Scallops with Green Onions & Hoisin

Serves 4

You know how I feel about using frozen shrimp - I think they're just great. I'm the same with scallops - buy a bag and keep them in the freezer for a last minute deal. They defrost in about 3 minutes under cold running water. Hoisin is available from ANY supermarket in the Asian food section.

Ingredients

• 1/2 lb scallops, defrosted and dried on paper towels
• 1/4 cup Chinese Hoisin sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon dry sherry
• 6 scallions (green onions)
• 1 tablespoon peanut oil

Directions

1. Trim green onion ends and cut into 1" pieces
2. Mix together Hoisin, soy, and sherry
3. Heat wok with oil until almost smoking
4. Put in green onions and scallops - stir-fry 2 to 3 minutes until scallops are cooked
5. Add Hoisin mixture and stir all until thickened and heated through, about a minute
6. Sprinkle with finely chopped green onion and serve over rice.

Citrus Soy Scallops

Serves 4

Too many people overcook scallops and it's time to stop. If you overcook yours, I'll have to come over and knock you in the head. You simply need lots of heat and little time.

Ingredients

• 1/2 cup soy sauce
• Juice of 2 limes
• Juice of 1 lemon
• 2 tablespoons sugar
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon sesame oil
• 1 lb large sea scallops
• peanut oil

Directions

1. Place all ingredients except scallops in a glass or ceramic shallow bowl.
2. Mix well and add scallops.
3. Marinate 5 minutes each side at room temperature. If you marinate scallops too long, they'll get mushy.
4. Transfer scallops to a plate and reserve marinade.
5. Heat 1/2 teaspoon oil in a large saute pan over high heat until hot and almost smoking.
6. Add scallops (cook in batches if necessary to keep from being too crowded) and saute quickly until seared brown and just cooked through - about 2 minutes a side.
7. Remove from pan.
8. Add marinade to pan and boil until reduced to about 1/3 cup, about 2 minutes.
9. Drizzle scallops with sauce.

Shrimp with Pesto Linguini

Easy, easy, easy. So why not make it?

Ingredients

• 1 pound uncooked shell-on shrimp
• 1 pound linguini
• 1-7 ounce packaged pesto (you want to make your own... go ahead)
• 1/2 cup chicken broth
• Shredded Parmesan
• olive oil
• Kosher salt
• Pepper

Directions

1. Bring large pot of water to a boil
2. Add linguini, and cook according to package directions
3. Add pesto & chicken broth to another large pan, and bring to a low simmer
4. When ready, drain pasta and add to pesto mixture and mix well to coat
5. Add 1 tablespoon oil to large pan over medium heat
6. Lightly salt & pepper shrimp, and saute until pink and cooked through
7. Put pasta on a plate and top with cooked shrimp
8. Sprinkle with Parmesan and serve

Shrimp Tacos

Makes about 4 or 5

I say it all the time - keep a bag of raw, unpeeled shrimp in the freezer for easy last minute recipes like this. The chipotle/sour cream/lime mix that goes with this is so good. But don't get all freaked out with the chipotles, they're not weird. You just buy them in a little can for about a buck and a half in the supermarket. Actually, buy 2 cans - I also use them in my Chicken Enchiladas.

Ingredients

• 1/2 lb peeled, uncooked shrimp, (31/50's are perfect) cut into smallish pieces
• 2 limes
• 1/2 tablespoon Old Bay seasoning
• corn tortillas
• purple cabbage, shredded
• 1/2 cup sour cream
• 1 small chipotle from a can, pay attention now - not a whole can of them - just one as they're hot, minced fine

Directions

1. Mix well sour cream, chipotle and juice from 1/2 a lime in small bowl - set aside
2. Heat pan well then add oil
3. Add shrimp and stir fry quickly - the shrimp will cook fast
4. When almost cooked, sprinkle with Old Bay then squeeze juice from half a lime on top
5. Give 'em a quick mix and you're done
6. That's it. I like to put everything out and let people make their own. Put some of the chipotle sour cream on a tortilla, add a little cabbage, add the shrimp and squeeze a little more fresh lime juice over the top.
7. Yeeeeeeeeeeeeeeehaaaaaaaaaaaaaaaa!

