Casa Del Rey

Cholula Eggs with Fresh Spinach & Lemon
By Chef Don Smith
Serves 4

What You'll Need:
8 Corn Tortillas
8 Eggs
4 Cups Fresh Baby Spinach
1 Lemon
Garnish: Crumbled Cotija Cheese, Cholula Sauce, Salt and Lemon Pepper

What You Need To Do:
Fry tortilla just until soft in olive oil. Place 2 on each plate. Put spinach in pan with eggs on top. Add 1 Tbsp water and squeeze some lemon juice on top. Salt and pepper. Cover and let eggs poach. Slide eggs and spinach onto tortillas, sprinkle with cholula and cotija.

South Dakota Beef Recipe: Steak Caesar Wrap
By Chef Don Smith

What You'll Need:
4 - 12" Tomato Basil Tortilla Wraps
1-1/2 Lbs. SD Top Sirloin
1 head Romaine, chopped
12 oz. Caesar Dressing
6 oz. Pico de gallo salsa
4 oz. Tortilla chips, crushed
8 oz. Monterey Jack, shredded or parmesan
8 strips of crispy, fried bacon.

What You Need To Do:
Grill the SD Sirloin with your favorite steak rub. Heat tortillas. Chop romaine and toss with dressing, pico and chips. Divide onton wraps, slice beef 1/8" thick and portion onto wraps. Add two slices of bacon each and 2 oz. of cheese. Tuck and roll the wraps, cut into 1/2 with bias cut, serve.

South Dakota Beef Recipe: Guacamole Steak Pizza
By Chef Don Smith

What You'll Need:
1 - 10" pizza dough crust (pan baked)
3/4 oz. Olive oil
1 tomato (6 thin slices)
1 Tbsp Cilantro chopped
1-1/2 oz. Romano or Monterey Jack, shredded
6 oz. Guacamole (or 1 avocado sliced)
1 - 8 oz. Sirloin Tip Steak, marinated
Marinade:
2 oz. Olive Oil
2 oz. water
1 tsp Garlic, chopped
1/2 tsp Red Chili flakes
1/2 tsp cilantro, chopped
pinch - salt
1/2 of a lime, fresh squeezed juice

What You Need To Do:
Marinade steak overnight in refrigerator. Grill steak medium rare to medium. Slice into 1/8" thick slices.
Pan bake pizza crust. Spread olive oil and sprinkle with cheese. Arrange tomatoes and sprinkle with cilantro. Bake until cripsy. Spread guacamole over tomatoes. Add sliced South Dakota beef on top, cut and serve.

South Dakota Beef Recipe: Red Chili Steak Skewers
By Chef Don Smith

What You'll Need:
16 oz. SD Top Round or Sirloin cut into 1/8" thick strips
1 cup batter mix
1-1/2 cup water
1 Tbsp Chile Cariebe (or red chile flakes)
1 tsp powdered chile
1 Tbsp Garlic, chopped
1 cup batter mix (dry)

What You Need To Do:
Secure steak strips onto skewers. Mix batter with seasoning. Dip skewers into batter to coat thoroughly then dredge into dry batter mix. This will result in a nice crispy crust.
Put skewers in 375 degree frying oil for 2 minutes. That will cook the SD beef to medium. Frying too long will dry out the beef. Serve with BBQ sauce and ranch dressing for dipping.

Shrimp Caesar Taco
By Chef Don Smith

What You'll Need:
1 lb. Shrimp, pealed and devained
Lemon pepper
Oregano leaf
Olive oil
1 head Romaine, cut up
1/2 cup Caesar dressing
1/2 cup crushed Tortilla chips
2 tbs. pico de gallo
4 oz. Parmesan shredded
8 flour tortillas

What You Need To Do:
Sautee shrimp in oil with seasonings.
Mix dressing and pico de gallo , toss with lettuce and chips. Heat tortillas and fill with caesar salad mix and shrimp. Sprinkle with cheese.

Frittata - Open Faced Omelet
By Chef Don Smith /Casa Del Rey

Family Size:
5 Eggs
Cheese
Bacon
Red & Green Peppers
Zucchini
Margarine
Chicken Breast
Lemon Pepper

Melt margarine in skillet. Whip eggs until light & fluffy. Pour eggs into skillet and cook until bottom is lightly brown but eggs are still runny on top. Add desired items on top of egg mix (i.e. cheese, bacon, peppers, zucchini). You can also marinate chicken breast in lemon pepper, cook, slice and add to egg mix. After items are added put entire skillet in oven, broil for 4-5 minutes at 500 degrees. Take out and serve. You can also add sour cream and salsa if desired.