8 guajillo chiles soaked (reserve 1/2-1 cup liquid from peppers)
6 garlic cloves
2 tbsp ground cumin
2 tbsp onion powder
Kosher salt, to taste
6 tbsp olive oil
24 corn tortillas
Refried beans
Cotija cheese, crumbled
Fresh limes, quartered, for squeezing
Diced onion
Fresh cilantro, roughly chopped
Marinate the meat in beer for 1 hour, in a large zip lock bag, in the refrigerator. Soak the guajillo peppers in hot water, covered, for 5 minutes or until soft.
Juice the oranges. In a blender purée the orange juice, Serrano peppers, soaked guajillo chilies and 1/2-1 cup liquid from peppers, garlic, cumin, onion powder, salt and olive oil.
Place the beer marinated tri-tip, with the beer, in the large zip lock bag.
Pour the orange marinade into the bag with the tri-tip.
Marinate 2 hours, in the refrigerator. Place the bag in a bowl or pan in case of leakage.
Start your grill. Fire up all of your burners and get the grill really hot. When the grill is 400-500 degrees, place the meat on the grill and sear both sides, about 5 minutes per side. Don’t walk away! If the meat catches on fire that’s a bad thing! Continue to move the meat around to prevent burnage.
Shut off half of your burners and move the meat to the indirect heat side of your grill. Continue cooking the tri-tip until medium rare. Use a digital probe thermometer and cook the meat to about 130-140 degrees.
When done, remove the tri-tip from the grill, wrap in heavy duty aluminum foil or butcher paper and let rest.
While meat is resting, grill the tortillas on each side until slightly charred.Slice the tri-tip in half crosswise and then against the grain into strips or small cubes and serve with refried beans spread on grilled tortillas. Top with crumbled cotija cheese,diced onion and cilantro with a squeeze of lime.
1/2 lb. hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/4 lb. sliced ham
1/4 lb. thinly sliced pepperoni
1/4 lb. sliced salami
1/2 cup sliced black olives
2 cups grated provolone cheese
2 cups grated mozzarella cheese
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated parmesan cheese
Dough:
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
To make the Stromboli:
Preheat the oven to 375 degrees. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.
8 oz fettuccine or spaghetti, linguine or bucatini
4 tablespoons extra virgin olive oil
2 teaspoons crushed red pepper flakes, to taste
1 pint cherry tomatoes, sliced in half
8 oz fresh mozzarella balls sliced in half (the cherry tomato-sized ones in water are perfect)
10 large basil leaves, torn or gently sliced in ribbons (julienned)
4 tablespoons Parmesan freshly grated
Kosher salt, to taste
COOK THE PASTA
Cook the pasta in heavily salted water. Follow the package directions but cook for 1 minute less than the package says for al dente.
Meanwhile, preheat a large skillet on medium heat.
Add 1 tablespoon of the olive oil in the preheated skillet, then add the crushed red pepper flakes and allow them to infuse in the oil for about 10 seconds.
Once pasta is just below al dente, remove pasta from water and transfer to the skillet with the oil and red pepper flakes. Add a few tablespoons of the pasta cooking water to the pan with the pasta. Stir frequently to coat the pasta completely.
Add tomatoes and heat through on medium-low heat for about 2 minutes. The pasta should be perfectly al dente at this point.
Remove from heat after tomatoes have heated through and add the mozzarella, basil, remaining extra virgin olive oil, freshly grated Parmesan cheese, and salt directly to the pan and toss to combine. Immediately transfer to a serving bowl or plates and serve.
You can add cooked protein to this, like shrimp, scallops, steak or chicken. Also, add capers and olives, if you like. Zest some lemon into the dish to brighten it up.
Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.
In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.
Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.
Arrange tortillas and fill with beans, ground beef and about 1 1/2 cups of the cheddar cheese.
Fold the sides over and roll tightly.
Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.
Pour sauce over the burritos. Sprinkle with remaining cheese.
Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.
Remove from the oven and serve with lettuce, tomato, onions and/or avocado, if you like
Garlic Pork Chops (or steaks) in a Creamy Mushroom Sauce
4 pork chops or steaks, boneless (about 1-inch thick)
1 teaspoon paprika
1 teaspoon garlic powder
Kosher salt and fresh-ground pepper, to taste
2 tablespoons butter
2 tablespoons olive oil
For the mushroom sauce:
1 cup sliced mushrooms
2 teaspoons jarred, Christopher Ranch minced garlic
4-5 garlic cloves, crushed
1 teaspoon Italian seasoning
1 1/2 cups heavy cream
1/2 cup chicken broth
1 tablespoon fresh chopped parsley
Kosher salt and fresh-ground pepper, to taste
To make the chops: Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted.
Sear the chops for 3-5 minutes per side until well browned on both sides. Transfer the chops to a warm plate and set aside.
In the same skillet, add the garlic and mushrooms and saute until golden brown, scraping up any bits leftover from the chops.
Add garlic, parsley and Italian seasoning then stir fry for another 30 seconds before pouring in the broth. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.
Place the chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve in the creamy mushroom sauce.
Grilled Tri-Tip Tacos with Cilantro Chimichurri Sauce & Pico de Gallo
1 Perfectly grilled Tri-Tip
Taco seasoning:
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
Ground cayenne pepper, to taste
2 chipotle peppers from the can in adobo sauce, chopped
Kosher salt and fresh-ground pepper, to taste
Chicken stock or water
Cilantro Chimichurri Sauce:
1bunch Cilantro (stems OK)
1bunch flat-leaf parsley (stems OK)
Juice of 2 limes
1/2 cup olive oil
¼ cup chopped onion
2 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon kosher salt
1 jalapeno, chopped
Pico de Gallo:
4-6 Roma tomatoes, chopped
1 small red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano Chile, finely minced
1 teaspoon ground cumin
Torn handful fresh cilantro leaves, chopped
3 garlic cloves, minced
Juice from 2 limes
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Tortillas, slightly charred over a gas flame or on a grill
Garnish Ideas:
Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese, Tapatio hot sauce, Sriracha, sour cream, guacamole, cilantro.
For the Tri-Tip: Slice the grilled tri-tip against the grain into strips or cut into small cubes. Heat a large skillet with a couple of tablespoons of vegetable oil. Add the cut meat to the skillet along with the taco seasoning. Warm the meat through adding chicken stock or water as needed for the consistency you want. Reduce the heat to a simmer and simmer for 30 minutes or until the meat is
tender.
For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are ok) and parsley (stems are ok), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.
For the Pico: Finely dice tomato, onion, jalapeño, cumin and cilantro. Season with salt, pepper and lime. I like to add a dash or two of Tapatio. Place all in a bowl, mix and let sit in the fridge for 30 minutes.
Assemble the tacos with the meat, Pico, chimichurri and any toppings you like. Enjoy!
Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, onion powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.
Deep fry, air fry, bake or grill your wings to your liking. In a large bowl (preferably stainless steel) toss the cooked wings in the sauce. Reserve some sauce, for serving. Serve with blue cheese, ranch or your favorite dressing.
In a slow cooker, toss the steak, flour, garlic powder, salt and pepper together until the meat is evenly coated.
Add the soup mix, beef broth, tomato paste and Worcestershire sauce to the slow cooker. Cover and cook on low for 8 hours. You can add fresh chopped vegetables too. I like zucchini and onion.
Remove the lid and stir in the noodles. Cook an additional 15 to 20 minutes, until noodles are hot.
Garnish each serving with fresh, chopped parsley.
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