Egg Nog Bread Pudding

Serves 12

To a lot of people nothing says holidays more than egg nog, which I don't happen to like. That being said - this bread pudding is stupid good.

Ingredients

• 3 eggs
• 1/3 cup sugar
• 3 cups eggnog
• 1 loaf sliced cinnamon raisin bread, ends removed and cut into 1 inch cubes
• 1/2 cup pecan pieces
• 1/3 cup chocolate chips

Directions

1. Preheat oven to 350
2. Lightly butter 9x11 casserole dish
3. In a large bowl beat eggs and add sugar, eggnog & bread - mix well
4. Stir in pecans and chocolate chips so they're scattered throughout
5. Bake approximately 30 minutes or until set
6. Plate and top with caramel syrup and powdered sugar

Maybe the Simplest Doughnuts Ever

Makes as many as you want

Who knew these things could be so crazy good and simple?

Ingredients

• Vegetable or canola oil for frying

• Pillsbury Buttermilk biscuits

• 1/4 cup sugar

• 1.5 tablespoons cinnamon

• Jelly - grape or whatever you prefer

• Powdered sugar

Directions

1. Put about 1.5 inches of oil in a small pot, and heat to 360 degrees

2. Combine cinnamon with sugar well and put on a small plate

3. Remove biscuits from package and separate

4. To make regular donuts, put a 1/2 inch hole in the middle of a biscuit and cook in oil until golden brown on each side - about a minute and a half each

5. Remove from oil, dry on a paper towel briefly then put into the cinny-sugar mix on each side

6. To make jelly-filled donuts: cook the same way (but with no center hole), dry and then make a small hole in the side and using a squeeze bottle, a pastry bag or even a ziplock and a small corner cut off filled with jelly. Squeeze jelly into middle of the donut & then sprinkle with powdered sugar

Honey/Soy Salmon

Serves about 10

We've been making this a lot lately. A because it's so easy and B because we love it. But the key is to not overcook the salmon...so don't.

Ingredients

• 1/3 cup super grainy mustard
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 1 whole salmon filet
• Green onions, finely chopped for garnish

Directions

1. Set oven to broil
2. Combine mustard, honey and soy, mix well and spread on salmon
3. Place 4-6 inches under broiler and cook until done approx 7 - 10 minutes, do not flip
4. Top with green onions and serve

Roasted Beet & Goat Cheese Salad

Makes 4 servings

Roasted beets are one of the great joys in life - well at least they are for me.

Ingredients

• 1 pound (about 4) medium beets, red or gold
• 2 cups mixed greens
• 2 ounces goat cheese, crumbled
• Dressing:
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 small clove garlic, crushed
• Few grinds black pepper
• Pinch salt
• Pinch sugar

Directions

1. Heat oven to 400
2. Drizzle beets with olive oil, wrap loosely in a foil packet & seal well
3. Roast until tender - about 45 minutes to an hour
4. Open packet & allow to cool, then remove skins - you can rub them off with a paper towel
5. Slice beets into wedges
6. Combine dressing ingredients in a bowl and whisk until well combined
7. Plate greens and beets, top with goat cheese and add dressing

Quick Pierogi

Makes about 18

Pretty much every ethnic group has some kind of dumpling, and this is the Polish version - and I fricking love them. This is also the best reason to make sure you have leftover mashed potatoes.

Ingredients

• 1 medium yellow onion, thinly sliced

• 3 tablespoons butter

• 1 cup mashed potatoes

• 3 tablespoons cheddar cheese, grated

• 1/2 teaspoon salt

• Sour cream, for serving

• 18 round wonton wrappers

Directions

1. Put onions and 1 tablespoon of the butter in a non-stick pan, cook over medium heat until softened & starting to brown

2. Bring a large pot of water to a boil

3. Combine potatoes, cheese and salt in a bowl - mix well

4. Put about a tablespoon of the potato mixture in the middle of each wrapper

5. Dip your finger in water and lightly wet the wrapper edge all the way around

6. Fold over (making a half moon) and seal edges well squeezing out as much air as possible

7. Boil in water about 2 minutes, or until they float

8. Remove & drain

9. Heat a non-stick pan over medium heat, add butter, pierogi and cook until brown and crispy on both sides

10. Serve with sour cream and onions

Crispy Gnocchi Two Ways

Serves 4-6

Quickly boiled then pan fried makes these little gems even better than normal. And btw, I'm not sure I've ever used 'gems' to refer to food before.

