Leftover Steak & Caramelized red onion Naan

This is so delicious. A great party food appetizer, if you are entertaining, the blue cheese pairs well with good bottle of red. 

Serves 2 as appetizer

INGREDIENTS

• 1/2 lb leftover pre-cooked chilled steak (I used filet, but anything you like)
• 1 naan bread
• 1 red onion
• 1 tablespoon butter
• 1 teaspoon canola oil
• 1 tablespoon brown sugar
• 1/2 cup balsamic vinegar
• 3 tablespoons blue cheese, crumbled

DIRECTIONS

1. Preheat broiler
2. In medium skillet on low heat, add butter, oil and red onions cook for 5 minutes or until sugars release and gets sticky
3. Add brown sugar to onions, cook 3 minutes
4. In small pot on med/low heat, bring balsamic vinegar to simmer, turn down as low as possible, reduce vinegar until consistency of maple syrup
5. In dry skillet heat naan for 1 minute each side, just to soften, put to one side
6. In skillet, high heat, lightly oiled, add waffer thin sliced steak, cook 1 minute
7. Build: naan, generous layer red onions, steak, top with blue cheese
8. Broil on high 1 minute
9. Evenly drizzle over 2 tablespoons balsamic reduction, cut and eat.

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STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

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Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

• 1/2 cup polenta
• 2 cups water
• 1 tablespoon salted butter
• 1 teaspoon olive oil
• 3/4 cup Crimini mushrooms, sliced
• 1 clove, finely diced garlic
• 4 big handfuls of spinach
• 2 eggs
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
2. While that cooks do the rest....
3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
6. Fry 2 eggs over-easy
7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 

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HUEVOS HANDCHEROS

Healthy on-the-go breakfast for early starts like school or work – tasty protein and only approx 200 calories. To make it fast, just prep at beginning of the week sautee the veggies and keep them in the fridge. 

Serve 1

INGREDIENTS

• 2 tablespoons pre-sauteed chilled veggies: onions, red onion, green onion, fresh green chili, red bell pepper (make a bunch of this and store in the fridge)
• 1 tablespoon salted butter
• 1 tablespoon shredded Monteray Jack cheese
• 1 teaspoon salsa verde
• 1 light flour tortillas
• 1 egg
• 1 teaspoon Cholula

DIRECTIONS

1. Preheat skillet medium heat, butter, chilled veggies, cook 30 seconds
2. Remove from heat, crack in the egg mix quickly for 30 seconds, add cheese, salsa verde and mix
3. Warm your tortilla
4. Build: tortilla, Cholula, egg mix, roll it up.... and off you go!

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FROZEN FRUIT SMOOTHIE

We usually have this for work mornings, our on-the-go breakfast. It's fast and refreshing. If you have fruit going a bit on the soft side, zip lock or vacuum seal a portion and throw it in the freezer, I tend to make it convenient with individual cup size portions of mixed fruit, maybe some ginger... whatever you like. Oh and if you have fresh fruit only, just throw in some ice.

Serves 2

INGREDIENTS

• 1 cup frozen fruit: peaches, strawberries, blackberries
• 1/4 lemon, rind removed
• 1'' piece fresh ginger, chopped roughly
• 1 ice cube frozen passion fruit pulp (i use the silicone trays)
• 1/2 cup water
• splash cranberry juice

DIRECTIONS

1. Throw it in a bullet or blender, blitz until it starts forming a smooth vortex in the middle and continue for 30 seconds, then drink. 

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asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

• bag french green beans, trim off tough ends
• 2 cups ice
• 2 garlic cloves, finely diced
• 1'' fresh ginger, finely diced 
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• pinch red pepper flakes
• 4 green onions, tops and tails removed, diagonally finely sliced
• 3 tablespoons fresh cilantro, finely chopped
• handfull Frech Fried Onions

DIRECTIONS

1. Blanch in boiling water for 3 minutes, drain
2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
5. garnish with French Fried Onions
    

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Pizza Dough in 3 minutes

 Of course you can buy pizza dough already made at the store – but why would you when it’s this easy and can be made in a food processor? And whether it’s for a pizza, calzone or simply a doughy bread for the grill – it’s the best.

