Category: Dave’s Blog

I think it’s time for a man-sandwich that features something that once had a pulse.   Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce   CARAMELIZED ONIONS 4 jumbo yellow onions, halved and sliced into thin half moons Honey 1/2 cup olive oil 4 tablespoons unsalted butter Kosher salt, to taste   HORSERADISH CREAM SAUCE 1 cup mayo 1 cup sour cream 1/4 cup buttermilk 1/2 cup prepared horseradish 2 tablespoons lemon zest Dash Worcestershire sauce Kosher salt and fresh ground pepper, to taste   FOR THE MARINADE 3-4 lb. tri tip (I buy untrimmed and trim it myself) 1 tsp sesame oil 3 green onions, sliced 3 cloves garlic, minced 1 tbsp rice wine vinegar 1 tbsp raw honey One inch knob fresh ginger, grated 1/2 tsp crushed red pepper flakes 3 tbsp olive oil 1/3 cup beef broth 1/2 cup soy sauce   FOR THE SANDWICH 4 Good quality French rolls Swiss cheese slices 1 bunch watercress   For the caramelized onions: Place the sliced onions in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside. For the horseradish cream sauce: In a bowl, add all the ingredients and stir to mix well. Set aside.   For the marinade: In a sealable 1-gallon freezer bag or airtight container, add trip tip, followed by the remaining marinade ingredients. Using your hands, press the marinade all around the ti tip, then press the air out of the bag and seal tightly, making sure to press the marinade around the ti tip to coat. Place in the fridge to marinate for at least 3 hours, preferably 8-24 hours.   For the meat: Heat grill to 500°F. Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes. Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.   To assemble: Drizzle the bottom of the bread, drizzle with the horseradish sauce and top with the meat, cheese, watercress and a final slathering of the sauce.

Last year, I was doing a remote at Carmona’s Appliance Center in Redding. The Blackstone rep made some amazing tacos. Thought I’d give it a go. Happy Taco Tuesday! Smash Chorizo Tacos with Quick Pickled Red Onions Chorizo:2 lbs. ground chorizo or links removed from casings Guacamole:4 Large Avocados, halved, peeled, pit removed and diced1 small red onion, dicedHandful fresh cilantro, chopped3 medium Limes, juicedKosher salt and fresh-ground pepper, to tasteMix all ingredients in a bowl and refrigerate, until use. Taco:Corn TortillasChopped CilantroPickled Red Onions (recipe follows)Favorite SalsaSour CreamCotija Cheese Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flatten as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy! Quick Pickled Red Onions1 large red onion, halved, peeled and sliced into thin half-moons3/4 cup apple cider vinegar1/4 cup water1 teaspoon fine sea salt1–2 tablespoons sugar Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

Today is National Catfish Day. Davey likes his catfish blackened! When you’ve had blackened, you’ll never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait? Blackened Catfish Tacos with Mango Pico de Gallo Four 8 oz. catfish filetsCanola oilUnsalted butter Fish Rub2 tablespoons smoked paprika2 tablespoons Old Bay seasoning2 tablespoons dark brown sugar4 teaspoons dried oregano2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons cuminKosher salt, to taste1 teaspoon cayenneMango Pico de Gallo (recipe follows)Lime wedges, for squeezingYour favorite hot sauceCorn or flour tortillas Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt. Mango Pico de Gallo1 red bell pepper, finely diced1 jalapeno, seeds and membrane removed, finely diced2 mangoes, finely diced1 small red onion, finely dicedCilantro leaves, finely chopped1/4 cup lime juiceKosher salt, to tastePinch sugar Once everything has been diced, combine all ingredients in a bowl.Stir ingredients together and enjoy or refrigerate until ready to serve.

