Sonoran Hot Dog

Sauce

6 jalapenos, stems & seeds removed then rough chopped

1/2 small yellow onion, peeled and rough chopped

4 cloves garlic, peeled

Juice of 2 limes

1 teaspoon cumin

1 avocado, peeled and seeded

1/3 cup loosely packed cilantro

1/4 - 1/3 cup neutral oil

Kosher salt & fresh ground pepper

Dog

6 hot dogs

6 strips regular bacon (I just mean not the thick strips)

1/2 large yellow onion, sliced thin

3/4 cup finely diced white onion

3/4 cup finely diced tomato

One 15 ounce can pinto beans, warmed

6 buns

Mayo

• Make the sauce - heat a tablespoon of the oil in a skillet and put in the jalapenos, onion and garlic

• Cook until just softened and beginning to get a little color, then set aside to cool slightly

• Put into a processor with the lime juice, cumin, avocado and cilantro - whiz until relatively smooth, and with the motor running drizzle in the oil until it’s at your desired consistency

• Season to taste with salt & pepper, then set aside

• Wrap each dog with bacon, then cook in a non-stick pan until crispy all around

• While they cook, saute the sliced onion in some of the bacon fat until softened and beginning to caramelize - set aside

• Build in the bun: first the dog, add some beans, diced onion, sauteed onion, tomato, mayo and finally the jalapeno sauce

BEEF 101 - 8 Cuts 8 Ways

 This was a a very fun cooking day for us, very. We took 8 cuts, from 8 different parts and cooked them 8 different ways. If you’re a fan of beef, you’ll be a fan of this video - watch it below.

Chuck Eye Roast

3-4 pound chuck eye roast

Kosher salt & ground black pepper

1/3 cup avocado oil, divided

½ tablespoon dried thyme

½ tablespoon smoked paprika

2 teaspoons cumin

4 garlic cloves, minced

3 stalks celery, 2 large carrots, ½ large yellow onion – all cut into chunky pieces

1/3 cup vermouth or white wine

• Preheat the oven to 350

• Tie roast to make it as even as possible and season well with salt & pepper

• Heat 2 tablespoons of the oil in a large cast iron pan (or any oven proof pan), and sear on all sides until lightly browned, then remove from pan and let cool slightly

• Combine remaining oil, thyme, paprika, cumin & garlic– mix well and rub over roast – save a couple tablespoons

• Put the celery, carrots & onion into the bottom of the pan, toss with the saved rub and pour in the vermouth

• Lay the roast on top of the vegetables, put into the oven and cook until 125ish degrees

• Let rest covered loosely with foil about 15 minutes before carving

Smoked Beef Back Ribs

Makes one rack

1/4 cup yellow mustard

1 rack beef back ribs

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon kosher salt

1 tablespoon finely ground black pepper

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 tablespoon dried rosemary

• Rub mustard over ribs

• Combine garlic & onion powder, salt & pepper, oregano, paprika and rosemary  - mix well and season ribs liberally – you won’t use it all

• Smoke ribs at approximately 275 until about 205 degrees, or you can easily poke a knife into the meat between the bones with no resistance

Smoked Chateaubriand (with soy butter shiitakes)

Chateaubriand is simply the center cut piece from a beef tenderloin, but of course this works with any part of the tenderloin

1 Chateaubriand, about 2 pounds

1 tablespoon neutral oil

½ tablespoon each kosher salt, course ground black pepper and garlic powder

1 pound shiitake mushrooms

2 tablespoons olive oil

3 tablespoons butter

4 cloves garlic, minced

3 tablespoons soy paste

 Kosher salt & pepper

• Heat smoker to 250 degrees

• Rub filet with neutral oil

• Combine salt, pepper & garlic powder – mix well and season filet on all sides

• Put on smoker at 225-cook until 125 degrees

• While it cooks, put mushrooms in a large pan with oil and cook over medium high heat until beautifully softened, 5-7 minutes

• Add butter and garlic – stir until fragrant then add soy – mix well, season to taste with salt & pepper and take off heat until filet is finished cooking

• Remove filet from the smoker when done, re-warm the mushrooms and serve

Chipotle Lime Tri Tip           

4 cloves garlic, smashed

4 canned chipotle chilies (in adobo sauce)

½ cup fresh lime juice

½ cup neutral oil

2 tablespoon brown sugar

1 tablespoon kosher salt

2 teaspoons course black pepper

1 tri tip, about 2 pounds

• Combine all ingredients (except tri tip of course), in a blender and blend until smooth

• Save a few tablespoons of the marinade for a final baste when done, but put the rest of it along with the tri tip in a zip lock bag and marinate trip tip a couple hours up to overnight

• Remove from refrigerator about an hour before cooking

• Grill tri-tip over medium high heat, turning often until cooked to your desired doneness

