Author: Dave Tappan

Nashville Hot Fried Chicken Sandwich

Four 6oz. boneless, skinless chicken thighs

Flour mixture (1st dredging)

2/3 cup flour

Kosher salt and fresh-ground pepper, to taste

Garlic powder, to taste

Paprika, to taste

Liquid egg mixture (2nd coating)

2 Large Eggs

1/4 Cup Franks hot sauce

Breadcrumb mixture (final dredging)

1/2 cup flour

1 cup Panko

1/4 cup shredded Parmesan

Kosher salt and fresh-ground pepper, to taste

Hot sauce coating

1 Cup Frank’s hot sauce

1 tsp Ground Cayenne

4 tsp. Butter

1/2 cup brown sugar

For the sandwiches

4 good quality buns or Texas toast

Sriracha mayo

Bread & butter pickles

Sliced tomato

Red onion slices

Lettuce

1. Preheat the air fryer at 390 degrees F while you prep the chicken.

2. Prep all 3 mixtures by adding the ingredients into 3 separate wide bowls. Give everything a quick mix to make sure it is all mixed well.

3. Pat your chicken dry with a paper towel to remove any excess moisture (this will help the flour stick), and coat the chicken in the first flour mixture. Be sure to cover the entire piece of chicken, then shake off any excess flour.

4. Add the chicken to the egg + hot sauce mixture, making sure the eggs coat the entire thigh. Then, add directly to your last mixture and fully coat.

5. Add the chicken to your air fryer basket. The size of your air fryer will dictate how many batches you need.

6. Spray the tops of the chicken with cooking spray to wet the flour. Air fry at 390 degrees for 18 minutes. Flip the chicken halfway through (after 9 minutes) and spray the tops with cooking spray before finishing for the final 9 minutes.

7. Once done, remove the chicken and let cool on a cooling rack for 5 minutes. It’s crucial to let the chicken cool! If you coat the chicken in the sauce right out of the air fryer, it will lock in the moisture and make the breading soggy.

8. Make the hot sauce coating by adding all the ingredients to a small bowl. Microwave for 30-60 seconds, then whisk it all together.

9. Pour the hot sauce over the fried chicken, then flip to coat the other side. You can also toss the chicken in a large bowl. If you prefer to use less sauce, you can also brush it on to control exactly how much you are using.

10. Add the Nashville hot chicken patty to a toasted bun, then add the condiments and toppings of your choice!!

Asian Sticky Ribs

Brown Sugar Rib Rub

1 cup brown sugar

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1teaspoon cumin

Sesame seeds, for garnish

Green onions, thinly sliced on the bias, for garnish

Sticky Asian Sauce

1 cup soy sauce

2/3 cups brown sugar

1/2 cup honey

2 tablespoons rice wine vinegar

1 inch knob fresh ginger, peeled & grated

4 teaspoons sesame oil

4 cloves garlic, finely minced

1 teaspoon crushed red pepper flakes

Preheat the oven to 300 degrees.

On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.

Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.

Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.

Bake the covered ribs for 2 – 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.

Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.

When desired rib tenderness is reached, remove the foil.

Turn the oven to broil or light your grill. Brush the ribs with the Sticky Asian Sauce. Broil or grill for 2-3 minutes and then brush with sauce again. Broil or grill an additional 2-3 minutes until the sauce starts to caramelize.

Garnish with any left over sauce, sesame seeds, and sliced green onions.

Best Ever Baby Back Ribs & Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing

2 racks of baby back ribs

1/4 cup brown sugar

2 tablespoons smoked paprika

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt & fresh-ground pepper, to taste

Cayenne pepper, to taste

1 cup BBQ sauce (your favorite kind)

2 tablespoons apple cider vinegar

Preheat your oven to 275°F

Remove the thin membrane from the back of the ribs. It can be tough and chewy if left on.

In a small bowl, mix the brown sugar, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper and cayenne pepper.

Rub the spice mixture evenly over both sides of the ribs. Make sure to really massage it into the meat.

Wrap each rack in aluminum foil and place them on a baking sheet.

Bake in the preheated oven for 2.5 to 3 hours, until the ribs are tender.

While the ribs are baking, prepare your BBQ glaze by mixing the BBQ sauce with the apple cider vinegar in a small saucepan. Simmer over low heat, stirring occasionally.

After the ribs are done baking, remove them from the oven and carefully unwrap the foil. Watch out for the steam!

Brush the ribs generously with the BBQ glaze.

Preheat your grill to medium-high heat. Place the ribs on the grill and cook for about 10 minutes, turning and basting with more glaze every few minutes, until the ribs are caramelized and slightly charred.

Remove from the grill, let them rest for a few minutes, then slice and serve!

Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing

For The Honey-Lime Dressing

4 tablespoons honey

4 tablespoons lime juice

2 tablespoons extra virgin olive oil

pinch of salt

For The Watermelon Salad

1 watermelon peeled, cut into cubes

1 red onion, halved & sliced into thin half-moons

2 English or Hot House cucumber, cubed

2 cups fresh cilantro, chopped or torn basil

1 cup crumbled feta cheese, more to your liking

Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside.

