Egg Drop Soup

Makes about 4 cups

Instant comfort. You could always add a little cooked chicken or some veggies - but you don't need to.

Ingredients

• 2 large eggs

• 4 cups chicken broth

• 2 tablespoon dark soy sauce

• 1 teaspoon sesame oil

• 4 tablespoons thinly sliced green onions for garnish

Directions

1. Beat eggs in small bowl - set aside

2. Heat the broth in a small pot and bring to a boil

3. Stir in soy sauce

4. Return to a boil then turn off the heat

5. While stirring soup in a fast circular fashion with a fork, slowly pour in beaten egg from about 4-5 inches above the pot

6. Continue stirring until egg gets all cool and kinda stringy, drizzle sesame oil and that’s it

7. Serve in a bowl with the green onions on top

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Ice Cream Sandwich Deal

Serve 1

This sounds like the dumbest thing on the planet, but its amazingly good...and simple.

Ingredients

• 1 ice cream sandwich

• 2 tablespoons chocolate syrup

• 2 chocolate-mint cookies, smashed up (Thin Mints are perfect for this)

• 1 tablespoon powdered sugar

Directions

1. Slice sandwich in half not lengthwise, but...shortwise - I don't really know how else to say it? I just mean across the middle

2. Then slice each half diagonally to create 4 triangles

3. Drizzle syrup decoratively on a plate and place the triangles standing up in the middle

4. Sprinkle cookies over the top and shake powdered sugar over the whole thing

Double Ballpark Hotdogs

4 Servings

I have a very definite idea on what a good dog should be - and this is it. By the way, life is too short to eat single dogs on a bun...

Ingredients

• 8 hot dogs - go Kosher, you'll thank me later
• 1 medium red onion, diced fine
• 1 tablespoon olive oil
• 1-2 ounce package 'ready bacon', diced fine
• 1-14 ounce can chili - beans...no beans, meat...no meat - you decide
• Hot sauce
• 4 big sandwich rolls or big hot dog buns or whatever
• 1/2 cup cheddar cheese, shredded

Directions

1. Boil dogs in a pot of water 5-7 minutes or until they start to 'plump'
2. While they cook, saute red onion in oil until it softens really well - then add bacon and allow bacon to crisp slightly - remove to a bowl
3. Heat chili - in a pot or in the crow, it's up to you
4. Remove dogs from pot and slice lengthwise down the center, but not all the way through - leave a little hinge
5. In the same pan you used for the bacon, sear the dogs on both "open sides" until juicy, glistening and starting to brown
6. Heat broiler and brown buns just slightly
7. Build it like this - place 2 seared dogs on a bun, top with chili, top with onion & bacon, top with hot sauce then a final topping with the cheddar and stick under the broiler until melty
8. My bet is nothin' will top this...

Mexican Bruschetta

Makes 16-20 pieces

This could also be called a 'Mexcian Garlic bread'. Whatever you choose, just make it.

Ingredients

• 1 long sour dough baguette

• 1 1/2 pounds tomatoes, seeded and diced pretty small

• 2 tablespoons olive oil

• 1 bunch cilantro, chopped fine

• 6 cloves garlic, minced

• 1/2 - 1 tablespoon red pepper flakes

• 3/4 cup Monterey Jack cheese, shredded

Directions

1. Heat broiler

2. Slice baguette down the middle and brown ever-so-slightly under the broiler

3. Mix remaining ingredients and put on top of sliced bread

4. Place under broiler until the whole things begins to brown

5. Remove and slice into serving pieces

Open Face London Broilers...

Makes 16-20

The perfect cocktail party food. Cooking the beef the day before will make your life much easier...

Ingredients

• About 1.5 pounds London Broil - or any steak you like
• 4 cloves garlic, chopped fine
• Kosher and fresh ground pepper
• 1 long sour dough baguette
• 2/3 cup horseradish sauce - from the condiment aisle in the supermarket
• 4 ounces arugula leaves
• Olive oil

Directions

1. Heat grill to high
2. Rub steak lightly with olive oil, garlic and season well with salt and pepper
3. Cook until medium rare - about 5 minutes a side
4. Allow to cool and slice into very thin strips against the grain - if cooking this much in advance, seal well and refrigerate. Just remember to let it come to room temp before serving
5. When you're ready to go - heat broiler
6. Slice baguette lengthwise, drizzle lightly with olive oil and put under broiler until just lightly browned
7. Remove and spread cut sides of baguette with horseradish, then add a good (not skimpy) layer of the arugula and top with the sliced steak
8. I always give the top a final quick drizzle of olive oil and a little fresh ground pepper
9. Cut each baguette side into 8 pieces and serve

Roast Beef, Pepper Jack & Grilled Onions

Makes 4 open sandwiches

These are served open-face.

