Category: Dave’s Blog

My former bowling partner and very good friend, Rick Torres (Owner of Market Street Pizza & Deli) asked me for a beef rib recipe. I sent him a couple of recipes, including one for the ol’ crock-pot. Happy Friday! Have a good weekend. Slow Cooker Beef Short Ribs 4 lbs beef short ribs6 strips of bacon1/2 cup all-purpose flourKosher salt and fresh-ground pepper, to taste3 Tbsp butter1 large yellow onion, halved and sliced into half-moons6 garlic cloves (pressed)3 cups beef broth4 Tbsp red wine vinegar2 Tbsp honey (or brown sugar)3 Tbsp soy sauce 1. In a large skillet, fry the bacon strips until most of the fat has rendered out. Remove the bacon and snack on it. You only need the grease from the bacon.2. Season the ribs with salt and pepper and brown over medium-high heat on all sides, about 4 minutes per side, until deep golden brown. If they brown too fast, reduce heat to medium-high.3. Transfer short ribs to a slow cooker.4. In the same skillet, sauté the onion over medium-high heat, until golden brown. Add the garlic and cook for another 20 seconds.5. Once the garlic is fragrant, add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.6. Add the beef broth and stir well. Add the vinegar, honey and soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits.7. Taste the sauce and adjust as needed. It should taste just right. If you want more sweetness, add more honey.8. Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way.9. Cook on low for 6-7 hours, or 3-4 hours on high.10. Stir well, but be careful to not break the meat pieces. Serve hot over mashed potatoes, egg noodles, rice, etc.

Well, I can’t catch fish, but I can eat fish. May your rod always be bent. Air-Fryer Cod Sandwich with Cole Slaw & Tartar Sauce 1 pound cod fillets1 cup Panko breadcrumbs½ cup flour2 large eggsKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon paprika1 teaspoon Old Bay seasoning4 buns of your choiceTartar sauce (recipe follows)Cole slaw (recipe follows) Pat the fish dry and season with salt, pepper, garlic powder, and paprika.Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.Dredge each fish fillet in flour, dip it in egg, and coat it with breadcrumbs.Preheat your air fryer to 375°F.Place the breaded fish fillets in the air fryer basket, leaving space between them.Cook for 12 minutes, flipping halfway through until golden and crispy.Assemble your sandwich on buns with the cole slaw and tartar sauce. Enjoy! Coleslaw2 cups coleslaw mix⅓ cup Mayonnaise1 tbsp Apple cider vinegarJuice from one lemonKosher salt and fresh-ground pepper, to taste1 tbsp sugar1 tbsp Sriracha For the coleslaw, combine the mayonnaise, apple cider vinegar, lemon juice, salt, pepper, sugar and sriracha. Stir it well until a dressing is formed. Add the coleslaw mix to the bowl and toss in the dressing. Set aside in the fridge. Tartar Sauce1 cup Mayonnaise1 tsp Fresh parsley finely chopped1tsp Fresh dill finely chopped1 Dill pickle finely chopped2 tsp Capers choppedJuice from one lemonKosher salt and fresh-ground pepper, to taste1tsp Onion powder2 tsp Dijon mustard To make the tartar sauce, combine all of the ingredients in a bowl and stir well until it’s well incorporated. Set aside in the fridge while preparing the other ingredients.

Pokin’ through my pantry, I found some lovely manicotti shells. Then, I recalled a recipe involving Italian sausage and cheese. Italian Sausage Manicotti 1 pound Italian sausage, hot or sweet1/2 medium yellow or sweet onion, diced4 garlic cloves, minced2 teaspoons Italian seasoningPinch crushed red pepper flakes8 ounces chive and onion cream cheese1 cup ricotta cheeseFresh-ground pepper, to taste1 1/2 cups shredded mozzarella cheese, divided10 manicotti tubes, cooked according to package directions1 (24-ounce) jar pasta sauce1/3 cup grated Parmesan cheese Preheat oven to 350 degrees and grease a 9×13-inch baking dish.Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.Turn heat to low and add cream cheese. Stir until melted. Remove from heat.Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.Cover and bake for 25 minutes.Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

