What does the chef eat for dinner? Here are two frequent favorites at Casa Dame.
Bread and Broth
One of our most endearing of suppers came out of necessity in our early days of juggling both of our culinary school schedules, full-time jobs, and not a lot of cash. Bread and broth is still served at least once a week.
Take two soup bowls and cut up some old bread and place in bowls. In a saucepan, sauté two cloves of minced garlic in good olive oil. When it has browned, add 1 quart chicken or veggie stock and bring to a simmer. Then add whatever is on hand: a diced tomato, red pepper, shredded leftover chicken, duck, crispy pancetta, a handful of chopped parsley or whatever herbs are on hand. Pour broth over bread, and add a little freshly grated Parmesan or crumbled goat cheese, sprinkle with sea salt, and enjoy! A satisfying Dinner for Two for under $3.00!
Beanie Weenie Casserole
I have not met a chef who does not have an affinity for charcuterie. In its simplest form, it’s the marriage of the forgotten art of good meat loaf and the lowly hot dog.
Chef Bryan Dame has a few weaknesses: good pate, foie gras, sea urchin roe, Dolphin chocolate bars and his love of hot dogs – in any form be it hot, cold, alone, or on a bun, but his most favorite of all is Beanie Weenie. This crazy casserole that I make frequently for him and his friends is a kid-at-heart favorite. This mess of yellow cheese, baked beans, hot dogs, and egg noodles is surprisingly good and is truly comfort food.
Although I do not boost this to be my most thoughtful creation, it is quick, easy, and friendly.
In a large bowl, mix 1 package of hot dogs sliced in rounds, 1 large can of B&M baked beans, ½ pound cooked egg noodles, 2 cups shredded cheddar cheese (bright yellow or orange for effect), 3 large squirts of ketchup, and 2 squirts of mild mustard. Pack into a baking dish. Take a small bag of BBQ potato chips, crush, and sprinkle over top to form a crust. Cover casserole with foil and bake at 350 degrees for 1 hour. Remove foil and briefly brown chips. Then serve piping hot with a nice, chilled rose or a couple of cans of Pabts’ Blue Ribbon. A fulled bodied Rose is to Hot Dogs what Sauternes is to seared Foie Gras.
Enjoy !
Chef Bryan Dame & Natasha Dame of The Edge restaurant in Lincolnville.