Ingredients

• 1 pound gnocchi
• 2 tablespoons butter
• 1/4 cup basil pesto
• or.....
• 2 cloves garlic, minced
• 3-4 tablespoons tomato paste
• Parmesan cheese for serving

Directions

1. In a large pot of water, boil gnocchi about 2 minutes or until they float - drain well
2. Melt butter in a non stick pan over medium heat and add gnocchi
3. Cook until starting to brown on both sides and add pesto OR garlic & tomato paste
4. Mix well until pesto or tomato paste is well incorporated into gnocchi
5. Plate and serve with Parmesan cheese

Honey Walnut Shrimp

1 cup water

2/3 cup white sugar

1/2 cup walnut halves, and pretty ones at that

1/4 cup mayonnaise

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

1 pound peeled & deveined shrimp

Kosher salt & coarsely ground black pepper

2 large eggs, beaten

1 cup cornstarch

Neutral oil for frying

Diced green onions for garnish

• Bring water & sugar to a boil in a small pot, add walnuts and boil 2 minutes, then drain and put on parchment

• Combine mayo, honey & condensed milk - set aside

• Heat about an inch of oil in a medium pot to 350 degrees

• Dry shrimp dry well with paper towels, season with salt and pepper.

• Put eggs in one large bowl, and cornstarch in another

• In batches of 6-8, dip shrimp first into the eggs, then into the cornstarch, being sure to coat well

• Shake off excess, put into the oil and cook until just golden, 3 to 4 minutes and remove to a paper towel covered plate to drain

• When done, toss with mayo mixture and plate, topped with green onion

Pork & Shrimp Potstickers

Makes about 30

These might be a little work, but they're certainly worth it.  Delicate little dumplings that will have you wishing you made more - or that you didn't share them.

Ingredients

• 1/2 pound ground pork
• 1/2 pound raw shrimp, peeled & deveined
• 2 cloves garlic, peeled
• 1 inch piece of ginger, peeled
• 4 green onions, white & light green parts only with root cut off
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 30 round won ton wrappers
• vegetable oil for frying

DIPPING SAUCE:

• 3 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1/2 teaspoon hot chili oil

Directions

1. In a processor, combine first 7 ingredients (or chop all finely by hand and mix well)
2. Put some of the pork mix in the middle of each wrapper, dip you finger in water and lightly moisten the wrapper edge
3. Fold in half and seal shut
4. Heat oil in a pan and cook gyoza until lightly browned on bottom, 3-5 minutes
5. Add water carefully (it'll steam & splutter) and cover with a lid
6. Steam until cooked through, approx 5-8 minutes
7. Remove, plate and mix sauce ingredients for dipping

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Hot Buttered Doughnuts

Makes 4 servings

Once again there's truth in advertising. These are exactly as the name suggests - doughnuts that have been simply cooked in hot butter - and boy are they good.

Ingredients

• 16 glazed doughnut holes
• 2 tablespoons butter
• 1 lemon wedge
• 1 pint really good vanilla ice cream
• 1/4 cup caramel/butterscotch sauce, warmed
• Powdered sugar for garnish

Directions

1. Slice each hole in half
2. Melt butter in a non stick pan and add doughnuts
3. Cook on all sides but especially with the flat side down so they get brown, caramelized and crispy
4. Squeeze on lemon juice just before removing from pan
5. Serve with ice cream, drizzled with caramel/butterscotch sauce and dusted with powdered sugar

Potato/Leek Flatbread

Makes one 7"x12" flatbread

Flatbread pretty much just means very thin crust pizza - and this is a delicious one. Many supermarkets now sell balls of raw pizza dough - or you can make your own. Either way you'll like this.

Ingredients

• 1 large leek
• Olive oil
• Salt & Pepper
• 1/2 ball store bought pizza dough
• Soft garlic & herb cheese, like Alouette
• 3 or 4 small red potatoes, thinly sliced
• 2 tablespoons Parmesan cheese

Directions

1. Preheat oven to 425
2. Cut off root end and bright green tops of leek
3. Slice what's left (the white & light green middle) in half lengthwise, rinse under cold water to remove any dirt and dry
4. Slice each half lengthwise into thin match sticks and saute in a non stick pan with a little olive, salt & pepper until softened (about 3 minutes), remove from heat
5. Lightly oil baking sheet and spread out dough into about a 7x12 oval
6. Spread with garlic & herb cheese, potato slices, sauteed leeks and finally the Parmesan
7. Bake until crispy & golden brown, 10-12 minutes

Spicy Baked Scotch Eggs

Makes 6

This is a baked (and still delicious) version of the normally deep-fried pub treat.

