Category: Dave’s Blog

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’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.

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!

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.