RECIPES FROM 1/14/2017

What a great first start! thanks again to everyone that showed up and made my first cooking stream very fulfilling. Even in the face of a massive OBS crash most of you guys stuck around and we had a great time! Crazy awesome!

As promised here are most of the recipes that I made last night and as I mentioned, there are most likely not EXACTLY the way I did it. You tweek as you go or at least, I always do. But these should give you a pretty close approximation of what I did.

If you have any questions, please feel free to hit me up, either here or Twitter.

Chimichurri Recipe

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes

1) Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.
2) Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
3) Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.



• 1 tablespoon butter
• 1/2 cup minced shallots (about 4 ounces)
• 1 cup dry red wine
• 3/4 cup ruby Port
• 1 cup canned beef broth
• 1 sprig fresh rosemary or 1/2 teaspoon dried
1. Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)


Twice-Baked Blue and Bacon Potatoes


8 baking potatoes, washed
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup grated parmesan gorgonzola (or a mix of both), plus more for topping
1/2 cup heavy cream
2 teaspoons seasoned salt
3 green onions, chopped
Freshly ground black pepper
2-5 tbsp. Panko Crumbs

1. Preheat the oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Bake for 1 hour, making sure they’re cooked through.
3. Place butter, bacon bits and sour cream in a large mixing bowl. Remove the potatoes from the oven. Lower the heat to 350° F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, cream, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
6. Fill the potato shells with the filling. Top each potato with a little more grated cheese and Panko crumb. Place oven until the potato is warmed through, 15 to 20 minutes.
7. At service, sprinkle ½ tsp green onion on. (“Where’s your green?”)


Perfect Fillets (serves 4)

4 filet mignon, 1 ¼ inches think
Sea salt and freshly ground black pepper
1 tbsp. olive oil

1) Preheat oven to 395°
2) Pat the beef dry with paper towels. Generously season fillets on both sides with salt and pepper.
3) Heat the oil in a 12-inch cast Iron skillet over medium-high heat until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the steaks until well browned on both sides, about 3 minutes per side.

Place the steaks in the oven to finish cooking, about 8 minutes for medium-rare

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