How to Season & Clean a Carbon Steel Wok

Before you can use your wok, you need to ‘season’ it. This helps build up a black, non-stick surface that makes wok cooking so great.

1. Wash the wok inside and out with hot soapy water. Do not use an abrasive cleanser on the inside of the wok
2. Rinse and dry the wok well
3. Place the wok on high heat turning it and tilting it up to the rim and back until it starts to turn an even yellow-brown color
4. Remove from the heat, turn down to medium-low
5. With a basting brush or tongs holding a paper towel, add a thin film of neutral oil (avocado oil is perfect for this), just enough to coat the inside surface of the wok. Too much oil will clump and burn.
6. This part can get smoky, so turn the ventilation fan on and put the wok back on the heat for about 5 minutes - again moving it around to get even heat coverage
7. Then turn the heat off and let wok cool back down to room temperature before the next round of seasoning. When it's cool, wipe out any excess oil with a paper towel
8. Repeat steps 5-7 three to four more times. You'll notice that each time the wok will get darker and darker.
9. Your wok is now ready to be used and at this point I like to throw in a big handful of chopped garlic, green onion and ginger to cook for a few minutes. And you wok will continue to darken each time you use it, and that’s good. Now go make something

• Remember when cooking, FIRST heat the wok until almost smoking, THEN add the oil

HOW TO CLEAN YOUR CARBON STEEL WOK

1. Let it cool down first, but Do Not cool down with cold water - cold water could damage the wok and undo all your hard work seasoning it. Plus, the steam and spitting oil could easily burn you.
2. Then, using water clean it with a soft sponge, dish-rag or bamboo brush - do not use soap or something scratchy inside as they can remove the seasoning. But it’s ok to use a more abrasive sponge on the outside of the wok to remove grease and anything stuck on
3. When it’s clean, dry it really well because allowing a wok to air dry may cause rusting. Or you can dry the wok completely by setting it on the stovetop over low heat
4. After cleaning, I add a very light coating of neutral oil again to further eliminate any chance of rusting

Salami & Egg Sandwich

Featured on TV episode: We're in the Backyard Day

Makes 1 sandwich

Ingredients

• 1 teaspoon neutral oil, like avocado
• ½ cup thinly sliced red onions
• 6 slices thin salami
• 1 egg
• 2 slices sourdough bread, buttered
• 2 slices Monterey Jack cheese
• 1 tablespoon Kewpie (Japanese mayonnaise) -regular mayo is fine too
• 2 slices Colby cheese

Directions

• In a large non-stick skillet, heat oil on medium heat. Cook onions until translucent, about 5-7 minutes, move to the side to make room for the others.
• Next add salami to the same skillet, flip after about a minute on each side.
• Crack your egg, smash yolk move around a lil bit and flip.
• Place one slice of bread on the same skillet (if not enough room just use another heated skillet), top with Monterey Jack slices then spread Kewpie. Next, layer salami, egg and colby cheese. Top with second slice of bread, flip and cook until bottom side gets a little golden and cheese gets melty.

Grilled Veggie Fajitas (using a grill basket)

 Featured on TV episode: We're in the Backyard Day

Makes 4-6 tacos (depending on size of tortillas)

Ingredients

• 10 asparagus spears, 1'' pieces
• 1 medium size yellow pepper, thinly sliced
• 1 medium size red pepper, thinly sliced
• 1/2 large yellow onion, thinly sliced
• 1 small zucchini, thinly sliced
• 2 cups shredded Napa cabbage
• 1-2 tablespoons Neutral oil, like avocado
• ½ teaspoon Kosher salt and fresh ground pepper
• ½ teaspoon cumin
• tortillas
• ¼ cup sour cream
• 1-2 tablespoons Adobo sauce (optional)

Directions

• Heat grill basket on medium/high
• Add asparagus, both peppers and 1 tablespoon of oil, saute for 5 minutes until they begin to soften
• Add onion and continue for another 5 minutes or so mixing well, then add zucchini
• Saute all for another couple of minutes, then the Napa cabbage
• Season with salt, pepper and cumin
• Turn down heat, and warm tortillas
• Place a little sour cream, a tiny bit of the adobo sauce (it can be spicy) and some vegetables on each cooked tortilla and roll up

Quick Chicken Stir Fry

I know, I know - I love a stir fry. There... I admitted it.

