Char Siu McRib

Makes 2

4 tablespoons soy sauce

4 cloves garlic, minced
2 tablespoons honey
2 tablespoons Shaoxing (Chinese cooking wine) , or everyday dry sherry is an ideal swap
¼ cup hoisin sauce

1 teaspoon five-spice powder
½ teaspoon black pepper 
¼ cup brown sugar

1 rack pork back ribs

1 egg white

2 McRib style buns

2 tablespoons cornmeal

1/4 cup mayo

1/4 cup thinly sliced cucumber, English or Persian if possible cuz there’s no of those millions of gross wet seeds

1/4 cup diced green onions

• Put all ingredients except the pork in a bowl and mix well

• Reserve about 1/3 the mixture, then put the ribs and remaining marinade in a zip lock bag (making sure all the is well covered) and refrigerate overnight

• The next day, remove the ribs from the fridge about 30 minutes before cooking

• Heat the oven to 350 degrees, and place the ribs on a wire rack on a baking sheet, add vinegar to the sheet pan and cover with tightly with foil - cook 2 1/4 hours,

• While they cook, beat the egg white with 1 tablespoon water, brush over the top of the buns, sprinkle with cornmeal and put in the oven with the ribs - bake 6 minutes then remove

• When ribs are done, remove from oven and pull out the bones: grab the end of a bone, twist and pull…yay!!

• Brush racks with reserved sauce, and either put under the broiler, on put on the grill until beautifully caramelized

• Build: mayo on the bottom bun with any remaining reserved marinade, the now-boneless ribs and top with cucumber & finally the green onion

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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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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HONEY SAUTÉED FIGS WITH LABNE

I have two words for this dessert: holy shit, cuz this is insanely good. Don’t like figs? Well you better start.

Serves 2

INGREDIENTS

• 5 ripe figs, stem removed, sliced in half...and I used white Kadota figs
• 3 tablespoons slice almonds, toasted, chopped
• 2 tablespoons butter
• 2 tablespoons runny honey
• 1/2 cup Labne (strained Greek yogurt)
• pinch Kosher salt

DIRECTIONS

1. In med/large skillet melt butter and honey on medium heat
2. Place figs face down in skillet, coat in syrup, cook 2 minutes, flip cook 2 minutes
3. Serve: labne, figs, drizzle over honey/butter syrup, top with toasted almonds and sprinkle Kosher salt

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SUCCOTASH

Could this be the perfect hot or cold accompaniment to any summer meal? Me thinks yes!

Serves 4

INGREDIENTS

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium garlic cloves, crushed
• 1 cup canned corn (drained) or fresh
• 1 red pepper, diced roughly 1/2'' pieces
• 10 oz frozen lima beans, rinsed
• 1 zucchini, diced roughly 1/2'' pieces
• huge pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon fresh basil, chopped

DIRECTONS

1. In large skillet on medium heat, add oil and butter cook onions until soft 
2. add red pepper, garlic, lima beans cook 2 minutes, stir occasionally
3. add zucchini, corn, Kosher salt, pepper and cayenne then cook for 10 minutes stirring occasionally
4. Serve garnished with basil. Eat while hot or chill in fridge for later

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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

Greek Panzanella Salad

Serves 4

A Panzanella is just a salad made with cut up leftover bread - but not crunchy like a crouton. Here they soak up the dressing and become little bread pillows of amazing deliciousness. Did I just write that stupid line?

Ingredients

• 1/2 day old baguette, cut into 1 inch chunks
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons oregano
• 1 tablespoon sugar
• 4 medium ripe vine tomatoes, cut into wedges
• 1/2 red onion, sliced thin
• 1/2 cup crumbled Feta cheese
• 1/2 cup pitted Kalamata olives, cut in half
• 1 medium cucumber, peeled and sliced into half rounds
• Salt & pepper to taste

Directions

1. Preheat oven to 300
2. Place bread chunks onto a baking sheet and bake until kind of crispy (but not as hard as croutons, maybe 15 minutes)
3. Mix olive oil, oregano, red wine vinegar and sugar and set aside
4. Put the veggies, cheese and bread chunks in a large bowl and toss with dressing
5. Let sit about 15 minutes before serving

Mediterranean Chicken Wrap

Makes 4

All the flavors of the Meditteranean in your hand - wait...that doesn't sound quite right.

Ingredients

• 1/2 bag of the ready to go Caesar Salad
• 1/2 small cucumber, diced large
• 4 ounces crumbled feta
• 1 1/2 cups shredded deli roasted chicken
• roasted red pepper strips
• 4 wraps, try the spinach ones

Directions

1. Dress approximately 2 cups of the salad greens
2. Warm wraps slightly in non-stick pan and put on flat surface
3. Spread salad among the wraps and add to each: some chicken, some feta, some cucumber and some of the red pepper strips
4. Roll up and serve

Sticky Sweet Ribs

Serves 4

Basic bbq sauce with only brown sugar and pancake syrup will make you king or queen o' the grill.

Ingredients

• 2 racks pork back ribs, about 4 pounds

• 1 1/2 cups barbeque sauce, plain

• 1/4 cup pancake syrup

• 1/4 cup brown sugar

• 4 tablespoons white vinegar

• 1 tablespoon minced chipotle peppers (optional)

Directions

1. Mix sauce, syrup and brown sugar, (and chipotle, if you want) set aside

2. Preheat oven to 350 degrees

3. Place ribs in their racks (I just mean do not cut them) in a large baking/casserole dish

4. Pour vinegar into dish with ribs and cover tightly with aluminum foil

5. Bake about 75 minutes or until very tender

6. Remove from oven and carefully lift off tin foil - watch out for steam

7. The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:

8. 1.  Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce

9. Cook until they start to develop grill marks, and turn over - now baste the top

10. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do

11. 2.  Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source

12. Brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more

13. Flip back to the top (sauce again) and cook until they get that beautiful rib look

14. Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them.

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