Category: Dave’s Blog

We’re starting to settle into nice fall weather here in Redding. Time to bone up on soups, stews and such. Seafood Gumbo. Serves 8…or so 1/2 cup vegetable oil1/2 cup all-purpose flour1 large onion, diced1/2 cup chopped fresh parsley1/2 cup chopped celery1 chopped green bell pepper1 chopped red bell pepper1 10oz package frozen okra1/2 cup sliced scallion8 cloves minced garlic4 cups chicken broth1 teaspoon salt1 teaspoon creole seasoning1 lb. smoked sausage1 lb. medium shrimp, peeled and deveined1 lb. cooked chicken (boneless, skinless thighs or breasts) Make the rouxIn a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.You will have to stir almost constantly.Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.Add broth, salt, and creole seasoning.Add okraCover pot and simmer 15 minutes stirring occasionally.Add your meat at this point and simmer an additional 10 minutes.Serve with steamed white rice.

Why wouldn’t I? Chilaquiles with Roasted Tomatillo Salsa Tomatillo Salsa1 pound fresh tomatillos3 fresh serrano chiles3 garlic cloves, unpeeled1 large onion, coarsely choppedOlive oil, as neededKosher salt and fresh ground black pepper, to taste1/2 cup fresh cilantro leaves1/4 cup chicken broth, or more as needed Chilaquiles1/3 cup vegetable oil12 corn tortillas, preferably stale, cut into 6 wedges.3 cups roasted Tomatillo SalsaKosher salt and fresh ground black pepper, to taste1/2 cup crumbled queso fresco2 thin slices onion, separated into rings1/2 cup Mexican crema, creme fraiche or sour cream1/4 cup chopped fresh cilantro leaves, for garnish To make the salsa:Preheat the broiler or oven to 550 degrees F.Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles:Pour about 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

I’m sure looking forward to the debate tonight. Big debate party at my place tonight. That is to say, Beth, myself and my cat Romeo. Must have food. I’m thinking nachos, sandwiches, popcorn, cold beer and…   One Pot Sticky Wings   4 pounds chicken wings, tips removed, drums and flats separated. 2 tablespoons minced fresh ginger 4 cloves chopped garlic 4 small dried red chiles 2 whole star anise One 3-inch cinnamon stick 1/3 cup soy sauce 1/3 cup sake 3 tablespoons oyster sauce 3 tablespoons mirin 3 tablespoons sugar 2 scallions, thinly sliced Lime wedges, for squeezing   In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, garlic, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve. Serve With lime wedges, for squeezing.

That was a helluva way to kick off the NFL season last night. The Ravens lost by literally a toe! Tonight, Packers & Eagles from Brazil…why? College football tomorrow. Thirteen NFL games on Sunday. Niners and Jets Monday night. We’ve got football coming out of our bunghole! Must have food. Spicy Pineapple-Cilantro Chicken Wings For the Marinade:1 cup fresh pineapple, diced1/4 cup fresh cilantro stems, chopped2 tablespoons soy sauce2 tablespoons olive oil2 tablespoons sriracha2 cloves garlic, minced1 tablespoon honey1 teaspoon ground ginger1 teaspoon ground cuminKosher salt and fresh-ground pepper, to taste For the Chicken Wings:2 lbs. chicken wings, drums and flats separated; wing tip discarded1 tablespoon vegetable oil (for brushing) For Garnish:Fresh cilantro, choppedLime wedges, for squeezingFresh pineapple, diced Blend Marinade: In a blender or food processor, combine the pineapple chunks, cilantro stems, soy sauce, olive oil, sriracha, minced garlic, honey, ground ginger, ground cumin, salt and pepper. Blend until smooth. Marinate Wings: Place the chicken wings in a large resealable plastic bag or shallow dish. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours. Oven Method: Preheat your oven to 400°.Grill Method: Preheat your grill to medium-high heat. Oven Method: Arrange the marinated wings on a baking sheet lined with foil or parchment paper. Brush lightly with vegetable oil. Bake for 30-35 minutes, turning once halfway through, until the wings are crispy and cooked through. You can also broil them for an additional 2-3 minutes at the end for extra crispiness. Grill method: Arrange the marinated wings on the grill over medium heat. Grill for 25-30 minutes, turning occasionally and basting with the reserved marinade, until the wings are crispy and cooked through. Be careful not to burn them.Remove the wings from the oven or grill and let them rest for a few minutes. Transfer the wings to a serving platter.Garnish: Garnish with fresh-chopped cilantro, diced pineapple and serve with lime wedges.

