Author: Dave Tappan

Sicilian Shrimp Linguine

For the Shrimp

4 tablespoons salted butter

4 tablespoons good extra-virgin olive oil

1 –1½ pounds frozen, raw deveined shrimp (peeled after thawing)

Kosher salt and fresh-ground pepper, to taste

For the Sicilian Sauce

4 tablespoons salted butter

5 tablespoons good extra-virgin olive oil

½ cup chopped sweet onion

6–7 cloves minced garlic + ½ teaspoon crushed red pepper

1 6 oz can large black olives, roughly chopped

1 pint cherry or grape tomatoes halved lengthwise

1 14 oz can or jar quartered artichokes, drained & roughly chopped

Zest of 1 small lemon

Juice of 1 small lemon

¾ cup Chardonnay

Kosher salt and fresh-ground pepper, to taste

½ cup chopped fresh parsley

1½ tablespoons chopped fresh basil

For the Mushrooms

12 ounces sliced white mushrooms

Extra-virgin olive oil

Kosher salt and fresh-ground pepper, to taste-add only at the end

For the Pasta

1 pound linguine

4 tablespoons salted butter for tossing into hot pasta

Reserved pasta water up to 1 cup — optional

Freshly grated Pecorino Romano

Extra basil or parsley for garnish

Cook the Shrimp

Heat a large pan over medium to medium-high heat.

Add 4 tbsp butter + 4 tbsp extra-virgin olive oil.

Pat shrimp dry; season well with salt & pepper.

Cook 5–10 minutes until pink, flipping once and shaking the pan.

Transfer shrimp to a bowl with all juices. Set aside.

Make the Sicilian Sauce

In the same pan, add 4 tbsp butter + 5 tbsp extra-virgin olive oil.

Add chopped onion + garlic/red pepper blend.

Sauté on medium until translucent with a faint golden tint — do not brown.

Add Olives + Tomatoes

Stir in chopped black olives and halved tomatoes.

Season with salt and pepper.

Cook 5–10 minutes on medium to medium-high until lots of juices form.

Add Artichokes

Add chopped, drained artichokes.

Season again with salt & pepper.

Cook a couple more minutes.

Add Lemon + Wine

Add lemon zest + lemon juice.

Pour in ¾ cup Chardonnay.

Bring to a boil, then immediately reduce to medium.

Simmer 10–15 minutes until saucy and rich.

Add more extra-virgin olive oil if needed.

Taste; adjust seasoning.

Turn off heat and stir in parsley + basil.

Note: The “sauce” for this pasta is created by the vegetables + butter + good extra-virgin olive oil.

Don’t be shy with the olive oil — this is what makes the pasta authentically Sicilian and silky.

Cook the Mushrooms

In a separate pan, heat a drizzle of extra-virgin olive oil over medium-high.

Add mushrooms; do not salt while cooking.

Shake pan occasionally; do not brown.

Once lightly golden, season with salt & pepper.

Drain well and discard all mushroom liquid.

Cook the Linguine

Boil in salted water until al dente.

Reserve 1 cup pasta water (may not need it).

Drain.

Assemble the Dish

Add hot linguine to a large bowl.

Add 4 tablespoons butter over the pasta and let melt.

Add drained mushrooms over the linguine.

Pour all of the Sicilian sauce mixture over the top.

Pour in only the juices from the shrimp bowl (not the shrimp yet).

Toss extremely well until everything is fully combined.

Adjust the consistency

If the pasta needs loosening or more richness, adjust with:

More good extra-virgin olive oil

A little butter

A splash of pasta water (if needed)

Finish the dish

Grate lots of Pecorino Romano over the pasta.

Arrange the cooked shrimp over the top.

Finish with fresh basil or parsley.

Serve immediately.

Aunt TJ’s Teriyaki Rumaki

1 container chicken liver

1lb bacon

1⁄2 Teriyaki sauce

1 tablespoon fresh, minced ginger (about 1 inch knob)

1⁄4 cup cream sherry

1 (4 ounce) can sliced water chestnuts

1 teaspoon minced garlic

butter

wooden toothpicks

Place bacon strips on frying pan with low flame and cover pan.

Melt some butter or margarine, and add the teriyaki sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.

DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.

While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.

When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.

Slice the chicken livers into 1/2 inch pieces.

Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.

Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.

Set the cookie sheet with all of the Rumaki aside.

About 20 minutes before company arrives, preheat oven to 450 degrees.

About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.

Remove from oven and serve on a hot plate.

Leave the toothpicks in place so they can pick it up by the toothpicks.

