1 block cream cheese, softened
3 tablespoons curry powder
Approximately 1/3 cup mango chutney
Sliced almonds
Crackers for serving
Combine cream cheese with curry powder - mix until well combined and refrigerate overnight
Remove from fridge about an hour before serving, then plate beautifully
Cover with chutney, top with almonds and serve with crackers
Of course a prime rib is delicious when cooked in the oven, but it gets way fricking better on the grill. Oh, and the bone marrow butter won’t hurt…at all.
Prime Rib
4 -5 pound prime rib
3 tablespoon yellow mustard
1 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon granulated garlic
Bone Marrow Butter
8 beef marrow bones, canoe cut & clean
Olive oil
Kosher salt & ground pepper
2 sticks softened butter
4 large cloves garlic, minced
1 tablespoon fresh chopped rosemary
1 bunch thyme
1 pair chopsticks
Let the roast come to room temperature, prob somewhere around a couple hours
Preheat the grill to medium high
Brush cut side of bones lightly with olive oil, and season with salt & pepper
Change grill to 2-zone cooking, and put bones on the indirect side - cut side up and close lid
Cook until beginning to sizzle on top and the marrow is nice and soft, about 20 minutes – remove
While they cook, brush prime rib with mustard, and season with salt, pepper & garlic powder
When you remove the bones, put the roast in their place, and close lid
The plan is to cook until the internal temperature of the prime rib hits 130 degrees, so plan for approximately 2 ½ to 3 hours and 45 minutes – rotating the roast every 30 minutes a ¼ turn
When the bones are cool enough to handle, scoop out the marrow into a bowl and add the butter, salt, garlic, and rosemary
Push the stick into the middle of the thyme bunch as a handle, and tie with string to secure
Melt marrow/butter mixture and brush over roast in about the last hour of cooking a couple times
When the roast is done, remove from the grill and let rest about 15 minutes
Slice, plate and brush each slice with more of the butter and serve
Makes 4
Bacon onion jam, recipe here
1 ounce pack Ranch seasoning
1/2 tablespoon smoked paprika
1/2 teaspoon each Kosher salt and pepper
Neutral oil
4 chicken breasts
2 avocados, ripe please
Zest and juice of 1/2 lime, if it’s a dry-ish lime, use all the juice
1 clove garlic, minced
2-3 tablespoons chopped cilantro
Good pinch Kosher salt & pepper
4 sliced cheddar cheese
1/4 cup sour cream
4 brioche buns, or something decent
Make onion jam first
In a small bowl, put 3/4 of an ounce of the ranch seasoning, the paprika and salt & pepper - mix well
One at a time, put breasts in a large ziplock bag with a little oil on both sides, shut and lightly pound to an even thickness - remove to a plate and repeat
Season breasts on both sides with ranch/paprika - set aside while you make the avocado crema
Put avocado flesh, lime juice and zest, sour cream, garlic, cilantro and salt & pepper in a bowl and mash into as smooth a consistency as you like - refrigerate
Heat grill to medium high, lightly oil or spray and cook breasts2-3 minutes a side until done
When you flip them, add cheese to each
Brush mayo on cut sides of bun, and grill until good grill marks appear
Build: bottom bun, avocado crema, chicken with cheese, bacon onion jam and top bun
I used chicken legs, but feel free to use any kind of chicken you want. And yes, I know chicken is usually cooked to 165, but trust me - 180 is the number for legs. And these go so well with this amazingly good NO MAYO POTATO SALAD
1/2 cup maple syrup
1/3 cup Dijon mustard
5 garlic cloves, crushed
1/4 cup Asian chili garlic sauce
2 tablespoons soy paste, or sauce
12 chicken legs, or the equivalent of any other chicken part you want to use
Neutral oil
Kosher salt & pepper
Heat grill to high, and set up for 2 zone cooking - one side on, and one side off
Put syrup, Dijon, garlic chili sauce and soy in a bowl and mix well to combine - set aside
Rub chicken lightly with oil, and season with the salt & pepper
Spray grill or rub lightly with oil, and put chicken on the ‘not hot’ side, and close the lid
You’re cooking the chicken to approximately 180 degrees, and will take approximately 30ish minutes
Brush the chicken with the sauce often, starting in about the last 10 minutes of cooking
Remove from grill, and give one final brushing before serving
Low moisture mozzarella, cut into 3/4’ x 4” rectangles
Chopsticks
1 3/4 cups all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup cold milk
2 cups panko bread crumbs
1 pack instant ramen noodles, bashed up into small pieces, not dust
Oil for frying
