Sam The Cooking Guy

A Note from Sam the Cooking Guy:

I'm happy to announce I'm now part of the System Pavers family. You might wonder how a cook and a company that specializes in outdoor pavers & entertaining spaces makes sense? I'll get to that in a second, but first little about me.

I've been cooking for a dozen years on TV with my show "Sam the Cooking Guy", I also have written 3 cookbooks, I have 14 Emmys, been on the Today Show a dozen times and created a series for Discovery called "Just Cook This." I've been married to my wife Kelly for 29 years, have 3 sons and 3 dogs.

Ok, back to the System Pavers part. The simple answer is that they specialize in creating outdoor lifestyle changes. And whether that means redoing a driveway, a pathway or building the outdoor entertaining area of your dreams – it's really all about lifestyle – and that's the same with me.

I've always maintained that making your own meals, rather than simply buying it is not just better for your health, it's better for your mind. There is huge satisfaction that comes with creating something – and for me that's food. I use the phrase "big in taste & small in effort" and that means I want to eat well but not have it take forever. I think too many people see cooking as a complicated event that just isn't worth it. Well I'm here to change that.

In the coming months I'll be here to make your food life easier, tastier and well…just better hopefully. There will be recipes, tips and suggestions about what you could be cooking inside – and especially out. Because as we all know, food just seems to taste so much better outdoors. And whether you have a simple hibachi, or a full blown outdoor entertaining area, I want to help up your game.

So for now, sit back, relax and stay tuned! And if you have questions, just ask. I'm here for you.

Sam

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Recipes

Exclusive recipes from Sam the Cooking Guy

Grilled Polenta with Spinach & Mushrooms
Turkey Benedict

Serves 2

Store-bought tube polenta is one of my favorite pantry items – and yes, I said pantry. It’s polenta that’s been shaped into a tube, and available for purchase from a supermarket shelf. That means it’s shelf stable and will happily live in your pantry until you need it. And once you have it, you can make a jillion things with it, and today we’ll make a super great grilled version with spinach & mushrooms.

Ingredients

4 – ½ thick slices tube polenta
Olive oil
8 ounces baby spinach
Butter
1 clove garlic, minced
10 ounces sliced mushrooms; shiitake or cremini would be ideal
Kosher salt & fresh ground pepper
Extra virgin olive for finishing

Directions

  • Heat grill
  • Brush both sides of polenta with olive oil and place on grill
  • Cook 7-10 minutes on each side or until well marked
  • While they cook, put spinach and mushrooms in 2 separate pans
  • Add ½ tablespoon oil to the spinach, and ½ tablespoon oil and a tablespoon of butter to the mushrooms
  • Cook both until softened, season with salt & pepper and add garlic to mushrooms – mix well
  • Serve by plating grilled polenta and topping with spinach, mushrooms and finally drizzling with extra virgin olive oil
Turkey Benedict
Turkey Benedict

Makes 1

I love traditional Eggs Benedict, but this made such a hit in our house it'll now be a regular breakfast item.

Ingredients

1/3-1/2 cup stuffing (cooked)
1 tablespoon butter
Few slices cooked turkey
One egg
Turkey gravy

Directions

  • Shape stuffing into a 1/2 thick patty - about the size and shape of an English muffin - compact it well
  • Melt butter in a non-stick pan over medium heat and cook patty until crispy on both sides - about 2 minutes a side - just be gentle cuz it'll try to break apart on you
  • While it cooks, poach the egg and heat the turkey and gravy
  • Plate with stuffing patty on the bottom, the turkey, the poached egg and finally gravy over the top
Stuffing Omelet
Stuffing Omelet

Makes 1

You're laughing right? Well I'm serious about how good this is - so don't laugh until you've tried it. This is maybe a twice-a-year recipe. It's for the morning after Thanksgiving or Christmas dinner - and it requires that you still have some stuffing left - and frankly is the best reason to make extra.

