Gochujang and Bacon Fried Rice

Serves 4

Gochujang, Korean 'red chili paste' is so good you could put it on old shoes and it would be amazing.

Ingredients

• 1/2 pound bacon, diced (not ready bacon)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1/3 cup raw or frozen peas
• 2 cups cabbage, shredded
• 2 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced
• 1 egg
• 1/2 teaspoon sesame oil
• 1 tablespoon soy sauce
• 3 cups cooked & very cold white rice
• 2-3 tablespoons Gochujang
• 2 green onions, chopped

Directions

1. Heat a wok and cook bacon until just crispy, set aside bacon, take out most of fat but leave a couple tablespoons in the wok
2. Add peas, cabbage, peppers and cook for 2 minutes
3. Add onion, cook until onions soften, about 4 minutes
4. While it cooks, beat the egg in a small bowl & stir in the sesame oil and soy sauce, set aside
5. Add garlic and ginger to wok - cook about 1 minute until fragrant
6. Crumble the rice into the wok, break it up and cook until it's very hot throughout
7. Pour in beaten egg and mix until egg is cooked through - about a minute
8. Add bacon, Gochujang paste & stir really well to combine everything
9. Serve, garnished with green onions

Gochujang Salmon

Serves 2

Gochujang is Korean red chili paste and easily accessible at any Asian market. Think of it as Sriracha's older, wiser, more mature cousin. And this recipe goes from nothing to the table in under 15 minutes. 

Ingredients

• 2 - 6 ounce salmon fillets

• 2 tablespoons Gochujang
• 1 garlic clove, crushed
• 1 tablespoon soy
• 1 teaspoon sesame oil
• 1 tablespoon honey
• Kosher salt
• Green onions diced, for garnish
• White rice for serving

Directions

1. Preheat broiler
2. Mix gochujang, garlic, soy, sesame oil & honey into a paste
3. Cover baking sheet with foil (it's messy), add salmon, season with Kosher salt and add a layer of the Gochujang mixture over top and sides of salmon
4. Place 5-6" away from broiler coils & cook about 7 minutes or until medium rare 
5. Garnish with green onions and serve with rice

Lox & Bagel

Serves 2

The food of my people doesn't get much better - unless you change it up a bit and go with an inspired yogurt/dill/caper thing instead of the usual cream cheese.

Ingredients

• 4 tablespoons Greek yogurt
• 2 tablespoons capers, drained
• 1/2 tablespoon dill (dried or fresh)
• Juice from 1/2 lemon
• Pinch of Kosher salt & fresh ground pepper
• 2 whole wheat bagels
• Red onion, thinly sliced
• 4 ounces lox
• 1 large, beautifully ripe tomato, sliced into 1/8 inch rounds

Directions

1. Put yogurt, capers, dill, lemon juice, salt & pepper in a bowl and mix well to combine
2. Slice bagels in half and either toast, then butter - or butter first then grill on a non-stick surface until golden brown (grilling is better)
3. Spread yogurt mix on 2 of the bagels, then add tomato, some onion, season with a little more pepper, lots of lox and finish with bagel top
4. Slice and eat

Leftover Celery & Chicken Stir Fry

Serves 2

A stir fry is one of the greatest ways to use up leftovers - so use this merely as a guide, and throw in anything you have.

Ingredients

• 6 stalks celery, thinly sliced
• 3 raw chicken thighs, cut into bite-sized pieces
• 3 tablespoons oil
• 1-2 cups shredded cabbage (any kind really)
• 3 green onions, thinly sliced
• 1 inch fresh ginger, finely minced
• 2 cloves garlic, crushed and minced
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• Fresh rice for serving

Directions

1. Heat wok till almost smoking then add oil and chicken - cook about 3 minutes or until just cooked through - set chicken aside
2. Heat wok again (don't clean it) add oil and the celery and cook for 1 minute, then add cabbage, onion & stir fry about 3 minutes or until softened
3. Push veggies to the side, add the ginger and garlic to the middle with a splash of oil and wait till it gets super fragrant - about a minute
4. Then add chicken back in with the vegetables, the sesame oil and soy sauce
5. Stir well to combine everything and serve on the rice

Grilled Corn, Onion & Goat Cheese Quesadilla

Makes two 8 inch quesadillas

You've got the juicy crunch of the corn, the beautiful sweetness of the onion and the not too melty tangy goat cheese... what can I say?

