Combine ground beef, water, 1/2 cup diced onion, ketchup, butter, garlic, chili powder, salt, black pepper, cumin, celery salt, and cayenne pepper together in a pot. Mix with a potato masher or spatula over medium-high heat until mixture has a finely ground testure and begins to bubble, about 10 minutes.
Bring beef mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until sauce thickens and reduces, about 1 hour. Season with salt and pepper to taste.
Bring a large pot of water to a boil. Cook hot dogs in boiling water until heated through, 5 to 7 minutes.
Preheat the oven to 350 degrees. Arrange hot dog buns on a baking sheet. Cook buns in the preheated oven until soft and warm, 2 to 3 minutes.
Place 1 bun on a plate. Place a hot dog in the bun and top with meat sauce. Drizzle yellow mustard and a portion of remaining diced onion over the meat sauce. Repeat with remaining hot dogs.
Brown the ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes.
Add chili powder, cumin, cayenne, oregano, garlic powder, onion powder, salt and pepper. Stir until mixed evenly.
Add the flour and stir in with the seasoned ground beef.
Pour in the broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. It smells really good at this point. When it thickens up, then it is ready to pour over the cheese enchiladas. If the gravy is too thick for your liking, add a little more broth.
Heat The Tortillas
In a skillet, heat the enchilada sauce to barely boiling, then turn down to a slight simmer.
Submerge each tortilla in the hot enchilada sauce to make it soft and pliable before adding the cheese and rolling it.
Enchiladas
Preheat the oven to 400 degrees F.
Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.
Add about 1/4 cup of shredded cheddar cheese on the lower third of the sauced tortilla. Then tightly roll the tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.
Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.
Bake in a preheated oven for 20 minutes.
Serve the enchiladas hot, and top with chopped onions and chopped cilantro just before serving.
1/2 lb. hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/4 lb. sliced ham
1/4 lb. thinly sliced pepperoni
1/4 lb. sliced salami
1/2 cup sliced black olives
2 cups grated provolone cheese
2 cups grated mozzarella cheese
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated parmesan cheese
Dough:
In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
To make the Stromboli:
Preheat the oven to 375 degrees. Grease a large baking sheet and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand 10 minutes. Slice thickly and serve.
4 buns, toasted with butter in a skillet or on a grill pan.
1. Cook the beef, onion and pepper in a skillet over medium-high heat breaking the beef up as you cook it, drain excess grease if you want to.
2. Add the garlic and cook for a minute.
3. Add the mixture of the corn starch and broth, followed by the ketchup, Worcestershire sauce, steak seasoning and cook until the sauce thickens a bit, about 3-5 minutes.
4. Place the provolone on top of the beef mixture, then put the skillet under the broiler until it has melted. Mix the cheese into the meat.
Mix the oil, soy sauce, ketchup, honey, hoisin sauce, garlic, salt and pepper and pour over the chicken.
Bake at 375° for one hour or until sauce is caramelized.
Serve wings on a large platter garnish with cilantro and lime wedges.
Hoisin Sauce
¼ cup soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon hot sauce, or to taste
1 garlic clove, minced
Pinch of black pepper, or to taste
Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.
In a medium bowl, add wings and toss with olive oil, garlic powder, onion powder, paprika and salt and pepper.
Place them in an even layer in the air fryer basket. Cook them in batches. Cook for 10 minutes at 390 degrees. Flip the wings and cook for another 10 minutes or until crispy on the outside and they an internal temperature of 165 degrees.
Honey Buffalo Sauce
In a small bowl, whisk buffalo sauce, honey, and Worcestershire sauce. Toss the hot wings in the sauce and serve with lime wedges and chopped parsley or cilantro.
1 handful fresh cilantro, coarsely chopped plus more for garnish
2 cloves garlic, chopped
2 shots silver tequila
Juice from one lime
Lime wedges, for squeezing
12–16 6-inch corn tortillas
Red or green cabbage, shredded
Your favorite hot sauce, for serving
In a large skillet, or on your Blackstone, heat oil over medium-high to high heat. Add chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes.
Add shrimp and season with salt and pepper; add pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more.
Add scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes.
Add the tequila; stir until evaporated, about 2 minutes.
Add lime juice and remove from the heat.
Char the tortillas directly over a gas flame or on your Blackstone.
Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.
2 tablespoons all-purpose flour, or more if needed
Olive oil for frying, as needed
1 cup jarred or homemade Marinara sauce
Fresh mozzarella, cut into small cubes
Fresh basil
1 cup provolone, grated
1. Gather the ingredients. Preheat an oven to 450 degrees.
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
3. Season chicken with salt and pepper. Using a sifter or strainer, sprinkle flour over chicken breasts, evenly coating both sides
4. Beat eggs in a shallow bowl and set aside. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside. Dip a flour-coated chicken breast in the beaten eggs. Transfer breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.
5. Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken in the hot oil until golden, about 2 minutes per side. The chicken will finish cooking in the oven.
6. Transfer chicken to a baking dish. Top each breast with 2 tablespoons of sauce. Layer each chicken breast with equal amounts of mozzarella, fresh basil, and provolone. Sprinkle remaining Parmesan over top and drizzle each with 1/2 teaspoon olive oil.
7. Bake in the oven until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees.
Heat a large nonstick pan over medium-low heat. Place 5 slices of cheese in between two slices of bread (two on each side and one in the middle of one slice). Spread about 1 tablespoon butter on each exterior side of the bread. Place the first side in the pan (cooking in batches if necessary) and “dome” with an inverted large metal bowl or pan lid to create the proper vortex of heat. I use an electric, non-stick skillet with a glass lid. It works great! Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.
Cut and slowly separate. It’ll be a cascade of hot molten yellow lava, ooey-gooey, good ol’ American cheese goodness! Serve with the Tomato Soup.
Tomato Soup:
Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.
Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!
