My Trip To Los Angeles

Wow!!! I had an amazing time out in Lala Land. LA is such a strange place...like no other in the world (and that's a good thing). The high light of my trip was not the Hollywood Walk of Fame, or Rodeo Drive. The best part was reconnecting with an incredible, and beautiful person that was a part of my life once upon a time. We were roommates in an insane bible college...and now 19 years later...here we are playing in Beverly Hills.

I had the pleasure of preparing a meal for Jeff and his partner. I've only started cooking recently...so, I find it a little challenging cooking in another kitchen. I made something I knew would turn out well....my 7 Flavor Beef!!!! It was a hit, if I do say so myself!

Thanks to Jeff, I had the best time being the ultimate tourist. I got to see almost everything in LA....Hollywood, Beverly Hills, Griffith Park and the Observatory, a filming of a pilot, Santa Monica and Venice Beach.

And still, the best part was Sunday night staying up until 3:30 in the morning catching up on 19 years. We laughed and laughed....I feel like an old part of my life has come back from the dead. Now I look forward to many more nights of laughter and love.

7 Flavor Beef

Ingredients

Marinade:

1 lb flank steak, sliced

1 tablespoon lemon zest

1 teaspoon ginger, minced

1 teaspoon garlic, minced

1 teaspoon fish oil

1 teaspoon sesame oil

1 teaspoon honey

1 teaspoon red chili flakes

1 teaspoon Chinese 5 spice

2 tablespoons canola oil

S&P

Stir Fry:

2 tablespoons canola oil

1/2 red onion, thinly sliced

1/2 bunch of green onions, sliced on the diagonal

1 carrot thinly sliced

1 cup bean sprouts, rough chop

4 tablespoons hoisin sauce

1 tablespoon ground cashews

1 tablespoon fresh tarragon leaves

Directions

Combine beef and all marinade ingredients in a ziplock bag for at least 1 hour.

Heat oil in a wok - high heat. Add the carrots and cook for 2 minutes. Add the onions and bean sprouts and cook for another 2 minutes. Plate the veggies on a platter and cover to keep warm. Cook beef and sear until rare about 1 minute. Add the hoisin, peanuts and tarragon. Top the platter of veggies with the meat and serve over rice.

No Condensed Can of Crap Casserole!

I have searched high and low for good casserole recipes. Almost all contain that horrible can of condensed cream of something soup. That stuff is AWFUL....sodium and fat content to kill an elephant. Paula Deen is out to kill America...LOL...she is the lead offender of this condensed casserole nonsense. Well here is my idea of what a casserole should be. Hello...make your own cream of whatever soup...and then the casserole...

Ingredients

Cream of Mushroom Sauce:

1 tablespoon olive oil

3 tablespoons butter

10 button mushrooms, sliced

3 tablespoons flour

1 cup chicken stock

1 cup 2% milk

sprinkle of nutmeg

S&P

Casserole:

2 tablespoons extra virgin olive oil

1 shallot, sliced

2 portobello mushroom caps, thinly sliced

1/2 lb shitake and oyster mushrooms

1 tablespoon fresh thyme, fine chop

S&P

1/3 cup white wine

1 lb egg noodles

butter

1/2 lb alpine lace swiss cheese, shredded (cut into chunks and pulse in a food processor)

3 tablespoons chives, chopped

Directions

Bring a large pot of water to a boil. Cook noodles according to package directions to al dente. Drain and sprinkle with olive oil so they don't turn into a solid clump.

Heat extra virgin olive oil and butter in a pot over medium high heat. Add the button mushrooms and cook for five minutes...keep stirring. Add the flour and cook for another minute. Whisk in the chicken stock and then the milk. Reduce heat and let simmer.

Heat extra virgin olive oil in a large skillet over medium high heat. Add all the mushrooms (portobella, shitake and oyster) and cook for 7 minutes. Season with thyme and S&P. Add wine to deglaze the pan....let the remainder of the liquid cook off.

Put the noodle back in the large pot you cooked them in and add the mushroom sauce and stir to combine.

Spray a casserole dish with canola oil cooking spray and transfer the mushroom noodles. Top with the mushroom ragout from the skillet and then finish it off with the shredded cheese.

If you are making this right away put in the oven under the broiler on high and cook until the cheese is melty and bubbly. The edges just browning. About 10 minutes. If you are making this in advance, preheat oven to 350 degrees and bake for about 25-30 minutes.

