When you’re REALLY in the mood for red meat and pasta!
Garlic Butter Steak & Noodles
16 oz. linguine, fettuccine or spaghetti
1 lb. sirloin steak
2 tbsp butter
4 cloves garlic, minced
1/2 cup heavy cream
1/4 cup Parmesan, grated
Kosher salt and fresh-ground pepper, to taste
Red pepper flakes, to taste
Cook linguine: Boil the linguine in salted water according to package instructions. Drain, but do not rinse and set aside. Reserve a cup of the pasta water.
Sear steak: In a skillet, melt 1 tablespoon of butter over medium-high heat. Season the steak with salt and pepper, then sear for 3-4 minutes per side for medium-rare. Remove the steak from the skillet, let rest, and slice thinly.
Sauté garlic: In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant.
Make sauce: Add heavy cream, Parmesan, black pepper, and red pepper flakes to the skillet. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.
Toss noodles: Add the cooked pasta to the skillet and toss to coat the noodles in the creamy sauce. Add some of the reserved pasta water if you want to loosen up the sauce.
Serve: Plate the noodles and top with the sliced steak. Serve immediately.
Mother’s Day is this Sunday! Happy Mother’s Day to every great mom reading this post. It takes some big (mozzarella) balls to be a mom! You deserve a great meal!
Porterhouse Steak
2 16-20 oz Porterhouse steaks
1 cup soy sauce 4 tbsp garlic
minced Juice from 2 lemons
Garlic salt and fresh-ground pepper, to taste
In a large Zip-Loc bag, add the soy sauce, garlic, lemon juice and the salt and pepper. Place the steak in the bag to marinate. Seal the bag and massage the marinade into the meat. Place in refrigerator for 30-60 minutes. Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Hit it with a little Kosher salt if you like. Fire your grill or BBQ and get it hot! Set up a hot zone and cool zone. Sear the steak for 3-5 minutes on both sides, then move it to the cool zone, top it with the blue cheese butter and cook it to your desired doneness. 130 degrees for medium rare. When done, remove the steak, top it with again with the blue cheese butter, tent with foil on your cutting board and let it rest for 10 minutes. Slice the steak off the bone, then rearrange it around the bone (you’ll want to gnaw on that bone) serve & enjoy!
Blue Cheese Butter
1 stick unsalted butter, softened
3 tablespoons blue cheese
1 small shallot, minced
1 teaspoon chopped fresh parsley
1 small garlic glove, minced
Garlic salt and fresh ground pepper, to taste
Mix the butter, blue cheese, shallot, parsley, and garlic together in a small bowl. Season with salt and pepper to taste.
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.
Pat the chicken wings dry with paper towels to remove excess moisture (this will help make sure they crisp up in the air fryer).Toss the wings in olive oil, and season lightly with salt and pepper. Preheat the air fryer to 375°FArrange the wings in a single layer in the air fryer basket. Cook for 30 minutes, flipping halfway through, until they begin to turn golden brown. While the wings are cooking, whisk together chili garlic sauce, Hoisin sauce, soy sauce, rice vinegar, minced garlic, ginger, light brown sugar, lime zest, lime juice, and sesame oil in a small saucepan. Simmer on low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly. Once the wings are crispy and cooked through, toss them in the sauce until they are fully coated and place them back in the air fryer for 3 more minutes or until the sauce has caramelized. Garnish with sesame seeds, lime wedges and chopped green onions before serving.
If you didn’t get enough Mexican cuisine on Cinco de Mayo, here’s another one for ya.
Taqueria-Style Tacos
3 pounds flank steak
Marinade:
½ cup soy sauce
½ cup olive oil
⅓ cup white vinegar
4 cloves garlic, minced
2 limes, juiced
Kosher salt and fresh-ground pepper, to taste
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Onion Relish:
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
Salsa:
4 dried New Mexico chile pods
2 large tomatoes, chopped
1 white onion, quartered
4 cloves garlic, peeled
2 jalapeno peppers, chopped
Kosher salt and fresh-ground pepper, to taste
Tacos:
1 package regular size corn or flour tortillas
2 cups grated cotija cheese
2 limes
Cut into wedges Lay flank steak in a large glass baking dish.
Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
Make the salsa: Preheat the oven to 450 degrees. Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes. Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes. Transfer vegetables into a blender or food processor. Add soaked chiles, salt and pepper; puree until smooth.
Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated. You can also grill the steak to a nice medium rare, then slice against the grain, or cut into cubes.
Warm tortillas in a dry skillet, or on your grill, over low heat for about a minute on each side.
Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.
Happy Saturday! Happy Weekend! Fire the margarita machine, Cinco de Mayo is this Monday!
Birria tacos could be considered the Holy Grail of tacos.
Birria Tacos on the Blackstone
4 pounds Chuck Roast cut into pieces
2 pounds Short Ribs
2 Tablespoons Oil
2 Onions, quartered
2 can Crushed Tomatoes
15 oz can12 Guajillo chiles seeds removed and diced
4 tsp Chili powder
2 tsp Dried Oregano
2 tsp CuminKosher salt, to taste
8 Bay leaves
4 cups Beef broth
36 Corn Tortillas
6 cups Monterey Jack cheese, grated
Limes, cut in wedges, for squeezing
Preheat the Blackstone grill over medium high heat (approximately 400 degrees).Spread the oil out onto the Blackstone Grill. Place the diced roast and short ribs on the Blackstone Grill and brown each side for 4-5 minutes.
