Chili Chees

culent crab cakes BLT NEW white sauce on layered with it with a now available texas every toast.

RAB CAKE

Blackened shrimp

Black pepper & sesame seared Tuna steak

Heat a large skillet or medium saucepan over medium heat. Add the oil. When shimmering, add the chopped onion and diced bell pepper and sauté 4–5 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant.

Prepare aromatics

Increase heat to medium-high and add the ground beef. Break it up with a spoon and cook 6–8 minutes until no longer pink and starting to brown. Drain excess fat if the pan seems very greasy, leaving a little for flavor.

Brown the beef

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chili powder, ground cumin, smoked paprika, brown sugar, salt, black pepper, and red pepper flakes (if using). Cook 1 minute to toast the spices.

Build the chili

Add the tomato sauce, diced tomatoes with juices, and beef broth. Stir to combine, bring to a gentle simmer, then reduce heat to low. If using, stir in drained kidney beans. Cover partially and simmer 15–20 minutes to thicken and let flavors meld, stirring occasionally. Taste and adjust salt or heat.

Simmer

While the chili simmers, warm a small saucepan over medium heat. Add the butter and let it melt. Whisk in the flour and cook 1–2 minutes, whisking constantly, until the mixture is bubbly and pale golden (this removes the raw flour taste).

Make a roux

Slowly pour in the milk while whisking to prevent lumps. Continue to whisk and cook until the mixture thickens slightly, about 3–4 minutes. Reduce heat to low, then stir in the cream cheese until smooth. Remove from heat and gradually add the grated cheddar cheese, stirring until melted and the sauce is glossy. Stir in Dijon mustard, salt, and black pepper to taste. If the sauce is too thick, stir in 1–2 tablespoons of milk to reach desired consistency.

Finish sauce

To assemble Chili Chees: spoon the hot chili into bowls or a shallow serving dish. Ladle or drizzle the warm cheese sauce over the chili. For a more integrated dish, stir some cheese sauce into the chili to make it creamier before topping.

Garnish with extra shredded cheese (if using), chopped cilantro, sliced green onions, and optional hot sauce or pickled jalapeños. Serve immediately with tortilla chips, crusty bread, or over baked potatoes or fries.

Leftovers: Store chili and cheese sauce separately in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stove, stirring, and add a splash of milk to loosen the cheese sauce if it tightens.

ground beef (85% lean)

yellow onion

bell pepper (red or green), diced

garlic, minced

tomato sauce

diced tomatoes (canned, with juices)

beef broth

tomato paste

chili powder

ground cumin

smoked paprika

brown sugar

salt

black pepper

red pepper flakes (optional, for heat)

kidney beans, drained and rinsed (optional)

vegetable oil or olive oil

unsalted butter

all-purpose flour

whole milk

sharp cheddar cheese, grated

cream cheese (softened)

Dijon mustard

salt (for sauce)

black pepper (for sauce)

shredded cheddar or Monterey Jack (optional, extra)

chopped fresh cilantro

sliced green onions

tortilla chips or crusty bread

hot sauce or pickled jalapeños (optional)

In a large bowl, gently pick through the lump crab meat to remove any shell pieces, trying not to break up the lumps too much. In a separate bowl whisk together 1/2 cup mayonnaise, 1 large egg, 1 tablespoon Dijon, 1 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, sliced green onions, 1 teaspoon Old Bay, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth. Fold the dressing into the crab meat, then fold in 1 cup breadcrumbs just until combined — mixture should hold together when pressed but retain loose texture. If too wet, add up to 1/4 cup more breadcrumbs.

Prepare crab cake mixture

Divide the mixture into 4 equal portions (about 4 ounces each) and form into round patties about 3 inches across and 3/4 inch thick. Press a small indentation in the center of each to help them cook evenly. Chill on a rimmed plate or baking sheet for 20–30 minutes to help them set.

Form crab cakes

Heat a large skillet over medium heat and add 2 tablespoons butter and 2 tablespoons vegetable oil. When butter is melted and the pan is hot (but not smoking), add crab cakes (work in batches if needed) and cook without moving 3–4 minutes per side until golden brown and heated through (internal temperature ~145°F/63°C). Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F/95°C) while you prepare the rest.

Pan-fry crab cakes

Cook bacon until crisp (pan-fry, oven-bake at 400°F/200°C for 12–18 minutes, or air-fry). Drain on paper towels and keep warm. Slice tomato into 1/4-inch slices and pat dry. Wash and dry lettuce leaves. These components will be layered atop the crab cakes during assembly.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 tablespoon lemon juice, 1 teaspoon Dijon, chopped capers (if using), and 2 tablespoons chopped dill or parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and refrigerate at least 10 minutes for flavors to meld. Taste and adjust lemon, salt or herbs as needed.

Heat a griddle or large skillet over medium heat. Spread softened butter evenly on both sides of the Texas toast slices. Toast the bread 2–3 minutes per side until deeply golden and crisp. Alternatively, broil for 1–2 minutes per side until browned.

To assemble: place a slice of toasted Texas toast on each plate. Spread a thin layer (about 1 tablespoon) of the white sauce on the toast. Place one warm crab cake on top of the sauce. Top the crab cake with a piece of lettuce, 1–2 tomato slices, and 1–2 strips of bacon (or crumble bacon over). Drizzle an additional tablespoon of white sauce over the BLT layer and, if desired, add a few sliced pickles on the side or on top for acidity.

