Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Pesto Pizza

So fricking simple and delicious – a great reason to keep pesto in the fridge. It's super easy and quick, and by quick, I mean in about a minute.

Makes 1 Pizza

INGREDIENTS

• 1 Pizza Dough (store bought or homemade)
• All-purpose flour
• 2-3 tablespoons cornmeal
• One 7 oz container pesto sauce (you'll use about half)
• ¼ -½ teaspoon crushed red pepper
• 1 fresh mozzarella cheese ball (broken up in smallish pieces)
• Olive oil
• Kosher salt & fresh ground pepper to taste

DIRECTIONS

1. Preheat oven to 500 degrees (unless you are using a pizza oven like Uuni)
2. Sprinkle just enough flour to prevent sticking on dough and working surface. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less
3. Spread cornmeal on baking sheet and lay the pizza dough on top
4. Spoon a few tablespoons of sauce into the center of the pizza and use the back of a spoon to spread it out to the edges.
5. Next sprinkle red pepper and top with mozzarella
6. Drizzle a little olive oil on top, season with salt and pepper to taste
7. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden in a regular oven - but in a pizza oven only as long as needed
8. Slice, eat & repeat!

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The Best Chicken/Egg Salad

Serves 4 - 6

This is a favorite in our house. I like to put it out on a plate with bagel halves and let everyone make their own.

Ingredients

• 6 hard boiled eggs, peeled
• 2 ribs of celery, diced fairly small (about 1/2 cup)
• 1/3 cup mayonnaise
• 2 cups deli-roasted chicken, shredded
• Freshly ground pepper to taste
• 2 teaspoons curry powder

Directions

1. In a bowl, use a fork to rough chop the eggs
2. Add the celery, Mayo , chicken, curry powder and salt and pepper to taste
3. Mix together well and serve

Tomato & Potato Chip Sandwich

Makes 4

I've been eating this about once a month since I was 18. It's the perfect late night food. And the mayo is important – so either the Japanese Kewpie mayo, Heinz Salad Cream or even Miracle Whip is preferable to regular mayo here.

Ingredients

• 2 medium ripe tomatoes, sliced thin
• 8 slices white bread - trust me
• 4 tablespoons mayonnaise (see description above)
• 4 BIG handfuls plain potato chips
• Fresh ground pepper

Directions

1. Spread mayo on 4 of the bread slices
2. Top each with the tomatoes
3. Season well with pepper - don't be shy
4. Place a handful of chips in a pile to each and gently balance 2nd slice on top
5. Now squish the whole thing flat with your hand, cut in half and eat

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Salt and Pepper Shrimp

Makes 6 appetizer servings

Put this in front of your friends - they won't believe it! You can say "Yeah, I made it - I mean I made that!" No one has to know it took about 5 minutes in the kitchen but you.

Ingredients

• 1/2 tablespoon Kosher salt
• 1/2 tablespoon fresh ground pepper
• 1 tablespoon peanut oil
• 1 pound shrimp, raw shell-on & de-veined – 31/40’s are the prefect size
• 2 large cloves garlic, chopped fine
• 1/2 inch fresh ginger,minced
• 1 bunch green onions, cut into 2 inch lengths

Directions

1. Mix salt & pepper in small bowl and set aside
2. Turn on the fan above your stove and heat a wok or pan until really really hot and smoking and then add the oil
3. Wait until it smokes even more
4. Don't get freaked out by the smoke
5. Add garlic, ginger, green onion and the shrimp
6. Stir often so all is mixed and shrimp are fully cooked – which should not take more than a couple minutes, then add the salt & pepper
7. Stir fry quickly to coat shrimp in the salt and pepper mixture – serve
8. Prepare yourself for the compliments to come

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Hash Brown Crust Quiche

 But the hash browns aren't in, they're the crust!

