Category: Dave’s Blog

Spinach Salad with Warm Bacon Dressing

8 slices bacon, cut into ½-inch pieces

¼ cup finely chopped shallots, from 1 to 2 shallots

2½ tablespoons cider vinegar

2 tablespoons honey

2 teaspoons Dijon mustard

Kosher salt and fresh-ground pepper, to taste

6 oz (about 8 cups) baby spinach

8 oz white button or baby Bella mushrooms, thinly sliced

4 hard or soft boiled eggs, thinly sliced or cut into wedges

Place the bacon in a medium nonstick skillet and fry over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.

While the bacon cooks, start the dressing: in a large bowl, whisk together the vinegar, honey, mustard, salt, and pepper. Set aside.

Using a slotted spoon, transfer the cooked bacon to a paper towel–lined plate.

Pour the bacon fat into a heatproof bowl, then return 4 tablespoons of the bacon fat to the skillet. (You can discard the remaining bacon fat or save it if you’d like it for cooking.) Add the shallots to the skillet and cook over low heat, stirring frequently, until softened, 1 to 2 minutes. Do not brown.

Add the bacon fat and shallots from the skillet to the vinegar mixture and whisk to combine. Add the spinach and mushrooms and toss to coat evenly. Taste and adjust the seasoning with salt and pepper. Divide the salad between 4 plates. Evenly divide the egg and cooked bacon. Serve immediately.

Air Fryer Bang Bang Shrimp Tacos

2 lbs. large raw shrimp peeled, deveined & tail-off

4 large eggs

3 cups Panko

1 cup tapioca flour or cornstarch

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Kosher salt and fresh-ground pepper, to taste

cooking spray

For the Bang Bang Sauce:

1 cup mayonnaise

1/2 cup Thai sweet chili sauce

Sriracha, to taste

For the Slaw:

16 oz coleslaw mix

1/2 cup chopped cilantro

1/2 cup chopped green onion

4 tbsp mayonnaise

Juice from 1 lime

Sriracha, to taste

Kosher salt, to taste

To Serve:

20 flour tortillas

Chopped green onion

Lime wedges, for serving

Pat the shrimp dry. Then set up your dredging station with 3 shallow bowls. To one of the bowls, add the tapioca flour or cornstarch and seasonings. To the second bowl, add the Panko. To the last bowl, add the eggs and a splash of water and whisk until combined.

Dip each shrimp into the tapioca flour, then the egg, then the breadcrumbs. Let them rest on a wire rack for 10 minutes. Place breaded shrimp in your air fryer basket, in one layer and spray the top with oil. You will likely need to cook the shrimp in batches.

Spray the shrimp with cooking spray.

Air fry the shrimp at 390F for 7 minutes, flipping halfway through. After you flip the shrimp, spray the other side with oil and continue frying.

While the shrimp is cooking, add all of the bang bang sauce ingredients to a medium bowl and whisk until smooth. Then, add all of the slaw ingredients to a large bowl and toss to combine.

After the shrimp is done cooking, add it to a large bowl and pour the bang bang sauce over top (reserving a little bit for garnish, if you’d like). Gently toss or shake the bowl to coat the shrimp in the bang bang sauce.

Warm your tortillas over an open flame, on a pan, or in the microwave. Then, assemble your tacos, starting with the tortillas, a bit of the slaw, the shrimp, any leftover bang bang sauce you have, and garnish with some sliced green onion. Enjoy!

Rib-Eye French Dip with Horseradish Sauce

2 boneless rib-eye steaks (about 2 pounds)

1 tbsp. extra-virgin olive oil

Kosher salt and fresh-ground pepper, to taste

2 tsp. dried oregano

1 tsp. dried ground sage

FOR THE JUS

1/4 yellow onion, thinly sliced

2 cloves garlic, minced

2 tsp. minced fresh thyme

1 1/2 c. low-sodium beef broth

2 tsp. Worcestershire sauce

FOR SERVING

4 hoagie rolls

8 slices provolone or Swiss Cheese

Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the rib-eye. Set aside on a cutting board to rest and turn oven down to 350°.

Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.

When ready to serve, thinly slice the steak with a very sharp knife. Fill each roll with beef and top with provolone. Bake until cheese is melted, about 10 minutes.

Spoon some horseradish sauce over the top and serve with jus on the side for dipping.

