Buffalo Chicken Fries

Should be self explanatory - but even if they're not...just make em.

Serves 4-6

INGREDIENTS

• 28 ounce bag of sweet potato fries
• 1 cup Franks Red Hot Wings Sauce or the regular – both are great
• 1/3 cup honey
• 2 tablespoons butter
• 1/2 cup blue cheese dressing
• 1 cup pre-cooked deli chicken, shredded
• parsley leaves, chopped for garnish

DIRECTIONS

1. Cook fries according to package directions – but get 'em extra crispy
2. While they cook, combine hot sauce, honey and butter over low heat – stir to combine
3. Toss fries a portion at a time in some of the sauce (don't over sauce though), plate, add some chicken, drizzle with blue cheese dressing and a little more buffalo sauce
4. Top with chopped parsley.

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Better Butter Burger

Makes: 4 burgers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The idea of cramming a big chunk of butter inside a burger might not be the first thing you think of – but it should be.

INGREDIENTS

• 1 ½ lbs ground sirloin

• Kosher salt & fresh ground pepper

• 4 hamburger buns, toasted

• Herb Garlic Butter, see recipe 

• Lettuce, tomato, mayo – you know what to do here
   

DIRECTIONS

1. Form meat into 4 loose balls

2. Remove Herb Garlic Butter from fridge, unwrap and cut four ½ inch discs, and gently press a disc into each ball, then gently form patty around the disc

3. Preheat grill to medium high and cook burgers to your desired doneness, about 4 to 5 minutes a side for medium rare

4. Build on toasted buns with whatever you like – not that it’ll really matter, cuz honestly it’s that good.

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Garlic Butter Wings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

There are very hard to resist.  I’m warning you, once you start eating them…

INGREDIENTS

• 2 lbs chicken wings, tips removed, and the drumettes and flat section separated with a pair of kitchen scissors

• 1/4 + 1/3 cup butter melted

• Kosher salt & fresh ground pepper

• 3 cloves garlic, minced

• 1/8 teaspoon red pepper flakes

• ¼ cup shredded Parmesan

• ¼ cup finely chopped curly parsley

DIRECTIONS

1. Preheat oven to 400

2. Put wings in a large bowl, add the ¼ cup melted butter, toss well and place on a baking sheet – bake for 20 minutes

3. Flip over and bake another 15 minutes

4. When they are almost done, add garlic & red pepper flakes to the remaining butter in a small pot over medium/low heat – stir well and let simmer about 30 seconds

5. Remove, place wings in a bowl and add the butter, parmesan and parsley - mix and serve 

*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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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

WATCH ME MAKE THIS

MORE CHICKEN RECIPES

BEST CARNE ASADA FRIES, EVER!

Serves 4-6

A Southern California classic… never had em? You are in for a treat.

INGREDIENTS

• 1 bunch cilantro (no stems) chopped
• 3 large cloves of garlic, minced
• 1 tablespoon cumin
• 1 teaspoon each Kosher salt and freshly ground pepper
• 1/3 cup olive oil
• Zest & juice of one lime
• One flank steak – about 1.5 pounds
• 1-28 ounce bag frozen French fries
• About 2 cups shredded colby/jack cheese
• Guacamole, and sour cream for garnish

DIRECTIONS

1. Combine cilantro, garlic, cumin, salt & pepper, olive oil, lime juice and zest – mix well
2. Put flank and marinade into a large Ziploc bag, zip shut and squish around to make sure flank is well covered
3. Refrigerate 1-4 hours
4. Heat grill to high and grill flank about 5 minutes each side
5. Meanwhile, cook french fries according to package directions
6. Slice flank into thins strips then rough chop into smaller pieces
7. Put on top of cooked fries and top with cheese
8. Microwave 30-60 seconds or until cheese melts
9. Garnish with guacamole and sour cream

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Maple Chipotle Wings

Makes a pound

INGREDIENTS

• 1 pound chicken wings, I like to cut off the wing tip & separate the wing from the little tiny leg kinda thing
• 1 cup maple syrup (or if ur feeling cheap pancake syrup will totally do)
• 3 chipotle peppers, minced fine
• Kosher salt

DIRECTIONS

1. Preheat broiler to high
2. Combine syrup & chipotle peppers, mix well and put on med/high heat
3. Bring to a boil, and turn down to a simmer - let go about 15 minutes or until slightly thickened
4. Meanwhile put wings on a foil covered baking sheet, and place baking sheet about 6 inches below glowing coils - broil about 10 minutes per side until done
5. Remove, put some wings in a large bowl, add some sauce and toss well
6. Serve & right fricking now!!!! 

