Char Siu McRib

Makes 2

4 tablespoons soy sauce

4 cloves garlic, minced
2 tablespoons honey
2 tablespoons Shaoxing (Chinese cooking wine) , or everyday dry sherry is an ideal swap
¼ cup hoisin sauce

1 teaspoon five-spice powder
½ teaspoon black pepper 
¼ cup brown sugar

1 rack pork back ribs

1 egg white

2 McRib style buns

2 tablespoons cornmeal

1/4 cup mayo

1/4 cup thinly sliced cucumber, English or Persian if possible cuz there’s no of those millions of gross wet seeds

1/4 cup diced green onions

• Put all ingredients except the pork in a bowl and mix well

• Reserve about 1/3 the mixture, then put the ribs and remaining marinade in a zip lock bag (making sure all the is well covered) and refrigerate overnight

• The next day, remove the ribs from the fridge about 30 minutes before cooking

• Heat the oven to 350 degrees, and place the ribs on a wire rack on a baking sheet, add vinegar to the sheet pan and cover with tightly with foil - cook 2 1/4 hours,

• While they cook, beat the egg white with 1 tablespoon water, brush over the top of the buns, sprinkle with cornmeal and put in the oven with the ribs - bake 6 minutes then remove

• When ribs are done, remove from oven and pull out the bones: grab the end of a bone, twist and pull…yay!!

• Brush racks with reserved sauce, and either put under the broiler, on put on the grill until beautifully caramelized

• Build: mayo on the bottom bun with any remaining reserved marinade, the now-boneless ribs and top with cucumber & finally the green onion

Crispy Honey Garlic Wings

Double fried wings tossed in sticky sweet deliciousness - good lord they’re sooooo good!

Ingredients

• 3/4 cup soy sauce

• 3/4 cup honey

• 4 cloves garlic, crushed

• 2 Tablespoons cider vinegar

• 2 tablespoons sriracha

• 2-3 pounds chicken wings

• 1 cup corn starch

• 2 tablespoons granulated garlic

• 3 cups neutral oil for frying

• Sliced green onion & toasted sesame seeds for garnish

Directions

1. Combine soy, honey, vinegar, garlic & sriracha in a small pot

2. Bring to a boil to over medium heat, then turn down and let simmer until slightly thickened, about 10 minutes

3. White it simmers, dry wings well with paper towels and then toss with cornstarch & granulated to coat well

4. Heat oil to 325 degrees and fry wings for 5 minutes in batches so you don’t overload the pan

5. Remove to a cooling rack, and fry the rest

6. Turn heat to 375 and fry winhgs again for another 5 minutes

7. Remove from oil, let dry slightly then toss with sauce (not too much) plate and garnish with green onions and sesame seeds.

8. En-fricking-joy!

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!

The Best Homemade Black Cod

You can spend a lot of money at Nobu for their delicious cod - or you can make this simple & quick version at home, and spend the rest on wine, beer, cocktails and a mini vacation...

INGREDIENTS

• 1/2 cup soy sauce

• 1/3 cup sugar

• 1/4 cup sake

• 1 glove garlic, minced

• 1 teaspoon fresh ginger, minced

• Juice of 1 whole lemon

• 1 whole cod fillet - about 2 pounds

• Green onion and sesame seeds to garnish

DIRECTIONS

1. Combine all ingredients except the cod in a saucepan and bring to a boil

2. Turn down heat and simmer until slightly thickened and a bit syrupy - about 10 minutes

3. Preheat oven to broil and cover a baking sheet with foil, it's messy

4. Place cod on the foil and baste well with the sauce

5. Broil the cod about 6 inches away from the glowing coils until done - approximately 7 minutes for every inch of thickness, and If it starts to get crispy and a little bit black in spots, that's good

