Crab Bisque

Serves 6

I like to make some and serve it in small espresso cups as an appetizer kinda thing

Ingredients

• 2 tablespoons butter
• 1/2 onion, diced
• 2 tablespoons flour
• 2 cups chicken broth
• 2 cups whipping cream
• One - 8 ounce can crab meat
• Kosher salt and freshly ground pepper to taste
• 1/2 cup sherry (or scotch - you choose)
• Parsley, chopped fine to garnish

Directions

1. Heat a pot large enough to hold the soup and melt the butter in it
2. Add onion and cook until soft
3. Stir in the flour a spoonful at a time to make a roux
4. Add the chicken broth and stir really well until there are no lumps from the roux
5. Add the whipping cream and crab
6. Season with salt and pepper to taste
7. Add sherry and cook until heated through
8. Garnish with a bit of chopped parsley to serve

Shepherd's Pie

Serves 8

I love this thing...

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 10 ounce package frozen baby peas, defrosted
• One pound cooked roast beef
• 6 ounces beef gravy
• 1 1/2 to 2 cups mashed potatoes
• One - 2 ounce package ready bacon, chopped fine
• Kosher salt and freshly ground pepper to taste

Directions

1. Preheat oven to 400 degrees
2. Heat large skillet on the stove, add oil and onion and cook until softened, then add peas - combine well
3. Chop roast beef into a small dice and add to onion mixture with gravy, mix well and heat through
4. Place beef mixture in bottom of a 9X9 casserole dish
5. Cook bacon briefly (just to crisp slightly) in the pan that the beef came out of
6. Add bacon to mashed potatoes - mix well and spoon on top of the beef mixture
7. Bake about 30 minutes until top browns - serve

Sangrita

Makes about 20 ounces

Drink this along side your really good tequila. Its awesome....try it!

Ingredients

• 10 oz tomato juice
• 10 oz orange juice
• Juice from 1 lime
• 1/4 cup onion (preferably white), diced extra fine
• 1 tablespoon Cholula Hot Sauce
• 1 teaspoon freshly ground pepper
• A pinch of salt

Directions

1. Mix ingredients together
2. Refrigerate
3. Serve in a small glass along side an equal amount of good tequila

Potato Vodka Cocktail

Makes One

Think vodka Mojito with mint, sort of.

Ingredients

• 2 oz potato vodka (like Chopin)
• 1 oz Ginger Beer (similar to ginger ale but stronger and non-alcoholic)
• 8-10 fresh mint leaves
• 1/2 lime, cut into small pieces

Directions

1. Put the mint and lime pieces into the bottom of a short glass and muddle (squish down with until the mint and limes are kind of mashed a bit
2. Fill glass with ice and pour in the vodka and ginger beer
3. Stir and enjoy

Mashed Potato Tacos

Makes 4

You know those left-over mashed potatoes you don't know what to do with? Well here's the answer...

Ingredients

• 4 corn tortillas

• 2 tablespoons sour cream

• 1 cup leftover mashed potatoes

• Hot sauce - I like Cholula, about 4 teaspoons

• 1/3 cup green onions, chopped fine

• 4 handfuls of potato chips - preferably the extra crispy kettle kind

Directions

1. Heat the tortillas in a non-stick skillet until just beginning to get a little color in spots

2. Heat potatoes in a small pot of in the microwave

3. Spread some sour cream onto each tortilla

4. Add about 1/4 cup mashed potato to each tortilla

5. Drizzle with the hot sauce and then sprinkle with the green onions

6. Take a handful of the potato chips and crunch them over the top of each taco

7. Fold in half and eat

WATCH ME MAKE THIS, AND A BUNCH MORE

Michilada

Makes 2

Maybe the world's most refreshing drink. And I realize a beer with lime isn't earth shattering, so I guess you'll just have to trust me.

Ingredients

• 1 beer, some sort of lagery thing is best, just not too dark
• 2 limes, cut in half
• Kosher salt
• Ice cubes

Directions

1. Rub rim of glass with lime and push edge into Kosher salt
2. Squeeze one lime into each glass and fill with ice
3. Pour beer all the way up and drink
4. Simple huh?

