Author: Dave Tappan

Sausage, Ham, Pepperoni and Salami Stromboli

FOR THE DOUGH

1 cup warm water

1 envelope active dry yeast

1 teaspoon sugar

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons extra-virgin olive oil

3 cups all-purpose flour

1 teaspoon salt

FILLING

1/2 lb. hot Italian sausage, removed from casings and crumbled

1 cup sliced yellow onion

1/2 cup thinly sliced red bell pepper

1/2 cup thinly sliced green bell pepper

2 tablespoons thinly sliced seeded and stemmed jalapenos

2 tablespoons minced garlic

1 teaspoon Italian seasoning

1/4 lb. sliced ham

1/4 lb. thinly sliced pepperoni

1/4 lb. sliced salami

1/2 cup sliced black olives

2 cups grated provolone cheese

2 cups grated mozzarella cheese

1 large egg, beaten with 1 tablespoon water to make an egg wash

1 cup finely grated parmesan cheese

Dough:

In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.

To make the Stromboli:

Preheat the oven to 375 degrees. Grease a large baking sheet and set aside.

In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes.

Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.

Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.

Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.

Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Summer Pasta

8 oz fettuccine or spaghetti, linguine or bucatini

4 tablespoons extra virgin olive oil

2 teaspoons crushed red pepper flakes, to taste

1 pint cherry tomatoes, sliced in half

8 oz fresh mozzarella balls sliced in half (the cherry tomato-sized ones in water are perfect)

10 large basil leaves, torn or gently sliced in ribbons (julienned)

4 tablespoons Parmesan freshly grated

Kosher salt, to taste

COOK THE PASTA

Cook the pasta in heavily salted water. Follow the package directions but cook for 1 minute less than the package says for al dente.

Meanwhile, preheat a large skillet on medium heat.

Add 1 tablespoon of the olive oil in the preheated skillet, then add the crushed red pepper flakes and allow them to infuse in the oil for about 10 seconds.

Once pasta is just below al dente, remove pasta from water and transfer to the skillet with the oil and red pepper flakes. Add a few tablespoons of the pasta cooking water to the pan with the pasta. Stir frequently to coat the pasta completely.

Add tomatoes and heat through on medium-low heat for about 2 minutes. The pasta should be perfectly al dente at this point.

Remove from heat after tomatoes have heated through and add the mozzarella, basil, remaining extra virgin olive oil, freshly grated Parmesan cheese, and salt directly to the pan and toss to combine. Immediately transfer to a serving bowl or plates and serve.

You can add cooked protein to this, like shrimp, scallops, steak or chicken. Also, add capers and olives, if you like. Zest some lemon into the dish to brighten it up.

Baked Garlic-Parmesan Wings

4 pounds chicken wings, drums & flats

2 tablespoons baking powder. DO NOT use baking soda!

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 stick butter

4 cloves garlic, minced

Fresh parsley, finely chopped

Parmesan cheese, grated

Preheat the oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.

Place the chicken wings in a large bowl. Add in the baking powder, salt, pepper, garlic powder and onion powder.

Toss to coat the chicken evenly with the baking powder and spices.

Place the wings on the rack in a single layer.

Bake for 45 minutes or until wings are golden brown and crispy.

Place the butter and garlic in a small bowl. Microwave in 30 second increments until the butter is melted.

Let the butter cool for 2-3 minutes, then stir in the parsley and Parmesan.

Pour the butter mixture over the wings and toss to coat. Serve immediately, with a dipping sauce of your choice if desired.

I like ’em wet and fat!

Wet Burritos

1-pound ground beef

1 packet taco seasoning

5 burrito-sized tortillas

1 (15 ounce) can refried beans

2 cups shredded cheddar cheese, divided

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup beef broth

28 ounce can enchilada sauce

1 teaspoon chili powder

Shredded lettuce, for serving

Chopped tomato, for serving

Diced onions, for serving

Diced avocado, for serving

Preheat oven to 350ºF.

Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.

In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.

Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.

Arrange tortillas and fill with beans, ground beef and about 1 1/2 cups of the cheddar cheese.

Fold the sides over and roll tightly.

Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.

Pour sauce over the burritos. Sprinkle with remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.

