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Sammy Hagar Shares Recipes From His New Cookbook "Are We Having Any Fun Yet?"

By Marisa Dabney | Sep 16th, 2015

The Red Rocker Himself Sammy Hagar visited "The View" Wednesday September 16th, 2015.  Best known for his rock music with bands like Van Halen, Sammy recently wrote a cookbook called "Are We Having Any Fun Yet?" His cooking and recipes are inspired by his upbringing in which his mother taught him how to make great meals from their chickens and small gardens. Sammy cooks with his good friend and "The View' co-host Whoopi Goldberg. Check out some of Sammy's recipes below.

Sammy’s Wabo Shrimp

SERVES 4

WHAT YOU NEED:

24 large fresh shrimp, peeled
Juice of 3 limes
3 shots tequila
2 cloves garlic, minced
2 jalapeño chiles, chopped
¼ cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
2 tablespoons peanut oil

WHAT YOU DO:

1. Mix all the ingredients except for the peanut oil in a large bowl; cover and marinate in the refrigerator for at least 30 minutes.

2. Heat the oil in a skillet or wok. Strain the shrimp and reserve the marinade. Throw the shrimp into the hot pan and cook them fast, just until they start turning pink. Remove the shrimp and set them aside. Pour the marinade into the pan and simmer until the liquid reduces by half. Return the shrimp to the pan and simmer until they’re cooked through, about 3 minutes. Serve over rice with a Waborita (page 121).


Sammy’s Asada

SERVES 4 TO 6

WHAT YOU NEED:

1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
1 large handful of fresh oregano
3 limes, juiced
1 orange, juiced
½ cup olive oil
2 pounds flank or skirt steak
Salt and freshly ground black pepper
Tortillas, rice, beans, and guacamole, for serving

WHAT YOU DO:

1. Put the pepper, garlic, oregano, lime and orange juices, and olive oil in a large nonreactive mixing bowl and whisk until the marinade emulsifies. Pour the marinade into a large zip-lock bag and add the steak, shaking until the meat gets well coated. (You can also put the steak directly in the mixing bowl, but you’ll want to turn it at least once while the meat is marinating.) Refrigerate for at least 2 hours but no longer than overnight. When you’re ready to start cooking, remove the steak from the marinade, pat dry, and let the meat come to room temperature.

2. Preheat an outdoor grill over a medium-high flame and brush the grates of the grill with oil so the meat doesn’t stick. (You can also broil the meat in the oven.)

3. Sprinkle the meat with salt and pepper and grill (or broil) for about 7 minutes per side. I like mine medium-rare. If you don’t, grill (or broil) about 2 minutes more.

4. Remove the steak from the heat and let it rest on a cutting board for about 5 minutes, then slice it diagonally against the grain.

5. Warm up your tortillas. Get your rice, beans, and guacamole ready, and you’re good to go.


Sammy’s Rockin’ Daiquiri

WHAT YOU NEED:

1½ ounces Sammy’s Beach Bar Rum
1 ounce fresh sour
½ ounce fresh lychee juice or syrup
½ ounce pineapple juice
1 lime wedge, for garnish

WHAT YOU DO:

Pour all the ingredients except the lime into a shaker. Shake with ice, strain into a cocktail glass, garnish with the lime wedge, and serve.

Beet and Strawberry Salad

SERVES 4 TO 6

WHAT YOU NEED:

2 cups apple cider vinegar
2 quarts water
¼ bunch thyme
5 bay leaves
2 tablespoons peppercorns
1 head garlic
Salt
6 bunches small baby beets, about 18 beets altogether (4 to 5 large beets will also work, but baby beets are better)
4 ounces goat cheese
10 strawberries
¼ pound crushed pistachios

WHAT YOU DO:

1. First, cook the beets: Place the apple cider vinegar and water in a nonreactive or stainless steel pot. Add the thyme, bay leaves, peppercorns, and garlic to the water. Salt very heavily—“salty like the sea.” Add the beets and bring to boil, then bring the temperature down to a heavy simmer. Cook for approximately 45 minutes or until the beets are fork tender.

2. Clean the beets. It’s easiest to wipe their skin off when they are hot. Once they are at a temperature you can handle, use a cloth to wipe the skin off the beets. Make sure to wear gloves and use a towel unless you don’t mind turning red. Cool the beets all the way and cut them each in half.

3. To finish the salad, place the cut beets on a serving platter, arranging them in a straight line. Crumble the goat cheese around the beets, filling in the spaces. Cut the strawberries in half and arrange them sporadically throughout the plate. Dust with the crushed pistachios.

From ARE WE HAVING ANY FUN YET? by Sammy Hagar. Copyright © 2015 by Sammy Hagar. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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