Homemade Tots with Sauces

Makes about 2 dozen

So good, so crispy and so delicious. Watch the video then follow the recipes below:

The Tots

2 pounds russet potatoes

1 tablespoon all purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon smoked paprika

Kosher salt and freshly ground black pepper

Oil

• Peel potatoes and put into a pot, cover with cold water and bring to a boil – let cook until a small knife can go into the potato about 1/3 of the way – 6 to 7 minutes

•  Drain well and let cool until you can handle it

• Use a box grater and shred them onto a dish towel – when you’re done squeeze out any water and put in a large bowl

• Add flour, garlic powder, onion powder, oregano, paprika and salt and pepper – mix well and form into tots

• Heat at least an inch of oil in a pot or cast pan to 360-370 degrees

• Carefully add tots, but not too many or the temp will drop and cook until golden brown, probably 3-4 minutes

• Put on paper towels to drain, season with Kosher salt and EAT!

 NOTE: On the off chance you have some leftover, you can freeze them – then bring them back to life in a 400 degree oven for about 15 minutes or until crispy again

Sauces:

Hoisin – Chili Sauce

2 tablespoon mayo

1 tablespoon Hoisin sauce

1 tablespoon garlic chili sauce

• Mix all ingredients well

 Truffle Mayo

¼ cup mayo

1 teaspoon black or white truffle oil

1/2 teaspoon lemon juice

1 garlic clove, minced

Kosher salt & black pepper

• Mix all ingredients well

Curry Ketchup

1/4 cup of ketchup

1 to 1 ½ teaspoons curry powder

• Mix all ingredients well

Chipotle Mayo

¼ cup Mayo

1 minced chipotle pepper

Squeeze of lime juice

• Mix all ingredients well

Honey Mustard

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon hot honey

Salt and pepper

• Mix all ingredients well

Cilantro & Roasted Jalapeño Sauce

4 jalapeños

4 garlic cloves, peeled

Juice of 2 limes 5 tablespoons fresh lime juice

1 bunch cilantro leaves only no stems

1/2 cup avocado oil

1 teaspoon Kosher salt

• Roast jalapeños on the grill, over an open flame or under a broiler until about 40% blackened

• Then put in a blender or processor with remaining ingredients and whiz until smooth

• Use

Chile Relleno Burrito

• 6 fresh poblano chiles

• 8 ounces Oaxaca cheese or Monterey Jack, grated

• add something here to make them better - onion, diced toms, ??

• 1/4 cup all-purpose flour

• 3 large egg whites

• 3 large egg yolks

• Vegetable oil, for frying

• 1 cup Mexican rice, see recipe

Broil the poblanos. Arrange a rack in the middle of the oven and heat the broiler. Line a baking sheet with aluminum foil. Place the poblanos on the baking sheet. Broil, turning with tongs occasionally, until all sides of poblanos are charred, about 2 minutes per side.

1. Steam the poblanos. Place a clean kitchen towel over the baking sheet. Allow the chiles to sit for 5 minutes (the steam will help the charred skin easily peel off).

2. Peel the poblanos. Peel off the charred skin from each chile and discard (I like to hold each chile in my hand while removing the skin, as the chiles have softened and I want to avoid tearing them). Set the chiles aside to cool completely.

3. Remove the core and seeds. Using a paring knife, cut a slit down almost the full length of each chile. Use your hands to remove the seeds and core from each chile, but be careful not to tear the chiles.

4. Fill with the cheese. Stuff the cheese into the chiles.

5. Whip the egg whites to stiff peaks. In a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the egg whites until stiff peaks form.

6. Fold in the yolks. Gently fold the egg yolks into the whipped egg whites; set aside the egg batter.

7. Coat the chiles in flour. Spread the flour on a large plate. Carefully roll each chile in flour to coat evenly, shaking off the excess.

