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!

Denver Omelet Nachos

Serves 6

Think Denver Omelet, but turned into nachos. Genius? Aw shucks, why'd you have to go and embarrass me by saying that?

1 pasilla or poblano pepper, diced

8 ounces white mushrooms, diced

1/2 yellow onion, diced

1 pound Black Forest ham, about 1/4 inch thick - diced

3 tablespoons butter

3 tablespoons flour

Kosher salt & fresh ground pepper

1/2 teaspoon garlic powder

1 1/2 cups whole milk

1 1/4 cups shredded cheddar, colby-jack, monterey jack - up to you

3 big handfuls homemade tortilla chips, see recipe here (or store bought)

1 or 2 eggs, cooked sunny or over easy - just be sure there’s a runny yolk

• Heat 1 tablespoon of oil in a large non-stick pan over medium, and add the pepper, mushrooms & onion - cook until nicely softened, about 5 minutes

• While it cooks, melt butter in a small butter then stir in the flour - cook stirring about a minute

• Preheat oven to 350

• Add milk, and continue cooking a couple minutes, using a whisk then add the shredded cheese and continue whisking until smooth

• Season with salt & pepper - keep warm

• Put a large layer of chips in an oven safe dish, cover with a layer of the cheese sauce, a layer of the ham/veggie combo, then more chips, more cheese sauce, the rest of the ham/veggei and top with remaining 1/4 cup of the shredded cheese

• Place in oven or microwave until the shredded top cheese has melted

• Top with eggs, and away you go

Buffalo Chicken Fries

Should be self explanatory - but even if they're not...just make em.

Serves 4-6

INGREDIENTS

• 28 ounce bag of sweet potato fries
• 1 cup Franks Red Hot Wings Sauce or the regular – both are great
• 1/3 cup honey
• 2 tablespoons butter
• 1/2 cup blue cheese dressing
• 1 cup pre-cooked deli chicken, shredded
• parsley leaves, chopped for garnish

DIRECTIONS

1. Cook fries according to package directions – but get 'em extra crispy
2. While they cook, combine hot sauce, honey and butter over low heat – stir to combine
3. Toss fries a portion at a time in some of the sauce (don't over sauce though), plate, add some chicken, drizzle with blue cheese dressing and a little more buffalo sauce
4. Top with chopped parsley.

WATCH ME MAKE THIS

---

Better Butter Burger

Makes: 4 burgers
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

The idea of cramming a big chunk of butter inside a burger might not be the first thing you think of – but it should be.

INGREDIENTS

• 1 ½ lbs ground sirloin

• Kosher salt & fresh ground pepper

• 4 hamburger buns, toasted

• Herb Garlic Butter, see recipe 

• Lettuce, tomato, mayo – you know what to do here
   

DIRECTIONS

1. Form meat into 4 loose balls

2. Remove Herb Garlic Butter from fridge, unwrap and cut four ½ inch discs, and gently press a disc into each ball, then gently form patty around the disc

3. Preheat grill to medium high and cook burgers to your desired doneness, about 4 to 5 minutes a side for medium rare

4. Build on toasted buns with whatever you like – not that it’ll really matter, cuz honestly it’s that good.

WATCH ME MAKE THIS

Garlic Butter Wings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

There are very hard to resist.  I’m warning you, once you start eating them…

INGREDIENTS

• 2 lbs chicken wings, tips removed, and the drumettes and flat section separated with a pair of kitchen scissors

• 1/4 + 1/3 cup butter melted

• Kosher salt & fresh ground pepper

• 3 cloves garlic, minced

• 1/8 teaspoon red pepper flakes

• ¼ cup shredded Parmesan

• ¼ cup finely chopped curly parsley

DIRECTIONS

1. Preheat oven to 400

2. Put wings in a large bowl, add the ¼ cup melted butter, toss well and place on a baking sheet – bake for 20 minutes

3. Flip over and bake another 15 minutes

4. When they are almost done, add garlic & red pepper flakes to the remaining butter in a small pot over medium/low heat – stir well and let simmer about 30 seconds

5. Remove, place wings in a bowl and add the butter, parmesan and parsley - mix and serve 

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

View fullsize

---

HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

WATCH ME MAKE THIS

MORE CHICKEN RECIPES

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

View fullsize

WATCH ME MAKES THIS

---

Warm nuts

Bunch last minute visitors arrived on your doorstep...?! Have no fear. Keep your pantry stocked with these simple ingredients and it will always be a breeze.

INGREDIENTS

• bag of nuts (any kind, but I prefer cashews, unsalted)
• 1 teaspoon butter
• dash of smoked paprika
• pinch of Kosher salt

DIRECTIONS

1. In small heat-proof dish, add all ingredients
2. Microwave for 30 seconds
3. Mix and serve with a ice cold beer or cocktail.

WATCH ME MAKE THIS

Herbed Goat Cheese

A perfect last minute appetizer for the holiday season or any party.

INGREDIENTS

• 4oz soft goat cheese log
• 2 green onions, chopped finely 
• 2 tablespoons parsley, chopped finely (or, dill works too)
• pinch Kosher salt
• 6 grinds fresh black pepper
• whatever bread you have... Bagel, French Baguette, sliced thinly

DIRECTIONS

1. mix green onion parsley and salt and peper
2. roll the goat cheese in the mix coat generously and evenly
3. toast your bread and serve. 

WATCH ME MAKE THIS... 

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 >>>

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

WATCH ME MAKE THIS... 