Grilled Chicken with Sesame Noodles

Marinade

4 tablespoons low sodium soy sauce

1 tablespoon peanut oil

1 tablespoon sesame oil

3 cloves of garlic minced

1'' ginger minced

2 tablespoons cilantro chopped

Ingredients

2 boneless skinless chicken breasts (about a pound)

1 lb whole wheat fettuccine

3 tablespoons sesame oil

2 tablespoons peanut oil

4 green onions chopped on an angle

1 red bell pepper diced

1'' ginger minced

3 cloves of garlic minced

1 teaspoon red chili paste

2 tablespoons brown sugar

1/2 cup creamy peanut butter

3 tablespoons rice vinegar

3 tablespoons low sodium soy sauce

3 tablespoons hot water

1 tablespoon toasted sesame seeds

Directions

Whisk together all ingredients for the marinade. Put the chicken and the marinade in a ziplock bag. Refrigerate for 1 hour, up to 6 hours.

Grill in medium heat for 4 minutes each side. Set aside to cool a bit. Slice into thin pieces.

Bring a big pot of water to boil - add a tablespoon of peanut oil into the water. Cook the fettuccine according to package instructions (al dente). Drain the pasta and toss with the sesame oil.

In a medium sized pot heat the peanut oil over medium heat. Add the green onions, red bell, ginger, garlic and chili paste. Cook for about 3 minutes, until fragrant. Add the brown sugar, peanut butter, vinegar, soy sauce and hot water. Stir until all is melted and combined.

In a large mixing bowl combine the pasta, chicken and peanut sauce. Then garnish with the sesame seeds. This dish can be served room temperature or chilled.

Meatloaf Chocked Full of Veggies!

Ingredients

3 tablespoons extra virgin olive oil

1 zucchini diced

1 red bell pepper diced

1 yellow bell pepper diced

1/2 red onion diced

5 cloves garlic minced

a pinch (more if you like heat) red pepper flakes

S&P

2 jumbo eggs

1/4 cup fresh parsley finely chopped

2 tablespoons fresh thyme finely chopped

1 lb ground beef

1 lb ground pork

1 cup panko

1/4 cup fresh grated parmigiano reggiano

1/4 cup fresh grated peccorino romano

1 cup of ketchup (split in half)

1/4 cup and 2 tablespoons of balsamic vinegar

Directions

Heat olive oil in a large skillet over high heat. Add the garlic, veggies, red pepper flakes and salt & pepper. Cook for about 5 minutes until the onion is translucent and the rest of the veggies are nice and soft. Set aside and let cool down to room temperature.

Whisk the eggs, thyme and parsley together in a large mixing bowl. Add the meat, bread crumbs, cheese, 1/2 cup ketchup, 2 tablespoon balsamic vinegar and cooled veggies. Before you get your hands all messy be sure to get a baking tin out and line it with aluminum foil and spray with canola oil cooking spray. Once that's done go to town and get your hands all full the meatloaf. Mix thoroughly and then form into a large ball. Transfer to the baking tin and shape it into a loaf.

Whisk the other 1/2 cup of ketchup with the 1/4 cup balsamic vinegar. Brush this all over the meatloaf. Bake at 425 degrees for 1.25 hours.

Catching Up with Crepes

While combining all the ingredients into a blender I started chatting with an old friend that was dear to me at one time. I haven't spoken to him in 20 years. It's been so healing letting some folks back into my life that I haven't heard from in soooo long. As I sit here eating the crepes I am realizing just how lucky I am.


Ingredients
2 jumbo eggs
3/4 cup 2% milk
1/2 cup water
1 cup flour
3 tablespoons butter, melted
1 tablespoon salt
2 slices deli ham
2 slices alpine lace swiss cheese

Directions
Combine all ingredients into a blender and pulse a few times. In a medium sized pan spray canola oil cooking spray heat on high heat. Pour some of the batter to coat the pan to about 1/4'' thick or a little less. Cook for a minute then flip. Add the ham and cheese to one side. Cook for another minute. Then fold the other half over the ham and cheese. Flip and cook for one more minute. Repeat the process for as many crepes as you want. You can refrigerate the left over batter to have more crepes tomorrow!

Simple Grilled Pork Chops

OK...today's grilling adventure turned out better than yesterday. The pork turned out non crispy and quite juicy! The BBQ is becoming a little less intimidating.

Ingredients
8 cups water
3 tablespoons salt
1 tablespoon brown sugar
2 tablespoons peppercorns
1 large sprig fresh rosemary
2 sprigs fresh thyme
3 3/4'' thick center cut pork chops


Directions
In a medium pot combine water and all herbs and seasoning. Bring to a steady boil for 5 minutes. Let cool to room temperature. Add the pork chops to the brine for 4 hours.



Over a high heat grill the meat 5 minutes on each side. Serve immediately.... Like I said, it's super simple, but it makes the pork way juicy. In my experience center cut pork chops can be dry...here's my solution!

