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Sichuan Hot Chicken Sandwich

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Sichuan Hot Chicken Sandwich

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Poultry, Sandwiches
Prep Time 6 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 3/4 cup soy sauce
  • 2 tablespoon Salt Pepper + Three Chiles our seasoning blend from Spiceology, divided
  • 4 cloves garlic smashed and roughly chopped
  • 1 scallion chopped
  • 2 cups all-purpose flour
  • 2 quarts oil for frying
  • 1 6 ounce jar Fly By Jing Sichaun Chili Crisp

For the sandwiches

  • 1 small head cabbage thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt for seasoning
  • 4 soft buns
  • 1/2 cup mayo

Instructions

  • First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 
  • Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.
  • Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.
  • Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.
  • Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.
  • Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.

Video

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Bacon Jalapeño Cheese Skirt-Wrapped Hot Dog

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Griddled Bacon Jalapeño Cheese Skirt-Wrapped Hot Dog With Crema, Tomato, and Avocado

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 extra long hot dogs
  • 6 slices thin cut bacon
  • 2 jalapenos minced
  • Kosher salt for seasoning
  • 3 cups shredded cheddar cheese
  • 6 hot dog buns
  • 1 large tomato thinly sliced and halved
  • 1 large avocado thinly sliced
  • 1 bunch cilantro roughly chopped
  • Crema for serving
  • Hot sauce for serving

Instructions

  • Tightly wrap each hot dog in a piece of bacon, overlapping the bacon slightly and leaving an end of the hot dog out on each end. Heat a large skillet or griddle over medium high heat. Add the hot dogs and cook, turning every minute or so until the bacon is crisped and browned, about 7 minutes total. Set aside. Add the jalapeno to the hot pan and season with salt. Cook until tender, about 3 minutes. Remove from the skillet if using. Working in batches of two, add 1 tablespoon of cooked jalapeno to the skillet or griddle. Sprinkle the jalapeno with about 1/2 cup of cheese in a small rectangular shape – you’re aiming to make the cheese skirt roughly the same shape as your open bun. When the cheese begins to brown around the edges, top each skirt with a bun and cook for 1 minute more. Then use a wide flat spatula to remove the buns. Repeat with the remaining jalapeno, cheese and buns. Build the hot dogs by topping each bun with a few slices of tomato, avocado and then adding the bacon-wrapped hot dog and garnishing with cilantro, crema, and hot sauce for serving.
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Pimento Cheese Smash Burger

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Pimento Cheese Smash Burger

Author Mark & Fey
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Course Dinner, Lunch
Keyword Beef, Sandwiches
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the pimento cheese

  • 8 ounces grated sharp cheddar cheese about 2 cups
  • 1/4 cup cream cheese
  • 1/4 cup mayonnaise
  • 1/2 cup jarred pimento or other roasted red peppers finely diced
  • Cayenne pepper for seasoning
  • Kosher salt for seasoning

For the burgers

  • 1 pound high-fat ground beef such as 70/30 or ground waygu
  • Kosher salt for seasoning
  • 4 buns we like potato buns
  • Butter lettuce for serving

Instructions

  • Make the pimento cheese, this can be done several days in advance: Combine the cheddar, cream cheese, and mayo in a medium mixing bowl. Add the pimentos, and season with cayenne and kosher salt. Stir until well combined and chill for at least 30 minutes before using.
  • Divide the meat into 8 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill. 
  • Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with salt, .  Let the burgers go until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time). 
  • When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a generous spoonful of pimento cheese, stack two patties together and top each with a top bun, then bottom bun — this steams the buns deliciously. 
  • Remove the bottom bun and top with a leaf of butter lettuce then the stacked patties and topped buns.
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The Whole Tri Tip Sandwich

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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The Whole Tri Tip Sandwich Havarti, Horseradish Sauce & Arugula

Author Mark & Fey
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Course Dinner, Lunch
Keyword Beef, Sandwiches
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the tri-tip and sandwich