Susan Sbicca's Blue Crab Cakes

Serves 5 (two each)

Susan's restaurant in Del Mar, Sbicca (how convenient, she named it after herself) is an American Bistro. What exactly is that you ask? Susan says it's a play on comfort food - things that are recognizable...a little Asian, a little Mediterranean...a little bit of all the great things that make up America. Whatever it is, it's all good. But the best way to find out is to just go there yourself.

Ingredients

• 1 pound Blue Crab meat
• 3/4 cup celery, chopped
• 1/2 cup onion, chopped
• 2 eggs
• 1/2 cup mayonnaise
• 1/2 ounce teriyaki sauce
• 1 1/2 teaspoons granulated garlic
• 1 1/8 teaspoon baking powder
• 1 tablespoon Old Bay seasoning
• 3/4 teaspoon hot sauce
• 1/4 teaspoon salt
• 1 cup Panko crumbs (Japanese bread crumbs - regular will do but these add a nice texture and crunchiness)

Directions

1. Saute celery and onions in butter until onion are transparent
2. When cool, add to crab meat - then add remaining ingredients and mix well
3. Stir in Panko crumbs
4. Add a little oil to your pan and heat
5. Shape into small patties and fry until golden on both sides

Tequila Shrimp

This one is so quick and fun to make. Once the flames burn down you can added greek yogurt and chipotle to add even more flavor to the dish.

Serves 4

Ingredients

• 1 pound large shrimp - peeled and deveined
• 1 tablespoon olive oil
• 2 large cloves garlic, chopped
• 1/4 cup tequila
• 1/4 cup chopped fresh cilantro
• salt and pepper to taste

Directions

1. Heat oil in a large skillet over high heat
2. Add shrimp saute quickly until almost done - then add garlic
3. Saute for another minute, then remove completely from heat and add tequila
4. Allow alcohol to burn off briefly and carefully return to heat (there's a good chance here will be flames - just be careful)
5. Add cilantro, salt & pepper - stir briefly and serve (you can add greek yogurt and chipotle to add even more flavor to the dish).

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Danielle's Red Clam Sauce

Makes about 3 cups

This is from Danielle, a friend of ours. You go from nuthin' to a great clam sauce in about 10 minutes...nice huh?

Ingredients

• 2 tablespoon butter
• 1-2 tablespoons minced garlic
• 2 tablespoon flour
• 2 cans (5.5 oz) V8 juice
• 2 cans (6.5 oz) chopped clams
• 1 teaspoon chopped basil
• 3 tablespoon chopped cilantro

Directions

1. Over medium heat, cook garlic in the butter - about 2 minutes then stir in the flour and mix into a thick paste
2. Slowly add the V8 and juice from the clams - simmer for about 10 minutes
3. Add clams and herbs and heat through
4. Serve over any kind of pasta

Fettuccine with Asparagus, Bacon & Shiitake

Brilliant flavors all wrapped up in one pasta. My 11 year even asks for this.

Ingredients

• 1 pound asparagus, cut into 1" pieces
• 8-10 slices of bacon or 'ready crisp' bacon, cut into 1" pieces
• 1/2 pound shitake mushrooms, thinly sliced
• 1 pound fettuccine
• 2 tablespoons fresh thyme, finely chopped
• Olive oil

Directions

1. Saute asparagus in olive oil until half way tender
2. Add shitakes and sauteuntil softened
3. Add bacon and thyme and cook for about 2 minutes
4. Cook the pasta according to package directions
5. Drain pasta and mix with the asparagus, bacon, mushrooms and thyme in a large bowl.
6. Drizzle with a little olive oil, season with salt & pepper to taste and serve

Gnocchi Alla Sarda

I shot a show on the USS Asheville - a fast attack nuclear submarine, and I have Shari and Jared Hofer to thank for starting the legwork. Jared was on the Asheville, and his wife Shari had written to tell me that the food on the sub was better than the aircraft carrier where I had also done a show. The Hofer's are now stationed in Italy and sent this recipe in to the show.

