Author: Chef Debbi Dubbs

Superbowl Munchies

Here are some classic recipes for your Superbowl Sunday!

Crispy Chicken Wings

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  • 4 pounds free-range chicken wings cut into pieces
  • 2-4 Tablespoon sunflower or other oil*
  • Blue Cheese Dip
  • 1 cup crumbled blue cheese softened
  • 1/4 cup sour cream
  • 1/3 cup mayonnaise
  • 1 Tablespoon lemon juice
  • Sea salt and ground black pepper

Preheat oven to 450°.

Line a baking sheet with parchment paper or tin foil and set a heat-proof wire rack on top.

Dry the chicken wings well and transfer them to a large bowl. Toss with a little oil and season with salt and pepper. Place on rack and bake for 30 minutes, turn the wings over and bake until crisp, 20 -30 minutes.

Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.

Serve wings immediately.

*Note:

You could toss the wings with a little BBQ sauce instead of the oil if you want them with more flavor or spiciness.

Olivada (Olive Dip)

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  • 1 cup pitted brine-cured black and/or green olives
  • 1 Tablespoon red wine vinegar
  • 1/3 cup olive oil
  • 1 Tablespoons capers drained and rinsed
  • 1 clove garlic
  • 1 pinch crushed red peppers
  • Sea salt and fresh ground pepper

Combine all ingredients except salt and pepper in a food processor and process to desired consistency. Season with salt and pepper, to taste.

Refrigerate up to 3 days, let come to room temperature before serving.

Sun Dried Tomato Pesto

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  • 1 jar Melissa’s Sun-Dried Tomatoes, drained and reserve olive oil
  • ¼ cup reserved olive oil
  • 1 cup firmly packed basil leaves
  • 1 garlic clove
  • ¼ cup Parmesan cheese
  • Sea salt and pepper

Add tomatoes, olive oil, basil, garlic and Parmesan cheese in a food processor and puree.

Season with sea salt and fresh ground peppers. Can be made ahead and refrigerated. Let come to room temperature before serving.

 

Marinated Cucumber and Cherry Tomato Salad

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  • 3 medium cucumbers, peeled and sliced ¼ inch thick
  • 1 pound cherry tomatoes, cut in half
  • 1 medium red onion, sliced and separated into rings, optional
  • ½ cup red wine vinegar
  • ¼ cup sugar
  • 1 cup water
  • ¼ cup oil
  • Sea salt and fresh ground pepper

Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving so the flavors have a chance to blend.

French Bread Pizza

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In reality you can make this with whatever toppings you like but here’s my version.

  • 1 loaf French bread, cut in half lengthwise
  • ½ cup pizza or pasta sauce
  • 1-2 cups mixed mozzarella and fontina cheese, grated
  • 1 box sliced crimini, brown or white mushrooms
  • 1 small can sliced black olives, drained

I like to lightly toast the bread on broil before adding the toppings.

Spoon the pasta sauce over the lightly toasted bread, top with cheese, mushrooms & olives, bake until the cheese melts, about 8-10 minutes. I use a toaster oven as it bakes faster than having to heat your large oven.

What’s In Season Now

Straight from your local farmers market you should start to see some of this produce available.

Asparagus
Avocados
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Citrus:
Blood Orange
Grapefruit
Lemons
Navel Oranges
Tangelos/Tangerines
Lettuce
Mushroom
Mustard
Onion, Green
Passion Fruit
Peas, Snow & Sugar Snap
Spinach
Strawberries
Turnips

How to Build a Cheeseboard

How to Build a Cheese or Charcuterie Board

 

