Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction

This succulent dish has all the things I love in a recipe; an easy piece of meat to work with, a super simple sauce that tastes like something that took hours, and the classic flavor combination of hot/tangy with sweet/fruity.

Our meat choice, the pork tenderloin, is one of the most user-friendly cuts ever. It requires about 3 minutes of trimming and you’re ready to rock. The sauce is made in the pan after the meat is cooked and the sweet and tangy fruit sauce pairs perfectly with the spicy black pepper crust on the pork. Since most of these tenderloins are pretty standard size at about 1 1/4 to 1 1/2 pounds each, 20 minutes at 375F after a good sear in the pan is going to give you a perfect medium almost every time.

By the way, you can use any vinegar and fruit preserve in this recipe and it will be great, although there is something about cherry and black pepper that’s magical. Enjoy!

1 pork tenderloin (not loin)
1 clove garlic
1/3 cup white vinegar
1 cup chicken stock
1/2 cup black cherry preserves
salt to taste
lots of cracked black pepper
2 tbl butter

Chili-Rubbed Pork Chops – Somewhat, but not quite Blackened

The first culinary fade I can personally remember, was the “blackened” craze of the early eighties. Led by Paul Prudhomme, one of the country’s first “celebrity” Chefs, it seemed like everyone was coating every thing in Cajun spices and cooking it in white-hot cast iron pans until black. Now, this was a really delicious method IF done correctly, at very high heat, in a professional kitchen (which has powerful exhaust fans to remove the cloud of smoke that’s invariably produced).

The problem was that everyone was trying to do blackened fish, pork, chicken, and steak at home and the results varied greatly. The smart home cooks did this outside on the BBQ and made out OK. Many however tried to simulate this “looks great on TV” dish in the kitchen and the sounds of smoke alarms rang out across the land. If fact, I have a conspiracy theory that Chef Prudhomme was “on the take” from the Smoke Alarm companies. Of course, I can’t prove any of this.

This Chili-Rubbed Pork Chop video recipe is a kinder, gentler version of the “blackened” cooking technique. We start on high heat, but cook the chops on medium, and then finish the cooking by wrapping the chops in foil. This produces a very moist chop, as the meat has time to “rest” as it finishes cooking. Also, when you unwrap the boneless chops, there will be several tablespoons of the most wonderful natural juice (or Jus for our French friends). Almost any spice mix will work with this technique so take this method and make it your own. It was a great combination with the Sweet Corn, Shiitake Mushroom and Arugula Sauté recipe we already posted. Enjoy!



Ingredients:
2 boneless center-cut pork chops (about 7oz each, about 1 1/2 inch thick)
1 1/2 tbl vegetable oil
salt to taste
Spice Rub:
1/2 tsp black pepper
1/2 tsp all spice
2 tsp paprika
2 tsp ancho chili powder
cayenne to taste (optional)

Broiled Salmon glazed with Romesco Sauce – aka Salmon glazed with “whatever”

Today’s video recipe will expose one of the great faux-gourmet tricks of all time. In the back of everyone’s refrigerator there is usually a collection of dressings, sauces and condiments. Many are almost gone, containing just a few tablespoons, yet you just couldn’t bring yourself to throw it away the last time you cleaned out the fridge. Thank goodness you didn’t! These last few spoons of “whatever” spread on some fresh wild salmon filets and then glazed under a hot broiler can produce some amazing “gourmet” results.

In this video recipe I used one of my favorite condiments, Romesco sauce, which is a spicy Spanish roasted red pepper and almond pesto type mixture. You may have seen me use this in a delicious stuffed summer squash recipe a while back. But, as you’ll hear me say in the clip, this can be done with almost anything; salad dressings like balsamic or lemon pepper, almost any aioli or mayo based sauce, any style bbq sauce, even pesto or olive tapenade will work. Since salmon goes so well with so many flavor profiles you have lots of options. The only thing to be careful with would be something that has a very high sugar content, which may burn before the salmon is cooked, since we are broiling the fish. If you do use something like a honey mustard dressing, you may want to cook it a little further away from the heat.

After watching this recipe, please, go out and buy some wild salmon (frozen is fine!) and go hunting in the back of your fridge. I would love to read your comments on what you found and used and how it came out. Enjoy!



Ingredients:
2 six ounce salmon filets
salt and pepper to taste
3 tbl of romesco sauce, or “whatever”
*broil under high heat for 6-10 minutes until sauce is glazed on and salmon is cooked

Turkey Chili – Mooooooove over Chuck!

