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Hasselback Potato

Hasselback Hero

Hasselback Detail

Hasselback Ingredients

  • fresh potatoes
  • garlic cloves, thinly sliced
  • unsalted butter, melted
  • 2 tablespoons olive oil
  • salt + pepper
  • sour cream
  • 1/2 tsp garlic powder
  • 1 Tbsp freshly chopped parsley

Preheat oven to 400 degrees, wash potatoes, slice 3/4′s through the potato to create a space for a slice of garlic, repeat down the whole potato.  That sentence is easier read than done, it’s very easy to slice all the way through the potato accidentally.  I started with 6, there’s two in the photo above, you do the math.  Once your potato is prepped carefully toss in a medium bowl with butter and olive oil, place on a baking sheet and sprinkle with salt + pepper.  Bake for 1 hour, tops should be crispy.

I topped with herb sour cream, simply sour cream with fresh parsley and 1/2 tsp of garlic powder.  These are like your grandma’s potato’s but fancier.

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Buffalo Chicken Dip

Buffalo Chicken Dip

Chip Detail

Cheese Detail

Crumbled Blue Cheese

  • 3 cups diced cooked rotisserie chicken
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup hot pepper sauce (I used Frank’s RedHot)
  • 1/2 cup shredded pepper Jack cheese
  • 1/2 cup blue cheese dressing
  • 1/2 cup crumbled blue cheese
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pinch cayenne pepper

First preheat oven to 400 degrees, then in a large bowl combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, garlic powder, paprika, and cayenne pepper. Stir together until the cream cheese has absorbed the hot sauce, it’ll be orange, heads up.

Using a spoon or spatula spread the ingredients in a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, about 20 minutes. Remove from oven and garnish with cayenne pepper.  This is the perfect party sharing, super bowl bashing, team rivalry, rainy sunday, fat kids in America snack.

Chipotle Steak Tacos With Caramelized Onions

Chipotle Steak Tacos

Detail

Roasted Tomatillos

Chipotle Sauce

Radishes

  • 1 7oz can, chipotle chiles in adobo sauce
  • 1 lb skirt steak, trimmed of fat
  • 1 large white onion, sliced
  • corn or flour tortillas
  • 1 avocado
  • 1 lime
  • 2 radishes
  • 4 tomatillos, husked, rinsed, and cut in half
  • 3 cloves garlic, peeled, uncut

Before you start, take your steak out of the fridge, season with salt + pepper on each side, and let rest on a covered plate. Steak should always be cooked at room temperature, this helps give you the best texture and the most natural juices.

CHIPOTLE SALSA DIRECTIONS

In a non-stick skillet heat 1 Tbsp. olive oil over medium heat. Add 3 peeled garlic cloves and 4 tomatillos (cut side down), roast until brown, flip, repeat (about 5 minutes on each side). Put garlic, tomatillos, and 1 can of chipotle chiles (include the adobo sauce) in a food processor or blender. Blend until smooth, this is the life blood of these tacos, place in a bowl and set aside.

CARAMELIZED ONIONS + SKIRT STEAK

In a large metal skillet heat 2 Tbsp. vegetable or olive oil on medium high heat.  Once hot add the sliced onions and cook, turning frequently in the beginning.  The onions will need 20 minutes to caramelize, once golden brown, place in bowl, cover, set aside.

Using the same pan, add 1 Tbsp. additional oil, once hot add your steak.  Cook 5 minutes on each side, when you first put the steak in the pan don’t touch it, it’ll lift easily off the pan once it has cooked enough and the meat has caramelized.  Let the steak rest for 5-10 minutes on a plate, covered to retain the heat.  Once rested cut into whatever you consider bite sized pieces.

For tacos, combine steak, caramelized onions, chipotle sauce, slice of avocado, thin radish slices, and a fresh squeeze of lime.  That’s your base, it’s a taco, add anything else you’d like, we went with an additional verde salsa we had in the fridge.

