Category: Dave’s Blog

Happy Friday! This’ll keep ya busy this weekend.

Grilled Tri-Tip Tacos with Chimichurri Sauce

Tri-Tip Marinade:

3-4 lb. Tri-Tip or skirt steak

1 onion, chopped

Juice of 1 orange

Juice of 2 limes

1/3 cup soy sauce

1/3 cup olive oil

4 smashed, chopped garlic cloves (the jarred stuff works too)

Torn handful chopped cilantro (stems ok)

1 teaspoon Ground cumin

1 teaspoon Ground coriander

1 teaspoon Chile powder

Chimichurri Sauce:

1 bunch Cilantro (stems OK)

1 bunch Italian Parsley- about 1 cup packed (thin stems OK)

Juice of 2 limes

1/2 cup olive oil

¼ cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon kosher salt

1 jalapeno, chopped

Pico De Gallo:

4 vine-ripe tomatoes, chopped

½ medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, finely minced

1 teaspoon ground cumin

Torn handful fresh cilantro leaves, chopped

3 garlic cloves, minced

Juice from 1 or 2 limes

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Quick Pickles:

1 cup sliced radishes

1 cup red onion, thinly sliced into half moons

1 Serrano chile, finely minced

1 cup vinegar

1 cup water

1/2 teaspoon kosher salt

2 Tablespoon sugar

1 teaspoon whole peppercorns or whole coriander seed

A few sprigs cilantro

Tortillas, slightly charred over a gas flame or on the grill

Garnish Ideas:

Lime wedges, avocado slices, grilled onions, cabbage slaw, queso fresco or cotija cheese, Tapatio hot sauce, Siracha, sour cream, guacamole, cilantro.

For the Tri-Tip Marinade: In a bowl, mix together ingredients for marinade. Place meat and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well.

Refrigerate 1-3 hours, then bring to room temp before grilling.

Pre-heat grill and grill meat. Grill on med high heat to desired doneness. I usulally pull the meat at about 135-140 degrees. A little char is good. Let rest 10 minutes, then thinly slice the across the grain.

For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

For the Pico: Finely dice tomato, onion, jalapeño, cumin and cilantro. Season with salt, pepper and lime. I like to add a dash or two of Tapatio. Place all in a bowl, mix and let sit in the fridge for 15 min to 1 hour.

For the Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add sliced radishes, sliced onions and serrano. Bring to a boil. Remove, let it rest a bit and place in the fridge until chilled. Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

It’s day two of the Shasta District Fair! Besides a big ol’ fatty corn dog slathered with mustard; I like me a sausage sandwich. Have fun, but please, DON’T TAUNT THE CARNIES!

Italian Sausage Sandwich

Extra Virgin olive oil, for frying sausages

1 pound hot or mild Italian sausage links

2 red bell peppers, sliced

2 yellow onions, sliced

Kosher salt and fresh-ground pepper, to taste

1 tablespoon dried Italian seasoning

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

Pinch red pepper flakes

4 good quality hoagie rolls

8 slices provolone

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the Italian seasoning, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages in half. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage and sauce.

Top the sandwiches with two slices of cheese each and place on a baking sheet under your broiler for one minute or until cheese is melted.

Chicken quarters are on sale this week at R&R Quality Meats & Seafood for the stupid price of .79 cents a pound! Fire the air fryer!

Air-Fried BBQ Chicken Quarters

2 chicken leg quarters

1 tablespoon olive oil

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

Kosher salt and fresh-ground pepper, to taste

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 cup barbecue sauce

Preheat your air fryer to 400 degrees.

Pat the chicken leg quarters dry, coat them with olive oil, and set them aside.

In a small bowl, combine the spices, then sprinkle it over the chicken quarters and rub it in.

Place the chicken quarters in your air fryer basket skin side down and air fry at 400 degrees for 15-minutes. Then flip them over and air fry for an additional 10-minutes.

Brush the chicken with barbecue sauce and air fryer at 380 for 5-minutes until browned and crispy. The internal temp should register at least 165 degrees.

Allow to rest for ten minutes then serve warm.

