Pasta with Bacon and Brussels Sprouts

FEATURED ON MY TV EPISODE, "NOT SO HEALTHY DAY"

Even if you hate brussels sprouts, I think you’ll like this.

INGREDIENTS

• 6 ounces bacon, sliced widthwise
• 10 whole brussels sprouts, sliced thin
• 6 ounces pasta - your choice but Iike “Casarecce” for this one
• 1 clove garlic, crushed
• ¼ cup parmesan cheese
• Kosher salt & fresh ground pepper
• ¼ teaspoon red pepper flakes (optional)

DIRECTIONS

1. Heat a large frying pan, add bacon - cook until just the edge of crispy, take bacon out and drain on paper towels
2. Leave about 1 ½ tablespoons of grease in the pan discarding the rest and add brussel sprouts -  cook about 6-7 minutes
3. While it cooks, bring large pot of water to a boil and cook pasta according to package directions
4. Add the bacon back in the brussel sprouts pan - then add garlic until fragrant and mix
5. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to bacon and brussels sprouts mixture with parmesan
6. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
7. Season with salt & pepper
8. Add red pepper flakes - top with a little more parmesan and serve

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Zucchini Fritters

INGREDIENTS

• 4 cups grated zucchini
• 2 tablespoons flour
• 2 tablespoons bread crumbs
• 1 large egg
• ¼ cup grated parmesan cheese
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic powder
• Pinch of Kosher salt
• Vegetable or canola oil
• Sour cream & diced green onions for serving
  
  

DIRECTIONS

• Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
• Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
• Heat pan and add a thin layer of oil
• Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
• Serve with sour cream and green onions to garnish
  

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Lobster Poutine

Makes 2 servings

INGREDIENTS

• 12 oz frozen tater tots 
• ½  tablespoon oil
• ¼ cup red onion, diced small
• 1 garlic clove, crushed
• 1 tablespoon sake
• 4 tablespoons butter
• 2 tablespoons flour
• ½ cup milk
• ½ cup clam juice
• ¼  cup shredded smoked Gruyere cheese
• ¼  cup shredded Monterey jack cheese
• ¼ teaspoon cayenne pepper
• Salt and pepper to taste
• 2 small lobster tails, cut into bite size pieces
• ¼ cup chopped green onion to garnish

DIRECTIONS

1. Cook tater tots according to package instructions
2. Heat a saucepan on medium high, add oil and sauté the onions until translucent
3. Add the garlic, cook until fragrant and add 1 tablespoon of butter
4. Add the sake, let the alcohol cook off
5. Add 2 tablespoons of butter, until melted then stir in 2 tablespoons of flour
6. Let the flour taste cook out about 2 minutes
7. Add the milk and clam juice and let thicken
8. Add the gruyere and jack cheese, season with salt and cayenne pepper to taste
9. In a small pan, melt 1 tablespoon of butter and sauté the lobster until cooked season with a little salt and pepper
10. Top the cooked tater tots with the cheese sauce, then lobster and garnish with green onions

FEATURED IN THIS SAM THE COOKING GUY TV EPISODE 

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Fried Pickles

INGREDIENTS

• Vegetable oil to fry
• ½ cup mayo
• ½ teaspoon chili powder 
• ¼ wedge of a lime
• 1 clove crushed garlic
• ½ cup all-purpose flour
• 2 eggs, beaten 
• 1 cup panko bread crumbs
• Salt and pepper to taste
• 4 dill pickle spears (slice lengthwise to make 8 thinner spears)

DIRECTIONS

1. Preheat oil to 350 degrees
2. In a small bowl combine mayo, chili powder, lime juice and garlic-set aside
3. Put the flour, eggs and seasoned panko with salt and pepper in 3 separate bowls 
4. Dip each pear in the flour (shake off any excess) then in the beaten egg and in the panko, repeat with the remaining pickles
5. Fry a few pickles at a time until golden brown or about 3 minutes-lay on paper towels to drain
6. Finish the fried pickles with a little salt as they come out of the fryer and serve with dipping sauce

FEATURED IN THIS EPISODE

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Fresh Tomato Sauce

The only way this gets easier is if someone makes it for you.

INGREDIENTS

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 3 cloves garlic, minced
• 5 vine-ripe tomatoes, roughly chopped
• ⅓ cup red wine (any wine you enjoy drinking will do)
• 2 tablespoons tomato paste
• 10 fresh basil leaves, chiffonade (stacked, roll like a cigar and then thinly sliced lengthwise)
• Kosher salt and pepper

DIRECTIONS

1. Heat oil in large saucepan over medium heat and add onion - cook about 5 minutes
2. Add garlic and cook another minute or so - just until fragrant
3. Add tomatoes, turn heat up and let cook a minute or two
4. Next add wine and tomato paste, mix then bring sauce to a boil, turn down heat and let simmer about 10 minutes
5. Add the basil then season with salt and pepper to taste
6. Serve on everything - pasta (of course), toast, eggs, polenta, pizza, grilled bread, chicken... did I say on everything?

