Category: Dave’s Blog

Happy Saturday! Happy Weekend! Fire the margarita machine, Cinco de Mayo is this Monday!

Birria tacos could be considered the Holy Grail of tacos. 

Birria Tacos on the Blackstone 

4 pounds Chuck Roast cut into pieces

2 pounds Short Ribs

2 Tablespoons Oil

2 Onions, quartered

2 can Crushed Tomatoes

15 oz can12 Guajillo chiles seeds removed and diced

4 tsp Chili powder

2 tsp Dried Oregano

2 tsp CuminKosher salt, to taste

8 Bay leaves

4 cups Beef broth

36 Corn Tortillas

6 cups Monterey Jack cheese, grated

Limes, cut in wedges, for squeezing 

Preheat the Blackstone grill over medium high heat (approximately 400 degrees).Spread the oil out onto the Blackstone Grill. Place the diced roast and short ribs on the Blackstone Grill and brown each side for 4-5 minutes.

Remove the beef and short ribs and place them in a crock pot.

Add the onions, crushed tomatoes, chiles, chili powder, oregano, cumin, salt, bay leaves and beef broth to the crock pot.

Cover and cook on low for 8-10 hours or on high for 4-5 hours.

Skim the grease from the top of the broth from the crock pot and reserve for frying the tortillas.

Remove the meat and bones. Shred the meat and return it to the crock pot. Build the tacos!

Heat the Blackstone Grill over medium high heat (approximately 400 degrees). Dip the tortilla in the reserved cooking liquid and place on the grill.

Add meat and cheese to one side of the tortilla. Then fold over to form taco shape and flatten out the tacos.

Continue cooking until the tortilla is crispy and browned, flip and continue cooking on the other side until crisp.

Serve with lime wedges and enjoy!

Cinco de Mayo is this Monday. It’s not too early to plan your menu. 

Coctel De Camaron (Mexican Shrimp Cocktail)

To cook the shrimp and make the broth

2 pounds raw medium or large shrimp in the shell

8 cups water1 medium yellow onion

1 small lemon, sliced

2 medium carrots, peeled and sliced in half (lengthwise)

2 large fresh garlic cloves, peeled and sliced in half

4 bay leaves

2 teaspoons kosher salt

A bowl with ice and water to stop the cooking process 

For the Coctel

16 oz Clamato juice

1/2 cup ketchup

3 or 4 juicy limes, freshly squeezed

2 teaspoons Maggi seasoning

4 Tablespoons Your favorite hot sauce. I like Tapatio

4 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)

4 large cucumbers peeled, seeds removed and finely chopped.

2 small onions, finely chopped

4 Roma tomatoes, finely chopped

4 large jalapeños, finely chopped

1 cup chopped cilantro, finely chopped

Kosher salt and fresh-ground pepper, to taste

2 large avocados, diced

Fresh limes, tostadas or tortilla chips, for serving. 

Prepare and cook the shrimp:

Peel and de-vein (if needed) the shrimp. Reserve the shells.

Make the broth: In a medium pot, add the water, onion, garlic, bay leaf, lemon slices and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.

Remove the shrimp shells from the broth and discard.

Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later. 

Make the shrimp cocktail:

In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.

In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño, cilantro, salt & pepper. Add the broth & clamato mixture and mix. Add the diced avocado and mix gently.

Chill the Coctel for at least 30 minutes in. Serve in bowls or large glasses with tostadas or tortilla chips on the side. A wedge of lime, for squeezing is always a must too.

Come Monday, we’ll all have a little Mexican in us.  

