Tag Archives: 30 minutes


Serves 4

  1. 3tb oil
  2. 6 6in tortillas, cut into 1in x 1/2in strips
  3. 1 onion
  4. 1 red bell pepper
  5. 1-2tb pickled or fresh jalapenos
  6. 8 eggs
  7. 1/3 cup Monterey Jack
  8. 4tb cilantro
  9. Salsa
  10. Sour cream
  • Cook 1-2 in a 12in skillet for 5 minutes. Add 3-5 for 5 minutes.
  • Add eggs and scrape away from sides and bottom of pan until they begin clumping. Reduce heat to low and fold until only slightly wet. Take off-heat, fold in 7-8 and serve with 9-10.

Pork chops roasted with with potatoes and artichokes with balsamic pan sauce

Serves 2

  1. 2 1lb bone-in pork chops
  2. 1/2tsp cumin
  3. 1/2tsp salt
  4. 1/2tsp pepper
  5. 9oz artichoke hearts
  6. 8oz baby new potatoes, halved
  7. 3 cloves garlic
  8. 2-1/2 cups broth
  9. 4 sprigs thyme
  10. 2tb balsamic vinegar
  11. 2tb butter
  12. 1tb chives
  • Season pork with 2-4, sear on each side and set aside.
  • Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
  • Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.


Serves 1

  1. 3oz dried udon
  2. 1/2 cup ice
  3. 1tsp oil
  4. 2oz fresh shiitake mushrooms, sliced
  5. Quarter of a small onion, sliced
  6. 1 clove garlic
  7. 3oz baby bok choy, sliced
  8. 1 scallion, sliced
  9. 1tb soy sauce
  10. 1tb water
  11. 1/2tb mirin
  12. 1/4tsp sugar
  13. 1/8tsp white pepper
  14. Sesame seeds
  15. Pickled ginger
  • Cook noodles in 1 quart water. Drain, toss with ice, rinse and dry. Toss with oil and set aside.
  • Meanwhile, cook 4-5 for 5 minutes. Add 6-7 for 2 minutes. Take off-heat, add 8-13 and toss with noodles. Top with 14-15 and serve.

Mini chocolate dulce de leche cakes

Serves 6

  1. 6tb dulce de leche
  2. 1tsp kosher salt
  3. 8oz bittersweet or semi-sweet chocolate, chopped
  4. 8tb butter
  5. 2tb cocoa powder
  6. 6tb brown sugar
  7. 4 eggs
  • Butter 6 4oz ramekins, dust with cocoa powder and tap out excess. Divide 1-2 into ramekins and set aside.
  • In a double-boiler, melt 3-4. Remove from heat and add 5-6. Temper eggs and divide into ramekins.
  • Bake at 400 degrees for 15 minutes or until center is firm but still jiggly. Cool for 5 minutes and serve.

Steamed leeks with bacon-mustard sauce and hard-boiled eggs

Serves 4

  1. 2 eggs
  2. 8 4oz leeks, cut down the middle up to the root end, swished in water until clean and dried
  3. 8oz bacon
  4. 1tb red wine vinegar
  5. 1tb dijion
  6. 3tb vegetable oil
  7. 2tb olive oil
  8. 2tb parsley
  • Add a few inches of water to a pot with a steamer basket and bring to a boil. Add 1-2, cover and cook for 12 minutes. Add eggs to ice bath and set aside; if a knife slides easily near root end of leeks, set aside on paper towels to dry, or continue steaming uncovered for a few more minutes.
  • Meanwhile, cook bacon and set aside to cool. Mix 4-5 and whisk in 6-7. Chop bacon into pea-sized pieces and add 2/3 to mixture along with half of parsley. Set aside.
  • Peel eggs under running water and finely chop. Slice roots off of leeks and top with eggs, mustard mixture and remaining bacon and parsley.



Bacon, onion and cheese omelette

Serves 4

  1. 8oz bacon
  2. 1 small onion
  3. 2 scallions
  4. 12 eggs
  5. 4tb butter, 2tb divided into 4 pieces and remaining melted
  6. 3/4 cup shredded cheese
  • Cook bacon in a 10in skillet and set aside. Remove all but 2tb fat and cook onion for 5 minutes. Add to bacon along with scallions and wipe out skillet.
  • Beat 3 eggs. Add 1/2tb butter to skillet on medium heat and add eggs; after a few seconds, stir in a spiral motion until thickened slightly, about 10 seconds. Drag edges toward center and tilt skillet to let uncooked egg flow back to edges. Continue until just set but still most, about 20-30 seconds. Remove skillet from heat.
  • Add 3tb of cheese and a fourth of bacon/onion mixture to center of skillet. Fold one third of both ends of omelette over center, brush with melted butter and serve. Repeat 3 more times.