Cookbook

Maui-Style Kalbi Short Ribs

April 23, 2019

I’ve talked about my recent love of Hawaiian food two other times now on the blog, Kalua Pork and Spam Musubi, and these Maui-Style Kalbi Short Ribs from Alana Kysar‘s new cookbook Aloha Kitchen is definitely being inducted as one of my favorite all-time Hawaiian dishes. I usually order these exact ribs from the local Hawaiian restaurant down the street, the one I gushed about in the Spam Musubi post. However, I never knew that they were so easy to make at home. The hardest part is waiting for the ribs to marinate overnight. I’m not kidding. Serve them with white rice and Hawaiian macaroni salad or a simple green salad on the side and you’ll be good to go. Which by the way, if I could eat white rice and Hawaiian macaroni salad as side dishes to every meal, I would be a very happy man. This will quickly become one of your new favorite dinners, and you’ll want to add it to your menu rotation as often as possible. In honor of Alana’s new book and because I think we should all have a little bit of Island paradise at home, I’m giving away a copy of the book to one lucky reader! All you have to do is leave a comment below with what your dream vacation is (or would be) and you’ll be in the drawing! You have until Friday to enter, and it’s open to anyone and everyone. A winner will be picked at random and notified via email. It’s a wonderful book filled with must-try recipes, especially if you want to bring a little bit of Hawaii into your own kitchen without leaving your home!

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Chourico Potato Salad

October 3, 2018

I’m a lover of all things potatoes and the thought of a “salad” composed of carbs and sausage and crumbled cheese makes me very excited, because a hearty not-so-healthy-salad just happens to be right up my alley. This Chouriço Potato Salad comes from blogger Nik Sharma’s (A Brown Table) debut cookbook Season. It’s a book that speaks to Nik’s life as a queer immigrant, told through the food he grew up eating in his hometown of Bombay, the food that inspires him today, and the food that is sure to speak to us all. This salad is just a small example of the big flavors that can be found throughout this inspirational book, and one that is so delicious, I just know I’ll be making it over and over again. Crispy, golden brown potatoes, tossed together with fresh lime juice, cilantro, chives, pepitas, crumbled paneer and flavored with crispy Chouriço, which is a Portuguese sausage just packed with incredible flavor. It all comes together so simply, but is sure to steal the show in any meal it’s featured in. Give this recipe a try and pick up Nik’s cookbook, you’ll be glad you did.

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Cookbook Update: The Slider Effect Around The Web

July 13, 2016

I don’t know if you’re tired of hearing me talk about my cookbook or not, but I only have a few more updates to go through so bear with me. It’s my first cookbook, so I can’t help it! With that being said I wanted to share with you some of the recipes from the book that you can find around the web. If we’ve all done our job of convincing you to buy the book, well then make sure you pick up a copy on Amazon or anywhere books are sold. I’m also currently hosting weekly giveaways on the blog for a chance to win a copy of the signed book along with a special prize each week in July. We’re on the second giveaway, and you still have time to enter this week. Check out these S’mores Eclairs to get all the details. Also, if you’re in the San Francisco area, I’ll be at the Williams-Sonoma in Union Square on Saturday July 16th from 12pm to 1:30pm doing a demo and signing books! Please come by and say hi! I hope to see you there!

Now onto the good stuff. My pal Elizabeth from Brooklyn Supper made the Banh Mi Sliders from the book and made them look amazing, and because she is too cool for school, she even used the same cute little flamingo picks that I used throughout. Bringing some of the book I created to life, one flamingo at a time.

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Cookbook Update: Launch Party Recap

July 7, 2016

I recently had an official launch party for my cookbook, The Slider Effect, at the Hedley and Bennett Apron HQ. It was a big shebang because you only write your first cookbook once, so why not? We pulled out all the stops and it was amazing. It completely humbled me as a person because many a lot of people came out to celebrate, despite it being 4th of July weekend and despite it being a million degrees in a warehouse with no AC. As I continue to go on the world’s smallest book tour (I’ll be in San Francisco at Williams-Sonoma Union Square on July 16th at 12:00pm), I find it so crazy that people follow this blog and actually want to meet me and want me to sign their books. It’s daunting and flattering and exciting. Thank you all for being so supportive. I really do hope you love this book as much as I loved creating it. With that being said, there were so many different components that came together to create this event, so I wanted to take a little bit of time to share some images with you all, and thank some important people who made it all possible.

