I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean I don’t make sushi rice. I think sushi rice makes a perfect side dish for just about any grilled meat, and since it’s perfectly fine at room temperature, it’s great for picnics.
You can even turn it into some quick tortilla-less tacos using nori seaweed wraps, as seen in the video. They make for such a unique summer meal – the perfect delivery system for any and all leftovers. I even seen it rolled into balls, and tossed in toasted sesame seeds, or seaweed, and served like truffles.
What I’m trying to say is, you can do a lot with this stuff. Including sushi. There are thousands of videos on YouTube showing how to make literally every type of sushi in existence, so check those out if you’re so inclined. Maybe one of these days I’ll even give it a go, if only for the “constructive criticism.”I really hope you give this sushi rice technique a try soon.Enjoy!
2 cups sushi rice, rinsed well, and left to dry for one hour
2 1/4 cups water
1/4 to 1/3 cup seasoned *rice vinegar, or to taste
* I buy mine already seasoned, but to make your own seasoned rice vinegar; combine:
There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a world-class croissant at home. I can make a decent one, but not a perfect one, so I’ll happily queue up at a boulangerie that does.
However, when it comes to poke, the technique is so basic that even the most inexperienced cooks can get something pretty much identical to what they’d get out. There’s one catch though. You have to use only the freshest possible tuna, even if that means it’s frozen.
Hopefully you’ll be able to get a hold of some fresh, sushi-grade tuna, but if you can’t, frozen will work. What many people don’t realize, is that most of the fish they enjoy at their favorite sushi restaurants has actually been frozen beforehand anyway. Google it, it’s true.
So, as long as the tuna is Grade A, or sushi grade, the frozen variety will work. Above and beyond that, all the other ingredients, except for the soy sauce, are optional. So, please use this video as merely a guide to the technique, understanding that this will work with so many different ingredients. I really hope you give this a try soon. Enjoy!
Makes 4 portions Tuna Poke:
1 pound sushi-grade ahi tuna (aka yellowfin), cut into about 3/4-inch cubes
I’ve been seeing savory, non-breakfast versions of Dutch Babies pop up on menus lately, and while I’m not sure that means it’s a hot new trend, I figured I would get in on the ground floor with this amazing bacon and asparagus version, just in case.
Above and beyond the ingredients, the most important thing here is using a cast iron pan similar to, or better yet, exactly like, the 12-inch example seen herein. These relatively cheap and indestructible pans are one of the best kitchen investments of all time, but if you don’t have one, there is a Plan B.
You’ll have to do the bacon and asparagus steps in a frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.
It will take a few extra minutes in the oven, but just simply bake it until it’s browned, and properly puffed. It won’t work as well, but you should get similar results.Either way, I really hope you give this wonderful bacon and asparagus Dutch Babya try soon.Enjoy!
Ingredients for 2 large or 4 small portions:
3 large eggs
2/3 cup milk
3/4 teaspoon kosher salt
1/2 cup finely grated Parmigiano-Reggiano (1/4 cup if packed, but don’t pack it)
freshly ground black pepper and cayenne to taste 1 tsp lemon zest
1/2 cup all-purpose flour *packed *push and pack as much flour as you can fit into the 1/2 cup measure)
1 tbsp olive oil
6 strips bacon
1 generous cup sliced fresh asparagus
- Bake at 475 F for about 12-13 minutes, or until browned and puffed
When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pesto is amazing, I hope this walnut and parsley version serves as a reminder that “pesto” is not a recipe, but a technique.
First, grind some garlic and salt into a paste with a mortar and pestle. This releases the full fury of raw garlic’s real flavor. Fair warning: this is some strong medicine, and I mean that literally. To that we add some kind of nuts. Walnuts give you a gorgeous, buttery flavor and texture, and pair beautifully with the aromatic, bittersweet parsley.
Finish to taste with lemon juice and/or vinegar, and olive oil. Loosen with a little water if desired, and season generously with salt. That’s pretty much it. Feel free to add cheese, but I like to keep this as is. It has the flavor and mouthfeel of a rich butter spread, and I think the cheese would get in the way.
You shouldn’t need any cayenne pepper, since raw garlic prepared in this manner is surprisingly hot, but as usual, that’s up to you. I really hope you give this ancient raw sauce a try soon. Enjoy!
It’s not unusual for me to borrow ideas from the various restaurants I visit, but they’re normally tweaked, altered, or otherwise adapted. This time, however, I just blatantly stole this spring vegetable tartine with white anchovies, as it. Why mess with perfection?
Yes, this spring vegetable tartine, featuring the awesomeness that is the white anchovy, was lifted almost verbatim from SHED, which is my current, “favorite place to eat.” If you’re ever anywhere near Healdsburg, CA (like within 500 miles), you simply must visit this amazing store/café/charcuterie/restaurant hybrid.