  • Start by choosing ingredients
  • Choose cheese first – Use a mixture of cow, goat, sheep milk. Choose a hard cheese (Cave Aged Gruyere, Aged Gouda), a soft cheese (chèvre, brie, burrata) and maybe a crumbly cheese (blue, Parmigiana Reggiano). You want a variety of flavors and choose an odd number of cheese as it is more pleasing to the eye.
  • Serve approximately 2 – 4 oz. of cheese per person. If it needs to be sliced, do so while it’s cold. Let all cheese come to room temperature before serving.
  • Some of my favorite cheese mixes are:
  • Havarti, Aged Gouda, Aged Blue Cheese
  • Sharp Cheddar, Creamy Chèvre, Parmigiana Reggiano
  • Feta, Burrata, Gorgonzola or Fresh Blue Cheese (Pt. Reyes Blue)
  • Camembert or Brie, Drunken Goat (or Wine Infused hard cheese)
  • Bocconcini with herbed olive oil drizzle, Boursin, Manchego
  • Cave Aged Gruyere, Fontina, San Andreas
  • Next choose some charcuterie and pâtés, if serving.
  • Again serve 2-4 oz. per person and slice the meat/sausage while cold and allow to come to room temperature before serving.
  • Some selections might be:
  • Choose a variety of hard salami, soft meat such as prosciutto or Jambon Iberico, some smoked sausage, kielbasa, soppresseta, Serrano ham and a selection of pate and/or rillettes. Pair the flavor of the meat (soft to intensive) to the flavor of the cheese (soft to intensive).
  • Next choose a serving board, plate or platter that will accommodate your above choices. Remember you’re going to be adding more ingredients. You could choose a rectangular serving platter, cutting board, slate tile, pizza wheel or the like.
  • Additions to the meat and cheese might be:
  • A selection of jams or preserves such as fig, peach or other fruit jam, or chutneys and honey.
  • Grainy or stoned mustard, olive spread, bean dips and antipasto spreads such as muffuletta.
  • Next something briny, caper berries, cornichon pickles, pickled vegetables such as a mixed Giardiniera or caponata.
  • Add some salty components, roasted nuts, Marcona almonds or toasted pumpkin seeds.
  • Crackers, bread sticks, toasted baguette slices, pita bread or pretzels.
  • Dried Fruit are great especially for a winter board, apricots, figs, cranberries or raisins.
  • Seasonal fruits and vegetables pair well with most meat and cheese, grapes, fresh apricots, apples, pears, cucumbers, carrots, pea pods any kind of berry, artichoke hearts, marinated mushrooms and roasted red peppers.
  • Herbs and Edible flowers are a nice addition and brighten up the board as well. Make sure that none have been sprayed with pesticides. Use a variety in season, pansies, chive, sage or nasturtium blossoms. Lavender, borage blossoms (taste faintly of cucumber), dill, cornflowers, Johnny jump ups, bee balm and zucchini blossoms.

Tips:

Try serving some of the jams, preserves, mustard, spreads or chutneys in small bowls. Anything that has a brine or is juicy should also go into a bowl such as olives and pickled vegetables. This will also give some height to the board, serve breadsticks in a jar or glass as well.

Serve each cheese and meat with its own cheese fork or utensil and picks for the olives or vegetables, spoons, cheese knives and mini tongs for the meat.

Try arranging the board where it will be served so as not to knock anything off while you are moving it. Make ahead and cover with a tea towel to keep out any pests.

What’s In Your Fall Pantry

 

This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!

 

Beverages

Cocoa

Tea

Mulled Cider

 Fruit

Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)

Applesauce

Dried fruit

Pears

Pomegranates

Citrus

 Vegetables

Potatoes

Carrots

Onions

Canned

Dried fruit (cranberries, apricots, blueberries etc.)

