4 pounds boneless, skinless chicken breasts and diced into 1/2-inch pieces
4 cups chicken stock (more as needed)
Toppings:
Grated Monterey Jack cheese
Sliced radish
Fresh cilantro, roughly chopped
Lime wedges for squeezing
Tortilla chips
Scallions, sliced
Sliced avocado or guacamole
Chopped Roma tomatoes
In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes.
Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.
Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for 40 minutes, or until the chicken is cooked through.
Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.
2 lbs hot Italian sausage, casings removed and broken up like ground beef
2 onions, diced
1 head garlic, finely diced
1 can diced green chiles
1 can diced jalapenos
2-28 ounce can diced tomatoes (keep another one handy if you need more)
2 tablespoons cumin
2 tablespoons coriander
2 tablespoons chili powder
2 tablespoons garlic powder
1 package of chili mix. I like Shelby’s
Kosher salt and fresh-ground pepper to taste
1 teaspoon cayenne pepper
2 tablespoons paprika
2 bay leaves. Don’t eat the bay leaves
2 (14 ounce) cans of your favorite beans (optional)
1 or 2 cups red wine
Remove your tri tip from the fridge. Trim as much fat off the trii tip as you want and season liberally with salt and pepper. Allow the tri tip to reach room temperature.
Heat your grill or bbq with a hot zone and cold zone.
Sear the tri tip on both sides, about 3-4 minutes. Don’t walk away while searing…It’ll catch on fire if you don’t watch it. Move it around if you have to so it doesn’t burn. After searing, move the tri tip to the cold zone and turn down the hot zone to medium high.
Cook the tri tip until the internal temperature reaches 130 degrees. Get it off the grill and rest it at room temperature while you brown your sausage.
Heat a large stock pot or Dutch oven over medium-high heat. Add a couple of turns of olive oil to the hot pot. Add your onions and cook through until translucent, about 4 minutes.
Add your sausage. Cook until just browned.
Add the canned tomatoes. Stir to incorporate completely. Bring the pot to a mild boil, then turn down to a simmer.
While simmering, cube the tri tip. Add the cubed tri tip, all of the spices, chiles, jalapenos garlic and wine. Stir to incorporate completely. Bring it back to a mild boil then turn down to a very low simmer and simmer for at least one hour to several hours. As the chili simmers, thin with water or broth if needed. If the chili is too thin for your liking, add masa.
Add beans (optional) about a half hour before serving.
Serve with corn bread, flour tortillas, crackers or garlic bread and toppings.
TOPPINGS:
Sour cream (kicked up sour cream recipe follows)
Cheddar cheese
Sliced radishes
Sliced green onion
Sliced avacado
Pickled jalapeno
Lime wedges, for squeezing
Kicked Up Sour Cream
1-16 ounce container sour cream
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cayenne
1 tablespoon fresh lime juice
A few dashes of hot sauce
Mix all the ingredients in a bowl. Keep chilled in fridge ’till service.
Pressure Cooker to Oven Pulled Pork Carnitas Tacos
For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
For the pulled pork:
4 pounds (or so) bone-in pork shoulder roast, cut into two pieces.
2 tablespoons vegetable oil
3/4 cup pineapple juice, orange juice, chicken stock or water
One 7oz. can chipotle in adobo
1 jalapeno & 1 poblano (pasilla) pepper, diced
2 limes
Warm tortillas, corn or flour
Toppings (pick a few!)
Sliced avocado
Sliced radishes
Thinly sliced red or green cabbage
Thinly sliced romaine lettuce
Diced red onions
Chopped tomatoes
Crumbled cotija cheese
Chopped cilantro
Lime wedges, for squeezing
Salsa
Hot sauce
In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.
In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.
Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.)
Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.
Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.
Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60-90 minutes, depending on the size of your pork butt, at high pressure. (For stove-top pressure cookers, cook for 45-60 minutes at high pressure.)
It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin.
You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stove-top pressure cookers, perform a quick pressure release.) Reserve the cooking liquid.
Pre-heat your oven to 350 degrees
Use tongs to transfer the pork to a baking dish. Remove the bone and shred the pork with the bone, a couple of forks or your tongs. Ladle some of the cooking liquid over the pork.
Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid during cooking so the meat doesn’t dry out too much.
1. Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
2. Using a grill pan on your stove, your Blackstone or a fish basket on your BBQ, grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
3. Flake the fish and serve in tortillas garnished with your favorite toppings and the crema.
1 cup grated Pecorino Romano or Parmesan cheese, divided
1 stick butter, cut into 8 pieces
2 pounds boneless skinless chicken thighs
Kosher salt and fresh-ground pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon chopped parsley (optional)
Preheat the oven to 350 degrees.
Stir rice, French onion soup, beef consommé, and portobello mushrooms together in a 9 x 13-inch baking dish. Top with 3/4 cup of the cheese and add butter pieces on top.
Season chicken evenly with salt, pepper, garlic powder, onion powder, and paprika and place on top of cheese and butter. Top with remaining cheese and cover dish with foil.
