Bangers and Mash with Guinness Onion Gravy

Serves 2-4

INGREDIENTS

• 1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
• 1 tablespoon salted butter
• 1 medium yellow onion, thinly sliced
• 2 tablespoons all-purpose flour
• 8 ounces beef broth
• 1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
• 1 teaspoon each of Kosher salt and fresh ground pepper
• 1 tablespoon cooking oil
• 1-2 cups cooked mashed potatoes

DIRECTIONS

1. Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
2. Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized,  5-7 minutes
3. Add flour to onions, stir well and cook for another minute or so
4. Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
5. Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
6. To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
7. Boom!

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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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Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, eat some more, then freeze some – if there’s any left.

Makes about 12 cups

1 whole chicken, uncooked (with bones & skin for flavor) cut into 8 parts

3 celery stalks, cut into 2 inch pieces

1 large onion, cut into slightly largish bite size pieces

4 carrots, cut into bite sized pieces

2 tablespoons garlic paste, or 4 cloves minced

2 tablespoons ginger paste, or 1 inch piece of ginger cut into thin strips

Kosher salt & freshly ground pepper

3 tablespoons ‘Better Than Bouillon’ chicken base, or 3 chicken bouillon cubes

• Put chicken in a large pot, cover with cold water by about 2 inches & bring to a boil

• Let boil 20 minutes, periodically skimming off the icky foam that floats to the top

• Turn down, cover and simmer for 90 minutes

• Remove from heat and remove chicken to a baking sheet to cool

• Add the celery, onion, carrots, garlic, ginger and bouillon to the broth, bring to a low simmer, and cover for another 30 minutes

• While it does, and once the chicken has cooled enough to handle, pull the chicken off the bones, remove skin then shred then add back into the soup with the vegetables

• Season to taste with salt & pepper – be aggressive, it’ll need it

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Really Good Croutons

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

Of course you can buy pre-made croutons, but when these are sooo good, why would you?

4 cups torn bread pieces: French, sour dough – up to you

¼ cup butter

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

¼ cup finely chopped curly parsley

• Toss bread in a dry, medium hot non-stick pan until getting toasty – about 5 minutes

• Then add the butter, garlic powder, kosher salt, fresh ground pepper and parsley

• Continue mixing until all croutons are coated – 2 to 3 minutes

• Serve 

Scallop Pan Roast

These remind me one of my favorite restaurants - the Oyster Bar at the Palace Station Hotel in Las Vegas. Btw, I said favorite restaurant, not hotel.  This is the place where OJ was arrested.

Serves 2 generously

INGREDIENTS

• 6 Sea Scallops defrosted or fresh
• 1/4 cup whipping cream
• 1/2 cup butter
• 1/2 cup dry vermouth
• 1/4 teaspoon paprika
• 1/4 teaspoon celery salt
• 1/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1/2 lemon, juice only
• 1/2 tablespoon Tabasco (I used Cholula) 
• small pinch Kosher salt
• parsley for garnish

DIRECTIONS

1. In a deep skillet on low/medium heat melt the butter
2. Then, EXCEPT for the scallops, whipped cream and parsley.. add all the remaining ingredients, simmer for 3-4 minutes
3. Pat the scallops dry
4. Add the cream and scallops to the skillet, simmer for 3 minutes
5. Serve on a bed of steamed white rice, garnish with parsley enjoy! 

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PASTA 2 WAYS

Plain pasta for kids is made even better with Finlandia butter.  And for the bigger kids, try this version with Finlandia Classic Creamy Gourmet Cheese & vermouth. 

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NOODLES WITH FINLANDIA CLASSIC CREAMY GOURMET CHEESE

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

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/4 cup butter

• 4 oz Finlandia Classic Creamy Gourmet Cheese*

• 1 oz dry vermouth

• 1/3 cup shredded Parmesan

• Kosher salt and fresh ground pepper

• Parsley for garnish

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. While they cook, melt Finlandia butter* with Finlandia Classic Creamy Gourmet Cheese* in a small pot until mixed, then add parmesan and vermouth- stir until smooth

3. Season with salt & pepper

4. Drain noodles and toss with the sauce, and a sprinkle of parsley. Serve.

Plain Butter Noodles
 

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

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/3 cup Finlandia butter*

• Kosher salt and freshly ground black pepper

• Shredded parmesan cheese, to taste

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. Drain, return to pot and immediately add butter, salt and pepper

3. If using Parmesan, add it now

4. Mix well 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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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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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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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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Butter Sauteéd Carrots

Can anything better then these simply cooked carrots?

Makes a pound

INGREDIENTS

• 1 pound baby multi-colored carrots, halved lengthwise

• 3 tablespoons butter

• Kosher salt & freshly ground pepper to taste

• 1 tablespoon chives, finely diced

DIRECTIONS

1. Slice carrots lengthwise, trim green at the top, but leaving about ½ of the green at the top

2. Heat a large skillet on medium-high heat, add 2 tablespoons of the butter and the carrots

3. Begin to cook, slowly and season to taste with salt & pepper

4. Turn over every so often to get color on all sides

5. Cook until crisp/tender – and when they’re almost done, add remaining butter and chives - stir well

6. Plate and serve

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!

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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.

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Baby British Sausage Rolls (aka Pigs in Blankets)

Too simple? Perhaps. Not fancy enough? Perhaps. Delicious? You betcha. These little snacks have been pleasing the British for centuries - so who are we to argue?

Ingredients

• 1 package turkey or pork breakfast sausages (not the fully cooked kind)
• 1 package puff pastry sheets
• 1/2 cup steak sauce
• 2 tablespoons apricot jam
• flour

Directions

1. Let pastry defrost on counter about 20 minutes before using
2. Make a lengthwise slice in each sausage and remove casing
3. Cut pastry sheets into 3 sections, and lay one section on a floured work surface
4. Use rolling pin or bottle to make sheet section a little thinner and longer
5. Place 3 sausages (without their casings) end to end on pastry sheet
6. Roll sheet over sausages into a long snug tube, and cut off excess pastry
7. Cut each tube into 8 pieces and place on lightly greased baking sheet (you can use parchment or wax paper instead if you like)
8. Bake at 350 for 20-25 minutes until lightly brown
9. Mix steak sauce and jam and use as dipping sauce

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