Lobster Hollandaise Poutine

Serves 2

So maybe this isn’t textbook poutine: there’s no fries, no gravy and certainly no cheese curds - but it's crazy damn good.

Ingredients

• 3 cups onion tots

• Two 6 ounce lobster tails, out of their shells

• 8 ounces cremini mushrooms, thinly sliced

• Neutral oil (just means unflavored: as in no extra virgin, no sesame etc)

• 12 ounces beer, something preferably not dark - unless that’s all you have in which case it’s perfect

• 1 stick (1/2 cup) butter

• 2 eggs, poached, how-to video here

• Hollandaise sauce, see recipe

• Parsley & green onion for garnish

Directions

1. Cook tots according to package directions - but you want them crispy, so if the timer goes off and they’re not - put em back in

2. Cook mushrooms in a non-stick pan with a tablespoon of oil, until they begin to soften - about 5 minutes, then turn off the heat but leave in the pan

3. Melt butter in a small pot and add beer - allow to heat through and come to almost a simmer

4. Put shelled lobster tails in the beer/butter and cook until just done - 2 to 3 minutes - remove and slice into bite-sized pieces

5. While they cook, put the heat back on the mushrooms and add a couple tablespoons of the beer/butter - mix well

6. Then plate - and by plate I mean bowl: tots, mushrooms, lobster, poached egg, Hollandaise and garnish

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

Tomato Sauce Poached Halibut

Stupidly simple (like me) and so delicious.

Makes 4 servings

INGREDIENTS

• 2 cups Tomato Sauce, see recipe
• 2 tablespoons capers
• Four halibut fillets, about 4 ounces each

DIRECTIONS

1. Put sauce & capers in a small pot (but large enough to hold the fillets) and bring to a low simmer
2. Add fish, cover and cook until just getting firm, 8 to 10 minutes
3. Serve.

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Hoisin Beef Skewers

Makes about 2 dozen skewers

These can be made in 5 minutes and cooked in about 5. That's pretty darn good - plus you get to eat them off those cool little sticks. Put the steak in the freezer for about 15 minutes before slicing - it will make it easier.

Ingredients

• 1 pound steak, I think a New York works well
• 1/2 cup Hoisin sauce, supermarket Asian aisle
• Juice from 2 limes
• 2 cloves garlic, crushed
• bamboo skewers
• chili sauce, to taste
• green onions, thinly sliced and toasted sesame seeds for garnish

Directions

1. Mix Hoisin, lime juice and garlic well - set aside
2. Trim steak across grain into slices about 1/4 thick
3. Thread steak onto skewers
4. Add some of the sauce to the skewered meat - reserving some for dipping
5. Heat grill pan or bbq really well
6. They won't take long - no more than about 3 minutes a side
7. Mix a little chili sauce with reserved dipping sauce and serve on the side

Shrimp & Corn Chowder

Makes 4 servings

So good, so simple, so quick. Made even easier by keeping a bag of raw shell-on shrimp in the freezer and a can of corn in the pantry.

Ingredients

• 1 tbsp butter
• 1/2 cup onion, finely diced
• 1 - 15 ounce can whole corn kernels
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 1/3 cups milk
• 1 cup chicken broth
• 1 large potato, cut into large dice
• Salt to taste
• 1 pound 31/40 raw shrimp, peeled, deveined

Directions

1. Melt the butter in a large saucepan over medium heat and add onion, garlic and corn
2. Cook until softened then add the paprika and cayenne and cook, stirring until mixed well
3. Add the milk, stock, potato and salt
4. Bring almost to a boil, reduce to a simmer and cover
5. Stir occasionally for about 30 minutes, or until potatoes are tender
6. Add shrimp during the last 5 minutes of cooking, and cook until they just turn opaque
7. Add some fresh chopped parsley on top
8. Serve with tons of good crusty bread and a big fat salad

Warm Cabbage Salad

Bacon, mushrooms, blue cheese and that cool looking Napa cabbage you've never known what to do with. In fact, you could make a meal around this I think. Ok, I don't think - I know. I've had it by itself and it's terrific. And how come people don't say 'terrific' all that often anymore? And btw a little grilled chicken would be a great add to the top.