Serve immediately while crab cakes are warm and toast is crisp. Provide extra lemon wedges and remaining white sauce alongside.

lump crab meat

plain breadcrumbs (or panko)

mayonnaise

large egg

Worcestershire sauce

fresh lemon juice

fresh parsley, chopped

green onions, thinly sliced

Old Bay seasoning (or seafood seasoning)

unsalted butter (for frying)

vegetable oil (for frying)

bacon strips, cooked until crisp

ripe tomato, sliced

Romaine or butter lettuce leaves

sour cream or Greek yogurt

capers, rinsed and chopped (optional)

fresh dill or parsley, finely chopped

thick Texas toast slices (or thick-cut bread)

unsalted butter, softened (for toasting)

optional: sliced pickles

Pat the shrimp dry with paper towels. Dry shrimp ensure the spice blend adheres and promote better searing.

Lightly season the shrimp with 1 tsp kosher salt and 1 tsp freshly ground black pepper; toss to coat evenly.

In a small bowl combine 2 tbs paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp ground cumin and 1 tsp light brown sugar. Mix thoroughly to create a uniform spice blend.

Taste a small pinch (optional) to adjust heat — add more cayenne if you want spicier or reduce for milder flavor.

Brush or toss the shrimp with 2 tablespoons melted butter so they are lightly coated. The butter helps the spice adhere and adds flavor.

Sprinkle the blackening spice mix over the shrimp. Use your hands or a spoon to press the spices onto both sides of each shrimp so they form an even coating. Use all the spice mixture, ensuring each shrimp is well-coated.

Heat a large cast-iron or heavy-bottomed skillet over medium-high to high heat until very hot (about 3–5 minutes). Add 1 tablespoon neutral oil and swirl to coat the pan; the oil prevents the butter from burning and promotes a deep sear.

Stovetop cast-iron or heavy skillet

Working in a single layer (cook in two batches if necessary), place shrimp in the hot skillet without crowding. Cook shrimp 1.5–2 minutes on the first side until a dark crust forms and the edges begin to turn opaque.

Flip each shrimp and cook another 1–1.5 minutes on the second side until the shrimp are opaque, firm, and register 120–135°F (49–57°C) internally. Avoid overcooking; shrimp cook quickly and will remain juicy.

If desired, spoon a little of the remaining melted butter over the shrimp during the last 30 seconds to build flavor.

Transfer cooked shrimp to a warm plate to rest for 1 minute. Sprinkle with chopped fresh parsley (2 tbs) if using.

Serve immediately with lemon wedges. Squeeze lemon over the shrimp just before eating to brighten the flavors.

Leftover shrimp can be chilled and used cold in salads or reheated gently for 1–2 minutes in a hot skillet.

raw large shrimp (16-20 count), peeled and deveined, tails on or off per preference

kosher salt

freshly ground black pepper

paprika (preferably smoked or regular)

onion powder

garlic powder

dried thyme

dried oregano

cayenne pepper

brown sugar (light)

unsalted butter, melted (or clarified butter/ghee)

neutral oil with a high smoke point (canola, vegetable, or grapeseed)

lemon wedges, for serving

chopped fresh parsley (optional, for garnish)

Pat the tuna steaks dry with paper towels. Season both sides lightly with kosher salt (about 1 tsp divided) and then press the coarsely ground black pepper onto both sides so it adheres.

Prepare tuna

Combine white and black sesame seeds on a plate. Press the edges of each tuna steak into the sesame seeds so the sides (not the top/bottom) are coated, and press a light layer over the top surfaces if you prefer more sesame crust.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (a drop of water should sizzle and evaporate). Add the neutral oil and swirl to coat.

Sear the tuna 1 to 1.5 minutes per side for rare (depending on thickness ~1"), 2 minutes per side for medium-rare. Use tongs to sear the edges briefly to toast the sesame seeds and finish the crust. Do not overcook; tuna should remain pink in the center. Remove steaks to a cutting board and tent loosely with foil to rest while you make the sauce.

In the same skillet (wipe out any burnt bits but leave flavorful brown fond), reduce heat to medium and add the unsalted butter. When melted, add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes.

Add the minced garlic and cook 30 seconds until fragrant (do not brown). Pour in the dry white wine to deglaze the pan, scraping up any browned bits, and let it reduce by about half, 1–2 minutes.

Lower heat to medium-low and pour in the heavy cream. Stir to combine and simmer gently until the sauce thickens slightly, about 3–4 minutes. Do not boil vigorously.

Stir in the light soy sauce, fresh lemon juice, and freshly ground black pepper. Taste and season with additional salt if needed (start with the 1/2 tsp provided). Stir in the chopped chives or parsley and the 1/2 tsp sesame oil for a nutty finish. Keep the sauce warm but not boiling.

Slice the rested tuna into 1/4–1/2" slices on a bias. Arrange slices on warm plates.

Spoon the warm cream sauce alongside or over the tuna slices. Garnish with extra chopped chives or parsley and a sprinkle of additional sesame seeds if desired. Serve immediately with lemon wedges for squeezing.

Chili Chees

Rab Cake

Blackened Shrimp

Black Pepper & Sesame Seared Tuna Steak