• Remove, cover loosely with foil and rest about 15 minutes before slicing

Herbed Eye of Round

One 4 pound eye of round roast

1/3 cup yellow mustard

Salt, pepper, garlic powder

1 stick butter

½ cup olive oil

4 cloves minced garlic

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 tablespoon soy paste

• Rub roast with mustard, and season liberally with the salt, pepper & garlic powder

• Set on rotisserie prongs, and put on rotisserie

• Meanwhile combine butter, oil, garlic, rosemary, thyme and soy in a small pot, and set over low heat – melt together

• About 30 minutes into cooking, start basting and baste every 15 minutes until done

 Brisket Burgers w/ Smoked Paprika Aioli

Makes 2 burgers

1/3 cup mayonnaise

Juice of ½ lime

½ teaspoon each smoked paprika, garlic powder and ground cumin

Kosher salt & pepper

12 ounces ground brisket

Neutral oil

6 strips beef bacon, cooked

2 slices white cheddar

2 brioche buns

• Combine mayo, lime juice, paprika, garlic powder, cumin and a good pinch of salt & pepper – mix well and set aside

• Shape brisket into 2 patties, lightly oil and season well with salt & pepper

• Cook 3-4 minutes a side until done to your liking – and you can cook them any way like, but cooking them on something flat will help get a nice crust

• When they’re almost done and add cheese to melt

• Toast or grill buns, add aioli, the patty with cheese, then top with the beef bacon

 Skirt Steak with Red Chimichurri

3 large cloves garlic, peeled

1 shallot, very finely chopped

1/2 cup each loosely packed fresh parsley and cilantro

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

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

Neutral oil

1 large skirt steak

Kosher salt & pepper

• Put garlic, shallot, parsley, cilantro, red peppers, paprika, cumin, red pepper flakes, vinegar and a big pinch of salt & pepper in a processor - whiz until well blended and set aside

• Lightly oil steak, season with salt & pepper and cook, any way you like until just done, about 130 degrees – brushing with the chimi as you turn it

• Brush with the chimichurri before serving with extra on the side

Miso Marinated Flank Steak

Marinade:

¼ cup white miso paste (available at most supermarkets)

¼ cup rice vinegar

1 teaspoon sugar

2 tablespoons soy sauce

1 teaspoon sesame oil

1 large garlic clove, finely minced

1 teaspoon fresh ginger, finely minced

1 flank steak, about 2 pounds

Basting sauce:

2-3 tablespoons sriracha sauce

1 tablespoon soy sauce

1 teaspoon sesame oil

• In a small bowl, add all the marinade ingredients and whisk until thoroughly mixed

• Put the flank and the marinade in a ziplock bag, seal and refrigerate 8 hours up to overnight

• Remove steak from fridge 30 minutes before cooking

• In the meantime, add basting ingredients to a small bowl and mix until well combined

• Pre-heat grill to medium high for at least 10 minutes, remove flank from bag (throw away marinade) cook about 4 minutes on first side for medium rare. Flip steak over and brush the top with basting sauce, and cook 2nd side cook about 3 minutes or so, flip again and baste with more sauce.

• Take the steak off the grill, brush with more sauce, cover lightly with foil and let it rest for 10 minutes

• Slice into thin strips across grain to serve

Cabbage & Tomato Soup

2 tablespoons neutral oil

One yellow onion, rough chopped

1 head green cabbage, rough chopped

3 cloves garlic, minced

One 28 ounce can whole peeled tomatoes

1 tablespoon kosher salt

1/2 tablespoon each smoked paprika, cumin, ground coriander

1 teaspoon red pepper flakes

12 cups chicken broth

Two 1 pound smoked turkey thighs, or smoked ham hocks

Extra virgin olive oil & grated parmesan to finish

• Heat oil in a large pot, and cook onion over medium heat until just beginning to soften, about 5 minutes

• Add garlic and cook until fragrant, 30 to 45 seconds

• Add cabbage, and cook stirring often a couple minutes

• Then add everything else - squishing the tomatoes with your hand to break them up as you put them in

• Bring to a boil, then turn down to a simmer and cover with a lid

• Cook 30 minutes, remove turkey or pork, pull off the meat, chop up and add to the soup

• Drizzle with a little olive oil and sprinkle with the parm - serve

Peruvian Chicken

Full disclosure - the mayo is not traditional here but only makes it better. And no matter how you cook this, it’s kind of insane.

5 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon fresh ground black pepper

2 teaspoons salt

3 tablespoons soy sauce

3 tablespoons oil

3 tablespoons white vinegar

3 tablespoons mayo

1 whole chicken

• Remove chicken from fridge about 30 minutes before cooking

• Combine all ingredients (except chicken) and mix well

• Rub most of the paste all over the chicken (keep back a little for basting while cooking) and cook…any way you want until about 165 degrees in the breast

  • Simply grill the chicken in pieces

  • On a smoker at about 250 degrees - and spatchcocked would make it even better

  • Bake it at 350

• The just eat the hell out of it

Pork Katsu Curry

I could eat this forever. The recipe will make enough for 4, but if you only need enough for say 2, I still think you make all the sauce cuz it’s so great with other stuff too.