Serves 6

INGREDIENTS

• 3 cups thawed frozen hash browns
• ¼ pound bacon, diced
• 1 cup mushrooms, sliced thin
• ½ green pepper, diced
• ½ small yellow onion, diced
• 1 garlic clove, minced
• 6 eggs
• ½ cup Monterey Jack cheese
• 1 teaspoon fresh ground black pepper
• Big pinch Kosher salt

DIRECTIONS

1. Preheat oven to 400
2. Press hash browns into pan or pie dish – like you would pie dough
3. Bake until golden brown, approx 25 minutes
4. During this time, cook bacon in a large skillet, until almost crispy, then add mushrooms, peppers & onions and cook on medium heat, until softened -add garlic in the last minute and spread into pan
5. Beat eggs, stir in cheese, season with salt & pepper and mix in cheese
6. Pour mixture into pan and bake I oven, 15-20 minutes or until just firm, serve.

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Spanish Chorizo Hash

Who says hash has to be corned beef? Cuz I certainly don't!

Makes 2 - 3 servings (kinda depends on you)

INGREDIENTS

• 2 tablespoons butter
• 1/2 medium red onion, diced
• 1/2 pound cold leftover cooked potatoes, cut into 1/2 inch cubes
• 4-6 ounces Spanish Chorizo, chopped
• Kosher salt
• Eggs poached, fried, scrambled – again, up to you

DIRECTIONS

1. Add butter to a medium sized pan and cook onion until just softened, about 3 minutes
2. Add potatoes and cook another 5 minutes until just getting crispy
3. Add Chorizo, season with salt & cook stirring often for maybe another 5 - 7 minutes, until crispy all around
4. Serve with eggs

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OLD SCHOOL SHRIMP SCAMPI

Not sure how you beat this. And considering this is "Super quick dinner week" and it goes from zip to amazing in less than 15 minutes...you gotta make it.

Serves 2

INGREDIENTS

• 1/2 lb fresh large raw shrimp (21-30 size)

• 1/2 pack spaghetti

• 3 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, crushed

• 1/3 cup Dry Vermouth

• pinch red pepper flakes

• 3 tablespoons curly parsley, finely chopped, (flatleaf will do)

• 1/2 lemon, fresh juice

• lemon wedge for serving

• drizzle of EVOO

• Optional: handful grated Parmesan cheese

DIRECTIONS

1. In large pot boiled salted water add spaghetti, cook al dente

2. While that cooks... In a large skillet, on medium heat, add butter, oil, garlic, cook 30 seconds

3. Add vermouth, red pepper flakes, simmer 4 minutes to reduce liquid

4. Add shrimp, these guys only need 2 minutes, flip cook for 1 more minute

5. Add lemon juice and half parsley

6. Drain pasta, add to skillet coat in sauce

7. Serve garnished with parsley, drizzle of EVOO and a wedge of lemon. Sprinkle of Parmesan if you feel like it.

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

• 1/4 red onion, diced
• 1 tablespoon olive oil
• 1/4 red bell pepper, diced
• 1/2 Green Hatch Chile, diced
• 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
• 1 clove garlic, crushed
• 4 small flour tortilla
• 1/2 cup shredded Monteray Jack cheese
• 1/4 cup Sour cream
• squeeze lemon
• pinch Kosher salt
• pinch cumin

DIRECTIONS

1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
2. Turn down heat, add garlic, mix cook 30 seconds
3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
5. Mix sour cream, lemon, Kosher salt and cumin
6. Slice quesadillas, dip and eat

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SUMMER SALAD WITH ANCHOVY DRESSING

Before you say no effing way because of the anchovies – try it. It’s ridiculous. 