8. Heat the oil. Heat about 1 inch of vegetable oil in a large, high-sided skillet over medium-high heat to about 375ºF. Meanwhile, line a baking sheet with paper towels.

9. Fry the stuffed chiles. When the oil is ready, fry 2 or 3 chiles at a time: carefully dip each chile in the egg batter until coated, then place seam side-down in the skillet. Fry until golden-brown, about 2 minutes. Flip and fry until the second side is golden-brown, about 2 minutes more. Place on the paper towel-lined baking sheet to drain.

10. Heat the salsa. While the poblanos are frying, heat the salsa in a saucepan or microwave until heated through.

11. Serve with salsa roja. Serve the chile rellenos on top of a bed of salsa or drizzled over top.

Chicken Beeria

Yes I know how to spell Birria properly, but this has beer so…

6 chicken thighs

Oil

Kosher salt & pepper

10 ounces chorizo

1 medium onion, diced

3 cloves garlic, minced

15 oz can fire roasted tomatoes

1 tablespoon smoked paprika

1 tablespoon chipotle chili powder

1 cup beer

1 cup chicken broth

Monterey Jack cheese, shredded

Diced white and cilantro for garnish

• Lightly oil chicken, season with salt & pepper then sear in a hot pan (just for color) about 2 minutes a side, remove to a plate

• In same pan, cook chorizo for about 5 minutes; add onion and garlic to the pan and cook 2 minutes, then add the tomatoes, paprika and chili powder - stir well, cook a couple minutes

• Add the beer and broth, mix and bring to a simmer, then add the chicken, cover and leave alone 15-20 minutes or until chicken is super tender

• Remove chicken to a plate and shred

• Put remaining sauce from the pan in a blender, processor or use a stick blender to buzz smooth, put in a bowl and set aside

• Take about 3/4 of a cup of the cheese and put on a flattop or non-stick in about a 5 inch circle

• When it’s golden brown and crispy on the bottom, flip it over, and some shredded chicken, onion and cilantro - let this new bottom get crispy, fold it over and remove - eat away bucko

Wings with Honey BBQ Sauce

This is a crispy, sweet and slightly spicy magical combination. The day we made these, we ate the hell outta them.

1 cup jalapeno ketchup, if you have if not reg is fine

½ cup brown sugar

¼ cup apple cider vinegar

3 tablespoons spicy honey, if you have if not reg is fine

1 tablespoon soy paste, or sauce

1 teaspoon each Kosher salt & ground pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon liquid smoke

3 pounds chicken wings, should be 20 - 30

1 cup all purpose flour

1 cup corn starch

4 eggs, beaten

3 - 4 cups panko bread crumb

Oil - enough to come up about 2 inches in the bottom of a pot

Seasoning rub, see recipe here

• Put ketchup, brown sugar, vinegar, honey, soy, S & P, paprika, garlic powder and liquid smoke in a small pot - bring to a boil then turn down and let simmer on low about 10 minutes

• Let cool and either put into a squeeze bottle or bowl and add about 1/3 the amount of water - mix well and set aside

• Put flour & cornstarch in a medium bowl and mix, eggs in another bowl and panko in still another

• Preheat oil to 360 degrees

• Dredge chicken: coat chicken with flour (shaking off excess), then dip into egg (shaking off excess) and then into panko - coat well

• Put into the hot oil and cook until at least 160 degrees - remove to paper towels or a cooling rack

• Put in a bowl, add some of the sauce and sprinkle with some rub, toss well and serve - maybe adding a little more rub

• Serve

Thai Peanut Butter Steak

Serves 4

This is a supercharged flavor change up from regular steak. And whether you make your own PB or not - it’s still super easy.