Serves 4

Ingredients

• 1 medium Napa cabbage (not the core end) finely shredded - about 6 cups
• 4 ounces crumbled blue cheese
• 1/3 pound bacon, diced
• 8 ounces cremini mushrooms, sliced
• Approximately 1/3 cup honey mustard dressing, or make your own

Directions

1. Place cabbage in a large bowl and top with blue cheese
2. Cook bacon in large pan until about halfway done & remove grease, but leaving about 2 tablespoons and then add mushrooms
3. Cook until mushrooms have softened and bacon is done, 3 to 4 minutes
4. Add dressing to pan (being careful as it'll splatter a bit) and stir to heat through - about a minute
5. Pour warm dressing with bacon & mushrooms onto the cabbage/cheese and mix well
6. Season with salt, lots of fresh ground pepper and serve

Yakitori Chicken

Japan is famous for the little shops that serve many incredibly delicious types of charcoal grilled chicken. The 'little' refers to the fact that the shops can be as small as having seats for as few as 6 or 8 people. The 'many types' refers to the many different 'parts' of the chicken they use. For our purposes, we'll stick with just thighs.

Ingredients

• 16 bamboo skewers
• 4 chicken thighs
• 5 tablespoons soy sauce
• 5 tablespoons sake
• 2 tablespoons sugar
• 4 green onions

Directions

1. Soak skewers in water for 20 minutes
2. Combine soy, sake and sugar in small pot over medium heat for 5 minutes
3. Cut each thigh into approximately 8 bite size pieces
4. Thread 2 chicken pieces onto a skewer with a piece of green onion in the middle
5. Grill chicken over medium heat until done, basting constantly while they cook until done

Grilled Pesto Shrimp

Serves 6

2 ingredients - OK, technically 3 if you count the stick. Larger shrimp like at least 31/40's are great. That just means there are between 31 and 40 shrimp per pound.

Ingredients

• 24 large shrimp, de-veined with shell & tail removed
• 2 cups pre-made pesto, store bought is easier
• 24 wooden skewers

Directions

1. Thread 2 shrimp onto 2 skewers - the 2 sticks keep them from spinning around.
2. Coat shrimp well with pesto and let sit about 15 minutes - reserve some pesto for serving.
3. Heat grill or grill pan
4. Cook a couple of minutes on each side and serve with extra pesto for dipping

Halibut with Olive Tapenade

Serves 2

Simple and simply great.

Ingredients

• 1/4 cup Black olives
• 3 tsp capers
• 3 tsp parsley
• 1/4 cup olive Oil
• Kosher salt and freshly ground pepper
• 2 - 6oz Halibut fillets
• 2 tablespoons olive oil
• Kosher Salt & Pepper to taste

Directions

1. Chopped drained olives, capers and parsley either by hand, or in a processor until chunky but fine add olive olive, salt & pepper - mix well and set aside
2. Drizzle halibut with olive oil and season with salt & pepper
3. Grill or sear until cooked to where you want it
4. Top with tapenade - serve

Kale & Roasted Corn Salad

Serves 4

Kale - the cardboard of the salad world. But marinating it in this dressing and using avocado help make it so delicious - not to mention healthy. It's our new favorite.