Today is National Chicken Lady Day, which honors Dr. Marthenia “Tina” Dupree. Dupree was the Director of Community Relations and Training at the second-largest chicken restaurant chain in the world for over 12-years. Dr. Dupree led numerous efforts to improve education in her community. She provided training and certification that led to business opportunities to many in her area. She not only led by example, but she enhanced the lives of those around her. President George W. Bush hosted Dupree at the White House shortly after his 2001 inauguration. Bush praised her efforts to raise educational standards. Bush then proclaimed November 4 as “National Chicken Lady Day!” Let’s celebrate with another great “Chicken Lady”…my mom. Ruthie’s Chicken and Dumplings 3/4 cup all-purpose flour, dividedKosher salt and fresh-ground pepper, to taste1 fryer chicken (about 3 pounds), cut up2 tablespoons canola oil1 large onion, chopped2 medium carrots, chopped2 celery ribs, chopped4 garlic cloves, minced6 cups chicken stock1/2 cup white wine2 teaspoons sugar2 bay leaves5 whole peppercorns DUMPLINGS:1-1/3 cups all-purpose flour2 teaspoons baking powderKosher salt and fresh-ground pepper, to taste2/3 cup milk1 tablespoon butter, melted SOUP:1/2 cup heavy whipping cream2 teaspoons minced fresh parsley2 teaspoons minced fresh thymeAdditional salt and pepper, to taste 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Happy Friday! I’m thinkin’ it’s gonna be a slow cooker weekend. Enjoy your weekend! Crock Pot Chicken Enchiladas 2 lb chicken thighs or breasts skinned and boneless2 tsp paprika2 tsp cuminKosher salt, to taste2 tsp chili powder6 garlic cloves, minced2 red bell peppers2 small red onions, diced1 jalapeño, diced *optional2-28 oz cans red enchilada sauce2 cup black olives, sliced15-20 corn tortillas, sliced1 cup shredded cheeseHandful torn, fresh cilantro, chopped for garnish Optional Toppings/PairingsMexican riceSour creamChopped tomatoesRomain lettuceLime wedges, for squeezing Set the slow cooker on high heat. Let it warm while you prep. Gather and prepare the ingredients. Slice the jalapeño and chop the garlic and onion.If you are using skinless and boneless chicken thighs, place them on the bottom whole. If you are using breasts, slice the chicken into small 1 inch bite sized pieces (this helps with tenderness equal cooking and quicker cooking.)Add chicken to the bottom of the pot. Add garlic, seasoning, onion, jalapeños, bell peppers and pour enchilada sauce over everything. Place lid on.Cook for about 4-5 hours. When you are close to serving, stir everything and check the chicken to ensure it’s cooked through. Add in cut corn tortillas, olives and cheese. Cover the slow cooker again for another 10-20 minutes or until the cheese has melted.Once the cheese is melted, serve and enjoy your crock-pot enchiladas.

I asked my mother-in-law, Susan, what she would like for game day food on election night. She wants tacos and I usually do whatever she wants. So I guess we’re having tacos. Vote early and vote often. Carne Asada Street Tacos and Mexican Rice For the Carne Asada Marinade:1 lb. flank or skirt steak1/4 cup orange juice1/4 cup lime juice (about 2 limes)2 tbsp soy sauce2 tbsp olive oil2 cloves garlic, minced1 jalapeño, minced1/4 cup chopped cilantroKosher salt and fresh-ground pepper, to taste For the Tacos:Corn tortillasGuacamole (for topping)Pico de Gallo (for topping)Lime wedges (for serving) Step 1: Marinate the Carne AsadaPrepare the Marinade: In a bowl, mix orange juice, lime juice, soy sauce, olive oil, garlic, jalapeño, cilantro, salt, and pepper.Marinate the Steak: Place the steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it’s well-coated. Marinate in the refrigerator for at least 1 hour, or ideally overnight for best flavor.Step 2: Cook the Carne AsadaGrill or Pan-Sear: Preheat a grill or cast-iron skillet over medium-high heat. Remove the steak from the marinade, allowing excess to drip off. Grill or sear the steak for about 3-5 minutes per side, or until it reaches your preferred level of doneness.Rest and Slice: Allow the steak to rest for 5 minutes before slicing it into small, bite-sized pieces.Step 3: Assemble the TacosWarm the Tortillas: Heat the corn tortillas on a skillet or grill for a few seconds on each side until they’re warm and pliable.Build the Tacos: Place a portion of the sliced carne asada on each tortilla. Top with a spoonful of guacamole and Pico de Gallo.Serve: Garnish with a squeeze of fresh lime juice and serve with additional lime wedges on the side. Mexican Rice My Way 2 cups rice4 cups water3 ounces tomato sauceKosher salt and fresh-ground pepper, to taste1/2 teaspoon garlic salt1 teaspoon Tajin Mexican seasoning1 teaspoon Knorr chicken bouillon1/2 teaspoon ground cumin1 handful of cilantro, no stems2 sprigs green onion, chopped2 tablespoons vegetable oil 1. Brown the Rice:In a cooking pan, preferably one with a lid that fits perfectly, heat 2 tablespoons of vegetable oil over medium heat. Add the rice and brown it well, stirring frequently to ensure even browning.2. Add Tomato Sauce:Once the rice is browned, stir in the tomato sauce, ensuring all the rice is coated evenly.3. Add Water and Seasonings:Add the 4 cups of water to the pan, followed by the salt and pepper, garlic salt, Knorr chicken bouillon, ground cumin, and Tajin. Add the chopped green onion as well. Stir to combine.4. Cook the Rice:Bring the mixture to a boil, then taste and adjust the salt if needed. Add a handful of cilantro on top. Cover the pan with foil and place the lid on top. Reduce the heat to low and let it cook for 20 minutes. Do not uncover the pan during this time.5. Let it Rest:After 20 minutes, turn off the heat and let the rice sit, covered, for another 10 minutes.

