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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Brown Rice Shrimp Pita

So I was just in Israel and want to re-live the flavors…what’s the big deal?

Makes 2 - 3 pitas

INGREDIENTS

• ½ pound peeled and deveined large shrimp, cut into smallish pieces
• 1 teaspoon oil
• 1 clove garlic, minced
• ½ teaspoon turmeric
• ¼ teaspoon cumin
• ⅛ teaspoon crushed red pepper flakes
• ⅓ cup nonfat plain Greek yogurt
• 1 teaspoon curry powder
• juice of  ¼  lemon
• Kosher salt
• 1 small tomato, seeded and diced small
• 1 Persian cucumber, diced small
• ½ cup cooked brown rice
• 2 -3 small pitas

DIRECTIONS

1. In a small bowl combine shrimp with oil, garlic, turmeric, cumin, red pepper flakes and pinch of salt - mix well and set aside
2. In a separate bowl mix yogurt, curry, lemon and pinch of salt -  set sauce aside
3. Heat a nonstick pan on high, cook shrimp until done (if your pan is hot enough this should be a couple minutes max) remove from heat
4. Spread sauce in the pita pocket, then fill with rice, shrimp, tomatoes and cucumbers

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Grilled Steak Sandwich

Is a simple and delicious thing to make - and the addition of pesto makes it even greater.

Makes 2

INGREDIENTS

• 1 boneless New York steak, at least 1 inch thick & room temperature
• 1 teaspoon olive oil
• Kosher salt & fresh ground black pepper
• 2 cups baby spinach leaves
• 2 sandwich rolls, sliced in half & buttered
• 2 tablespoons mayo
• 2 tablespoons prepared basil pesto

DIRECTIONS

1. Preheat cast iron pan or skillet until smoking hot
2. Lightly rub steak with a little oil and season well on both sides with salt & pepper
3. Cook steak for 3 minutes, flip & continue cooking for 2 minutes (for medium rare), remove from pan and place on a plate to rest
4. In the same pan, add spinach and cook until slightly wilted - about 2 minutes
5. While steak is resting, place buns cut-side down on a flat top or large non-stick pan until lightly toasted
6. Spread mayo and pesto on bottom half of each toasted bun and top with spinach
7. Slice the steak thinly and stack on the spinach - season steak with a little more salt and pepper and top with the other bun.

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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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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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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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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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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

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

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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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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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.

 

MINI QUICHES

Bust these out for parties and NYE, they are quick and super delicious. Also, a great way to use up leftover pie dough and anything else in the fridge.

Makes 12 quiches

INGREDIENTS

• frozen and thawed pie dough
• 1 tablespoon extra virgin olive oil
• 1 red onion, diced
• 12 mushrooms, sliced
• 1 garlic clove, crushed
• 3/4 cup soft goat cheese or Monterey Jack
• 2 handfuls of spinach
• 4 eggs
• 1/2 cup cream
• 1 teaspoon Sambal chili paste (or any hot sauce)
• Big pinch Kosher Salt
• 5 grinds fresh black pepper

DIRECTIONS

1. Preheat oven to 350
2. cut out 12 pastry 4'' circles (I use a cup), shape into muffin baking tray
3. Preheat skillet on high, add oil, mushrooms and onion cook 3 minutes
4. Lower heat to medium, add garlic, cook 1 more minute
5. Add spinach, let it wilt for 1 minute, remove from heat let it cool
6. Beat eggs, cream, Kosher salt and pepper, Sambal chili paste
7. Spoon 1 tablespoon of vegetable mix into each, spoon 2 tablespoons of egg mix
8. Bake for 22 minutes, cool on rack for 2 minutes, eat!

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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.

SPICY NOODLES WITH CRAB

Noodles are an important part of Chinese New Year because they stand for longevity and we made a delicious and spicy version with crab. So does that mean a spicy & crabby new year?

Serves 2

INGREDIENTS

• 2 tablespoons canola oil
• 2 garlic cloves, diced
• 1 tablespoon ginger, finely diced
• 6 green onions (dark green parts removed. 3 finely diced/3 roughly sliced - garnish)
• noodles
• 1 cup chilled cooked crab meat, flaked
• 2 tablespoons chili sauce

Sauce:

• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon corn starch  

DIRECTIONS

1. Prep EVERYTHING first: chop, mix your sauce, get big pot boiling water going, then preheat your wok on high
2. Add noodles to boiling water... while they cook, get cooking in the wok...
3. Add oil to hot wok, add ginger, garlic and crab, chill sauce, cook for 1 minute, then stir in sauce mix - cook 2 minutes to thicken
4. Noodles cook in 4-5 minutes, drain, add to wok ingredients, coat in sauce, cook for 1 more minute. Serve, garnished with chopped spring onions.

Orecchiette with Tuna & Arugula

Serves 8

Quit looking down ur nose at tuna - it's not a junky ingredient. And when it's this delicious, you'll want it all the time.

Ingredients

• 1 pound orecchiette pasta (little ear shape)
• 1/3 cup extra virgin olive oil
• 4 large cloves garlic, minced
• 2 - 6 ounces cans albacore tuna, drained
• 1/2 - 1 teaspoon red pepper flakes
• 1 bunch arugula
• Zest of 1 lemon
• Kosher salt & fresh ground pepper

Directions

1. Cook pasta according to package directions
2. Heat olive oil in large skillet over medium heat and add garlic - heat but don't let it brown
3. Add tuna & red pepper to garlic & oil, stir well and heat through
4. Put arugula on top of garlic & oil
5. Drain pasta and add to arugula pan - mix well until arugula wilts
6. Add lemon zest and season with salt & pepper - mix well and serve