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.
Best Ever Baby Back Ribs & Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing
2 racks of baby back ribs
1/4 cup brown sugar
2 tablespoons smoked paprika
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt & fresh-ground pepper, to taste
Cayenne pepper, to taste
1 cup BBQ sauce (your favorite kind)
2 tablespoons apple cider vinegar
Preheat your oven to 275°F
Remove the thin membrane from the back of the ribs. It can be tough and chewy if left on.
In a small bowl, mix the brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper.
Rub the spice mixture evenly over both sides of the ribs. Make sure to really massage it into the meat.
Wrap each rack in aluminum foil and place them on a baking sheet.
Bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender.
While the ribs are baking, prepare your BBQ glaze by mixing the BBQ sauce with the apple cider vinegar in a small saucepan. Simmer over low heat, stirring occasionally.
After the ribs are done baking, remove them from the oven and carefully unwrap the foil. Watch out for the steam!
Brush the ribs generously with the BBQ glaze.
Preheat your grill to medium-high heat. Place the ribs on the grill and cook for about 10 minutes, turning and basting with more glaze every few minutes, until the ribs are caramelized and slightly charred.
Remove from the grill, let them rest for a few minutes, then slice and serve!
Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing
For The Honey-Lime Dressing
4 tablespoons honey
4 tablespoons lime juice
2 tablespoons extra virgin olive oil
pinch of salt
For The Watermelon Salad
1 watermelon peeled, cut into cubes
1 red onion, halved & sliced into thin half-moons
2 English or Hot House cucumber, cubed
2 cups fresh cilantro, chopped or torn basil
1 cup crumbled feta cheese, more to your liking
Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside.
Make the Salad: In a large bowl or serving platter, combine the watermelon, cucumbers, onions and fresh herbs.
Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!
Place the chicken pieces in a gallon size zippered food storage bag.
In a small bowl, whisk together the marinade ingredients and pour it over the chicken. Press out as much air as possible and seal the bag. Refrigerate for at least 2 hours and no more than 6 hours.
Heat your charcoal or gas grill for indirect heat. For charcoal, spread the coals to one side of the grill. For gas, only turn the burners on one side on.
Remove the chicken from the marinade and place it on the indirect heat side of the grill (no coals/no burners). Cover and grill the chicken for 14 to 18 minutes (boneless) or 20 to 25 minutes (bone-in), or until it reaches an internal temperature of 165 degrees F., flipping 2 or 3 times throughout the cooking time. Towards the end of the cooking time, baste lightly with BBQ sauce, if using.
Then, move the pieces over the direct heat and cook for about 1 to 2 minutes per side, or until charred to your liking. Watch closely because it can begin to burn quickly.
Transfer to a platter and allow to rest for about 5 minutes before serving.
BBQ’d Oysters with a Cheese Topping and Garlic Finishing Butter
Cheese Topping:
2 cups grated Parmesan cheese
1 cup grated mozzarella cheese
2 tablespoons granulated garlic
2 lemons, zested and juiced
1 bunch Italian parsley, chopped
Garlic Finishing Butter:
1 stick butter
1 cup fresh lemon juice
1/2 cup Louisiana hot sauce. I like Crystal
1/2 cup Worcestershire sauce
1/4 cup chopped garlic
2 tablespoons granulated garlic
24 oysters, shucked on the half shell
1 loaf Italian bread, sliced and charred on the grill, for sopping
For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and set aside.
For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk until blended.
Preheat your grill to 400 or build a good hot fire.
Top each oyster with a good amount of the cheese mixture. Place the oysters on the grill. Cook until the cheese is melted and the oysters are starting to get some color and curl up on the edges, 10 minutes or so.
Remove the oysters from the grill with tongs and place them onto a sheet pan or large platter.
Ladle some melted garlic butter over the oysters.
Serve with grilled bread to sop up the juices and butter!
3 whole dried ancho chiles, stems and seeds removed
3 whole dried guajillo chiles, stems and seeds removed
2 whole dried ancho chiles, stems and seeds removed
2 whole chipotle peppers, canned in adobo
Juice from 2 to 3 oranges
Juice from 2 to 3 limes
1 small yellow or white onion, peeled, halved and sliced into half-moons
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
1 small bunch cilantro, leaves and tender stems only, divided
6 cloves garlic
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
Kosher salt, to taste
2-3 pounds tri-tip, trimmed and sliced and cut into small cubes
Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, hot sauce or Siracha, Pico de Gallo and cotija or queso fresco, for serving.
Place dried chiles in a saucepan and cover with water. Bring to a soft boil. Remove from heat, cover and let the chiles steep for 20 minutes. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, brown sugar, cilantro, garlic, cumin, garlic powder, onion powder and salt. Blend until a smooth sauce has formed, about 1 minute. Taste and add more salt, if needed.
Add the chopped tri-tip and sliced onions to a large Ziploc bag and pour in the marinade. Squeeze out all the air zip it and marinate in your fridge for 2 hours to overnight. Reserve some of the marinade for cooking.
Fire the Blackstone, griddle or large cast-iron skillet and cook the meat thoroughly. Pour some of the reserved marinade over the meat while cooking. If using a skillet, cook the meat in batches so as to not crowd the meat.
Warm your tortillas; add your meat and build your tacos with your favorite toppings!
Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.
Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.
Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.
Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt.
Mango Pico de Gallo
1 red bell pepper, finely diced
1 jalapeno, seeds and membrane removed, finely diced
2 mangoes, finely diced
1 small red onion, finely diced
Cilantro leaves, finely chopped
1/4 cup lime juice
Kosher salt, to taste
Pinch sugar
Once everything has been diced, combine all ingredients in a bowl.
Stir ingredients together and enjoy or refrigerate until ready to serve.
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