Category: Dave’s Blog

  • Opening Day Beer Brats

    Opening Day Beer Brats

    Happy Opening Day! The Giants open their season in Cincinnati, the A’s are in Seattle and the Dodgers host the Tigers. Bust out the brats and enjoy! 

    Opening Day Beer Brats 

    3 tablespoons vegetable oil (divided)

    2 pounds of brats

    2 onions, halved and sliced into half moons

    4 cloves of garlic, minced

    2 bottles of a good craft beer

    1 teaspoon caraway seeds

    1 teaspoon nutmeg

    1/2 cup Stone Ground mustard1 tablespoon honey

    2 teaspoons cider vinegar 

    In a large skillet on medium high heat brown the brats on both sides. Remove from the pan and set aside.

    Add the other 2 tablespoons of vegetable oil to the skillet and cook the onions on medium heat until soft and lightly browned. Add the garlic, nutmeg and caraway seeds and cook until fragrant, and then add the beer, and mix in the mustard, vinegar and honey.At this point, if you want to do a smoker or grill version, put everything into an aluminum foil pan and set your smoker or grill to 250. Let everything stew and cook for about an hour.Add the brats back into the skillet and cook for 8-10 minutes or until brats are done.

    Remove the brats to a serving platter and then bring the mixture to a boil over medium high heat. Boil until onion mixture is thickened – stirring frequently.

    Serve on brat buns or hoagie rolls topped with the onion mixture.

  • Smothered Pork Chops with Garlic-Mushroom Sauce

    Smothered Pork Chops with Garlic-Mushroom Sauce

    Pork steaks are on sale at my favorite meat store in Redding. So…

    Smothered Pork Chops with Garlic-Mushroom Sauce  

    4 boneless pork chops or pork steaks Paprika, to taste

    Kosher salt and fresh-ground pepper, to taste

    2 tablespoons butter, divided

    1/2 cup olive oil, divided

    8 ounces mushrooms, sliced

    1/2 small yellow onion, diced

    4 cloves garlic, minced

    1 teaspoon Dijon Mustard

    2 Tablespoons all-purpose Flour

    2 cups chicken broth

    Minced parsley or chives, for garnish  

    Season both sides of pork chops with paprika, salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of butter and half of the olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside. In same skillet over medium-high head add remaining the butter and olive oil. Add onions and cook until softened, about 3 minutes. Add mushrooms and cook until they are golden and browned, about 5 minutes. Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant. Stir in the flour, cooking stirring to remove lumps. Slowly add the broth, whisking until blended. Season with salt and pepper, to taste Return pork chops to pan and cook for a couple of minutes or until they are heated through. Serve hot. Garnish with parsley or chives.

  • Shrimp Ceviche Tostadas

    Shrimp Ceviche Tostadas

    Happy Weekend! If you have some shrimp in the freezer, bust ’em out and get to work! This tostada is tasty, refreshing and pairs well with a bloody Mary!  

    Shrimp Ceviche Tostadas  

    For the Shrimp Ceviche:

    1 lb. raw shrimp, peeled, deveined, and chopped into small pieces

    3/4 cup fresh lime juice (enough to cover the shrimp and “cook” it)

    1 diced cucumber

    2 diced Roma tomatoes

    1 finely chopped red onion

    1 or 2 jalapeños or serrano peppers, finely chopped Handful torn

    fresh cilantro, chopped

    Kosher salt and fresh-ground pepper, to taste  

    For Assembly:

    6-8 tostada shells

    1 or 2 avocados, sliced

    Fresh cilantro leaves, for garnish

    Lime wedges

    Hot sauce  

    In a large glass or ceramic bowl, add the chopped shrimp and cover it completely with the fresh lime juice. Stir to combine, cover, and refrigerate for about 30-45 minutes, or until the shrimp turns pink and opaque (the lime juice “cooks” the shrimp). Once the shrimp is ready, drain off some of the excess lime juice, leaving a bit to keep the ceviche moist. To the marinated shrimp, add the diced cucumber, tomatoes, red onion, jalapeños and chopped cilantro. Season with salt and pepper to taste, and stir well to combine. Place a few avocado slices on each tostada shell. Spoon a generous amount of shrimp ceviche on top of the avocado. Garnish each tostada with fresh cilantro leaves and a squeeze of lime juice. Serve immediately with extra lime wedges and hot sauce on the side.  

    Ingredients for one bloody cocktail

    8 ounces V-8

    3 ounces vodka

    A few dashes Worcestershire sauce

    1 teaspoon prepared horseradish

    A couple of dashes of hot sauce ( I like Crystal)

    A couple of dashes of Pick-A-Peppa pepper sauce

    Fresh ground pepper to taste

    A couple of dashes of celery salt plus more for rimming

    Ice cubes

    Fresh lemon or lime juice for garnish and rimming  

    Garnish suggestions:

    Celery stalk

    Pickled green bean and/or asparagus

    Cocktail onions

    Dill pickle spear

    Sweet gherkins

    Pepperoncini

    Cooked pepper bacon

    Salami

    Fried or grilled chicken wing

    Grilled, sauteed or boiled prawn Garlic

    stuffed green olives

    All of the above  

    In a pounder glass, stir together V-8, vodka, Worcestershire sauce, horseradish, hot sauce, Pick-A-Peppa, celery salt and pepper. Rim another pounder glass with a lemon or lime wedge and celery salt. Fill that glass ¾ full of ice, then pour mixture into that glass. Stir well. Garnish with suggested garnishes.