It’s football night in America! Chiefs and Ravens tonight. Packers and Eagles tomorrow night. Thirteen games on Sunday and Monday Night Football features the Niners and Jets. Must have food.   Jerk Shrimp Tacos with Pineapple Salsa Servings for 4 hungry jerks!   For the Jerk Shrimp: 1 lb. large shrimp, peeled and deveined 2 tablespoons jerk seasoning (store-bought or homemade) 1 tablespoon olive oil 1 tablespoon lime juice Kosher salt, to taste   For the Pineapple Salsa: 1 cup fresh pineapple, diced 1/2 red bell pepper, diced 1/4 cup red onion, finely chopped 1 jalapeño, seeded and finely chopped (adjust to taste) 2 tablespoons fresh cilantro, chopped 1 tablespoon lime juice Kosher salt and fresh-ground pepper, to taste   For the Tacos: 8 small flour or corn tortillas 1 cup shredded cabbage Lime wedges and fresh cilantro, for serving Optional: Sliced avocado and sour cream   In a bowl, combine the jerk seasoning, olive oil, lime juice, and salt. Add the shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes, or up to 1 hour. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from heat and set aside.   Prepare the Pineapple Salsa: In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and adjust seasoning to taste.   Prepare the Tacos: Heat the tortillas on a dry skillet or grill for about 30 seconds on each side, or until they are warm and pliable. Place a small handful of shredded cabbage on each tortilla. Top with a few jerk shrimp and a generous spoonful of pineapple salsa. Optional Additions: Add sliced avocado and a dollop of sour cream. Serve the tacos immediately, garnished with extra cilantro and lime wedges.

I made a dummed down version of chicken cacciatore last night. It was very good, but I prefer the classic recipe from our Italian housekeeper, Maria Rosa Rotondo-Areola. Chicken Cacciatore 8 Boneless skinless chicken thighs¼ cup all-purpose flourKosher salt and fresh-ground pepper, to taste4 Tablespoons extra-virgin olive oil separated1 yellow onion, halved and sliced into half-moons2 cloves minced fresh garlic¼ cup dry white wine15 oz can whole tomatoes, crushed by hand1 cup chicken broth2 teaspoon fresh thyme1 teaspoon dried Italian seasoningRed pepper flakes, to taste2 cups sliced baby Bella mushroomsFresh grated Parmesan 1. Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.2. Heat 2 Tablespoons of oil in a sauté pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.3. Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.4. Stir in tomatoes, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.5. Season your cacciatore with salt and pepper and garnish with Parmesan.

