Recipes

Now this section of the site is where I hang out and we can really get cookin'! I've stocked you up with hundreds of my favorite recipes from my shows, books, family, and restaurants to give you a real deal kitchen resource. I've super charged the search engine, added some recommended recipes based on your favorites and hooked you up with a huge archive. But this section isn't just about surfin'... so let's get cookin'!

Raspberry Picante Paloma Pitchers

Makes: 2 quarts (6 to 8 servings) Time: 15 minutes You’ll Need: A couple of big pitchers Prep-Ahead Tip: Make the base recipe (minus the club soda) in big batches, up to a day ahead, and hold it in the fridge, so when the party is on all you need to do is pour (rather than

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Fresh Off the Stove

Roasted Tomatillo Avocado Sauce

From “Guy On Fire” 1. Preheat the oven to 350°F 2. place the tomatillos on a baking sheet and toss them with a bit of olive oil Season with salt and pepper and roast until nicely charred, about 10 minutes. Set aside to cool. 3. Combine the tomatillos, 1/4 cup water, 1 teaspoon salt, cumin,

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Grilled Lamb with Mint Mojo Sauce

Makes:  8 to 10 servings Time: 2 hours 45 minutes You’ll Need: Grill Prep-Ahead Tip: To lighten your load on the big day, make the mojo the day before and refrigerate, covered. 1. Place the lamb in a large freezer bag. Add marinade ingredients, seal and refrigerate for at least 2 hours, or overnight. 2. Preheat the

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Shaved Fennel and Arugula Salad with Grapefruit

Makes: 4 to 6 servings Time: 15 minutes You’ll Need: Mandoline Prep-Ahead Tip: The fennel can be cleaned and cut the night before; store it in an airtight container with a wet paper towel over it to keep fresh. The grapefruit can be segmented and held in its own juice in the fridge until ready to

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Jimbo’s Hambo with Fruit Salsa

Makes: 8 Servings Time: About 3 hours You’ll Need: Oven, Stovetop, Grill Pan, Large Roasting Pan with Rack Prep-Ahead Tip: The glaze can be made 2 to 3 days in advance, and you can score and glaze the ham the night before and refrigerate until ready to cook. 1. Preheat the oven to 350F 2. Make

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Smoky Chicken Brunswick Stew

Preheat oven to 350 degrees F. Make chicken marinade by combining granulated garlic, paprika, dry mustard, cayenne, sugar, salt and pepper together.  Mix well then place chicken thighs into a re-sealable plastic bag and pour dry seasoning over.  Shake it around so the chicken is seasoned evenly. Transfer chicken to a roasting pan.  Pour over

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