Ingredients

SALAD:

• 1 tablespoon olive oil
• 1 - 15 ounce can whole kernel corn, drained well
• 2 ripe avocados, diced small
• 1 bag (12 ounces) chopped kale, chopped to make it even smaller
• 12 ounces cooked chicken, diced small
• 1/2 pound cooked bacon, diced

DRESSING:

• 4 ounces olive oil
• juice from 1 lemon
• 1 clove garlic, minced
• 2 tablespoons Dijon mustard
• Good pinch salt & pepper

Directions

1. Heat wok or non-stick pan until almost smoking, add oil & corn and cook until browned in spots - remove to a dish and let cool
2. Make dressing by combining oil, lemon juice, garlic, Dijon and salt & pepper - mix
3. Put Kale, corn, avocado, chicken and dressing in a large bowl and toss well - put in fridge about 30 minutes to let all the flavors come together (and to allow the 'cardboardiness' of the kale to subside). 
4. Mix in bacon and serve

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Tuna & White Bean Salad

Serves 4 -6 (I think)

I like to make this and keep it in the fridge. Then when I need a snack, it's not only filling & delicious, but it's super healthy for you. Low in fat and calories but high in protein.

Ingredients

• 1/4-1/3 cup extra virgin olive oil
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• Juice of one lemon - about 3 tablespoons
• Good pinch Kosher salt & fresh ground pepper
• One 12 ounce can solid white tuna
• One 15 ounce can white cannellini beans, drained & rinsed (you can easily substitute with garbanzo beans)
• 1/2 cup leeks, thinly sliced
• 1/3 cup of chopped parsley

Directions

1. Make the dressing: combine olive oil, sesame oil, soy, lemon juice and salt & pepper - mix really well & set aside
2. Put tuna in a large bowl and break up
3. Add beans, leeks and parsley - mix carefully not to break the beans
4. Toss with some of the dressing and serve

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Tuna Cakes with Lemon Salsa

Makes about twelve 2" cakes

Think crab cake - but with canned tuna. And before you dismiss them as crappy cuz it's canned tuna, maybe you should try them. Just a thought.

Ingredients

CAKES:

• 12 ounces canned tuna, drained
• 1/2 cup panko bread crumbs
• 1/4 cup green onion, finely chopped
• 1/4 cup parsley, finely chopped
• 2 cloves garlic, minced
• Kosher salt & fresh ground pepper
• Juice of half a lemon

LEMON SALSA:

• 3 lemons peeled, seeded and diced small
• 1/4 cup red onion, diced
• 1/4 cup cucumber, peeled and diced small
• 1 red jalapeno, diced tiny
• 1 tablespoon extra virgin olive oil
• Kosher salt & fresh ground pepper
• Non-fat plain yogurt for serving

Directions

1. In a large bowl combine all ingredients for the tuna cakes
2. Shape into 12 cakes and cook in a medium hot pan wit olive oil until brown and crispy on both sides
3. While they cook, mix ingredients for salsa
4. Serve topped with a little yogurt and the salsa

Tofu & Edamame Fried Rice

Serves 4

I could eat this all day long...and if you’re not a tofu fan, this is the time to become one.

Ingredients

• 1 pack Extra Firm Tofu
• 2 tablespoons oil
• 1 garlic clove, minced
• 1 inch piece fresh ginger, finely chopped
• 2 green onions, white & light green parts, finely chopped
• 1 red pepper, diced
• 1 cup frozen edamame beans
• 2 cups pre-cooked cold rice - fresh rice will make it mushy and gross, and you don't want that do you?
• 3 tablespoons soy sauce
• 1 teaspoon sesame chili oil

Directions

1. Slice tofu horizontally into 2 pieces (so you now have 2 square blocks)
2. Place tofu blocks side by side on a triple layer of paper towels, with a triple layer on top
3. Place something heavy like a pot or pan on top and leave about 10 minutes to drain, then cut tofu into 1 inch cubes
4. Heat wok on high until almost smoking and add 1 tablespoon oil then tofu
5. Cook until browned evenly all around - about 5 minutes and remove
6. Add a little more oil and the garlic, ginger, green onions, red pepper and edamame
7. Cook, stirring often about 5 minutes until everything has softened
8. Add the rice, breaking it up with your fingers as it goes in
9. Add soy and sesame chili oil - mix well
10. Add tofu back in and mix gently so you don't bust up the tofu
11. Serve

Posole with Kale

Serves 4ish

Think vegetable soup - but better I think. Hominy is just giant softened kernels of corn. And don't forget the lime juice at the end - it makes it.

