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Stuffed Peppers

Print Recipe Stuffed Peppers Mom’s Stuffed peppers. Author: Dave Ingredients15 oz Tomato Sauce1 tsp sugar1 tsp dried basil1 tsp salt2 cup cooked rice3 green peppers large1 onion small, diced3/4 lb Ground Beef1/2 cup grated cheddar InstructionsHalf and clean the peppers and cook in microwave for […]

Spinach and Artichoke Dip

Print Recipe Spinach and Artichoke Dip Easy Spinach and Artichoke dip. Author: Dave Ingredients6 oz Parmesan cheese grated6 oz ramano cheese grated13 oz Sour Cream16 oz cream cheese8 oz mayo2 lb frozen spinach chopped64 oz artichoke hearts julieanned4 cloves garlic minced1/2 oz salt and pepper […]

Spicy Dry Rub

Spicy Dry Rub

This is a great rub for pork, chicken, or pretty much any dead animal that's scheduled to be roasted, charred, or otherwise turned into flavorful, and slightly spicy food.
Author: Dave

Ingredients

  • 1 cup brown sugar
  • 1 cup Kosher Salt
  • 1 cup paprika
  • 3/4 cup garlic powder
  • 1/2 cup onion powder
  • 1/2 cup chili powder
  • 1/4 cup cayenne pepper
  • 1/4 cup dried oregano
  • 1/4 cup Black Pepper
  • 1/4 cup Cumin Powder

Instructions

  • Mix all ingredients together.
  • Store in airtight container.

Notes

Usage:
-Put on Meat.
-Let meat marinate in spices.
Additionally adding coffee grounds to the rub gives it a more complex flavor.
-Cook meat.

Sate Ayam

Print Recipe Sate Ayam Author: Dave Ingredients500 g boneless chicken breast cubed or pounded and sliced24 Skewers soaked for several hours2 tsp Tamarind Pulp2 Tbsp hot water3 cloves garlic peeled4 shallots peeled1 tsp coriander seeds1/4 tsp cumin seeds1/2 tsp salt1 1/2 Tbsp Oil InstructionsMarinadeSoak the […]

Sambal Kacang (Indonesian Dish)

Print Recipe Sambal Kacang This is one of my favorite vegetarian dishes. Mom said that her father used to bring lots of dried beans home that he used as samples for his business. Her nanny would soak the beans for a long time and then […]

Salerno-Style Spaghetti

Salerno-Style Spaghetti

Author: Dave

Ingredients

  • 2 slices bread torn into quarters
  • 10 Tbsp extra virgin olive oil
  • 4 clove garlic minced
  • 1/2 tsp red pepper flakes
  • 2 Tbsp Kosher Salt
  • 1 pinch Black Pepper
  • 1 lb spaghetti
  • 1 oz parmesian grated plus extra for serving
  • 1 cup parsley fresh, minced
  • 4 eggs

Instructions

  • Adjust an oven rack to the middle position and heat the oven to 375 degrees.
  • Pulse the bread in a food processor to coarse crumbs, about 10 pulses.
  • Toss the bread with 2 TB of the oil and season with salt and pepper.
  • Spread the crumbs out evenly in a rimmed baking sheet and bake, stirring often, until golden brown, 8 to 10 minutes; set aside.
  • Bring 4 quarts of water to a boil in a large pot for the pasta.
  • Meanwhile, cook 3 or more TB of the oil, garlic, pepper flakes and 1/4 tsp salt in a 12" non-stick skillet over low heat, stirring constantly, until the garlic foams, is sticky and straw-colored, 8-10 minutes.
  • Transfer the garlic mixture to a small bowl, set aside.
  • Wipe the skillet clean with paper towels and set aside.
  • Add 1 TB salt and pasta to the boiling water. Cook according to directions.
  • A minute or two before draining pasta, return the skillet to low heat for 5 minutes (for the eggs).
  • Reserve 1 cup of the pasta cooking water, drain the pasta, and return it to the pot.
  • Stir in 1/2 cup of the reserved pasta cooking water, the garlic mixture, 3 more TB of oil, Parmesan, parsley and 3/4 tsp salt and toss to combine. Cover and set aside to keep warm while cooking the eggs.
  • When the skillet is hot, add the remaining 2 TB oil and swirl to coat the pan. Individually fry your eggs over-easy, making sure to keep the yolks runny, and top a serving of spaghetti with the egg. Serve immediately.