2 to 2 1/2 cups unsifted, all-purpose flour

One 1/4 oz packet instant yeast

1 teaspoon sugar

1/2 tablespoon garlic powder

1 teaspoon Kosher salt

3/4 cup warm water, between about 110 and 120 degrees F

1 tablespoon olive oil

• With the 'S' blade in place, put 2 cups of the flour, yeast, sugar, garlic powder and salt in the bowl of a food processor - pulse a couple times

• Add the warm water and the oil - process until a soft dough forms

• If it's still sticky, add extra flour a few tablespoons at a time and process

• Take out of processor, shape into a ball, put into a lightly greased bowl, cover with a towel and let rise in a warm place until approx doubled in size, about an hour

• Then shape and use as normal

WATCH ME MAKE THIS...

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QUICK ROASTED CORN

This is awesome way to have that roasted flavor without laboring 40 minutes over a hot grill....

Serves 2​

INGREDIENTS

• 2 fresh corn cobs (husk and silk threads removed)
• cling film
• 2 tablespoons butter

DIRECTIONS

1. Wrap and seal corn in cling film
2. Microwave for 7 minutes (maybe 10, if you have an old microwave)
3. Remove with towel, beware the steam!
4. Brush butter all over
5. Turn gas up high, place cob directly on the burner, turn every 5 seconds allowing to roast a little on the surface (if you dont have gas, place in hot dry skillet).

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Poached eggs in advance

This is essential if you want to remove the stress from a big family breakfast or brunch, you can make these eggs up to 2 days ahead of time!

INGREDIENTS

• eggs (however many you need...)
• 2 tablespoons white vinegar
• 2 cups ice

DIRECTIONS

1. Fill large bowl with ice and cold water - put to one side
2. Crack eggs individually in to a small bowl
3. In medium pot simmer 8 cups water – little bubbles at the bottom – if you want use a thermometer, 198 degrees (not boiling, 212 degrees)
4. Spin the water creating a vortex, slip one egg into center
5. Simmer for 3 minutes, maybe gently nudge it to stop it sticking to the bottom
6. Using slotted spoon gently scoop out egg, whites should be firm to touch and yolk area soft
7. Place in iced water, then repeat cooking steps 4-7 for each egg
8. Store eggs and water in fridge for up to 2 days
9. To reheat: gently place eggs in a pot boiling water, boil for 1 minute ONLY, serve!  

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Stir Fried Veggie Cous Cous

Enjoy your summer evening without feeling heavy. Try this light and amazingly delicious meal, it is a great way to use up the summer veg you have sitting in the fridge. 

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 red pepper, sliced lengthways
• 1/2 medium red onion, thinly sliced semi circles
• 6 asparagus spears, tough ends removed, 2'' pieces
• 5 shiitake mushrooms, sliced
• 1/2 large zucchini, cut lengthways into 1/2 strips
• 1 cup cous cous
• 1 cup water
• 2-3 tablespoons EVOO
• Kosher salt
• fresh black pepper
• 1 tablespoon chili oil

DIRECTONS

1. In a large bowl, add aparagus and 4 tablespoons water, cover with saran wrap, microwave 5 minutes (be careful of the steam!)
2. In medium pot on medium heat, add cous cous, water and pinch salt, stir and remove from heat, cover for 5 minutes, then fluff with fork
3. Preheat wok on high, add oil, add red pepper, onion, cook 2 minutes 
4. Add mushrooms and steamed asparagus, cook 1 minute
5. Add zucchini, cook 1 minute
6. In large bowl add cous cous, EVOO, big pinch kosher salt and plenty black pepper, fluff and mix well
7. Serve cous cous topped with stir fried veg and drizzle with chili oil.

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WARM SCALLOP SALAD

Bacon and scallops, 2 of my favorite things. This salad makes perfect summer evening eating and super impressive looking, but it's really quick and easy. 