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Baked Beans

What’s not to like?

Makes 6 servings

INGREDIENTS

• ½ small onion, diced small

• ½  green pepper, diced small

• 1 - 28 ounce can baked beans

• ¼ cup chili sauce (like Heinz, not the spicy version)

• 1 tablespoon yellow mustard

• ½ tablespoon Worcestershire

• 2 tablespoons maple syrup

• 2 tablespoons brown sugar

• 1 tablespoons chipotle peppers, minced

• ⅓ pound bacon, cooked halfway (not crispy)

• Big pinch Kosher salt

• Chopped green onions, for garnish

DIRECTIONS

1. Preheat oven to 350

2. In a large oven proof pot (that has a lid) cook onion, green pepper and bacon until beginning to soften and brown

3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour or until bubbly

4. Garnish with green onions

5. Serve hot.

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GRILLED STUFFED TERIYAKI BURGER

Not to sound like a broken record, but it’s time to stop eating the same thing all the time. So for something a little different, I suggest trying a stuffed burger. And this one has sautéed onions, Swiss cheese and well, you’ll just have to watch, then make it.

Makes 2 burgers

Ingredients

• 1/3 cup red onion, diced
• 1 teaspoon butter
• Kosher salt & fresh ground pepper
• 1 pound ground beef
• 2 slices Swiss cheese
• 1/3 cup teriyaki sauce
• 4 pineapple rings
• Iceberg lettuce

Directions

1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.

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Hasselback Sweet Potatoes

Regular sweet potatoes-good. Hasselback sweet potatoes brushed with curry and cumin butter sauce – mental.

Make 2 potatoes

INGREDIENTS

• 2 medium size sweet potatoes

• ¼ cup butter

• ½ teaspoon red pepper flakes

• ½ teaspoon ground cumin

• ½ teaspoon curry powder

• ¼ teaspoon Kosher salt

• ¼ cup sour cream

• 1 tablespoon chopped cilantro

DIRECTIONS

1. Preheat oven to 425 degrees

2. Cut a slice from bottom of potato so it will sit flat and set between two chopsticks 

3. Using a sharp knife, make cuts across the potato (the short way) down to the sticks 1/8 to 1/4 inch which will prevent you from cutting all the way through the potatoes

4. Repeat with 2nd potato and place on parchment lined baking sheet

5. Melt butter in small saucepan, add red pepper flakes, cumin, curry and salt - mix well

6. Brush potatoes with the butter mixture, getting in between the layers

7. Bake 50 min-1hour or until potatoes are tender on the inside and crispy on the outside

8. Add a little sour cream and garnish with cilantro to serve.

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Chili Tots

Makes 2

INGREDIENTS

• 15 oz can of chili, heated
• 16 oz frozen tater tots
• ¼ cup shredded cheddar cheese

DIRECTIONS

1. Cook tots according to package directions
2. Top with chili and cheese

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Turkey Chili Enchiladas

Makes 8

INGREDIENTS

• 1 pound ground turkey, cooked and crumbled
• 1 cup chili 
• ¼ cup shredded cheddar cheese
• 2 cups whipping cream
• 8 small flour tortillas
• 1 cup chicken broth
• 1 cup shredded Monterey jack cheese

DIRECTIONS

1. Mix first 3 ingredients in bowl, set aside
2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
3. Pour chicken broth in bowl and one by one submerge each tortilla
4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
6. Bake at 350 for 30 minutes or until bubbly and gorgeous

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Chili Cheese Omelet

Makes 1

INGREDIENTS

• 15 oz can of chili, heated
• ½ tablespoon butter
• 3 eggs
• 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
• ¼ cup green onions, chopped for garnish

DIRECTIONS

1. Beat the eggs well in a bowl
2. Melt butter in a non-stick pan over medium heat, and add eggs.
3. If making a true omelet, allow the eggs to set - add chili to one half, cover with cheese and flip side with no chili over making a half moon - cook to desired doneness (which for me is not too dry)
4. Put on a plate, add a little more chili and garnish with green onions

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Fried Bologna Sandwich

RECIPE FEATURED ON MY TV EPISODE "NOT SO HEALTHY DAY"

I wasn't a bologna fan until I fried some. This is crazy delicious and should not be ignored.