Ingredients

1/2 tablespoons butter
3 eggs
1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
1/3 cup (approx) leftover stuffing, room temp

Directions

  • Beat the eggs well in a bowl
  • Melt butter in a non-stick pan over medium heat, and add eggs.
  • If making a true omelet, allow the eggs to set - add stuffing to one half, cover with cheese and flip one side over making a half moon & cook to desired doneness (desired doneness for me is not too dry)
  • Or, cook as scrambled eggs - adding the stuffing when you would normally add other ingredients and then cook until desired doneness - which is still not too dry
  • Put on a plate and enjoy
  • Wait for next year
Turkey Enchiladas
Turkey Enchiladas

Makes 4

Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule

Ingredients

2 tablespoons olive oil
3 Poblano peppers
1/2 onion, diced
1 garlic clove, sliced
1 cooked turkey thigh, diced
1 cup heavy cream
1 cup pumpkin puree
1/4 cup chicken broth
6 white corn tortillas
1 cup Monterey Jack cheese, shredded

Directions

  • Preheat hot grill, keep it on for later too
  • Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
  • Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
  • Add turkey to skillet, cook for 3 more minutes
  • Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
  • Soak tortillas for 30 seconds in broth
  • Divide mixture into 6 tortillas evenly and roll
  • Sprinkle over cheese and then evenly pour over the remaining sauce
  • Grill for 10 minutes, serve
Baked Stuffing Balls
Baked Stuffing Balls

Makes about a dozen

They're like 'one biters' of crunchy, stuffing perfection. Don't leave out the sour cream & hot sauce...that makes it.

Ingredients

1 cup leftover stuffing
1 egg, beaten
1/2 cup Panko bread crumbs
1/3 cup sour cream
Hot sauce

Directions

  • Preheat oven to 400
  • Roll stuffing into twelve one and a half inch round balls
  • Dip into beaten egg, then roll in bread crumbs - make sure the crumbs stick well
  • Put on lightly greased baking sheet and bake about 35 minutes or until golden brown
  • To serve give them a dip in sour cream and then in the hot sauce
One Great Grilled Turkey
One Great Grilled Turkey

Once you get your head around the fact that your grill is really just an oven that’s outside – anything is possible, including cooking a turkey out there. But the key is to brine it first.

Brine

Ingredients

1/2 gallon apple juice
1 gallon water
2 tablespoons each dried sage & rosemary
5 cloves garlic, minced
1.5 cups Kosher salt
1.5 cups brown sugar
2 yellow onions, peeled & cut in quarters
1 fresh turkey, 10-12 pounds

Directions

  • Combine all brine ingredients in a large pot, bring to a boil, lower heat and simmer 15-20 minutes partly covered
  • Allow brine to cool completely
  • Put rinsed turkey (without the bag of giblets etc) into a brining bag or non-reactive pot and add the cooled brine
  • Seal bag or cover pot and refrigerate up to 24 hours
  • The goal is to cover the turkey with the liquid during brining. So simply adjust the juice and or water to add extra liquid for a larger bird
  • Remove turkey, rinse, pat dry well and cook:

Turkey

Ingredients

½ cup butter, room softened
2 tablespoons fresh rosemary, chopped fine
3 tablespoons fresh thyme, chopped fine
1 tablespoon kosher salt
2 large onions, peeled and quartered
1 lemon, quartered
2 sprigs each rosemary & thyme
2 tablespoons kosher salt
½ teaspoons black pepper
½ stick butter

Directions

  • Combine softened butter, rosemary, thyme and salt – mix well
  • Rub the outside of the turkey well with the herb butter
  • Season cavity and outside of turkey with more Kosher salt and fresh ground pepper
  • Tie turkey together with cooking twine
  • Set up a gas or charcoal grill for indirect cooking at 350 degrees
  • Place the turkey on the indirect side, cover and cook (turning halfway 180 degrees) until an instant-read thermometer inserted in the breast registers 165 degrees
  • Let the turkey rest 30 minutes before carving.
Stuffing Sandwich
Stuffing Sandwich

Makes 1

Think 'grilled cheese with turkey' but with the addition of stuffing. The amazing, wonderful addition of stuffing.

