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.
Prick the meat all over with a fork. In a medium pot, combine the meat, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until the dogs are firm and cooked through. Transfer the meat to a plate. Reserve some of the cooking liquid.
Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the meat to the skillet in the last 5 minutes of cooking to lightly brown, or put the dogs on the grill for some char and color. If the vegetables begin to get too dark, add a few tablespoons of the meat cooking liquid. Season, to taste, with salt and black pepper.
To serve, spread each bun with mustard. Fill each bun with a sausage or dog. Top with sauteed peppers and onions.
Marinated Cucumber, Onion, and Tomato Salad
1 cup water
1/2 cup distilled white vinegar
1/4 cup vegetable oil
1/4 cup sugar
1 tsp. herb de Provence
Coarse or ground Himalayan pink salt (I get mine at Costco) and fresh coarse ground pepper, to taste
3 cucumbers, peeled and sliced 1/4-inch thick (If you use English cucumbers, you don’t have to peel them)
3 tomatoes, cut into wedges
1 red onion, sliced and separated into rings
Torn basil, for garnish
Extra Virgin Olive Oil, for drizzling
Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
Cover bowl with plastic wrap; refrigerate at least 2 hours. Garnish with torn basil and drizzle each serving with the olive oil.
Happy Friday! I was going to post Mama Areola’s legendary lasagna, but it’s gonna be too damned hot this weekend to turn on the oven. So, take the cookin’ outside.
Jack Daniel’s Grilled Steak with Garlic-Pepper Shrimp & Italian Salad
4 boneless New York Strip Steaks
1/2- cup Jack Daniel’s Whiskey
1/2- cup soy sauce
1 tablespoon olive oil
1 tablespoon Dijon mustard
1/4 cup light brown sugar
4 garlic cloves, minced
Montreal Steak Seasoning
1. Place the steaks in a pan that is large enough to hold all 4. Set aside.
2. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and steak seasoning; whisk until thoroughly combined.
3. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.
4. Cover with plastic wrap and marinate for at least 1 hour in the refrigerator, turning it a couple of times while in the fridge.
5. Remove steaks from fridge 30 minutes before you are ready to grill.
6. Prepare your charcoal or gas grill. For steaks, you want the heat as high as possible.
7. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.
8. Drain the marinade off the steak and discard the marinade.
9. Season the steaks with a liberal amount of steak seasoning.
10. Place the steak on the hot grate and grill until cooked to your liking.
11. After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grill, close the lid and continue to cook the steak until it’s at your desired temperature.
12. To test for doneness using a digital instant read thermometer.
13. Transfer the steaks to a cutting board and let them rest for about 5 minutes before cutting.
Garlic-Pepper Grilled Shrimp
1 fresh red Chile (such as Fresno), seeds removed, finely grated
4 garlic cloves, finely grated
1 tablespoon Montreal Steak Seasoning
1 tablespoon fresh lime juice
2 tablespoons vegetable oil, plus more for grill
1-pound large shrimp, peeled, deveined, tail on
Lime wedges and chili powder, for serving
Special Equipment:
Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water
1.Whisk Chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with steak seasoning. 2.Thread shrimp onto sets of 2 skewers.
3.Prepare a grill for medium-high heat; clean grates well, then oil.
4.Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.
Italian Salad
½ cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1½ teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt and fresh-ground pepper, to taste
1 small head of iceberg lettuce
1 small red onion, sliced into rings
4 ounces provolone cheese, thinly sliced
2 cups drained small mozzarella balls, torn
10 pepperoncini peppers
Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over the lettuce. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
4 slices of good quality bread. I like sourdough for this.
4 tablespoons softened, unsalted butter, for bread
2 cups of your favorite shredded cheese, like Gruyere and Swiss.
8 ounces of boneless rib-eye or strip steak, grilled to medium and sliced as thin as possible with a very sharp knife.
Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets hot, add in the mushrooms, and allow them to sauté for a minute or so before adding in a generous pinch of salt and pepper; once the mushrooms become golden-brown, add in the garlic and stir for a minute or so. Spoon the mushrooms out of the pan and set aside.
