CHAPTER 1

IT'S MONDAY! (OR TUESDAY, WEDNESDAY, OR THURSDAY) WHAT'S FOR DINNER?

• QUICK AND EASY MEALS TO MAKE ON BUSY WEEKNIGHTS

• BREAKFAST + DINNER = "BRINNER!"

• SWEET TREATS FOR THE MIDDLE OF THE WEEK

"ON THE CHEW, we think everyone should cook, because everyone has itwithin them to do it well. The problem is weeknights. How do you find the time?The recipes that follow are proof positive that you can make simple anddelicious meals any night of the week with just a few ingredients from yourpantry and a little bit of shopping. THE PAYOFF IS HUGE. Homemade foodis more nutritious; contains less fat, salt, and chemicals than most store-boughtstuff; and tastes better. Sure you could order in a pizza or open up acan of soup and throw it over a chicken breast, but it is so much morefulfilling and healthful to cook a meal with the best-tasting naturalingredients. If there is another person who likes to cook or help in yourfamily, it's that much easier and that much more quality family time. Whodoesn't like to sit down to a home-cooked meal with the family? For many of us,it's the only time of the day we get to DO SOMETHING TOGETHER and thatis very precious. And speaking of precious, did I mention that it's cheaper too?

"But I can't cook," you say. To which I say, yes, you can, and these recipeswill prove it. Whether you start at the age of eight or twenty-eight or forty-eight,you've got to start somewhere. Don't worry if it's not perfect. WHONEEDS PERFECT? You just need good, and our Chew Crew promises these easymeals are good. Just get in there and do it. Pretty soon you will beFREAKIN' AWESOME as a home cook. And speaking of awesome home cooks,here are some thoughts on Monday through Thursday home cooking from my partnerson The Chew."

—Clinton

SALAMI AND EGG SANDWICH | CHORIZO MANCHEGO STRATA | CHILLED TOMATO AND BREADSOUP | GRILLED SHRIMP WITH GRAPEFRUIT SALAD | ZUCCHINI CRUDO | GINGER ALECARROTS | GRILLED APRICOT AND RADICCHIO SALAD | CHEESE RAVIOLI WITH GARLIC,MUSHROOM, AND ROSEMARY SAUCE | PASTA FAGIOLI | KIELBASA AND BEAN STEW | LOBSTERROLL | SHOESTRING FRIES | CAPRESE SANDWICHES | PATTY MELT | ONION RINGS | SPICYSAUSAGE SLIDERS | ANGEL HAIR CAPRESE | SEARED SCALLOPS WITH RAISINS, PISTACHIO,AND SPINACH | SPAGHETTI WITH GREEN TOMATOES | CHILI SALMON WITH MANGO CUCUMBERSALSA | ANGEL HAIR WITH OLIVE OIL, GARLIC, AND CHILI FLAKES | LEFTOVER NOODLEPANCAKE WITH FALL FRUIT SLAW | GRILLED CHICKEN THIGHS WITH WATERMELON FETA SALAD| GRILLED CHICKEN CLUB | CHICKEN MARSALA | CHICKEN SALTIMBOCCA WITH CAPERS ANDGRAPEFRUIT | HOT SAUCE FRIED CHICKEN | DORM ROOM CHICKEN CHILI | 60-SECONDGUACAMOLE | GRILLED SKIRT STEAK WITH CAULIFLOWER HASH | GRILLED SKIRT STEAKSANDWICH WITH CHARRED CORN MUSTARD | PAN-SEARED STRIP STEAK WITH MUSHROOMS ANDCARAMELIZED ONIONS | PORK TENDERLOIN SCALLOPINI | OZ FAMILY FRIED RICE |

Salami and Egg Sandwich

• SERVES 4

• COOK TIME: 4 MINUTES

• PREP TIME: 15 MINUTES

• COST: $

Easy

Around my house my mom was the master cook, but my dad was "the Sandwich King."If I had to pick a favorite—and that's not easy—I'd probably have tosay nothing beat his salami and eggs. Something fantastic happens to salami whenyou fry it—you get a crispy crust, almost like bacon. Then with someHungarian ShaSha Sauce (basically hot mustard and hot pepper), compliments ofLizzie's mom, and sliced pickled onion, you have a full-frontal attack on yourtaste buds.

