Category: Dave’s Blog

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.

Sunday, it’s a Super Bowl re-match. Chiefs at the 49ers. I’m gonna re-create a sandwich that I made for the Super Bowl. Hopefully with a different outcome. Dave’s Meatball Sub 1 lb ground beef1 lb ground pork4 garlic cloves, grated½ cup yellow onion, finely chopped¾ cup Parmigiano Reggiano, grated1 cup breadcrumbs2 tsp Worcestershire sauce2 eggs2 tbsp Italian seasoningKosher salt and fresh-ground pepper, to taste3 cups Mozzarella, shredded, or 12 slices provolone.6 each – Italian Sub RollsButter, melted Marinara Sauce2 tbsp – extra virgin olive oil1 cup – yellow onion, finely chopped1 tbsp – garlic, minced1 (6 oz) can – tomato paste2 (16 oz) cans – crushed tomatoes2 tsp dried basil1 tsp dried oreganoRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste2 tbsp granulated sugar Preheat the oven to 400°F. Mix ground beef, ground pork, Worcestershire sauce, garlic, onions, Parmigiano Reggiano, breadcrumbs, eggs, Italian seasoning, salt, and pepper in a large bowl. Use your hands to get it fully incorporated.Line a sheet tray with parchment paper or aluminum foil. Roll the meatball mixture into large balls (about 2 – 3 oz per ball) and place on the sheet tray. Bake for 20 – 25 minutes or until fully cooked through.While the meatballs are baking heat a large sauce pot over medium-high heat with 2 tbsp of extra virgin olive oil. When hot, add the onions and cook until translucent (about 3 – 5 minutes). Add the garlic and tomato paste and cook for 2 minutes. Add the crushed tomatoes.Turn the heat down to medium and allow the sauce to cook for 10 – 15 minutes. Season with red pepper flakes, salt, pepper, and sugar. Add the dried herbs and cook for another 5 minutes. Taste and adjust seasoning, if necessary.Remove the meatballs from the oven and hold them hot with the sauce in a crock-pot set on warm. Take the sub rolls and brush them with melted butter. Begin layering the rolls with sauce, 3 – 4 meatballs, and more sauce. Top them with the shredded Mozzarella or sliced provolone.Bake for 5 – 7 minutes in the oven until the cheese is melted (or under the broiler on low for 2 – 3 minutes). Garnish with some freshly chopped parsley and serve hot! Enjoy!

We are chickened out. I made some great crock-pot chicken dinners this week, but I need some red meat in my life. My boss thinks I post too many recipes with meat. He would like me to concentrate on recipes that don’t include meat. I said to him, “Hi, my name is Dave. Apparently we’ve never met.” Steak and Mushroom Grilled Cheese Sandwich Olive oil4 ounces shiitake mushrooms, sliced very thinlyKosher salt and fresh-ground pepper, to taste2 cloves garlic, pressed through garlic press4 slices of your favorite, good quality bread.4 tablespoons softened, unsalted butter, for bread2 cups of your favorite shredded cheese. I like a blend of Gruyere and Swiss.8 ounces of boneless rib-eye or strip steak, grilled to medium and sliced as thin as possible with a very sharp knife. Place a large, non-stick skillet over medium-high heat, and drizzle in a bit of the oil; once it gets hot, add in the mushrooms, and allow them to sauté for a minute or so before adding in a generous pinch of salt and pepper; once the mushrooms become golden-brown, add in the clove of garlic and stir for a minute or so. Spoon the mushrooms out of the pan and set aside. This can all be done on a Blackstone griddle, as well.Grill your steak to medium rare or medium and slice as thin as possible. Set aside.Butter one side of your bread slices.In the same skillet, over medium heat, place two slices of bread (buttered side down) in the hot skillet. Cover both slices of bread with half of the cheese. Top one of the slices with half of the mushrooms and half of the sliced steak. Top that with the other slice of bread.Press the sandwich with a spatula, then flip the sandwich over. When both sides of the sandwich are golden brown and the cheese is melted, remove from the skillet and slice on the bias. Repeat for another sandwich.

We are in Crock-Pot heaven! Crock-Pot Chicken Cacciatore 6 bone-in, skin-on chicken thighs1 tablespoon olive oilKosher salt and fresh-ground pepper, to taste8 ounces sliced mushrooms2 teaspoons minced garlic1 yellow onion, halved & sliced into half-moons1 green bell pepper cut into 1/2 inch pieces1 red bell pepper cut into 1/2 inch pieces4 carrots, rinsed & cut into 1/2 inch rounds1 teaspoon Italian seasoning1 14 oz. can diced tomatoes1 24 ounce jar marinara sauce1/2 cup pitted Kalamata olives2 tablespoons chopped parsleyBasil leaves, for garnish Heat the olive oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper.Cook the chicken for 4-5 minutes per side, or until golden brown.Remove the chicken from the pan and place it in the slow cooker. Add the mushrooms to the pan and cook for 4-5 minutes or until tender.Add the garlic to the pan and cook for 30 seconds.Place the mushroom mixture, onion, bell peppers, carrots, Italian seasoning, tomatoes and marinara sauce in the slow cooker.Gently toss all the ingredients together.Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.Remove the cover and stir in the olives. Sprinkle the parsley and basil leaves over the top and serve with linguine, fettuccine or spaghetti and some of the marinara out of the crock-pot.