  • Korean BBQ Bulgogi Beef Tacos

    Korean BBQ Bulgogi Beef Tacos

    Happy Friday!I found my recipe for Korean tacos. I’m gonna fire the Ninja this weekend.  

    3 pounds boneless beef short ribs

    Flour or corn tortillasLime wedges, for squeezing Marinade

    1 cup sodium soy sauce

    1/2 cup mirin

    1/2 cup brown sugar

    1/4 cup sesame oil6 cloves garlic

    6 scallions

    One inch knob, peeled & grated

    fresh ginger 

    Asian Slaw

    Napa cabbage roughly chopped

    Matchstick radish or daikon

    Matchstick carrot

    Chopped scallions

    Fresh cilantro, coarsely chopped 

    Soy Lime Dressing

    2 limes juiced

    1/4 cup soy sauce

    2 tablespoons mirin

    2 tablespoons Sriracha

    2 tablespoons olive oil

    Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 2 hours and up to 24 hours.Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.

    Place the cabbage, radish, and scallions in a large bowl.

    In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.

    Heat a griddle, cast iron skillet or grill over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).Grill your tortillas for approximately 30 seconds on each side.

    On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.

  • Slow Cooker Sticky Chicken Wings

    Slow Cooker Sticky Chicken Wings

    Chicken wings for dummies. Couldn’t be easier. Mix all the crap together, get it in the crock pot and walk away. 

    SLOW COOKER STICKY CHICKEN WINGS 

    3 pounds chicken wings

    2 tablespoons cornstarch

    Sesame seeds for garnish

    Fresh cilantro, chopped for garnish

    Scallions, chopped for garnish 

    FOR THE SAUCE

    1/3 cup soy sauce

    1/3 cup prepared hoisin sauce

    1/3 cup brown sugar, packed

    1/4 cup honey

    4 cloves garlic, minced

    1 teaspoon Sriracha, or more, to taste

    1 ½ inch knob of fresh ginger, minced

    1 teaspoon ground pepper

    1 teaspoon onion powder

    1 teaspoon garlic powder 

    1. In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, honey, garlic, Sriracha, ginger, pepper, garlic powder and onion powder.

    2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.

    3. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Strain the cooking liquid into a saucepan and bring to a light boil to reduce.

    4. Preheat oven to broil. Line a baking sheet with foil.

    5. Place wings onto the baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Baste the chicken with the reduced cooking liquid.

    6. Serve immediately with remaining sauce, garnished with sesame seeds, scallions and cilantro.

  • Cowboy Spaghetti

    Cowboy Spaghetti

     Our engineer here at Q97, Barry, shared this recipe with me, so I’m sharing it with you. Thanks Bear! 

    Cowboy Spaghetti 

    16 oz spaghetti or linguine

    24 oz. sirloin steak

    2 tbsp butter

    4 cloves garlic, minced

    1/2 cup heavy cream

    1/4 cup fresh Parmesan, grated

    Montreal Steak Seasoning, to taste

    Kosher salt and fresh-ground pepper, to taste

    Pinch of red pepper flakes 

    Bring the steak to room temperature.

    Cook the pasta:

    Boil the pasta in heavily salted water (like the ocean) according to package instructions. Drain, but don’t rinse and set aside.

    Sear steak:

    In a skillet, melt 1 tablespoon of butter over medium-high heat. Season the steak with the steak seasoning, then sear for 3-4 minutes per side for medium-rare. Remove the steak from the skillet, let rest, then slice into thin strips.

    Sauté garlic:

    In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant.

    Make sauce:

    Add heavy cream, Parmesan, salt and pepper and red pepper flakes to the skillet. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.

    Toss noodles:

    Add the cooked pasta to the skillet and toss to coat the in the creamy sauce.

    Serve:

    Plate the noodles and top with the sliced steak. Serve immediately while warm.

  • Grilled Shrimp Tacos with Pineapple Salsa and Garlic-Lime Mayo

    Grilled Shrimp Tacos with Pineapple Salsa and Garlic-Lime Mayo

    Last week, I made the mistake of not posting tacos on Taco Tuesday. Man, did I hear it from you! Thanks for the input!  

