Category: Dave’s Blog

Today is National Chicken Wing Day and Taco Tuesday! Coincidence? Probably.

Air-Fried Mexican Chicken Wings with Cotija Dip

4 lbs chicken wings, drums & flats

1 package of your favorite taco seasoning

8 tbsp smoked paprika

2 tbsp chile powder

2 tbsp cumin

4 tsp garlic powder

Kosher salt, to taste

Pam spray

Lime wedges, for serving

Cilantro, roughly chopped, for serving

Cotija Dip

1 cup Greek yogurt (or sour cream)

Juice and zest from one lime

1/2 cup chopped cilantro

2 small serrano peppers, sliced

2/3 cup crumbled cotija cheese

Pinch of Kosher salt, or to taste

Dry your chicken wings with some paper towel to get them nice and dry.

Preheat your air fryer to 390ºF.

Pour the spices and salt into a large bowl and mix. Add your wings and toss well to coat, making sure that each one is very well seasoned and coated.

Add a layer of chicken wings to your air fryer, it’s ok if they touch a little, but don’t completely overlap them. Spray with Pam.

Place in your air fryer and bake for 10 minutes. Flip them over and spray with a little more Pam and fry for an additional 10 minutes.

Repeat with the remaining chicken wings until all are done and crispy.

Serve with lime wedges and cilantro.

Make the dip

In a medium sized bowl, combine all ingredients. Mix with a spoon until well combined and then set aside.

I like ’em wet and fat!

Wet Burritos

1-pound ground beef

1 packet taco seasoning

5 burrito-sized tortillas

1 (15 ounce) can refried beans

2 cups shredded cheddar cheese, divided

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup beef broth

28 ounce can enchilada sauce

1 teaspoon chili powder

Shredded lettuce, for serving

Chopped tomato, for serving

Diced onions, for serving

Diced avocado, for serving

Preheat oven to 350ºF.

Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.

In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.

Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.

Arrange tortillas and fill with beans, ground beef and about 1 1/2 cups of the cheddar cheese.

Fold the sides over and roll tightly.

Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.

Pour sauce over the burritos. Sprinkle with remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.

Remove from the oven and serve with lettuce, tomato, onions and/or avocado, if you like

Happy Friday! Sure hope you can join me at the Mt. Shasta Mall today. I’ll be there 10-3 for Kicks for Kids, our annual radiothon with the Active 20-30 Club of Redding, to raise money for back to school clothes and school supplies for kids in need here in Shasta County. In the meantime, plug in the crock pot and get to cookin’! Hope you have a great weekend!

Slow Cooker French Dip Sandwiches

2 Tablespoons olive oil

3-4 pounds beef chuck roast

Kosher salt and fresh-ground pepper, to taste

2 packages Lipton dry onion soup mix

2 cups water

2 (14.5-ounce) cans beef broth

1 (14.5 ounce) can french onion soup

24 slices Swiss or provolone cheese

8 crusty rolls (I like ciabatta)

Prepared horseradish, for serving (optional)

Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with salt and pepper.

When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.

Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water, soup and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.

When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Strain the cooking liquid through a fine-mesh strainer into a large bowl, the ladle into individual ramekins. This will be your au jus.

Serve by piling the shredded meat onto sliced, crusty rolls with a few slices of cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the au jus for dipping. Also, serve with horseradish, if you like. Enjoy!

The Shrimp Louie at LuLu’s is fantastic! The long-time chef at LuLu’s, is Cory. His recipe for the thousand island dressing, is hands down, the best I’ve ever had! I would never insult him by asking him for the recipe, so I’ll just have to use my mom’s…which is pretty damn good!

Ruthie’s Grilled Shrimp Louie

Dressing:

1 cup mayonnaise

⅓ cup ketchup

¼ cup sweet pickle relish

Juice from one lemon

1 teaspoon apple cider vinegar

1 teaspoon paprika

Kosher salt and fresh-ground pepper, to taste

⅛ teaspoon cayenne pepper

¼ teaspoon prepared horseradish

½ teaspoon Worcestershire sauce

2 tablespoons minced green onion

2 tablespoons chopped fresh parsley

Grilled Shrimp:

1 tablespoon olive oil

Juice from one lemon

2 pounds raw medium shrimp, peeled, de-veined, tails left intact

Kosher salt and fresh-ground pepper, to taste

¼ teaspoon smoked paprika

Salad:

1 heart of romaine lettuce, chopped

8 cherry tomatoes, halved

1 large cucumber, diced

1 small red onion, peeled, halved and sliced into half-moons

1 avocado – peeled, pitted, and thinly sliced

4 hard-boiled eggs, halved

Lemon wedges, for squeezing

1. Place mayonnaise, ketchup, relish, lemon juice, cider vinegar, paprika, salt and pepper, cayenne pepper, horseradish, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate for 2 hours

2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

3. Preheat an outdoor grill for high heat and lightly oil the grate.

4. Grill until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove the tails, or leave them on.

5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, cucumber, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing and top with the shrimp and sliced green onions. Drizzle more dressing over the shrimp, if you like. Serve with lemon wedges.