INGREDIENTS

• 1lb. chicken thighs, cut into 1 inch pieces
• ¼-½ cup cornstarch
• 1-2 tablespoons neutral oil, like avocado
• 4-6 green onion sprigs, cut into ½ inch pieces
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• ¼ cup soy sauce
• ½ tablespoon honey
• 1-2 tablespoons Sambal Chili Garlic sauce (depends how spicy you like)
• 1 tablespoon chopped fresh cilantro (optional)
• 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS

• In medium bowl add chicken and ¼ cup cornstarch, coat the chicken well but shake off excess using a sifter - set aside.
• Heat pan or wok until almost smoking - add 1 tablespoon oil and chicken
• Cook chicken until golden brown, about 3-5 minutes then stir in green onions and cook for  a minute or so; remove chicken and set aside
• Place same pan/wok back on medium heat, add a touch of oil, garlic and ginger - cook until fragrant about 30 seconds, then add soy sauce, honey and Sambal
• In a separate small bowl, mix 1 tablespoon cornstarch with ¼ cup water then stir in with soy sauce mixture, cook until sauce starts to thicken
• Add the chicken back in, stir and coat with sauce, cook for a few more minutes
• Garnish with cilantro and sesame seeds and serve

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Rotisserie Chicken Sauce

Featured on TV episode: We're in the Backyard Day

Makes approximately 1 cup sauce

Ingredients

• ½ cup hoisin sauce
• ¼ cup soy sauce
• 2 tablespoons Sriracha
• 2 tablespoons Chinese 5-spice powder
• ¼ cup brown sugar

Directions

• Put all ingredients in a bowl and mix well to combine

The Best Homemade Black Cod

You can spend a lot of money at Nobu for their delicious cod - or you can make this simple & quick version at home, and spend the rest on wine, beer, cocktails and a mini vacation...

INGREDIENTS

• 1/2 cup soy sauce

• 1/3 cup sugar

• 1/4 cup sake

• 1 glove garlic, minced

• 1 teaspoon fresh ginger, minced

• Juice of 1 whole lemon

• 1 whole cod fillet - about 2 pounds

• Green onion and sesame seeds to garnish

DIRECTIONS

1. Combine all ingredients except the cod in a saucepan and bring to a boil

2. Turn down heat and simmer until slightly thickened and a bit syrupy - about 10 minutes

3. Preheat oven to broil and cover a baking sheet with foil, it's messy

4. Place cod on the foil and baste well with the sauce

5. Broil the cod about 6 inches away from the glowing coils until done - approximately 7 minutes for every inch of thickness, and If it starts to get crispy and a little bit black in spots, that's good

6. Remove from oven, baste with extra sauce and garnish with green onion and sesame seeds

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Pesto Parmesan Grilled Corn

If you’re not grilling corn, you’re frankly making a big damn mistake. And with pesto and parmesan, this version is stupid good. Imagine an Italian version of 'Elote'.

Makes 4 Ears of Corn
 

INGREDIENTS

• 4 ears of corn, husks & silk removed
• Neutral oil spray or 1 tablespoon of oil, like avocado
• ¼-½ cup prepared pesto sauce (or make your own: Fresh Basil Pesto)
• 1 teaspoon Kosher salt
• ¼ cup grated/finely shredded fresh parmesan cheese

DIRECTIONS

1. Wrap each ear of corn in Saran wrap, microwave on high for 5 minutes - remove plastic wrap
2. Heat grill to medium high
3. Spray/rub oil lightly on each ear of corn and place on the grill - turning occasionally and get grill marks - about 5 minutes
4. When corn gets color on all sides, brush pesto on all sides
5. Serve with a pinch of salt and garnish with parmesan on top

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Grilled Sriracha Garlic Butter Wings

These crazy delicious little flavor bombs are a hit wherever they go. And they’re grilled, not baked which makes ‘em even better.  Did I mention only 4 ingredients???