1 tablespoon oil

1 yellow onion, sliced

3 carrots, sliced into 1/2 moons - about a cup

1 potato, peeled and cut into about a 1/2 inch dice

1 tablespoon butter

1 tablespoon fresh minced ginger

1 1/2 cups flour, divided

1 tablespoon curry powder - S&B from Japan is ideal here

2 cups chicken stock

2 tablespoons honey

1/2 teaspoon dark soy sauce

Kosher salt & pepper

4 pork loin chops, about an inch thick

2 eggs, beaten

1 1/2 cups Panko bread crumbs

Oil for frying

White rice for serving

Make the curry sauce

• Heat oil in a medium pot and add onion, cook about 3 minutes until softened - then add carrot & potato

• Continue stirring, and add the butter and ginger - mix well about a minute

• Sprinkle in 1-2 tbs flour & curry powder and mix well to coat everything

• Add the chicken broth, soy sauce and honey - combine well and season to taste with salt & pepper

• Bring to a boil, then turn down to a simmer and cook until thickened and the vegetables have softened, about 15 minutes

While it does, make the pork:

• Preheat about a half inch of oil in large skillet or cast iron pan to 350 degrees

• Flatten chops to an even 1/2“ thickness

• Put the egg, remaining flour and Panko into 3 shallow bowls - dip each piece of pork first into the flour, then the egg and finally into the Panko

• Fry each piece in the oil, until beautifully golden brown on each side, about 5 minutes (don’t overcrowd the pan or the temp will drop too much)

• Remove from oil and put on a wire rack or paper towels for a minute

• Slice and serve on rice with the sauce

3 Great Kebabs

Chicken

8 ounces plain non-fat Greek yogurt

Zest and juice of 1 lemon

2 garlic cloves, minced

2 tablespoons oil 

1 tablespoon Sriracha

1/3 cup chopped fresh cilantro

1 tablespoon cumin

1 teaspoon Kosher salt

chicken thighs, cut into strips

• Combine all marinade ingredients, mix well and add to chicken (save a little for a final basting or 2) and refrigerate a couple hours to overnight

• Thread onto skewers, and grill

Vietnamese Pork Skewers

1/4 cup finely chopped red onion 

4 cloves of garlic  

2 tablespoons lemongrass 

2 tablespoons fish sauce 

2 tablespoons soy paste, or soy sauce

2 tablespoons oil 

 1 tablespoon sugar

pork should cut into strips

• Combine all marinade ingredients, mix well and add to pork (save a little for a final basting or 2) and refrigerate a couple hours to overnight

• Thread onto skewers, and grill

Spiced Salmon

1 tablespoon garlic powder

1 tablespoon cumin

1 tablespoon coriander

1/2 - 1 teaspoon cayenne

1 teaspoon each kosher salt & ground pepper

3 tablespoons oil

salmon filet, cut into cubes

• Combine all paste ingredients, mix well and add to salmon (save a little for a final brushing) and refrigerate a couple hours

• Thread onto skewers, and grill

Chicken Cacciatore

8 bone-in skin on chicken thighs, or whatever you like

Kosher salt and fresh ground pepper

Flour for dredging

1/4 cup olive oil, divided

1 medium yellow onion, sliced

3 carrots, cut into coins

2 tablespoons minced garlic

1 cup roasted red pepper strips

1/2 cup vermouth

28 ounce can, crushed tomatoes

½ cup chicken broth

1/3 cup drained capers

1/2-3/4 cup pitted large black olives

1 teaspoon dried oregano

1 teaspoon smoked paprika

4 sprigs thyme

• Season chicken with salt and pepper, then coat each side with flour and shake off excess

• Heat a couple tablespoons of the oil in a heavy bottomed skillet (that also has a lid), swirl to coat and then then cook thighs just until golden brown on each side - when done remove to a plate and set aside

• Remove excess grease from skillet, then over medium heat add the onion & carrots - cook until just beginning to soften, about 5 min- stir well to combine

• Add the vermouth and simmer until reduced by about half

• Stir in garlic, until fragrant (about 30 seconds). Then add the rest: tomatoes, chicken broth, olives, capers, oregano and paprika - stir everything together well, then season to taste with salt & pepper

• Return chicken to pan, add the thyme sprigs and cover, cooking at a low simmer until chicken is just cooked through, 20-25 minutes

Deep Fried Guacamole Balls

It’s like the best ever chips and guac all in one, delicious, crispy little package.

