RED PEPPER & TOFU STIR FRY

Serves 2 as main

Perfect for meatless monday – fast and healthy dish I love any day of the week.

INGREDIENTS

• 1 tablespoon peanut oil
• 1lb firm tofu, drained, 1/2'' cubes
• 2 teaspoons sesame chili oil
• 1 red pepper, 1/4'' strips
• 1/2 red onion, thinly sliced 
• 1 teaspoon arrowroot or corn starch
• 1/4 cup hot water
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 cup chicken broth
• 1 garlic clove, diced
• 1-2 teaspoons fresh ginger, finely diced
• 1 cup cooked rice
• 1 green onion, finely diced

DIRECTIONS

1. Heat wok on high, until smoking, add peanut oil
2. Add tofu, let it brown then flip and brown for another minute then keep moving cooking for 5-6 minutes
3. Add sesame chili oil, red pepper and red onion, cook for 4 minutes
4. In small bowl mix corn starch, hot water, soy, sugar and chicken broth – keep to one side
5. Add to wok, garlic and ginger fry for a minute
6. Pour in sauce, cook for 2 minutes to thicken
7. Serve over rice, garnish with green onion

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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PUMPKIN MULE

Serves 1

This is so awesome... it's ridiculous. And a great way to use up those Thanksgiving pumpkin puree leftovers.

INGREDIENTS

• 1/2 cup ice
• 2oz Vodka
• 1 tablespoon canned pumpkin puree
• 1/2 bottle Bundaberg Ginger Beer (it's Australian and THE best)
• 1/4 lime

DIRECTIONS

1. Shake pumpkin puree, vodka, ice and pour into glass
2. Top up with ginger beer
3. Stir in a big squeeze of lime

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PUMPKIN CORNBREAD

Serves 6

Don't neglect any canned pumpkin puree leftovers. Make this stupidly awesome and easy sweet treat.

INGREDIENTS

• 1 pack Jiffy Corn Muffin Mix
• 1/3 cup milk
• 1 egg
• 1/3 cup canned pumpkin puree
• 1/4 cup butter

DIRECTIONS

1. blend ingredients as per box instructions, add the pumpkin puree and mix thoroughly

2. pour mixture into greased 8x8 oven proof dish and cook as per instructions
3. slice it up and spread on the butter, enjoy

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Stuffing, Mash & Bacon Cake

Serves 4 as appetizer

Kick up your leftover game with this easy recipe. Mashed potatoes, stuffing & bacon – what wrong could there possibly be?

INGREDIENTS

• 1/3 pound bacon, diced
• 1/2 yellow onion, diced
• 1/2 cup chilled mashed potato
• 1/2 cup chilled stuffing
• 1/2 cup cooked turkey, shredded or diced
• Salt & pepper to taste
• 1 tablespoon each butter & oil
• 4 eggs, however you like them
• Salad for serving

DIRECTIONS

1. Cook bacon in a large skillet until about halfway done, remove all but about 2 tablespoons of grease and add onion - cook until softened about 4 minutes
2. As it cooks, in large bowl put mashed potato, stuffing, turkey, cooked onion and bacon – mix well to combine - add salt & pepper to taste
3. Lightly oil your hands and form mixture into 4 patties
4. Melt butter with oil in the skillet you cooked the onion in, and add the patties
5. Cook about 4 minutes each side and serve with a little salad (optional) and an egg (not optional)

Raspberry Napoleon

Serves 2

Traditionally, a Napoleon pastry is three layers of layers of cream pâtissière, whatever that is. The top is usually glazed with icing or fondant in alternating white and brown strips. This is nothing like that...but then you already figured that right?

Ingredients

• One 10 ounce bag frozen raspberries, defrosted
• 2 tablespoons sugar
• Juice of 1 lemon
• One small basket fresh raspberries
• Powdered sugar
• Whipping cream
• 1 sheet frozen pie dough, defrosted

Directions

1. Put defrosted raspberries in a blender with sugar and lemon juice, blend until smooth then set aside
2. Cut pie dough into six 2.5 x 4" pieces
3. Put dough slices in a medium hot non-stick pan and cook until light brown on each side, then remove from heat and let cool
4. To make Napoleon, put a piece of dough on a plate, and top with a thin layer of whipping cream, then a layer of raspberries then another light layer of cream
5. Repeat another layer on top - dough, cream, raspberries, cream and a final dough piece
6. Drizzle raspberry sauce over the top and dust with powdered sugar – serve.