Ingredients

• 1 lb gnocchi

• 1 cup heavy cream

• 1 - 8 ounce can tomato sauce

• 1 lb spicy spicy Italian sausage (casings removed and crumbled)

• 2 cloves garlic, crushed

• 2 tablespoons fresh chopped basil

• Grated Parmesan cheese

Directions

1. Remove sausage from casing and brown with olive oil in alarge pan with crushed garlic.

2. Boil gnocchi - it is done when it floats to the top of the water.

3. When sausage is cooked add cream, tomato sauce and fresh basil.

4. Add gnocchi and stir, salt and pepper to taste, and sprinkle with parmesan cheese - and enjoy!

Pasta with Artichokes

The beauty of this is that almost everything can come right out of the cupboard. Instead of spaghetti or linguini, why not get one of those really wacky shaped pastas just for fun.

Ingredients

• 1 pound of pasta

• 3 tablespoons butter

• 2 cloves garlic, minced

• 1/4 cup dry vermouth

• 2 cups whipping cream

• 1 can (14oz) artichoke hearts

• Salt & pepper

• 1/2 cup fresh grated parmesan

Directions

1. Saute garlic in butter in a skillet big enough to hold all the pasta when done

2. Add artichokes and vermouth and simmer for a couple of minutes

3. Add whipping cream and heat until all is bubbly, then drain and add pasta

4. Add parmesan to pasta mixture and salt and pepper as needed

Pasta Puttanesca

Serves 6

This dish was named after Italian prostitutes, who would come into restaurants late after a long night of work. The chefs would prepare a simple meal of leftovers. Obviously the ladies liked it, and the dish is now a common item in many restaurants. Don't worry, eating it won't cause you to buy extra high heels and install a streetlamp in front of your house.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon anchovy paste - don't leave this out!
• 2 large cloves garlic, minced
• 1/2-1 teaspoon crushed red pepper
• 1 tablespoon capers
• 5 ounces Kalamata (Greek) Olives, coarsely chopped
• 28 oz can Italian tomatoes, chopped
• Any fresh pasta
• Fresh grated Parmesan

Directions

1. Heat olive oil in a pan
2. Add anchovy paste and garlic and saute for about one minute
3. Add tomatoes, capers, olives and red pepper and simmer for 15 to 30 minutes
4. Using a fork or big spoon, mash the tomatoes in the pan - you want the sauce thick and chunky
5. Serve over pasta and top with fresh parmesan

Pasta with Vodka & Fresh Herbs

Serves 6

So simple with just a hint of vodka and an assload of fresh herbs. I love this.

Ingredients

• 2 cups whipping cream
• 1/3 cup Vodka
• 1/2 teaspoon salt
• fresh ground pepper
• pinch cayenne
• 1/2 cup fresh grated Parmesan cheese
• 1/3 cup fresh mixed herbs, finely chopped (I like basil, Italian parsley and chives). Save some for garnish
• 1 lb fettuccine

Directions

1. Put cream, vodka, salt, pepper and cayenne in a medium pot or pan and simmer for 10 minutes or until sauce is slightly reduced and thickened.
2. Whisk in Parmesan and herbs and simmer for another 5 minutes.
3. Toss pasta and sauce together and serve immediately. Sprinkle a few of the remaining chopped herbs on top.

Baked Risotto

Serves 8

The thing that makes risotto a pain in the ass (oops, can I say ass?) is that you have to baby-sit it by stirring, stirring and stirring. My recipe is not traditional, but it's also not a pain in the ass. Give it a whirl.

