Chicken Bacon Ranch (CBR)

This is a little bit of work, but the result is crazy good. My boys pronounced it the “greatest sandwich I had ever made.”

Makes 3-4 sandwiches.

2 boneless, skinless chicken breasts

Avocdo oil

Blackening Seasoning

½ cup mayonnaise

1/3 cup sour cream

1/3 cup buttermilk or regular milk

3 tablespoons each chopped fresh parsley, dill & chives ( or 1/2 teaspoon each dried)

2 cloves garlic, finely minced

1/2 teaspoon onion powder

1/4 teaspoon each Kosher salt & fresh ground black pepper

Juice of ½ lemon

6-8 slices cooked, crispy bacon

shredded iceberg lettuce

1/4 cup butter

• Heat oven to 350 and a cast iron to almost smoking

• Lightly oil chicken, and season liberally on both sides with the blackening seasoning

• Sear in the pan, about 2 minutes a side until beautiful, dark color develops then put pan into the oven and cook until chicken register 160 degrees in the thickest part - remove, let cool slight;y and slice into strips against the grain

• While it cooks make the ranch - in a large bowl put the mayo, sour cream & buttermilk, fresh herbs, 1 clove of the garlic, onion powder, s & p and lemon juice - mix well to combine and set a side.

• Melt butter with remaining minced garlic, and brush on outside slices bread, then grill on a flattop of nonstick pan until toasty

• Build: one slice of bread with the garlic butter face down, top with ranch, iceberg lettuce, sliced chicken, bacon and the top pieced of bread with more ranch

• Eat 

Blackening Seasoning

Chicken, fish, veggies, whatever - go on, just use it.

3 tablespoons smoked paprika

2 teaspoons onion powder

1 1/2 teaspoons sea salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon cayenne pepper

• Combine everything in a small bowl and mix well to combine

• Store in a container with a lid

Banana Bread

Makes one loaf

Ingredients

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 teaspoons brandy, bourbon, vanilla extract, almond extract - any of them will work

2 1/2 super ripe bananas, they’ll be softer and easier to use, but also will REALLY taste like bananas

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 cup sliced almonds, walnuts, pecans

1/2 teaspoon salt

1 tablespoon white sugar, optional

Instructions

• Preheat oven to 350 and spray a loafpan.

• Melt butter and add to brown sugar In a large bowl - mix until well incorpotated

• Add eggs, brandy or whatever, 2 of the bananas broken up and sour cream - mix well to combine - mashing bananas as you go

• Slowly stir in the flour, baking soda and salt making sure it’s well mixed, then stir in almonds

• Put the mixture into the loaf pan, and top with extra banana half pushing down slightly into the batter

• Bake 50-60 minutes or until a toothpick comes out clean, remove from oven and let cool

• Remove from pan and sprinkle the banana on top with white sugar, then use a culinary torch to melt the sugar and turn it golden brown on top

The Best Turkey Soup

Every thanksgiving is an opportunity to end up with a leftover carcass you can turn into this soup. So even if ur not the cook…steal the carcass and split. You’ll be glad you did!

For the Stock:

1 leftover turkey carcass, with any usable meat from the turkey removed…for sandwiches, pies or for use in this soup

2 cubes chicken bouillon or 2 tablespoons concentrated chicken stock

1 medium to large yellow onion, quartered

2 carrots, rough chopped include the tops

1 celery rib and some celery tops, roughly chopped

Several sprigs fresh parsley

For the Soup:

1 medium onion, rough chopped

4 celery ribs, cut into 1 inch pieces

3 medium carrots, cut into 1 inch pieces

3 cloves garlic, peeled and just smashed with the flat side of a knife

5 or 6 parsley stems, plus extra for serving

2 tablespoons soy sauce

Kosher salt & fresh ground pepper

• Put all the stock ingredients in a large pot and cover with at least a couple inches of cold water

• Bring to a boil, reduce heat, cover partially and simmer a couple hours - skimming off any foam that floats to the surface every now and then

• Strain broth into another pot and add the onion, celery, carrots, garlic & parsley (the veg from the simmering will be way too mushy to use)

• Cover and simmer over medium-low heat another 30-45 minutes

• Then stir in soy and season well with salt & pepper – serve with finely chopped parsley

Jerk Chicken Legs

If it was possible to marry a food - this might be the one. And trust me, it would be a long, loving and prosperous marriage. But don’t be put off by the habaneros - yes they have heat, but once everything else is added it’s a great level of heat.

