While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalapeño poppers. Well, all that’s about to change.

Nobody goes to a friend’s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I’m sure it will just be a matter of time.

Speaking of spreads, since we apply the shrimp mixture raw, it’s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.

These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don’t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!

Makes about 16 Shrimp Toasts:

1/2 pound raw shrimp, peeled and deveined

1/4 cup diced water chestnuts

1/4 cup chopped cilantro leaves

1/2 cup green onion, finely sliced

3 garlic cloves, crushed

1 tablespoon finely grated ginger

1 anchovy filet

1 teaspoon toasted sesame oil

1 teaspoon fish sauce

1 tablespoon soy sauce, or more to taste

1 egg white

1/2 teaspoon sugar

1/2 teaspoon paprika

pinch cayenne pepper

pinch of salt

4 large slices white bread

sesame seeds, optional

vegetable oil for frying

There’s something extra satisfying about a recipe like this one-pot chicken and sausage orzo, where you just basically dump the ingredients in a pot, and wait until it’s cooked. Sure, you have to stir it a few times, and it helps if you add stuff in the right order, but for how delicious this comes out, you’re doing very little actual work.

Having said that, there are a few variables involved, so you will have to really keep and eye on the pot for the entire 10-15 minutes, or however long it takes. The size of the orzo “grain” can really vary, so be sure to check for doneness early, and stop when it’s 95% tender, as it will continue to soften as you complete the final steps.

I like to keep a little extra broth on the side, in case my mixture gets too dry, and the pasta is not yet cooked. Just splash some in and keep on stirring. On the other hand, if your pasta is cooked and there is a little too much liquid, well, that’s life. You’ll just be enjoying an extra “saucy” dish that day.

Of course this will work with countless combos of sausage, veggies, and other small-sized pastas, so go forth and multiply. By the way, the nice thing about using a very flavorful sausage, like a spicy Italian, is that most of the seasoning is done for you. Or, go with fresh ground meat, and you can flavor it any way you want. No matter what you use, I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

2 teaspoons olive oil

2 (6 ounce) spicy Italian sausages, casing removed

1 pound boneless skinless chicken thighs, cut into 1-inch pieces, OR 2 chicken breasts, cut into bit sized pieces

3 cups chicken broth, plus more as needed
1/2 cup tomato sauce

1 1/2 cups uncooked orzo (rice-shaped pasta)

1 teaspoon kosher salt, plus more to taste

1/2 cup finely grated Parmigiano Reggiano

1/4 cup chopped Italian parsley

2 tablespoons sliced fresh chives

4 tablespoons ricotta cheese to garnish

I hope you all enjoyed a very nice holiday, and relatively painless New Year's Eve. Michele and I have been in San Diego to attend her sister's wedding, but we're returning tonight, and ready to get back to work. If you can call what I do work, that is. 

We're looking forward to uploading some brand new videos this week, and to make up for being away, I promise not to post any videos of me dancing at the wedding reception. You can't un-see something like that. Stay tuned!

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So, you didn’t exactly get your Christmas shopping done early this year. In fact, it’s Christmas Eve, and you haven’t started yet. Well, you’re in luck, because there’s such a thing as this homemade instant hot chocolate mix. We really shouldn’t be rewarding you for procrastinating, but that’s exactly what we are doing here. 

Not only is this stuff way better tasting, and contains no “how do you pronounce that?” ingredients, but it also takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.

I’m linking to the same exact Dutch-processed “cocoa rouge" that I used here, so that you can get all the particulars, and hopefully find something very similar. The better the cocoa, the better the hot chocolate. Or is it hot cocoa? Either way.

By the way, this will be the last video of the year, and we’ll be taking a little break until the New Year. Whether it includes homemade hot chocolate or not, I want to wish you and yours a very Merry Christmas, and Happy New Year! And, as always, enjoy!

Makes enough for about 20 cups of hot chocolate:

1 cup unsweetened cocoa powder

1 1/2 cup white sugar

1 teaspoon fine salt

pinch of cayenne

- Use 2 tablespoons per cup of hot milk

I’ve never been a big eggnog person, and that’s putting it kindly. It’s too thick, too sweet, and way too artificially nutmegy. I even did an anti-nog tweet recently, just for a few cheap, seasonal laughs, but then I realized I was being unfair to this iconic Christmas drink.

I was basing most of my hating on the stuff in the carton from the supermarket, which features no booze, and a nutrition label you seriously don’t want to read. The homemade stuff I’ve had was significantly better, and so I decided to film this rather easy process, since I get so many requests this time of year.

This recipe does feature raw egg whites, so there’s a very, very tiny chance of a foodborne illness. If you’re concerned, please feel free to use pasteurized eggs, or Google, “how to safely use raw eggs,” or just make something else.

Freshness is the key here. The freshest eggs, milk, and cream you can get, and don’t even think about using pre-ground nutmeg. Maybe this recipe will be the one that finally has you going out to buy that jar of whole nutmeg and grater, but it really is the key. I hope you give this luscious liquid custard a try soon. Enjoy!

Ingredients for about 6 servings:

(recipe based on Alton Brown’s famous version)

For the custard base:

4 egg yolks

1/3 cup white sugar

2 cups whole milk

1 cup heavy cream

cook to 170-180 F. , then add;

2 to 3 ounces bourbon whiskey

3/4 teaspoon freshly and very finely grated nutmeg

For the meringue:

4 egg whites

1 tablespoon white sugar

- Add meringue to cold custard base, mix, and chill until very cold. Whisk thoroughly before pouring.

What these sausage cheese balls lack in sophistication, they more than make up for with their taste, simplicity, and proven track record for making party-goers happy. No one goes to a holiday party thinking, “I hope they serve sausage cheese balls,” but they all leave very grateful you did.

I’m not sure how these evolved into a Christmas snack, but I bet it has something to do with the fact you can stretch a few pounds of meat and cheese into enough finger food for a large crowd. They can also be made ahead, which helps in the old holiday time management department.

This is a recipe where everyone uses the same basic ingredients, but in wildly different proportions. Look online, and you’ll see versions with half the amount of biscuit mix, as well as ones with three times as much. It all depends on how bready verses cheesy/meaty you want your balls to be.

The bad news is, the only way to figure out your ideal formula is to test multiple versions. This is also the good news. Speaking of formulas, this originally calls for biscuit mix (like Bisquick), but I prefer to use self-rising flour. Besides some added fat, that’s all biscuit mix is, and a little extra cheese more than makes up for any missing shortening.

If you have some biscuit mix in the cupboard, by all means use it, but otherwise I see no need to go out and buy a box. If you don’t have self-rising flour, I’ve given instructions below for how to make your own. I really hope you give these sausage cheese balls a try soon. Enjoy!

Makes about 48 sausage cheese balls:

1 1/4 pounds raw hot Italian pork sausage meat (just remove the casing from uncooked, link-style sausages)

pinch of nutmeg

1/2 cup finely sliced green onions

1/2 pound shredded extra-sharp cheddar cheese (about 3 cups)

2 cups biscuit mix, or self-rising flour (*see below to make your own)

2 tablespoons milk

- Bake at 450F. for about 12 to 15 minutes, or until cooked through (I like to broil for a minute or two for extra color)

* To make your own self-rising flour, sift together 2 cups of all-purpose flour, with 1 tablespoon baking powder, and 1 teaspoon fine salt.