Carne Asada Tacos

This is an absolute MUST MAKE dish.

Ingredients

• 1 bunch cilantro (no stems) finely chopped

• 3 large cloves of garlic, minced

• 1 tablespoon cumin

• 1 teaspoon light brown sugar

• 1 teaspoon each Kosher salt and freshly ground pepper

• 1/2 cup neutral oil

• Zest & juice of one lime

• 2 tablespoons soy sauce

• 2 pounds skirt, flap or flank steak (I like skirt and flap)

• 1 medium tomato, diced small

• 1/2 white or yellow onion, diced small

• Street taco sized flour tortillas

• Avocado Cream

Directions

1. In a large bowl, combine cilantro, garlic, cumin, brown sugar, salt & pepper, oil, lime zest & juice and soy

2. Mix well, then put steak and the marinade into a large zippered bag, zip shut and squish around really well to make sure steak is well covered - refrigerate 1-4 hours

3. Combine diced tomato & onion in a small bowl and set aside

4. Heat grill to high and grill steak approximately 3 minutes a side or as necessary until approx 130 degrees

5. Remove from grill, cover with foil and let rest about 10 minutes before cutting across the grain

6. Heat tortillas, add some avocado cream, the chopped carne and finally a little of the tomato/onion mix

7. Serve, eat, devour, whatever - just do it!

Crab Benedict

Crab Benedict

Serves: 2

4 eggs, poached

2 English muffins, split & toasted

1 cup crab meat 

1 avocado, ripe cut into ¼ inch slices

Hollandaise sauce, see below

Chives, finely sliced for serving

• Top each muffin half with avocado, crab and then poached egg

• Drizzle with hollandaise sauce and sprinkle with chives

• Serve

Blender Hollandaise

10 tablespoons salted butter

3 egg yolks

Juice of ½ lemon

1/8 teaspoon cayenne 

• Put egg yolks, lemon juice and cayenne into a blender, and blend on medium until slightly thickened and pale yellow – about 30 seconds

• Melt Finlandia butter on low in a small pot - don't let it burn

• Turn on blender on and slowly drizzle in melted butter

• Blend until everything is mixed and the hollandaise has thickened

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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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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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Shiitake & Leek Benedict

No ham?  No bacon?  No chorizo?  Nope, none of that.  Just amazing sauteed shiitakes and leeks with a ridiculously good chive hollandaise.  And don't forget...to take the pressure off you for having to make perfect poached eggs at the last minute, you can always make 'em in advance (like the day before even) put them in an ice bath to stop the cooking, then simply store in cold water in the fridge.  Then slip them into simmering water for about a minute to serve.  Yes, I am here for you. 

Makes 4 poached eggs

INGREDIENTS

• 3/4 pound shiitake mushrooms, stems removed and tops sliced thin
• 1 large leek, white & light green only part sliced lengthwise, then into thin half-rounds
• 2 tablespoons olive oli
• 3 tablespoons butter
• Kosher & fresh ground pepper

Blender Hollandaise

• 1/4 cup chives, super finely chopped
• 4 poached eggs
• 2 English Muffins or whatever break-like product your heart desires - I used a great flat bread and it was effing perfect (just sayin)

DIRECTIONS

1. Put shiitakes and leeks in a pan with the olive oil and butter - cook over medium heat until beautifully softened, 7-10 minutes and season to taste with salt & pepper
2. While they cook, make the Hollandaise, and when it's done throw in the chopped chives and blend another 15 seconds - keep warm
3. Poach the eggs, and toast your bread product
4. Serve by topping bread with the leek mixture, topping with an egg and adding the hollandaise - but then you already knew that, right?

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DOUBLE CHOCOLATE BROWNIE

You're thinking... "so, why are these so special?" Well, that's what I said, until I made them for a party and everyone went nuts about them. According to my SIL, this is the ONLY brownie recipe you will ever need. Credit to my SIL Cheryl for the recipe.

Serves 6-8

INGREDIENTS

• 3/4 cup All Purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup white sugar
• 2 tablespoons Bourbon Whisky
• 1/3 cup soft butter
• 1/4 teaspoon salt
• 12 oz semi-sweet chocolate chips
• 2 eggs
• 1 teaspoon Vanilla extract (I used barrel aged Bourbon Vanilla extract!) 
• 1/2 cup whole walnuts (or pecans or whatever nuts you like, just keep them whole) 
• parchment paper

DIRECTIONS

1. Preheat oven to 325 degrees
2. Grease and line a 8 x 8'' deep oven proof dish with parchment paper
3. In small bowl mix flour, baking soda and Kosher salt
4. In small pan, on low heat, combine butter, sugar, Bourbon and half the chocolate chips (6oz), cook 1 minute, keep stirring - remove from heat when melted
5. Add vanilla extract and beat in one egg at a time to warm chocolate mix
6. Gradually incorporate the dry mix into the chocolate mix
7. Mix in remaining 6oz chocolate chips and whole nuts
8. Pour mix into greased and parchment lined baking dish, cook for 30 minutes – do toothpick test, if it's clean its done. If not, cook upto another 5 minutes maximum.

