Category: Dave’s Blog

I hope you have a happy 4th. God bless the men and women of our armed forces and God bless America! Here’s a complete 4th of July menu for ya.

Mustard-Glazed Mushroom Burger

2 pounds ground chuck

Kosher salt and fresh-ground pepper, to taste

1/4 cup Dijon mustard

3 tablespoons soy sauce

1 teaspoon sugar

6 slices Swiss or Gruyere cheese

1 tablespoon olive oil

8 ounces button or cremini mushrooms

2 teaspoons fresh thyme leaves or 1 teaspoon dried

2 cloves garlic, minced

6 good quality buns

Preheat the grill to medium-high heat.

Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.

Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.

Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.

Toast the buns and serve the burgers with the mushroom topping.

Garlic Fries

3 pounds russet potatoes, peeled and cut into 1/4-inch-thick strips

4 teaspoons vegetable oil

3/4 teaspoon salt

Cooking spray

2 tablespoons butter

8 garlic cloves, minced (about 6 teaspoons)

2 tablespoons finely chopped fresh parsley

2 tablespoons freshly grated Parmesan cheese

Preheat oven to 400°.

Combine first 3 ingredients in a large zip-top plastic bag, tossing to coat.

Arrange potatoes in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 50 minutes or until potatoes are tender and golden brown, turning after 20 minutes.

Place butter and garlic in a large nonstick skillet; cook over low heat 2 minutes, stirring constantly. Add potatoes, parsley, and cheese to pan; toss to coat. Serve immediately

Grilled Corn on the Cob with Lime Butter

12 ears fresh corn, unshucked

2 sticks unsalted butter, room temperature

4 limes, zest finely grated

1 bunch fresh cilantro, chopped

Kosher salt and fresh-ground pepper, to taste

1/2 pound queso fresco, finely grated

1/4 cup Ancho Chile Rub, recipe follows

Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.

While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, cilantro, and salt and pepper, to taste. Mix well and spread onto a large plate. Spread the queso fresco onto another plate.

Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter and then roll in the queso fresco; sprinkle with the Ancho Chile Rub. Place on a large platter and serve immediately.

For the Ancho Chile Rub:

4 ancho chiles, seeded and hand-torn into pieces

1/4 cup chili powder

2 tablespoons ground coriander

1 tablespoon ground cumin

2 teaspoons sweet paprika

1 tablespoon dried oregano

1 tablespoon garlic powder

1/4 teaspoon ground cinnamon

Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine.

Spicy Pasta Salad With Smoked Gouda, Tomatoes and Basil

Kosher salt and fresh-ground pepper, to taste

16 ounces of your favorite pasta shells

1/2 cup mayonnaise

1/4 cup whole milk

1/4 cup white vinegar, plus more if needed

2 teaspoons adobo sauce from a can of chipotles

1 10-ounce package grape tomatoes, halved lengthwise

1/2 pound smoked gouda cheese, cut into small cubes

24 fresh basil leaves, thinly sliced

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and rinse under cold water until no longer hot; set aside.

Mix the mayonnaise, milk, vinegar, 1/2 teaspoon salt, pepper to taste and the adobo sauce in a small bowl.

In a large bowl, combine the pasta, dressing, tomatoes and gouda. Taste for seasoning, adding more salt and pepper if needed, and even an extra teaspoon or 2 of vinegar, if necessary. Stir in the basil at the end. Refrigerate for a couple of hours before serving.

Another fun thing to do with your Blackstone, is smashing stuff.

Smash Chorizo Tacos with Guacamole & Quick Pickled Red Onions

Chorizo:

2 lbs. ground chorizo or links removed from casings

Guacamole:

4 Large Avocados, halved, peeled, pit removed and diced

1 small red onion, diced

Handful fresh cilantro, chopped

3 medium Limes, juiced

Kosher salt and fresh-ground pepper, to taste

Mix all ingredients in a bowl and refrigerate, until use.

Taco:

Corn Tortillas

Chopped Cilantro

Pickled Red Onions (recipe follows)

Favorite Salsa

Sour Cream

Cotija 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 flat 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 Onions

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

3/4 cup apple cider vinegar

1/4 cup water

1 teaspoon fine sea salt

1–2 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.