Kalua Pork

Serves 4

Bruddas & sistas – I made this when on vacay in Maui. It’s way damn delicious – and simple of course.

INGREDIENTS

• 3-5 lb pork butt or shoulder, it’s the same thing

• 2-3 tablespoons Hawaiian Alea Salt or Kosher Salt

• 2-3 tablespoon liquid smoke

DIRECTIONS

1. Preheat oven to 325

2. Cover pork with liquid smoke and apply salt generously

3. Cover in tin foil and place on baking sheet cook for or 4 1/2 - 5 hours, until approx 200-205 degrees

4. Serve everyway you can think: in a sandwich with crispy cabbage, as a taco, the filling for a cheesy quesadilla or in place of the ham on a benedict – it’s all good

Turn them into Kalua Pork Sliders - why the hell not!

Easy Chicken Adobo

A little sweet, a little sour and all damn delicious - and did I mention tender? This is sure to make a Filipino lola (grandma) very proud :)

Serves 2-4 people (depends how hungry you are...)

INGREDIENTS

• 2 pounds skin on, bone-in, chicken thighs (skinless, boneless work great too)
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1 tablespoon fresh ground pepper
• 2 tablespoons brown sugar
• 5 garlic cloves, minced
• 3 bay leaves

DIRECTIONS

1. Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot with a well fitting lid pot.
2. Place chicken skin side down in pot and bring to a boil
3. Immediately turn down to a simmer and cover
4. After 30 minutes remove lid, turn chicken over and simmer for another 20 - 30 minutes until super tender
5. Serve with steamed rice.

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WATCH ME MAKE THIS...

Btw, yes – I did forget to add the brown sugar in this video (I hate me sometimes).

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PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

Curry Mussels

Serves 2

I’m a fan of mussels cuz they’re quick and inexpensive. And now with a little curry & cream thrown in, they’re super delicious too.

INGREDIENTS

• 1lb clean and de-bearded mussels

• 2 tablespoons olive oil

• 1 red onion, diced

• 1 clove garlic, crushed

• 1 tablespoon butter

• 1 tablespoon curry powder

• 1/2 cup vermouth

• 1/4 cup cream

• 1/4 cup cilantro, chopped

DIRECTIONS

• Heat deep large skillet on low/medium, add olive oil and cook onion for 5 minutes, add butter, garlic and curry powder and stir in the vermouth, mix thoroughly & bring to the boil

• Stir in the mussels to the sauce, cover and cook on medium for 4 or 5 minutes maximum

• Scoop out mussels and place in a large serving dish

• With remaining liquid in the pan, add cream (to slightly thicken) and cilantro, stir well, then pour over the mussels and serve.

MINI 101 ON MUSSELS

After giving them a thorough wash, and rinse and removing any beards, if any are open give them a firm tap and if they don't start to close up then they need to be discarded as they're already dead. Also, once cooked, the ones that don't open should also be discarded. 

Shrimp & Egg Salad Sandwich

Perfect combo, egg & shrimp salad sandwich. Not much more to say than that. Except that there's bacon too. And it's really good.

INGREDIENTS

• 1lb raw shrimp, deveined  
• 6 freshly boiled eggs, roughly chopped
• 12 bacon strips
• 1/3 cup celery stalks (and leaves), diced
• 1/4 cup green onions, chopped
• 1/3 cup Kewpie mayonaise
• Kosher salt & fresh black pepper
• 1 -2 teaspoons Cholula Hot Sauce
• 8 romaine lettuce leaves
• 4 crusty white rolls

DIRECTIONS

1. In large pot of boiling water poach shrimp for 2 minutes, dice them up
2. Cook your bacon
3. In a large bowl mix your eggs, celery, cooked shrimp, green onions, 1/4 cup of mayo, Kosher salt and fresh black pepper and Cholula
4. Butter and toast or grill your split roll
5. Layer on a bit more of the mayo, add 2 romaine lettuce leaves, then a generous helping of the salad and top with bacon, enjoy.

VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

Blender Hollandaise

Makes about a cup

Hollandaise can be used for so many things and this one is simple, simple, simple.

Ingredients

• 10 tablespoons butter
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/8 teaspoon cayenne

Directions

1. Melt butter on low heat in a small pot - don't let it burn
2. Into the blender put egg yolks, 1 tablespoon of lemon juice and cayenne
3. Blend on medium speed about 30 seconds
4. Once the yolks have lightened in color, turn the blender down to low and slowly drizzle in melted butter
5. Blend until everything is mixed
6. Turn off blender and taste - this is the time to add more lemon juice if necessary

RIB EYE STEAK AND EGGS

Serves 2-3

Yes, completely relatable steak & eggs. But elevated by using black truffle oil in the eggs and a 35 day dry aged ribeye for the steak, you have got to give it a try – a crazy good meal.

INGREDIENTS

• 24oz 35 day aged boneless Rib Eye Steak 
• 2 teaspoons olive oil 
• 1-2 teaspoons Kosher salt (to your taste)
• 1-2 teaspoons Freshly ground pepper
• 5 eggs
• 1 teaspoon butter
• 1/2 teaspoon Sabatino Tartufi White Truffle oil
• 20 chive stalks, dark green parts only, finely chopped

DIRECTIONS

1. Pre-heat oven to 450 degree 
2. Pre-heat cast iron or over safe skillet on high heat
3. Rub steak with olive oil and season with Koshers salt and freshly ground pepper
4. Place the steak in pan with fat side down to grease pan. Sear steak for 2 minutes each side. Place steak and skillet in oven until steak is 129-130 degrees 
5. Beat 5 eggs in a bowl, season with pinch Kosher salt and pepper, mix in truffle oil
6. On super low heat in medium non-stick pan, melt butter. Add eggs keep moving constantly for 8-10 minutes, add chopped chives

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LAMB MOUSSAKA

Serves 6

Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

INGREDIENTS

• 2 large globe eggplants
• Olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced 
• 2 pounds ground lamb 
• 2 cups tomato sauce 
• 1/8 teaspoon ground cinnamon 
• 1/3 cup chopped Italian parsley
• Kosher salt & fresh ground pepper
• 5 tablespoons butter 
• 4 tablespoons all-purpose flour 
• 3 cups milk, warmed 
• 1/8 teaspoon nutmeg
• 1/4 cup breadcrumbs

DIRECTIONS

1. Preheat oven to 350
2. Slice eggplants to get 12 – ¼ inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened 
3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
4. Add lamb and cook until no longer pink – pour off any fat that accumulates
5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
7. Add the warm milk one cup at a time and whisk continuously until smooth
8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce 
10. Smooth sauce over the top and scatter wit breadcrumbs
11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve

SPINACH, RICOTTA & FETA SOUFFLÉ

Serves 4

This Greek inspired side dish is a most delicious light and puffy soufflé. 

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 lb spinach leaves
• 3/4 cup ricotta cheese
• 1/2 cup feta, crumbled
• 2 eggs, beaten
• 1/2 teaspoon red pepper flakes
• Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 375
2. Heat oil in a large pan or wok and cook onion until softened, about 3 minutes then add garlic & cook for another minute 
3. Add spinach to wok and cook until fully wilted and no more moisture remains - about 5 minutes
4. Put in a large bowl with both cheeses, red pepper flakes and eggs - season well with salt & pepper
5. Mix well to combine everything and pour into greased 8" cast iron pan or oven proof dish
6. Cook for 40 minutes, or until puffy and beautiful
7.  Οπα!

Potato Chorizo Balls

Serves 4

These will be amazing if you chill the mashed potato, but if you don't it could be a big mess – but without doubt these are worth the effort.

