Experience Culinary Delights at Home

Ingredients:

Filling:

• 1 tbsp olive oil
• ½ yellow onion, diced
• ½ red bell pepper, diced
• 1 lb ground turkey

Sauce:

• ½ cup soy sauce
• ¼ cup hoisin sauce
• 1 tsp ground ginger
• 2 garlic cloves, finely diced
• 1 tbsp sriracha (adjust to taste)
• Dash of sesame oil
• 2 tbsp brown sugar

To Serve:

• Butter lettuce or iceberg lettuce leaves (washed and separated)
• Reserved sauce for dipping

1. Make the Sauce:
   In a bowl, mix together the soy sauce, hoisin, ginger, garlic, sriracha, sesame oil, and brown sugar until smooth. Set aside half for dipping.
2. Cook the Filling:
   Heat olive oil in a large pan over medium heat.
   Add diced onion and bell pepper. Sauté for 3–4 minutes until softened.
   Add the ground turkey and cook until browned and fully cooked, breaking it up with a spatula.
3. Combine:
   Pour half of the sauce into the pan with the turkey mixture. Stir well and simmer for 2–3 minutes to let the flavors blend.
4. Assemble the Wraps:
   Spoon the turkey filling into individual lettuce cups.
   Serve with the reserved sauce for dipping.

• Add chopped green onions or water chestnuts for extra crunch.
• Great as an appetizer or light dinner.

Preheat oven to 450°F (232°C).

Toss and roast on a baking sheet:

• 1 pint button mushrooms, halved
• 2 red onions, sliced ¼-inch thick
• 5 green onions, whole or halved
• 2 bell peppers, sliced

Roast for about 20–25 minutes, flipping halfway through, until caramelized and tender.

If adding chicken, season 2 boneless, skinless chicken breasts with:

• Olive oil
• Salt & pepper
• Dried oregano
• Garlic powder

Roast or grill at 450°F for 20–25 minutes, or until internal temp reaches 165°F.
Slice and serve over salad just before serving.

• 10–15 Campari tomatoes, quartered
• 1 large zucchini, halved lengthwise and sliced

Add to a large mixing bowl with the roasted vegetables (and chicken, if using) once cooled slightly.

Whisk together:

• 2 cloves garlic, finely minced or grated
• ½ cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt (plus more to taste)
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon Dijon mustard
• 1 teaspoon honey (optional)

Pour over the salad and toss everything to coat well.

• Feta cheese
• Kalamata olives
• Chopped parsley
• Toasted pita chips or croutons

Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

• 2 lbs pork belly, cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup cooking sherry
• 3 tablespoons rice wine vinegar
• 4 garlic cloves, finely diced
• 1 1/2 cups chicken broth
• 1 teaspoon ground ginger (or 1 tbsp fresh ginger, grated)
• 3 tablespoons hoisin sauce
• 2 tablespoons unsalted butter
• Steamed white rice, for serving
• Sliced green onions, for garnish

1. Brown the Pork:
   
   • Heat a Dutch oven over medium-high heat.
   • Add the pork belly pieces and brown them on all sides until golden and crispy, about 8–10 minutes.

1. Build the Braise:
   
   • Add soy sauce, cooking sherry, rice wine vinegar, garlic, chicken broth, ginger, and hoisin sauce to the pot.
   • Stir well to combine, then bring the mixture to a rolling boil.

1. Cook Low and Slow:
   
   • Cover the pot, reduce heat to low, and simmer for 50 minutes until the pork is tender.

1. Crisp the Pork:
   
   • Preheat your oven broiler to high.
   • Remove the pork from the pot and place on a foil-lined baking sheet.

1. Make the Sauce:
   
   • Strain the braising liquid through cheesecloth into a saucepan.
   • Add the butter and bring to a boil.
   • Reduce the sauce by half, stirring occasionally (about 10–12 minutes) until thickened.

1. Finish the Pork:
   
   • Broil pork pieces until crispy on all sides, turning as needed, 5–8 minutes total.

1. Serve:
   
   • Plate pork over steamed white rice.
   • Drizzle with the reduced sauce and garnish with sliced green onions.

A rich and hearty pasta dish loaded with chicken, sausage, shrimp, mushrooms, peas, and a creamy Parmesan Alfredo sauce — a Las Vegas local favorite!

• 2 boneless, skinless chicken breasts
• 3 Italian sausage links
• 1 lb (16/20 count) shrimp, peeled and deveined
• 1 lb rigatoni pasta
• 1 package sliced mushrooms
• 2 garlic cloves, minced
• 1 cup frozen peas
• 2 cups heavy cream (or milk)
• 1 ½ cups shredded Parmesan cheese
• 2 tbsp butter
• 2 tbsp flour
• ¼ cup sherry or white wine
• Olive oil
• Salt and pepper, to taste

1️⃣ Cook the chicken and sausage

• Season the chicken with salt and pepper.
• In a large skillet over medium heat, add a drizzle of olive oil.
• Cook the chicken and sausage until fully cooked (internal temp 165°F for chicken).
• Remove from the skillet, let rest a few minutes, then slice into bite-size pieces.

