Author: Dave Tappan

Steak Marsala

1cup chicken broth

Dried porcini mushrooms

Olive oil

12 ounces cremini mushrooms, sliced thin

Kosher salt and fresh-ground pepper, to taste

Two 6 to 8-ounce of your favorite steaks.

1 shallot, minced

1 tablespoon flour

3 cloves garlic, minced

1 teaspoon fresh rosemary, minced

¾ cup sweet marsala, plus one tablespoon

4 tablespoons butter, chilled and cubed

1 tablespoon parsley, chopped

Fresh lemon juice

Add ½ cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine.

Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm.

Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turnover and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.

Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in ¾ cup of Marsala, reserved mushroom liquid and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes.

Reduce heat and whisk in butter a piece at a time. Next add parsley, lemon juice, the browned fresh mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.

Red Wine Reduction Sauce for Steak

2 tablespoons olive oil

1 shallot, diced

8 ounces mushrooms, sliced

1 cup pinot noir, or your favorite red wine

1 cup beef broth

1 tablespoon butter

1 tablespoon Italian seasoning

Pinch of salt, to taste

Parsley, for garnish

Heat olive oil in a small saucepan over medium heat. Cook shallot and mushrooms in hot oil until soft, about 5 minutes.

Add wine into the saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.

Stir in beef broth. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes.

Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.

Garlic Shrimp Scampi Tacos

1 pound shrimp, shelled, deveined, tail off

2 tbsp. minced garlic

2 tbsp. butter

Fresh lemon juice from 1/2 lemon

4 cups shredded cabbage

1 cup mayonnaise

1/2 cup shredded Parmesan cheese

Your favorite hot sauce

Cooking oil

Corn Tortillas

Guacamole, prepared or homemade

Kosher salt and fresh-ground pepper, to taste

Heat a large skillet on the stove and add enough oil and butter to lightly coat the bottom of the pan.

Sauté the shrimp and garlic together until the shrimp is cooked.

Add a little more butter to the shrimp and garlic with a squeeze of lemon juice from half of a lemon. No seeds!

Add the shredded cabbage to a large bowl along with the mayonnaise, shredded Parmesan cheese and a few dashes of hot sauce, mix everything together. Add salt and pepper, to taste.

To assemble, warm or char the corn tortillas, top with a spoonful of guacamole a few shrimp and the cabbage slaw. Serve and enjoy.

Huli Huli Chicken Wings

Wings:

4 lbs. Chicken Wings

Marinade:

4 cups Soy Sauce low sodium

4 tbsp Brown Sugar

2 tbsp Black Garlic Sauce or garlic paste

2 tbsp Ginger Paste

4 tsp Garlic Powder

4 tsp Smoked Paprika

Kosher salt and fresh-ground pepper, to taste

Sweet Pineapple BBQ Sauce:

2 cup Ketchup

1/4 cup Pineapple Juice

4 tbsp Sriracha

4 tbsp Honey

3 tbsp Dijon Mustard

3 tbsp Rice Wine Vinegar

4 tsp Black Garlic Sauce

Garnishes:

Chopped Parsley

Sriracha

Sesame Seeds

1. Begin by adding your chicken wings to a food safe bowl/container along with all the ingredients for the marinade. Mix thoroughly then cover and place in the fridge to marinate for at least 4 hours but ideally overnight.

2. Preheat a grill for medium high heat (around 350) for direct cooking.

3. Pull the wings out of the fridge and discard any excess marinade. Place the wings over the flames about 6-8” away from the heat and cook until they reach 175 internal temp (about 20-25 minutes). Once they are done, pull them off and let them cool for 2-3 minutes.

4. While the wings are cooking, heat up a basting skillet over the fire. Add all your ingredients for the Sweet Pineapple BBQ Sauce. Let simmer over the flames until it thickens and is well incorporated (about 20 minutes). Pull off the heat and set to the side. When the wings are done, pull them off and toss them in the BBQ Sauce. You can also garnish them with sesame seeds, more sriracha and chopped parsley.

