Brisket Mac N Cheese

Featured recipe on Back to School Day TV episode.

Serves 6

INGREDIENTS

• 1 pound pasta of your choice (I used orecchiette)
• 1 tablespoon neutral oil (like vegetable or canola)
• ½  yellow onion, diced
• ½ pound cooked brisket
• 2 ½ cups milk
• 3 tablespoons butter
• 3 tablespoons flour
• 8 ounces smoked Gouda cheese, shredded
• 8 ounces horseradish Cheddar cheese, shredded
• Kosher salt and fresh ground pepper to taste
• ½-1 cup French Fried Onions

DIRECTIONS

1. Preheat the oven to 350 degrees F
2. Cook pasta in a large pot of boiling salted water a little less time than the directions on the package, drain well but save some of the pasta water.
3. Cook onion in oil until soft and brisket - cook another 2 minutes to just warm up the brisket, set aside.
4. Meanwhile, heat the milk in a small saucepan, but don't boil it.
5. Melt butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
6. On low heat, add handfuls of the Gouda and Cheddar cheese to the sauce, salt and pepper to taste. Remove from heat, add the cooked macaroni, brisket mixture and stir well.
7. Pour into a 3-quart baking dish and sprinkle fried onions on top
8. Bake for 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

WATCH HOW TO MAKE THIS

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Deep Fried Pizza with Ricotta & Onions

Pizza Fritta is a tad more work but super good and way fun.

Makes 1 individual pizza

INGREDIENTS

• 1 quarter of the 3 minute pizza dough
• 1/2 medium size red onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup ricotta cheese
• 1 garlic clove, crushed
• Neutral oil (like vegetable or canola) to fry dough
• Kosher salt
• Crushed red pepper flakes
• ¼ cup shredded Monterey Jack or mozzarella cheese - whatever you have is good
• ½ cup fresh baby arugula
• Extra virgin olive oil

DIRECTIONS

1. Make pizza dough according to recipe directions
2. While dough is “resting” make the pizza toppings
3. In a nonstick medium skillet on medium/low heat, add olive oil, butter and onions; cook 8-10 minutes until golden brown - remove from heat; set aside
4. In a small bowl mix ricotta and garlic well and set aside
5. Preheat oven to 450 degrees
6. Pour about ½ inch of oil into a large heavy pan (cast iron would be ideal) and heat to approx 350-375 degrees
7. Sprinkle a little flour on a working surface and roll out dough into a circle 6- 8 inches in diameter
8. Carefully put the dough into the hot pan - lay it down facing away from you
9. Cook about 1-½ minute on each side until golden brown - flip over carefully using tongs
10. Drain fried dough on paper towels, then place the crust on a baking sheet
11. Spread ricotta mixture evenly over the crust, top with caramelized onion, pinch of salt, red pepper flakes and shredded cheese
12. Bake in the oven for 5-10 minutes or until cheese melts
13. While pizza is baking, mix arugula with a drizzle of olive oil and pinch of salt
14. Take pizza out of the oven, top with arugula, slice and serve...

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FEATURED ON MY TV SHOW

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Greek Salad with Grilled Chicken

Featured on my TV episode, Mediterranean Day.

Serves 2-4

Ingredients

For the salad:

• 2 roma tomatoes, diced small
• 1 cup English cucumber, diced small
• ¼ cup red onions, diced small
• ¼ cup sliced Kalamata olives
• ¼ cup each of fresh parsley, fresh basil and fresh mint; roughly chopped
• ¼ cup crumbled feta cheese

For the dressing:

• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 1 garlic clove, crushed
• ½ teaspoon Kosher salt
• ¼ teaspoon fresh ground pepper

Grilled Chicken:

• 1 chicken breast, flattened out to about ½ inch thick
• 1 tablespoon extra virgin olive oil
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a large mixing bowl combine all the ingredients for the salad
2. Mix all the ingredients for the dressing, set aside
3. Preheat grill or grill pan on high heat
4. Lightly oil chicken and season with salt and pepper
5. Cook chicken until grilled beautifully - about 3 to minutes a side
6. Add dressing to salad, slice chicken and put on top of salad with a little bit more dressing.

