Sea Bass with Red Pepper Sauce

Serves 4

No time to cook? You could easily go from nothing to eating in about 10 with this recipe - and it's way delicious.

Ingredients

• 10 ounces jarred roasted red peppers, drained
• 1 clove garlic
• 1/4 - 1/3 cup chicken stock
• Kosher salt and fresh ground pepper
• 4 Sea Bass fillets
• 2 tablespoons olive oil
• Cilantro to garnish

Directions

1. Add peppers and garlic to blender, blend until smooth
2. Season with salt & pepper and add chicken stock until desired thickness
3. Put sauce in a small pot and warm over low heat
4. Lightly oil fish and season well with salt & pepper
5. Cook in a non-stick pan over medium/high heat until beautifully seared outside and cooked through inside
6. Serve by spooning warm sauce on a plate, adding fish and topping with a little cilantro

French Dip Au Jus

Makes 2 sandwiches

Old school, simple and stupidly delicious. What more can I say? Btw, the term 'au jus' means 'with juice', so asking "do you want that with au jus" is redundant. Don't want you to look silly. And yes, I am here for you.

Ingredients

• 1 large & 1 small yellow onion, both thinly sliced

• 2 tablespoons olive oil

• 2 tablespoons butter

• 1 clove garlic, minced

• 1 tablespoon dry vermouth

• 12 ounces beef stock

• 2 tablespoons soy sauce

• 2 teaspoons grainy mustard

• 1 tablespoon horseradish

• 2 tablespoons mayonnaise

• 2 French rolls, sliced lengthwise leaving a hinge

• 1/2 pound sliced roast beef, medium rare preferably

Directions

1. Put the large onion in a saute pan and the small onion in a small pot - place both over medium heat

2. Add a tablespoon of olive oil to each and the butter to the pan

3. The pan with the large onion now just needs to cook on low to slowly caramelize the onions

4. Add the garlic to the pot and cook for 1 minute, then remove pot from heat and add vermouth (to prevent a flare up)

5. Let vermouth cook about 30 seconds then return to heat and add soy and beef stock

6. Bring to a boil, turn heat down to simmer and cover, leave for 15 minutes - then strain liquid and keep warm

7. Combine mustard, horseradish and mayo - mix well

8. Put a generous layer of mayo on each roll, then the roast beef, some of the caramelized onions

9. Close up shop and eat, dipping into the jus

Seattle Salmon Skewers

Serves 4 people

Huge flavor but so damn simple. Skewers of seared salmon with an oh-so-delicious sauce of sweet chili, soy & lime juice.

Ingredients

• 2 lb fillet fatty Salmon, skin removed, cut into 1 inch cubes
• 2 tablespoons canola oil
• Kosher salt and fresh ground pepper
• 1/4 cup sweet chili Sauce
• 2 tablespoons soy sauce
• 1/2 fresh lime, juiced
• 3 green onions, finely chopped fine
• Sesame seeds

Directions

1. Skewer 2 salmon cubes on each skewer, drizzle with oil and season with salt & pepper
2. Mix chili sauce, soy & lime juice - set aside
3. Heat grill pan to medium high and sear salmon about 2 minutes or until good grill marks – flip
4. Brush top with mixed well sauce and cook another minute or so
5. Serve on platter and drizzle over sauce and garnish with sprinkle of sesame seeds and green onions, and pour rest of sauce on side dish for dipping
6. Eat.

Polenta with Wild Mushrooms

Serves 4 people

Rich and creamy, but importantly this is so much easier than you think, and way worth it.

Ingredients

• 3 cups boiling water
• 1 cup polenta
• 8 shiitake mushrooms, sliced (stalks removed)
• 15 Oyster mushrooms, sliced
• 6 crimini mushrooms, sliced (stalks removed)
• 3 tablespoons olive oil
• 5 tablespoons butter
• kosher salt and pepper
• 3 garlic cloves, chopped
• 1 teaspoon fresh chopped rosemary (keep a pinch separate to garnish)
• 1 cup chicken stock
• 1/2 cup Parmesan cheese, finely grated
• 2 tablespoons Mascarpone

Directions

1. Bring water and pinch of salt in medium pan to a boil
2. Gradually whisk in the polenta, whisk for a minute and bring to a simmer. Cook for 15 minutes, stirring every 4-5 minutes
3. In the meantime, in a large skillet on medium heat add olive oil and 2 tablespoons of butter, throw in the mushrooms and a good pinch of kosher salt, stir well so all coated, cook uncovered for 5 minutes
4. Add garlic and cook for 1 minute, then add the rosemary and chicken stock, season with kosher salt and pepper, and cook for further 4-5 minutes
5. When polenta is cooked, take off the heat and thoroughly stir in the Parmesan and Mascarpone.
6. Plate up, with a layer of creamy polenta and top with generous helping of the mushrooms and garnish with rosemary.

