Easy Cornbread & Sausage Stuffing

Makes about 4 cups

I start with seasoned corn bread stuffing - and add a couple things. And don't forget to make stuffing omelets with the leftovers.

1 pound spicy Italian sausage

1 cup diced yellow onion

1 cup diced celery

1 tablespoon dried sage

1/2 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1 cup butter, 2 sticks

One 12 ounce bag cornbread stuffing

1 3/4 cup chicken stock

• Preheat oven to 350

• Put the cornbread into a large bowl

• Cook the sausage in a pan, breaking it up as you go until cooked through, remove to the cornbread bowl

• In the same pan melt the butter, then put in the onion, celery and sage and cook until softened - about 5 minutes, put in with the cornbread & sausage

• Add the broth and mix until well combine

• Then everything goes into a greased casserole dish, cover with foil and cook for 30 minutes, remove foil and continue to cook another 10

Turkey & Stuffing Benedict

Makes 1

I love traditional Eggs Benedict, but this made such a hit in our house it'll now be a regular breakfast item.

Ingredients

• 1/3-1/2 cup stuffing (cooked)
• 1 tablespoon butter
• Few slices cooked turkey
• One egg
• Turkey gravy

Directions

1. Shape stuffing into a 1/2 thick patty - about the size and shape of an English muffin - compact it well
2. Melt butter in a non-stick pan over medium heat and cook patty until crispy on both sides - about 2 minutes a side - just be gentle cuz it'll try to break apart on you
3. While it cooks, poach the egg and heat the turkey and gravy
4. Plate with stuffing patty on the bottom, the turkey, the poached egg and finally gravy over the top

My Grandma Ruth's Lemon Poppy Seed Cake

Makes one bundt cake

This is my grandmother's super simple recipe - just mix & bake. And as easy as it is, I wish she was still around to make it for me.

Ingredients

• 1 package lemon cake mix
• 1 large package Jello lemon pudding
• 1 cup warm water
• 1/2 cup vegetable oil
• 1/2 cup poppy seeds
• 4 eggs

Directions

1. Pre-heat oven to 325
2. Mix all ingredients well, and pour into a greased bundt pan
3. Bake for 1 1/4 hours

Prime Rib

Serves 4-6 maybe

A prime rib is not just delicious, but it's also really simple. This is my mom's recipe and for me is the quintessential roast beef. A handful of ingredients and a couple steps and you're there. A good instant read thermometer will help you nail the doneness. And don't skip the mustard - it's key for flavor (though it doesn't taste mustardy), promise.

Ingredients

• 1 4-5 pound prime rib

• Kosher salt & fresh ground pepper

• 5 cloves garlic, minced

• 1/4 cup yellow mustard

• 3 tablespoons anchovy paste

Directions

1. Take the roast out of the fridge approx 2 hours before cooking and pat dry with paper towels

2. Preheat oven to 450

3. Season generously with the salt and pepper

4. Combine garlic, mustard and anchovy taste - mix well to combine and rub over the entire roast well

5. Place the roast into the oven for 20 minutes then turn down heat to 325 degrees

6. Cook approx 12-15 minutes a pound until you get the temp you want

7. For medium rare, look for a thermometer to read 125 degrees fin the center of the roast - 130 for medium

8. Once you hit your temp - take roast out of the oven and allow to rest for 20-30 minutes before carving - it will rise an additional 5 degrees while it rests

Tomato Egg Stir Fry

Serves 4

Eggs and tomatoes never tasted so good.

Ingredients

• 5 eggs, beaten
• Kosher salt & fresh ground pepper
• Olive oil, peanut oil, whatever oil
• 4 vine ripe tomatoes, cut into wedges
• 1 tablespoon sugar
• Green onions, chopped fine for garnish

Directions

1. Heat a wok or large non-stick pan well over medium heat
2. Add enough oil to coat the bottom and sides, and add eggs, and season with salt & pepper
3. Roll pan around to spread eggs into sort of a large pancake
4. Cook on both sides until done - but not too try and remove to a cutting board
5. When it cools slightly, roll it up like a cigar and cut into 1/2 inch ribbons
6. Put wok or pan back on the heat, add more oil and then tomatoes and sugar
7. Cook tomatoes until they start to break down a bit, then add back in the eggs
8. Stir everything until well combined and heated through - about 2 more minutes then serve
9. Top with green onions

Mushroom Spinach Grilled Cheese

Makes 2 sandwiches

This was the crew's favorite when we shot Grill Cheese Day – and for good reason. It's crazy delicious...