I’ve been told I make a great batch of Chile Verde. I saw it on the internet, so it must be true! Chile Verde + tacos = food porn! Roasted Chile Verde Tacos 4 lbs. bone in pork shoulder roast (pork butt)Vegetable oilKosher salt and fresh-ground pepper, to taste2 poblano Chile peppers seeded, cut in half and roasted1or 2 jalapenos seeded, cut in half and roasted1 lb. tomatillos husks removed, quartered and roasted1 yellow onion quartered and roasted4 cloves garlic whole or 4 teaspoons jarredChili powder. About a palm fullground cumin. About a palm fullDried oregano. About a palm fullFresh cilantro chopped2 cups chicken stock1 bay leafCorn or flour tortillasRed onion finely diced or sliced into half-moons for toppingSliced radishes (pickled or not)Thinly sliced red or green cabbageQueso fresco or cotija cheese, crumbledLime wedges, for serving Heat your oven to 400 degrees.On a baking sheet, rub your vegetables with vegetable oil and sprinkle with salt and pepper.Roast the vegetables in the oven for 20-30 minutes.Heat oil in a large skillet over high heat.Season the pork with the salt and pepper and then add to the hot oil. Sear on all sides until golden brown, about 2-3 minutes per side.Place the browned pork into the bowl of a slow cooker, followed by the poblano chiles, jalapeno, tomatillos, yellow onion, garlic, ground cumin, chili powder, dried oregano, cilantro, chicken broth/stock, and bay leaf.Turn the heat to low and cook 6-7 hours, or until the pork is tender enough to be pulled apart with a fork.Remove the pork and shred using a fork (wait for it to cool a bit).In the meantime, remove the bay leaf from the slow cooker and discard. Either using an immersion blender directly in the slow cooker bowl or by transferring the slow cooker contents to a kitchen blender, puree the cooked peppers, onion, and chicken broth mixture until smooth. This is the Chile Verde sauce. If using a blender, let the sauce cool a bit and put a kitchen towel over the top of the blender and hold the lid on with your hand. Otherwise, it could explode on ya. If you Season to taste with salt as needed.Heat and slightly char your tortillas over a gas flame or on your grill.Top the tortillas with a mound of the shredded pork, followed by the pureed Chile Verde sauce. Also top with additional chopped cilantro, red onion, radish crumbled queso fresco. Feel free to squeeze some limes as well!

Last week, someone texted me in the studio, “Would it kill ya to post a recipe for Stuffed Peppers.” So… here it is. It’s my mom’s recipe for Cheesy Stuffed Bell Peppers. Many a Sunday evening was spent at the dinner table woofin’ these down and always accompanied by a big glass of ice cold milk! Ruthie’s Cheesy, Stuffed Bell Peppers 6 green, red, yellow or orange bell peppers. Or a combination of.1 1/2 lbs. ground beef½ lb. chorizo1 yellow onion, chopped3/4 cup cooked rice1 egg2 (15 ounce) cans Italian stewed tomatoes, dividedKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon Worcestershire sauce8 ounces of grated cheddar cheese, divided Cut off portion of tops of bell pepper, and remove seeds, and membranes.Place the peppers in a large roaster or stock pot with salted water and boil.Cook 10 minutes so they will be only partially done.Drain and set aside to cool.In a large skillet, brown ground beef, chorizo and onion. Add rice, egg, 1 can tomatoes, Worcestershire and seasonings, and simmer for 5 minutes.Remove from the heat and add 1 cup cheese and mix well.Stuff peppers with mixture and set upright in buttered baking dish (you may have to trim little slivers off bottoms of peppers so they will sit upright.).Pour remaining can of tomatoes over top and around peppers.Bake uncovered at 350 degrees for 25 minutes.Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

