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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Hawaiian Pizza

Or at least my version - 'cuz after all I am a Canadian and it was invented by a Canadian. 

But really who cares - just make it.

INGREDIENTS

• 2 ready-made flatbreads - I used ones that were approximately 10” x 6”
• ½ cup tomato sauce, see recipe or use jarred (if you don’t care about food)
• ½ - 3/4 cup crushed pineapple, drained
• ¼-½  teaspoon crushed red pepper flakes
• 3-4 slices deli black forest ham, cut into thin strips
• Approximately ¾ cup shredded mozzarella cheese
• 1 tablespoon fresh chopped cilantro (optional)

DIRECTIONS

1. Preheat oven to 400 degrees
2. Spread sauce evenly over the flatbreads and then add the pineapple
3. Sprinkle red pepper flakes over all and top with ham and then the cheese
4. Place flatbreads on baking sheet and bake 10-12 minutes or until cheese melts and flatbreads get crispy
5. Garnish with cilantro, slice and enjoy.

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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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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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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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One Pot Mac

INGREDIENTS

• ⅓ lb bacon, sliced thin widthwise
• 1 clove garlic, minced
• 8 ounces macaroni-type pasta (I used orecchiette in this recipe)
• 2 cups milk
• ½ teaspoon mustard powder
• 1 tablespoon butter
• 1 cup chicken broth
• ½ teaspoon fresh ground pepper
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded cheddar cheese

DIRECTIONS

1. Using a large pan with high sides, cook bacon on medium heat just until almost crisp and mix in garlic until fragrant - remove bacon in a small bowl
2. Lightly rinse and drain the uncooked pasta to get some of the starch out - set aside
3. Put the same pan back on medium heat - add milk, pasta, mustard powder, butter, ½ cup chicken broth and pepper - give it a little stir to loosen the pasta
4. Bring to a boil, then turn it down and let simmer until milk has reduced into thick sauce; about 10 minutes or so
5. Stir in cheese and bacon - if sauce is too thick, add a little more broth to thin sauce out.

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Sous Vide Rack of Lamb with Mint Gremolata

Using sous vide (a constant temperature water bath) is not just simple, but makes for near perfect meat every time. And if I don’t have to worry about overcooking my lamb, I can worry about other things – like making sure my guests are happy.  

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Rack of Lamb

Prep Time: 25 minutes
Cooking Time: 2 hours
Makes: 1 rack of lamb

INGREDIENTS

• Kosher salt and freshly ground black pepper
• Rosemary sprig
• 1 tablespoon neutral oil –
  vegetable, canola etc

DIRECTIONS

1. Preheat sous vide cooker to135 degrees
2. Season lamb with salt & pepper, place in a vacuum bag with rosemary, seal and put in the preheated water – let cook 2 hours
3. While it cooks, make the gremolata
4. When the lamb is done, remove from the bag and carefully pat dry with paper towels
5. Add oil to a heavy pan (cast iron is ideal for this) turn on your stove vent and heat until just smoking
6. Start by carefully placing the rack meaty side down, and sear until well browned all over – should be no more than a minute
7. Put on a cutting board, slice into individual ribs and serve with the gremolata. 

Mint Gremolata

Prep Time: 5 minutes
Makes: About 1/3 cup
 

INGREDIENTS

• 1 cup loosely packed mint leaves
• 2 cloves garlic
• Zest from 1 small lemon
• ¼ teaspoon Kosher salt
• ¼ teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil

DIRECTIONS

1. Put the mint, garlic, lemon zest, Kosher salt, red pepper flakes and olive oil in a food processor, and pulse until finely chopped then set aside (you can easily make this the day before).

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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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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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PASTA 2 WAYS

Plain pasta for kids is made even better with Finlandia butter.  And for the bigger kids, try this version with Finlandia Classic Creamy Gourmet Cheese & vermouth. 

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NOODLES WITH FINLANDIA CLASSIC CREAMY GOURMET CHEESE

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/4 cup butter

• 4 oz Finlandia Classic Creamy Gourmet Cheese*

• 1 oz dry vermouth

• 1/3 cup shredded Parmesan

• Kosher salt and fresh ground pepper

• Parsley for garnish

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. While they cook, melt Finlandia butter* with Finlandia Classic Creamy Gourmet Cheese* in a small pot until mixed, then add parmesan and vermouth- stir until smooth

3. Season with salt & pepper

4. Drain noodles and toss with the sauce, and a sprinkle of parsley. Serve.

Plain Butter Noodles
 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/3 cup Finlandia butter*

• Kosher salt and freshly ground black pepper

• Shredded parmesan cheese, to taste

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. Drain, return to pot and immediately add butter, salt and pepper

3. If using Parmesan, add it now

4. Mix well 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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Finlandia Black Garlic Flatbread

The beauty of this recipe is that it can be adapted to any flatbread, pizza or even sliced loaf of bread – like a baguette. Because once you know how much to spread on, you can do it with anything. 