Cheater Chicken and Dumplings

Serves 6 people

Unless you're already a grandma, this'll for sure make you feel like one. 

• 1 tablespoon olive oil

• 2 tablespoons butter

• 2 sticks celery, diced

• 1 1/2 cups diced, carrots

• 1 yellow onion, diced

• 2 cloves garlic, minced

• 2 garlic cloves, crushed

• 3 tablespoons dry Vermouth

• 1/4 cup flour

• 3 1/2 cups chicken broth

• 1/4 teaspoon dried thyme

• 2 cups deli-roasted chicken, shredded

Dumplings:

• 3/4 cup flour

• 2 teaspoon baking powder

• 1/2 cup milk

• large pinch dried thyme

• Kosher salt and pepper to season

Directions

1. Heat oil and butter in a large pot over medium heat and add celery, carrot, onion - cook for 5 mins until softened

2. Add garlic, and when fragrant, add a little salt & pepper - stir well

3. Then add vermouth and cook until mostly evaporated, a couple minutes

4. Sprinkle flour over the top and mix until it's dry and crumbly

5. Add broth a cup at a time stirring well to make sure it’s smooth

6. Add the thyme and cooked chicken bring to a simmer & cook until thickened and heated though, about 10 minutes

7. While it heats put flour, baking powder and thyme in a large bowl, season with salt & pepper and mix well to combine

8. Add the milk and mix until just enough for it to come together to a loose wet dough

9. Drop spoonfuls (about a tablespoon and a half) on top of the chicken mixture but keeping them from touching too much, bring to a slow simmer and put on the lid cook about 10 minutes

10. Serve and enjoy.

Brisket Empanadas

Makes ten 3" empanadas

These little empanada miracles came from Sunday night fridge leftovers. It could be leftover chicken, leftover cheese and chilies... anything leftover in the fridge can make work, well, nearly everything.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 garlic clove, crushed
• About 3/4 cooked pound brisket
• 1/2 tablespoon Worcestershire
• 1 tablespoon prepared horseradish
• Kosher salt & pepper
• 1 package ready made pie crusts (2)
• 1 egg yolk

Directions

1. Preheat oven to 350
2. Cook onion in olive oil until soft and add garlic - cook another 2 minutes
3. Put onion/garlic, brisket, Worcestershire and horseradish into processor
4. Season with salt & pepper and pulse until mixed well
5. Cut 3" circles out of pie dough, and add about a tablespoon of brisket
6. Fold pastry in half and seal the edge with a fork
7. Lay evenly on a greased baking sheet
8. Whisk the egg yolk with a splash of water, brush tops of empanadas and pierce the top of each one with 2 little holes to let steam escape
9. Bake 20 minutes or until golden brown
10. Serve with gravy for dipping

Pepper Jack & Green Chili Fondue

Warm, melty cheese - good start right? And it's a little spicy, even better. So what are you waiting for? Just make it already...

Ingredients

• 1 cup dry white wine
• 2 tablespoons cornstarch
• 2 cups (8 ounces) shredded cheddar cheese
• 2 cups (8 ounces) shredded pepper jack cheese
• 3 ounce can diced green chilies
• For dipping:
• Large cubes of just slightly toasty bread (like croutons but not as hard)
• Roasted new potatoes, cut in half
• Roasted Brussel sprouts, cut in half
• Smoked sausage, cut into bites
• Anything else you’d like

Directions

1. Put wine in a medium pot and bring to a simmer – sprinkle in cornstarch and stir well until dissolved
2. Slowly add in both cheeses - stir until smooth & melted
3. Stir in chilies and mix until well combined – pour into fondue pot to keep warm
4. Dip, eat, dip, eat – you get it

Gnocchi with Mascarpone

Serves 2

Gnocchi is a great pantry staple, along with most of the other ingredients, here, so delicious and made in just 10 minutes. And trust me the San Marzano tomatoes make this.

