla extract

Zest and juice of 1 lemon

2 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

2 cups heavy cream

3 tablespoons Chambord (raspberry liqeur)

Fresh fruit for serving

Powder sugar & toasted almonds for serving

• Preheat oven to 325

• In a mixer, beat butter with sugar until smooth

• Add eggs one at a time, 30-45 seconds apart, then add vanilla extract, lemon and zest - mix a couple minutes

• Combine flour, salt & baking soda - mix well then add to the mixing butter about 1/2 cup at a time until just incorporated

• Butter bundt or loaf pan well, and a few tablespoons of flour and move pan around to get flour everywhere, then shake out excess flour - pour in mix

• Bake about an hour, or until a toothpick comes out clean

• While it cooks, beat cream with Chambord until thick

• Let cool and grill slices in a pan, bbq or even broil then top with the whipped cream, fruit and add the powdered sugar and almonds

Best tuna salad

This is the best ever tuna salad, and once you have it in the fridge you can make last minutes snacks. Like... turn it into fricking ridiculous bacon & tuna scrambled eggs - and I’m not kidding.

Serves 4

3 - 5oz cans solid white albacore tuna

1/3 cup chopped fresh dill

1/3 cup chopped curly parsley

1/3 cup chopped sugar snap peas

1/3 cup chopped dill picklesI

2 tablespoons dill pickle juice

1 tablespoon extra virgin olive oil for a little added richness

Kosher salt & pepper to taste, salt is important here btw

Mayo - I used about 1/3 cup of Kewpie, Japanese mayo which makes ALL the difference. But because mayo (like cowboy boots) is very a personal thing and what I like is not necessarily what other people like, I suggest whatever amount works for you is what you go with. Remember tho - you can always add more, you can’t take it out.

• Put the tuna in a large bowl and break up with a fork - it’ll be easier now before the other stuff is added

• Add everything else and mix. Keep it in the fridge for snack time.

 

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!!!! 

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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

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