Red Beer

Makes 1

My friend Matt makes this with tomato juice, but I prefer Clamato. Either way it's great.

Ingredients

• 1 Dark Beer (like Newcastle Brown Ale)
• Clamato Juice (or plain tomato juice if you prefer but I say try the Clamato)
• Dash of worcestershire sauce
• Wedge of fresh lime
• Freshly ground pepper to taste
• Ice cubes

Directions

1. Into a glass pour a 50/50 mix of the dark beer and the Clamato (or tomato juice)over ice
2. Add a big fat dash of Worcestershire, fresh ground pepper to taste
3. Squeeze the juice from the lime wedge into the glass then drop in the wedge
4. Stir and enjoy

Spinach and Goat Cheese Omelette

Makes 1

There's just something so right about this it's crazy. And while an omelette with say, bacon and mushrooms is excellent for breakfast - this combo seems to cross all mealtime boundaries. It's not just good for breakfast, lunch and dinner, but especially late night - as in just the 2 of you...a couple glasses of a crisp white wine...on the roof under a big blanket. What? A guy can dream can't he?

Ingredients

• A handful of frozen spinach (however much you would like in your omelette)
• 2 eggs, well beaten
• Kosher salt and freshly ground pepper
• Butter
• Goat cheese crumbles

Directions

1. Heat a non-stick skillet on the stove, add in the frozen spinach and cook until there isn't anymore liquid (but not until it starts sticking)
2. In a small bowl beat the eggs with a pinch of salt and pepper
3. Add about a teaspoon of butter to the spinach and melt it, spreading it evenly over the pan
4. Pour the eggs over the spinach and cook, pulling the edges away from the pan with a spatula and letting the egg run behind
5. When the eggs are set but still a bit moist on top put goat cheese crumbles on one half and fold the other half over to cover the crumbles and let cook about 1 minute
6. Flip the entire omelette to the second side and cook for another minute then slide it onto a plate
7. Sprinkle with a little more fresh ground pepper, grab 2 forks, a blanket and head up to the roof.

Worlds Best Dessert Waffle

When I was a kid, my dad (Bruce) used to have vanilla ice cream topped with maple syrup and peanuts alomost every night after dinner. I added the waffle but the idea is the same and it rocks!

Ingredients

• 2 frozen waffles
• Vanilla ice cream (a good one - don't skrimp here)
• Maple syrup
• 1 can Spanish peanuts (the kind with the red skins and salt on them)
• Powdered sugar for garnish

Directions

1. Toast your waffles (if you want to make it more romantic you can cut them into heart shapes but right out of the package works)
2. Top with a scoop - not too much - of vanilla ice cream
3. Drizzle with maple syrup and top with a handful of the peanuts
4. Sprinkle with a bit of powdered sugar
5. Step back and wait for the applause

Cashew Crusted Tilapia

Serves 4

This can be cooked two different ways but prepared the same. Try both - see which you like better.

Ingredients

• 4 Tilapia filets
• Kosher salt and freshly ground pepper
• 1 cup crushed cashews (unsalted)
• 1 cup Panko (Japanese Bread crumbs)
• 1/2 cup chopped cilantro
• Butter
• Olive Oil

Directions

1. Season the Tilapia filets well with salt and pepper on both sides and set aside
2. In a large dish or bowl mix the crushed cashews, panko crumbs and cilantro
3. Melt 2 tablespoons of butter and mix into the cashew/crumb mixture well
4. Completely coat the Tilapia filets by pressing into the crumbs and coating on all sides
5. Preheat a skillet on the stove and add 1 - 2 Tablespoons olive oil and about 1 teaspoon butter to melt
6. Add the Tilapia and cook on one side until you can see it has started turning white and is cooked about 1/2 way through
7. Now for the first way - flip the Tilapia and finish cooking on the second side in the skillet
8. Put onto a plate and serve
9. Now for the second way -cook the Tilapia the same way - until cooked about half way
10. Here's where you change things - instead of flipping - add more of the cashew/crumb mixture to the top and drizzle with more melted butter
11. Place on a baking sheet and bake in a preheated oven at 350 for about 10 - 15 minutes or until the top is browned
12. Put on a plate and serve

Black Bean Soup

Serves 4 - 6

This is quick and easy but really good. Just be careful when you use the blender...

