Mini Hasselback Potatoes (one of the best things ever)

Hasselbacks made with whole, large potatoes are good - but not like these. In fact I won’t make big ones again.

1/2 cup butter

3 tablespoons olive oil

1 large clove garlic, or 2 medium - minced

2 teaspoons smoked paprika

Kosher salt & pepper

1.5 pounds mini gold potatoes, about 2 dozen

1 tablespoon finely chopped chives

3 tablespoons shredded Manchego cheese

Optional: mayo for serving

• Preheat oven to 425 degrees

• Melt butter and oil in a small saucepan, put in garlic, and when fragrant, add paprika, salt & pepper - mix well, and set aside

• Put potatoes between 2 chopsticks (watch the video) , and using a sharp knife, make slits across the potato (the short way) down to the sticks - which will prevent you from cutting all the way through the potatoes

• Repeat with all potatoes and place on parchment lined baking sheet, or a rack on a baking sheet

• Brush potatoes with the butter mixture, and bake about 30 minutes total, brushing with extra butter every 10 minutes or so until potatoes are tender

• If you want, turn on your broiler to give them a little more color and to crisp

• Remove from oven, season lightly with a little more salt & pepper, then serve topped with chives and cheese

Sweet Potato Hash

This might be the 2nd best use for frozen sweet potato fries.

INGREDIENTS

• 8-10 ounce frozen sweet potato fries
• 1 tablespoon cooking oil
• ½ cup each red bell peppers, red onions and white onions - all diced small
• 1 tablespoon butter
• ½ teaspoon Kosher salt
• ½ teaspoon fresh ground pepper
• ¼ teaspoon garlic powder
• ¼ cup green onions, chopped
• ¼ cup parsley chopped
• Poached egg
• Olive oil

DIRECTIONS

1. Cook fries according to package directions – but get 'em crispy
2. While they cook, heat oil in a skillet on medium-high, then add bell peppers and onions - saute until onions get a little caramelized, about 5 minutes
3. Take fries out, rough chop then add to the vegetable mixture
4. Add butter and a little oil to the hash and season with salt, pepper and garlic powder - mix
5. Add green onions and parsley, reserving a little to garnish at the end
6. Plate the hash and serve with a poached egg like I did, or do what you want
7. Garnish a drizzle of olive oil, green onions and parsley

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MISO & GINGER SALAD DRESSING

Making your own dressing is the best – and I love this one. 

INGREDIENTS

• ¼ cup light miso paste
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely chopped
• 1 teaspoon soy sauce
• ½ cup neutral oil (I used avocado oil for this one, canola or vegetable works well too)
• 2-3 tablespoons of water
• Honey (optional)
• Fresh ground pepper to taste

DIRECTIONS

1. Combine first 5 ingredients in a bowl, mix into a thick paste
2. Slowly whisk in oil until the dressing is emulsified
3. Add 1 tablespoon water at a time to thin dressing to your liking - at this point you can add a little honey if you want on the sweeter side
4. Add pepper to taste
5. Use the dressing on your favorite salad, grilled vegetables or even fish.

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POBLANO SHIITACOS

There’s something about this that makes me want to eat about 50 of them.

Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

• 6 ounces nonfat Greek yogurt
• 1 large clove garlic, chopped
• 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
• Juice of ½ lime  
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper to taste

Tacos

• 2 large poblano chiles
• Neutral oil and butter
• 8 ounces shiitake mushroom caps, thinly sliced
• Kosher salt and freshly ground pepper
• ¼ teaspoon each garlic powder & cumin
• Kosher salt to taste
• 5 corn or flour tortillas, approximately the 5.5 inch size
• Nonfat Greek yogurt
• Finely chopped red onion, for garnish
• Finely crumbled Cotija cheese, for garnish
• Chopped cilantro, for garnish

DIRECTIONS

1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
6. Add garlic powder, cumin & Kosher salt - stir well to combine
7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.