Appetizer Serving for 2-4

INGREDIENTS

• 2 lbs chicken wings (aka party wings)

• 1 tablespoon neutral oil, like avocado

• 1 teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• ½ cup butter

• ½ cup Sriracha

• 2 cloves garlic, finely minced

• 2 tablespoons chopped fresh cilantro, for garnish

DIRECTIONS

1. Preheat grill on medium/high

2. Put wings in a large bowl, add oil, salt and pepper, toss well and place skin side down on grill, flip often until done the way you like it - which hopefully is not dry as toast

3. While wings cook put butter, Sriracha and garlic in a small pot and heat over low until melted - stir to mix well and set aside

4. When wings are done, mix them in batches with the sauce in large bowl

5. Serve wings with sprinkle of salt and garnish with cilantro

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Carissa’s Cuban Black Beans and Rice

She won your votes for the 'Cook 4 Sam' contest and now here she is in her video debut.

Makes 6-8 servings

INGREDIENTS

• 1 lb packaged dry black beans
• 8 cups water
• 1 ham hock
• 1 green bell pepper, cut into a small dice
• 2 teaspoons Kosher salt
• 2 tablespoons olive oil
• 1 medium yellow or white onion, small diced
• 1-2oz jar of pimentos
• 10 oz. tomato sauce
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

1. The night before, rinse the beans in cold water, drain and place in pressure cooker. Cover beans with 8 cups of cold water. Let them soaked overnight 
2. When you are ready to cook, add ham hock and salt to the beans in the pressure cooker. Place on lid, set pressure to high and cook for 30 minutes
3. While beans are cooking in pressure cooker, heat olive oil in a large saute pan on medium-high. Add onions, green peppers and pimentos and cook until onions are translucent, 5-7 minutes
4. Stir in tomato sauce, lower heat and simmer about 10 minutes.
5. When the 30 min is up and the pressure has reduced naturally, remove ham hock, then return pressure cooker to low heat
6. Add tomato sauce and onion mixture to the beans in the pressure cooker-then stir in lemon juice, vinegar and sugar - stir to combine and allow to thicken slightly. Season with salt and pepper to taste
7. Optional- shred ham hock and add to bean mixture
8. Serve over steamed rice

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Grandma Lupita's Caldo de Queso (Cheese Soup)

Serves 8 – 10

INGREDIENTS

• ½ large white onion, peeled and sliced thin

• 5 small white rose potatoes, peeled and sliced into 1/3”-1/2” thick rounds

• Olive oil

• 2 quarts water, brought to a boil

• 1 teaspoon chicken bouillon powder (soup base)

• Salt to taste

• 6 - 8 large Anaheim chilies, roasted and peeled - you can buy them canned whole

• 1 can evaporated milk

• 1 – 1 ½ pounds ‘Queso Fresco’, Mexican cheese

DIRECTIONS

1. Preheat a skillet and add 3 tablespoons olive oil

2. Add the onions and potatoes and cook covered for 5 minutes or so

3. Take the stems off of the chilies, slice open and dip into a small bowl of water to remove the seeds

4. Shred the chilies by hand into thin shreds or slices

5. When the onions and potatoes have cooked for 10 minutes or so – add them to the boiling water

6. Add  salt to taste and a teaspoon of the chicken bouillon

7. Add about half of the can of evaporated milk

8. Cut the queso fresco into large cubes or chunks

9. Add the cheese and the chili shreds to the soup

10. Bring the soup back to a boil, stirring and add remaining can of evaporated milk

11. Serve in bowls with hot corn tortillas on the side

Grandma Evelyn's Matzoh Brei (Matzoh French Toast)