Grill your steak to medium rare or medium and slice as thin as possible. Set aside.
Butter one side of your bread slices.
In the same skillet, over medium heat, place two slices of bread (buttered side down) in the hot skillet. Cover both slices of bread with half of the cheese. Top one of the slices with half of the mushrooms and half of the sliced steak. Top that with the other slice of bread. Press the sandwich with a spatula, then flip the sandwich over. When both sides of the sandwich are golden brown and the cheese is melted, remove from the skillet and slice on the bias. Repeat for another sandwich.
2 lbs. medium raw shrimp peeled, de-veined, tail off
2 whole eggs
1 cup panko crumbs
1 cup fine corn meal
1/2 cup cornstarch
Onion powder
Garlic powder
Cajun seasoning
Fresh-ground pepper, to taste
Dried parsley
Cajun Mayo:
1 tablespoon Cajun seasoning
1/2 cup of mayonnaise
Shredded lettuce
Sliced tomatoes
Sliced red onion
4 hoagie rolls
Gather 3 bowls. In the first bowl beat the eggs, in the second bowl mix the together the corn meal and panko. In the last bowl mix together the cornstarch and seasonings.
Dredge each piece of shrimp first in the cornstarch, then the egg and then the corn meal panko mixture.
Spray air fryer basket or tray lightly with oil and place breaded shrimp in a single layer. Lightly spray the top of the shrimp with oil and Cook at 390 for 5 minutes. Cook in batches, if needed.
In a mixing bowl, combine the Cajun seasoning and the mayonnaise. Mix well.
Open rolls and place lettuce on bottom, then add 8-10 pieces of shrimp, next add tomato slices and top with Cajun Mayonnaise.
1. In a blender add all the marinade ingredients and purée until smooth.
2. In a ZipLoc or bowl add short ribs and marinate covered for 4 hours, but overnight preferable for maximum flavor.
3. Heat gas or charcoal grill to 350°F. Drain excess marinade off short ribs. Grill turning once, about 4 minutes per side. The edges with caramelize and get crispy.
4. Allow the meat to rest for 5 minutes then I cut the meat across the grain thin, but feel free to eat off the bone. Serve with green onions on top and steamed rice.
3 cans (15 oz.) red enchilada sauce, store bought or homemade.
4 cups grated cheddar or jack cheese, or a combo of both
Sour cream, for serving
Diced tomato, for serving
Chopped cilantro, for serving
Enchilada Sauce
5 dried ancho chiles
5 dried guajillo chiles
4 cups boiling water, chicken stock, or beef stock
1 (14-ounce) can chopped tomatoes
1 large white onion, peeled and cut into eighths
6 cloves garlic, peeled
Kosher salt, to taste
1 1/2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
2 canned chipotle peppers
Enchilada Sauce
Toast the chiles:
Add the chiles to a dry 12-inch frying pan. Turn the stove to medium heat and gently toast the chiles, flipping halfway during toasting, 4 to 5 minutes. The exterior of the chiles will take on a dark color, and you’ll start to smell their aroma. Once the chiles are toasted, remove them from the pan and allow them to cool for 10 minutes (or until cool enough to handle).
Stem, seed, and soak the chiles:
Once the chiles are cool, pull off their stems. After pulling the stems, you can easily tear them open. Shake out the seeds.
Put the peppers in the jar of a 64-ounce blender and carefully pour the boiling water or stock over them. Allow the peppers to soak for 15 minutes. If you happen to be poaching chicken to use in your enchiladas, soak the chiles in the poaching liquid instead of plain boiling water for more flavor. Instead of a blender or food processor, you can use an immersion blender to blend the sauce right in the pot you cooked the chicken in.
Puree the sauce:
Check to see that the peppers have softened. Remove 1 cup of the soaking liquid and set aside. Add the chopped tomatoes to the blender, along with the onions, chipotles, garlic, salt, oregano and cumin. Blend on high speed until smooth, 30 seconds to 1 minute. Use a rubber spatula to scrape down the sides and blend once again at the same speed for another 30 seconds.
