Watch me in the kitchen

Roasted Brussels with Pancetta Ingredients: • 1 stalk Brussels sprouts- halved • 1 jalapeno pepper- roughly chopped* • 1 Serrano pepper- roughly chopped* • 1/3 cup thickly diced Pancetta • 2 TBS. honey • ½ orange- zest • 3 TBS. olive oil • 1 tsp. salt & pepper Preheat oven to 400º F. Mix all ingredients on a baking sheet to coat evenly. Flip all Brussels sprouts to the open side facing down. Roast for around 15 minutes, or until tender and lightly charred, mixing around every few minutes to keep from burning. *De-seed the peppers to lessen the heat intensity. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay

SHRIMP CREOLE INGREDIENTS: 2 stalks Celery- diced 1 green Bell pepper-diced 1 sweet Onion- diced Olive oil to lightly coat pan- med heat Salt Black pepper 2 tsp. Corn starch- 2 tsp. 16 oz. Crushed tomatoes ½ tsp. Thyme 1 tbs. Tony’s Chachere’s Creole Seasoning 1 tsp. crushed red pepper- 1 tsp. 3 shakes Worcestershire sauce 1 lb. shrimp Sautee onion, bell pepper, and celery in enough olive oil to lightly coat a medium-large sized pan on medium heat until soft. Add cornstarch and stir to coat. Pour in crushed tomatoes, Worcestershire, salt, pepper, creole seasoning, crushed red pepper, and thyme. Turn to low heat and cook down for 10 minutes. Toss in shrimp, bring back to medium heat, and cook for 2-3 minutes, or until shrimp is fully cooked through and tender. Serve over rice. *If creole gets too thick while cooking, add ½ cup of chicken stock or water. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay

Smoked Pork INGREDIENTS: 2 pork tenderloins 5 fresh jalapenos Rosemary Crusted: 2 tbs. fresh rosemary 2 tbs. olive oil Kosher Salt Black Pepper Mexican Rub: 1 tsp. turmeric 1 tbs. chile powder ½ tsp. garlic powder ½ tsp. cayenne pepper Kosher Salt Black pepper 2 tbs. olive oil Marinate pork by rubbing one tenderloin with the rosemary mix, and the other with Mexican rub. While marinating, take 2 parts apple wood to 1 part cherry wood and soak chips in water for 1 hour. In the smoker pan, pour 2 12 oz. beers, fill the rest with water to an inch from the top. Drain woodchips, spread evenly on coals, and set bowl with water/beer mixture on top of wood. Set meat on rack, cover, and smoke for about 3 hours for 145º meat. *This recipe was done with an electric smoker. For other types, follow your smoker’s operating instructions. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay

Heath Bar Candy INGREDIENTS: 2 cups sugar 6 (1.05 oz) plain chocolate bars (Hershey 6-pack) 2 cups (1lb) salted butter 1 ½ cup finely chopped pecans ½ tsp. vanilla extract ¼ tsp. almond extract Mix sugar and butter together over medium low heat stirring slowly. Add ¾ cup pecans. Cook about 15 minutes until it turns a tan color and has thickened, stirring occasionally. Do not over stir. Add vanilla and almond exracts. Pour into an 11 x 16 inch buttered pan. Break chocolate bars over top of this and spread as you would spread icing. Sprinkle remaining ¾ cup of ground pecans on top and let set until chocolate hardens. Break into pieces. To spice things up a little bit, add ½ tsp. cayenne red pepper with the sugar, butter, and pecans. Store in airtight container. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay

FARRO WITH ROASTED ASPARAGUS & SUNDRIED TOMATOES INGREDIENTS: 1½ cups Farro 3 cups chicken stock 1 bunch asparagus 1 jar sundried tomatoes, drained & chopped 1 cup crumbled feta cheese 1/4 cup fresh lemon juice ½ cup olive oil plus 2 T 1 tsp Dijon mustard Salt & Pepper Heat oven to 400 degrees. Cook farro in chicken stock until al dente. Drain, cool and place in large bowl. Cut off rough ends of asparagus then cut into 1” pieces. Toss asparagus with 2 T olive oil, salt and pepper on a roasting pan and roast in oven for 12-15 minutes. Meanwhile combine ½ cup olive oil, lemon juice, Dijon, salt and pepper in a mason jar and shake to mix well. Add asparagus and sundried tomatoes to farro and toss with lemon dressing. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay

Pan Roasted Chicken Thighs with Asparagus & Tomatoes   Olive Oil 6-8 Chicken thighs 1 bunch asparagus, ends trimmed 1 pint grape or cherry tomatoes 3 sprigs of thyme Shapley’s Seasoning (or any all purpose seasoning) Salt & Pepper Heat oven to 400 degrees. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken Shapley’s seasoning. Add chicken to pan skin side down (work in batches so you don’t crowd if needed) and cook until lightly browned and crisp on each side.  Remove from pan onto a plate.  Next add to the skillet, the asparagus, tomatoes and thyme and toss to coat then top with the chicken and roast in the oven about 20 -25 minutes until chicken is cooked all the way through.  Top with a sprinkle of fresh thyme.   Barley Risotto 2 stalks celery, finely diced 1 white or yellow onion, finely diced 1 clove garlic, minced 1 cup barley 3 cups chicken Stock ½  cup white wine or vermouth, ¼ cup Parmesan Cheese Salt & Pepper Fresh Thyme, chopped Heat chicken stock in a sauce pot and keep hot but not boiling.  In a sauté pan, heat oil over medium heat and slowly cook celery and onion until tender, season with salt and pepper.  Next add garlic and risotto and stir for a minute or so then add wine or vermouth and cook until absorbed about another minute.  Add a cup of hot chicken stock to barley mixture and cook until absorbed and continue adding stock until barley is al dente.  Mix in Parmesan cheese and stir.  Top with fresh thyme.  -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay

Spicy Garlic Shrimp and Noodle Stir-Fry by Steve Azar Cook rice noodles as directed and drain and rinse. Set aside. Heat a sauté pan with 2 T canola oil. Add shrimp and sauté for 30 sec – add next 6 ingredients and sauté until shrimp cooked through. 8 oz rice noodles 1 lb raw shrimp, peeled and deveined 1 T Amino Acids or soy sauce 2 T Brown Sugar ½ tsp pink salt Juice from 1 lime ¼ tsp grated ginger 1 pinch crushed red pepper Pour shrimp mixture in strainer and drain liquid. Then toss shrimp with below 5 ingredients and let rest. 1 T Hoison sauce 2 T rice vinegar 1 T honey ½ tsp cornstarch 1 pinch crushed red pepper Meanwhile heat sauté pan with a little canola oil until crisp-tender and remove to a dish. 3 Medium carrots, julienned 1 Red Bell Pepper, julienned 2 Green onions cut on bias into 2 inch slices Add to same sauté pan the 3 below ingredients and sauté for about 1 minute or so. 1 large jalepeno sliced into discs ½ cup whole unsalted Cashews 1 clove elephant Garlic, minced Next add the vegetable mixture back in to pan and toss and then the shrimp mixture. Saute until warmed through and all combined then add in noodles and toss to coat. Top with lime juice and fresh cilantro if desired. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay http://www.steveazar.com

Stuffed Grape Leaves Courtesy of Steve Azar 3 - 16 oz jars grape leaves (Orlando Brand preferred) 6 lbs. ground chuck beef (85/15) 3 cups rice 1/3 stick softened butter 6 lemons, (2 juiced plus 4 more for squeezing over rolls) salt & pepper to taste olive oil Soak the rice in water for 30 minutes and drain. Combine the meat, rice, lemon juice, butter and add salt & pepper to taste and mix well. Drain and rinse grape leaves, clip the stems and lay on flat paper towels. Take the broken or partial leaves and line the bottom of a large stockpot and drizzle with a little olive oil and a squeeze of lemon. Place about a heaping T of mixture in each leave roll into a tight roll and place in pot, continue until you have one layer of rolls side by side in same direction then squeeze juice of one lemon on first layer. Continue rolling and layering in opposite direction with a squeeze of lemon after each layer. Stop when your pot is almost full but leaving about 1.5 inches from the top. Drizzle with a little olive oil and the rest of the lemon, a little salt & pepper then add water to pot until it barely reaches the top of grape leaves. Place a dinner plate over the top of leaves and cook on medium/low heat for about 45-50 minutes or until water evaporates. -------------------------------------------------------------------------------------------------------------------------- I'm in the kitchen again. See what I'm up to outside in the real world by listening to my music here: Spotify: http://bit.ly/Steve-Azar-Spotify Itunes: http://bit.ly/Steve-Azar-ITunes YouTube: http://bit.ly/Steve-Azar-YouTube Amazon Music: http://bit.ly/Steve-Azar-Amazon-Music Google Play: http://bit.ly/SteveAzar-GooglePlay http://www.steveazar.com

Spicy Slaw Recipe Courtesy Steve & Gwen Azar Yield: 5 cups 1 head cabbage ½ cup vegetable oil ½ cup white vinegar salt & pepper to taste Tabasco sauce to taste 1 T sugar Thinly slice cabbage into strips. In a jar combine oil, vinegar, Tabasco, salt, pepper and sugar and shake vigorously. Toss dressing with cabbage and test for seasonings.