The Small Town Chef

Garden jalapeños stuffed with Mexican chorizo, goat cheese, Fontina, roasted garlic, and fresh jalapeño, then finished with a little wood smoke. There comes a point every year when the jalapeños in the garden seem to go from a few peppers ready to pick to what in the world am I going to do with all of these? That means it’s popper time. I’ve made plenty of jalapeño poppers over the years, but my version has wandered pretty far from the familiar cream-cheese-and-bacon formula. Nothing wrong with those, but when I’ve got fresh peppers coming out of the garden, I want the jalapeño to remain part of the flavor rather than simply being a container for cream cheese. So these get stuffed with Mexican chorizo, goat cheese, Fontina, roasted garlic, and finely diced fresh jalapeño , then smoked upright on the grill until the peppers soften, the cheese melts, and everything picks up just enough wood smoke. The result is rich without being ridiculously heavy, spicy without blowing ...

Different cultures. Different ingredients. The same idea: something fresh, bright and acidic to make simply cooked food come alive. Put a steak over the fire in Argentina and there’s a good chance chimichurri sauce isn’t far away. Braise a veal shank in Milan and gremolata shows up at the end. Grill fish in North Africa and you may reach for chermoula. Fold grilled meat into a warm tortilla in Mexico and pico de gallo does much the same job. Different countries. Different ingredients. Same basic instinct. Rich, smoky, roasted or simply cooked food often needs something fresh, sharp and aromatic to bring it back to life. And that may be what I like most about chimichurri. It isn’t really about making a complicated sauce. It’s about understanding balance. What Is Chimichurri Sauce? Chimichurri is an uncooked herb sauce associated with  Argentina & Uruguay , traditionally built around parsley, garlic, oregano, chile, vinegar and oil. It’s best known alongside grilled meats, but it...

  It’s not about making burgers complicated. It’s about getting the simple things right. A great burger doesn’t need twelve toppings, three sauces, and a bun so tall you need a building permit.   A great burger starts with the meat.   Then it comes down to how you handle it, how you season it, how you cook it, and whether the bun can actually do its job. Everything else — cheese, onions, pickles, bacon, sauce — is support staff.   Important support staff, yes. But still support staff.   This is my take on building a better burger from the ground up.   And yes, I’m a 5.5-ounce patty guy. Big enough to feel like a real burger, not so big that it turns into meatloaf on a bun.   Start with the Right Meat For most burgers, I like ground chuck . Chuck has good beefy flavor, enough fat to stay juicy, and the right texture for a burger that tastes like a burger. You can get fancy with short rib, brisket, sirloin, or custom blends, but for most home cooks, good...

Unveiling the Magic of Tri-Tip Hello grill masters! We’re thrilled to have you join us, as we dive into another delicious journey through the world of flavor. Today, we're firing up the grill for a mouthwatering rendezvous with a classic favorite: Tri-tip. But hold onto your tongs because we're not just grilling it up plain Jane style. Nope, we're infusing this beauty with a marinade that'll have your taste buds doing the happy dance.   What is a Tri-tip? Ah, the tri-tip—often hailed as the unsung hero of the beef world. This flavorful cut comes from the bottom sirloin area of the steer and boasts a tender texture with just the right amount of marbling to ensure a juicy, melt-in-your-mouth experience. Why "Tri-Tip"? Now, you might be wondering, "Why the curious name?" Well, it’s triangular in shape. Clever, right? This versatile cut is also known by other names depending on where you are—Santa Maria steak or Newport steak, for instance—but no matter...

Capturing the Essence of Puttanesca: Where Legend Meets Flavor Hello and welcome once again to The Small Town Chef. Grilled Swordfish Puttanesca, a dish with origins in Southern Italy, is our focus today. The original recipe was made with pasta, but we're switching it up to a seafood-based dish.
 During the COVID lock-down, when we all had to much time on our hands, we were looking for a way to add a little flair to our dinner — and that’s how this recipe was born. This dish focuses on bold flavors with a dash of history, with some suggesting it was created by Italian ladies of the night to entice passerby’s. It may or may not be true, but it's definitely flavored with excitement and will leave you craving more. Recipe: Grilled Swordfish Puttanesca   Ingredients:   For the Grilled Swordfish: 4 swordfish steaks (6-8 ounces each) 2 tablespoons olive oil Salt and black pepper, to taste For the Puttanesca Sauce: 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 large ...

Savor Late Summer's Bounty with This Flavorful Dish As summer begins to wind down, there's still an opportunity to savor the season's bounty, and what better way to do so than with this exquisite Grilled Peach-Dijon Shrimp recipe? Fresh, juicy peaches are currently at their peak, making this the ideal dish to celebrate the lingering warmth of late summer evenings. The smoky grill aroma, combined with the sweet and tangy Peach-Dijon marinade, is a perfect match. Let's make the most of these remaining summer days by preparing this unforgettable dish that's bursting with flavor!   Imagine succulent shrimp, kissed by the flames, and bathed in a marinade that harmoniously blends the natural sweetness of ripe peaches with the zesty allure of Dijon mustard. This Grilled Peach-Dijon Shrimp recipe is versatile, suitable for a quick weeknight dinner or a special occasion when you wish to dazzle your guests with an explosion of flavors. Let's dive into creating this delec...