Heat about an inch an a half of oil to 350 degrees in a large skillet
Skewer mozzarella with one chopstick about 3/4 of the way in lengthwise
Put flour, sugar, baking powder, salt, egg and milk in a medium bowl, and mix until well combine and smooth - it will be very thick
Dip cheese into batter, making sure to cover well
Put panko on a plate, and roll battered cheese in in it well to completely cover
Carefully add to oil and cool, turning often, about 3 minutes or until golden brown - remove to a paper towel and let rest a bit before eating
Dip another cheese stick in the batter, then roll through the crushed noodles, cover well then sprinkle and filll in gaps with panko - then cook the same way
Repeat
Olive oil
1 small yellow onion, diced
1 pound spicy Italian sausage
2 garlic cloves garlic, finely minced
1 cup tomato puree
2 teaspoons oregano
2 teaspoons balsamic vinegar
2 tablespoons chopped fresh basil (btw, this is different from
Kosher salt & fresh ground pepper
3/4 cup ricotta
1 tablespoon olive oil
2 cloves minced garlic
Pinch red pepper flake
1/2 stick butter, softened
3 cloves garlic, minced
1 tablespoon chopped parsley
Shredded parmesan, about 1/2 cup
Sliced mozzarella cheese, the low moisture kind
Bread - and I suggest something with a little body like a nice Italian loaf, but use what ya got
Heat oil over medium high in a large skillet and add onion, cook 3-4 minutes
Put in sausage, and cook breaking up until browned then add garlic, and stir through 1 minute
Then add the tomato puree, oregano, balsamic, basil and a good pinch of salt & pepper
Mix well and let simmer a few minutes to combine, then turn off heat
In a small bowl, put the ricotta, olive oil, garlic and red pepper flakes - mix well and set aside
Then combine the butter, garlic and parsley, mix to combine
Build: spread ricotta on one slice of bread, add the sausage, parmesan, mozzarella slices and the top bread
Butter top with garlic butter, then cook in a non-stick pan until beautifully golden, butter the top and flip over - repeat until gorgeous
2 tablespoons brown sugar
2 tablespoons chipotle chili powder
2 tablespoons smoked paprika
2 tablespoons cumin
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon Kosher salt
1 tablespoon black pepper
Combine all ingredients in a small bowl and mix well
Store in a tightly sealed container
Chicken Marinade
Juice of 4 limes
Juice of 1 orange
4 tablespoons neutral oil
4 cloves garlic
1 /2 tablespoon each chipotle chili powder, oregano and smoked paprika
Big fat pinch kosher salt & pepper
2 tablespoons fish or soy sauce
3 tablespoons chopped cilantro
½ cup tequila
1 1/2 to 2 pounds boneless, skinless chicken thighs
Guacamole
2 avocados, peeled and pitted
1 Holland pepper, finely chopped
3 cloves garlic
Juice of 1/2 lime
1 tablespoon chopped cilantro
Kosher salt and fresh black pepper to taste
Garlic Lime Sauce
1/3 cup sour cream
Juice of 1/2 lime
1 tablespoons chopped cilantro
2 cloves garlic
2 tablespoons milk
1 tablespoon neutral oil
Salt & pepper
Corn tortillas
Oil for frying
Shredded green cabbage for serving
Make the marinade: combine all ingredients, mix well and add chicken. Put into a sealable container and refrigerate at least a couple hours
Make the guacamole: put avocado flesh in a bowl, start to mash then add remaining ingredients and stir well to combine - refrigerate
Put sauce ingredients in a bowl and mix well - refrigerate
Make the taco shells: Heat oil over medium-high heat, and using tongs, put one corn tortilla into the oil one tortilla into the oil about 10 seconds
Flip over and using tongs, fold the tortilla into the classic folded taco shell shape, and hold until it starts to hold its shape
Once it does, turn over and repeat until the shell starts to brown - remove from oil and place on paper towels to drain, then repeat with remaining tortillas
Heat grill to medium high and cook chicken until good grill marks develop on both sides and chicken is cooked through
Build taco: put some guac in the bottom of the shell, cabbage, chicken and finally the sauce
Eat and repeat
1 cup neutral oil
1” piece of fresh ginger, cut into 4 or 5 thin slices
1/3 cup chopped shallots
1/3 cup chopped garlic
¼ cup red pepper flakes
1 tablespoon smoked paprika
1 tablespoon toasted sesame seeds
1 tablespoon brown sugar
1 tablespoon sodium soy sauce
Put oil & ginger in a small pot, and warm over medium heat about 10 minutes
Then add the shallots and garlic - cook approximately 20 minutes or until shallot and garlic are golden brown and crispy
While it cooks, put remaining ingredients in a metal bowl (at the very least heatproof) and mix to combine