Crushed Candy Cookies

Crushed Candy Cookies

Dough Balls

Crushed Candy Detail

Crushed Cookie Prep Hero

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup room temp butter
  • 1/2 cup shortening
  • 1 1/2 cups firmly packed brown sugar
  • 2 teaspoons vanilla
  • 2 large eggs
  • 12 oz assorted crushed candy (or chocolate chips)

Preheat oven to 375 degrees, mix flour, baking soda, and salt in a small bowl. In a mixing bowl, beat butter and shortening until creamy. Add sugar and vanilla, beat with a mixer on medium speed until well blended. Beat in eggs, one at a time, mixing well. Add flour mixture, and beat slowly to incorporate, then beat to blend well. Slowly stir in crushed candy or chocolate chips. Roll dough into small balls, I wanted thick cookies so I rolled them big, if you go smaller they will bake flatter. Cook for 10 minutes at 375, serve warm or cool.

For the crushed candy I double bagged all the unwrapped candy in Ziplocks then went buckwild with a hammer.

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Farro Spring Salad

Farro Salad

Salad Detail

Prep Detail

  • 1 1/2 cup farro
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • salt + pepper
  • 20 cherry tomatoes
  • mixed greens
  • 1 medium cucumber, peeled, diced
  • 1 bunch scallions, sliced

Cook the farro in a sauce pan with salted boiling water for 25 minutes.  Once tender drain and let cool to room temperature.  For the vinaigrette, whisk together vinegar, olive oil, and salt + pepper.  Combine greens, scallions, cucumber, and tomatoes.  Super simple and it tends to make cultured women think you know your way around a farmer’s market, always a plus.

Curry Lime Wings

Finished Hero

Curry Lime Wings

  • 4lb. chicken wings (about 24 wings)
  • olive oil
  • salt + pepper
  • 1/2 cup unsalted butter (room temp)
  • 2 tsp. Thai red curry paste
  • fresh lime juice (1 lime worth)
  • 1 Tbsp. honey
  • splash of soy sauce
  • cilantro for garnish

Preheat your oven to 425 degrees, rinse the wings under cool water, pat dry.  Place the wings in a bowl, drizzle with olive oil, season with salt + pepper and toss to coast.  Place wings on a baking sheet and roast for 45 – 60 minutes, flipping halfway through.*

While the wings are cooking place the butter, red curry paste, honey, soy sauce, and lime juice in a blender or food processor.  This will make a thick magic paste that is essentially all the taste for these wings, don’t worry that it’s thick, place the paste in a bowl.

Once the wings are done take them out of the oven and place directly in the bowl with your curry lime butter.  The temperature of the wings will instantly melt the butter, toss them to coat and move to a serving plate.  Garnish with cilantro and open a beer.

I am a wuss when it comes to heat, these are not crazy spicy.  They have more of a sweet sensation stemming from the honey and lime juice, excellent for a party or weird baby shower gift.

COOKING NOTES

*Full disclosure, I set off my smoke alarm making these suckers.  When I took the pan out to flip the wings there was enough smoke from the olive oil to alarm my neighbors and scare the dog.  After a few tense moments of “chill the fuck out” all was good, the wings didn’t burn.  If this happens to you, don’t panic, open a window and crack open a beer early.

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East Coast Summers – It’s A Wet Heat

This video is everything I like about East Coast summers.

Root Beer Pulled Pork

Root Beer Pulled Pork Hero

Pulled Pork Detail

Pulled Before Sauce

  • 1 12oz bottle root beer (not diet)
  • 1 12oz bottle of you favorite BBQ sauce
  • 2 lb pork tenderloin

Place 2 lb’s of pork tenderloin in a crock pot, pour root beer over the pork, cook on low for 6 hours.  That’s it.  No prep, salt, pepper, anything.  After 6 hours remove the pork and shred using two forks, pour root beer out of crock pot, place pork back in the pot and mix with your favorite BBQ sauce.