I’ve been told, these are “Hands down the best ribs ever!” I can’t take all the credit. Oh. OK. I guess I will. Remember, have a fifth on the fourth!

Best Ever Baby Back Ribs & Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing

2 racks of baby back ribs

1/4 cup brown sugar

2 tablespoons smoked paprika

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt & fresh-ground pepper, to taste

Cayenne pepper, to taste

1 cup BBQ sauce (your favorite kind)

2 tablespoons apple cider vinegar

Preheat your oven to 275°F

Remove the thin membrane from the back of the ribs. It can be tough and chewy if left on.

In a small bowl, mix the brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper.

Rub the spice mixture evenly over both sides of the ribs. Make sure to really massage it into the meat.

Wrap each rack in aluminum foil and place them on a baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender.

While the ribs are baking, prepare your BBQ glaze by mixing the BBQ sauce with the apple cider vinegar in a small saucepan. Simmer over low heat, stirring occasionally.

After the ribs are done baking, remove them from the oven and carefully unwrap the foil. Watch out for the steam!

Brush the ribs generously with the BBQ glaze.

Preheat your grill to medium-high heat. Place the ribs on the grill and cook for about 10 minutes, turning and basting with more glaze every few minutes, until the ribs are caramelized and slightly charred.

Remove from the grill, let them rest for a few minutes, then slice and serve!

Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing

For The Honey-Lime Dressing

4 tablespoons honey

4 tablespoons lime juice

2 tablespoons extra virgin olive oil

pinch of salt

For The Watermelon Salad

1 watermelon peeled, cut into cubes

1 red onion, halved & sliced into thin half-moons

2 English or Hot House cucumber, cubed

2 cups fresh cilantro, chopped or torn basil

1 cup crumbled feta cheese, more to your liking

Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside.

Make the Salad: In a large bowl or serving platter, combine the watermelon, cucumbers, onions and fresh herbs.

Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

Man, I am really in the mood for spag & balls! When I had Tappan Out Pizza, I would do my deep cleaning on Sundays or Mondays, when we were closed. Often, I would do some cooking while I was there. So, let’s take my Tappan Out pizza sauce and make spaghetti.

Tappan Out Spaghetti and Meatballs

Sauce:

Four 28-ounce cans whole peeled tomatoes

6 ounces thinly sliced pancetta, cut into strips

2 tablespoons extra-virgin olive oil

1 medium onion, diced

Kosher salt and fresh-ground pepper, to taste

4 tbsp. minced garlic (Christopher Ranch minced garlic in the jar)

1/4 cup red wine (Carlo Rossi)

1 teaspoon red pepper flakes

1 tablespoon dried oregano

1 medium carrot, cut into thirds

1 large stem fresh basil

1/2 cup minced fresh parsley or basil (or a mix of the two)

Meatballs:

Nonstick cooking spray, for rack

1 cup breadcrumbs

1 1/4 cups buttermilk

2 large eggs, lightly beaten

1 pound ground beef

1 pound ground pork

4 ounces thinly sliced prosciutto, chopped fine

1/3 cup Parmesan or Pecorino, grated

3 tablespoons minced fresh Italian parsley

2 teaspoons minced garlic (again, I like the Christopher Ranch)

Kosher salt and fresh-ground pepper, to taste

1 pound box spaghetti

Parmesan, grated for serving

Fresh basil, torn for serving

For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into small pieces. Set aside.

Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve.

To the rendered fat in the pan, add the olive oil and when hot, the onions and salt and pepper. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is reduced and the alcohol smell is gone, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 4 hours.

When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley.

For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet.

Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (about 24 balls).

Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through.

When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes.

Bring a large pot of well-salted to boil (the water should taste salty like the ocean.) Add the pasta and cook until just al dente. Drain, but do not rinse and reserve two cups of the pasta water, then return the pasta to the pot.

Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce. Thin the pasta and sauce with the reserved pasta water, if need be.

Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Garnish with torn basil. Serve extra Parmesan separately at the table along with good, crusty garlic bread for sopping up all the goodness. Cin Cin.

Happy Friday! The next time you’re in the mood for Italian, give my roll-ups a go. I got this recipe from an old, retired stripper named, Bettie Cracker. I here she’s doing very well now, as a street performer at the Fremont Street Experience in Vegas. Enjoy!

