Hollywood Today Live: Lemon & Hummus Brassicas Bowl

Posted by on Mar 28, 2017 | No Comments

 

Lemon & Avocado Brassicas Bowl

(Serves 4)

4 large eggs

1 pound of chicken thighs (Optional)

Kosher salt

Ground black pepper

½ cup of extra virgin olive oil, plus extra

1 bunch of broccolini, trimmed

1 small shallot, finely chopped

Juice and zest of 1 Meyer lemon

1 tablespoon of whole grain mustard

8 cups of curly kale, ribs and stems removed, leaves torn

8 ounces of Brussels sprouts, thinly sliced

½ cup of roasted and unsalted sunflower seeds

½ cup of hummus

¼ cup of peanuts, crushed

2 avocados, quartered

¼ cup of parsley, roughly chopped

 

Instructions:

  1. Bring a small pot of water to a boil and, using a spoon, gently add the eggs to the water. Continuing boiling for 6½ minutes. Drain and transfer to a bowl of ice water to cool. Peel, cut in half, and set aside.
  2. If you are using chicken, preheat the oven to 475 degrees F. Place the chicken on a rimmed baking sheet, rub with 1 tablespoon of olive oil and season with salt and ground black pepper. Roast on the middle rack for 20-25 minutes until cooked through. Let cool and chop into bite-sized pieces. Set aside.
  3. On a rimmed baking sheet, toss the broccolini with 1 tablespoon of olive oil, salt, and ground black pepper. Roast on the top rack for about 8-10 minutes until slightly charred. Let cool and roughly chop. Set aside.
  4. In a jar with a tight fitting lid, combine the olive oil, shallot, lemon juice, lemon zest, and whole grain mustard. Shake vigorously until combined.
  5. In a large bowl, combine the kale and Brussels sprouts along with ¾ of the vinaigrette and massage into the greens. Add the roasted broccolini, ½ of the sunflower seeds, ½ of the hummus, and ½ of the peanuts and toss again.
  6. Divide salad into 4 bowls and top with a cut egg, some chicken, and avocado wedges. Garnish with parsley and the remaining sunflowers seeds, hummus, and peanuts. Season to taste and enjoy!

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Posted by on Mar 20, 2017 | No Comments

Avocado Toast with Roasted Tomato Soup & Crispy Chickpeas

Roasted Tomato Soup:

2½ pounds of plum tomatoes, halved length-wise

Kosher salt

Ground black pepper

1 large onion, chopped

1 tablespoon of butter

¼ cup of extra virgin olive oil, divided

2 cups of coconut milk, almond milk, or half & half

¼ cup of Parmigiano-Reggiano, grated, plus more for garnish

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Place the tomatoes cut-side up on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and ground black pepper and bake for 1 hour, until tomatoes are lightly charred on the edges.
  3. In a large soup pot over medium-low heat, add the onions, butter, 2 tablespoons of olive oil, and 5-finger pinches of salt and ground black pepper. Cook for 20-25 minutes, stirring often, until onions are caramelized and brown colored.
  4. Carefully transfer the roasted tomatoes, caramelized onions, coconut milk, and cheese to a blender. Blend until smooth, about 90 seconds.
  5. Add the tomato soup back to the soup pot and heat up over medium heat. Serve with more grated cheese and enjoy!

 

Avocado Toast:

2 ripe avocados

2 tablespoons of olive oil

½ teaspoon of kosher salt

2 large slices of French bread, lightly toasted

Garnishes:

Crispy Chickpeas (recipe below)

Cherry tomatoes

Chia seeds

Watermelon radishes

Lemon

Fennel fronds

Instructions:

  1. In a large bowl, combine the avocados, olive oil, and salt. Using a hand mixer, beat on high speed until smooth.
  2. Spread over toasted bread and top with garnishes of your choice. Enjoy!

 

Crispy Chickpeas:

1-15-oz. can of chickpeas, no salt added, drained

2 tablespoons of extra virgin olive oil

Smoked paprika

Chili powder

Kosher salt

Ground black pepper

Instructions:

  1. Preheat over to 375 degrees F.
  2. In a bowl, toss all ingredients together. Transfer to a baking sheet in an even layer and bake for 1 hour, until chickpeas are golden brown. Let cool before serving.

