Category: Dave’s Blog

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.

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.

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.

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.

Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.

Spatchcock is both a noun and verb. Noun…a chicken split open is a spatchcocked chicken.”That is a good lookin’ spatchcocked chicken!” Verb…to split open a chicken, to prepare it for grilling.”We need to spatchcock these chickens.” However you use it, it’s just fun to say! Spatchcocked Mexican Roadhouse Chicken with Roasted Tomatillo Salsa and Roasted Green Onions The rub:1 1/2 teaspoons ground ancho Chile powder1 teaspoon dried oregano, preferably MexicanA big pinch of ground cloves1/2 teaspoon of ground cinnamon2 garlic cloves, peeled and finely chopped or crushed through a garlic press3 tablespoons apple cider vinegar1/4 cup fresh orange juice1 teaspoon Kosher salt, plus a little more for the onions1 large, whole chicken2 large bunches of green onions or knob onionsA little olive oil for brushing the onionsGrilled tomatillo salsa, for serving, recipe follows Place one whole chicken, breast side down, on a cutting board.Remove the Backbone. Starting at thigh end, cut along one side of backbone with kitchen shears.Continue to Remove the Backbone. Turn chicken around; cut along other side of the backbone. Discard the backbone.Turn the chicken over, breast side up. Apply pressure and flatten the chicken. The spatchcocked chicken is now ready to be prepared for grilling.Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix Chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an digital thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.To serve, cut the chicken into quarters, top with green onions and tomatillo salsa. Roasted Tomatillo Salsa1/2 lb. husked, rinsed, and halved tomatillos2 large cloves garlic, peeled1 jalapeño or 2 serrano chiles, stemmed and roughly chopped1/3 cup (loosely packed) roughly chopped cilantro1/2 small white onion, finely chopped1/4 cup waterSugarSalt Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.Place tomatillo halves on the grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.

Why wouldn’t I? Chilaquiles with Roasted Tomatillo Salsa Tomatillo Salsa1 pound fresh tomatillos3 fresh serrano chiles3 garlic cloves, unpeeled1 large onion, coarsely choppedOlive oil, as neededKosher salt and fresh ground black pepper, to taste1/2 cup fresh cilantro leaves1/4 cup chicken broth, or more as needed Chilaquiles1/3 cup vegetable oil12 corn tortillas, preferably stale, cut into 6 wedges.3 cups roasted Tomatillo SalsaKosher salt and fresh ground black pepper, to taste1/2 cup crumbled queso fresco2 thin slices onion, separated into rings1/2 cup Mexican crema, creme fraiche or sour cream1/4 cup chopped fresh cilantro leaves, for garnish To make the salsa:Preheat the broiler or oven to 550 degrees F.Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles:Pour about 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.