Category: Dave’s Blog

When I was a kid growing up in Nyeland Acres (near Oxnard, CA), I had the great fortune of living next door to Nina Montijo, who would look after me between the time I got out of school and my mom and dad got home from work. She was an amazing cook. Recently, I found her recipe for Chile rellenos. I’ve updated a few things and some of the terminology. Happy Taco Tuesday! Nina Montijo’s Chile Rellenos with Salsa Roja 8 poblano chiles1 batch red sauce or salsa Roja (recipe follows)4 cups grated Monterey Jack cheese4 eggs, separated1/2 cup all-purpose flourVegetable oil, for frying To prepare the poblano chiles:Place chiles directly over the open flame. I prefer to broil them. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Set each on aside.Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. Seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles. To prepare the batter:In a mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds. To cook the chiles:In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the Chile. Fry for about 2 minutes per side, flipping gently with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter. To serve:Heat the salsa Roja. Serve the chiles with a generous amount of salsa Roja spooned on top. You can also place the chiles in a casserole and top with the heated salsa Roja. Eat while hot and melty! Salsa Roja2 pounds ripe tomatoes2 garlic clovesOne 1-inch-thick slice of a large white onion, outer skin peeled offKosher salt and fresh ground pepper, to taste2 tablespoons vegetable oil1 cup chicken or vegetable brothPlace the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.Place tomatoes and garlic in a blender along with the onion and salt, and process until completely smooth.Heat the oil in medium saucepan, set over medium heat. Once the oil is hot, pour in the sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well-seasoned and lightly thickened.

It’s called Alabama White Sauce, but I put my own twist on it, so I call it Happy Valley White Sauce. Remember…white sauce matters! Happy Valley White Sauce 1 cup Mayonnaise1/4 cup bottled Italian dressingJuice from one lemon2 teaspoons Dijon Mustard1 teaspoon prepared horseradish1 tablespoon Worcestershire Sauce1 teaspoon Garlic Powder1 teaspoon Onion PowderGarlic salt and fresh ground pepper, to taste In a medium-sized bowl whisk all the ingredients together until smooth.Continue to adjust the spices and seasonings to your taste. If the sauce is too thick, add a little more vinegar and Worcestershire sauce until you get the consistency you like.

Happy Friday! I’ll be preparing this weekend for the massive Tappan family yard sale next weekend. Details coming next week. Have a great weekend!   BLT with Garlic Aioli   Sandwiches 8 slices of bread (I like Franz Naked bread) 1 1/2 Tbsp unsalted butter, to toast the bread 1 lb. thick bacon 2 large ripe tomatoes, sliced thick 1 head Romaine heart, trimmed and leaves separated Kosher salt and fresh-ground pepper, to taste Garlic Aioli (recipe follows)   Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 15 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool. In a small bowl, make the aioli and refrigerate till using. Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown. Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of the aioli over each toast. Add lettuce then tomato and bacon. Hit it with a little salt and pepper, if you like. Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half diagonally and serve.   Garlic Aioli 1 cup mayonnaise 4 cloves garlic, grated 2 ½ tablespoons lemon juice Kosher salt and fresh-ground pepper, to taste   Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

It’s back to school! Here’s to a great school year! Every Wednesday was Reuben Sandwich Day at Anderson High School. Good times…good times. Dave’s Reuben Sandwich 1/2 cup mayonnaise1 tablespoon chili sauce1 tablespoon parsley, chopped1 teaspoon grated onion1 teaspoon horseradishA few dashes of Worcestershire sauceButter, at room temperature8 slices rye bread8 slices Swiss cheese1 1/2 pounds corned beef, sliced2 cups sauerkraut, drainedKosher salt & fresh ground pepper, to taste Combine the mayonnaise, chili sauce, parsley, onion, horseradish, and Worcestershire sauce in a bowl. Mix until well combined.Build the sandwiches. Rub one side of each of the slices of bread with a bit of butter. Flip four of those slices over and spread 1 tablespoon of the dressing. Top each with 2 slices of Swiss cheese, 1/2 cup sauerkraut, 1/4 pound of corned beef, and final piece of bread.Set a large skillet or grill pan over medium heat. Places the sandwiches on the pan and weigh down with another skillet or an iron skillet (you might need to do this in batches). Cook for about 5 minutes a side until the cheese has melted and the bread is nicely toasted. Serve up.