The best kitchen tool ever invented, might just be the Crock-Pot. Crock-Pot Buffalo Wings 4 pounds chicken wings. Drums and flats separated; tips removed.2 tablespoons vegetable oilKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon chili powder1 teaspoon onion powder1 tablespoon Montreal Steak Seasoning1 tablespoon Worcestershire sauce4 tablespoons butter1 cup Franks wing sauce1/2 cup ketchupChives or finely chopped cilantro, celery sticks, carrot sticks, and ranch or blue cheese dressing for serving. In a sauce pan, melt the butter. Stir in the hot sauce, ketchup, and Worcestershire sauce. Combine everything and bring to a slight simmer.Place the wings in a large bowl. Drizzle with oil and season with the garlic powder, chili powder, onion powder and Montreal Steak seasoning. Coat the wings evenly with the spices then place them in your crock-pot.Pour the hot sauce mixture evenly over the wings. Season with salt and pepper, to taste. Be careful. The Montreal Steak seasoning and the butter has salt.Cook on low for 3 hours, or internal temp of the wings reach 165 degrees.When the wings are done, place them on a foil-lined, rimmed baking sheet skin-side up. Brush or drizzle tops with the buffalo sauce. Broil for 5-10 minutes or until sauce has thickened and caramelized a bit and the skin on the wings crisp up.Toss the wings in a bowl with more sauce and chives or cilantro and serve with celery sticks, carrot sticks, and ranch or blue cheese dressing.

Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.

The rib purest might say that ribs should only be smoked. Although I do love a good smoked rib, I vehemently disagree. I think your oven is a rack’s best friend. Wine Braised Baby Backs 2 racks of baby back ribs. Nice rack!Dry Rub:8 tablespoons light brown sugar, tightly packed3 tablespoons kosher salt1 tablespoon chili powder1 teaspoon ground black pepper1 teaspoon cayenne pepper1 teaspoon jalapeno seasoning1 teaspoon Old Bay1 teaspoon dried thyme1 teaspoon onion powder Braising Liquid:1 cup white wine2 tablespoons white wine vinegar2 tablespoons Worcestershire sauce1 tablespoon honey2 cloves garlic, choppedPreheat oven to 225 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Staying on that crock-pot jag… Crock-Pot Tuscan Chicken 6 bone-in, skin-on chicken thighs, or skinless, boneless breasts4 teaspoons Italian seasoning1 teaspoon onion powderKosher salt and fresh-ground pepper, to taste4 cloves garlic, minced1 cup sun dried tomatoes, drained and chopped1 cup chicken broth2 cups heavy cream1 cup Parmesan cheese, grated2 cups baby spinach, choppedYour favorite pasta, cooked Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.In a large skillet, brown the chicken on both sides for about 4 minutes. Do this in batches of three, to get good color on the chicken.Spray the inside of the crockpot with nonstick cooking spray. Layer the browned chicken in the bottom of the crockpot.In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.Pour the sauce over the chicken into the crock pot.Cook on high for 4 hours, or low for 6 hours.Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.Season with additional salt and pepper, if needed. Serve over cooked pasta, and enjoy!

I made tacos last night for the big debate. I loved the whack-a-mole analogy from J.D. and the I’m friends with school shooters and knucklehead comments from Waltz. Pure entertainment. The food was good too. Chorizo-Shrimp Tacos 2 tbsp. olive oil1 lb. chorizo, bulk or cut from casings1 lb. medium shrimp-peeled, deveined, tails offKosher salt and fresh-ground pepper, to taste1 can diced pineapple1 bunch scallions, sliced on an angle2 jalapeños, thinly sliced1 handful fresh cilantro, coarsely chopped plus more for garnish2 cloves garlic, chopped2 shots silver tequilaJuice from one limeLime wedges, for squeezing12–16 6-inch corn tortillasRed or green cabbage, shreddedYour favorite hot sauce, for serving In a large skillet, heat the oil over medium-high to high heat. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.Char the tortillas directly over a gas flame or under the broiler until charred in spots.Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.

This morning, our morning show host, Billy Pilgrim, told a great story of having lunch with Kris Kristofferson. (Kris passed away yesterday) They had tuna sandwiches at the TA Truckstop in Redding when Willie Nelson and Kris were passing through. This inspires me to make dinner. The Best Ever Tuna Melt 1 thinly sliced green onion, including the greens3 tablespoons chopped fresh flat-leaf parsley2 teaspoons dried tarragon, crumbledZest of 1 lemon2 teaspoons lemon juice1 teaspoon Dijon mustardFresh-ground pepper, to taste1/3 cup mayonnaise2 (6-ounce) cans solid white tuna, well drained and flaked8 slices of your favorite bread (I like Naked from Franz)1 thinly sliced tomato (8 slices)4 slices sharp cheddar, Monterey jack or pepper jack cheese2 tablespoons softened butterBread & butter pickles, for serving Make the tuna mixture:Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes. Prepare the tuna melts for the griddle:Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese. Cook tuna melts on the first side:Heat a large griddle on medium heat, or a cast-iron skillet. Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Flip and cook the other side:Use a spatula to lift the sandwiches and carefully turn them over. Cook for another 3 minutes or so, until the second side is browned.Serve immediately with a big pile of bread & butter pickles.