Canned pumpkin

Canned and dried beans (for soups, stews, chili)

Canned Tomatoes

Tomato sauce

Tomato Paste

Garlic

Onions

Pickles

Roasted Red Peppers, in water

Grains

Oatmeal (rolled oats & steel cut)

Alternative grains

Breadcrumbs

Rice

Soup

 Pasta

Mac & Cheese Pasta

Lasagna noodles

Flour

 Dairy

yogurt

cheese

Condensed milk

Unsalted butter

Variety of cheeses

 Staples

Artichoke Hearts, canned in water

Breadcrumbs

Chicken, Vegetable, Beef Stock

Crackers

Honey

Maple Syrup

Molasses

Sugar, white, brown, dk. Brown

White vinegar (for pickling)

Apple Cider Vinegar

Balsamic Vinegar

Spices

Aleppo Pepper

Sea salt

Baking Spices

Cinnamon sticks

Nuts

Pickling spice

Peppercorns

Yeast

Simple Homemade Applesauce

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  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar, optional
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant-pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

 

Cranberry-Apple Salad with Walnuts

Winter Green Salad with Apples, Cranberries & Walnuts With French Vinaigrette

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Fresh Autumn-Winter Salad with seasonal fruit, walnuts and feta cheese.

Serves: 4-6

  • Vinaigrette
  • ¼ cup pomegranate vinegar, any vinegar can be
  • 1 tablespoon Dijon mustard
  • 1 small shallot, minced
  • 1 sprig Italian parsley, chopped
  • 1 teaspoon thyme, chopped
  • ¾ cup vegetable, olive or canola oil, approximately
  • salt and pepper, to taste
  • Salad
  • 6 cups mixed greens
  • 2 organic apples*
  • 1 cup toasted walnuts, roughly chopped
  • ⅓ cup crumbled feta cheese
  • ⅓ cup dried cranberries

In a medium bowl make the vinaigrette by whisking together all the ingredients except the oil. While constantly whisking, drizzle in some of the oil, stopping to taste occasionally. Season to taste with salt and pepper.

Can be made in advance and stored in the refrigerator.

Bring to room temperature before serving.

For a creamier dressing add 1 Tb. mayonnaise

Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Add a little dressing and toss, taste for seasoning and adjust.

*If conventional apples are used, peel first.

Fall/Winter Vegetable Gardening

Vegetables to plant in our

So. California gardens now

 

Beets

Be sure to thin plants to about 3″ apart and harvest when they are small for a sweet flavor. Leaves and stems are edible, steam lightly or add to a salad.
To cook, place in a piece of foil, drizzle with olive oil and salt and pepper. Roast in a 450° oven for about 10-15 min. or until tender. Rub skin off with a towel

 Broccoli/Cauliflower

Buy transplants in the fall and bury the stem up above second row of leaves. Try roasting these vegetables in a 450° oven. Place cut up pieces on a parchment lined baking sheet, toss with a little olive oil, salt and pepper and any other seasoning you may like (red pepper flakes, garlic powder, lemon juice. Roast for 10 -15 minutes or until tender.

Cabbage

Cabbage is in the same family as broccoli and cauliflower. Homemade sauerkraut is the best! Cut out the fore of the cabbage and thinly slice the leaves into shreds. Place in a large bowl, add 1 1/2 Tb. kosher or canning salt and knead or massage the salt into the cabbage until it releases it’s liquid. Pack into a quart jar with a wide mouth and pour all liquid over the cabbage. Make a brine of 1 cup water and 1 Tb. kosher salt, stir to dissolve salt and then pour it all into a quart freezer bag, place this on top on the cabbage and place a piece of cheesecloth over the mouth of the jar, tie down with string or a rubber band and place in a cool, dark place on your counter. The second day, remove bag and press down on the cabbage to see if it will release more moisture. It should ideally cover the cabbage, if it doesn’t add more brine by either adding the ingredients in the freezer bag or make a new brine by stirring together 1 cup water and 1 tea. kosher salt. cover the cabbage and let stand for 3 -10 days. Begin tasting sauerkraut on the 3rd day, when it reaches the flavor you want, place a cap on the jar and store in your refrigerator.

Carrots

Make sure you have nice loose soil so the carrots can grow long and deep. Thin them when they sprout to give them room to grow, add the thinnings to your salad, soup or stew. Slow roast carrots as you would the broccoli or cauliflower. Drizzle with honey after roasting.

