In a bowl, mix the brown sugar and soy sauce together. Keep mixing until almost all the sugar is dissolved in the soy sauce.
Add in the garlic, ginger and onion and mix.
Let the mixture sit for a few minutes.
Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinade for at least 4 hours.
For the Grill:
13×9 Pyrex dish or smaller depending on the amount of meat you have
1 stick of butter
4-5 green onions sliced small
Place Pyrex dish on the hot grill if you have room otherwise you can put it in the oven.
Add the butter to the Pyrex so it starts to melt.
Add the meat to the grill and cook to perfection.
When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions.
1. In a medium bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.
2. Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 60-90 seconds.
3. Working with one at a time (keeping others warm), take a warmed tortilla and place on a clean surface. Take a heaping spoonful of the chicken (about the same size as your index finger) and place on tortilla. Top with some cheese. Roll up tightly and secure seam with toothpick. Place on a tray and repeat with remaining tortillas and filling.
4. Pour oil in deep skillet and heat to 350°F. Prepare a baking tray with wire rack or line a plate with paper towels. Set aside.
5. Cook in batches of 5 (to not drop the temperature and more easily turn taquitos), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to tray or plate and immediately sprinkle with salt. Repeat with remaining.
6. Remove toothpicks before serving. Top with your favorite toppings and enjoy!
Sausage, Peppers and Onions on Italian Roll with Garlic Aioli
1/4 cup extra-virgin olive oil
1-pound sweet Italian sausage links
2 red bell peppers, sliced
2 yellow onions, sliced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil leaves
4 garlic cloves, chopped
2 tablespoons tomato paste
1 cup Marsala wine
1 (15-ounce) can diced tomatoes
1/4 teaspoon red pepper flakes
4 to 6 fresh Italian sandwich rolls
Roasted Garlic Aioli…recipe follows
Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.
Roasted Garlic Aioli
2 to 3 whole heads garlic
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise
1/3 cup fresh lemon juice
2 tablespoons grated Parmesan
1/2 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper
Dash Worcestershire sauce
Chopped fresh parsley, for garnish
Preheat the oven to 425 degrees.
Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you’ll need 1/3 cup).
In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley.
2 lbs. sweet or spicy Italian sausage (casings removed)
4 cloves garlic, minced
1 (28-oz) can crushed tomatoes
Kosher salt, to taste
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
Pinch crushed red pepper flakes, or to taste
1 cup heavy cream
1/2 cup grated Pecorino Romano, or Parmigiano Reggiano cheese
1/3 cup torn fresh basil, plus more for serving
8 oz whole milk mozzarella cheese, shredded (about 2 cups)
Bring a large pot of heavily salted water to a boil. Cook the ziti according to the package directions to al dente, about 7 minutes. Under cook it a bit, as it will continue to cook in the oven. Drain, but don’t rinse and add the pasta back to the pot. Set aside.
Preheat the oven to 425 and set the oven rack in the middle position.
Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.
Add the crushed tomatoes, salt, sugar, Italian seasoning and red pepper flakes and simmer, uncovered, for 10 minutes.
Add the heavy cream, 1/3 cup of the Pecorino Romano or Parmesan, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.
Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
2 onions, halved and thinly sliced into half moons
12 ounces fresh mushrooms, sliced
6-7 tablespoons all-purpose flour
A pinch of cayenne pepper, or crushed red pepper flakes, to taste
3 cups beef broth
2 teaspoons Worcestershire sauce
Kosher salt and fresh-ground pepper, to taste
1 teaspoon beef bouillon powder
THE PATTIES
2 lbs ground beef
2 tablespoon Christopher Ranch jarred minced garlic
2 eggs
2 packages Lipton soup mix
2 tablespoons Worcestershire sauce
1/2 cup dry breadcrumbs
Kosher salt and fresh-ground pepper, to taste
In a bowl, combine the patty mixture until combined. Shape into 6 oval patties.
