Joe’s Special

I know eggs, ground beef and spinach may not sound like a winner, but his old-school San Fran restaurant item is ridiculous. And by ridiculous I mean effing great.

Makes 1-2

INGREDIENTS

• 1 tablespoon vegetable oil
• ½ cup white onion, diced
• ¼ pound ground beef
• 2 cloves of garlic, minced
• 4 ounces cooked chopped spinach (squeeze out liquid)
• Kosher salt and pepper
• 4 eggs, beaten
• 2 tablespoons grated parmesan
• Baguette or any bread of your choice

DIRECTIONS

1. Heat oil in a small skillet over low to medium heat, add onions and cook until soften about 5 minutes
2. Add the beef, breaking it up along the way
3. Just when beef is almost done, add the garlic, cook until fragrant
4. Add the spinach and mix in well, season with salt and pepper
5. Add the eggs to the pan, cook slowly, stirring often making sure the eggs don’t stick to the pan
6. When the eggs are about halfway done, mix in parmesan and continue stirring until eggs are cooked though but still creamy
7. Serve with baguette.

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Loose Meat Sandwich

An old-school, terrible sounding thing – but oh crap is it fricking good!

Makes 4-6

INGREDIENTS

• 1 yellow onion, diced or thinly sliced
• 2 tablespoons olive oil
• 1 lb approx. ground beef (I feel the packages are closer to 1.3 pounds for some reason theses days – but anything close will do)
• Salt & fresh ground pepper to taste
• ½ teaspoon each onion powder & garlic powder
• ¼ teaspoon cayenne
• 1 cup beef broth
• 1 tablespoon Worcestershire
• 4 -6 of your favorite buns, even hot dog buns will work nicely you’ll just need more of them
• ½ cup French Fried Onions

DIRECTIONS

1. Soften onions in pan with oil over medium heat about 5 minutes
2. Put in the ground beef and cook until most of the pink is gone
3. Add seasonings, stir well to combine and cook a couple minutes
4. Add broth & Worcestershire and let simmer about 15 minutes or until the broth has just evaporated
5. Toast buns lightly, add some of the meat, then the crunchy onions, the top bun and… eat.

Mongolian Beef

This old-school Chinese food classic just showed up in your kitchen. Have at it... 

1 lb flank or skirt steak, cut against the grain, bite sized pieces

1/3 cup corn starch

1/2 cup + 3 tablespoons soy sauce

1 teaspoon sesame oil, divided

1/2 cup water

1/2 cup brown sugar

2 tablespoons neutral oil

1/2 red onion, thinly sliced

2 red Holland peppers, sliced lengthwise then across into half moons

1 tablespoon garlic, minced

1 tablespoon ginger, minced

2 green onions, the dark stems, thinly sliced

1 teaspoon toasted sesame seeds

• Put the beef in a large bowl and add the cornstarch, 3 tablespoons of soy and 1/2 of the sesame oil - mix really well to combine, then set aside

• In another bowl put the water, remaining soy and brown sugar - stir well to mostly dissolve the sugar

• Heat a wok or skillet on medium/high heat, add 1 tablespoon oil then add 1/2 the beef

• Cook, letting it brown on both sides until almost cooked through - remove to a plate and repeat with remaining beef adding more oil if necessary

• Return the pan to the heat with a little more oil and put in the onion and peppers - stir fry a couple minutes then add the garlic & ginger - stir again about 30 seconds or until very fragrant

• Add the soy/water/brown sugar to the wok - mix and bring to a quick, then turn down slightly add put the beef back in

• Let simmer a couple minutes, stirring well to thicken, add the green onions, mix well and serve

Herb Garlic Butter

Makes: 1/3 cup, approx.
Prep Time: 5 minutes
Total Time:  5minutes

INGREDIENTS

• 1/4 cup finely chopped mixed herbs – parsley, cilantro, thyme, rosemary etc
• ½ stick Finlandia butter*, softened
• Zest of ½ lemon
• 1 large clove garlic, finely minced
• Pinch Kosher salt

DIRECTIONS

1. Put all ingredients in a bowl, and mix really well to combine
2. Put mixture in the middle of a large piece of wax paper and roll into a tube and twist ends to make tight
3. You could use right away, or refrigerate for up to a month or freeze for up to 3

* Finlandia butter is available at Vons, Albertsons, Safeway and Costco.

Grilled Steak & Lobster

Serves4

Trust me, no one will be disappointed….

