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Provoleta Chimichurri

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Provoleta with Chimichurri

Provoleta Chimichurri

Author Mark & Fey
Print Pin
Course Appetizer, Snack
Keyword Appetizer, Cheese
Cook Time 10 minutes
Servings 2

Ingredients

For the chimichurri

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt for seasoning
  • Olive oil about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Instructions

  • Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.
  • Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.
  • Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Cheesy Loaded Smashed Potatoes

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Cheesy Loaded Smashed Potatoes

Cheesy Loaded Smashed Potatoes

Author Mark & Fey
Print Pin
Course Appetizer, Side Dish
Keyword potatoes, Salt Pepper + Sour Cream Onion, Spiceology
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 pound medium sized yukon gold potatoes
  • 2 tablespoons olive oil
  • Kosher salt for seasoning
  • 4 slices thick cut bacon
  • 1 tablespoon Salt and Pepper + Sour Cream and Onion our spice blend with Spiceology
  • 1 cup shredded sharp cheddar cheese.
  • 1/2 cup sour cream
  • 1 bunch green onions chopped

Instructions

  • Heat your grill for medium-high heat cooking, about 400 degrees F. Cook the bacon on a sheet pan lined with foil until crisped, about 15 minutes. Remove from the heat to cool so you can chop them.
  • Toss the potatoes with the olive oil and season generously with kosher salt. Cook the potatoes in a cast iron skillet on the grill until fork tender and browned, about 20 minutes. Turn the potatoes once, about half way through the cook.
  • When the potatoes are done, remove them from the heat to cool slightly. Chop the bacon, then use a mallet or heavy bottomed glass to smash the potatoes. Return the potatoes to the skillet and season with the Salt and Pepper + Sour Cream and Onion seasoning. Top with the cheddar cheese and bacon and return to the oven until the potatoes are crisp and the cheddar cheese is melted.
  • Top the potatoes with more sour cream and the chopped onion and let them cool for a second before you dig in.
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Chorizo Cheese Pupusa

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Chorizo Cheese Pupusa

Author Mark & Fey
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Course Appetizer, Dinner
Cook Time 20 minutes
Servings 10

Ingredients

  • 2 cups masa harina
  • Kosher salt for seasoning
  • 2 cups room temperature water plus more if needed
  • 8 ounces Mexican chorizo
  • 2 cups about 10 ounces grate oaxaca cheese

For the slaw

  • 1 16 ounce bag packaged slaw mix
  • 1/3 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon tablespoon dried oregano
  • 2 teaspoons red pepper flake
  • Kosher salt for seasoning

Instructions

  • First, let’s make our pupusa dough so it has time to rest: Combine the masa harina and a heavy pinch of salt in a medium mixing bowl. Add the water while stirring until the dough is slightly sticky and wet and easily forms into clumps when pressed. Press the dough into a disk and wrap in plastic wrap. Set aside to hydrate for 20 minutes.
  • Heat a gas or charcoal grill to medium high direct heat.
  • Cook the chorizo in a last skillet over medium high heat until cooked through. Cool and drain the chorizo in a paper towel-line kitchen bowl.
  • Make the slaw by coming the apple cider vinegar, brown sugar, herbs and pepper with a heavy pinch of salt in a mixing bowl. Add the slaw mix and toss to combine.
  • Scoop the pupusa dough into 1/4 portions. Roll each portion into a ball and then use a two squares of parchment paper to flatten the dough into a thin round. Add a couple spoonfuls of chorizo and cheese to the rounds. Close the dough over the filling and press once again, this time in 1/4 thick pupusa. Repeat the the remaining rounds.
  • Heat a large skillet or griddle on the grill. Hit it with a little canola oil and once simmering, add the pupusas. Cook until super crispy and brown, about 3 to 4 minutes per side.
  • Serve the pupusas with with slaw and some hot sauce for eating.

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Jalapeño Corndogs

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Crispy Colossal Jalapeño Corndogs

Author Mark & Fey
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Course Appetizer, Dinner, Lunch
Keyword Appetizer, Frying
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 20 ounce bag cornbread mix, such as Bob's Red Mill
  • 1 cup crisp rice cereal such as Rice Krispies
  • Kosher salt for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick 4 ounces salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil for frying

For the Chipotle crema drizzle

  • 1 cup crema also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce from the canned Chipotle
  • 2 tablespoons lime juice

Instructions

  • Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema. Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat. Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine. When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs. Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired
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Beef Tenderloin Kushiyaki

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Beef Tenderloin Kushiyaki

Author Mark & Fey
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Course Appetizer, Dinner
Keyword Beef, Skewers, Tenderloin

Ingredients

  • 1 cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 2 tablespoons canola oil
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic mashed
  • 1/2 cup sugar
  • 2 tablespoon sesame seeds
  • green onion thinly sliced
  • 1 beef tenderloin cut into 1-inch cubes
  • Cooked rice optional for serving

Instructions

  • Combine the marinade ingredients in a large bowl. Add the beef tenderloin pieces and massage to coat. Chill the beef in the marinade for several hours, up to overnight. When ready to cook, heat the grill to medium high. Skewer the beef pieces onto metal skewers, about 6 beef piece per skewer. Grill the skewers directly over medium heat for 2 minutes per side. Serve the skewers over rice. Mochi dessert optional but highly recommended!

