Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It's super easy and quick, and by quick, I mean in about a minute.

Makes 1 Pizza

INGREDIENTS

• 1 Pizza Dough (store bought or homemade)
• All-purpose flour
• 2-3 tablespoons cornmeal
• One 7 oz container pesto sauce (you'll use about half)
• ¼ -½ teaspoon crushed red pepper
• 1 fresh mozzarella cheese ball (broken up in smallish pieces)
• Olive oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
3. Spread cornmeal on baking sheet and lay the pizza dough on top
4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
5. Next sprinkle red pepper and top with mozzarella
6. Drizzle a little olive oil on top, season with salt and pepper to taste
7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
8. Slice, eat & repeat!

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Air Fried Tofu

As much as I love tofu, I know people who don’t. That being said – they need to get over it cuz tofu is fricking amazing.

INGREDIENTS

• 1 block firm tofu

• ¼ cup sweet chili sauce

• 1 teaspoon soy sauce

• 1 lime wedge

• 2 teaspoons sesame chili oil

• ½ cup cornstarch

• Kosher salt

• Diced green onions for garnish

DIRECTIONS

1. Drain tofu, place block on a couple sheets of paper towels, top with more paper towels and put a couple plates on top to weight it down, this will help rid the block of excess moisture - let sit about 20 minutes

2. Combine sweet chili sauce, soy & lime wedge – set aside

3. Cut tofu into bite sized pieces, put in a large bowl, drizzle with chili oil and salt - mix well… carefully so you don’t break the pieces

4. Shake cornstarch over the top of tofu and put piece in a colander and shake off excess cornstarch

5. Place tofu into air fryer basket and cook at 370 for 20 minutes, shaking after 10 minutes

6. Serve topped with green onions and with sweet chili dipping sauce.

Mexican Shrimp Cocktail

Makes 4-6 servings

INGREDIENTS

• 1 ½  pounds 31/40 shrimp - cooked, peeled and tail-off

• ½ cup diced white onions

• ½ cup diced cucumbers

• ½ cup diced tomatoes

• ½ cup chopped cilantro

• Juice of 1 lime

• ½ teaspoon celery salt

• 1/2  teaspoon Kosher salt

• ½ teaspoon black ground pepper

• 2 cups Clamato juice

• 2 tablespoons ketchup

• 1-2 tablespoons your favorite hot sauce (mine would be Cholula)

• 1 ripe avocado, diced

• Saltine crackers

DIRECTIONS

1. In a large mixing bowl, add all ingredients except the crackers and stir gently until well combined

2. Put into a serving bowl and serve with saltine crackers...or anything crunchy

Zucchini Fritters

INGREDIENTS

• 4 cups grated zucchini
• 2 tablespoons flour
• 2 tablespoons bread crumbs
• 1 large egg
• ¼ cup grated parmesan cheese
• ¼ teaspoon red pepper flakes
• ½ teaspoon garlic powder
• Pinch of Kosher salt
• Vegetable or canola oil
• Sour cream & diced green onions for serving
  
  

DIRECTIONS

• Put zucchini in the center of kitchen towel, fold up sides, twist at the top to make a tight package and then squeeze like crazy removing as much liquid as possible then put in a large bowl
• Add the flour, bread crumbs, egg, cheese, red pepper flakes, garlic powder and alt - mix really well to combine
• Heat pan and add a thin layer of oil
• Scoop a couple tablespoons of batter at a time and put into the pan - flatten out and cook about two minutes on each side until crispy and gorgeous
• Serve with sour cream and green onions to garnish
  

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Fried Pizza

Yes, you read it right, fried damn pizza. Make it, fry it, eat it. Oh my…

Makes 1

INGREDIENTS

• Oil to fry, canola works great
• 1 quarter of the 3 minute pizza dough
• Flour
• ⅓ cup tomato sauce, any you like
• ½ cup burrata cheese
• 2-3 basil leaves, torn into small pieces
• 2 tablespoons shredded parmesan cheese

DIRECTIONS

1. Preheat oven 350 degrees
2. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
3. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
4. Carefully put the dough into the hot pan - lay it down facing away from you
5. Cook about 1-½ minute on each side, flip over carefully using tongs
6. Drain fried dough on paper towel, then place the crust on a baking sheet
7. Spread sauce evenly over the crust and then the burrata
8. Sprinkle with basil leaves and top with parmesan
9. Bake in the oven for about 5 minutes or until cheese melts
10. Slice and serve - you can thank me later.

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Caviar Pie

Makes 2 molds that serve 4 - 6 appetizer servings each

My mom used to make this and serve it in a pie dish for company. And since it's not 1969 anymore - my version is a little different...

