Category: Dave’s Blog

  • Slow Cooker Sticky Chicken Wings

    Slow Cooker Sticky Chicken Wings

    Chicken wings for dummies. Couldn’t be easier. Mix all the crap together, get it in the crock pot and walk away. 

    SLOW COOKER STICKY CHICKEN WINGS 

    3 pounds chicken wings

    2 tablespoons cornstarch

    Sesame seeds for garnish

    Fresh cilantro, chopped for garnish

    Scallions, chopped for garnish 

    FOR THE SAUCE

    1/3 cup soy sauce

    1/3 cup prepared hoisin sauce

    1/3 cup brown sugar, packed

    1/4 cup honey

    4 cloves garlic, minced

    1 teaspoon Sriracha, or more, to taste

    1 ½ inch knob of fresh ginger, minced

    1 teaspoon ground pepper

    1 teaspoon onion powder

    1 teaspoon garlic powder 

    1. In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, honey, garlic, Sriracha, ginger, pepper, garlic powder and onion powder.

    2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.

    3. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Strain the cooking liquid into a saucepan and bring to a light boil to reduce.

    4. Preheat oven to broil. Line a baking sheet with foil.

    5. Place wings onto the baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Baste the chicken with the reduced cooking liquid.

    6. Serve immediately with remaining sauce, garnished with sesame seeds, scallions and cilantro.

  • Cowboy Spaghetti

    Cowboy Spaghetti

     Our engineer here at Q97, Barry, shared this recipe with me, so I’m sharing it with you. Thanks Bear! 

    Cowboy Spaghetti 

    16 oz spaghetti or linguine

    24 oz. sirloin steak

    2 tbsp butter

    4 cloves garlic, minced

    1/2 cup heavy cream

    1/4 cup fresh Parmesan, grated

    Montreal Steak Seasoning, to taste

    Kosher salt and fresh-ground pepper, to taste

    Pinch of red pepper flakes 

    Bring the steak to room temperature.

    Cook the pasta:

    Boil the pasta in heavily salted water (like the ocean) according to package instructions. Drain, but don’t rinse and set aside.

    Sear steak:

    In a skillet, melt 1 tablespoon of butter over medium-high heat. Season the steak with the steak seasoning, then sear for 3-4 minutes per side for medium-rare. Remove the steak from the skillet, let rest, then slice into thin strips.

    Sauté garlic:

    In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant.

    Make sauce:

    Add heavy cream, Parmesan, salt and pepper and red pepper flakes to the skillet. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.

    Toss noodles:

    Add the cooked pasta to the skillet and toss to coat the in the creamy sauce.

    Serve:

    Plate the noodles and top with the sliced steak. Serve immediately while warm.

  • Fish Piccata

    Fish Piccata

    fish Fish Piccata   4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish 2 Cloves of Garlic, minced 2 tsp of Olive Oil Kosher salt and fresh-ground pepper, to taste Flour, for dusting the fillets Capers, to taste 1/2 Cup of White Wine Zest and Juice of One Whole Lemon Fresh Chopped Parsley 1 Tbsp of Butter   Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side. Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds. Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!
  • Chicken Parm Sub with Italian Salad

    Chicken Parm Sub with Italian Salad

    CHICKEN SALAD The NFL playoffs continue this Saturday and Sunday and the Rams and Vikings meet tonight. I think I’ll change gears and root for the Rams, for my friends Rick Richard Healy and Tom Cummings. Too bad the Rams and Lions can’t square off in the Super Bowl. Good luck Chuck and Jake. Chicken Parm Sub with Italian Salad 1 jar of marinara sauce2 large chicken breasts1 large yellow onionGarlic cloves, to taste, I use 418 slices of provolone or mozzarella cheese6 French or Sub Rolls1 Cup grated Parmesan cheese + more for toppingKosher salt and fresh-ground pepperGarlic PowderOnion PowderItalian seasoningOil for cooking Halve your onions, then peel and slice into half-moonsCut your chicken breasts into bite sized chunks.Mince the garlic.Add some oil to a skillet, then preheat your oven to 375 degrees.Add your onions, chicken and garlic to the skillet and sauté , stirring occasionally until fully cooked.Season with the salt, pepper, onion and garlic powders and Italian seasoning. I do not measure, Just season to taste.Pour in the jar of marinara, I add a little water to the jar, shake and add to the pan as well. Bring to a simmer, reduce heat, cover and simmer 20-30 minutes.Drizzle some oil or butter on the split rolls and toast in the oven until slightly toasted, take out, add two slices of cheese and back in oven to toast.When chicken is done simmering, turn off heat, stir in the Parmesan cheese.Remove rolls from oven, turn off oven and turn on broiler, add the chicken to each roll, sprinkle of Parmesan and another slice (or two) of cheese to the top, sprinkle with seasonings if you like, and broil until the cheese is bubbly and golden brown.Serve with Italian salad. Recipe follows. Italian Salad1 head of iceberg lettuce1 medium red onion1/2 cup of sun dried tomatoes8 slices of provolone cheese6 to 8 peperoncini plus a splash of juice from the jarItalian seasoning, to taste1 tablespoon of mayo1/2 cup grated or shaved Parmesan cheeseKosher salt and fresh-ground pepper, to taste Wash and air dry your iceberg lettuce and cut and tear into bite sized pieces. I like to leave it in the bowl in the fridge for a bit so it gets ice cold.Slice your red onion and add to the lettuce.Add your peperoncini to the bowl and drizzle a little of the juice from the jar on the salad.Chop your sun dried tomato into small pieces and sprinkle over the salad.Dice your Provolone and add to the salad.In a jar add your salad dressing and the mayo and whisk or stir until well combined and creamy.Season the whole salad with the Italian seasoning and salt and pepper.When ready to serve, drizzle with the dressing and add the Parmesan cheese.
  • Prime Rib Sliders

