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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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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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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Quick Black Beans

Sort the beans, discard any pebbles, twigs, imperfect or moldy beans.  Wash the beans under cold running water twice and drain. In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt.  Saute until the onions are translucent, about 4 to 5 minutes. Add the beans, epazote, and water. 

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Cilantro Lime Cream Slaw

In a large colander, add sliced cabbage and salt. Mix well to combine then let stand to wilt for 15 minutes. In a large mixing bowl, add the garlic, sour cream, buttermilk, lime zest and juice, cilantro, and black pepper. Whisk to combine then fold in the cabbage. Refrigerate for 10 to 15 minutes then

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Fried Provolone with Italian Salsa

Make the Italian Salsa: add the tomatoes, onion, basil, olive oil, white balsamic vinegar, salt, pepper and red pepper flakes in a bowl. Toss well, and set aside (do not refrigerate). In a large Dutch oven, preheat 3 to 4 inches canola oil to 375 degrees F. Make the Fried Provolone: Slice the provolone into

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Red Quinoa and Mango Salad

Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open,

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Spicy Grilled Corn Salsa

Preheat grill to medium-high. Place the corn on a preheated grill and cook 5 to 6 minutes per side until well charred all over. Drizzle the poblanos and fresnos with olive oil and season with salt and pepper. Put the chilies on the grill and cook for 3 to 4 minutes until lightly charred on

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Pico de Gallo

In a small bowl add the diced tomatoes, onions, jalapeno, cilantro, garlic, lemon juice, celery juice, olive oil and salt. Mix well to combine, cover and refrigerate for 15 to 20 minutes. Drain before serving. *For fresh celery juice, process 1 stalk celery with 1 tablespoon water in a blender until smooth. Pour into a

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Chayote Slaw with Cumin and Lime

In a small bowl, add the mayonnaise, buttermilk, cumin, agave, lime juice, zest, 1 teaspoon salt and pepper. Whisk to combine and set aside. In a medium bowl, add the chayote and remaining salt, toss to mix and place on paper towel lined baking tray, for 10 minutes. In a large bowl, add the drained

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Grilled Green Chile Sauce

Preheat grill to high. In a large bowl, add the hatch chilies, poblanos, jalapenos, Anaheim peppers, scallions and sweet onions. Drizzle with half the olive oil, add 1 teaspoon salt and mix well to coat. Place the chilies, scallions and onion on the grill and toast until well charred – about 2 to 3 minutes

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Lobster Hushpuppies with Horseradish Cream

Make the Horseradish Cream: In a small mixing bowl, add the sour cream, heavy cream, horseradish, chives, salt and pepper. Whisk to combine, cover and refrigerate. Poach the lobster tails: In a large pot, add 3-inches of cold water, white wine, lemon, crab boil, garlic, salt and pepper. Bring to a boil then drop in

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Grilled Polenta with Peppers and Pecorino

Place the peppers on a clean seasoned preheated grill. Cook the peppers until well charred all over, about 3 to 4 minutes per side. Remove the peppers from the grill and immediately place in a large bowl, cover with plastic wrap, and allow the peppers to steam for 10 minutes. Take the roasted peppers, peel

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Piquillo Peppers Stuffed with Chorizo and Manchego

Preheat oven to 375 degrees F. In a large saute pan over medium-high heat, add the olive oil and chorizo. Cook for 7 to 8 minutes until well browned, breaking it up with the back of a wooden spoon as it cooks.  Add shallot, celery, carrot, garlic and chili flakes then saute until the onions

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Coconut and Cilantro Rice Pilaf

Rinse rice by running under cold water two or three times until water runs clear. This removes excess starch and ensures rice comes out light and fluffy. Place a medium saucepan over medium-high heat and add the canola oil. Once heated, add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes

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Bone Marrow with Bacon Marmalade and SourDough Toast

Make the Bacon Marmalade: In a medium saute pan over medium-high heat add the olive oil and onions. Saute the onions until well caramelized, about 8 to 9 minutes then remove form the pan and set aside. To the same pan add the bacon and cook until browned and crispy, about 7 to 8 minutes.

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Grilled Cauliflower with Bacon and Brie

In a medium saute pan over medium-high heat add the bacon and cook until the fat has rendered and the bacon is crispy, about 7 to 8 minutes. Using a slotted spoon remove bacon from the pan and place on a paper towel lined plate. Reduce heat to medium then add the flour and whisk

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Roasted Spaghetti Squash with Parmigiano Reggiano and Truffle

Preheat the oven to 350 degrees F. Season the cut sides of the spaghetti squash with olive oil, salt and pepper. Place the spaghetti squash cut side down on a large baking tray, and place into the preheated oven. Bake until the squash is tender and the flesh can be scraped with a fork into

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Salt Crusted Fingerlings

In a heavy-bottomed, wide saute pan over high heat, add the potatoes and just barely cover with cold water. Add the olive oil, salt, pepper, thyme, bay leaves, and garlic cloves.  Bring to a boil and then simmer uncovered for 10 to 12 minutes. Lower the heat and keep a watchful eye so the water

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Smoked Turkey Gravy

In a heavy bottom sauce pan over medium-high heat, add the olive oil and chopped turkey necks, browning the bones on all sides, about 6 to 7 minutes. Add the onion, celery, carrot and garlic and saute until the onions are translucent – about 5 to 6 minutes.  Season with salt and pepper. Reduce heat

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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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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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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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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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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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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 Sausage Kebabs Three Ways