It’s gonna heat up in Redding. What’s better on a hot summer day than a hot bowl of chili? Ground Beef and Sausage Chili 2 pounds ground beef1-pound Italian sausage (casings removed, if using links)3 (15 ounce) cans chili beans, drained1 (15 ounce) can chili beans in spicy sauce2 (28 ounce) cans diced tomatoes with juice1 (6 ounce) can tomato paste1 large yellow onion, chopped3 stalks celery, chopped1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped2 jalapeno peppers, seeded and chopped4 cubes beef bouillon½ cup beer¼ cup chili powder1 tablespoon Worcestershire sauce1 tablespoon minced garlic1 tablespoon dried oregano2 teaspoons ground cuminHot sauce, to taste. I like Pick-A-Peppa or Crystal hot sauce1 teaspoon dried basilKosher salt and fresh-ground pepper, to taste1 teaspoon cayenne pepper1 teaspoon paprika1 teaspoon white sugarMasa for thickening, if neededWater for thinning, if needed Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Serve with your favorite toppings:Cheddar cheesePickled jalapenoFresh cilantroSliced radishesChopped onionSliced scallions

Happy Friday! Happy Father’s Day! Bacon Blue Cheese Burger with Caramelized Onions For the burgers:2 pounds 80/20 ground beef (R & R has the best)1 tablespoon onion powderA few dashes of Worcestershire sauceKosher salt & fresh-ground pepper, to taste12 ounces blue cheese, sliced from a block or wedge12 slices thick-cut bacon, cooked and drained on paper towels6 large Hamburger buns For the caramelized onions:2 tablespoons olive oil4 large yellow onions, halved & thinly sliced into half-moonsKosher salt & fresh-ground pepper, to taste Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together. In a large bowl, mix ground beef, onion powder, Worcestershire and salt and pepper until just combined. Do not overmix, or your patties will be tough.Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.Preheat your grill, grill pan, Blackstone or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift easily, flip, add enough blue cheese to cover completely, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.Remove patties carefully using a metal spatula and transfer to buns. Top with caramelized onions and bacon and serve immediately.

Make Dad a beautiful surf & turf dinner on Sunday and he might just put you back into his will!   Grilled Steak and Shrimp with Green Beans, Tomatoes and Chimichurri   1-pound green beans, trimmed 1-pint grape tomatoes, halved 1 tablespoon olive oil, plus more for grill grates Kosher salt and fresh-ground pepper, to taste 2 strip or rib-eye steaks (about 1-inch thick), about 2 pounds total Chimichurri sauce, recipe follows   Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper. Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes. Meanwhile, add the steaks to the grill; cook until desired doneness. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri.   Chimichurri 1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley) 1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro) 1/2 cup diced red onion 3 Tablespoons fresh oregano, tightly packed 3 cloves of garlic, peeled 2 Tablespoons fresh lemon or lime juice 2 Tablespoons red wine vinegar Kosher salt and fresh-ground pepper, to taste Red pepper flakes, to taste ½ cup olive oil   Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed. Serve immediately, or refrigerate in a sealed container, for up to 3 days.   Shrimp and Chimichurri 1 tablespoon olive oil 1 pound jumbo (or large) shrimp, peeled and de-veined 1/2 cup chimichurri sauce   Heat oil in a large sauté pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque. Stir in the chimichurri sauce, and toss until the shrimp are evenly coated. Remove from heat and serve immediately.

The most important day of the year is this Sunday…Father’s Day! Make dad a nice meal…It wouldn’t kill ya. Maui Waui Chicken Teriyaki Sandwiches 4 chicken breasts or boneless, skinless thighsTeriyaki sauce (recipe follows) or your favorite bottled sauce3/4 c. brown sugar (if using bottled sauce)4 slices deli hamFresh pineapple, sliced into rings4 slices Swiss cheeseRed onion, halved and sliced into half moonsFried eggs, for topping (if you like)4 large Hawaiian or onion buns If using breasts, pound them until they are about 1/4″ thick all around. Place meat in a large Ziploc bag. Combine bottled Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the sauce to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 2-4 hours.Pre-heat your grill to medium-high.Separate remaining Teriyaki sauce into 2 separate bowls (to prevent cross contamination use 2 separate brushes too) one for the pineapple, one for the chicken. Slice your pineapple rings. Place chicken and pineapple on the grill (medium heat).Brush with Teriyaki sauce every few minutes until chicken and pineapple are done.Heat up the ham on the grill until it becomes nice and hot. If you like, fry an egg (sunny side up)Slather teriyaki sauce on both sides of the bun.Place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, egg and bun top. Serve immediately with remaining grilled pineapple. Teriyaki Sauce 2 tablespoon cornstarch2 tablespoon cold water1 cup white sugar1 cup soy sauce1/2 cup cider vinegar2 clove garlic, minced1 inch knob fresh ginger, gratedFresh-ground pepper, to taste In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Combine ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from the heat and you’re good to go.

