Category: Dave’s Blog

  • Chicken Thighs and Mushrooms in Butter, Wine, Garlic and Lemon

    Chicken Thighs and Mushrooms in Butter, Wine, Garlic and Lemon

    Food quote of the day, from Dolly Parton:

    “My weaknesses have always been food and men—in that order.”

    Chicken Thighs and Mushrooms in Butter, Wine, Garlic and Lemon

    1 stick butter, divided

    Kosher salt and fresh ground pepper to taste

    8 chicken thighs, bone in, skin on

    6-10 cloves garlic, diced

    1 lb. cremini mushrooms stems removed and wiped clean

    1 cup chicken stock

    1 cup dry, white wine

    Red pepper flakes to taste

    Chopped cilantro, for garnish

    Fresh lemon juice from 2 lemons, remove seeds

    1/2 cup grated parmesan cheese

    Heat a large, high sided heavy skillet on medium high until very hot.

    Add butter, swirl around pan, and let melt.

    When butter is foamy and melted, add chicken thighs.

    Lightly salt chicken thighs

    Cook chicken thighs 5 minutes on each side, until golden brown.

    When chicken thighs are well browned, remove from pan – do not drain pan grease.

    Add garlic to pan, stir well.

    Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.

    Add second half of butter to pan, let melt.

    Let garlic and mushrooms brown – about 4-6 minutes. Do not let garlic burn, reduce heat if needed.

    Add red pepper flakes when mushrooms are cooked through.

    Add stock, lemon juice, and cheese.

    Stir well, being sure to scrape up any browned bits from bottom of pan.

    Bring to a boil, let reduce and thicken slightly for 2 minutes.

    Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

    Garnish with cilantro, remove from pan and serve immediately!

  • Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes

    Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes

    Last week, when I was filling in for Billy Pilgrim, someone asked me to post a breakfast recipe. My recipes are so dis-organized, it took me until this morning to find what I was looking for. 2023…organize these damn recipes.
    Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes
    6 cups cubed day-old French bread
    2 tablespoons unsalted butter, plus more for the baking dish
    1 tablespoon canola oil
    2 large yellow onions, halved and thinly sliced
    1 teaspoon sugar
    Kosher salt and freshly ground pepper
    1 10-ounce box frozen chopped spinach, thawed and squeezed dry
    10 large eggs
    3 cups whole milk
    1 cup heavy cream
    2 cups grated aged Gruyere cheese (about 8 ounces)
    2 teaspoons Dijon mustard
    1 tablespoon finely chopped fresh thyme
    Freshly grated nutmeg
    For the tomatoes:
    3 tablespoons canola oil
    2 pints cherry tomatoes
    3 tablespoons chopped fresh chives
    Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
    Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
    In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
    Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn’t shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
    Meanwhile, prepare the tomatoes: Heat the canola oil in a large sauté pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
  • Cheesy Chicken and Pasta Bake

    Cheesy Chicken and Pasta Bake

  • Sausage, White Bean and Tortellini Soup

    Sausage, White Bean and Tortellini Soup

  • Buffalo Chicken Sandwich with Blue Cheese-Ranch Dressing

    Buffalo Chicken Sandwich with Blue Cheese-Ranch Dressing

  • Beer Can Chicken

    Beer Can Chicken

  • Spicy Fried Wings

    Spicy Fried Wings

  • Beef Tips with Gravy over Noodles

    Beef Tips with Gravy over Noodles

  • Hot Wings with Blue Cheese-Yogurt Sauce

    Hot Wings with Blue Cheese-Yogurt Sauce

  • Chicago Steakhouse Sandwich

    Chicago Steakhouse Sandwich