Here’s something for a cool, Fall weekend. I used to make this at Tappan Out Pizza, when I was closed on Sundays. Mama Areola’s Sunday Gravy 2 pounds boneless beef chuck roast4 tablespoons olive oil, divided1 pound uncooked sweet or hot Italian sausage links6 cloves garlic4 large sprigs fresh basil4 tablespoons tomato paste2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano1 1/2 teaspoons kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as neededCooked spaghetti, for serving Step 1:Cut 2 pounds boneless beef chuck into 4 pieces.Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.Transfer to a plate.Step 2:Reduce the heat to medium.Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.Sear until golden-brown all over, about 5 minutes total.Transfer to the plate with the chuck.Step 3:Remove the pot from heat and let cool slightly, about 2 minutes.Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.Step 4:Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.Step 5:Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.Step 6:Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.Fill half of one of the empty tomato cans with water and pour the water into the pot.Using a wooden spoon or potato masher, break up the tomatoes into small bits.Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.Step 7:Increase heat to medium-high and bring the sauce to a rapid simmer.Return the chuck, sausages, and any accumulated juices to the pot.Reduce the heat to low and partially cover the pot.Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.Step 8:Transfer the chuck and sausages to a clean cutting board or plate.Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)Step 9:Taste and season the sauce with more kosher salt and black pepper as needed.If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.Serve the sauce over cooked spaghetti.

We have some cold, wet weather headed to Redding this week. Bundle up with a classic. Tomato Soup with Cheese-Onion Toast For the Tomato Soup:2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced1 carrot, chopped2 cans (28 oz each) whole peeled tomatoes4 cups vegetable broth2 tbsp tomato paste1 tsp sugar1 tsp dried basil1/2 tsp dried oreganoKosher salt and fresh-ground pepper, to tasteFresh basil, for garnish For the Cheese and Onion Toast:4 slices of crusty bread2 tbsp butter, softened1 small onion, halved and sliced into half moons1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese Prepare the Tomato Soup:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.Stir in the tomato paste and cook for 1-2 minutes.Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.Use an immersion blender to blend the soup until smooth. You can blend the soup in batches using a regular blender, if you don’t have an immersion blender.Season with salt and pepper to taste. Keep the soup warm on low heat. Prepare the Cheese-Onion Toast:Preheat your oven’s broiler or a toaster oven.Spread the softened butter on one side of each slice of bread.Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning. Serve:Ladle the hot tomato soup into bowls.Serve each bowl of soup with a slice of cheese and onion toast on the side.Garnish the soup with fresh basil leaves.

Here’s a side for my surf n turf dinner. It’s a good lookin’ side, it’s delicious and it makes your pee smell funny! Garlic-Parmesan Bacon Wrapped Asparagus 2 lb asparagus cleaned, woody ends removed1 stick unsalted butter2 tbsp minced garlic1 lb thin-sliced bacon½ cup finely grated Parmesan cheeseRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste Preheat the oven to 425°F.In a saucepan, melt the butter with the minced garlic.Brush the asparagus spears lightly with the melted Garlic Butter.Bundle the asparagus in three’s. Wrap a slice of bacon around the stems. Repeat with the remaining spears and bacon.Place into the oven and bake 20-25 minutes, depending on how thick the asparagus is, turning halfway through cooking.Increase oven temperature to broil and cook an additional 3 minutes to crisp up the bacon.Remove from oven and sprinkle with Parmesan cheese and red pepper flakes. Salt and pepper, to taste.

I’m putting together a surf-n-turf menu for a dinner at my house that was purchased at the Make-A-Wish Foundation Radio-thon. I’m considering a take on Steak Oscar. Filet Mignon with Shrimp and Lobster Cream Sauce 4 (6 oz) filet Mignon steaksKosher salt and fresh-ground pepper, to taste2 tablespoons olive oil1/2 pound large shrimp, peeled and de-veined1/2 pound lobster meat, chopped2 tablespoons butter1/4 cup minced shallots2 cloves garlic, minced1/2 cup white wine1 cup heavy cream2 tablespoons fresh parsley, chopped1 tablespoon fresh tarragon, chopped Season fillets with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook steaks, about 4-5 minutes per side for medium-rare. Remove and keep warm.In the same skillet, sauté shrimp until pink, about 2-3 minutes. Remove and set aside.Melt butter in the skillet. Add shallots and garlic, cook until softened.Add white wine, simmer until reduced by half.Stir in cream, bring to a simmer. Cook until slightly thickened.Add lobster meat, shrimp, parsley, and tarragon. Heat through.Serve steaks topped with the seafood cream sauce.