Grilled Brussels Sprouts

So you hate brussels sprouts - I know. But when when you grill grill them like these, they're just kinda magical. Just keep an open mind, ok? And get a Grill Basket for this one (I got mine at Bed Bath & Beyond).

Serves 2-4

INGREDIENTS

• 2 cups Brussels Sprouts, peeled and halved
• 1 cup water

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, crushed
• big pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 - 1 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat grill to high
2. In a medium microwave proof bowl add water and sprouts, cover with cling film, microwave 3 minutes
3. While this is happening, mix dressing in a small bowl
4. Drain sprouts, wrap in paper towels, remove water residue
5. Toss sprouts in the dressing, throw in the Grill Basket, keep moving, grill 2 minutes.

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GREEN ONION STIR FRY

I love green onions – make this, eat this, love this. I’ve got nothin’ else to say.

Serves 2

INGREDIENTS

• Pack chow mein noodles
• 2 tablespoons canola oil
• 1 cup chopped green onions
•  3 tablespoons fresh ginger finely diced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil

DIRECTIONS

1. boil a large pan water, cook noodles 3 minutes
2. preheat wok to high
3. mix in small bowl, oyster sauce, soy and sesame oil
4. add to wok: oil, green onions and ginger cook 1 to 2 minutes
5. add sauce mix, coat noodles, keep moving, cook 1 minute

Dukkah

Serve this or take this to a party and you will be the coolest person ever. Make a bunch put it in a jar and give it as a gift – spread the word!

Serves 4

INGREDIENTS

• 1 white baguette, sliced
• 1 cup Macadamia nuts
• 1/4 cup good quality Extra Virgin olive oil
• 2 tablespoons ground coriander
• 3 tablespoons ground cumin 
• 1/3 cup toasted sesame seeds
• large pinch of Kosher salt
• 1/4 teaspoon fresh black pepper

DIRECTIONS

1. Preheat oven 350
2. Toast nuts in oven until slightly golden, keep an eye on them, don't leave them
3. Blitz nuts until resemble coarse breadcrumbs
4. In a bowl, mix nuts and all dry ingredients
5. Slice baguette, dip in oil then generously dip in dry mix, enjoy!

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Poached Eggs

Makes 1

My final meal would be anything that had a poached egg on it. Period. Enough said.

Ingredients

• 1 egg
• 1 1/2 tablespoon White vinegar

Directions

1. Bring at least 5-6 inches of water to a simmer - not boiling, but just before (180-190 degrees)
2. Add a tablespoon of vinegar and stir to mix - the vinegar helps pull the egg whites together
3. Crack an egg into a small cup
4. Then using a large spoon, swirl simmering water (to create a mini vortex) then gently slip the egg into the center of the swirl - the egg white will slowly come together
5. Using a slotted spoon check the egg after about 3 minutes - the white should be set and the yolk runny
6. Remove, drain on a cloth or paper towel and use

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ROASTED CHICKPEAS

Serves 3

INGREDIENTS

• 1 can chickpeas, rinsed, drained, dry on paper towels
• 1 tablespoon olive oil
• good pinch Kosher salt
• 3-4 grinds fresh ground pepper
• pinch red pepper flakes
• 1/2-1 teaspoon curry powder  

DIRECTIONS

1. Preheat oven to 400
2. Mix everything in large bowl, coat well
3. Spread flat on baking sheet
4. cook for 30-40 minutes

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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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ASIAN CHICKEN TACOS

These spicy little tacos are silly good, and healthy too…. so what are you waiting for?

Makes about 4-6 tacos

INGREDIENTS

• 1 tablespoon peanut oil
• 1  1/2 cup broccoli coleslaw mix
• 1  1/2 cups deli roasted chicken, dark meat, shredded
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon Chili Paste (Sambal Oelek)
• pinch Kosher salt
• 1/4 cup sour cream
• 4-6 wheat tortillas

Slaw Dressing:

• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon peanut oil
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 lime, juice
• 1/2 teaspoon brown sugar

DIRECTIONS

1. In medium bowl mix all the dressing ingredients, throw in the slaw, mix again
2. Preheat smoking hot grill pan, add oil, chicken, ginger, salt, cook 2 minutes
3. Add chili paste, cook 30 seconds
4. Warm tortillas
5. Build your taco: Sour cream, slaw mix, chicken mix, eat!

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Baba Ghanoush

Baba Ghanoush Baba Ghanoush Baba Ghanoush! Sorry I just like the way it sounds, don't you? This is easy and packed full of flavor. No regrets here, just make it.

Serves 4

INGREDIENTS

• 2 eggplants
• 3 tablespoons olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon cumin
• good pinch kosher salt
• freshly ground pepper
• pinch cayenne  
• 3 tablespoons fresh curly leaf parsley, finely chopped
• finely chopped 

DIRECTIONS

1. Cut eggplant lengthways, use 1 tablespoon olive oil to coat each side, cook 40 mins
2. Scrap out insides and discard the skin, chop pulp several times to break it up
3. mix everything in a bowl, and serve with grilled flatbread 

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LOX EGGS & ONIONS MATZO BREI

This mashup is found in most Jewish deli's, but tastes all the better when made at home. I LOVE THIS!