Ingredients

• 1 tablespoon olive oil

• 2 tablespoons onion, diced small

• 1 clove garlic, crushed

• 1 cup risotto (Arborio rice)

• 1/3 cup dry vermouth

• 2 cups chicken broth

• 1 cup whipping cream

• 3 tablespoons butter

• 1/3 cup Parmesan cheese

Directions

1. Heat oven to 350 degrees

2. Cook onion and garlic in olive oil and teaspoon of butter until softened

3. Add risotto and stir until rice has absorbed all the oil and butter

4. Add vermouth and cook for another minute or two

5. Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat

6. Remove, cover and place in the oven for 18-20 minutes

7. Remove from oven and stir in butter and Parmesan

8. Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper

Sandra's Sausage and Pepperoncinis

Sandra wrote: Sam, just a quick note to tell you that your cooking show is my favorite! I just made the bisque and corn and jalapeno biscuits, they were great! I have a very easy recipe I made up and wanted to share with you. Thank you, Sandra.

Ingredients

• 1 pound sweet Italian sausage
• 1 tablespoon Italian seasoning
• 1/2 cup pepperoncini peppers, with juice
• Freshly grated parmesan cheese
• Italian parsley, chopped
• Thin spaghetti
• Olive oil

Directions

1. Remove sausage from casing and crumble into sautepan with olive oil
2. Saute with Italian seasoning over medium heat - add peppers and parsley
3. Cook pasta and drain - toss together with sausage mixture and sprinklewith parmesan cheese

Spaghetti Carbonara

Aside from maybe the bacon (which frankly you could keep in the freezer and pull out at the last moment) this is a perfect example of "oh yeah, I've got that stuff already" kind of recipe. And isn't that what this is about - great food made easily?

Ingredients

• 1 lb spaghetti

• 6 ounces guanciale (cheek of pig) or bacon or pancetta

• 2 eggs, at room temperature

• 1 teaspoon fresh ground pepper

• 3/4 cup freshly grated Percorino Romano or Parmesan cheese

Directions

1. Cook the pasta in a large pot of boiling water.

2. Cut bacon or whatever you’re using into 1/2 inch pieces and put in a cold pan, turn heat to to medium high, and cook until crispy and fat has rendered

3. While it cooks, put eggs in a bowl with 1/2 cup of the cheese and the pepper - beat and set aside.

4. When the pasta is done, turn off heat in the pan and add the pasta straight from the pot - some of the cooking water is a good thing

5. MIx to coat the pasta with the bacon fat, then add the egg mixture and toss to coat evenly.

6. Plate, adding some of the reserved cheese

7. Serve immediately.

Spaghetti with Spinach & Blue Cheese

Serves 6

You can bust this out in less than 15 minutes - and that's including waiting for the water to boil. But go for the glory - maybe you should make them think you've been working your tail off all day!

Ingredients

• 1 pound spaghetti
• 8 ounces Blue Cheese crumbles
• 1-6 ounce bag "ready-to-go" spinach leaves
• 3 cloves garlic, chopped
• 4 tablespoons olive oil
• red pepper flakes, optional

Directions

1. Bring a large pot of water to a boil
2. Add spaghetti, and cook until still slightly firm
3. While spaghetti is cooking, put blue cheese, garlic & olive oil in a bowl and mix well
4. When spaghetti is done, add spinach to boiling water with spaghetti for about 10 seconds - making sure it all gets submerged and mixed in well
5. Drain spaghetti/spinach well and return to pot
6. Add blue cheese and mix well
7. Serve with a small sprinkle of red pepper flakes if you like

Spicy Sausage Pasta

Serves 6

Love it, love it, love it. What more can I say? Delicious. That's all. Ok, smooth and creamy too. There - I'm done.