Make the Salad: In a large bowl or serving platter, combine the watermelon, cucumbers, onions and fresh herbs.

Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

Grilled Chicken Thighs

3 pounds chicken thighs, boneless or bone-in

For the Marinade:

⅓ cup olive oil

1 lemon zested and juiced

2 tablespoons Dijon mustard

2 teaspoons minced garlic

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

2 teaspoons fresh minced rosemary

2 teaspoons smoked paprika

1 teaspoon poultry seasoning

Kosher salt and fresh-ground pepper, to taste

BBQ sauce for basting

Place the chicken pieces in a gallon size zippered food storage bag.

In a small bowl, whisk together the marinade ingredients and pour it over the chicken. Press out as much air as possible and seal the bag. Refrigerate for at least 2 hours and no more than 6 hours.

Heat your charcoal or gas grill for indirect heat. For charcoal, spread the coals to one side of the grill. For gas, only turn the burners on one side on.

Remove the chicken from the marinade and place it on the indirect heat side of the grill (no coals/no burners). Cover and grill the chicken for 14 to 18 minutes (boneless) or 20 to 25 minutes (bone-in), or until it reaches an internal temperature of 165 degrees F., flipping 2 or 3 times throughout the cooking time. Towards the end of the cooking time, baste lightly with BBQ sauce, if using.

Then, move the pieces over the direct heat and cook for about 1 to 2 minutes per side, or until charred to your liking. Watch closely because it can begin to burn quickly.

Transfer to a platter and allow to rest for about 5 minutes before serving.

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!

Marinated Tri-Tip Tacos

3 whole dried ancho chiles, stems and seeds removed

3 whole dried guajillo chiles, stems and seeds removed

2 whole dried ancho chiles, stems and seeds removed

2 whole chipotle peppers, canned in adobo

Juice from 2 to 3 oranges

Juice from 2 to 3 limes

1 small yellow or white onion, peeled, halved and sliced into half-moons

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons dark brown sugar

1 small bunch cilantro, leaves and tender stems only, divided

6 cloves garlic

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt, to taste

2-3 pounds tri-tip, trimmed and sliced and cut into small cubes

Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, hot sauce or Siracha, Pico de Gallo and cotija or queso fresco, for serving.

Place dried chiles in a saucepan and cover with water. Bring to a soft boil. Remove from heat, cover and let the chiles steep for 20 minutes. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, brown sugar, cilantro, garlic, cumin, garlic powder, onion powder and salt. Blend until a smooth sauce has formed, about 1 minute. Taste and add more salt, if needed.

Add the chopped tri-tip and sliced onions to a large Ziploc bag and pour in the marinade. Squeeze out all the air zip it and marinate in your fridge for 2 hours to overnight. Reserve some of the marinade for cooking.

Fire the Blackstone, griddle or large cast-iron skillet and cook the meat thoroughly. Pour some of the reserved marinade over the meat while cooking. If using a skillet, cook the meat in batches so as to not crowd the meat.

Warm your tortillas; add your meat and build your tacos with your favorite toppings!

Blackened Catfish Tacos with Mango Pico de Gallo

Four 8 oz. catfish filets

Canola oil

Unsalted butter

Fish Rub

2 tablespoons smoked paprika

2 tablespoons Old Bay seasoning

2 tablespoons dark brown sugar

4 teaspoons dried oregano

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cumin

Kosher salt, to taste

1 teaspoon cayenne

Mango Pico de Gallo (recipe follows)

Lime wedges, for squeezing

Your favorite hot sauce

Corn or flour tortillas

Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.

Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.

Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.

Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt.

Mango Pico de Gallo

1 red bell pepper, finely diced

1 jalapeno, seeds and membrane removed, finely diced

2 mangoes, finely diced

1 small red onion, finely diced

Cilantro leaves, finely chopped

1/4 cup lime juice

Kosher salt, to taste

Pinch sugar

Once everything has been diced, combine all ingredients in a bowl.

Stir ingredients together and enjoy or refrigerate until ready to serve.

Shrimp Louie Pasta Salad

3 cups spiral shaped pasta, uncooked

1 cup mayonnaise

1/2 cup ranch dressing

1/3 cup seafood cocktail sauce

2 tablespoons fresh lemon juice

1 teaspoon Worcestershire sauce

Kosher salt & fresh-ground pepper, to taste

1 lb medium cooked shrimp, peeled & de-veined

1/2 cup chopped fresh Roma tomato

1/2 cup sliced green onion

1/4 cup chopped sweet red pepper

2 tablespoons chopped fresh parsley

Cook pasta according to package directions.

Rinse with cold water to cool quickly; drain well.

Meanwhile, in a large bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt & pepper.

Stir in cooled pasta, cooked shrimp and remaining ingredients.

Serve immediately or cover and refrigerate.