When the shallots & garlic are done, add them to the oil slowly to the red pepper mixture - stir really well to combine
When it’s cool, put in a glass jar - use on absolutely everything
2 cups water
2 teaspoons Hondashi *
2 teaspoons soy sauce
2 teaspoons mirin
1 teaspoon sugar
⅛ teaspoon Kosher salt
Diced green onion for serving
Bring water to a boil, and add the Hondashi, soy, mirin, sugar & salt – stir well to make sure Hondashi dissolves – then turn down and let simmer about 5 minutes
Extras to add:
Dry udon noodles - boil first according to package in a separate pot, then add to the broth
Fresh or frozen udon noodles - add them right to the broth cuz they’ll only take a few minutes to heat through
Baby bok choy - cut the bottom off so the leaves all separate and add them to the simmering broth – they’ll only take about 3 minutes to soften
Shrimp - add raw, peeled shrimp about 3 minutes before you want to serve
Cooked chicken, slices of beef…anything can be added, just make sure you put them them in long enough to heat up
* Hondashi is a granulated soup stock used in Japanese home cooking. If you want authentic Japanese flavor, hondashi is amazing. You can find the one I generally buy here.
3-4 tablespoons garlic paste or finely minced garlic
3 tablespoons adobo sauce, from a can of chipotle chiles
1/2 tablespoon dried oregano
1/2 tablespoon smoked paprika
1/2 tablespoon cumin
2 tablespoons vinegar - white, rice or apple cider
1/2 teaspoon each Kosher salt & ground pepper
2 tablespoons neutral oil
Juice of 3 limes
2 pounds chicken wings
Mix everything but chicken in a large bowl
Add wings and toss well to cover - refrigerate 2-4 hours
Heat grill to medium, spray then put on room temp wings - reserve marinade
Put remaining marinade in a small pan or pot, and simmer on low about 10 minutes
Cook wings until about 160 degrees, basting with simmered marinade as you take them off
Steak & Lobster - good. But smoked steak & lobster, in a sandwich, with chimichurri - insane.
Chimichurri, recipe here
One 2-3 pound trip tip
Neutral oil
Kosher salt & pepper
Lobster tails, 6-8 ounces each would be great
Baguette
Mayo
Make the chimichurri, and set aside - can be made even a couple days in advance
Preheat smoker to 275 degrees, and remove steak & lobster tails from refrigerator
Lightly oil tri tip, then season well with salt & pepper
Using good kitchen shear, put the tip of them below the shell but above the meat and cut shell down the middle towards the tail - but not through the tail
Then carefully pull lobster meat out (keeping it still attached) and lay on top of shell - see video here, and brush tails well with chimichurri
Smoke steak and tails until steak is 130 degrees, and tails are 135-140
Sear steak in a very hot pan with a little oil, until beautifully colored, about a minute a side
Remove, and slice thinly against the grain
Slice lobster into slightly thicker pieces
Toast bread and build: bottom baguette, a layer of mayo, a thick layer of steak, the lobster, more chimichurri and finally the top baguette
One of the greatest things you can do with a pork butt, wait that sounds wrong.
4 pounds boneless pork shoulder, aka ‘pork butt’ but don’t ask me why
Oil
Kosher salt & pepper
2 tablespoon dried oregano
2 tablespoons ground cumin
1 small onion, chopped
6 cloves garlic, peeled
Juice from 3 huge oranges
Juice from 2 limes – the juice from oranges & limes should be about a cup
Trim excess fat from the pork - you definitely want some for flavor, but not giant hunks of it - then cut into roughly 3 inch pieces
Oil pieces lightly, then season with the salt, pepper, oregano and cumin – put into the pressure cooker
Add the onion, garlic and juice from oranges & limes
Secure the lid, set on high pressure for 45 minutes and away you go
When done allow steam to release on it’s own
Remove the lid and behold - gorgeous, melt in your mouth carnitas - that you have many options for:
You can heat a pan with a little oil, and take a few pieces of the pork, give them a slight squish and put them in the pan, add some of the cooking liquid from the pot and allow them to get really crispy on one side, then serve with rice & beans or use in a taco, burrito, quesadilla, sandwich, breakfast hash, chilaquiles…pretty sure you get the idea
Slow Cooker
Do the above but put instead of the pressure cooker, put everything into a slow cooker, turn to low and cook for 8 hours
Oven
Same as above but increase juices to about 2 cups, then put everything into an oven proof pot with a lid. Cook at 325 until pork is very tender, approximately 3-4 hours
Say goodbye to regular ground beef tamale pie, and hello to the best version, ever.