 

 

Lazy Day White Wine Slow Cooker Pork Shanks

Posted by on Jan 8, 2017 | No Comments

Lazy Day White Wine Slow Cooker Pork Shanks

4 large pork shanks

Canola oil

Kosher salt

Freshly ground black pepper

 

2 tablespoons of butter

½ medium onion, finely chopped

1 celery stock, finely chopped

1 carrot, finely chopped

2 pieces of bacon or prosciutto, chopped

½ cup of crimini mushrooms, chopped

6 garlic cloves, minced

2 cups of dry white wine

2 cups of chicken stock

1 bay leaf

½ teaspoon of dried thyme

½ teaspoon of dried rosemary

2 tablespoons of fresh Italian parsley, plus extra for garnish

 

Instructions:

  1. Preheat oven to 475 degrees F.
  2. Rub each pork shank with canola oil and 5- finger pinches of salt and ground black pepper. Transfer to a roasting pan and roast for 10-15 minutes until the outside is dark golden brown.
  3. In a 4-quart slow cooker set on high, add the rest of the ingredients along with 5-finger pinches of salt and ground black pepper.
  4. When the shanks are dark golden brown, gently place them into the slow cooker with the braising liquid along with any juices from the roasting pan. Put the lid on and cook on low for 4-5 hours, until pork is tender, making sure to gently stir the liquid every once in a while.
  5. When the shanks are fork tender, remove them and strain the braising liquid. Spoon off the fat from the surface and transfer the remaining liquid to a saucepan. Cook on medium-high heat to reduce until the sauce coats the back of a spoon, about 6-7 minutes.
  6. Serve over Cheddar Cauliflower & Sweet Potato Gratin and top with the sauce and fresh parsley. Serve and enjoy!

 

Cheddar Cauliflower & Sweet Potato Gratin

3 cups of cauliflower florets

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese

Kosher salt

Freshly ground black pepper

 

3 cups of sweet potato, peeled and chopped

¼ cup of chicken stock

1 clove of garlic

1 tablespoon of unsalted butter

½ cup of shredded cheddar cheese, plus extra

Kosher salt

Freshly ground black pepper

 

Instructions:

  1. Preheat oven to 450 degrees.
  2. In a medium saucepan over medium heat, add the cauliflower, chicken stock, and garlic. Cover with lid and cook until cauliflower is tender, about 5-6 minutes. Transfer to a food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to a baking dish.
  3. In a medium saucepan over medium heat, add the sweet potato, chicken stock, and garlic. Cover with lid and cook until sweet potato is tender, about 9-10 minutes. Transfer to the food processer along with the butter, cheddar cheese, and 5-finger pinches of salt and ground black pepper. Blend until desired consistency and transfer to the baking dish with the cauliflower.
  4. Sprinkle with more cheddar cheese and bake for 10 minutes, until the cheese has melted and browned a little. Serve with the Lazy Day White Wine Slow Cooker Pork Shanks and enjoy!

 

 

Hangar Steak Pho Bowl with Bok Choy & Basil

Posted by on Nov 7, 2016 | No Comments

Beef Pho Broth

hangar-steak-pho5 pounds of beef bones

Water

2 medium onions, halved, peeled, and charred

2 large pieces of ginger root, halved lengthwise, charred

2 cinnamon sticks

8 whole star anise pods, lightly toasted in a dry pan

4 cloves, lightly toasted in a dry pan

¼ cup of fish sauce, plus more for taste

2 tablespoons of sugar

1 tablespoon of kosher salt, plus more to taste

 

Instructions:

  1. Preheat the broiler on high.
  2. In a large stockpot, bring 1.5 gallons of water to a boil. Add the beef bones and boil for 1 minute.
  3. Discard the murky water, rinse the bones (and the pot), and cover the bones with 1.5 gallons of fresh, cold water. Return to the stove and bring to a gentle simmer.
  4. Arrange the onions and ginger cut-side up on a baking sheet. Broil for 5-7 minutes until the edges are charred.
  5. Add the charred onions, charred ginger, cinnamon sticks, star anise pods, cloves, fish sauce, sugar, and salt to the pot. Simmer for 4 hours, periodically skimming the top of any scum.
  6. Strain the broth with a sieve and return to the pot. Simmer until ready to use.
  7. In a large bowl, combine your favorite additions, such as rice noodles, grilled steak, bok choy, bean sprouts, jalapeno, and fresh basil. Ladle enough broth to cover the noodles and enjoy!
  8. Note: Broth can be frozen for later use.

 

Serrano Chili Garlic White Prawns

Posted by on Oct 24, 2016 | No Comments

Buttery Serrano Chili Garlic White Prawns

chili-garlic-prawns4 tablespoons of unsalted butter

2 Serrano peppers, thinly sliced

½ pound of white prawns, head and shell-on

Kosher salt

Ground black pepper

4 cloves of garlic, finely minced

 

Olive oil

Crusty bread

 

Instructions:

  1. In a large French skillet, melt the butter over medium high heat. When butter begins to bubble, add the Serrano peppers and prawns along with 4-finger pinches of salt and black pepper. Toss and cook for 3-4 minutes on each side.
  2. Add the garlic and cook for 45-60 seconds, until fragrant.
  3. Serve with a drizzle of olive oil and crusty bread. Enjoy!