Grilled Chicken with an Asian Influence

I got this idea from a recipe from Tyler Florence. Like I've said, I only learned how to cook since my move to Las Vegas. I've gotten somewhat comfortable in the kitchen. Now I want to start grilling. So far, I haven't gone near our gas grill. I'm going to change that this year.

That said....it will be trial and error figuring out how long to cook things at what temps. This first attempt came out a little too crispy. I cooked it at too high a temp. I will adjust for the next time. It was delicious and worth repeating with some changes.

Ingredients

1 cup soy sauce

1/4 cup extra virgin olive oil

1 lime juiced (put in microwave for 10 sec first)

2'' fresh ginger chopped

1 lg garlic clove (2 small) chopped

1/4 cup chopped fresh cilantro (set a little bit aside for garnish)

3 boneless skinless chicken breasts (1.5 lbs)

Directions

Combine ingredients (not the breasts) in a bowl and whisk together, then pour into a gallon ziplock bag. Then add the chicken and seal with as little air as possible. Marinade for one hour.

Preheat grill on high for 10 minutes. Then TURN DOWN THE HEAT just a bit. (I didn't do that tonight. Grill for 8 minutes on each side. Garnish with the rest of the cilantro.

Baked Ziti with Meatballs

Ingredients

1 tablespoon extra virgin olive oil

1/4 large red onion diced (1/2 if smaller)

1/4 cup bread crumbs

2 large eggs

2 tablespoons of milk

3/4 cup grated peccorino romano

1/4 cup chopped italian parsley

S&P

1 lb ground beef

2 cups flour

1 lb ziti or rigatoni

1/4 cup extra virgin olive oil

4 1/2 cups tomato sauce

2 1/2 cups ricotta

2 cups shredded mozzarella

1/2 cup grated parmesan

Directions

Meatballs: in a medium sized skillet heat 1 tablespoon of olive oil, then add the diced onion. Cook until they are translucent - about 3 minutes. Combine bread crumbs, eggs, milk, 1/2 cup of the peccorino romano and parsley in a large mixing bowl. Then add the meat and onion and gently fold in. Shape into about 30 little meatballs (the size just a bit smaller than a golf ball). Dredge each meatball in the flour coating evenly shaking off the excess.

In a large skillet heat the 1/4 cup of oil then add the meatballs in batches. Cook for three minutes on each side. Put aside in a bowl lined in paper towls.

Cook the pasta by package directions until al dente - drain.

In a large mixing bowl combine the tomato sauce and the ricotta. Add the ziti and meatballs and gently mix until completely combined. Put this mixture into a baking dish. Top with mozarella, parmesan and the rest of the peccorino romano. Bake at 350 degrees for 30 minutes.

Gilled Yukon Potatoes with Rosemary Lemon Vinaigrette

Ingredients
5 Yukon gold potatoes
1 tablespoon lemon zest
2 lemons juiced
5 garlic cloves minced
1 tablespoon dijon mustard
1 teaspoon course ground mustard
2 tablespoons fresh rosemary chopped
1 teaspoon fresh thyme chopped
fresh ground pepper
1/2 cup extra virgin olive oil
1/4 vegetable oil

Directions
Put the potatoes in cold water in a medium sized pot. Bring to a boil for 15 minutes. Drain and cool. Cut into halves then quarters.

For the dressing put lemon zest, juice, garlic, mustards and herbs into a blender and pulse. Then slowly add the olive oil so it all combines.

Coat the potatoes in the vegetable oil and grill on high for 5 minutes. Then flip and cook an additional five.

Pour the dressing all over the potatoes and serve.

Chicken Cutlets

This is one of the first things I learned to make when I moved out to the desert. After years of watching Lala (my sister) make this, it was the least intimidating place to start my culinary adventures. It was always so much fun watching her get her fingers all goppy while putting the cutlets in the flour, egg and bread crumbs.

Funny thing is...all this time I had no idea I've been making something so fancy...I just called this chicken cutlets. Tyler Florence educated me while watching his Ultimate show. This dish is actually called Chicken Paillard.

Ingredients

1/3 cup canola oil (or vegetable oil)

3 boneless skinless chicken breasts (about 1.5 lbs)

2 cups flour

S&P

3 eggs

1-2 dashes hot sauce

2 cups bread crumbs

1 cup parmigiano reggiano fresh grated

Directions

One at a time, put the cutlets in a gallon size ziplock bag. Pound each cutlet out - going from center out. They should end up about 1/4 inch thick.

Put the flour with S&P in a pie tin, beat the eggs and add hot sauce in another tin, and in another tin add the bread crumbs. One at a time, dredge the cutlets in the flour. Be sure to get them fully covered and shake off the excess. Then coat them in the egg mixture, again, shaking off the excess. Last, coat them in the bread crumbs. Hint: I keep a little bowl of warm water to the side. I use it to wash off my fingers between cutlets. This addresses the goppy finger problem.