Ingredients

• 1 tablespoon olive oil
• half yellow onion, diced
• 1 garlic clove, finely diced
• 1 can tomatoes (San Marzano brand recommended - imported from Italy)
• 1 cup Mascarpone
• 1/2 cup vodka
• Sprig fresh basil, chopped
• 1 pack Gnocchi
• Pepper to season

Directions

1. Heat a large pot of water, bring to a rolling boil, in the meantime…
2. Heat olive oil in a large skillet on medium heat, cook the onion for 2 minutes
3. Add garlic cook for one minute
4. Add tomatoes to the pan (not the sauce) by squishing them using your, hand one by one, mix and when heated through, add the Mascarpone and vodka, mix and cook for 1 minute
5. Add the Gnocchi to boiling water, and cook for about 4 minutes or until they float, drain and mix them into the sauce
6. Serve, garnish with a sprinkle of basil and freshly ground pepper.

Kale Chips

Makes one bunch

Yum. Not enough? Ok...yum and healthy.

Ingredients

• 1 bunch kale
• 1-2 tablespoons olive oil
• Kosher salt and fresh ground pepper, for sprinkling

Directions

1. Preheat oven to 275
2. Wash and pat dry kale
3. Remove any thick stems
4. Tear the leaves into 2 inch piece and place on a baking sheet
5. Drizzle with olive oil, season with salt and pepper and spread out evenly
6. Bake 20 minutes or until crisp - you don't want them brown
7. Remove, cool slightly and serve

Slow Cooker Pulled Pork

Serves 10-12

Use it for a sandwich, taco, quesadilla, benedict, nachos, on top of fries - basically everything.

Ingredients

• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• 2 cups chicken broth
• 1 tablespoon each Kosher salt, cumin, chipotle (or regular) chili powder, garlic powder and brown sugar
• One 3 – 5 pound pork shoulder (also called a pork butt, though it doesn’t come from there)

Directions

1. Put onions and garlic in the bottom of a slow cooker pot, add chicken broth
2. Combine salt, cumin, chili powder, garlic powder and brown sugar – mix and rub into pork really well
3. Place pork on top of onions, put on lid & cook on low 8 to 10 hours, or on high 6 to 8 hours – or until pork is very tender
4. Remove, and use two forks to shred
5. Use on everything!

Grilled Halloumi Cheese Salad

Serves 2-4

Halloumi is a hearty Greek cheese you can pan fry, grill or broil. And it’s great in a salad, just watch.

Ingredients

• 2 hearts of Romaine lettuce, ends removed and roughly chopped

• 1 medium English cucumber, peeled and diced

• 2 tomatoes, diced

• 1/2 cup pitted Kalamata olives, halved

• 1/2 cup red onion, diced

• Salt & fresh ground pepper to taste

• 1/2 cup olive oil, plus a little extra for the halloumi

• 2 tablespoons red wine vinegar

• 2 teaspoons oregano

• 1 teaspoon sugar

• 1 block Halloumi Cheese, cut into 1/2 inch thick slices

Directions

1. Combine romaine, cucmber, tomatoes, olives and red onion in a bowl - toss to mix

2. Mix dressing ingredients and add to salad

3. Heat a skillet or cast iron pan on medium/high heat, lightly drizzle halloumi with a little olive oil and grill halloumi slices for 30-45 seconds on each side or just until brown

4. Lay the cheese on top of the salad and serve.

Salmon Chorizo & Hollandaise

Serves 3

I Had a Dream. I had a dream that one day, salmon, chorizo & hollandaise would live together all on a plate…in beautiful, blissful harmony…. and it worked, and it is bliss. So simple yet still so delicious.

Ingredients

• 1 pack mexican chorizo
• 3 fillets of salmon (skin removed)
• Pinch M salt
• 1 tablespoon olive oil
• Blender Hollandaise Sauce:
• 10 tablespoons butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne

Directions

1. Melt butter on low heat in a small pot - don't let it burn
2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
3. Blend on medium speed about 30 seconds
4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
5. Blend until everything is mixed
6. Turn off blender and taste - this is the time to add more lemon juice if necessary
7. Heat a skillet/wok on medium heat, and break up chorizo, cook for 5 minutes
8. Coat salmon with oil and sprinkle pinch of M salt, front and back
9. Heat a wok/skillet on high heat, add salmon face down, when it turns opaque a 1/4 of the way up, flip it, and do the same on the other side (should only take 2 minutes maximum each side)
10. Serve salmon on plate, layer on the Hollandaise and top with the chorizo

Scallops with Shiitake & Snow Peas

Serves 4

The title says it all so any more of a description would just make me sound like a pompous restaurant chef trying to showboat. Oh what the hell, let’s try it:

‘Hand caught local alabaster sea scallops served on a bed of forest shiitake mushrooms and Okinawan snow peas that have been delicately sautéed with fresh ginger, garlic and just a soupçon of aged tamari’

Damn I’m good.