Ingredients

3 or 4 slices turkey
2 slices good bread, whole wheat, sourdough or even a mini baguette would be good
2 slices Muenster cheese
about 1/3 cup stuffing, heated
Mayonnaise
Fresh ground pepper
Softened butter

Directions

  • Preheat grill pan or non-stick pan
  • Heat turkey (in a non-stick pan or quickly in a microwave) and put on top of one slice of bread then add the cheese and the warmed stuffing
  • Add a few grinds of pepper
  • Add mayo to 2nd slice of bread and put on top
  • Spread one slice of bread lightly with butter and put butter-side down in the pan
  • Cook until golden brown, add butter to top and flip over
  • Cook until 2nd side is beautiful - eat
Mini Caprese Panzanella Salad
Mini Caprese Panzanella Salad

Ingredients

1 pound heirloom grape tomatoes
1 pound fresh Bocconcini mozzarella
1 cup croutons or day old baguette torn into small pieces if possible
2 ounces fresh basil
Extra virgin olive oil
Balsamic vinegar
Fresh ground pepper
Kosher salt

Directions

  • Slice tomatoes and mozzarella balls in half and put in a large bowl
  • Stack basil leaves and across into thin strips and add to bowl with croutons
  • Drizzle olive oil over the top and mix gently
  • Drizzle very gently with vinegar
  • Add a few good grinds of pepper and salt - toss well
  • Let it sit for 15 minutes
Pumpkin Waffles with Cinnamon Butter
Pumpkin Waffles with Cinnamon Butter

Makes 2 large waffles

Ingredients

1 cup 'just add water' pancake or waffle mix
5 ounces water
1/3 cup pumpkin puree
2 tablespoons soft butter
1/8 teaspoon each cinnamon & sugar

Directions

  • Combine mix, water and pumpkin in a medium bowl – mix well
  • Heat waffle iron, use cooking spray to coat both surfaces
  • Add ½ the pumpkin mix, and cook until done
  • While they cook, combine butter, cinnamon and sugar in a small bowl
  • When the waffle is done, remove and serve with butter
Vodka with Ginger & Pumpkin
Vodka with Ginger & Pumpkin

Makes one

Ingredients

1 tablespoon pumpkin puree
2 ounces vodka
2 ounces ginger ale or ginger beer

Directions

  • Put pumpkin puree, vodka, ginger ale and ice into a shaker
  • Don’t shake, but stir until well combined
  • Pour into a glass with fresh ice
Shrimp & Scallop Ceviche Tostadas
Shrimp & Scallop Ceviche Tostadas

Serves 4 to 6 as an appetizer

Ingredients

1 pound small bay scallops
1 pound medium shrimp - raw, peel, deveined & chopped into small pieces
2 medium red chilies, diced small
Juice of 10 limes
1 avocado, diced small
2 vine ripe tomatoes, seeded & chopped fine
1/4 cup cilantro, chopped
Kosher salt
1 bunch green onions, diced small
Tostadas
Mayo

Directions

  • Put scallops, shrimp, chilies and lime juice in a large, sealable container
  • Mix to combine well, cover and refrigerate overnight – stirring a few times
  • In the morning add the avocado, tomatoes, cilantro and green onion - mix carefully so as not to mush the avo then season to tast with salt
  • To serve, spread some mayo on a tostada and add the ceviche
Italian Sausage Burger
Italian Sausage Burger

Makes 2

Ingredients

1 large red pepper, diced
1/2 large yellow onion, diced
Olive oil
Kosher salt & fresh ground pepper
3/4 pound hot Italian sausage
1/4 cup mayonnaise
3 large basil leaves, chopped fine
1 big clove garlic
2 slices provolone cheese
2 Ciabatta rolls

Directions

  • Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
  • Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
  • Cook until done on both sides (145 degrees is fine), and add cheese when you flip
  • While it cooks, combine mayo, basil & garlic – stir well and set aside
  • Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun - serve
Grilled Pepper Pork Chop
Grilled Pepper Pork Chop

Ingredients

2 large boneless pork chops, about 2 inches thick – room temperature
1/4 cup Dijon mustard
2 tablespoons smoked black pepper, course grind
1 tablespoon Kosher salt

Directions

  • Heat grill to medium high
  • Slice chops horizontally through middle most of the way through, but not all and open like a book – flatten down
  • Spread both sides with Dijon, then season well with pepper and salt
  • Grill until done to 145 degrees, about 5 minutes a side
  • Let rest 5 minutes before serving
Vodka Red Beer
Vodka Red Beer

Ingredients

1 ounce vodka
3 ounces Clamato juice
3 ounces beer
Lime wedge

Directions

  • Fill a tall glass with ice
  • Add vodka, Clamato & beer
  • Stir once, squeeze and drop in lime wedge
Grilled Lobster Tails
Grilled Lobster Tails

Serves 4

There's this big mystique about lobster being hard to cook. Frankly it's no more difficult than a grilled peanut butter and jelly - it's just more expensive. Try it and see.