Ingredients

• 1/2 pound bacon, sliced
• 1 small onion, diced
• 1 tablespoon olive oil
• 4 large cloves garlic, minced
• 4 cups chicken broth
• One 29 ounce can hominy, drained
• 15 ounce can diced fire roasted tomatoes
• 7 ounce can diced green chilies
• 1/2 teaspoon each Mexican oregano & cumin
• Kosher salt and pepper to taste
• 3 cups chopped kale
• Limes for garnish

Directions

1. Cook bacon until about 1/2 way done, remove most of the grease (leaving about 1 tablespoon) and add onion
2. Cook until softened, add garlic and cook another minute
3. Add everything else except salt, pepper & the lime and simmer over medium heat about 20 minutes
4. Season to taste with salt & pepper, ladle into a bowl and serve with lime squeezed on top

Sea Bass with Red Pepper Sauce

Serves 4

No time to cook? You could easily go from nothing to eating in about 10 with this recipe - and it's way delicious.

Ingredients

• 10 ounces jarred roasted red peppers, drained
• 1 clove garlic
• 1/4 - 1/3 cup chicken stock
• Kosher salt and fresh ground pepper
• 4 Sea Bass fillets
• 2 tablespoons olive oil
• Cilantro to garnish

Directions

1. Add peppers and garlic to blender, blend until smooth
2. Season with salt & pepper and add chicken stock until desired thickness
3. Put sauce in a small pot and warm over low heat
4. Lightly oil fish and season well with salt & pepper
5. Cook in a non-stick pan over medium/high heat until beautifully seared outside and cooked through inside
6. Serve by spooning warm sauce on a plate, adding fish and topping with a little cilantro

Seattle Salmon Skewers

Serves 4 people

Huge flavor but so damn simple. Skewers of seared salmon with an oh-so-delicious sauce of sweet chili, soy & lime juice.

Ingredients

• 2 lb fillet fatty Salmon, skin removed, cut into 1 inch cubes
• 2 tablespoons canola oil
• Kosher salt and fresh ground pepper
• 1/4 cup sweet chili Sauce
• 2 tablespoons soy sauce
• 1/2 fresh lime, juiced
• 3 green onions, finely chopped fine
• Sesame seeds

Directions

1. Skewer 2 salmon cubes on each skewer, drizzle with oil and season with salt & pepper
2. Mix chili sauce, soy & lime juice - set aside
3. Heat grill pan to medium high and sear salmon about 2 minutes or until good grill marks – flip
4. Brush top with mixed well sauce and cook another minute or so
5. Serve on platter and drizzle over sauce and garnish with sprinkle of sesame seeds and green onions, and pour rest of sauce on side dish for dipping
6. Eat.

Scallops with Shiitake & Snow Peas

Serves 4

The title says it all so any more of a description would just make me sound like a pompous restaurant chef trying to showboat. Oh what the hell, let’s try it:

‘Hand caught local alabaster sea scallops served on a bed of forest shiitake mushrooms and Okinawan snow peas that have been delicately sautéed with fresh ginger, garlic and just a soupçon of aged tamari’

Damn I’m good.

Ingredients

• 5 tablespoons vegetable oil
• 3 big handfuls snow peas
• 10 shiitake mushroom, sliced (stems removed)
• fresh scallops
• 1 inch piece ginger, very finely chopped
• 1 clove of garlic, finely chopped
• 2 teaspoons Soy sauce or aged tamari
• 1 teaspoon chili sesame oil
• 1 teaspoon Sesame seeds
• 1 green onion, chopped
• salt and pepper