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CHECK OUT DESSERT DAY EPISODE – FROM THE BRAND NEW SAM THE COOKING GUY TV SERIES

SHIITAKE MUSHROOM RISOTTO

Serves 4

This is the most delicious risotto. And while shiitakes are certainly not 'magic' mushrooms, the effect will be nearly the same. You'll be like "oh crap...what just happened?

INGREDIENTS

• 2 cups shiitake mushrooms, sliced

• 2 tablespoons butter

• 1 small onion, diced

• 2 garlic cloves, crushed

• 5 cups of chicken broth

• 1 3/4 cup Arborio rice

• 1/2 cup dry vermouth

• 1/2 cup frozen edamame

• 1 pinch Kosher salt

• 6 grinds fresh black pepper

• 1/2 cup Parmesan cheese

• 1/4 cup of butter

DIRECTIONS

1. In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes

2. Add garlic, cook 1 minute

3. Add rice stir to coat with butter, let it toast a little for 1 minute

4. Simmer chicken broth in a separate pan

5. Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed

6. Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout

7. Add one pack of frozen edamame, cook 2 minutes

8. Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.

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Tonkatsu with pork

I made this for Pork Day on SAM THE COOKING GUY TV show, I LOVE this dish!

Serves 3

INGREDIENTS

• pork tenderloin (my pork was from COOK PIGS RANCH)
• 1 cup vegetable or canola oil
• 2 eggs, beaten
• 1 cup (Japanese) Panko breadcrumbs
• 1 cup All Purpose flour
• 2 green onions, chopped
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Fresh black pepper 
• steamed white rice for serving

TONKATSU SAUCE:

• 2 tablespoons oyster sauce
• 1 teaspoon ketchup
• 1/2 teaspoon Worcestershire sauce
• big pinch white sugar

DIRECTIONS

1. Cut medallions, place in a piece of wax paper with a rolling pin or bottle flatten out the pork to even thickness
2. Season pork both side with Kosher salt and pepper 
3. Breading station: 3 bowls for flour, beaten eggs, Panko
4. Coat pork with flour, egg, then Panko
5. In a small bowl mix oyster sauce, ketchup, Worcestershire sauce and sugar
6. Preheat oil in deep skillet to 350 degrees (test: dip a chopstick into the pan, if  the oil bubbles it’s ready)
7. Cook breaded pork in oil for 3 minutes each side until golden brown, drain on paper towel
8. Slice pork, serve on bed of rice, top with Tonkatsu sauce, garnish with green onions. 

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FEATURED RECIPE ON PORK DAY EPISODE OF SAM THE COOKING GUY TV SHOW. RELEASE DATE: JUNE 7th 2015

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

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VEGETABLE CHILAQUILES

Serves 6

Stupidly good all veggie version of chilaquiles. But trust me – it’s so good even your carnivore friends will eat the hell out of it.

INGREDIENTS

• 1 red pepper, diced small
• 1 small leek (white & light green parts only) thinly sliced
• 1  15 oz can whole kernel corn, drained
• 1 large or 2 small zucchini, diced medium
• 1  15 ounce can black beans, drained
• ½ teaspoon each garlic powder, cayenne, Kosher salt and cumin
• 1 cup green enchilada sauce
• 6 cups, or 6 big handfuls tortilla chips
• 2 cups Monterey Jack cheese, shredded
• 6 eggs

DIRECTIONS

1. Preheat oven to 400
2. Heat a non-stick pan over medium heat and cook pepper, leek and corn until just beginning to soften
3. Add zucchini & black beans – mix well and cook about 2 minutes
4. Put ½ cup enchilada sauce in the bottom of a 9 inch cast iron pan or an 8x8 Pyrex dish
5. Top with ½ the tortilla chips, half the veggie mixture and ½ of the cheese - repeat layering
6. Bake in oven until top is melty, bubbly and delicious
7. When ready, fry eggs and serve chiliquiles with an egg on top

TIP: this mix could be used for a veggie fajita, enchilada or veggie tacos.