Makes one, but a really good one.

INGREDIENTS

• 1 teaspoon olive oil
• ½  medium yellow onion, thinly sliced
• 1 bun or roll of your choice
• butter, softened
• 5 slices of bologna
• ½ tablespoon grainy mustard
• ½ tablespoon mayonnaise
• 2 slices American cheese

DIRECTIONS

1. Heat small sauté pan on medium-high with olive oil, add the onions and cook until slightly caramelized, about 5 minutes
2. While they cook, lightly butter the inside of each bun, place cut-side down on a flat top or large non-stick pan untillightly toasted
3. Evenly space three small cuts, about 1/2 inch long into the outside edge of bologna (this will help it from curling up) and place on a heated flat griddle or non-stick pan
4. Cook 2-3 minutes on each side or until getting golden on the edges
5. Melt 1 slice of cheese on 2 slices of bologna
6. Spread mustard and mayonnaise on bottom half of the toasted bun and top with caramelized onions
7. Then stack all the slices of bologna on the onions, starting with a melted cheese bologna on the bottom, then the other 3 slices and top with the remaining melted cheese bologna
8. Place the top half of the bun on the sandwich

FEATURED RECIPE ON STCG "ONLINE" SHOW

FEATURED RECIPE ON MY TV SHOW

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Double Wrapped Shrimp & Bacon Tacos

Makes about 6

I like the idea of putting everything out in bowls, and letting my guests make their own.  I mean come on – why do I have to do all the work?  

INGREDIENTS

• 1 tablespoon canola oil
• 3/4 lb peeled, uncooked shrimp cut into bite-sized pieces
• 1 teaspoon Old Bay seasoning
• 1 lime cut in half, then one half into wedges
• 6 soft corn tortillas
• 3/4 cup refried beans, warmed
• 6 hard taco shells, warmed according to package directions
• 1/3 cup sour cream
• Lettuce, shredded
• 6 slices bacon, cooked, crispy and crumbled
• 3 green onions, finely diced
• Cholula hot sauce

DIRECTIONS

1. Heat pan well then add oil and shrimp - stir-fry quickly as the shrimp will cook fast 
2. When almost done (about 2 minutes) sprinkle shrimp with Old Bay then squeeze juice from the lime half on top 
3. Give them one quick mix and remove to a bowl alongside the tortillas, beans, sour cream and lettuce, bacon and green onions 
4. Now simply let people make their own: put some beans on one side of a soft tortilla, the wrap that around a hard shell tortilla
5. Add some sour cream, some lettuce, the shrimp, some bacon, some green onions and finally a few shakes of hot sauce
6. Eat – as if that wasn’t fricking obvious

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Green Goddess Dressing

It’s 1973, Sacheen Littlefeather accepts the Best Actor Award for Marlon Brando in The Godfather, All in the Family was huge on TV and Green Goddess Dressing was all the rage – and still should be.  

INGREDIENTS

• 2 tablespoons fresh tarragon
• 1/3 cup fresh parsley 
• 2 tablespoons fresh chives, coarsley chopped
• 2 green onions, white & light green parts coarsely chopped
• Juice of one lemon
• 2 teaspoons anchovy paste
• 1 tsp fresh ground pepper
• 3/4 cup sour cream

DIRECTIONS

1.  Put all ingredients in a processor and blend until smooth 

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Spicy Honey Shrimp

Spice…honey & shrimp. Three of my favorite things all in one recipe. Gung Hay Fat Choy!

INGREDIENTS

• Canola oil
• 1/2 cup yellow onion, diced
• 1/2 red pepper, diced
• 4 green onions, cut into 1 inch lengths
• 1 tablespoon minced ginger
• 1 clove garlic, minced
• 1/4 cup honey
• 3 tablespoon soy sauce
• 1 teaspoon Asian chili sauce
• 1 pound shrimp, peeled & deveined

DIRECTIONS

1. Cook onions, red pepper and green onions in a tablespoon of oil in a hot wok or pan until starting to soften - about 3 minutes
2. While it cooks, combine honey, soy and chili sauce in a small bowl - mix well and set aside
3. Add ginger and garlic to vegetables and stir through for about a minute - remove vegetables to a plate
4. Put pan back on the heat, allow to get very hot, add a little more oil and then add shrimp - cook about 2 minutes or just until they’re almost done
5. Add vegetables and sauce - stir through to heat everything and let sauce thicken a bit
6. Serve on rice, noodles or just eat right of the pan.

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Pork Chow Mein

Get ready for the Chinese New Year with these great noodles - and the quick little black bean sauce makes this ridiculous.