Enchiladas
Preheat the oven to 350 F.
Warm tortillas in a dry skillet, just until they start to bubble. I use a tortilla warming pouch in the microwave. Got it on QVC. I love it!
Sprinkle both sides of the chicken breasts with the cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle, about 4-5 minutes per side or until juices run clear. Set it aside on a plate to cool, then shred it finely with a fork. You can also poach the chicken, if you like.
Throw the onions into the same skillet and stir them around to cook, until deep golden brown and caramelized. Remove them from the pan and set them aside on a plate. Pour in the enchilada sauce and reduce the heat to low, allowing it to warm through.
Pour 2 cups of sauce into a 9 x 13 inch casserole dish. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.
Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for 30 minutes, or until hot and bubbly.
Remove it from the oven and let it sit for 10-15 minutes before serving. Serve 2 enchiladas at a time, topping with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkling of cilantro.
I’m a simple man with simple needs. Simple foods are often the best foods. These are so simple, even a Dodgers fan can make them! Happy Taco Tuesday!
Simple Street Tacos
2 tablespoons soy sauce Fresh lime juice from two limes
2 tablespoons canola oil, divided 4 cloves garlic, minced (I use Christopher Ranch in the jar)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 1/2-2 pounds skirt steak, cut into 1/2-inch pieces
12 mini tortillas, warmed or charred (double up on the tortillas for 2 per taco)
Onion
diced Fresh cilantro
chopped Lime wedges, for squeezing
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, onion powder and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until it’s done like you like it. For a little more cilantro punch, hit the steak with some of the chopped cilantro while it’s cooking. Serve steak in tortillas, topped with onion, cilantro and lime wedges for squeezing.
1. Preheat the air fryer at 390 degrees F while you prep the chicken.
2. Prep all 3 mixtures by adding the ingredients into 3 separate wide bowls. Give everything a quick mix to make sure it is all mixed well.
3. Pat your chicken dry with a paper towel to remove any excess moisture (this will help the flour stick), and coat the chicken in the first flour mixture. Be sure to cover the entire piece of chicken, then shake off any excess flour.
4. Add the chicken to the egg + hot sauce mixture, making sure the eggs coat the entire thigh. Then, add directly to your last mixture and fully coat.
5. Add the chicken to your air fryer basket. The size of your air fryer will dictate how many batches you need.
6. Spray the tops of the chicken with cooking spray to wet the flour. Air fry at 390 degrees for 18 minutes. Flip the chicken halfway through (after 9 minutes) and spray the tops with cooking spray before finishing for the final 9 minutes.
7. Once done, remove the chicken and let cool on a cooling rack for 5 minutes. It’s crucial to let the chicken cool! If you coat the chicken in the sauce right out of the air fryer, it will lock in the moisture and make the breading soggy.
8. Make the hot sauce coating by adding all the ingredients to a small bowl. Microwave for 30-60 seconds, then whisk it all together.
9. Pour the hot sauce over the fried chicken, then flip to coat the other side. You can also toss the chicken in a large bowl. If you prefer to use less sauce, you can also brush it on to control exactly how much you are using.
10. Add the Nashville hot chicken patty to a toasted bun, then add the condiments and toppings of your choice!!
Green onions, thinly sliced on the bias, for garnish
Sticky Asian Sauce
1 cup soy sauce
2/3 cups brown sugar
1/2 cup honey
2 tablespoons rice wine vinegar
1 inch knob fresh ginger, peeled & grated
4 teaspoons sesame oil
4 cloves garlic, finely minced
1 teaspoon crushed red pepper flakes
Preheat the oven to 300 degrees.
On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
Bake the covered ribs for 2 – 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.
Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.
When desired rib tenderness is reached, remove the foil.
Turn the oven to broil or light your grill. Brush the ribs with the Sticky Asian Sauce. Broil or grill for 2-3 minutes and then brush with sauce again. Broil or grill an additional 2-3 minutes until the sauce starts to caramelize.
Garnish with any left over sauce, sesame seeds, and sliced green onions.
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