- 2 tbsp. unsalted butter
- 2 medium onions, thinly sliced
- Kosher salt and pepper
- 1 tsp. sugar
- 1 tbsp. dry sherry (optional)
- 1 8-oz. pkg cream cheese, at room temperature
- 1 c. sour cream
- Zest of 1 lemon
- Dash hot sauce
- 6 oz. Gruyèrecheese,coarselygrated
- 2 scallions, finely chopped, plus extra for serving
- Melt the butter in a large skillet over medium-low heat. Add the onions, season with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper, and cook, covered, stirring occasionally until softened, 8 to 10 minutes.
- Increase heat to medium, add the sugar and cook, stirring frequently, until deep golden brown, 15 to 20 minutes (add a tablespoon water if the onions stick or pan browns). Stir in the thyme and cook for 1 minute; stir in the sherry, if using.
- Meanwhile, heat oven to 425 degrees F. In a large bowl, mix the cream cheese, sour cream, zest, and hot sauce until smooth. Fold in the Gruyère, scallions, and onions.
- Transfer the mixture to a shallow 3-cup baking dish, place on a rimmed baking sheet, and bake until light golden brown and bubbling, 15 to 18 minutes. Sprinkle with scallions, if desired, and serve with the chips and vegetables.
8 ounces bowtie pasta noodles
4 cups spinach leaves
½ cup craisins
⅓ cup cashews or Diamond of California Pine Nuts
1 4-ounce can mandarin oranges, drained
¼ cup cilantro leaves, roughly chopped
⅓ cup teriyaki sauce (the thicker, the better!)
⅓ cup rice wine vinegar (may sub apple cider vinegar)
½ teaspoon garlic powder
½ teaspoon onion powder (if you have it)
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
½ cup oil (such as vegetable oil, canola oil, olive oil)
- Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
- While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
- In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.
Servings: 12 Tacos
2 pounds shrimp, deveined & tails removed
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon cumin
½ teaspoon red pepper flakes
½ teaspoon salt
24 bamboo or metal skewers
4 tablespoons olive oil
Creamy cilantro sauce:
1 cup sour cream
3 tablespoons cilantro, minced
1 teaspoon lime zest
¼ teaspoon salt
2 tablespoons lime juice
1 ½ cups green cabbage
1 ½ cups red cabbage
1 tablespoon jalapeño, minced
24 corn tortillas
1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.
5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
From the book: Thug Kitchen
- ½ yellow or white onion, chopped
- 3 tablespoons tomato paste
- 3 to 4 cloves garlic, minced
- 4 chipotle peppers in adobo sauce* plus 1 tablespoon of the sauce
- ¼ cup vegetable broth or water
- 2 tablespoons orange juice
- 2 tablespoons light brown sugar
- 1 tablespoon molasses
- 1 teaspoon soy sauce or tamari
- 3 cups cooked pinto beans**
- 6 burrito-size flour tortillas
- Spanish Rice
- Shredded lettuce
- Grilled Peach Salsa (see below)
- Sliced avocado
- First, make the BBQ beans: Throw the onion, tomato paste, garlic, chipotle peppers and sauce, broth, OJ, brown sugar, molasses, and soy sauce in a food processor or blender and run that fucker until a smooth sauce forms. Pour that into a medium saucepan over medium-low heat, fold in the beans, and simmer until everything is warm and the beans absorb all that flavor, 5 to 10 minutes.
- To make the burritos: Grab your tortilla and pile in a scoop of the beans, some rice, and a handful of lettuce and top with the peach salsa and some avocado. (Using foil paper when rolling your burrito actually helps to keep the shape and keep all of the ingreients inside). Serve right away because burritos wait for no motherfucker. (Seriously, it’ll get soggy, if left for too long).
* These smoked peppers come packed in sauce and are sold in a tiny can at most stores near the salsa and beans.
** Two 15-ounce cans if you aren’t cooking this shit yourself
From Thug Kitchen:
1/2 cup vegan mayonnaise (preferably Just Mayo brand; may substitute regular mayonnaise)
2 tablespoons sauce from a can of chipotles en adobo, or more as needed (may substitute your favorite chipotle-flavored hot sauce)
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tablespoon ground ancho chile powder
1 teaspoon ground cumin
3 cups cooked or canned no-salt-added black beans (from two 15-ounce cans, drained and rinsed)
1 1/2 cups homemade or no-salt-added vegetable broth (see related recipe)
1/2 teaspoon fine sea salt, or more as needed
1 tablespoon fresh lime juice
6 kaiser rolls, split and toasted
Small romaine lettuce leaves
Flesh of 1 medium avocado, sliced
2 medium tomatoes, cored and sliced
1 small red onion, sliced
Whisk together the mayonnaise and the 2 tablespoons of adobo in a small bowl until smooth. Taste, and add adobo as needed.
Heat the oil in a large, deep skillet or soup pot over medium heat. Once the oil shimmers, add the onion and cook, stirring occasionally, until it starts to turn golden, about 5 minutes. Add the garlic, ancho chili powder and cumin; cook for 30 seconds.
Stir in the beans, broth and the 1/2 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to medium-low so the mixture is barely bubbling. Use a potato masher or large spoon to smash as many of the beans as you can, leaving the mixture chunky. Cook, stirring occasionally, until the mixture becomes very thick, 15 to 20 minutes. Stir in the lime juice, and turn off the heat. Taste, and add salt as needed.
To make the tortas, layer on the bottom halves of the toasted rolls, in the following order: some of the chipotle mayo, the romaine lettuce leaves, a good portion of the beans, the avocado, tomato and red onion. Smear the toasted sides of the top halves with the remaining chipotle mayo. Serve immediately.