Remove the beef and short ribs and place them in a crock pot.
Add the onions, crushed tomatoes, chiles, chili powder, oregano, cumin, salt, bay leaves and beef broth to the crock pot.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Skim the grease from the top of the broth from the crock pot and reserve for frying the tortillas.
Remove the meat and bones. Shred the meat and return it to the crock pot. Build the tacos!
Heat the Blackstone Grill over medium high heat (approximately 400 degrees). Dip the tortilla in the reserved cooking liquid and place on the grill.
Add meat and cheese to one side of the tortilla. Then fold over to form taco shape and flatten out the tacos.
Continue cooking until the tortilla is crispy and browned, flip and continue cooking on the other side until crisp.
Cinco de Mayo is this Monday. It’s not too early to plan your menu.
Coctel De Camaron (Mexican Shrimp Cocktail)
To cook the shrimp and make the broth
2 pounds raw medium or large shrimp in the shell
8 cups water1 medium yellow onion
1 small lemon, sliced
2 medium carrots, peeled and sliced in half (lengthwise)
2 large fresh garlic cloves, peeled and sliced in half
4 bay leaves
2 teaspoons kosher salt
A bowl with ice and water to stop the cooking process
For the Coctel
16 oz Clamato juice
1/2 cup ketchup
3 or 4 juicy limes, freshly squeezed
2 teaspoons Maggi seasoning
4 Tablespoons Your favorite hot sauce. I like Tapatio
4 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)
4 large cucumbers peeled, seeds removed and finely chopped.
2 small onions, finely chopped
4 Roma tomatoes, finely chopped
4 large jalapeños, finely chopped
1 cup chopped cilantro, finely chopped
Kosher salt and fresh-ground pepper, to taste
2 large avocados, diced
Fresh limes, tostadas or tortilla chips, for serving.
Prepare and cook the shrimp:
Peel and de-vein (if needed) the shrimp. Reserve the shells.
Make the broth: In a medium pot, add the water, onion, garlic, bay leaf, lemon slices and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
Remove the shrimp shells from the broth and discard.
Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
Make the shrimp cocktail:
In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño, cilantro, salt & pepper. Add the broth & clamato mixture and mix. Add the diced avocado and mix gently.
Chill the Coctel for at least 30 minutes in. Serve in bowls or large glasses with tostadas or tortilla chips on the side. A wedge of lime, for squeezing is always a must too.
Come Monday, we’ll all have a little Mexican in us.
Tequila-Chipotle Shrimp Tostadas with Mexican Slaw
1/3 cup plus
1 Tbs. olive oil
1/2 tsp. pure chipotle chile powder
Kosher salt, to taste
1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined
3/4 cup sour cream
2 medium limes,
1 finely grated to get
2 tsp. zest and squeezed to get 1 Tbs. juice; the other cut into 4 wedges
1/2 tsp. honey
1/4 cup white tequila
8 6-inch corn tortillas
1 large firm-ripe Hass avocado
diced Chopped cilantro, for garnish
Sliced radish, for garnish
In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and salt. Add the shrimp and toss well to coat. Let sit for 10 minutes. In a small bowl, combine the sour cream, lime zest and juice, honey, and salt. Heat the remaining 1/3 cup oil in a 12-inch skillet over medium-high heat until shimmering hot. Fry the tortillas, one at a time, turning with tongs, until golden brown and crisp, about 2 minutes each. Transfer to paper towels and salt right away. Discard all but 1 Tbs. oil from the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat. Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro and serve with the lime wedges and slaw.
Mexican Slaw with Spicy Lime Dressing
4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil Kosher salt, to taste
1 teaspoon chipotle in adobo sauce
Thinly slice cabbage.
Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl. Process lime juice and chipotle in adobo sauce in a blender until blended. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
It’s a Wing Wednesday! Wednesdays were made for wings. I suggest you get your wings at R&R Quality Meats & Seafood. The drums and flats are split and they are huge!
2 teaspoons onion powder Red pepper flakes, to taste
Fresh-ground pepper, to taste
2 tablespoons fresh parsley, chopped
¼ cup fresh-grated Parmesan cheese
Remove the chicken wings from the refrigerator and pat dry. Place onto a wire rack. Let rest for 30 minutes. Preheat your air-fryer at 390 degrees. Whisk together the salt, pepper, paprika, garlic powder, onion powder and 2 tablespoons of Parmesan, mix in a bowl. Add the chicken wings to the seasoning mix and toss to coat each wing. Place the seasoned wings on a flat layer in the preheated air-fryer basket. Cook the garlic wings, in batches for 20 minutes, flipping the wings with tongs half way through cooking.
Make the Garlic Parmesan Wing Sauce:
In a small saucepan over medium heat, melt the stick of butter, and mix in garlic powder, onion powder, red pepper flakes, black pepper, and parsley. Stir together for a minute until butter is fully melted, then add the grated Parmesan cheese. Once the chicken wings are finished cooking, toss them in a clean, large mixing bowl with the wing sauce. Serve hot.
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.
