Category: Dave’s Blog

It’s gonna heat up in Redding. What’s better on a hot summer day than a hot bowl of chili? Ground Beef and Sausage Chili 2 pounds ground beef1-pound Italian sausage (casings removed, if using links)3 (15 ounce) cans chili beans, drained1 (15 ounce) can chili beans in spicy sauce2 (28 ounce) cans diced tomatoes with juice1 (6 ounce) can tomato paste1 large yellow onion, chopped3 stalks celery, chopped1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped2 jalapeno peppers, seeded and chopped4 cubes beef bouillon½ cup beer¼ cup chili powder1 tablespoon Worcestershire sauce1 tablespoon minced garlic1 tablespoon dried oregano2 teaspoons ground cuminHot sauce, to taste. I like Pick-A-Peppa or Crystal hot sauce1 teaspoon dried basilKosher salt and fresh-ground pepper, to taste1 teaspoon cayenne pepper1 teaspoon paprika1 teaspoon white sugarMasa for thickening, if neededWater for thinning, if needed Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Serve with your favorite toppings:Cheddar cheesePickled jalapenoFresh cilantroSliced radishesChopped onionSliced scallions

Happy Friday! Happy Father’s Day! Bacon Blue Cheese Burger with Caramelized Onions For the burgers:2 pounds 80/20 ground beef (R & R has the best)1 tablespoon onion powderA few dashes of Worcestershire sauceKosher salt & fresh-ground pepper, to taste12 ounces blue cheese, sliced from a block or wedge12 slices thick-cut bacon, cooked and drained on paper towels6 large Hamburger buns For the caramelized onions:2 tablespoons olive oil4 large yellow onions, halved & thinly sliced into half-moonsKosher salt & fresh-ground pepper, to taste Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together. In a large bowl, mix ground beef, onion powder, Worcestershire and salt and pepper until just combined. Do not overmix, or your patties will be tough.Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.Preheat your grill, grill pan, Blackstone or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift easily, flip, add enough blue cheese to cover completely, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.Remove patties carefully using a metal spatula and transfer to buns. Top with caramelized onions and bacon and serve immediately.

I bought the Ninja Foodi Indoor Grill & Air Fryer. Initial run was fantastic. Food on the grill and in the fryer turned out better than barbecued and deep fried and all done indoors. Virtually smoke-free. Air-Fried Chicken Thighs 2 lbs. chicken thighs, bone-in and skin-on (about 4 pieces)1 tablespoon vegetable oilKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon paprika1/2 teaspoon Italian seasoning1 teaspoon Worcestershire sauce or soy sauce1 teaspoon balsamic vinegar Place chicken thighs in a large sealable Ziploc bag. Add oil, vinegar and all seasoning. Seal the bag and shake well. Press the air out of the bag and make sure it’s tightly sealed. Press the seasoning around the chicken to coat. Place in the refrigerator and marinate for at least 1 hour.Preheat the air fryer to 375. Place four thighs at a time (skin side up) in a single layer in the air fryer basket and cook for 25-28 minutes until the skin turns crispy and golden brown. The internal temperature for the chicken should reach 165. Keep warm in a 250 oven until serving.Serve with your favorite side dish or veggies like Air Fryer Garlic Green Beans, or Air Fryer Broccoli.

Cinco de Mayo is this Sunday. Chicken Adobo is actually a Filipino dish. Just tell your friends and family you got the recipe from an old, weathered senora in Chihuahua. I added a couple of ingredients to make it more Cinco de Mayo-ish. Chicken Adobo and Mexican Rice 8 chicken thighs bone-in, skin on½ cup white vinegar3/4 cup soy sauce4 garlic cloves crushed2 tbsp brown sugarFresh ground pepper, to taste2 tbsp of Mexican seasoning. I like Tajin2 chipotle peppers in adobo, chopped4 bay leavesGreen onions, sliced and fresh cilantro, roughly chopped, for garnish.Mexican Rice, for serving Season chicken generously on both sides with salt and pepper.Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.Serve the chicken with Mexican Rice. Garnish with green onions and cilantro. Mexican Rice3 tbsp. extra-virgin olive oil2 carrots, finely chopped1 small green bell pepper, seeds and ribs removed, finely chopped1 small yellow onion, finely chopped3 cloves garlic, thinly sliced2 c. long-grain rice, rinsed, drained2 tbsp. tomato paste2 1/2 c. low-sodium chicken broth1 (14-oz.) can fire-roasted diced tomatoes, drained1 (8-oz.) can tomato sauce1 tsp. ground cumin1/2 tsp. dried oreganoKosher salt and fresh-ground pepper, to taste1/4 c. chopped fresh cilantro In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.Fluff rice with a fork. Top with cilantro.