Serves 2

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1/2 white onion, 1/2'' diced
• 3 eggs
• 1  1/2 Matzo crackers, broken up
• pinch Kosher salt
• 3 grinds fresh black pepper
• 4oz Lox (cured salmon), diced
• 1 teaspoon parsley, finely chopped

DIRECTIONS

1. In large skillet on medium heat, add oil, butter, cook onions 4-5 minutes
2. Whisk eggs, add crackers, season, mix, let it sit for 2 minutes
3. Add salmon to onion, cook 30 seconds or until slightly opaque
4. Lower heat to low/medium, add mixture to skillet and keep moving until eggs are just cooked, add parsley

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INSTANT CHICKEN SOUP WITH MATZO BALLS

This version is super quick quick and delicious. And wait – don’t forget about the matzo balls of which even your Bubbe (if you have one) would even approve. 

Serves 2-4

INGREDIENTS

• 1 carton Organic Chicken broth

• 1 large carrot, sliced

• 1/2 onion, roughly chopped large pieces

• 1 celery stalk, sliced

• 2 whole stalks fresh thyme, keep leaves on stem

• Chopped Parsley for garnish

Matzo balls:

• 2 eggs beaten

• 1/4 cup water

• 2 tablespoons olive oil

• 1/2 cup matzo meal

• Big pinch kosher salt

• 6 grinds fresh black pepper

• 2 tablespoons curly leaf parsley, stalks removed, finely chopped

DIRECTIONS

1. In large bowl beat eggs, add water, oil and mix well

2. Then add matzo meal, kosher salt, pepper, parsley, mix well

3. Cover and refrigerate 30 mins

4. In medium pot heat broth, carrots, onion, celery, thyme – cook, lid on, low simmer 30 minutes

5. Boil large pot water

6. Form balls using a tablespoon of chilled matzo mix, drop them into boiling water, cook covered about 15 minutes

7. Serve, garnish with pinch parsley

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Ribeye Steak Tacos

Nothin’ amazing you say? Pretty normal ingredients you says? Perhaps, but the combination of ribeye, grilled onions and the rest are simply sublime. Sublime you say? Just try it.

Serves 2

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large Ribeye steak (chill in freezer for 10 minutes), thinly sliced
• 1 red onion, finely sliced
• 1/2 cup lettuce, finely shredded
• 4 White American cheese, slices
• 1/4 cup sour cream
• 2 tablespoons steak sauce
• 4 wheat tortillas
• black pepper

DIRECTIONS

1. Caramelize onions, in oil/butter on low heat for 10 minutes, mix sauce, warm tortillas
2. Preheat skillet, on high, add oil, add ribeye, black pepper,  cook for 2 minutes
3. Portion up the ribeye, add slice cheese on top heat for 30 second
4. Build taco: sauce, lettuce, beef/cheese top with red onion

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Resto style Edamame

Here's how to prep edamame like at a Japanese resto, dead easy.

Serves 4

INGREDIENTS

• 1 bag frozen edamame
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Nanami Togarashi seasoning (or you can sub this for pinch cayenne or paprika and then pinch chili pepper)

DIRECTIONS

1. Boil edamame, to pack cooking instructions, drain
2. Season with salt and Togarahi, mix and eat.

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YOU CAN FIND TOGARASHI SEASONING IN MOST ASIAN SUPERMARKETS

Chicken Piccata

This is full of flavor, and one of the most simple meals, worth a try.

Serves 2

INGREDIENTS

• Chicken breast, flattened with rolling pin or buy boneless & skinless filets

• 1/2 cup plain flour

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• pinch ground cayenne pepper

• 3 tablespoon butter

• 2 tablespoons olive oil

• 1/4 cup dry vermouth or white wine

• 1/2 lemon, juice

• 3 tablespoons capers

• 2 tablespoons parsley, finely chopped (keep some for garnish)

DIRECTIONS

1. Mix flour, salt, cayenne and pepper 

2. Dust the chicken in flour mix, on both sides

3. In large skillet, on medium heat 1 tablespoon butter and add oil, when butter is turning golden add chicken, cook 3 minutes each side, remove and cover with foil

4. In same skillet, deglaze the pan with vermouth, add lemon juice, capers, salt and pepper, 2 tablespoons butter, cook for 2 minutes, throw parsley at the end

5. Serve the chicken filet covered in sauce, garnish with chopped parsley

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Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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Salami omelet

This was love at first sight!  