1/2 cup peanut butter, recipe here

2 teaspoons soy sauce

2 teaspoons sriracha

1 tablespoon brown sugar

1/2 teaspoon sesame oil

1 tablespoon chili crunch, optional but a really nice add

1/3 cup chicken broth or water

2 - 1 pound-ish steaks, rib eyes would make an outstanding call

Kosher salt & fresh ground pepper

2 tablespoons crushed peanuts

Cilantro for garnish

• Combine all ingredients in a small pot over low heat

• Stir until blended, adding broth or water a tablespoon or so at a time until it’s creamy smooth

• Remove from heat and set aside

• Cook steak(s) to your preference (which frankly should be between about 130 and 133 for medium rare) try to get as much charring on them as possible, then remove and rest 10 minutes

• Warm up the peanut sauce, spread some on the bottom of your serving plate, slice the steak and place on top, add a little more sauce, peanuts and cilantro to garnish:

Pork Rub

Makes about a cup

Yes it says pork, but it would still be really good on chicken or fish…or even mixed into some mac n cheese.

1 /3 cup brown sugar

1/4 cup Kosher salt

2 tablespoons smoked paprika

1 tablespoon coarse black pepper

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

• Combine everything, mix well and seal in something with a tight fitting lid

Carrot Ginger Dressing

Carrot Ginger Dressing

½ pound carrots, peeled

1 cup neutral oil, like avocado oil

1/4 cup chopped fresh ginger

1/2 cup rice vinegar

1/4 cup shallots, rough chopped

1/4 cup soy sauce

1 tablespoon sugar

3 tablespoons sesame oil

2 tablespoons lemon juice

Salt and fresh ground pepper to taste

·       Blanch carrots in boiling water for a minute, remove and immediately put in ice water for 3 minutes - drained & cut into ½ inch pieces

·       Put everything, including carrots into a blender, and mix on medium/high until it becomes a relatively smooth dressing

·       Store in fridge – but shake well before using

Baked Wings - 3 Ways

What’s better than wings? Crispy, easy oven baked ones with 3 different sauces. See the video below the recipe

3 pounds chicken wings (btw there’s roughly 10 in a pound)

1 tablespoon baking powder

• Preheat oven to 450

• Dry wings really well with paper towels, toss in baking powder to coat evenly and put on a rack on a baking sheet

• Bake for 25 minutes, flip over and bake another 25

• Turn oven to broil, and broil wings about 6-8 inches from the heat until golden brown about 3 minutes a side

• Toss wings with sauces

Smokey Garlic Parmesan

1/4 cup olive oil

1/2 teaspoon each dried thyme, oregano, smoked paprika, garlic powder, Kosher salt

1/2 cup grated parmesan

• Combine oil and seasonings in a small bowl - mix well to combine

• Toss finished wings with some sauce in a large bowl, but not too much just to cover well

• Add some of the parm and toss again

• Serve

Korean Honey Garlic

8 cloves garlic, minced

3 tablespoons honey

3 tablespoons gochujang

2 tablespoons rice vinegar

1 tablespoon soy

1/2 teaspoon sesame oil

Sesame seeds for garnish

• Put all ingredients in a small pot and warm on the stove until combined and smooth

• Toss finished wings with some sauce in a large bowl

• Plate and sprinkle with the seeds - serve

Cilantro Pesto

2 cloves garlic, peeled

1 medium size serrano pepper, with the stem and seeds removed

1 head cilantro, leaves only

1/2 cup pecans

1/2 teaspoon Kosher salt

1/2 teaspoon pepper

1/4 - 1/3 cup extra virgin olive oil

• Put garlic and serrano in the processor and pulse until minced up pretty well

• Add the cilantro, pecans and salt & pepper - mix until all is well mixed

• With motor running, slowly drizzle in oil until it’s the consistency you want - I like it a little more on the wet side

• Toss finished wings with some of the pesto in a large bowl - serve

Happy Father's Day IOU

Let’s say ur outta time (or our stuff is outta stock but almost here) and you want to give Dad some of our knives, our new cast iron pan or even a copy of my cookbook Recipes with Intentional Leftovers - we made an IOU video you can give.

Just click the right category, and the link to copy or share the video will be there for you.