I’ve experimented with a lot of different versions of this recipe, this crazy simple version is still my preferred way to go.  The only trick is to use regular root beer, don’t use diet.  You need the real sugar to caramelize while cooking, sweeteners don’t cook as well.

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Spiced Nuts

Spiced Nuts

Spiced Nuts Detail

Sugar Cooked Nuts

Sugar Coated Nuts

Spiced Nuts Prep

  • 3 Tbsp. peanut oil
  • 2 cups whole blanched walnuts and almonds
  • 1/2 cup sugar
  • 1 1/2 tsp. ground cumin
  • 1 tsp. hot pepper flakes
  • Salt to taste

Heat the peanut oil in a heavy-bottomed frying pan over medium-high heat.  Add the nuts and pour the sugar over them, sauté until golden brown and the sugar caramelizes.  Remove from the pan and toss in a large bowl with  salt, cumin and pepper flakes.  Serve warm or at room temperature, store in an airtight container.  These are super easy and make for amazing holiday gifts.  No one needs more gift cards, give them nuts.

Coffee (Chemex And La Colombe)

Below is my home set up, I like the simplicity, I don’t need a machine to climate calibrate my coffee beans while simultaneously massaging them in a counter clockwise formation.  Although if offered I will 100% take a cup of that NASA technology brew.

Chemex Drip

Wet Coffee Grounds

Chemex and La Corsica

La Colombe Corsica

Avocado Tomato Salad w/ Toasted Cumin Vinaigrette

Salad Hero

Salad Detail

Vinaigrette

Toasted Cumin Seeds

Dressing Prep

TOASTED CUMIN VINAIGRETTE

  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon cumin seeds, lightly toasted*
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • Salt and freshly ground pepper

Whisk the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.

*To toast the cumin seeds place in a dry skillet over medium heat, move them constantly with a spatula as they easily burn.  They will become fragrant and golden brown, about 3-5 minutes.

FOR THE SALAD

  • 2 cups greens (arugula, baby spinach, it’s dealer’s choice)
  • 20 cherry tomatoes, halved
  • 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks
  • 1 large red onion, thinly sliced
  • 1 teaspoon ground cumin
  • 1/4 cup freshly chopped cilantro leaves
  • toasted cumin vinaigrette

Gently mix the tomatoes, avocados, onions, greens, and half of the vinaigrette in a large bowl.  Sprinkle the cumin and cilantro over the top and serve immediately.

SUMMER SALAD PLAYLIST

Rib-Eye With Chipotle Honey Glaze

Finished_Hero

Ribeye Detail

Honey Glaze

Fresh Chipotle Puree

Glaze Prep

  • 1/2 cup honey
  • 2 Tbsp. canola oil
  • 1 Tbsp. chipotle chile puree (I used goya, canned, in adobo sauce)
  • 1 Tbsp. Dijon mustard
  • 1 tsp. salt
  • 4 12-16oz rib-eye steaks

This glaze is amazing, whisk together the honey, canola oil, chipotle puree, dijon mustard, and salt. It can be made earlier in the day and refrigerated, take it out an hour before cooking to soften it for brushing. The chipotle puree is the trick to this, buy canned chipotle chiles in adobo sauce and put through a food processor (peppers + sauce).

You’ll need to go to a big grocery store, both Trader Joe’s and Whole Foods failed me for this ingredient. The recipe only calls for 1 Tbsp. which isn’t a lot, but don’t skip it, trust me. It gives an amazing flavor and isn’t really spicy, doesn’t overpower your man badge of a 16oz rib-eye.

FOR THE STEAK

I grilled this over wood charcoal, first proper grill use of the season. Take your steak out an hour before cooking, let it get to room temperature, season with salt + pepper on both sides. Brush with a little bit of canola oil and place down on a hot grill, don’t touch it, let nature do it’s thing. For medium-rare I cook it 5 minutes on the first side, 6 minutes on the second side. When you flip it move it to a part of the grill with slightly lower heat. During the last minute of cooking slather it with the glaze, be generous. Once you take it off place it glaze side down and hit the other side with the brush as well. Let rest for 5 minutes before serving, that allows for the juices to spread evenly through the steak.