Serves 2 as main, 3 as appetizer

INGREDIENTS

• 8 scallops (fresh from Catalina Offshore Products)
• 6 bacon strips, diced
• 8 cherry tomatoes, slice in half (from Specialty Produce) 
• 1/2 bag mixed leaf lettuce

Dressing

• 6 tablespoons EVOO
• 2 tablespoons lemon juice
• pinch Kosher salt
• 6 grinds fresh black pepper
• 1 garlic clove, crushed
• 1 tablespoon Dijion mustard
• 1 teaspoon worcestershire sauce

DIRECTIONS

1. Allow scallops to get to room temperature, pat dry with paper towels
2. Pan fry tomatoes in a little oil for 2 minutes, put to one side
3. Cook bacon until crispy but still soft, put to one side, keep 1 tablespoon fat in pan
4. Heat bacon fat on medium/high, sear scallops 2 minutes each side
5. Mix all vinaigrette dressing ingredients, shake well
6. Dress the lettuce leaves - toss in the vinaigrette
7. Mix bacon, tomatoes, lettuce, top with scallops and drizzle over a few tablespoons of vinaigrette 

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Sambal Chicken Sandwich

Grilled chicken in summer is classic, and with the Sambal, this sandwich is a new favorite of mine.

Serves 4 appetizer or 2 hungry people

INGREDIENTS

• 2 chicken breasts, flattened 1/2'' thickness
• 1/4 cup Sambal chili sauce (keep a tablespoon for mayo mix)
• 2 garlic cloves crushed
• 3 tablespoons olive oil
• big pinch Kosher salt
• 4 slices white Sourdough bread
• 2 tablespoons butter
• 2 slices Munster cheese
• 1 tablespoon mayonaise (I use Japanese Mayonaise - Kewpie)
• 1/2 head romaine lettuce, chopped

DIRECTIONS

1. Mix Sambal, olive oil, garlic, salt and then coat flattened chicken with sauce mix
2. Cover, and marinate the chicken refridgerate for 1 hour at least, 3 hrs is great...  overnight is perfect, but whatever you can do
3. Preheat griddle or skillet to high, cook chicken presentation side first for 3-4 minutes, flip and repeat but lay the cheese on top to melt (or grill on medium, 8 minutes a side)
4. Butter bread, grill in hot skillet until golden
5. Mix 1 tablespoon Sambal with mayo
6. Build your sandwich: Bread, mayo mix, lettuce, chicken with melted cheese, bread. 

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Perfect Homemade Lemonade

Serves 4-6

Easy and delicious homemade lemonade. Of course wonderful by itself, but it really gets going when you add bourbon or vodka or whatever in it - you decide.

INGREDIENTS

• 1 cup water
• 3/4 cup sugar
• 1 cup fresh lemon juice (5-6 lemons)
• zest of 1 lemon, strained remove pips
• 2 cups cold water
• ice

DIRECTIONS

1. Heat 1 cup water then add sugar, cook and stir 2 minutes to dissolve to make basic sryup
2. Add zest to syrup, let it cool or if in a hurry, warm is ok too
3. Add syrup to lemon juice, add cold water, stir well
4. Serve chilled with lots ice

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Tomahawk Pork Chops

Serves 2

Boom!

INGREDIENT

• 2 pork chops
• 4 cloves minced garlic
• 1/4 cup soy sauce
• 2 tablespoons sesame chili oil
• 2 tablespoons sesame oil
• 2 tablespoons Dijon mustard
• Kosher salt
• Freshly ground pepper

DIRECTIONS

• In bowl, mix marinade ingredients
• coat raw chops with marinade, store in the fridge for 2-3 hours
• Heat a heavy skillet to high, sear the pork chops and cook on each side until they’re done or until 145 degrees Fahrenheit
• eat!

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Soy & beer braised pork belly

Serves 2

I crave this all the time. Make it. It's worth it. 

INGREDIENTS

• pork belly (got mine from COOK PIGS RANCH)
• 2 tablespoons olive oil
• ¼ cup of Soy sauce
• 1 bottle asian beer
• 2 tablespoons 5 spice powder
• 2 smashed garlic cloves
• 2'' block fresh ginger, peeled, cut into coins
• 2 tablespoons Japanese (Kewpie) mayo
• handful Chinese parsley, aka cilantro, chopped

DIRECTIONS

1. Warm up pot – Dutch oven perfect for pork belly
2. Cut belly into a couple of pieces and score the top, cutting through the skin but not through the meat in a diamond pattern
3. Add olive oil to pan and add pork belly for a few minutes enough so that its golden brown on all sides
4. In a separate pan bottle of Asian beer
5. Add pork belly to pan and add enough water so that pork belly is covered
6. Let it boil, and then bring down to a simmer and cover it for about 2 hours
7. Take out pork belly pieces and heat in another pan until sides are crisp
8. Serve in a Hawaiian Kings roll and add in garlic hoisin sauce, Japanese mayo, and Chinese parsley, aka cilantro 

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Bacon Wrapped Shrimp Filled Jalapeños

Makes a dozen

These are ridiculously good.