Brazilian Cheese Bread (VIDEO)

Posted by on Oct 16, 2016 | No Comments

Chewy Cheesy Brazilian Cheese Bread

img_6350(Makes 2 dozen)
2 cups of tapioca flour
1/2 cup of milk
1/4 cup of water
1/4 cup of olive oil
1/2 cup of grated Parmesan cheese
3/4 cup of shredded cheese blend
1 large egg
1 teaspoon of kosher salt

 

Instructions:
1. Preheat the oven to 400 degrees F.
2. In a saucepan, combine the milk, water, and olive oil and bring to a boil.
3. In the bowl of a stand mixer with the whisk attachment, combine the hot milk mixture with the tapioca flour and beat on medium speed.
4. Add the cheese and eggs and mix until just combined. The dough will be very soft. If necessary, add a little more tapioca flour.
5. Shape the dough into balls and transfer to a parchment paper lined baking sheet. If the dough is too sticky, use damp hands to roll.
6. Sprinkle with extra cheese and bake for 15-20 minutes until golden and puffed up. Serve with marinara and/or chimichurri. Enjoy!

 

Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce

Posted by on Aug 29, 2016 | No Comments

Pan-Roasted Pork Tenderloin with Tomato & Cranberry Agrodolce

porktenderloinagrodolce(Serves 2-3)

1 pint of cherry tomatoes

2 tablespoons of olive oil

Kosher salt

Ground black pepper

 

1 pound of pork tenderloin

2 tablespoons of canola oil

 

Agrodolce:

¾ cup of apple cider vinegar

¼ cup of honey

2 tablespoons of dried cranberries

1 teaspoon of crushed red pepper flakes

 

Instructions:

  1. Preheat oven to 425 degress F.
  2. Toss the tomatoes with olive oil and 5-finger pinches of salt and ground black pepper. Transfer to a parchment paper lined baking sheet in an even layer and roast tomatoes until concentrated and caramelized, about 20-25 minutes. Remove and set aside.
  3. Reduce oven to 375 degrees F. Pat the pork dry with a paper towel and season with 5-finger pinches of kosher salt and ground black pepper on each side.
  4. In a medium skillet, heat up 2 tablespoons of olive oil over medium-high heat. When the oil is hot, carefully sear the pork on each side until browned, about 4-5 minutes on each side. Transfer the seared pork to a baking sheet and roast for 15-20 minutes, until cooked through.
  5. In the same skillet used to sear the pork, whisk in the apple cider vinegar, honey, dried cranberries, crushed red pepper flakes, and 5-finger pinches of salt and crushed red pepper flakes. Cook for 10 minutes on low heat, reducing to about half.
  6. Serve the roasted tomatoes with the pork and agrodolce. Enjoy!

Garlic Miso Blistered Green Beans

Posted by on Jul 18, 2016 | No Comments

Garlic Miso Green Beans

garlic miso green beans2 tablespoons of water

6 garlic cloves, minced

1 tablespoon of white miso paste

1 tablespoon of soy sauce

1 tablespoon of sugar

½ teaspoon freshly ground black pepper

 

1 pound of green beans

2 tablespoons of vegetable oil

 

Instructions:

  1. In a small mixing bowl, whisk together the water, minced garlic, miso paste, soy sauce, sugar, and ground black pepper. Set aside.
  2. In a large bowl, toss the green beans with the vegetable oil until evenly coated.
  3. Heat up a large cast-iron skillet over high heat and cook the green beans until slightly charred and blistered, about 10-12 minutes, tossing often.
  4. Reduce heat to low. Add the miso mixture to the beans and toss to evenly coat. Cook until sauce has thickened up a little and the garlic is fragrant, 4-5 minutes. Serve and enjoy!

 

Miso Baby Back Bison Ribs with Crushed Cashews & Chives

Posted by on Jun 22, 2016 | No Comments

Miso Marinated Baby Back Bison Ribs with Crushed Cashews & Chives

Miso Marinated Bison Baby Back Ribs with Crushed Cashews & ChivesMarinade:

1 cup of miso

¼ cup of honey

¼ cup of orange juice

¼ cup of soy sauce

2 tablespoons of rice vinegar

2 tablespoons of brown sugar

2 tablespoons of Sriracha (optional)

1 tablespoon of fresh ginger, grated

6 cloves of fresh garlic, grated

 

4 pounds of baby back ribs, beef or bison, divide into 4 ribs each

Chives, finely chopped, for garnish

Crushed cashews, for garnish

 

Instructions:

  1. In a mixing bowl, whisk together the marinade ingredients. Using half of the marinade, marinate the ribs for 8 hours or overnight.
  2. Preheat over to 300 degrees and bake the ribs, covered, for 2.5 to 3 hours, until tender.
  3. Brush with more marinade and grill (or broil on high) until edges begin to char and get crispy.
  4. Garnish with chives and crushed cashews. Serve & enjoy!