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'!

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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Fresh Off the Stove

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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Spicy Polenta Cakes

Make the Polenta: In a medium saucepan, over medium-high heat, bring the water, milk and salt to a boil. Lower the heat and slowly whisk in the polenta. Continue whisking for about 4 minutes or until the mixture tightens up and there are no lumps. Stir in the jalapenos, butter, cilantro, queso blanco and pepper. 

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Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips

Preheat the oven to 350 degrees F. Combine the panko bread crumbs and milk together and set aside. Grind the Meat: Cut the sirloin and brisket into 1-inch cubes. Arrange on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up (this will make the grinding cleaner and easier).

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