Serves: 2-4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

INGREDIENTS

• 1 flatbread, any size will do
• Finlandia Black Garlic Creamy Gourmet Cheese
• 4-6 tablespoons Basil Pesto
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup parmesan cheese, shredded 

DIRECTIONS

1. Preheat oven to 425 degrees
2. Spread about a 1/8 inch layer of the Finlandia Black Garlic Creamy Gourmet Cheese on the flatbread
3. Add a thin layer of the pesto on top of that
4. Sprinkle a small amount of the red pepper flakes on top, and finish with a light sprinkling of the shredded Parmesan
5. Bake until beginning to get golden brown – 15-20 minutes
6. Remove, slice and serve
7. Repeat

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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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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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Steamed Artichokes

Weird looking? Yes. Simple to cook? Yes.  Delicious? Oh hell yes!

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS

• 2 or 3 artichokes, approximately 1 for every 2 people

• ½ stick butter

• 1 clove garlic, minced

• Juice of ½ lemon

• 1 sprig fresh thyme

DIRECTIONS

1. Cut the stem off the bottom of each artichoke so it will sit flat, and about 1 inch off the top of each

2. Then cut the point off each leaf (to keep you & your guests from getting poked)

3. Place artichokes in large steamer with about 3 inches of water below, cover with a lid and steam about 45 minutes, or until you can pull off a leaf off easily

4. While it cooks, melt the butter in a small pot with a minced clove of garlic, lemon juice and a thyme

5. Put artichokes on a serving plate with a bowl of the dipping butter beside.

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Lemon Butter Sauce

Makes about 1/3 cup
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes

Really... do you need to hear anything more than just lemon & butter? 
I think not – though if you did, shallots & parsley are the rest of it. 

INGREDIENTS

• ¼ cup lemon juice
• Pinch Kosher salt
• 1 tablespoon shallot, finely chopped
• ¼ stick cold Finlandia butter*, cut into cubes
• 1 tablespoon finely chopped parsley

DIRECTIONS

1. Warm a small pan over medium-high heat and add lemon juice and shallot
2. Cook until reduced by approximately ½, then add butter 
3. Slowly swirl butter into the mixture until thickened, season with salt and add parsley
4. Stir to mix 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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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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MORE RECIPES

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

BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

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Pound Cake w/Boozy Whipped Cream & Fruit

Makes 1 pound cake

So good, so buttery, so delicious.  And once made, do this trick from my mother. The trick of spreading soft butter on still warm, delicious pound cake.  It might not be right, but if it’s wrong, it’s wrong for all the right reasons. 

1 cup butter, softened, + extra for greasing

2 cups sugar

5 eggs

1 teaspoon vanilla extract

Zest and juice of 1 lemon

2 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

2 cups heavy cream

3 tablespoons Chambord (raspberry liqeur)

Fresh fruit for serving

Powder sugar & toasted almonds for serving

• Preheat oven to 325

• In a mixer, beat butter with sugar until smooth

• Add eggs one at a time, 30-45 seconds apart, then add vanilla extract, lemon and zest - mix a couple minutes

• Combine flour, salt & baking soda - mix well then add to the mixing butter about 1/2 cup at a time until just incorporated

• Butter bundt or loaf pan well, and a few tablespoons of flour and move pan around to get flour everywhere, then shake out excess flour - pour in mix

• Bake about an hour, or until a toothpick comes out clean

• While it cooks, beat cream with Chambord until thick

• Let cool and grill slices in a pan, bbq or even broil then top with the whipped cream, fruit and add the powdered sugar and almonds

Maple Chipotle Wings

Makes a pound

INGREDIENTS

• 1 pound chicken wings, I like to cut off the wing tip & separate the wing from the little tiny leg kinda thing
• 1 cup maple syrup (or if ur feeling cheap pancake syrup will totally do)
• 3 chipotle peppers, minced fine
• Kosher salt

DIRECTIONS

1. Preheat broiler to high
2. Combine syrup & chipotle peppers, mix well and put on med/high heat
3. Bring to a boil, and turn down to a simmer - let go about 15 minutes or until slightly thickened
4. Meanwhile put wings on a foil covered baking sheet, and place baking sheet about 6 inches below glowing coils - broil about 10 minutes per side until done
5. Remove, put some wings in a large bowl, add some sauce and toss well
6. Serve & right fricking now!!!! 

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