The recently posted Garbage Plate video generated the most comments and emails of any clip I’ve done so far. That wasn’t surprising due to the shocking nature of that dish. What I did find amusing though was the several requests I got that asked for my Chili recipe so that viewers could make the Garbage Plate at home. So, I decided to show this very easy, and quite delicious, Turkey Chili.

As you’ve heard me say in many clips and posts, the main reason people don’t cook at home is the prep work required. While most people enjoy cooking, they just don’t enjoy all the slicing, dicing, chopping and mincing. So, I try to compose these recipes so that they require the least amount of work possible. This one is a good example; except for chopping an onion and a few cloves of garlic, you are pretty much just stirring a few times, and listening to this tasty chili simmer away.

Feel free to make this same recipe using beef (ground chuck being the best choice). But, I’ve been using ground turkey in my chili for a while now, and enjoy it almost as much as the higher fat beef version. I’ve heard Chefs on TV say, “This turkey chili tastes just like one made with beef!” No it doesn’t. Why? Because a turkey isn’t a cow. I know, a shocking revelation! Ground turkey just doesn’t have the same fat content and texture of a nice ground chuck, so we have to do a few tricks to counter this. We’re going to cook it for a long time so that the turkey is as soft and succulent as possible. I also served mine with some beautifully ripe slices of avocado that gives the final bowl another layer of silky richness. By the way, don’t let the cocoa powder in our chili spice mixture throw you off! It’s only a small amount and it really works. Enjoy!



Ingredients:
2 1/2 lbs ground turkey
2 cans pinto beans (12oz cans)
1 cup tomato puree
2 cups water
3 cloves garlic
1 onion
Secret Chili Spice Mix:
1/4 cup ancho chili powder
1 tbl cumin
1 1/2 tsp chipotle
1 tsp black pepper
1 tsp dried oregano
2 1/2 tsp salt
1 tbl paprika
1 tsp unsweetened cocoa
1/8 tsp cinnamon
1/4 tsp cayenne
*my chili was garnished with sour cream, diced jalapeno, cilantro and avocado

Tandoori Chicken – The Busy (Lazy?) American Version

Tandoori chicken gets is name from the clay oven it is traditionally cooked in, the Tandoor. The chicken is marinated in yogurt and an incredibly complex mix of spices, and then roasted in the extremely hot tandoor oven. The results are one of the world’s great culinary experiences.

Indian chefs spend hours carefully preparing their spices for this dish. Most make their own version of a “Garam Masala,” which translates to “hot spice.” There are literally thousands of variations, but the most common ingredients are; cumin, coriander, green cardamom seed and/or black cardamom pods, cinnamon, cloves, ginger, nutmeg, mace, dried hot chili peppers, sesame, mustard seeds, bay leaves, and turmeric.

To do this properly, the chefs buy whole seeds and pods of the various spices, carefully toast and/or roast them, and then grind them right before they're used. Some even grind them by hand using a mortar and pestle. Of course, we busy American cooks don’t have time for all that (or so we claim), but luckily we can buy pre-mixed Tandoori spice. Look for the words “Tandoori Spice” and/or “Garam Masala,” or as my package was labeled, “Tandoori Masala.”

These spice mixes are available at the major supermarkets (or specialty food stores, if you’re lucky enough to live near a large city), but can really vary in quality. Please make sure you check the label carefully, and that it contains most, if not all, of the spices listed above. Some of the cheaper, lower-quality versions are nothing more than hot pepper and turmeric.

Also, don’t feel bad if you don’t have a Tandoor clay oven sitting in the back yard. The good old Weber charcoal grill will work just fine, as you’ll see in today’s video recipe clip. By the way, this can be done using whole, cut-up chicken on the bone, but for speed and lower-fat content, I chose to use boneless, skinless thighs. Enjoy!



Ingredients:
2 pounds boneless, skinless chicken thighs
1 1/2 tbl plain yogurt
1 1/2 tbl tandoori spice mix
1/2 lime, juiced
extra salt and hot pepper to taste

Lime and Chipotle Glazed Sweet Potatoes – Wham, Bam, it’s not a Yam??