Our engineer, Barry, brought in some baby chicks that hatched last night (4/22) Aren’t hey cute? Let’s  make dinner.   Chicken Piccata   2 boneless, skinless chicken breasts Kosher salt and fresh ground pepper, to taste Flour, for dredging Olive oil Dry white wine 2 tablespoons unsalted butter 2 cloves garlic, chopped 2 tablespoons caper Fresh lemon juice from 1 lemon 1 ½ cups chicken stock ⅓ cup heavy cream 2 tablespoons fresh flat-leaf parsley, chopped Angel hair pasta, cooked, for serving   Cut each breast in half lengthwise so you have 4 pieces of chicken. Lay a piece of parchment paper on top and pound to about ¼ inch thick. Season generously on both sides with salt and pepper. Dredge each piece of chicken in flour, shaking off the excess. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside. Pour the wine into the pan and cook until reduced by half, about 1 minute. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened. Stir in the cream, then return the chicken to the pan. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat. Serve the chicken and sauce over the pasta.

If you’re going to the Giants home opener on Friday, I strongly suggest the Gilroy Garlic Fries and a cold beer. If not, make your own. Garlic Fries 1 bag frozen French fries¼ cup vegetable or canola oil4 cloves fresh garlic, minced or 4 teaspoons jarred, minced garlic1 tablespoon dried or fresh parsley, finely chopped1 tablespoon dried rosemary¼ cup grated ParmesanGarlic salt, to taste Pre-heat your oven according to package directions.Line a baking sheet with heavy duty aluminum foil.Make sure the fries are nice and dry. I dump them out on a clean kitchen towel and pat dry them to remove any freezer ice.Cook the fries according to package directions. Cook a bit longer than suggested time to get a nice golden color.While the fries are cooking, mix the oil, garlic, parsley, rosemary, Parmesan and garlic salt in a bowl. Set aside.When the fries are done, dump them in a large bowl and mix in your oil mixture.

Happy Pi Day! (3/14) The number π is a mathematical constant, the ratio of a circle’s circumference to its diameter, commonly approximated as 3.14159. What?! With St. Patrick’s Day coming up and this being Pi Day, I thought this would be appropriate. Shepherd’s Pie 2 pounds russet potatoes2 tablespoons sour cream or softened cream cheese1 large egg yolk1/2 cup creamKosher salt and fresh-ground pepper, to taste1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef or ground lamb8 ounces sliced mushrooms1 carrot, peeled and chopped1 yellow onion, chopped2 tablespoons butter2 tablespoons all-purpose flour1 cup beef stock or broth2 teaspoons Worcestershire1/2 cup frozen peas1 teaspoon sweet paprika2 tablespoons chopped fresh parsley leaves Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb, spoon away some of the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes to make a roux. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

The weather is gonna be pretty crappy in Redding this weekend. So, stay inside and fill your home with the waft of comfort. Ragu Bolognese 1/4 cup olive oil4 tablespoons butter2 onions, chopped4 stalks celery, finely chopped1 carrot, scraped and finely chopped5 cloves garlic, sliced1 lb. ground veal1 lb. ground pork1/2 lb. ground beef1/4 lb. pancetta, minced1/2 cup milk1 (28 ounce) cans chopped tomatoes2 tablespoons dried oregano6 tablespoons chopped fresh basil2 bay leaves1 cup white wine2 cups beef stockKosher salt and fresh-ground pepper, to taste In a large heavy pot heat oil and butter.Add onions, celery, carrots, garlic and cook until vegetables are translucent.Add the meats and stir, cooking until no longer pink 10-15 minutes.Drain excess fat from pan and return to heat.Add milk and cook until almost dry, about 10 minutes.Add tomatoes and herbs and simmer about 15 minutes.Add wine and broth, bring to a boil.Lower to simmer, and cook partially covered for 2 1/2 hrs., stirring every 30 minutes.Season with salt and pepper to taste.Serve with Tagliatelle or Pappardelle