4 egg knot rolls or potato rolls
2 tablespoons unsalted butter
1 pound salami, thinly sliced
2 tablespoons extra virgin olive oil
4 eggs
1 cup spicy mustard or ShaSha Sauce (recipe follows)
1 cup thinly sliced or Pickled
Red Onions (recipe follows)
1 bunch basil (leaves only)
Kosher salt
Freshly ground black pepper

• 1. Preheat a griddle or nonstick skillet to medium-high heat.

• 2. Split the rolls, and butter each half. Place on the griddle andtoast until browned. Set aside.

• 3. Put the salami on the griddle in four separate mounds and warmthrough, allowing some pieces to crisp.

• 4. Using the olive oil to grease the griddle as needed, fry each ofthe eggs, about 1 minute per side for over easy. Assemble the sandwiches byspreading spicy mustard or ShaSha Sauce on each of the buns, adding the salami,topping with the sliced or Pickled Red Onions and basil leaves, and finishingwith a fried egg. Season with salt and pepper and place the bun on top andenjoy.

FOR THE SHASHA SAUCE

12 hot banana peppers from a jar, tops removed and chopped
4 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
½ cup sugar
2 tablespoons allpurpose flour

TO MAKE THE SHASHA SAUCE

• 1. In a food processor, puree the peppers, garlic, mustard, andvinegar.

• 2. Pour the puree into a medium saucepan, then add the sugar and bringit to a boil over high heat. Lower the heat and simmer the mixture for 30minutes.

• 3. In a small bowl or juice glass, mix the flour and ½ cup waterto make a smooth paste. Whisk it into the pepper mixture and continue to simmerfor 20 minutes, stirring regularly, until it becomes very thick. Let the saucecool, and then pour it into a covered nonreactive container (such as a glassjar). The sauce can be refrigerated for up to 1 month. Makes 2 cups.

FOR THE PICKLED RED ONIONS

2 pounds red onions, sliced
White wine vinegar (amount will vary for each jar)
Sugar (amount will vary for each jar)
Kosher salt (amount will vary for each jar)2 teaspoons mustard seeds
1 tablespoon crushed red pepper flakes
2 tablespoons coriander seeds
2 tablespoons black peppercorns
4 cloves garlic
2 bay leaves

TO MAKE THE PICKLED RED ONIONS

• 1. Pack the onions into two 1-quart jars and cover with water to comewithin ½ inch of the rim. Pour the water out into a measuring cup. Note thevolume, pour off half the water, and replace with the vinegar. Add 2 tablespoonssugar and 2 tablespoons salt for every 3 cups of liquid.

• 2. Pour the vinegar mixture into a nonreactive saucepan. Add themustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic,and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for2 minutes, and then remove it from the heat.

• 3. Pour the hot liquid into the jars to cover the onions and screw onthe lids. Refrigerate for up to 1 month.

• 4. Makes: 2 quarts

Chorizo Manchego Strata

• SERVES 8

• COOK TIME: 40–50 MINUTES

• PREP TIME: 15 MINUTES

• COST: $

Easy

I've yet to meet the person who doesn't like bread pudding. Forbreakfast—maybe with a splash of maple syrup and a bunch of raisinsstaring at you from its eggy, breadful depths—it's hard to beat. Now, ifyou make it savory you've got a quick dinner that comes together without muchfuss. There are two kinds of chorizo that you are apt to find in America. Thehard kind is from Spain and is already cooked. The softer kind is from Mexicoand is more suited for a hash than this recipe. But fear not, admirers of thingsMexicano, I top off my strata with a very Mexican tomatillo salsa. You canprobably make this with any hard cheese that has good meltability, but if youcan, go with the original from La Mancha in Spain: gotta go Manchego.

8 cups crusty sourdough bread, preferably day-old
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 pound Spanish chorizo, medium dice
2 cloves garlic, peeled and sliced
12 eggs, whisked
1 ½ cups milk
1 ½ cups half-and-half
1 tablespoon red chili flakes
2 cups Manchego cheese, shredded
Kosher salt
Freshly ground black pepper
Store-bought tomatillo salsa, to serve

• 1. Preheat the oven to 375 °F.