INGREDIENTS

• 4 – 6 ounce steaks
• 1 Tablespoon olive oil
• Kosher salt & fresh ground pepper
• 1/4 cup butter
• 2 Tablespoons fresh thyme, chopped
• 2 Tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 4 lobster tails

DIRECTIONS 

1. Remove steaks and tails from fridge 30 minutes before cooking
2. Meanwhile, combine butter, thyme, mustard, lemon juice, garlic & salt in small pot over low heat until melted – keep warm.
3. Using kitchen shears, cut right up the middle of the shell towards the tail, but not through the tail. Using the cut as your guide, use a knife to cut down through the meat but not through the bottom shell. Pull back the sides of the shell to expose the meat and brush well with the butter mixture – set aside.
4. Heat grill to medium/high, rub steaks with olive oil, season with salt & pepper and cook about 5 minutes, flip and cook another 4 minutes or until done to your liking. Remove steaks from grill, cover with foil and let rest about 10 minutes.
5. Place tails meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done – basting of course. Serve steak and lobster with extra butter sauce

Brisket Burgers with Poblanos & Onions

If you can find ground brisket for half of this, you'll be very happy cuz it'll add a ridiculously good beefy flavor.

Makes 6 burgers

INGREDIENTS

• 3 poblano peppers
• 2 - 1/2” thick slices yellow onion
• Olive oil
• 2 pounds ground beef, or
• 1 pound ground beef and 1 pound ground brisket (ask a butcher, you’ll be so glad you did)
• Kosher salt & fresh ground pepper
• Ground cumin
• 1/3 cup mayo
• 2 tablespoons chopped cilantro
• 1 large clove garlic, minced fine
• 6 slices Muenster cheese
• 6 buns - and use something good like a brioche

DIRECTIONS

1. Heat grill to medium high
2. Lightly oil peppers and onions slices, and place on the grill
3. Cook until peppers are fully blackened and onions are well marked - remove
4. Let peppers sit until cool enough to handle, then using a paper towel, pull off blackened skin, cut in half and remove seeds
5. Rough chop peppers and onions together - set aside
6. While they cook, combine beef with brisket if using and season with salt & pepper, 1 1/2 teaspoons cumin and shape into 6 patties
7. Put burgers on a medium hot grill and cook until desired temp (which should be medium rare, just sayin) adding cheese in the last few minutes of cooking
8. Combine mayo, cilantro, garlic, pinch of salt and 1/2 teaspoon cumin - mix well
9. Lightly oil buns, and place on the grill for color
10. Build by putting some sauce on a bun, the burger with cheese, some of the peppers and onions and the top bun

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WATCH ME MAKE THIS

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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WATCH ME MAKES THIS

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BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

WATCH ME MAKE THIS

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Pho

Serves 4

That really good Vietnamese beef and noodle soup...and it's pronounced 'fuh', like duh.

Ingredients

• 1 16-ounce pack of Rice Noodles
• 32 oz low sodium beef broth
• 2 inch piece of fresh Ginger
• 3 limes
• 2 Star Anise stars
• 8 oz bag bean sprouts
• 1 bunch green onion light green and white parts only
• 1 big handful Cilantro
• 1 pound beef
• 1 small red jalapeno or chili, seeds removed and diced small
• 1/2 cup Hoisin sauce

Directions

1. 30 minutes before you're ready to serve - put the beef in your freezer
2. To a medium pot add broth, Star Anise, juice of 2 of the limes and ginger - bring to a boil and continue to boil about 15 minutes
3. Bring a large pot of water to a boil and add noodles and cook for 10 minutes
4. slice green onion into thin vertical strips
5. Slice beef into very thin strips and set aside
6. Drain noodles well and separate into 4 bowls
7. Cover noodles with beef slices, and top with broth
8. Then to each bowl add some bean sprouts, cilantro, green onion, red jalapeno, fresh lime juice and Hoisin
9. Mix in hoisin and eat - damn it's so good

Leftover Steak & Caramelized red onion Naan

This is so delicious. A great party food appetizer, if you are entertaining, the blue cheese pairs well with good bottle of red. 

Serves 2 as appetizer

INGREDIENTS

• 1/2 lb leftover pre-cooked chilled steak (I used filet, but anything you like)
• 1 naan bread
• 1 red onion
• 1 tablespoon butter
• 1 teaspoon canola oil
• 1 tablespoon brown sugar
• 1/2 cup balsamic vinegar
• 3 tablespoons blue cheese, crumbled

DIRECTIONS

1. Preheat broiler
2. In medium skillet on low heat, add butter, oil and red onions cook for 5 minutes or until sugars release and gets sticky
3. Add brown sugar to onions, cook 3 minutes
4. In small pot on med/low heat, bring balsamic vinegar to simmer, turn down as low as possible, reduce vinegar until consistency of maple syrup
5. In dry skillet heat naan for 1 minute each side, just to soften, put to one side
6. In skillet, high heat, lightly oiled, add waffer thin sliced steak, cook 1 minute
7. Build: naan, generous layer red onions, steak, top with blue cheese
8. Broil on high 1 minute
9. Evenly drizzle over 2 tablespoons balsamic reduction, cut and eat.

