Category: Dave’s Blog

If you’re still trying to come up with a sexy Christmas Eve dinner, this ought to do the trick.   Steak Marsala   1cup chicken broth ½-ounce dried porcini mushrooms 3 tablespoons olive oil 12 ounces cremini mushrooms, sliced thin Kosher salt and fresh-pepper, to taste Four 6-8-ounce sirloin steaks 1 shallot, minced 1 tablespoon flour 3 cloves garlic, minced 1 teaspoon fresh rosemary, minced ¾ cup sweet marsala, plus one tablespoon 4 tablespoons butter, chilled and cubed 1 tablespoon parsley, chopped 2 teaspoons lemon juice   Add ½ cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine. Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm. Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turnover and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil. Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in ¾ cup of Marsala, reserved mushroom liquid and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes. Reduce heat and whisk in butter a piece at a time. Next add parsley, lemon juice, the browned fresh mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.

Christmas Eve is one week from today…Yikes! Cioppino is a must for many families during the Holidays. This one comes from the Putah Creek Cafe in Winters. It’s expensive, time consuming and a lot of work, but if you want to show your friends and family a lot of love on Christmas Eve or New Year’s Eve, have a big pot of this on the stove. Cin Cin! San Francisco Style Cioppino Cioppino Tomato Base:1/4 cup olive oil1 small carrot, chopped1 small yellow onion, chopped1/2 green bell pepper, chopped2 ribs celery, chopped5 cloves garlic, chopped1 small serrano chile1/2 bunch fresh basil, chopped1/2 bunch fresh oregano, chopped1/2 teaspoon fennel seeds1 1/2 teaspoons black peppercorns1 bay leaf1/2 bottle good red wine2 teaspoons red wine vinegar2 teaspoons Worcestershire sauce2 teaspoons hot sauce10 cups canned pureed tomatoes, about five 15-ounce cansFish Stock, recipe follows Seafood:6 tubes of squid, with tentacles, cleaned and cut into rings3 whole Dungeness crab legs and bodies, with the crabmeat intact18 littleneck clams, scrubbed clean18 black mussels, bearded and scrubbed clean1 1/2 pounds fresh firm fish, cut into 1 1/2-inch pieces12 peeled and deveined prawns (shells reserved for stock Fish Stock:1 pound fresh fish bones, plus the head if you can get it2 ribs celery, coarsely chopped1 small carrot, coarsely chopped1 small yellow onion, coarsely chopped2 cloves garlic, mashed1/4 bunch parsley stems1 bay leaf1/2 teaspoon whole black peppercorns1/2 teaspoon fennel seedsShells from the prawns10 to 12 cups clam juice Fish Stock:In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids. For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids. For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, squid, clams, mussels, and fish, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes. To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with good, crusty garlic bread to sop up all the heavenly goodness!

Yesterday, Beth asked me, “Wadaya want for Christmas Eve dinner?” I really didn’t have an answer. Then, I found a recipe in my annals. BTW…what are YOU doing for Christmas Eve dinner? Steak Diane Four 6–8-ounce steaks…your favorite cut.Kosher salt and fresh-ground pepper, to taste1/2 cup beef broth4 teaspoons Worcestershire sauce2 teaspoons Dijon mustard2 teaspoons tomato paste2 tablespoons butter1/2 cup finely minced shallots4 tablespoons cognac or brandy1/3 cup heavy cream2 tablespoons chives, finely chopped Pat the steaks dry and sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.Melt the butter in a skillet set over medium-high heat. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done to your liking.When the steaks are done, move to a cutting board and tent with foil.While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.Add the cognac to de-glaze the pan. Increase the heat and cook until the cognac is almost evaporated.Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with fresh-ground pepper and chives.

Skyline Chili in Cincinnati is famous for their Cincinnati style chili they’ve been serving since 1949. Since I’ve never been and probably won’t go, I had to find the recipe and do it myself. BTW…I like mine “Four Way” This is perfect for a cold, rainy weekend in Redding.   Cincinnati “Skyline” Chili   1 quart cold water 2 lbs ground beef 2 cups crushed tomato 2 yellow onions, diced 4 garlic cloves, minced 1 tbsp Worcestershire sauce 1 tbsp unsweetened cocoa 1/4 cup chili powder 1 tsp cayenne 1 tsp ground cumin 2 tbsp cider vinegar 1 whole bay leaf 1/4 tsp ground cloves 1 tsp cinnamon 1 1/2 tsp salt Finely shredded sharp cheddar cheese for serving 1 pound spaghetti for serving Red kidney beans for serving Diced yellow onion for serving   1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients. 2. Simmer uncovered on low for 3 hours. Add water as needed if the chili becomes too thick. 3. Boil spaghetti in well salted water according to package directions 4. Follow the “Skyline” guide below for serving The Cincinnati “Skyline” Chili Ordering Code   1. Just the chili (“One Way”) 2. Chili served over spaghetti (“Two Way”) 3. Chili, spaghetti, and grated Cheddar cheese (“Three Way”) 4. Chili, spaghetti, cheese, and onions (“Four Way”) 5. Chili, spaghetti, cheese, onions, and beans (“Five Way”) All are served with oyster crackers.

