Best Crab Sandwich

Makes 4 sandwiches

INGREDIENTS

• 1 pound cooked crab meat
• 2 celery stalks, diced small
• ¼-⅓  cup bread crumbs
• 2-4 tablespoons mayonnaise
• 1 teaspoon Kosher salt
• 1 teaspoon fresh ground pepper
• 4 English muffins
• Canola oil
• 4 slices Swiss cheese
• ½ cup shredded romaine lettuce
• Fry sauce, see recipe

DIRECTIONS

1. Mix crab, celery, ¼ cup bread crumbs, 2 tablespoons mayonnaise, salt and pepper well in a bowl - add more mayonnaise or bread crumbs if needed to shape into shape into 4 patties, the size of English muffins - refrigerate 15 to 30 minutes
2. Heat a non-stick pan on medium high heat and add a thin layer of oil to the pan
3. When the oil starts to shimmer, add the patties and cook until the bottom is golden brown, 3 to 5 minutes
4. Flip and add 1 slice of cheese to each patty add cook an additional 2-3 minutes, until cheese is melted
5. Meanwhile toast English muffin halves, or oil lightly and cook until just golden in a  non-stick pan
6. Spread fry sauce on 4 of the muffins, add lettuce, a patty and then the  remaining muffin

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Blue Cheese BLT

Nuff said.

Makes 1 sandwich

INGREDIENTS

• 2 slices good bread bread (I like the seedy kind), lightly toasted
• Softened butter
• Mayo
• ½ cup shredded romaine lettuce
• 2-3 tomato slices
• Kosher salt and fresh ground pepper
• 1 or 2 slices of blue cheese
• 4 slices bacon, cooked & crispy

DIRECTIONS

1. Spread a little butter and mayo one slice of bread - top with lettuce and tomatoes, then season with salt and pepper
2. Next add blue cheese and bacon - top with other bread
3. Slice in half - you’re welcome

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GRILLED STUFFED TERIYAKI BURGER

Not to sound like a broken record, but it’s time to stop eating the same thing all the time. So for something a little different, I suggest trying a stuffed burger. And this one has sautéed onions, Swiss cheese and well, you’ll just have to watch, then make it.

Makes 2 burgers

Ingredients

• 1/3 cup red onion, diced
• 1 teaspoon butter
• Kosher salt & fresh ground pepper
• 1 pound ground beef
• 2 slices Swiss cheese
• 1/3 cup teriyaki sauce
• 4 pineapple rings
• Iceberg lettuce

Directions

1. Cook onions with butter in a non-stick pan until softened, season with salt & pepper and set aside.
2. Flatten beef into 4 patties, and using your hands or burger press, make a pocket in two of them. Put half the onion and one piece of cheese (folded to fit) into the pockets and top with second patty. Season each stuffed burger well with salt & pepper.
3. Preheat grill to medium high and put on the burgers and pineapple slices. Cook until done on one side, then flip them over, and begin brushing both with teriyaki. When both sides of burgers and pineapple are almost done, add more sauce, then toast buns on the grill.
4. Build burger: bun bottom, lettuce, burger, pineapple slices, bun top.

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Really Good Croutons

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Of course you can buy pre-made croutons, but when these are sooo good, why would you?

4 cups torn bread pieces: French, sour dough – up to you

¼ cup butter

1 tablespoon garlic powder

Kosher salt & fresh ground pepper

¼ cup finely chopped curly parsley

• Toss bread in a dry, medium hot non-stick pan until getting toasty – about 5 minutes

• Then add the butter, garlic powder, kosher salt, fresh ground pepper and parsley

• Continue mixing until all croutons are coated – 2 to 3 minutes

• Serve 

Grilled Cheese and Dill Pickle

If the title isn't enough for you, you need some help.
This is the perfect midnight snack. Try it.

Makes 1 sandwich

INGREDIENTS

• 2 tablespoons Finlandia Garden Dill Cream Cheese* (or, just add fresh dill to plain cream cheese)
• 2 tablespoons Finlandia Cream Cheese*
• 2 tablespoons Finlandia Butter*
• 2 slices of white bread
• 1 dill pickle

 
DIRECTIONS

1. Spread the dill cream cheese on one slice, and plain cream cheese on other slice
2. Pat one dill dry, then slice lengthways into slices, approx. 1/4'' thick
3. Add pickles to sandwich
4. Preheat you grill pan on low/medium heat, spread 1 tablespoon Finlandia Butter on the top side of sandwich, place this side down into pan, cook sandwich for 2 minutes
5. Spread remaining butter on top side, then flip and cook the other side for 2 minutes
6. Slice and enjoy.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Cacio e Pepe

One of the absolute simplest and most delicious pasta recipes ever.  A classic from the old country (Italy, not Canada) and it must be in your lineup of pastas.

Serves 2

INGREDIENTS

• ¼ pound dried spaghetti
• 2 tablespoons Kosher salt
• 2 tablespoons olive oil
• 1-2 teaspoons course ground black pepper
• 1/2 cup Pecorino romano cheese, finely grated

DIRECTIONS

1. Cook pasta in salted water for 7 minutes
2. Put olive oil in a large sauté pan over medium heat and add pepper – cook, stirring often about 3-4 minutes, turn off the heat and add 1/3 cup of the pasta water
3. When the pasta is ready, drain – keeping about a cup and a half of the pasta water and add pasta to the pan with pepper
4. Turn the heat back on low and add the cheese
5. Stir the pasta with the cheese well, adding reserved pasta water to make a smooth sauce – as thick or thin as you like
6. Plate with a little more cheese and fresh ground pepper

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WHITE-ISH MEXICAN CHEESE SAUCE

This is amazing poured over a Mexican Eggs Benny, or Nachos, soooo good.