Ingredients

  • 4 lobster tails
  • 1/4 cup butter
  • 2 tablespoons fresh thye, chopped
  • 2 tablespoons Dijon mustard
  • Juice of 1 whole lemon
  • 2 cloves garlic, chopped
  • 1/3 cup scallions, thinly sliced

Directions

  • Mix all ingredients except tails in small pot over low heat until melted
  • Using kitchen shears or really good scissors - cut right up the middle of the shell towards the tail, but don't cut through the tail
  • Using the cut as your guide, take a good knife and cut all the way down through the meat but do not cut throught the bottom shell
  • Pull back the sides of the shell to expose the meat and brush well with the butter mixture
  • Heat grill to medium high and grill meat-side down afor approximately 5-6 minutes, then turn and cook another 3-4 minutes or until done
  • Serve with extra butter sauce
Boozy Pound Cake
Boozy Pound Cake

Serves 4

It's just good and easy. Adding raspberry liqueur to the whipping cream gives it a faint purplish color and really great flavor.

Ingredients

  • 4-1 inch slices pound cake - don't reinvent the wheel, Sara Lee is perfect
  • 1 pint raspberries
  • 1/2 pint whipping cream, unwhipped
  • 2 tablespoons raspberry liqueur like Chambord

Directions

  • Add raspberry liqueur to whipping cream and whip as you normally would
  • Toast slices of pound cake
  • Place a slice of toasted pound cake on plate, add some whipped cream and top with some berries
Lamb Kofta
Lamb Kofta

Serves 6

Ingredients

  • 1 pound ground lamb
  • 1/2 teaspoon cumin
  • 1/4 cup finely diced red onion
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon Kosher salt
  • Olive oil

Sauce

  • 1/2 cup plain Greek yogurt
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, minced
  • Zest & Juice of 1 small lime

Directions

  • Combine yogurt, mint, garlic, lime zest & juice – mix well and set aside
  • Put lamb in a bowl and add cumin, onion, pepper flakes and salt – mix to combine and shape into 6 hotdog-shape tubes
  • Brush lamb lightly with oil, and grill until cooked through1 clove garlic, minced about 10 minutes total
  • Serve with yogurt sauce and warm pitas
Real Ginger Beer
Real Ginger Beer

Makes 2

Ingredients

  • One 12 oz bottle beer (anything really though not a dark beer)
  • One 12 oz can ginger ale
  • Juice of 2 limes

Directions

  • Add ice to 2 tall glass and squeeze 1 lime into each
  • Put half beer and half ginger ale in each, add a wedge of lime and serve
Korean Beef Short Ribs
Korean Beef Short Ribs

Serves 6
Apart from the marinating taking a while, these are super simply and crazy good…not to mention they are a perfect example of 'don’t eat the same thing all the time.'

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoon seasoned rice vinegar
  • 1/4 cup vegetable oil
  • 1 teaspoon sesame oil
  • 3 large cloves garlic, minced
  • 2 tablespoons Asian chili garlic sauce
  • 3 pounds Korean style short ribs
  • Steamed rice, for serving

Directions

  • Combine all ingredients except ribs in a small bowl – mix to combine well
  • Put ribs in a large zippered bag or casserole dish and add marinade – make sure all ribs are covered, seal shut or cover with foil and refrigerate overnight or up to 24 hours, turning occasionally to make sure all the meat is coated
  • Remove from refrigerator about 30 minutes before cooking
  • Pre-heat grill on medium-high, remove the ribs from marinade and shake off the excess
  • Grill 3-4 minutes per side until well browned and cooked to desired degree of doneness
Grilled (& Deconstructed) Salad Nicoise
Grilled (& Deconstructed) Salad Nicoise

A grill can, and should be used for almost anything – and this totally delicious salad (that's normally made with canned tuna) is a perfect example.