Cinnamon Roasted Carrots

Finished Hero

Roasted Detail

Coated Detail

Carrot Detail

Prep Hero

  • 1-2 pounds of carrots
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • salt + pepper
  • olive oil
  • parsley, chopped

Preheat oven to 400 degrees, peel carrots, place on baking sheet and coat with olive oil, salt, pepper, cumin, and cinnamon.  Roast for 20-25 minutes, these can be made a day ahead and reheated at 350 degrees until hot, about 15-20 minutes.

COOKING PLAYLIST // ROAST THE MOST

Garlic and Parsley Chicken

Garlic and Parsley Chicken Hero

Garlic and Parsley Chicken Detail

Parsley Detail

Prep Hero

  • 2-6 chicken breasts, with bone
  • 2/3 C minced garlic
  • 1/2 cup lemon juice
  • 1/2 cup olive oil
  • 2 1/2 Tbsp. dried oregano
  • 2 Tbsp. black pepper
  • 1 tsp salt
  • chopped parsley for garnish

Rinse chicken, pat dry and place in a baking dish.  Blend all remaining ingredients, except parsley, in a blender.  Smear over the chicken pieces, and pour remaining into the baking dish.  This can be prepped ahead of time and refrigerated until ready to bake.  Bake at 375 degrees until chicken starts to brown, 35-45 minutes.  Remove chicken to serving platter, drizzle with remaining marinade from the baking dish, garnish with chopped parsley.

This is another one of my super simple, go to marinades.  Takes 5 minutes to make, can be made ahead of time, and will punch you in the head with flavor.

MARINADE ALL DAY // COOKING PLAYLIST

Roasted Corn Chowder

Roasted Corn Chowder

Potato

Corn Chowder Prep

  • 3 Tbsp butter
  • 1 onion, chopped
  • 1 box scalloped potato mix (I used straight up Betty Crocker)
  • 2 cups milk
  • 2 cups roast corn (I used Trader Joe’s frozen)
  • 1/2 tsp salt
  • Water as needed to thin while cooking

Heat the butter in a large saucepan.  Cook onions in butter until tender.  Stir in dried potatoes, scalloped potato seasoning mix, milk and water (as needed).  Heat to boiling, stirring frequently.  Reduce heat, cover and simmer, stirring occasionally until the potatoes are tender, about 25-30 minutes. Stir in corn, salt, and a few drops of your favorite hot sauce (if desired).  Simmer uncovered just to heat the corn.  Add milk and/or water as your cooking to keep it at whatever consistency you prefer.

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Green Herb Salmon

Finished Hero

Finished Detail

Rosemary

Prep Hero

  • flat-leaf parsley, chopped
  • 3 Tbsp. chobbed chives
  • 1/2 tsp. chopped fresh thyme
  • 1/4 tsp. chopped fresh rosemary
  • 1/4 tsp. chopped fresh sage
  • 3 garlic cloves, minced
  • 6 Tbsp. olive oil
  • salt + pepper
  • 1 salmon fillet, 1-1.5 pounds

In a bowl mix the parsley, chives, thyme, rosemary, sage, garlic, olive oil, and salt + pepper to taste.  This is your green herb sauce, if you prefer it finer throw it in a blender, set this aside.

Add 2 Tbsp. of olive oil to a nonstick pan on high heat, once shimmering add the salmon and cook until golden, about 3 minutes.  Turn the salmon, careful it doesn’t fall apart, and cook on the second side for 2-3 minutes.  Garnish with the green sauce and lemon or grapefruit zest (I used grapefruit).

