Category: Dave’s Blog

Smoked Tri-Tip Grilled Cheese Sandwich

For the Sandwich:

4 slices thick sourdough or Texas toast

Smoked tri-tip, sliced

1 large onion, thinly sliced

4 slices provolone or smoked gouda cheese

1/4 cup BBQ sauce

2 tbsp butter (for grilling bread)

Olive oil (for caramelizing onions)

1. Caramelize the Onions:

Heat a bit of olive oil in a skillet over medium-low heat.

Add sliced onions and cook slowly for about 15–20 minutes, stirring occasionally, until golden and soft.

Add a small splash of water or balsamic vinegar to deglaze if needed. Set aside.

2. Assemble the Sandwiches:

Butter one side of each slice of bread.

On the unbuttered side, layer: cheese slice, brisket, caramelized onions, BBQ sauce, and another slice of cheese.

Top with the second piece of bread, buttered side facing out.

3. Grill:

Heat a skillet or griddle over medium heat.

Grill sandwiches until golden brown on both sides and cheese is melted — about 3–4 minutes per side. Press down slightly with a spatula for that crispy crust.

4. Stack & Serve:

Slice in half and stack them up for that epic look.

Serve with extra BBQ sauce on the side for dipping.

Optional Add-Ons:

Jalapeños or pickled onions for heat

A fried egg on top

Crock-Pot Kielbasa Hoagies

1 yellow onion – diced

3 teaspoons olive oil

1 ⅔ cup sparkling apple cider – can use beer in place of the apple cider

1 cup + 1 tablespoon light brown sugar – packed

Kosher salt, to taste

3 pounds polish kielbasa

32 oz sauerkraut – drained

Good quality hoagie rolls

Cut the kielbasa into links. Place in a slow cooker.

Add the drained sauerkraut to the slow cooker.

In a medium sized saucepan over medium low heat add the olive oil. Once shimmering, add the diced onion. Cook for 10 minutes or until soft and lightly browning.

Add the brown sugar, apple cider (or beer), and salt to the saucepan. Stir and continue cooking over medium low heat until the sugar is dissolved.

Remove from heat and pour the sauce into the slow cooker over the kielbasa and sauerkraut.

Cover. Cook on low for 6-8 hours or on high for 4 hours. Serve on hoagie rolls.

Marinated Thai Glazed Chicken Thighs

FOR THE MARINADE:

1 c. sweet chili sauce

6 tbsp. soy sauce

Juice of 2 limes

2 tbsp. honey

4 tsp. freshly grated ginger

4 cloves garlic, minced

2 tbsp. sriracha

FOR THE CHICKEN:

8 bone-in skin-on chicken thighs

4 tsp. vegetable oil

4 green onions, thinly sliced

Chopped peanuts, for garnish

Cooked rice, for serving

Lime wedges, for serving

Preheat oven to 425º. In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. Let marinate 20 minutes.

In a large ovenproof skillet, heat vegetable oil. Add thighs and sear until charred, 2 to 3 minutes per side. Transfer to oven and bake until the thigh’s internal temp is 165 degrees, 20-30 minutes.

While the chicken is baking, bring the leftover marinade to a boil in a saucepan, then reduce heat and simmer until reduced.

Just before the chicken is done, glaze the chicken with the reduced marinade.

Garnish chicken with green onions and peanuts and serve with rice and limes.

Happy Weekend! If you have some shrimp in the freezer, bust ’em out and get to work! This tostada is tasty, refreshing and pairs well with a bloody Mary!  

Shrimp Ceviche Tostadas  

For the Shrimp Ceviche:

1 lb. raw shrimp, peeled, deveined, and chopped into small pieces

3/4 cup fresh lime juice (enough to cover the shrimp and “cook” it)

1 diced cucumber

2 diced Roma tomatoes

1 finely chopped red onion

1 or 2 jalapeños or serrano peppers, finely chopped Handful torn

fresh cilantro, chopped

Kosher salt and fresh-ground pepper, to taste  

For Assembly:

6-8 tostada shells

1 or 2 avocados, sliced

Fresh cilantro leaves, for garnish

Lime wedges

Hot sauce  

In a large glass or ceramic bowl, add the chopped shrimp and cover it completely with the fresh lime juice. Stir to combine, cover, and refrigerate for about 30-45 minutes, or until the shrimp turns pink and opaque (the lime juice “cooks” the shrimp). Once the shrimp is ready, drain off some of the excess lime juice, leaving a bit to keep the ceviche moist. To the marinated shrimp, add the diced cucumber, tomatoes, red onion, jalapeños and chopped cilantro. Season with salt and pepper to taste, and stir well to combine. Place a few avocado slices on each tostada shell. Spoon a generous amount of shrimp ceviche on top of the avocado. Garnish each tostada with fresh cilantro leaves and a squeeze of lime juice. Serve immediately with extra lime wedges and hot sauce on the side.  