Ingredients

  • 1/4 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1/4 tablespoon Worcestershire
  • 1 large garlic clove, minced
  • Salt and fresh ground black pepper
  • 1 1/4 pounds fresh tuna – albacore or yellow fin
  • 4 medium Yukon Gold potatoes, boiled until just tender and sliced in 1/4 pieces
  • 1 pound green beans, steamed until just tender
  • 4 Roma tomatoes, halved lengthwise
  • 4 hard-boiled eggs

Directions

  • Combine vinegar, oil, Dijon, Worcestershire, garlic and salt and pepper in small jar – tighten lid and shale well, set aside
  • Lightly oil tuna, potatoes, green beans and tomatoes and grill until well-marked on all sides
  • Slice tuna and plate with potatoes, green beans, tomatoes and eggs
  • Drizzle with vinaigrette and serve
Vodka Sunshine
Vodka Sunshine

Ingredients

  • Ice
  • 1 ounces vodka
  • 1 ounce orange juice
  • 1/4 ounce Triple Sec
  • Soda Water
  • Orange wedge

Directions

  • Fill glass all the way to the top with ice
  • Add vodka, o.j. and triple sec
  • Top off with soda and add orange wedge
White Wine Mojito
White Wine Mojito

Allow me a little creative license as we turn white wine in a delicious mojito-like drink. Btw, it goes beautifully with the Grilled Nicoise Salad

Ingredients

  • 1 tablespoon chopped fresh ginger
  • Ice
  • Dry white wine
  • Mint leaves

Directions

  • Gently muddle ginger in the bottom of a cocktail shaker
  • Add ice and mint, put on lid and shale well
  • Pour all into a wine glass and garnish with more mint
Teri-Mayo Scallops & Chilled Sake
Teri-Mayo Scallops & Chilled Sake

Serves 6

Ingredients

1/3 cup mayonnaise
2 tablespoons teriyaki sauce, store bought (try to make it a thick one)
12 large sea scallops (about a pound), defrosted
Kosher salt & fresh ground pepper
Wooden skewers
Sesame seeds

Directions

  • Cover skewers with water and soak 30 minutes
  • Heat grill to medium/high
  • Combine mayo and teriyaki sauce – mix well
  • Skewer scallops in 4 groups of 3 – two skewers in each row make it easier
  • Season lightly with salt & pepper and brush with sauce
  • Grill 2-3 minutes a side, brushing with sauce as they cook
  • Remove, sprinkle with some sesame seeds and serve

Served with Chilled Sake

Hot sake served in many restaurants is of poor quality and the heat masks the nastiness. Great sake should be served chilled.

Good sake – if you don’t know, ask your alcohol retailer

  • Ice
  • Put sake in a glass and add ice
  • Drink
  • Be happy
Pimm’s Cup
Pimm’s Cup

Pimm's is gin based and this classic, super refreshing cocktail just screams summer…

Ingredients

  • 2 parts Pimm's
  • 2 parts ginger ale
  • 1 orange twist
  • 1 cucumber spear or wheel

Directions

  • Fill a glass with ice and add Pimm's and ginger ale
  • Add orange and cucumber
  • Enjoy
Shrimp Mayo Skewers
Shrimp Mayo Skewers

Makes 12

Now before you call this weird for the mayo component, you should try them, because they’re ridiculously great. And you definitely won’t be thinking mayo – you’ll be thinking awesome.

Ingredients

  • 12 large shrimp, peeled & deveined 21-25’s or larger
  • 1/3 cup mayonnaise - preferably Kewpie, Japanese mayo if you have it
  • 1/4 teaspoon each cumin, garlic powder, oregano and cayenne
  • 12 sturdy skewers, if wooden soaked in water 1-2 hours

Directions

  • Heat grill to medium
  • Put seasonings in a small bowl and mix to combine – set aside
  • Skewer shrimp lengthwise starting with the tail end first
  • Brush shrimp with mayo and season all around with mixture
  • Grill until done, 2-3 minutes aside
Grilled Peach & Blueberry Pie
Grilled Peach & Blueberry Pie

My friend Terryl makes a fancy version of this by making her own dough from scratch. Ok - so mine isn't from scratch, but it sure is good.