  • 1 2.5 to 3 pound beef tri-tip roast
  • 3 tablespoon Salt Pepper + Three Chiles Rub
  • 1 large loaf of ciabatta bread
  • Olive oil
  • 1 oblong loaf rustic bread such as ciabatta, about 1 pound
  • 8 thin slices havarti cheese about 4 ounces
  • 1 small red onion very thinly sliced
  • 2 ounces fresh arugula
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the horseradish cream sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup prepared horseradish
  • 2 tablespoons buttermilk
  • 2 teaspoons Worcestershire sauce
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Season the tri tip liberally with Salt Pepper + Three Chiles seasoning. Add a Meater Plus probe to the roast so you can monitor the cook time and doneness from the Meater App. Set the tri tip at room temperature while you heat the grill.
  • Heat a grill for two-zone cooking with the indirect side set around 375 degrees F and the direct side for high heat.
  • Throw the tri tip on the grill and set your Meater Plus probe to your desired temp — ours is 130 degrees F for tri tip. Sear the tri tip over  direct heat for 2 to 3 minutes then move to indirect heat until it reaches your desired temperature, about 22 minutes.
  • While the tri tip roast, prep the rest of the sandwich. Prepare the horseradish sauce by combining the mayo, sour cream, buttermilk, prepared horseradish, Worcestershire sauce, salt and pepper in a medium mixing bowl and whisk to combine. Chill in the fridge for at least 30 minutes.
  • Remove the tri tip from the grill to rest — the Meater Plus will let you know when the roast is perfectly rested. While the tri tip rests, slice open the bread, drizzle it will olive oil and toast it over direct heat for 2 minutes. Flip the the bread pieces over and lay on the Havarti, close the grill to help the cheese melt. Remove from the grill.
  • Slice the tri tip into its two muscle sections and then thinly slice each section against its grain. Stack all of the slice tri tip onto one half of the bread, season with additional kosher salt and then top with the arugula and onions. Spread some of the horseradish cream sauce onto the other piece of bread and top to complete the sandwich. Slice the sandwich into wedges and serve.

Video

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Flank Steak Ranchero Burritos

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Flank Steak Ranchero Burritos

Author Mark & Fey
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Course Dinner, Lunch
Keyword Burrito
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

Ingredients

  • 1 2 pound flank steak
  • Salt Pepper + Chocolate Chile Rub

Lime Cilantro Rice

  • 1 cup long grain white rice rinsed
  • 1 1/2 cup water
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt

Pico de Gallo

  • 4 roma tomatoes diced
  • 1/2 white onion diced
  • 1 jalapeno - seeded stemmed, and diced
  • 2 tablespoons lime juice
  • Kosher salt for seasoning

Ranchero Sauce

  • 4 cloves garlic
  • 2 pasilla peppers
  • 1 jalapeno
  • 2 slices white onion - dice the remainder for the pico
  • 1 28 oz can crushed tomatoes
  • 1 tablespoon cumin
  • 1 tablespoon Salt Pepper + Chocolate Chile seasoning
  • 1 tablespoon ancho chile powder
  • 1/4 cup olive oil

For the burritos

  • 2 large avocados sliced
  • 4 12-inch flour tortillas
  • Mexican crema for garnish
  • 2 cups shredded Mexican cheese blend
  • 1/2 cup Cotija cheese

Instructions

  • Add some of our Salt Pepper + Chocolate Chile Rub (available from Spiceology) to the flank and let it sit out and come to room temperature.
  • Set your grill up for a direct, medium-high heat. We used our Big Green Egg with FOGO Charcoal.
  • Next, make the cilantro rice. We use a rice cooker and added one cup of long grain rice and 1 1/2 cups of water along with a pinch of salt. Once the rice cooker finishes, fluff the rice with a fork and add cilantro and lime juice. Cover it again and let it sit for fifteen minutes.
  • For the pico, combine all ingredients and check for seasoning. Add more salt and lime juice as needed.
  • For the ranchero sauce, combine the garlic, onion, pasilla, and jalapeno on a sheet tray and roast on the grill for 15 to 20 minutes or until the veggies are sizzling and have some char. Remove and discard the skin and seeds from the chilis. Move the roasted veggies to a food processor with the rest of the ingredients. Blend until smooth then taste and adjust seasoning to your liking. Move the sauce to a saucepan on medium heat and cook for 10 minutes until thickened.
  • Grill your steak over direct heat – turning often. Pull the steak off at 125º and allow it to rest for ten minutes.
  • Slice the steak across the grain. Then grill your tortillas for 30 seconds per side to make them pliable. Add rice, steak, avocado, pico, and cheese. Fold the edges of the burrito in and roll it up. Grill it for a few minutes per side.
  • Top it with your ranchero sauce, cilantro, crema, and cotija. Serve and expect people to want a second one.