• 2. Cut the bread into 1-inch cubes, and set aside.

• 3. In a large sauté pan, heat the olive oil over medium-high heat. Addthe onion and sauté for 2–3 minutes until soft. Lower the heat to mediumand add the chorizo. After 2 minutes add the garlic and cook just untilfragrant, then set aside to cool.

• 4. Whisk together the eggs, milk, half-and-half, chili flakes, and1½ cups of cheese, and season with salt and pepper. Add the bread andchorizo mixture to the eggs and toss to coat. Press down firmly to coat all ofthe bread in the egg mixture. Pour into a greased baking dish. (At this pointyou could cover and refrigerate overnight.)

• 5. Bake for 35–40 minutes uncovered, then let stand for5–10 minutes. Grate the remaining cheese over the top, and serve withtomatillo salsa.

Chilled Tomato and Bread Soup

• SERVES 8

• COOK TIME: 2 MINUTES

• PREP TIME: 20 MINUTES

• INACTIVE COOK TIME: 1 HOUR TO OVERNIGHT

• COST: $

Easy

Opera fans in Italy have been known to throw rotten tomatoes onstage when theyare not pleased with the performance. Before you aim a tomato because of apoorly sung aria, make sure you are not heaving almost-rotten tomatoes, becausesuper-ripe, over-the-hill tomatoes are the basis of one of the favorite quicksummertime meals in my home. Toss them into a food processor with day-old bread,salt, herbs, and olive oil, and you have a real Tuscan bread soup. It'sflavorful and healthful, so we always keep a big container of it in the part ofthe refrigerator where we store the stuff we call "Kids Can Eat as Much as TheyWant, Whenever They Want."

5 pounds very ripe heirloom tomatoes, cored and cut into chunks
3 cups torn-up day-old Italian or country bread
½ cup fresh basil leaves
2 tablespoons fresh thyme leaves
Kosher salt
Freshly ground pepper
¼ cup extra virgin olive oil
Zest and juice of 2 lemons
2 teaspoons red pepper flakes
4 scallions (whites and about 2 inches of greens), thinly sliced
8½-inch-thick baguette slices, toasted

• 1. In a food processor or blender, blend the tomatoes until smooth.Add the day-old bread, basil, and thyme, and season with salt and pepper. Blend.If too thick, thin with water. Refrigerate for at least 1 hour to chill, butit's even better the next day.

• 2. In a medium mixing bowl, gently mix the olive oil, lemon zest andjuice, red pepper flakes, and scallions together. Season lightly with salt.

• 3. Divide the chilled tomato soup among eight bowls. Float 1 slice oftoast in the center of each bowl. Sprinkle the scallion mixture on top of eachtoast, and serve.

Grilled Shrimp with Grapefruit Salad

• SERVES 4

• COOK TIME: 18–20 MINUTES

• PREP TIME: 20 MINUTES

• COST: $

Easy

For our Mother's Day show, I wanted to do something bright, light, and flavorfulinstead of a big ol' hunk of meat like you'd do for Father's Day, so I came upwith this fresh and delicious salad. One of our audience members, HakimChandler, volunteered to help me whip it up and said that he would make thisrecipe for his "soon-to-be-pregnant wife." I thought that might be a little toomuch information about the Chandler household, but he quickly corrected himself:"My soon-to-be-a-mother wife." Whew!

This is a twist on a classic Middle Eastern tabbouleh salad of bulgur wheat andfresh herbs with my additions of grapefruit sections, lemon zest, and, ofcourse, good olive oil. Hakim was a little challenged in the lemon-zestingdepartment until Carla, revealing another one of her hidden talents, told him to"hold the lemon like you are throwing a knuckleball!"

He did fine in the lemon-holding department and behind the stove. We agreed thatthis would be a great recipe to whip up for Mom while she is busy with their newbaby.

