Category: Dave’s Blog

Mother’s Day is this Sunday. Make her something with love and she might just put you back in her will! Baked Shrimp Scampi 2 lbs. Medium 16/20 frozen shrimp, thawed, peeled and deveinedOne and a half sticks of butter½ cup Extra Virgin Olive Oil4 cloves Garlic, mincedKosher salt and fresh-ground pepper, to tastePinch of red pepper flakes, or to tasteFresh parsley, chopped (about ¼ cup)Your favorite pasta, for servingLemon wedges, for serving Pre-heat oven to 375.Place shrimp, butter, extra virgin olive oil, garlic and chopped parsley in a roasting or casserole dish.Bake for approximately 20-25 minutes or until shrimp are fully cooked and no longer translucent.Mix the shrimp halfway through cooking to make sure it fully cooks.Serve with lemon wedges and enjoy on it’s own, with a good steak, or over a bowl of your favorite pasta.

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.

Cinco de Mayo, or the fifth of May, is this Sunday, a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Also known as Battle of Puebla Day. Enchiladas Suiza (Swiss) 9 tomatillos, husked and rinsed1/2 white onion1 serrano Chile1 yellow Chile2 cloves garlicFresh cilantroKosher salt and fresh-ground pepper, to taste1/2 cup Mexican crema or sour cream1/2 cup heavy creamVegetable oil, for fryingCorn tortillas2 cups shredded chicken1 cup shredded Oaxaca or mozzarella cheese Preheat the oven to 350 degrees F.Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13 X 9 baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

Today is National Shrimp Scampi Day and Sunday is Cinco de Mayo. Remember, nobody parties like a Gringo! Mexican Shrimp Scampi with Chipotle Butter 1 stick Butter4 Chipotles in adobo sauce, pureed1 tsp dried oregano1 tsp dried basil1 tbsp minced garlic (I use Christopher Ranch in the jar)Kosher salt and fresh-ground pepper, to taste1/2 tsp paprika1 tbsp Tajin Mexican seasoning2 pounds medium shrimp (peeled and deveined)1 1/2 cups white wineJuice from one lime, plus wedges for squeezing.Fresh cilantro, roughly chopped, for garnish1 tbsp Olive oil For the Chipotle Butter:Soften butter at room temperature.Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.Add pureed chipotle peppers, oregano, basil, garlic, salt and pepper, paprika, Tajin and mix well.Refrigerate for 4-6 hours. For the Scampi:Rinse shrimp under cold water and remove tails, if any, from shrimp. Dry on paper towels.Sauté the garlic in chipotle butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.Add the white wine, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently.Season with salt and pepper, to taste.Add the lime juice during the last minute of cooking. Remove from the heat.Serve immediately over pasta. Serve with lime wedges, for squeezing and garnish with roughly chopped fresh 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.

Happy Taco Tuesday! Enjoy Giants baseball tonight with some damn fine tacos!   Chipotle-Chicken Soft Tacos   Ingredients for 6 tacos 2tablespoons vegetable oil 2Roma tomatoes, finely chopped 1/2medium onion, finely chopped 1clove garlic, finely chopped 2lb chicken breasts, or boneless, skinless thighs, chopped into 1-inch cubes 2or 3 chipotle peppers in adobo sauce, finely chopped 1can (8 oz.) tomato puree 1/2teaspoon ground cumin Flour tortillas, warmed or charred   Garnishes Romaine lettuce, chopped or slaw Tomato, finely chopped Onion, finely chopped Cilantro, finely chopped Lime wedges, for squeezing Monterey Jack cheese, grated Crema or sour cream Siracha or Tapatio   Heat the vegetable oil in a large pot over high heat. Sauté the tomatoes, onions and chopped garlic for one minute before adding the chicken breast. Season the chicken with salt and black pepper to taste. Cover the pot and let cook, stir from time to time, until the chicken is completely cooked, 8 to 10 minutes. Set the heat to low and add the chipotle pepper in adobo and the tomato sauce. Season with ground cumin. Let cook for another 10 minutes. To serve the tacos, add 2 to 3 tablespoons of the chicken to warm flour tortillas and add your favorite toppings. Enjoy!

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 Taco Tuesday! Giants and Dodgers tonight on the big screen and the wafting of homemade tacos in my kitchen. Somebody pinch me! Chipotle Ground Beef Tacos For the taco seasoning:2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon ground coriander2 teaspoons cornstarch1 1/2 teaspoons kosher salt For the tacos:3/4 cup vegetable oil8 to 12 soft corn tortillas1 large red onion, medium dice4 garlic cloves, minced2 chipotles in adobo, minced1 tablespoon adobo sauce2 pounds ground beef3/4 cup water Toppings:Shredded lettuceDiced yellow onionChopped cilantroDiced tomatoLime wedges, for squeezingShredded Monterey Jack or crumbled Cotija cheeseHot sauce Make the taco seasoning by combining the spices, cornstarch, and salt. Mix well to make sure the cornstarch is fully incorporated and there are no lumps.Fry the taco shells: Heat your oven to 250°. Line a baking sheet with a double layer of paper towels and place it in the warm oven. Heat the oil in a cast-iron skillet until it registers 350°F on a deep-frying thermometer. Fry 1 tortilla at a time, using tongs so you don’t get burned: Carefully lay a tortilla in the hot oil—try not to submerge it. Fry flat for about 15 seconds, then use your tongs to fold it in half. Fry an additional 30 seconds, flip over, and fry for a final 30 seconds.At this point the tortilla should be browned lightly in spots but still flexible. Remove it from the oil and drain on your towel-lined baking sheet (try to stand the shells up on the rounded edges if you can—it doesn’t always work).Return the baking sheet to the oven to keep the shells warm. Continue until all the shells are fried. When finished, pour off most of the frying oil, but leave about 1 tablespoon behind in the skillet.Set the skillet back over medium heat. Add the onion and garlic. Cook until softened, about 4 minutes.Add the ground beef and chipotle with the adobo sauce to the skillet. Break up the meat with a spatula or wooden spoon and cook until browned, about 5 minutes.Add the taco seasoning and stir it into the beef until combined.Add the water and cook, uncovered, for a few minutes until the mixture is bubbling and has thickened. Let the mixture simmer on low until ready to eat.

Happy Easter! Beth and I are not planning a big Easter brunch or dinner. So, we’ll treat ourselves to a nice steak and asparagus topped with one of my steak toppers and I don’t care if the boys are grown and out of the house…I’m still coloring eggs! Hope you have a nice day! Dave’s Famous Cream Sauce1/2 cup heavy cream1/2 cup crème fraiche or sour cream1/2 cup prepared horseradish2 tablespoons chives1 tablespoon freshly squeezed lemon juiceKosher salt and freshly ground pepper, to tasteIn a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.Fold in crème fraiche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks. Blue Cheese & Onion Cream SauceKosher salt and freshly ground black pepper1 stick softened butter1 large yellow onion, sliced1 cup heavy cream3 to 4 tablespoons Worcestershire sauce3/4 cup crumbled blue cheeseMelt a 1/2 stick of butter in a large skillet over medium-high heat, and then sauté the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish. Roquefort Chive Sauce1 1/2 cups heavy cream2 ounces French Roquefort cheese, crumbled and rind removed.1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon chopped fresh chivesBring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts. Whiskey Butter1 cup unsalted butter, softened2 shallots, minced soaked in whiskey3 teaspoons minced parsley1/2 teaspoon Dijon mustard1/2 teaspoon Worcestershire sauce3 teaspoons whiskeyKosher salt and fresh-ground pepper, to tasteCombine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt, and pepper. Mix well. Drop butter onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.