6. Remove from oven, baste with extra sauce and garnish with green onion and sesame seeds

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Steak & Onion Taco

Steak, grilled onions & melty cheese. #justmakeit

Makes 4 tacos

INGREDIENTS

• 1-2 tablespoons olive oil
• 1 cup red onion, finely sliced
• 3/4 pounds thinly steak (NY, sirloin, filet, flank, skirt - pretty much whatever thinly sliced)
• Kosher salt and fresh ground pepper, or
• 1 teaspoon Montreal Steak Seasoning
• 4 slices provolone cheese
• ½ cup romaine lettuce, finely shredded (preferably from the fatter, crunchier end)
• 4 -6 inch corn or flour tortillas

Sauce

• 2 tablespoons mayonnaise
• 2 tablespoons chili sauce (the ketchup kind)
• 1 tablespoon capers with a tiny drizzle of caper juice
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

1. Combine all dressing ingredients in a small bowl, mix well and set aside
2. Heat a medium non stick pan with a tablespoon of oil and add onions
3. Cook over low/medium until golden and beautifully softened, 5-7 minutes, set aside and keep warm
4. Using same pan, turn heat to high, and just before it smokes add a little more oil and the steak, salt, black pepper or steak seasoning – cook a couple minutes stirring quickly
5. In the pan, make 4 piles of the steak and add cheese to each on each, cover with a lid for another 30 seconds
6. Build taco: tortilla, sauce, lettuce, steak/cheese and onions.

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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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Salmon & Fresh Veggies One Sheet Pan Passover Meal

Spend more time this Passover enjoying family and traditions with this easy one sheet pan salmon and fresh vegetables meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes four servings

Ingredients

• 6 ounces green beans
• 10 ounces tomatoes
• 12 small-ish carrots, ends trimmed
• 1/2 pound fresh asparagus, trimmed
• 2 leeks, white & light green parts only – cleaned and thinly sliced
• 1 red pepper, diced
• 6 ounces sugar snap peas
• 2 cloves garlic, minced fine 
• Kosher salt & fresh ground pepper to taste
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons olive oil
• Four 6 – ounce salmon fillets 
• 1 cup basil pesto
• 1/4 cup finely chopped basil

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Put green beans, tomatoes, asparagus, baby carrots, leeks, red pepper and sugar snap peas in a large bowl. Add garlic, salt, pepper, red pepper flakes & oil – mix well to combine.
3. Season salmon with salt, pepper and top with pesto. Place salmon among the veggies and put baking sheet into the oven. Cook 15 minutes, then turn to broil and cook for another 2-3 minutes or until salmon is nicely golden.
4. Plate vegetables & salmon and top with chopped basil.

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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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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Brussels Sprout & Bacon Flatbread

If you're a Brussels sprouts hater, there's a very good chance this could change your mind.

INGREDIENTS

• 2 bacon strips, sliced widthwise
• 3-4 whole brussels sprouts, sliced thin
• ⅓ cup ricotta cheese
• 1 teaspoon extra virgin olive oil
• ½ teaspoon each Kosher salt and fresh ground pepper
• 1 clove garlic, minced
• 1 pita bread
• Pinch red pepper flakes
• ¼ cup shredded Monterey Jack Cheese
• ½ cup fresh baby arugula

DIRECTIONS

1. Preheat oven 425 degrees
2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add Brussels sprouts -  cook about 6-7 minutes and set aside
3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
4. Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
5. Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
7. Remove flatbread, top with arugula and serve.