Ingredients

• 5 tablespoons vegetable oil
• 3 big handfuls snow peas
• 10 shiitake mushroom, sliced (stems removed)
• fresh scallops
• 1 inch piece ginger, very finely chopped
• 1 clove of garlic, finely chopped
• 2 teaspoons Soy sauce or aged tamari
• 1 teaspoon chili sesame oil
• 1 teaspoon Sesame seeds
• 1 green onion, chopped
• salt and pepper

Directions

1. You need 2 large skillets or woks, heat 2 tablespoons of oil in each
2. Sauté the snow peas in one and mushrooms in the other, stir regularly
3. After they have cooked for 6-8 minutes, add the snow peas to the mushroom pan, add the ginger and the garlic and stir for 1 minute
4. Throw in the soy sauce, cook for 2 minutes
5. Sit the scallops on paper towel to remove moisture, then coat them in 1 tablespoon of oil and season with salt and pepper on both sides
6. Heat the empty pan, until smoking hot, add the scallops cook for 2 minutes to sear on one side, then flip, brush on the chili sesame oil, cook for 2 minutes
7. Then serve the peas and mushroom and top with one scallop, and garnish with a sprinkle of green onion and sesame seeds

Kale Chips

Serves 2

Super healthy for you, not to mention super easy and quick to make.

Ingredients

• 15 kale leaves, stalks removed
• 1/4 teaspoon Chipotle Chili powder
• 2 teaspoons olive oil
• big pinch Kosher Salt

Directions

1. Pre-heat oven to 350
2. Wash the kale and remove any moisture with paper towels
3. Tear into roughly 4'' inch pieces (it doesn't matter up to you)
4. Throw everything in a bowl and toss leaves thoroughly coat everything
5. Spread them out over two greased baking sheets, arrange so no leaves are overlapping (otherwise they will not get crunchy)
6. Cook for 10-15 minutes or until edges are slightly brown
7. Serve and enjoy

Simple Roasted Chicken

Makes one

A simple roast chicken is one of the great joys in life - and the perfect day to make one (or two) is a Sunday. Because then you have leftovers to use in so many ways all week.

Ingredients

• 1 roasting chicken

• 2 medium onions

• 2 carrots

• 2 sticks celery

• 1 whole head garlic, cloves peeled

• Olive oil

• Kosher salt & fresh ground black pepper

• 1 large bunch fresh thyme

• 1 lemon, halved

Directions

1. Remove chicken from fridge about 45 minutes before cooking - dry inside & out really well with paper towels

2. Preheat oven to 475

3. Roughly chop onions, carrots & celery - add garlic and most of the thyme and put on the bottom of a roasting pan - drizzle with olive oil

4. Drizzle the chicken with olive oil and season really well with salt and pepper, rubbing it all over

5. Put both halves of lemon inside the chicken along with remaining thyme

6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken - place chicken on top of the vegetables

7. Put chicken into the preheated oven and immediately turn down to 400

8. Cook the chicken about an hour and 15 minutes

9. Baste chicken halfway through and if the vegetables look a little dry, add some chicken stock or broth to the pan

10. When done, remove chicken and place on a cutting board loosely covered with foil for 15 minutes

11. Carve and enjoy

Cool Asian Tots

Serves 4

Not sure what it is about tots, but they're one of the best things ever – and at times maybe THE best thing ever. And these ones are ridiculous.

Ingredients

• 1 bag tater tots
• 1/2 cup sour cream
• 4 tablespoons sweet chili sauce (I use Mae Ploy)
• 2 green onions, diced fine

Directions

1. Cook tots according to package directions
2. Top with sour cream and drizzle with sweet chili sauce
3. Garnish with green onions

Ginger Beef Stir Fry

Serves 2

A stir fry is one of my favorite things – because with only a few ingredients they’re easy & they’re quick. And when you add a ton of fresh ginger – they’re also fricking delicious. But heed my warning – making this with powdered ginger is not an acceptable alternative.

