Dave Schalton: Night of the Living Dave

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Recipes

Mediterranean-Style Stuffed Red Bell Peppers
Prep time: about 15 minutes; cooking time: about 45 minutes
 
This recipe makes two servings.
I make this on the grill, cooked using the "indirect heat" method (with a fire on both sides under a covered grill). But you can make it in the oven instead if you don't have a grill or are too wimpy to cook out in the wintertime.  When it's done, you'll have roasted peppers infused with the flavors of lemon, onion, oregano, feta cheese and chicken that makes a right tasty meal.  I usually serve it with lemon-butter rice and broccoli to round out the experience, but couscous could be good instead.
 
Here's what you need:
2 red bell peppers (get the biggest ones you can find that will stand up on their own).
3 skinless, boneless chicken thighs
2 slices (about 3/8" thick - 4" in diameter) of white or red onion
3 ounces of feta cheese
1 lemon
1 teaspoon dried oregano
1-2 teaspoons of olive or peanut oil
 
For the side dish you'll need
1 and 1/3 cups water
2/3 cups rice
8-10 broccoli crowns
 
Here's what you do to prepare the peppers:
Core the peppers: you'll want to scrape around inside with a spoon after you've cut out the stems and hearts to remove the remaining seeds and membrane.  Be careful not to pierce the pepper while you're cleaning it out.
Dice the chicken and onion into pieces about 3/8" to 1/2" and dump 'em in a bowl.
Stir in the feta, juice from 1/2 of the lemon and the oregano.
Spoon one-half the mixture into each pepper - pack it in to make it fit.
Spray or rub the outside of each of the peppers with one-half of the oil.
Stand each pepper on a small square of aluminum foil (so they don't stick to the grill or oven rack) and place in the center of your covered grill or oven to roast for 45 minutes.  If you're making this in the oven, set the oven temperature to 400 degrees for the first 15 minutes and then reduce to 350 for the reamining 30 minutes.  If you're making this on the grill, just leave them alone for the full 45 minutes.
 
Here's the rice: you'll make this while the peppers are roasting.
Use the remaining half of the oil to coat the bottom of the pan you'll use to cook the rice in.  Over high heat, get the oil hot enough to make a grain of rice "dance" around when you put it in the pot.  Add the rice and stir so that it's coated with the oil.  While still on high heat, add the water and stir.
Don't cover the pot until the rice has absorbed all of the visible water.  When that happens, reduce the heat to low, cover the pot and let the rice simmer for 10 minutes.
After 10 minutes, add the broccoli crowns and continue to simmer for 10 minutes more with the lid on.
After 20 minutes, add 2 pats of butter and the juice from the remaining lemon half and stir.
The rice is done.  You can leave it on the stove, with the heat off, in the covered pot until the peppers are ready.
 
When the peppers are done they'll be blackened on the outside.
Being careful not to pierce them, pick them up with the aluminum foil still under them and peel the burnt skin off with a fork.  It should come off readily.  Discard the charred skin and foil.
 
On two dinner plates, serve one-half of the rice mixture and place one pepper each atop the rice.
 
That's dinner!
Grandpa Schalton Hot Dogs
Prep time: about 15 minutes; cooking time: about 20 minutes

My dad, God rest his soul, never knew too much about cooking, but he could sure grill up a hot dog or two.  The following recipe is something he used to make to show off his cooking prowess.  While there isn't anything about this recipe that could be considered "healthy" it sure is good!
You'll need a pack of hotdogs
A block of cheddar cheese
8 strips of bacon
16 toothpicks.
Here's what you do: carefully slit the hotdogs length-wise down one side to create a pouch, making sure you don't cut all the way through.
Next, cut some cheese sticks that will fit into the slits you've made in the hotdogs.
Finally, wrap the hotdogs completely with the bacon slices and use the toothpicks to affix the ends of the bacon by piercing the bacon and hotdog.
Cook them on a covered grill using the indirect-heat method (coals piled to each side with the hotdogs in the middle).  Cook for about 20 minutes or untill the bacon is done.
Serve.
 
