Grilled Chicken Caesar Salad

Serves 2

Simple yes but we like it at my house. You will too.

Ingredients

• One boneless, skinless chiken breast
• Olive oil
• Kosher salt and pepper to taste
• 1 lime
• 1 bag chopped romaine
• Caesar dressing, see recipe
• Shredded Parmesan

Directions

1. Put the chicken breast in a ziploc bag, add a little oil to each side, seal and flatten by pounding on it until its an even thickness (I like to use a bottle for the added weight)
2. Heat a grill, grill pan or skillet really well then season the chicken with salt, pepper & juice from 1/2 of a lime
3. Put the chicken in the pan and DON'T TOUCH - cook 3-4 minutes
4. In a bowl toss the romaine with some of the dressing - mix well
5. Flip the chicken and cook on the second side for an additional 2 minutes or so (not too long so it stays juicy)
6. Put the salad on a plate, slice the chicken breast on a diagonal and place it on top of the salad
7. Give it all a fresh ground pepper and sprinkle with shredded Parmesan

Spicy Beef and Asparagus Stir Fry

Serves 4

A great asparagus deal, especially when it's in season.

Ingredients

• one steak, about a pound (I like a New York) with the fat trimmed and sliced very thin
• 1 pound fresh asparagus, the top half of each sliced into 2 inch lengths
• 2 red bell peppers, seeded and cut into 1 1/2 - 2 inch chunks
• 2 tablespoons oyster sauce
• 1 tablespoon chili paste (the Asian kind in a jar)
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• peanut oil

Directions

1. In a small bowl combine the oyster sauce, chili paste, soy sauce and sesame oil and stir well to make the sauce
2. Heat a wok until it is really hot (smoking) and add a tablespoon of peanut oil
3. Stir fry the asparagus and bell peppers for 3 or 4 minutes until 'crisp tender' and remove from pan
4. Add a teaspoon of peanut oil, wait for the smoke and then put in the sliced steak
5. Stir fry until the meat is no longer red and add back the vegetables
6. Add the sauce to all, stir well and you're all done

Grilled Chicken Parmesan Sub

Makes 1 sub for about 4 people

Not your grandmother's chicken Parmesan. No heavy breading - just simple grilled chicken and grilled tomatoes take the place of the sauce.

Ingredients

• 5 - 6 chicken boneless chicken thighs

• 2 tablesppons fresh basil leaves, chopped fine

• 1 tablespoon fresh oregano leaves, chopped fine

• 3-4 tablespoons olive oil

• Kosher salt and pepper to taste

• 2 medium sized ripe tomatoes

• 1 of those short ciabatta-type baguettes

• 1/2 cup mozzarella cheese, shredded

• 1 tablespoon parmesan cheese, grated

• Extra olive oil for drizzling

Directions

1. Trim the extra fat from the chicken thighs

2. Put them in a Ziploc bag and add the olive oil, the herbs and season well with the salt and pepper

3. Refrigerate at least 30 minutes or up to about 8 hours

4. Heat your grill outside

5. Slice the tomatoes into thick slices and drizzle with olive oil on both sides

6. Cut the bread in half lenghtwise and drizzle both sides with olive oil

7. Grill the chicken on first side until beautifully done - about 5 minutes

8. Turn chicken over and also put the tomatoes on the grill - cook both sides until they get soft

9. Place the bread on the grill and toast it

10. Put the shredded mozzarella on the chicken to melt while everything finishes

11. Build you sandwich like this: chicken, tomato, parmesan cheese, top of bread and slice into 4 equial pieces

Feta Stuffed Lamb Burgers

Makes 4 Burgers

A different version of the typical grilled burger.

Ingredients

• 1 pound ground lamb
• 1/2 red onion, diced small
• 1/4 cup fresh mint leaves, chopped fine
• 2 tablespoons fresh oregano leaves, chopped fine
• 1/2 teaspoon each Kosher salt and fresh ground pepper
• 1 piece Feta cheese, big enough to get four 3/4 inch square blocks

Directions

1. Heat your grill outside to high
2. Put the lamb, onion, mint, oregano, salt & pepper into a bowl and mix really well
3. Separate lamb mixture into 4 equal portions and form into patties using the feta squares as the center - get it?
4. Grill until done and evenly cooked - the cheese might leak a bit - if so, no big deal
5. I like to serve them without a bun

Grilled Big-Ass Shrimp & Steak with Chimichurri

Serves 6

Chimichurri is the garlic-parsley marinade that originated in Argentina- and it rules. Make sure you reserve some extra for dipping or drizzling.

