Category: Dave’s Blog

Grilled Tri-Tip and Rib-Eye Chili

4 pounds steak (I use a combination of tri-tip and rib-eye)
2 pounds hot Italian sausage, casings removed
Kosher salt and fresh ground pepper to taste
2 large onions, diced
6 cloves garlic, minced
2 to 4 jalapeño peppers, seeded and finely diced
4 tablespoons chili powder
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons Worcestershire
2 tablespoons hot sauce (I like Crystal)
1 tablespoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 package of Shelby’s
1 carton of beef stock, as needed
1 (28-ounce) can chopped tomatoes
2 (15-ounce) cans black beans, drained and rinsed (optional)
2 (4.5-ounce) cans chopped green chiles

Optional toppings: avocado slices, sliced jalapenos, sliced radishes, shredded cheese, diced scallions, sour cream, Siracha or hot sauce, chopped fresh cilantro, lime wedges for squeezing.

Heat your grill to high. Season beef with salt and pepper. Sear the steak on both sides, about 3-4 minutes, depending on the thickness of the meat. You’re not cooking the meat at this point, just getting some good color on the steak.
Remove the steak and let rest on a cutting board for 10 minutes.
Cut the steak, across the grain, into ½ inch chunks and transfer to your slow cooker or large stock pot, cover and let rest.
To a large skillet, add sausage (break up the links into crumbles) and cook for 5 minutes. Add onions, garlic and jalapeños. Cook for another 5 minutes over medium heat. Cook until softened. Transfer to your slow cooker or large pot with the meat. Add half of the beef stock and then more as needed. Stir in chili powder, sugar, Worcestershire, cumin, garlic powder, onion powder, paprika, oregano, tomatoes, beans (optional) and canned green chiles.
Cover and cook on low for 3 to 4 hours in a large stock pot (stirring frequently so it doesn’t burn on the bottom) or 6-8 hours on low in a slow cooker.
Serve and garnish with optional toppings.

Marinated Flank Steak With Blue Cheese Schmear

Marinade

1 1/2-2 lbs flank steak

1/4 cup Worcestershire sauce

1/4 cup soy sauce

Fresh-ground pepper, to taste

4 garlic cloves, minced

1/4 cup olive oil

Schmear

1/2 cup blue cheese, crumbled from a wedge

1/2 stick unsalted butter, room temp

1 tablespoon prepared horseradish

1 tablespoon chopped fresh basil, or 1 tsp. dry

1 tablespoon chopped fresh thyme, or 1 tsp. dry

Kosher salt and fresh-ground pepper, to taste

Trim steak of any excess fat or silver skin.

Place steak in large zip lock bag.

Combine marinade ingredients and pour over steak.

Close bag and move steak around in the bag to marinate. Press out any air. Use a vacuum sealer, if you have one.

Refrigerate over night, or at least six hours.

Mix schmear ingredients in a small bowl until smooth.

Refrigerate schmear.

Bring schmear to room temperature one hour before serving.

Prior to cooking, remove steak from marinade and pat dry.

Grill steak over a HOT fire, about 6 minutes a side for medium rare.

Place steak on a cutting board and IMMEDIATELY spread the top of the steak with the schmear.

Let rest 10 minutes before serving.

Thinly slice on the bias across the grain.

Spoon sauce and juices back over the meat when serving.

Dave’s Asian Wings

1/3 c. extra-virgin olive oil

1/3 c. soy sauce

1/4 c. honey

1/4 c. chili garlic sauce

Juice of 1 lime

4 green onions, finely minced, plus more for garnish

4 cloves garlic, minced

1 inch fresh ginger, peeled and finely minced

2 lb. chicken wings

If you buy whole wings, separate the drum and the flat at the joint. Remove the wing tips and discard.

In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, green onions and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.

Preheat oven to 400° and place a wire rack on a baking sheet.

Remove wings from marinade and place on wire rack. Bake until golden and crispy, 45 to 60 minutes, turning wings halfway through.

In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, about 10 minutes.

Turn oven to broil. Brush sauce over wings and broil until caramelized, about 2 minutes.

Plate the wings and garnish with green onions.

Shrimp Tacos with Cilantro-Lime Crema

2 pounds large peeled tails removed and deveined shrimp

2 teaspoons chili powder

1 garlic clove, minced

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon onion powder

Kosher salt and fresh ground-pepper, to taste

1/2 teaspoon grated orange zest, or to taste

2 tablespoons olive oil, or more as needed

2 tablespoons sour cream

1 lime, zested and juiced

1 teaspoon chopped fresh cilantro

1/2 teaspoon garlic powder

1 pinch salt and ground black pepper

20 (6 inch) corn tortillas, charred or warmed

Avocados, thinly sliced

Red onion, diced

Fresh cilantro, chopped

Jalapeno, diced

Lime wedges, for squeezing

Rinse shrimp under cold water, drain, and pat dry.

Combine shrimp, chili powder, garlic, paprika, cumin, onion powder, salt, pepper and orange zest in a bowl. Mix well.

Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.

While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, cilantro, garlic powder, and salt and pepper.

Heat tortillas on a grill pan or char over gas flame.

Build the tacos by spreading crema across each tortilla, 3 or 4 shrimp, slices of avocado, red onion, cilantro, and jalapeno. Serve with sliced limes to squeeze on top and extra crema on the side.

Beef Chow Fun

1 pound wide rice noodles

8 ounces beef flank steak, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

2 cloves garlic, minced

1 cup bean sprouts

1 cup sliced bell peppers (any color)

1 cup sliced green onions

1 tablespoon sesame oil

Salt and pepper to taste

1. Soak the wide rice noodles in hot water for about 30 minutes until softened. Drain and set aside.

2. In a bowl, combine the sliced beef, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for 15 minutes.

3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.

4. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and stir-fry for about 30 seconds until fragrant.

5. Add the bell peppers and stir-fry for 2-3 minutes until slightly tender.

6. Add the drained rice noodles and cooked beef back into the skillet. Toss everything together gently.

7. Add the bean sprouts, green onions, sesame oil, salt, and pepper. Stir-fry for another 2-3 minutes until everything is heated through and well combined.

8. Serve hot and enjoy your Beef Chow Fun!

Bang Bang Salmon

2 salmon fillets (about 6 oz each, skin on or off)

1 tbsp olive oil

½ tsp garlic powder

½ tsp smoked paprika

Kosher salt and fresh-ground pepper, to taste

1 tsp lemon juice

For the Bang Bang Sauce:

3 tbsp mayonnaise, or Greek yougurt

2 tbsp sweet chili sauce

1 tbsp honey

1 tsp sriracha

1 tsp rice vinegar or lime juice

Optional Garnishes:

Sliced green onions

Toasted sesame seeds

Fresh cilantro or parsley

‍

1. Prep the Salmon:

Pat salmon fillets dry. Rub with olive oil, garlic powder, smoked paprika, salt, pepper, and a squeeze of lemon juice.

2. Cook the Salmon:

Oven: Preheat to 400°. Place salmon on a parchment-lined sheet and roast for 12–15 minutes, until cooked through and flaky.

Air Fryer: Place salmon in basket at 390°F for 10–12 minutes.

Pan-sear: Heat a skillet with a little olive oil, sear salmon skin-side down for 3–4 minutes, flip, and cook another 2–3 minutes.

3. Make the Sauce:

In a small bowl, whisk together mayonnaise, sweet chili sauce, honey, sriracha and vinegar/lime juice until smooth.

4. Assemble:

Drizzle or spoon the bang bang sauce generously over cooked salmon.

Eggs in Purgatory

1 tablespoon olive oil

1 lb. Italian sausage, hot or mild, casings removed and crumbled.

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper, chopped

Two 14 oz. cans diced tomatoes

2 tablespoons tomato paste

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon paprika

Pinch of cayenne pepper, to taste

Pinch of sugar, to taste

Kosher salt and fresh-ground pepper, to taste

6 eggs

Fresh parsley, chopped, for garnish

Rustic, crusty bread, for sopping

Avocado, sliced, for serving

Heat olive oil in a large, heavy bottomed skillet over medium heat. Cast iron works best. Add the sausage and cook through.

Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.

Add the bell pepper, sauté for 5-7 minutes over medium until softened.

Add tomatoes and tomato paste to pan, stir till blended.

Add chili powder, cumin and paprika. Add cayenne and sugar and allow mixture to simmer over medium heat for 5-7 minutes, until sauce starts to reduce and thicken.

Taste to see if you want to add more sugar or cayenne pepper for your taste.

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 5 eggs around the outer edge and 1 in the center. The eggs will cook “over easy” on top of the tomato sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.

Some people prefer their eggs runnier. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste.

Garnish with the chopped parsley.

Serve with avocado and the bread for sopping up all the goodness.

Pork Scallopini

4 (6 ounce) boneless pork loin chops

1⁄2 cup all-purpose flour

Kosher salt and fresh-ground pepper, to taste

3 tablespoons vegetable oil

2 tablespoons unsalted butter

1⁄2 lb portobello mushroom, thinly sliced

1⁄4 cup Marsala

¼ cup capers, drained

1 1⁄2 cups chicken stock

2 tablespoons sour cream

2 tablespoons fresh chives, snipped

Sprinkle a small amount of water on a large sheet of plastic wrap. Place 2 of the steaks on top of the plastic and sprinkle again with water. Cover with another sheet of plastic wrap and pound with a rolling pin or meat pounder until about 1/4 inch thick. Repeat with the remaining 2 steaks.

Mix the flour with the salt and pepper in a shallow pie plate. Heat half the oil in a large skillet over medium-high heat until almost smoking. Working in 2 batches, place half the pork in the flour mixture and turn to coat on all sides. Shake off the excess flour and add to the skillet. Cook until lightly browned and cooked through, 3 to 4 minutes per side. Transfer to a plate or platter and cover loosely with foil. Repeat with the remaining oil and pork.