Ingredients

• 1/2 pound cremini mushrooms, sliced
• Olive oil
• 3 ounces (about 1/2 bag) spinach
• 1 cloves garlic, minced
• 1/3 cup Monterey Jack cheese, shredded
• 3 tablespoons crumbled goat cheese
• 2 tablespoons Dijon mustard
• 4 slices whole wheat bread
• Softened butter

Directions

1. Cook mushroom in a little oil over medium heat until nicely softened - about 5 minutes
2. Add garlic and stir about a minute until fragrant - then add spinach
3. Cook another 4 minutes or so until spinach wilts way down and put in a bowl
4. Add jack cheese to spinach and mix well
5. Spread Dijon on two slices of bread, add 1/2 the spinach mixture to each, then goat cheese to each and finally top each with 2nd slice of bread
6. Spread top slice with butter, and grill in a non-stick pan until nicely browned - repeat with 2nd side
7. Eat

German Pancake (aka Dutch Baby)

Serves 1 to 2

The most gorgeous light, puffed pancake you'll ever have. It's crazy looking and so delicious.

Ingredients

• 1/2 cup all-purpose flour

• 1 1/2 cup milk

• 3 eggs

• 1 tablespoon sugar

• pinch of salt

• 1 tablespoon butter

• OPTIONAL FOR SERVING: butter, lemon juice, powdered sugar or syrup

• SAVORY version: omit sugar, add a little fresh ground pepper to the batter (I topped the pancake with crispy prosciutto, a fried egg and arugula greens)

Directions

1. Preheat oven to 425

2. Put a heavy ovenproof pan or a cast iron skillet in the oven for at least 10 minutes while you make the batter to get it really really hot

3. In a medium sized bowl, whisk flour, milk, eggs, sugar and salt until smooth

4. Quickly but carefully, remove pan from oven and add butter - coat bottom and sides well then pour the batter into the hot skillet all at once, and immediately put back in the oven

5. Bake 20 minutes (check at 15 minutes), without opening the door until puffed and golden brown

6. Remove from oven and serve right away - the pancake will start to deflate when out of the oven, but that's ok

7. Optional (but you should do it), serve with butter, lemon juice and powdered sugar

Vodka w/Caper Berry

Makes one

A classic, with a tiny berry twist. And 'twist' as in difference. Not 'twist' as in 'twist'.

Ingredients

• Ice

• 2 ounces Vodka

• Tiny splash of dry vermouth

• Splash of caper berry juice

• 2 caper berry's

Directions

1. Put ice in a glass

2. Add vodka, vermouth, juice and berries - drink

3. Add more berries as necessary

Chorizo & Cheese Torta

Makes 3

I had this in Cabo recently and couldn't wait to try it myself when I got back.

Ingredients

• 1 pound Mexican chorizo
• 1 big avocado
• Juice of 1/2 lime
• Pinch Kosher salt
• 1/3 cup shredded Monterey Jack cheese
• 3 crusty Mexican sandwich rolls or 3 Ciabatta rolls

Directions

1. Cook chorizo over medium heat in pan until fully cooked - 8-10 minutes
2. While it cooks, put avocado flesh (I hate saying that) in a bowl with lime juice and salt - mix well until it's the consistency of chunky guacamole
3. Preheat broiler
4. Split and lightly toast buns under broiler, remove
5. Put cooked chorizo on bottom of each bun and top with some of the cheese - put back under broiler just until cheese melts
6. Remove, put guacamole on top bun, close up and cut in half
7. Eat - and if you're really thinking you bust out a Mexican beer to go with this

Chorizo & Cheese Torta

Makes 3

I had this in Cabo recently and couldn't wait to try to make it myself when I got back. And btw...I nailed it.   

Ingredients

• 10-12 ounces Mexican chorizo - it comes in a tube that varies in size

• 1 big avocado

• Juice of 1/2 lime

• Pinch Kosher salt

• 1/3 cup shredded Monterey Jack cheese

• 3 crusty Mexican sandwich rolls or 3 Ciabatta rolls

Directions

1. Cook chorizo over medium heat in pan until fully cooked - 8-10 minutes

2. While it cooks, put avocado flesh (I hate saying that) in a bowl with lime juice and salt - mix well until it's the consistency of chunky guacamole

3. Preheat broiler

4. Split and lightly toast buns under broiler, remove

5. Put cooked chorizo on bottom of each bun and top with some of the cheese - put back under broiler just until cheese melts

6. Remove, put guacamole on top bun, close up and cut in half

7. Eat - and if you're really thinking you'll bust out a good Mexican beer to go with this...just sayin.

Sour Cream Hot Dogs

Makes 4 really damn good dogs

Another so simple but so good recipe. It's hard for me NOT to make my dogs like this every time.

