Category: Dave’s Blog

Hope you had a good weekend. Beth and I finished our studio apartment project and it’s now ready to rent. I’m looking for an air-fryer recommendation. Until then, I’ll fire the oven. Honey-Garlic-Soy Salmon with Garlic-Parmesan Asparagus 4 salmon fillets, about 6 ounces each1/3 cup soy sauce1/3 cup honey1 Tablespoon sesame or olive oil3 garlic cloves, minced (or 2 teaspoons jarred/minced)1 teaspoon peeled minced fresh gingerGarnishes: chopped green onion, sesame seeds, cilantro, lemon slices Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours.Meanwhile, preheat oven to 375. Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.Line the marinated salmon fillets on the baking sheet, skin side down. Bake salmon for 15–20 minutes or until done, about 145 degrees with a temp probe. Feel free to turn your oven to broil for the last minute to really crisp the edges.Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat.Drizzle thickened glaze over baked salmon and serve with optional garnishes. Garlic-Parmesan Asparagus 1 pound asparagus, woody ends trimmed off2 tbsp olive oil, divided1 tsp Italian seasoning1 tsp garlic powderKosher salt and fresh-ground pepper, to taste¼ cup finely grated parmesan cheese¼ cup panko breadcrumbschopped fresh basil or parsley, for garnish Position a rack in the center of the oven, then heat to 425. Line a baking sheet with parchment paper.Trim the asparagus, then arrange on the prepared baking sheet. Drizzle the asparagus with one tablespoon of olive oil, then sprinkle with the Italian seasoning, garlic powder, salt, and pepper. Gently toss until the spears are evenly coated, then arrange into a single even layer.Combine the parmesan cheese and breadcrumbs with the remaining tablespoon of olive oil in a small bowl until well combined and evenly moistened.Sprinkle the parmesan and panko mixture evenly over the asparagus.Transfer to the oven and roast for 4-6 minutes, depending on size. Then flip the oven to the broiler setting and broil 1-2 minutes to allow the topping to crisp and turn golden brown.Garnish with chopped parsley or basil and serve right away. Enjoy!

It’s not exactly KFC, but it does have eleven herbs and spices. Go ahead, count ’em. Not Exactly Kentucky Fried Chicken 1 whole chicken, cut into pieces (I like legs and thighs)2 cups all-purpose flour1 egg1 cup buttermilk2 tablespoons paprika1 tablespoon onion salt1 teaspoon celery salt1 teaspoon black pepper1 teaspoon dried mustard1 teaspoon ground ginger1 teaspoon white pepper1/2 teaspoon garlic powder1/2 teaspoon thyme1/2 teaspoon basil1/2 teaspoon oreganoVegetable oil, for frying Prepare the Chicken: Begin by rinsing the chicken pieces and patting them dry with paper towels.Marinate: In a large bowl, whisk together the buttermilk and egg. Submerge the chicken pieces in the mixture and refrigerate for at least 1 hour to overnight.Mix the Dry Ingredients: Combine the flour, paprika, onion salt, celery salt, black pepper, dried mustard, ginger, white pepper, garlic powder, thyme, basil, and oregano in a large bowl.Coat the Chicken: Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture until well coated.Fry the Chicken: Heat vegetable oil in a deep fryer or large pot to 350°. Fry the chicken pieces in batches, without overcrowding, until golden brown and cooked through, about 15-20 minutes. Use a thermometer to ensure the chicken reaches an internal temperature of 165°.Drain: Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil.

Be careful, you might just get a proposal tomorrow night with this recipe. Happy Valentine’s Day! Marry Me Chicken 2 tablespoons olive oil4 boneless skinless chicken breasts, or 6-8 bone in, thighs2 cloves garlic, minced1/2 teaspoon dried thyme1/2 teaspoon red pepper flakes3/4 cup chicken broth1/2 cup heavy cream1/2 cup sun-dried tomatoes, chopped1/2 cup parmesan cheese, gratedFresh basil, for servingKosher salt and fresh-ground pepper, to taste Preheat oven to 375°Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.Lower heat to medium, add garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cream, and simmer for 5 minutes, stirring frequently.Stir in sundried tomatoes and parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.Top with basil and more parmesan. Enjoy!

They say, oysters are an aphrodisiac. I say, they’re just damn good. Cover your bases. Serve oysters on Valentine’s Day. Cast Iron Baked Oysters Rockefeller with Creamy DijonSpinach 4 slices thick-cut chopped bacon3 cups chopped onions1 1/2 cups chopped green bell pepper1 1/2 cups chopped celery1 teaspoon Creole seasoningKosher salt and fresh-ground pepper, to taste1-pint oysters, drained and patted dry1 recipe Dijon Creamed Spinach, recipe follows1/3 cup bread crumbs1/3 cup finely grated Parmesan Dijon Creamed Spinach:1/2 cup julienned yellow onion1 tablespoon olive oil2 teaspoons all-purpose flour1 tablespoon minced garlic1 sprig fresh thyme1 bay leaf1/4 cup Dijon mustard2 cups heavy creamKosher salt and fresh-ground pepper, to taste2 pounds spinach, cooked, squeezed dry and coarsely chopped In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Creole seasoning, salt, and pepper and set aside to cool.Preheat the oven to 375.Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 20 to 25 minutes. Dijon Creamed Spinach:In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.