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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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Shrimp Scampi on Polenta

INGREDIENTS

• 3 cups boiling water
• pinch Kosher salt
• 1 cup polenta
• 4 tablespoons butter, divided
• 1lb fresh raw shrimp, peeled, deveined, tail-on (31/50 size)
• 2 cloves garlic, minced
• 1/8 cup Dry Vermouth  
• pinch red pepper flakes
• 1/2 lemon, fresh juice
• ½ cup cooked red bell pepper, diced small (optional)
• ½ cup cooked crispy bacon, diced small (optional)

DIRECTIONS

1. Bring water and pinch of salt in medium saucepan to a boil
2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 10 minutes, stirring every 2-3 minutes
3. In the meantime, in a large skillet on medium heat 2 tablespoons of butter, add shrimp and cook for 2 minutes
4. Add garlic and cook for 1 minute, then add vermouth and lemon juice – season with kosher salt and pepper flakes
5. When shrimp is cooked thoroughly, remove in a plate/bowl, leaving the sauce in the skillet on low heat
6. Slowly stir in 1tablespoon of butter to the sauce, until melted – keep warm
7. When polenta is cooked, take off the heat and thoroughly stir in 1 tablespoon butter. Plate up, with a layer of creamy polenta and top with a few shrimp, garnish with a little red bell pepper and bacon, then drizzle the sauce on top.

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PICKLED RED ONIONS

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner.

INGREDIENTS

• 1/2 cup apple cider vinegar
• 1 cup water
• 1   1/2 teaspoons Kosher salt
• 6-10 black peppercorns
• 2 tablespoons sugar
• 1 medium red onion, sliced into thin semi circles

 DIRECTIONS

1. Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
2. Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
3. When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid
4. Screw on the lid and when it’s cool, refrigerate
5. They’ll start being good tomorrow, but great after 3 days or so days 

LEMON SHORTBREAD COOKIES

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

Zest of one lemon

1 cup salted butter, cold and cut into cubes

• Preheat oven to 325 degrees

• Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix

• Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick

• Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan

• Lightly score with a knife into the size cookies you want when it’s done

• Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point

• Remove from oven, and use parchment to remove cookie block from pan

• Cut through score lines to separate cookies, then place on a cooling rack and wait

• And if you can wait more than 3 or 4 minutes…you’re better than me

Lamb Pitas with Tahini Sauce

Featured on my TV episode, Mediterranean Day.

Tahini Sauce

INGREDIENTS

• ½ cup tahini paste
• 1 clove garlic
• Juice of ½ lemon
• ¼ teaspoon cumin
• Pinch Kosher salt
• 2 tablespoons chopped curly parsley
• ½ cup water

DIRECTIONS

1. Put everything but water in a processor and process until smooth
2. Add water - and process - set aside

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Tomato Parsley Salad

INGREDIENTS

• ¼ cup finely chopped curly parsley
• 1 cup diced tomatoes
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Combine all ingredients, mix well and set aside

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Lamb Meatballs

Makes about 25 small meatballs

INGREDIENTS

• 1 pound ground lamb
• ½ teaspoon ground cumin
• 1 teaspoon olive oil
• ¼ teaspoon garlic powder
• ⅛ teaspoon red pepper flakes
• Kosher salt & fresh ground pepper
• Pitas

DIRECTIONS

1. Put ground lamb in a bowl and add cumin, oil, garlic powder, red pepper flakes, and salt and pepper. Mix well and shape into approximately 1 inch balls.
2. Brush lightly with oil and cook on a hot grill until it’s where you like it, about 6 to 10 minutes. Remove from grill, put on a warmed pita with tahini sauce and add some tomatoes. 

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Asian-ish Israeli Couscous

Featured on my TV episode, Mediterranean Day.

INGREDIENTS

For the dressing:

• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• ¼ teaspoon crushed red pepper flakes
• 1 clove garlic, crushed

Couscous:

• 1 cup Israeli couscous (aka pearl couscous)
• Neutral oil like vegetable or canola
• 2 cups water
• Kosher salt
• ½ cup each green and red bell peppers, finely diced
• ½ cup white onions, finely diced
• 1 cup shiitake mushrooms, thinly sliced
• 1 garlic clove, crushed
• 2 cups fresh baby arugula