Braised Hoisin Beer Short Ribs with Creamy Mashed Potatoes

For the ribs:

3 pounds beef short ribs, about 10 ribs

Kosher salt and fresh-ground pepper, to taste

3 tablespoons vegetable oil

10 to 12 garlic cloves smashed

1-inch piece ginger, peeled and sliced into 1/4-inch slices

12 ounces good ale

3 tablespoons rice wine vinegar

1 cup Hoisin sauce

Creamy Mashed Potatoes:

3 pounds Yukon gold potatoes, peeled

1/2 stick butter, melted

1 cup half-and-half

Kosher salt and fresh-ground pepper, to taste

1 bunch chives, chopped

Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.

Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.

Preheat the oven to 300 degrees F.

Pour the Hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.

Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you’re left with just the good stuff. Serve with Creamy Mashed Potatoes.

Creamy Mashed Potatoes:

Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.

Steak Diane

Four 6–8-ounce steaks…your favorite cut.

Kosher salt and fresh-ground pepper, to taste

1/2 cup beef broth

4 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 teaspoons tomato paste

2 tablespoons butter

1/2 cup finely minced shallots

4 tablespoons cognac or brandy

1/3 cup heavy cream

2 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.

Fried Oysters with a Creole Remoulade

Oil, for frying

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon paprika

Dash hot sauce, (I like Crystal)

1 cup cornmeal

1 cup all-purpose flour

Kosher salt and fresh-ground pepper, to taste

36 shucked oysters

Lemon wedges, for serving

Remoulade:

1 cup mayonnaise

1 tablespoon Creole mustard

1 tablespoon paprika

1 tablespoon white wine vinegar

1 tablespoon Worcestershire sauce

Dash hot sauce (I like Crystal)

Kosher salt and fresh-ground pepper, to taste

Heat oil to shallow fry to 350 degrees F.

Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.

Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.

Remoulade:

Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

Louisiana Style Barbecued Shrimp

Use head on, unpeeled, tail on shrimp if you can. The head and shell has a lot of flavor in them and makes for a really great sauce. This dish can be done in the oven or your gas grill.

3 lbs head on, unpeeled, tail on shrimp

3 sticks unsalted butter

1/4 cup extra-virgin olive oil

¼ cup dry white wine (not chilled, room temp)

3 tablespoons minced garlic (I use Christopher Ranch in the jar)

1 onion, halved and sliced into thin half moons

1 bunch green onions, chopped coarse

Fresh parsley, chopped

3 tablespoons Worcestershire

1 tablespoon Old Bay

1 tablespoon Cajun seasoning

Kosher salt & fresh ground pepper, to taste

Hot pepper sauce, to taste (I like Pick A Peppa)

1 or 2 lemons halved and sliced into rings

Squeeze of lemon juice into the butter/olive oil mix

Melt 2 sticks of the butter and add the olive oil. Add seasonings and all remaining ingredients (except the shrimp, 3rd stick of butter and lemon slices) and mix. Taste and adjust seasoning as desired. You want a rich and deep seasoned sauce that will meld together as it cooks. The sauce will mellow a bit when the shrimp release their juices.

Preheat your oven or gas grill to 325

Put rinsed and drained shrimp along with lemon slices in a 9×13 baking dish sprayed with Pam.

Add all remaining ingredients into the baking dish. Pour on the seasoned butter and olive oil seasonings mixture. Toss to coat well. Cut the 3rd stick of butter into pats and evenly dot the entire dish.

Place the dish into your oven or on your gas grill (lid closed) and bake at 325 for 30 to 45 minutes. It depends if you have a single layer of shrimp which will cook faster, or a bunch of shrimp stacked up. Stir the dish every 10-15 minutes.

Check after 30 minutes for doneness. The last thing you ever want to do, is over cook shrimp. It gets tough and rubbery and it’s not good.

Remove the head, peel the shrimp and enjoy! Have plenty of good, crusty bread on hand for sopping up all the goodness.

Teriyaki Chicken Tacos with Pineapple-Pear Salsa

2 lbs. boneless, skinless chicken thighs, cubed

2 Tbsp. sesame oil

1 cup shredded carrots

1 red bell pepper, chopped

1/2 red onion, halved and sliced into half-moons

4 cloves garlic, minced

2 cups teriyaki sauce (homemade or off the shelf)

1 cup chopped peanuts (or cashews)

12 soft taco-size flour tortillas, charred over a gas flame, or heated

4 green onions, thinly sliced

Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add carrots, bell pepper, and garlic; cook 6 minutes or until tender and chicken is done.

Reduce heat to medium; stir in teriyaki sauce and nuts; cook 2 minutes or until thoroughly heated.

Divide chicken mixture among tortillas. Sprinkle with onions.

Pineapple-Pear Salsa

1 cup canned, diced pineapple

1 ripe pear diced

1/2 red onion, diced

1 jalapeño pepper seeded and diced

Juice of 1 lime

2 tablespoons fresh cilantro chopped

Kosher salt and fresh-ground pepper, to taste

In a bowl, combine the diced pineapple, diced pear, chopped red onion, diced jalapeño, lime juice, chopped cilantro, salt and pepper. Stir well to combine.