Tappan Out Pizza Dough

1 cup warm water (110 degrees)

1 packet Red Star instant yeast

1 teaspoon granulated sugar

2 ½ cups high gluten bread flour (Power Flour at US Foods on Hartnell)

2 tablespoons extra virgin olive oil

1 teaspoon Lawry’s Garlic Salt

1 teaspoon garlic powder

Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached. Mix gently then let sit until doubled in size, about 5 minutes.

With mixer on low, add flour, olive oil, salt, garlic powder and garlic salt. Scrape sides of bowl and let mixer knead dough for 5 minutes. Dough should have the sides of the bowl cleaned. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading.

After 5 minutes of kneading, remove dough from mixing bowl with floured hands (put a small amount of flour in your hands and rub together), and transfer to a floured countertop. Fold dough over itself a couple times then form into a round ball.

From here, you can use the dough to make pizza and calzones.

Arguably, the most important day of the year is this Sunday. So, get down to R&R Quality Meats & Seafood, whip out the plastic and buy dad lobster. Pair it with a nice steak and he might put you back in his will!

Grilled Lobster with Melted Herb Butter

1 stick melted butter

Juice from 1 lemon, no seeds

Zest from 1 lemon, no pith

2 tbsp. freshly chopped chives, plus more for garnish

2 tbsp. freshly chopped parsley, plus more for garnish

2 cloves garlic, minced

Kosher salt and fresh-ground pepper, to taste

4 (8-oz.) lobster tails

Extra-virgin olive oil, for brushing

Pinch of crushed red pepper flakes

Lemon wedges, for serving

Preheat a grill or BBQ to medium heat.

In a small bowl, whisk together melted butter, lemon juice, zest, chives, parsley, garlic, and salt.

Using kitchen shears, cut top of lobster shell from meaty portion of tail. Using a knife, cut halfway through meat down the center, without cutting all the way through. Insert a skewer lengthwise through the lobster to keep lobster from curling up when cooked.

Brush all over with oil and season with salt and pepper. Grill flesh side down until lightly charred, about 6 minutes. Flip lobster and spoon butter mixture on flesh side. Grill until just cooked through, about 5 minutes more.

Remove lobster from grill and sprinkle with red pepper flakes. Serve with lemon wedges.

Father’s Day is this Sunday. So, fire the Blackstone for dear ol’ Dad.

Oklahoma Onion Smash Burgers

2 pounds ground beef

2 medium yellow onions peeled, halved and sliced into half-moons

Kosher salt

Fresh-ground pepper

6-8 hamburger buns

6-8 slices American cheese (optional)

Montreal Steak Seasoning

condiments of choice (I simply like pickles, maybe mustard)

vegetable oil

Using a mandolin or knife, slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt, mix and cover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour.

Form 6-8 equal-sized ground beef balls and place the balls onto a parchment lined pan.

Preheat your Blackstone or flat top grill for high heat.

Drain onions of excess liquid. Place them into a clean dish towel and squeeze out any additional moisture. Transfer to a clean dish and season the onions with pepper.

Lightly oil griddle surface and set down about 1/4 cup of sliced onions with a ground beef ball on top. Using a spatula or press, smash the ball into the onion, creating a burger patty. Season the patty with the Montreal Steak Seasoning. Cook for 3-4 minutes, gently turn and cook for another 5 minutes, or until the internal temperature of the patties reaches 165 degrees.

Once cooked, assemble the burgers with cheese and your chosen condiments and enjoy!

Happy Taco Tuesday! I went out of my wheelhouse last night and made Asian Garlic-Beef Noodles. I didn’t like it. I think I’ll just stick to what I know best.

Slow Cooker Short Rib Tacos

4 dried ancho chiles, stemmed, seeded, and ribs discarded

1 medium onion, quartered

4 garlic cloves, coarsely chopped

1/3 cup brown sugar

1 tablespoon apple cider vinegar

1 1/2 cups low-sodium beef broth

1 teaspoon salt, plus extra for seasoning

1 teaspoon freshly ground black pepper, plus extra for seasoning

6 pounds beef short ribs

1 tablespoon vegetable oil

Warm corn tortillas

Mexican crema or sour cream

Fresh cilantro

Yellow or white onion, chopped

Lime wedges, for squeezing

Make the cooking sauce: Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.

Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.

Pour the sauce over the ribs

cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.

Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema, chopped onion, lime wedges and chopped cilantro.

Dave’s Note: The ribs improve in flavor if cooked 2 days ahead. Cool completely, uncovered, then chill, cover and refrigerate. Remove any solidified fat before reheating.

These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.

Come hell or high water, I’m gonna make tacos sometime this weekend. I haven’t had my homemade tacos lately. Happy Friday! I hope you have a great weekend!

Dave’s Carne Asada Street Tacos

2 lbs. carne asada (skirt steak or tri-tip)

1 tablespoon cumin

Kosher salt and fresh-ground pepper, to taste

2 teaspoons garlic powder

3 tablespoons canola oil

1 Serrano pepper, sliced

1 Roma tomato, diced

1 small white or yellow onion, finely diced

1 bottle Mexican beer

32 street taco corn tortillas

White or yellow onion diced, for garnish

Fresh cilantro roughly chopped, for garnish

Lime wedges, for squeezing

Hot sauce, for serving

Guacamole, for serving

Mix the cumin, salt, garlic powder, pepper, and coat the carne asada with it.

Slice into strips, then dice.

Add it to a large plastic bag or bowl with a cover, and mix the meat with the Serrano pepper, tomato, onion, and beer.

Allow to marinate for at least 15 minutes, but up to 1 hour.

Heat a large skillet or griddle with the canola oil over medium high heat, then pour in the entire marinated mixture and allow to cook, stirring occasionally, until all the liquid has evaporated and the meat is cooked through, around 20 minutes.

Build your tacos with the meat and your choice of toppings.

Enjoy!!

Tomorrow night is my poker night. I usually make deviled eggs for the guys, but I think I’ll go a different route and if they don’t like them…f**k ’em!

Dave’s Not So Famous Pickled Eggs

8 large eggs

1 (15 ounce) can sliced beets with liquid

½ cup white vinegar

½ cup white sugar

½ cup water

1 small jalapeno or serrano chile, stems cut off

1 small onion, halved and sliced into half-moons

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.

Combine beets, vinegar, sugar, water, pepper and onion in a saucepan. Bring to a boil; stir until sugar is dissolved. Place eggs, peppers and onions in a quart canning jar and pour liquid over eggs. Cover with the lid and refrigerate 4 hours to overnight.

Today is National Cheese Day. So, I grabbed something from my annals that is served with cheese.

Authentic Italian Sunday Gravy

Meat:

2 pounds pork spareribs, pork shoulder or beef short ribs

1-pound sweet Italian sausage, casings removed

1-pound meatballs (homemade or store-bought)

Tomatoes:

2 tablespoons olive oil

1 large onion, finely chopped

4 garlic cloves, minced

2 cans (28 oz each) crushed San Marzano tomatoes

1 can (6 oz) tomato paste

Seasonings:

1 teaspoon dried basil

1 teaspoon dried oregano

Kosher salt and fresh-ground pepper, to taste

Red pepper flakes (optional, for heat)

1/4 cup red wine

Fresh parsley or basil, chopped (for garnish)

Cooked spaghetti

Fresh grated Parmesan

Brown the Meat:

Heat olive oil in a large pot over medium-high heat. Brown the meat and sausage in batches until nicely browned on all sides. Remove and set aside.

Add meatballs to the pot and brown lightly.

Sauté Onions and Garlic:

In the same pot, add chopped onion and cook until translucent. Add garlic and cook for another minute.

Add Tomatoes and Meat:

Add crushed tomatoes, tomato paste, basil, oregano, salt, pepper, and red pepper flakes (if using). Stir well.

Return the browned meat to the pot. Add the wine to the sauce.

Simmer:

Bring the sauce to a simmer, then reduce heat to low. Let it cook for 3-4 hours, stirring occasionally, until the meat is tender and the sauce is rich and thick.

Serve over spaghetti and a generous portion of the grated Parmesan.