It’s a Wild Wing Wednesday! I recently had peanut butter wings at a local joint. They were OK. Mine are better!

Spicy Peanut Butter Wings

4 pounds chicken Wings, drums and flats

Kosher salt and fresh-ground pepper, to taste

2 tablespoons garlic powder

1 tablespoon corn starch

Sesame oil, for drizzling on the wings

Cilantro, for garnish

Sesame seeds, for garnish

Lime wedges, for squeezing

Spicy Peanut Sauce

1 cup peanut butter

1/2 cup near boiling water, (Or at least 120 degrees Fahrenheit)

1 cup Frank’s Red-Hot wing sauce

4 tablespoons soy sauce

1 tablespoon minced garlic

2 teaspoons freshly grated ginger

Juice from one lime

Spicy Peanut Sauce

In a small bowl add peanut butter and hot water. Use a whisk to combine and liquify. After it’s thinned out, add the remaining ingredients and whisk again to combine. It should have the consistency of a thin pancake batter. If the sauce is too thick to your liking, add more water, hot sauce, soy sauce or lime juice.

Grill:

Preheat Grill: Prepare the grill for two-zone cooking, targeting 400 degrees F.

Season Wings: In a small bowl combine the seasonings and corn starch. Place the wings in a 1-gallon plastic baggie, then pour the dry rub mix into the baggie. Seal and shake. Now you’re ready to grill.

Grill Wings: Place the seasoned wings on the indirect side of the grill. Cover the grill and grill wings for 15 minutes. Then flip the wings and grill an additional 15 minutes.

At this point the wings should be crispy on all sides to the touch. If not place them on the direct side of the grill and finish over direct heat for about 1 minute per side to crisp up. Watch the wings if grilling direct as the fat in the skin may cause flare ups.

Air Fry: Pre-heat your air fryer to 390 degrees. Place a single layer of wings in the basket and drizzle with a light coating of oil. Fry for 20 minutes, flipping the wings over at the 10-minute mark.

Bake: Pre-heat your oven to 400 degrees. Place the wings on a foil lined baking sheet and drizzle with a light coating of oil. Bake for 50-60 minutes, flipping the wings over half-way through baking.

Toss Wings with Sauce: Place the warm wings in a large bowl. Pour two-thirds of the sauce in the bowl and then toss them together to coat the wings. Place the remaining sauce in a bowl to use for dipping. Serve with garnishes and lime wedges. Enjoy!

I follow Giovanni’s Italian Deli in White Plains, New York on Facebook. The guy is a hoot. “Sangweech” “How ya doin’?” “Fahgettaboudit” “Mangia” Here in Nor-Cal, Tri-Tip is king!

Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce

CARAMELIZED ONIONS

4 jumbo yellow onions

Honey

1/2 cup olive oil

4 tablespoons unsalted butter

Kosher salt and fresh-ground pepper, 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 of Worcestershire sauce

Kosher salt and fresh-ground pepper, to taste

DRY RUB

4 tablespoons ground coffee

2 heaping tablespoons light brown sugar

1 teaspoon cayenne pepper

1 teaspoon chipotle pepper

2 tablespoons granulated garlic

2 tablespoons smoked paprika

Kosher salt and fresh-ground pepper, to taste

1 teaspoon cinnamon

MEAT

3 pounds tri-tip, trimmed

ASSEMBLY

4 Good quality French rolls

Swiss cheese slices

Your favorite mixed greens

For the caramelized onions:

Thinly slice onions and separate into rounds. Place in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and sea 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 dry rub:

In a small bowl, add all the ingredients and stir to combine well.

For the meat:

Coat the tri-tip with the dry rub, cover with plastic wrap and place in fridge for at least 3 hours (could be up to a day). Remove and let set at room temperature for 30 minutes before transferring to the grill.

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 15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.

To assemble:

Drizzle the bottom of the French bread, drizzle with the horseradish sauce and top with the meat, cheese, greens and a final slathering of the sauce.

I’m on to Reno…have fun…keep thinkin’ young! I think I’ll leave this recipe out for Beth, so when I get home Sunday…dinner is served! Have a great weekend and wish me luck!

Dr. Pepper-BBQ Riblets in the Crock Pot

4 pounds pork riblets

1 tablespoon cumin

Garlic salt and fresh ground pepper, to taste

1 teaspoon garlic powder

1teaspoon onion powder

1 teaspoon poultry seasoning

1 small yellow onion, halved and sliced into half-moons

1 (18 ounce) bottle of your favorite barbecue sauce. I like a honey-based barbecue sauce for this.

1 can Dr. Pepper, or more, as needed. You want plenty of liquid, but not so much that it overflows during cooking.

Slice the ribs to a manageable size. I usually slice mine in half, or thirds, depending how big they are.

