Recipes by their Ingredients

30 Minutes or Less

  • Latkes

    Latkes
    Latkes
    (Serves 4-6)

    2 medium russet potatoes (or 3-4 white potatoes), peeled and shredded
    ½ yellow onion, shredded
    3 tblsp matzo meal
    1 egg
    black pepper to taste
    ½ to ¾ cup vegetable oil
    OPTIONAL: ¼ cup sour cream

    NOTES:

    Shred the onion first, once shredded squeeze the liquid out using your hands or a sieve.

    Now shred the potatoes while you can squeeze some excessive juice from the potatoes do not squeeze them all out of juice, you want some to stay with the potatoes.

    Mix the onion, potato, egg, salt, pepper and matzo meal together.

    Heat up a medium fry pan to medium add the oil and bring to temperature.

    Add about 4 ounces of the latke batter to the fry pan in even, thin pancakes. Fry until golden on both sides, about 1-2 minutes.

    Set them on paper towel to drain the excess oil, serve with a dollop of sour cream and a sprinkling of chives or parsley.

    Enjoy!

  • Poke (Tuna)

    Poke - Tuna
    Poke (Tuna)
    (Serves 4)

    1 lb Tuna, sushi grade, medium dice
    ¾ - 1 tblsp Soy Sauce
    4 tsp Rice Wine Vinegar
    2 tsp Mirin (Japanese rice wine)

    2 tsp Sesame Oil
    2 tsp Sambal Oelek (Chili Paste)
    2 tsp lemon juice
    1 scant tsp sugar
    1 pinch sea salt
    1 tblsp Mayonnaise
    2 small thai chilis, minced, optional
    1/2 Avocado, diced small, optional

    Sprinkle over the top
    1 tsp Black Sesame Seeds, optional
    2 or 3 small sheets, Nori, toasted snipped into thin strips, optional
    1 tblsp green onion, sliced thin
    1-2 tsp Tobiko, optional

    NOTES: You can substitute Sriracha for Sambal Oelek, just add a touch more of rice wine vinegar. A susbtitute for Mirin could be a dry sherry with a ¼ tsp of sugar added or a sweet marsala wine or even a dry white wine with a ¼ tsp sugar added. I don't reccommend the dark soy sauce, as it muddies up the look, (although the flavors fine!)
     

    Mix the soy sauce, mirin, rice wine vinegar, sugar, salt, sesame oil, lemon juice and chili sauce together mix until the sugar and salt dissolve. Set aside half of this mixture.

    Add the diced tuna and mayo to half of the mixture, mix well, now mix in the green onions and chilis if your using them. Taste, adjust with more of the mix if it's needed.

    Let sit in the refrigerator for 30 minutes, up to an hour. Remove from fridge, mix in the chopped avocado, taste and adjust with more of the mix if it's needed, or a little more mayo or Sambal Oeelek depending on your taste, top with the remaining ingredients if you're using them.

    Enjoy on it's own or serve with Sushi rice or even with some toasted nori squares. Yum!

  • Scallop Lolipop

    Scallop Lollipop
    Scallop Lollipop
    (serves 6)
    12 medium scallops
    6 very thin slices of prosciutto
    ¾ cup panko bread crumbs
    salt and pepper
    1 egg
    1 tblsp milk
    1/8 tsp cayenne pepper
    12 toothpicks, ¾", no frills
    NOTES: It's important to use a frying thermometer for this. Also make sure you allow for a few minutes between scallop batches, so that the heat has a chance to get back up to 365°F. otherwise you'll have either soggy scallops or overcooked scallops.

    Instructions

    In a small sauce pot, heat 2 inches of canola or vegetable oil to 365°

    Cut the prosciutto in half lengthwise so you have 12 strips.

    Sprinkle a tiny amount of salt and pepper to each scallop.

    In a small bowl mix the milk and egg very well. Stir in the cayenne pepper.

    Roll the scallop up in the prosciutto, then dip all around into the egg wash, then roll in the panko breadcrumbs and stick a tooth pick through the prosciutto wrapped scallop.

    Heat a few scallops at time in the oil. 2 minutes and they are done.

    Serve with a chipotle mayonnaise .. to make use 1/3 cup mayonnaise , sprinkle with ½ tsp powdered chipotle and add ½-1 tsp of lemon juice or lemoncillo.

  • Shrimp and Cheddar Grits

    Shrimp and Cheddar Grits
    Shrimp and Cheddar Grits
    (Makes 4 servings)

    2 cups water
    2 cups milk
    1 ½ tsp salt
    4 tblsp butter
    4 ounces sharp cheddar cheese, shredded
    1 lb shrimp (41-50ct)
    1 tsp olive oil
    black pepper to taste
    ¾ tsp salt
    1 tblsp soy sauce
    1 tsp Tony Chachere Creole Spice
    1 tsp lemoncello liquor or 1 tsp lemon zest
    OPTIONAL: 1 tblsp panko bread crumbs

    NOTES:

    Bring milk, water, 1 ½ tsp salt to a slow boil over medium/low heat.

    While the liquid is coming to a boil, in a separate bowl, add the shrimp, pepper, 3/4 tsp salt, soy sauce, lemon liquor and Cajun spice to the shrimp and let marinate.

    When the liquids come to a slow boil, whisk in the corn meal and lower heat to lowest simmer.

    Keep whisking every few minutes as to avoid lumps.

    After 15-20 minutes your grits will be ready, taste will determine when you turn the heat off to stop cooking them.

    Now add the shredded cheddar cheese and the butter to the grits and stir well. Set Aside.

    In a large skillet on high heat, add 1 tsp olive oil, wait till it is hot then add the shrimp toss once to adjust shrimp.
    Let cook for 45 seconds, flip once, using tongs to individually flip any shrimp that did not get turned. 30 more seconds, turn off heat and toss shrimp onto the grits. Enjoy!

  • Smokey Black bean and Bacon Soup

    Smokey Black bean and Bacon Soup
    Smokey Black Bean and Bacon Soup
    (Serves 4)
    5 cups chicken broth (stock)
    2 cups black beans
    15 strips of bacon
    ½ tblsp bacon fat (liquid)
    ½ tsp chipotle pepper (a smoked jalapeno)
    ¼ tsp liquid hickory smoke
     
    NOTES: O.k., o.k. you do not have to add the bacon fat. (But it tastes so good in here!) You can also puree ¾ of the batch and leave some whole beans in there.

    INSTRUCTIONS

    Boil beans in the stock until tender. Add fat, chipotle and liquid smoke.
    Puree with a blender, taste!


    Adjust seasoning with a little salt if needed. Crumble the bacon into the soup and stir well. (Do not puree any further.) Bon Appetite!