Makes: 12 Kebabs Time: 45 minutes You’ll Need: Grill, heavy skewers (either thick bamboo or metal skewers) Prep-Ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the

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Santa Maria Tri-Tip and Achiote Oil

Santa Maria Tri-Tip Makes: 6 servings Time: 8 hours You’ll need: Grill, instant-read thermometer Prep-Ahead Tip: Achiote oil can be made weeks in advance. Marinate and wrap the tri-tip at least 1 day before. Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar,

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Heirloom Tomato Salad

Add the cucumbers, onion and salt to a bowl and stir to combine. Set aside and allow to sit for 30 minutes drawing out any excess moisture. Drain and discard liquid.   Add the sugar, apple cider vinegar, mayonnaise and dill to a large bowl, season with pepper and stir to combine. Add the tomatoes

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Red Wine Fries with Cabernet Ketchup

Add the potatoes, red wine, salt and sugar into a medium pot and bring to a boil. Once at a boil, par-cook for 13 minutes to soften. After 13 minutes, immediately turn off the heat and allow to cool completely in the wine. Strain the potatoes from the wine and pat dry with paper towels.

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Barley and Shiitake Mushroom Risotto

Add the vegetable stock, onion, celery and carrots to a large stock pot. Bring to a boil and allow to simmer while making the risotto.   Add the extra-virgin olive oil to a large heavy bottom saucepan over medium-high heat. Once heated, add the pearled barley, lightly saute to toast the barley, about 2 to

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White Bean Tahini Puree with Toasted Pita Chips

For the Toasted Pita Chips: Combine the cumin, za’atar, granulated garlic and chile powder in a small bowl. Brush the pita breads with the extra virgin olive oil on both sides, and then cut each pita into 8 triangles. Toss the pitas evenly in the za’atar seasoning so they are fully coated. Place the pitas

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Brandade with Grilled Sourdough

Preheat oven to 350 degrees F. Preheat grill to high.   Place the potatoes on a baking sheet, drizzle with canola oil and season with salt and pepper. Place in the oven and roast for 20 minutes, or until slightly brown and tender on the inside. Remove from the oven and place the potatoes into

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Grilled Fennel and Asparagus Salad

Preheat grill to medium high heat and brush with oil prior to grilling.   For the vinaigrette: In a medium mixing bowl add the minced garlic, lemon juice and zest, salt, pepper, chili flakes and the Italian white wine vinegar and whisk together well. Take the extra virgin olive oil and slowly whisk into the

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Roasted Red Pepper Polenta

Place the red peppers over high flame on the stove top burner, fire roast the red peppers until the skin turns black on all sides. Remove the roasted red peppers from the burner and place into a medium bowl, cover with plastic wrap, allow the peppers to steam for 10 minutes. Take the roasted red

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Shaved Kale and Root Vegetable Salad

Red Wine Vinaigrette: In a medium mixing bowl, add the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Take the extra virgin olive oil and slowly whisk into the middle of the red wine vinegar mixture, this is to create an emulsion, incorporate all of the extra virgin olive oil. Stir

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Jicama Black Bean Salad

Prepare the salad: Combine the jicama, black beans, red pepper, cilantro, lime zest and juice and oil in a large bowl. Season with salt and pepper. Refrigerate until ready to serve. Serve on top of the baby kale.   Yield: 2 cups Time: 10 minutes

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Plantain Pancakes

Prepare the plantain pancakes: In a large mixing bowl add the plantain pieces, mash with a fork until smooth and slightly chunky. Add the onion, ginger, scallions, onion, buttermilk and salt. Whisk together then add the cornmeal, flour and butter, whisk until just combined. Cover and place into refrigerate 30 minutes.   Fry the pancakes:

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Grilled Cauliflower and Celery Root Salad

Preheat grill to high.   Dressing: In a medium mixing bowl add the goat cheese, mayonnaise, sour cream, meyer lemon zest and juice, orange blossom honey, champagne vinegar, chives, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.   For the salad: In

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Za’atar Flatbread with Lebanese Veggie Slaw and Goat Cheese – courtesy of Jay Hajj

For the veggie slaw: In a small bowl, combine the lemon zest and juice, the olive oil, salt and Aleppo or red pepper flakes. Whisk well, and set aside. In a medium mixing bowl add the romaine, red onion, red pepper, cucumber, cherry tomatoes, parsley and mint, mix together until well combined. Pour the lemon dressing

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Soba Noodle Salad

For the Honey Sesame Vinaigrette: In a medium mixing bowl combine seasoned rice vinegar, honey, soy sauce, olive oil, toasted sesame oil, ginger, scallions and black pepper. Mix all ingredients well to combine. Cover and allow to rest 30 minutes.   For the Grilled Red Plums:  Preheat grill. Place the plum quarters in a small

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California Caponata – courtesy of Jonathan Waxman

Salsa Verde: To a mortar, add the garlic cloves, salt, capers, anchovy fillets and avocado oil. Start to grind with the pestle, breaking down the garlic and anchovies. Add the parsley, basil, olive oil, pepper and red chile flakes. Taste and adjust seasoning as needed.   Heat a large cast iron pan to medium-high and add

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Kale Salad with Mango Vinaigrette

Add the garlic, cilantro, white vinegar, agave, salt and pepper to a bowl. Whisk in the olive oil until combined. Add mango. Taste and adjust seasoning as needed. Add the kale and toss to coat in the dressing. Set aside to soften before serving, about 20 minutes.   Yield: 4 servings Prep Time: 10 minutes

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