Serves 2-4

INGREDIENTS

• 2 tablespoons black bean garlic sauce
• 2 tablespoons soy sauce
• ½ pound boneless pork (tenderloin or country style ribs work great), thinly sliced 
• ½ tablespoon of neutral oil*
• *(unflavored oils such as canola, vegetable or peanut)
• ¼ pound sugar snap peas sliced diagonally
• ½ pound shitake mushrooms
• 4 oz chow mein noodles, cooked
• green onions, chopped to garnish

 DIRECTIONS

1. Combine black bean and soy sauce, set aside
2. Heat sautéed pan on medium-high, add oil and pork and cook cooked until pork is just done, about 4 minutes ­ - remove pork mixture to a bowl
3. In same pan, heat to high and add a little more oil
4. Add peas and stir fry until crisp tender, about 3 minutes then add to pork mixture
5. Return pan to heat again, add more oil and the shitakes, cook until softened, about 5 minutes
6. Turn heat up to high, add the pork mixture and then the add soy/black bean - stir until heated through
7. Add chow mein noodles, combine well, plate and garnish with green onions
8. Serve

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Crab Benedict

Crab Benedict

Serves: 2

4 eggs, poached

2 English muffins, split & toasted

1 cup crab meat 

1 avocado, ripe cut into ¼ inch slices

Hollandaise sauce, see below

Chives, finely sliced for serving

• Top each muffin half with avocado, crab and then poached egg

• Drizzle with hollandaise sauce and sprinkle with chives

• Serve

Blender Hollandaise

10 tablespoons salted butter

3 egg yolks

Juice of ½ lemon

1/8 teaspoon cayenne 

• Put egg yolks, lemon juice and cayenne into a blender, and blend on medium until slightly thickened and pale yellow – about 30 seconds

• Melt Finlandia butter on low in a small pot - don't let it burn

• Turn on blender on and slowly drizzle in melted butter

• Blend until everything is mixed and the hollandaise has thickened

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FINLANDIA GINGER SCALLOPS

Butter, scallops & ginger - this is truly a magical combination.

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

INGREDIENTS

• 3 tablespoons Finlandia butter*
• 2 tablespoons fresh ginger, finely chopped
• 2 tablespoons green onion, finely chopped
• 1 pound large fresh scallops, about 12
• Canola oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Combine butter, ginger and green onion in a small bowl – mix well and set aside
2. Lightly oil room temperature scallops and season with salt, pepper and put in a hot non-stick pan
3. When scallops are golden brown on bottom – after about a minute and a half, flip over and add the butter
4. While they cook on the second side, baste the scallops with the melting butter – and when done…
5. Plate on top of rice and drizzle with more of the butte.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Wings with Curry Sauce

When it comes to curry, I’m like the little old lady in the Frank’s commercial – I put that shit on everything.

INGREDIENTS

• 18 chicken wings

• 3 tablespoons butter

• 1 tablespoon flour 

• 2 tablespoons curry powder

• 1/3 cup coconut milk

• 1/3 cup milk

• 1 tablespoon Sambal Chili Paste or Sriracha

• Kosher salt

• cilantro or diced green onion for garnish 

DIRECTIONS

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done, 10 - 15 minutes a side

3. While they're cooking, melt butter in a small pot over medium/low heat

4. When it’s melted, add flour and curry powder – stir well, mix together about a minute 

5. Pour in both milks – stirring well with a whisk until it begins to thicken

6. Add chili sauce, season with salt and stir well – keep warm

7. Remove wings from oven, put in a large bowl and toss with as much curry sauce as you like

8. Plate and garnish with cilantro or green onions

9. Serve

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Scallop Pan Roast

These remind me one of my favorite restaurants - the Oyster Bar at the Palace Station Hotel in Las Vegas. Btw, I said favorite restaurant, not hotel.  This is the place where OJ was arrested.

Serves 2 generously

INGREDIENTS

• 6 Sea Scallops defrosted or fresh
• 1/4 cup whipping cream
• 1/2 cup butter
• 1/2 cup dry vermouth
• 1/4 teaspoon paprika
• 1/4 teaspoon celery salt
• 1/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1/2 lemon, juice only
• 1/2 tablespoon Tabasco (I used Cholula) 
• small pinch Kosher salt
• parsley for garnish

DIRECTIONS

1. In a deep skillet on low/medium heat melt the butter
2. Then, EXCEPT for the scallops, whipped cream and parsley.. add all the remaining ingredients, simmer for 3-4 minutes
3. Pat the scallops dry
4. Add the cream and scallops to the skillet, simmer for 3 minutes
5. Serve on a bed of steamed white rice, garnish with parsley enjoy! 

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