Bangin' Cheesy No B.S. Garlic Bread

In a perfect world, we’d all enjoy fresh ingredients year round. Unfortunately, they’re not always readily available (or in season), often too expensive, and let’s face it, not everyone is comfortable chopping veggies and herbs. 

So I’ve designed my recipe to be easily made with or without fresh herbs. Either way you do it, it’s pretty bangin’! 

Prep Time: 8 mins (if you using fresh ingredients, 3 mins if not)

Cook TIme: 10 mins

Yield: One Split Loaf

If substituting dried herbs, take into consideration a ratio of 3 fresh to 1 dried.

Ingredients:

• 1 Loaf French Bread
• 1/2 cup Jack Cheese, shredded
• 1/2 cup Cheddar Cheese, shredded
• 1/4 cup Mayonnaise
• 3 tablespoons Butter, room temperature
• 6 cloves Garlic, finely chopped OR 2 tablespoons granulated Garlic
• 1/2 cup Onion, finely chopped OR 1 tablespoon Onion powder
• 1 sprig Rosemary, finely chopped OR 1 teaspoon dried Rosemary
• 1 sprig Thyme, finely chopped OR 1 teaspoon dried Thyme
• 1 Roma tomato 
• Salt & Pepper, to taste
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Basil, chiffonade, OR 1 teaspoon dried Basil, for garnish

Directions:
Preheat Oven to 350

Slice the bread in half lengthwise and spread both sides with equal amounts of butter and mayonnaise. Add the garlic and spread it with a knife to blend with the butter and mayo. Next, add the onion, then tomato, then sprinkle the rosemary, thyme and salt & pepper. Top with equal amounts of cheese and a drizzle of olive oil.

Loosely tent each half loaf with foil, being careful not to touch the cheese, or it will get pulled off when you open the foil.

Place side by side on a baking sheet and back for 5 minutes. Remove from the oven, carefully opening the foil and fold underneath the bread and bake for another 5 minutes.

To serve, garnish with basil and slice diagonally for a nice presentation.

Peanut Butter Quesadillas

Most of us grew up eating Mom’s PB&J sandwiches. They were a staple in my home, that’s for sure. But after a while, they fall into the “same ole, same ole” category, and that’s why I decided to put my own twist on it.

What makes these fun is you use jelly, jams, preserves, whatever you like, as dipping sauces, something for everyone. Plus, I like to include potato chips and pickles as well. Who didn’t put pickles or chips in their peanut butter sandwich at school, right? 

I guarantee after you try these, you’ll make a batch and take it to your next party! 

Recipe

• Prep Time: 10 mins
• Cook Time: 5 mins
• Yield: 16 Triangle Wedges

Main Ingredients

• 1 cup Peanut Butter (old fashioned is best without added sugar), divided
• 4 Burrito-Sized Tortillas 

Optional Sauces and Sides

• 3, 1/4 cup portions of different Jellies, Jams or Preserves (Strawberry, Grape, Raspberry, whatever you like)
• Banana Purée (recipe below)
• Nutella 
• Handful of regular potato chips
• Sliced Dill Pickles

Directions

Make sure the peanut butter is at room temperature. It’s much easier to spread and won’t tear your tortillas. Take one tortilla and spread half the peanut butter out to about a half an inch from the edges. Place a second tortilla on top like a sandwich. Repeat with the remaining tortillas. 

Over medium heat, place a dry skillet large enough for your tortilla (this can also be done on the BBQ over low heat, which gives those cool grill marks like in my photo). Once hot, place one of your tortilla quesadillas and cook for a minute or two so it just begins to brown. Keep an eye on it. Using a spatula underneath and your fingers on top, carefully flip it over and continue cooking for another minute or so. The peanut butter should have just begun to melt. Remove from the pan, and set aside to cool. Repeat with the other quesadillas. 

Once cooled, grab a chef’s knife, cut the quesadillas in half, then in half again and finally into triangle wedges. To serve, layer on a platter or large clean cutting board, put your dipping sauces into little bowls and spread the chips and pickles nearby.

And that’s it. Good munchie food. Oh, and my personal fave bite is banana purée and pickles.

Banana Purée Recipe

• One Large Banana, roughly chopped
• 1/2 teaspoon Lemon Juice
• 1 teaspoon Sugar or 1/2 teaspoon Honey

Put everything in a blender or food processor and blend until smooth. Keep covered in the fridge if not using right away to keep the bananas from turning a yuckie grey color.

Pasta in due Modi

Pasta Two Ways... One for the Meat-eater. One for the Vegetarian. 

Sean welcomes his first guest, live via satellite, to the Guerrilla Culinarian, Rhode Island native, Adam Carbone.

