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Shrimp and Scallop Ceviche with Homemade Tortilla Chips

12 Dec


Shrimp and Scallop Ceviche with Homemade Corn Chips


Fresh Shrimp and Bay Scallops


Cucumber, Yellow Pepper, White Onion, Cilantro, Orange and Lime Juice

Fresh Tomato Juice and Jalapeno



Combine all ingredients in bowl and allow the acidity from the

lime and orange juice to cook the shrimp and scallops




New York Strip with Bleu Cheese-Chive Butter and Horseradish Mashed Potato

22 Nov

A succulent juicy local New York Strip topped with Bleu Cheese and Chive Butter that is literally exploding with flavor! Horseradish potatoes are the perfect accompaniment to the rich and tender steak with bleu; with enough horseradish to provide a good strong bite that is balanced out by the decadent butter. This dish is the perfect at home steakhouse meal, the only thing missing is a good strong Gin Martini and a fine cigar!


What ya need:

16 oz New York Strip

Russet Potato, quartered

1/4 cup crumbled bleu cheese

4 tblsp salted butter

chives, minced

2 1/2 tbls horseradish

canola or veg oil

s and p

Heres what ya do:

1. Allow steak to come to room tempature.

2. While steak is coming up top temp boil potato in salted water until fork tender, 30-40 minutes.

3. Make Bleu Cheese and Chive Butter, allow butter to soften and mix with crumbled bleu and 3-4 sprigs of minced chive. This can be made up to 2 weeks ahead of time and frozen to allow the flavors to meld. Store covered in refrigerator until ready to use

4. Season steak with s and p and brush with oil. Grill on a hot grill for about 5 min per side for med rare or 6 min for medium. Cooking the steak any more will result in tough and chewy meat that is unpleasant to eat.

5. Remove steak from grill and immediately top with bleu cheese and chive butter. Allow to rest 5-10 minutes before serving.



6. When potatoes are done boiling drain water and add 2 tblsp butter, horseradish and a dash of cream. Mash to incorporate.

Bon Appetit!


Braised Oxtails with Celery Root Puree and Mirepoix

17 Nov

Juicy, tender and succulent, my braised oxtails are the best! Braised in red wine with a dash of cinnamon to balance out the flavor this dish if full bodied and a great kicked up comfort dish. The celery root puree adds a very bright and aromatic aspect to the plate and is the perfect accompaniment to the braised Mirepoix.







Roasted Lamb Chops and Creamy Risotto

14 Nov

I love lamb chops, they have a very tender natural rich flavor. Roasting them with salt, pepper and olive oil brings out the delicious natural flavor of the lamb and allows the juices to stay in the chops and keep them moist. The risotto is a very rich and creamy accompaniment to the lamb chops and adds some good flavor and body to this dish.

Heres what you need:

2 lamb chops, per person

1 box arborio rice

1 shallot


3 tbls butter

fresh grated parmesan

1 cup chicken stock

1 cup white wine

1/2 cup cream

juice of 1 lemon


salt and pepper

olive oil

Heres what ya do:

1. Pre heat oven to 375 degrees F.

2. Let the lamb chops come to room temp.

3. Start the risotto. In a medium sized pot melt butter and saute shallots and garlic until translucent. Bring chicken stock to simmer in a separate pot. Add arborio rice to shallots and garlic, toast for 5 minutes until translucent. Add half the warm chicken stock and stir constantly until all the stock has absorbed. Add the rest of stock and repeat. Add white wine and stir until absorbed. Continue this process by adding 1/2 cup warm water at a time for 30 minutes up to an hour, remember to stir constantly. Add cream and simmer for 3 minutes. The risotto should be creamy and loose. Remove from heat and hit the risotto with lemon juice and parmesan. Let rest.

4. Season liberally with s and p and a drizzle of olive oil. Bake for 15 minutes per side or until desired temp, let rest 5 minutes.

5. Plate risotto and lay lamb chops on top. Garnish with parmesan and chopped thyme.

Bon Appetit!

Spanish Sausage with Avocado Sour Cream and Homemade Pico de Galo

12 Nov

Feeling a general lack of interest in my standard “Spicy Italian with Peppers and Onions” I decided to mix it up and shift my flavor profile from Italian to Spanish, with a spicy jalepeno chicken sausage, fresh crisp pico de galo, and smooth avocado sour cream. This sandwich is so good with just the right amount of heat and smokey peppery flavors from the jalepeno and cumin flavoring.

