Category: Dave’s Blog

Rib-eye Steaks with Stilton Sauce and Pasta Salad

For the rib-eye steaks:

4 (1 1/4-inch-thick) rib-eye steaks, either boneless or bone-in

Kosher salt and fresh-ground pepper, to taste

Good olive oil

For the Stilton sauce:

4 ounces Stilton cheese, crumbled

8 ounces cream cheese, at room temperature

1/2 cup good mayonnaise

1/2 cup sour cream

1 tablespoon chopped scallions, white and green parts

Kosher salt and fresh-ground pepper, to taste

1/4 teaspoon Worcestershire sauce

Grill, barbecue, pan sear or even air fry your steaks to your liking.

For the Stilton sauce, place the Stilton cheese in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, 1 teaspoon salt, 1/2 teaspoon pepper, and Worcestershire sauce. Process until smooth.

Slice the steak and serve with the Stilton sauce.

Italian Pizza-Pasta Salad

For the salad:

16 oz rotini pasta (tri-color, if you like)

12 oz salami, sliced into strips

12 oz mini pepperoni, halved

20 oz cherry tomatoes, halved (3 cups)

2 cups jarred, marinated artichoke hearts, coarsely chopped

1 English cucumber, diced

1 medium red onion, finely diced

16 oz fresh, small mozzarella balls, or cubed from a block

1 cup black olives, pitted and sliced

1 cup kalamata olives, pitted and halved

1 cup jarred, roasted red peppers drained and coarsely chopped

Finely chopped parsley, for garnish

Dressing, to taste

For the dressing:

1 cup extra virgin olive oil

6 Tbsp white wine vinegar

1/2 cup Parmesan Cheese finely grated

2 Tbsp mayonnaise

2 tsp granulated sugar

2 garlic clove finely grated or pressed

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried basil

Kosher salt and fresh-ground pepper, to taste

For the dressing:

Combine all of the ingredients in a jar and shake to combine. Store in the refrigerator until ready to use.

For the salad:

Cook the rotini in HEAVILY salted water to al dente. Drain and rinse under cool water.

Place the pasta in a large bowl and add the salad ingredients in separate piles on top of the pasta. Be sure to leave a “wedge” of pasta visible, for presentation. Pour the dressing over the pasta mixture and toss to coat. Season with salt and pepper to taste. Salad can be made up to 4 hours in advance.

Jalapeno Bacon Blue Burger

12 slices thick cut bacon

1 avocado

Juice of 1 lime

Kosher salt and fresh-ground pepper, to taste

1 teaspoon ground cumin

1/4 cup chopped red onion

1 small plum tomato, seeded and finely chopped

A small handful cilantro, finely chopped

1 1/2 pounds 80% lean ground beef

3 tablespoons Worcestershire sauce

3 jalapeño peppers, seeded and finely chopped

1/2 yellow onion, sliced into half moons

3 cloves garlic, grated

1 cup blue cheese crumbles

4 slices Blue Cheese, Pepper Jack or Monterey Jack cheese

3 tablespoons olive oil, divided

2 tablespoons brown sugar

A few splashes of water or stock

1 to 2 tablespoons Chipotle Smoked Tabasco or Sriracha, to taste

4 buns, split and toasted

Red or green leaf lettuce

Cook the bacon. Cook 4 pieces very crisp, but not burnt. Cook the remaining bacon to a consistency you like on a burger. I like mine with a little chew.

Mash avocado with lime juice, salt, red onion, cumin, tomato and cilantro.

Place meat in a bowl and season with salt and pepper. Mix in chopped bacon, Worcestershire, jalapeños, grated garlic and blue cheese crumbles; form 4 patties.

Heat a cast-iron skillet or griddle pan over medium-high heat with 2 turns of the pan olive oil. Cook patties about 8 minutes turning occasionally; top with sliced cheese and melt.

While burgers are cooking, heat a small skillet over medium heat with olive oil. Add sliced onion and allow to brown. Add brown sugar, water and hot sauce, and cook until sauce is reduced by half.

