Maryland Crabby Toast

Ingredients

  • 1 Lb Lump Crab Meat
  • 1/2 Cup Mayo
  • 2 Tbs Dijon
  • 2 Tbs Fresh Parsley – Chopped
  • 1 1/2 Tbs Old Bay
  • 1/2 Tsp Ground Black Pepper
  • 3/4 Cup Mild Cheddar – Shredded
  • 3/4 Cup Mozzarella – Shredded
  • French Baguette

Directions

  1. In a medium sized bowl, mix the mayo, dijon, parsley, old bay, ground black pepper.
  2. Fold in the crab meat and cheese. Mix well. It’s best to use freshly shredded cheese and not packaged pre-shredded cheese.
  3. Cover and let the mixture set in the refrigerator while you preheat the oven to 350 degrees (F) and slice your French Baguette in half inch slices at a 45 degree angle.
  4. Line a baking sheet with aluminum foil and spray with olive oil or cooking spray.
  5. Top each slice of bread with two large spoonfulls of the crab mixture and place on the baking sheet. Dust the tops with some more old bay.
  6. Bake for 15 minutes and finish on broil high for 1 to 2 minutes. Keep an eye on them to avoid burning.
  7. Serve and enjoy!

Wonton Taco Cups

Ingredients

  • Wonton Wrappers
  • Taco Meat
  • Shredded Cheese
  • Taco Sauce
  • Tomatoes – Diced
  • Lettuce – Shredded
  • Jalapeños
  • Sour Cream
  • Black Olives

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray each muffin tin (large sized) with the cooking spray.
  3. Layer two wontons in each cup, rotating 45 degrees for the second.
  4. Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
  5. Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
  6. Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
  7. Serve and enjoy!

Deutschland Dog with Beer Cheese Sauce

Ingredients

  • 6 Hot Dogs
  • 6 Pretzel Hot Dog Buns
  • 1/3 Cup Heavy Cream
  • 1/4 Cup Beer
  • 1 Egg Yollk
  • 2 Tbs Dijon
  • 2 Tbs Sour Cream
  • 2 Tsp Worcestershire
  • 1/4 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp White Pepper
  • 1/8 Tsp Paprika
  • 1 Cup Smoked Gouda – Shredded
  • 1 Cup White Cheddar – Shredded

Directions

  1. In a small pot, warm the heavy cream, beer, egg yolk, dijon, sour cream, Worcestershire, and seasonings over low heat.
  2. Whisk the mixture frequently to avoid burning the cream.
  3. Add the cheese and whisk until smooth. Remove from heat.
  4. Cook your hot dogs by your preferred method and doneness.
  5. Assemble the Deutschland Dog and serve with fries and Simple Sauce Andalouse.

Simple Sauce Andalouse

Ingredients

  • 1 1/2 Cup Mayo
  • 3 Tbs Tomato Paste
  • 3 Tbs Pimento – Diced
  • 1 Tbs Sugar
  • 1/2 Lemon – Juiced
  • 1 1/2 Tbs Dijon
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1/2 Tsp Smoked Paprika
  • 1/8 Tsp White Pepper

Directions

  1. Mix all of the ingredients in a medium sized bowl. Place in a container and chill in the refrigerator for at least two hours, but better overnight.

Lobster Club Sandwich

Ingredients

  • 2 Lbs Lobster – Cooked and Chopped
  • 1/4 Cup Mayo
  • 1/4 Cup Celery – Diced
  • 1 Tbs Chives – Diced
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground Black Pepper
  • Pinch of Cayenne
  • 12 Slices of Bread
  • 12 Slices of Bacon
  • Butterhead Lettuce or Iceburg Lettuce
  • 1 Beefsteak or Heirloom Tomato
  • 2 Avocados – Halved and Sliced
  • Mayo

Directions

  1. Combine the lobster, mayo, celery, chives, salt, pepper, and cayenne in a medium sized bowl and mix well. Refrigerate for at least an hour.
  2. Cook 12 pieces of bacon by your preferred method. I bake at 400 degrees F on an aluminum foil lined baking sheet for 16 to 20 minutes. Depends on how crispy you prefer.
  3. Toast 3 pieces of bread for each sandwich.
  4. To assemble, take one piece of toasted bread and spread some mayo on the bun, top with some of your lobster salad. Place another piece of toasted bread on top and then spread another layer of mayo.
  5. Place two thinly sliced pieces of tomato, followed by half of a sliced avocado. Next a couple pieces of your preferred lettuce and 3 pieces of bacon. Spread a layer of mayo on the top piece of bread, but the side that will face the bacon.
  6. Enjoy your lobster club sandwich either uncut, halved, or quartered!