Ingredients

• 1/2 onion, diced
• 2 - 3 ribs of celery, diced
• 2 carrots, diced
• 2 cloves of garlic, minced
• Olive oil
• 4 cans black beans, drained and rinsed well
• 1 quart chicken broth
• 1 Tablespoon cumin
• Fresh lime wedges
• Sour cream
• Fresh cilantro leaves, chopped

Directions

1. Heat a skillet on the stove and add about 2 Tablespoons Olive oil
2. Add the onion, celery and carrot and cook until softened (but don't let them brown)
3. Add the garlic and continue to cook
4. Add the cumin and heat until it becomes fragrant
5. Add the black beans and chicken broth and simmer for about 10 minutes
6. Place 3 or 4 ladles full of the beans without much of the broth into a blender
7. Cover and hold the top with a towel and puree the beans
8. Add the bean puree back into the soup and mix well
9. To serve put some soup into a bowl and squeeze a fresh lime wedge over the top
10. Add a spoonful of sour cream and sprinkle with a bit of the chopped cilantro
11. Stir it all together and enjoy

Chilaquiles

Serves 2 or 4, or maybe even just 1

I like to make it in a Pyrex pie plate and add a couple fried eggs on top. it's the perfect 'late-night-after-being-out-partying' food, and also the perfect 'morning-after-with-a-hangover' food. talk about versatile...

Ingredients

• 1 cup green enchilada sauce
• Tortilla chips
• 1 cup salsa verde (green salsa)
• 1.5 cups Monterey Jack Cheese, shredded
• 4 eggs, optional

Directions

1. Cover the bottom of a pie plate with 1/2 the enchilada sauce
2. Cover the sauce completely with tortilla chips
3. Pour 1/2 the salsa over chips and top that with about half the cheese
4. Top with more chips, more enchilada sauce and rest of the salsa
5. Finish with remaining cheese
6. Microwave 5 minutes
7. If you're going to, this is the time to serve it topped with fried eggs

Mixed Jambalaya

Makes 8 - 10 servings

Simple as pie, or in this case Jambalaya - which normally tends to not be so simple.

Ingredients

• 1 pound spicy smoked sausage, the fully cooked kind - cut lengthwise and then into 1/4 inch half circles
• 1 pound raw shrimp, peeled and de-veined (31/40's are perfect)
• 2 cups cooked chicken, shredded into bite sized pieces
• 1 1/2 cups uncooked rice (not instant rice)
• 4 cups chicken broth
• One -7 oz can diced green chilies
• 1-2 tablespoons Creole seasoning

Directions

1. Put everything into the rice cooker, stir well, close the lid and turn it on
2. When the rice cooker goes off - it's ready...and really great

Pasta with Clear Sauce

Serves 4

So simple yet totally great! You have to like garlic for this one though.

Ingredients

• Pasta - your choice but I like spagehtti for this one
• 1/4 cup olive oil
• 4 big cloves of garlic, sliced thin
• Fresh parsley, chopped
• Parmesan cheese, shredded
• Freshly ground black pepper to taste

Directions

1. Cook pasta per the package directions
2. Heat the olive oil in a pan (but not too hot)
3. Add the sliced garlic and lightly brown in the oil - for maybe two minutes (Do not over brown or it becomes bitter)
4. Drain the cooked pasta and pour the olive oil with garlic directly onto it - stir well to mix
5. Sprinkle in some freshly chopped parsley and mix
6. Put some pasta onto a plate and sprinkle with a bit more of the parsley, some parmesan cheese and season with freshly ground black pepper to taste
7. That's it - simple

Bourbon Romaine

Serves me, I mean one

Named after my dear friend Romaine, this is maybe the best thing you can do with bourbon.

