Category: Dave’s Blog

Chili Verde

Vegetable oil

3-4 large yellow onions, diced

8 garlic cloves, chopped

2 serrano peppers, chopped

2 jalapeno peppers, chopped

5-6 pounds pork shoulder, cubed

1 quart chicken broth

15 to 20 Anaheim peppers

12 to 15 tomatillos

4 tablespoons garlic powder

Kosher salt and fresh-ground pepper, to taste

1 tablespoon ground cumin

1 tablespoon Mexican oregano

1 teaspoon ground coriander

1/2 cup corn flour

Fresh cilantro, for garnish

Flour tortillas, warmed, for serving

Mexican rice, for serving (recipe follows)

Preheat oven to 350 degrees.

In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.

Meanwhile, place the Anaheim peppers on a sheet pan.

Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

Peel and seed peppers, and then puree them with the tomatillos in a food processor or blender. Add the puree to the pork mixture, stir, and then let simmer on low heat.

Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

In a small sauté pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.

Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes. Serve in bowls with tortillas and rice. Garnish with cilantro.

Mexican Rice

2 tablespoons vegetable oil

1/2 white onion, diced

1 jalapeño, minced

2 cups white rice

1/2 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon granulated garlic

1 bay leaf

2 1/2 cups chicken or vegetable broth

1 cup (8 oz) tomato sauce

Kosher salt, to taste

Cilantro, chopped, for garnish

Juice of one lime

Place the rice in a fine mesh strainer and rinse the rice until the water runs clear. Let the rice drain for 5 minutes.

In a pot, heat the olive oil and sauté the onion and jalapeno for 2-3 minutes, stirring occasionally, until soft.

Add the rice, cumin, chili powder, garlic, and oregano and cook for 3-4 minutes, stirring often until the rice is toasted. Add the broth, tomato sauce, bouillon, bay leaf, and salt and stir well. Bring to a boil, cover, reduce the heat to very low and simmer for 20 minutes, stirring once halfway through.

After the 20 minutes, turn off the heat, leave the rice covered and let it rest for another 10 minutes. Fluff the rice with a fork, add chopped cilantro, and squeeze in lime juice.

Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa

Enchiladas:

1 small red onion, halved

1 1/2 pounds tomatillos, husked and rinsed

2 serrano Chile peppers, stemmed and seeded

1/2 cup low-sodium chicken broth

Kosher salt

Pinch of sugar

8 corn tortillas

4 cups shredded rotisserie chicken

2 1/2 cups grated Monterey Jack cheese

Fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for greasing

3/4 cup crumbled queso fresco or cotija cheese

Preheat the broiler. Slice half of the onion into thin rings and set aside.

Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up.

Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup grated cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

Cilantro-Lime Avocado Salsa:

6 tomatillos

1 jalapeño

2 avocados

A handful of fresh cilantro

1/2 cup crema mexicana

1 tablespoon minced garlic

1 tablespoon chicken bouillon powder

Kosher salt, to taste

Juice of 2 limes

1/4 of a white onion

About 1 cup of boiling water from the tomatillos and jalapeño

In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened.

In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion.

Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend.

Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed.

Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips!

Enjoy!

Smoked and Grilled Creole Chicken Wings with Tony’s Ranch Dip

3 lbs chicken wings, drums & flats

2 tablespoons olive oil

1½ tablespoons Tony Chachere’s Original Creole Seasoning

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon cayenne pepper optional

Wood chunks or pellets, for smoking (I like apple and/or cherry)

½ cup mayonnaise

½ cup sour cream

⅓ cup buttermilk

1 teaspoon dried dill

½ teaspoon garlic powder for ranch

½ teaspoon onion powder

1 teaspoon Tony Chachere’s Creole Seasoning for ranch

½ teaspoon fresh lemon juice

2 tablespoons fresh chives chopped

Pat wings dry and toss with oil and all seasonings. Marinate 30 minutes to 8 hours.

Smoke wings at 250° for 1.5-2 hours until internal temperature reaches 165°, flipping halfway.

Make Creole ranch by whisking together mayo, sour cream, buttermilk, herbs, and seasonings. Chill 15 minutes.

Grill smoked wings over direct medium-high heat 2-3 minutes per side until crispy and 175-180°F internal.

Rest wings 2-3 minutes, then serve hot with chilled Creole ranch dip.

Garnish ranch with fresh chives and serve with celery sticks and pickles.

Blackened Shrimp Nachos

Blackened seasoning

paprika

garlic powder

onion powder

Old Bay or Cajun seasoning

dried thyme

fresh ground black pepper

cayenne pepper

dried oregano

Pico De Gallo:

4 plum tomatoes, seeded and diced

1 small white onion, finely chopped

2–3 jalapeño peppers, seeded and chopped

fresh cilantro, chopped

Juice from one lime

Kosher salt, to taste

For the nachos:

1lb raw medium shrimp, peeled, deveined, tails off

Vegetable oil

1 bag tortilla chips

Mexican cheese blend

Iceberg lettuce

Mexican crema

3 green onions, sliced

Lime wedges, for squeezing

In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.

In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.

Heat a little bit of vegetable oil in a large skillet over medium-high heat. Toss the shrimp in a bowl with the blackened seasoning. Add the shrimp and sauté for 3-5 minutes, turning occasionally, until fully cooked.

Layout of the tortilla chips on a large baking sheet or 9X13 baking dish. Top the tortilla chips evenly with the shredded cheese. Place into the oven and bake at 350 degrees until the cheese has melted.

