Ingredients by Dish

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Spaghetti with Meat Sauce

Layers of Flavor

Adjusted from my mom’s recipe, I have added ground pork to complement the ground beef and upped the quality of the tomatoes by using San Marzano tomatoes from Italy. And another layer of flavor with the red wine.

• Ground beef
• Ground pork
• Yellow Onion
• San Marzano tomatoes
• Tomato paste
• Red wine
• Kosher salt and fresh ground pepper
• Extra virgin olive oil
• Bay leaves
• Garlic
• Spaghetti noodles

Lasagna

Layers of Flavor

Passed down from my mom, I use San Marzano tomatoes and Parmigiana Reggiano cheese. In this case the Parmigiana Reggiano has a natural saltiness that blends well creaminess of the Ricotta Mozzarella cheeses and the sweetness of the San Marzano tomatoes.

• Ground beef
• Ground pork
• San Marzano tomatoes
• Tomato paste
• Lasagna noodles
• Ricotta cheese
• Parmigiana Reggiano cheese
• Feta cheese
• Mozzarella cheese
• Eggs
• Parsley flakes
• Garlic
• Kosher salt and fresh ground pepper

Pot Roast

Layers of Flavor

I use beef broth and wine to add richness to a very simple dish. And inserting the garlic cloves directly into the roast adds a roasted garlic flavor that tames the fresh garlic taste.

• Boneless Chuck Roast
• Garlic cloves inserted into the roast
• Red potatoes
• Baby carrots
• Yellow onion
• Beef broth
• Worcestershire sauce
• Red wine
• Kosher salt and fresh ground pepper

Chicken Biriyani

Layers of Flavor

Indian spiced chicken and rice dish with rich seasonings that include saffron, ginger, cinnamon, curry powder and red pepper.

• Boneless, skinless chicken thighs
• Yellow onion
• Cinnamon
• Saffron
• Curry powder
• Fresh ginger
• Cardamom
• Red pepper
• Garlic
• Serrano pepper
• Yogurt
• Raisins
• Cashews
• Kosher salt and fresh ground pepper

Shireen Palow

Layers of Flavor

Afgan orange chicken and rice dish enhanced with saffron.  Saffron is the most expensive spice in the world. Earthy and unusual, it adds a taste not experienced very often since it is so expensive.

• Chicken breasts and thighs
• Yellow onion
• Saffron
• Garlic
• Sugar
• Orange rind
• Chicken broth
• Raisins
• Basmati rice
• Kosher salt and fresh ground pepper
• Butter

Kung Pao Chicken

By Special Request

When I lived in SoCal I used to cook for my friend Krystal.  She loved this dish so requested I include it.  And she's Taiwanese!  She's had her fair share of Chinese food in her life!

Layers of Flavor

I have been cooking Chinese food for over 30 years. I add generous amounts of fresh ginger that you won’t find in a restaurant version. Fresh vegetables include broccoli, carrots, cabbage and onion. And I have modified this recipe over the years by usually doubling the amount of cooking sauce so my version definitely has more sauce than in a restaurant, I just love all that sauce with the chicken and rice in every bite.

• Chicken breast
• Hot chili oil
• Peanut oil
• Sesame oil
• Broccoli
• Carrots
• Cabbage
• Green onion
• Peanuts
• Egg
• Cornstarch
• White pepper
• Fresh ginger
• Fresh garlic
• Soy sauce
• Dry sherry
• Rice wine vinegar
• Sugar
• Chicken broth
• Kosher salt and fresh ground pepper

Curried Chicken

Layers of Flavor

Marinated for 4 to 8 hours in a yogurt-based marinade that includes garam masala, curry powder, fresh ginger and serrano chili. The yogurt-based marinade complements the heat and the mango in the rice gives sweet with the heat, always a good combination. 

• Chicken quarters
• Peanut oil

Marinade

• Yellow onion
• Fresh ginger
• Fresh garlic
• Fresh serrano pepper
• Curry powder
• Garam masala
• Yogurt

Carnitas

Layers of Flavor

Orange and lime for the citrus layer complemented with cilantro, freshly toasted and ground cumin seeds, mint and oregano for the herb level. I stole this recipe from the movie “Chef” and have not found a need to adjust it.

• Pork shoulder
• Orange zest
• Fresh orange juice
• Fresh lime juice
• Fresh cilantro
• Fresh mint
• Garlic
• Fresh oregano
• Cumin, toasted seeds and freshly ground
• Extra virgin olive oil
• Kosher salt and fresh ground pepper

Chicken Quarters with Spice Rub

Layers of Flavor

The dry spice rub is key with four different kinds of chilis, chili powder and brown sugar provide the sweet and the heat. Chicken can get boring, but not with this spice rub.

Chicken quarters

Spice Rub

• Pasilla chili
• Ancho chili
• Guajillo chili
• Chili de Arbol
• Allspice
• Brown sugar
• Cinnamon
• Chili powder
• Salt & pepper

Chili

Layers of flavor

Chili powder (and a lot of it), coriander, red pepper flakes, Mexican oregano and cayenne pepper provide several layers of seasoning with a little kick of heat at the end of each spoonful. The beans-or-no-beans debate! I know! This recipe is modified from my mom’s chili recipe I grew up with chili that had beans.

• Ground beef
• Red kidney beans
• Red pepper
• Cayenne pepper
• Coriander
• Oregano
• San Marzano tomatoes
• Tomato puree
• Fresh garlic
• Fresh onion

Mashed Potatoes

Layers of flavor

Half & Half for a creamy texture complemented with sour cream for a little tang in every bite. Mashed by hand can’t be beat! Enough said.