OK, let’s clear up a bit of culinary confusion. In the produce department of your local grocery store, they sell both sweet potatoes and yams. The fact is they are all actually sweet potatoes. Some varieties of sweet potatoes, like Beauregard and Garnet, are often marketed as “yams.” So, in the clip when I say that you can use sweet potatoes or yams, what I’m really saying is you can use any variety of sweet potato available for this recipe. True yams are native to Africa and Asia and are rarely, if ever, seen in our markets.

This simple roasted sweet potato video recipe is a perfect side dish to all those great, grilled classics you’ll be cooking up this summer. I’m sure you already know how much better for you the good old sweet potato is than the regular russet. Not only are they much higher in fiber, complex carbohydrates, protein and vitamins, but they also taste good. It’s a win win. I hope you’ve got your silicon baking mat ready, as it makes this recipe a snap as you’ll see in the video. Of course, you can really spice these up with a bit more Chipotle than I used, but the tablespoon I put in gives it just the right kick, plus that wonderful, slightly smoky flavor. By the way, the lime Chipotle mixture we create to start the dish is actually an example of a Citronette, which we explored in another recipe clip. If you haven’t seen that one, I’ve linked it in so you can check it out. Enjoy!



Ingredients:
3 sweet potatoes
1 large juicy lime
1 tbl Chipotle chili powder
1 1/2 tsp salt
1 1/2 tsp olive oil
*Note: we baked for 30 min at 375F, then tossed in the remaining lime mixture, and then finished at 450F for another 10-15 minutes until tender and nicely glazed.

Wasabi Dipping Sauce – How much can you take?

This very simple (and fat free) dipping sauce is a great all-purpose condiment for many things. I love it with the spring rolls I made yesterday, but it’s also good with many Asian dumplings, pot stickers, etc. As I mention in the video clip the amount of Wasabi you add is completely up to you and your pain threshold. I ended up with 3 teaspoons worth, but I think most of you will be fine with one or two. By the way, I know full well that “I’m over-powering the flavor of the fish.” I’m fine with that. For me the spring rolls were just an excuse to catch a Wasabi buzz.

This sauce can be varied in many wonderful ways by adding lemon, lime, cilantro, garlic, green onions, ginger, etc; well, you get the idea. Happy dipping, and enjoy!



Ingredients:
1 to 3 tsp Wasabi powder
1/2 cup seasoned rice vinegar
1 tsp Shiracha hot sauce
1 1/2 tsp soy sauce

Bonus Wasabi Video Clips: Damn you Budweiser!

In the clip I joked about people that still do the “Waaassssaaaabiiii” greeting from the Budweiser commercial that ran ages ago. Like I said, it was funny for about 2 days. Then it was just annoying. Now it’s actually painful to hear. Please, I beg you, stop doing it! Believe me, your friends (if you have any left) will really, really appreciate it. Here’s the original commercial that started the insanity.


And here is a clip of someone still actually using it! I sent her a message on YouTube asking her to please stop. She was a good sport about it but replied “never!” She said her friends “loved it.” Sure they do.

Braised Chicken and Artichoke Hearts with Lemon, Cherry Peppers and Thyme

This delicious and easy chicken recipe is great example of how a few simple ingredients can come together to create an incredibly complex and flavorful dish. Even though there are not a lot of different ingredients, the ones we are using give us a wide range of textures and tastes. The succulent braised chicken thighs, falling off the bone, scented with fresh lemon and thyme; the creamy artichoke hearts and butter beans (our surprise secret ingredient); the sweet and sour cherry peppers, with their slight heat; all swimming in a rich and nutritious broth. Are you getting hungry yet? And, no, you can’t use breasts, so don’t ask. If you're one of these people that doesn’t like “dark meat,” please give this recipe a try and you will surely be converted. Come over to the dark side, it sure is delicious over here!

A couple of things I mention in the video recipe that I wanted to expand on here. I like to buy the whole canned artichoke hearts verses the quartered pieces. I find them to have a better texture and sometimes the quartered hearts are over-marinated in the brine they are packed in. Also, spend the extra dollar and get the better imported brand, it will be worth it. I’ve used the Peppadew cherry peppers in a similar dish, my Spicy Mediterranean Chicken with Sausage Stuffed Cherry Peppers, so if you want more info you can check out that post and clip. If you can’t find that exact pepper don’t worry, any jarred or fresh cherry pepper will work. You can even use sweet red bell peppers if you prefer.

Even though I didn’t serve it that way in this clip, this recipe is amazing on top of some pasta or rice. But, my favorite accompaniment would be a slice of crusty Italian bread to dip into the fragrant broth. No matter how you decide to serve it you are in for a treat. Enjoy!



