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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Steak & Onion Taco

Steak, grilled onions & melty cheese. #justmakeit

Makes 4 tacos

INGREDIENTS

• 1-2 tablespoons olive oil
• 1 cup red onion, finely sliced
• 3/4 pounds thinly steak (NY, sirloin, filet, flank, skirt - pretty much whatever thinly sliced)
• Kosher salt and fresh ground pepper, or
• 1 teaspoon Montreal Steak Seasoning
• 4 slices provolone cheese
• ½ cup romaine lettuce, finely shredded (preferably from the fatter, crunchier end)
• 4 -6 inch corn or flour tortillas

Sauce

• 2 tablespoons mayonnaise
• 2 tablespoons chili sauce (the ketchup kind)
• 1 tablespoon capers with a tiny drizzle of caper juice
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

1. Combine all dressing ingredients in a small bowl, mix well and set aside
2. Heat a medium non stick pan with a tablespoon of oil and add onions
3. Cook over low/medium until golden and beautifully softened, 5-7 minutes, set aside and keep warm
4. Using same pan, turn heat to high, and just before it smokes add a little more oil and the steak, salt, black pepper or steak seasoning – cook a couple minutes stirring quickly
5. In the pan, make 4 piles of the steak and add cheese to each on each, cover with a lid for another 30 seconds
6. Build taco: tortilla, sauce, lettuce, steak/cheese and onions.

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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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Bangers and Mash with Guinness Onion Gravy

Serves 2-4

INGREDIENTS

• 1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
• 1 tablespoon salted butter
• 1 medium yellow onion, thinly sliced
• 2 tablespoons all-purpose flour
• 8 ounces beef broth
• 1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
• 1 teaspoon each of Kosher salt and fresh ground pepper
• 1 tablespoon cooking oil
• 1-2 cups cooked mashed potatoes

DIRECTIONS

1. Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
2. Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized,  5-7 minutes
3. Add flour to onions, stir well and cook for another minute or so
4. Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
5. Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
6. To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
7. Boom!

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Homemade Hummus

Doesn't get much better than this.

INGREDIENTS

• 3 cloves garlic, peeled
• Juice of 1 small lemon
• ⅓ cup tahini
• 1 - 15 oz. can garbanzo beans, drained (reserve the liquid)
• ¼ teaspoon cumin
• ½ tablespoon fresh parsley, rough chopped
• 1 tablespoon extra virgin olive oil
• Paprika
• Pita

DIRECTIONS

1. Using a food processor with the metal ‘S’ blade, add garlic and lemon juice
2. Process about 1 minute, until garlic is minced then scrape down sides of the bowl with a spatula
3. Add tahini, garbanzo beans and cumin
4. Continue to process another 2 to 3 minutes - add reserved liquid until hummus is relatively smooth and scoop into a serving bowl
5. Make it pretty with a little parsley, a good drizzle of olive oil and a sprinkle of  paprika
6. Serve with pita bread/chips, vegetables...whatever your heart desires

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Mayo Cheese Bread

My mom's old school recipe never fails.

INGREDIENTS

• 1/3 cup mayonnaise
• 1/3 cup diced yellow onion
• 1/3 cup shredded asiago cheese (or a combo of shredded Monterey jack & cheddar)  
• 1/4 cup finely chopped parsley
• 1 sourdough baguette  

DIRECTIONS

1. Preheat oven to 350
2. Combine mayo, onion, cheese & parsley - mix really well
3. Season with pepper and a pinch of salt, stir through
4. Cut baguette horizontally and spread on cheese mayo mix
5. Bake 10-15 minutes or until golden brown and bubbly
6. Slice into pieces and serve

Watch me make this...

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Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

• 2 cups water
• big pinch Kosher salt
• 1/2 cup quick cooking grits
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
• 6 ounces pork sausage
• 2 eggs 
• 2 greens onions, finely chopped

DIRECTIONS

1. Boil water and add salt & grits - stir well and turn down to low
2. Cook about 5 minutes, stirring occasionally until thickened
3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
4. Cook sausage in a non-stick pan until just no longer pink and keep warm
5. Cook eggs however you like - over easy, sunny, poached it’s up to you
6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
7. Boom

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Artichoke Hearts

FEATURED ON PANTRY DAY TV EPISODE

Serves 1-2

INGREDIENTS

• 1 can (15oz) whole artichoke hearts, drain, cut in half and dry on paper towels
• Avocado oil or any high retention oil to cook
• Kosher salt and fresh black ground pepper
• Pinch crushed red pepper flakes
• 1 clove garlic, minced
• ¼ cup chopped fresh parsley

DIRECTIONS

1. Heat a wok or pan on high with about 2 tablespoons oil and add artichokes- let sit about a minute or until artichokes get some “charred” coloring
2. Add pinch of salt, black pepper, red pepper flakes, garlic and stir-fry about 30 seconds or so - add fresh parsley, stir and serve with squeeze of fresh lemon juice on top