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Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

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SAUSAGE AND SHRIMP JAMBALAYA

Serves 4-6

Remember in Seinfeld when Newman gets his hands on the jambalaya?

• 1 cup each diced celery, onion and green pepper

• 1 pound fully-cooked chorizo or andouille sausage, cut crosswise into 1/4” slices

• 2 large cloves garlic, crushed

• 1 cup white rice

• 1 tablespoon creole or Old Bay seasoning

• 2 1/2 cups chicken broth

• 3 Roma tomatoes, diced

• 1 pound raw, peeled & de-veined shrimp

• 2 tablespoons parsley, chopped

DIRECTIONS

1. Heat a large skillet (that has a lid) on medium high, add about a tablespoon of oil and when hot put in celery, onion and green pepper - cook until softened and just until they get some color, about 5 minutes

2. Add sausage and cook 5 minutes or until it starts to brown

3. Add garlic and when fragrant, add creole or old bay and stir well to mix through

4. Add rice, stirring really well and let toast a couple minutes, then add broth, tomatoes and mix well

5. Bring to a boil, turn down to a simmer, cover and cook 15 minutes

6. Add shrimp, stir well and cover again - and in about 5 minutes the shrimp should be perfect or until all liquid is absorbed and rice is soft

7. Add parsley and serve!

VEGETABLE BENEDICT WITH SRIRACHA HOLLANDAISE

Serves 2

You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.

INGREDIENTS

• 1 large green heirloom tomato, thickly sliced
• Kosher salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 garlic clove, crushed
• 6oz fresh spinach
• pinch garlic powder
• 2 eggs
• 1 tablespoon vinegar 
• Challah Bread, thickly sliced

Hollandaise

• 3 egg yolks
• 1/2 lemon, juice
• 8 tablespoons melted butter
• 1-2 teaspoons Sriracha
• pinch Kosher salt 

DIRECTIONS

1. Preheat broiler to high
2. Simmer water in medium pan add vinegar 
3. Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes 
4. Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
5. In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
6. While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
7. Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!

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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Bucatini with Asparagus and Prosciutto

Serves 2

A perfect and satisfying lunch or dinner that you can make in under 20 mins.

Ingredients

• 1/2 lb Bucatini pasta

• 1 pound asparagus, thick ends removed

• 2 tablespoons Dijon mustard

• 1 1/2 lemons, juiced

• Pinch Kosher salt

• Fresh ground black pepper

• 3 tablespoon extra virgin olive oil

• 1/4 cup Parmesan cheese

• 4 thin slices Prosciutto

• 2 eggs

• 2 tablespoons vinegar

Directions

1. Bring 2 pots of water to a bowl

2. Cook pasta according to package instructions in one, and the asparagus in the other until just starting to get tender

3. Immediately plunge asparagus into a large bowl filled with water & ice - (this will stop it cooking), drain on paper towels - cut into 2 inch lengths

4. Whisk lemon juice, Dijon, olive oil, Kosher salt and pepper in a small bowl, set aside

5. Crack eggs into 2 small dishes being sure not to break the yolks

6. Stir vinegar into a 3rd pot of just simmering water, and using a spoon, stir water in a circular motion to create a mini whirlpool, then carefully slide egg into the center of the pot

7. Cook uncovered about 4 minutes or until poached

8. Drain pasta, return to pot with asparagus and some of the vinaigrette - mix well

9. Plate pasta, top with torn pieces of prosciutto, Parmesan and finally the poached egg

Barbequed Shrimp (no bbq required)

Serves maybe 5 as an appetizer

I have always been a proponent of keeping a bag of frozen shell-on & de-veined shrimp in the freezer, and this recipe proves my point beautifully. At the absolute last minute you can have an awesome, delicious and fun meal. But it's a shame to eat these alone - turn them into a party.

Ingredients

• 1 pound 21/25 shrimp raw, shell-on & deveined (and defrosted)
• 1.5 sticks butter
• 1 tablespoon chopped, fresh garlic
• 1 tablespoon Worcestershire sauce
• 1 tsp each: crushed red pepper, cayenne pepper, and fresh ground black pepper.
• Juice of 1/2 lemon
• 1/2 bottle beer

Directions

1. Melt 1 stick of butter with garlic over medium heat.
2. Add spices and mix well then add shrimp - turn over when shrimp are pink on bottom side
3. When shrimp are cooked on both sides, add remainder of butter, beer, Worcestershire sauce and lemon juice - heat through.
4. Serve with lots of cold bottled beer, warm crusty bread and newspaper as placemats.
5. Lots of napkins too.

