Category: Dave’s Blog

Christmas Eve is one week from today…Yikes! Cioppino is a must for many families during the Holidays. This one comes from the Putah Creek Cafe in Winters. It’s expensive, time consuming and a lot of work, but if you want to show your friends and family a lot of love on Christmas Eve or New Year’s Eve, have a big pot of this on the stove. Cin Cin! San Francisco Style Cioppino Cioppino Tomato Base:1/4 cup olive oil1 small carrot, chopped1 small yellow onion, chopped1/2 green bell pepper, chopped2 ribs celery, chopped5 cloves garlic, chopped1 small serrano chile1/2 bunch fresh basil, chopped1/2 bunch fresh oregano, chopped1/2 teaspoon fennel seeds1 1/2 teaspoons black peppercorns1 bay leaf1/2 bottle good red wine2 teaspoons red wine vinegar2 teaspoons Worcestershire sauce2 teaspoons hot sauce10 cups canned pureed tomatoes, about five 15-ounce cansFish Stock, recipe follows Seafood:6 tubes of squid, with tentacles, cleaned and cut into rings3 whole Dungeness crab legs and bodies, with the crabmeat intact18 littleneck clams, scrubbed clean18 black mussels, bearded and scrubbed clean1 1/2 pounds fresh firm fish, cut into 1 1/2-inch pieces12 peeled and deveined prawns (shells reserved for stock Fish Stock:1 pound fresh fish bones, plus the head if you can get it2 ribs celery, coarsely chopped1 small carrot, coarsely chopped1 small yellow onion, coarsely chopped2 cloves garlic, mashed1/4 bunch parsley stems1 bay leaf1/2 teaspoon whole black peppercorns1/2 teaspoon fennel seedsShells from the prawns10 to 12 cups clam juice Fish Stock:In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids. For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids. For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, squid, clams, mussels, and fish, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes. To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with good, crusty garlic bread to sop up all the heavenly goodness!

Skyline Chili in Cincinnati is famous for their Cincinnati style chili they’ve been serving since 1949. Since I’ve never been and probably won’t go, I had to find the recipe and do it myself. BTW…I like mine “Four Way” This is perfect for a cold, rainy weekend in Redding.   Cincinnati “Skyline” Chili   1 quart cold water 2 lbs ground beef 2 cups crushed tomato 2 yellow onions, diced 4 garlic cloves, minced 1 tbsp Worcestershire sauce 1 tbsp unsweetened cocoa 1/4 cup chili powder 1 tsp cayenne 1 tsp ground cumin 2 tbsp cider vinegar 1 whole bay leaf 1/4 tsp ground cloves 1 tsp cinnamon 1 1/2 tsp salt Finely shredded sharp cheddar cheese for serving 1 pound spaghetti for serving Red kidney beans for serving Diced yellow onion for serving   1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients. 2. Simmer uncovered on low for 3 hours. Add water as needed if the chili becomes too thick. 3. Boil spaghetti in well salted water according to package directions 4. Follow the “Skyline” guide below for serving The Cincinnati “Skyline” Chili Ordering Code   1. Just the chili (“One Way”) 2. Chili served over spaghetti (“Two Way”) 3. Chili, spaghetti, and grated Cheddar cheese (“Three Way”) 4. Chili, spaghetti, cheese, and onions (“Four Way”) 5. Chili, spaghetti, cheese, onions, and beans (“Five Way”) All are served with oyster crackers.

Pour yourself a glass of wine, dim the lights and ask Alexa to play Sinatra. Now…cut the cheese. French Onion Mac N Cheese 6 tbsp. butter, divided, plus more room temperature for brushing2 real big yellow onions, halved and sliced into half-moonsKosher salt and fresh-ground pepper, to taste12 oz. cavatappi or other short curly pasta2 tbsp. all-purpose flour2 1/2 c. whole milk1 1/2 c. grated fontina cheese2 1/2 c. grated Gruyère1 c. shredded sharp white cheddar1 tsp. Dijon mustardPinch of cayenne pepper1 tsp. fresh thyme leaves, plus more for garnish Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter, or brush one large baking dish with butter.In a large skillet, melt 3 tablespoons of the butter over medium. Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.Cook pasta in a large pot of boiling salted water, following package directions until al dente, about 8 minutes Drain pasta.In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and reduce heat to medium. Simmer, stirring, until sauce is thickened, about 6 minutes. Stir in fontina, 1 cup of the gruyere, and cheddar until cheese is melted. Remove from the heat. Stir in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.Divide mixture among ramekins and top each ramekin with the remaining gruyère. Bake until sauce is bubbly around the edges, about 20 minutes.Switch oven to broil and broil until cheese is golden, about 2 minutes. Garnish with more thyme before serving.

I am in the mood for a damn rib, dammit!   Honey-Garlic Ribs   2 racks of pork ribs ½ cup honey ¼ cup soy sauce ¼ cup distilled white vinegar 2 tablespoons brown sugar 4 cloves garlic, minced 1 teaspoon baking soda 1 teaspoon garlic salt   Preheat the oven to 375. Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat. Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt. Bake in the preheated oven for 1 hour, turning every 20 minutes. Enjoy!

When you’re in the mood for french onion soup, turn it into a casserole. French Onion Chicken Casserole 4-6 boneless, skinless chicken breasts (depending on size)2 teaspoons garlic powder1 teaspoon dried oreganoRed crushed chili pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste2 cups shredded mozzarella or Gruyere cheese2 tablespoons unsalted butter6 large, yellow onions, halved and sliced into half-moons4 cloves garlic, minced1/2 cup chicken brothFresh chopped parsley, for garnishFrench baguette, sliced and buttered 1. Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to de-glaze if your pan gets too dry, and keep stirring until onions are browned.4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.5. Season chicken breasts with oregano, red pepper flakes, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.6. Divide caramelized onions on top of each chicken breast. Top the casserole with the slices of baguette. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish with fresh chopped parsley and serve immediately!

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.

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.