Mexicorn Taco Dip

Ingredients

  • 8 Oz Cream Cheese – Softened
  • 8 Oz Mayo
  • 8 Oz Sour Cream
  • 8 Oz Pepper Jack Cheese – Shredded
  • 12 Oz Mild Cheddar Cheese – Shredded
  • 2 Cans Mexicorn – Drained
  • 1 Can Rotel – Drained
  • 1/4 Cup Jalapeños – Diced
  • 1 Packet Old el Paso Taco Seasoning
  • 1/2 Cup Cilantro – Chopped

Directions

  1. In a large bowl mix the softened cream cheese, mayo, sour cream, and taco seasoning with a hand mixer.
  2. Add the remaining ingredients and continue to mix.
  3. Place in a large serving container and chill in the refrigerator for at least an hour.
  4. Serve with corn chips or tortilla chips. Enjoy!

Wonton Pizza Cups

Ingredients

  • Wonton Wrappers
  • Pizza Sauce (Your favorite)
  • Pepperoni
  • Mozzarella
  • Italian Seasoning
  • Red Pepper Flakes
  • Cooking Spray

Directions

  1. Preheat the oven to 350 degrees F.
  2. Spray each muffin tin (large sized) with the cooking spray.
  3. Layer two wontons in each cup, rotating 45 degrees for the second.
  4. Place one spoonful of the pizza sauce at the bottom, then top with a single pepperoni, shredded mozzarella, and sprinkle with the italian seasoning and red pepper flakes.
  5. Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
  6. Serve and enjoy!

Beef Birria

Ingredients

  • 2 Lbs Denver Steak
  • 2 Guajillo Chiles – Dried
  • 2 Ancho Chiles – Dried
  • 2 Chipotle Chiles in Adobo
  • 1 Tsp Salt
  • 1 Tsp Oregano – Dried
  • 1/2 Tsp Cumin
  • 2 Bay Leaves
  • Pinch of Ground Cloves
  • 1/2 Yellow Onion – Chopped
  • 2 Roma Tomatoes – Chopped
  • 4 Garlic Cloves – Minced
  • 1 Tbs White Vinegar
  • Vegetable Oil
  • 1 Cup Reserved Water
  • 4 Cups Beef Broth

Toppings

  • 1/2 Yellow Onion – Diced
  • Cilantro – Chopped
  • Oaxaca Cheese – Shredded (Use Mozzarella if you cannot find.)

Directions

  1. Remove the seeds and stems from the Guajillo and Ancho chiles. In a sauté pan, boil the Ancho and Guajillo chiles in water for 20 minutes. Let it cool and reserve the seasoned water.
  2. Slice the denver steaks in half and remove any unwanted thick fat. Season well with salt and pepper. Sear the steaks in batches in a dutch oven or cast iron skillet for about 3 minutes on each side. Set aside and let it rest.
  3. Pre-heat your oven to 300 degrees (F).
  4. In the dutch oven, add a couple tablespoons of vegetable oil, onions, tomatoes, salt, cumin, bay leaf, clove and oregano and cook until onions are cooked through (translucent).
  5. Add the minced garlic and cook until fragrant, about 1 to 2 minutes.
  6. Add the Guajillo, Ancho, and Chipotle chiles along with 1 Cup of the reserved seasoned water. Cook for an additional 2 to 3 minutes.
  7. Remove from the heat and let it cool down enough to blend with your hand blended or add it to your blender and blend on low speed to create a marinade.
  8. Place the marinade back in the dutch oven if it has been removed.
  9. Add in the beef broth and the seared steaks. Ensure that all of the meat gets smothered with the marinade.
  10. Cover the dutch oven and roast it in the oven for 2 1/2 to 3 hours. NOTE: If you want to use a pressure cooker, set the instant pot to high pressure and cook for 45 minutes. Do a natural pressure release for at least 10 minutes and then do a quick release.
  11. Remove the steaks and shred.
  12. Reserve the liquid in the dutch oven or instant pot to use as your consume.
  13. You can make tacos, burritos, quesadillas, whatever you would like. Just coat the tortillas in the liquid before add your meat cheese, onions, cilantro.

Korean Hot Chicken

Ingredients

4 Chicken breasts – Butterflied into 8 thin breasts

Marinade

  • 3 Tbs Gochujang (Red Pepper Paste)
  • 3 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 2 Tbs Mirin
  • 1 Tbs Rice Wine Vinegar
  • 1 Tbs Ginger – Minced
  • 1 Tbs Gochugaru (Red Pepper Powder)
  • 1 Tsp Oyster Sauce
  • 2 Garlic Cloves – Minced

Directions

  1. In a small bowl, mix the marinade well.
  2. Add the chicken and marinade into a large ziplock bag or a container. Ensure the chicken is well coated and set in the refrigerator for at least 2 hours before cooking.
  3. Pre-heat your oven to High Broil. Let the oven heat-up for at least 10 minutes. Ensure that your top rack is on the highest level.
  4. Line a baking pan with aluminum foil, spray with cooking spray and place the chicken on the foil.
  5. Place the pan in the oven and broil for 7 to 9 minutes. Ensure that the chicken reaches at least 165 degrees (F) internal.

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.