Leafy Greens

Lettuces, spinach, chard, mustard and kale all grow very well over the winter but plant at 2 -3 week intervals for a staggered supply of greens instead of harvesting all at once. Many greens can be lightly sautéed or eaten raw.

Onions & Garlic

Plant onions from ‘starts’ rather than from seeds. Pick short day varieties for best harvest. Scallions that are succession planted can be harvested over the winter/spring season.
Plant garlic from bulbs, plant pointed end up and cut off any green that is sprouting from the top.

Peas

Fall & Spring harvested peas are sweet and easy to grow. Plant a variety from English peas or shelling peas to sugar snap peas. Give them a trellis or cage to grown on and harvest daily for a continued harvest.
Peas and pea pods are lovely lightly steamed or even raw.

You can still plant sweet peas this month for spring flowering

Holiday Entertaining

Winter Cooking Demo

Thur. Dec. 5th    

6:30 – 9:30, approximately

$65.00

Sold Out

This class is sold out but if you’d like to get on a wait list, send me a note

Wait List, click here


Charcuterie & Vegetable Platter

Tuscan White Bean Soup

Sun Dried Cranberry Salad with Orange Vinaigrette

Herb-Mustard Crusted Rack of Pork

Mascarpone Mashed Potatoes with Chives

Chocolate Raspberry Linzertorte

 

The class is in a private home,

Location is N. Seal Beach

Address will be given upon Registration

(562) 243-3926; If you’d like to send a check call for address please

Hands On Fun at Rancho los Alamitos

Food Crafting with Chef Debbi

& Debs Kitchen

 

Saturday, Oct 12th

10:00 am– 12:30

Adults $75.00

Children* ages 10-14 $35.00

*Children must be accompanied by an adult.

 

By reservation only

Click below for reservations or call or email

Reserve my spot

562-431-3541 or info@rancholosalamitos.org

Reservations close Mon. Oct 7th

 

Enjoy a fun-filled autumn morning with family at the beautiful

Rancho Los Alamitos Historic Ranch & Gardens.

Learn together to make (& take)

Gifts from the Garden.

For the adults to make and take:

Herbal Salt Tin

Cranberry Vinegar

Meyer Lemon Infused Olive Oil

Peppermint-Lavender Room Spray

Holiday Stovetop Potpourri

For the Kids to make and take:

Peppermint Biscotti in a Jar

Strawberry Mint Mojito Mocktail

A seasonal salad will be served with a

Cranberry-Lemon Vinaigrette prepared by Chef Debbi.

Special thanks to Melissa’s Produce for donating event supplies.

BBQ Grilled Chicken

 

BBQ Grilled Chicken

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  • 4 pounds organic chicken pieces on the bone with skin
  • 1 tablespoon sea salt or more
  • fresh ground pepper
  • 1 sprig thyme, remove leaves
  • ¼ cup chopped sage
  • 1 lemon zested and juiced

If you can’t find chicken pieces on the bone now is a great time to learn how to cut up a chicken. An organic chicken is likely to be somewhat smaller than a regular supermarket chicken, but it will have more flavor and cook more evenly. Most chicken sold in supermarkets are pumped with saline water to make them look bigger and heavier, but they’ll come out bland even when you brine it.

Brining isn't necessary but I thought I'd include the recipe for you.

I rinse my chicken pieces in some cool water and dry well. Mix together the salt, a little pepper, the herbs, the lemon zest and juice; rub it onto the chicken pieces generously and place the chicken in a shallow pan, cover loosely and brine in the refrigerator for up to 3 days. One day does the job but 3 days will make the skin crispier and the meat more tender.

When ready to grill rub the salt, pepper and herbs off the chicken, you can rinse it off if you like but make sure to dry the chicken well.

Heat a gas or charcoal grill to medium (about 350°F to 450°F), brush the cooking grates clean and rub with a towel dipped in oil.