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Soy & beer braised pork belly

Serves 2

I crave this all the time. Make it. It's worth it. 

INGREDIENTS

• pork belly (got mine from COOK PIGS RANCH)
• 2 tablespoons olive oil
• ¼ cup of Soy sauce
• 1 bottle asian beer
• 2 tablespoons 5 spice powder
• 2 smashed garlic cloves
• 2'' block fresh ginger, peeled, cut into coins
• 2 tablespoons Japanese (Kewpie) mayo
• handful Chinese parsley, aka cilantro, chopped

DIRECTIONS

1. Warm up pot – Dutch oven perfect for pork belly
2. Cut belly into a couple of pieces and score the top, cutting through the skin but not through the meat in a diamond pattern
3. Add olive oil to pan and add pork belly for a few minutes enough so that its golden brown on all sides
4. In a separate pan bottle of Asian beer
5. Add pork belly to pan and add enough water so that pork belly is covered
6. Let it boil, and then bring down to a simmer and cover it for about 2 hours
7. Take out pork belly pieces and heat in another pan until sides are crisp
8. Serve in a Hawaiian Kings roll and add in garlic hoisin sauce, Japanese mayo, and Chinese parsley, aka cilantro 

WATCH ME MAKE THIS...

CILANTRO AND LIME SAUCE

Muy bueno, and muy simplico (perhaps not a real Spanish word but it's really good).

Serves 4

INGREDIENTS

• 8oz non fat greek yogurt
• 2 cloves garlic
• 2 tablespoons mayonaise
• 1 big handful fresh cilantro leaves, roughly chopped
• 1 lime, zest and half of juice
• good pinch Kosher salt 
• pinch of red chili flakes

DIRECTONS

1. Throw everything in a processor, blitz and serve. Or chill in fridge until you need it.

Serve with anything... chicken, or as a dip for some fresh veg...list is endless. I tried it with a simple fillet of grilled Halibut, awesome!

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Roasted Tomatillo Salsa

Make this and make it often, I'm in love.

Makes about 2 cups

1 pound tomatillos, 5 or 6

3 cloves garlic

1 jalapeno pepper

1 Serrano pepper

1 small white onion, cut in half

3 tablespoons chopped cilantro

Kosher salt

1. Heat broiler to high

2. Remove husks from tomatillos and rinse well to get off the sticky stuff

3. Put tomatillos, garlic, peppers and 1/2 the onion on a baking sheet, drizzle lightly with oil and broil about 6 inches away from heat coils until beginning to start to blacken a bit - about 3 minutes

4. Flip over and repeat, let cool slightly

5. Put in a processor and whiz until nicely chunky, put in a bowl and add salt to taste, the other half of the onion finely diced and cilantro

6. Stir and serve

SPICY HOISIN RIBS

Simple and easy, just stir frying ribs and mixing them with a sweet & spicy sauce.

Serves 2-3

INGREDIENTS

• ribs (enough for 2-3 peeps)
• 2 tablespoons hoisin sauce
• 1 tablespoon Gochujang (Korean red pepper paste)
• 1 tablespoon soy sauce
• 2 tablespoons canola oil
• pinch Kosher salt
• 1 green onion, chopped  
• 1 teaspoon sesame seeds

DIRECTIONS

1. Pre cook ribs in oven 1.5 hours at 350 degrees, keep warm in foil

2. Preheat wok until smoking

3. Mix hoisin, Gochujang and soy sauce in bowl

4. Add oil to wok, add ribs to color for 1-2 minutes, keep moving

5. Add sauce, coat well, cook for 30 seconds

6. Serve garnished with green onion and sea same seeds

WATCH SAM MAKE THIS >>>

Tortilla Chip Chicken

Serves 2-4

This super super simple appetizer, donated by loyal viewers, Lisa and Jeff. Trust me, make this – its juicy and delicious and it just doesn't get any easier than this!