INGREDIENTS

• 2 cups chilled pre-made mashed potatoes, seasoned with green onion and cholula
• 1 cup chorizo
• 1/2 cup jack cheese
• 1 cup Panko breadcrumbs
• 2 eggs, beaten

DIRECTIONS

1. Pre-heat your deep fryer, use peanut or canola oil
2. Cook chorizo for 5 minutes in skillet
3. Fill two large plates, one panko, one eggs
4. Keep mashed potatoes in fridge until the last minute
5. Grease your hands with olive oil
6. Make a rough 3'' patty from mashed potato, place a teaspoon of chorizo and a pinch of jack in center and bring in the edges of potato to form a ball
7. Roll in the egg, cover in panko then deep fry in small batches until golden.

Or, you could be like I was on the show... just eff it, mix the mashed potato and chorizo, roll into balls and do egg wash and panko and deep fry until golden.

Cheese Pull Apart Bread

Serves 6

This is a viewer recipe sent in from Neil & Alana, and is simple and ridiculously good. But in the interest of full disclosure, I must admit I modified it slightly by adding the bacon.  So sue me…

INGREDIENTS

• 1 round bread loaf, sourdough is ideal for this

• 1/2 cup shredded Parmesan cheese

• 1 cup shredded Monterey Jack cheese

• 3 garlic cloves, minced

• 6 green onions, white & light green parts only, diced

• 8 pieces of bacon, cooked & crumbled

• 1/2 cup butter, melted

• 2 teaspoons Dijon mustard

• 2 tablespoons sriracha

• 1 teaspoon each oregano and garlic powder

• Kosher salt & fresh ground pepper

DIRECTIONS

1. Preheat your oven to 350

2. Score the loaf crosswise and lengthwise into 1 inch squares, cutting almost through to the bottom, but leaving it intact

3. In a small bowl put both cheeses, garlic, green onions and bacon – mix well and stuff mixture in between all of the cuts (some of it coming out of the top is just fine)

4. Melt butter in the microwave or a small pot – and add Dijon, sriracha, seasonings and salt & pepper – mix really well and drizzle evenly over the bread, especially over the cuts

5. Wrap loaf in a couple layers of aluminum foil and bake for 20 minutes

6. Remove from the oven and remove foil to expose the top of the bread

7. Turn oven to broil and put back in the oven and cook until lightly brown, and the cheese is bubbly

8. Remove, maybe wait a minute to let it cool and then go nuts eating it

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GOAT CHEESE & GARLIC POTATOES

Serves 6

This dish is not just delicious & easy, but also a great switch up from the norm. The perfect side to a juicy steak. Make em and love em!

INGREDIENTS

• 2lbs Yukon Gold Potatoes (or similar), sliced about 1/8 inch thick (I used a mandolin)

• 1 cup heavy cream

• 1 cup 2% milk

• 3 cloves garlic, crushed

• 1 bunch green onions, chopped

• 4oz goat cheese

• Kosher salt

• Fresh ground pepper

DIRECTIONS

1. Preheat oven to 400

2. Slice potatoes and put in a large bowl of cold water to keep from turning brown

3. Combine cream, milk, garlic, green onions and goat cheese, season well with salt & pepper - mix well.

4. Drain potatoes, add to the cream mixture and combine thoroughly / try to keep them from sticking together.

5. Pour into a 9x 13 oven proof dish

6. Cook for 1 hour or until gorgeous and you can't stand it anymore. Let sit 5 to 10 minute before serving.

TIP: If you want to make this the day before you need them, after cooking just let cool then cover and refrigerate. Then cover with foil and bake about 45 minutes at 250 to reheat.

Tomato Sauce Poached Halibut

Stupidly simple (like me) and so delicious.

Makes 4 servings

INGREDIENTS

• 2 cups Tomato Sauce, see recipe
• 2 tablespoons capers
• Four halibut fillets, about 4 ounces each

DIRECTIONS

1. Put sauce & capers in a small pot (but large enough to hold the fillets) and bring to a low simmer
2. Add fish, cover and cook until just getting firm, 8 to 10 minutes
3. Serve.

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