Note: This is a fast cooking dish...prep all your ingredients beforehand

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Black Bean Burger

Makes 2 big burgers or 3 smaller ones

1 medium yellow onion, sliced thin

1 tablespoon butter

1 tablespoon olive oil

1/3 cup red onion, diced

2 Holland peppers pepper, diced

1/2 cup sliced, loosely packed shiitake mushrooms

1 - 15 ounce black beans, well drained

1 egg

1 teaspoon each: cumin, garlic powder and chipotle chili powder

1 1/2 cups panko bread crumbs, divided

1 1/2 cups all purpose flour, divided

Kosher salt & pepper to taste

2 or 3 burger buns toasted - just something good though ya hear me?

3/4 cup guacamole, recipe here

2 or 3 slices pepperjack cheese

• Heat non-stick pan, add butter and oil and add onions - cook over medium heat stirring often, about 20 minutes or until golden, remove to a plate but don’t clean the pan

• ‘Dry cook’ onion, peppers and mushrooms in a non-stick pan until just softened and dry, 5-7 minutes

• Do the same with the beans in another pan until beginning to stick

• Put onions, peppers, mushrooms and black beans into the bowl of a processor, pulse 3 or 4 times then add the cumin, garlic powder, 1/3 cup of the panko, 2 tablespoons of the flour & salt & pepper

• Process until really well combined, form into 2 large, or 3 medium patties and put on a parchment covered plate, and refrigerate 30 minutes

• Coat the patties (in this order) using 3 separate bowls for remaining flour, eggs and remaining panko

• Heat the pan you cooked the onions in, add a little more oil and cook patties until crispy and brown on each side (about 3-4 minutes per side)

• Add cheese when you flip them over, let cheese melt

• Toast buns lightly and build: bottom bun, guacamole, pattie with cheese, onions, bun top.

Sardine Avocado Toast

FEATURED ON PATRY DAY TV EPSIODE

Serves 1-2

Ingredients

• 4 slices french baguette - about ¼ inch thick
• Olive oil
• 1 ripe avocado, slightly mashed
• 4-6 grape tomatoes, sliced
• Kosher salt and fresh ground pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 can sardines (I like the ones in olive oil)
• 1 tablespoon fresh chopped parsley for garnish

Directions

1. Heat a flat griddle or pan on medium-high
2. Brush each baguette slice with olive oil and toast until lightly golden
3. Spread a little avocado on the toast, then layer with a few slices of tomatoes - season each slice with pinch of salt, fresh ground pepper and a little bit of the red pepper flakes (if you want)
4. Top with sardines and garnish with parsley

Sweet and Sour Meatballs

These small, little bites of deliciousness are always welcome - and easy to make especially if you keep frozen, precooked meatballs in your freezer.  

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 pound ready made mini meatballs (in the freezer section)
• 2 cups cooked brown rice
• 2 green onions, white & light green parts only, thinly sliced on an angle
• sesame seeds for garnish

DIRECTIONS

1. Combine first 6 ingredients in a pot and heat on the stove over medium heat until sauce comes to a slight boil - then turn down heat and simmer
2. Place the meatballs in the pot, simmer 10-15 minutes until heated through
3. Serve over rice, garnish sesame seeds and green onions on top.

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Brussels Sprout & Bacon Flatbread

If you're a Brussels sprouts hater, there's a very good chance this could change your mind.

INGREDIENTS

• 2 bacon strips, sliced widthwise
• 3-4 whole brussels sprouts, sliced thin
• ⅓ cup ricotta cheese
• 1 teaspoon extra virgin olive oil
• ½ teaspoon each Kosher salt and fresh ground pepper
• 1 clove garlic, minced
• 1 pita bread
• Pinch red pepper flakes
• ¼ cup shredded Monterey Jack Cheese
• ½ cup fresh baby arugula

DIRECTIONS

1. Preheat oven 425 degrees
2. Heat a medium frying pan, add bacon - cook until just the edge of crispy, leave about ½ tablespoon of grease in the pan discarding the rest and add Brussels sprouts -  cook about 6-7 minutes and set aside
3. In a small bowl, combine ricotta, olive oil, salt, pepper and garlic - mix well
4. Spread ricotta mixture evenly on pita, add bacon/Brussels mixture and top with Monterey Jack cheese
5. Bake for 12-15 minutes or until cheese melts and pita is slightly crispy
6. While flatbread is in the oven, mix arugula with a little olive oil, season with salt and pepper
7. Remove flatbread, top with arugula and serve.

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Grilled Scrambled Egg Sandwich

How have I not done this before?