Combine cumin, pepper, garlic salt, poultry seasoning, onion powder and garlic powder and rub onto riblets.

On your barbecue, grill the riblets on each side, just enough to give them some good color and a little char.

Layer the onions and riblets in your crock. Add the barbecue sauce and Dr. Pepper. Be sure to coat all of the meat evenly.

Cook on low for 8 hours.

Remove riblets to a serving platter and coat with the cooking sauce.

I’ve got shrimp. I’ve got rolls. So let the games begin.

Louisiana Shrimp Po Boy with Rémoulade

Kosher salt and fresh ground pepper, to taste

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

Vegetable oil for frying

2 pounds medium shrimp (16/20), peeled, tails removed and deveined

1 cup buttermilk

1 1/2 cups all-purpose flour

1 cup cornmeal

4 8”-long French rolls, split horizontally

Rémoulade (recipe follows)

Shredded iceberg lettuce, sliced tomatoes, dill pickles, sliced red onion, Crystal hot sauce or Pick A Peppa

Whisk first 7 ingredients in a small bowl to blend.

Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2” or use a deep fryer. Heat oil to 350°. You can also air fry the shrimp.

Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Rémoulade

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if possible)

1 Tbsp sweet paprika

1-2 teaspoons Cajun or Creole seasoning

2 teaspoons prepared horseradish

1 teaspoon pickle juice (dill or sweet)

1 teaspoon Crystal hot sauce

1 large clove garlic, minced and smashed

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Already a Wednesday? Feels good! Bone in, skin on chicken thighs are on sale this week at R&R Quality Meats & Seafood. My son, Andrew, developed this peanut sauce recipe, as an assignment, when he was taking culinary classes at Shasta College. He got an A! It is a good one. Give it a go.

Grilled Asian Chicken Thighs with a Spicy Peanut Sauce

8 bone in, skin on chicken thighs, excess fat trimmed

6 cups water

1/2 cup chili-garlic sauce

1 cup honey

2 Tablespoons soy sauce

1/2 cup sweet soy sauce

3 Tablespoons sriracha sauce

1/4 cup apple cider vinegar

1/4 cup minced ginger

Kosher salt and fresh ground pepper, to taste

Toasted (in a dry skillet) sesame seeds, for garnish

Green onion, minced, for garnish

Peanut Sauce, for dipping, recipe follows

Lime wedges, for squeezing

Fresh cilantro leaves, for garnish

Trim the excess fat from the chicken thighs, but leave the skin on.

In a large glass bowl, combine water, salt, chili garlic sauce and the honey. Stir until the salt is dissolved. Add the thighs to a gallon size Ziploc bag then pour the marinade over the chicken and chill for 1 hour or up to 4 hours.

To make the basting sauce, in a small bowl, combine the chili garlic sauce, soy sauce, sweet soy sauce, sriracha, honey, vinegar, and ginger and mix well.

Heat the grill to medium high. Pat dry the thighs with a paper towel and season them with salt and pepper. Grill the thighs 15-25 minutes, turning as needed. Do not let them catch on fire and burn. Do not walk away from the grill! Watch them carefully. When the thighs reach a golden color, around 155 F, baste them with sauce, turning as needed until the thighs are glossy, well coated and reach 165 F.

Remove to a serving platter and garnish the thighs with the toasted sesame seeds, cilantro leaves and green onions. Serve with the peanut sauce, for dipping and the lime wedges, for squeezing.

Peanut Sauce

1/3 cup creamy peanut butter

1/4 cup soy sauce

2 Tbsp rice wine vinegar

4 Tbsp sesame oil

1 1/2 tsp grated ginger

1–2 tsp Sriracha, or to taste

3 Tbsp light brown sugar

2–4 Tbsp warm water, for thinning, if needed

In a bowl add all the ingredients, except the water and whisk to combine.

If the mixture needs to be thinned, add 2-4 Tbsp of warm water and stir to combine

Store the mixture in an air tight jar for up to 2 weeks. Does not need to be refrigerated.

I grilled some beautiful top sirloin steaks last night with corn on the cob, grilled shrimp and watermelon, but my mind was on chicken.

Grilled Garlic-Ginger Chicken Thighs and Grilled Shrimp

8 skin-on, bone-in chicken thighs

1 cup thinly sliced red onion

2 tablespoons minced garlic

2 tablespoons minced, peeled ginger

1/4 cup soy sauce

1/4 cup fresh tangerine or orange juice

Fresh-ground pepper, to taste

Vegetable oil, for the grill

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

Grilled Shrimp with Garlic

3/4 cup olive oil

3 tablespoons freshly chopped thyme leaves

1 1/2 tablespoons ancho chili powder

6 cloves garlic, coarsely chopped or pressed through a garlic press

24 large shrimp, tail on, shelled and deveined

Kosher salt and freshly ground black pepper, to taste

4 cloves garlic, thinly sliced

Special equipment: Wooden skewers soaked in water

Heat the grill to medium.

Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.

Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.