1 bunch green onions, white & light green parts cut into 1-inch pieces

5 cloves garlic, peeled

1 inch piece fresh ginger, peeled and cut into slices

2 habanero peppers, stems removed and roughly chopped 

½ yellow onion, diced

¼ cup brown sugar

2 teaspoons ground allspice

2 teaspoons ground ginger

2 teaspoons dried thyme

1 teaspoon ground cinnamon 

1 tablespoon Kosher salt

Juice of 1 lime

Juice of 1 lemon

1 tablespoon Worcestershire

¼ cup neutral oil 

¼ cup water

10 chicken legs, or thighs (or 5 breasts if you must)

• In a blender, combine everything except drumsticks (cuz that would be a fricking disaster) and blend until smooth – set aside 1⁄2 cup and reserve

• Place chicken in a ziplock bag or shallow dish and add unreserved marinade – be sure all is covered well and refrigerate at least 2 hours or up to overnight

• Remove chicken from fridge about 30 minutes prior to cooking

• When ready to grill, set grill up for 2 zone cooking – one side is set to medium high and the other to low

• Add chicken to the oiled grill and cook, turning often until chicken is charred lightly in spots but looking beautiful, about 10 minutes 

• Move chicken to the side set to low and brush with reserved marinade

• Grill, covered, until chicken is cooked through turning often, another 10 to 15 minutes

Nashville Hot Chicken

Think delicious fried chicken, made even more deliciouser because of the spicy oil sauce you paint over the top when it’s done - and yes I know ‘deliciouser’ is not a word.

Chicken Brine

4 cups buttermilk
1/4 cup hot sauce (I used cholula but almost any will do)

1 teaspoon Kosher salt

1/2 teaspoon fresh ground black pepper

1 tablespoon paprika
6-8 pieces of chicken - legs, breasts, thigh, up to you

Flour Dredge

6 cups all-purpose flour

2 teaspoons Kosher salt

1 teaspoon fresh ground black pepper

1 tablespoon paprika

Hot Oil Sauce

1/4 cup cayenne pepper
2 tablespoons brown sugar
1 tablespoon garlic powder

1 tablespoon smoked paprika (regular is fine)
1 tablespoon chipotle chili powder (regular is fine)

1 teaspoon red pepper flakes

Vegetable oil, for frying

 

Chicken – In a large bowl put the buttermilk, hot sauce, salt, pepper and paprika – whisk well to combine and add the chicken and make sure it’s well covered. Refrigerate up to 4 hours, even overnight is fine

Flour Dredge - In a large bowl, whisk together all of the ingredients until well combined

To Cook - Remove the chicken pieces one by one from the buttermilk and let any excess drip off

Put the pieces, one by one into the flour making sure each is well coated, shake off excess then back into the buttermilk and then into the flour again and put on a plate or a rack on a baking sheet – repeat with al the chicken

Fill either a deep fryer with oil, or a large cast iron pan about 1/3 of the way up the sides and heat to 325 degrees 

Slowly add 3 or 4 pieces of chicken at a time and cook until golden brown and crisp on both sides (turning pieces over about halfway through) and the chicken reaches 160 to165 degrees, approximately 12-14 minutes

When done, move the chicken pieces to a rack covered baking sheet and place in a 250 degree oven while you finish cooking the remaining pieces

Hot Oil Sauce – When all the frying is done, combine the oil ingredients in a medium bowl and add 1 cup of the hot frying oil – stir well to combine

 To serve, brush the cooked chicken well with the sauce, or dunk the pieces - serve hot

HOMEMADE RANCH

Before you immediately discount this as that gloppy bottled stuff in the dressing aisle - think again. Cuz this version is all about fresh and is kinda unbelievable. Oh - could you substitute dried herbs for the fresh - yes. But don’t cuz the fresh is what makes it.

