Salmon with Garlic Cream Sauce

I served this delicious sauce over salmon, but you can use it on chicken, shrimp, scallops, shoes (ok not really) - but seriously pretty much on anything!

Sauce:

1 teaspoon neutral oil, like avocado

2 tablespoons red onion, finely diced

1-2 garlic cloves, minced

2 tablespoons dry vermouth

2 tablespoons very cold butter

1/3 cup heavy cream

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

Kosher salt and fresh ground pepper

• Warm a small pot over medium heat - add oil, onion, garlic and cook until onion has softened, 2-3 minutes

• Slowly add vermouth and simmer until liquid reduces to about half

• Put in butter, whisking in until melted - then add cream and stir through to heat and until sauce slightly thickens

• Mix in lemon juice and dill - season with salt and pepper to taste - set aside

Salmon:

Four 6 - 8 ounce salmon fillets, skin off and out of the fridge at least 20 minutes

Neutral oil

Kosher salt and fresh ground pepper

• Lightly oil salmon and season with salt & pepper, be generous

• Heat a non-stick pan really well - until almost smoking

• Turn on the fan and carefully add salmon to pan - top side down first

• Cook until about 1/4 of the way done - and you can see this by watching the sides of the salmon change color

• Carefully turn over, cook the same – remove

• Serve with garlic cream sauce and garnish with a touch more dill

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Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

• 1 pound ground beef
• Neutral oil, meaning non-flavored like canola, avocado, peanut etc
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, crushed
• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 heaping teaspoon of Asian chili garlic sauce
• 2 tablespoons chopped green onions
• 2 cups cooked rice

DIRECTIONS

1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
4. Add the sauce to the beef mixture, stir and let thicken a little
5. Add 1 tablespoon of green onion to the mixture
6. Spoon the beef mixture over rice and garnish with more green onions.

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

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Clam Chowder

Dear (red) Manhattan Clam Chowder people, it’s time to meet the REAL clam chowder in town.

• 1/3 pound bacon, chopped

• ½ cup onion, diced

• ½ cup celery, diced small

• 3 tablespoons dry vermouth

• 2 medium russet potatoes, peeled and cut into a large dice

• 3 - 6.5 oz cans chopped baby clams

• 1 - 10oz can whole baby clams

• 1-8 oz bottle clam juice

• 1 teaspoon dried or fresh thyme

• 1/4 teaspoon liquid smoke

• 1 pint (2 cups) whipping cream

• 3 tablespoons fresh parsley, finely chopped

• Kosher salt and fresh ground pepper

• 1 teaspoon Old Bay seasoning

• Hot sauce (optional)

• Bread bowls for serving, see recipe here

• Cook bacon in a pot until crispy, remove bacon to a paper towle lined plate, but leave 2-3 tablespoons of the grease

• Put onion & celery into the pot and cook until just softened, 3 to 4 minutes

• Pour in vermouth and let reduce by about 1/2

• Then add in potatoes, clam juice from all the cans (but don’t throw out the clams!) and the bottle of clam juice to cover potatoes

• Bring to a boil, add thyme, liquid smoke and reduce heat then simmer until potatoes soften, about 10 minutes

• Add cream and clams (both chopped & smoked) heat through until chowder thickens

• Add 2 tablespoons of the parsley, salt and pepper to taste

• Serve in a bread bowl - topped with bacon, a little more Old Bay, parsley and a little drizzle of hot sauce if you’re using

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Scallop Pan Roast

These remind me one of my favorite restaurants - the Oyster Bar at the Palace Station Hotel in Las Vegas. Btw, I said favorite restaurant, not hotel.  This is the place where OJ was arrested.

Serves 2 generously

INGREDIENTS

• 6 Sea Scallops defrosted or fresh
• 1/4 cup whipping cream
• 1/2 cup butter
• 1/2 cup dry vermouth
• 1/4 teaspoon paprika
• 1/4 teaspoon celery salt
• 1/4 cup clam juice
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons ketchup
• 1 tablespoon horseradish
• 1/2 lemon, juice only
• 1/2 tablespoon Tabasco (I used Cholula) 
• small pinch Kosher salt
• parsley for garnish

DIRECTIONS

1. In a deep skillet on low/medium heat melt the butter
2. Then, EXCEPT for the scallops, whipped cream and parsley.. add all the remaining ingredients, simmer for 3-4 minutes
3. Pat the scallops dry
4. Add the cream and scallops to the skillet, simmer for 3 minutes
5. Serve on a bed of steamed white rice, garnish with parsley enjoy! 

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Butter Potatoes

The simple potato is pretty darn good by itself. But, when some delicious Finlandia butter* is added… look out. 