Serves 2-4

INGREDIENTS

• 3 eggs
• 25 thin salami slices (I used chili and fennel flavor)
• 3 tablespoons, finely diced salami
• 1 green pepper, finely diced
• 1/4 cup sour cream
• freshly ground black pepper

DIRECTIONS

1. In a small skillet on medium, brown diced salami and pepper, keep to one side
2. At same time, in another medium skillet, brown the remaining green pepper and sliced salami
3. Beat eggs, pour into the skillet with sliced salami and peppers, cook for 2 minutes on low/medium heat
4. Drop in the sour cream while still cooking and spread roughly over surface, cook until mostly set, then flip
5. Top with more sour cream and the diced salami and green peppers, fresh black pepper

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Chorizo & Potato Quesadilla

Serves 4 as appetizer

I had this dish for breakfast on a recent trip to the beautiful wine region, Valle de Guadlupe, Mexico... They were made by the most wonderful chef, Dona Estela in this amazing restaurant (see photos). This is my version of the recipe and it's super easy.

INGREDIENTS

• 1 Pork Chorizo sausage pack (you can use soy chorizo, but don't use beef chorizo!)
• 8 appetizer size tortillas
• 1/2 large cooked sweet potato, skin removed, diced small
• 1 tablespoon butter
• 1 tablespoon canola oil
• 3 green onions, chopped, discard dark green parts
• 1 cup Monterey Jack Cheese, shredded
• 1/2 cup Pork rinds (Chicharrones), scrunched up in your hands

DIRECTIONS

1. Heat skillet on medium cook chorizo, until throughly for about 10 minutes or until 145° 
2. In separate skillet, heat oil and butter to warm and add color to sweet potato 2-3 minutes
3. Preheat a skillet on low/medium
4. In medium bowl, mix 1/2 cup cheese, potato, chorizo, green onion, pork rinds
5. Get layering: sprinkle cheese on 4 tortillas, add 3 tablespoons of the mix to each, then top with sprinkle cheese and tortilla, and cook for 2 minutes each side.

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Pastrami reuben

Makes 1 sandwich

Sometimes less is more and in this case I mean in words. Just..make…it.

INGREDIENTS

My "Russian" Dressing:

• 2 tablespoons mayo
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Sriracha
• 1 tablespoon tomato ketchup (I used, Sir Kensington Ketchup... anything will do)
• 1/2 - 1 teaspoon horseradish (to your taste)
• 2 grinds fresh black pepper
• pinch kosher salt

Sandwich:

• 4-6 deli pastrami slices
• Bag slaw mix
• 2 slices Swiss cheese slices
• 1 egg, over easy
• 2 tablespoons butter
• 2 slices Jewish rye bread

DIRECTIONS

1. Mix the slaw. In separate bowl, mix all dressing ingredients
2. Heat the pastrami in skillet on high heat for one minute, flip, layer cheese on top, heat for 1 more minute
3. Cook egg
4. Butter one side of each rye slice, grill that side only
5. Start layering, generously... Bread, dressing, pastrami/Swiss cheese, slaw, egg, top with other slice!

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Beef and snow peas

Serves 4

This reminds me of home (Vancouver)... Chinese food, yep! And, this dish is so amazing and so quick to knock together, the cooking time is just a few minutes.

INGREDIENTS

• 4 tablespoons canola oil
• 1 large Skirt Steak, leave the fat, cut bite sized pieces against the grain
• 1/2 yellow onion, sliced
• 1 cup snow peas, whole
• 2 tablespoons Chill Paste (I used Garlic Sambal)
• 2 tablespoons soy sauce (I used House Wife Soy)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 teaspoons corn starch (to thicken)
• 4 Ready-cooked rice packs

DIRECTIONS

1. In a bowl mix the chili paste, soy, honey, sesame oil and corn starch
2. Make sure everything is prepped and ready
3. Heat carbon steel wok or large skillet to smoking hot, add 2 tablespoons oil, cook beef for 2 minutes then remove
4. Using same pan, add 2 tablespoons oil, throw in onion and snow peas, cook for 2 minutes maximum (keep it moving)
5. Add sauce and cooked beef, coat everything well, cook for one more minute
6. Heat rice in microwave
7. Eat!

The World’s Best Fried Egg Sandwich

Makes 1 sandwich (just double everything for 2)

If I had a restaurant, which I don't, this would be on the menu, you just must make this!

INGREDIENTS

• 2 slices sourdough bread, buttered
• 2 bacon strips
• 1 egg
• 1 tablespoon Kewpie Mayo (Japanese Mayo)
• 1-2 teaspoons Sriracha
• 3 slices Muenster cheese
• 1/4 cup Romaine lettuce, finely shredded
• 1/4 ripe avocado, sliced
• Kosher salt and fresh black pepper

DIRECTIONS

1. Preheat oven to 400, cook bacon for 10 minutes, or until slightly crispy
2. Grill your bread, on both sides, until golden
3. Preheat skillet, on medium, add butter, crack your egg, smash yolk move around a lil bit, flip and layer on cheese, cover with lid, while you cook this bit
4. Spread Mayo and Sriracha on toast. Layer on lettuce, bacon, egg/cheese and spread avocado on other slice toast, season.

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Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

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