Ingredients

• 2 hard boiled eggs, peeled and rough chopped with a fork
• 1 Tbsp mayonnaise
• Freshly ground pepper, to taste
• 1/4 cup green onion, thinly sliced then chopped "confetti" style
• 3 Tbsp cream cheese, softened
• 2 Tbsp sour cream
• Caviar (the inexpensive kind you can find at the grocery store)
• Very thinly sliced baguette or crackers for dipping (try to keep them simple so the flavor of the dish comes out)

Directions

1. Mix the eggs with the mayo and season with freshly ground pepper to taste
2. In a separate bowl mix the cream cheese and sour cream until very smooth
3. Use a mold or a clean empty soup can and spray the inside with Pam (or you could put it onto a plate and layer it free form style)
4. First layer is the egg mixture, then some green onions, top with the sour cream/cream cheese mixture
5. Last add a layer of the caviar on top
6. Unmold carefully onto a platter
7. Top with a sprinkle of green onions and serve with the thinly sliced baguette or your choice of cracker.

RICOTTA BACON FLATBREAD

We showed you how to make your own pizza dough... and now we show you what to do with it. You're gonna like this.

Makes 1 flatbread

INGREDIENTS

• 1 quarter of the 3 minute pizza dough
• Olive oil
• ¾ cup ricotta cheese
• ½ tablespoon olive oil
• 1/3 cup thinly sliced red onions
• ½ cup cooked bacon, crispy & crumbled
• ¼ teaspoon red pepper flakes
• Kosher Salt
• 1/3 cup diced fresh tomatoes to garnish

DIRECTIONS

• Preheat oven 425 degrees
• Sprinkle a little flour on working surface and roll out dough into approximately an 8x11 flatbread
• Place on lightly oiled baking sheet pre-bake about 7 minutes
• In a small bowl combine ricotta cheese and olive oil, mix well
• Spread the ricotta on the pre-baked dough
• Top with onions, bacon, red pepper flakes and salt to taste
• Put back in oven and bake 5 more minutes
• Remove, top with tomatoes and serve

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Tomato Soup

Yum - this version is made with canned San Marzano tomatoes - and if ur gonna use canned, these ones are the best.

1 tablespoon olive oil

1 large yellow onion, thinly sliced

1 clove garlic, minced

1-28 ounce can whole peeled tomatoes (San Marzano, recommended)

½ teaspoon Kosher salt 

¼ teaspoon sugar

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

• Heat oil in a medium saucepan, add half the onion and cook until softened 

• Put in garlic and stir until fragrant, then add tomatoes, salt, sugar, red pepper flakes and oregano, mix well and simmer 5 – 10 minutes

• Use a blender or immersion blender to puree soup - keep warm

FINLANDIA GINGER SCALLOPS

Butter, scallops & ginger - this is truly a magical combination.

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes

INGREDIENTS

• 3 tablespoons Finlandia butter*
• 2 tablespoons fresh ginger, finely chopped
• 2 tablespoons green onion, finely chopped
• 1 pound large fresh scallops, about 12
• Canola oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Combine butter, ginger and green onion in a small bowl – mix well and set aside
2. Lightly oil room temperature scallops and season with salt, pepper and put in a hot non-stick pan
3. When scallops are golden brown on bottom – after about a minute and a half, flip over and add the butter
4. While they cook on the second side, baste the scallops with the melting butter – and when done…
5. Plate on top of rice and drizzle with more of the butte.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Salmon Soup

A Finnish classic – that you MUST make. 

Serves 4-6

INGREDIENTS 

• 2 small leeks, cleans and sliced thin– but just the white & light green parts 
• 2 tablespoons Finlandia butter*
• 5 cups fish stock, chicken or vegetable stock will work but try to find fish stock if you can
• 1 pound fingerling potatoes, sliced crosswise into ¼ inch slices
• 3 small carrots, sliced crosswise into1/4 inch slices
• 1 pound fresh salmon, no skin and bones removed cut into bite size pieces
• 1 cup whipping cream
• ¾ cup finely chopped fresh dill
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Cook the leeks in butter over medium heat in a pot until just softened – about 5 minutes
2. Add the stock, potatoes, carrots and bring to a boil 
3. Let cook 10-12 minutes or until vegetables have softened
4. Then add the cream and salmon and cook about 5 minutes more or until salmon is firm – try not to let it boil
5. Turn off the heat, add the dill, stir well and season to taste with salt and pepper
6. Cover with a lid and let sit 5 or so more minutes and serve (with some delicious dark bread like they would in Finland).

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Grilled Vegetables

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled veggies - good.  Grilled veggies with herb butter – tremendous.

INGREDIENTS

• 2 red peppers, cored and cut into 2 inch slices
• 2 yellow peppers, cored and cut into 2 inch slices
• 1 red onion cut into 1/2 inch thick slices
• 1 pound asparagus, thick ends removed
• ½ cup Finlandia butter*, diced
• 2 tablespoons Dijon mustard
• 1 teaspoon each fresh thyme, rosemary and parsley, finely chopped
• 1 clove garlic, finely minced
• Salt & fresh ground pepper

DIRECTIONS

1. Preheat grill to medium high
2. Combine butter, mustard, herbs, garlic & salt and pepper in a small pot, and stir over medium until melted and well blended – keep warm
3. Grill vegetables, brushing with herb butter until done – being sure to baste once more before serving.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

Crazy Good Garlic Bread

Makes one loaf – and a damn good one at that

1/2 cup butter, room temperature

6 cloves garlic, finely crushed

1/2 cup shredded Parmesan

1 bunch green onions, white & light green parts only, finely chopped

1 /3 cup chopped curly parsley

1/2 teaspoon Kosher salt

1 loaf French or sourdough bread

• Preheat oven to 425

• Put garlic & butter in a large bowl, mix well then add the Parmesan, green onions, parsley and salt - combine everything

• Cut loaf in half lengthwise and spread mixture on each cut side

• Place on baking sheet and put in oven about 6 minutes

• Turn oven to broil, then put loaves back in about 6-8 inches away from the heat until bread is beautifully golden brown and bubbly

• Slice into 2 inch pieces and serve

Grilled Chili-Lime Corn

Makes: 6 ears
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

You may never want plain corn again.