Video

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Popcorn Shrimp

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Dynamite-Style Popcorn Shrimp with Creamy Spicy Sauce

Author Mark & Fey
Print Pin
Course Appetizer, Dinner
Keyword Seafood, Shrimp
Cook Time 20 minutes
Servings 4

Ingredients

Creamy Spicy Sauce

  • 1 large egg yolk
  • 1 teaspoon vinegar
  • Kosher salt for seasoning
  • 1/2 teaspoon white pepper
  • 1/2 cup sunflower oil
  • 2 teaspoon Sriracha sauce

Popcorn Shrimp

  • 1 cup all-purpose flour
  • 1 cup potato starch
  • 2 teaspoon Salt Pepper + Three Chiles seasoning our spice blend from Spiceology
  • 3 large eggs
  • Kosher salt for seasoning
  • 2 tablespoons Japanese BBQ sauce such as Bachans, plus more for serving
  • 1 pound medium shrimp. peeled and deveined
  • 1 quart oil such as peanut, for frying the shrimp
  • Sesame seeds optional for garnish

Instructions

  • Get started by making the Creamy Spicy Sauce. Whisk the egg briefly in a large bowl. Add the vinegar and pinch of kosher salt and whisk again until lightened. Add the white pepper and whisk again. Add a few drops of oil and whisk again. Now, stream in the oil a bit at a time while whisking. Whisk again (yes, really) until the sauce doubles in volume and is light and creamy. Add the sriracha and chill until the shrimp is ready.
  • Mix together the dredge for the shrimp. Combine the flour, potato starch, and Salt Pepper + Three Chiles in a medium bowl. In a small bowl, whisk together the eggs and Japanese BBQ sauce. Toss the shrimp with the egg mixture and a few tablespoons of the dredge. Set this aside while you heat the oil for frying.
  • Heat a quart of oil in a large Dutch oven over medium high heat. Heat the oil to 375 degrees F. Toss the shrimp with the remaining dredge flour and drop one-by-one into the oil. Adjust the heat to maintain 350 degrees F. Fry for 3 to 4 minutes until crispy. Remove the shrimp from the oil and season immediately with more salt. Cool the shrimp for 2 to 3 minutes then toss with the Creamy Spicy Sauce. Garnish with more Japanese BBQ sauce and sesame seeds for serving.
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Salt Pepper + Chocolate Chile Steak Nachos

Serves 2

Cook Time 10 Minutes

For the chimichurri

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 2 tablespoons fresh oregano leaves
  • 5 to 6 cloves garlic
  • 2 teaspoons red pepper flakes
  • 2 tablespoons red wine vinegar
  • 1 tablespoon sherry vinegar
  • Kosher salt, for seasoning
  • Olive oil, about 1/2 cup for chimichurri, plus more for seasoning the bread
  • 8 ounces thick sliced provolone cheese
  • 1 large baguette cut into 1/2 thick slices

Make the chimichurri first by combining the parsley, oregano, garlic, red pepper, and vinegars in a mortar and pestle. Work this mixture into a thick paste and add a heavy pinch of kosher salt and oil and combine until you have a thick but chunky sauce. A small food processor works for this too — just combine the ingredients with a few short pulses.

 

Heat a grill for two zone cooking with one side set to high. Preheat two small cast iron skillet over high heat and the move to the indirect side to keep warm. Make sure the cheese steaks are cold and put them over direct high heat to brown for just 2 minutes. Flip these cheese steaks into the hot cast iron skillets. Cook covered until the cheese is melted and bubbly about 2 to 3 minutes more. Meanwhile brush the baguette slices with olive oil and grill until charred, about 1 minute per side.

 

Serve the hot cheese with a big dollop of chimichurri and baguette for dipping.
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Salt Pepper + Chocolate Chile Steak Nachos

Author Mark & Fey
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Course Appetizer, Dinner
Keyword Beef, Nachos, Steak
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the nachos

  • 1 1/2 pounds flank steak
  • 4 tablespoons Salt Pepper + Chocolate Chile Rub
  • 8 ounces grated Monterey jack cheese
  • 12 ounces corn tortilla chips

Optional but highly recommended toppings

  • 2 roma tomatoes seeded and finely chopped
  • 1 small white onion finely chopped
  • 1 bunch green onions roughly chopped
  • 1 bunch cilantro roughly chopped
  • Pickled jalapeno slices
  • Mexican table cream aka Crema

Instructions

  • Season the flank steak all over with Salt Pepper + Chocolate Chile seasoning. Rub the steak with the Salt Pepper + Chocolate Chile and allow it to rest on the steak for a few hours in the fridge. 
  • Take the steak out of the fridge and let sit, uncovered, for 30 minutes. While that is happening, light your grill and put on medium-high, direct heat (approximately 450 degrees F). 
  • Place steak on the grill and cook, flipping a few times during the cook, until internal temperature hits 124°F (steak will rise when resting to 128°F/130°F making it medium-rare).
  • Place on a cutting board and let rest at least 10 minutes before slicing across the grain and then into smaller bite-sized pieces. 
  • Build the nachos on a sheet pan covered with foil. Spread the chips out into a thin layer and top with half of the cheese, followed by the steak, tomato, green onion, white onions, and the remaining cheese. Set the nacho pan on the grill and cook for 6 to 8 minutes or until the cheese is just beginning to brown. 
  • Remove from the grill and top with cilantro, pickled peppers, and a few spoonfuls of creme before absolutely devouring. 

Video