Serves: 3-4 people
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes 

INGREDIENTS

• 1 pound small new potatoes
• Kosher salt & fresh ground black pepper
• ¼ cup Finlandia butter*, softened
• Kosher salt & fresh ground black pepper
• 1-2 teaspoons fresh thyme

DIRECTIONS

1. Put potatoes in a pot, cover with cold water and add 1 tablespoon of salt
2. Bring to a boil, lower the heat slightly and cook until potatoes can easily be pierced with a fork – about 15 minutes then drain well – set aside
3. Melt butter in a heavy pan, add potatoes and toss carefully making sure potatoes are covered with butter
4. Season with salt, pepper and add thyme – mix through and serve.

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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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FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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MORE RECIPES

Chinese Green Beans & Pork

I could swear these are exactly like they made em at the Bamboo Terrace about a 100 years ago.

Serves 2-4

INGREDIENTS

• 1 tablespoon canola oil
• 5 ounces green beans, cut into 2 inch pieces
• 5 ounces ground pork ( or chicken)
• 2 cloves garlic, minced
• Pinch Kosher salt
• 1 teaspoon freshly ground pepper (Szechwan pepper corns if possible)
• 1 tablespoon soy sauce

DIRECTIONS

1. Heat wok or pan on high until almost smoking, then add oil and green beans
2. Stir quickly about 3 minutes, or until crisp tender - remove to a bowl
3. Return wok to heat, add a little more oil and then the pork
4. Stir quickly until almost no longer pink, and add garlic stirring well - season with salt & pepper
5. Add soy sauce, stir through to mix and serve

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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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Loose Meat Sandwich

This is essentially a hamburger with no structure. And if ur not from where they're popular, you might think they sound gross. But they’re anything but - in fact they’re effing great!

Makes 4 sandwiches

INGREDIENTS

• 1 yellow onion, diced
• 1 tablespoon olive oil
• 1 pound ground beef
• 1/2 teaspoon each salt, onion powder, garlic powder, black pepper & cayenne
• 2 tablespoons Worcestershire sauce
• 1 cup beef broth
• 4 hamburger buns, or rolls or whatever - some bread kinda thing
• Butter for buns
• 2 ounces French’s French Fried Onions

DIRECTIONS

1. In a large skillet over medium heat, cook onion in oil until softened - about 5 minutes
2. Add ground beef and continue cooking until just browned
3. Add seasoning and Worcestershire sauce, mix well and add broth
4. Simmer until the broth is gone - about 15 minutes
5. Butter and toast or grill buns
6. Put some loose meat on a bun, top with a layer of crispy onions and add top bun

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Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

INGREDIENTS

• 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4'' width
• 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
• 2 tablespoons Olive oil, add more if it gets dry
• 1 garlic clove, crushed
• 2 tablespoons butter
• big pinch Kosher salt
• 6 grinds fresh black pepper

DIRECTIONS

1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes 
2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don't let it burn
3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper

Serve as a side dish with juicy steak, creamy polenta, or a delicious Eggs Benedict.

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SHIITAKE & LEEK BENEDICT RECIPE

Egg, Bacon and Hash Brown Taco

This was created when I opened the fridge and thought... "what the hell am I gonna make, and what can I use up?". I love leftovers.

Makes 2

INGREDIENTS

• 2 eggs, whisked
• 4 bacon strips, chopped (keep fat)
• 1 cup hash browns
• 2 teaspoons Adobo sauce
• 2 tablespoons sour cream
• 2 appetizer size corn tortillas

DIRECTIONS

1. In medium skillet, medium heat cook bacon until little crispy, set bacon aside, keep 2 tablespoons of fat in skillet
2. Add hash browns to skillet, cook on medium heat for 2 minutes
3. Cook scrambled egg separately
4. Warm the tortillas
5. Build: tortilla, sour cream, drizzle Adobo sauce, egg, hash brown and bacon

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Simple Lemon Pasta

If you can't make this, no one can.

Serves 2

INGREDIENTS

• 1/2 pound pasta, you can choose
• 1/3 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 - 1/2 teaspoon red pepper flakes
• 1/3 cup fresh grated Parmesan cheese, plus a little more for garnish
• 1/4 cup chopped fresh parsley

DIRECTIONS

1. Cook noodles according to package directions
2. About 1/4 way though, heat olive oil a large pan on medium heat and add garlic
3. Just as it get super fragrant, about 30 seconds, and zest and juice of lemon and red pepper flakes
4. Stir well to combine and let simmer about a minute
5. Drain pasta and add to sauce along with cheese and parsley - mix well to combine
6. Plate and top with a little more cheese and parsley

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SWEET AND SOUR CHICKEN

With almost no ingredients. I'm always here for you. This is awesome, I say, it beats takeout any day!

Serves 4

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon. cornstarch
• 1 tablespoon canola oil
• 1.5 pounds chicken, breasts or thighs sliced into thin strips
• 2 green onions, white & light green parts only, diced fine
• sesame seeds for garnish

DIRECTIONS

1. Combine first 5 ingredients, mix well and set aside
2. Heat wok or pan well, then add oil and then chicken
3. Stir fry until just done, then add about 1/3 the sauce
4. Mix to combine and let bubble away about a minute so it thickens
5. Serve on rice or noodles garnished with green onions and sesame seeds

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Butter Poached Shrimp

I have a lot of friends who LOVE shrimp, but feel like they often overcook them.  And not only is this way is nearly foolproof because of the gentle poaching, but with the butter they come out tender, juicy, buttery (of course) and amazing.

Serves 4 as an appetizer - or one if you're stupid hungry

INGREDIENTS

• 2 sticks, or 14 ounces Finlandia salted butter *
• 1 pound 16/20 shrimp, peel, deveined with tail-on, room temperature
• Kosher salt & fresh ground black pepper
• Parsley chopped for garnish

DIRECTIONS 

1. Slowly melt butter in a medium pot
2. Add shrimp so they are covered with butter – if not all will fit covered, repeat this step
3. Cook until shrimp are just done – tender, juicy but not overdone – probably 3-5 minutes total
4. Serve in a bowl seasoned with salt & pepper and garnished with the chopped parsley
5. And fine, if you had a little bread you could always dip that too. Just sayin…

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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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Steak, Caramelized Onions and Blue Cheese

BEST STEAK EVER.

One of my all time favorite foods, never fails to please.

Serves 2

INGREDIENTS

• 2 fat Ribeye steaks, removed from fridge 30 mins prior
• 1 large red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Big pinch Kosher salt
• Fresh black pepper
• 1 tablespoon brown sugar
• 1/2 cup blue cheese crumbles
• instant-read thermometer  

DIRECTIONS

1. Preheat oven 450
2. non stick medium skillet on medium/low heat, add oil and onions, cook 8-10 minutes until golden
3. Add butter and brown sugar to onions, remove from heat, cover to keep warm
4. Preheat cast iron skillet on high heat for about 10 minutes until smoking
5. Rub little oil on both sides of steak, season well with Kosher salt and black pepper
6. Add steak to hot skillet, cook 2 minutes flip cook 1 minute, place cast iron pan in hot oven
7. Stand by, using an instant read thermometer, check temperature in the middle is 131-135 for medium rare, I like to take out at 130 and let it sit
8. Top with blue cheese crumbles, tent with foil for 10 minutes to let meat rest
9. Serve sliced on bed of onions, enjoy!

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Best tuna salad

This is the best ever tuna salad, and once you have it in the fridge you can make last minutes snacks. Like... turn it into fricking ridiculous bacon & tuna scrambled eggs - and I’m not kidding.

Serves 4

3 - 5oz cans solid white albacore tuna

1/3 cup chopped fresh dill

1/3 cup chopped curly parsley

1/3 cup chopped sugar snap peas

1/3 cup chopped dill picklesI

2 tablespoons dill pickle juice

1 tablespoon extra virgin olive oil for a little added richness

Kosher salt & pepper to taste, salt is important here btw

Mayo - I used about 1/3 cup of Kewpie, Japanese mayo which makes ALL the difference. But because mayo (like cowboy boots) is very a personal thing and what I like is not necessarily what other people like, I suggest whatever amount works for you is what you go with. Remember tho - you can always add more, you can’t take it out.

• Put the tuna in a large bowl and break up with a fork - it’ll be easier now before the other stuff is added

• Add everything else and mix. Keep it in the fridge for snack time.

 

Herbed slow-roasted salmon

I know 250 sounds low, but the result is perfectly cooked salmon - not dried out at all.  Plus it's delicious, fresh and healthy - you're gonna love this.

Serves 6-8

INGREDIENTS

1 whole side of salmon, about 3 pounds

Kosher salt & fresh ground black pepper

Approx 1/4 cup Kewpie Japanese mayonnaise, or regular mayo

1-2 tablespoons sriracha

1/3 - 1/2* cup finely diced green onions, white & light green parts only

1/3 - 1/2* cup curly parsley, finely chopped

1/3 - 1/2* cup fresh dill, finely chopped

*depending on how large your salmon is

• Preheat oven to 250° and line a baking sheet with foil

• Put salmon on foil, parchment or a silpat - brush on mayo & sriracha, then season with salt & pepper

• Combine green onion, parsley & dill in a bowl and mix well to combine

• Top salmon with herb mixture and bake 30 minutes

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Crab Roll (the New England kind, not the sushi kind)

Serves 4

INGREDIENTS

• 1/2 pound crab meat
• 1/4 cup greens onions, finely chopped
• 3 tablespoons curly parsley, finely chopped
• 1/4 cup celery, finely chopped
• 3 tablespoons dill, finely you know what
• 1 teaspoon Old Bay Seasoning
• 3 tablespoons mayo (I like Kewpie) 
• 1  1/2 tablespoons Sriracha
• Juice of 1/2 lemon
• 4 hot dog bun-type things

DIRECTIONS

1. Put all ingredients except buns in a large bowl and mix well to combine
2. Toast buns lightly if you want, add crab mix and serve.