What’s for dinner tonight?Dave’s Red Hot Cajun Seafood Pasta1-pound large shrimp (16-20), peeled and deveined½ pound small scallops6 tablespoons Creole or Old Bay seasoning2 tablespoon extra-virgin olive oil12 ounces andouille sausage, chopped1/2 medium onion, minced1 teaspoon crushed red pepper flakes6 cloves garlic, mincedA few dashes Worcestershire sauce1 pound linguine2 cups heavy cream1 cup whole milkKosher salt and fresh ground black pepper, to taste1 teaspoon chili powder1 stick unsalted butter, slicedGrated Parmigiano-ReggianoChopped fresh flat-leaf parsley, for garnishPlace the shrimp and scallops and 3 tablespoons Creole or Old Bay seasoning in a large resealable plastic bag and shake. Place the bag in the fridge while you prepare the sauce.Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Sauté sausage for 2 minutes, stirring often. Add onions and sauté for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.Meanwhile, cook the pasta in boiling, heavily salted water to al dente, about 8 minutes.To the skillet, add cream, milk, remaining Creole or Old Bay seasoning, black pepper, chili powder, and salt. Stir to combine evenly. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.Heat the remaining olive oil in another large skillet over high heat and add the shrimp and scallops. Sauté for 1 to 2 minutes per side or until the shrimp start to turn pink. Add the shrimp and scallops and cooked, drained pasta to the first skillet. Stir to combine, about 1 minute.Serve in a large pasta bowl. Sprinkle with parsley, more cheese and a couple of good pinches of Creole or Old Bay seasoning, for garnish.

A lot of things in this world is just a crock of s**t. I prefer a crock of chicken. Crockpot Tuscan Garlic Chicken with Spinach 8 skinless, bone-in chicken thighs1 tablespoon olive oil or butter8 cloves garlic, minced1 cup heavy cream1/3 cup chicken broth1 cup grated parmesan cheese1 tablespoon Italian seasoning1 teaspoon crushed red pepper flakes, optionalKosher salt and fresh-ground pepper, to taste1/2 cup Sun-dried tomatoes , chopped2 cups Spinach , chopped and packed Heat oil or butter in a medium saucepan over medium heat. Add garlic and sauté for about a minute, until fragrant.Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.Meanwhile, place the chicken thighs at the bottom of your Crockpot. Season chicken thighs with Italian seasoning, crushed red pepper flakes, salt, and pepper. Top chicken thighs with sun-dried tomatoes.When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.Pour the cream sauce evenly over the chicken thighs in the Crockpot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.Cook your crockpot Tuscan Garlic Chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove the chicken thighs from the crockpot and set it aside.Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.Return the chicken to the slow cooker, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the chicken when serving.

It’s National Chicken Wing Day! This recipe is so easy, even a Dodger fan, or Classic Rock DJ can make it! One Pot Honey-Soy Wings 2 lbs. chicken wings, drums & flats separated (or not)4 tablespoon soy sauce3 tablespoons honey3 tablespoons cooking oil1 tablespoon sesame oil4 teaspoons garlic, minced2-inches of fresh ginger, peeled and sliced1 teaspoon chili flakesKosher salt & fresh-ground pepper, to taste Rinse the chicken wings and pat dry with paper towels.In a non-stick pan, add oil and sauté ginger and garlic for 1 minute. Add in chili flakes and chicken wings.Fry for about 5 minutes. Keep turning the wings.Add the soy sauce, pepper and sesame oil. Cook for about 10 minutes.Add the honey and cook for another 10 minutes or till the chicken is cooked through, dry and sticky. Once you have added the honey, cook the chicken under low heat so you don’t burn them.Season with some salt, if you like.

I think it’s time for a man-sandwich that features something that once had a pulse.   Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce   CARAMELIZED ONIONS 4 jumbo yellow onions, halved and sliced into thin half moons Honey 1/2 cup olive oil 4 tablespoons unsalted butter Kosher salt, to taste   HORSERADISH CREAM SAUCE 1 cup mayo 1 cup sour cream 1/4 cup buttermilk 1/2 cup prepared horseradish 2 tablespoons lemon zest Dash Worcestershire sauce Kosher salt and fresh ground pepper, to taste   FOR THE MARINADE 3-4 lb. tri tip (I buy untrimmed and trim it myself) 1 tsp sesame oil 3 green onions, sliced 3 cloves garlic, minced 1 tbsp rice wine vinegar 1 tbsp raw honey One inch knob fresh ginger, grated 1/2 tsp crushed red pepper flakes 3 tbsp olive oil 1/3 cup beef broth 1/2 cup soy sauce   FOR THE SANDWICH 4 Good quality French rolls Swiss cheese slices 1 bunch watercress   For the caramelized onions: Place the sliced onions in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside. For the horseradish cream sauce: In a bowl, add all the ingredients and stir to mix well. Set aside.   For the marinade: In a sealable 1-gallon freezer bag or airtight container, add trip tip, followed by the remaining marinade ingredients. Using your hands, press the marinade all around the ti tip, then press the air out of the bag and seal tightly, making sure to press the marinade around the ti tip to coat. Place in the fridge to marinate for at least 3 hours, preferably 8-24 hours.   For the meat: Heat grill to 500°F. Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes. Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.   To assemble: Drizzle the bottom of the bread, drizzle with the horseradish sauce and top with the meat, cheese, watercress and a final slathering of the sauce.

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