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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.)



Cracked Pepper and Thyme Ciabatta

22 Oct

I love fresh baked bread, there is just something about pulling it out of the oven and having that delicious fresh baked bread smell fill your house! The outside is crunchy, the inside is warm and fluffy, it is a genuine treat. My girlfriend and I are obsessed with ciabatta bread and this recipe has some outstanding flavors that make this bread so good you can eat it all by itself! The olive oil adds a rich aroma, the pepper provides for a nice strong bite, and the thyme is fresh and herbaceous!

Heres what you need:

3 cups flour

1 packet dry active yeast

1 cup room temp water

olive oil


cracked black pepper

fresh thyme

Heres what you do:

1. In a large mixing bowl sift flour and add a pinch of salt. Mix it all together. Dig out a small hole in the flour and pour in the yeast and water. Mix water and yeast gently with your finger and leave for 5-10 minutes, until yeast forms bubbles.

2. After bubbles have formed add handful of chopped thyme, cracked pepper, and 4 tbls olive oil. Mix ingredients together with hand to form a nice ball of dough. It should be firm and not sticky.

3. Transfer dough to floured surface and knead for 10 minutes. Push your palms into the dough, fold and turn. Repeat this process until dough is pliable. Transfer to a lightly floured bowl cover with a damp towel and let it rest for 1 hour. Dough should double in size.


4. Remove dough to floured surface and give it a light knead to expel all the air. Form it into a nice 1 in high loaf and transfer to an lightly oiled and floured oven tray. Cover with damp cloth and let rest 1 hour, dough should double in size.

5. Pre-heat oven to 425 degrees F. Dust top of bread with flour and bake for roughly 30 minutes, until bread has slightly browned. Pull from oven and enjoy your nice and toasty fresh baked Ciabatta.

For a nice flavor dip in olive oil and balsamic with some cracked pepper. I also love a little butter spread on mine, it melts the moment it hits the bread!




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.