• Red potatoes with the skins on
• Kosher salt and fresh ground pepper
• Butter
• Sour cream
• Half & Half

Marinated Flank Steak

Layers of Flavor

Fresh lime juice combined with toasted cumin seeds, fresh jalapeno for a little heat and a large quantity of cilantro for freshness make this steak one of a kind. I first tasted this in Cabo San Lucas. Returned home to replicate it and was successful in creating this recipe. Marinating for 1 to 2 days. I first had it accompanied with mashed potatoes but this steak can also be sliced for amazing fajitas!

Flank Steak

Marinade

• Toasted cumin seeds
• Lime juice
• Kosher salt and fresh ground pepper
• Garlic
• Olive oil
• Cilantro
• Jalapenos

Yu Shiang Pork

Layers of Flavor

Soy sauce for a salty component is combined with fresh ginger, sherry and rice wine vinegar accompanied by fresh vegetables gives you a one plate dish that has tastes of traditional Chinese. Pork tenderloin is a blank canvas which helps all of the other flavor elements of the dish stand out.

• Pork tenderloin
• Soy sauce
• Broccoli
• Cabbage
• Green onion
• Fresh ginger
• Rice wine vinegar
• Sherry
• Kosher salt and fresh ground pepper

BBQ Brisket

Layers of Flavor

The dry rub that has many ingredients you will find in most BBQ joints in Texas, just homemade. Handed down from my mom, this one did not need much adjustment. This dish is cooked twice. First cook is at 300 degrees for 3 or 4 hours. Slow cooking allows for the meat to completely absorb the smokiness and seasonings without ever touching a smoker or grill! After the first cook, the meat is sliced and cooked again. I usually cook 2 versions, one in its own juices and one in BBQ sauce.

Liquid smoke

Dry Rub

• Paprika
• Celery seed
• Garlic powder
• Nutmeg
• Parsley flakes
• Kosher salt and fresh ground pepper

Mediterranean Rice

Layers of Flavor

Green olives, black olives and oregano for the taste of Mediterranean cooking is combined with mushrooms, celery and onion for freshness. Handed down from my mom 40 years ago, this is one recipe that shouldn’t work but the flavors are a hit every time I serve it.

• Basmati Rice
• Butter
• Black olives
• Green olives
• Yellow onion
• Fresh garlic
• Celery
• Mushrooms

It’s About Thyme

Layers of Flavor

A rich cream sauce that includes white wine and seasoned with thyme, celery, and mushrooms make this dish a classic comfort food. Another recipe handed down from my mom. Some recipes just don’t need much modification and this is one of them.

• Chicken breast
• Mushrooms
• White pepper
• Dried thyme
• Noodles
• Corn starch
• Butter
• Milk
• White wine
• Bread crumbs

Chicken and Pasta Toss

Layers of Flavor

Simplicity is the theme here. Let the fresh tomatoes and fresh basil stand on their own. My own creation for the purposes of just keeping it simple, yet delectable.

• Chicken breast
• Extra virgin olive oil
• Fresh Roma tomatoes
• Fresh basil
• Kosher salt and fresh ground pepper

Chicken Quesadillas

Layers of Flavor

The fun flavors here is that I took the same marinade for the flank steak and used it here for highly seasoned chicken breast for quesadillas. Chicken breast is another blank canvass so it needs all these layers of flavor to take quesadillas to another level. I have been working to elevate chicken quesadillas for years and I think by using the Flank Steak marinade with all of those fresh and spicy seasonings to marry with the chicken over a few hours has finally done the trick.

Marinated chicken breast 

• Same marinade as Flank Steak

Filling

• Monterey jack cheese
• Fresh cilantro
• Jalapenos
• Green onion

Additions

Salsa

Sour cream

Saffron Risotto with Chicken

Layers of Flavor

Cooking Arborio rice for 22 minutes adding the chicken stock and reducing, adding more chicken stock and reducing again and repeating the addition and reducing steps creates a rich risotto with a ton of flavor since 6 cups of stock have been so reduced that the flavor is highly concentrated giving the chicken and saffron and wonderful bed of flavor. 

• Arborio rice
• Chicken broth
• Chicken breast
• Saffron

Shepherd’s Pie

This is really Cottage Pie.  Shepherd's Pie is made with lamb, Cottage Pie is made with beef.

Layers of Flavor

Ground beef seasoned with Worcestershire sauce and sweet paprika add comfort to this already proclaimed comfort food. Sour cream added to the mashed potatoes gives some extra tang to the dish.

• Ground beef
• Yellow onion
• Carrot
• Butter
• Flour
• Beef broth
• Worcestershire sauce
• Peas
• Paprika
• Russet potatoes
• Half & half
• Sour cream
• Kosher salt and fresh ground pepper

Meat Loaf

Layers of Flavor

Cayenne pepper and chili powder add an extra zing to the traditional meat loaf. The sauce on top has cumin added for another layer of flavor that complements the beef along with honey and hot sauce for a little sweet and heat.

• Ground chuck
• Ground sirloin
• Croutons
• Kosher salt and fresh ground pepper
• Cayenne pepper
• Chili powder
• Thyme
• Yellow onion
• Carrot
• Garlic
• Egg
• Glaze
• Catsup
• Cumin
• Worcestershire sauce
• Hot sauce
• Honey

Roasted Chicken

Layers of Flavor

I use a lot of fresh ground pepper and a lot less salt than the grocery store or restaurant version of this staple. Since this protein is a blank slate it pairs nicely with the Mediterranean Rice!

• Kosher salt and fresh ground pepper