Meat-Lovers’ Lasagna Rolls

1 16 oz. box dry lasagna noodles

1lb ground beef

Kosher salt & fresh-ground pepper, to taste

1package mild or hot Italian sausages, casings removed

1small yellow onion, diced

1 teaspoon minced garlic

1 teaspoon Italian seasoning

2 teaspoons dried basil

1 jar of your favorite pasta sauce or marinara

8 oz. mozzarella, grated

2 containers (15 oz each) ricotta cheese

1 box (9 oz) frozen spinach, thawed, drained and squeezed dry

1 egg

In a large stock pot, cook lasagna noodles as directed on package in heavily salted water. Drain.

Meanwhile, in a large skillet, cook beef, sausage, garlic, Italian seasoning, salt & pepper and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.

In large bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Layer the bottom of a 9×13 inch baking dish with a thin layer of pasta sauce. Place each lasagna roll in the baking dish, seam side down.

Heat oven to 350. Pour 1 1/2 cups pasta sauce over and around rolls in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle the rolls with the mozzarella. Bake uncovered, 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

I’m cooking for a crowd on Sunday. It’s a family Mexican pot-luck to celebrate my brother Bud’s and Sister-in-Law Cheryl’s 60th wedding anniversary! I know what you’re thinking. Dave, how can you be so much younger than your only sibling? I was a big, bouncing bundle of oops!

Marinated Tri-Tip Tacos

3 whole dried ancho chiles, stems and seeds removed

3 whole dried guajillo chiles, stems and seeds removed

2 whole dried ancho chiles, stems and seeds removed

2 whole chipotle peppers, canned in adobo

Juice from 2 to 3 oranges

Juice from 2 to 3 limes

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

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons dark brown sugar

1 small bunch cilantro, leaves and tender stems only, divided

6 cloves garlic

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt, to taste

2-3 pounds tri-tip, trimmed and sliced and cut into small cubes

Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, hot sauce or Siracha, Pico de Gallo and cotija or queso fresco, for serving.

Place dried chiles in a saucepan and cover with water. Bring to a soft boil. Remove from heat, cover and let the chiles steep for 20 minutes. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, brown sugar, cilantro, garlic, cumin, garlic powder, onion powder and salt. Blend until a smooth sauce has formed, about 1 minute. Taste and add more salt, if needed.

Add the chopped tri-tip and sliced onions to a large Ziploc bag and pour in the marinade. Squeeze out all the air zip it and marinate in your fridge for 2 hours to overnight. Reserve some of the marinade for cooking.

Fire the Blackstone, griddle or large cast-iron skillet and cook the meat thoroughly. Pour some of the reserved marinade over the meat while cooking. If using a skillet, cook the meat in batches so as to not crowd the meat.

Warm your tortillas; add your meat and build your tacos with your favorite toppings!

Today is National Catfish Day! Davey likes his catfish blackened! Once you go blackened, you never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait? Chicken liver, anchovies, dough bait? https://www.gameandfishmag.com/…/how-to-make…/193217

Blackened Catfish Tacos with Mango Pico de Gallo

Four 8 oz. catfish filets

Canola oil

Unsalted butter

Blackened Fish Rub

2 tablespoons smoked paprika

2 tablespoons Old Bay or Creole seasoning

2 tablespoons dark brown sugar

4 teaspoons dried oregano

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cumin

Kosher salt, to taste

1 teaspoon cayenne

Mango Pico de Gallo (recipe follows)

Lime wedges, for squeezing

Your favorite hot sauce

Corn 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 Gallo

1 red bell pepper, finely diced

1 jalapeno, seeds and membrane removed, finely diced

2 mangoes, finely diced

1 small red onion, finely diced

Cilantro leaves, finely chopped

1/4 cup lime juice

1 tsp. ground cumin

Kosher salt, to taste

Pinch sugar

Once everything has been diced, combine all ingredients in a bowl.

Stir ingredients together and enjoy or refrigerate until ready to serve.

Happy Taco Tuesday! I hope you have a good day and enjoy my “Little Taco” recipe.