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup buttermilk

3 tablespoons each chopped fresh parsley, dill & chives

2 cloves garlic, finely minced

1/2 teaspoon onion powder

1/4 teaspoon each Kosher salt & fresh ground black pepper

Juice of ½ lemon

• Combine all ingredients in a medium bowl and mix really well to combine.

• Refrigerate up to 4 days

The Last Lasagna Recipe You'll Need

Ok, so it takes a bit to make…but it’s totally fricking worth it.

16 ounces cottage cheese

15 ounces ricotta cheese

1 cup Parmesan cheese, separated to 1/2 cup

1/2 teaspoon garlic powder (not garlic salt)

1/4 teaspoon red pepper flakes

1 tablespoon olive oil

1 pound baby spinach

9 ‘no boil’ pasta sheets

2 cups shredded Mozzarella cheese

4 cups Bolognese sauce

• Preheat oven to 375

• In a large bowl, combine cottage cheese, ricotta, 1/2 cup parmesan, garlic powder, red pepper flakes & olive oil - mix well and set a side

• Cook spinach in a large pan with a little oil until totally wilted - and when it’s cooled squeeze with your hands to get rid of any remaining moisture, then add to the cottage cheese mixture and stir in well

• Build lasagna in a 9x12 baking dish like this: 1/3 of the Bolognese covering the bottom, 3 pasta sheets on top, 1/3 of the cottage cheese mix on top of that and the Mozzarella on top, then another layer of the Bolognese, pasta, cheese mix, and repeat once more

• Top the final layer of cheese mix with a little of the Bolognese for color and sprinkle the rest of the parmesan on top

• Cover with foil and bake for one hour, then remove the foil and bake another 15 minutes uncovered

• Let sit 15 minutes before serving

Bolognese

This crazy delicious meat sauce can be used for almost anything…and should.

• 1 yellow onion, rough chopped

• 1 carrot, rough chopped

• 1 stalk celery, rough chopped

• 1 tablespoon neutral oil

• 1 pound 80/20 ground beef

• 2 cloves garlic, minced

• 1/2 cup dry white wine or dry vermouth

• 1 – 15 ounce can crushed tomatoes

• 3 tablespoons tomato paste

• 2 cups beef broth

• 1 bay leaf

• 2 teaspoons dried oregano

• 1 teaspoon red pepper flakes

• 3 tablespoons balsamic vinegar

• 1 1/2 cups milk

• 1 1/2 teaspoons kosher salt 

• ½ teaspoon freshly ground black pepper

1. Put onion, carrot & celery into a processor, and pulse until finely minced

2. Heat oil in a large pot over medium-high heat, heat oil and add the vegetables - cook until soft about 5 minutes

3. Put in garlic and cook until fragrant, about a minute then add beef and cook until no longer pink, breaking it up as you go

4. Add wine (or vermouth) and bring mixture to a simmer, and cook until wine is mostly reduced

5. Stir in tomatoes, tomato paste, beef stock , bay leaf, oregano, pepper flakes and balsamic vinegar – mix well, reduce heat and simmer for about an hour

6. Remove the bay leaf and add milk – stir well, bring to a simmer stirring occasionally, about 45 minutes

7. Season with salt and pepper and serve…or put into a syringe and inject

Teriyaki Sauce

Your own, deliciously thick teriyaki sauce is a wonderful thing to have.