Now that I’ve offset some of my guilt for stealing this recipe with such a glowing recommendation, I can move on to this intensely tasty tartine. This would be incredibly delicious with just the aioli and vegetables, but when you add the “boquerones,” this goes from great sandwich, to memorable experience.
Even if you think you hate anchovies, which you really don’t, you may still love these, since they are so completely different. They are very mild in flavor, but still extremely savory. I was going to say they're a little bit like pickled herring, but that probably won’t help. Regardless, I hope you give this spring vegetable tartine a try very soon. Enjoy!
Ingredients for 4 generous servings:
For the aioli:
1 or 2 garlic cloves, sliced
1/4 teaspoon kosher salt
3/4 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice
pinch of cayenne
The rest:
4 large thick slices day-old French bread, toasted
16 white anchovy fillets (aka boquerones)
* 2 cups thinly peeled, sliced, or shredded fresh vegetables, moistened with a splash of lemon juice, and drizzle of olive oil.
edible flowers, optional
* Carrots, fennel root, radishes, celery root, asparagus, artichoke hearts, peppers, endive, micro greens, and any/all kinds of sprouts would work beautifully here.
I had everything I needed to shoot a brand new chicken wing video, except for one key ingredient; a working oven. Yes, my oven decided to take the rest of Super Bowl week off, as did my oven repairman, but these bacon jalapeno popper puffs came out so well, I decided to designate this as an official blessing in disguise.
These pepper poppers in puff form really did come out incredibly well, as long as you don’t have a problem with lots of unsightly dark spots. Since we loaded these with so much diced pepper, the pieces on the outside caramelized (which is chef-speak for burned), and my beautiful, golden-brown balls were spotted with golden-black.
Apparently, I’m having more of a problem with the appearance than your average viewer, at least according to the first wave of YouTube comments, but I may still try to figure out a way to make these a little more camera friendly next time. Maybe I’ll puree the peppers first, or possibly char off the skin, which I believe gets even darker than the flesh. Stay tuned.
Superficial beauty aside, if you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you’ll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier. I really hope you give these a try soon. Enjoy!
Ingredients for about 40 Bacon Jalapeno Popper Puffs:
For the dough:
2/3 cup water
3 tablespoons butter
1 tablespoon bacon fat
1 teaspoon kosher salt (or 1/2 teaspoon fine salt)
2/3 cup all-purpose flour
2 eggs
Then add:
2 ounces extra sharp white cheddar cheese
1/2 cup finely diced jalapeno peppers
1/3 cup finely chopped bacon
pinch cayenne
pinch freshly ground black pepper
- Fry at 375 F. for about 3 1/2 minutes, or until golden-brown and cooked through
For the dipping sauce:
1/2 cup cream cheese
1/4 cup crème fraiche or sour cream
2 tablespoons minced green onions
1 teaspoon fresh lime juice
- add enough water to thin mixture out to proper dip consistency
This baked Reuben dip works so well that you’ll be racking your brain trying to think of other iconic sandwiches to convert into dip form. Of course, thanks to the Internet, most of this work has probably already been done, but something to keep in mind the next time you’re out of things to daydream about.
I went with pastrami here, but corned beef is more common, and probably the safer bet. Pastrami is heavily spiced with coriander and black pepper, and therefor your dip will be too.I love that kind of thing, but something to consider depending on your audience. No matter what meat you use, you’re going to be enjoying a truly delicious hot dip, which is also great warm, or room temp.
The seeded crackers I used in the video were great, but they’re a little on the pricey side, especially when purchased at the fancy cheese shop, so one of these days I need to show you how to make your own. Unless we all get rich betting on the game, using my guaranteed chicken wing bone method. In that case, we’ll continue to buy the crackers. I really hope you give this a try soon. Enjoy!
I’m still trying to figure out how this video for super deluxe steak nachos ended up being over nine minutes long. I’ll blame the fact that I showed you how to do the steak and faux refried beans, but still, I always feel a little uneasy whenever we go past seven or eight minutes. Also, I don’t get overtime.
Be that as it may, this is one of my all time favorite party foods, and I’ve wanted to show you my version for a long time. As you may have heard, the Super Bowl is just a few weeks away, and this should get serious consideration when formulating your snack line-up.
Feel free to cook your meat medium-rare, or less, but as I mention in the video, I think medium works best if you’re using the recommended skirt steak, or flap meat. These cuts have a beautiful, beefy flavor, which, in my experience, is only maximized if cooked to a certain point.
Even though the meat is reheated when we melt the cheese, I still think medium is the way to go, and not just flavor-wise. I think the texture is better as well. These cuts are a little on the chewy side, which is accentuated if cooked rare. Having said that, whether you used raw, or completely well-done beef, you’re still going to be thrilled with the results. I still hope you give these super deluxe steak nachos a try soon. Enjoy!