    FOR THE TACOS

    Juice of 3 limes

    Chopped cilantro, plus more for garnish

    2 garlic cloves, minced

    1 tsp. cumin Olive oil Zest of

    1 lime

    Kosher salt, to taste

    1 lb. shrimp, peeled and deveined

    8 tortillas, warmed, for serving

    Lime wedges, for squeezing

    Plastic squeeze bottle, for drizzling the garlic-lime mayo  

    In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator. Preheat your grill to medium heat. Grill shrimp until pink and opaque, about 3 minutes per side. Build tacos: add the salsa, then a few shrimp and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and a squeeze of lime.   Pineapple Salsa 2 cups diced pineapple 1 cup diced tomatoes 1/4 cup diced red onion 1/4 cup cilantro leaves packed, chopped Juice from 1 lime 1 small jalapeno, finely minced Kosher salt, to taste   In a bowl, combine pineapple, tomatoes, red onion, chopped cilantro, lime juice and minced jalapenos. Add salt, to taste. Stir until all ingredients are combined.  

    FOR THE GARLIC-LIME MAYO

    1/3 c. Mayonnaise

    2 tbsp. hot sauce Zest of

    1 lime 1 tsp. garlic powder

    Kosher salt, to taste

    In a bowl, combine all ingredients. Whisk and season with salt.

  • Chicken and White Bean Chili

    Chicken and White Bean Chili

    Here’s a chili I first had years ago at a Super Bowl party. It was the creation of our good friend Kelly Stutchman.   Chicken and White Bean Chili   2 -15-ounce cans white beans, drained 1 Tbsp olive oil 2 medium onions, chopped 2 cloves garlic, minced 4 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Old Bay 2 4-ounce cans chopped green chilies 2 teaspoons dried oregano 1 jalapeno, minced 4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces 4 cups chicken stock (more as needed)   Topping ideas: Grated Monterey Jack cheese Sliced radish Fresh cilantro, roughly chopped Lime wedges for squeezing Tortilla chips Scallions, sliced Sliced avacado or guacamole Chopped roma tomatoes   In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño. Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through. Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste. Serve with toppings.
  • Fish Piccata

    Fish Piccata

    fish Fish Piccata   4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish 2 Cloves of Garlic, minced 2 tsp of Olive Oil Kosher salt and fresh-ground pepper, to taste Flour, for dusting the fillets Capers, to taste 1/2 Cup of White Wine Zest and Juice of One Whole Lemon Fresh Chopped Parsley 1 Tbsp of Butter   Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side. Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds. Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!
  • Chicken Parm Sub with Italian Salad

    Chicken Parm Sub with Italian Salad

    CHICKEN SALAD The NFL playoffs continue this Saturday and Sunday and the Rams and Vikings meet tonight. I think I’ll change gears and root for the Rams, for my friends Rick Richard Healy and Tom Cummings. Too bad the Rams and Lions can’t square off in the Super Bowl. Good luck Chuck and Jake. Chicken Parm Sub with Italian Salad 1 jar of marinara sauce2 large chicken breasts1 large yellow onionGarlic cloves, to taste, I use 418 slices of provolone or mozzarella cheese6 French or Sub Rolls1 Cup grated Parmesan cheese + more for toppingKosher salt and fresh-ground pepperGarlic PowderOnion PowderItalian seasoningOil for cooking Halve your onions, then peel and slice into half-moonsCut your chicken breasts into bite sized chunks.Mince the garlic.Add some oil to a skillet, then preheat your oven to 375 degrees.Add your onions, chicken and garlic to the skillet and sauté , stirring occasionally until fully cooked.Season with the salt, pepper, onion and garlic powders and Italian seasoning. I do not measure, Just season to taste.Pour in the jar of marinara, I add a little water to the jar, shake and add to the pan as well. Bring to a simmer, reduce heat, cover and simmer 20-30 minutes.Drizzle some oil or butter on the split rolls and toast in the oven until slightly toasted, take out, add two slices of cheese and back in oven to toast.When chicken is done simmering, turn off heat, stir in the Parmesan cheese.Remove rolls from oven, turn off oven and turn on broiler, add the chicken to each roll, sprinkle of Parmesan and another slice (or two) of cheese to the top, sprinkle with seasonings if you like, and broil until the cheese is bubbly and golden brown.Serve with Italian salad. Recipe follows. Italian Salad1 head of iceberg lettuce1 medium red onion1/2 cup of sun dried tomatoes8 slices of provolone cheese6 to 8 peperoncini plus a splash of juice from the jarItalian seasoning, to taste1 tablespoon of mayo1/2 cup grated or shaved Parmesan cheeseKosher salt and fresh-ground pepper, to taste Wash and air dry your iceberg lettuce and cut and tear into bite sized pieces. I like to leave it in the bowl in the fridge for a bit so it gets ice cold.Slice your red onion and add to the lettuce.Add your peperoncini to the bowl and drizzle a little of the juice from the jar on the salad.Chop your sun dried tomato into small pieces and sprinkle over the salad.Dice your Provolone and add to the salad.In a jar add your salad dressing and the mayo and whisk or stir until well combined and creamy.Season the whole salad with the Italian seasoning and salt and pepper.When ready to serve, drizzle with the dressing and add the Parmesan cheese.