Ingredients for one bloody cocktail

8 ounces V-8

3 ounces vodka

A few dashes Worcestershire sauce

1 teaspoon prepared horseradish

A couple of dashes of hot sauce ( I like Crystal)

A couple of dashes of Pick-A-Peppa pepper sauce

Fresh ground pepper to taste

A couple of dashes of celery salt plus more for rimming

Ice cubes

Fresh lemon or lime juice for garnish and rimming  

Garnish suggestions:

Celery stalk

Pickled green bean and/or asparagus

Cocktail onions

Dill pickle spear

Sweet gherkins

Pepperoncini

Cooked pepper bacon

Salami

Fried or grilled chicken wing

Grilled, sauteed or boiled prawn Garlic

stuffed green olives

All of the above  

In a pounder glass, stir together V-8, vodka, Worcestershire sauce, horseradish, hot sauce, Pick-A-Peppa, celery salt and pepper. Rim another pounder glass with a lemon or lime wedge and celery salt. Fill that glass ¾ full of ice, then pour mixture into that glass. Stir well. Garnish with suggested garnishes.

Ribs for Dummies with BBQ Sauce

2 racks ribs, membranes removed

Kosher salt and fresh-ground pepper, to taste

Barbecue Sauce (Makes 1 1/2 quarts)

1/2 tablespoon crushed red pepper flakes

1/2 cup vegetable oil

1 large yellow onion, chopped

4 cloves minced garlic

1 10 ounce can tomato paste

1 cup apple cider vinegar

1 cup honey

1/2 cup Worcestershire sauce

1 cup Dijon mustard

1/2 cup soy sauce

1 cup hoisin sauce

2 tablespoons chili powder

1 tablespoon ground cumin

Preheat the oven to 350 degrees. Line a sheet-pan with aluminum foil.

Place the ribs on the sheet pan meat-side up and sprinkle them with salt and pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 ¾ to 2 hours for St. Louis ribs, until the meat is very tender. As soon as the ribs are out of the oven, spread them generously with more barbecue sauce.

Grill right away or refrigerate to grill later.

Heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. Brush the grates with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, close the lid and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.

Barbecue Sauce (Makes 1 1/2 quarts)

Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.

Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate. It’ll keep for a good, long time.

Spicy Shrimp and Chicken Pasta

2 (8 ounce) boneless skinless chicken breasts, grilled

3 tablespoons butter

20 medium raw shrimp, peeled, tail removed, and cleaned

1/2 pound fresh button mushrooms, cleaned and sliced

lots of minced garlic, to taste

1 cup sun-dried tomatos, sliced

Kosher salt and fresh-ground pepper, to taste

3 cups heavy cream

1/2 cup Romano cheese, grated

1 1/2 teaspoons cayenne pepper

16 ounces dry penne pasta

1.Season and grill the chicken breasts until done. Cool and slice into bite sized pieces.

2.Add butter to a large sauté pan on medium heat.

3.Once butter is melted, add the shrimp, sliced chicken, mushrooms, sun-dried tomatoes, salt and pepper and garlic.

4.Saute mixture until shrimp and mushrooms are cooked.

5.Add the cream, Romano cheese and cayenne pepper. Let cream reduce by half while stirring frequently.

6.Meanwhile, cook pasta al dente according to package directions; drain excess water.

7.Toss cooked pasta with contents of sauté pan. Serve.

Drunken Steak

Marinade for 4 steaks

1 cup bourbon

1 cup soy sauce

3 tablespoons dark Asian sesame oil

2 tablespoons sugar

2 cloves garlic, minced (I use 2 tablespoons of jarred, minced garlic)

1 tablespoon peeled, minced fresh ginger

For the steak:

I like big, thick Rib-Eyes and New York Strips

Kosher salt and fresh-ground pepper, to taste

Salted butter

Make the marinade: In a mixing bowl, combine the bourbon, soy sauce, sesame oil, sugar, garlic, and ginger. Whisk until the sugar dissolves. Place the steak in a roasting pan just large enough to hold it. Pour the marinade over it, turning the steak once or twice to coat it evenly with the marinade. Let the steak marinate for 4 hours in the refrigerator, covered, turning it once more.

Season and grill your steaks to perfection.

Transfer the grilled steak to a cutting board. Top the steaks with butter. Let the steak rest for about 5 minutes before slicing.

Pour the juices over the steak and serve at once.

Smoked Chicken Wings with Garlic-Blue Cheese Dip

A few pounds of Chicken Wings

2 cups citrus juice, for marinade

½ cup Olive oil

½ cup Chili Powder

½ cup Smoked Paprika

2 tablespoons Cumin

2 tablespoons Onion powder

2 tablespoons Garlic powder

1 tablespoon poultry seasoning

Kosher salt and fresh-ground pepper, to taste

1 tablespoon Cayenne, or to taste

Pecan, apple, cherry or maple wood chunks or pellets, for smoking

Separate wings at the joint of the drum and flat, if necessary and

pat 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 Dip

2 cups blue cheese crumbles

1 cup sour cream

½ cup mayonnaise

2 tbsp buttermilk

2 tablespoons jarred Christopher Ranch minced garlic, in water

Fresh lemon juice, from 2 lemons

Kosher 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.

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.