Author: Dave Tappan

Damn Fine Sweet and Spicy Shrimp Tacos with Home-Made Slaw

For the Shrimp:

2 pounds large shrimp, peeled, deveined and tails removed

2 tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

Finely grated zest from 2 limes

1/4 cup canola oil, plus more for cooking shrimp

For the Slaw:

1 small head purple cabbage, cored and shaved thin

1 whole jalapeno, minced

1/2 cup whole milk

1/2 cup mayonnaise

1 teaspoon white vinegar

1 tablespoon white sugar

Kosher salt, to taste

1/4 teaspoon cayenne pepper

1/2 cup cilantro, chopped

For the Tacos:

12 corn tortillas, warmed

Pico de Gallo (off the shelf or home-made)

Avocados, sliced

Lime wedges for, squeezing

First, let’s prepare the damn marinade for the shrimp. In a large bowl, mix together the brown sugar, chili powder, ground cumin, paprika, garlic powder, cayenne pepper, and lime zest. Then, pour in the canola oil and mix together. Add the shrimp to the bowl and mix together. Set aside and marinade for 15-20 minutes.

Meanwhile, let’s make the damn slaw. Combine the sliced cabbage and chopped jalapeno in a bowl. In a separate bowl mix the milk, mayonnaise, white vinegar, sugar, salt, and cayenne pepper. Pour the mixture over the cabbage, and toss to combine. Cover and refrigerate for 15-20 minutes (or up to an hour if you have the time).

Now, we will cook the damn shrimp. Preheat a couple of turns of canola oil in a large skillet or Blackstone on high heat. Add the marinated shrimp and cook until opaque and cooked through, turning once (2-3 minutes per side). Remove from heat.

Finally, let’s assemble the damn tacos. On top of the warmed corn tortillas, add the slaw, Pico de Gallo, shrimp, and avocado slices. Serve with lime wedges, for squeezing.

Steak & Shrimp Skewers with Bourbon Teriyaki Sauce

Bourbon Teriyaki Sauce:

1/2 cup soy sauce

1/4 cup bourbon

1/4 cup mirin

1/4 cup packed brown sugar

2 tablespoons honey

1 tablespoon minced fresh ginger

1 tablespoon toasted sesame oil

2 teaspoons Dijon mustard

2 teaspoons sriracha

2 cloves garlic, minced

Juice of 1 lime

Skewers:

32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on

2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces

Kosher salt and fresh-ground pepper, to taste

Canola oil, for brushing the grill grates

1 navel orange, cut into wedges

3 scallions, sliced

1 tablespoon toasted sesame seeds

Preheat a gas grill to high heat.

For the bourbon teriyaki sauce:

Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.

For the skewers:

Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.

Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers another 2 minutes per side, basting with more sauce.

Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

Optional add ons:

Red onion

Pineapple

Bell pepper

Mushrooms

Cherry tomatoes

Copycat #2 Zingerman’s Reuben

1 loaf unseeded and un-sliced Jewish Rye bread

2 pounds corned beef, sliced

12 ounces Russian dressing, recipe follows

12 ounces sauerkraut

12 slices Swiss cheese

4 tablespoons butter, melted

Russian Dressing:

3/4 cups mayonnaise

1/4 cup plus 2 to 3 tablespoons chili sauce

2 tablespoons sour cream

2 teaspoons chopped curly parsley leaves

1 tablespoon plus 1 teaspoon minced Spanish onion

1 tablespoon plus 1 teaspoon minced dill pickle

1/2 teaspoon fresh lemon juice

1/2 teaspoon grated horseradish

1/4 teaspoon Worcestershire sauce

Mix all the ingredients together. Refrigerate until use.

Preheat oven to 350 degrees.

Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven.

Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes.

When the rye bread is cool enough to handle place it on a cutting board. Slice the bread into 12 slices.

Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down).

Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them down with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve.

Bowtie Pasta with Italian Sausage

1-pound bowtie pasta

1-pound Italian sausage, casings removed

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

1 (24 ounce) jar marinara sauce

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1 teaspoon dried Italian seasoning

Kosher salt and fresh-ground pepper, to taste

Cook the bowtie pasta in heavily salted water, according to package directions. Drain well, do not rinse and set aside.

In a large skillet, heat olive oil over medium-high heat. Add sausage and cook until browned, crumbling with a spoon. Drain off any excess grease.

Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is softened, about 5 minutes.

Stir in the marinara sauce, cream of mushroom soup, sour cream, Italian herbs, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Add the cooked bowtie pasta to the skillet with the sauce. Toss to coat evenly.

Stir in 1/2 cup of the cheddar cheese and 1/4 cup of the mozzarella cheese. Cook until the cheese is melted and the sauce is heated through, about 5 minutes.

Transfer to a serving dish and sprinkle with the remaining cheddar and mozzarella cheese. Let stand for a few minutes to allow the cheese to melt. Serve hot with some good garlic bread!

Pasta al Forno

For the sauce

2 teaspoons olive oil

2 pounds Italian sausage, casings removed

1/2 cup onion finely chopped

2 cloves garlic, minced

24-ounce jarred marinara sauce

8 ounce can tomato sauce

For assembly

16 ounces rigatoni or other short pasta, cooked in salted water

2 cups mozzarella cheese shredded

2 tablespoons fresh parsley chopped

cooking spray

1. Preheat the oven to 350 degrees. Coat a 9″x13″ pan with cooking spray.

For the sauce

1. Heat the oil in a large pan over medium high heat. Add the sausage to the pan.

2. Cook the sausage for 3-4 minutes, breaking it up into small pieces with a spoon. Add the onion to the pan. Cook for an additional 5 minutes or until sausage is browned and cooked through and onion is softened.

3. Add the garlic and cook for 30 seconds. Add the marinara sauce and tomato sauce to the pan and bring the sauce to a simmer.

4. Let the sauce simmer for 5 minutes or until just thickened

For assembly

1. Toss the cooked pasta with the sauce.

2. Pour the pasta mixture into the prepared pan and top with mozzarella.

3. Bake covered for 20 minutes, then uncover and bake for another 15-20 minutes or until pasta is bubbly and cheese is melted and browned.

4. Sprinkle with parsley. Let stand for 5 minutes, then serve.

Smoked Garlic Parmesan Chicken Wings

Chicken Wings

4 lbs chicken wings
2 tbsp olive oil
Kosher salt and fresh-ground pepper, to taste

Seasoning

2 tsp garlic powder
2 tsp smoked paprika
1 tsp onion powder

Garlic Parmesan Sauce

6 tbsp butter
6 cloves garlic (minced)
1 cup grated Parmesan cheese
Fresh-ground pepper, to taste

Garnish

Chopped parsley or cilantro
Extra grated Parmesan

Cooking Setup

Smoker or grill with indirect heat
Wood/pellets: applewood, cherry, hickory or combination of
Temperature: 250°
Total cook time: 45–60 minutes

1. Prepare the Wings

Pat the chicken wings dry with paper towels and place them in a large bowl.

2. Season the Wings

Add olive oil, salt, pepper, garlic powder, smoked paprika, and onion powder.
Toss the wings until evenly coated.

3. Preheat the Smoker

Set smoker to 250° and add wood chips or pellets.

4. Smoke the Wings

Place wings on the smoker rack in a single layer.
Smoke for 35–40 minutes.

5. Prepare the Garlic Butter

In a small saucepan melt butter over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.

6. Toss the Wings

Remove wings from the smoker and toss them in the garlic butter sauce.

7. Add Parmesan

Sprinkle grated parmesan cheese over the wings and mix gently.

8. Finish Smoking

Return wings to the smoker for another 10–15 minutes until crispy.

9. Serve Remove from the smoker, garnish with parsley or cilantro and extra Parmesan, and serve hot with ranch or garlic dip.

London Broil Steak Tacos

2-3 lbs. London Broil

2 large, sliced sweet onions, for grilling

1 bunch scallions, for grilling

Corn or flour tortillas, grilled or charred

Marinade:

Juice of 1 orange

Juice of 2 limes

1/3 cup soy sauce

1/3 cup olive oil

Pickled jalapenos

4 garlic cloves, finely minced

1/2 cup chopped cilantro (stems ok)

1/2 teaspoon of any or each cumin, coriander or chili powder.

1–3 teaspoons adobo sauce ( from canned chipotles) This adds a nicely smoky flavor!