Filling
1 cup diced onion, any color
1 cup diced green pepper
Approximately 2 pounds cooked carnitas, recipe here
1 cup green enchilada sauce
1 cup green salsa
1 tablespoon chipotle chili powder
1 - 15 ounce can diced tomatoes, drained
2 cups Monterey jack cheese
1 teaspoon each kosher salt & fresh ground pepper
Topping
½ pound bacon, diced
½ cup diced jalapenos, any color
1 – 15 oz can whole kernel corn, drained
1 cup cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten
Make the filling
Preheat oven to 375
Heat a 12 inch cast iron pan or large oven proof pan over medium/high heat, add a couple tablespoons of oil and put in the onion and green peppers - cook until just softened, about 5 minutes
Add remaining ingredients, stirring well to combine
Make the topping
Cook bacon, until just crispy and put on paper towels to drain
Remove grease from pan, but leave a couple tablespoons in the pan and add the corn and jalapenos – cook until softened and remove
Combine cornmeal, flour, sugar, baking powder and salt in a large bowl - whisk to combine
Then add the milk, butter and egg – mix well, then stir in the bacon, corn & jalapenos, and pour over filling
Bake until top is firm, about 30 minutes or a toothpick push into the corn meal comes out clean
Made famous at Coachella, by the ‘Spicy Pie’ people. this is one of the easiest and most delicious pizzas we’ve made. And while the spice is definitely there, it’s not too much - or at least wasn’t for any of us.
Approx 1 - 1 1/2 cups any tomato/pizza sauce, or click here for my ‘Everyday Tomato Sauce’ recipe
One ball pizza dough, room temp - or click here for my version that you can make in minutes
8 ounces shredded Mozzarella cheese
2-3 ounces sliced pepperoni
Approx 5 ounces sliced pickled jalapenos
Approx 1 tablespoon red pepper flakes, more if you like
Preheat oven to 500 degrees, ideally with a pizza stone in it
Stretch dough out to about 16 inches, add the sauce and spread out - just a nice layer, not too much
Top with cheese, the pepperoni, the jalapenos and finally the red pepper flakes
Bake 10-15 minutes until golden and bubbly
Chicken
¼ cup soy sauce
1 tablespoon curry powder
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon freshly grated ginger
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
Chopped fresh cilantro & chopped roasted peanuts, for serving
Dipping Sauce
¼ cup peanut butter - I like crunchy for this
1 tablespoon soy
1 tablespoon garlic chili sauce
1 tablespoon brown sugar
Juice of ½ lemon
1 teaspoon grated ginger
1 large clove garlic, minced
2 tablespoons coconut milk
1-2 tablespoons water
Put the soy, curry powder, garlic, brown sugar, ginger and salt & pepper in a zip lock bag, mix to combine, then add chicken and squish around well to coat – refrigerate up to 3 hours
Make peanut sauce by putting everything in a bowl, except water – and mixing until well combined
Add water, a tablespoon at a time until desired thickness – set aside
Soak wooden skewers (if using) about 30 minutes in water
Preheat grill, grill pan or even broiler to medium high
Skewer chicken pieces and cook, turning occasionally until brown, beautiful and crispy in spots and chicken is cooked through
Serve with peanut sauce, peanuts and cilantro
Serves 4-6
Chicken
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 tablespoon chipotle chili powder
1 teaspoon each kosher salt & fresh ground pepper
3 chicken breasts
Neutral oil
Mac
2 tablespoons butter
1 tablespoons neutral oil
1 small yellow onion, diced
2 cloves garlic, minced
1/3 cup all purpose flour
4 cups whole milk
4 cups shredded aged cheddar
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon worcestershire
1/2 teaspoon kosher salt
1/2 cup diced green onion, white & light green parts
1 pound pasta, cooked - penne, elbow mac…anything ya want
Combine brown sugar, garlic powder, paprika, chili powder, salt & pepper - mix well
Lightly oil chicken breasts, then season well with mix (hang on to about a tablespoon of it for the mac)
Cook chicken at 350 - in your oven, on your smoker, or cook any way you want until between 160 and 165 (ok, 160 would be better)
While it cooks, melt butter with oil in a large skillet, wok, pan and add onions