Heat the oil in a large skillet.. Fry the cutlets about 3 minutes on each side, until golden brown.

I serve this with roasted potatoes and asparagus. It's easy...just cut up some red potatoes and coat with extra virgin olive oil, chopped fresh rosemary, fresh grated parmigiano reggiano, S&P. Do the same for the asparagus. Put potatoes on a baking sheet and the asparagus on a separate one. Bake at 350 degrees for 90 minutes. Put the asparagus in about 25 minutes before the potatoes are done.

Salmon Cakes with Baby Bok Choy

Since I moved out here to the desert one thing I miss is really good chinese food like I am used to in NYC. Not to sound like I'm tooting my own horn, but here it goes: I've learned to make my own chinese food that is way better than the little chinese restaurants that we have out here. This is one of my favorite dishes. I made this for my girl Lisa when she visited last week.

Salmon Cakes

1/4 cup peanut oil

3 garlic cloves minced

1 shallot diced

1 tablespoon grated fresh ginger

1 anaheim chile diced

1.5 lbs salmon fillets cut into cubes

1 cup panko

2 tablespoons fresh cilantro finely chopped

2 tablespoons mayonnaise (I use low fat mayo)

1 lemon juiced (put it in the microwave for 10 seconds)

1 egg white

Sea salt

Fresh ground pepper

2 tablespoons peanut oil

Baby Bok Choy

2 tablespoons peanut oil

2'' piece of ginger grated

3 heads of baby bok choy cut lengthwise in half

1/4 cup water

3 tablespoons soy sauce (low sodium)

1/4 oyster sauce

1/2 lemon juiced

1 tablespoon brown sugar

Toasted sesame seeds for garnish

Directions

Heat 2 tablespoons of peanut oil in a skillet over medium heat. Add the garlic, ginger and pepper and sautee for a couple of minutes just to release the flavor. Take off heat and set aside to cool to room temperature.

In a large bowl combine 1/4 cup peanut oil, salmon, panko, mayo. lemon and the egg white. Lastly, add the cooled garlic, ginger, pepper mixture. Gently fold everything together. Careful not to break apart the salmon. With your hands make into 8 salmon cakes.

Coat a large skillet with peanut oil and heat over medium heat. When oil is hot add the cakes and cook 4 minutes on each side. Remove and cover with aluminum foil to keep warm.

Add 2 more tablespoons of peanut oil and heat. Add ginger - when you begin to smell it add the halved bok choy cut side down. Cook for 3 minutes. Add the water and steam for another 2 minutes. Carefully remove to platter. Now add the soy sauce, oyster sauce, lemon juice and brown sugar. Cook for about 3 minutes until sauce thickens.

On the platter with the baby bok choy add the salmon cakes around the boarder. Then drizzle the sauce over the cakes and then the remainder in the middle of the platter of the bok choy. Garnish with the sesame seeds.

Phil's Clam Dip

This is ALWAYS a hit when I make it! I got this recipe from a friend back in NYC...Thank you Phil!!! I've changed it up just a tad by adding some cheese. Who doesn't love cheese?!!! It's good served right out of the oven or at room temperature.

Ingredients

1 (6 oz) can chopped clams

1 (6 oz) can minced clams (if you can't find it, then get 2 cans of chopped and just run a knife through one of the cans

1/2 red onion diced

2 cloves garlic minced

2 tablespoons unsalted butter

4 tablespoons mayonaise

6 tablespoons bread crumbs

6 tablespoons fresh grated pecorino romano (you can use parm reggiano or asiago)

3 tablespoons parsley (dried)

Fresh ground pepper to taste

Directions

Sautee onions and garlic just until the onions are translucent and you get a nice aroma (about 2-3 minutes) and then take off the heat to cool to room temperature. In a large bowl combine the mayo, bread crumbs, parsely and cooled onion garlic mixture. Put this into a ramiken and top with additional pecorino romano. Bake at 350 degrees for about 20 minutes.

A Few Great Days

A dear friend came to visit this week. So, I didn't get a chance to update everyone with some recipes. Don't worry I'll catch up. I made some great Salmon Cakes for her....stay tuned - I'll post that one. We spent an afternoon trolling around City Center...very cool.

Then I had family in town Tonight I cooked for 9 people. That was the biggest crowd I have fed so far in my cooking career...lol. I started everyone off with pita chips I baked and stuffed mushrooms. For the dinner I made Seven Flavor Beef...it was a hit and I will share that recipe as well in the next few days.