Serves 4

INGREDIENTS

• 1 – 1 ½ cups Matzoh Meal

• 2 eggs

• A Pinch of salt

• About ½ cup or so of milk

• 3-4 pieces of Matzoh

DIRECTIONS

1. Put matzoh meal into a shallow dish, like a baking dish

2. Add the eggs, salt and milk (a little at a time)

3. Mix well and continue adding milk until it becomes the consistency of a batter

4. Break up matzoh into relatively the same size 4”x3” pieces

5. Dip in the batter stirring to coat both sides

6. Add about ¼ of oil across the bottom of a heavy bottomed skillet and preheat to medium-high

7. Place the coated matzoh pieces in stacks of two (one on top of the other like a sandwich in the pan and cook until browned on each side

8. Serve with jelly or applesauce AND sour cream

Benedict Fries

Carne Asada fries, cheese fries, chili cheese fries - so why not benedict fries?

Exactly.

INGREDIENTS

• French fries, any kind are acceptable

• Cooked, crispy bacon

• Poached eggs

• Blender Hollandaise

• Copped curly parsley, for garnish

DIRECTIONS

1. Make fries and put in a bowl

2. Add some bacon

3. Top with a poached egg

4. Add hollandaise and garnish with parsley

5. Repeat.

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Sweet Potato Hash

This might be the 2nd best use for frozen sweet potato fries.

INGREDIENTS

• 8-10 ounce frozen sweet potato fries
• 1 tablespoon cooking oil
• ½ cup each red bell peppers, red onions and white onions - all diced small
• 1 tablespoon butter
• ½ teaspoon Kosher salt
• ½ teaspoon fresh ground pepper
• ¼ teaspoon garlic powder
• ¼ cup green onions, chopped
• ¼ cup parsley chopped
• Poached egg
• Olive oil

DIRECTIONS

1. Cook fries according to package directions – but get 'em crispy
2. While they cook, heat oil in a skillet on medium-high, then add bell peppers and onions - saute until onions get a little caramelized, about 5 minutes
3. Take fries out, rough chop then add to the vegetable mixture
4. Add butter and a little oil to the hash and season with salt, pepper and garlic powder - mix
5. Add green onions and parsley, reserving a little to garnish at the end
6. Plate the hash and serve with a poached egg like I did, or do what you want
7. Garnish a drizzle of olive oil, green onions and parsley

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MISO & GINGER SALAD DRESSING

Making your own dressing is the best – and I love this one. 

INGREDIENTS

• ¼ cup light miso paste
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, finely chopped
• 1 teaspoon soy sauce
• ½ cup neutral oil (I used avocado oil for this one, canola or vegetable works well too)
• 2-3 tablespoons of water
• Honey (optional)
• Fresh ground pepper to taste

DIRECTIONS

1. Combine first 5 ingredients in a bowl, mix into a thick paste
2. Slowly whisk in oil until the dressing is emulsified
3. Add 1 tablespoon water at a time to thin dressing to your liking - at this point you can add a little honey if you want on the sweeter side
4. Add pepper to taste
5. Use the dressing on your favorite salad, grilled vegetables or even fish.

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Steak & Onion Taco

Steak, grilled onions & melty cheese. #justmakeit

Makes 4 tacos

INGREDIENTS

• 1-2 tablespoons olive oil
• 1 cup red onion, finely sliced
• 3/4 pounds thinly steak (NY, sirloin, filet, flank, skirt - pretty much whatever thinly sliced)
• Kosher salt and fresh ground pepper, or
• 1 teaspoon Montreal Steak Seasoning
• 4 slices provolone cheese
• ½ cup romaine lettuce, finely shredded (preferably from the fatter, crunchier end)
• 4 -6 inch corn or flour tortillas

Sauce

• 2 tablespoons mayonnaise
• 2 tablespoons chili sauce (the ketchup kind)
• 1 tablespoon capers with a tiny drizzle of caper juice
• Kosher salt and fresh ground pepper to taste

