Category: Dave’s Blog

Happy Taco Tuesday! Here’s a timeless classic. The olives are essential. If you don’t have black olives, don’t make it. The Taco Bell Enchirito Beef1 1/2 tablespoons masa harina4 1/2 teaspoons chili powder1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon seasoning salt1/2 teaspoon paprika1/4 teaspoon ground cumin1/2 teaspoon garlic salt1/4 teaspoon sugar1 teaspoon dried minced onion1/2 teaspoon beef bouillon powder1 1/3 pounds ground chuck Sauce8 ounces tomato sauce1/3 cup water1/4 teaspoon chili powder1 1/2 teaspoons cumin1 1/2 teaspoons minced onion1 tablespoon white vinegar1/2 teaspoon garlic powder1/2 teaspoon garlic salt1/4 teaspoon paprika1/4 teaspoon sugar1/4 teaspoon cayenne pepper Assembly4 tortillas1 cup refried beans heated1 cup shredded cheddar cheese1/4 cup chopped white onionssliced black olives In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.Preheat the oven to 350°F.To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.

Happy Cyber Monday! Point, click and spend till it hurts! An off-menu item at my pizza place, Tappan Out Pizza, was something I would make for customers who requested it. I sure miss that joint and my great customers. Happy shopping! If you find a great on-line deal today, put it in the comments section. Sausage-Pepperoni Calzone 1 lb. hot or mild Italian sausage, casings removed2 rolls prepared pizza dough, thawed2 cups mozzarella cheese, shredded1 package mini pepperonis1 tablespoon Italian seasoning1 garlic clove, minced1 green bell pepper, diced1 onion, dicedFive Minute Marinara sauce (recipe follows) or yourfavorite jarred sauceKosher salt and fresh-ground pepper, to taste1 egg white (for brushing) Preheat oven to 425In a large skillet, crumble and cook sausage just until starting to brown. Add onions, garlic, bell peppers and Italian seasoning. Warm through then remove from heat and drain, if necessary. Let cool slightly.Unroll dough out to a parchment covered baking sheet. Gently pull dough on the ends, to form a football shape.Brush marinara on one half of the dough (leaving at least an inch all around the edges) and fill with sausage, peppers and onion mixtureSpread pepperonis and then cheese over the top. Leave at least 1-inch of the edge without filling to ensure a tight seal and brush around the edge with egg white.Slightly pull top dough on the ends, forming a football shape, and place over the top, then slightly roll and pinch and press the edges together to seal. Brush with egg white. Sprinkle a pinch of seasoning on the calzone. Bake 18-22 minutes, until puffed up golden brown. Five Minute Spicy Marinara:2 tablespoons extra-virgin olive oil3 cloves garlic, crushedPinch of red pepper flakes1 (32 ounce) can crushed tomatoesKosher salt and fresh-ground pepper, to taste1 teaspoon dried Italian seasoning1 handful Italian parsley leaves, chopped Add olive oil to medium saucepan over medium heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

I didn’t make oyster dressing this year for Thanksgiving, because I’m the only one in the family that likes it. So, I’ll just get my oyster on another way this weekend.   Pan Fried Oysters with Tartar Sauce   For the Fried Oysters: 2 cups oysters, drained 2 large eggs, beaten 2 cups cornmeal 1 teaspoon sugar 1 tablespoon Old Bay seasoning Kosher salt and fresh ground pepper, to taste 2 tablespoons all-purpose flour 2 cups vegetable oil, for frying Malt vinegar, for serving Lemon wedges, for squeezing   For the Tartar Sauce: 1 cup mayonnaise 1/3 cup dill relish, or finely chopped dill pickle 2 teaspoons capers, drained and chopped 1 teaspoon Dijon mustard 2 teaspoons lemon juice Fresh ground pepper, to taste 2 green onions, chopped   Fry the Oysters Pat the drained oysters dry with paper towels or a clean kitchen towel. In a medium-sized bowl, beat the eggs. Add the oysters to the egg bowl and set aside for 10 minutes. In a medium bowl, combine the cornmeal, sugar, pepper, salt, Old Bay and flour. Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters. Pour about 3 inches of vegetable oil in a large, cast iron skillet, or whatever skillet you have. Place the pan over medium-high heat and bring it to a temperature of 370. Carefully add the oysters to the hot oil. Do not overcrowd the pan. Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown. Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.   Make the Tartar Sauce Gather the ingredients. In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well. Add the green onions to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly. Serve the sauce alongside the fried oysters with the lemon wedges and malt vinegar, for dashing and enjoy.