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Salmon & Fresh Veggies One Sheet Pan Passover Meal

Spend more time this Passover enjoying family and traditions with this easy one sheet pan salmon and fresh vegetables meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes four servings

Ingredients

• 6 ounces green beans
• 10 ounces tomatoes
• 12 small-ish carrots, ends trimmed
• 1/2 pound fresh asparagus, trimmed
• 2 leeks, white & light green parts only – cleaned and thinly sliced
• 1 red pepper, diced
• 6 ounces sugar snap peas
• 2 cloves garlic, minced fine 
• Kosher salt & fresh ground pepper to taste
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons olive oil
• Four 6 – ounce salmon fillets 
• 1 cup basil pesto
• 1/4 cup finely chopped basil

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Put green beans, tomatoes, asparagus, baby carrots, leeks, red pepper and sugar snap peas in a large bowl. Add garlic, salt, pepper, red pepper flakes & oil – mix well to combine.
3. Season salmon with salt, pepper and top with pesto. Place salmon among the veggies and put baking sheet into the oven. Cook 15 minutes, then turn to broil and cook for another 2-3 minutes or until salmon is nicely golden.
4. Plate vegetables & salmon and top with chopped basil.

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Rack of Lamb One Sheet Pan Easter Meal

Easter has enough fun family traditions to occupy your time that the last thing you need is to be caught in the kitchen. So here is an easy sheet pan recipe to make your holiday dining simple and still delicious.

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Makes four srvings

Ingredients

• 6 medium tomatoes, cut into 6 wedges each
• 2 Japanese eggplants, each cut into ½ inch semi-circle pieces 
• 1/2 large red onion, diced
• 1 red pepper, diced
• 2 zucchinis, diced 
• 1 pound fingerling potatoes, each sliced lengthwise
• 2 Tablespoons olive oil
• 2 cloves garlic, minced
• 2 Tablespoons Dijon mustard, plus more for lamb
• Juice of one lemon juice
• Kosher salt & fresh ground pepper to taste
• 2 teaspoons each finely chopped fresh thyme & rosemary
• 1 lemon, thinly sliced
• 1 rack of lamb, excess fat removed

Instructions

1. Preheat oven to 450 degrees F.
2. Put tomatoes, eggplant, red onion, red pepper, zucchini & potatoes in a large bowl.Combine olive oil, garlic, Dijon, lemon juice and salt & pepper – mix well and add to veggies, toss and then place everything on a baking sheet. Sprinkle with thyme and rosemary, add lemon slices and put into oven – cook about 10 minutes.
3. While it cooks, brush lamb with Dijon mustard and season with salt & pepper then add to the sheet pan..Continue to bake until vegetables are done and lamb is 140 degrees – about 25 minutes longer.
4. Remove pan from oven, slice rack into individual chops and serve with vegetables.

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Shoestring Sweet Potato Fries

Not to be a broken record…but these are totally simple & delicious. 

Ingredients

• 1 large sweet potato, rinsed (no need to peel)
• 2 teaspoons neutral oil - like vegetable or avocado
• ½ teaspoon each Kosher salt and pepper
• 1 teaspoon cumin  and/or curry powder
• 1 teaspoon curry powder, optional

Directions

1. Preheat oven to 400 degrees
2. Spiralize sweet potato using the small noodle blade, then place the spiralized potato in a large mixing bowl
3. Add oil, salt, pepper and cumin and/or curry powder if using (which you should be) to the potatoes and mix well so the seasonings incorporate evenly
4. Place spiralized potatoes on a baking sheet and bake 20-30 minutes (toss fries halfway through) or until nice and golden brown

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Potato Latkes

Makes twenty 3 inch latkes

Crispy, golden little potato pancakes - what's not to like? I serve them topped with sour cream and some finely chopped lox. Now you're talking - make that 'now I'M talking'.

Ingredients

• 4 large potatoes, peeled (Idaho are perfect)

• 1 small onion or 1/2 large - shredded

• 2 eggs

• 3 tablespoons flour

• 1 teaspoon baking powder

• 1 tablespoon fresh chopped dill

• Salt & pepper to taste

• Canola oil for frying

• For serving: sour cream, lox or apple sauce

Directions

1. Either use a grater or processor (with the metal blade attached) to shred the potatoes

2. Put shredded potatoes in a towel, wrap tight and squeeze out the water - put into a bowl

3. Shred onion same way and add to the potatoes with the eggs, flour, baking powder, s & p and dill - mix really well

4. Heat 1/8 - 1/4 inch oil in a large pan over medium until hot but not smoking

5. For each latke, put 2 tablespoons of the potato mixture carefully into the pan and flatten slightly

6. Fry turning the latkes once, until golden brown and cooked through, about 3 minutes

7. Drain on paper towels

8. Remove any loose bits of potato mixture between batches with a slotted spoon

9. Add more oil as necessary

PICKLED RED ONIONS

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner.