Ingredients

• 2 parts bourbon
• 1 part ginger ale
• 1 good splash Angostura Bitters
• 1 large lime wedge

Directions

1. Fill a rocks glass with ice
2. Add bourbon, ginger ale & bitters
3. Stir then squeeze in lime juice then drop in the wedge
4. Think about Romaine

Five Spice Grilled Chicken

Serves 6

So easy but so really good. You can find Five Spice seasoning in any supermarket spice aisle. And if you can't - go yell at them and tell them you want it.

Ingredients

• 3 pounds boneless, skinless chicken thighs, trimmed of extra fat
• 1 cup low sodium soy sauce
• 1/3 cup brown sugar
• 1 tablespoon Chinese Five Spice seasoning
• 1 bunch green onions, diced very fine

Directions

1. Combine brown suger and Five Spice in a bowl then stir in soy
2. Mix really well
3. Add the chicken and mix really, really well, to coat the chicken so it is all well covered
4. Let marinate an hour up to overnight if possible
5. Pre-heat grill to high
6. Cook chicken until done but not too long or it will dry out
7. Top with the diced green onions

Sake Martini

Makes 1

This is one of my favorites.

Ingredients

• 2 ounces Vodka
• 1 ounce sake
• 1 splash Grand Marnier, or any orange liquer
• Ice
• 1 small wedge of fresh orange

Directions

1. Add some ice to a cocktail shaker and pour in the vodka, sake and Grand Marnier
2. Shake well
3. Add fresh ice to a glass and pour in martini
4. Squeeze the orange wedge into the drink and drop in
5. Enjoy

Salmon Tacos

Makes 2

Who says Asian & Mexican food can't mix?

Ingredients

• 4 green onions, white & light green parts only, sliced into thin shreds
• 1/4 cup jicama, sliced into thin shreds
• 1/4 pound salmon fillet without the skin, cut into small pieces 
• 3 tablespoons Hoisin sauce
• 1/2 tablespoon Asian chili paste
• 2 corn tortillas
• Peanut oil

Directions

1. Combine green onions and jicama into a "slaw" and set aside
2. Also mix Hoisin and chili paste in a small bowl and set aside
3. Preheat a skillet or wok well on fairly high heat - also preheat a nonstick skillet to heat the tortillas
4. Add 1 teaspoon peanut oil, then the salmon and cook quickly until still a bit moist inside
5. Heat the tortillas in the nonstick skillet
6. Spread some sauce on the each tortilla, top with salmon and then some of the jicama slaw - eat

GRILLING ALTERNATIVE

Preheat grill to medium heat. Keep Salmon fillet whole, rub with peanut oil, plus rub a little oil in grate. Grill for 5-6 minutes each side, flake into large chucks.

Whole Grilled Filet of Beef

Serves about 15

Think one long filet mignon before it gets cut into individual steaks. And here's my thinking - one giant steak is easier to cook than about 10 small ones.

Ingredients

• 1 whole fillet of beef, about 4 pounds
• 6 cloves of garlic, chopped
• 1 teaspoon each Kosher salt and fresh ground pepper
• 1 tablespoon fresh rosemary, chopped

Directions

1. Remove filet from fridge about 45 minutes before cooking
2. Clean and trim the filet, removing the silverskin and excess fat
3. Combine the garlic, salt, pepper and rosemary with 1/4 to 1/3 cup olive oil
4. Rub oil/garlic mixture all over tenderloin
5. Heat your grill well and cook the filet, grilling until its cooked to your liking (medium rare is perfect, so look for your thermometer to read between 130-135 degrees)
6. Allow to sit at least 20 minutes before serving
7. Serve with horseradish cream

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Cherry Bourbon Lemonade

Makes one

You can make this without the bourbon for a non alcoholic "Pink Lemonade" but...don't

Ingredients

• 2 ounces lemonade
• 2 ounces bourbon
• Jarred maraschino cherries
• Ice
• Small wedge of fresh lemon

Directions

1. Put ice into a glass
2. Add the lemonade and bourbon
3. Skewer 3 maraschino cherries onto a bamboo skewer and place in the glass
4. Stir in about a teaspoon of the juice from the jar then squeeze and drop in the lemon wedge
5. Drink