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'!

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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Fresh Off the Stove

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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Creamy Broccoli Fennel Slaw

For The Dressing: In a large bowl combine all of the ingredients for the dressing. Mix well, cover and transfer to the refrigerator while you prepare slaw. For The Slaw: Toast the almonds: In a dry saute pan over medium-high heat, toast the almonds until golden brown and fragrant – about 5 minutes. Shake the pan to

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Cauliflower Steak with Kalamata Olive and Red Pepper Tapenade

Preheat the oven to 400 degrees F. Prepare the Tapenade: In a food processor, combine the olives, red peppers, raisins, orange zest, tarragon, parsley, capers and black pepper. Pulse 6-7 times until just combined and rough chopped. Pour in the olive oil and pulse 2-3 times more to mix together. The mixture should be smooth

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Spicy Swiss Chard and Artichoke Dip

Preheat the oven to 375 degrees F.   Cook the Swiss Chard: Heat 1 tablespoon of butter in a medium saute pan over medium heat. Add the garlic and cook for 1 to 2 minutes until fragrant. Add the bacon and cook until crispy and browned, another 5 minutes. Add the swiss chard and stir

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