INGREDIENTS

• 1/2 cup apple cider vinegar
• 1 cup water
• 1   1/2 teaspoons Kosher salt
• 6-10 black peppercorns
• 2 tablespoons sugar
• 1 medium red onion, sliced into thin semi circles

 DIRECTIONS

1. Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
2. Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
3. When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid
4. Screw on the lid and when it’s cool, refrigerate
5. They’ll start being good tomorrow, but great after 3 days or so days 

Greek Salad with Grilled Chicken

Featured on my TV episode, Mediterranean Day.

Serves 2-4

Ingredients

For the salad:

• 2 roma tomatoes, diced small
• 1 cup English cucumber, diced small
• ¼ cup red onions, diced small
• ¼ cup sliced Kalamata olives
• ¼ cup each of fresh parsley, fresh basil and fresh mint; roughly chopped
• ¼ cup crumbled feta cheese

For the dressing:

• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 1 garlic clove, crushed
• ½ teaspoon Kosher salt
• ¼ teaspoon fresh ground pepper

Grilled Chicken:

• 1 chicken breast, flattened out to about ½ inch thick
• 1 tablespoon extra virgin olive oil
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a large mixing bowl combine all the ingredients for the salad
2. Mix all the ingredients for the dressing, set aside
3. Preheat grill or grill pan on high heat
4. Lightly oil chicken and season with salt and pepper
5. Cook chicken until grilled beautifully - about 3 to minutes a side
6. Add dressing to salad, slice chicken and put on top of salad with a little bit more dressing.

WATCH HOW I MAKE THIS... FULL TV EPSIODE

Cold Asian Noodle Salad

A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

• 4 ounces soba noodles
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• ½ teaspoon sesame oil
• ½ teaspoon white granulated sugar
• ½ tablespoon Sriracha
• ½ cup carrots, julienned (matchstick size)
• ½ cup sugar snap peas sliced diagonally
• ¼ cup radish sliced thin in half circles
• 1 stalk celery, thinly sliced
• ¼ cup English cucumbers sliced thin in half circles
• 1 tablespoon neutral oil (like avocado)
• 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
• Kosher salt
• Sesame seeds
• Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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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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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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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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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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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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Butter Potatoes

The simple potato is pretty darn good by itself. But, when some delicious Finlandia butter* is added… look out. 

Serves: 3-4 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes 

INGREDIENTS

• 1 pound small new potatoes
• Kosher salt & fresh ground black pepper
• ¼ cup Finlandia butter*, softened
• Kosher salt & fresh ground black pepper
• 1-2 teaspoons fresh thyme

DIRECTIONS

1. Put potatoes in a pot, cover with cold water and add 1 tablespoon of salt
2. Bring to a boil, lower the heat slightly and cook until potatoes can easily be pierced with a fork – about 15 minutes then drain well – set aside
3. Melt butter in a heavy pan, add potatoes and toss carefully making sure potatoes are covered with butter
4. Season with salt, pepper and add thyme – mix through and serve.

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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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Grilled Chili-Lime Corn

Makes: 6 ears
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

You may never want plain corn again.

6 ears of corn, husks removed and silk pulled off

8 ounces butter

2 cloves garlic, peeled and smashed

2 tablespoons chili powder

Juice from 4 limes

Neutral oil

Kosher salt

• Heat grill to medium

• Slowly melt butter in a small pot and add the garlic, chili powder & juice from 3 of the limes - mix well - let sit on very low for the flavors to get better - btw this could easily be done well beforehand, just remelt it when ready to go

• Brush the ears lightly with a little of the oil (and btw why the hell are they called ears??) then grill until soft, nicely browned in spots and beautiful - this can take up to 30 minutes.

• Start basting about 5 minutes in, then baste often until finished cooking

• When done remove to a platter, brush one last time, squeeze on some of the remaining lime and sprinkle lightly with the salt

• Serve

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FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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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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MORE CHICKEN RECIPES