Ingredients

• 2 tablespoons olive oil
• 1 ear corn, husk removed
• 1 medium red onion
• 8oz goat cheese crumbles
• 1/2 teaspoon red chili flakes
• 1 pinch Kosher Salt
• 4 - 8 inch tortillas

Directions

1. Have your grill ready on medium heat.
2. Peel onion and slice into 1/2 rounds
3. Lightly brush red onion and corn with olive oil and place on grill
4. Cook until well marked on both sides - the onion shold take about 7 minutes, and the corn about 25
5. Cut kernels off the corn and dice onion
6. Put both in a bowl with goat cheese, red pepper flakes and salt
7. Cover two tortillas with 1/2 the mixture then top with other tortillas - press down
8. Gently place on the grill, cook for 2 minutes, then turn 90 degrees, then flip over and do same to other side
9. Cut into wedges and enjoy.

Tri Tip with Tomato Pepper Sauce

Makes approx one 2 pound tri tip

This trip tip is crazy good by itself, but served with the tomato/pepper stuff...it's insane.

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds

• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt

• 2 tablespoons olive oil

• 1 green pasilla (poblano) pepper, diced

• 1/2 large yellow onion, diced

• 10 strips ready bacon, diced

• 1 large garlic clove, crushed

• 1 - 14oz can diced fire roasted tomatoes

Directions

1. Remove tri tip from fridge 30 minutes before cooking, let come to room temperature

2. Combine all herbs in a small bowl, mix well

3. Rub oil into tri tip, then rub well with herb mix

4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare

5. While it cooks, put one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes

6. Add bacon, cook until a little crispy

7. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes

8. Stir well, turn down and let simmer, about 10 minutes

9. When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce

Fresh basil pesto

Make about 1  1/2 cups

Pesto - what isn't it good for? And if you like it a little spicy, add the Serrano.

Ingredients

• 2 cups fresh basil leaves, packed

• 1/4 cup pine nuts

• 2 cloves garlic

• 1/2 cup grated Parmesan cheese

• Optional - 1 Serrano pepper, stem removed and rough chopped

• 1/2 cup extra virgin olive oil

• Kosher salt and freshly ground black pepper

Directions

1. Combine basil, pine nuts, garlic & Parmesan (and Serrano if using) in a blender or food processor

2. Blend continuously until finely chopped

3. With the blender running, slowly drizzle in olive oil until well combined

4. Add salt & pepper to taste and use

Pasta with Zucchini & Sausage

Ingredients

• 3 medium zucchini
• 3 links sausage: Chicken & Feta, Spicy Italian (any type you like)
• 3/4 pound pasta, something short like penne
• 1/3 cup olive oil
• 2 Tablespoons red wine vinegar
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• Juice of 1/2 lemon
• 1/3 cup chopped parsley
• Kosher salt & freshly ground pepper

Directions

1. Slice zucchini in 1/4 inch lengths, oil lightly and grill until well marked but still firm - remove and slice into bite size pieces.
2. Cook sausages, and slice into 1/3 inch diagonal pieces - keep warm.
3. Combine oil, vinegar, garlic, oregano, lemon, parsley, salt & pepper - mix well and set dressing aside.
4. Cook pasta one minute less than package directions. Drain well and mix in a large bowl with zucchini, sausage & dressing - serve.

Grilled Pineapple

Serves 4

This is the easiest thing in the world to do with just a few basic ingredients, it has to be tried. And, you can keep the sauce in the fridge for a week.

INGREDIENTS

• 1 stick butter
• 1/2 cup white sugar
• 1/4 cup dark rum
• 1 can Pineapple rings (or fresh if you like)
• vanilla ice cream
• powdered sugar to garnish

DIRECTIONS

1. Pre-heat grill to medium high
2. In a small pot melt butter with sugar - add rum and let warm through and thicken slightly
3. Drain pineapple slices, dip in the sauce and place on grill cook until well marked, 2-3 minutes
4. Baste each slice then flip and cook on other side, baste again cooking until golden 
5. Plate, add a scoop of ice cream, a little more sauce and a dusting of powdered sugar

Herbed Tri Tip

Makes approx one 2 pound tri tip

A good tri tip has so many uses, you should cook 2 of them so you have extra.