While Sean prepares rigatoni with chicken in a red sauce, Adam will simultaneously prepare, using the same basic recipe, rigatoni without chicken in a red sauce.

Watch as they both make a simple and tasty dish that starts with basic store-bought spaghetti sauce & pasta and take it up to an eleven!

Version 1: Pasta with Chicken

Prep Time: 10 minutes

Cooking Time: 20 minutes

Yield: 4 servings


Ingredients

• 1 Jar store-bought regular Pasta Sauce (not embellished, just the basic sauce)
• 1 Zucchini, cut moon shaped 
• 3 Garlic Cloves, finely chopped
• 1 Onion, finely chopped
• 1 Chicken Breast, cooked
• 2 Roma Tomatoes, chopped
• 1 package dehydrated Rigatoni Pasta (or other basic pasta)
• 1/2 cup Chiffonade of Fresh Basil, divided (cut into ribbons)
• 3 Sprigs Thyme, chopped, stems removed
• 1 cup good Red Wine (Cabernet or other hearty wine is best)
• 1 cup Half & Half 
• 1/2 cup Olive Oil, divided, plus more for garnish
• Juice from One Lemon, divided
• 1/2 cup Parmesan cheese, plus more for garnish
• Dash Red Pepper flakes, optional
• Salt & Pepper, to taste

Directions

Prepare half of the pasta “al dente” according to the package instructions. Be sure to generously salt the water beforehand.

In a Dutch oven or large pot, sauté the onion in about half the olive oil for about 5-6 minutes until translucent. Add in the garlic for another minute. Once everything is tender, add in the zucchini for one or two minutes, but make sure it says firm. Finely chop half the fresh basil, then add it to the sauce along with the wine, tomatoes and thyme. Cook until just warm. Next up is the pasta sauce, half & half and one cup of your pasta water. Bring to a moderate simmer, then cover and turn the heat to low. Stirring occasionally, allow to simmer for about 10 minutes, keeping it at a low simmer.

Once you’ve drained the pasta, toss it with a little bit of olive oil, cover and set aside. 

Add the parmesan cheese to the sauce, stir it until it melts, then gently fold in the pasta and stir to combine. Cook for a few more minutes so the pasta can absorb the flavors. Right before serving, stir in the remaining lime juice.

Garnish with a drizzle of olive oil, remaining and red pepper flakes.

Version 2: Pasta with Mushrooms (Vegetarian)

Prep Time: 10 minutes

Cooking Time: 20 minutes

Yield: 4 servings


Ingredients

• 1 Jar store-bought regular Pasta Sauce (not embellished, just the basic sauce)
• 1 Zucchini, cut moon shaped 
• 3 Garlic Cloves, finely chopped
• 1 Onion, finely chopped
• 1 cup Mushrooms, roughly chopped
• 1 14oz Can Crushed Tomatoes
• 1 package dehydrated Rigatoni Pasta (or other basic pasta)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Parsley
• 1 cup Half & Half
• 1/2 cup Olive Oil, divided, plus more for garnish
• Juice from One Lime, divided
• 1/2 cup Parmesan cheese, plus more for garnish
• Dash Red Pepper flakes, optional
• Salt & Pepper, to taste

Directions

Prepare half of the pasta “al dente” according to the package instructions. Be sure to generously salt the water beforehand.

In a Dutch oven or large pot, sauté the onion in about half the olive oil for about 5-6 minutes until translucent. Add in the mushrooms for another minute or two, then the garlic for another minute. Once everything is tender, add in the zucchini for one or two minutes, but make sure it says firm. Pour in half the lime juice to de-glaze the pan. Then goes the crushed tomatoes, basil, and thyme. Cook until just warm. Next up is the pasta sauce, half & half and one cup of your pasta water. Bring to a moderate simmer, then cover and turn the heat to low. Stirring occasionally, allow to simmer for about 10 minutes, keeping it at a low simmer.

Once you’ve drained the pasta, toss it with a little bit of olive oil, cover and set aside.

Add the parmesan cheese and stir to combine, then gently fold in the pasta and stir to combine the whole kit & kaboodle. Cook for a few more minutes so the pasta can absorb the flavors. Right before serving, stir in the remaining lime juice.

Garnish with a drizzle of olive oil, dried parsley and red pepper flakes.

Black & White Chili

Enjoy a beer or two with this flavorful and spicy bowl of comfort, cooled off with some creamy yogurt.