More freakin’ leftover turkey! Dave’s Beer-Braised Leftover Turkey Carnitas Leftover turkey wings, thighs and drumsticks, bone in, skin on1 tall boy beer2 oranges, halved2 limes, halved2 medium onions, quartered2 bay leaves1 jalapeno, stem removed and halved lengthwiseFresh cilantroVegetable oilYour favorite Mexican seasoningKosher salt & fresh-ground pepper, to tasteFlour or corn tortillas, charred over a gas flame Toppings:Shredded iceberg lettuceChopped onionChopped tomatoChopped cilantroSliced radishYour favorite hot sauce or Siracha Combine turkey with oranges, limes, onion, jalapeno, bay leaves and a small palm full of Mexican seasoning and a hand full of torn cilantro in a pot that fits the thighs and drumsticks snugly. Add enough beer to cover halfway (add water if you need to). Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour.Discard oranges, limes, onion, jalapeno, cilantro and bay leaves and drain turkey well, let cool. Remove skin and discard, shred turkey and discard bones.Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits . Continue until the turkey is as crisp as you like it (I like mine really crisp, like carnitas). Season with salt, if needed. Serve with tortillas and toppings for tacos or tostadas.

Turkey leftovers? If your mother in law cooks the bejesus out of your turkey, this is a great way to disguise the taste of over-done, dry turkey. Turkey Enchiladas For the sauce:2 tablespoons canola or vegetable oil1 small onion, diced1 tablespoon tomato paste1 tablespoon all-purpose flour1/4 cup chili powder1 teaspoon garlic powder1 teaspoon onion powder1/2 teaspoon cumin1/2 teaspoon oreganoPinch cayenne pepperKosher salt and fresh-ground pepper, to taste2 cups chicken stock For the enchiladas:8 flour tortillas2 cups shredded or chopped leftover turkey3 cups grated cheddar or Monterey Jack cheeseFresh cilantro, for servingSour cream, for serving For the sauce:Add the oil to a sauté pan over medium heat. When hot, add the onion, stir to coat with the oil, and cook until soft and fragrant, about 5 minutes. Add the flour to the pan, stir to coat the onions, and cook for 2 minutes to lightly toast the flour.Stir in the tomato paste, chili powder, garlic powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 to 2 minutes, until the spices are fragrant. Gradually whisk in the stock. Bring the sauce to a boil, then reduce the heat and simmer until the sauce thickens. Remove the pan from the heat. For the enchiladas:Preheat the oven to 350°F.Spread about 1/4 cup of the sauce over the bottom of a 9×13-inch baking dish. To assemble the enchiladas, place a tortilla on a work surface, spread 2 tablespoons of sauce over the top, add 1/4 cup of turkey in a line down the tortilla, and top with 1/4 cup of the grated cheese. Roll up the tortilla, then place in the baking dish, seam side down. Repeat with the remaining ingredients. Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately.

Black Friday is a week away. Time to start thinking about what to do with turkey leftovers. Here’s a good one, made famous at the Brown Hotel in Louisville, Kentucky. Kentucky Hot Browns Leftover turkey breast, slicedKosher salt and fresh-ground pepperFor the sauce:2 tablespoons unsalted butter2 tablespoons all-purpose flour2 1/2 cups whole milk2 cups grated sharp white Cheddar1/4 cup grated ParmesanPinch freshly ground nutmegKosher salt and fresh-ground pepper For the egg-bread:4 large eggs1/4 cup milkKosher salt8 (1/2-inch) thick slices good day-old white bread (I like Franz Naked bread for this)4 tablespoons butter4 tablespoons vegetable oil For assembly:Egg battered breadTurkey breast, sliced into 1/4-inch-thick slices3 ripe beefsteak tomatoes, cut into 1/2-inch-thick slices and griddled until slightly charred and just cooked through1 1/2 cups grated sharp white Cheddar1/2 cup fresh-grated Parmesan16 thick slices slab bacon, cooked until crispFinely chopped fresh chivesFinely chopped fresh flat-leaf parsley Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick sauté pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.For assembly:Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown.Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