Spread avocado mixture on buns, top with lettuce, a burger patty, cheese, 2 slices of bacon and some onions. Top with the bun top and serve.

Korean BBQ Bulgogi Beef Tacos

3 pounds boneless beef short ribs

Flour or corn tortillas

Lime wedges, for squeezing 

Marinade:

1 cup soy sauce

1/2 cup mirin

1/2 cup brown sugar

1/4 cup sesame oil

6 cloves garlic

6 scallions

One inch knob fresh ginger, peeled & grated

Asian Slaw:

Napa cabbage, roughly chopped

Matchstick radish or daikon

Matchstick carrot

Chopped scallions

Fresh cilantro, coarsely chopped 

Soy Lime Dressing:

2 limes juiced

1/4 cup soy sauce

2 tablespoons mirin

2 tablespoons Sriracha

2 tablespoons olive oil

Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 2 hours and up to 24 hours. Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.

Place the cabbage, radish, and scallions in a large bowl.

In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.

Heat a griddle, cast iron skillet or grill over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).Grill your tortillas for approximately 30 seconds on each side.

On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.

Ninja Woodfire Grill Smoked Baby-Back Ribs

1 rack baby-back ribs

1 Tbsp yellow mustard

1 Tbsp Memphis style Rub

1/4 cup barbecue sauce

Remove the membrane from the back of the ribs. Rub all over with yellow mustard. Add barbecue rub on all sides. Slice the rack in half. Let rest while you heat the grill.

Add a cup of pellets to the Ninja Woodfire Grill smoke box. Set the function to smoker, the temperature to 300F degrees and the time to 2 hours. Press start.

Once the grill is ready, add the two halves of ribs to the grill and close the lid. Smoke for 90 minutes.

If you like saucy ribs, brush sauce on top and continue smoking for 15 more minutes.

Remove from the grill. Place on a cutting board so the bones are facing up and slice between each bone. Serve with more sauce.

Classic Italian Sub

6-8 Sub sandwich rolls

1 Pound boiled ham, thinly sliced

1 Pound mortadella, thinly sliced

1 Pound hot capicola, thinly sliced

1 Pound soppressata or Genoa salami, thinly sliced

1 Pound provolone sliced

Sliced tomato

Dried oregano

Kosher salt and fresh-ground pepper

Red onion, peeled, halved and sliced into half-moons

Shredded iceberg lettuce

Olive oil

Red wine vinegar

Giardiniera (optional)

1. Slice the buns with a good serrated bread knife, but not all the way through. Season the bottom of the bun with olive oil, salt and pepper and oregano. Layer the cheese, meats, onion and the tomato on the buns. Season the tomato with salt and pepper and oregano. Add the shredded lettuce and drizzle with olive oil and vinegar. Top with giardiniera, if using. Close sandwiches and eat!

2. Have a pile of napkins or beach towel at the ready!

Oven Baked Tacos

2lbs ground beef

3tablespoons taco seasoning

6ounces tomato sauce

Large can refried beans

Shredded cheddar cheese

12 corn or flour tortillas

Diced tomato

Diced onion

Sour cream

Salsa

Shredded lettuce

Brown ground beef and drain.

Add taco seasoning, refried beans and tomato sauce.

Heat until blended.

Preheat oven to 375 degrees.

Spray a glass 9×13 pan with oil.

Spoon taco filling into taco shells and stack them side by side in pan.

When shells are filled, top each with shredded cheese.

Bake for approximately 15 minutes, watching so they do not brown too much.

Top with remaining ingredients, if you like.

Chicken Adobo and Mexican Rice

8 chicken thighs bone-in, skin on

½ cup white vinegar

3/4 cup soy sauce

4 garlic cloves crushed

2 tbsp brown sugar

Fresh-ground pepper, to taste

2 tbsp of Mexican seasoning.

2 chipotle peppers in adobo, chopped

4 bay leaves

Green onions, sliced and fresh cilantro, roughly chopped, for garnish.