I opened up my pantry and found a few cans of tuna. Yikes! Crunchy Tuna Casserole 1 lb. bow tie pasta2 tbsp. butter1 onion, chopped6 oz. canned white tuna (packed in oil), drained and flaked, reserve 2 tbsp. oil2 tbsp. flourKosher salt and fresh-ground pepper, to taste1 c. white wine2 c. chicken stock1 c. frozen peas1 tomato, diced2 c. mozzarella, diced1/2 c. grated Parmesan cheese1/2 c. panko breadcrumbs3 tbsp. extra-virgin olive oil1/4 c. chopped fresh parsley, plus more for serving 1. Preheat oven to 375. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.2. Meanwhile, in a medium pot over medium heat, melt 2 tablespoons butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, 1 teaspoon salt, and 1/2 teaspoon black pepper and stir until flour turns golden, about 3 minutes.3. Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.4. In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and breadcrumb mixture. Season generously with salt and pepper.5. Bake until golden and bubbling, 20 minutes. Serve with parsley.

Beth makes a great stuffed mushroom. I like to sneak some blue cheese in when she’s not looking. These make a great Super Bowl snack. Bacon Blue Stuffed Mushrooms 3 strips bacon12 large mushrooms2 tablespoons butter1 onion, diced2 cloves garlic, sliced6 ounces cream cheese6 ounces blue cheese2/3 cup bread crumbs Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and finely chop the stems.1. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.2. Preheat oven to 350. Spray a small baking dish with cooking spray.3. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.4. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

My barbecue game really sucks right now. So until I get that straightened out, I’m using my oven a lot. Oven Roasted Country Style Ribs 6 lbs. country-style pork ribsKosher salt and fresh-ground pepper, to taste4 teaspoons light brown sugar4 teaspoons chili powder4 teaspoons sweet paprika or smoked paprika4 teaspoons garlic powder4 teaspoons onion powder2 teaspoons ground cumin2 cups barbecue sauce Preheat the oven to 250°F.Add the salt, pepper, garlic powder, onion powder, chili powder, sweet paprika, cumin and brown sugar to a small bowl and mix well to combine.Season the ribs liberally with the dry rub.Place the seasoned ribs in a baking dish or on a foil lined sheet pan fatty side up.Cover the pan tightly with aluminum foil and place it on the center rack of the preheated oven. Cook the ribs for 2 – 2 1/2 hours or until a meat thermometer reads 195-205 degrees F.Remove the pan from the oven and carefully remove the foil.Give the ribs a generous coating of barbecue sauce and return the ribs to the oven uncovered for another 30 minutes.If you like them crisp, place the ribs under the broiler for 3-5 minutes.Remove the ribs from the oven and brush with more barbecue sauce and dig in!

To hell with the cold weather. One good thing about it, is comfort food. It’s gonna be nasty in Nor-Cal this weekend. Comfort your soul with my mom’s chicken and dumplings. I’ll be back in July to bitch about the heat. Ruthie’s Chicken and Dumplings 3/4 cup all-purpose flour, dividedKosher salt and fresh-ground pepper, to taste1 fryer chicken (about 3 pounds), cut up2 tablespoons canola oil1 large onion, chopped2 medium carrots, chopped2 celery ribs, chopped3 garlic cloves, minced6 cups chicken stock1/2 cup white wine2 teaspoons sugar2 bay leaves5 whole peppercorns DUMPLINGS:1-1/3 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon salt2/3 cup milk1 tablespoon butter, melted SOUP:1/2 cup heavy whipping cream2 teaspoons minced fresh parsley2 teaspoons minced fresh thymeAdditional salt and pepper, to taste 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Braised Squid Stuffed with Chorizo 3 tablespoons extra-virgin olive oil8 ounces fresh chorizo, peeled and crumbled1 cup fresh bread crumbs1 1/2 pounds whole squid with tentacles1 medium onion, chopped4 garlic cloves, chopped2 bay leaves4 strips lemon zest1 cup white wine2 cups fish or chicken stock1 (32 ounce) can whole tomatoes in juiceKosher salt and fresh-ground pepper, to taste4 fresh eggs (optional) In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot. Toss the bread crumbs with the chorizo.Stuff the squid bodies with the chorizo mixture and seal each with a wooden toothpick.Heat the fat in the pot over medium high heat and stir in the onion, garlic, bay leaves, and zest and cook until golden, 6 to 8 minutes. Stir in the wine, stock, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour. Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes.Pour the cooking liquid over the squid and serve. Top with a sunny side up egg (optional)