Grilled Lobster Tails

Serves 4

There's this big mystique about lobster being hard to cook. Frankly it's no more difficult than a grilled peanut butter and jelly - it's just more expensive. Try it and see.

Ingredients

• 4 lobster tails
• 1/4 cup Finlandia butter
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons Dijon mustard
• Juice of 1 whole lemon
• 2 cloves garlic, chopped
• 1/3 cup scallions, thinly sliced

Directions

1. Mix all ingredients except tails in small pot over low heat until melted
2. Using kitchen shears or really good scissors - cut right up the middle of the shell to towards the tail, but don't cut through the tail
3. Using the cut as your guide, take a good knife and cut all the way down through the meat but do not cut through the bottom shell
4. Pull back the sides of the shell to expose the meat and brush well with the butter mixture
5. Heat grill to medium high and grill meat-side down for approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done
6. Serve with extra butter sauce

Spinach, Mushroom & Bacon Frittata

Serves 8

Don't shy away from brunch because you think you have to stand in the kitchen and make 3 dozen fried eggs or a million pancakes. This easy frittata throws together in no time, and is made even easier if you use my favorite 'Ready Bacon'.

Ingredients

• 12 eggs

• Kosher salt & fresh ground pepper

• 1 teaspoon olive oil

• 1 clove garlic

• 1 red pepper, diced small

• 8 ounces sliced mushrooms

• One 2 ounce package Ready Bacon, diced small

• One 6 ounce bag fresh baby spinach

• 1/2 cup shredded Parmesan cheese, approximately

• Sour cream & salsa to garnish

Directions

1. Heat oven to 400

2. Beat eggs in a large bowl, season with salt & pepper and set aside

3. Heat large pan over medium and add olive oil, garlic, red pepper and mushrooms

4. Cook until peppers are crisp-tender - about 5 minutes

5. Add bacon and spinach & cook until spinach has wilted down

6. Remove from heat, and add to the eggs with Parmesan and stir well

7. Pour into a buttered 9x9 casserole dish, top with a little more Parmesan and bake until set, 20-25 minutes - do not overcook...you don't want it too dry

8. Serve topped with sour cream and salsa

Cap'n Crunch Seared Tuna

Serves 4-6 as an appetizer

Beautifully seared tuna that's been coated in the crushed Captain. Sounds stupid doesn't it? Well there's just something about the sweet crunchy outside and the tangy little mix you make for it. Honestly, the only stupid thing would be NOT making it.

Ingredients

• 2 cups regular Cap'n Crunch (don't even think of using the peanut butter or crunch berry version)
• 1/4 cup Kewpie, Japanese mayonnaise, or
• 1/4 cup regular mayo & 1/2 tablespoon yellow mustard, combined
• 1 pound sushi grade tuna, in 2 rectangular blocks
• Neutral oil, like avocado oil is excellent
• Kosher salt & fresh ground pepper
• Sriracha
• Green onions, chopped fine

Directions

1. Crush the Cap'n in a Ziploc bag until fine (or in a processor) and put in a large bowl
2. If not using Japanese mayo, combine regular mayo and mustard - set aside
3. Lightly coat tune with oil, season with salt & pepper then press down into the Cap'n making sure it's covered well on all sides
4. Heat a non-stick pan really well then add ¼ cup of oil
5. When it just starts to smoke, add both blocks of the tuna and sear quickly on all sides until just golden (depending on hot your pan is, maybe 5-10 seconds a side) and remove to paper towels and slice onto 1/2 inch
6. I serve it by spreading the mayo mix on a plate, drizzle of Sriracha, topping that with the sliced tuna and sprinkling with green onions - just be sure to get some of everything in each bite

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Poutine

Serves 3 - 4

If there was a dish that could be called "Canadian" this would be it.

Ingredients

• 1 bag frozen french fries

• One 12 ounce jar beef gravy

• Freshly ground black pepper to taste

• 1 tablespoon Maggi, soy or Worcestershire sauce

• 1 cup cheese curds, broken up or fresh mozzarella, diced fairly small

Directions

1. Preheat oven per french fry package instructions

2. Spread the fries evenly onto a baking sheet and bake as package instructs - until browned and crunchy

3. In a small pot mix the gravy with some freshly ground black pepper to taste and the Maggi/soy/Worcestershire sauce and heat over low heat until hot and bubbly

4. Break up the cheese curds or dice the mozzarella

5. On a plate layer as follows: french fries, cheese, gravy/sauce mix

6. Add a little more freshly ground black pepper to taste

7. Be sure to get a little of everything in each bite

8. Oh Canada!