Tequila-Chipotle Shrimp Tostadas with Mexican Slaw  

1/3 cup plus

1 Tbs. olive oil

1/2 tsp. pure chipotle chile powder

Kosher salt, to taste

1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined

3/4 cup sour cream

2 medium limes,

1 finely grated to get

2 tsp. zest and squeezed to get 1 Tbs. juice; the other cut into 4 wedges

1/2 tsp. honey

1/4 cup white tequila

8 6-inch corn tortillas

1 large firm-ripe Hass avocado

diced Chopped cilantro, for garnish

Sliced radish, for garnish  

In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and salt. Add the shrimp and toss well to coat. Let sit for 10 minutes. In a small bowl, combine the sour cream, lime zest and juice, honey, and salt. Heat the remaining 1/3 cup oil in a 12-inch skillet over medium-high heat until shimmering hot. Fry the tortillas, one at a time, turning with tongs, until golden brown and crisp, about 2 minutes each. Transfer to paper towels and salt right away. Discard all but 1 Tbs. oil from the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat. Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro and serve with the lime wedges and slaw.  

Mexican Slaw with Spicy Lime Dressing

4 cups green cabbage, thinly sliced

2 cups red cabbage, thinly sliced

2 green onions, thinly sliced

1/2 cup cilantro, chopped

3 tablespoons fresh lime juice

2 tablespoons honey

3 tablespoons rice wine vinegar

1 teaspoon Dijon mustard

1/3 cup olive oil Kosher salt, to taste

1 teaspoon chipotle in adobo sauce

Thinly slice cabbage.

Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl. Process lime juice and chipotle in adobo sauce in a blender until blended. Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.

It’s a Wing Wednesday! Wednesdays were made for wings. I suggest you get your wings at R&R Quality Meats & Seafood. The drums and flats are split and they are huge! 

Air-Fried Garlic Parmesan Chicken Wings

For the wings:

3 pounds chicken wings, drums & flats split, tips removed

Kosher salt & fresh-ground pepper, to taste

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon fresh-grated Parmesan cheese 

Parmesan Garlic Butter Sauce:

1 stick salted butter1 tablespoon garlic powder

2 teaspoons onion powder Red pepper flakes, to taste

Fresh-ground pepper, to taste

2 tablespoons fresh parsley, chopped

¼ cup fresh-grated Parmesan cheese 

Remove the chicken wings from the refrigerator and pat dry. Place onto a wire rack. Let rest for 30 minutes. Preheat your air-fryer at 390 degrees. Whisk together the salt, pepper, paprika, garlic powder, onion powder and 2 tablespoons of Parmesan, mix in a bowl. Add the chicken wings to the seasoning mix and toss to coat each wing. Place the seasoned wings on a flat layer in the preheated air-fryer basket. Cook the garlic wings, in batches for 20 minutes, flipping the wings with tongs half way through cooking. 

Make the Garlic Parmesan Wing Sauce:

In a small saucepan over medium heat, melt the stick of butter, and mix in garlic powder, onion powder, red pepper flakes, black pepper, and parsley. Stir together for a minute until butter is fully melted, then add the grated Parmesan cheese. Once the chicken wings are finished cooking, toss them in a clean, large mixing bowl with the wing sauce. Serve hot.

I’m a simple man with simple needs. Simple foods are often the best foods. These are so simple, even a Dodgers fan can make them! Happy Taco Tuesday!  

Simple Street Tacos  

2 tablespoons soy sauce Fresh lime juice from two limes

2 tablespoons canola oil, divided 4 cloves garlic, minced (I use Christopher Ranch in the jar)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon onion powder

1 1/2-2 pounds skirt steak, cut into 1/2-inch pieces

12 mini tortillas, warmed or charred (double up on the tortillas for 2 per taco)

Onion

diced Fresh cilantro

chopped Lime wedges, for squeezing  

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, onion powder and oregano.  In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until it’s done like you like it. For a little more cilantro punch, hit the steak with some of the chopped cilantro while it’s cooking. Serve steak in tortillas, topped with onion, cilantro and lime wedges for squeezing.

What a wild weekend! Now, we can pump the brakes a little bit and get ready for The Redding Rodeo and Redding Rodeo Week with the Asphalt Cowboys! Here’s an easy Back at it Monday recipe.