DIRECTIONS

1. Combine all dressing ingredients in a small bowl, mix well and set aside
2. Heat a medium non stick pan with a tablespoon of oil and add onions
3. Cook over low/medium until golden and beautifully softened, 5-7 minutes, set aside and keep warm
4. Using same pan, turn heat to high, and just before it smokes add a little more oil and the steak, salt, black pepper or steak seasoning – cook a couple minutes stirring quickly
5. In the pan, make 4 piles of the steak and add cheese to each on each, cover with a lid for another 30 seconds
6. Build taco: tortilla, sauce, lettuce, steak/cheese and onions.

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POBLANO SHIITACOS

There’s something about this that makes me want to eat about 50 of them.

Makes 5 or 6, but probably 5 delicious fricking tacos

INGREDIENTS

Cilantro Sauce

• 6 ounces nonfat Greek yogurt
• 1 large clove garlic, chopped
• 1 small (or ½ of one large) bunch cilantro, mostly tops but some stems are always ok
• Juice of ½ lime  
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes
• Kosher salt & fresh ground pepper to taste

Tacos

• 2 large poblano chiles
• Neutral oil and butter
• 8 ounces shiitake mushroom caps, thinly sliced
• Kosher salt and freshly ground pepper
• ¼ teaspoon each garlic powder & cumin
• Kosher salt to taste
• 5 corn or flour tortillas, approximately the 5.5 inch size
• Nonfat Greek yogurt
• Finely chopped red onion, for garnish
• Finely crumbled Cotija cheese, for garnish
• Chopped cilantro, for garnish

DIRECTIONS

1. Put all sauce ingredients in a processor and mix until smooth - set aside, and/or put into a squeeze bottle
2. Blacken poblanos - either broil in oven until blackened on all sides, or over an open flame on the stove
3. Then place in a bowl, cover with plastic wrap and leave 10 minutes. Peel off the black, remove seeds and slice into thin strips
4. Heat a non stick pan to medium, add a tablespoon each of oil and butter and then the mushrooms
5. Cook until beginning to soften, 3 to 4 minutes then add poblanos - continue to cook
6. Add garlic powder, cumin & Kosher salt - stir well to combine
7. Heat tortillas until just beginning to get a wee bit crispy, add a layer of yogurt, the mushrooms & poblanos, a good squeeze of cilantro sauce, red onion, some cheese and and a final sprinkle of chopped cilantro.

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Bangers and Mash with Guinness Onion Gravy

Serves 2-4

INGREDIENTS

• 1 lb pork sausages (preferably British bangers, though a good pork sausage would do)
• 1 tablespoon salted butter
• 1 medium yellow onion, thinly sliced
• 2 tablespoons all-purpose flour
• 8 ounces beef broth
• 1-12 ounce bottle Guinness (only using 8 ounces, but you drink the rest)
• 1 teaspoon each of Kosher salt and fresh ground pepper
• 1 tablespoon cooking oil
• 1-2 cups cooked mashed potatoes

DIRECTIONS

1. Bring one medium-size pot of water to barely a simmer; add the sausages and cook for 20 minutes
2. Meanwhile in a large non-stick pan, melt 1 tablespoon of butter and add onions; cook until nicely caramelized,  5-7 minutes
3. Add flour to onions, stir well and cook for another minute or so
4. Slowly add beef broth and 8 ounces of Guinness, letting the sauce come to a low simmer, stirring occasionally until thickened - season with salt and pepper to taste and keep warm
5. Heat a medium non-stick pan over medium, and a little oil and sear on all sides until nicely golden brown
6. To serve, place a small scoop of mashed potatoes onto a plate, top with sausages and spoon the Guinness gravy over the top
7. Boom!

