Category: Dave’s Blog

I wrote this with a crowd in mind, but you can certainly pare it down to whatever you need. So bust out your panini and get to work. You can even add a drizzle of sherry wine to the toppings and call it a “Sherry Panini” Get it? Spicy Italian Panini 16 slices of good, hearty breadMayonnaiseItalian cheeses, see belowItalian deli meats, see belowSliced pickled hot peppers, see belowOlive oilToppings: red onion, tomato slices, shredded lettuce, mixed greens, roasted red peppers, sweet peppers, olive oil, red wine vinegar, dried oregano Lay out all your fillings and heat up your panini press.Spread a thin coat of mayonnaise on two slices of bread.Layer on the cheese, deli meats, and hot peppers. Close the sandwich and brush the outside of the bread with a little olive oil.Put it onto your panini press and grill until the outside is golden brown and the cheese is melted.Open the panini (carefully since it’s hot) and add your desired toppings. Slice in half and serve. Italian Deli Meats: Salami, pepperoni, prosciutto, Coppa, Capocollo Soppressata, ham, mortadella.Italian Cheeses: Provolone, fontina, and fresh mozzarella are all great choices, either sliced thinly or shredded.Hot Peppers: Cherry peppers, pepperoncini’s, giardiniera or pickled jalapenos.Grill Pan: I have a panini press, but you can use a foil lined brick as a press and a skillet.

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)

The NFL Playoffs are here! I’m rooting for two teams tomorrow. The Browns, for my friend Robert Withrow (a.k.a. Robert Christopher) and the Dolphins, for my son Max and because they’re playing the Chiefs. Double this recipe for a crowd. Rib-Eye Steak Sandwich with Blue Cheese and CaramelizedOnions and Mushrooms 1 lb. boneless rib-eye steak2 tablespoons balsamic vinegarKosher salt and fresh-ground pepper, to taste2 tablespoons olive oil1 medium sweet onion, sliced thin8 ounces cremini or white button mushrooms, sliced1 French baguette, about 16 inches long, or 4 quality rolls or buns4 ounces blue cheese4 ounces fresh spinach leaves Trim any excess fat from the steak, season with salt and pepper and drizzle each side with 1/2 tablespoon balsamic vinegar. Set aside for 20 minutes to come to room temperature.While the steak is marinating, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the mushrooms and continue cooking until the mushrooms are nicely browned and the onion is caramelized, 8 to 12 minutes longer. Season to taste with salt and pepper, then remove from the heat and set aside.Preheat a gas or charcoal grill to a medium-high temperature. Oil the grates, add the steak and grill to desired doneness, 2-1/2 to 3 minutes per side for medium-rare (depending on thickness). Leave the grill on. Allow the steak to rest for 5 minutes, then cut into very thin slices.To assemble the sandwiches, place the baguette or rolls on a sheet of heavy-duty aluminum foil. Line the bottom of the bread with spinach leaves, add the steak slices and top with the onion-mushroom mixture. Add the blue cheese and place the sandwich on the grill until the cheese melts, 2 to 3 minutes. Top with the other half of the baguette or rolls, press the baguette or individual sandwiches gently. Cut the baguette into 4 equal portions, or serve the individual sandwiches.