Crispy Garlic-Butter Chicken Wings

2 pounds party chicken wings, drums & flats

1 Tablespoon aluminum-free baking powder, NOT baking soda!

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1-2 pinches of cayenne pepper, or to taste

Cooking spray

1/2 stick salted butter

2 cloves garlic, minced

Chopped chives, for garnish

Ranch or blue cheese dressing, for serving

Dry the wings very well with paper towels. You want them to be as dry as possible. Then, place the wings in a bowl. Add the baking powder, salt, white pepper, garlic powder, onion powder, smoked paprika, and cayenne. Toss the wings with the dry rub until they are well coated. Set aside.

Oven-Baked Wings

To bake the wings, preheat the oven to 425° Line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the sheet pan. Grease it well with neutral oil or cooking spray.

Place the wings skin-side up in a single layer on the wire rack.

Bake the wings for 20 minutes. Then, flip the wings and bake them for another 20-25 minutes until the wings are crispy on the outside and the internal temperature reaches 165° at the thickest part. Remove the wings from the oven and let them rest for about 5 minutes. Salt them, to taste, as soon as they come out of the oven.

Air Fryer Wings

To air fry the wings, grease the basket of an air fryer with cooking spray. Place the wings skin-side up in a single layer in the air fryer basket. Fry in batches if you need to.

Fry the wings at 400° for 10 minutes. Flip the wings and fry them for 6-8 more minutes until they’re crispy on the outside and the internal temperature reaches 165° at the thickest part. Let the wings rest for 4-5 minutes. Salt them, to taste, as soon as they come out.

While the wings are cooking, make the garlic butter. Combine the butter and garlic in a small saucepan. Cook the garlic butter over medium low heat, until the butter is melted and the garlic is fragrant.

Once the wings have rested for 4-5 minutes, transfer them to a large bowl. Drizzle the garlic butter over the wings and use tongs to toss the wings until they’re evenly coated.

Garnish the wings with the fresh chives. Taste and add more salt and pepper if necessary. Serve the wings immediately with ranch or blue cheese dressing. Enjoy!

Beer Battered Shrimp Tacos (or tostadas) with Chipotle Lime Crema

1 large egg

1 cup flour

Pinch cayenne

1 tsp garlic powder

Kosher salt, to taste

1 cup pale ale

Oil for frying (or air fry)

2 lbs. large, raw shrimp, deveined, shell and tail removed

1 cup Mexican crema (sour cream will work)

1 chipotle pepper in adobo, minced (plus additional to taste)

Fresh lime juice

Diced onions

Sliced radish

Fresh chopped cilantro

Shredded cabbage

Corn tortillas

In a large bowl stir together the flour, cayenne, garlic powder and salt.

1. Add the egg and the beer, stir with a fork until well combined.

2. Add about 2 inches of oil to a skillet over medium high heat. You want the oil to be at about 350 degrees, or air fry.

3. A few at a time, dip the shrimp into the batter, let the excess batter slide off, then add to the oil. Allow the shrimp to cook until golden brown, about 2 minutes on each side. Remove from pan or air fryer and place on a plate lined with paper towels.

4. In a small bowl, stir together the crema, chipotle pepper and lime juice. Char the tortillas over a gas flame or on your grill. Or, fry for tostadas.

5. Add the shrimp to the tortillas, top with diced onions, cilantro, radish, cabbage and chipotle crema. Enjoy!

Honey-Chipotle Shrimp Tostadas

3 Tbsp. honey

1 Tbsp. chopped canned chipotle chiles plus 1 Tbsp. adobo sauce

Kosher salt, to taste

1 lb. large raw shrimp, peeled, deveined, and tails removed

1 16-oz. can refried beans

1/4 cup sour cream

A few dashes of hot sauce

1 Tbsp. olive oil

1 red onion, halved and sliced into half-moons

4 cloves garlic, minced

Tostadas, store bought or fried corn tortillas

Crumbled Cotija, queso fresca or feta cheese

Shredded cabbage

Cilantro

Lime wedges

1. Whisk honey, chiles, adobo sauce, and salt in a large bowl. Add shrimp and toss to coat.

2. Heat beans, sour cream, hot sauce, and salt in a small saucepan over medium-low, stirring occasionally, until heated through, 5 to 8 minutes.

3. Meanwhile, heat oil in a large skillet over medium-high. Add onion, garlic, and shrimp mixture. Cook, stirring occasionally, until glaze is thickened and shrimp is pink and cooked through, 3 to 4 minutes.

4. Divide bean mixture among tostadas. Divide shrimp mixture among tostadas and drizzle with any juices. Top with cheese, cabbage, and cilantro. Serve with lime wedges.