INGREDIENTS
  

• 2 teaspoons Olive oil
• 2 teaspoons butter
• 1 small yellow onion, finely diced
• 4oz small can Green Chiles
• 1 can Roasted Green Chili Chopped tomatoes, drained
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cumin
• 8oz Jalapeño Monterey Jack cheese, shredded
• 8oz Monterey Jack Cheese, shredded
• 1/2 cup whole milk  
• 1 pinch Kosher Salt

DIRECTIONS

1. In a medium pot, on medium/low heat, sautée onion until soft, about 5 minutes
2. On low heat, add garlic, cook 1 minute
3. Add chili and cumin, stir well
4. Add all the cheese and milk, keep stiring for 3 minutes, until all melty and loose.

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Orzo Carbonara

Makes 4 servings

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 pound orzo
• 1 pound asparagus, cut into 1 inch lengths
• 1 clove garlic, minced
• 1 egg yolk
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese plus extra for serving
• Kosher salt & freshly ground pepper

DIRECTIONS

1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
3. While it cooks, beat egg in a bowl and stir in cream
4. When orzo is done, drain but reserve 1 cup of the water
5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
8. Mix well and add as much reserved pasta water to make it creamy
9. Serve with extra Parmesan

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BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

• Ciabatta loaf, sliced
• 1 garlic clove
• 4-5 Cherry tomatoes
• 1/2 cup Burrata cheese
• 1/4 lb Prosciutto
• EVOO
• Big pinch Kosher salt
• fresh black pepper
• Fresh basil

DIRECTIONS

1. Preheat broiler
2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
3. Chop garlic in half, on the oiled side of toast, rub in garlic
4. Chop tomatoes in half and rub the tomato into the same side of the bread
5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
6. Garnish with finely sliced basil

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Herbed Goat Cheese

A perfect last minute appetizer for the holiday season or any party.

INGREDIENTS

• 4oz soft goat cheese log
• 2 green onions, chopped finely 
• 2 tablespoons parsley, chopped finely (or, dill works too)
• pinch Kosher salt
• 6 grinds fresh black pepper
• whatever bread you have... Bagel, French Baguette, sliced thinly

DIRECTIONS

1. mix green onion parsley and salt and peper
2. roll the goat cheese in the mix coat generously and evenly
3. toast your bread and serve. 

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Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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Chorizo & Potato Quesadilla

Serves 4 as appetizer

I had this dish for breakfast on a recent trip to the beautiful wine region, Valle de Guadlupe, Mexico... They were made by the most wonderful chef, Dona Estela in this amazing restaurant (see photos). This is my version of the recipe and it's super easy.

INGREDIENTS

• 1 Pork Chorizo sausage pack (you can use soy chorizo, but don't use beef chorizo!)
• 8 appetizer size tortillas
• 1/2 large cooked sweet potato, skin removed, diced small
• 1 tablespoon butter
• 1 tablespoon canola oil
• 3 green onions, chopped, discard dark green parts
• 1 cup Monterey Jack Cheese, shredded
• 1/2 cup Pork rinds (Chicharrones), scrunched up in your hands

DIRECTIONS

1. Heat skillet on medium cook chorizo, until throughly for about 10 minutes or until 145° 
2. In separate skillet, heat oil and butter to warm and add color to sweet potato 2-3 minutes
3. Preheat a skillet on low/medium
4. In medium bowl, mix 1/2 cup cheese, potato, chorizo, green onion, pork rinds
5. Get layering: sprinkle cheese on 4 tortillas, add 3 tablespoons of the mix to each, then top with sprinkle cheese and tortilla, and cook for 2 minutes each side.

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Baked Sausage & Cheese balls

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquick mix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inch balls and place on un-greased baking sheet cook for 30 minutes

Blue Cheese Stuffed Sliders

Makes 6 small sliders

These are awesome...on the grill, in a pan - just make 'em

Ingredients

• 1.5 lbs lean ground beef
• 2 teaspoons seasoning salt
• 2 ounces blue cheese crumbles
• 2 ounces cream cheese
• Olive oil
• Freshly ground pepper to taste
• Small buns, like those little Hawaiian rolls

Directions

1. Place the beef in a bowl and add the seasoning salt - mix well
2. Divide the mixture into 6 even sized balls, set aside
3. In a bowl mix cream cheese and blue cheese crumbles well
4. Make a big hole in each ball, and cram some of the cheese mix into each, seal back up
5. Preheat grill to medium high, rub each patty with a little olive oil and sprinkle with freshly ground pepper to taste
6. Grill on each side until done
7. Toast or grill buns and place one burger on each
8. Reheat any leftover blue/cream cheese mixture in the microwave and serve on the side to dip

Pork Jerky Machaca Burrito

Makes six burritos

Not only does the jerky give this great taste, but it also gives it a nice toothsomeness.

Ingredients

• 1/2 large yellow onion, diced
• 1 small jalapeno, diced small
• 4 ounces pork jerky, chopped very fine
• 2 roma tomatoes, diced small
• 5 eggs, beaten
• 1/4 cup Monterey jack cheese, shredded
• 6-eight inch flour tortillas, warmed
• 2 avocados, peeled and sliced into 1/4 inch slices
• Sour cream

Directions

1. Heat large non-stick pan with 1 tablespoon olive oil over medium-high heat
2. Add onion & jalapeno, cook about 3 minutes
3. Add the jerky, mix well and allow to soften, 5-7 minutes
4. Stir in eggs and cheese, cook until done the way you want (just don't dry them out)
5. Add some sour cream to a warmed tortilla, a layer of avo and then some of the jerky eggs
6. Fold anyway you can, and eat