Ingredients

• 6 hard-boiled eggs, peeled
• 1 pound spicy Italian sausage
• 1 cup flour
• 2 eggs, beaten
• 2 cups Panko breadcrumbs

Directions

1. Preheat oven to 400 degrees
2. Wrap each egg with approximately 1/6 of the sausage, making sure there are no gaps
3. Coat with flour, shaking off excess
4. Dip in egg and then in the bread crumbs
5. Put on a baking sheet and bake 30 minutes, or until crispy and cooked through
6. Slice open and enjoy

Pork Jerky Machaca Burrito

Makes six burritos

Not only does the jerky give this great taste, but it also gives it a nice toothsomeness.

Ingredients

• 1/2 large yellow onion, diced
• 1 small jalapeno, diced small
• 4 ounces pork jerky, chopped very fine
• 2 roma tomatoes, diced small
• 5 eggs, beaten
• 1/4 cup Monterey jack cheese, shredded
• 6-eight inch flour tortillas, warmed
• 2 avocados, peeled and sliced into 1/4 inch slices
• Sour cream

Directions

1. Heat large non-stick pan with 1 tablespoon olive oil over medium-high heat
2. Add onion & jalapeno, cook about 3 minutes
3. Add the jerky, mix well and allow to soften, 5-7 minutes
4. Stir in eggs and cheese, cook until done the way you want (just don't dry them out)
5. Add some sour cream to a warmed tortilla, a layer of avo and then some of the jerky eggs
6. Fold anyway you can, and eat

Loco Moco

Makes 4

Perhaps the epitome of Hawaiian comfort food. Only food snobs wouldn't like this. Oh and my wife, but not because she's a food snob. Because she'd just find this whole combo disgusting.

Ingredients

• 1 lb ground beef
• 2 tablespoons soy sauce
• Kosher salt and fresh ground pepper
• Olive oil
• 1 medium yellow onion, sliced
• 1.5 cups beef gravy
• 1 tablespoon Worcestershire sauce
• 4 eggs
• 2 cups cooked rice

Directions

1. Mix ground beef with soy sauce, season well with salt and pepper & shape into 4 patties
2. Heat your grill, pan or whatever to medium high
3. Brush patties with olive oil and and ccok burgers until done - and by done I mean medium rare
4. While burgers cook, put onions and 1 tablespoon olive oil in a pan over medium heat and cook until nicely softened, about 5 minutes
5. Heat gravy with Worcestershire in a small pot
6. Cook eggs, ideally maintaining a runny yolk
7. Serve like this from the bottom up: rice, hamburger, onions, egg, gravy
8. Oh my

Tuna & White Bean Salad

Serves 4 -6 (I think)

I like to make this and keep it in the fridge. Then when I need a snack, it's not only filling & delicious, but it's super healthy for you. Low in fat and calories but high in protein.

Ingredients

• 1/4-1/3 cup extra virgin olive oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• Juice of one lemon - about 3 tablespoons
• Good pinch Kosher salt & fresh ground pepper
• One 12 ounce can solid white tuna
• One 15 ounce can white cannellini beans, drained & rinsed (you can easily substitute with garbanzo beans)
• 1/2 cup leeks, thinly sliced
• 1/3 cup of chopped parsley

Directions

1. Make the dressing: combine olive oil, sesame oil, soy, lemon juice and salt & pepper - mix really well & set aside
2. Put tuna in a large bowl and break up
3. Add beans, leeks and parsley - mix carefully not to break the beans
4. Toss with some of the dressing and serve

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Tuna Cakes with Lemon Salsa

Makes about twelve 2" cakes

Think crab cake - but with canned tuna. And before you dismiss them as crappy cuz it's canned tuna, maybe you should try them. Just a thought.

Ingredients

CAKES:

• 12 ounces canned tuna, drained
• 1/2 cup panko bread crumbs
• 1/4 cup green onion, finely chopped
• 1/4 cup parsley, finely chopped
• 2 cloves garlic, minced
• Kosher salt & fresh ground pepper
• Juice of half a lemon

LEMON SALSA:

• 3 lemons peeled, seeded and diced small
• 1/4 cup red onion, diced
• 1/4 cup cucumber, peeled and diced small
• 1 red jalapeno, diced tiny
• 1 tablespoon extra virgin olive oil
• Kosher salt & fresh ground pepper
• Non-fat plain yogurt for serving

Directions

1. In a large bowl combine all ingredients for the tuna cakes
2. Shape into 12 cakes and cook in a medium hot pan wit olive oil until brown and crispy on both sides
3. While they cook, mix ingredients for salsa
4. Serve topped with a little yogurt and the salsa