Ingredients

• 1 large red onion, thinly sliced. ok I'll admit it, I think I'm in love with red onions
• 1 tablespoon olive oil
• 1 pound deli-counter roast beef, thinly sliced
• 4 slices pepper jack cheese
• 1¼ cup spicy brown mustard
• 2 onion Kaiser rolls or suitable equivalent - no pressure here, but something like a hot dog bun just ain't gonna cut it

Directions

1. Put a large non-stick pan on medium heat and add the oil and onions
2. Cook until they are nicely browned and well softened then remove from pan, put it a bowl and set aside
3. In the same pan, separate roast beef into 4 little piles over medium heat and grill
4. While the piles are grilling, stick sliced Kaiser halves in toaster until just slightly brown
5. When roast beef has started to get a nice color on the bottom, flip each little pile over and add cheese â?? allow to melt a bit
6. Put mustard on each toasted Kaiser half, and then a bunch of the onions
7. Remove roast beef and put on top of the onion bed â?? and eat, of course

Grilled Lox & Fontina

Makes 2 sandwiches

Lox, melty cheese & red onion - what else do you need?

Ingredients

• 4 slices some kind of whole grain bread, you can use whatever you like but a multi grain will just add more flavor and isn't that what we're going for?
• 4 ounces lox
• Thinly sliced red onion
• 8 thin slices Fontina cheese
• Softened butter

Directions

1. Place 2 slices of cheese on each slice of bread, add half the salmon to 2 of them, top that with onion, then remaining cheese and finally remaining bread
2. Butter one side of bread well and place face down in a heated non-stick pan
3. Squish down a little to flatten a bit while it's cooking
4. When it's golden brown, butter the top - flip and repeat cooking until golden as well
5. Remove and cut into wedges to serve

King Crab Legs

Serves 2

This is a great opening to a romantic meal for two. Don't be put off thinking crab is difficult to deal with - it's not.

Ingredients

• 1 pound King crab legs
• 1/2 cup butter
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon chili powder

Directions

1. Cut the stick of butter in half and put each half into a small bowl - don't do anything with it yet
2. Break each leg into 2 - 4 pieces - depending on how long they are (pieces should be about 5 - 6 inches long)
3. Fold 3 paper towels in half, so they're sort of 1 1/2 paper towels long and lightly dampen with water then wrap around the crab legs (these are already cooked...we're just warming them)
4. Place the bundle in the microwave for 2 minutes
5. Remove the crab, and while you're putting it onto a platter, put the butter bowls into the crow to melt - about 30 seconds I think
6. Remove bowls and add the pepper to one and the chili powder to the other
7. Open the shells, get to the meat and dip into your favorite butter sauce (but be sure to try both before you decide)

Rack of Lamb

Serves 2

Rack of Lamb...can you think of anything more delicious??? Ok maybe you can, but this will be on your list if you try it. And for sure...you'll be on someone's good side if you make it for them.

Ingredients

• One "Frenched" rack of lamb - that just means the small bones are exposed
• 2 tablespoons fresh rosemary leaves, chopped coarsely (or 1 tablespoon dried, I like the fresh)
• 2 tablespoons olive oil
• 1/4 cup grainy mustard
• 1/4 teaspoon each Kosher salt and fresh ground pepper

Directions

1. Let rack of lamb come to room temperature before using
2. Preheat oven to 500 (and when I say preheat I mean get it to 500 and let it stay there for 10 - 15 minutes
3. Rinse lamb under running water and pat dry with paper towels
4. In a small bowl mix the mustard, olive oil, rosemary, salt and pepper to make a paste and spread on both sides of the lamb - but not on the exposed bones
5. Place the coated lamb on a baking sheet and place into well heated oven for 15 minutes(Note: this WILL smoke)
6. Take internal temperature at 15 minutes. It should be no more than 130
7. Place lamb on a plate and cover with foil, let rest for 10 minutes to let the juices flow back into the meat. (Note: The meat continues to cook during this time)
8. Slice the "chops" apart between the bones and arrange on a nice serving plate
9. Serve and be prepared for lots of "now that's what I'm talkin' abouts......."

Roasted Tomato Pasta

Serves 4-6

This is a totally fresh, not heavily-sauced pasta. The roasted tomatoes are so damn good, you'll be lucky if they all make it onto the pasta.