Directions

1. You need 2 large skillets or woks, heat 2 tablespoons of oil in each
2. Sauté the snow peas in one and mushrooms in the other, stir regularly
3. After they have cooked for 6-8 minutes, add the snow peas to the mushroom pan, add the ginger and the garlic and stir for 1 minute
4. Throw in the soy sauce, cook for 2 minutes
5. Sit the scallops on paper towel to remove moisture, then coat them in 1 tablespoon of oil and season with salt and pepper on both sides
6. Heat the empty pan, until smoking hot, add the scallops cook for 2 minutes to sear on one side, then flip, brush on the chili sesame oil, cook for 2 minutes
7. Then serve the peas and mushroom and top with one scallop, and garnish with a sprinkle of green onion and sesame seeds

Kale Chips

Serves 2

Super healthy for you, not to mention super easy and quick to make.

Ingredients

• 15 kale leaves, stalks removed
• 1/4 teaspoon Chipotle Chili powder
• 2 teaspoons olive oil
• big pinch Kosher Salt

Directions

1. Pre-heat oven to 350
2. Wash the kale and remove any moisture with paper towels
3. Tear into roughly 4'' inch pieces (it doesn't matter up to you)
4. Throw everything in a bowl and toss leaves thoroughly coat everything
5. Spread them out over two greased baking sheets, arrange so no leaves are overlapping (otherwise they will not get crunchy)
6. Cook for 10-15 minutes or until edges are slightly brown
7. Serve and enjoy

Ginger Beef Stir Fry

Serves 2

A stir fry is one of my favorite things – because with only a few ingredients they’re easy & they’re quick. And when you add a ton of fresh ginger – they’re also fricking delicious. But heed my warning – making this with powdered ginger is not an acceptable alternative.

Ingredients

• 2 tablespoons vegetable oil
• 2 celery stalks, chopped
• 1/2 red onion, chopped
• 1/2 yellow onion, chopped
• 3 tablespoons fresh ginger, finely diced
• 2 garlic cloves, crushed
• 1lb lean steak, finely sliced, across the grain
• 1 tablespoon soy sauce
• 1 teaspoon chili sauce
• kosher salt and pepper
• 1 green onion, finely sliced
• 4 cups of cooked steam wgite rice

Directions

1. Heat a wok with the oil on medium heat add the celery and onions and cook for 5 minutes
2. Then add the ginger and garlic and cook for 5 more minutes, remove from the wok and put to one side
3. Don't wash the wok, put it back on high heat, throw in the beef - keep it moving and make sure they are not all stuck together, cook for 2 minutes or until the pink is just leaving the meat, then throw the veg back in the wok, right at the end of cooking
4. Stir in the soy and chili sauce, stir
5. Serve on top of steamed white rice and garnish with kosher salt, pepper and green onions.

Tequila Lime Shrimp and Scallops

Serves 4

This is totally delicious and totally gluten free, with thanks to chef Danna Korn.

Ingredients

• 1 pound medium shrimp, peeled, and deveined
• 1/2 pound scallops
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil, divided
• 1/4 cup tequila
• 2 teaspoons minced garlic (about 4 cloves)
• 2 teaspoons hot sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large onion, cut into thin wedges
• 1 green bell pepper, cut into bite-sized strips
• 1 red bell pepper, cut into bite-sized strips
• 4 lime wedges (for garnish)

Directions

1. If your shrimp or scallops are frozen, thaw and rinse them. If the scallops are as large as an egg or larger, cut them in half and set them aside
2. In a large glass, ceramic, or stainless steel mixing bowl, stir together the lime juice, lemon juice, cilantro, 1 tablespoon oil, tequila, garlic, hot sauce, cumin, and oregano
3. Add the shrimp and scallops
4. In a large skillet over medium-high heat, cook the onion, green bell pepper, and red bell pepper in the remaining tablespoon of oil until they begin to get soft, about 4 minutes
5. Add the shrimp-scallop mixture to the skillet, and bring everything to a boil
6. Cook and stir the mixture for about 3 minutes, until some of the liquid has burned off and the scallops are cooked
7. Garnish with lime wedges
8. Serve alone, with rice, quinoa or whatever makes you happy