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds
• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt
• 2 tablespoons olive oil

Directions

1. Remove tri tip from fridge 30 minutes before cooking & let come to room temperature
2. Combine all herbs in a small bowl, mix well
3. Rub oil into tri tip, then rub well with herb mix
4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare
5. When the beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving

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White Bean Crostini

Serves 8

Perfect super fast appetizer to feed everyone at a moments notice.

Ingredients

• 1 french stick, sliced
• 1 can white beans, strained and rinsed
• 3 spring onions
• 1/2 red pepper
• 2 tablespoon olive oil
• generous pinch salt
• pinch of chili flakes
• 2 garlic cloves, peeled and chopped

Directions

1. Pre-heat your broiler to high, grill the baguette slices, on both sides
2. Throw everything else in the processor, and blend until smooth
3. Generously spread on the bread and drizzle with olive oil and garnish with green onions.

Bacon Tomato and Ricotta Pasta

Serves 2-3

I'm a huge ricotta fan, nuff said.

Ingredients

• 2 tablespoons olive oil
• 1 green pasilla (poblano) pepper, diced
• 1/2 large yellow onion, diced
• 10 strips ready bacon, diced
• 1 large garlic clove, crushed
• 1 - 14oz can diced fire roasted tomatoes
• 1/2 lb pasta, you choose
• 1 cup ricotta cheese
• Kosher salt & fresh ground pepper

Directions

1. Heat one medium frying pan, add oil, onion and diced pepper - cook until softened, about 5 minutes
2. Add bacon, cook until a little crispy
3. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
4. Stir well, turn down and let simmer, about 10 minutes
5. While it cooks, cook pasta according to package directions
6. When the pasta is ready, drain (keeping about a cup of the water) and add pasta to onion mix along with ricotta
7. Stir to combine well and if it's too thick, add pasta water about a 1/4 cup at a time until it's where you like it
8. Season with salt & pepper and serve

Ricotta & Arugula Pizza

Makes one 12 inch-ish pizza

Ricotta becomes the sauce-like layer of a ridiculously good pizza. Don't like ricotta? It won't matter...just make it.

Ingredients

• 3/4 cup ricotta cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 ball pizza dough or pre-made crust
• 1/2 cup mozzarella shredded cheese
• 1/4 cup grated Parmesan cheese
• 1-2 cups baby arugula, depending on how arugula you like it
• Kosher salt & fresh ground pepper
• Extra virgin olive oil

Directions

1. Preheat oven to 425
2. Put ricotta, olive oil, garlic and red pepper flakes in a bowl and mix well until smooth
3. If using raw dough, oil a baking sheet, put on dough, lightly oil the top and spread out into desired shape
4. Spread ricotta mix onto dough or crust, top with mozzarella then Parmesan
5. Bake about 15 minutes or until starting to get brown and bubbly
6. Remove, top with arugula, drizzle with olive oil and season to taste with salt & pepper

Homemade Mayonnaise

Makes about a cup & a half

Make it once and you probably won't buy it again.

Ingredients

• 1 large whole egg
• 1 tablespoon Dijon Mustard
• 1 1/3 cup of Canola oil
• 1 1/2 tablespoons lemon juice
• pinch salt

Directions

1. Set up your processor using the whisk attachment, but if you don't have one use the S blade
2. Add egg, mustard, start processor
3. Then very slowly pour in the oil in a slow, steady stream
4. Add the lemon juice and salt to taste, and blend for few more seconds
5. Store in refrigerator, it will keep for about 4-5 days.

THE BEST 'NO MAYO' POTATO SALAD

Serves about 6-8

This is perfect summer food & goes stupidly well with this Spicy Dijon Maple Chicken

1.5 pounds baby or pee wee or small potatoes - I used purple, red & yellow, but one color is all good

3 celery stalks, diced

1/4 cup chopped curly parsley

2 tablespoons fresh dill, finely chopped

10 ounces bacon, cooked and chopped

3 tablespoons honey

3 tablespoons Dijon mustard

2 cloves garlic, minced

Juice of 1 lemon

6 hard boiled eggs, diced up medium

Kosher salt and fresh ground pepper

• Cook potatoes in boiling water until soft enough for a fork to pierce easily

• Drain, run cool water over them, and when cool enough to handle Halve the smaller ones and 1/4 the larger ones - put in a large bowl