 WATCH ME MAKE THIS >>>

STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

WATCH ME MAKE THIS... 

GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

• 1 boneless New York steak
• 1 teaspoon olive oil
• Kosher salt
• Fresh black pepper
• 10 grape tomates, halved
• 1/2 avocado, diced
• big handful watercress
• big handful baby arugula
• big handful frozen peas
• 1/4 sliced onion
• handful blue cheese crumbles

DRESSING

• 1/3 cup olive oil
• big pinch Kosher salt
• 6 grind fresh black pepper
• 1 tablespoon grainy Dijion mustard
• 1 teaspoon honey
• 1/2 lemoon

DIRECTIONS

1. Preheat dry cast iron pan or skillet until smoking hot
2. Throw all dressing ingredients in a jar and shake well
3. Rub steak with little oil and season well on both sides
4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
7. Crumble over the blue cheese
8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

WATCH ME MAKE THIS

(btw... in the video, I forgot the red onion and blue cheese, doohhhh!) 

PASTRAMI & EGG TACO

What’s better than pastrami? A pastrami taco. And what’s better than a pastrami taco? A pastrami & egg taco. And what’s better than a pastrami & egg taco? One that has an over-easy egg in it. Boom! 

Makes 4

INGREDIENTS

• 8 slices Pastrami
• 4 Wheat tortillas
• 4 slices Provalone cheese
• 1 cup iceberg lettuce, shredded
• 2 tablespoons butter
• 4 eggs
• 1/2 cup French Fried Onions
• Kosher salt  
• fresh black pepper
• 2 tablespoons horseradish
• 2 teaspoons Dijion mustard

DIRECTIONS

1. Mix horseradish and Dijion
2. Preheat large skillet on high heat, cook pastrami 1 minute each side. Gather 2 slices per taco, add 1 slice cheese on top, cook until melted
3. warm tortillas
4. In another skillet heat butter, cook over-easy eggs
5. Build tacos: tortilla, spread sauce, lettuce, pastrami/cheese, egg, sprinkle French  onions.

WATCH SAM MAKE THIS...

Beef and snow peas

Serves 4

This reminds me of home (Vancouver)... Chinese food, yep! And, this dish is so amazing and so quick to knock together, the cooking time is just a few minutes.

INGREDIENTS

• 4 tablespoons canola oil
• 1 large Skirt Steak, leave the fat, cut bite sized pieces against the grain
• 1/2 yellow onion, sliced
• 1 cup snow peas, whole
• 2 tablespoons Chill Paste (I used Garlic Sambal)
• 2 tablespoons soy sauce (I used House Wife Soy)
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 teaspoons corn starch (to thicken)
• 4 Ready-cooked rice packs

DIRECTIONS

1. In a bowl mix the chili paste, soy, honey, sesame oil and corn starch
2. Make sure everything is prepped and ready
3. Heat carbon steel wok or large skillet to smoking hot, add 2 tablespoons oil, cook beef for 2 minutes then remove
4. Using same pan, add 2 tablespoons oil, throw in onion and snow peas, cook for 2 minutes maximum (keep it moving)
5. Add sauce and cooked beef, coat everything well, cook for one more minute
6. Heat rice in microwave
7. Eat!

RIB EYE STEAK AND EGGS

Serves 2-3

Yes, completely relatable steak & eggs. But elevated by using black truffle oil in the eggs and a 35 day dry aged ribeye for the steak, you have got to give it a try – a crazy good meal.

INGREDIENTS

• 24oz 35 day aged boneless Rib Eye Steak 
• 2 teaspoons olive oil 
• 1-2 teaspoons Kosher salt (to your taste)
• 1-2 teaspoons Freshly ground pepper
• 5 eggs
• 1 teaspoon butter
• 1/2 teaspoon Sabatino Tartufi White Truffle oil
• 20 chive stalks, dark green parts only, finely chopped

DIRECTIONS

1. Pre-heat oven to 450 degree 
2. Pre-heat cast iron or over safe skillet on high heat
3. Rub steak with olive oil and season with Koshers salt and freshly ground pepper
4. Place the steak in pan with fat side down to grease pan. Sear steak for 2 minutes each side. Place steak and skillet in oven until steak is 129-130 degrees 
5. Beat 5 eggs in a bowl, season with pinch Kosher salt and pepper, mix in truffle oil
6. On super low heat in medium non-stick pan, melt butter. Add eggs keep moving constantly for 8-10 minutes, add chopped chives

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LAMB MOUSSAKA

Serves 6

Essentially Greek Shepherd’s Pie, this is not only is this stupid good, but takes me back years ago to a Greek restaurant in Vancouver where I’d have it. It’s perfect shitty weather food. Bring on the rain.