Ingredients

• 18 large shrimp (U15's would be perfect here) shelled and deveined with the tail left on
• 1 1/2 pound skirt steak
• CHIMICHURRI SAUCE
• 6 cloves garlic
• 2/3 cup olive oil
• 1/2 teaspoon each Kosher salt and fresh ground pepper
• 2 tablespoons red wine vinegar
• 1 bunch flat leaf parsley, top leaves only
• 2 tablespoons fresh oregano leaves
• Juice of 1 lemon
• Put everything into the food processor and process until fairly smooth

Directions

1. Place the Shrimp and the steak into a glass bowl or baking dish and cover with chimichurri sauce
2. Refrigerate and let marinate for 1/2 to 1 hour
3. Grill the steak on high about 5 minutes, then flip over and add the shrimp to the grill, basting both with some of the extra sauce
4. Grill everything until done - which should only be a few minutes
5. Slice the steak into thin slices and serve with the shrimp and extra sauce for dipping

Cap'n Crunch Seared Tuna

Serves 4-6 as an appetizer

Beautifully seared tuna that's been coated in the crushed Captain. Sounds stupid doesn't it? Well there's just something about the sweet crunchy outside and the tangy little mix you make for it. Honestly, the only stupid thing would be NOT making it.

Ingredients

• 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
• 1/4 cup Kewpie, Japanese mayonnaise, or
• 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
• 1 pound sushi grade tuna, in 2 rectangular blocks
• Neutral oil, like avocado oil is excellent
• Kosher salt & fresh ground pepper
• Sriracha
• Green onions, chopped fine

Directions

1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl
2. If not using Japanese mayo, combine regular mayo and mustard - set aside
3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides
4. Heat a non-stick pan really well then add ¼ cup of oil
5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch
6. I serve it by spreading the mayo mix on a plate, drizzle of Sriracha, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

WATCH ME COOK THIS

Hard Boiled Eggs

Makes as many as you want

Does this really need a description?

Ingredients

• eggs
• cold water

Directions

1. Carefully put eggs in a pot and add enough water to cover them by about an inch - don't cover the pot
2. Put on medium high heat
3. Allow it to come to a boil and leave boiling for 2 minutes
4. Turm off the heat and now put a lid on the pot - leave for 10 minutes
5. Remove lid and carefully pour off the very hot water and re-fill with cold water and a lot of ice to stop the cooking

Peach Bellini

Makes 6

These are usually made with pureed peaches but try this my way. They're really good!

Ingredients

• Fresh raspberries
• 1 bottle dry (moderately priced) champagne
• 1 - 12 ounce can peach nectar

Directions

1. Drop 2 or 3 rasberries into the bottom of a champagne flute
2. Pour roughly 3 ounces champagne into each glass and add 2 ounces peach nectar
3. Finish filling the glass with champagne
4. Enjoy

Panko Crusted Scallops

Serves 4-6 as an appetizer

I often hear people whining about ruining scallops. Well I've never been able to ruin this one - it's basically 'fail safe.'

Ingredients

• 12 large sea scallops - the U10 guys are great here
• 1 1/2 cup panko (Japanese breadcrumbs)
• 1/2 tsp each kosher salt and fresh ground pepper
• 1/2 cup mayonnaise
• 1/3 cup chili sauce (the American ketchupy kind - not the Asian hot chili kind)
• Juice of 1/2 lime

Directions

1. Preheat oven to 450
2. Grease a baking sheet really well
3. Season the panko with the salt and pepper
4. Press scallops into the panko mixture one at a time so that all sides are covered with the crumbs and place on baking sheet
5. Make sure your oven is REALLY preheated - not on the way to 450...at 450
6. Bake for 10 minutes then carefully flip scallops with a thin spatula - be careful because they'll stick a little
7. Bake for another 10 minutes on second side
8. In a bowl mix the mayo with the chili sauce and lime juice
9. Serve the scallops with a little sauce drizzle over them or on the side for dipping

Ahi Tartare with Mango

Serves 6

Buy a good, sushi grade ahi for this - not some frozen chunk from a neighbor's fishing trip (that kind you'd use to grill). Just ask the dude behind the seafood counter.

Ingredients

• 1/2 pound sushi grade ahi, cut into small cubes
• 1/4 cup finely chopped green onions - white and light green
• 1 teaspoon minced fresh ginger - 'minced' means really finely chopped
• 1/2 ripe avocado, diced
• 1/2 teaspoon wasabi paste
• 1/2 teaspoon sesame oil
• 2 - 3 tablespoons soy sauce
• Juice of 1/2 lime
• 1 small to medium sized ripe mango, diced

Directions

1. Mix soy well with sesame oil, lime juice & wasabi, set aside
2. combine remaining ingredients in a bowl and add soy mixture - mix well but don't mush
3. NOTE - the mango can either be mixed in with everything or served on top of the ahi
4. Serve with something crispy (like baked won tons)

Pomegranate Champagne

Serves 6

I'm not a huge Champagne guy and even less huge when it comes to the classic Mimosa (Champagne & OJ). I find it a bit sweet. But pomegranate juice is tart and makes a very different, yet still special drink. There's really no need to buy expensive champagne when you're mixing it like this--that would just be unnecessary.