1 1/4 cup water

1/4 cup brown sugar

1/4 cup soy sauce

2 tablespoons honey

1 large clove of garlic, finely minced

1 teaspoon fresh ginger, finely minced

2 tablespoons cornstarch

1. Put one cup of water in a small pot and add brown sugar, soy, honey, ginger & garlic - stir well to mix and bring to a simmer

2. Mix remaining 1/4 cup water with cornstarch well, then stir into simmering sauce

3. Stir well and it’ll thicken over a couple minutes

4. Let cool and refrigerate - will keep a couple weeks

Teriyaki Burger

Ginger, garlic, pineapple & teriyaki make this one damn fine burger. If it wasn’t obvious - don’t eat the same thing the same way all the time.

Makes three 1/3 pound burgers

One pound ground beef

2 cloves garlic, minced

1 teaspoon finely minced ginger

1/2 teaspoon Kosher salt

1/4 teaspoon fresh ground pepper

2 teaspoon soy

1/2 pound crimini mushrooms, thinly sliced

3 pineapple rings

1/2 cup teriyaki sauce, store bought or make your own here

1/4 cup mayonnaise

1 tablespoon sriracha

3 slices Monterey jack cheese

1/2 cup crispy onions

Leaf or butter lettuce

3 buns - something good like brioche would be perfect

1. Put ground beef, garlic, ginger, salt, pepper and soy in a large bowl and mix to combine then shape into patties - just don’t over mix or pack patties too tight cuz they’ll be juicier if you don’t

2. Heat a small pan, add a tablespoon of neutral oil and cook mushrooms until softened - season with salt & pepper, keep warm and set aside

3. Heat grill and put on patties & pineapple slices - cook burgers until desired doneness (about 5 minutes each side) and pineapple until good grill marks appear - brushing both with teriyaki sauce once flipped

4. While they cook, combine mayo, a couple tablespoons teriyaki sauce and sriracha - mix well and set aside

5. When patties are almost done, add cheese, close lid and allow to melt and toast buns

6. Build burgers: bun, sauce, lettuce, patty, mushrooms, crispy onions, top bun

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Cauliflower Mash

Love mashed potatoes? Well then you’ll definitely love cauliflower mash with less fat & calories but all the creamy deliciousness.

• 1 head garlic

• 1 head cauliflower, florets removed and cut into even sized pieces

• 1/4 cup to 1/2 cup whipping cream

• 1/3 cup shredded Parmesan cheese

• 1/2 teaspoon Kosher salt

• 1/4 teaspoon fresh ground pepper

• Preheat oven to 350

• Cut about 1/2 inch off the top of the head of garlic (the pointy end), place on 2 small sheets of foil, drizzle cut side with olive oil and seal tightly - leaving a little room on top of the garlic - roast 60 minutes - remove from oven and unwrap, let cool slightly

• Steam cauliflower until soft enough to poke through easily with a knife or fork

• Put into a processor and whiz about a minute -

• Squeeze garlic out of the skins into the mash and add cream and Parmesan - process until very smooth, about 2 minutes

• Add salt & pepper and blend until perfect

• Transfer to a pot on the stove and keep warm until ready to use.

Guinness Braised Short Ribs

If you look up ‘comfort food’ in the dictionary - there should be a picture of this crazy, effing delicious slowly braised short rib. You’re gonna love it :)

• 4 pounds bone in short ribs (about 8)

• Kosher salt & fresh ground pepper

• Neutral oil, like avocado

• 4 carrots, cut into 1 inch pieces

• 4 celery stalks, cut into 1 inch pieces

• 1 small yellow onion, cut into a medium dice

• 3 cloves garlic

• 3 tablespoons tomato paste

• 3 tablespoons flour

• 2 cups beef broth

• 1 bottle (12 ounces) Guinness stout

• 6 fresh thyme stalks

1. Preheat oven to 300 degrees

2. Season short ribs well with salt & pepper

3. Heat a heavy oven proof pot (like a Dutch oven) and sear short ribs until browned on all sides - (except bone side) until golden brown - about 3-4 minutes total then remove & set aside