Chimichurri Sauce:

1 bunch Cilantro or about 1 cup packed (small stems OK)

1 bunch Italian Parsley- about 1 cup packed (thin stems OK)

1/4 cup fresh lime juice (2 limes)

1/2 cup olive oil, or more

1/4 cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

Kosher salt, to taste

1 Jalapeno

Pico De Gallo:

4 Roma tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chili, minced

1 handful fresh cilantro leaves, chopped

4 garlic cloves, minced

2 limes, juiced

1/4 cup extra-virgin olive oil

Kosher salt and fresh-ground pepper, to taste

Garnishes:

Lime wedges, Chipotle Mayo, avocado slices, grilled onions, Mexican cabbage slaw, crumbled queso fresco or cotija cheese, Tapatio, Sriracha, sour cream, guacamole, cilantro, pickled onions & radishes.

Steak: Using a fork or tenderizer, poke several holes into the steak on each side. In a large bowl, mix ingredients for the marinade. Place steak and onions in the bowl and toss with marinade. Marinate for at least 2 hours, overnight is great. The longer you marinate it, the better and more tender it will be. Bring to room temp before grilling. Pre-heat the grill to medium-high heat. Grill steak on med-high heat to medium-rare, 5-7 mins each side. DO NOT COOK PAST MEDIUM RARE. Grill the onions and scallions until tender and charred. Let rest for 10 minutes, covered in foil, before thinly slicing the meat across the grain.

Chimichurri Sauce: Place all dry ingredients in a food processor or blender, pulsing several times until chopped. Add oil, lime juice, cumin, coriander, and salt. Pulse repeatedly until combined, but not too smooth. Add more oil if you want a looser sauce. Set aside in a small serving bowl.

Pico De Gallo: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I’ll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)

Serve everything together, along with garnishes.

 

Lemon-Pepper Chicken Thighs 

8 chicken thighs, skin-on, bone-in

Juice from one or two lemons

Kosher salt and fresh-ground pepper, to taste

2 tbsp butter

2 garlic cloves, crushed

2 tsp Herbs de Provence

1 cup chicken stock

1 lemon, sliced 

Season the chicken with the lemon juice, salt and pepper.

Heat a large skillet or pan over medium high heat then add the chicken thighs, skin side down. Allow the chicken to cook for 7-10 minutes until the skin is a deep golden brown and the fat has rendered.

Flip the chicken thighs over and allow to cook for another 10 minutes on the other side. Remove chicken from the pan and set aside.

Add butter, garlic and Herbs de Provence and allow to cook for 30 seconds before adding the lemon slices and chicken stock. Bring to a simmer then add the chicken thighs back in. Allow to cook for another 10 minutes. You can cover the chicken if you want more sauce or place it in a hot oven to finish cooking.

Serve the chicken with the pan sauce and lemon slices.

Marinated Fusion Tri-Tip Tacos

For the marinade:

One 3 lb. tri-tip, trimmed

1/2 cup chili-garlic sauce, the one with the rooster

1/4 soy sauce

1/4 cup Worcestershire sauce

1/4 cup packed cilantro leaves, plus more for the tacos

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. ground cumin

1 tbsp. Mexican seasoning

For the tacos:

Corn or flour tortillas, charred on a gas flame or on the grill

Fresh cilantro

Chopped tomato

Chopped yellow onion

Thinly sliced radishes

Pickled jalapenos

Your favorite salsa

Shredded Monterey Jack, Cotija or Queso Fresco cheese

Siracha or hot sauce (I like Tapatio)

Lime wedges, for squeezing

Add the tri-tip and all of the marinade ingredients to a gallon size zip lock bag. Massage the meat and squeeze out as much air as you can. Marinate in the fridge for 2-4 hours.

Pre-heat your grill to high. Place your tri-tip on the grill (discard the marinade) and sear both sides for about 4 minutes on each side. Don’t walk away from the BBQ, the meat can easily catch on fire. If it tends to flare up, flip it continuously until it’s seared on both sides.

Turn one side of the grill to med-low and shut off the other side. Move the tri-tip to the cold side of the grill and let it cook (flat side down) for 45-60 minutes or until the internal temp reaches 135 degrees for medium rare.

Once it’s done to your liking, remove the tri-tip from the grill and let it rest on a cutting board for 15 minutes.

After resting, slice the tri-tip in half and then across the grain into long strips.

Build your tacos using any or all of the toppings and enjoy!