It’s Super Wild Card Weekend. No Niners till next weekend, but good games. Saturday…doubleheader, Sunday…tripleheader, Monday Night Football. Time to plan your game day menu. This is a smoker to fryer recipe. If you fry them only, fry in batches and increase the frying time to 10-12 minutes. Bang Bang Chicken Wings Bang Bang Sauce:1 cup mayo1/4 cup sweet chili sauce2 tablespoons hot sauce4 cloves garlic minced2 teaspoons red pepper flakesZest of 1 lemonJuice of 1/2 lemon1 tablespoon honey Smoked Chicken Wings:3-4 lbs. chicken wings (drums and flats)Kosher salt and fresh-ground pepper, to taste2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons smoked paprika2 teaspoons chili powderMustard, as a binder Fried Chicken Wings:Canola oil for fryingChopped chives for garnishLime wedges, for squeezingCilantro, for serving Making The Bang Bang Sauce:In a mixing bowl, combine mayo, sweet chili sauce, hot sauce, minced garlic, red pepper flakes, lemon zest, lemon juice, and honey.Whisk the ingredients together until smooth and set aside. Smoking the Chicken Wings:Pat the chicken wings dry using paper towels.Apply a thin layer of mustard over each wing to act as a binder.In a separate bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and chili powder.Generously season the wings with the spice mixture.Allow the wings to marinate for 15-20 minutes.Preheat your smoker to 250 degrees.Place the wings in the smoker and let them smoke for 60-90 minutes or until they reach an internal temperature of 165 degrees.Once smoked, transfer the wings to a baking sheet. Frying the Chicken Wings:In a skillet, pour canola oil to a depth of at least 2 inches and heat it to 350 degrees.Carefully add the smoked wings to the hot oil, frying them for 60-90 seconds on each side until golden brown. If frying only, fry in batches 10-12 minutes.Remove the wings from the skillet and drain any excess oil on paper towels.In a large mixing bowl or saucepan, add the wings.Pour the prepared Bang Bang Sauce over the wings, tossing them gently to ensure they’re well-coated.Transfer the sauced wings to a serving plate.Garnish with fresh-chopped chives, cilantro and lime wedges.

“Show ’em that little move I taught ya there pork chop” Garlic Butter Baked Pork Chops 2 thick, bone-in pork chopsKosher salt and fresh-ground pepper, to taste4 tbsp butter, softened1 tbsp fresh thyme, chopped4 cloves garlic, minced1 tbsp. extra virgin olive oil 1. Preheat oven to 375°.2. Season pork chops with salt and pepper and set aside.3. In a small bowl mix together butter, thyme, and garlic. Set aside.4. In a cast iron skillet, heat olive oil over medium-high heat.5. When the skillet is hot, add the pork chops. Sear until golden, about 4 minutes each side.6. Baste the pork chops with the garlic butter.7. Place skillet in the oven and cook until cooked through, about 10-12 minutes, or until the pork chops’ internal temp is 145F.8. Remove from the oven. Baste the pork chops again before serving.

Baby backs in the oven is one of my favorites. Baked BBQ Baby Back Ribs ½ cup ancho Chile powder¼ cup white sugar¼ cup brown sugar¼ cup Kosher salt2 tablespoons fresh-ground pepper1 tablespoon ground cumin1 teaspoon dry mustard1 teaspoon ground cayenne pepper½ teaspoon ground dried chipotle pepper1 rack baby back pork ribs1 cup barbeque sauce Preheat oven to 250 degrees.Mix the rub in a bowl until combined.Place ribs meat-side down on aluminum foil. Remove the silver skin, or you can score the skin with a sharp knife.Generously apply the dry rub to both sides of the ribs.With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to sheet pan.Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.Increase oven temperature to 350 degrees.Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on the meat side of the ribs.Place the ribs meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on the meat side. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.Cut rack into individual rib segments and serve with more barbeque sauce.Enjoy !

Marinated Flank Steak With Blue Cheese Schmear 1 1/2-2 lbs. flank steaksMarinade1/4 cup Worcestershire sauce2 teaspoons kosher salt1 teaspoon fresh coarse ground black pepper2 tablespoons minced garlic1/4 cup olive oil Schmear1/3 cup blue cheese, crumbled3 tablespoons salted butter, room temp1 tablespoon prepared horseradish1 tablespoon chopped fresh basil1 tablespoon chopped fresh thymesalt & pepper 1.Trim steak of any excess fat or silver skin.2.Place steak in large zip lock bag.3.Combine marinade ingredients and pour over steak.4.Close bag& press out any air.5.Move steak around in the bag to marinate.6.Refrigerate over night, or at least six hours.7.Mix schmear ingredients in a small bowl until smooth.8.Refrigerate schmear.9.Bring schmear to room temperature one hour before serving.10.Prior to cooking, remove steak from marinade& drain well.11.Grill steak over HOT fire, about 6 minutes a side for medium rare.12.Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.13.Spread schmear over steak.14.Let rest 10 minutes before serving.15.Thinly slice on the bias across the grain.16.Spoon sauce& juices back over meat when serving.