My Italian hero is Sylvester Stallone, the “Tulsa King” on Paramount+ I highly recommend it. Italian Hero Sandwich 1⁄4 cup red wine vinegar1 teaspoon dried oregano1⁄2 teaspoon dry mustardKosher salt & fresh-ground black pepper, to taste1⁄2 cup extra virgin olive oil1 Italian bread, about 24 inches long, cut in half lengthwise1⁄2 cup seeded and chopped pepperoncini pepper1⁄2 cup seeded and chopped cherry pepper1 red onion, halved and sliced into half-moons2 cups finely shredded iceberg lettuce4 tomatoes, thinly sliced6 ounces thinly sliced deli ham6 ounces thinly sliced salami6 ounces thinly sliced capicola6 ounces thinly sliced cotto salami6 ounces thinly sliced mortadella6 ounces thinly sliced provolone In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated.On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.Place the bottom half of the loaf over the wrap.Spread the pepperoncini and cherry peppers over the bread.Scatter evenly with the lettuce and layer with the tomatoes.Drizzle with a few tablespoons of the dressing.Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.Top with a layer of provolone cheese.Drizzle the remaining dressing over the cut side of the top of the loaf.Place on the layered sandwich and enclose in the plastic.Refrigerate for 1 hour to develop the flavors.To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

Happy Taco Tuesday! Chicken Taquitos in Green Sauce For the taquitos:1 lb. chicken breast (cooked and shredded)12 small corn tortillasVegetable oil (for frying)Kosher salt, to tasteShredded cheese For the green sauce:6 medium tomatillos, husked2 jalapeños1 small onion1 clove garlicFresh cilantro, torn handful1 cup waterKosher salt, to taste1 tbsp olive oil For topping:Shredded lettuceCrumbled queso fresco or cotija cheeseSour cream In a medium saucepan, bring the tomatillos, jalapeños, onion, and garlic to a boil in 1 cup of water. Cook for about 10 minutes, until the tomatillos soften.Transfer the ingredients into a blender along with cilantro and blend until smooth. Add salt to taste. If the sauce is too thick, add a little more water to reach your desired consistency.In a bowl, mix the shredded, cooked chicken with a little bit of the green sauce to add flavor. If desired, add some shredded cheese to the chicken for extra richness.Heat the oil in a large skillet over medium heat.Warm the tortillas in a pan for about 10-15 seconds per side so they are more pliable.Spoon the chicken mixture along the center of each tortilla, then roll tightly into a cylinder, like a cigar.Carefully place the rolled taquitos into the hot oil, seam side down, frying them in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.Place the fried taquitos on a serving plate.Pour the green sauce generously over the taquitos.Top with shredded lettuce, crumbled queso fresco, and a drizzle of sour cream, if desired.

So, Beth said, “Would it kill ya to fry some chicken in that damn thing?” She was referring to my Ninja Indoor Grill & Air Fryer. Air-Fried Legs & Thighs 6 chicken legs and/or 6 chicken thighs (12 pieces total)Fresh-ground pepperSmoked paprikaGarlic PowderOnion PowderItalian seasoningSeasoned saltOlive oilCornstarch Pre-heat your air fryer to 400.Pat the chicken legs dry with paper towels and place in a large bowl. Add the oil and massage the oil into your chicken.In a small bowl, combine the cornstarch, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning. Eyeball the measurements of the spices. Sprinkle the spice mixture over the chicken and gently toss until all pieces are evenly coated.Place the drumsticks in the air fryer skin side down, leaving space between pieces. Cook in batches if needed.Cook for 10 minutes at 400 degrees. Flip the chicken over and continue cooking another 8 to 10 minutes. The chicken should have an internal temperature of 165 degrees.

Visit my recipe blog https://q97country.com/daves-food-blog/ and enter to win a gift card to San Francisco Deli in Redding. I give away five gift cards every Friday and you can enter once every day.Check it out! Dry Rub Chicken Wings 2 lbs. chicken wings1 tablespoon olive oil For the Dry Rub:1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon cayenne pepperKosher salt and fresh-ground pepper, to taste1 teaspoon brown sugar1/2 teaspoon ground cumin1/2 teaspoon dried thyme1/2 teaspoon dried oregano Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. (This helps to keep the wings crispy by allowing air to circulate underneath.)Pat the chicken wings dry with paper towels. This step is key to getting crispy skin.Place the wings in a large bowl and toss them with the olive oil until coated.In a small bowl, combine all the dry rub ingredients: smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, brown sugar, cumin, thyme, and oregano. Mix well.Sprinkle the dry rub mixture over the wings, tossing to ensure each wing is well-coated.Arrange the wings in a single layer on the wire rack on the prepared baking sheet.Bake in the preheated oven for 35-45 minutes, flipping halfway through, until the wings are golden and crispy. (For extra crispiness, you can broil for an additional 2-3 minutes at the end, watching carefully to prevent burning.)Remove from the oven and let the wings rest for a couple of minutes before serving. Enjoy them with your favorite dipping sauces, like ranch or blue cheese! Air Fryer Option: Cook at 400°F for 20-25 minutes, flip the wings half-way through.