Category: Dave’s Blog

Steak Diane

Four 6–8-ounce steaks…your favorite cut.

Kosher salt and fresh-ground pepper, to taste

1/2 cup beef broth

4 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons tomato paste

2 tablespoons butter

1/2 cup finely minced shallots

4 tablespoons cognac or brandy

1/3 cup heavy cream

2 tablespoons chives, finely chopped

Pat the steaks dry and sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.

Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.

Melt the butter in a skillet set over medium-high heat. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done to your liking.

When the steaks are done, move to a cutting board and tent with foil.

While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.

Add the cognac to de-glaze the pan. Increase the heat and cook until the cognac is almost evaporated.

Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.

If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with fresh-ground pepper and chives.

Fried Oysters with a Creole Remoulade

Oil, for frying

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon paprika

Dash hot sauce, (I like Crystal)

1 cup cornmeal

1 cup all-purpose flour

Kosher salt and fresh-ground pepper, to taste

36 shucked oysters

Lemon wedges, for serving

Remoulade:

1 cup mayonnaise

1 tablespoon Creole mustard

1 tablespoon paprika

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

Dash hot sauce (I like Crystal)

Kosher salt and fresh-ground pepper, to taste

Heat oil to shallow fry to 350 degrees F.

Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.

Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.

Remoulade:

Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

Louisiana Style Barbecued Shrimp

Use head on, unpeeled, tail on shrimp if you can. The head and shell has a lot of flavor in them and makes for a really great sauce. This dish can be done in the oven or your gas grill.

3 lbs head on, unpeeled, tail on shrimp

3 sticks unsalted butter

1/4 cup extra-virgin olive oil

¼ cup dry white wine (not chilled, room temp)

3 tablespoons minced garlic (I use Christopher Ranch in the jar)

1 onion, halved and sliced into thin half moons

1 bunch green onions, chopped coarse

Fresh parsley, chopped

3 tablespoons Worcestershire

1 tablespoon Old Bay

1 tablespoon Cajun seasoning

Kosher salt & fresh ground pepper, to taste

Hot pepper sauce, to taste (I like Pick A Peppa)

1 or 2 lemons halved and sliced into rings

Squeeze of lemon juice into the butter/olive oil mix

Melt 2 sticks of the butter and add the olive oil. Add seasonings and all remaining ingredients (except the shrimp, 3rd stick of butter and lemon slices) and mix. Taste and adjust seasoning as desired. You want a rich and deep seasoned sauce that will meld together as it cooks. The sauce will mellow a bit when the shrimp release their juices.

Preheat your oven or gas grill to 325

Put rinsed and drained shrimp along with lemon slices in a 9×13 baking dish sprayed with Pam.

Add all remaining ingredients into the baking dish. Pour on the seasoned butter and olive oil seasonings mixture. Toss to coat well. Cut the 3rd stick of butter into pats and evenly dot the entire dish.

Place the dish into your oven or on your gas grill (lid closed) and bake at 325 for 30 to 45 minutes. It depends if you have a single layer of shrimp which will cook faster, or a bunch of shrimp stacked up. Stir the dish every 10-15 minutes.

Check after 30 minutes for doneness. The last thing you ever want to do, is over cook shrimp. It gets tough and rubbery and it’s not good.

Remove the head, peel the shrimp and enjoy! Have plenty of good, crusty bread on hand for sopping up all the goodness.

Teriyaki Chicken Tacos with Pineapple-Pear Salsa

2 lbs. boneless, skinless chicken thighs, cubed

2 Tbsp. sesame oil

1 cup shredded carrots

1 red bell pepper, chopped

1/2 red onion, halved and sliced into half-moons

4 cloves garlic, minced

2 cups teriyaki sauce (homemade or off the shelf)

1 cup chopped peanuts (or cashews)

12 soft taco-size flour tortillas, charred over a gas flame, or heated

4 green onions, thinly sliced

Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add carrots, bell pepper, and garlic; cook 6 minutes or until tender and chicken is done.

Reduce heat to medium; stir in teriyaki sauce and nuts; cook 2 minutes or until thoroughly heated.

Divide chicken mixture among tortillas. Sprinkle with onions.

Pineapple-Pear Salsa

1 cup canned, diced pineapple

1 ripe pear diced

1/2 red onion, diced

1 jalapeño pepper seeded and diced

Juice of 1 lime

2 tablespoons fresh cilantro chopped

Kosher salt and fresh-ground pepper, to taste

In a bowl, combine the diced pineapple, diced pear, chopped red onion, diced jalapeño, lime juice, chopped cilantro, salt and pepper. Stir well to combine.

Crispy Garlic-Butter Chicken Wings

2 pounds party chicken wings, drums & flats

1 Tablespoon aluminum-free baking powder, NOT baking soda!

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1-2 pinches of cayenne pepper, or to taste

Cooking spray

1/2 stick salted butter

2 cloves garlic, minced

Chopped chives, for garnish

Ranch or blue cheese dressing, for serving

Dry the wings very well with paper towels. You want them to be as dry as possible. Then, place the wings in a bowl. Add the baking powder, salt, white pepper, garlic powder, onion powder, smoked paprika, and cayenne. Toss the wings with the dry rub until they are well coated. Set aside.

Oven-Baked Wings

To bake the wings, preheat the oven to 425° Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the sheet pan. Grease it well with neutral oil or cooking spray.

Place the wings skin-side up in a single layer on the wire rack.

Bake the wings for 20 minutes. Then, flip the wings and bake them for another 20-25 minutes until the wings are crispy on the outside and the internal temperature reaches 165° at the thickest part. Remove the wings from the oven and let them rest for about 5 minutes. Salt them, to taste, as soon as they come out of the oven.