Makes 1 sandwich

INGREDIENTS

• 2 strips bacon, sliced thin
• 4 cremini mushrooms, sliced
• 1 teaspoon butter
• 1 egg
• 2 slices of bread (any you like)
• 2 tablespoons mayonnaise
• 1 slice cheese (any you like, I used Jack)
• Kosher salt and pepper to taste

DIRECTIONS

1. In small skillet on medium heat cook bacon until almost crispy, remove excess bacon fat and add mushrooms – cook until nicely softened, about 5 minutes
2. Add butter to the bacon mixture then the egg – scramble in the pan until egg cooked through and set aside
3. Spread 1 tablespoon mayonnaise on one side of bread, then cheese and the egg mixture, season with salt and pepper to taste – top with 2nd slice of bread
4. Spread top slice with ½ tablespoon mayonnaise, and grill in a non-stick pan until nicely browned – repeat with 2nd sid.

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Deep Fried Pizza with Ricotta & Onions

Pizza Fritta is a tad more work but super good and way fun.

Makes 1 individual pizza

INGREDIENTS

• 1 quarter of the 3 minute pizza dough
• 1/2 medium size red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup ricotta cheese
• 1 garlic clove, crushed
• Neutral oil (like vegetable or canola) to fry dough
• Kosher salt
• Crushed red pepper flakes
• ¼ cup shredded Monterey Jack or mozzarella cheese - whatever you have is good
• ½ cup fresh baby arugula
• Extra virgin olive oil

DIRECTIONS

1. Make pizza dough according to recipe directions
2. While dough is “resting” make the pizza toppings
3. In a nonstick medium skillet on medium/low heat, add olive oil, butter and onions; cook 8-10 minutes until golden brown - remove from heat; set aside
4. In a small bowl mix ricotta and garlic well and set aside
5. Preheat oven to 450 degrees
6. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
7. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
8. Carefully put the dough into the hot pan - lay it down facing away from you
9. Cook about 1-½ minute on each side until golden brown - flip over carefully using tongs
10. Drain fried dough on paper towels, then place the crust on a baking sheet
11. Spread ricotta mixture evenly over the crust, top with caramelized onion, pinch of salt, red pepper flakes and shredded cheese
12. Bake in the oven for 5-10 minutes or until cheese melts
13. While pizza is baking, mix arugula with a drizzle of olive oil and pinch of salt
14. Take pizza out of the oven, top with arugula, slice and serve...

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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 

LEMON SHORTBREAD COOKIES

These lemon shortbread are ridiculous – and I mean that in the most delicious way possible.

Makes an 8x8 pan

 INGREDIENTS

2 cups flour

1/2 cup sugar

1/4 teaspoon salt

Zest of one lemon

1 cup salted butter, cold and cut into cubes

• Preheat oven to 325 degrees

• Put flour, sugar, salt and lemon zest in the bowl of a processor and pulse 3 or 4 times to mix

• Add butter and continue to pulse until still crumbly, but you’re able to squeeze a handful together and it will stick

• Line an 8x8 baking pan with parchment paper – enough so it sticks a couple inches past the sides, and press dough evenly into pan

• Lightly score with a knife into the size cookies you want when it’s done

• Bake 45-55 minutes or until just starting to get brown around the edges - you might need to re-score about the 3/4 point

• Remove from oven, and use parchment to remove cookie block from pan

• Cut through score lines to separate cookies, then place on a cooling rack and wait

• And if you can wait more than 3 or 4 minutes…you’re better than me

Asian-ish Israeli Couscous

Featured on my TV episode, Mediterranean Day.

INGREDIENTS

For the dressing:

• 1 tablespoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sesame oil
• ¼ teaspoon crushed red pepper flakes
• 1 clove garlic, crushed

Couscous:

• 1 cup Israeli couscous (aka pearl couscous)
• Neutral oil like vegetable or canola
• 2 cups water
• Kosher salt
• ½ cup each green and red bell peppers, finely diced
• ½ cup white onions, finely diced
• 1 cup shiitake mushrooms, thinly sliced
• 1 garlic clove, crushed
• 2 cups fresh baby arugula

DIRECTIONS

1. In a small bowl, whisk all the dressing ingredients; set aside
2. In a medium saucepan, heat 1 tablespoon of the oil and add couscous
3. Cook, stir constantly just to lightly ‘toast’ the couscous - about 2 minutes
4. Add water to the pot to completely cover the couscous along with a generous pinch of salt and bring to a boil - turn down and cook 7-8 minutes
5. While it cooks, heat 1 tablespoon oil on medium-high heat in a pana and add peppers and onions - cook until just softened about 3 minutes and add mushrooms
6. Cook for another 2-3 minutes then add garlic, cook until fragrant, remove from heat and set aside
7. When couscous is about done, add arugula to the water, stir well and let wilt - remove from heat and drain
8. Mix couscous, vegetables and dressing in a large bowl

9. Serve.