Ingredients for about 3 of the same sized platters as I used:
For the steak:
1 tbsp vegetable oil
1 1/2 pounds skirt steak or flap steak (aka flap meat) seasoned on both sides with salt, freshly ground black pepper, and chipotle to taste
- cook to a medium (about 135 to 140 F. internal temp)
For the beans:
2 tablespoons bacon fat or lard
1 yellow onion, diced
1/2 teaspoon dried oregano
2 (15-oz) cans pinto beans, drained and rinsed
1 1/2 cups water or chicken broth, plus more as needed
1 teaspoon salt, or more to taste
You also need:
corn chips
12 ounces sharp cheddar
12 ounces Monterrey Jack diced avocado (tossed in lemon juice and salt) diced white onion diced tomato finely diced jalapeño pepper sour cream freshly chopped cilantro * serve with hot sauce on the side, and lots of beer
While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalapeño poppers. Well, all that’s about to change.
Nobody goes to a friend’s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I’m sure it will just be a matter of time.
Speaking of spreads, since we apply the shrimp mixture raw, it’s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.
These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don’t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!
What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for making party-goers happy. No one goes to a holiday party thinking, “I hope they serve sausage cheese balls,” but they all leave very grateful you did.
I’m not sure how these evolved into a Christmas snack, but I bet it has something to do with the fact you can stretch a few pounds of meat and cheese into enough finger food for a large crowd. They can also be made ahead, which helps in the old holiday time management department.
This is a recipe where everyone uses the same basic ingredients, but in wildly different proportions. Look online, and you’ll see versions with half the amount of biscuit mix, as well as ones with three times as much. It all depends on how bready verses cheesy/meaty you want your balls to be.
The bad news is, the only way to figure out your ideal formula is to test multiple versions. This is also the good news. Speaking of formulas, this originally calls for biscuit mix (like Bisquick), but I prefer to use self-rising flour. Besides some added fat, that’s all biscuit mix is, and a little extra cheese more than makes up for any missing shortening.
If you have some biscuit mix in the cupboard, by all means use it, but otherwise I see no need to go out and buy a box. If you don’t have self-rising flour, I’ve given instructions below for how to make your own. I really hope you give these sausage cheese balls a try soon. Enjoy!
Makes about 48 sausage cheese balls:
1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)
One of the most common mistakes people make when serving cheese, is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful, baked stuffed brie takes that principle to the next level.
I went with a festive, and seasonally appropriate filling of cranberries and walnuts, but I’ve done this with at least a dozen different fillings, so don't be afraid to play around.
Believe it or not, Michele and I once had a frozen stuffed brie business for a brief time, and supplied them to some of San Francisco’s finest shops. The business was called, “A Better Brie,” and while we moved on to bigger and better things, we had a lot of fun doing them, and they were very well received. Candied pecan was our best seller, with caramelized mushrooms coming in a close second.
What you seen here is exactly how we used to put them together, so if you weren’t around these parts in the early 90’s, here’s your chance to taste what you missed. I really hope you give this baked stuffed brie a try soon. Enjoy!
Ingredients:
1 small wheel of brie (about 6 to 8 inches is perfect)
handful of dried cranberries, chopped
handful of chopped walnuts
enough puff pastry to cover (1/8-inch thick), plus extra for design
1 egg, beaten with 1 teaspoon water
-- Freeze for 1 hour, bake at 425F. for 20 minutes, or until the pastry is browned, and the brie is soft.
*By the way, do not skip the freezing for one hour step. The crust needs to bake to a golden brown before the brie starts pouring out, so it must be partially frozen when it goes in the oven. If you happen to make it ahead of time, and put it in the oven frozen solid, then I’d lower the temp to 400, and give it an extra 10 minutes or so, or until the cheese is runny.
I had some crispy farro cakes at a restaurant a while back, and thought they would make for an interesting video, but when I started to research various recipes and techniques, I discovered something a little surprising; there was no such thing as a “pure” farro cake.
Every recipe I came across had some type of filler used to help bind the mixture together. I didn’t really understand this, until I proceeded to make a batch using nothing but cooked and cooled farro. They completely fell apart in the pan, and I ended up with something more like crispy fried rice. Not a bad thing by any means, but not farro cakes.
After a few more experiments, I discovered that by using a little egg, and a touch of finely grated Parmigiano Reggiano cheese, I was able to make it work with no non-ancient grain additions. The whole key is the crust. By letting the first side cook until a well-browned, crispy surface forms, the cakes develop enough structure to make the flip possible.
One thing I failed to mention in the clip; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my farro, but you should still taste and adjust.
And while these were great with the crème fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I’ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!