Video

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Grilled Chicken Fajitas

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Grilled Chicken Fajitas

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Chicken, Poultry, Tacos
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 pounds boneless skinless chicken thighs about 8 total
  • 1 ½ tablespoons Fajita Seasoning
  • 1 large bell peppers yellow or orange, sliced into strips
  • 1 large jalapeno or poblano pepper sliced into strips
  • 1 large white onion cut into lyonnaise style strips
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ cup crumbled Cojita cheese
  • ½ cup Crema
  • 12 8-inch flour tortillas
  • 2 large limes cut into wedges, for serving
  • Our Pico De Gallo for serving

Instructions

  • Measure out about 1 ½ tablespoons of the seasoning and sprinkle this onto the chicken thighs. Set the chicken thighs aside for 30 minutes at room temperature. 
  • Heat a grill for medium-high direct heat. Toss the peppers and onions with olive oil and season with salt. Pile these into a grill pan and cook the vegetables over medium high heat until they reduce by half in volume and begin to char, about 10 minutes. Remove from the heat. 
  • Grill the chicken thighs over direct heat, flipping every 2 to 3 minutes until they are charred and reach 165 degrees F, about 18 minutes total cook time. Remove from the heat, cool for 5 minutes. Cut into bite sized pieces. 
  • Heat a large skillet on the grill until sizzling. Remove from the heat and pile in the peppers and onions, followed by the chicken, a sprinkle of cotija, a drizzle of crema. Serve immediately with toasted tortillas, pico de gallo and lime for squeezing.

Video

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Grilled Halloumi BLT

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Grilled Halloumi BLT

Author Mark & Fey
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Course Lunch
Keyword Bacon, Pork, Sandwiches
Cook Time 30 minutes
Servings 4

Ingredients

  • 8 slices thick cut peppered bacon
  • 2 8-ounce blocks Idaho Grilling Cheese by Ballard Cheese
  • 8 slices thick cut white bread such as Texas toast
  • ½ cup mayo
  • 2 large Beefsteak tomatoes thickly sliced
  • 1 head bibb or butter lettuce washed and dried

Instructions

  • Heat the grill for medium high, direct heat. 
  • Arrange the bacon on another rimmed baking sheet and cook over direct heat, covered, until crispy, about 15 minutes. Remove the bacon pan from the grill and set aside. 
  • Grill the halloumi over medium-high direct heat for 2-3 minutes. Set aside to cool for 5 minutes before slicing. 
  • Spread one side of each bread slice with mavo. Lightly toast the buns on the grill while it is still warm, about 2 minutes over medium-high heat. Then coat the untoasted bread side with mayo a build the sandwiches, putting lettuce down first, followed by the cheese, tomatoes, bacon, and finally a second slice of bread. Slice the sandwiches in half and serve. 

Video

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Roasted Poblano Grilled Cheese

Serves 8

Cook Time 30 Minutes

Ingredients

  • 3 large poblano peppers
  • 1 large yellow onion
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 8 slices thick sliced white bread
  • ½ cup mayo
  • 1 cup shredded Quesadilla cheese
  • 2 cups shredded Oaxaca cheese
  • 1 cup black bean tortilla chips, crushed
  • Tomatillo salsa, optional for serving

Heat a grill for medium heat. Crank the side burner to high-heat. Seed and stem the poblano peppers and then slice into thin strips. Thinly slice the onion. Toss the peppers and onions with salt, pepper, and olive oil. Char the peppers over high heat in a large skillet, until tender and browned, about 8 minutes. Set aside. 

 

Coat one side of each slice of bread with mayo. Set the bread mayo side down on the grill. Sprinkle the cheese on each bread slice. Top half of bread slices with pepper and onions and crush chips. 

 

Cook the bread until golden and the cheese is melted, about 4 minutes. Fold one cheese only bread pieces onto one pepper and onion bread slice to build a sandwich. Press down on each sandwich then use a thin flat spatula to move the sandwiches off the grill Slice each sandwich in half and serve with tomatillo salsa for dipping. 
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Roasted Poblano Grilled Cheese

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Sandwiches
Cook Time 30 minutes
Servings 8

Ingredients

Ingredients

  • 3 large poblano peppers
  • 1 large yellow onion
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 8 slices thick sliced white bread
  • ½ cup mayo
  • 1 cup shredded Quesadilla cheese
  • 2 cups shredded Oaxaca cheese
  • 1 cup black bean tortilla chips crushed
  • Tomatillo salsa optional for serving

Instructions

  • Heat a grill for medium heat. Crank the side burner to high-heat. Seed and stem the poblano peppers and then slice into thin strips. Thinly slice the onion. Toss the peppers and onions with salt, pepper, and olive oil. Char the peppers over high heat in a large skillet, until tender and browned, about 8 minutes. Set aside. 
  • Coat one side of each slice of bread with mayo. Set the bread mayo side down on the grill. Sprinkle the cheese on each bread slice. Top half of bread slices with pepper and onions and crush chips. 
  • Cook the bread until golden and the cheese is melted, about 4 minutes. Fold one cheese only bread pieces onto one pepper and onion bread slice to build a sandwich. Press down on each sandwich then use a thin flat spatula to move the sandwiches off the grill Slice each sandwich in half and serve with tomatillo salsa for dipping. 