Makes about 16 inch and a half balls

3 perfectly ripe avocados

1/3 cup finely diced white onion

1/3 cup loosely packed chopped cilantro

1 chipotle pepper, minced (the kind in adobo sauce)

1 lime

Good pinch kosher salt & ground pepper

2 cups flour

2 large eggs, beaten

Crushed tortilla chips, I used blue AND yellow corn - you’ll need about a cup and a half of each, or 2 cups if just using one kind

Oil for frying

• Put the avo meat (weird huh) in a bowl with the onion, cilantro, chipotle and juice of 1/2 the lime

• Mix well to combine, taste for salt then form into small balls and put on a plate lined with parchment - freeze at least 2 hours

• Fill a pot or cast iron pan with a couple inches of oil and heat to 360 degrees

• Put flour in one bowl, the beaten eggs in another, and then your crushed corn chips (whichever you’re using) on a plate

• Coat balls first in flour (shaking off excess) then into egg, (dripping off excess) and finally into the corn chip crumbs

• Fry, not overcrowding the plan about 3 minutes, then put on paper towels to drain slightly

Ukrainian Pierogies

We’re donating all of the YouTube $$’s that come from this video to Central World Kitchen to help them continue to feed the growing numbers of of people fleeing the fighting in Ukraine. Just by watching the episode, you’ll be contributing to the ad $$’s we’ll be able to send. And the more people, the more $$’s - so feel free to share this page or the YouTube video itself

Makes about 40

2 onions, cut into a small dice

1 tablespoon olive oil

1 tablespoon butter

4 slices bacon, chopped fine

2 pounds potatoes peeled and quartered

1 cup grated white cheddar

Kosher salt

Ground black pepper

2 cups of flour, plus a little extra if necessary

1 egg

1/2 tsp salt

1 cup potato water, cooled

Sour cream and diced green onions for serving

• Start by cooking the onions in the oil & butter

• At the same time, start cooking the bacon in a non-stick pan – cook until crispy then remover from pan, but leave a couple tablespoons of grease

• Boil the potatoes until tender, drain water but save about a cup

• Rice potatoes into a bowl and add the cheese, salt, and half the onions (which at this point should be starting to caramelize, but not have too much color)

• Put remaining onions back on the heat, add a pinch of salt & pepper and smoked paprika – mix well and continue cooking until nicely caramelized, about another 5-10 minutes

• To make the dough, add the flour, egg and 1/2 tsp of salt into a processor, pulse a couple times, then turn on adding only as much of the potato water to get it to come together

• Put on a floured surface and knead until smooth – adding a little more flour if it feels too wet

• Cut the dough in half, and roll out one half to approximately 1/8 inch thick

• Using a glass, or a pastry circle cutter, cut out circles, put a couple teaspoons of the potato mixture in the center, and fold dough over to enclose – if necessary, lightly moisten the edges of the circle with potato water to help seal the edge

• If you’re making many, put them on parchment and cover lightly with a towel until ready to cook

• To cook them, bring a large pot of water to a boil and add the pierogies – not too many to overcrowd though

• The pierogies will come up and float when they are ready

• I like to drain them slightly, then put then into the pan the bacon was cooked in to get a little crispy and golden

• Serve sprinkled with bacon, the caramelized onions and some sour cream

Grilled Lemon Chicken

1 tablespoon dry oregano

1 tablespoon fresh thyme

2 teaspoons smoked paprika

2 teaspoons cumin

1 -2 teaspoons red pepper flakes

1 teaspoon black pepper

1 tablespoon Kosher salt

⅓ cup olive oil

Juice and zest of 2 lemons

1 1/2 tablespoons lemongrass paste

3 tablespoons minced garlic

One 3-4 pound chicken

Lemon for grilling

• Put oregano, thyme, paprika, cumin, red pepper flakes, pepper, salt, olive oil, juice and zest of lemons, lemongrass and garlic - mix really well to combine and save about 1/3 cup for basting

• Spatchcock chicken by removing remove backbone (see video) and brush marinade on back & front - put in fridge a couple hours up to overnight

• Heat grill to medium/high and set up for direct & indirect cooking, and cook chicken skin side down over direct heat about 5-6 minutes or until you get nice grill marks, then flip over and repeat

• Move to indirect side, close lid and continue cooking until chicken reaches 160-165 degrees

• Cut lemon in half, and grill cut side down about the last 5 minutes of chicken cooking

Lox, Bagels & Smoked Cream Cheese

There’s no question this is one of the greatest food combos of all time. Ok, yes the lox takes 36-48 hours, but is honestly one of the easiest, moist delicious things ever. Let’s just say you won’t be buying lox at the store after this - or shouldn’t be.