Ingredients for about 6 farro cakes:
1 cup farro, not rinsed
3 cups water
1 tablespoon kosher salt
2 springs thyme
3 garlic cloves, finely minced or crushed
1/2 cup finely diced onion
- simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse
Then add:
1/4 cup finely diced red bell pepper
1/2 teaspoon freshly ground black pepper
1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you’ll get about 3/4 of a cup)
1 large egg
pinch cayenne
salt and pepper to taste 1/4 cup olive oil for frying
As I joked about in the video, a fruit salad has to be pretty damn good to actually get a name, and the venerable Waldorf salad is certainly worthy.
I realize that there are a small group of you who won’t be able to wrap your heads around mayonnaise with fruit, and that’s a shame, since it means you won’t get to enjoy one of the great combinations of all time. By the way, if you are one of the aforementioned people, but like mayo slathered all over your sandwich, containing slices of sweet, ripe tomato, and caramelized onions, then you have some explaining to do. Also, coleslaw. I rest my case.
Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch, but for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture. I really hope you give this old-school, but timeless Waldorf salad a try soon. Enjoy!
Ingredients for about 1 cup dressing (enough for 2 Waldorf salads below):
3/4 cup mayonnaise
1/4 cup crème fraiche or sour cream (I used CF)
juice from 1/2 lemon
1/2 teaspoon sugar
1/4 teaspoon salt
pinch freshly ground black pepper
pinch cayenne
1 tablespoon finely chopped tarragon
For 2 large or 4 appetizer sized Waldorf salads:
2 large crisp, sweet apples, cut in 1/2 inch cubes
This Shakshuka, or Shakshouka if you prefer, is why I’m so glad the show/blog/channel is called, “Food Wishes.” This North African one-dish-meal is so fast, easy, and delicious, but it probably wouldn’t have occurred to me to do a video for it, unless someone sent me a request.
I always appreciate these types of reminders, and seeing "Shakshuka" in a subject line does catch your attention, but now I have a little problem. I can’t stop saying it. It has basically replaced using profanity for me. Yes, now when I stub my toe, I yell "shakshuka!"
I know we did an Italian-inspired version of this idea, served in individual ramekins, but this is supposedly the original. The sauce is quite different, and I think more interesting. The peppers and mushrooms add another layer of flavor, and the spicing is much more complex. Not to mention, a large pan of this is much more of a showstopper.
Just be sure to cook your sauce until the veggies are nice and soft and sweet. I don’t think you want crunchy onions and peppers in this, so take a little time building the base. You will also have to monitor the liquid level as it simmers, but that’s very easy to adjust by adding a splash of water or broth.
Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking. I go for just barely set, and the advantage of that system is, if you do want them cooked more, you just need to stir the egg into that hot sauce, and it will firm-up instantly.
No matter how you like your yolks cooked, this makes for an impressive breakfast, brunch, lunch or dinner. And if you’re serving a large group, you can scale this up to any size pan or baking dish. I really hope you “shakshuka!” very soon. Enjoy!
Ingredients for 6 small portions: (one egg per portion as appetizer - double for a main course)
2 tbsp olive oil
1 large onion, diced
large handful of sliced mushrooms
1 teaspoon salt, plus more to taste
1 cup diced red bell peppers
1 jalapeno pepper, seeded and sliced
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
28-oz can (about 3 cups) crushed San Marzano tomatoes, or other high-quality plum tomatoes. Of course you can use fresh tomatoes in season.
1/2 cup water or broth, or as needed
6 large eggs (or as many as you can fit in you pan)
Many people are surprised when they find out that crab rangoons are about as Asian as Buffalo chicken wings, but it’s true. Even though they’re commonly found on Chinese and Thai menus, they were actually invented in San Francisco, at Trader Vic’s, in 1956.
While not “authentic,” these crispy crab and cream cheese wontons are one of the most addictive, delicious, and crowd-pleasing appetizers ever created. That is, if the filling has enough crab in it. Most of the restaurant versions I’ve had are probably 3 or 4 parts cream cheese, to 1 part crab, but here we’re using a 1 to 1 ratio, and the results are amazing.
Besides being generous with the crab (or lobster, or chicken), the other critical factor is the “warhead” fold. Even though you can fold these over once to make a simple triangle, I highly recommend using the method shown herein.
The “turnover” fold is easier, but you don’t get nearly as much crispy goodness, and that’s what makes these so great. It’s that contrast between the warm creamy center, and those four crunchy edges that makes this such a magical bite I really hope you give them a try soon. Enjoy!
Ingredients for about 60 Crab Rangoons:
8 ounces cream cheese
8 ounces crab meat, drained well
1 clove crushed garlic
1/3 cup chopped green onions
1 teaspoons soy sauce
1/2 teaspoon fish sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sesame oil
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
pinch cayenne
60 square wonton wrappers
canola oil for deep-frying
For the sauce: (Note: I only made a half batch in the video. This should easily be enough for 60 rangoons)