Heres what you need:

Spanish style Sausage

3 large vine ripened tomato, diced

1 red onion, med dice

1 clove garlic, minced

1 jalapeno, fine dice

cilantro, chopped

2 avocado

sour cream, 1 cup

Sandwich rolls

red wine vinegar

spanish olive oil

s and p


Heres what you do:

1. Prep all your veggies and combine onion, tomato, jalepeno, half cilantro, cumin, s and p in bowl and toss lightly. Add 1/3 cup red wine vinegar and 1/8 cup olive oil and toss again. Make the avocado sour cream; smash avocados in bowl and add sour cream and pinch of cilantro, salt and pepper, mix well. Let rest and the flavors meddle anywhere from 1 hour to few days.












2. Grill sausages over high heat for 7-9 minutes depending on what type of protein, I used chicken but pork and turkey are great as well.

3. Place sausage in rolls and cut them down the middle to allow the toppings to settle in. Top with pico de galo and squirt of sour cream (you can make a pastry bag by filling a small plastic bag with sour cream and snipping a small piece off the corner to allow for easier topping.)


Bacon and Cave Aged Bleu Cheese Burger with Steak Fries

10 Nov

This is one of my favorite burger combinations. The flavors are rich, salty, and powerful. The burger is cooked very simply with only salt and pepper to a nice medium rare, the perfect accompaniment to the smoky bacon and bold pungent bleu cheese. I like to accompany this burger with some nice thick cut steak fries.

Heres what you need:

1/2 lbs 80/20 ground beef

Cave Aged Blue Cheese

3 slices thick cut bacon

Fresh baked burger bun

1 large russet potato

canola oil


s and p











Heres what you do:

1. Pre heat oven to 400 degrees F.

2. Slice potato into 8 equal size fries. Put in bowl and rinse with water to remove all starch. Dry well. Toss with canola oil salt and pepper. Place on baking sheet and bake for 30-45 minutes, until soft.

3. Heat cast iron skillet over medium heat and cook bacon until crispy, reserve some of the grease.

4. Form meat into a nice patty thats about 3/4 inch thick. Season on both sides with salt and cracked black pepper.

5. Heat same skillet you used to cook bacon over medium high heat with a touch of reserved bacon grease. Cook burger patty for about 4 minutes being sure not press down on it. Flip it and top with bleu cheese and bacon slices, cook for another 4-5 minutes for a nice medium temp. Remove from pan and let rest 5 minutes.

6. Toast burger bun in pan with bacon and burger drippings. Remove fries from oven and hit immediately with salt. Smear a little mayo on the bottom bun to keep the juice from making the bun soggy when you eat it. Serve it up with some nice mustard and ketchup and even a garlic aioli to dip the fries.














Grilled Skirt Steak with Chimichurri and Roasted Fingerling Potatoes

10 Nov

A very wonderful and bright dish. The chimichurri sauce carries tangy vibrant flavors that make the lean and tender skirt steak melt in your mouth. The fingerling potatoes are roasted very simply with cracked pepper and sea salt and lime zest then coated with fresh lemon juice and extra virgin olive oil while they are hot; they are really great to balance out the spice of the red pepper in the chimichurri. This is a really wonderful meal to enjoy outside next to the barbeque with a nice cool beer 🙂

Heres what ya need:

1 – 1 1/2 lbs skirt steak

fingerling potatoes


1 red onion, medium dice


2 clove garlic, minced

red wine vinegar

olive oil

s and p

red pepper flake

Heres what you do:

1. Make the Chimichurri sauce in a big batch, enough to marinate the steak and enough to have at least a cup or so to sauce right before serving. In a mixing bowl combine red onion, chopped parsley, garlic, and red pepper flake. Pour over 1 cup red wine vinegar and 3/4 cup olive oil and mix well. Marinate steak anywhere from a couple hours to overnight.

2. Pre heat oven to 350 degrees F.

3. Wash potatoes and dry well. Toss with olive oil seal salt and crack pepper and place on baking sheet. Bake for 15-20 minutes, under fork tender.

4. Fire up grill or cast iron pan and get it smoking hot. Grill marinated steak 3 minutes per side with the lid closed to get a nice hot pink center. Skirt steak is best served medium rare. Cooking it too long causes it to get tough and not fun to eat. Let the steak rest, do not cut into it, it can rest for 5-30 minutes before slicing. Be sure to slice against the grain to get a nice clean and tender cut.

5. Pull the potatoes from the oven and hit them with some salt and a squeeze of half a lemon. Hit em with a touch of olive oil and some chopped parsley and they are good to go!