From a Son - https://vimeo.com/563759921/4604d2ebfe

From Sons - https://vimeo.com/563760579/8804c0e50d

From a Daughter - https://vimeo.com/563761680/953aec001e

 From Daughters - https://vimeo.com/563760373/e0e7d8e172

From a Wife - https://vimeo.com/563760062/d8d753e88d

From a Husband - https://vimeo.com/563759303/7c80a057fe

From a Partner - https://vimeo.com/563759434/3e633da479

From the Kids - https://vimeo.com/563760505/73b0a5d026

Steak & Chili Lime Corn Salad

Serves 2

If this little gem doesn’t make you feel like summer is here…nuthin will.

Chili Lime Corn, recipe here

1 pound rib eye steak, cooked, cooled & sliced

4 cups arugula

Any of the following: tear drop or cherry tomatoes, sliced in half lengthwise, cooked baby asparagus, cucumber slices, sliced avocado, sliced radishes - make it your own

Cotija cheese

1/2 cup lime juice

1/2 cup olive oil

1 tablespoon honey (hot honey if you have it)

3 cloves garlic, finely minced

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon Kosher salt

• Make the corn and cook the steak - can both be done in advance

• In a dressing container, measuring cup etc put the lime juice, oil, honey, garlic, chili powder, cumin, paprika and salt - mix really well

• Put the arugula and any of your other salad ingredients (including of course the corn cut off the cob) into a large bowl and add some dressing (you won’t use all of it) and mix well

• Plate, add sliced steak, more corn and crumble the cotija over the top

• Serve

Mexican Rice

Makes about 3 cups, 3 very delicious cups

One of my favs, and this is sooooo much better than a pack

1 tablespoon butter

1 tablespoon oil

1 small yellow onion, diced small

1 cup uncooked rice

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon Kosher salt

2 cups chicken broth, use a little less if you like it drier

4 ounces red enchilada sauce, canned is muy perfecto here

1/3 cup diced green onions, just the green part or

1/4 cup chopped cilantro

Juice of 1/2 lime

• Melt butter & oil in a small pot over medium heat

• Add onions and cook until just translucent, 4-5 minutes

• Add rice, cumin, garlic powder, chili powder & salt - mix well to combine and cook a couple minutes

• Add chicken broth and enchilada sauce, stir well - bring to a boil, put on a lid, reduce to a simmer and let cook until the liquid is all evaporated and it’s where you like it - 15 to 20 minutes

• Remove from heat, add green onion and lime juice, stir well and serve

Hanger Steak Marinade

1/4 cup Worcestershire sauce

1/4 cup soy sauce

1/4 cup balsamic vinegar

1/4 cup olive oil

1 tablespoon Dijon mustard

2 teaspoons honey

3 garlic cloves, minced

1 teaspoon each Kosher salt & fresh ground black pepper

1 teaspoon dried rosemary

• Combine all ingredients in a bowl until well mixed

• Marinate meat for 2-4 hours

• Use the hell out of it

Spicy Asian Chicken Tacos

Makes 4-6 tacos

See the video below

1/3 cup + 2 tablespoons Sambal chili sauce

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon neutral oil

1 teaspoon each minced ginger & garlic

3 boneless, skinless chicken thighs (yes of course you can use breasts, but don’t)

¼ cup sour cream or non-fat Greek yogurt

1/3 cup shredded cabbage

6 tortillas

Chopped cilantro for garnish

• Combine 1/3 cup sambal with the honey, soy, oil, ginger & garlic, mix well to combine and reserve about 1/4 cup of it for basting

• Put chicken and remaining marinade in a zip lock bag - seal and mush around well to cover - marinate a couple hours up to overnight

• Combine sour cream with remaining 2 tablespoons of sambal - mix well and set aside

• Grill chicken on a very hot grill until done, then serve on a tortilla with some of the sour cream mix, cabbage, chicken cut up and cilantro for garnish

