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'!

Southwest Lobster Roll

Preheat grill to medium-high heat. For the Habanero Butter: In a small sauce pan over medium heat add the butter, habanero, shallot, garlic and capers and season with salt and pepper. Cook the mixture until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest. Cook the mixture until

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Yucca Fries with Southwest Fry Seasoning

Preheat Dutch oven with 3 cups canola oil to 300 degrees F.   For the seasoning: In a small mixing bowl combine the ancho powder, smoked paprika, cumin, onion powder, granulated garlic, sugar, salt, pepper, and superfine sugar. Store in airtight container.   For the fries: In a large bowl filled with 8 cups of water and

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Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue

Preheat the grill to medium-high heat. Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan. Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes. Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until

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Grilled New York Strip Steak with Five Peppercorn Sauce

Preheat the grill to medium-high heat. In a medium sauce pan over medium high heat add the beef stock, bring to a boil and immediately reduce to a simmer. Cook the beef stock until it has reduced to 1/2 cup, about 45 minutes, reserve to the side. Season the New York strip steaks with the

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Baked Crab Cake with Old Bay Remoulade

Preheat the oven to 375 degrees F. Begin by making the Remoulade: Combine the prepared mayonnaise, lemon zest and juice, pickle juice, chives, capers, creole mustard, Old Bay seasoning and salt and pepper in a small bowl. Whisk until smooth and well combined, about 1 minute, cover and refrigerate.   Make the Crab Cakes: Combine the

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Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce

Makes: 6 servings Time: 2 hours 30 minutes You’ll Need: Grill, Food Processor or Blender, Toothpicks Prep-Ahead Tip: Brine and wrap the chicken thighs the night before. Transport in an airtight container in an iced cooler to the tailgate. Make the peri peri a day in advance, which allows the flavors to meld together nicely. To

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