Air Fryer Wings

To air fry the wings, grease the basket of an air fryer with cooking spray. Place the wings skin-side up in a single layer in the air fryer basket. Fry in batches if you need to.

Fry the wings at 400° for 10 minutes. Flip the wings and fry them for 6-8 more minutes until they’re crispy on the outside and the internal temperature reaches 165° at the thickest part. Let the wings rest for 4-5 minutes. Salt them, to taste, as soon as they come out.

While the wings are cooking, make the garlic butter. Combine the butter and garlic in a small saucepan. Cook the garlic butter over medium low heat, until the butter is melted and the garlic is fragrant.

Once the wings have rested for 4-5 minutes, transfer them to a large bowl. Drizzle the garlic butter over the wings and use tongs to toss the wings until they’re evenly coated.

Garnish the wings with the fresh chives. Taste and add more salt and pepper if necessary. Serve the wings immediately with ranch or blue cheese dressing. Enjoy!

Beer Battered Shrimp Tacos (or tostadas) with Chipotle Lime Crema

1 large egg

1 cup flour

Pinch cayenne

1 tsp garlic powder

Kosher salt, to taste

1 cup pale ale

Oil for frying (or air fry)

2 lbs. large, raw shrimp, deveined, shell and tail removed

1 cup Mexican crema (sour cream will work)

1 chipotle pepper in adobo, minced (plus additional to taste)

Fresh lime juice

Diced onions

Sliced radish

Fresh chopped cilantro

Shredded cabbage

Corn tortillas

In a large bowl stir together the flour, cayenne, garlic powder and salt.

1. Add the egg and the beer, stir with a fork until well combined.

2. Add about 2 inches of oil to a skillet over medium high heat. You want the oil to be at about 350 degrees, or air fry.

3. A few at a time, dip the shrimp into the batter, let the excess batter slide off, then add to the oil. Allow the shrimp to cook until golden brown, about 2 minutes on each side. Remove from pan or air fryer and place on a plate lined with paper towels.

4. In a small bowl, stir together the crema, chipotle pepper and lime juice. Char the tortillas over a gas flame or on your grill. Or, fry for tostadas.

5. Add the shrimp to the tortillas, top with diced onions, cilantro, radish, cabbage and chipotle crema. Enjoy!

Honey-Chipotle Shrimp Tostadas

3 Tbsp. honey

1 Tbsp. chopped canned chipotle chiles plus 1 Tbsp. adobo sauce

Kosher salt, to taste

1 lb. large raw shrimp, peeled, deveined, and tails removed

1 16-oz. can refried beans

1/4 cup sour cream

A few dashes of hot sauce

1 Tbsp. olive oil

1 red onion, halved and sliced into half-moons

4 cloves garlic, minced

Tostadas, store bought or fried corn tortillas

Crumbled Cotija, queso fresca or feta cheese

Shredded cabbage

Cilantro

Lime wedges

1. Whisk honey, chiles, adobo sauce, and salt in a large bowl. Add shrimp and toss to coat.

2. Heat beans, sour cream, hot sauce, and salt in a small saucepan over medium-low, stirring occasionally, until heated through, 5 to 8 minutes.

3. Meanwhile, heat oil in a large skillet over medium-high. Add onion, garlic, and shrimp mixture. Cook, stirring occasionally, until glaze is thickened and shrimp is pink and cooked through, 3 to 4 minutes.

4. Divide bean mixture among tostadas. Divide shrimp mixture among tostadas and drizzle with any juices. Top with cheese, cabbage, and cilantro. Serve with lime wedges.

Slow Cooker Baby-Back Ribs

2 cups BBQ sauce

1/4 cup brown sugar packed

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon Worcestershire sauce

1 tablespoon chili powder

1 teaspoon dried mustard

1 teaspoon cumin

1 teaspoon red pepper flakes

Kosher salt and fresh-ground pepper, to taste

2 racks baby back pork ribs

1. Remove the membrane, or silver-skin from the bottom side of the ribs. Slide a butter knife or the back of a spoon to lift up the skin and use a paper towel to grab on to that s**t

2. Cut each rack in half and season the ribs generously with salt and pepper on both sides. Place the ribs in the slow cooker.

3. In a bowl, combine all the sauce ingredients together, BBQ sauce, brown sugar, garlic powder, onion powder, Worcestershire sauce, chili powder, dried mustard, cumin, red pepper flakes and salt and pepper. Whisk well and pour over the ribs to cover them entirely in sauce. Add more sauce, if need be. Ribs should be just covered. If stacking the ribs, pour sauce in between them as well.

4. Cover the slow cooker and cook on low for 8 hours or high for 4 hours.

5. Before removing the ribs from the slow cooker, pour some of the BBQ sauce from the slow cooker over the ribs. Cut the ribs and serve with remaining BBQ sauce.

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!!

Buffalo Blue Cheese Meatloaf

1 large egg, lightly beaten

1 small onion, finely diced

1 rib celery, finely diced

1/3 cup panko (Japanese) bread crumbs

1/3 cup Buffalo wing sauce (Frank’s)

1 teaspoon dried oregano

Kosher salt & fresh-ground pepper, to taste

1 pound ground beef

1/2-pound Italian sausage

Topping:

1/3 cup Buffalo wing sauce

1/2 cup crumbled blue cheese, from a wedge

Preheat oven to 350°.

In a large bowl, combine egg, onion, celery, panko, wing sauce, oregano and salt & pepper, to taste. Add beef and sausage. Mix lightly but thoroughly. Shape into a loaf in a greased baking dish or on a sheet pan.

Bake 20 minutes. Spread wing sauce over top; sprinkle with cheese. Bake until a digital probe thermometer reads 160°, 20-30 minutes longer. Let stand 5 minutes before slicing.