WATCH HOW I MAKE THIS... FULL TV EPSIODE

Yellowtail Collar

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

INGREDIENTS

• Yellowtail collars, split into two pieces
• High heat oil, like avocado
• Salt
• Teriyaki sauce, any will do

DIRECTIONS

1. Heat grill to medium/high
2. Brush each side of the collar lightly with a little oil, sand season with salt & pepper on both sides
3. Place flesh down first on grill and cook 5-7 minutes on each side or until just done
4. Towards the end, lightly brush with teriyaki & grill another minute or so until sauce caramelizes a little

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Squid with Oyster Sauce

FEATURED RECIPE FROM FISH DAY
SAM THE COOKING GUY TV EPISODE

Makes 4 servings

INGREDIENTS

• 2 tablespoons oyster sauce
• ½ teaspoon soy sauce
• Splash sesame oil
• peanut oil or any high retention oil to cook
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger minced
• 2 sprigs green onion, (white & light green parts only) cut into 1 inch pieces
• 1 pound squid, cleaned and cut into rings
• Salt
• Pepper

Note: This is a fast cooking dish...prep all your ingredients beforehand

DIRECTIONS

1. In a small bowl, mix oyster sauce, soy sauce and sesame oil - set aside
2. Heat a wok or pan on high with about 2 tablespoon oil and add garlic, ginger and green onions - quickly stir-fry to mix about 30 seconds then add the squid to cook 2- 3 minutes, or until just done but still tender
3. Season with a salt and pepper and mix the sauce in - stir well and serve

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Chili Tots

Makes 2

INGREDIENTS

• 15 oz can of chili, heated
• 16 oz frozen tater tots
• ¼ cup shredded cheddar cheese

DIRECTIONS

1. Cook tots according to package directions
2. Top with chili and cheese

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Turkey Chili Enchiladas

Makes 8

INGREDIENTS

• 1 pound ground turkey, cooked and crumbled
• 1 cup chili 
• ¼ cup shredded cheddar cheese
• 2 cups whipping cream
• 8 small flour tortillas
• 1 cup chicken broth
• 1 cup shredded Monterey jack cheese

DIRECTIONS

1. Mix first 3 ingredients in bowl, set aside
2. Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish
3. Pour chicken broth in bowl and one by one submerge each tortilla
4. Place approximately 1/8 turkey mixture in the center of each moistened tortilla and roll up
5. Place all 8 side by side in dish seam down in baking dish, sprinkle with Monterey jack cheese and pour remaining whipping cream over top
6. Bake at 350 for 30 minutes or until bubbly and gorgeous

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WATCH ME MAKE IT, SEE THE TV EPSIODE

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Chili Cheese Waffle

Makes 2

INGREDIENTS

• 1 8.5 oz box Jiffy Corn Muffin mix  
• 1 egg, beaten
• ¾ cup milk
• 2 tablespoons vegetable oil
• 1 tablespoon white granulated sugar
• 1 teaspoon butter, softened
• 1 15 oz can of chili, heated
• ½ cup shredded cheddar cheese
• ¼ cup sour cream

DIRECTIONS

1. Preheat waffle iron
2. Combine muffin mix, egg, milk, oil and sugar in a large bowl - mix well
3. Spray both sides of waffle iron with non-stick spray, add batter, cook until done
4. Place on plate, spread lightly with butter, add chili, top with cheddar cheese and sour cream

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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

WATCH ME MAKE THIS, AND A BUNCH MORE

Cheryl’s Brown Butter Rice Krispie Treats

Makes 16 2" squares or 32 1"x2" small bars

I don't go for many sweet things, but this is a favorite of mine, it's in the top 10.

INGREDIENTS

• 4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
• 10-ounce bag Marshmallows
• Heaping 1/4 teaspoon coarse sea salt
• 6 cups Rice Krispies cereal (about half a 12-ounce box)

DIRECTIONS

1. Grease an 8-inch square cake pan with 2-inch sides.
2. In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty.
3. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
4. As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
5. Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. You can use a piece of waxed or parchment paper sprayed with oil or spread with butter (even better, save the wrapper from the butter and use that!) to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
6. Let cool completely and then cut into squares. Devour.

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