DIRECTIONS

1. In a small bowl, whisk all the dressing ingredients; set aside
2. In a medium saucepan, heat 1 tablespoon of the oil and add couscous
3. Cook, stir constantly just to lightly ‘toast’ the couscous - about 2 minutes
4. Add water to the pot to completely cover the couscous along with a generous pinch of salt and bring to a boil - turn down and cook 7-8 minutes
5. While it cooks, heat 1 tablespoon oil on medium-high heat in a pana and add peppers and onions - cook until just softened about 3 minutes and add mushrooms
6. Cook for another 2-3 minutes then add garlic, cook until fragrant, remove from heat and set aside
7. When couscous is about done, add arugula to the water, stir well and let wilt - remove from heat and drain
8. Mix couscous, vegetables and dressing in a large bowl

9. Serve.

REFRIED BEANS / FRIJOLES

Great when you buy them, but amazing when you make them. My favorite.

INGREDIENTS

• 2 cups dry pinto beans
• 3 tablespoons bacon fat, or
• 2 tablespoons neutral oil
• 1/2 white onion, cut into a small dice
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• Kosher salt

DIRECTIONS 

1. Pick through beans and remove anything not bean-like: little stones, gross ones whatever
2. Put beans into a pot and cover well with water – like at least 3 inches
3. Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 ½ hours
4. While they simmer, cook onion in bacon fat (or oil)until softened – 3-5 minutes
5. Stir in garlic and cumin to the onion & cook until fragrant, about a minute
6. Then add drained beans – reserving some of the cooking water
7. Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to ½ a cup
8. Season to taste with salt and serve

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Yellowtail Collar

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

INGREDIENTS

• Yellowtail collars, split into two pieces
• High heat oil, like avocado
• Salt
• Teriyaki sauce, any will do

DIRECTIONS

1. Heat grill to medium/high
2. Brush each side of the collar lightly with a little oil, sand season with salt & pepper on both sides
3. Place flesh down first on grill and cook 5-7 minutes on each side or until just done
4. Towards the end, lightly brush with teriyaki & grill another minute or so until sauce caramelizes a little

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Crispy Asian Fish Banh Mi

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

Makes 4

INGREDIENTS

• 1 pound ground Opa
• 6 sprigs green onion, (white and light green parts only) chopped
• 1 tablespoon fresh ginger, minced
• 1 large clove garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Sambal garlic chili paste
• 1-½ cup Panko crumbs
• High heat oil, like avocado oil
• 4 french baguette rolls

Sauce

• ¼ cup Kewpie mayo
• 1 tablespoon Hoisin

BaNH-mi toppings:

• 1 bunch fresh cilantro
• 1 Persian cucumber, thinly sliced
• ½ cup shredded carrots
• 2-3 sprigs green onion, cut thinly lengthwise

DIRECTIONS

1. In a medium bowl put fish, green onion, ginger, garlic, soy, chili paste and ½ cup of Panko - mix until until just combined
2. Form all the fish mixture into 10-12 patties, brush each side with a little oil -  then press into remaining panko to coat lightly
3. Heat 2 tablespoons oil in a non-stick pan on medium-high heat, cook patties each side about 4 minutes or until cooked through
4. While fish patties are cooking, make the sauce - In a separate small bowl mix mayonnaise and hoisin; set aside
5. Cut the baguettes in half lengthwise and toast/grill lightly
6. Now let’s build the banh-mi: spread sauce on the insides of the rolls, add some carrots and green onion, some cucumber, cilantro and the fish
7. Close, cut in half and eat

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Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

• 4 ounces soba noodles
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon white granulated sugar
• ½ tablespoon Sriracha
• ½ cup carrots, julienned (matchstick size)
• ½ cup sugar snap peas sliced diagonally
• ¼ cup radish sliced thin in half circles
• 1 stalk celery, thinly sliced
• ¼ cup English cucumbers sliced thin in half circles
• 1 tablespoon neutral oil (like avocado)
• 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
• Kosher salt
• Sesame seeds
• Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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