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Adobo Fries

Adobo Fries

Finished Detail

Sliced Potatoes

Adobo Prep Hero

  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp turmeric
  • 5 idaho potatoes, peeled
  • olive oil to coat potatoes
  • 2 tsp fresh oregano, chopped

Preheat oven to 425 degrees, mix the dry ingredients together in a bowl, set aside.  Cut the potatoes into desired french fry shape, do whatever you like, key is to keep them relatively consistent in size.  Put the cut potatoes on a baking sheet, toss with olive oil and salt.  Roast for 35 – 40 minutes at 425.  Once the potatoes have roasted move them to a large mixing bowl and toss with your homemade adobo mixture, garnish with oregano.

These look heavily seasoned, first time I made these I was worried the seasoning would be overbearing but fear not, notice there is no salt in the main mixture.  The only time you use salt is when roasting the potatoes, the adobo seasoning is in turn a very mellow way to step up from Mickey D’s truckstop fries.

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Grilled Chicken with Whiskey Dijon Marinade

Grilled Chicken

Whiskey Dijon Chicken

Prep Detail

Chicken Prep

THIS NEEDS TO MARINATE OVERNIGHT. Too many times I get excited for a recipe only to find out there’s some crazy 2 week prep that includes hi-jacking a foie gras shipment and melting down fun size Snickers.  You’ve been warned, you won’t be eating this tonight. Don’t let that stop you, go order a pizza for dinner.

  • 1/4 cup whiskey (Jameson preferred, dorm room plastic bottle will do as well)
  • 1/4 cup soy sauce
  • 1/4 cup dijon mustard
  • 1/4 cup scallion (green onion)
  • 1/4 cup brown sugar
  • 1 dash of Worcestershire sauce
  • Salt + Pepper

This is one of my go to super easy marinades.  First it’s equal amounts everything, I usually have all the ingredients on hand, and chicken can get boring quick.  Whisk all ingredients together until the brown sugar has dissolved.  Put marinade and chicken in a ziplock bag or covered dish and refrigerate overnight.

Grill the chicken, eat it hot, cold, on a sandwich, or in a 2am drunken haze, it’ll be better than the pizza from yesterday.

COOKING PLAYLIST // MARINADE ALL DAY

Chipotle Potato Salad

Chipotle Potato Salad, Plated

Chipotle Potato Salad

Chipotle Whip

Garlic + Cilantro

Chipotle Potato Prep

  •  1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 2 Tbs fresh lime juice
  • 2 Tbs chipotle hot sauce (I used Cholula brand)
  • 1/4 cup chopped cilantro leaves
  • 3 scallions, chopped, white and green parts
  • 1 medium red onion, thinly sliced
  • 1/2 tsp cayenne
  • 4 cloves garlic, chopped
  • Salt + Pepper
  • 16 new potatoes, about 3 to 4 pounds, cooked, drained and chunked

Boil the potatoes (15 – 25 minutes), let them cool, once you can handle them slice into chunks.  Combine the rest of the ingredients in a bowl, once whipped together add the potatoes.  This is 4th of July in a bowl, add sparklers to the top and you will be recommended for higher honors by your party guests.

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Dill and Ranch Pretzels

Ranch Pretzels

Dill and Ranch Pretzels

Coated, Pre-Baked

Crushed Sour Dough

Ranch Pretzels

  • One packet of Hidden Valley Ranch (dry seasoning)
  • 1/2 cup oil (olive or vegetable)
  • 1/2 cup melted butter
  • 1 tsp of dill weed
  • 2 tsp of garlic powder
  • Bag of sourdough pretzels – broken into pieces

Spread pretzel pieces on a baking sheet, pour on oil and butter, coating all the pieces.  Mix ranch seasoning, dill weed and garlic powder together in a bowl, sprinkle over entire baking sheet.  Bake for 10 minutes at 275 degrees, serve warm or cool, keep in an airtight container.

Bring these to your next BBQ, get ready to throw elbows once the bowl runs out, drunks go crazy for these.

Listen to music while you cook, it’s way better. Hip Hop KCHN RND 2

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