I continued to dig deep into the annals of my recipes and found something the Democratic POTUS nominee, Kamala Harris might enjoy. Jamaican Jerk Chicken (shred for great taco meat) 6 lbs. Chicken quarters (leg and thigh) or two 3 lb. chickens, halved1/2 red wine vinegar½ cup soy sauce¼ cup light brown sugar2 Tbsp dark rum2 Scotch Bonnet (habanero) peppers, chopped1 red onion, chopped4 green onion tops, chopped (more for garnish)Torn parsley from 1 bunchTorn cilantro from 1 bunch1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped4 teaspoons ground allspice4 teaspoons ground cinnamon4 teaspoons ground nutmeg4 teaspoons ground ginger2 teaspoons honeyJuice from one lime (more for wedges)Kosher salt and fresh ground pepper, to taste2 Tbsp vegetable oil Combine all marinade ingredients except the oil in a food processor and blend for 10 to 15 seconds. Continue blending for another 10 seconds and slowly pour in the oil through the feed tube until a smooth, loose paste forms.Make jerk marinade: Put all the jerk ingredients (except for the oil) into a blender and blend for about 15 seconds. Blend again while slowly drizzling in the oil until you get a pasty-smooth consistency. Marinate the chicken: Place the chicken in large re-sealable bags. Pour lime juice and the jerk marinade over the chicken and coat well.Massage the jerk marinade into the chicken. Seal the bag. Refrigerate for at least one hour or overnight.Remove chicken, simmer marinade: When you are ready to cook the chicken, remove chicken from the marinade bag. Put the remaining marinade into a small saucepan.Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken.If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. Grilling Method:Preheat grill to medium high. Sprinkle chicken with salt and pepper. Place chicken, skin side down on the grill grates. DO NOT WALK AWAY. Cover. Cook for about 5 minutes, watching and turning so the chicken doesn’t catch fire, keeping the internal grill temperature between 350°F and 400°F. Flip and move the chicken to an indirect side of the grill and continue cooking for another 45-60 minutes, turning the chickens occasionally and basting with marinade, until the chicken is cooked through. DO NOT WALK AWAY. Chicken catches fire easily. Flip and move pieces around during grilling. Crack open a couple of beers and hang out near the grill.The chicken is done when the juices run clear (not pink) when a knife tip is inserted into thigh, or 165°F-170°F when checked with a meat thermometer. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Oven Method:Preheat oven to 350°F. Place chicken on a parchment paper lined baking pan, skin side up. Roast until chicken is cooked through, about 40-50 minutes.The chicken is done when the juices run clear (not pink) when a knife tip is inserted into the thigh, or a meat thermometer reads about 165°F-170°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes.Separate the legs and thighs and serve. Garnish with chopped scallions and lime wedges.

I dug through the annals of my recipes and found one of VP nominee, Tim Walz’s favorites. Chinese Pepper Steak 1 ½ lbs. flank or skirt steak For the Marinade½ tsp baking soda1 Tbsp soy sauce½ tsp white or brown sugar½ tsp cornstarch For the Sauce⅓ cup water or beef broth2 Tbsp soy sauce1 Tbsp roasted sesame oil1 Tbsp white or brown sugarFresh-ground pepper, to taste For the Cornstarch Slurry2 tsp cornstarch1 Tbsp water For the Stir Fry3 Tbsp oil3 bell peppers, can be same or different color2 small onions2 cloves garlic1/2 Tbsp fresh grated ginger Slice the steak against the grain into ¼-inch-thick strips and transfer them to a bowl with the baking soda, massaging it into the meat for a minute.Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch), toss to cover, and set aside and marinate for 30 minutes.Core and de-seed the bell peppers and thinly slice them into ¼-inch pieces. Halve the onions and slice into half-moons.Peel and mince the garlic and ginger.Combine all the sauce ingredients (except the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside.In a separate small bowl, combine the cornstarch and 1 Tbsp water and mix until lump-free.Heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat.In batches, add half the beef to the pan and cook, until well-seared (about 1 minute). Then continue to sauté until lightly cooked with just a few pink spots (about 1 minute). Add more oil, if needed and continue cooking remaining batches of beef. Transfer each batch to a bowl.Once all the beef is cooked and set aside, add the remaining tablespoon of oil and stir-fry the peppers and onion until they’re tender-crisp and lightly charred in spots (1-2 minutes).Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.Pour in the bowl of sauce ingredients and just a splash of the cornstarch slurry, stir-frying until the sauce thickens and the beef cooks through (about 30 seconds).If the sauce isn’t thick enough, add more of the cornstarch slurry. If it’s too thick, add some water (or beef broth).Remove from the heat and enjoy garnished with sesame seeds