4. Add carrot, celery & onion to the pot and cook until just beginning to soften, about 3 minutes, then add garlic and stir in to combine - cook another 2 minutes

5. Add tomato paste and flour to vegetables - stir well to combine and cook another minute or so

6. Put in beef broth & Guinness, stirring well and bring to a boil - turn off heat and add ribs back to the pot long with the thyme

7. Cover with lid, put in the oven and cook until fork tender - 2 1/2 to 3 hours

8. Serve with the vegetables and some of the gravy/broth on anything, though cauliflower mash would be ideal.

The Best Breakfast Sandwich

Makes One

¼ thinly sliced red onion

Butter

Olive oil

2-3 ounces thinly sliced pastrami

1 egg

1 large slice of cheese, I used smoked chipotle gouda

2 cup fresh spinach

2 sourdough bread

Shoestring fries, optional, wait – not optional

Kosher salt & fresh ground pepper to taste

1-2 tablespoons garlic aioli, see recipe below

• Cook onions in about 1 teaspoon each butter & oil over low-medium heat cook beautifully softened and beginning to color – about 10 minutes

• Transfer onions to a small dish, add a little more oil to the pan and add spinach – cook over low/medium heat stirring well until completely wilted, about 3 or 4 minutes – season with salt & pepper and set aside

• Toast or grill bread until golden brown

• While bread toasts, cook egg & pastrami separately until egg is cooked the way you like it (over easy is ideal) and pastrami is warmed through, adding cheese to the top when you flip it over

• Build: spread aioli on both pieces of bread, then to one piece add spinach, onions, cheesy pastrami, egg, fries and top with 2nd piece of toast

• Eat :)

Garlic Aioli

Makes about ½ cup

1 tablespoon minced garlic

1/4 teaspoon kosher salt

1/2 cup mayonnaise

1 tablespoon avocado  oil

1/2 tablespoon lemon juice

1 tablespoon finely chopped parsley

• Combine all ingredients and mix really well to combine

• Cover and chill

Perfect Mashed Potatoes

There are times to question, and times not to question - and this is a ‘not to’ time. Just make these and all will be well. And yes you can use russet potatoes, but they just won’t be as good :)

3 pounds Yukon Gold potatoes, peeled and cut into even pieces

1/4 cup butter

3/4 cup whipping cream

Kosher salt & pepper to taste

Optional things to add…just because

Blue cheese & sautéed red onion

Bacon & diced green chilies

Minced chipotle peppers and shredded Monterey Jack cheese

1. Put peeled potatoes in a pot, cover with water and add a pinch of salt

2. Bring to a boil, turn down to a simmer and cook covered until tender enough to poke a small knife through, about 15-20 minutes

3. While they cook, melt butter with cream and warm through

4. Drain potatoes and using a potato rice (preferred) or potato masher get them back into the pot mixed

5. Add butter cream mixture and season to taste with salt & pepper

6. If you’re going to add anything optional - now’s the time

Chorizo Crema

INGREDIENTS

• 10 ounces pork chorizo

• 1 pint whipping cream

DIRECTIONS

1. Cook chorizo in a small sized saucepan until chorizo is done, about 5 minutes

2. Add cream and let simmer on low heat until sauce thickens, about 10-15 minutes

Meatball Sliders

Makes 8 slider sandwiches

Ingredients:

1 lb ground beef

½ lb Italian sausage (casing removed)

¾ teaspoon garlic powder

¾ cup chopped fresh parsley

¾ cup bread crumbs

¼ cup ricotta cheese

2 eggs

1 ½ teaspoon Kosher salt

1 teaspoon fresh ground pepper

1 cup tomato sauce (store bought or make Sam’s Everyday Tomato Sauce)

8 Hawaiian Rolls, sliced

Butter

½ cup prepared pesto sauce (store bought or make Sam’s Fresh Basil Pesto)

Directions:

• Preheat oven to 425 degrees

• In a large mixing bowl add beef, sausage, garlic powder, parsley, bread crumbs, ricotta cheese, eggs, salt and pepper - mix well and form into 2 inch meatballs (should get about 8 meatballs) and place on an edged baking pan

• Bake meatballs for about 20ish minutes or until internal temperature is 165 degrees in the center

• Heat tomato sauce in a small saucepan on low heat then add cooked meatballs to the tomato sauce until all the meatballs are coated

• Lightly butter rolls and cook in a non-stick pan until golden brown on cut sides

• Build: grilled bun, pesto, “sauced” meatball and top bun - boom!

Fish Stick Burrito

Makes 1 Burrito

And before anyone criticizes...you just gotta make it.

Ingredients:

6 frozen fish sticks (regular size)

1 burrito size flour tortilla

¼ cup refried beans, warmed

2 tablespoons chipotle lime sour cream (see recipe)

1 slice bacon, cooked crispy and crumbled

2 tablespoons shredded Monterey Jack cheese

¼ cup prepared Mexican style rice, warmed

2 tablespoons prepared salsa fresca or pico de gallo

2 tablespoons shredded fresh cabbage

Directions:

• Bake fish sticks according to package directions

• Heat the tortilla just a bit o make them a little more pliable - micro or pan is fine

• Build burrito: spoon beans on tortilla, then sour cream, bacon, layer cooked fish sticks, cheese, rice, salsa and fresh cabbage

• Then roll up restaurant style - bottom over the filling, sides in then roll away from you

Chipotle Lime Sour Cream

Makes 1 cup

Ingredients:

1 cup sour cream

1 chipotle pepper from a can (about a tablespoon) minced fine - but notice it’s not ‘one can of them, it’s just one’ as they're hot

1 lime

2 tablespoons fresh chopped cilantro

Directions:

• Mix well sour cream, chipotle, lime juice and cilantro in small bowl

Kung Pao Chicken

Damn I really love this, and not just cuz it’s crazy delicious - though that definitely makes a difference. It’s about the heat, cuz some Kung Pao is so over the top all you taste are peppers. But for me at least this is the perfect level that gives a nice warming to the forehead.

INGREDIENTS

• 1 tbsp. cornstarch

• 4 tablespoons soy sauce

• 1 lb. boneless, skinless chicken - either breasts or thighs are fine, cubed

• 3 tablespoons Shaoxing Chinese rice wine (or dry sherry)

• 2 tablespoons sugar

• 3 tablespoons chicken stock

• 1 tablespoon Chinese black vinegar (or balsamic vinegar)

• 1 tablespoon sesame oil

• 3 tablespoons neutral oil

• 1/2 cup diced red pepper

• 5 green onions, white & light green parts, sliced into 1 inch pieces

• 1/2 yellow onion, thinly sliced

• 12 dried hot red chiles - 6 left whole and 6 each cut crosswise into 3 or 4 pieces

• 2 large cloves garlic, minced

• 1/2 tablespoon fresh ginger, finely chopped

DIRECTIONS

1.  Put diced chicken in a large bowl, sprinkle evenly with cornstarch, and drizzle with 1 tablespoon of the soy - mix well to combine everything and set aside for 15 minutes

2. While it marinates, combine remaining soy sauce, rice wine, sugar, chicken stock, vinegar and sesame oil in a bowl - mix well and set aside

3. Heat wok until just beginning to smoke, add a tablespoon of oil then marinated chicken - cook stirring often until almost cook through - about 3 minutes, remove to a bowl

4. Return wok to heat, add another tablespoon of oil and put in red pepper, yellow onions, green onions and chilies - cook until beginning to soften, about 3 minutes then add garlic & ginger and cook another minute or so

5. Add back in chicken, stirring to warn through then add the sauce - stirring constantly to mix through chicken until sauce thickens, about 2 minutes.

6. Serve with/on rice or noodles

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