    Prime Rib Sliders

    prime rib sliders Here’s another leftover prime rib idea. Happy Friday! Prime Rib Sliders Slices of leftover prime rib1 package King’s Hawaiian Rolls12 slices Swiss cheeseOnion powderGarlic powderMelted butter, for topping rolls Caramelized Onions:4 large sweet onions halved and cut thinly1/4 cup butterKosher salt and fresh-ground pepper, to taste4 tbsp balsamic vinegar4 tbsp brown sugar6 fresh rosemary stems2 bay leaves Horseradish Cream Sauce:2 tbsp prepared horseradish1/4 cup sour cream2 tsp Worcestershire sauce2 tsp Sriracha Caramelized Onions:Cut the onions in half, then slice them thinly.Melt the butter in a large skillet, then add the onions.Cook over low-medium heat until the onions are softened. About 20 minutes.Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.Stir in the balsamic vinegar, sugar, salt and pepper.Continue cooking until the liquid is all gone, and the onions are caramel colored and soft. Be very careful not to burn the mixture, so stir often. Horseradish Cream Sauce:Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy. Putting it all together:Pre-heat your oven to 350Cut the entire pack of rolls in half horizontally, keeping each half intact and connected. Place the bottom half of the rolls on a foil lined baking sheet. Top with the roast beef (about 1 slice per roll). Dollop the beef with the horseradish cream sauce. Spread the onions in an even layer over the top, then top with the cheese. Place the top layer of rolls over the cheese. Brush the top of the rolls with the melted butter. Sprinkle with the garlic powder and onion powder.Cover the baking sheet with aluminum foil and bake for 15 minutes. Uncover and bake until the cheese is melted and the rolls are lightly browned, 5 to 7 minutes more. Let cool for 5 minutes before serving.
  • Leftover Prime Rib Dips with Red Wine Au Jus

    Leftover Prime Rib Dips with Red Wine Au Jus

    What to do with that leftover prime rib…
     
    Leftover Prime Rib Dips with Red Wine Au Jus
     
    Ingredients for 8 sandwiches
    6 cups leftover prime rib red wine au jus (recipe below)
    2 tablespoons olive oil
    3 lb. leftover prime rib roast (thin sliced for sandwiches)
    Kosher salt and fresh ground pepper, to taste
    2 tablespoons butter
    8 sandwich rolls (hoagie or torpedo rolls) buttered and toasted
    16 slices Swiss cheese (optional)
     
    In a saucepan, bring leftover prime rib au jus to medium temperature.
    In a large skillet or frying pan, add olive oil and bring to medium high heat. Add sliced leftover prime rib beef and season with course ground salt and pepper. Cook until warmed, about 4-5 minutes.
    Ladle about ½ cup portion of the au jus into the pan, and add the tablespoon of butter.
    If you are putting cheese on the sandwiches, build the sandwiches (open faced) with the meat and cheese and put under the broiler, just until the cheese is melted. Otherwise, just build with the warmed meat and enjoy!
    Serve with ramekins or cups filled with the red wine au jus.
     
    Red Wine Au Jus
    4 cups beef broth
    2 cups cabernet sauvignon (or your choice red wine)
    1 cup prime rib roast drippings
    4 tablespoons unsalted butter
    2 sprigs fresh rosemary
    2 pinches ground sage
    Kosher salt and fresh ground pepper, to taste
     
    Combine all ingredients in a medium saucepan and bring to a rolling boil at medium high heat. Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus.
    Do not reduce the au jus too much, as it should be a thinner sauce than gravy. Add salt & pepper, to taste. Strain and serve in individual bowls for each of your guests (save the leftover au jus for sandwiches tomorrow!).
  • Nana’s Shrimp Appetizer

    Nana’s Shrimp Appetizer

    This shrimp appetizer is a game-changer. I first had this 2 years ago, when we spent Christmas in Santa Barbara. My sister-in-law, Kathy, made this from her grandmother’s recipe. Beth has the same grandmother. Beth and I have been married nearly 35 years. Why is it, I first learned of this masterpiece just 2 years ago? As always, Beth has been holding out on me. Merry Christmas & Happy New Year! 
     
