Category: Dave’s Blog

More slow cooker fun for the weekend! Slow Cooker Asian Glazed Drumsticks 3 pounds chicken drumsticksFor the Sauce:1/4 cup honey1/4 cup low sodium soy sauce1/4 cup balsamic vinegar2 tablespoons brown sugar6 cloves garlic, minced1 tablespoon Sriracha, or to taste1 teaspoon ground ginger For the Slurry:2 tablespoons cold water2 tablespoons cornstarch Garnishes:Toasted sesame seedsFresh cilantro Pat dry your drumsticksPlace drumsticks in a slow cooker; set aside.In a mixing bowl, whisk together honey, soy sauce, balsamic vinegar, brown sugar, minced garlic, sriracha and ground ginger.Pour soy sauce mixture over the chicken drumsticks and gently toss to coat.Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. Chicken is cooked through when internal temperature hits 165-170 degrees.If you’d like to thicken the sauce, make a slurry about 15 minutes before the chicken is done: in a small bowl or cup, whisk together water and cornstarch.Remove cover from slow cooker and stir the slurry into the sauce; recover and cook on HIGH heat for 10 to 12 more minutes, or until sauce has thickened.Serve drumsticks with sauce and top with sesame seeds and cilantro.

Bust out the slow cooker for some chicken drumstick fun! Slow Cooker BBQ Sauced Chicken Drumsticks 3 pounds chicken drumsticks2 cups of your favorite BBQ sauce1/4 cup honey1/4 cup soy sauce1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon Montreal Steak SeasoningKosher salt and fresh-ground pepper, to taste 1. Pat dry the drumsticks. Season them lightly with salt and pepper.2. In a large bowl, mix together the BBQ sauce, honey, soy sauce, steak seasoning, garlic powder, and onion powder.3. Place the drumsticks in the slow cooker and pour the sauce mixture over them, ensuring they are fully coated.4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the drumsticks are cooked through and tender. Internal temp 165-170 degrees.5. Once cooked, you can place the drumsticks on a baking sheet and broil in the oven for a few minutes if you like a little char.6. Serve hot and spoon extra sauce over the drumsticks if you like.

Happy Taco Tuesday! This is my favorite, go-to taco recipe. Keep it handy for game-day. Pressure Cooker to Oven Pulled Pork Carnitas Tacos For the spice rub:4 tablespoons chili powder1 tablespoon kosher salt2 teaspoons ground cumin1 teaspoon cayenne1 teaspoon dried oregano1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon paprika For the pulled pork:4–8-pound (or so) bone-in pork butt, cut into two pieces.2 tablespoons vegetable oil1 cup pineapple juice, orange juice, chicken stock or waterOne 7oz. can chipotle in adobo1 jalapeno & 1 poblano pepper, diced2 small cans diced, green chiles2 limes Toppings (pick a few!)Sliced avocadoSliced radishesThinly sliced red or green cabbageThinly sliced romaine lettuceDiced red onionsChopped tomatoesCrumbled cotija cheeseChopped cilantroWarm tortillas, corn or flourLime wedges, for squeezingSalsa In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.Select the “Sauté” program on your pressure cooker and add the oil to the pot. Or, you can sear the pork in a large skillet, or flat-top grill.Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure for a 4-pound butt, 90-120 minutes for an 8-pound butt.You can either perform a quick pressure release by immediately moving the vent from “Seal” to “Vent” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. Reserve the cooking liquid.Pre-heat your oven to 350 degreesUse tongs to transfer the pork to a baking dish or hotel pan and shred the pork with a couple of forks or your tongs. Remove the bone. Add the two cans of diced, green chiles. Ladle some of the cooking liquid over the pork.Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid, as needed during cooking so the meat doesn’t dry out too much.Serve it in tacos with the toppings.