Serves 2, as main

INGREDIENTS

• 2 boiled eggs, quartered
• handful asparagus spears
• 1/2 romaine lettuce head (the crunchier bottom half), chopped
• 1 large tomato diced (I used a yellow tomato)
• big pinch fresh parsley, finely chopped
• few grinds fresh black pepper

DRESSING

• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 tablespoon Dijion mustard
• 4 anchovies finely chopped, or 2 teaspoons anchovy paste
• 1 clove garlic, crushed
• 1/2 teaspoon worcestershire sauce
• small pinch Kosher salt
• 5 grinds fresh black pepper
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. In microwaveable dish, add asparagus and few tablespoons water, cover cling film microwave 2.5 minutes, place in ice bath to keep them green
2. add all dressing ingredients into a jar, shake well to emulsify
3. cut asparagus into 1'' pieces
4. In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing
5. season with pepper, sprinkle over the parsley, eat!

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Cannoli

I used to HATE cannoli's, until I made these. Light and delicious, they’re nothing like the overly-sweet versions you find elsewhere. And did I mention the raspberries? 

Serves 3

INGREDIENTS

• 12 store bought cannoli shells
• 1  1/2 cup ricotta
• 2 tablespoons fine grain sugar
• 1 cup organic raspberries
• zest 1/2 lemon
• 2 tablespoons powdered sugar for dusting
• Piping bag or ziplock bag

DIRECTIONS

1. In large bowl beat the ricotta and sugar, add zest, break raspberries up, mix well, chill mixture in fridge for 30 mins
2. Pipe the mixture into shells (use a piping bag or a ziplock bag and cut corner off
3. Serve, dusted with powdered sugar 

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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!

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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The World’s Best Fried Egg Sandwich

Makes 1 sandwich (just double everything for 2)

If I had a restaurant, which I don't, this would be on the menu, you just must make this!

INGREDIENTS

• 2 slices sourdough bread, buttered
• 2 bacon strips
• 1 egg
• 1 tablespoon Kewpie Mayo (Japanese Mayo)
• 1-2 teaspoons Sriracha
• 3 slices Muenster cheese
• 1/4 cup Romaine lettuce, finely shredded
• 1/4 ripe avocado, sliced
• Kosher salt and fresh black pepper

DIRECTIONS

1. Preheat oven to 400, cook bacon for 10 minutes, or until slightly crispy
2. Grill your bread, on both sides, until golden
3. Preheat skillet, on medium, add butter, crack your egg, smash yolk move around a lil bit, flip and layer on cheese, cover with lid, while you cook this bit
4. Spread Mayo and Sriracha on toast. Layer on lettuce, bacon, egg/cheese and spread avocado on other slice toast, season.

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Sausage & Mixed Pepper Flatbread

Makes 4 flatbreads

INGREDIENTS

• 1 pound hot Italian sausage
• One each red & yellow or orange bell pepper, cut into thin, 1 inch pieces
• 1 large clove garlic
• 5 ounces baby spinach
• 4 Naan bread, flat bread or whatever (instead of pizza) aaprox 4x 8 inches each
• ½ cup basil pesto
• Shredded mozzarella
• 1/3 cup Parmesan Cheese, shredded

DIRECTIONS

1. Preheat oven to 425
2. Cook sausage until almost done and add peppers – allow to soften
3. Add garlic, and when fragrant after about a minute add spinach
4. When spinach has wilted, add salt & pepper to taste and remove from heat
5. Spread ¼ of the pesto on each naan, add some mozzarella, the sausage mixture, more mozzarella and finely the Parmesan
6. Bake until crispy,  melty and gorgeous – about 15 minutes

 

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Cullen Skink (hearty Scottish soup)

Serves 6

Cullen is a small town in Scotland and home to this delicious fish chowder.  But it’s traditionally made with smoked haddock that I couldn’t find, so I used smoked salmon and it was fricking delicious. 

Try it mate, I think you’ll love it. 

Recipe donated by a proper British person, Kate (my assistant Georgie's Mum) who lives over the pond, in the smallest city in England, called Wells (see video below).

