Services

1) Italian Grilled Cheese Sandwiches

A classic Italian sub has at least three kinds of cured meats in it. I like a mix of pepperoni, salami, and prosciutto—but there is no hard and fast rule here. If you want something spicy, add some soppressata. If you want something a little creamier, add a thin slice of mortadella! As far as cheese goes though, I'm a purist. Provolone only, please! It melts really well, has a nice mild flavor, and is just the perfect cheese to complement these cured meats.

The bread to use for grilled cheeses depends on one thing: what I have in my pantry. Sure, there are some people that say you need to use fancy, crusty bread to make a good grilled cheese, but those people need to chill out. When I'm cooking for my family, I use pretty much any and all breads for this sandwich. On the particular day I served these, I made it with plain white sandwich bread, and you know what? It was delicious!

2) Chorizo and Egg Breakfast Tacos

Place the chorizo in a large skillet and cook over medium heat, breaking up the sausage with a wooden spoon as it browns. Cook the chorizo until it is completely brown, then transfer to a bowl lined with paper towels to drain. In a medium bowl, whisk the eggs with the salt, pepper, and the milk, and then pour into the skillet and turn the heat to medium-low. Stir the eggs gently as they cook, making sure to scrape all the sides of the skillet to form egg curds.

warm the tortillas one at a time in a clean, dry skillet over medium-high heat. Warm until the side starts to char a bit, about 20 to 30 seconds, then flip to the other side and repeat. When the eggs are still slightly runny but just about to set up in curds, add the sausage back to the eggs to warm it back up. Stir and remove from heat. Sprinkle tomatoes, avocado chunks, crumbled Cotija cheese, and cilantro leaves (if using) over each taco. Add salt and pepper to taste.

3) Chop Suey

Add the oil to a wok or a large, deep non-stick skillet over medium-high heat. Heat the oil just until it starts to smoke, about 1 minute. Add the chicken thighs. Stir fry until the chicken is no longer pink, about 5 minutes. Add the onion, carrots, chicken broth, oyster sauce, soy sauce, sugar, and sesame oil. Stir fry over high heat for 5 minutes. Add mushrooms, bell pepper, and celery. Stir fry until the celery has softened to crisp-tender, about 5 minutes.

Add the peas, green onions, and bean sprouts. Stir fry until well-mixed and heated through, about 2 minutes. Add the cornstarch and water to a small bowl and stir to dissolve. Add the cornstarch slurry to the pan and stir fry until the sauce has thickened to your liking, 1 to 2 minutes. Taste and add salt, if needed. Serve with rice.

2 tablespoons vegetable oil
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
1/2 medium white onion, chopped
2 medium carrots, cut into 1/4-inch coins
1/3 cup low-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
8 to 10 shiitake mushrooms, stemmed
1 red bell pepper, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
4 ounces snow peas, trimmed
2 green onions, sliced into 1 1/2-inch pieces
3 ounces mung bean sprouts
1 1/2 teaspoons cornstarch
1 1/2 teaspoons water, to dissolve cornstarch
Salt, to taste
3 cups steamed rice, for serving

2) Easy Grilled Gochujang Chicken Thighs

Place the gochujang, maple syrup, apple juice, soy sauce, sesame oil, garlic, and ginger in a medium bowl. Place 1/2 cup of this paste in a small bowl and reserve the rest for basting while grilling. Place chicken thighs in a large shallow pan. Using a pastry brush or spoon, lightly brush both sides of the chicken with the paste. To avoid contamination from raw chicken, discard the rest of the sauce you just used. Let the chicken sit at room temperature while you heat up the grill.

Using a paper towel and tongs, oil your clean grill grates with canola, vegetable, or another high-heat oil. Preheat one side of your gas grill to medium-high heat for 10 to 15 minutes, 400°F to 450°F, or push hot coals to one side of a charcoal grill. Place chicken thighs, skin side down, on the oiled grates over the lit side of the grill. Close cover and grill for 3 to 5 minutes, or until you see good grill marks form. Flip the thighs and grill over direct heat again, an additional 3 to 5 minutes. Move the chicken to the cool side of the grill, skin side up, brush with more paste, and close the lid. Garnish with chopped chives, sliced scallions, and toasted sesame seeds. Serve.

Grilled Shrimp with Konkani-Inspired Masala