Ingredients:
4 Chicken Leg Sections (thigh and drumstick, bone in)
10 canned whole artichoke hearts, cut in half
2 cups cherry peppers
1 or 2 lemons, juiced (about 1/3 to 1/2 cup juice)
1 yellow onion
4 cloves garlic
8 sprigs of thyme
1 tsp salt
1 tsp pepper
1/2 tsp hot pepper flakes
1 tbl olive oil
1 quart chicken stock or broth
* Braise for 1 hour at 375 F
* Adjust for salt and pepper before serving

Spicy Orange Chicken – So not authentic!

This low-cal version of the Chinese take-out favorite is tasty, easy, and a much healthier twist on the classic “Orange Chicken.” The main problem with the Chinese take-out version is that the pieces of chicken are first dipped in a batter, fried in oil, then wok fried again in the spicy, sweet orange glaze. While very delicious if done right, it is incredible high in calories. So, be warned, my version uses no oil and should not be compared to the style you many be used to. I’m just taking the same flavor profile; the sweet orange, the spicy chilies, the Asian condiments, from the traditional recipe and making something much lighter, but still very tasty.

If you’ve tried our Caramel Chicken recipe, this clip has a very similar procedure. As we did in that recipe, we also use a bit of Fish Sauce, which is well worth finding. Once an exotic “secret ingredient” only found in Asian kitchens, Fish Sauce is now found in all the higher-end grocery chains’ Asian food sections right next to the soy sauce. And, of course any Asian market will have several varieties that are probably far superior to the one I showed in the demo. If you can’t find it, this will still work, but since Fish Sauce has a unique salty flavor you may have to adjust with a bit more soy, or regular salt.

Now, as you’ll soon see I cooked this dish right in a regular old sauté pan. I don’t own a wok, and to be honest have never been a big fan. I know, I know, they are great for these stir-fries and you can put the food on the sides and the bottom stays hot, and blah, blah, blah, BUT for the average cook there are two main problems with the wok. One, to be used effectively you need a really hot flame. My “Sears special” gas stove just doesn’t crank out enough heat to really take advantage of the wok’s design. And, if you have an electric stove forget about it. If you ever saw the flame under a real wok in an Asian restaurant you would be amazed how insanely hot they are. The other problem is that 90% of the woks sold in American stores are cheap, poorly made, and almost impossible to “season” properly. By season I mean getting the wok’s cooking surface to the point where the food doesn’t easily stick, similar to seasoning a new cast iron pan.

The other reason I don’t have one is for the amount of times I would use it (assuming I had a nice gas stove and bought a well-made and properly seasoned wok), doesn’t justify the space that the thing takes up. Next time you are snooping around someone’s kitchen or pantry, notice which pan is always on the bottom of the stack, holding all the other pans… yep, that old dusty and probably rusty wok. But, for those of you that love woks, and use them regularly, God bless you (or Buddha). I’m happy you enjoy your wok, and by all means keep on woking! Enjoy the clip.



Ingredients:
8-10 chicken thighs (about 2 pounds)
1 cup orange juice
1/3 cup brown sugar
1/3 cup rice vinegar
1/8 cup fish sauce
1 tbl soy sauce
1 tbl grated ginger
1 bunch green onions
1 jalapeno pepper
1 bell pepper
4 oz sugar snap peas, or snow peas (a handful)
4 cloves garlic
1 tsp hot chili flakes
2 tbl orange zest
cilantro to garnish
*I served on some brown rice, which was a very nice combo with the orange flavors, since the brown rice has that slight nuttiness to it.

Spicy Thai-style Steak and Rice Noodle Salad – Hot and Cold, Sweet and Sour, Soft and Crisp; an adventure in culinary contrasts!

This is my favorite Asian-style noodle salad. There are so many different flavors, temperatures and textures mingling together. I love almost any pasta salad with meat, but what I really love about this one is the chewy rice noodles I use as the base. As you’ll see, they don’t really get “cooked,” but simply covered in very hot water for 8 minutes before being drained and rinsed in cold water. You should be able find the rice noodles (sometimes called Rice Sticks) in the Asian section of any large grocery store. They are a perfect contrast to the crisp cold vegetables mixed into them, which is a perfect contrast to the warm savory slices of the spicy steak, which is perfect with the sweet and tangy peanut dressing, and so on. This is just a fun dish to eat.