Ingredients

• 1 pound of the small cherry or strawberry sized tomatoes
• 3 - 4 cloves garlic, chopped, mashed, squished whatever
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper to taste
• One pound pasta - a spaghetti type would be nice here, but pretty much any kind will work
• Shredded Parmesan cheese
• Basil, finely chopped - optional

Directions

1. Preheat oven to 425 and put a large pot of water on the stove to boil
2. Rinse tomatoes, then cut them in half and place in a bowl
3. Add the chopped garlic, 2 tablespoons of the olive oil and season well with salt and pepper
4. Dump tomatoes onto a baking sheet and spread to a single layer
5. Roast about 25 minutes or until they get soft, squishy and amazing
6. During the tomatoes last 10 minutes in the oven, cook the pasta according to package directions
7. Drain pasta well in a colander and drizzle with a tablespoon or so of the olive oil
8. Plate the pasta and top with the tomatoes, some Parmesan, a little more pepper and then the basil if using

Ballpark Food Extravaganza

Serves a lot

Sam eats some of everything on the menu at Petco Park - home of the Padres in San Diego, CA.

Ingredients

• All kinds of good ballpark food.

Directions

1. Attend your favorite ballpark and follow Sam's unique eating advice.

Feta Stuffed Lamb Burgers

Makes 4 Burgers

A different version of the typical grilled burger.

Ingredients

• 1 pound ground lamb
• 1/2 red onion, diced small
• 1/4 cup fresh mint leaves, chopped fine
• 2 tablespoons fresh oregano leaves, chopped fine
• 1/2 teaspoon each Kosher salt and fresh ground pepper
• 1 piece Feta cheese, big enough to get four 3/4 inch square blocks

Directions

1. Heat your grill outside to high
2. Put the lamb, onion, mint, oregano, salt & pepper into a bowl and mix really well
3. Separate lamb mixture into 4 equal portions and form into patties using the feta squares as the center - get it?
4. Grill until done and evenly cooked - the cheese might leak a bit - if so, no big deal
5. I like to serve them without a bun

Cap'n Crunch Seared Tuna

Serves 4-6 as an appetizer

Beautifully seared tuna that's been coated in the crushed Captain. Sounds stupid doesn't it? Well there's just something about the sweet crunchy outside and the tangy little mix you make for it. Honestly, the only stupid thing would be NOT making it.

Ingredients

• 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
• 1/4 cup Kewpie, Japanese mayonnaise, or
• 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
• 1 pound sushi grade tuna, in 2 rectangular blocks
• Neutral oil, like avocado oil is excellent
• Kosher salt & fresh ground pepper
• Sriracha
• Green onions, chopped fine

Directions

1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl
2. If not using Japanese mayo, combine regular mayo and mustard - set aside
3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides
4. Heat a non-stick pan really well then add ¼ cup of oil
5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch
6. I serve it by spreading the mayo mix on a plate, drizzle of Sriracha, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

WATCH ME COOK THIS

Inside Out Grilled Cheese

Makes 6 'slider-size' sandwiches

I love Hawaiian rolls...

Ingredients

• 1 grouping of 6 Hawaiian Sweet rolls, kept together as 6 and just cut across the middle like it was one giant roll
• 3/4 cup shredded deli-roasted chicken
• 4 slices cheese - try 2 American & 2 Havarti
• 6 pieces of bacon, cooked in the microwave until crispy
• Big handful of crispy potato chips

Directions

1. Preheat non-stick pan on stove
2. Cut the 6 rolls (still connected together) in half so you have 2 big halves - you will use these inside out
3. Cover one side of the bread with cheese (an inside side) then cover evenly with chicken
4. Cover the chicken with more cheese and the slices of bacon
5. Put the other piece of bread on top (top down/inside out)
6. Spread top of the sandwich with butter and place the buttered side down on the pan
7. Squeeze the whole thing down pretty well with your hand, butter the top side and cook until golden brown (about 3-4 minutes before turning) on each side
8. Open, add potato chips and close back up
9. Cut into 6 pieces (the size of the rolls) and serve

Mashed Potato Tacos

Makes 4

You know those left-over mashed potatoes you don't know what to do with? Well here's the answer...

