Fry Sauce

Meant for dipping and not frying. Serve with fries for dipping…or put on a burger…or on a hotdog…or in a sandwich…or in egg salad…or tuna salad, or on a brisket grilled cheese. Ok, basically everywhere.

Makes 3/4 cup

INGREDIENTS

• 1/2 cup mayonnaise
• 1/4 cup of ketchup
• 1 tablespoon Cholula hot sauce (or whatever kind you like)
• 2 tablespoons dill pickle juice
• 1 regular size dill pickle, diced very small
• Kosher salt & fresh ground pepper

DIRECTIONS

1. Put all ingredients in a bowl and mix well to combine
2. Store in fridge a couple weeks

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HUEVOS HANDCHEROS

Healthy on-the-go breakfast for early starts like school or work – tasty protein and only approx 200 calories. To make it fast, just prep at beginning of the week sautee the veggies and keep them in the fridge. 

Serve 1

INGREDIENTS

• 2 tablespoons pre-sauteed chilled veggies: onions, red onion, green onion, fresh green chili, red bell pepper (make a bunch of this and store in the fridge)
• 1 tablespoon salted butter
• 1 tablespoon shredded Monteray Jack cheese
• 1 teaspoon salsa verde
• 1 light flour tortillas
• 1 egg
• 1 teaspoon Cholula

DIRECTIONS

1. Preheat skillet medium heat, butter, chilled veggies, cook 30 seconds
2. Remove from heat, crack in the egg mix quickly for 30 seconds, add cheese, salsa verde and mix
3. Warm your tortilla
4. Build: tortilla, Cholula, egg mix, roll it up.... and off you go!

WATCH ME MAKE THIS... 

Shrimp & Egg Salad Sandwich

Perfect combo, egg & shrimp salad sandwich. Not much more to say than that. Except that there's bacon too. And it's really good.

INGREDIENTS

• 1lb raw shrimp, deveined  
• 6 freshly boiled eggs, roughly chopped
• 12 bacon strips
• 1/3 cup celery stalks (and leaves), diced
• 1/4 cup green onions, chopped
• 1/3 cup Kewpie mayonaise
• Kosher salt & fresh black pepper
• 1 -2 teaspoons Cholula Hot Sauce
• 8 romaine lettuce leaves
• 4 crusty white rolls

DIRECTIONS

1. In large pot of boiling water poach shrimp for 2 minutes, dice them up
2. Cook your bacon
3. In a large bowl mix your eggs, celery, cooked shrimp, green onions, 1/4 cup of mayo, Kosher salt and fresh black pepper and Cholula
4. Butter and toast or grill your split roll
5. Layer on a bit more of the mayo, add 2 romaine lettuce leaves, then a generous helping of the salad and top with bacon, enjoy.

San Diego Fish Tacos

Makes 6 tacos

While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

INGREDIENTS

• 1 cup Tempura Flour
• 3/4 soda water
• 1 tablespoon Old Bay Seasoning
• 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
• Vegetable oil for frying
• 3/4 cup sour cream
• 1/3 cup green salsa
• 6 corn tortillas, warmed
• 1 1/2 cups green cabbage, shredded
• Hot sauce & lime wedges  for serving

DIRECTIONS

1. Whisk flour, soda water and Old Bay in a large bowl until smooth
2. Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
3. Combine sour cream & salsa in a small bowl, mix well and set aside.  
4. Dip fish into batter until well coated and gently shake off excess
5. Carefully slide into the oil and cook a couple minutes on each side or until golden brown
6. Remove with a slotted spoon and dry on paper towels
7. Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime 
    

Crab Won Tons

Makes about 30

This falls under the heading of "Don't make the same thing all the time". They're delicious, simple and different - plus they're baked, not fried. I would try to insist on fresh crab, but there's no point. You're going to use what you want and besides - canned in this case is actually not that bad. But if you do use the canned, buy the 'lump'.

Ingredients

• 4 oz cream cheese, softened
• 3 green onions, sliced very thin
• 1 cup crab meat, approximately
• 1 tablespoon Asian hot sauce (Sriracha)
• 1 package won ton wrappers, I like the round ones

Directions

1. Preheat oven to 400
2. Mix all ingredients well in bowl, except wrappers
3. Put about a teaspoon and a half of mixture in center of each wrapper
4. Dip finger tips in water and wet edges of wrapper lightly and fold in half - try to remove as much air as possible
5. Seal tightly and place won tons on baking sheet coated with cooking spray
6. Bake until they start to brown - should be about 15 to 20 minutes
7. While they cook, make the dipping sauce:
8. 3 tablespoons soy
9. 1/4 teaspoon sesame oil
10. 1 teaspoon sugar
11. 1 teaspoon dried crushed red pepper
12. 1 teaspoon green onion, finely chopped
13. Mix all ingredients and serve on the side

Hot Sweet Wings

Makes about 2 dozen wings

Make them on a moments notice by keeping a bag of wings in the freezer - you don't even need to defrost them. Just yank 'em out and throw them in the oven, it's a piece of cake.

Ingredients

• 3 pounds chicken wings

• 1/2 cup honey

• 1/4 cup butter

• 6 ounces Louisiana-style hot sauce

• 1/2 to 1 teaspoon cayenne pepper

• good size pinch of salt

Directions

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done - about 10 minutes a side - more if frozen

3. While they're cooking, put remaining ingredients in a small pot and simmer for about 15 minutes

4. When wings are done, mix them in batches with the sauce in large bowl

5. Place wings in serving bowl with some of the sauce

Chili Frito Bags

This is one of those things that people make fun of until they try it – then, they're hooked. But you must have those little individual sized bags of Frito's for it – the fun is eating it right out of the bag.

Ingredients

• Any chili – yours, your mom's, or out of a can (the can is easier)
• Fritos, the individual sized bags
• Shredded cheddar cheese, sharp
• Hot Sauce

Directions

1. Heat chili
2. Open Frito bag
3. Spoon some chili in the bag - yes, IN the bag
4. Top with some cheese, IN the bag
5. Add a few drops hot sauce, IN the bag
6. Add a spoon and eat, OUT of the bag

Sangrita

Makes about 20 ounces

Drink this along side your really good tequila. Its awesome....try it!

Ingredients

• 10 oz tomato juice
• 10 oz orange juice
• Juice from 1 lime
• 1/4 cup onion (preferably white), diced extra fine
• 1 tablespoon Cholula Hot Sauce
• 1 teaspoon freshly ground pepper
• A pinch of salt

Directions

1. Mix ingredients together
2. Refrigerate
3. Serve in a small glass along side an equal amount of good tequila

Pastrami Breakfast Burrito

Makes 4

This is almost a near perfect breakfast.

Ingredients

• 1 teaspoon oil
• 1/2 cup yellow onion, diced
• 2 handfuls frozen French fries, cooked according to package directions and crispy
• About 1/2 pound deli pastrami, rough chopped
• 4 burrito sized tortillas or wraps
• 6 eggs
• 1/3 cup any kind of cheese, shredded
• 1/4 cup sour cream
• Hot sauce
• Kosher salt and freshly ground black pepper to taste

Directions

1. Heat oil in nonstick pan and add onions, cook until softened
2. Add pastrami and cook until everything is well mixed and heated through
3. Beat eggs (with salt and pepper to taste) and add to pan mixture, stir well to combine
4. While all this cooks, heat the tortillas
5. Take a tortilla and spread it with about 1 tablespoon of the sour cream and add some filling
6. Sprinkle with cheese, add fries to each, a few dashes of the hot sauce and roll up burrito style
7. Eat, of course