Ingredients

  • 1 supermarket ready pie crust, uncooked
  • 2 ripe peaches, sliced in about 16 wedges each
  • 1 small basket blueberries
  • zest from 1 lemon
  • 1 tablespoon sugar
  • 3 tablespoon flour
  • 1 egg, beaten

Directions

  • Combine peaches, blueberries, sugar, 1/2 the flour and lemon zest - mix carefully so you don't mash up the fruit
  • Fold a piece of aluminum in half but still large enough to fit under pie crust and dust with remaining flour - lay pie crust on top
  • Place fruit mixture in middle of crust and fold sides around it making sort of a series of pleats - it will not cover the fruit, but will come a couple of inches up the sides, sort of tart-like
  • Brush sides of dough with beaten egg
  • Lift and place foil with pie on grill preheated to medium - not directly over top of heat if possible
  • Close lid and cook until dough is beautifully browned and fruit has softened, about 20-25 minutes
  • Bring to the table and impress your friends
Grilled Hearts of Romaine
Grilled Hearts of Romaine

Serves 2

To serve more, just double or triple as necessary.

Ingredients

  • 1 whole heart of romaine
  • Extra virgin olive oil
  • Balsamic vinegar
  • 3 - 4 slices ready cooked bacon, crumbled
  • 1 small tomato, diced
  • Parmesan cheese, shredded
  • Kosher salt & fresh ground pepper

Directions

  • Heat grill to medium
  • Slice a thin piece off the core end of the head, just to clean it up
  • Cut lengthways down the middle and brush each half with olive oil
  • Place cut side down on grill and cook just until leaves begin to wilt and you get grill marks - flip over and repeat
  • Remove from grill and place cut side up on plate.
  • Drizzle each half with balsamic vinegar and a little more olive oil
  • Then top with bacon, tomato and cheese
  • Add kosher salt and fresh ground pepper to taste
Grilled Crab & Bacon Quesadilla
Grilled Crab & Bacon Quesadilla

Makes 3 quesadillas

Ingredients

  • 1/4 small onion, finely diced
  • 1/4 cup red pepper, finely diced
  • 8 ounces crab meat
  • 1 tablespoon Old Bay seasoning
  • 1/4 cup Monterey Jack cheese
  • 6 corn tortillas

Directions

  • Cooked bacon until just getting crispy in a non-stick pan over medium heat, then add onions & red pepper and continue cooking until softened, about 5 minutes
  • Add crab and Old Bay – mix well and heat though about 3 minutes then add cheese, mix well
  • Put 1/3 cup of mixture on 3 tortillas, and top each with second tortilla
  • Place on medium grill and squish down slightly
  • Cook until lightly brown on both sides
  • Cut into wedges and serve with sour cream
Paloma
Paloma

Makes 1

Maybe the most refreshing tequila drink ever.

Ingredients

  • Ice
  • 2 ounces blanco tequila
  • 2 ounces grapefruit soda
  • 1 wedge grapefruit & lime

Directions

  • Fill glass with ice and add tequila and soda – mix
  • Squeeze and drop in wedges, enjoy
Spicy Chicken Tacos
Spicy Chicken Tacos

Makes 8 tacos

Ingredients

  • 4 chicken thighs
  • 1/3 cup + 1 tablespoon Asian chili sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/3 cup sour cream
  • 1/4 cup shredded cabbage
  • 8 corn tortillas
  • French’s fried onions, for garnish

Directions

  • Combine 1/3 cup chili sauce, honey and soy sauce, add chicken and let marinate as little as a few hours and up to overnight
  • Add remaining chili sauce to sour cream, set aside
  • Lightly oil chicken thighs, season with kosher salt and place on a hot grill
  • Once you flip the chicken, start basting with the sauce – and add a little more until cooked through
  • Just as the chicken is finishing, add some corn tortillas to the grill to get a little crispy
  • Slice the chicken, spread sour cream on a tortilla, add the cabbage the chicken and finally a garnish of onions
Spicy Cedar Plank Salmon
Spicy Cedar Plank Salmon