Prep Time: 10 mins

Cook Time: 2 hr 15 mins

Yield: 10-12 Servings

Ingredients:

1/2 cup olive oil

2 red bell peppers, diced (about 2 cups)

2 yellow onions, diced (about 2 cups)

1 head garlic, minced (about 1/4 cup)

2 pounds Carne Asada (flank steak), trimmed and cut into 1/4” cubes

2 teaspoons granulated onion

2 teaspoons granulated garlic

3 tablespoons chili powder

2 teaspoons ground coriander

2 teaspoons cayenne pepper

2 teaspoons paprika

2 teaspoons ground cumin

2 teaspoons kosher salt

2 teaspoons cracked black pepper

1 cup tomato sauce

1 cup crushed tomatoes

1/2 cup chipotle chilis in ancho sauce, puréed (reduce or omit if less "kick" is desired)

2 12 ounce lager beers: 1 for the recipe, 1 for the cook

1 cup chicken stock

2 (15.5-ounce) cans black beans, with juice

2 (15.5-ounce) cans cannellini beans, with juice

1/2 cup fresh cilantro, chopped

Juice from 2 limes

Mini croutons, for garnish*

1 bunch green onions, sliced thin, for garnish

1 cup shredded Cheddar, for garnish

1/2 cup plain Greek yogurt, whipped, for garnish

Directions:

In large stock pot over medium-high heat, add the olive oil. Add bell pepper and onion and cook until tender, about 5 minutes. Add garlic and sauté a minute longer. Add the carne asada and brown. Cook until meat has a nice brown crust and cooked med-rare, about 4 to 7 minutes (the meat will cook more while simmering). Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute. Add in tomato sauce, crushed tomatoes and chipotle purée and stir for 2 minutes. Stir in beer and chicken stock. Add beans, lower heat and simmer for 2 hours. A few minutes before serving, add the lime juice and chopped cilantro, stir to combine.

To serve, pour into a soup bowl, top with a drizzle of whipped yogurt, cheddar cheese, green onion and some mini croutons. At this point, you'll probably need another beer.

*Mini croutons, if not available in the store, can be made by chopping regular croutons with a sharp knife, or alternatively making them by chopping a couple slices of sourdough or other good bread into 1/2” squares, drizzling with olive oil and toasting in a toaster oven until golden brown.

PB&J Oatmeal

A kid-friendly breakfast everyone will enjoy.

Prep Time:  5 mins

Cook Time: 10 mins

Yield: 4 Servings

Ingredients

3 1/2 cups Water

2 cups Rolled Oats (non-instant)

1/8 Stick Unsalted Butter

1/2 cup Raisins or Dried Cranberries

1/2 cup Slivered or Chopped Almonds

1/4 teaspoon Vanilla extract

3 tablespoons Creamy Low-Sodium (or homemade) Peanut Butter

4 teaspoons (room temperature) grape jelly or jam*

4 dashes of Cinnamon, for Garnish

*Substitute a fresh fruit and honey purée for a tasty and healthier alternative to store-bought jelly or jam.

Directions

In a dry small sauté pan, toast the almonds over medium heat until a light golden brown, about 5 minutes. Set aside.

Place a medium sauce pan over medium heat. Once hot, add the butter until it begins to melt. Gently stir in your oats and toast until they just begin to brown, about 4-5 minutes.

Meanwhile, in a tea kettle or small pot, bring the water to a gentle boil. Once the oats are toasted, add in the raisins, then carefully pour in the boiling water. This will become a very rapid boil, so be careful. Reduce the heat to low and simmer, uncovered for about 5 minutes until most of the water is absorbed. Only stir it a few times, as you don’t want to make the oats too mushy.

Place the peanut butter in a microwave safe dish and heat for about 20-30 seconds just to soften it. When the oats are ready, remove from the heat and gently stir in the peanut butter and vanilla.

To serve, pour into a bowl, top with a teaspoon of jelly, some toasted almonds and finish with a dash of cinnamon.

Easy Gourmet-ish Garlic Bread

Who doesn't like garlic bread, right? Especially if you’re from Gilroy, CA, then odds are you REALLY like garlic. 

“Gilroy is well known for its garlic crop and for the annual Gilroy Garlic Festival, featuring various garlicky foods, including garlic ice cream. Gilroy's nickname is "Garlic Capital of the World,"with Gilroy Foods processing more garlic than any other factory in the world; most pickled, minced, and powdered garlic come from Gilroy.”

Sure, there’s probably some guy in Guam or Boise or somewhere that doesn’t like it, but YOU mister garlic-bread-disliker, are in the minority! 

You’re probably asking yourself, what makes it easy? Why is it gourmet-ish? To answer your inquiry minds, my take on garlic bread couldn't be simpler to make. Only three main ingredients: Garlic, bread and olive oil.  And once you taste it, it might just remind you of one of those fancy appetizers you’d get at a nice restaurant. And since you’re roasting the garlic, you’ll find that it really mellows the taste, giving you rich and deep flavor, without the harshness associated with raw garlic. 