Cook until gently softened, about 5 minutes then add garlic
Give it 30-45 seconds to get super fragrant, then mix in the flour completely to make a heavy paste - cook on medium low about 5 minutes
Start slowly stirring in the milk, about a cup at a time so it doesn’t clump
Then add the cayenne, mustard, worsestershire, salt & pepper - and about a tablespoon of the leftover rub
When smooth slowly start adding the cheese, about a cup at a time, again so it doesn’t clump
Then add the green onion and the cooked pasta - stir in to mix, and plate
Cut chicken, and add to the mac - serve with a little extra seasoning rub
Serves 3-4
Chicken
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
1 teaspoon each Kosher salt & fresh ground pepper
1 whole chicken, 3-5 pounds
Neutral oil
Kitchen string
Soup
24 oz jar red salsa, hot - but feel free to use whatev
2 cups chicken broth
2 corn tortillas, cut into match-stick size strips
1/2 ripe avocado
Cilantro for garnish
Preheat air fryer to 360
Combine rub ingredients - mix well
Lightly oil chicken, season all over with rub
Tie legs and wings to the bird so they don’t flop
Spray basket with neutral cooking spray, put chicken in breast-side down and cook 25 minutes, then flip and cook 25 more - you want it somewhere between 160 & 165 degrees, then remove, and let cool till you can handle
Put salsa and as much broth to make it as thin or thick as you like in a pot on medium heat
Preheat oven and cook tortilla strips at 350 for 10 minutes or until crispy - then set aside
When chicken is ready, let rest 15 minutes, then shred
Build you bowl: soup, shredded chicken, avocado, cilantro and the crispy tortilla pieces
It’s def not a real Asian creation, but it’s still a damn good creation and you should make it.
Filling
6 ounces cream cheese, softened
8 ounces crab meat
4 green onions - white and light green parts, chopped fine
1/2 long, red Holland pepper, chopped fine (feel free to swap for red jalapeno)
1 large garlic clove, minced
1/2 teaspoon sugar
1 teaspoon sriracha
1/2 teaspoon sesame oil
1 teaspoon soy sauce
2 tablespoons chopped cilantro
16 square won ton wrappers, maybe a couple more, maybe a couple less
Oil for frying
Air fryer for air frying
Sauce
1/4 cup sweet chili sauce
1 1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
Put all filling ingredients in a bowl, and mix really well to combine
Dip your finger in water and lightly moisten the edges of each wrapper, and add about a tablespoon of filling to the center of each
NOTE - once out of the pack, the wrappers can dry out quickly - so only bring a few out a time and keep the rest covered with a slightly damp towel
The goal is to bring opposite sides together to meet in the middle, pinching them closed (watch the video for better assistance)
Repeat with remaining wontons, then cook
To shallow fry:
Heat a couple inches of oil to 350
Carefully put in the rangoons (but don’t overcrowd or the temp will drop too much)
Cook until gorgeous, browned and crispy, 1 to 2 minutes
Serve with sauce
To air fry:
Preheat to 350
Spray rangoons and bottom of fryer basket lightly with cooking spray
Cook about 5 minutes until golden and pretty
Serve with sauce
Don’t be weirded out by the differences in ingredient amounts and/or times & temps being a tiny bit different from the episode - it’s good.
Makes 2 sandwiches
Rub
1/4 cup brown sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
1/4 cup grainy mustard
2 tablespoons sriracha
6-10 half inch slices pork belly (skin off)
1/2 cup bbq sauce
2 tablespoons honey
Sandwich
1/3 cup western chili sauce
2 tablespoons mayo
4 slices good, grain bread
1/2 cup shredded lettuce
4-6 tomato slices
Preheat smoker to 225
Combine rub ingredients - mix well
Mix mustard & sriracha, and brush on one side of the pork slices, then season with rub - flip over and repeat
Smoked 45 minutes, then flip over and some another 45
Combine bbq sauce & honey, mix well and brush on both sides of pork slices
Cook about 30 more minutes or until pork is right near 200 degrees and remove
Combine chili sauce and mayo, mix well and build sando: toast bread, add some chili/mayo to the bottom, then lettuce, tomato anf finally the pork slices