5 slices raw bacon, diced fairly small

4 tablespoons butter

3/4 cup panko bread crumbs

1 tablespoon olive oil

1 pound spicy Italian sausage, (casings removed if in sausage form)

1 pound penne pasta

4 cloves garlic

1 1/2 cups whipping cream

1/2 cup shredded Parmesan cheese

2 tablespoons fresh chopped parsley

• Add bacon to a non-stick pan, and cook until just getting crispy - remove to a paper towel to drain

• Remove bacon grease, leaving about a tablesppon, then add 1 tablespoon of the butter to the pan and when melted and add bread crumbs - stirring often over medium high heat until golden brown then add back in the bacon, stir well to combine and remove to a small bowl - set aside

• Heat oil in medium hot pan, add sausage & break apart to crumble

• Cook until no longer pink and stir in garlic - cook another minute

• Add cream - simmer on low about 10 minutes

• While it cooks, add pasta to boiling water - when the pasta's ready, so is the sausage

• Drain pasta and add to sausage

• Add remaining butter, Parmesan cheese & parsley - mix well

• Serve topped with the bacon/bread crumbs

Spicy Peanut Butter Pasta Chicken

Serves 4

The beauty of this is that it can all be made in the time it takes the pasta to cook. I like to grill a piece of chicken to go with it - but you could use shrimp if you wanted or even nothing - it really is that good AND easy. Oh sure you could add things like garlic & ginger, but I don't think you need to.

Ingredients

• 1/2 cup peanut butter
• 1 cup chicken broth, approximately - I like the kind that comes in those little juice box things
• 3 tablespoons soy sauce
• 2 big teaspoons chili paste
• 2 chicken breasts, pounded pretty flat - about 1/4 inch
• 1/2 pound pasta - whatever kind you like
• For garnish - chopped peanuts and cilantro sprinkled over the top at the end

Directions

1. Cook pasta according to package directions
2. Drizzle chicken with a little olive oil, season with salt & pepper and grill until done - set aside and keep warm
3. While chicken and pasta are cooking - combine pb, soy, broth and chili paste in a small saucepan over medium heat
4. Cook until smooth and mix with pasta when ready
5. Place sliced chicken on top of pasta, and sprinkle with chopped nuts & cilantro

Sue's Pasta with Tomatoes and Mascarpone

My friend Sue makes this all the time and it's so crazy good and easy. She doesn't watch my show, but that's ok. A guy can't have everything, right? Mascarpone is essentially a triple pasteurized cream cheese - but adds a silkiness like nothing else...

Ingredients

• 1 pound pasta - your choice
• 1 - 28 ounce can whole peeled tomatoes
• 1 cup mascarpone cheese
• 1/2 large onion, diced
• 1 clove garlic
• fresh basil

Directions

1. Bring large pot of water to a boil, and add pasta - it's all down hill from here
2. Saute onion in olive oil and garlic until tender - about 5 minutes
3. Add tomatoes from can (reserve juice) & squish in pan with back of spoon - mix well & heat through
4. Add mascarpone and stir until all is thick, silky and creamy
5. Drain pasta, add sauce and put in pasta bowls
6. Top with freshly chopped basil

Artichokes

It's easy to forget about these prickly, goofy-looking things in the supermarket. But they're so good you shouldn't - they make a great appetizer. Sometimes we have them right with the rest of our dinner. Don't forget about the artichoke hearts after...

Ingredients

• 3 artichokes (my family almost eats 1 each)
• 1 1/2 lemons
• 1/2 cup mayo
• 1 tablespoon curry powder
• 1 tablespoon chopped fresh basil
• 1 clove garlic
• 1 stick of butter

Directions

1. Cut the stem off the bottom so they sit flat, and about 1 inch off the top of each artichoke
2. Cut the point off each leaf, to keep you or your guests from getting poked
3. Place artichokes in large steamer with about about 3 inches of water below, or put them in a large pan with water about halfway up each choke
4. Cut one lemon in half, and squeeze both 1/2's over artichokes
5. Bring to a boil, turn down and simmer covered for about 45 minutes, or until you can pull off a leaf quite easily
6. Remove from water, cool & serve with all three dipping sauces - yes all three
7. Dip 1 -Melt butter in small pot - so simple, so right
8. Dip 2 -Mix half the mayo with curry powder and mix well
9. Dip 3 -Mix other half of mayo with basil, garlic and juice from half of a lemon