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Salmon & Fresh Veggies One Sheet Pan Passover Meal

Spend more time this Passover enjoying family and traditions with this easy one sheet pan salmon and fresh vegetables meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: Makes four servings

Ingredients

• 6 ounces green beans
• 10 ounces tomatoes
• 12 small-ish carrots, ends trimmed
• 1/2 pound fresh asparagus, trimmed
• 2 leeks, white & light green parts only – cleaned and thinly sliced
• 1 red pepper, diced
• 6 ounces sugar snap peas
• 2 cloves garlic, minced fine 
• Kosher salt & fresh ground pepper to taste
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons olive oil
• Four 6 – ounce salmon fillets 
• 1 cup basil pesto
• 1/4 cup finely chopped basil

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Put green beans, tomatoes, asparagus, baby carrots, leeks, red pepper and sugar snap peas in a large bowl. Add garlic, salt, pepper, red pepper flakes & oil – mix well to combine.
3. Season salmon with salt, pepper and top with pesto. Place salmon among the veggies and put baking sheet into the oven. Cook 15 minutes, then turn to broil and cook for another 2-3 minutes or until salmon is nicely golden.
4. Plate vegetables & salmon and top with chopped basil.

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Rack of Lamb One Sheet Pan Easter Meal

Easter has enough fun family traditions to occupy your time that the last thing you need is to be caught in the kitchen. So here is an easy sheet pan recipe to make your holiday dining simple and still delicious.

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: Makes four srvings

Ingredients

• 6 medium tomatoes, cut into 6 wedges each
• 2 Japanese eggplants, each cut into ½ inch semi-circle pieces 
• 1/2 large red onion, diced
• 1 red pepper, diced
• 2 zucchinis, diced 
• 1 pound fingerling potatoes, each sliced lengthwise
• 2 Tablespoons olive oil
• 2 cloves garlic, minced
• 2 Tablespoons Dijon mustard, plus more for lamb
• Juice of one lemon juice
• Kosher salt & fresh ground pepper to taste
• 2 teaspoons each finely chopped fresh thyme & rosemary
• 1 lemon, thinly sliced
• 1 rack of lamb, excess fat removed

Instructions

1. Preheat oven to 450 degrees F.
2. Put tomatoes, eggplant, red onion, red pepper, zucchini & potatoes in a large bowl.Combine olive oil, garlic, Dijon, lemon juice and salt & pepper – mix well and add to veggies, toss and then place everything on a baking sheet. Sprinkle with thyme and rosemary, add lemon slices and put into oven – cook about 10 minutes.
3. While it cooks, brush lamb with Dijon mustard and season with salt & pepper then add to the sheet pan..Continue to bake until vegetables are done and lamb is 140 degrees – about 25 minutes longer.
4. Remove pan from oven, slice rack into individual chops and serve with vegetables.

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Pastrami Egg Rolls with Russian Dressing

No description needed - they are exactly what you think they are. And they’re baked, not fried.

INGREDIENTS

• ½ cup diced pastrami

• ½ cup diced swiss cheese

• ½ cup sauerkraut, squeeze liquid out

• 5 egg roll skin wrappers

• Grainy mustard

• Oil spray

Russian Dressing

• ¼ cup mayo

• 2 tablespoons ketchup or chili sauce

• ½-1 teaspoon horseradish (to your taste)

• ½ teaspoon Sriracha

• 1 teaspoon Worcestershire sauce

• pinch Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 400 degrees

2. In a bowl combine pastrami, cheese and sauerkraut

3. Lay out one egg roll skin with a corner pointed toward you. Place about 2-3 tablespoons of the mixture in the center and spread a little mustard alongside the mixture-fold corner up over the mixture, then fold left and right corners toward the center and continue to roll, brush a little water on the final corner to help seal the egg roll then repeat with remaining wrappers

4. Place egg rolls on a foil lined baking sheet-with the oil spray lightly cover the egg rolls on both sides

5. Bake in oven for 20-25 minutes or until golden brown

6. While the egg rolls are cooking make the sauce

7. In separate bowl, mix all dressing ingredients, serve with egg rolls.

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