Horseradish Sauce

1/2 cup sour cream

2 Tbsp prepared horseradish drained

2 Tbsp mayo

1 tsp apple cider vinegar

Kosher salt and fresh-ground pepper, to taste

1 Tbsp chives finely chopped

In a small mixing bowl, stir all the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

Air Fryer Baby Back Ribs

1 rack of ribs

2 tablespoons dry rub (recipe follows)

1/2 cup bbq sauce (recipe follows)

Preheat the air fryer to 380°, for 5 minutes.

Peel off the silver membrane from the back of the ribs. Season the ribs with the dry rub on both sides.

Cut the rack of ribs in half to fit in the air fryer. Place meat side down in the air fryer tray and cook for 20 minutes, turning the ribs over halfway through the cooking.

After the 20 minutes is up, pull out the basket and baste the ribs on both sides with BBQ sauce. Return them, meat side up, to the air fryer. Crank up the heat to 390° and cook for an additional 3-5 minutes, or until they are a bit charred on top.. Brush with additional BBQ sauce and serve.

Dry Rub

2 tablespoons brown sugar

2 tablespoons paprika

Kosher salt & fresh-ground pepper, to taste

3 teaspoons chili powder

3 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons ground cumin

1 teaspoon mustard powder

Mix all spices together until well combined.

Smoky Bourbon BBQ Sauce

1/4 onion cut into wedges

1 clove garlic minced

1/2 cup bourbon whisky

1 cup ketchup

2 tablespoons tomato puree

3 tablespoons cider vinegar

2 tablespoons liquid smoke flavoring

3 tablespoons Worcestershire sauce

1/8 cup brown sugar

1 teaspoon hot sauce

Kosher salt & fresh-ground pepper, to taste

Add the onion, garlic and bourbon to a small saucepan. Simmer on low for 10 minutes until the bourbon reduces by half.

Add all additional ingredients and stir well.

Bring to the boil, then reduce to medium-low and simmer for 20 minutes.

Take the pan off the heat and allow to cool.

Strain the sauce into a bowl.

Use immediately or store in the refrigerator for up to two weeks.

Chili Verde

2 pounds tomatillos, husks removed and washed

2 poblano peppers, cut in half lengthwise and seeds removed

2 jalapeno peppers, cut in half lengthwise and seeds removed

1 large white onion, cut into 8 wedges

4 cloves garlic

1 cup cilantro, loosely packed

2 tablespoons oil (or bacon grease)

3 pounds pork butt or shoulder, cut into 1 inch cubes

2 cups chicken broth or ham broth

1 teaspoon cumin seeds, toasted and ground (optional)

2 teaspoons oregano

1 tablespoon soy sauce (or fish sauce, or salt to taste)

2 tablespoons lime juice

1/4 cup cilantro, chopped

Place the tomatillos, peppers (cut sides down), onion and garlic on a baking sheet and broil until the skins are all blistered and black before pureeing in a blender along with the cilantro and setting aside.

Heat the oil in a large heavy bottom sauce pan or dutch oven over medium-high heat and brown the pork on all sides before setting aside.

Either add the broth, cumin, oregano, pork and tomatillo sauce, bring to a boil, reduce the heat to a simmer, covered, over medium-low until the pork is falling apart tender, about 2-3 hours, OR transfer to a preheated 350F oven and roast, covered, until the pork is falling apart tender, about 2-3 hours, OR trsansfer the ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.

Remove from heat and season with soy sauce or salt.

Italian Sausage Manicotti

1-pound Italian sausage, hot or sweet

1/2 medium yellow or sweet onion, diced

4 garlic cloves, minced

2 teaspoons Italian seasoning

Pinch crushed red pepper flakes

8 ounces chive and onion cream cheese

1 cup ricotta cheese

Fresh-ground pepper, to taste

1 1/2 cups shredded mozzarella cheese, divided

10 manicotti tubes, cooked according to package directions

1 (24-ounce) jar pasta sauce

1/3 cup grated Parmesan cheese

Preheat oven to 350 degrees and grease a 9×13-inch baking dish.

Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.

Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.

Turn heat to low and add cream cheese. Stir until melted. Remove from heat.

Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.

Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture to a large Ziploc bag and snip the corner and pipe it in.

Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.

Pour remaining sauce on top of manicotti.

Cover and bake for 25 minutes.

Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

Air Fryer Chinese Drumsticks

2 lbs. chicken drumsticks, about eight

6 Tbsp. soy sauce

4 cloves garlic, grated

2 tsp. fresh ginger, grated

1 tsp. Chinese five-spice or ground cinnamon

Red pepper flakes, to taste

2 Tbsp. honey

2/3 cup Coca-Cola

Sliced scallions, fresh cilantro leaves, and toasted sesame seeds, for serving

In a large bowl combine soy sauce, garlic, ginger, five spice, red pepper flakes and honey. Add the drumsticks and toss to coat. Cover the bowl and transfer to the fridge.

Let chicken marinate for at least 30 minutes, up to 1 hour, turning the chicken halfway through.

Preheat air fryer to 380º. Working in batches, if necessary, add drumsticks to the air fryer, making sure to avoid overcrowding in the basket and to reserve the remaining marinade. Air fry for 10 minutes.

While the chicken cooks, transfer the reserved marinade to a small saucepan and add Coca-Cola and place over high heat. Bring to a boil. then reduce heat to medium-low and reduce until sauce is thickened and coats the back of a spoon, 2 to 3 minutes. Transfer sauce to a large heat proof bowl.

Brush drumsticks all over with reduced sauce, flip them and continue to air fry until an instant thermometer registers 165º, an additional 7 to 10 minutes.

Transfer cooked drumsticks to the sauce and toss to coat. Top with scallions, cilantro, and sesame seeds and serve.

Grilled Tri-Tip Nachos

1 (2-3 pound) tri-tip, trimmed

Kosher salt and fresh-ground pepper, to taste

Your favorite tortilla chips

2 cups Oaxaca cheese, shredded

½ cup Cotija cheese, crumbled

Pickled jalapeños

2 Roma tomatoes, chopped

1 small red onion, halved and sliced into half-moons.

1 cup prepared Pico de Gallo

½ cup Mexican crema, or sour cream

hot sauce, for serving

lime wedges, for serving

Season the tri-tip on all sides with salt and pepper.

Fire your grill to high. Turn off one side of your grill. Sear your tri-tip on both sides over the flame for about 4 minutes per side. Do not walk away at this point. Your tri-tip could flame up and burn and that es no bueno.

When your tri-tip is seared, moved it to the side of the grill that is turned off for indirect cooking. Cook your tri-tip to an internal temp of 130 degrees. This will take a half-hour, or so.

When done, let the tri-tip rest for 10 minutes.

Slice the tri-tip in half and then against the grain and then cut into small cubes. Place a sheet pan on your grill on low heat. Place tortilla chips onto the sheet pan, top with half of each cheese and then top with some of the tri-tip. Repeat this until all the tri-tip and cheese have been used. Close the hood and cook until the cheese is melted, about 2 to 3 minutes.

Remove nachos from the grill onto a serving plate, top with the Pico de Gallo, pickled jalapeño slices, onion tomatoes and drizzle the crema or sour cream. Dash on your favorite hot sauce and serve with lime wedges.

Parmesan Crusted Baked Pork Chops

4-6 boneless pork chop (About half an inch thick)

2 eggs

Garlic salt and fresh-ground pepper, to taste

4 tbsp milk

1 cup Panko

2 cups Parmesan, grated

1 teaspoon of lemon pepper seasoning

1 teaspoon onion powder

1 tsp. Italian seasoning

2 tbsp of butter

Cooking spray

Preheat the oven to 350. Line a baking sheet with heavy duty aluminum foil.

Spray the foiled baking sheet with cooking spray. Place a rack on it and spray it too.

In the bowl of beaten eggs, add garlic salt, and pepper. Mix well.

On a plate or shallow dish, add the breadcrumbs, grated Parmesan, lemon pepper, some more garlic salt, onion powder, and the Italian seasoning. Season the pork chops with some garlic salt and pepper, to taste and put one by one in the egg wash.

From the egg wash, add to the breadcrumbs/Parmesan mixture. Make sure all the sides are covered with it and put them on the rack. Add some melted butter to each of the pork chops.

Bake it for 30 minutes and check with a fork if they are done. Turn the sides and bake for another 5-10 minutes to make sure both sides are properly cooked. Internal temp of the chops should be 145 degrees.

Buffalo Chicken Wing Sauce

2/3 cup Frank’s Red-Hot sauce

1 stick cold unsalted butter

1 1/2 tablespoons white vinegar

1/4 teaspoon Worcestershire sauce

1/4 teaspoon cayenne pepper

1/8 teaspoon garlic powder

Kosher salt, to taste

Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk.

As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Enjoy!