• Add celery, parsley, dill and and bacon

• Combine honey, mustard, garlic, lemon juice, salt & pepper to taste - mix well and add about half to salad stir through to combine

• Then add the eggs, and gently mix them in gently, add more of the dressing if you like

• Serve

Roasted Poblano Soup

Makes 4 to 5 cups-ish

This is just amazingly good. Kelly says it’s her favorite soup…EVER

3 pounds poblano/pasilla peppers (about 5 or 6)

1 tablespoon oil

1 tablespoon butter

1 small white or yellow onion, diced

2 cloves garlic clove, minced

2 1/2 -3 cup chicken broth

Kosher salt & fresh ground pepper

Diced avocado, chopped green onion and cilantro for garnish

• Place peppers on a baking sheet and broil until blackened all around, or put on top of a gas burner on your stove - you'll have to turn them a couple times. Or you could put them over your stove's open top and keep turning until blackened all around

• While they blacken, heat oil and butter in large deep skillet, cook onions about 5 minutes until softened

• When black, put the poblanos in a paper bag, or in a bowl and cover with foil or cling film for 15 minutes to steam

• Peel off blackened skin, remove stem and seeds and rough chop and add to the onions with the garlic

• Stir until fragrant then put in a blender and blend until smooth

• Put back into the pan/pot and add broth until it’s at the thickness you like - heat through

• Serve in a bowl with the avocado, green onion and cilantro

• Boom…hell yes beotches!!!

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Caprese Grilled Cheese

Makes 2 sandwiches

What’s not to like? We take all the wonderfulness of a caprese salad but turn into a grilled cheese with a little garlic aioli to go with it. I’m in love…

Ingredients

• 1/3 cup mayonnaise
• 2 cloves garlic, minced
• 4 leaves fresh basil, finely chopped
• Juice of 1/2 lemon
• Salt & pepper, to taste
• 4 slices Sourdough (or any white bread with a good crust)
• 1 large fresh mozzarella ball, sliced
• 1 large tomato, sliced
• 2 tablespoons butter

Directions

1. Combine mayo, garlic, chopped basil and lemon juice, mix well and set aside
2. For each sandwich, generously spread the aioli on 1 slice
3. layer on mozzarella, tomato, more mozzarella and top with other slice of bread
4. Butter the top, then place face down onto medium hot grill pan and cook until golden brown
5. Butter the top, flip and cook until golden
6. Slice and serve, enjoy!

 

Wonton & Noodle Soup

Serves 2

If a Jewish & Chinese grandmother got together and made a feel-good soup, this would be it.

Ingredients

• 4 cups chicken broth

• 1" fresh ginger, thinly sliced

• 3 cloves garlic, crushed & roughly chopped

• 6 green onions, white & light green parts cut in one inch lengths, with the dark green parts chopped finely for garnish

• 6 frozen chicken pork or chicken pot-stickers

• 4 baby bok choy, root end cut off & leaves separated

• 1 pack instant ramen noodles (discard the seasoning pack, don’t need it)

• 1 tablespoon soy sauce

• 1 teaspoon sesame chili oil

Directions

1. Bring broth, ginger, garlic & green onions to a simmer in a medium sized pot - simmer 5 minutes

2. Add pot-stickers and cook for 5 minutes, then add noodles and bok choy

3. Cook until noodles are softened, then stir in soy

4. Serve with a drizzle of chili oil and green onion

Mini Sriracha Bloody Mary

Serves 1

This will complete any breakfast.

Ingredients

• 2 ice cubes
• 1 small can tomato juice
• 1/2 teaspoon Sriracha
• 2-3 drops Worcestershire sauce
• 1 vodka shot
• 1/4 piece lime, juice salt and pepper

Directions

1. Add ingredients to tall glass, stir well and enjoy.

One Minute Breakfast Bagel

Serves 1

No time to eat you say? In a rush and can’t get it together? Well the most important meal of the day needs more respect than that. And in the time it takes you to brush your teeth you could make this.

Ingredients

• One egg
• Salt and pepper
• 2 ready bacon strips
• One slice of American cheese
• 1 bagel

Directions

1. In a microwave safe bowl beat one egg and season with salt and pepper
2. On one large plate put the bowl on one side and on the other, folded kitchen paper with bacon laid on top, then microwave for 1 minute.
3. While it cooks, grab your bagel cut in half and layer on cheese
4. Then top with egg, and bacon, cut in half and enjoy.