Honey Beef

Serves 4

Thank you Stuart - this is right up my alley.

Ingredients

• 1 1/2 pounds steak - a nice New York would be ideal
• 1/2 cup soy sauce
• 2 garlic cloves, crushed
• 2 tablespoons sherry - even a cheap one works great
• 1/3 cup honey
• 1/2 lb something green - asparagus, green beans, Chinese Long Beans - whatever and cut into 1 inch pieces

Directions

1. Cut steak into thin strips, and marinate in soy, garlic, honey and sherry
2. Meanwhile, heat 2 tablespoons oil in pan and saute green stuff until almost done
3. Add beef - without sauce and stir fry until done and you're done
4. Serving with rice would be nice

Honey Mustard Steaks

Serves 4

You can almost pull this off in under 10 minutes - start to finish. The thin steaks help, but the rest is super simple as well. Use any mustard you like - I like using honey mustard, but feel free to substitute a Dijon or grainy mustard - just stay away from ball park yellow mustard. It belongs on hot dogs, not here.

Ingredients

Four 6-8 ounce boneless steaks (I like a Ribeye)

Neutral oil, like avocado oil

Kosher salt and fresh ground pepper

1 tablespoon each mayo, honey & Dijon mustard

1/2 teaspoon apple cider vinegar

1 small onion, chopped fine

1 clove garlic, minced

1/3 cup dry vermouth

1/2 cup heavy cream

1 tablespoon Worcestershire sauce

Chopped parsley for garnish

Directions

• Lightly oil the steaks, and season well with Kosher salt & pepper

• Heat skillet to medium and cook steaks, turning often until approximately 128-130 degrees for medium rare, or longer if you like it cooked s little more

• While the steaks cook, combine mayo, honey, mustard and vinegar - mix well and set aside

• Place steaks on plate and cover with foil to keep warm

• Turn the heat down slightly, add about a tablespoon more oil then put in the onions

• Cook a couple minutes until just beginning to soften, then add the garlic

• When garlic becomes very fragrant, about 45 seconds, and if doing this on a stove, remove from heat & add the vermouth, being careful cuz it could flame - then return to the stove

• Cook until most of the vermouth has evaporated, then add cream, honey mustard, Worcestershire and a good pinch of salt & pepper - stir well to mix and let come to a simmer until slightly thickened

• I like to slice the steaks and spoon the sauce over the top

Philly Cheese Steak

Probably makes 4

Here's the thing - I've never been to Philly, I don't know anyone from Philly and even if I did I'm sure they would say I did something wrong here. But you know what? I don't worry about them because this is awesome with out their advice. Just make it and enjoy it.

Ingredients

• 1 green pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 1 pound rib-eye steak, thinly sliced
• 4 slices provolone cheese
• 2 tablespoons Worcestershire sauce
• fresh sandwich rolls, split in half crosswise and lightly toasted
• salt and pepper
• olive oil

Directions

1. Saute onions and peppers in hot pan with a little oil about 10 minutes, remove
2. Season meat with salt and pepper
3. Add more oil, then sliced meat and cook until almost no longer pink
4. Mix onions and peppers in with the meat and add Worcestershire
5. Top mixture in pan with provolone and cover - allow to melt
6. Put the melty-cheesey-peppery-onion stuff on the toasted bun and look out - it's way good!

Spicy Steak & Corn Soft Tacos

Serves 4-6

I love this. A lot.

Ingredients

• 3 teaspoon olive oil
• 1 small red onion, sliced thin
• 1 red pepper sliced into thin strips
• 1 pound steak, thinly sliced
• 3/4 cup canned corn kernels
• 1 jalapeno chopped fine with seeds
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Sour cream for serving

Directions

1. Heat oil and cook onion & red pepper in large skillet over medium heat until tender, about 10 minutes then set aside
2. Heat skillet again, add a little more oil and cook steak just until the pink is gone - a couple minutes
3. Add the corn, jalapeno, cumin, chili powder along with the onions & peppers
4. Mix well and cook for another couple minutes until all is heated through
5. Serve on warm tortillas with some sour cream, salsa and lime wedges to squeeze on top.

Mitch Brasga

Or put a different way...'Have a little chicken with your cheese'. When Firefighter/Paramedic Brasga makes this at Station 40 in San Diego, the result is a delicious and very rich alfredo that the crew goes for in a very big way. Notice I chose not to make a joke about the potentially artery-clogging richness of the alfredo and Mitch being a paramedic - I'm above stuff like that. I cut Mitch's original recipe that he says will feed 10 hungry firefighters in half - but it still makes a lot. Serve over your favorite pasta.