5. After the wings are ready, serve ‘em up and enjoy!

Creamy Parmesan Wing Sauce

1 cup unsalted butter

1 cup grated Parmesan cheese, plus more for garnish

6 cloves garlic, minced

1/2 cup heavy cream

2 teaspoons dried Italian seasoning

Kosher salt and fresh-ground pepper, to taste

Fresh parsley, chopped

In a small saucepan, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.

Remove from heat and whisk in the grated Parmesan cheese, Italian seasoning, black pepper, and salt until smooth and creamy.

Toss freshly baked or fried chicken wings in the Parmesan sauce, coating them evenly.

Garnish with chopped parsley and more Parmesan, if desired, and serve immediately.

Nashville Hot-Garlic Wing Sauce

1cup unsalted butter

4 tbsp cayenne pepper (adjust to taste)

2 tbsp brown sugar

2 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

2 tbsp hot sauce (Frank’s, Crystal, or similar)

2 tbsp honey (optional, but highly recommended)

2 tbsp apple cider vinegar

8-10 cloves fresh garlic, finely minced or grated

Kosher salt, to taste

1. Melt the butter

In a small saucepan over low heat, melt the butter gently—don’t let it brown.

2. Bloom the garlic

Add the fresh garlic and cook for about 30–45 seconds, just until fragrant (no browning).

3. Build the heat

Whisk in cayenne, paprika, chili powder, garlic powder, onion powder, brown sugar, and salt.

4. Balance it out

Stir in hot sauce, honey (if using), and apple cider vinegar. Simmer on low for 2–3 minutes until smooth and glossy.

5. Taste & tweak

Want it hotter? More cayenne. Sweeter? More honey. Sharper? A splash more vinegar.

Spicy Peanut Sauce

1 cup peanut butter

1/2 cup near boiling water, (Or at least 120 degrees))

1 cup Frank’s Red-Hot Wing Sauce

4 tablespoons soy sauce

1 tablespoon minced garlic

2 teaspoons fresh-grated ginger

Juice from one lime

In a small bowl add peanut butter and hot water. Use a whisk to combine and liquify. After it’s thinned out, add the remaining ingredients and whisk again to combine. It should have the consistency of a thin pancake batter. If the sauce is too thick to your liking, add more water, hot sauce, soy sauce or lime juice.

BBQ’d Oysters with a Cheese Topping and Garlic Finishing Butter

Cheese Topping:

2 cups grated Parmesan cheese

1 cup grated mozzarella cheese

2 tablespoons granulated garlic

2 lemons, zested and juiced

1 bunch Italian parsley, chopped

Garlic Finishing Butter:

1 stick butter

1 cup fresh lemon juice

1/2 cup Louisiana hot sauce. I like Crystal

1/2 cup Worcestershire sauce

1/4 cup chopped garlic

2 tablespoons granulated garlic

24 oysters, shucked on the half shell

1 loaf Italian bread, sliced and charred on the grill, for sopping

For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and set aside.

For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk until blended.

Preheat your grill to 400 or build a good hot fire.

Top each oyster with a good amount of the cheese mixture. Place the oysters on the grill. Cook until the cheese is melted and the oysters are starting to get some color and curl up on the edges, 10 minutes or so.

Remove the oysters from the grill with tongs and place them onto a sheet pan or large platter.

Ladle some melted garlic butter over the oysters.

Serve with grilled bread to sop up the juices and butter!

Crock-Pot Garlic-Honey-Parmesan Wings

6 pounds chicken wings, drums & flats separated, tips removed

6 tablespoons minced garlic

9 tablespoons olive oil

3 cups mayonnaise

6 tablespoons honey

12 tablespoons grated Parmesan

6 teaspoons lemon juice

6 teaspoon apple cider vinegar

1 1/2 teaspoons dried oregano

3 teaspoon dried basil

6 teaspoons red pepper flakes

Kosher salt and fresh-ground black pepper, to taste

Whisk together all of the ingredients except for chicken in a large bowl.

Spray a slow cooker with nonstick spray and add half of the sauce to the bottom. Add the chicken wings and stir to coat.

Cook on high for 3-4 hours or low for about 7 hours.

Pour on remaining sauce and cook for another 15 minutes.

Serve hot with buffalo sauce for dipping, if desired.