Author: Dave Tappan

Man, I am really in the mood for spag & balls! When I had Tappan Out Pizza, I would do my deep cleaning on Sundays or Mondays, when we were closed. Often, I would do some cooking while I was there. So, let’s take my Tappan Out pizza sauce and make spaghetti.

Tappan Out Spaghetti and Meatballs

Sauce:

Four 28-ounce cans whole peeled tomatoes

6 ounces thinly sliced pancetta, cut into strips

2 tablespoons extra-virgin olive oil

1 medium onion, diced

Kosher salt and fresh-ground pepper, to taste

4 tbsp. minced garlic (Christopher Ranch minced garlic in the jar)

1/4 cup red wine (Carlo Rossi)

1 teaspoon red pepper flakes

1 tablespoon dried oregano

1 medium carrot, cut into thirds

1 large stem fresh basil

1/2 cup minced fresh parsley or basil (or a mix of the two)

Meatballs:

Nonstick cooking spray, for rack

1 cup breadcrumbs

1 1/4 cups buttermilk

2 large eggs, lightly beaten

1 pound ground beef

1 pound ground pork

4 ounces thinly sliced prosciutto, chopped fine

1/3 cup Parmesan or Pecorino, grated

3 tablespoons minced fresh Italian parsley

2 teaspoons minced garlic (again, I like the Christopher Ranch)

Kosher salt and fresh-ground pepper, to taste

1 pound box spaghetti

Parmesan, grated for serving

Fresh basil, torn for serving

For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into small pieces. Set aside.

Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve.

To the rendered fat in the pan, add the olive oil and when hot, the onions and salt and pepper. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is reduced and the alcohol smell is gone, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 4 hours.

When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley.

For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet.

Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (about 24 balls).

Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through.

When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes.

Bring a large pot of well-salted to boil (the water should taste salty like the ocean.) Add the pasta and cook until just al dente. Drain, but do not rinse and reserve two cups of the pasta water, then return the pasta to the pot.

Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce. Thin the pasta and sauce with the reserved pasta water, if need be.

Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Garnish with torn basil. Serve extra Parmesan separately at the table along with good, crusty garlic bread for sopping up all the goodness. Cin Cin.

Happy Friday! The next time you’re in the mood for Italian, give my roll-ups a go. I got this recipe from an old, retired stripper named, Bettie Cracker. I here she’s doing very well now, as a street performer at the Fremont Street Experience in Vegas. Enjoy!

Meat-Lovers’ Lasagna Rolls

1 16 oz. box dry lasagna noodles

1lb ground beef

Kosher salt & fresh-ground pepper, to taste

1package mild or hot Italian sausages, casings removed

1small yellow onion, diced

1 teaspoon minced garlic

1 teaspoon Italian seasoning

2 teaspoons dried basil

1 jar of your favorite pasta sauce or marinara

8 oz. mozzarella, grated

2 containers (15 oz each) ricotta cheese

1 box (9 oz) frozen spinach, thawed, drained and squeezed dry

1 egg

In a large stock pot, cook lasagna noodles as directed on package in heavily salted water. Drain.

Meanwhile, in a large skillet, cook beef, sausage, garlic, Italian seasoning, salt & pepper and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.

In large bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Layer the bottom of a 9×13 inch baking dish with a thin layer of pasta sauce. Place each lasagna roll in the baking dish, seam side down.

Heat oven to 350. Pour 1 1/2 cups pasta sauce over and around rolls in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle the rolls with the mozzarella. Bake uncovered, 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

I’m cooking for a crowd on Sunday. It’s a family Mexican pot-luck to celebrate my brother Bud’s and Sister-in-Law Cheryl’s 60th wedding anniversary! I know what you’re thinking. Dave, how can you be so much younger than your only sibling? I was a big, bouncing bundle of oops!

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!

Today is National Catfish Day! Davey likes his catfish blackened! Once you go blackened, you never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait? Chicken liver, anchovies, dough bait? https://www.gameandfishmag.com/…/how-to-make…/193217

Blackened Catfish Tacos with Mango Pico de Gallo

Four 8 oz. catfish filets

Canola oil

Unsalted butter

Blackened Fish Rub

2 tablespoons smoked paprika

2 tablespoons Old Bay or Creole 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

1 tsp. ground cumin

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.

Happy Taco Tuesday! I hope you have a good day and enjoy my “Little Taco” recipe.

Chicken Taquitos

1 rotisserie chicken, bones and skin removed, shredded

1/2 teaspoon ground ancho chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt, to taste

Pinch Mexican oregano crushed, or regular oregano

Pinch of red pepper flakes, crushed

Juice from half of a lime

1 1/2 cups Monterey or pepper jack cheese, shredded

20 corn tortillas

2 cups vegetable oil

Toppings:

Iceberg lettuce shredded

Cilantro

Mexican crema or sour cream

Pico de gallo

Cotija cheese crumbled

Guacamole

Salsa

Hot sauce

In a bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.

Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 44 seconds.

Working with one at a time (keeping others warm), take a warmed tortilla and place on a clean surface. Take a heaping spoonful of the chicken, don’t over-fill, and place on tortilla. Top with some cheese. Roll up tightly and secure seam with toothpick. Place on a tray and repeat with remaining tortillas and filling.

Pour oil in deep skillet and heat to 350°F. Prepare a baking tray with wire rack or line a plate with paper towels. Set aside.

Cook in batches of 5 or 6 (so the temperature of the oil doesn’t drop so much), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to a paper towel lined tray, plate or wire rack. Repeat with remaining.

Remove toothpicks before serving. Serve with your favorite toppings.

It’s a Big Beautiful Back at it Monday! Time for a Big Beautiful sandwich! BTW…pineapple teriyaki thighs are on sale at R&R Quality Meats & Seafood!