Video

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Hot Honey Pizza

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Grilled Hot Honey Pizza with Grilled Soppressata

Author Mark & Fey
Print Pin
Course Dinner, Lunch
Keyword Pizza
Cook Time 15 minutes

Ingredients

For the pizza

  • 1 pound store bought pizza dough at room temperature
  • ½ cup all-purpose flour for rolling the pizza dough
  • ¼ cup olive oil divided
  • 8 ounces parts skim mozzarella grated
  • 6 ounces thinly soppressata
  • 1/2 small red onion thinly sliced
  • ½ cup fresh basil leaves

Calabrian Hot Honey

  • 1 cup honey
  • 4 calabrian chiles

Basic Pizza Sauce

  • 1 28 oz can crushed or whole peeled tomatoes
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • a few leaves of fresh basil
  • a pinch of crushed red pepper

Instructions

  • Start by dividing the store-bought dough into two portions and rolling them into balls (teehee). Cover with a clean kitchen towel and allow them to come to room temp, about 90 minutes. 
  • While the dough warms up, make the hot honey and pizza sauce. Combine the honey and calabrian chiles in a small saucepan and bring to a simmer. Remove from the heat and set aside to cool while you finish the sauce and bake the pizzas  
  • For the pizza sauce. Combine the canned tomatoes, olive oil, kosher salt, a pinch of crushed red pepper, and a few leaves of fresh basil. Blend with a blender or immersion blender but don’t whip too much air into it. Set aside. 
  • Heat a gas grill or charcoal grill to high-heat — we’re aiming for 450 to 500 degrees F. Lightly flour a work surface and working with one dough ball at a time, roll out the dough as thinly as possible. Brush the grill grates with olive oil and grill the plain pizza dough for 2 minutes on each side. 
  • Remove the par-baked pizza dough from the oven and divide the cheese between the two pizzas.  Add the sliced soppressata and red onions in an even layer. Dollop on the pizza sauce — you’ll use about ⅓ a cup per pizza. Save the remaining pizza sauce for another recipe. 
  • Grill the pizzas over direct heat until golden brown with a little char and the cheese is melted, about 5 minutes. Drizzle the hot pizza with the hot honey and top with more basil. Slice and serve.
  • Recipe Notes  Pizza sauce can be made up to 5 days in advance. Store leftover sauce in the freezer for up to 3 months.  Grilled Pizza is best eaten the day it is made. Leftovers can be stored in the fridge for a day or two. We like reheating on the grill or in a hot oven to get it crispy. 

Video

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Teriyaki Steak Bowl

Serves: 4

Cook Time 20 Minutes

Prep time: 6 Hours or Overnight

For the sandwiches

  • 1 small head cabbage, thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt, for seasoning
  • 4 soft buns
  • 1/2 cup mayo

First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 

 

Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.

 

Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.

 

Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.

 

Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.

 

Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.
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Hawaiian Teriyaki Steak Bowl With American Wagyu Outside Skirt Steak

Author Mark & Fey
Print Pin
Course Lunch
Keyword Beef, Steak
Prep Time 20 minutes
Cook Time 15 minutes
Servings 4

Ingredients

For the steak

  • 2 to 2 1/2 pounds outside skirt steak
  • 1/2 cup soy sauce
  • 1 small yellow onion diced
  • 2 cups pineapple juice
  • 1 tablespoon grated or pureed ginger
  • 2 tablespoons sesame oil
  • 5 tablespoons apple cider vinegar

Pineapple Salsa

  • 1 whole pineapple peeled and quartered
  • 1 small red onion diced
  • 1/2 large red peppers diced
  • 1 jalapeno pepper seeded and diced
  • Kosher salt for seasoning
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon Salt Pepper + Three Chiles from Spiceology
  • Juice of 1 lime

For the bowls

  • 4 cups cooked white rice
  • Scallions
  • Hot Sauce
  • Sesame Seeds

Instructions

  • Whisk together the pineapple juice, soy sauce, sesame oil, apple cider vinegar, and ginger in a small bowl. Trim the skirt steak of any silver skin and put in a large ziptop bag, add the marinade and seal tightly. Marinade the steak in the fridge overnight.
  • Heat a grill to high direct heat. Grill the pineapple for the salsa directly on the grill grates for 2 to 3 minutes per side until charred on some bits and softened. Remove from the heat and cool before dicing. Combine the diced pineapples with the onion, red pepper, jalapeno, Salt Pepper + Three Chiles, salt, pepper, lime juice, and cilantro.
  • Remove the skirt steak from the marinade and pat dry with paper towels. Cook the skirt steak over hight direct heat, turning often, until charred, about 8 minutes total. Remove from the heat and slice the skirt steak against the grain. Serve the skirt steak over the rice with the salsa, scallions, and sesame seeds for garnish.