Scott - One to five: one shortcut recipe transformed into five easy dishes

ACKNOWLEDGMENTS

Boy, oh boy. How do you write acknowledgments for a list of people as long as a Danielle Steel novel? This book is the result of so many years of life, education, and plain, hard work. Im sorry if I forget a few of the people who helped me in my journey, but Im going to take a stab at it.

To Lesley, my amazingly supportive, beautiful wife, this world made sense when I met you, and this book is complete because of you. Thank you for your hard work and dedication and sleepless nights helping to write this. Because of you, this book is on shelves everywhere. I love you so much BBB.

To Mom, the mold was broken when you came into this world. I owe you everything: who I am, who Ive become, and who I will be. I truly, truly am the luckiest man in the world to call you Mom. Thank you for being you and thank you for loving us.

To Danny, boy you didnt know what you signed up for when you married my mom (meaning you got me as a stepson). You go above and beyond and I am the man I am today because of you. Thanks for loving us unconditionally because we love you unconditionally. There is no step in front of calling you Dad.

To my in-laws, Bonnie and Michael, I struck gold when I married your daughter and in having you two as family. Thank you for your support, thank you for allowing me to fall asleep anywhere and everywhere, and thank you for allowing me to step into your kitchen and help with the holiday meals. I love you both so much.

To David Duncan at Country Waffles in Los Baos, California, everything you taught me in my teens was right, and all the a$$ kicking you did truly set me up for my future. I love you, buddy.

To Steve Hernandez, WHAT THE HELL ARE YOU DOING? is instilled in my head and is repeated on a daily basis because of you. Not only were you my first chef, but you taught me so much about life, food, and family. Im honored to call you one of my best friends. Thank you for all youve done and thank you for your consistent motivation on a daily basis.

To Gary Danko, you were my first introduction into real food, a real chefs life, and you opened my eyes on how to be a real business operator. I cant thank you enough for taking me under your wing for so many years. I have nothing but love for you, sir.

To Miles Kunisaki, you are literally my hands and my feet. I couldnt have done it without you. Thank you for all your hard work and dedication. Theres not a day I dont know how much youve given to me.

To my little brother Steven, who is way bigger (and by that I mean stronger. I know you thought I said you were fat, which you arent) than me, my little sister Alexis, who is way better looking and stylish than me, and my older sister Chyllis, who is way smarter than me, Im proud of who weve become, and I cant thank all of you enough for your support. I love you all.

To my core at Time Inc. Books, Betty Wong and Felicity Keane, boy, oh boy do I owe you two the world. Im honored to have worked with both of you. Thank you for your long nights, many emails, and putting up with my OCD chef-ness. This book is as much me as it is the both of you.

To my literary agents, Jeff Kleinman and Claudia Cross, this book would not be real if it wasnt for your continuous telephone calls, your badgering me to write it, and your overall belief in me.

And to Tamara Palmer, not bad for our first crack at a book, huh? Thank you, thank you, thank you for all your hard work.

Last, but not least, mucho names: Rick Hamer, Lynne Sloan, Tyler Nave, Tom Walton, Pumpkin and Teddy, Rachael Ray, Sunny Anderson, Pat Monahan, Hoda Kotb, Kathy Lee Gifford, Mara and Chris Padilla, Frank Stone, Bao Tonthat, Vanesa Sanchez, Jim Clarke, Chad Scott, Jackie Olensky, Nii-Ama Akuete, Rick Reichmuth, Lev Dagan, and Wes Romine aka Go Weser.

XO,

BLOOPER REEL

ONE TO FIVE

One Shortcut Recipe Transformed into Five Easy Dishes

RYAN SCOTT

To the most amazing ladies in my lifemy loving mother Pat, my beautiful wife Lesley, and then theres Wes (you know I had to go there, gurrrrrl)! Love you all so much.

Copyright 2016 Michael Ryan Scott
Design and photographs copyright 2016 Time Inc. Books

Published by Oxmoor House, an imprint of Time Inc.
Books 225 Liberty Street, New York, NY 10281

All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts strictly for personal use.

Writer: Tamara Palmer

Senior Editor: Betty Wong

Editor: Meredith L. Butcher

Project Editor: Lacie Pinyan

Designers: Maribeth Jones, Olivia Pierce

Photographers: Iain Bagwell, Jennifer Causey, Greg DuPree, Thomas J. Story

Prop Stylists: Kay Clarke, Lindsey Lower, Leila Nichols, Mindi Shapiro, Claire Spollen

Prop Coordinator: Jessica Baude

Food Stylists: Victoria E. Cox, Margaret Monroe Dickey, Karin Shinto, Catherine Crowell Steele

Recipe Testers: Jiselle Basile, Mark Driskill, Paige Grandjean, Emily Nabors Hall, Pam Lolley, Robby Melvin, Callie Nash, Karen Rankin, Deb Wise

Assistant Production Manager: Diane Rose Keener

Associate Project Manager: Hillary Leary

Copy Editors: Jacqueline Giovanelli, Sarah Scheffel

Proofreader: Adrienne Davis

Indexer: Mary Ann Laurens

Fellows: Kyle Grace Mills, Mallory Short

eISBN: 978-0-84875-159-3

Library of Congress Control Number: 2016948459

First Edition 2016

Printed in the United States of America

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IN YOUR FRIDGE

EGGS

The humble and hearty egg became a really good friend of mine when I started pricing out food as a restaurant owner. I think its often overlooked as the quick, simple, and delicious protein that it is, so its time to shout it out for the star that it can be!