BAGELS

1 ¼ cups warm water (between 110 and 120 degrees), perhaps more

1 ½ tablespoons sugar

1 packet active dry yeast

3 ½ cups bread flour - plus a bit more maybe for kneading

2 teaspoons salt

Toppings: sesame seeds, poppy seeds, everything bagel seasoning

• Put the flour and salt in the bowl of mixer, with dough and mix to combine

• Put yeast & sugar in a small bowl and add 1/2 cup of the warm water, stir and let sit until foamy - about 5 minutes

• Meanwhile, put the flour & salt in a large bowl - mix to combine

• Make a well in the flour, and pour in the yeast and remaining ¾ cup water

• Bring to together with your hand into one large, messy ball, spread out a little flour on your counter, and turn out the dough onto it

• Knead 5-10 minutes or until it becomes a smooth ball

• Put into a lightly oiled bowl and cover with a damp towel, let rise in a relatively warm place about an hour

• Punch down with your fingers, put back on your counter (using a tiny bit more flour if necessary) and divide into 8 pieces, then shape each into a round ball

• Use your thumb and middle finger to create a hole in the middle of dough ball, then stretch out slightly to about an inch

• Place each on a lightly oiled baking sheet, then cover with a damp towel - let sit 10 minutes

• Preheat your oven to 425 and bring a big pot of water to simmer and gently slip the bagels into the water for 90 seconds a side - but don’t overcrowd them or they stick together

• Remove, put on a parchment lined baking sheet and this is the time to put whatever you want on top of them

• Bake 20 - 25 minutes, or until golden brown then cool on a rack

LOX

½ cup kosher salt – this is not the place for table salt

½ cup sugar

1/3 cup finely chopped fresh dill

Zest of 1 fresh lemon

½ tablespoon fresh ground black pepper

1 whole side salmon, skin on – about 2 pounds

• Combine salt, sugar, dill, zest and pepper – mix well

• Pull out a large sheet of plastic wrap, sprinkle about half the salt mixture in roughly the size of the salmon and place salmon on top skin side down

• Put remaining salt mixture on top, and wrap tightly in the wrap

• But on a sheet pan, baking dish or anything with a raised lip – liquid will come out of the salmon

• Top salmon with another sheet pan or dish, and weight it down with with something relatively heavy – cans of tomatoes, beans whatev

• Put into the refrigerator and leave 36-48 hours, turning the salmon over once or twice a day

• When done, remove wrap and rinse off excess salt mixture, dry well and away you go – LOX!

SMOKED CREAM CHEESE

One 8 ounce block regular cream cheese

2 -3 tablespoons ‘everything bagel’ seasoning

• Preheat smoker to 225

• Put cream cheese in a small oven proof dish

• Make diagonal cuts both ways across the top, about 1/8 inch deel and sprinkle with seasoning

• Smoke for 2 hours

• Use :)

Sheet Pan Steaks & Veggies

I love it when stuff is easy…and delicious. Feel free to change any part of this to make it your own, but whatever you do just make it.

2 ribeye steaks, New Yorks, or whatever ur feeling, about an inch thick

1/3 cup olive oil, plus extra for steaks

3 garlic cloves, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

½ teaspoon smoked paprika

Kosher salt & fresh ground pepper

1 ½ pounds baby potatoes

1 pound small tomatoes, vine ripe, cherry – up to you

1 pound fresh asparagus, tough ends cut off

½ large onion – any color, cut into ¾ inch half rounds

1/2 cup soy/garlic compound butter, see below

•  Make compound butter - combine ingredients in a bowl and mix to combine

• Put on a piece of cling film, wrap into a tight tube and put in freezer

• Take the steaks out of the fridge about 45 minutes before you want to cook them

• Preheat oven to 375

• In a small bowl combine oil, garlic, rosemary, thyme, paprika and salt & pepper – mix well

• Cut potatoes in half, put on a large baking sheet, toss with a few tablespoons of the herb oil and then put cut-side down

• Put in oven and cook 15 minutes, remove and turn oven to broil

• Push potatoes to one side of pan and add remaining vegetables – toss with herb oil, then rearrange to mix them up a bit (turning potatoes over while you do

• Lightly oil steaks, season with salt & pepper, then make a couple spots among the veggies, and nestle in the steaks

• Cut a couple thick slices of the compound butter, put on top of the steaks and put under the broiler – about 6 inches from the heat

• Cook about 4 minutes, flip steaks over, add more compound butter and cook until done to your liking, another 3-4 minutes probably

• Serve

Soy/Garlic Compound Butter

Soy paste will be MUCH easier to mix in then soy sauce. But if you don’t have it, maybe try working it in a little at a time to mix it in. Or you could always melt butter with the garlic & soy then let cool and harden

½ stick butter

1 tablespoon minced garlic, about 2 large cloves

1 tablespoon soy paste, or

1 ½ tablespoons soy sauce

Pinch salt & pepper

One Pot Chinese Chicken & Rice

This is really best made in a dutch oven, clay pot or any heavy bottomed pot. You can make it in any pot with a lid, just know that a lighter pot can cause the rice to burn on the bottom (which isn’t necessarily a bad thing btw).