Poutine with Smoked Gouda and Homemade Gravy

9 Nov






































Chicken Roulade with Prosciutto, Fire Roasted Red Peppers, Spinach and Parmesan Poached in Homestyle Tomato Sauce

8 Nov

This is a very bright and flavorful dish. It is exploding with fresh flavors and strikes every note in the flavor scale! It is sweet, salty, savory, rich and vibrant. Aside from being packed with crisp vegetables and bursting with fresh herbs this dish is extremely healthy! Poaching the chicken in tomato sauce allows the chicken to cook thoroughly while keeping it juicy and moist. The fat from the prosciutto melts and combines with the aroma from the roasted peppers and parmesan to gently coat the inside of the chicken with the perfect marriage of mouthwatering flavor.

Heres what ya need:

5 chicken breasts

5 slices prosciutto

1 1/2 cups roasted red pepper, chopped

1 1/2 cups fresh spinach, chopped

garlic, minced

3/4 cup fresh grated parmesan

Homestyle Tomato Sauce

1 white onion, diced

3-4 large tomotoes

italian parsely

3 cloves garlic, minced

bay leaf


olive oil


Heres what you do:

1. Prepare my Homestyle Tomato Sauce.

2. Preheat oven to 375 degrees F.

3. Pound chicken breast out flat by placing them on your cutting board between pieces of plastic wrap and pounding with a flat meat tenderizer. Season with s and p.

4. Place slice of prosciutto, garlic, spinach, roasted peppers, and parmesan (in that order) on each of the chicken breasts.

5. Roll them up tightly being sure to keep stuffing inside. Hold together with two toothpicks or a piece of butchers twine. Place in baking dish.

6. Cover roulades with tomato sauce and a drizzle of extra virgin olive oil. Bake for 25 minutes or until it reaches internal temp of 165 degrees F.

7. Sprinkle with sea salt and freshly chopped parsley and serve with fresh baked bread or over pasta.

Bon Appetit!

Braised Short Rib with Mashed Potato and Parsnip and Balsamic Glazed Brussel Sprouts

7 Nov

This is an amazing dish! Juicy, delicious, moist flavorful beef short ribs that fall off the bone and melt in your mouth. Served on top of vibrant  aromatic mashed yukon gold potatoes and parsnip that pairs perfectly with the flavor from the braised short rib. Balsamic glazed brussel sprouts make for a bold healthy side while adding beautiful color to the dish as well.

Heres what you need:

Beef short ribs (1 per person)

2-3 yukon gold potatoes

1 large parsnip root

1 lb. brussel sprouts

2 carrots, 1/4″ slice

2 stalks celery, 1/4″ slice

1 white onion, 1/4″ dice

garlic, minced

1.5 – 2 bottles merlot

balsamic vinegar

1 can beef stock



olive oil

s and p

Heres what ya do:

1. Pre heat oven to 350 degrees F.

2. Dredge short ribs in flour and sear until brown on all sides in large oiled cast iron pot. Remove from pot and set aside.

2. Add onion, carrot and celery to pot and sweat in butter and olive oil over medium heat, about 5 minutes. Be sure to scrape up all the brown bits left over from short ribs. Add garlic and cook 2 more minutes.

3. Add short ribs back into pot and cover with merlot (or other red wine) and beef stock. Bring to boil. Cover pot and put it in the oven to braise for 3- 3 1/2 hours.

4. Peel parsnip root and potatoes. Cut into quarters and boil in salted water until fork tender, 25-30 minutes. Drain the water and heat over medium to evaporate any excess water. Remove from heat and add 2 tbls butter, salt and pepper and mash until smooth.

5.Remove short ribs from pot and take 3 cups of the cooking liquid to a small saucepan over high heat. Bring to a boil and cook until liquid has reduced by half. Remove from heat and add 1 tbls butter.

6. Peel outer layers from brussel sprouts, cut a centimeter off the bottom and score with an “X”. Blanch in boiling water, 5 minutes. Add brussel sprouts to skillet over high heat, hit the pan with a 1/3 cup balsamic vinegar and saute until balsamic has reduced and glazed the brussel sprouts.

7. Plate mash and top with short rib in a bowl plate. Ladle cooking liquid reduction over and garnish with brussel sprouts, cracked black pepper and pinch sea salt.

Bon Appetit!

Mozzarella Stuffed Turkey Meatballs

26 Oct


Black Mussels in White Wine Tomato Sauce with Fresh Baked French Bread

19 Oct

This dish takes me right back to my childhood on the east coast. Growing up in Connecticut so close to the beach we only had the freshest seafood and one of my favorites were Mussels in a tomato Broth with some nice crusty bread to sop it all up! My fish monger had some super fresh black mussels he got in this morning and he hooked it up for Sammy G’s Kitchen!


Heres what ya need:

2 lbs fresh wild Black Mussels

1 1/2 cups white wine (Chardonnay)

5 large tomatoes, diced

French Bread

4 cloves garlic

5 shallots

italian parsley



olive oil



Heres what you do:

1. Clean mussels under cool running water. Scrub algae/ barnacles off with a strong billed brush or small knife. Be sure to remove the beard with knife as well. Discard any with broken shells or any that are open.

2. Melt 2 tbls butter and 2 tbls extra virgin olive oil in large pot over medium heat. Add shallots and saute 3 minutes. Add garlic and saute another 3, or until shallots are transparent.

3. Add diced tomatoes and white wine, I recommend Chardonnay because it is smooth and buttery, bring to a boil and season with half of your chopped thyme and parsley, s+p and a dash of saffron. Add muscles and give it a gentle stir.


4. Cover pot and cook muscles 8-10 minutes until shells have opened, discard any that do not open after 10 minutes. Be careful not to overcook because the muscles will begin to get tough.

5. Add chopped parsley and thyme and give it a stir.

6. Scoop into serving bowls and garnish with parsley and slice fresh baked French Bread.

Bon Appetit!


Herb Crusted Chicken over Lentils with Red Wine Cream Sauce

17 Oct

A flavorful herby organic chicken breast over some beautiful lentils with onions and celery. The whole dish is tied together with a delicious robust Red Wine Cream Sauce made with some leftover cooking liquid, red wine, parsley and cream.

Sirloin Burger with Red Wine Glazed Onions and Mushrooms, Sharp Cheddar, and Horseradish Mustard on a Pretzel Roll

16 Oct

When ever I get a food craving, like a deep craving for something meaty, cheesy, and juicy, it is almost always a cheeseburger. And while there are many great places in the Los Angeles area to get the burger monkey off your back I prefer a custom homemade burger.

Nothing like a nice, juicy, meaty half pound sirloin burger with all the works. Put that baby on a salty crisp pretzel roll and it is out of this world!

Heres what ya need:

1/2 lb ground sirloin

pretzel roll from your local bakery

1 red onion

1/4 lb baby bella mushrooms

sharp cheddar



red wine


olive oil s+p

Heres what you do:

1. Season meat with a good amount of sea salt and fresh cracked pepper. Form into patty and set in fridge.

2. Slice onions and mushrooms into 1/8″ slices. Heat 2 tbls butter in medium skillet of med-low heat. Sweat onions and mushrooms in pan until they begin to caramelize, 20 minutes. Crank heat up high and add about 3/4 cup red wine into pan and deglaze. Season with s+p and cook remaining wine off. Set aside.

3. Heat small amount of oil in a med-high pan. Season each side of burger patty with sea salt. Once pan is hot lay your burger in gently and allow a nice crust to form. DO NOT press down on the patty and DO NOT move it around. After about 4-5 minutes, flip the burger and cook another 4 or until desired doneness (this will get you a nice well medium temp). Remove it from the pan and immediately top it with your onions and shrooms and a healthy helping of sharp cheddar, allow to rest.

4. In a small dish mix about 1 tblsp prepared horseradish and 1/4 cup brown mustard. Slice pretzel roll and apply horseradish mustard to both sides of the bun.

5. Place patty on bun and serve with Oven Baked Fries.


Mouthwatering Meatballs Sub

15 Oct

A fifty-fifty blend of pork and beef sirloin is the perfect blend of flavors and fats for meatballs. A little s+p plus some ingredients for binding and you have got the most  outhwatering meatballs that you can slam on a sandwich, on top of spaghettiiiiii, or even off a dirty bumper, because its just that good!

Heres what you need:

1/2 lb ground pork

1/2 lb ground sirloin

1 egg

2/3 cup bread crumbs

1 bunch parsler

dash Worchester Sauce


My Homestyle Tomato Sauce

Heres what you do:

1. Make a pot of my Homestyle Tomato Sauce.

2. In a bowl combine pork, sirloin, egg, bread crumbs, s+p, chopped parsler and worchester. Mix with your hands and form into balls.

3. Drop meatballs, one by one, into simmering sauce and simmered, covered, 10 minutes. Remove lid and cook additional 5 minutes and flip once the bottoms have browned.