The beef we’re using for the salad is skirt steak. It’s very flavorful and easy to work with. You’ll find it next to the flank steak in the butcher case. While you’re in the Asian section at the store there’s couple of exotic ingredients we’ll need to pick-up. For both the dressing, and to marinate the steak, we need Shiracha, which is a hot Asian chili sauce. We’ll also use Asian Fish Sauce in the marinade. This is a very common addition to many Southeast-Asian dishes and is well worth finding at the market! By the way, you should still have some fish sauce leftover from the caramel chicken recipe.



Ingredients:
1 skirt steak (about a 1 1/4lb)
1/4 tsp chipotle chili powder
1 tsp shiracha or other hot sauce
1 tsp red curry powder
2 tbl fish sauce
8 oz. rice noodles
1 bunch mint
2 cups shredded cabbage
3/4 cup grated carrot
peanut dressing to coat, about a cup
chopped peanuts to garnish
lime to garnish

The Peanut dressing I also demo in this post is a very basic version, and doesn’t have lots of additional ingredients since I usually use this as a base for other recipes, as I did here. As Chefs are always telling young cooks, you can always add ingredients, but you can’t take them out. Enjoy!



Ingredients:
1/2 cup peanut butter
1/2 cup seasoned rice vinegar
1/3 cup vegetable oil
2 limes, juiced
1 tsp Shiracha
12 drops sesame oil
1 clove garlic

The Slanted Door’s Caramel Chicken

A loyal viewer of this blog informed me that this recipe still had not been converted from my old blog. This was one of the first clips I ever filmed and posted on YouTube, and probably the recipe I’ve received the most email regarding. People LOVE this dish, and while you may have to go out and hunt down some Asian Fish Sauce, it will be well worth the trouble. By the way, there is also a Basmati Rice demo posted in case you need a little help in that department.

The Slanted Door is a very popular Vietnamese restaurant in San Francisco. It’s always packed with locals, tourists and visiting celebrities. One of the most popular dishes there is called “Caramel Chicken.” This stunning dish is an amazing combination of sweet, spicy, and salty flavors all sticking to succulent pieces of chicken. My version adds peanuts for a little crunch, and I’ve simplified the technique so you can easily make this at home, right on the stove top. Their version is cooked in a clay pot, which most of us don’t have lying around.

By the way, it’s been reported that this is Mick Jagger’s favorite dish when visiting San Francisco. Mick once asked, “Brown sugar, how come you taste soooo good?” So it’s fitting that’s what we’ll use to caramelize the chicken as you’ll see in the video. Enjoy!

Ingredients:
2.5 pounds chicken thighs (boneless, skinless, about 8-10 thighs)
3/4 cup brown sugar
1/3 cup water
1/3 cup fish sauce
1/3 cup rice vinegar
1 tsp soy sauce
1 tbl grated fresh ginger
4 cloves garlic
2 jalapeno peppers
1 bunch green onions
1/2 cup roasted peanuts
fresh cilantro to garnish

12 Second Coleslaw… in 42 seconds!

OK, I’ll admit it, this doesn’t look like a very exciting recipe, but that’s the point. Sure, the photo is boring. I didn’t even bother to Photoshop in some colorful veggies! When most people think of coleslaw they think of that bowl of soggy shredded cabbage sitting at the end of the picnic table. This is a completely different approach. This is fresh shredded cabbage prepared as a fast (12 seconds to add the ingredients, and 30 seconds to mix), crisp, low-cal, low-carb, slightly spicy, and delicious side dish that you should be eating as part of your regular veggie side-dish rotation. Do yourself a favor and find a grocery store in your town that carries the “angel hair” finely shredded cabbage, ready-to-mix in the bag. My 12 second coleslaw in 42 seconds claim only counts if you use the pre-shredded bag. By the way, I have no problem taking an extra 5 minutes and shredding my own cabbage, but I rarely can use a whole head and so I don’t like to buy those giant heads unless I’m making this for a large group.

There are 2 keys to this super-slaw; the very small amount of highly-seasoned dressing (it really doesn’t look like enough but you’ll see that it is), and the fact that I don’t toss the cabbage and the dressing together until I’m ready to eat. As soon as any dressing hits shredded cabbage, water starts to be pulled out of the leaves, which causes most traditionally made coleslaws to go limp and soggy. By mixing just before you eat, you will experience the true essence of fresh coleslaw; sweet, crunchy and refreshing. I served this under a spicy Jerked Chicken (aka Jerky Chicken), and it was perfect!