It’s National Cheese Lovers Day! So, I thought I’d share a couple of grilled cheese sandwiches that I like to make.   Jalapeno Popper Grilled Cheese   8 slices thick, white bread (Franz Naked) 8 slices thick-cut bacon 2 teaspoon mayonnaise 6 ounces cream cheese 4 tablespoons diced jalapenos or to taste 1/2 teaspoon garlic powder 4 tablespoons Parmesan cheese 8 slices pepper-jack cheese   Cook the bacon, but not too crisp. Set aside on a plate lined with a paper towel. Combine cream cheese, jalapeños, garlic powder, and Parmesan cheese in a small bowl. Mix well. Spread jalapeño filling over 2 of the slices of bread. Top with pepper-jack cheese, two slices of bacon and remaining slice of bread. Spread mayonnaise over the outside of each slice of bread. Preheat a small skillet over low heat. Place mayonnaise side down in the skillet. Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.   Sloppy Joe Grilled Cheese   1 pound ground beef 1 tablespoon unsalted butter 1/2 yellow onion , chopped 1/2 green bell pepper , chopped 1 clove garlic , minced 2 teaspoons yellow mustard 3/4 cup ketchup 2 tablespoons brown sugar Kosher salt and fresh-ground pepper, to taste
12 slices American Cheese 12 slices thick, white bread (Franz Naked) 4 tablespoons unsalted butter Bread & Butter pickles, for serving   Add the ground beef to a large skillet (this browns very well) on high heat and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on the beef, and it is cooked through, then remove the beef, drain the fat and add the butter, onions and bell pepper to the pan. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again and add the beef back into the pan. Add the garlic, mustard, ketchup, brown sugar, salt, black pepper, to the pan and cook until most of the liquid has evaporated, 3-5 minutes. Spread the butter on one side of each of the 12 slices of bread. Butter side down on the cutting board. Add a slice of American Cheese to each of the slices. Top six slices with the meat mixture and close the sandwiches pressing down lightly. In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side. Serve with the pickles

When you get a craving, ya gotta feed it!   Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa   1 small red onion, halved 1 1/2 pounds tomatillos, husked and rinsed 2 serrano Chile peppers, stemmed and seeded 1/2 cup chicken broth Kosher salt Pinch of sugar 8 corn tortillas 4 cups shredded rotisserie chicken 2 1/2 cups grated Monterey Jack cheese Fresh cilantro 2 tablespoons extra-virgin olive oil, plus more for greasing 3/4 cup crumbled queso fresco or cotija cheese   Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar. Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.   Cilantro-Lime Avocado Salsa: 6 tomatillos 1 jalapeño 2 avocados A handful of fresh cilantro 1/2 cup crema mexicana 1 tablespoon minced garlic 1 tablespoon chicken bouillon powder Kosher salt, to taste Juice of 2 limes 1/4 of a white onion About 1 cup of boiling water from the tomatillos and jalapeño   In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened. In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion. Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend. Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed. Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips! Enjoy!

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!

It’s National Hot Pastrami Sandwich Day. Here’s a sandwich that will definitely find is way to one of the pages in my forthcoming cook book, “If You Don’t Like My Cooking…Go Fork Yourself” Davey’s Triple Play Grilled Cheese 4 Tbs. apple butter1 tsp. Dijon mustard1 Tsp. honeyKosher salt4 thick slices of bread8 oz. aged white Cheddar, grated1 lb. thinly sliced pastrami6 to 10 very thin slices of apple (use a mandolin, if you have one)4 Tbsp. unsalted butter Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.

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.

Happy Friday! I am obsessed with my Ninja Air Fryer. Air Fryer Hawaiian Teriyaki Chicken For the Teriyaki Marinade:1/2 cup soy sauce1/4 cup pineapple juice1/4 cup brown sugar2 tablespoons rice vinegar2 tablespoons grated fresh ginger2 cloves garlic, minced1 tablespoon sesame oil1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening) For the Chicken:4 boneless, skinless chicken thighs1 tablespoon vegetable oil Sesame seeds and chopped green onions for garnish (optional)In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil. If you want a thicker sauce, stir in the cornstarch mixture and cook over medium heat until thickened. Allow it to cool.Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the teriyaki marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight. Reserve the remaining marinade for basting and serving.Preheat your air fryer to 360° for about 5 minutes.Remove the chicken from the marinade, letting any excess drip off. Lightly brush the chicken with vegetable oil to help with browning.Place the chicken in the air fryer basket in a single layer, making sure they are not overcrowded. Cook at 360° for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165° and is golden brown.Transfer the chicken to a plate and let it rest for a few minutes. Slice the thighs into strips. Garnish with sesame seeds and chopped green onions, if you like. Serve with rice and the reserved teriyaki sauce on the side.