INGREDIENTS

• 2 ½ cups milk
• 1 small bunch parsley
• 1 bay leaf
• 1lb smoked salmon (or smoked haddock)
• ½ stick/55g butter
• 1 medium yellow onion, cut into a medium dice
• 1 large leek, cleaned, sliced lengthwise and chopped into half rounds
• 1 cup mashed potatoes
• Kosher salt & fresh ground pepper to taste
• 1/3 cup bacon, cooked/crispy/crumbled

DIRECTIONS 

1. Put the milk, half a dozen parsley stems and bay leaf into a small pot and simmer about 5 minutes
2. While it cools, put 1 tablespoon each butter & olive oil in a small pot and with the onion & leek – cook about 5 minutes until nicely softened
3. Break up salmon, add to milk and continue to simmer about 5 more minutes – then strain and add milk and salmon to the onions & leaks
4. Carefully stir in mashed potatoes – you don’t want to break up the salmon too much
5. Add salt and pepper as needed and serve topped with bacon & chopped parsley.

THE BRITISH CULPRITS THAT DONATED THE RECIPE, GEORGIE & KATE, FROM ENGLAND.

Glossy Asian Wings

Serves 4

These are so simple, and the longer you marinate them the better… I suggest you whip this up in the morning, throw 'em in the fridge, then they'll be tender and perfect to cook when you get home from work.

INGREDIENTS

• 2 lbs raw chicken wings

• 1 cup brown sugar

• 1 cup soy sauce

• 1 teaspoon sesame oil

• 2 green onions, white & light green parts, chopped fine

• Toasted sesame seeds

DIRECTIONS

1. Pre-heat broiler

2. In a large bowl combine brown sugar, soy sauce and sesame oil – mix well

3. Put the wings and most of the marinade (save about 1/3 for basting) in a zip lock bag and refrigerate an hour up to overnight

4. Place skin side up on backing sheet & put under broiler about 4-5" from the element and cook 10 minutes, flip and cook until done – about another 10

5. Plate wings, garnish with green onions and sesame seeds

(Shortcut version: You could make this with frozen raw wings, just coat with sauce then cook according to packaging)

Grilled Polenta with Crab

Serves 4 as appetizer

Perfect summer appetizer – totally delicious & simple crab salad on grilled polenta, you can have this on the table n 20 minutes, easy! 

INGREDIENTS

• Makes about 20 rounds
• 1 polenta chub
• 2 tablespoons olive oil
• 3 green onion chopped
• 1/2 red pepper, diced
• 1 tablespoon chili sauce
• Juice from 1/2 lime
• Kosher salt & pepper
• 1  1/2 cups fresh crab meat
• 1/2 avocado, sliced
• 1/3 cup cilantro, chopped

DIRECTIONS

• Pre-heat grill pan to medium/high
• Slice polenta into 1/4 inch thick rounds
• Lightly drizzle with olive oil, season with Kosher salt and pepper & cook on grill pan until crispy and well marked, 5-7 minutes on each side
• In a bowl mix diced green onions, red pepper, chili sauce, lime juice, pinch salt and crab meat
• Spoon some crab mixture on each round, top with a slice of avocado and wee bit of cilantro. 

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

Lobster Pasta

Serves 3-4

Yum

Ingredients

• 2 lobster tails, uncooked
• 1/2 large yellow or white onion, diced
• 1 small green pepper, diced
• 1/2 pound shell type pasta
• 1 large clove, or 2 small cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 3 tablespoons butter
• Kosher salt & fresh ground pepper
• 1/3 cup cup parsley, minced
• Zest of 1 lemon
• Extra virgin olive oil, for finishing

Directions

1. Steam lobster tails about 12 minutes or until done, let cool slightly, remove meat and cut into bite size pieces
2. Cook pasta until done
3. While the lobster steams, cook onion and green pepper in a little oil until softened
4. Put in garlic, and cook about 1 minute
5. Add red pepper, butter, lobster and season with salt & pepper
6. Stir well then put in parsley & lemon zest
7. Combine and heat through, then finish with a drizzle of olive oil