Eat with Gunz

2 lbs red potatoes 4 cups chicken stock (or water for vegan) 1 Tbsp minced fresh garlic 1/2 Tbsp thyme 1/2 Tbsp salt Chop up the potatoes keeping the skins on & small  Put in pot with stock, bring to a boil  Cover and reduce heat to low  Cook at least 30 minutes or until the skins are coming off the potatoes  Add salt & mash potatoes in the pot, stirring frequently until all the large potato parts are gone  Add thyme & stir over low heat until desired consistency  Serves 4 

1 lbs red potatoes  2 cups chicken stock 1/2 Tbsp salt 1/2 Tbsp fresh minced garlic 1 Tbsp butter Chop up potatoes keeping pieces small with the skins on. Be sure to cut so the skins are easy bite size pieces.  Put in pot & cover with chicken stock over high heat  Add salt & garlic Stir until it comes to boil  Cover and reduce heat to low  Cook for at least 30 minutes or until the skins are starting to pull away from the potatoes  Mash potatoes in the pot & fold potatoes in with butter. Mash to desired consistency Serves 2

1 lbs chicken (your choice on light or dark)  1 lemon  2 Tbsp minced fresh garlic  2 Tbsp virgin olive oil  2 cups white wine  1 large onion  Salt & pepper to taste  Cut up chicken into manageable parts & place in ziplock  Cut the lemon in half & juice over chicken, save rinds  Add garlic, olive oil, & wine to the bag, seal it up & mix it up well Chop up half of the lemon rind & place in bag, mix well again  Let stand for at least a hour  Preheat oven to 385°F Cut onion in half & stab with bamboo skewers  Chop other half of lemon rind into quarters  Drizzle salt and pepper to taste on chicken then stack on to skewers, put lemon rinds between  Stand whole thing upright, cap off the top with the other half of the onion, & put in the oven (you can lay it on its side if your oven isn't tall enough or if it won't ballence upright [Pro-tip: use 3 skewers for ba...

1 cup long grain white rice (basmiti works best) 1 Tbsp butter 1 1/2 cups chicken broth 1/4 cup loose fusili (or angel hair, spaghetti, ect) Melt butter in a pot over medium heat  Brown fusili in butter  Add white rice & stir until most of the rice grains are opaque white  Add chicken broth & bring to a simmer, stirring regularly  Cover pot & reduce heat to low Cook for 20 minutes  Turn off heat & let stand until ready to serve  Serves 2

4 salmon steaks (roughly 2 lbs) 1/2 cup water 1 whole lemon 1 Tbsp tarragon Pat salmon dry & sprinkle tarragon over meat side of the salmon  Put water in a large pan/sauce pan  Slice up lemon & place in the pan Turn heat to high  Put salmon skin side down on top of the lemon slices in the pan, cover  Cook for 4-5 minutes then flip  Cook for another 5 minutes until done  Serves 4  Serve with Grilled Veggies  & Potatoes  

1 lb skirt steak 4 Tbsp fresh basil 1 Tbsp kosher salt 1 Tbsp cracked black pepper 4 Tbsp olive oil 2 Tbsp fresh minced garlic Cut up steak into 4 manageable pieces  Place in air tight container & cover with salt, pepper, garlic, basil, & olive oil Seal container and let stand for at least a hour  Fire up the grill to high  Cook 2 mins a side, flipping often, for a total cook time of 8-10 minutes Serves 2

As many vegetables as you want Slice up your vegetables (Tips - peppers, shallots , & hard vegetables works best)  Skewer the vegetable pieces Wait for medium high heat on the grill  Place skewers on grill, turn often, cook for 10 minutes Serves as many as you need (just keep chopping) Serve with Beef Skewers and Chicken Skewers  

1 lb chicken breast 1 lemon 1 Tbsp minced garlic 1 cup chardonnay/white wine 3 Tbsp olive oil Cut up the chicken breast into small pieces  Combine chicken, olive oil, juice of the lemon, wine, & garlic. Let stand for at least a 1 hour Fire up the grill to high heat Place skewers over the flame, cook 3 minutes a side until done, turning often  Serves 2 Serve with Beef Skewers & Vegetable Skewers  

1 lb skirt steak 4 Tbsp olive oil 1 Tbsp cracked black pepper 2 Tbsp minced garlic 1 Tbsp kosher salt 2 Tbsp worcestershire Cut up the skirt steak into manageable squares/parts  Place meat in ziplock, cover in olive oil, salt, pepper, worshitsur, and garlic, seal bag  Mix well in the bag, let stand for at least 1 hour Skewer meat with cooking spits (Tip - soak bamboo skewers for a hour in water before cooking)  Fire up the grill to high  Place skewers over flame, cover and cook for 4 minutes a side, turning often  Serves 2 Serve with Chicken Skewers & Vegetable skewers