Ingredients

• 2 tablespoons vegetable oil
• 2 celery stalks, chopped
• 1/2 red onion, chopped
• 1/2 yellow onion, chopped
• 3 tablespoons fresh ginger, finely diced
• 2 garlic cloves, crushed
• 1lb lean steak, finely sliced, across the grain
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce
• kosher salt and pepper
• 1 green onion, finely sliced
• 4 cups of cooked steam wgite rice

Directions

1. Heat a wok with the oil on medium heat add the celery and onions and cook for 5 minutes
2. Then add the ginger and garlic and cook for 5 more minutes, remove from the wok and put to one side
3. Don't wash the wok, put it back on high heat, throw in the beef - keep it moving and make sure they are not all stuck together, cook for 2 minutes or until the pink is just leaving the meat, then throw the veg back in the wok, right at the end of cooking
4. Stir in the soy and chili sauce, stir
5. Serve on top of steamed white rice and garnish with kosher salt, pepper and green onions.

Asparagus and Pea Pasta

Serves 4

Quick, fresh, light and delicious - make it, so easy.

Ingredients

• 1 pack Penne pasta
• 1 tablespoon olive oil
• 10 asparagus spears, 1'' pieces
• 2 leeks, finely sliced
• 1 garlic clove, crushed
• 1/2 cup fresh or defrosted frozen peas
• 1/4 cup cream
• zest 1/2 a lemon
• 1/4 teaspoon finely crushed red pepper flakes
• 3 tablespoons parmesan cheese
• Kosher salt and pepper to season

Directions

1. Boil salted water in medium pan, add pasta cook for 7-9 minutes
2. Heat oil in a skillet on medium heat, throw in the leeks and asparagus, cook for 4 minutes
3. Add the peas and garlic cook for 2 minutes
4. Add the cream, parmesan, zest and stir
5. Add the drained pasta to the skillet and coat with the sauce
6. Season with Kosher salt and pepper, eat!

Tequila Lime Shrimp and Scallops

Serves 4

This is totally delicious and totally gluten free, with thanks to chef Danna Korn.

Ingredients

• 1 pound medium shrimp, peeled, and deveined
• 1/2 pound scallops
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil, divided
• 1/4 cup tequila
• 2 teaspoons minced garlic (about 4 cloves)
• 2 teaspoons hot sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large onion, cut into thin wedges
• 1 green bell pepper, cut into bite-sized strips
• 1 red bell pepper, cut into bite-sized strips
• 4 lime wedges (for garnish)

Directions

1. If your shrimp or scallops are frozen, thaw and rinse them. If the scallops are as large as an egg or larger, cut them in half and set them aside
2. In a large glass, ceramic, or stainless steel mixing bowl, stir together the lime juice, lemon juice, cilantro, 1 tablespoon oil, tequila, garlic, hot sauce, cumin, and oregano
3. Add the shrimp and scallops
4. In a large skillet over medium-high heat, cook the onion, green bell pepper, and red bell pepper in the remaining tablespoon of oil until they begin to get soft, about 4 minutes
5. Add the shrimp-scallop mixture to the skillet, and bring everything to a boil
6. Cook and stir the mixture for about 3 minutes, until some of the liquid has burned off and the scallops are cooked
7. Garnish with lime wedges
8. Serve alone, with rice, quinoa or whatever makes you happy

Cereal Crusted Chicken Tenders - Gluten Free

Serves 4

If you have a gluten allergy, this little wonder allows you and your kids to enjoy breaded chicken again, by switching out the panko or breadcrumbs for Rice cereal, just trust me try it.

Ingredients

• 3 cups buttermilk
• 12 chicken tenders
• 2 cups rice cereal (like Rice Pockets), crushed
• Kosher salt & freshly milled black pepper
• Canola oil spray
• SAUCE:
• 1/2 cup sour cream
• 1-2 teaspoon Sriracha
• 1 garlic clove, crushed
• 1/2 lime, juice
• 1 pinch Kosher Salt
• 2 green onions, finely sliced
• 3 tablespoons buttermilk

Directions

1. Tenders: Marinade the uncooked chicken tenders in buttermilk in the fridge for 30 minutes, or overnight if you have the time
2. Pre-heat oven to 400
3. Mix rice cereal crumbs seasoning, spread out on a large plate
4. Generously coat the tenders in the crumb mixture
5. Layout evenly in a large greased baking sheet
6. Spray with oil and throw in the oven for 10 minutes, then flip and cook for further 10 minutes
7. Sauce: Mix everything in a bowl, serve on the side and start dipping.