Bacon Stuffed Mushrooms

Makes 24 mushrooms

These little gems are perfect for anything. NO really - anything.

Ingredients

• 24 mushrooms: white, cremini, brown, whatever works for you
• Olive oil
• 6 green onions, finely chopped
• 1/2 cup Panko bread crumbs
• 1 cup smoked Gouda, grated
• 2 teaspoons Worcestershire sauce
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon red pepper flakes
• Kosher salt and fresh ground
• 1/2 cup bacon, cooked and finely diced

Directions

1. Preheat oven to 400
2. Remove stems from mushrooms, set caps aside and chop stems finely
3. Preheat non-stick pan on low/medium heat
4. Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
5. Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
6. Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
7. Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
8. Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
9. Put some of the mixture into each mushroom cap
10. Bake 20 minutes or until slightly crispy on top - serve

Bacon Wrapped Shrimp Filled Jalapeños

Makes a dozen

These are ridiculously good.

Ingredients

• 4 ounces cream cheese, softened

• 1/3 cup cooked baby shrimp

• 1 tablespoon Worcestershire

• 1 large clove garlic, minced

• 12 short, fat Jalapeños with stems

• 12 strips uncooked bacon

Directions

1. Combine cream cheese, shrimp, Worcestershire and garlic in a medium bowl - mix well

2. Holding the jalapeños vertically, cut a T shape into each one

3. Then use your fingers to open the door-like cut to expose the inside - remove seeds and membrane

4. Once cleaned out, stuff them with the filling, close the door and wrap with a piece of bacon

5. Cook seam side down in a medium hot pan or grill until the bacon is crispy all the way around, 10-15 minutes

6. Let cool slightly before devouring, I mean eating – no, I mean devouring

CILANTRO AND LIME SAUCE

Muy bueno, and muy simplico (perhaps not a real Spanish word but it's really good).

Serves 4

INGREDIENTS

• 8oz non fat greek yogurt
• 2 cloves garlic
• 2 tablespoons mayonaise
• 1 big handful fresh cilantro leaves, roughly chopped
• 1 lime, zest and half of juice
• good pinch Kosher salt 
• pinch of red chili flakes

DIRECTONS

1. Throw everything in a processor, blitz and serve. Or chill in fridge until you need it.

Serve with anything... chicken, or as a dip for some fresh veg...list is endless. I tried it with a simple fillet of grilled Halibut, awesome!

View fullsize

WATCH ME MAKE THIS.. 

Dukkah

Serve this or take this to a party and you will be the coolest person ever. Make a bunch put it in a jar and give it as a gift – spread the word!

Serves 4

INGREDIENTS

• 1 white baguette, sliced
• 1 cup Macadamia nuts
• 1/4 cup good quality Extra Virgin olive oil
• 2 tablespoons ground coriander
• 3 tablespoons ground cumin 
• 1/3 cup toasted sesame seeds
• large pinch of Kosher salt
• 1/4 teaspoon fresh black pepper

DIRECTIONS

1. Preheat oven 350
2. Toast nuts in oven until slightly golden, keep an eye on them, don't leave them
3. Blitz nuts until resemble coarse breadcrumbs
4. In a bowl, mix nuts and all dry ingredients
5. Slice baguette, dip in oil then generously dip in dry mix, enjoy!

SEE SAM MAKE IT >>>

Palmiers

Two ingredients never tasted so good together. 

Serves 6

INGREDIENTS

• Puff pastry sheets, defrosted
• 1/4 cup sugar

DIRECTIONS

1. Roll out pastry sheet into rectangle, trim edges
2. Sprinkle surface with half the sugar, lay pastry on top, coat top with remaining sugar, using a rolling pin again to flatten and press the sugar into the pastry, flip, do the same
3. Roll shorter ends towards eachother to meet in the middle
4. Wrap in plastic wrap chill in fridge for 30 minutes 
5. Preheat oven 400
6. Slice 1/2" rounds, position 1'' apart on a lined cookie sheet (using parchment paper) 
7. Bake for 15 minutes until golden

WATCH SAM MAKE THIS >>> 

Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

View fullsize

WATCH SAM MAKE THIS >>>

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 

WATCH SAM MAKE THIS >>>

Baked Sausage & Cheese balls

Makes 24 puffs

A simple trio of ingredients that result in awesomeness! This is a recipe donated by David a longtime viewer of the show, we gave it a go and we loved it.

INGREDIENTS

• 8oz Cheddar cheese
• 3/4 cup Bisquick mix
• 1 cup uncooked sausage meat (room temperature)

DIRECTIONS

1. Preheat oven to 350
2. Put all ingredients in mixer and mix until well blended
3. Roll into roughly 24 one inch balls and place on un-greased baking sheet cook for 30 minutes

STUFFED BABY PEPPERS

Serves 3-4

This recipe has only a handful of simple ingredients, which makes them a super easy appetizer – perfect to whip up for a party at the last minute. 

INGREDIENTS

• about 12 baby bell peppers, red, yellow...whatever ya got
• 1 lb pork chorizo
• 1/2 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat broiler to high
2. Cook chorizo in a skillet until cooked through, about 7 minutes
3. Make a T incision in each pepper (don't worry about any little seeds inside)
4. Stuff peppers with some of the cooked chorizo, then broil for 5 minutes cut side down, flip and broil for another 4 minutes
5. Remove peppers, carefully stuff with some cheese then broil again cut side up until melty, about 2 minutes

TIP: You could easily have them done through the point of being stuffed with cheese - then stop. And then when you're ready for them - throw them back in the over for the last couple minutes. #hereforyou