Air Fryer Chicken Cordon Bleu

3 chicken breasts, boneless skinless

Kosher salt and fresh-ground pepper, to taste

1 teaspoon paprika

8 slices deli ham

8 slices Swiss cheese

¼ cup Dijon mustard

¼ cup sour cream

1 teaspoon garlic, crushed or minced

½ cup all purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

2 large eggs, whisked

1 cup panko bread crumbs

1 tablespoon onion, minced , dehydrated

1 tablespoon parsley, garnish if desired

Lay out chicken breasts on a cutting board. Use a sharp knife to cut along one side of the chicken breast until it is almost cut in half. Unfold the chicken and lay out flat. Place a film of plastic wrap over the chicken and pound out to ¼” thick using a meat mallet. Season both sides of the chicken with salt, pepper, and paprika. Place 2 slices of ham and 2 slices of Swiss cheese over the center of the chicken Starting at one side, tightly wrap the chicken, rolling to the other side. Secure using toothpicks. Rub remaining salt, pepper and paprika over your chicken breasts.

Prepare the dredging station.

Add flour, garlic, and onion powder to one bowl. Stir to combine. Whisk eggs into a second bowl. Add panko and minced onions to a third bowl.

Dredge the chicken.

First, roll the chicken into the seasoned flour.Then, dip and roll in the egg wash. Remove from eggs and let excess drip back into the bowl. Finally, roll into the panko bread crumbs until evenly coated. Repeat until all your chicken breasts are done.

Preheat the air fryer to 380* for 5 minutes.

Add the chicken to the air fryer basket and spray lightly with canola oil or nonstick cooking spray. Cook for 8 minutes, flip and spray again with canola oil and cook 8 minutes more.

While the chicken is cooking prepare the dip.

Add dijon mustard to a small bowl. Add sour cream, and crushed garlic. Whisk to combine. Remove from heat and pace on serving platter. Garnish with fresh parsley and serve with garlic dijon dip. Serve each chicken cordon bleu cut in half. Enjoy!

 It’s a Wing Wednesday! This is a deep-fry recipe, but you can do these in an air-fryer as well.

390 degrees for 18-20 minutes; flip wings half-way through cooking.  

Classic & Delicious Buffalo Wings with Blue Cheese Dip  

For the dip:

1/2 cup sour cream

1/2 cup crumbled blue cheese

1/4 cup mayonnaise

1 clove garlic, chopped

1 tablespoon buttermilk

Juice of 1/2 lemon

Kosher salt and fresh-ground pepper  

For the wings:

Vegetable or peanut oil, for frying

1 cup all-purpose flour

1 tablespoon paprika

3 pounds chicken wings, split at the joints, tips removed

1 1/2 cups Frank’s Red-Hot sauce

1 stick unsalted butter

2 tablespoons honey  

1. Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.

2. Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.

3. Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.

4. Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.

 Happy Taco Tuesday! We’ve got a lot of Kool April Nites Show & Shines today. 

Hilltop Springs Senior Living 10-1

Kuebler’s Furniture 11-2

Dude’s Drive-In 11-1

Riverview Golf and Country Club 3-7

Pete’s Restaurant and Brewhouse 5-8

Riddick’s Sports Pub 6-9 

Enjoy the show n shines and the tacos! 

Cilantro-Lime Shrimp Tacos 

Juice of 3 limes

2 tbsp. freshly chopped cilantro, plus more for garnish

2 tsp minced garlic. I use Christopher Ranch in the jar

1/2 tsp. cumin

1 tbsp. olive oil

Zest of 1 lime

Kosher salt, to taste

1 lb. shrimp, peeled and de-veined

8 Tortillas, warmed 

FOR THE CABBAGE SLAW

1 c. shredded green cabbage

1/4 c. cilantro

1/4 red onion, thinly sliced

1/2 avocado, thinly sliced

Juice of 1 lime

1 tbsp. extra-virgin olive oil

Kosher salt, to taste 

FOR THE GARLIC-LIME MAYO

1/3 c. mayonnaise

2 tbsp. hot sauce. I like Tapatio for this

Zest of 1 lime1/2 tsp. garlic powder

Kosher salt, to taste 

In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator. Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt. Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt. Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side. Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.