2️⃣ Sauté the vegetables and shrimp

• In the same skillet, add a bit more olive oil if needed.
• Sauté the mushrooms and garlic with a pinch of salt until mushrooms cook down and release their juices (about 5 minutes).
• Add the sherry or white wine and cook until reduced by half.
• Arrange the shrimp on top of the mushrooms. Cook about 3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
• Stir in the frozen peas and heat through.

3️⃣ Cook the pasta

• While the veggies cook, prepare the rigatoni according to the package directions.
• Drain and set aside.

4️⃣ Make the Alfredo sauce

• In a saucepan, melt the butter over medium heat.
• Whisk in the flour and cook 1 minute, stirring constantly.
• Gradually add the cream, whisking until smooth.
• Continue to cook until the sauce thickens slightly.
• Slowly stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.

5️⃣ Bring it all together

• In a large serving bowl or pot, combine the cooked pasta, chicken, sausage, mushrooms, peas, and shrimp.
• Pour the Alfredo sauce over the top and toss gently to coat everything evenly.

Plate the Crazy Alfredo hot, with extra Parmesan and cracked black pepper on top if desired. 

A genius move for flavor and mess-free eating

Ingredients (build it your way, but here’s how I like mine):

• All-beef hot dogs
• Olive oil (for grilling)
• Stone ground mustard
• Thinly sliced Roma tomato
• Thinly sliced red onion
• Sweet and spicy pickle slices
• Pickled red onions
• Chicago-style neon green relish
• Hot dog buns of your choice

Optional: Add sport peppers or celery salt for a real Chicago kick.

Instructions:

1. Score the Dog
   Take a sharp knife and diamond-slice one side of your hot dogs (crosshatch pattern). This isn’t just for looks—it helps the dogs crisp up and soak in flavor.
2. Grill It Right
   Heat a flat top or skillet over medium heat and add a splash of olive oil. Grill the hot dogs scored-side down until they’re beautifully browned and slightly crispy.
3. Layer the Flavor
   While the dogs are cooking, get your condiments ready. I go with a bold combo:
   
   • A generous stripe of stone ground mustard
   • Sliced Roma tomatoes
   • Red onion (both raw and pickled)
   • Sweet & spicy pickle slices
   • A spoonful of Chicago-style relish

1. Build the Dog
   Place the hot dog in the bun and start layering your condiments with care. Stack it tall and flavorful—don’t be shy.
2. Here’s the Trick
   Once your hot dog is fully loaded, wrap it tightly in a paper towel and let it rest for a few minutes. This little pause lets the heat warm the condiments and helps everything stay in place when you take that first bite. No more toppings falling out with every chomp.

Pro Tip: Serve with chips and a cold drink, and your guests will swear you’re a hot dog wizard.

Why It Works:
The paper towel wrap trick is a game-changer. It softens the bun slightly, holds the heat, and locks in those layers of flavor so each bite is perfect. It’s like a hot dog burrito—but better.

• 1 flat iron steak (sous vide or grilled to preferred doneness)
• Salt and pepper to taste

• 1 cup fresh cilantro 2 cups Italian Parsley
• 3–4 cloves garlic   1/2 of a red onion
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 bunch broccolini, trimmed
• 1 bell pepper (red or yellow), sliced

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic
• 1/2 teaspoon paprika
• Salt and pepper to taste

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss zucchini, yellow squash, broccolini, and peppers with balsamic vinegar, olive oil, granulated garlic, paprika, salt, and pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast for 35–40 minutes, until tender and slightly caramelized.

• Sous Vide Method: Cook steak in a sous vide bath at 130°F (54°C) for 1.5–2 hours. Sear on a hot skillet for 1–2 minutes per side to finish.
• Grill Method: Season steak with salt and pepper. Grill over medium-high heat for 4–5 minutes per side (for medium rare), depending on thickness.

Let the steak rest for 5–10 minutes before slicing thinly against the grain.

1. In a food processor or blender, combine cilantro, garlic, red wine vinegar, and olive oil.
2. Pulse until finely chopped but still textured. Season with salt and pepper to taste.

• Place the roasted vegetables around the edge of a large plate or platter.
• Arrange the sliced steak in the center.
• Spoon chimichurri sauce generously over the steak.
• Serve warm or at room temperature.

• You can substitute skirt or flank steak if flat iron isn't available.
• For a spicier kick, add a pinch of red pepper flakes to the chimichurri.
• This salad pairs perfectly with a glass of Malbec or a bold Cabernet.

Go to Video https://www.youtube.com/watch?v=3EsFfOu7tKY&t=64s