Remove from the oven and serve with lettuce, tomato, onions and/or avocado, if you like

Garlic Pork Chops (or steaks) in a Creamy Mushroom Sauce

4 pork chops or steaks, boneless (about 1-inch thick)

1 teaspoon paprika

1 teaspoon garlic powder

Kosher salt and fresh-ground pepper, to taste

2 tablespoons butter

2 tablespoons olive oil

For the mushroom sauce:

1 cup sliced mushrooms

2 teaspoons jarred, Christopher Ranch minced garlic

4-5 garlic cloves, crushed

1 teaspoon Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 tablespoon fresh chopped parsley

Kosher salt and fresh-ground pepper, to taste

To make the chops: Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a skillet over medium-high until butter is melted.

Sear the chops for 3-5 minutes per side until well browned on both sides. Transfer the chops to a warm plate and set aside.

In the same skillet, add the garlic and mushrooms and saute until golden brown, scraping up any bits leftover from the chops.

Add garlic, parsley and Italian seasoning then stir fry for another 30 seconds before pouring in the broth. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.

Place the chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking. Garnish with remaining fresh parsley and serve in the creamy mushroom sauce.

Grilled Tri-Tip Tacos with Cilantro Chimichurri Sauce & Pico de Gallo

1 Perfectly grilled Tri-Tip

Taco seasoning:

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Ground cayenne pepper, to taste

2 chipotle peppers from the can in adobo sauce, chopped

Kosher salt and fresh-ground pepper, to taste

Chicken stock or water

Cilantro Chimichurri Sauce:

1bunch Cilantro (stems OK)

1bunch flat-leaf parsley (stems OK)

Juice of 2 limes

1/2 cup olive oil

¼ cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon kosher salt

1 jalapeno, chopped

Pico de Gallo:

4-6 Roma tomatoes, chopped

1 small red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano Chile, finely minced

1 teaspoon ground cumin

Torn handful fresh cilantro leaves, chopped

3 garlic cloves, minced

Juice from 2 limes

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Tortillas, slightly charred over a gas flame or on a grill

Garnish Ideas:

Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese, Tapatio hot sauce, Sriracha, sour cream, guacamole, cilantro.

For the Tri-Tip: Slice the grilled tri-tip against the grain into strips or cut into small cubes. Heat a large skillet with a couple of tablespoons of vegetable oil. Add the cut meat to the skillet along with the taco seasoning. Warm the meat through adding chicken stock or water as needed for the consistency you want. Reduce the heat to a simmer and simmer for 30 minutes or until the meat is

tender.

For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are ok) and parsley (stems are ok), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

For the Pico: Finely dice tomato, onion, jalapeño, cumin and cilantro. Season with salt, pepper and lime. I like to add a dash or two of Tapatio. Place all in a bowl, mix and let sit in the fridge for 30 minutes.

Assemble the tacos with the meat, Pico, chimichurri and any toppings you like. Enjoy!

Whiskey-Honey Buffalo Wing Sauce

1 cup of your favorite whiskey

1 cup packed brown sugar

1 1/3 cup ketchup

4 tablespoons white vinegar

4 tablespoons Franks Hot Sauce or Wing Sauce

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

4 tablespoons honey

1 stick butter

Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, onion powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

Deep fry, air fry, bake or grill your wings to your liking. In a large bowl (preferably stainless steel) toss the cooked wings in the sauce. Reserve some sauce, for serving. Serve with blue cheese, ranch or your favorite dressing.

Crock-Pot Steak & Pasta Soup

2 pounds sirloin steak, cubed (about 1-inch)

1/4 cup flour

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

Crushed red pepper, to taste

1 package Lipton onion soup mix

2 quarts beef broth

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 package (8 0z.) No Yolk egg noodles

Fresh parsley, chopped for garnish

In a slow cooker, toss the steak, flour, garlic powder, salt and pepper together until the meat is evenly coated.

Add the soup mix, beef broth, tomato paste and Worcestershire sauce to the slow cooker. Cover and cook on low for 8 hours. You can add fresh chopped vegetables too. I like zucchini and onion.

Remove the lid and stir in the noodles. Cook an additional 15 to 20 minutes, until noodles are hot.

Garnish each serving with fresh, chopped parsley.