Ingredients:
10 oz. bag of Angel Hair Shredded Cabbage
2 tbl Seasoned Rice Vinegar
2 tbl Thousand Island Dressing
1 tsp hot sauce of your choice
pinch of salt
*I didn’t because I only had 12 seconds, but you can certainly add ANY finely shredded raw vegetables to this coleslaw and yours won’t look as boring as mine.

Jerky Chicken – Because I just can’t call it “Jerked Chicken” and keep a straight face!

The “Jerk” style of cooking comes to us from Jamaica. The term “Jerk” actually comes from the term “Jerky,” which comes from the Spanish “charqui” (Char-key), which is basically meat dried over a slow wood fire. Today “Jerk” doesn’t refer to the cooking method, but the fiery spice mix that is rubbed on the meat before it’s grilled. The key ingredients in this spice mix are Allspice and dried Scotch Bonnet peppers (one of the hottest peppers on earth!). Other common ingredients include Cloves, Cinnamon, Nutmeg, and Thyme. There are countless combinations, so I suggest you buy a high-quality pre-mixed Jerk spice mix (that's what I did – after carefully checking the ingredient list to make sure I was getting the real stuff). If you want to make your own Jerk mixture, you can certainly do a Google search and you’ll have a couple thousand formulas at your disposal.

The beauty of this recipe is its simplicity. It has just 3 basic ingredients and since the spice mix is so flavorful and intense, we don’t need to add much. Also, please note the trick I show before applying the “wet rub” when I “score” the chicken breast with the knife. This is a great trick for several reasons that I explain in the clip. By the way, I serve this tasty breast over my famous “12 second” coleslaw, which I will demo soon. I also mention garlic-infused oil which I used to sauté the chicken, and I will demo that soon as well. In the meantime, if you don’t have any garlic-infused oil, just add a couple crushed garlic cloves to the marinade.

Ingredients:
2 boneless, skinless chicken breasts
2 tbl Jerk spice mix (usually allspice and dried Scotch Bonnet peppers, cinnamon, nutmeg, and thyme)
1/2 orange, juiced
salt to taste
garlic oil to sauté
*if you don’t have the garlic oil, just add some fresh garlic to the wet rub and sauté in plain vegetable oil

Orzo “Risotto” with Chicken, Sausage and Peppers

Orzo (also known as melon seed pasta, due to its shape) is one of my favorite choices for pasta salad. I really like the shape and texture, and it makes for a very interesting cold salad. Here, I had the idea of using it for a hot dish in the same way one would use an Arborio rice to make the classic Risotto. Instead of boiling the Orzo in salted water and draining, I thought it would be interesting to cook it the same way risotto is cooked, by adding small additions of flavorful stock until it’s tender (or al dente if you prefer). I made that flavorful stock by braising chicken and sausage as you’ll see.

This dish is really all over the place; most of the ingredients are kind of Spanish/Portuguese, there are techniques from India and Italy involved, and just to make things even stranger, I use a chili pepper usually found only in Mexican cuisine. But, none of that matters, this dish tastes great and is really not hard to make. The other good thing is, whoever you serve this to probably hasn’t had it before, so no matter how it comes out you can always say, “yeah, that’s how it’s suppose to be!”

I’ve had many requests for a risotto demo. The reason I haven’t done one is because who wants to watch someone stand at a stove and stir a pot of rice? Well, I tried to edit this to make it somewhat bearable, but the basic technique is the same; slowly adding stock and stirring until its almost absorbed and then adding more. This is a dish that will be great the first time you make it, and REALLY great the second time you make it, as you get the timing down. My orzo took about 15-20 minutes to absorb enough stock to become tender – but that’s just a very rough guide for you since there are so many factors; the heat, size of your orzo, shape of pot, etc. Be brave and enjoy yourself…you're cooking!

By the way, I didn’t mention it in the clip, but I removed the skin and bones from the chicken thighs once they were cool enough to handle, before I added them back into the final dish. Also, this is one of the VERY rare dishes I didn’t add garlic to. The sausage I used had a lot of garlic in it so I didn’t think it was needed. Enjoy.