1 1/2 pounds boneless chicken thighs

3 tablespoons light soy sauce

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame chili oil

1 tablespoon cornstarch

2 tablespoons neutral oil

1 tablespoon garlic - about 3 cloves, minced

1 tablespoon grated ginger

2 long red Holland peppers, thinly sliced across (seeds are ok)

¼ cup Chinese cooking wine (Shaoxing) or dry cooking sherry

5 ounces fresh shiitake mushrooms, sliced

1 medium sized baby bok choy cleaned and sliced crosswise, or enough to make about a cup

1 cup white rice, uncooked

1 tablespoon sesame chili oil

1 1/2 cups chicken stock

Green onions to garnish 

• Cut chicken into bite sided pieces, and put into a large bowl with the both of the soys, the sesame oil, oyster sauce and cornstarch - mix well to combine and set aside

• Heat a couple tablespoons of oil over medium heat in your dutch oven, clay pot or any heavy bottomed pot with a lid and add chicken

• Cook, stirring often for a few minutes - you’re not trying to cook it through, but just get a little color on the outside

• Add the garlic and ginger and when fragrant, stir well then add the sliced peppers & mix to combine, then stir in the shaoxing wine or sherry - stirring and scraping along the bottom to loosen any stuck on bits

• Now throw in the mushrooms and the bok choy - combine then add rice stirring well to coat, and drizzle in the chili oil then broth - stir everything well to combine

• Bring to a good simmer, then turn down to low, cover with lid and cook 30 minutes or until rice and chicken are cooked

• Take of the lid, breath in the fantastic aroma, sprinkle with green onions and serve       

Vodka Sauce Pizza

Makes a 12 inch pizza

This sauce is so good, so smooth and so silky - you’ll wanna just drink it. It will make more than you’ll need for one pizza, so you’ll have extra for another one, pasta etc. In fact here’s the link to us using it with pasta.

Pizza dough, find the recipe here

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

Fresh or shredded mozzarella

A few sprinkles each of dried basil & oregano

• Make dough according to directions - and while it rises, make the sauce as follows

• 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 add the tomato paste, stir in well and cook about 5 minutes

• Add the vodka, mixing in and scraping the bottom of the pan as you go until it’s mostly gone

• Put in the cream, red pepper flakes and paprika and stir until combined and one consistent color - season with salt & pepper and let simmer lightly a couple minutes , remove from heat and set aside'

• Preheat oven to 500 or 550

• Grease pan, baking sheet whatever you’re using - I just happen to make mine in a Cooking Guy 12 inch cast iron pan and spread out the dough

• Top with some of the sauce and add ripped up pieces of the mozzarella ball if using, or scatter with the shredded mozz, then sprinkle with the basil and oregano

• Bake until browned and beautiful, prob somewhere around 15 minutes

Instant Pot - Five Things

Jambalaya, Mac & Cheese, Jambalaya, Short Rib Ragu and Pork Ribs - all delicious and definitely all quick.

Rice Cooker Jambalaya

1 pound andouille sausage, (any fully cooked sausage would be great) kind - cut lengthwise and then into 1/4 inch half circles

1 pound raw shrimp, peeled and de-veined (31/40's are perfect)

2 cups cooked chicken, shredded into bite sized pieces

1 1/2 cups uncooked rice

4 cups chicken broth

One -7 oz can diced green chilies

1-2 tablespoons Creole seasoning

Parsley to stir in at the end

• Put everything into the pot, stir well, close and lock and turn to sealing position

• Select rice setting / high pressure) and set the timer to 8 minutes

• When the time is up, quick release, remove the cover, and the pot will switch to the keep warm setting

• Stir in parsley and serve

10 Minute (Truffle) Mac & Cheese

1 pound uncooked pasta, could literally be any pasta – I went old school with elbow  

4 cups chicken broth or stock (no one really knows the difference anyway)

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup heavy cream

1 cup grated parmesan

1 cup grated smoked gouda

1 cup shredded white cheddar

2 teaspoons truffle oil, optional

1-2 teaspoons kosher salt

More stuff you can add: diced green chilis or jalapenos, cooked crispy bacon, chunks of blue cheese, etc

• Put the pasta, broth and garlic & onion powders into your Instant Pot

• Lock, turn to sealing position, select high pressure and cook 4 minutes, then quick release the steam (you might want to put a towel over the steam cuz pasta water vapor can be messy)

• Add the cream (start with ¾ and add more if you want it creamier), the cheeses, truffle oil if using and salt to taste

• Stir super well until beautifully mixed – and if you’re adding anything else, this is the time

