Recipes  From the Show
and Culinary Musings

  • Chef John Politte


• ½ cup sour cream

• ½ cup salsa

• 3 eggs

• 6 tortillas

• ½ cup Cotija cheese

• ½ red onion

• 1 Avocado

• ½ lime

• 1 whole jalapeno

• 1 Tablespoon butter


1. Dice the onion, avocado, jalapeno, and the tortilla and place in separate bowls.

2. Slice the lime into wedges.

3. Melt the butter in a small frying pan and fry the diced tortillas until slightly crispy and bubbly.

4. Add the eggs to the mixture and scramble.

5. Add ½ the cheese and turn off heat.

6. In another pan over medium high heat, place a tortilla into the pan and heat on both sides for about 15 seconds until the tortilla is pliable and can be used for a taco.

7. Place all the fried tortillas into a towel to keep warm. Arrange all the ingredients onto the table or tray and serve and enjoy


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  • Chef John Politte

Sri Lankan Chicken


• 2 Tablespoons olive oil

• 1 small onion diced

• 1 1/2 Tablespoons fresh minced garlic

• 1 jalapeno, seeded and diced

• 2 cups cooked and cubed chicken breast meat

• ½ red bell pepper, diced

• 1/2 Tablespoon ground cumin

• 1/2 Tablespoon curry powder

• 1/2 Tablespoon fennel seed

• 1/2 teaspoon. turmeric powder

• 1/2 teaspoon black pepper

• 1/2 teaspoon sea salt

• 1 cup coconut milk

• 2 cup chicken broth

• 1/2 cup fresh cilantro leaves, chopped

• 1 cup crushed pineapple-drained


• 1 cup brown rice

• 1 cup coconut milk

• 1 cups water

• ¼ teaspoon salt

• ¼ teaspoon black pepper


1. In a medium pot or rice cooker, add rice, low fat coconut milk, water, and salt, stir once and cover. Bring to a boil over a moderate heat, then lower heat to medium low and cook until rice is tender, about 20 minutes. Let rice sit covered until ready to use.

2. In a large high-sided skillet or wok, heat the oil over a medium heat, add garlic and onions and sauté until onions are soft, about 3 to 5 minutes.

3. Stir in peppers and chicken. Add jalapeno and all the seasonings. Stir well to coat the chicken, stir in the broth, coconut milk, season with salt and pepper, lower heat and cook stirring occasionally for 10 minutes, stir in pineapple and cilantro, holding back a little for garnish.

4. Divide half a cup of cooked rice between 4 warm shallow bowls, top with Sri Lankan Chicken. Sprinkle over remaining cilantro and pineapple and serve immediately.

  • Chef John Politte


• 2 large eggs

• 3 Tablespoons olive oil, divided

• 4 ounces diced ham

• 1 cup shredded hash browns

• ¼ cup shredded cheddar cheese


1. In a large skillet, heat 2/3 of the olive oil on medium high heat

2. Add hash browns to the pan when the oil is hot, place in one layer, not a mound, leave alone and let cook, about 5 or 6 minutes on each side.

3. In a separate pan, add the remaining olive oil and place on medium high heat to get hot.

4. Using a spatula, flip the hash browns over to cook the other side.

5. In a large bowl, crack and whip the 2 large eggs and pour into the hot oiled pan

6. Using a rubber spatula, move around the pan and bring the outside edge of the omelet into the middle, forcing the runny eggs underneath the cooking eggs.

7. Once most of the runny egg has set, make sure the eggs will move around in the pan, the flip the omelet over, and turn off heat.

1. Add the omelet ingredients and slide the omelet out onto a plate using the pan to fold the egg over on the ingredients.

8. Add the hash browns and toast-Enjoy!

2. Serves 1

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