Dream Seed

Pro-Skateboarders, Chris Cole and P-Rod, stop by the kitchen to chat about my obsession with skating, P-Rod’s dad, and how hard it is to make friends while I create a cultural clash of dumplings – from Chris’ Philly background, Paul’s Mexican roots, and a classic Asian-inspired pork version.

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Recipe: Dumpling Party and Veggie Spring Rolls

Pork Dumpling Ingredients:

* Vegetable Oil

* Gyoza Wrappers

* Corn flour

* 1 TBS sesame seeds

* 2 Spring onions

* 1 1/3 cups Chinese Cabbage

* 1 Cup Lean Pork, minced

* 1 TBS sesame oil

* 3 TBS rice wine

* White pepper

* 6 TBS soy sauce

* Ginger

* 4 garlic cloves

* 1 tsp chili oil

Steps:

1. Slice onions, remove outer cabbage leaves and shred finely. Then mix together with pork, sesame oil, 1 TBS rice wine, and 2 TBS soy sauce.

2. Peel and grate ginger and garlic, season with a pinch of white pepper mixing well with the pork mixture.

3. Dust gyoza wrappers with corn flour, place 1 tsp of pork filling into each wrapper, folding into a half-moon shape, then sealing with water.

4. Heat oil in pan then add potstickers frying for 2 minutes. Pour 1-cm of water into pan then simmer for 6-8 minutes with a lid on the pan.

5. Combine 2 TBS rice wine, 4 TBS soy sauce, and chili oil to create a sauce for the potstickers.

Philly Cheesesteak Dumpling Ingredients:

* 1 LBS raw beef steak, preferably short rib

* 1 green pepper, finely chopped

* ½ large or 1 small-medium onion, finely chopped

* 1 teaspoon mustard

* ½ teaspoon Worcestershire sauce

* ½ teaspoons salt and freshly ground black pepper

* ½ LBS sliced provolone or American cheese

* 1 package round, white dumpling wrappers (about 35-40)

* 2-3 tablespoons vegetable oil

* Cheese Whiz

Steps:

1. Freeze steak until it’s halfway frozen then slice into thin slices. Add to bowl with pepper, onion, mustard, Worcestershire sauce, salt and pepper.

2. Place mixture into dumpling wrapper, place a wad of cheese on top, use a second dumpling wrapper on top to seal it.

3. Pan fry dumplings, add ½ cup water and finish by steaming

Mexican Style Dumplings Ingredients:

* 12 oz. ground beef

* 1 cup finely chopped sweet bell pepper

* 1 cup finely chopped onion

* 2 cloves peeled and minced garlic

* 2 tbsp chili paste

* 2 cups Mexican shredded cheese

* 1 pack taco seasoning

* 1 tsp. cumin

* 1 tbsp. chili powder

* Salt & pepper to taste

* 1 large egg

* ½ cup water

* 2 tbsp EVOO

Steps:

1. Cook garlic in oil until soft then add chili paste, diced peppers and onions.

2. Add ground beef, cumin, chili powder and taco seasoning sautéing mixture

3. Add water, stir, and cover for 5 minutes. Once mixture is cooked and completely cooled, add shredded cheese and egg combining well.

4. Put mixture in wrappers, fold over, seal with water and pan fry for two minutes, then steam for 10 minutes to finish cooking.

Sour Cream Dip Ingredients:

* 16 oz sour cream

* 1 tsp dried dill

* 2 tsp dried parsley

* ½ tsp garlic powder

* ½ tsp onion powder

* ½ tsp kosher salt

* ½ cup red salsa

* ½ cup shredded Mexican cheese

* 1 jalapeño, diced small

Steps:

1. Mix everything together

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Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It’s a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below…

Freak Show tour

https://g-eazy.com/pages/tour

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MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA

Homemade Ricotta with Vegetables Ingredients:

* 8 cups whole milk

* 1 tsp salt

* 4 TBS lemon juice

* Yellow squash

* Red onion

* Sweet onion

* Garlic

* Zucchini

* Sweet peppers

* EVOO

* Balsamic Vinegar

Steps:

1. Line colander with damp cheese cloth folded over itself 3-4 times.

2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon

3. Lower the heat and add lemon juice stirring continuously

4. Ladle the ricotta into the cheesecloth to drain

5. Cut and grill up veggies

6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies

Seafood Grill Ingredients:

* 1 LBS Mussels

* 1 LBS shrimp

* Branzino filets

* Salmon filets

* Sea Bream filets

* Cherry tomatoes

* Lemons

* Basil

* EVOO

* Rosemary

* Cilantro

* Lime zest

* Grated ginger

* Salt and pepper

* Butter

* Garlic

Steps:

1. Season fish and shrimp

* Salmon: basil and EVOO

* Branzino: Lemon thyme and lemon slices

* Sea Bream: Rosemary and EVOO

* Shrimp: Cilantro, lime zest, grated ginger, and olive oil

2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter.

3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened

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I’m makin’ Korean Nachos for the three amigos – me, Bill Burr, and Tom Segura. Things get spicy, salty, and a little sweet.

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SPICY KOREAN NACHOS

Ingredients:

* Egg roll wrappers

* Oil for frying

* Bean paste

* Kewpie mayo

* Pork butt

* Kimchi

* Gojuchang

* Green onions

* Green chili peppers

* Salted shredded shrimp

* Sprouts

* Shredded cheese

Steps:

1. Cut egg roll wrappers into triangles; fry in oil

2. Chop up and then cook pork butt

3. Cut up green onions and peppers

4. Make sauce by mixing bean paste, kewpie mayo, kimchi juices, and gojuchang

5. Layer nachos: start with a base of tortilla chips, then pork butt, onions and peppers.

6. Garnish with kimchi, shredded cheese, shredded shrimp, sprouts, and sauce

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The Fighter and The Kid podcasters, Brendan Schaub and Byran Callen, stop by the studio to talk sneakers, wine, and the proper way to cook a crab. It gets messy, but it’s worth it!

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Cioppino

Ingredients:

10 – Crabs

5 lbs Clams

3 lbs of Prawns

3 large onions

½ bunch of fresh parsley chopped

6 cloves of garlic chopped

1 green chili pepper chopped

4 small sprigs of rosemary chopped

1 tsp oregano

1 tsp salt

1 tsp pepper

1 tsp nutmeg

4 small cans of Del Monte tomato sauce

5 oz of Sauternes

Directions:

- Important to buy LIVE FRESH crabs, otherwise sauce will be dry and tasteless.

- Wash crabs and clams thoroughly

- Kill live crabs humanely

- Save yellow (FAT) and bluish juices

- Don’t have the store do it as you’ll lose good juice and fat. It may look horrible but it’s the secret to good taste

- In a large pot, sauté chopped onions and celery

- Season with salt, pepper and nutmeg

- When onion, celery becaome transparent, add the chopped parsley, rosemary, garlic, chilli pepper, oregano

- Saute five minutes

- Add tomato sauce and sauternes

- Add crab fat and juices

- Cook 10 minutes

- Add clams

- Add crab and prawns

- Cover pot and let it steam for 20-30 minutes

- Top pot every 5 minutes and ladle sauce over prawns

- Sauce should be more orange than red color

Original Recipe Walt’s Lagomarsino

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