• That’s all folks – time to eat

Pork Ribs

1 cup any kind of beer

1 cup any kind of bbq sauce, divided

1 tablespoon liquid smoke

2-3 tablespoons yellow mustard

1 rack pork ribs, baby backs, St. Louis, up to you

¼ cup BBQ seasoning, recipe here

• Put beer, bbq sauce and liquid smoke in the instant pot, then set in the metal trivet

• Brush mustard on both sides of ribs, then season with rub

• Bend into a circle shape, and set on top of the trivet – bone side facing out

• Lock, turn to sealing position, select high pressure and cook 25 minutes

• Set broiler to high

• Release steam naturally 10 min

• Remove ribs, place on a baking sheet, and brush remaining sauce on top

• Put approximately 4-5 inches under broiler coils, and broil a few minutes, until they start getting browned and crispy – watch carefully though cuz it can happen fast

• Remove, eat, and fall in love

Too Good Short Rib Ragu

3 pounds bone-in short ribs, look for ones with lots of meat – I know this seems obvious, but if you don’t really scope them out you might be disappointed

Kosher salt & pepper

1 tablespoon oil

½ cup each diced carrot, celery and yellow onion

3 large cloves garlic, minced

¼ cup tomato paste

½ - ¾ cup red wine (and I don’t care what anyone says, even a less expensive one will be perfect)

One 28 oz can chopped San Marzano style tomatoes

1 tablespoon beef stock paste or a beef bouillon cube

1/4 teaspoon crushed red pepper

1 tablespoon dried oregano

Good pinch Kosher salt & pepper

• Turn instant pot on to the sauté setting

• Season the ribs with salt & pepper, add oil to the pot, and when hot sear the ribs in batches until brown on all sides – remove & set aside

• Add the carrot, onion, celery and garlic - sauté until softened 3-4 minutes

• Add tomato paste, mix well and let cook a few minutes, then stir in wine, scraping along the bottom as you go to release anything stuck on – 2 minutes

• Then in go the tomatoes, the beef stock or cube, the red pepper, the oregano and salt/pepper

• Stir well to combine then put back in the ribs

• Lock, turn to sealing position, select high pressure and cook 45 minutes

• When it’s done, let the steam release naturally

• Remove the short ribs, turn pot to saute, and let the liquid simmer to thicken

• Shred, the beef and return to the pot when it’s thickened, 5-7 minutes

• Check salt & pepper, adding if necessary and serve, on pasta, on polenta, on almost anything – maybe adding some parmesan to garnish

Orange Chicken

2 tablespoon oil

2 ½ pounds boneless/skinless chicken breasts or thighs, cut into bite sized pieces

 cut into cubes

1 tablespoon each grated fresh ginger & garlic

½ cup ketchup sauce

2 tablespoon brown sugar

Zest of 1 large orange and,

Enough fresh orange juice to make about a cup (prob from 2 large oranges)

1 teaspoon sesame oil

2 tablespoon soy sauce

1-2 tablespoons sriracha

1 tablespoon rice vinegar

2 tablespoons cornstarch

2 tablespoons water

Green onion and sesame seeds for garnish       

• Put oil in pot, set to sauté and when just smoking add the chicken in batches

• Cook, stirring often until lightly browned, then remove and repeat with the rest

• When it’s all done, put all the chicken back in add garlic and ginger – stir about a minute

• Then add ketchup, brown sugar, orange zest & juice, sesame oil, soy sauce, sriracha and rice vinegar

• Stir well to mix, the lock, turn to sealing position, select high pressure and cook 5 minutes - then quick release the steam

• Remove lid, set to sauté, mix cornstarch with water and add to pot – mix in

• Let it bubble away until thickened to where you want it

• Serve in rice or noodles with green onion and sesame seeds to garnish

Italian Fried Rice

I realize this might sound weird - fried rice with Italian meats and pesto, but it’s delicious - just straight damn delicious .

1 tablespoon oil

1/2 small yellow onion, diced

5 ounces shiitake mushrooms, diced

2 cloves garlic, minced

2 ounces chopped spicy calabrese

2 ounces chopped prosciuto

16 ounces cooked rice, cooled and pref from the day before - or,

2 - 8 ounces packages of that microwave Asian style white rice - but don’t microwave

1/3 cup basil pesto, or more if you like recipe here

Shredded Parmesan for garnishing

• Heat a wok or large skillet, add the oil, onion and mushrooms - cook until softened, 3 to 4 minutes

• Add the garlic and stir through when fragrant

• Toss in the meats, rice and now start stirring everything really well, until heat through and fully mixed

• Add the pesto, again tossing and mixing super well to incorporate it into everything

• Season to taste with salt & pepper - mix again then plate

• Garnish with a little parm on top

I forgot something…again

Corn Fritters

Makes about twenty 1 inch fritters

Fritters

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon Kosher salt

1 teaspoon sugar

1/3 cup finely chopped green onion, white & light green parts only

1/3 cup finely chopped pickled jalapenos

15 ounce can creamed corn

Oil for frying

• Put all ingredients (except oil) in a large bowl and mix well to combine - let sit 15 minutes

• Heat oil to 360 degrees

• Use a tablespoon or small cookie scoop, and carefully drop spoonfuls of the batter into the hot oil

• Fry the fritters in small batches of 4 or 5 until golden brown,about 3 minutes, turning to make sure all sides are evenly browned.