6 ears of corn, husks removed and silk pulled off

8 ounces butter

2 cloves garlic, peeled and smashed

2 tablespoons chili powder

Juice from 4 limes

Neutral oil

Kosher salt

• Heat grill to medium

• Slowly melt butter in a small pot and add the garlic, chili powder & juice from 3 of the limes - mix well - let sit on very low for the flavors to get better - btw this could easily be done well beforehand, just remelt it when ready to go

• Brush the ears lightly with a little of the oil (and btw why the hell are they called ears??) then grill until soft, nicely browned in spots and beautiful - this can take up to 30 minutes.

• Start basting about 5 minutes in, then baste often until finished cooking

• When done remove to a platter, brush one last time, squeeze on some of the remaining lime and sprinkle lightly with the salt

• Serve

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Salt and Pepper Shrimp

Makes 6 appetizer servings

Put this in front of your friends - they won't believe it! You can say "Yeah, I made it - I mean I made that!" No one has to know it took about 5 minutes in the kitchen but you.

Ingredients

• 1/2 tablespoon Kosher salt
• 1/2 tablespoon fresh ground pepper
• 1 tablespoon peanut oil
• 1 pound shrimp, raw shell-on & de-veined – 31/40’s are the prefect size
• 2 large cloves garlic, chopped fine
• 1/2 inch fresh ginger,minced
• 1 bunch green onions, cut into 2 inch lengths

Directions

1. Mix salt & pepper in small bowl and set aside
2. Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
3. Wait until it smokes even more
4. Don't get freaked out by the smoke
5. Add garlic, ginger, green onion and the shrimp
6. Stir often so all is mixed and shrimp are fully cooked – which should not take more than a couple minutes, then add the salt & pepper
7. Stir fry quickly to coat shrimp in the salt and pepper mixture – serve
8. Prepare yourself for the compliments to come

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FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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MORE RECIPES

WHITE-ISH MEXICAN CHEESE SAUCE

This is amazing poured over a Mexican Eggs Benny, or Nachos, soooo good.

INGREDIENTS
  

• 2 teaspoons Olive oil
• 2 teaspoons butter
• 1 small yellow onion, finely diced
• 4oz small can Green Chiles
• 1 can Roasted Green Chili Chopped tomatoes, drained
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cumin
• 8oz Jalapeño Monterey Jack cheese, shredded
• 8oz Monterey Jack Cheese, shredded
• 1/2 cup whole milk  
• 1 pinch Kosher Salt

DIRECTIONS

1. In a medium pot, on medium/low heat, sautée onion until soft, about 5 minutes
2. On low heat, add garlic, cook 1 minute
3. Add chili and cumin, stir well
4. Add all the cheese and milk, keep stiring for 3 minutes, until all melty and loose.

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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MORE CHICKEN RECIPES

Egg, Bacon and Hash Brown Taco

This was created when I opened the fridge and thought... "what the hell am I gonna make, and what can I use up?". I love leftovers.

Makes 2

INGREDIENTS

• 2 eggs, whisked
• 4 bacon strips, chopped (keep fat)
• 1 cup hash browns
• 2 teaspoons Adobo sauce
• 2 tablespoons sour cream
• 2 appetizer size corn tortillas

DIRECTIONS

1. In medium skillet, medium heat cook bacon until little crispy, set bacon aside, keep 2 tablespoons of fat in skillet
2. Add hash browns to skillet, cook on medium heat for 2 minutes
3. Cook scrambled egg separately
4. Warm the tortillas
5. Build: tortilla, sour cream, drizzle Adobo sauce, egg, hash brown and bacon

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BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

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Butter Poached Shrimp

I have a lot of friends who LOVE shrimp, but feel like they often overcook them.  And not only is this way is nearly foolproof because of the gentle poaching, but with the butter they come out tender, juicy, buttery (of course) and amazing.

Serves 4 as an appetizer - or one if you're stupid hungry

INGREDIENTS

• 2 sticks, or 14 ounces Finlandia salted butter *
• 1 pound 16/20 shrimp, peel, deveined with tail-on, room temperature
• Kosher salt & fresh ground black pepper
• Parsley chopped for garnish

DIRECTIONS 

1. Slowly melt butter in a medium pot
2. Add shrimp so they are covered with butter – if not all will fit covered, repeat this step
3. Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total
4. Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley
5. And fine, if you had a little bread you could always dip that too. Just sayin…

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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