• Boom

Red Chimichurri

A super nice change up from the green chimi. Check the video below to see it being made, and then used to make an insane benedict :)

3 large cloves garlic, peeled

1 large shallot, very finely chopped

1/2 cup each loosely packed fresh parsley and cilantro

1/3 cup (about 4 ounces) jarred roasted red peppers

Big pinch Kosher salt & pepper

1 teaspoon ground cumin

1 tablespoon smoked paprika

1 teaspoon red pepper flakes

2 tablespoons red wine vinegar

1/2 - 3/4 cup olive oil

• Put all ingredients in a blender or processor and whiz until well blended but still a little chunky - alternatively you could simply chopped everything really well by hand or mix in a morter & pestle

• Use - and by use I mean cook something (skirt steak would be amazing) and brush some on in the final stages of cooking and of course when you remove from the grill before serving

Roasted Lemon Garlic Chicken

Damn, this is fricking tremendous. And if you don’t want to spatchcock your own chicken (see the video below) have a butcher do it for you.

8 ounces softened butter

1/2 - 1 teaspoon dried thyme

1/2 - 1 teaspoon dried rosemary

Kosher salt & pepper

2 tablespoons finely chopped curly parsley

3 lemons

3 large cloves garlic, minced

1 tablespoon soy paste, optional, but it shouldn’t be - and I say ‘paste’ because trying to mix a straight liquid into this mixture will be a bit challenging

1/4 cup vermouth or white wine

One 3-4 pound chicken, spatchcocked (see the video)

• Preheat oven to 450

• Put butter, thyme, rosemary, 1/2 teaspoon each salt & pepper, parsley, zest of one lemon, garlic and soy paste in a small bowl and mix well to combine - put about 1/4 of it into another bowl and set aside for later

• Cut the ends off the lemons (including the zested one) then cut into 1/2 inch-ish slices and spread out in one layer on the bottom of a large cast iron or oven proof skillet - pour in the vermouth

• Season the inside of the chicken with salt & pepper, then rub with some of the butter mixture, flip over and repeat: salt, pepper, butter mixture then put on top of the lemons

• Put in the oven and cook until an instant read thermometer reads 165 in the breast and 175 ish in the thigh

• Remove from oven, brush on saved butter mixture, lightly tent with foil and let rest 10 minutes

• Remove foil, cut into pieces and rejoice

Garlic Butter Noodles w/Crispy Garlic

While you could literally use any pasta for this - I implore you to try pappardelle…it’s just so good and well, quite elegant even. Watch the video below :)

Serves 2

1/4 cup chopped garlic

Approximately 1/3 cup neutral oil for frying

1 stick butter

3 cloves garlic, minced

1 - 1.5 teaspoons red pepper flakes

1 teaspoon anchovy paste, or 1 teaspoon fish sauce

Kosher salt

1/2 lb pasta (I used pappardelle)

3 tablespoons minced curly parsley

3/4 cup grated Parmesan

• Warm the oil in a small pan - it’s hot enough when a couple pieces of garlic slowly begin to sizzle, slowly

• Add the garlic and cook, stirring often until golden, prob 3-4 minutes - remove from to a small, paper towel lined bowl, let cool

• Melt butter in a large skillet, and add minced garlic, pepper flakes and anchovy paste if using (and if not using why the hell not?) - let everything come together beautifully and turn off heat

• Bring a large pot of water to a boil, add a couple tablespoons of kosher salt, stir to mix in and add pasta - cook according to directions

• When done, put the pan with the sauce back on medium heat, drain the noodles and add to butter sauce along with 1/2 cup of the cheese and the parsly

• Mix well to combine, then serve topped with remaining cheese and crispy garlic

Spicy Vodka Pasta w/garlic Bread

Serves 6

It’s a simple, classic old school version that ur gonna love - especially with the crispy breadcrumb at the end. See the video below :)

