Category: Dave’s Blog

Last week, someone texted me in the studio, “Would it kill ya to post a recipe for Stuffed Peppers.” So… here it is. It’s my mom’s recipe for Cheesy Stuffed Bell Peppers. Many a Sunday evening was spent at the dinner table woofin’ these down and always accompanied by a big glass of ice cold milk! Ruthie’s Cheesy, Stuffed Bell Peppers 6 green, red, yellow or orange bell peppers. Or a combination of.1 1/2 lbs. ground beef½ lb. chorizo1 yellow onion, chopped3/4 cup cooked rice1 egg2 (15 ounce) cans Italian stewed tomatoes, dividedKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon Worcestershire sauce8 ounces of grated cheddar cheese, divided Cut off portion of tops of bell pepper, and remove seeds, and membranes.Place the peppers in a large roaster or stock pot with salted water and boil.Cook 10 minutes so they will be only partially done.Drain and set aside to cool.In a large skillet, brown ground beef, chorizo and onion. Add rice, egg, 1 can tomatoes, Worcestershire and seasonings, and simmer for 5 minutes.Remove from the heat and add 1 cup cheese and mix well.Stuff peppers with mixture and set upright in buttered baking dish (you may have to trim little slivers off bottoms of peppers so they will sit upright.).Pour remaining can of tomatoes over top and around peppers.Bake uncovered at 350 degrees for 25 minutes.Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

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 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

Happy Friday! Happy Father’s Day! Bacon Blue Cheese Burger with Caramelized Onions For the burgers:2 pounds 80/20 ground beef (R & R has the best)1 tablespoon onion powderA few dashes of Worcestershire sauceKosher salt & fresh-ground pepper, to taste12 ounces blue cheese, sliced from a block or wedge12 slices thick-cut bacon, cooked and drained on paper towels6 large Hamburger buns For the caramelized onions:2 tablespoons olive oil4 large yellow onions, halved & thinly sliced into half-moonsKosher salt & fresh-ground pepper, to taste Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together. In a large bowl, mix ground beef, onion powder, Worcestershire and salt and pepper until just combined. Do not overmix, or your patties will be tough.Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.Preheat your grill, grill pan, Blackstone or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift easily, flip, add enough blue cheese to cover completely, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.Remove patties carefully using a metal spatula and transfer to buns. Top with caramelized onions and bacon and serve immediately.

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 Pi Day! (3/14) The number π is a mathematical constant, the ratio of a circle’s circumference to its diameter, commonly approximated as 3.14159. What?! With St. Patrick’s Day coming up and this being Pi Day, I thought this would be appropriate. Shepherd’s Pie 2 pounds russet potatoes2 tablespoons sour cream or softened cream cheese1 large egg yolk1/2 cup creamKosher salt and fresh-ground pepper, to taste1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef or ground lamb8 ounces sliced mushrooms1 carrot, peeled and chopped1 yellow onion, chopped2 tablespoons butter2 tablespoons all-purpose flour1 cup beef stock or broth2 teaspoons Worcestershire1/2 cup frozen peas1 teaspoon sweet paprika2 tablespoons chopped fresh parsley leaves Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb, spoon away some of the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes to make a roux. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

The weather is gonna be pretty crappy in Redding this weekend. So, stay inside and fill your home with the waft of comfort. Ragu Bolognese 1/4 cup olive oil4 tablespoons butter2 onions, chopped4 stalks celery, finely chopped1 carrot, scraped and finely chopped5 cloves garlic, sliced1 lb. ground veal1 lb. ground pork1/2 lb. ground beef1/4 lb. pancetta, minced1/2 cup milk1 (28 ounce) cans chopped tomatoes2 tablespoons dried oregano6 tablespoons chopped fresh basil2 bay leaves1 cup white wine2 cups beef stockKosher salt and fresh-ground pepper, to taste In a large heavy pot heat oil and butter.Add onions, celery, carrots, garlic and cook until vegetables are translucent.Add the meats and stir, cooking until no longer pink 10-15 minutes.Drain excess fat from pan and return to heat.Add milk and cook until almost dry, about 10 minutes.Add tomatoes and herbs and simmer about 15 minutes.Add wine and broth, bring to a boil.Lower to simmer, and cook partially covered for 2 1/2 hrs., stirring every 30 minutes.Season with salt and pepper to taste.Serve with Tagliatelle or Pappardelle

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!

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.