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Avocado BLT Sliders

July 1, 2016

In honor of the release of my cookbook, The Slider Effect, my collaboration this month for Go Bold With Butter is of course sliders. I hope you’re not bored of them yet, because I’m just barely getting started. These here are Avocado BLT Sliders, and they’re out of this world. Homemade black pepper buttermilk biscuits, with an avocado mayo, fresh heirloom tomato slices, lettuce and of course lots of crispy bacon. This is like summer in a slider, friends. Summer in small sandwich form. Summer you can’t get enough of and can’t wait to eat. I don’t know about you, but there’s just something about biscuits and bacon that seems to make everything better. Biscuits, bacon and butter; the three most important “B’s” in my life at the moment. I thought that because of the special occasion with the release a few days ago, it would be most appropriate to share a slider recipe from the book, but with a twist. The original recipe in my cookbook is made with turkey bacon, which before you write off, you have to give it a try. I know for some people turkey bacon is no bueno, but honestly what isn’t good when it’s inside of a buttery biscuit? Nothing my friends. Nothing.

The Slider Effect has officially been out for a grand total of 4 days now, and I’m so excited for you all to grab a copy and see it and cook through it. If you’ve bought a copy already, thank you so much! I hope you love it and I hope you cook all of the sliders in it. Some of my stand out favorites are Fried Zucchini Sliders, Bagel Breakfast Sliders, Orange Chicken Sliders, and Fish and Chips Sliders. There really is something for everyone in this book, with 75 different options to choose from. Meat, Poultry, Seafood and Vegetarian Sliders are all showcased in the book, and completely turn upside down and reinvent what you think you know about tiny burgers. If you haven’t picked up a copy, I hope I’m doing a good job of convincing you to. Click here to order a copy online and have it delivered right to your doorstep! It’s on sale right now and it’s calling out your name. These Avocado BLT Sliders are also calling out your name!

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Fried Mozzarella Sliders + The Slider Effect!

June 28, 2016

Today’s the big day! It’s finally here! My cookbook, The Slider Effect, is out in the world officially today, and I couldn’t be more excited than I am at this moment right here, right now. All the hard work with long days and even longer nights, has lead to this day. This is been such a dream come true and I can’t even begin to tell you just how happy I am that you’ll finally be able to pick up a copy of my book. Thank you again for going on this crazy adventure with me these past couple of months, and for your continued support. I really do hope you pick up a copy of the book, either for yourself or as a gift for family and friends (it’s a great size for gift giving and would make a great hostess gift for all of your summer BBQ or potlucks you’ll be attending this year). If you do buy a copy, be sure to let me know what you think either on social media or through email. I’ll be looking out. I’m so excited for you to look through and cook from it! Also, stay tuned because I’ll be hosting a giveaway on here every week in July. You’ll have a chance to win a copy of the book each week along with a special gift. The gift will change from week to week (aka get better and better each week) so let’s get excited because you deserve this as much as I do! #TheSliderEffect is FINALLY HERE!

As a treat and a way to celebrate today, I thought it would be most appropriate if I were to share with you yet another slider recipe. We can never have too many sliders, right? Right. These Fried Mozzarella Sliders aren’t in the book, they didn’t make the cut, which is sad because they’re out of this world. A big hunk of fried breaded cheese stuffed in a bun with marinara, arugula, tomato and basil? What’s not to like? The bun and sauce in this recipe was taken from my book, so if you do want to make these two components from scratch like I did, you’ll have to get the book and get the recipes there. If not, store-bought rolls and jarred marinara sauce will be more than fine. The main star of this recipe is the fried mozzarella, anyhow. Let that shine bright.

In other cookbook news, if you’re in Seattle, I’ll be there on Thursday 6/30 at Book Larder, doing an author talk, demo and signing books. I’ll be making my all time favorite slider from the book and there will also be ice cream as a big thank you for coming! I hope you can make it. Also, the official launch party for the book will be on Saturday 7/2 in LA at the Hedley and Bennett Apron HQ! There will be complimentary beer, wine, cheese, crackers and sliders from the book. Stop by, grab a book, eat some foods, drink some drinks, and help me celebrate the release!

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