Mexican Rice, for serving (recipe follows)

Season chicken generously on both sides with salt and pepper.

Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.

Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.

Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.

Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.

Serve the chicken with Mexican Rice. Garnish with green onions and cilantro.

Mexican Rice

3 tbsp. extra-virgin olive oil

2 carrots, finely chopped

1 small green bell pepper, seeds and ribs removed, finely chopped

1 small yellow onion, finely chopped

3 cloves garlic, thinly sliced

2 c. long-grain rice, rinsed, drained

2 tbsp. tomato paste

2 1/2 c. low-sodium chicken broth

1 (14-oz.) can fire-roasted diced tomatoes, drained

1 (8-oz.) can tomato sauce

1 tsp. ground cumin

1/2 tsp. dried oregano

Kosher salt and fresh-ground pepper, to taste

1/4 c. chopped fresh cilantro

In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.

Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.

Fluff rice with a fork. Top with cilantro.

Mexican Shrimp Scampi with Chipotle Butter

1 stick Butter

4 Chipotles in adobo sauce, pureed

1 tsp dried oregano

1 tsp dried basil

1 tbsp minced garlic (I use Christopher Ranch in the jar)

Kosher salt and fresh-ground pepper, to taste

1/2 tsp paprika

1 tbsp Tajin Mexican seasoning

2 pounds medium shrimp (peeled and deveined)

1 1/2 cups white wine

Juice from one lime, plus wedges for squeezing.

Fresh cilantro, roughly chopped, for garnish

1 tbsp Olive oil

For the Chipotle Butter:

Soften butter at room temperature.

Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.

Add pureed chipotle peppers, oregano, basil, garlic, salt and pepper, paprika, Tajin and mix well.

Refrigerate for 4-6 hours.

For the Scampi:

Rinse shrimp under cold water and remove tails, if any, from shrimp. Dry on paper towels.

Sauté the garlic in chipotle butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.

Add the white wine, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently.

Season with salt and pepper, to taste.

Add the lime juice during the last minute of cooking. Remove from the heat.

Serve immediately over pasta. Serve with lime wedges, for squeezing and garnish with roughly chopped fresh cilantro.

Real Deal Carne Asada Tacos with Salsa Verde

Carne Asada

2 pounds Skirt Steak

1/2 white onion

6 garlic cloves

3 dried ancho chilies, seeds and stem removed

3 dried guajillo chilies, seeds and stem removed

2 teaspoons ground cumin

1/2 cup orange juice

1/3 cup red wine vinegar

Kosher salt, to taste

chopped cilantro, for serving

chopped white onion, for serving

lime wedges for serving

corn tortillas, warmed or charred over a gas flame or on a grill

1 avocado, sliced for serving

Salsa Verde

3 tomatillos, husks removed and rinsed

1 serrano pepper, seeds and stem removed

1/4 avocado, peeled

2 tablespoons minced white onion

1 garlic clove

2 limes, juiced

1/4 cup chopped cilantro

2 tablespoons canola or vegetable oil

Kosher salt and fresh-ground pepper, to taste

Carne Asada

Toast chilies in a dry pan over medium heat until fragrant. Fill a container with hot water from the tap and soak the chilies in the water for 15 minutes, or until soft.

Add chilies, onions, garlic, cumin, orange juice, vinegar, oil and salt to a blender. Blend until a paste forms, using the soaking liquid from the chilies as needed to loosen the mixture.

Place meat in a Ziploc bag or shallow pan and cover with marinade. Spend a few minutes massaging the marinade in, seal bag or cover pan, place in fridge and allow to marinate for 4 hours or overnight (overnight is better).

Preheat a grill over medium heat. Grill meat to medium rare. Rest on a tray tented with aluminum foil for 10 minutes before slicing.

Slice thin, on the bias and serve on corn tortillas with onion, cilantro, sliced avocado and salsa Verde. Serve with lime wedges.

Salsa Verde

Place all ingredients in a blender and blend until very smooth, add water if necessary to thin salsa.