INGREDIENTS

• 1 tablespoon canola oil
• 1  1/2 cup crushed White Tortilla Chips
• 1  1/2 oz hot taco seasoning
• 10-12 chicken wings
• 2 tablespoons Cholula hot sauce
• 1/3 cup sour cream

DIRECTIONS

1. Preheat oven 350 degrees and grease a large baking sheet
2. Mix chip crumbs and seasoning ingredients
3. Rinse chicken in water and drain (don't pat them dry) then coat in oil
4. Coat them generously in the dry mix
5. Cook for 40 minutes, then serve with sour cream mixed with Cholula – easy!

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

TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

Serves 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

INGREDIENTS

• 2 tablespoons olive oil
• 3 Poblano peppers
• 1/2 onion, diced
• 1 garlic clove, sliced
• 1 cooked turkey thigh, diced
• 1 cup heavy cream
• 1 cup pumpkin puree
• 1/4 cup chicken broth
• 6 white corn tortillas
• 1 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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Kalua Pork

Serves 4

Bruddas & sistas – I made this when on vacay in Maui. It’s way damn delicious – and simple of course.

INGREDIENTS

• 3-5 lb pork butt or shoulder, it’s the same thing

• 2-3 tablespoons Hawaiian Alea Salt or Kosher Salt

• 2-3 tablespoon liquid smoke

DIRECTIONS

1. Preheat oven to 325

2. Cover pork with liquid smoke and apply salt generously

3. Cover in tin foil and place on baking sheet cook for or 4 1/2 - 5 hours, until approx 200-205 degrees

4. Serve everyway you can think: in a sandwich with crispy cabbage, as a taco, the filling for a cheesy quesadilla or in place of the ham on a benedict – it’s all good

Turn them into Kalua Pork Sliders - why the hell not!

Smokey Bacon Guacamole

Makes about 2 cups

Really - you're not doubting this are you?

Ingredients

• 3 avocados - make them ripe please
• 1/2 cup chunky red salsa
• 1/3 - 1/2 pound bacon, cooked crisp and crumbled
• 1/2 - 1 chipotle pepper, minced fine
• Juice of 1/2 lime

Directions

1. Spoon out avocado flesh and put in a bowl
2. Mash a bit with the back of a fork - but not too much
3. Add salsa, bacon, chipotle pepper and lime juice
4. Mix well and serve

Spicy Baked Scotch Eggs

Makes 6

This is a baked (and still delicious) version of the normally deep-fried pub treat.

Ingredients

• 6 hard-boiled eggs, peeled
• 1 pound spicy Italian sausage
• 1 cup flour
• 2 eggs, beaten
• 2 cups Panko breadcrumbs

Directions

1. Preheat oven to 400 degrees
2. Wrap each egg with approximately 1/6 of the sausage, making sure there are no gaps
3. Coat with flour, shaking off excess
4. Dip in egg and then in the bread crumbs
5. Put on a baking sheet and bake 30 minutes, or until crispy and cooked through
6. Slice open and enjoy

Chunky Guacamole

Serves 4

There's guacamole, and then there's 'guacamole' if you know what I mean - and chunky is the way to go. There's no magic to this, it's just really good. And it totally beats the f outta that store bought crap, I mean stuff - no...I mean crap.

• 2 ripe avocados

• 1/2 medium tomato, seeded and diced

• 1/4 medium white onion, diced

• Juice from 1 lime

• 1 canned Chipotle, minced (just one, not one can)

• 2 tablespoons cilantro, chopped

• Kosher salt to taste

• Halve avocados lengthwise and remove pit

• Scoop out flesh (what else do you call it?) with a large spoon into a bowl and mash up a bit. I said "a bit" - not into paste

• Add diced tomato, onion, lime juice, minced chipotle and cilantro - blend all into a beautifully chunky mixture

• Season to taste with salt

• Start eating