Greenbean recipies galore!: Here are some recipies for making greenbeans as sides and entrees.  They come from a bunch of folks who swear by 'em...
Green beans: steam, toss in a beurre noisette, dust lightly with a fresh grating of nutmeg.

Here's another:
1 pound green beans, ends trimmed
3 tablespoon olive oil
2 pats of butter, canola butter or margarine
8 ounces sliced mushrooms (creminis or chopped portobellos preferred)
2 cloves garlic, chopped or minced
2 teaspoons chopped fresh thyme leaves
Salt and freshly ground black pepper
1/3 cup brandy or cognac
1/3 cup dry red wine
1/3 cup chicken broth/stock
Crunchy topping (recipe below)

Crunchy topping
It's usually best to make up the crunchy topping before the rest of the dish.
3-4 strips bacon (not turkey bacon; thick-sliced is best), approx. 1/3 lb.
4-5 large shallots
3 tablespoons capers
2 tablespoons EVOO

Peel and dice the shallots into smallest possible dice (but don't chop in an electric chopper--that's too small). In a large skillet or electric buffet pan, heat the olive oil and add the shallots and capers (capers come packed in vinegar; it's okay to add the vinegar with the capers; they don't have to be well-drained or dried off). Stir frequently and cook until very well down; the shallots will be very dark brown. Remove from pan and set aside in a small bowl. In the same pan, cook the bacon until well done, so it is entirely crispy. Put bacon on paper towel to drain; when dry and cool, crumble as small as possible into the bowl of shallots and capers; stir to mix, and hold aside.

Blanche green beans in boiling salted water until tender, about 3 or 4 minutes. Drain, shock with cold water, drain. Set aside.

In the same skillet or pan used for the shallots and bacon, wipe out the pan with paper towel to remove bacon fat, but don't wash the pan. Heat 1 tablespoon of olive oil and two pats of butter over medium heat. Add mushrooms and cook until browned, about 3 to 4 minutes. Add the garlic and thyme. Season with salt and freshly ground black pepper, to taste. Cook until garlic is fragrant, about 1 minute.

Add brandy/cognac, red wine and chicken broth, bring to a boil. Simmer to blend flavors and reduce sauce, about 5 minutes. Add green beans to mushroom sauce and toss thoroughly to coat. Sprinkle crunchy topping on beans; heat until beans are hot, about 2 minutes. Serve beans from pan or serve in large dish or bowl. Season with salt and pepper, to taste, or allow guests to season.

 

Here's a stir-fry greenbean dish you might like.
It's based on a Thai dish.
You can make this with any kinda meat, but chicken, or pork, or shrimp, or scallops work the best. 'Course, you can make it w/tofu and blow off the meat all together.
Cut up a bunch of greenbeans into 1 to 2 inch pieces.
Heat peanut oil in a wok, to the hot oil add 1 tablespoon (or more if you want it spicier) Thai red curry paste. Blend the curry paste and oil; add greenbeans and stir for a couple of minutes, then add the meat and stir for a couple of minutes more, then cover and steam on medium to medium-low heat for about 5 minutes.
You can eat it as is or serve it with rice. It's a good entree and it's a different way of preparing greenbeans.

 

For an easy twist on green beans, steam them, then saute them with a bit of olive oil and as much minced garlic as you like.

 

Another very easy green bean recipe. Drop 1 lb. fresh beans into boiling water for three minutes. Plunge into ice water to stop cooking; allow to drain on paper towels. Heat 2 tsp. olive oil and stir-fry beans until as tender as you like them; stir in 2 tsp. whole grain Dijon mustard.

Quick and tasty!

 

Crisp Haricots Verts with Pine Nuts

Ingredients
2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preparation
Have ready large bowl ice water. In large pot boiling salted water, blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)

In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.