4. Once flipped sprinkle the top with shredded mozzarella, a little S+P, and a drizzle of olive oil. Allow to simmer an additional 20-25 minutes.
5. Remove from heat and sprinkle the top with chopped parsley and allow to cool.
6. Slice a fresh sandwich roll and fill with a few meatballs and a heft scoop of sauce. Broil until bread is crispy. Remove from oven and hit it with some fresh parsley and serve.

Fish and Chips with Savory Slaw and Dill Tartar

12 Oct

One of my favorite memories from my child hood, a day at the beach and always a visit to the beachfront shack for homemade fish and chips. For me great fish and chips is about a nice
Flaky white fish, in our case cod, encompassed in a fluffy and crunchy beer batter, showered with malt vinegar and tartar sauce with some nice hot chips to accompany!


Lemon Rosemary Roasted Chicken with Garlic Sauteed Green Beans, Yellow Balsamic Tomatoes, Purple and White Mashed Potatoes

10 Oct

The most flavorful delicious roasted chicken dinners with vibrant colors that make this dish pop. There is bettercomfort food than roasted chicken, mashed potatoes, and green beans but I’m bored of the same old plain chicken and white potatoes. I added a lot of bold herbs and flavors as well as some beautiful colors.

Heres what you need:

4-5 pound free range whole chicken

1 lb green beans

4 yellow tomatoes

1/2 lb purple potatoes

1/2 lb yukon gold potatoes

2 carrots

1 white onion

5 cloves garlic

2 lemons





olive oil

s + p

high quality balsamic vinegar

Heres what you do:

1. Chop your celery, peeled carrots, and onion into 1/4″ pieces and smash your garlic cloves. Rough chop your rosemary and toss all into the bottom of your roasting pan. Cover with olive oil, juice of half a lemon, s+ p and toss to coat. Place a roasting rack on top of the vegetables.

2. Pre heat oven to 375 degrees F. Remove giblets and trim any excess fat or skin of the chicken. Put chicken on top of the roasting rack in the pan. S + P liberally all over chicken including inside. Light splash of olive oil, lemon juice, and white wine, rub all over to coat. Toss in oven until it reaches an internal temp of about 165 degrees, roughly 45 minutes.

3. Boil large pot of salted water and cook peeled and halved potatoes until fork tender, about 30 minutes, remove each type of potato to separate bowls. Add 2 tbls butter to each bowl of potatoes along with about 1/3 cup cream and mash. Season with s + p to taste.

4.  Return water to a boil and blanch the green beans and tomatoes for 5 minutes. Splash tomatoes with balsamic, olive oil, s+p. Plunge green beans into bath of ice water to stop cooking.

5. Heat 2 tbls butter and minced garlic over med high in saute pan until garlic begins to brown and soften. Add green beans and toss to coat. Remove from heat.

6. Carve your chicken and plate. Bon Appetit!

You can save the juices from your roasting pan and make a nice white gravy. Also be sure to save the chicken carcass and vegetable scraps to make a nice Chicken Stock!

Classic Caesar Salad

9 Oct

By far my favorite salad, its tangy, salty, savory, and creamy. Add a nice sliced breast of chicken, some fresh cut tomatoes and my homemade garlic croutons. Top it all with some shaved parmesan and fresh cracked black you got yourself the best homemade caesar salad you’ve ever had.

What ya need:

for the dressing:

2 cloves garlic, smashed
Dijon mustard
1 egg white (or substitute tablespoon mayo)
fresh grated parmesan
juice of lemon
red wine vinegar
worchestire sauce
chopped anchovies
extra virgin
fresh cracked pepper

for the salad:

head of romaine
cherry tomatoes, halved
my Homemade Garlic and Rosemary Croutons
shaved parmesan
lemon wedge
fresh cracked pepper

Heres what ya do:

1. Combine vinegar, worchestire, dijon, egg white, and lemon juice in bowl and whisk. Add in anchovies, parmesan, black pepper and whisk again.

2. Slowly drizzle the olive oil while whisking to emulsify the oil into the dressing. It is important to whisk fast and drizzle the oil slowly or else the oil and vinegar in your dressing will separate. Whish until the dressing is a nice light and creamy consistency, I find its about a 1/4 cup oil oil in all.

3. Clean and chop your romaine leaves and place on plate top with cherry tomatoes and Homemade Garlic Croutons (you can also add a Grilled Chicken Breast or some fresh avocado slices).
Drizzle your dressing over nicely.

4. Garnish with lemon wedge, shaved parmesan and some fresh cracked pepper.

All hail the Caesar!