INGREDIENTS

• 2 large globe eggplants
• Olive oil
• 1 large yellow onion, diced small
• 3 garlic cloves, minced 
• 2 pounds ground lamb 
• 2 cups tomato sauce 
• 1/8 teaspoon ground cinnamon 
• 1/3 cup chopped Italian parsley
• Kosher salt & fresh ground pepper
• 5 tablespoons butter 
• 4 tablespoons all-purpose flour 
• 3 cups milk, warmed 
• 1/8 teaspoon nutmeg
• 1/4 cup breadcrumbs

DIRECTIONS

1. Preheat oven to 350
2. Slice eggplants to get 12 – ¼ inch slices, put them on a baking sheet, drizzle with olive oil, season with salt & pepper and bake 20-25 minutes or until nicely softened 
3. While the eggplant cooks, heat a tablespoon of oil over medium in a large pan and put in onions and garlic – cook until softened, about 10 minutes
4. Add lamb and cook until no longer pink – pour off any fat that accumulates
5. Stir in tomato sauce, cinnamon and parsley - combine well and turn off heat
6. Melt butter in a pot over medium heat, then add flour and stir well until it makes a thick smooth paste – 3-4 minutes
7. Add the warm milk one cup at a time and whisk continuously until smooth
8. Bring to a boil, season with nutmeg, salt & pepper and cook for 2-4 minutes or until thickened
9. In a buttered 9x12 baking dishing, put a layer of eggplant, the ground lamb mixture, rest of the eggplant and then the white sauce 
10. Smooth sauce over the top and scatter wit breadcrumbs
11. Bake about 45 minutes or until getting golden brown, let cool a few minutes and serve

Italian Sausage Burger

Makes 2

Jeez, we all really love this. Just make it – no questions...

Ingredients

• 1 large red pepper, diced
• 1/2 large yellow onion, diced
• Olive oil
• Kosher salt & fresh ground pepper
• 3/4 pound hot Italian sausage
• 1/4 cup mayonnaise
• 3 large basil leaves, chopped fine
• 1 big clove garlic
• 2 slices provolone cheese
• 2 Ciabatta rolls

Directions

1. Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
2. Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
3. Cook until done on both sides (145 degrees is fine), and add cheese when you flip
4. While it cooks, combine mayo, basil & garlic – stir well and set aside
5. Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun
6. Oh damn...

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Chipotle Compound Butter

Makes 1/2 cup

A simple and most delicious way to dial the flavor of almost any protein (steak, chicken, pork, seafood) way the hell up

Ingredients

• ½ cup softened butter
• 1 clove garlic, minced
• 2 chipotle peppers, finely minced
• 2 tablespoons cilantro, minced
• Juice from 1/2 lime
• Kosher salt & fresh ground pepper

Directions

1. Mix all ingredients really well in a bowl
2. Put mixture in the middle of a large piece of saran or wax paper, roll into a tube and twist ends to make tight
3. Can store in fridge 2 weeks or freezer 3 months

Tri Tip with Tomato Pepper Sauce

Makes approx one 2 pound tri tip

This trip tip is crazy good by itself, but served with the tomato/pepper stuff...it's insane.

Ingredients

• One trip tip, 1 1/2 to 2 1/2 pounds

• 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt

• 2 tablespoons olive oil

• 1 green pasilla (poblano) pepper, diced

• 1/2 large yellow onion, diced

• 10 strips ready bacon, diced

• 1 large garlic clove, crushed

• 1 - 14oz can diced fire roasted tomatoes

Directions

1. Remove tri tip from fridge 30 minutes before cooking, let come to room temperature

2. Combine all herbs in a small bowl, mix well

3. Rub oil into tri tip, then rub well with herb mix

4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare

5. While it cooks, put one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes

6. Add bacon, cook until a little crispy

7. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes

8. Stir well, turn down and let simmer, about 10 minutes

9. When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce

Pastrami Benedict

Serves 1

Just thinking about this is almost too much to handle.

Ingredients

• 2 eggs
• 1 English muffin, toasted
• 4 ounces thinly sliced pastrami
• 1/2 cup brown gravy, no need to make it - you can buy it
• 1 tablespoon prepared horseradish

Directions

1. Mix gravy and horseradish in small pot and warm through
2. Grill pastrami in non-stick pan over medium heat
3. Poach eggs
4. Toast English muffin
5. Place grilled pastrami on toasted English muffin, top with egg and spoon horseradish gravy over the top
6. Holy crap