Serves 8-10

Ingredients

  • 1 untreated cedar plank, big enough to hold the salmon
  • 1 whole salmon fillet
  • 1/3 cup Sriracha
  • Kosher Salt
  • About 1.5 cups brown sugar

Directions

  • Soak plank in water about 2 hours
  • Heat grill to medium
  • Place salmon on plank and rub and spread with sriracha
  • Season well with salt
  • Cover salmon with brown sugar
  • Quickly return board with salmon to heated grill and close lid
  • For a filet about an inch at its thickest and depending on how good your barbeque is, it will grill for about 10 - 15 minutes (If the board flares up, spray with water)
  • Remove and serve
Sake with Vodka
Sake with Vodka

Makes 1

There are times when you want a cocktail, but not the full punch of 40% alcohol – and that's where this delightful sake & vodka combo comes in. Delicious, light & fruity…and it goes with anything Asian – especially anything grilled.

  • 3 ounces sake
  • 1 ounce vodka
  • Lemon wedge
  • Add ice to a glass
  • Then put in the sake, vodka and squeeze the lemon wedge and drop in
  • Kampai
Poblano & Red Onion Grilled Cheese
Poblano & Red Onion  Grilled Cheese

Makes 2

Cheese & bread – good. 
Cheese, bread, grilled poblano and red onion – amazing.

  • 1 large poblano chili
  • 1 red onion, cut into 1/4 inch thick slices
  • Olive oil
  • Garlic powder
  • 8 sliced Monterey Jack cheese
  • 4 slices whole wheat bread
  • Butter, softened
  • Heat grill to high and put poblano on grates until blackened completely all the way around – 10-15 minutes
  • At the same time, lightly oil 2 red onion slices, season with garlic powder and put on the grill - cook until well marked on each side then remove
  • When the poblano is cool enough to hold, run under cool water brushing off burnt skin, dry off, slice open and remove seeds and stem
  • Build sandwich like this: bread, cheese, poblano, onion, cheese, bread
  • Butter one side of sandwiches and place butter-side down on the grill on low heat
  • Cook until marked, butter top, flip over and repeat
Passion Fruit & Orange Margarita
Passion Fruit & Orange Margarita

Makes 1

Passion fruit nectar is sold in many supermarkets, but if you can’t find it, then passion fruit & guava combined are an excellent substitution and a little more common.

  • 1 passion fruit
  • Ice
  • 2 ounces white tequila
  • 2 ounces Passion fruit nectar
  • 1 large wedge blood
  • Fill shaker 1/3 of the way with ice
  • Cut passion fruit in half and put seeds in with ice, tequila and nectar – shake well
  • Pour in glass and add ice to the top
  • Squeeze & drop in orange wedge
  • Enjoy!
Island Chicken
Island Chicken
  • 1/2 cup brown sugar
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire
  • 1 teaspoon sesame oil
  • 1 tablespoon Sriracha
  • 3 pounds chicken wings and drumettes
  • Greens onions & sesame seeds to garnish
  • Combine first 6 ingredients, mix well
  • Add about 3/4 of the marinade to chicken in a large bowl - set the rest aside
  • Make sure chicken is well covered and refrigerate up to a couple hours
  • Heat grill to medium and grill chicken slowly until done the way you like it - which hopefully is not dry & burnt
Grilled Halloumi Cheese & Tomatoes
Grilled Halloumi Cheese & Tomatoes
  • 8 ounce block Halloumi cheese
  • 6 roma tomatoes, halved
  • Extra virgin olive oil
  • 1 teaspoon dried oregano
  • Fresh ground pepper
  • Baguette, grilled for serving
  • Heat grill to medium
  • Slice cheese in half to make 2 half inch thick pieces
  • Brush both sides of each cheese and grill until well-marked on all sides
  • When you flip the cheese, oil tomatoes and add to grill cut side down
  • Cook tomatoes until softened and marked – remove to serving plate with cheese
  • Sprinkle cheese & tomatoes with oregano, drizzle with a little extra oil and serve with bread