Notes

I've used panko crumbs instead of bread.  They should still be toasted, but I did it in a stove top pan with some extra seasonings and it worked very well.
I stress the importance of having runny egg yolks on the finished dish.  The yolk makes up part of the sauce that makes the dish so good.

Red Lentil Soup

Print Recipe Red Lentil Soup A very delicious and satisfying lentil soup. Author: Dave Ingredients1 1/2 cup Red Lentils3 Tbsp unsalted butter1 Large Yellow Onion2 Tbsp Ground Coriander2 tsp Ground Cumin2 tsp Ginger fresh peeled and grated1/2 tsp Ground Turmeric1 pinch cayenne pepper6 cup water, […]

Red Curry with Chicken & Bamboo Shoots

Print Recipe Red Curry with Chicken & Bamboo Shoots AKA: Gaeng Phed Kai Sai Nawmai. This is an excellent Thai red curry that I had at my buddy Chris’s. It’s an excellent red curry so I told him he needed to give me the recipe. […]

Perfect Roast Chicken

Perfect Roast Chicken

Perfectly roasting a chicken, crispy golden crust... tender and moist in all parts of the bird (including the breast, which is notoriously difficult to keep moist) isn't actually at all difficult when adhering to a few simple steps. I picked up this recipe partially from Thomas Keller's 'Ad Hoc at Home' book, as well as a video snippet. The 'Ad Hoc' recipe puts the chicken on a bed of root vegetables, which is great, but if you want just the chicken without the vegetables this method works perfectly.
Author: Dave

Ingredients

  • 1 Whole Chicken Approx. 3lb
  • Salt
  • Black Pepper

Instructions

  • Allow chicken to warm to room temperature on the counter. Approximately 2 hours for a 3lb. bird.
  • Preheat oven to 475 degrees.
  • Remove the wishbone from around the neck of the chicken. This makes carving the bird easier.
  • Coat all sides of the chicken, inside and out, with salt and pepper and tightly truss the chicken.
  • Place on a oven suitable pan, preferably on a roasting rack so the bottom of the chicken doesn't get too soggy.
  • Place pan in 475 degree oven for 25 minutes.
  • Remove chicken, lower oven temperature to 400 degrees, and baste the chicken with the fat that has dripped into the pan.
  • Re-place chicken in 400 degree oven for 45 minutes. If chicken is not finished cooking replace in oven and check ever 5 minutes or so until it is done.

Notes

- When using a 3lb. bird I've never have it not be done after 45 minutes. If you are running into issues you may need to check the actual (not indicated by the dial) temperature of your oven.
- This is a VERY basic roast chicken and can be spiced up a bit by rubbing some roasted garlic on the inside of the bird and leaving the cloves in the cavity, along with a half an onion if you have it, during the roasting process.
- To more easily ensure a crispy golden skin butter, or whatever reserved animal fat you have, can be melted on the outside of the bird, both at the beginning of cooking and after the initial 25 minutes.

Peanut Sauce

Print Recipe Peanut Sauce Accompaniment to Sate Ayam Author: Dave Ingredients2 tsp oil2 birds-eye chilies3 cloves garlic minced200 g unsalted peanuts dry roasted and skinned1/2 tsp salt3 Tbsp palm sugar or brown sugar250 ml hot water InstructionsHeat the oil in a small saucepan. Cook the […]