Heat oil in a large skillet over medium-high heat. Use a cast iron skillet, if you have one.
Add the patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking in the gravy) remove to a plate.
To the same skillet, add sliced onion and mushrooms; cook stirring and scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened. Add flour and cayenne pepper or pepper flakes; stir for 2 minutes.
Add in beef broth, Worcestershire sauce and salt and pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point, add the beef bouillon powder).
Add the patties back to the skillet. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking. Serve right away.
I’ve got shrimp. I’ve got rolls. So let the games begin.
Louisiana Shrimp Po Boy with Rémoulade
Kosher salt and fresh ground pepper, to taste
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
Vegetable oil for frying
2 pounds medium shrimp (16/20), peeled, tails removed and deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8”-long French rolls, split horizontally
Rémoulade (recipe follows)
Shredded iceberg lettuce, sliced tomatoes, dill pickles, sliced red onion, Crystal hot sauce or Pick A Peppa
Whisk first 7 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2” or use a deep fryer. Heat oil to 350°. You can also air fry the shrimp.
Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
Rémoulade
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 Tbsp sweet paprika
1-2 teaspoons Cajun or Creole seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet)
1 teaspoon Crystal hot sauce
1 large clove garlic, minced and smashed
Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Beer Battered Fish Tacos with Quick Pickled Onions & Cucumber
& Chipotle Crema
Vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons garlic salt
A few dashes of Tapatia hot sauce
12 ounces beer.
3 (8-ounce) cod fillets, cut into chunks
8 (8-inch) corn tortillas, lightly charred over a gas flame or on a grill
Lime wedges for squeezing
Quick-Pickled Onion and Cucumber, recipe follows
Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees.
In a medium bowl, mix 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Add a few dashes of Tapatia to the batter. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Serve fish in tortillas topped with Chipotle Crema and Quick-Pickled Onion and Cucumber
Quick-Pickled Onion and Cucumber:
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero chile, seeds removed, minced
1 Roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro leaves
In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
Toss in the tomato and cilantro, 5 minutes before serving.
For the Chipotle Crema:
1 cup mayonnaise
2 chipotles in adobo
1 tablespoon adobo sauce
2 garlic cloves
pinch of salt
squeeze of lime
Plastic squeeze bottle, for dispensing the crema
For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat, you can add more chipotles or some of the adobo sauce. You can substitute some of the mayonnaise for plain Greek yogurt. Use a plastic squeeze bottle to dispense the crema. It looks really nice on the tacos.
Add ½ cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine.
Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm.
Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turnover and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.
Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in ¾ cup of Marsala, reserved mushroom liquid and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes.
Reduce heat and whisk in butter a piece at a time. Next add parsley, lemon juice, the browned fresh mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.
1 lb. large, jumbo or colossal shrimp, peeled, deveined, tail on or off
1 tbsp. Old Bay
2 tablespoons minced garlic (I like Christopher Ranch in the jar)
1/4 cup dry white wine
3/4 cup heavy cream
1/4 cup shredded Parmesan cheese
Kosher salt and fresh ground pepper, to taste
Fresh parsley, chopped for garnish
Pat steaks dry with paper towel. Rub with olive oil and season with salt and pepper. Heat a grill over medium-high heat. Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. On the last flip, top each steak with a pat of butter. Transfer steaks to a warm plate and set aside.
Season shrimp with Old Bay. Melt 2 tablespoons butter in a skillet. Add shrimp, season with salt and pepper and sear until just cooked and pink — about 2 minutes. Transfer to a bowl and set aside.
Melt butter in the same skillet, then add the garlic, sauté until fragrant (about one minute) Pour in the white wine, and allow to reduce to half. Scrape off any bits off of the bottom of the pan. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring. Add in the Parmesan cheese and allow to melt through the simmering sauce. Season with salt and pepper to your taste.
Add the shrimp back into the pan; sprinkle with the parsley, and stir through. Garnish with a little more parsley.