Ingredients

• 4 Kosher all beef hot dogs (just trust me on the Kosher part)
• 1/2 cup sour cream
• 1/3 cup diced green onions

Directions

1. Heat grill to medium high
2. Using a knife, make a spiral cut all the way around each dog - about 1/4 of the way through
3. Grill dogs until beautiful and a wee bit crispy around the edges
4. Just as they're finishing, place buns on grill to get golden brown
5. Remove dogs and buns...spread sour cream on each bun...add a dog and top with a bunch of green onions - don't be stingy
6. Devour - I mean eat - no I mean devour

Queso Fundido Con Chorizo

Serves 10 as an appetizer

So really, aside from the fancy name this is just melty cheese with chorizo - that happens to be damn good. BTW, you can sub 'soyrizo' for the pork chorizo if you want no animal, less fat and less flavor - but have it still taste pretty good.

Ingredients

• 10 ounces pork chorizo
• 1 small yellow onion, diced
• 1 cup Monterey Jack cheese, grated
• 1 cup cheddar cheese, grated
• 4 ounces diced green chilis
• 1/4 cup green onions, diced
• Tortilla chips or something for serving

Directions

1. Preheat oven to 350
2. Cook onion with chorizo in a medium sized oven proof skillet on the stove until chorizo is done - turn off heat
3. Add 3/4 cup of each cheese and the chilis to the chorizo - mix well
4. Add remaining cheeses to the top of skillet and place in oven
5. Cook until melty, bubbly and awesome looking - 15 to 20 minutes and remove from oven
6. Top with green onions and serve with something to put it on

Honey/Soy Salmon

Serves about 10

We've been making this a lot lately. A because it's so easy and B because we love it. But the key is to not overcook the salmon...so don't.

Ingredients

• 1/3 cup super grainy mustard
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 1 whole salmon filet
• Green onions, finely chopped for garnish

Directions

1. Set oven to broil
2. Combine mustard, honey and soy, mix well and spread on salmon
3. Place 4-6 inches under broiler and cook until done approx 7 - 10 minutes, do not flip
4. Top with green onions and serve

Quick Pierogi

Makes about 18

Pretty much every ethnic group has some kind of dumpling, and this is the Polish version - and I fricking love them. This is also the best reason to make sure you have leftover mashed potatoes.

Ingredients

• 1 medium yellow onion, thinly sliced

• 3 tablespoons butter

• 1 cup mashed potatoes

• 3 tablespoons cheddar cheese, grated

• 1/2 teaspoon salt

• Sour cream, for serving

• 18 round wonton wrappers

Directions

1. Put onions and 1 tablespoon of the butter in a non-stick pan, cook over medium heat until softened & starting to brown

2. Bring a large pot of water to a boil

3. Combine potatoes, cheese and salt in a bowl - mix well

4. Put about a tablespoon of the potato mixture in the middle of each wrapper

5. Dip your finger in water and lightly wet the wrapper edge all the way around

6. Fold over (making a half moon) and seal edges well squeezing out as much air as possible

7. Boil in water about 2 minutes, or until they float

8. Remove & drain

9. Heat a non-stick pan over medium heat, add butter, pierogi and cook until brown and crispy on both sides

10. Serve with sour cream and onions

Crispy Gnocchi Two Ways

Serves 4-6

Quickly boiled then pan fried makes these little gems even better than normal. And btw, I'm not sure I've ever used 'gems' to refer to food before.

Ingredients

• 1 pound gnocchi
• 2 tablespoons butter
• 1/4 cup basil pesto
• or.....
• 2 cloves garlic, minced
• 3-4 tablespoons tomato paste
• Parmesan cheese for serving

Directions

1. In a large pot of water, boil gnocchi about 2 minutes or until they float - drain well
2. Melt butter in a non stick pan over medium heat and add gnocchi
3. Cook until starting to brown on both sides and add pesto OR garlic & tomato paste
4. Mix well until pesto or tomato paste is well incorporated into gnocchi
5. Plate and serve with Parmesan cheese

Honey Walnut Shrimp

1 cup water

2/3 cup white sugar

1/2 cup walnut halves, and pretty ones at that

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 pound peeled & deveined shrimp

Kosher salt & coarsely ground black pepper

2 large eggs, beaten

1 cup cornstarch

Neutral oil for frying

Diced green onions for garnish

• Bring water & sugar to a boil in a small pot, add walnuts and boil 2 minutes, then drain and put on parchment

• Combine mayo, honey & condensed milk - set aside

• Heat about an inch of oil in a medium pot to 350 degrees

• Dry shrimp dry well with paper towels, season with salt and pepper.