Poached & Grilled Dogs & Marinated Cucumber, Onion, and Tomato Salad

6 bratwursts, Polish sausages, or all-beef franks

6 cups beer

2 large onions, sliced, divided

1 tablespoon olive oil

2 red or green bell peppers, cored and sliced

Kosher salt and fresh ground black pepper

6 buns or hoagie rolls, split lengthwise

Mustard

Prick the meat all over with a fork. In a medium pot, combine the meat, beer, and half the onions. Bring to a simmer over medium-high heat. Simmer for about 15 minutes or until the dogs are firm and cooked through. Transfer the meat to a plate. Reserve some of the cooking liquid.

Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the remaining onions and the bell peppers. Cook about 15 minutes or until very soft, tossing occasionally. Add the meat to the skillet in the last 5 minutes of cooking to lightly brown, or put the dogs on the grill for some char and color. If the vegetables begin to get too dark, add a few tablespoons of the meat cooking liquid. Season, to taste, with salt and black pepper.

To serve, spread each bun with mustard. Fill each bun with a sausage or dog. Top with sauteed peppers and onions.

Marinated Cucumber, Onion, and Tomato Salad

1 cup water

1/2 cup distilled white vinegar

1/4 cup vegetable oil

1/4 cup sugar

1 tsp. herb de Provence

Coarse or ground Himalayan pink salt (I get mine at Costco) and fresh coarse ground pepper, to taste

3 cucumbers, peeled and sliced 1/4-inch thick (If you use English cucumbers, you don’t have to peel them)

3 tomatoes, cut into wedges

1 red onion, sliced and separated into rings

Torn basil, for garnish

Extra Virgin Olive Oil, for drizzling

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.

Cover bowl with plastic wrap; refrigerate at least 2 hours. Garnish with torn basil and drizzle each serving with the olive oil.

Happy Friday! I was going to post Mama Areola’s legendary lasagna, but it’s gonna be too damned hot this weekend to turn on the oven. So, take the cookin’ outside.

Jack Daniel’s Grilled Steak with Garlic-Pepper Shrimp & Italian Salad

4 boneless New York Strip Steaks

1/2- cup Jack Daniel’s Whiskey

1/2- cup soy sauce

1 tablespoon olive oil

1 tablespoon Dijon mustard

1/4 cup light brown sugar

4 garlic cloves, minced

Montreal Steak Seasoning

1. Place the steaks in a pan that is large enough to hold all 4. Set aside.

2. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and steak seasoning; whisk until thoroughly combined.

3. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.

4. Cover with plastic wrap and marinate for at least 1 hour in the refrigerator, turning it a couple of times while in the fridge.

5. Remove steaks from fridge 30 minutes before you are ready to grill.

6. Prepare your charcoal or gas grill. For steaks, you want the heat as high as possible.

7. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.

8. Drain the marinade off the steak and discard the marinade.

9. Season the steaks with a liberal amount of steak seasoning.

10. Place the steak on the hot grate and grill until cooked to your liking.

11. After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grill, close the lid and continue to cook the steak until it’s at your desired temperature.

12. To test for doneness using a digital instant read thermometer.

13. Transfer the steaks to a cutting board and let them rest for about 5 minutes before cutting.

Garlic-Pepper Grilled Shrimp

1 fresh red Chile (such as Fresno), seeds removed, finely grated

4 garlic cloves, finely grated

1 tablespoon Montreal Steak Seasoning

1 tablespoon fresh lime juice

2 tablespoons vegetable oil, plus more for grill

1-pound large shrimp, peeled, deveined, tail on

Lime wedges and chili powder, for serving

Special Equipment:

Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

1.Whisk Chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with steak seasoning. 2.Thread shrimp onto sets of 2 skewers.

3.Prepare a grill for medium-high heat; clean grates well, then oil.

4.Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Italian Salad

½ cup olive oil

5 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 tablespoon sugar

1½ teaspoons dried oregano

1 garlic clove, finely grated

Kosher salt and fresh-ground pepper, to taste

1 small head of iceberg lettuce

1 small red onion, sliced into rings

4 ounces provolone cheese, thinly sliced

2 cups drained small mozzarella balls, torn

10 pepperoncini peppers

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over the lettuce. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.