Bake in the preheated oven for 45 minutes. Uncover and bake until top is golden brown, liquid has been absorbed into the rice, and chicken is cooked through, about 20 more minutes. Sprinkle with fresh parsley if desired.
Preheat the oven to 450 degrees F. Line baking sheets with foil.
Melt the butter in a saucepan. Add the lemon juice, salt, black pepper, cayenne and garlic, and stir. Set aside.
Rinse and pat the chicken legs dry. With metal tongs, dip them one by one into the butter mixture and place on the prepared baking sheets.
Once all of the chicken legs are coated and on the baking sheet, take a pastry brush and give them one last coating of the butter mixture.
Place them into the oven for 30 to 35 minutes, basting a couple of times during roasting. If they need a bit more color, turn on the broiler for a couple minutes and watch them closely.
Remove them when they are nice and golden brown and fully cooked.
toppings: cilantro, sour cream, salsa, guacamole or hot sauce
1. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil or parchment paper and lightly coat with 1 tablespoon olive oil.
2. Combine beef, onion, green chiles, chili powder, cumin, garlic powder, and salt in a medium bowl and mix until well incorporated.
3. Wrap tortillas in a damp paper towel and microwave just until softened, about 30 seconds.
4. Spread about 3 tablespoons beef mixture over half of a tortilla in a very thin layer that reaches to the edges Spread about 1 tablespoon beans onto the other half. Sprinkle all over with about 2 tablespoons cheese. Fold tortilla in half to make a taco; place on prepared baking sheet. Repeat with remaining tortillas, meat and cheese. Brush tops of tacos with remaining oil.
5. Bake tacos in the preheated oven, flipping halfway through, until lightly browned, toasted, and crisp around the edges, 30 to 35 minutes. Serve with desired toppings.
Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or Pam spray.
Season the chicken on both sides with a good amount of salt & pepper. In a large skillet, sear the chicken over medium-high heat on both sides, about 4 minutes per side, then remove and set aside. For a good sear, don’t crowd the skillet. Cook in batches.
In the same skillet, melt 2 tablespoons butter over medium-high heat and sauté spinach until just wilted. Remove from heat.
For the sauce: lower heat to medium and add butter to skillet. Add minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
Whisk in flour and cook for 1 minute, or until roux is thick and golden brown, then slowly whisk in chicken broth until mixed well.
Stir in Parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until thickened, then stir in thyme, basil and oregano. Season with salt and pepper.
Season chicken thighs with salt and pepper and Italian seasoning and place in baking dish.
Place chicken thighs skin side up in your greased baking dish, then top with sautéed spinach and halved potatoes. Top with cream/Parmesan sauce, then place in oven and bake for 20-25 minutes, or until chicken is cooked through. Garnish with fresh parsley.
Cut chicken breasts in half lengthwise to make four even cutlets. Place them between plastic wrap and pound just until they thin out a bit (make sure they’re all even in thickness so they evenly cook). Season chicken with salt and pepper. Dredge the chicken in flour, shake off the excess flour and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add a couple of turns of olive oil and 1 Tbsp butter. Once the butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (DO NOT OVER COOK). Set the chicken aside and tent with foil to keep warm.
Add more oil to the pan if you need to along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown. Stir in onion powder and minced garlic and saute another 30 seconds or until fragrant.
Add Marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down, ab then add 3/4 cup chicken stock and while stirring add cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with salt.
Return chicken to pan and sprinkle the tops with chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to a consistency you like. The sauce will thicken as it cools. Serve with pasta.
2 lbs. flank or skirt steak, 1 small tri tip or your favorite steak
1 cup pickled jalapeno peppers
Kosher salt and fresh-ground pepper, to taste
1 medium white onion, halved and sliced into half-moons
2 tablespoons extra-virgin olive oil, plus more for brushing
4 poblano peppers
2 red bell peppers
1 clove garlic, chopped
1 teaspoon dried oregano
Grilled flour or corn tortillas, guacamole and pico de gallo, for serving
Put the steak or tr-tip in a baking dish and toss with the pickled jalapenos; let marinate at room temperature, 1 hour.
Preheat a grill to medium high. Brush the jalapeno mixture off the steak; season the steak with salt and pepper and grill until charred, 3 to 4 minutes per side. Transfer to a cutting board and let rest.
If you’re using tri-tip, heat up one side of your grill. Sear on both sides, then move to the cold side of the grill. Cook for about 45 minutes or until the internal temp of the meat reaches 135 degrees. Remove from the grill and let rest for 15 minutes.
Meanwhile, put the poblanos, onions and bell peppers on the grill and char on all sides, about 8 minutes. Set aside until cool enough to handle, then peel off the skins, stem and seed. Cut the peppers into strips.
Preheat a large skillet over medium heat. Thinly slice the steak on the bias, against the grain. When the skillet is hot, coat the bottom with 2 tablespoons olive oil. Add the garlic and oregano and saute about 1 minute. Add the steak, onion and pepper strips and toss to heat through. Season with salt and pepper. Serve with tortillas, guacamole and pico de gallo.
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