2 tablespoons, olive oil

½ red onion, finely diced

3 cloves garlic, minced

1 -6 ounce can tomato paste

1/4 cup vodka

1 cup heavy cream

1 teaspoon crushed red pepper flakes

1/2 teaspoon smoked paprika

Kosher salt & pepper

1 pound rigatoni, penne - whatever you like

3/4 cup Parmesan cheese, shredded

2 tablespoons butter

1 cup Panko breadcrumbs

2 tablespoons finely chopped curly parsely

Garlic bread for serving, click here for the recipe

• Heat oil in a large skillet and add onion, cook until just softening about 3 minutes - add garlic

• Mix until fragrant, about 45 seconds then stir in the tomato paste

• Cook, stirring often about 5 minutes then add the vodka

• Stir in well, scraping bottom of the pan as you go until it’s mostly gone

• Turn down the heat a bit and add the cream, red pepper flakes and paprika, stir well until combined, season with salt & pepper, remove from heat and set aside

• Melt butter in a small pot and add the panko crumbs - cook stirring often until golden brown, add the parsley, mix and set aside for garnish

• Bring a large pot of salted water, to a boil, and add the pasta - stir well so it doesn’t stick

• Cook about a minute less than package directions, or until al dente

• Drain the pasta, but hang on to one cup of the pasta water and put the sauce back onto the heat and add the pasta and 1/2 cup of the Parm

• Cook, stirring well to combine, and adding 1/4 of the reserved water at a time to get the pasta to your desired creamingness

• Serve with more Parmesan and topped with some of the crispy Panko

Greek Chicken (that we can't stop eating!)

A huuuuge family fav that we (and by we I mean me) make all the time.

CHICKEN

3/4 cup olive oil

2 tablespoons fish sauce (or the same of anchovy paste) or Worcestershire if they both fail

1 tablespoon soy sauce

1 tablespoon Dijon mustard

2 tablespoons garlic paste, or 2 large cloves, minced

2 teaspoons dried thyme

2 teaspoons dried rosemary

1/2 teaspoon each Kosher salt & fresh ground pepper

Juice of 2 lemons

2 chicken breasts

Naan, for serving recipe here

• Put all ingredients except chicken in measuring cup, or deli container and shake or mix well to combine - set aside

• Flatten chicken breasts to an even thickness, and place in a ziplock bag - add about 3/4 of the marinade

• Mush around to ensure chicken is well covered, seal the bag and refrigerate a couple hours

• Remove from fridge at least 30 minutes before cooking

• Grill on a very hot grill, turning often and brushing with reserved marinade once chicken is grilled on both sides - cook until chicken hits 165 degrees

• Remove, brush again and use

SAUCE

1/4 cup each mayo & non-fat Greek yogurt

Juice of 1/2 lemon

2 tablespoons garlic paste (or 2 large cloves minced)

2 tablespoons chopped curly parsley

Salt & pepper to taste

• Combine all ingredients, and refrigerate until needed

Naan

NAAN

Makes 8

1/4 ounce packet active dry yeast

1/2 cup warm water, about 110 degrees (too hot will kill the yeast)

1 teaspoon sugar

2 1/4 cups all purpose flour

1/2 cup non-fat Greek yogurt

1 tablespoon olive oil

1/2 teaspoon salt

Melted garlic butter, option for brushing

• Combine yeast, water and sugar - give a quick mix and set aside until foamy, about 10 minutes

• Add to flour, yogurt, oil & salt in a mixer - and using dough hook mix about 3-5 minutes or until smooth and pulled away from the sides and in a ball

• Put into a lightly oil bowl, cover with a damp towel and set aside in a warm place for 60 minutes

• Put on a floured surface and roll into an even log - cut into 8 pieces, then turn each into a round ball

• Flatten with a rolling pin into a 6-8 inch circle, and cook in a medium hot, lightly oiled pan a couple minutes a side until bubbly

• Remove and brush with garlic butter if using - serve