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Slow Scrambled Eggs

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Slow Scrambled Eggs

Serves one

The key here is super low heat – after you cook the vegetables you turn it way down, add the eggs and take your time. 

INGREDIENTS

  • Olive oil & butter
  • ½ cup uncooked diced vegetables: onions, bell peppers, mushrooms - anything you like
  • 2 eggs
  • 2 tablespoons Monterey jack cheese, shredded
  • Kosher salt & fresh ground pepper

DIRECTIONS

  1. Add 1 teaspoon each olive oil and butter to a non-stick pan, let butter melt and then add veggies
  2. Cook over medium high heat, stirring often until softened - about 4 minutes then turn heat to low
  3. Beat eggs in a small bowl, stir in cheese then add salt & pepper – mix well
  4. Add a little more butter to the veggies in the pan, let melt and make sure all sides are coated
  5. Add beaten eggs & cheese – and using a spatula (preferably a soft one) and stirring often, stir the egg mixture until cooked, but not dry. The low heat should make this possible but can take a solid 5 minutes or more if the heat is low enough
  6. Serve, eat, repeat

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HOISIN SRIRACHA WINGS

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

  • 2 dozen chicken wings
  • 3 tablespoons Garlic Hoisin Sauce
  • 3 tablespoons soy
  • 3 tablespoons honey
  • 3 tablespoons Sriracha
  • big pinch Kosher salt
  • 2 big garlic cloves

DIRECTIONS

  1. Preheat oven 425
  2. Mix all ingredients, everything but chicken
  3. Coat chicken with 3/4 of the sauce
  4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
  5. Flip again, brush with the remaining sauce and cook another 5 minutes

 

TO GRILL

    Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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    WATCH ME MAKE THIS

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    Orzo Carbonara

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    Orzo Carbonara

    Makes 4 servings

    INGREDIENTS

    • 1/2 pound bacon, diced
    • 1/2 pound orzo
    • 1 pound asparagus, cut into 1 inch lengths
    • 1 clove garlic, minced
    • 1 egg yolk
    • 1/3 cup heavy cream
    • 1/2 cup Parmesan cheese plus extra for serving
    • Kosher salt & freshly ground pepper

     

    DIRECTIONS

    1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
    2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
    3. While it cooks, beat egg in a bowl and stir in cream
    4. When orzo is done, drain but reserve 1 cup of the water
    5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
    6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
    7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
    8. Mix well and add as much reserved pasta water to make it creamy
    9. Serve with extra Parmesan
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    WATCH ME MAKE THIS

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    ANNA’S STEAK RANCHERO

    INGREDIENTS

    • 1 & 1/2 lbs Sirloin Steak
    • 1/2 large green bell pepper, chopped
    • 1/2 large white onion, chopped
    • 1 tomato, chopped
    • 1 - 8 oz can tomato sauce
    • 1 - 8 oz can El Pato tomato sauce (the YELLOW can)
    • Garlic Salt
    • Kosher salt and pepper to taste

    DIRECTIONS

    1. Slice your sirloin into thin strips (across the grain for tenderness)
    2. Saute in 2 tablespoons of vegetable oil until most of the pink is gone
    3. Add vegetables, seasonings and sauces, season with salt and pepper
    4. Cover and let simmer 20-30 minutes on low
    5. In the last 5 minutes, you can add chopped cilantro if you want.
    6. This tastes even better the longer you let it simmer and is great for leftovers. Serve with Spanish rice and re-fried beans and flour tortillas.

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    Sammy-Boys Margarita

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    Sammy-Boys Margarita

    Makes 1 - go on, be selfish

    The Margarita may have been born in Mexico in the 40's, but it came of age in my kitchen in the late 80's. Don't change it, just make it. And please use a decent tequila. I have this theory - crappy tequila makes a crappy Margarita. Oh, and be a little careful, they're kinda strong.

    Ingredients

    • 2 ounces reposado tequila

    • 2 ounces Sweet & Sour - not Margarita mix

    • ½ ounce Grand Marnier, plus extra for serving

    • 1 splash Roses Lime Juice

    • 2 lime wedges

    • 2 orange wedges

    Directions

    1. Add ice to shaker and put in tequila, sweet & sour, Grand Marnier, Roses limejuice and juice from one lime & orange wedge

    2. Place lid on shaker and shake well - you want it icy

    3. Add fresh ice to a glass and pour in contents from shaker

    4. Squeeze a new wedge each of lime and orange on top and drop wedges into glass

    5. Then float a little more Grand Marnier over the top and voila - life is good.

    WATCH ME MAKE THIS... PLUS, A BUNCH MORE RECIPES

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    Ginger Scallops

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    Ginger Scallops

    Makes 12

    The key to scallops is NOT to overcook them. The easiest way is to make sure your pan is HOT and turn them once they're nicely browned.

    Ingredients

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

    Directions

    1. Mix butter, ginger and green onion together in a small bowl - set aside
    2. Put non-stick pan on medium/high heat
    3. Lightly oil scallops and season with salt & pepper
    4. When the pan is almost smoking, put half the scallops in the pan and sear until golden, 1 to 2 minutes
    5. Flip over, put half the ginger butter in the pan and as it melts spoon it over the scallops
    6. Remove when bottom is golden
    7. Cook remaining scallops the same way, dig?

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