Ingredients:
1/2 pound orzo pasta
6 chicken thighs (seasoned with 1 tsp salt and 1 tsp black pepper)
1 lb. Linguisa sausage (or any spicy sausage)
1 quart chicken stock
1 red bell pepper
1 green Pasilla or bell pepper
1/2 yellow onion
1 tbl paprika
1 tbl cumin
1 tbl Herb de Provence
1 tsp salt
1 bay leaf
fresh parsley

“Faux-Smoked” Wild Red Rock Cod – More delicious culinary cheating!

This is another of those older clips some of you may have already seen from my old blog, but as I stated before, I do eventually want to have all my clips over here. Besides, I just got in from Vegas! So pardon the re-run if you've seen it, and if you're new to the site this is a great trick. One last note; I had a few emails after the Sole "Dore" clip saying that I should have done "egg then flour." That is one way, but there are many ways. That "Dore"method uses flour first then egg to achieve more of an egg batter. Egg and then flour (the more common method) gives you more of a starchy coating. The point is they are both delicious and you should use both methods. Here I use the "flour then egg" method. This method, I believe, keeps the fish moister and is safer for the novice cook worried about their fish drying out. OK, enough with the preface, here's the real post...

One problem with cooking thinner, flakier types of fish is that you are basically limited to sautéing, poaching, or baking. It is almost impossible to grill these thin fillets over coals since they tend to fall apart quickly. I guess you could try one of those cage-type fish holders, but I’ve never had too much luck with those.

So I came up with this idea. I used the same “Dore” technique you saw in our Sole Dore clip, but I added some Spanish smoked paprika which gave the fish a wonderful, yet subtle, char-grilled smoked accent.

Many people don’t realize how many types of paprika are available. I always stock four types in my pantry; Hot Paprika, Bittersweet Paprika, Sweet Paprika, and Smoked Paprika. You’ll find these at you local gourmet store, as the supermarket will probably only have the regular Sweet Paprika. You can also check online of course.

As I usually say, any white flaky fresh fish fillets will work. By the way, what is sold as “Red Snapper” in most stores is actually Rock Cod. True Red Snapper is not as common. I topped the fish with a nice, homemade Remoulade sauce (AKA tartar sauce) which I’ll demo also.


Ingredients:
4 fillet of rock cod (red snapper or similar fish)
spice mix (1 tbl black pepper, 1 tbl salt, 2 tbl smoked paprika)
2 tbl olive oil
2 tbl butter
3 eggs
ap flour, as needed

Spicy Mediterranean Chicken with Sausage Stuffed Cherry Peppers

A culinary tour of the Mediterranean! Succulent Chicken thighs, artichoke hearts, olive, pepperoncini, and sausage stuffed cherry peppers! WARNING: This is an intense food experience, not for the bland palettes of the world.

As I mention in the clip, if you want this dish to be less spicy and intense, drain the pepperoncini before adding. This is great on top of rice or pasta. By the way, I got the inspiration for this dish from my Uncle Bill, who stuffs the “Peppadews” (a great brand of jarred cherry peppers from South Africa) with sausage and grills them as an appetizer.

Ingredients:
6 Chicken Thighs
1 Onion
1 Cup Sliced Pepperoncini
18 Cherry Peppers (Pepperdew if possible)
6-8 Oz. Italian Sausage
Herb De Provence
Salt And Pepper
Cumin
14 Oz Can Artichoke Hearts
1/2 Cup Greek Olives, Pitted
Olive Oil
Chicken Stock
Fresh Herbs to Garnish

Portuguese Kale and Sausage Soup

This is a wonderful and easy soup that will really hit the spot on a chilly fall night. You can use any spicy sausage in this, but the Portuguese Linguisa is traditional. Here I used a Spanish Chorizo, which was very nice.

As I mention in the clip, be careful not to add too much potato. This is mainly a Kale soup flavored with the spicy sausage. The potato is only there to slightly thicken, and give the soup its silky texture.

I stole this recipe from an after-hours diner in San Francisco called Grubstake. It is traditionally enjoyed at 3AM, while gazing at a wild assortment late night characters. Hey, is that a dude? By the way, its hangover preventing goodness is legendary!

Thai-style Beef Stew –Snow Flurries and Red Curries

Well, it’s not quite snowing here in San Francisco, but it’s COLD!! It's winter and that means it's stew season. Chucks of meats, slowly simmered in a flavorful broth for hours, enjoyed while gazing out a frosty window. This version of a classic Thai red curry will certainly do the trick.