Happy Memorial Day Weekend! Pick up 20 or 40 pounds of wings and have an unbridled, uninhibited wing orgy, because we are Americans and are free to do that, if we choose. Many brave men and women fought the bad guys and many died in the process so we are free to go and do what we want, when we want. Cheers to us! Have a great weekend! Smoked Chicken Wings with Garlic-Blue Cheese Dip A few pounds of Chicken Wings2 cups citrus juice, for marinade½ cup Olive oil½ cup Chili Powder½ cup Smoked Paprika2 tablespoons Cumin2 tablespoons Onion powder2 tablespoons Garlic powder1 tablespoon poultry seasoningKosher salt and fresh-ground pepper, to taste1 tablespoon Cayenne, or to taste Pecan, apple, cherry or maple wood chunks or pellets, for smokingSeparate wings at the joint of the drum and flat, if necessary andpat dry.Mix the spices to make a rub.Place wings in a large container, or gallon size resealable freezer bags. Add the juice and olive oil, then rub the wings thoroughly with the rub.Let wings rest for at least an hour.Heat the smoker or grill to a temperature between 225-250 F.Place wings over indirect heat. Add wood for the smoke to coals.Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.Place directly over coals to crisp, approximately 5 minutes each side or place the wings in a 375-degree deep fryer and fry for about 60 seconds to crisp.Remove the wings from the heat and toss in a large bowl (stainless works best) with your favorite sauce. Blue Cheese Dip2 cups blue cheese crumbles1 cup sour cream½ cup mayonnaise2 tbsp buttermilk2 tablespoons jarred Christopher Ranch minced garlic, in waterFresh lemon juice, from 2 lemonsKosher salt and fresh-ground pepper, to taste Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.

A sincere Happy Mother’s Day to all of the great moms who work hard to keep their family fed. Thanks so much for checking out my posts. Now, it wouldn’t kill ya to make something for mom.  Ginger Beer Can Chicken with Ginger Glaze (13- x 9-inch) disposable aluminum baking pan2 tablespoons kosher salt2 teaspoons paprika2 teaspoons sugar1 teaspoon black pepper3/4 teaspoon ground ginger1/2 teaspoon ground red pepper2 (3 1/2- to 4-lb.) whole chickens¼ cup soy sauce2 (12-oz.) cans ginger beer Light 1 side of grill or BBQ, heating to 400° to 475° (medium-high to high) heat; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod or buy a beer can chicken stand (they’re cheap)Pour water to a depth of 1 inch into disposable pan. Pour the soy sauce into the pan. Place chickens upright on unlit side of grill, or in the smoker above pan. Grill, BBQ or smoke, covered with grill lid 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion of thigh registers 165°. If smoking, set smoker to 275 degrees, smoke two to three hours or until you reach that 165-degree mark in the thigh. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.You can pull the meat off the bone and make some terrific sandwiches topped with the ginger glaze! Ginger Ale Glaze 2 cups ginger ale2 tablespoons light brown sugar1 inch knob, peeled with a spoon, grated fresh ginger1/4 teaspoon cayenne Stir ginger ale, brown sugar, grated ginger, and ground red pepper together in a small saucepan. Bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup.