The World’s Best Fried Egg Sandwich

Makes 1 sandwich (just double everything for 2)

If I had a restaurant, which I don't, this would be on the menu, you just must make this!

INGREDIENTS

• 2 slices sourdough bread, buttered
• 2 bacon strips
• 1 egg
• 1 tablespoon Kewpie Mayo (Japanese Mayo)
• 1-2 teaspoons Sriracha
• 3 slices Muenster cheese
• 1/4 cup Romaine lettuce, finely shredded
• 1/4 ripe avocado, sliced
• Kosher salt and fresh black pepper

DIRECTIONS

1. Preheat oven to 400, cook bacon for 10 minutes, or until slightly crispy
2. Grill your bread, on both sides, until golden
3. Preheat skillet, on medium, add butter, crack your egg, smash yolk move around a lil bit, flip and layer on cheese, cover with lid, while you cook this bit
4. Spread Mayo and Sriracha on toast. Layer on lettuce, bacon, egg/cheese and spread avocado on other slice toast, season.

WATCH ME MAKE IT

Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

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HOMEMADE CROUTONS

Makes about 2 cups

These are something you have to know about, super super easy and better than any store-bought version, trust me.

INGREDIENTS

• 2 tablespoon olive oil
• 3 tablespoons butter
• 2-3 slices any white bread, torn to bite sized pieces or cubed
• good pinch Kosher salt
• freshly ground pepper
• 1/2 teaspoon garlic powder
• (if you like, throw in a sprinkle of parsely or cilantro) 

DIRECTIONS

1. Heat oil and butter in large skillet to low/medium heat, add seasonings, and bread
2. Keep them moving in the pan, cook for 5-6 minutes or until crispy and golden.

THE LAST ITALIAN DRESSING RECIPE YOU'LL EVER NEED

Makes about a cup

Look, there’s really no need to go store-bought again - this should become your everyday.

INGREDIENTS

• 3/4 cup olive oil

• 1/4 cup red wine vinegar

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon freshly ground pepper

• 1 large garlic clove, crushed

• 2 teaspoons Dijon mustard

• 1/2 tablespoon Worcestershire

• 1/2 tablespoon dried oregano

• 1/2 tablespoon soy, optional but shouldn’t be

DIRECTIONS

1. Put everything into a jar, deli container, dressing shaker, sock - anything you can shake and not have it spill all over you. Ok, so maybe a sock is a bad idea

2. Shake until everything is mixed really well

3. Use - like right now, not tomorrow (though that’s ok and for about a week will be) but what the hell are you waiting for?

SAUSAGE AND SHRIMP JAMBALAYA

Serves 4-6

Remember in Seinfeld when Newman gets his hands on the jambalaya?

• 1 cup each diced celery, onion and green pepper

• 1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices

• 2 large cloves garlic, crushed

• 1 cup white rice

• 1 tablespoon creole or Old Bay seasoning

• 2 1/2 cups chicken broth

• 3 Roma tomatoes, diced

• 1 pound raw, peeled & de-veined shrimp

• 2 tablespoons parsley, chopped

DIRECTIONS

1. Heat a large skillet (that has a lid) on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes

2. Add sausage and cook 5 minutes or until it starts to brown

3. Add garlic and when fragrant, add creole or old bay and stir well to mix through

4. Add rice, stirring really well and let toast a couple minutes, then add broth, tomatoes and mix well

5. Bring to a boil, turn down to a simmer, cover and cook 15 minutes

6. Add shrimp, stir well and cover again - and in about 5 minutes the shrimp should be perfect or until all liquid is absorbed and rice is soft

7. Add parsley and serve!

CHICKEN SOUP WITH SHIITAKE MUSHROOMS

Serves 4

Jewish Penicillin gets an Asian makeover and now is easily one of my (and Mrs Cooking Guys')  favorite cold weather soups. 

INGREDIENTS

• 10 shiitake mushrooms, stems removed and thinly sliced

• 2 tablespoon butter

• 1 tablespoon olive oil

• 1 carton chicken broth

• 1/2 cup deli roasted chicken, shredded ( I used the dark meat)

• 1 tablespoon fresh ginger, finely diced

• 1 garlic clove, crushed

• 2 tablespoons soy sauce ( I use, Housewife Soy Sauce)

• 1/2 teaspoon sesame oil

• 4 green onions (2 thickly sliced on the diagonal. 2 finely sliced for garnish)

• 4 cups cooked steamed rice

DIRECTIONS

1. Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins

2. In a medium pan add broth, ginger, soy and sesame oil cook for 2 minutes, add thick cut green onions cook for 1 more minute

3. Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute

4. To serve: put rice in a bowl, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions

WATCH SAM MAKE THIS

Noodle Kugel

Serves 10-12

If there’s anything I know – it’s that I’m an old-school noodle kugel guy. That means no rosemary, no crème fraiche and no matsutake mushrooms. But it does mean sour cream, cottage cheese and corn flakes. And old-school delicious flavor.

INGREDIENTS

• 1 package (12 ounces) wide egg noodles
• 1/2 cup (1 stick) butter, melted
• 16 ounces sour cream
• 16 ounces low fat cottage cheese
• 1 cup sugar
• 5 eggs, beaten
• ½ cup raisins
• 2 tablespoons brown sugar
• 1 cup corn flakes cereal

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Cook noodles according to package directions, drain.
3. In a separate bowl combine melted butter, sour cream, cottage cheese, sugar, eggs and raisins – mix.
4. Add drained noodles to bowl and combine well. Spoon into a greased 9”x13” pan. 
5. Combine brown sugar with corn flakes and sprinkle over the top, pushing down just slightly. 
6. Bake 60 minutes or until center is set. Let cool a bit before serving.

Herbed Pork Tenderloin

Serves 4-6 (or a bunch more if you used this for sandwiches)

Super simple, delicious (and really inexpensive) pork tenderloin that you will love.

INGREDIENTS

• 2 pork tenderloins (I like most of the fat removed)
• 1/2-1 teaspoon Kosher salt
• 1/2-1 teaspoon freshly ground pepper
• 4 tablespoons mustard (I used Honey Truffle Mustard!)
• 1/2 cup Panko (Japanese breadcrumbs)
• 1 teaspoon dried Thyme
• 1 teaspoon dried Rosemary
• 1 teaspoon garlic powder

DIRECTIONS

1. Preheat oven to 425
2. Season pork with generous pinch of Kosher salt and pepper on both sides
3. Coat the loins with mustard
4. In a large bowl mix Panko, thyme, rosemary, garlic powder
5. Add the tenderloins into the dry mix and coat generously, really pack it on.
6. Cook on a rack for 25 minutes or until 140-145 degrees

Grilled Shrimp with Horseradish

Serves 4

This was donated by one of our Livecast viewer's, and as my sister-in-law Cheryl would say… this is a "super-duper" party appetizer. Thanks Ben, we love this.

INGREDIENTS

• 1/3 cup sour cream
• 1/2 - 1 tablespoon wasabi paste
• 1 tablespoon lemon juice
• 1 garlic clove, crushed
• 1 tablespoon prepared fresh horseradish (fresh or I got mine from a jar)
• 2 tablespoons fresh cilantro leaves, finely chopped
• Kosher salt & fresh ground pepper to taste
• 12-14 raw large shrimp, 21/25's would be great
• Oil

DIRECTIONS

1. Preheat grill or griddle to high
2. Throw all the ingredients (minus the shrimp) in a bowl and mix well to combine
3. Skewer the shrimp, lightly drizzle with the oil and grill for about 2 minutes each side
4. Dip in the sauce and enjoy

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Tortilla Chip Chicken

Serves 2-4

This super super simple appetizer, donated by loyal viewers, Lisa and Jeff. Trust me, make this – its juicy and delicious and it just doesn't get any easier than this!

INGREDIENTS

• 1 tablespoon canola oil
• 1  1/2 cup crushed White Tortilla Chips
• 1  1/2 oz hot taco seasoning
• 10-12 chicken wings
• 2 tablespoons Cholula hot sauce
• 1/3 cup sour cream

DIRECTIONS

1. Preheat oven 350 degrees and grease a large baking sheet
2. Mix chip crumbs and seasoning ingredients
3. Rinse chicken in water and drain (don't pat them dry) then coat in oil
4. Coat them generously in the dry mix
5. Cook for 40 minutes, then serve with sour cream mixed with Cholula – easy!

Baked Sausage & Cheese balls

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquick mix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inch balls and place on un-greased baking sheet cook for 30 minutes

Sausage & Mixed Pepper Flatbread

Makes 4 flatbreads

INGREDIENTS

• 1 pound hot Italian sausage
• One each red & yellow or orange bell pepper, cut into thin, 1 inch pieces
• 1 large clove garlic
• 5 ounces baby spinach
• 4 Naan bread, flat bread or whatever (instead of pizza) aaprox 4x 8 inches each
• ½ cup basil pesto
• Shredded mozzarella
• 1/3 cup Parmesan Cheese, shredded

DIRECTIONS

1. Preheat oven to 425
2. Cook sausage until almost done and add peppers – allow to soften
3. Add garlic, and when fragrant after about a minute add spinach
4. When spinach has wilted, add salt & pepper to taste and remove from heat
5. Spread ¼ of the pesto on each naan, add some mozzarella, the sausage mixture, more mozzarella and finely the Parmesan
6. Bake until crispy,  melty and gorgeous – about 15 minutes

 

WATCH SAM MAKE THIS...

STUFFED BABY PEPPERS

Serves 3-4

This recipe has only a handful of simple ingredients, which makes them a super easy appetizer – perfect to whip up for a party at the last minute. 

INGREDIENTS

• about 12 baby bell peppers, red, yellow...whatever ya got
• 1 lb pork chorizo
• 1/2 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat broiler to high
2. Cook chorizo in a skillet until cooked through, about 7 minutes
3. Make a T incision in each pepper (don't worry about any little seeds inside)
4. Stuff peppers with some of the cooked chorizo, then broil for 5 minutes cut side down, flip and broil for another 4 minutes
5. Remove peppers, carefully stuff with some cheese then broil again cut side up until melty, about 2 minutes

TIP: You could easily have them done through the point of being stuffed with cheese - then stop. And then when you're ready for them - throw them back in the over for the last couple minutes. #hereforyou

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!