This is what I always order when I can’t decide what to get at my local Thai restaurant. I love the way the potatoes soak up the spicy broth, and the slight crunch of the roasted peanuts make for a very happy ending.


Ingredients:
2 1/2 pounds beef chuck roast (cut in 2 in. cubes)
2 pounds Yukon gold potatoes
1 onion
3 inch piece of ginger
2 tbl tomato paste
3 cloves garlic
1-2 tsp red curry paste
1 tbsp cumin
1 tbsp coriander
1 bay leaf
salt to taste
1/4 fish sauce
1 pint beef broth
1 can (14 oz) coconut milk
1/4 cup brown sugar
1/2 cup roasted peanuts
3 green onions
1/2 bunch basil and/or cilantro

Note: As you’ll see in the clip, I simmer the beef for about 45 minutes covered, and then add the sugar, potatoes, and peanuts. I cover it again and simmer for about 15 minutes more, then UNCOVER until the potatoes are tender as well as the beef. I like the last 20 minutes, or so, of cooking to be done uncovered so the stew reduces slightly and becomes a bit thicker.
Also, remember to taste and adjust for salt and heat!!

Garlic Ginger Bok Choy – Cheap, Easy and Fun to Say!

Bok Choy is becoming very easy to find in grocery stores these days as the trend to eat green veggies continues to grow (for good reason). This is great vegetable for many reasons; it’s cheap, it takes about 3 minutes to cook, it has a beautiful subtle sweet flavor, and of course it’s packed with nutritional goodness. As you’ll see, the best tip for great Bok Choy is how to trim the tops and bottoms separately so they both can cook perfectly.

One quick anecdote before you watch the clip. I was taking roll call on Day 1 in one of my first classes as an instructor at the Culinary Academy, and was going down the list calling out the names and listening for the traditional call back, “here Chef,” when I saw on my roster “Bok Choy.” Well, that’s an interesting name, so I called out the name and heard in a very deep voice, “here Chef.” I looked up to make eye contact, as I did with all the students as I called roll for the first time, and sitting there was this very tall, Scandinavian-looking gentleman with blond curly hair. I asked him if that was his nickname and he said no, that was his real name. Now, the classes at the school were 3 weeks long, and as much as I wanted to, I resisted the temptation to go up and ask this man how he came to get the name Bok Choy. So, Bok Choy, if you are reading this post, please email or comment and tell me how you got the name! It’s been 5 years and I’m still wondering.




Ingredients:
3-4 Heads Of Baby Bok Choy
1/2 Cup Sliced Red Peppers
2 Clove Garlic
1 Tbl Ginger
1/2 Tsp Red Pepper Flakes
1 Tbl Vegetable Oil
1 Tbl Soy Sauce
8 Drops Sesame Oil

Spicy Chicken Thai Soup – Exploring the boundaries between culinary pleasure and pain

I almost called this “Cream of Endorphin-releasing” soup, but it didn’t quite have the same ring to it. Endorphins are those mysterious pain-relieving, pleasure-giving chemicals released by your brain when the body comes under some type of trauma. While intended as a support mechanism when the body is seriously injured, two groups of people have figured out how to intentionally induce the release of these precious substances; athletes and spicy-food aficionados (actually there is a third group that we really can’t discuss here). The “natural high” that you hear athletes talk about is a result of these endorphins. Today’s clip is in honor of the second group.

Most fans of spicy foods know exactly what I’m talking about, that post-meal euphoria that makes it worth every tear and bead of sweat. If you’ve never experienced these feelings, today’s recipe is a great one for you to try. By controlling the amount of red curry paste you add, you can tailor this to your own threshold of pain. I used 2 full teaspoons of this explosive paste. But, you can start slow, and add a bit more each time you make it until you reach that perfect, beautiful, burning bliss.

The only exotic ingredient would be the fresh lemongrass. I’ve found most large grocery stores do carry it, but if not, you can substitute a few tablespoons of lemon zest, or even some lemon verbena.

IIngredients:
2 1/2 pounds boneless skinless chicken thighs (about 10)
12 oz white mushrooms
1 red onion
3 tbl fish sauce
1/2 bunch cilantro
2 limes
2 14-oz cans coconut milk
2 tsp red curry paste (you’ve been warned)
4 clove garlic
4 inch piece ginger
3 stalks lemongrass (or lemon zest)
1 tbl vegetable oil

1 quart chicken stock

note: traditionally this soup is served with a side plate of sliced jalapenos, cilantro leaves, and lime wedges