• Put eggs in one large bowl, and cornstarch in another

• In batches of 6-8, dip shrimp first into the eggs, then into the cornstarch, being sure to coat well

• Shake off excess, put into the oil and cook until just golden, 3 to 4 minutes and remove to a paper towel covered plate to drain

• When done, toss with mayo mixture and plate, topped with green onion

Pork & Shrimp Potstickers

Makes about 30

These might be a little work, but they're certainly worth it.  Delicate little dumplings that will have you wishing you made more - or that you didn't share them.

Ingredients

• 1/2 pound ground pork
• 1/2 pound raw shrimp, peeled & deveined
• 2 cloves garlic, peeled
• 1 inch piece of ginger, peeled
• 4 green onions, white & light green parts only with root cut off
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 30 round won ton wrappers
• vegetable oil for frying

DIPPING SAUCE:

• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon hot chili oil

Directions

1. In a processor, combine first 7 ingredients (or chop all finely by hand and mix well)
2. Put some of the pork mix in the middle of each wrapper, dip you finger in water and lightly moisten the wrapper edge
3. Fold in half and seal shut
4. Heat oil in a pan and cook gyoza until lightly browned on bottom, 3-5 minutes
5. Add water carefully (it'll steam & splutter) and cover with a lid
6. Steam until cooked through, approx 5-8 minutes
7. Remove, plate and mix sauce ingredients for dipping

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Spicy Baked Scotch Eggs

Makes 6

This is a baked (and still delicious) version of the normally deep-fried pub treat.

Ingredients

• 6 hard-boiled eggs, peeled
• 1 pound spicy Italian sausage
• 1 cup flour
• 2 eggs, beaten
• 2 cups Panko breadcrumbs

Directions

1. Preheat oven to 400 degrees
2. Wrap each egg with approximately 1/6 of the sausage, making sure there are no gaps
3. Coat with flour, shaking off excess
4. Dip in egg and then in the bread crumbs
5. Put on a baking sheet and bake 30 minutes, or until crispy and cooked through
6. Slice open and enjoy

Pork Jerky Machaca Burrito

Makes six burritos

Not only does the jerky give this great taste, but it also gives it a nice toothsomeness.

Ingredients

• 1/2 large yellow onion, diced
• 1 small jalapeno, diced small
• 4 ounces pork jerky, chopped very fine
• 2 roma tomatoes, diced small
• 5 eggs, beaten
• 1/4 cup Monterey jack cheese, shredded
• 6-eight inch flour tortillas, warmed
• 2 avocados, peeled and sliced into 1/4 inch slices
• Sour cream

Directions

1. Heat large non-stick pan with 1 tablespoon olive oil over medium-high heat
2. Add onion & jalapeno, cook about 3 minutes
3. Add the jerky, mix well and allow to soften, 5-7 minutes
4. Stir in eggs and cheese, cook until done the way you want (just don't dry them out)
5. Add some sour cream to a warmed tortilla, a layer of avo and then some of the jerky eggs
6. Fold anyway you can, and eat

Loco Moco

Makes 4

Perhaps the epitome of Hawaiian comfort food. Only food snobs wouldn't like this. Oh and my wife, but not because she's a food snob. Because she'd just find this whole combo disgusting.

Ingredients

• 1 lb ground beef
• 2 tablespoons soy sauce
• Kosher salt and fresh ground pepper
• Olive oil
• 1 medium yellow onion, sliced
• 1.5 cups beef gravy
• 1 tablespoon Worcestershire sauce
• 4 eggs
• 2 cups cooked rice

Directions

1. Mix ground beef with soy sauce, season well with salt and pepper & shape into 4 patties
2. Heat your grill, pan or whatever to medium high
3. Brush patties with olive oil and and ccok burgers until done - and by done I mean medium rare
4. While burgers cook, put onions and 1 tablespoon olive oil in a pan over medium heat and cook until nicely softened, about 5 minutes
5. Heat gravy with Worcestershire in a small pot
6. Cook eggs, ideally maintaining a runny yolk
7. Serve like this from the bottom up: rice, hamburger, onions, egg, gravy
8. Oh my