FOR THE SALAD

2 cups water
½ cup bulgur wheat, rinsed
½ teaspoon kosher salt
Zest and juice of 3 lemons
½ cup extra virgin olive oil
3 cups flat-leaf parsley, chopped
¼ cup scallions, chopped
½ cup mint leaves, chopped
3 grapefruits, segmented and cut into thirds

TO MAKE THE SALAD

• 1. Bring the water to a boil. Add the bulgur, reduce to a simmer, andcook until the bulgur has absorbed all the water and is slightly tender, about12 minutes. Season with the salt, and set aside to cool.

• 2. In a small bowl, whisk together the lemon zest and juice and oliveoil.

• 3. In a large salad bowl, combine the parsley, scallions, mint, andgrapefruit. Add the bulgur, pour the dressing over the salad, and toss tocombine. Taste and adjust for seasoning. You might need to add more salt orolive oil. If you need more olive oil, add it 1 tablespoon at a time. Set asideuntil ready to serve.

FOR THE SHRIMP

12 jumbo shrimp, peeled and deveined
2 tablespoons olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

TO MAKE THE SHRIMP

• 4. In a medium bowl, toss the shrimp lightly with the olive oil,salt, and freshly ground pepper.

• 5. Preheat a grill pan to medium-high heat. Grill the shrimp for3–4 minutes per side, until the shrimp are pink and cooked through.

• 6. Divide the tabbouleh into four servings, and place 3 shrimp on eachof the salads to serve.

Zucchini Crudo

• SERVES 4

• PREP TIME: 10 MINUTES

• INACTIVE PREP TIME: 10–15 MINUTES

• COST: $

Easy

If you have a garden, then you know that you can save time "shopping" because itdoesn't require anything more than going out the back door and picking whateveris ripe. You also know that when you have zucchini, you really have lots ofzucchini. No big deal, because this fresh summertime salad goes with just aboutanything you might make, from grilled salmon to pork chops, from steak tolobster. Remember to salt your zucchini slices ahead of time, so that you removesome of the water and any bitterness. A simple lemon shallot vinaigrettebrightens the flavors beautifully.

2 medium zucchini, thinly sliced
2 medium yellow summer squashes, thinly sliced
1 tablespoon plus ¼ teaspoon kosher salt
1 teaspoon garlic, peeled and minced
1 shallot, peeled and finely sliced
Zest and juice of 3 lemons
½ cup extra virgin olive oil
1/3 cup slivered or sliced almonds, toasted
1/3 cup fresh dill, chopped

• 1. Combine the zucchini and yellow squash in a colander in the sink,and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for10–15 minutes, no longer.

• 2. In a large bowl, combine the garlic and shallot, sprinkle with theremaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk inthe olive oil in a steady stream, then the almonds and dill. Taste for seasoningand acidity (it should be nicely acidic). Add the zucchini and squash to thedressing, toss, and serve immediately.

Use your fingers

The ingredients in any vinaigrette vary a lot—one lemon is super sour,another not so much; olive oil can be soft and floral, or sharp and peppery. Tomake sure you have the right balance, dip the tip of your finger and taste. Yourtongue won't lie.

Ginger Ale Carrots

• SERVES 4

• COOK TIME: 15–20 MINUTES

• PREP TIME: 10 MINUTES

• COST: $

Easy

I like this longtime Christmas favorite so much, and it's so quick, easy, andflavorful, I decided, why not make it on a weeknight? It will add some amazingflavors and textures alongside your main course. It's spicy, sweet, fruity, andfresh-tasting.

Carla stood by my side when I was making this and said it could work for lots ofdifferent vegetables. I haven't tried it yet, but I bet she's right. Cauliflowerfor sure. Maybe delicata squash. I'm not sold on the idea of broccoli, but if itfloats your boat, give it a try and let me know.

1½ pounds young carrots, peeled, with greens trimmed (leave about 1 inch of the green tops on)
4–5 tablespoons olive oil
Salt
Freshly cracked black pepper
Zest and juice of 2 oranges, divided
2 cloves garlic, smashed
½ cup ginger ale
1 tablespoon ginger, finely minced
¼ cup chopped hazelnuts, toasted
¼ cup chopped parsley, divided