Add the butter to the skillet and heat until melted and foamy. Add the mushrooms and cook, stirring often, until almost all the liquid that the mushrooms give off has evaporated, about 5 minutes. Pour in the Marsala, increase the heat to high, and cook, stirring, until almost all the liquid has evaporated. Add the capers. Add the chicken stock and simmer for 3 minutes. Return the pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce is thickened, about 2 minutes. Transfer the scaloppini to warm serving plates. Stir the sour cream and chives into the sauce. Season with salt and pepper and spoon over the pork.

Sicilian Shrimp Linguine

For the Shrimp

4 tablespoons salted butter

4 tablespoons good extra-virgin olive oil

1 –1½ pounds frozen, raw deveined shrimp (peeled after thawing)

Kosher salt and fresh-ground pepper, to taste

For the Sicilian Sauce

4 tablespoons salted butter

5 tablespoons good extra-virgin olive oil

½ cup chopped sweet onion

6–7 cloves minced garlic + ½ teaspoon crushed red pepper

1 6 oz can large black olives, roughly chopped

1 pint cherry or grape tomatoes halved lengthwise

1 14 oz can or jar quartered artichokes, drained & roughly chopped

Zest of 1 small lemon

Juice of 1 small lemon

¾ cup Chardonnay

Kosher salt and fresh-ground pepper, to taste

½ cup chopped fresh parsley

1½ tablespoons chopped fresh basil

For the Mushrooms

12 ounces sliced white mushrooms

Extra-virgin olive oil

Kosher salt and fresh-ground pepper, to taste-add only at the end

For the Pasta

1 pound linguine

4 tablespoons salted butter for tossing into hot pasta

Reserved pasta water up to 1 cup — optional

Freshly grated Pecorino Romano

Extra basil or parsley for garnish

Cook the Shrimp

Heat a large pan over medium to medium-high heat.

Add 4 tbsp butter + 4 tbsp extra-virgin olive oil.

Pat shrimp dry; season well with salt & pepper.

Cook 5–10 minutes until pink, flipping once and shaking the pan.

Transfer shrimp to a bowl with all juices. Set aside.

Make the Sicilian Sauce

In the same pan, add 4 tbsp butter + 5 tbsp extra-virgin olive oil.

Add chopped onion + garlic/red pepper blend.

Sauté on medium until translucent with a faint golden tint — do not brown.

Add Olives + Tomatoes

Stir in chopped black olives and halved tomatoes.

Season with salt and pepper.

Cook 5–10 minutes on medium to medium-high until lots of juices form.

Add Artichokes

Add chopped, drained artichokes.

Season again with salt & pepper.

Cook a couple more minutes.

Add Lemon + Wine

Add lemon zest + lemon juice.

Pour in ¾ cup Chardonnay.

Bring to a boil, then immediately reduce to medium.

Simmer 10–15 minutes until saucy and rich.

Add more extra-virgin olive oil if needed.

Taste; adjust seasoning.

Turn off heat and stir in parsley + basil.

Note: The “sauce” for this pasta is created by the vegetables + butter + good extra-virgin olive oil.

Don’t be shy with the olive oil — this is what makes the pasta authentically Sicilian and silky.

Cook the Mushrooms

In a separate pan, heat a drizzle of extra-virgin olive oil over medium-high.

Add mushrooms; do not salt while cooking.

Shake pan occasionally; do not brown.

Once lightly golden, season with salt & pepper.

Drain well and discard all mushroom liquid.

Cook the Linguine

Boil in salted water until al dente.

Reserve 1 cup pasta water (may not need it).

Drain.

Assemble the Dish

Add hot linguine to a large bowl.

Add 4 tablespoons butter over the pasta and let melt.

Add drained mushrooms over the linguine.

Pour all of the Sicilian sauce mixture over the top.

Pour in only the juices from the shrimp bowl (not the shrimp yet).

Toss extremely well until everything is fully combined.

Adjust the consistency

If the pasta needs loosening or more richness, adjust with:

More good extra-virgin olive oil

A little butter

A splash of pasta water (if needed)

Finish the dish

Grate lots of Pecorino Romano over the pasta.

Arrange the cooked shrimp over the top.

Finish with fresh basil or parsley.

Serve immediately.

Aunt TJ’s Teriyaki Rumaki

1 container chicken liver

1lb bacon

1⁄2 Teriyaki sauce

1 tablespoon fresh, minced ginger (about 1 inch knob)

1⁄4 cup cream sherry

1 (4 ounce) can sliced water chestnuts

1 teaspoon minced garlic

butter

wooden toothpicks

Place bacon strips on frying pan with low flame and cover pan.

Melt some butter or margarine, and add the teriyaki sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.

DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.

While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.

When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.

Slice the chicken livers into 1/2 inch pieces.

Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.

Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.

Set the cookie sheet with all of the Rumaki aside.

About 20 minutes before company arrives, preheat oven to 450 degrees.

About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.

Remove from oven and serve on a hot plate.

Leave the toothpicks in place so they can pick it up by the toothpicks.