• Remove the fritters to paper towels to drain for a minute or two, season lightly with Kosher salt and serve with dipping sauce

Sauce

1/3 cup sour cream

2 teaspoons finely minced chipotle peppers

1 tablespoon honey

• combine all ingredients and mix to combine

Lemon Pasta with Scallops

This a perfect Valentines Day dinner to make together. One of you does the pasta, and the other the scallops.

And if there’s only one of you - call someone you like and make it together over facetime :) Read the whole recipe all the way through first (always a good rule btw).

Serves 2

Pasta

1/3 cup olive oil

2 cloves garlic, minced

Zest and juice of 1 lemon

1/4 teaspoon red pepper flakes, more if you like it spicier

Kosher slat & fresh ground pepper to taste

1/3 cup grated Parmesan cheese, plus extra for plating

1/2 pound any kind of pasta you like, though longer noodles definitely fit better here

2 tablespoons chopped curly parsley

1. Add pasta to heavily salted boiling water, stir lightly to keep from sticking

2. About 1/2 way into the pasta cooking time, heat a large skillet over medium heat and add the oil and garlic - you don’t want the garlic to burn, just sizzle lightly

3. After about 30-45 seconds, add the red pepper, stir then put in the lemon zest and juice - mix well and keep on low (btw, if making the scallops this is when you should start heating the pan, see below)

4. When the pasta is al dente (still a bit firm when you bite it), remove from the water with tongs and put into the pan (save about a half cup of the pasta water) then top with the parmesan

5. Add about 1/4 cup of the pasta water, and mix really well to coat the pasta - if you want it a bit thicker, add more cheese

6. Season with salt & pepper and add the parsley - mix well again and plate, finally topping with a little more Parmesan

Scallops

6 sea scallops, the large ones, out of the fridge about 30 minutes before cooking

Kosher salt & fresh ground pepper

1 tablespoon olive oil

1 tablespoon butter

1. When you get to step 3 of the pasta, heat a skillet on medium (mostly) high, and season the scallops with salt & pepper

2. Add the butter and oil to the pan, and when melted add the scallops

3. Cook a couple minutes or until you get a good crust on the bottom, then turn over a cook another minute and a half or so

4. Plate with the pasta

Cincinnati Chili

This is NOT the chili you think you know,,,because with cinnamon & chocolate it sounds more like a dessert, but it sure doesn’t eat like one. Oh, and in Cincinnati, they serve it on spaghetti. Yup, you heard that right.

1 tablespoon oil

1/2 yellow onion, diced

1 clove garlic

2 tablespoons chipotle chili powder, reg is fine

1 tablespoon dried oregano

2 teaspoons cinnamon

1 teaspoon all-spice

2 cups beef broth

1 ounce unsweetened dark chocolate, rough chopped

2 tablespoons tomato paste

1 1/2 cups tomato sauce

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 tablespoons Worcestershire

2 pounds of ground beef

• Heat oil in a large skillet, add the onion and let soften, 3-4 minutes

• Put in the garlic, and when fragrant add the chili powder, oregano, cinnamon and all-spice - stirring everything well to allow the spices to toast a bit

• Pour in the beef broth, the chocolate, the tomato paste and sauce, the vinegar, the sugar and finally the Worcestershire - stir everything really well to combine

• Add the ground beef, stirring and breaking it up as you go

• When its well combined, bring to a boil, then turn down and simmer about 45 minutes, until the liquid has gone and it’s thickened

Buffalo Chicken Dip

This is the non-smoked version of what we made on YouTube (which is here if you’re looking for it). The smoked one has own rub, smoked chicken and even smoked cream cheese - and damn was it good. But if ur not up for the smoking, here’s a version with out it.

2 1/2 to 3 cups shredded chicken

1 - 8 ounce block cream cheese, softened

3/4 cup Franks Buffalo sauce

1/2 cup ranch dressing, recipe here

8 ounces shredded Monterey jack cheese, plus a little extra for the top

2 ounces crumbled blue cheese

Stuff for serving: celery, tortilla chips, toasted slices of baguette, your fingers…whatever

• Preheat oven to 375

• Put the chicken in a large bowl with the cream cheese, Franks, ranch and Monterey jack

• Mix everything well, and put into a heat proof skillet, top with the blue cheese and bake 25 to 30 minutes