Top with Pico del Gallo, crema, lettuce, shrimp and green onion. Serve with lime wedges, for squeezing.

Surf n’ Turf Tacos with Chimichurri

1 lb flank steak or skirt steak

1 lb shrimp peeled, deveined & tail off

Hot sauce, as a binder for shrimp

Kosher salt and fresh-ground pepper, to taste

1 tsp garlic powder

1 tsp chili powder

1 tsp smoked paprika

For the Steak Marinade:

8 oz beer Mexican beer

1 orange, juiced

1 lemon, juiced

4 garlic cloves minced

1/2 white onion, halved & sliced into half-moons

Kosher salt, to taste

2 tsp chili powder

1 tbsp red pepper flakes, or to taste

1 tsp oregano

1 tsp cumin

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, finely chopped

4 cloves garlic, minced

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp red pepper, or to taste

Kosher salt and fresh-ground pepper, to taste

Juice of 1 lime

For the Tacos:

Corn or flour tortillas, warmed or charred

1 small red onion, halved & sliced into half-moons

1 avocado, sliced or diced

Fresh cilantro leaves

Lime wedges, for squeezing

Hot sauce

In a small bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, lime juice, salt, and pepper to make the chimichurri sauce. Stir well and let it sit for 15-20 minutes.

In a separate bowl, whisk together beer, orange juice, lemon juice, minced garlic, sliced onion, kosher salt, chili powder, red pepper flakes, oregano, and cumin. Place the steak in the marinade and let it sit for at least 30 minutes, preferably up to 1 hour.

Heat a grill or cast-iron skillet over medium-high heat. Remove steak from the marinade and grill for 4-6 minutes per side until it reaches an internal temperature of 130° for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.

Meanwhile, season shrimp with hot sauce as a binder, then add salt, pepper, garlic powder, chili powder, and smoked paprika. Heat a skillet over medium-high heat with a little olive oil and cook shrimp for 2-3 minutes per side until pink and cooked through.

Warm tortillas on a dry skillet or on the grill for about 30 seconds per side. Assemble tacos by layering steak and shrimp on each tortilla. Top with red onion, avocado, fresh cilantro, and a generous spoonful of chimichurri sauce.

Serve immediately with lime wedges on the side for squeezing.

Sausage-Stuffed, Bacon-Wrapped Jalapeno Poppers

1-pound mild, or hot Italian sausage (casings removed)

16-24 slices bacon

8 ounces cream cheese, room temperature

1 cup of your favorite cheeses, grated

¼ cup chives, finely diced

15-20 jalapeños, sliced in half, lengthwise and de-seeded

Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.

In a skillet over medium heat, break up the sausage and cook until browned. Drain the fat from the sausage completely.

In a medium bowl, mix together the sausage, cream cheese, and shredded cheeses.

Spoon 1 tablespoon of the amount into each of the jalapeño’s halves.

Garnish the top of each pepper with a pinch of chives

Wrap each jalapeno with a strip of bacon, trimming off any excess to use for another pepper.

Place on the rimmed baking sheet. Bake for 20 to 30 minutes.

Braised Squid Stuffed with Chorizo

3 tablespoons extra-virgin olive oil

8 ounces fresh chorizo, peeled and crumbled

1 cup fresh bread crumbs

1 1/2 pounds whole squid with tentacles

1 medium onion, chopped

4 garlic cloves, chopped

2 bay leaves

4 strips lemon zest

1 cup white wine

2 cups fish or chicken stock

1 (32 ounce) can whole tomatoes, in juice

Kosher salt and fresh-ground pepper, to taste

In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot. Toss the bread crumbs with the chorizo.

Stuff the squid bodies with the chorizo mixture and seal each with a wooden toothpick.

Heat the fat in the pot over medium high heat and stir in the onion, garlic, bay leaves, and zest and cook until golden, 6 to 8 minutes. Stir in the wine, stock, tomatoes, salt and pepper and bring to a simmer. Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour. Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes.

Pour the cooking liquid over the squid and serve.

Davey’s Triple Play Grilled Cheese

4 Tbs. apple butter

1 tsp. Dijon mustard

1 Tsp. honey

Kosher salt

4 thick slices of bread

8 oz. aged white Cheddar, grated

1 lb. thinly sliced pastrami

6 to 10 very thin slices of apple (use a mandolin, if you have one)

4 Tbsp. unsalted butter

Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.

Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.

Cabbage and Sausage Soup

1 tablespoon olive oil

1-pound Italian sausage, casings removed and crumbled

1 teaspoon Italian seasoning

1 medium yellow onion diced

2 medium carrots peeled and diced

1 stalk celery diced

1 small head green cabbage core removed and diced, about

4 cloves garlic minced

6 cups chicken stock

1 28-ounce can diced tomatoes

1 bay leaf

Kosher salt and fresh-ground pepper, to taste

Parsley, chopped for garnish

In a Dutch oven over medium-high heat, heat olive oil and brown the sausage.

Season the sausage with Italian seasoning as you brown it. Then add the onion, carrots, and celery and cook for 2-3 minutes or until the onion is tender.

Add the diced cabbage and continue to cook for 3 more minutes, then add the garlic and cook for 30 seconds.

Add the chicken stock/broth, diced tomatoes, and a bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a simmer cover, and cook for 30 minutes. The soup is ready when the cabbage is tender.

Discard the bay leaf, and taste the soup to adjust the seasonings to your preference.

Garnish with chopped parsley for some color, and serve with crusty bread.

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.