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'!

Scratch Made Fries with Chorizo Poutine

Prepare the fries: Wash and scrub the potatoes, cut potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks. Fill a large bowl with water and vinegar, and soak potatoes, for at least 30 minutes, and up to 24 hours. Remove potatoes from the water, drain and pat dry with paper towel. Make the chorizo

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Fresh Off the Stove

Three Citrus Chicken Breast with Compound Butter

Prepare compound butter: Using a microplane grate zest off grapefruit, lemon and oranges. Add to a mixing bowl with butter, minced shallot, Fresno chile, chives, 1 teaspoon salt and sprinkle with freshly ground black pepper. Mix together well and set aside. Marinate chicken: Slice citrus into 1/4-inch slices and add to a large baking dish

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Hominy with Pomegranate and Cilantro

Rinse the hominy and place into a large bowl, cover with warm water by twice the amount in volume and soak overnight.  Drain when ready to use. In a medium sauce pan over medium-high heat, add the hominy and enough water to double the amount of hominy. Bring to a boil and reduce to a

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Grilled Chicken Negro Mole

Prepare Mole Negro: In a large saute pan over medium heat, toast the chilies on both sides until they soften and become fragrant, for 20 to 30 seconds, being careful not to scorch them. Add 1 cup of hot water just to cover and set aside to reconstitute for 30 minutes. Add the chilies and

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Elevated Potato Skins

Preheat oven to 350 degrees F.  Preheat 3-inches of canola oil to 350 degrees F in a deep heavy pot. Pierce the potatoes a few times with a fork. Place directly in the center oven rack and bake until tender, about 1 hour. In a saute pan over medium-high heat, add butter, leeks and 1

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Beer Cheddar Cheese Sauce

In a medium sauce pan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, about 3 to 4 minutes. Pour in the beer and half and half and continue to whisk to create a smooth, thick mixture. Add the

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