Ingredients

• 3 pounds chicken, cut into bite size pieces
• 2 tablespoons garlic, chopped
• 1 onion, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon pepper
• 1 tablespoon oregano
• 2 - 8 ounce packages cream cheese, quartered
• 1 - 8 ounce container shredded parmesan cheese
• 1 - 8 ounce container shredded Romano cheese
• 1/4 cup half & half

Directions

1. Saute garlic and onion with basil, pepper and oregano in olive oil until softened
2. Add chicken and saute until browned and cooked through - you may need a little more oil
3. Add cream cheese and allow to melt
4. Add parmesan, Romano and half & half
5. Taste it - and if you want to add more cheese, you need counseling.

White Bean Chicken Chili

We make this every year for Halloween because it's a nice change from regular chili and really delicious. Plus, it's perfect to put in a mug to eat while you are trick or treating - I mean while the kids are trick or treating.

Ingredients

• 1 medium yellow onion, diced

• 4 cloves garlic, minced

• 1 tablespoon olive oil

• 4 cans Great Northern White Beans

• One 4 ounce can diced green chilies

• 2 cups cooked shredded chicken

• 2 teaspoons cumin

• 1 teaspoon cayenne

• 1 teaspoon dried oregano

• 3-4 cups chicken broth

• Kosher salt and pepper to taste

• Chopped cilantro for garnish

Directions

1. Drain beans

2. In a medium pot, saute onions and garlic with oil until soft

3. Add remaining ingredients - using broth to make it as thick or thin as you like

4. Bring to a low simmer, turn down and heat through stirring well, salt & pepper to taste

5. Serve topped with cilantro

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Orange-Hoisin Chicken

Simple, simple, simple - with a delicious sweet/smokey flavor. And did I say simple?

Ingredients

• Up to 6 chicken breasts or thighs - I like thighs, but you decide.
• 1/4 cup orange marmalade
• 2 tablespoons Hoisin Sauce (available at any supermarket)

Directions

1. Heat oven to 375
2. Rinse chicken well and pat dry.
3. Arrange chicken, skin side up, in ungreased baking pan.
4. In small bowl, combine marmalade and Hoisin and mix well.
5. Brush about 2 tablespoons of sauce over chicken.
6. Bake for 25 minutes.
7. Brush chicken with remaining sauce and bake an additional 15 to 20 minutes or until juices run clear.

Chicken Breasts with Goat Cheese and Pesto

Serves 4

Sounds fancy doesn't it? It's really only 3 main ingredients. Now that you know you can stuff chicken breasts - go wild and use anything you like. When you cut them open, the inside runs out - yum.

Ingredients

• 4 chicken breasts - big ones
• 1-5 ounce goat cheese
• 1/4 cup pesto
• olive oil
• Kosher salt
• Pepper

Directions

1. Make a wide slice in middle of each breast to form a pocket
2. Stuff pocket with 1/4 of the cheese and pesto
3. Use a wooden skewer to secure the opening shut
4. Drizzle with olive oil and season with salt and pepper
5. Grill until done

Yakitori Chicken

Japan is famous for the little shops that serve many incredibly delicious types of charcoal grilled chicken. The 'little' refers to the fact that the shops can be as small as having seats for as few as 6 or 8 people. The 'many types' refers to the many different 'parts' of the chicken they use. For our purposes, we'll stick with just thighs.

Ingredients

• 16 bamboo skewers
• 4 chicken thighs
• 5 tablespoons soy sauce
• 5 tablespoons sake
• 2 tablespoons sugar
• 4 green onions

Directions

1. Soak skewers in water for 20 minutes
2. Combine soy, sake and sugar in small pot over medium heat for 5 minutes
3. Cut each thigh into approximately 8 bite size pieces
4. Thread 2 chicken pieces onto a skewer with a piece of green onion in the middle
5. Grill chicken over medium heat until done, basting constantly while they cook until done

Chicken Enchiladas

Ok, so there's a little whipping cream in this - just don't eat the whole thing yourself, ok?

Probably makes 8

3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this

1 cup Salsa Verde (green salsa)

1-4 ounce can chopped green chilies

1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)

8 - taco size flour tortillas

1 cup chicken broth

2 cups whipping cream

1.5 cups shredded Monterey Jack cheese

Chorizo crema (optional, click here for recipe)

Chopped green onions or cilantro for garnish

• Mix first 4 ingredients in bowl.

• Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.

• Pour chicken broth in bowl and one by one submerge each flour tortilla.

• Place approximately 1/8 chicken mixture in each wet tortilla and roll up.

• Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.

• Bake at 350 for 30 minutes.

• Optional: top with chorizo crema and garnish with green onions or cilantro

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Barbequed Shrimp (no bbq required)

Serves maybe 5 as an appetizer

I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it's a shame to eat these alone - turn them into a party.

Ingredients

• 1 pound 21/25 shrimp raw, shell-on & deveined (and defrosted)
• 1.5 sticks butter
• 1 tablespoon chopped, fresh garlic
• 1 tablespoon Worcestershire sauce
• 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
• Juice of 1/2 lemon
• 1/2 bottle beer

Directions

1. Melt 1 stick of butter with garlic over medium heat.
2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
5. Lots of napkins too.

Black Bean Salmon

Serves 4 - 6

Only three ingredients, but it tastes like fifty. The black bean & garlic sauce is available in the Asian aisle at any supermarket. Look for the Lee Kum Kee brand.

Ingredients

• 1/3 cup apricot preserves (which is pretty much the same as jam)

• 1/2 cup black bean & garlic sauce

• 1 whole salmon filet, 1.5 - 2 pounds

• 1/4 green onions, finely chopped

• Toasted sesame seeds

DIRECTIONS

1. Heat broiler to high

2. Mix apricot and black bean in a small bowl - stir well

3. Spread evenly over top of the salmon

4. Put in oven 4-6 below broiler coils - and cook approximately 7 minutes for every inch of thickness

5. Remove to a platter or serving plates and sprinkle with green onions and sesame seeds

Broiled Shark with Mango Salsa

I used shark, but you could easily use seabass, or mahi mahi or any favorite.

Ingredients

• 4 shark filets
• 2 mangos, peeled pitted and diced
• 1/2 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 teaspoon minced fresh peeled ginger
• 1/2 teaspoon grated lime peel
• 1/8 teaspoon cayenne pepper
• olive oil
• salt & pepper

Directions

1. Combine all ingredients in medium bowl and toss to blend.
2. Season with Kosher salt and fresh ground pepper.
3. Let stand at least 20 minutes - you can make this up to a couple of hours in advance. If you do, cover and refrigerate.
4. When ready to cook, preheat broiler.
5. Drizzle olive oil over shark add salt & pepper to taste.
6. Broil shark 5-7 minutes per side or until desired doneness.
7. Remove to plate and serve with salsa.

Calamari Steak with Garlic & Capers

Serves 2

According to Randy Gruber from Restaurant Americana, the key to making non-rubbery calamari is to use high heat so it sears and cooks quickly. Have everything at the ready when you start - it goes fast.

Ingredients

• 12 ounces calamari steak cut into 6 large triangles
• 2 teaspoons chopped garlic
• 2 tablespoons capers
• 1 teaspoon fresh chopped parsley
• 1 teaspoon fresh chopped basil
• Juice of 1 lemon
• Salt & pepper to taste
• 1 tablespoon butter
• olive oil

Directions

1. Season calamari with salt & pepper
2. Heat olive oil in medium pan on high heat
3. Pan sear calamari until cooked on both sides - about one minute each side
4. Add butter, garlic, capers, 1/2 the parsley & basil and lemon juice
5. Cook for just a minute and serve with sauce from pan.

Chinese Hoisin Shrimp

Ingredients

• 6 scallions (green onions)
• 1/4 cup Chinese Hoisin sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon peanut oil
• 1 1/2 lb med shrimp, peeled and deveined
• 1/4 teaspoon salt

Directions

1. Cut scallions into 1" pieces.
2. Mix together Hoisin sauce, soy sauce and sherry.
3. Heat wok until almost smoking and add oil.
4. Add ginger, garlic and salt, and stir-fry 20-30 seconds.
5. Add shrimp and stir-fry 2-3 minutes until pink.
6. Add scallions and stir-fry 30 seconds.
7. Add Hoisin sauce mixture and stir-fry for another minute.
8. Serve immediately with rice.

Cedar Plank Salmon

Serves 6

This is very impressive looking when done, not to mention easy. I know I say that a lot but it really is. You can find the untreated cedar planks at your local lumberyard.