Ingredients

• Ice
• One 26-ounce bottle of Champagne or sparkling wine (by the way, sparkling wine is just Champagne that comes from somewhere other than the Champagne region of France)
• 12 ounces pomegranate juice
• 1 lemon, cut into wedges

Directions

1. Fill tall glasses with ice and add the Champagne and juice
2. Squeeze, then drop in the lemon wedge and serve

My Top Ten Favorite Food Things in San Diego

I did a show a few years ago and listed my favorite food related things - here they are...

Ingredients

• #10 - Cooking Guy Turkey Bacon Panini, McDonald's Del Mar Heights Road, San Diego - It's hard to believe, but this Mickey's has an extra bistro section and there really is a Cooking Guy sandwich. All my faves - turkey, bacon and grilled onions.
• #9 - Hot Dog on a StickAt Malls Everywhere - The one and only Hot Dog on a Stick. All the rest fall short.
• #8 - Salad Rolls, Saffron Thai Grilled Chicken, India Street - www.sumeiyu.com/rest.htm
• #7 - Potato Chip & Tomato Sandwich, My House - Potato chips, thinly sliced tomatoes and some kind of mayo item. Yum.
• #6 - Raclette, Peg & Matt's House or your house - Peg & Matt turned me on to this last New Year's Eve. Raclette is a classic Swiss dish - essentially melted cheese, served over boiled potatoes, with small pickled onions and gherkins. It is a massive amount of taste and fun. Here is what a raclette oven looks like:http://www.sharpknives.com/gourmets_toolbox_pages/swissmar_matterhorn_raclette_gri.htm
• #5 - Animal Style Fries, In & Out Burgers, Everywhere - This is not on the menu, so don't look for it, just ask. They cover an order of fries with grilled onions, cheese and burger sauce. You can also order a burger "animal style". Oh my God.
• #4 - Anything on the menu at Arterra Restaurant, Del Mar Mariott, San Diego - This is what going out should be... incredible tasting food presented in an incredible way. Even if you just go to the bar - try the truffle fries and a "Carl" sushi roll.
• #3 - Take Out Dim Sum, Jasmine Express, Convoy Street - I'm here 2 or 3 times a week. Cheap, great and really quick.
• #2 - Root Beer Popsicles, Anywhere - Need I say more?
• #1 - In Store Restaurant, Mitsuwa Marketplace, Kearny Mesa Blvd. - My favorite market for anything Japanese - food, candy, sake or gifts. And the little take out restaurant is the best and inexpensive. Go hungry - they even have plastic models of the food to show you what you'll get.

Directions

Cream Cheese and Jelly Stuffed French Toast

Serves 2

This is really rich - not something you want to eat every day but when you do...its REALLY good!

Ingredients

• Four 2 1/2 inch thick slices of Challah Bread
• 1/2 cup whipped cream cheese
• 4 big tablespoons jelly (I like grape)
• 3 eggs, beaten
• 2 tablespoon milk
• 2 teaspoons cinny sugar
• Butter
• Powdered sugar

Directions

1. Slice an opening in one side of the bread (not all the way through) to make a pocket
2. Spread 2 big spoons of cream cheese inside each piece of bread and then 1 big spoon of jelly
3. In a shallow medium sized bowl beat the eggs with the milk and the cinny sugar
4. Preheat a nonstick skillet until butter melts and starts to sizzle
5. Dip each stuffed sandwich into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
7. Put on a plate and sprinkle with powdered sugar to serve

Inside Out Grilled Cheese

Makes 6 'slider-size' sandwiches

I love Hawaiian rolls...

Ingredients

• 1 grouping of 6 Hawaiian Sweet rolls, kept together as 6 and just cut across the middle like it was one giant roll
• 3/4 cup shredded deli-roasted chicken
• 4 slices cheese - try 2 American & 2 Havarti
• 6 pieces of bacon, cooked in the microwave until crispy
• Big handful of crispy potato chips

Directions

1. Preheat non-stick pan on stove
2. Cut the 6 rolls (still connected together) in half so you have 2 big halves - you will use these inside out
3. Cover one side of the bread with cheese (an inside side) then cover evenly with chicken
4. Cover the chicken with more cheese and the slices of bacon
5. Put the other piece of bread on top (top down/inside out)
6. Spread top of the sandwich with butter and place the buttered side down on the pan
7. Squeeze the whole thing down pretty well with your hand, butter the top side and cook until golden brown (about 3-4 minutes before turning) on each side
8. Open, add potato chips and close back up
9. Cut into 6 pieces (the size of the rolls) and serve

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?