Chimichurri

Makes about 1 cup

Thank you Argentina! This is so delicious on any kind of grilled meat, poultry, vegetables whatever. Even just to use for dipping grilled, crusty bread into would be insane

4 cloves garlic

1/2 cup olive oil

1/2 teaspoon each Kosher salt, cumin and crushed red pepper

3/4 cup chopped parsley

2 tablespoons chopped fresh oregano leaves (or 2 teaspoons dried oregano)

2 tablespoons red wine vinegar

Juice of 1 lemon

• Either put everything into a food processor and process until fairly smooth, or

• Hand chop everything, pout into a bowl and mix

• Either way it’ll be delicious - so use it on everything

BBQ Shrimp PO Boy

Serves 3 - maybe 4, but probably 3. Yeah 3 seems right.

A classic New Orleans-type of sandwich. But instead of a pain in the ass deep-fried concoction, it's done on the grill.

Ingredients

• 1/4 cup mayo
• 1/4 cup red onion, finely diced
• 2 tablespoons (not Asian) chili sauce
• 1 tablespoon prepared horseradish
• 2 teaspoons hot sauce
• 1/2 pound shrimp, 21/25's raw shell off and de-veined
• Kosher salt
• Fresh ground pepper
• 1/2 teaspoon cayenne
• 4 French Rolls
• Shredded Iceberg lettuce
• Sliced tomatoes
• Olive oil

Directions

1. Heat grill to medium
2. Combine mayo, onion, chili sauce, horseradish and hot sauce - mix well and set aside
3. Mix shrimp with cayenne, 1 tablespoon of the olive oil and season with salt & pepper
4. Grill shrimp until done � juicy and amazing, not dried out and disgusting
5. Slice rolls lengthwise, drizzle with olive oil and place cut side down on bbq and grill slightly
6. Build PO Boy with shrimp, sauce, lettuce & tomato

Mexican Caesar

Serves 3 – maybe 4, but probably 3. Yeah 3 seems right.

This is at least a once a week item in our house (that means we like it)

Ingredients

• 1 cup non-fat Greek yogurt (or sour cream)
• 2 cloves garlic, minced
• 2 tablespoons fish sauce, or about a tablespoon of anchovy paste
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire
• 1-2 tablespoons milk
• 1/4 cup fresh cilantro, chopped
• Kosher salt & fresh ground pepper
• 6 cups romaine lettuce, cut into small bites
• 1/2 pound bacon, cooked until crispy and then crumbled
• One 15 ounce can whole kernel corn, drained and sauteed in a little oil until just starting to brown

Directions

1. Combine yogurt (or sour cream), garlic, fish sauce, lemon juice, Worcestershire, milk and cilantro, mix until smooth -  season to taste with salt
2. Put romaine in a large bowl and add bacon, corn and dressing - toss well, add pepper and serve

Pie Crust

Makes 1 crust

If you've always bought dough, stop it and start making your own. Yes really.

Ingredients

• 1 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 6 to 8 Tbsp ice water

Directions

1. Put flour, sugar and salt in the bowl of a stand mixer (or processor) and turn on briefly to mix
2. Add the butter in cubes and mix just until the pieces are the size of small peas
3. Add water about a tablespoon at a time and mix on low only until the dough pulls together
4. Take the dough out and flatten into a disk on a lightly flour surface
5. Wrap in cling film and chill in the refrigerator 15 minutes up to a couple days
6. When ready to use - gently flatten the disk, dust the top with flour, and roll out into a round approximately 12 inches in diameter
7. Carefully transfer the dough onto a pie plate and use as normal for baking

Sriracha & Bacon Egg Salad Sandwich

Makes 2

We made this on the Livecast and everyone was very happy. VERY.

Ingredients

• 4 hard boiled eggs - if you're not sure how to properly hard boil eggs check out the recipe in the 'Things That Don't Fit In Any Other Category'
• 2 tablespoons diced green onion
• 2-3 tablespoons mayo
• About 1 1/2 tablespoons sriracha - it's up to you
• Kosher salt, to taste
• 6 slices bacon, cooked & crispy
• 4 slices good bread (whole wheat would be excellent), toasted
• Iceberg lettuce
• Mayo, to taste

Directions

1. Grate or chop eggs and put in a small bowl
2. Add green onion, mayo, sriracha & salt - mix well
3. Add a bed of lettuce to 2 slices of the toast, egg salad and then bacon - top with toast
4. Slice, eat and smile