Ingredients

• 1 Cedar plank (dimensions are up to you, but about an inch thick and big enough to fit the salmon with at least an inch of border, but not too big to fit in your barbeque)

• 1 whole salmon fillet

• Olive oil

• Kosher Salt and fresh ground pepper

• 1-2 tablespoons of Sriracha sauce

• 2-3 tablespoons of Kewpie (Japanese mayo, regular mayo will work too) 

• 2 tablespoons brown sugar

• Spray bottle of water, just in case

Directions

1. Soak plank in water 1 to 2 hours.

2. Heat grill to medium

3. Place salmon on plank and rub top lightly with oil

4. Sprinkle well with salt and pepper

5. Spread Sriracha and mayo evenly over salmon

6. Sprinkle brown sugar over the salmon

7. Place board with salmon on heated grill and close lid.

8. For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes.

9. The plank sides may flare up during cooking this is no big deal as long as you keep the salmon about an inch away from the edges.

10. Remove and serve.

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Curried Shrimp

Eating this makes me feel 10 years old again...at home...my mom in the kitchen...my dad watching Walter Cronkite...my brothers trying to stuff my head into the toilet...ahh, the memories. This is the perfect 'cold-weather-sitting-in-front-of-the-fire-and-watching-a-great-movie' kind of food.

Ingredients

• 1 package puff pasty shells
• 1/4 cup melted butter
• 1/4 cup flour
• salt & pepper
• 1 tablespoon curry powder
• 1/2 teaspoon paprika
• 1 1/2 cups cooked tiny Bay shrimp
• 3 tablespoon ketchup
• 1/4 cup sherry
• 1 - 1 1/2 cups milk, depending on how thick or thin you like it

Directions

1. Cook puff pastry shells according to package directions
2. Melt butter and add flour, salt and pepper, paprika and curry - it will be a thick, dry paste
3. Slowly stir in 1 1/2 cups milk and allow to thicken
4. Add shrimp, ketchup and sherry - heat through
5. Serve in puff pasty shells or serve over steamy white rice - yummmmmmmmmmm

Feta Shrimp

Looking for a ridiculously easy meal, or a super fast appetizer? You've come to the right recipe.

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1/2 lb raw, peeled and deveined shrimp
• 3-5 ounces tomato sauce
• 1/3 cup crumbled feta cheese
• oregano - dried or fresh

Directions

1. Heat olive in pan until hot, but not smoking.
2. Add garlic, shrimp and about a teaspoon of oregano and saute until cooked - will only take a couple of minutes
3. Add tomato sauce and cook for about 30 seconds
4. Add crumbled feta and cook until thickened - about a minute.
5. Garnish with a littlechopped oregano and serve over rice if you like - it's very, very good.

June's Smelly (Petrale) Sole

June used to make this back in the olden days for her 4 kids - Marc, Jill, Ted and Kim (now all adults stinking up their own houses, no doubt). The problem is sole tends to make its presence known during cooking. But that's OK because it's way delicious - just don't make it the day before you have a special event at your house - OK make that 2 days before. But do make it, because it's great. June says you must use Petrale sole, but unless she's invited over, you can use whatever sole you like. I like Dover, plus it's less expensive.

Ingredients

• 3/4 pound sole
• 2 tablespoons tarragon
• vinegar
• 2 tablespoons dried basil
• 1 cup bread crumbs - I like the Japanese 'Panko' crumbs
• 1 cup grated cheddar/jack mix
• 6 tablespoons melted butter

Directions

1. Preheat oven to 350
2. Spray baking dish with non-stick spray
3. Put in sole and sprinkle each piece lightly with tarragon, vinegar then basil
4. Bake for 30 minutes
5. Mix bread crumbs and cheese and put on top of each piece of fish
6. Pour melted butter over top of crumb mixture
7. Turn oven up to 375 and bake for about 10 more minutes
8. Remove and enjoy
9. Go out to eat the next night, and leave the windows open.

Kate's Mom's Salmon

4 Servings

Actually, it's from her mother-in-law. Kate calls this 'The Best Recipe in the World' - that's a pretty darn big title for such a simple & quick dish, so you decide.

Ingredients

• 4 salmon fillets
• Sauce:
• 1/4 cup soy sauce
• 1/4 cup mirin - Japanese cooking sake
• 1/4 cup water
• 1/4 cup white sugar
• 1 inch grated ginger
• For garnish:
• Thinly sliced green onions & sesame seeds for garnish

Directions

1. Put sauce ingredients in nonstick skillet and heat until the sugar has dissolved
2. Add salmon to pan (skin-side down, if there is skin)
3. Cover and turn heat to low - cook 5 minutes
4. Turn fish over and cover - cook an additional 5 minutes
5. Serve with green onions on top