Ingredients

• 4 ounces cream cheese, softened

• 1/3 cup cooked baby shrimp

• 1 tablespoon Worcestershire

• 1 large clove garlic, minced

• 12 short, fat Jalapeños with stems

• 12 strips uncooked bacon

Directions

1. Combine cream cheese, shrimp, Worcestershire and garlic in a medium bowl - mix well

2. Holding the jalapeños vertically, cut a T shape into each one

3. Then use your fingers to open the door-like cut to expose the inside - remove seeds and membrane

4. Once cleaned out, stuff them with the filling, close the door and wrap with a piece of bacon

5. Cook seam side down in a medium hot pan or grill until the bacon is crispy all the way around, 10-15 minutes

6. Let cool slightly before devouring, I mean eating – no, I mean devouring

Cannellini Bean & Tuna Salad Panini

Make a mash up (literally & figuratively) of two delicious and high protein ingredients - and then grill for maximum flavor. Get eating!

Makes 2 grilled sandwiches

INGREDIENTS

• 8oz canned Cannellini beans, drained and rinsed
• 1 can tuna in water, drained
• 1/4 red onion, finely diced
• 4 tablespoons Kewpie (Japanese) or normal mayo
• 1 garlic clove, crushed
• pinch Kosher salt
• 4 grinds fresh black pepper
• 1/4 - 1/2 teaspoon red pepper flakes
• 4 slices Munster cheese
• salted butter
• 4 slices ripe tomatoes
• 4 slices Sourdough bread

DIRECTIONS

1. Preheat griddle pan, or a skillet on medium heat
2. In medium bowl smash up tuna and beans roughly, not smooth
3. Mix in garlic, mayo, red onion, red pepper flakes, Kosher salt and pepper
4. Get layering: Bread, cheese, mixture, tomato, cheese, bread, butter the top
5. Place butter side down on griddle/skillet, press down, cook 1 minute, turn same side 90 degrees cook 1 minute (to make it pretty), butter top then flip and repeat.

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Roasted Tomatillo Salsa

Make this and make it often, I'm in love.

Makes about 2 cups

1 pound tomatillos, 5 or 6

3 cloves garlic

1 jalapeno pepper

1 Serrano pepper

1 small white onion, cut in half

3 tablespoons chopped cilantro

Kosher salt

1. Heat broiler to high

2. Remove husks from tomatillos and rinse well to get off the sticky stuff

3. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes

4. Flip over and repeat, let cool slightly

5. Put in a processor and whiz until nicely chunky, put in a bowl and add salt to taste, the other half of the onion finely diced and cilantro

6. Stir and serve

SALMON BURGER

If you are looking for a non-beef burger, this is it. Fresh and light perfect for your summer bbq. Don't let the salmon throw you - this is so damn good I could have eaten five of them.

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1 raw salmon fillet, finely diced
• 1/4 cup sprouts
• 1 red pepper, big chunks
• 1 tablespoon lemon juice
• 1 tablespoon dijon mustard
• 3 teaspoons capers
• 2 tablespoons mayo
• 1/2 cup panko breadcrumbs
• good pinch Kosher salt
• 4 grinds fresh black pepper
• 2 burger buns
• 2 tablespoons butter

Sauce: 

• 1 tablespoon Sriracha
• 2 tablespoons mayo or Japanese mayo

DIRECTIONS

1. In hot skillet, add 1 tablespoon oil, cook peppers, 2 minutes each side until charred and blackened, put to one side
2. Mix in bowl: raw salmon, lemon juice, mustard, capers, mayo, panko, Kosher salt and pepper - form into patties, chill minimum 1 hour, but could do overnight
3. Heat skillet or flat griddle to high, add oil, cook patties 2 minutes each side or until golden and crispy
4. Butter and grill buns until golden
5. Get layering: bun, sauce, red peppers, sprouts, burger, bun top. OMG!

WATCH ME MAKE IT>>>

Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

WATCH SAM MAKE THS... 

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