Here's the recipe:

Prep Time: 1 minute

Cook Time: 42 minutes

Yield: 10-15 slices

Ingredients:
1 Head Garlic

1/2 Loaf Baguette, sliced into rounds*

1/4 Cup Olive Oil, plus 2 Tablespoons

Kosher Salt & Pepper to taste

*Most grocery store bakeries will be happy to slice your baguette into rounds for no additional charge.

Directions:

Pre-heat over to 425.

Holding the garlic head sideways, slice through the very tops of the garlic cloves.  Place the garlic head cut side up in the middle of a piece of 10"x10" foil. Drizzle a tablespoon of olive oil over the garlic, then sprinkle with a little salt and pepper. Fold the sides of the foil into a little tent, twist the top and place into the oven for 30-35 minutes, until the garlic is a tender and golden brown.

Remove it from the oven and allow it to cool for a bit. While it's cooling, place your bread rounds flat on a baking or cookie sheet. Lightly drizzle some olive oil over the slices, then give them a sprinkle of salt and pepper. Set aside.

Once the garlic is cool enough to handle, gently remove the cloves from their paper peel and place into a sauce pan. Pour about a 1/4 cup of olive oil over the garlic, about 1/8 inch covering the bottom of your pan. Put the pan over very low heat. All you want to do is warm the olive oil and allow the garlic flavor to infuse. Only takes a few minutes.

Place your bread into the same 425 oven for about 5 minutes. You’re just going to warm the bread and give a light crunch. Be careful not over bake it.

Carefully pour your olive oil and garlic into an oven-safe ramekin or other bowl that can handle hot oil. Once your bread comes out of the oven, place it into a linen-lined basket or something to keep it warm.

To serve, grab a bread round and top it with a garlic clove and a little infused olive oil. Using the back of a spoon, gently smash the garlic clove. It should spread like butter. And there you have it, Easy Gourmet-ish Garlic Bread!

Once you've mastered the Easy Gourmet-ish Garlic Bread, try some of these simple toppings that’ll step it up even more. Start with some chopped tomatoes and finely chopped shallots (or red onion) soaked in balsamic vinegar. Or maybe some grated parmesan cheese and minced herbs, such as basil, parsley, thyme, rosemary. Or all of the above. Whatever suites your taste buds. 

Cooking for One: Salmon Two Ways

When cooking for just yourself it's sometimes difficult to be cost effective with what you buy and make. Ultimately a lot goes to waste if you don't finish what you made, especially if you get tired of repeating the same meal. So I try to make things that can be re-purposed into something else to give myself a little variety.

Day 1: Foil-Wrapped Baked Salmon with Brown Rice Pilaf

I started with just under a pound of wild-caught Sockeye Salmon Fillet. I cut it into two fillets, coated it with olive oil, salt and pepper and set it aside. I chopped up a couple of Roma tomatoes, finely chopped half a brown onion, chopped a couple of sprigs of fresh thyme, tossed in some dried oregano, fresh lime juice, salt & pepper and mixed it all together.

Meanwhile, I browned some broken pieces of angel hair pasta in some butter, added some chopped onion, red bell pepper and garlic and sweated them until tender. I added a cup of long grain brown rice, 2 cups of fresh chicken stock and let it simmer for about 45 minutes.

Next, I placed each salmon fillet into a piece of foil, topped it with the tomato salsa, wrapped it up and into the 400 degree oven for about 35 minutes.

I topped a serving of the brown rice pilaf with a salmon fillet. So amazingly tender, with a buttery texture. So good.

I carefully placed the other fillet into a plastic container and after it cooled to room temp, I put in the fridge for next day's dinner.

Day 2: Baked Salmon Tacos with Orange-Tomato Salsa


First thing, I zested about half an orange and a lime and set it aside. Next, I peeled and segmented a couple of navel oranges (it's important to remove all of the bitter pith), chopped a medium tomato, minced a clove of garlic, finely chopped some cilantro, and juiced two limes. I poured in a tablespoon's worth of both olive oil and plain yogurt, salt and pepper mixed it all together and tossed it into the fridge for about an hour.

While the salsa was chilling, I took out last night's salmon fillet to come to room temp, before preparing it. I discarded the salsa it was baked with and set it aside. Once it was ready, I steamed it to re-heat it, then chopped it into bite-sized pieces.

When the salsa coms out of the fridge, I sprinkle in the orange and lime zest I made earlier, and gave it a gentle stir. Then I grab a warmed flat bread round fill it with a layer of chiffonade of spinach, the salmon and top it with the orange-tomato salsa. On the side was some seasoned avocado and another serving of the brown rice pilaf. This one called for a Sangria!


This was a very inexpensive, tasty and healthy couple of meals with no waste. That's what I'm talking about!