Grill the chicken pieces, skin side down first, over indirect medium heat, with the lid closed, for about 5-6 minutes. Turn the pieces and grill another 5-6 minutes.

Brush with BBQ sauce, close the lid and cook for about 10 minutes, turn and cook another 10 minutes or until a thermometer reads 165°. The chicken may take longer to cook depending on the size of the piece. When you test the temperature be sure to stay away from the bone for an accurate read. Let the pieces rest off heat for about 5 minutes before serving. The breasts and wing pieces could take 30 to 40 minutes and the whole legs will take 40 to 50 minutes. During the last 5 minutes of grilling time, move the chicken over direct heat and cook until well browned all over, turning once or twice. Serve warm.

Grilling chicken isn’t always the easiest thing to do. Many times the chicken burns long before the inside is done. Here’s a great way to grill that chicken to perfection.

 

Hatch Chile Time is Here!

Corn, Cherry Tomato Salad with Hatch Chili Vinaigrette

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Serves 4-6

  • 6 ears of corn, husk and silk removed
  • 2 tablespoons melted butter
  • 2 tablespoons freshly squeezed lime juice
  • ½ teaspoon chili powder
  • 1 tablespoon chopped cilantro
  • 2 tablespoons Hatch Chile Vinegar
  • ¼ cup olive oil
  • 1 pint cherry tomatoes, sliced in half
  • ½ cup crumbled queso fresco, (Mexican cheese) or you could use Monterey Jack
  • Sea salt, to taste

Microwave the corn with the husk on for 10 minutes;

Or

Boil the corn for about 3 -4 minutes with a little salt added to the water or grill lightly for a roasted flavor.

Let the corn cool until you can handle them and cut the kernels off the cob into a large bowl.

In a small bowl make the vinaigrette by whisking together butter, lime juice, chili powder, and chopped cilantro. Add the vinegar and whisk in the olive oil until emulsified to taste.

Pour the vinaigrette over the corn and mix to coat.

Add the tomatoes and crumbled queso fresco or grated Jack cheese and stir. Season with salt to taste.

Serve at room temperature. Refrigerate leftovers.

www.debskitchen.com

info@debskitchen.com

©Debs Kitchen

A Simple Meal

Grilled Prime Ribeye Steak

Last week we had friends over and grilled a Prime Ribeye steak that I had cut off a bone in prime rib roast, the steak was about 3 lbs. and 4″ thick. I had just attended a book signing/demo at Melissa’s Produce with Jamie Purviance and his new book, Weber’s Ultimate Grilling and was eager to try some of his fabulous recipes.

When I brought this book home my husband, Frank,  promptly stole it and put it on his side of the table. After several readings he was excited to try some new ideas that he picked up from the book. He decided to set up our Weber with a ‘hot’ side and a ‘cool’ side and he also wanted to get a little smoke on the steak so to get the ‘smoke’ he placed a chunk of hardwood into a pan, filled it with water and let it soak for an hour or so. Then he placed it on the hot side of the bbq, closed the lid and let it heat up to a smoke point.

I made sure the meat was nice and dry, seasoned it with Himalayan Pink Sea Salt and freshly ground pepper. We grilled it on the hot side of the bbq for about 3 minutes, turning it a quarter turn before flipping it over to the other side and repeating the process. Frank then moved the steak to the cool side and covered the Weber with the lid; we let it smoke until the steak was about 125°, removed it and let it rest for about 10 minutes before slicing it. This ensures the meat will be rare to medium rare when we do cut it; the steak will continue to cook after it’s removed from the heat and it needs the off heat time to let the juices settle back into the meat.

We added some grilled corn and a garden fresh salad with just picked tomatoes, cucumbers & mixed greens. The prime rib was tender, juicy with just a little hint of smoke, a success all around. We’ll definitely be using this method in the future for all cuts of meat and poultry. Thanks for the informative and thoughtful book Jamie!

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