Ingredients

• 4 corn tortillas

• 2 tablespoons sour cream

• 1 cup leftover mashed potatoes

• Hot sauce - I like Cholula, about 4 teaspoons

• 1/3 cup green onions, chopped fine

• 4 handfuls of potato chips - preferably the extra crispy kettle kind

Directions

1. Heat the tortillas in a non-stick skillet until just beginning to get a little color in spots

2. Heat potatoes in a small pot of in the microwave

3. Spread some sour cream onto each tortilla

4. Add about 1/4 cup mashed potato to each tortilla

5. Drizzle with the hot sauce and then sprinkle with the green onions

6. Take a handful of the potato chips and crunch them over the top of each taco

7. Fold in half and eat

WATCH ME MAKE THIS, AND A BUNCH MORE

Red Beer

Makes 1

My friend Matt makes this with tomato juice, but I prefer Clamato. Either way it's great.

Ingredients

• 1 Dark Beer (like Newcastle Brown Ale)
• Clamato Juice (or plain tomato juice if you prefer but I say try the Clamato)
• Dash of worcestershire sauce
• Wedge of fresh lime
• Freshly ground pepper to taste
• Ice cubes

Directions

1. Into a glass pour a 50/50 mix of the dark beer and the Clamato (or tomato juice)over ice
2. Add a big fat dash of Worcestershire, fresh ground pepper to taste
3. Squeeze the juice from the lime wedge into the glass then drop in the wedge
4. Stir and enjoy

Spinach and Goat Cheese Omelette

Makes 1

There's just something so right about this it's crazy. And while an omelette with say, bacon and mushrooms is excellent for breakfast - this combo seems to cross all mealtime boundaries. It's not just good for breakfast, lunch and dinner, but especially late night - as in just the 2 of you...a couple glasses of a crisp white wine...on the roof under a big blanket. What? A guy can dream can't he?

Ingredients

• A handful of frozen spinach (however much you would like in your omelette)
• 2 eggs, well beaten
• Kosher salt and freshly ground pepper
• Butter
• Goat cheese crumbles

Directions

1. Heat a non-stick skillet on the stove, add in the frozen spinach and cook until there isn't anymore liquid (but not until it starts sticking)
2. In a small bowl beat the eggs with a pinch of salt and pepper
3. Add about a teaspoon of butter to the spinach and melt it, spreading it evenly over the pan
4. Pour the eggs over the spinach and cook, pulling the edges away from the pan with a spatula and letting the egg run behind
5. When the eggs are set but still a bit moist on top put goat cheese crumbles on one half and fold the other half over to cover the crumbles and let cook about 1 minute
6. Flip the entire omelette to the second side and cook for another minute then slide it onto a plate
7. Sprinkle with a little more fresh ground pepper, grab 2 forks, a blanket and head up to the roof.

Chilaquiles

Serves 2 or 4, or maybe even just 1

I like to make it in a Pyrex pie plate and add a couple fried eggs on top. it's the perfect 'late-night-after-being-out-partying' food, and also the perfect 'morning-after-with-a-hangover' food. talk about versatile...

Ingredients

• 1 cup green enchilada sauce
• Tortilla chips
• 1 cup salsa verde (green salsa)
• 1.5 cups Monterey Jack Cheese, shredded
• 4 eggs, optional

Directions

1. Cover the bottom of a pie plate with 1/2 the enchilada sauce
2. Cover the sauce completely with tortilla chips
3. Pour 1/2 the salsa over chips and top that with about half the cheese
4. Top with more chips, more enchilada sauce and rest of the salsa
5. Finish with remaining cheese
6. Microwave 5 minutes
7. If you're going to, this is the time to serve it topped with fried eggs

Bourbon Romaine

Serves me, I mean one

Named after my dear friend Romaine, this is maybe the best thing you can do with bourbon.

Ingredients

• 2 parts bourbon
• 1 part ginger ale
• 1 good splash Angostura Bitters
• 1 large lime wedge

Directions

1. Fill a rocks glass with ice
2. Add bourbon, ginger ale & bitters
3. Stir then squeeze in lime juice then drop in the wedge
4. Think about Romaine

Salmon Tacos

Makes 2

Who says Asian & Mexican food can't mix?

Ingredients

• 4 green onions, white & light green parts only, sliced into thin shreds
• 1/4 cup jicama, sliced into thin shreds
• 1/4 pound salmon fillet without the skin, cut into small pieces 
• 3 tablespoons Hoisin sauce
• 1/2 tablespoon Asian chili paste
• 2 corn tortillas
• Peanut oil

Directions

1. Combine green onions and jicama into a "slaw" and set aside
2. Also mix Hoisin and chili paste in a small bowl and set aside
3. Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
4. Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
5. Heat the tortillas in the nonstick skillet
6. Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat

GRILLING ALTERNATIVE

Preheat grill to medium heat. Keep Salmon fillet whole, rub with peanut oil, plus rub a little oil in grate. Grill for 5-6 minutes each side, flake into large chucks.