    Nana’s Shrimp Appetizer
     
    2/3 cup mayonnaise
    2 tablespoons heavy cream
    2 tablespoons tarragon vinegar
    2 tablespoons chopped fresh parsley
    2 tablespoons minced onion
    ½ teaspoon celery seed
    ½ teaspoon sweet basil
    ½ teaspoon salt
    ½ teaspoon black pepper
     
    Mix together—pour over 2-3 pounds jumbo cooked shrimp. Marinate in the fridge. Serve on toothpicks and enjoy with your favorite cocktail. Or this can be used as a salad too —serve with dark greens, avocado, etc.
  • TJ’s Teriyaki Rumaki

    TJ’s Teriyaki Rumaki

    Our very dear friend Teresa, who sadly passed too soon several years ago, used to make the best Rumaki for our Christmas and New Year’s parties. Now, her husband and our dear friend, John, is with her. It’s a great party snack for the holidays and brings us great memories. Rest easy John & TJ.
     
    TJ’s Teriyaki Rumaki
     
    1 container chicken liver
    1lb bacon
    1⁄2 cup Teriyaki sauce
    1 tablespoon fresh, minced ginger (about 1 inch knob)
    1⁄4 cup cream sherry
    1 (4 ounce) can sliced water chestnuts
    1 clove minced garlic
    Butter
    Wooden toothpicks
     
    Place bacon strips in a cold frying pan. Turn on a low flame and slowly render the fat from the bacon.
    Melt some butter or margarine, and add the teriyaki sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
    DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
    While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
    When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
    Slice the chicken livers into 1/2-inch pieces.
    Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
    Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
    Set the cookie sheet with all of the Rumaki aside.
    About 20 minutes before company arrives, preheat oven to 450 degrees.
    About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
    Remove from oven and serve on a hot plate.
    Leave the toothpicks in place so they can pick it up by the toothpicks.
  • Tomato Soup with Cheese-Onion Toast

    Tomato Soup with Cheese-Onion Toast

    Tomato Soup with Cheese and Onion Toast We have some cold, wet weather headed to Redding this week. Bundle up with a classic. Tomato Soup with Cheese-Onion Toast For the Tomato Soup:2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced1 carrot, chopped2 cans (28 oz each) whole peeled tomatoes4 cups vegetable broth2 tbsp tomato paste1 tsp sugar1 tsp dried basil1/2 tsp dried oreganoKosher salt and fresh-ground pepper, to tasteFresh basil, for garnish For the Cheese and Onion Toast:4 slices of crusty bread2 tbsp butter, softened1 small onion, halved and sliced into half moons1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese Prepare the Tomato Soup:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.Stir in the tomato paste and cook for 1-2 minutes.Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.Use an immersion blender to blend the soup until smooth. You can blend the soup in batches using a regular blender, if you don’t have an immersion blender.Season with salt and pepper to taste. Keep the soup warm on low heat. Prepare the Cheese-Onion Toast:Preheat your oven’s broiler or a toaster oven.Spread the softened butter on one side of each slice of bread.Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning. Serve:Ladle the hot tomato soup into bowls.Serve each bowl of soup with a slice of cheese and onion toast on the side.Garnish the soup with fresh basil leaves.
  • Garlic-Parmesan Bacon Wrapped Asparagus

    Garlic-Parmesan Bacon Wrapped Asparagus

    464432761_10235496132043350_3633202944994765345_n Here’s a side for my surf n turf dinner. It’s a good lookin’ side, it’s delicious and it makes your pee smell funny! Garlic-Parmesan Bacon Wrapped Asparagus 2 lb asparagus cleaned, woody ends removed1 stick unsalted butter2 tbsp minced garlic1 lb thin-sliced bacon½ cup finely grated Parmesan cheeseRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste Preheat the oven to 425°F.In a saucepan, melt the butter with the minced garlic.Brush the asparagus spears lightly with the melted Garlic Butter.Bundle the asparagus in three’s. Wrap a slice of bacon around the stems. Repeat with the remaining spears and bacon.Place into the oven and bake 20-25 minutes, depending on how thick the asparagus is, turning halfway through cooking.Increase oven temperature to broil and cook an additional 3 minutes to crisp up the bacon.Remove from oven and sprinkle with Parmesan cheese and red pepper flakes. Salt and pepper, to taste.