Pour yourself a glass of wine, dim the lights and ask Alexa to play Sinatra. Now…cut the cheese. French Onion Mac N Cheese 6 tbsp. butter, divided, plus more room temperature for brushing2 real big yellow onions, halved and sliced into half-moonsKosher salt and fresh-ground pepper, to taste12 oz. cavatappi or other short curly pasta2 tbsp. all-purpose flour2 1/2 c. whole milk1 1/2 c. grated fontina cheese2 1/2 c. grated Gruyère1 c. shredded sharp white cheddar1 tsp. Dijon mustardPinch of cayenne pepper1 tsp. fresh thyme leaves, plus more for garnish Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter, or brush one large baking dish with butter.In a large skillet, melt 3 tablespoons of the butter over medium. Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.Cook pasta in a large pot of boiling salted water, following package directions until al dente, about 8 minutes Drain pasta.In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and reduce heat to medium. Simmer, stirring, until sauce is thickened, about 6 minutes. Stir in fontina, 1 cup of the gruyere, and cheddar until cheese is melted. Remove from the heat. Stir in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.Divide mixture among ramekins and top each ramekin with the remaining gruyère. Bake until sauce is bubbly around the edges, about 20 minutes.Switch oven to broil and broil until cheese is golden, about 2 minutes. Garnish with more thyme before serving.

I am in the mood for a damn rib, dammit!   Honey-Garlic Ribs   2 racks of pork ribs ½ cup honey ¼ cup soy sauce ¼ cup distilled white vinegar 2 tablespoons brown sugar 4 cloves garlic, minced 1 teaspoon baking soda 1 teaspoon garlic salt   Preheat the oven to 375. Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat. Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt. Bake in the preheated oven for 1 hour, turning every 20 minutes. Enjoy!

It’s gonna be beautiful in Redding this weekend. Fire the grill and have a great weekend! Cowboy Rib-Eye Steak with Chimichurri Chimichurri:1 shallot, finely chopped1 Fresno Chile or red jalapeño, finely chopped4 garlic cloves, thinly sliced or finely chopped1/2 cup red wine vinegar1 tsp. kosher salt, plus more1/2 cup finely chopped cilantro1/4 cup finely chopped flat-leaf parsley2 Tbsp. finely chopped oregano3/4 cup extra-virgin olive oil Combine shallot, Chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer chimichurri to a bowl. Season with salt and keep in the fridge until the steak is ready. Steak:2 bone in, rib-eye steaks (12-16 ounces each)1 tablespoon ground cumin1 tablespoon ground corianderA liberal amount of coarse salt and fresh ground pepper1 tablespoon sweet paprika2 tablespoons light brown sugar2 tablespoons dried oregano6 cloves garlic, minced Pat steak dry thoroughly with paper towels.Mix all of the spice ingredients together, including the garlic.Rub steak on all sides with spice mixture and let stand at room temperature for 1 hour, or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.Preheat oven to 375 degrees with rack in center position.Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 4-5 minutes per side. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125-130 degrees for medium-rare.You can also grill your steaks, if you prefer.Transfer steak to a cutting board and let stand at least 15 minutes before slicing and serving.Spoon the chimichurri over the steaks and enjoy!

When you’re in the mood for french onion soup, turn it into a casserole. French Onion Chicken Casserole 4-6 boneless, skinless chicken breasts (depending on size)2 teaspoons garlic powder1 teaspoon dried oreganoRed crushed chili pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste2 cups shredded mozzarella or Gruyere cheese2 tablespoons unsalted butter6 large, yellow onions, halved and sliced into half-moons4 cloves garlic, minced1/2 cup chicken brothFresh chopped parsley, for garnishFrench baguette, sliced and buttered 1. Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to de-glaze if your pan gets too dry, and keep stirring until onions are browned.4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.5. Season chicken breasts with oregano, red pepper flakes, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.6. Divide caramelized onions on top of each chicken breast. Top the casserole with the slices of baguette. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish with fresh chopped parsley and serve immediately!