Chicken Taquitos

1 rotisserie chicken, bones and skin removed, shredded

1/2 teaspoon ground ancho chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt, to taste

Pinch Mexican oregano crushed, or regular oregano

Pinch of red pepper flakes, crushed

Juice from half of a lime

1 1/2 cups Monterey or pepper jack cheese, shredded

20 corn tortillas

2 cups vegetable oil

Toppings:

Iceberg lettuce shredded

Cilantro

Mexican crema or sour cream

Pico de gallo

Cotija cheese crumbled

Guacamole

Salsa

Hot sauce

In a bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.

Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 44 seconds.

Working with one at a time (keeping others warm), take a warmed tortilla and place on a clean surface. Take a heaping spoonful of the chicken, don’t over-fill, and place on tortilla. Top with some cheese. Roll up tightly and secure seam with toothpick. Place on a tray and repeat with remaining tortillas and filling.

Pour oil in deep skillet and heat to 350°F. Prepare a baking tray with wire rack or line a plate with paper towels. Set aside.

Cook in batches of 5 or 6 (so the temperature of the oil doesn’t drop so much), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to a paper towel lined tray, plate or wire rack. Repeat with remaining.

Remove toothpicks before serving. Serve with your favorite toppings.

It’s a Big Beautiful Back at it Monday! Time for a Big Beautiful sandwich! BTW…pineapple teriyaki thighs are on sale at R&R Quality Meats & Seafood!

Maui Waui Chicken Teriyaki Sandwiches

4 boneless, skinless chicken breasts or thighs

Teriyaki sauce (recipe follows) or your favorite bottled sauce

3/4 c. brown sugar (if using bottled sauce)

4 slices deli ham

Fresh pineapple, sliced into rings

4 slices Swiss cheese

Red onion, halved and sliced into half moons

Fried 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 tablespoons cornstarch

2 tablespoons cold water

1 cup white sugar

1 cup soy sauce

1/2 cup cider vinegar

2 clove garlic, minced

1 inch knob fresh ginger, grated

Fresh-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 Friday! This’ll keep ya busy this weekend.

Grilled Tri-Tip Tacos with Chimichurri Sauce

Tri-Tip Marinade:

3-4 lb. Tri-Tip or skirt steak

1 onion, chopped

Juice of 1 orange

Juice of 2 limes

1/3 cup soy sauce

1/3 cup olive oil

4 smashed, chopped garlic cloves (the jarred stuff works too)

Torn handful chopped cilantro (stems ok)

1 teaspoon Ground cumin

1 teaspoon Ground coriander

1 teaspoon Chile powder

Chimichurri Sauce:

1 bunch Cilantro (stems OK)

1 bunch Italian Parsley- about 1 cup packed (thin stems OK)

Juice of 2 limes

1/2 cup olive oil

¼ cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon kosher salt

1 jalapeno, chopped

Pico De Gallo:

4 vine-ripe tomatoes, chopped

½ medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, finely minced

1 teaspoon ground cumin

Torn handful fresh cilantro leaves, chopped

3 garlic cloves, minced

Juice from 1 or 2 limes

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Quick Pickles:

1 cup sliced radishes

1 cup red onion, thinly sliced into half moons

1 Serrano chile, finely minced

1 cup vinegar

1 cup water

1/2 teaspoon kosher salt

2 Tablespoon sugar

1 teaspoon whole peppercorns or whole coriander seed

A few sprigs cilantro

Tortillas, slightly charred over a gas flame or on the grill

Garnish Ideas:

Lime wedges, avocado slices, grilled onions, cabbage slaw, queso fresco or cotija cheese, Tapatio hot sauce, Siracha, sour cream, guacamole, cilantro.

For the Tri-Tip Marinade: In a bowl, mix together ingredients for marinade. Place meat and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well.

Refrigerate 1-3 hours, then bring to room temp before grilling.

Pre-heat grill and grill meat. Grill on med high heat to desired doneness. I usulally pull the meat at about 135-140 degrees. A little char is good. Let rest 10 minutes, then thinly slice the across the grain.

For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

For the Pico: Finely dice tomato, onion, jalapeño, cumin and cilantro. Season with salt, pepper and lime. I like to add a dash or two of Tapatio. Place all in a bowl, mix and let sit in the fridge for 15 min to 1 hour.

For the Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add sliced radishes, sliced onions and serrano. Bring to a boil. Remove, let it rest a bit and place in the fridge until chilled. Remove and place in a serving bowl or jar. Top with a little fresh cilantro.