Maui Waui Chicken Teriyaki Sandwiches

4 boneless, skinless chicken breasts or thighs

Teriyaki sauce (recipe follows) or your favorite bottled sauce

3/4 c. brown sugar (if using bottled sauce)

4 slices deli ham

Fresh pineapple, sliced into rings

4 slices Swiss cheese

Red onion, halved and sliced into half moons

Fried eggs, for topping (if you like)

4 large Hawaiian or onion buns

If using breasts, pound them until they are about 1/4″ thick all around. Place meat in a large Ziploc bag. Combine bottled Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the sauce to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 2-4 hours.

Pre-heat your grill to medium-high.

Separate remaining Teriyaki sauce into 2 separate bowls (to prevent cross contamination use 2 separate brushes too) one for the pineapple, one for the chicken. Slice your pineapple rings. Place chicken and pineapple on the grill (medium heat).

Brush with Teriyaki sauce every few minutes until chicken and pineapple are done.

Heat up the ham on the grill until it becomes nice and hot. If you like, fry an egg (sunny side up)

Slather teriyaki sauce on both sides of the bun.

Place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, egg and bun top. Serve immediately with remaining grilled pineapple.

Teriyaki Sauce

2 tablespoons cornstarch

2 tablespoons cold water

1 cup white sugar

1 cup soy sauce

1/2 cup cider vinegar

2 clove garlic, minced

1 inch knob fresh ginger, grated

Fresh-ground pepper, to taste

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Combine ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from the heat and you’re good to go.

Happy Friday! This’ll keep ya busy this weekend.

Grilled Tri-Tip Tacos with Chimichurri Sauce

Tri-Tip Marinade:

3-4 lb. Tri-Tip or skirt steak

1 onion, chopped

Juice of 1 orange

Juice of 2 limes

1/3 cup soy sauce

1/3 cup olive oil

4 smashed, chopped garlic cloves (the jarred stuff works too)

Torn handful chopped cilantro (stems ok)

1 teaspoon Ground cumin

1 teaspoon Ground coriander

1 teaspoon Chile powder

Chimichurri Sauce:

1 bunch Cilantro (stems OK)

1 bunch Italian Parsley- about 1 cup packed (thin 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 vine-ripe tomatoes, chopped

½ medium 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 1 or 2 limes

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Quick Pickles:

1 cup sliced radishes

1 cup red onion, thinly sliced into half moons

1 Serrano chile, finely minced

1 cup vinegar

1 cup water

1/2 teaspoon kosher salt

2 Tablespoon sugar

1 teaspoon whole peppercorns or whole coriander seed

A few sprigs cilantro

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

Garnish Ideas:

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

For the Tri-Tip Marinade: In a bowl, mix together ingredients for marinade. Place meat and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well.

Refrigerate 1-3 hours, then bring to room temp before grilling.

Pre-heat grill and grill meat. Grill on med high heat to desired doneness. I usulally pull the meat at about 135-140 degrees. A little char is good. Let rest 10 minutes, then thinly slice the across the grain.

For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (stems are fine), 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 15 min to 1 hour.

For the Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add sliced radishes, sliced onions and serrano. Bring to a boil. Remove, let it rest a bit and place in the fridge until chilled. Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

It’s day two of the Shasta District Fair! Besides a big ol’ fatty corn dog slathered with mustard; I like me a sausage sandwich. Have fun, but please, DON’T TAUNT THE CARNIES!

Italian Sausage Sandwich

Extra Virgin olive oil, for frying sausages

1 pound hot or mild Italian sausage links

2 red bell peppers, sliced

2 yellow onions, sliced

Kosher salt and fresh-ground pepper, to taste

1 tablespoon dried Italian seasoning

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

Pinch red pepper flakes

4 good quality hoagie rolls

8 slices provolone

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the Italian seasoning, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages in half. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage and sauce.

Top the sandwiches with two slices of cheese each and place on a baking sheet under your broiler for one minute or until cheese is melted.

Chicken quarters are on sale this week at R&R Quality Meats & Seafood for the stupid price of .79 cents a pound! Fire the air fryer!

Air-Fried BBQ Chicken Quarters

2 chicken leg quarters

1 tablespoon olive oil

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

Kosher salt and fresh-ground pepper, to taste

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 cup barbecue sauce

Preheat your air fryer to 400 degrees.

Pat the chicken leg quarters dry, coat them with olive oil, and set them aside.

In a small bowl, combine the spices, then sprinkle it over the chicken quarters and rub it in.

Place the chicken quarters in your air fryer basket skin side down and air fry at 400 degrees for 15-minutes. Then flip them over and air fry for an additional 10-minutes.

Brush the chicken with barbecue sauce and air fryer at 380 for 5-minutes until browned and crispy. The internal temp should register at least 165 degrees.

Allow to rest for ten minutes then serve warm.

Tappan Out Pizza Dough

1 cup warm water (110 degrees)

1 packet Red Star instant yeast

1 teaspoon granulated sugar

2 ½ cups high gluten bread flour (Power Flour at US Foods on Hartnell)

2 tablespoons extra virgin olive oil

1 teaspoon Lawry’s Garlic Salt

1 teaspoon garlic powder

Place warm water, yeast and sugar into bowl of a stand mixer with dough hook attachment attached. Mix gently then let sit until doubled in size, about 5 minutes.

With mixer on low, add flour, olive oil, salt, garlic powder and garlic salt. Scrape sides of bowl and let mixer knead dough for 5 minutes. Dough should have the sides of the bowl cleaned. Add sprinkles of flour or water if needed to get the bowl cleaned while kneading.

After 5 minutes of kneading, remove dough from mixing bowl with floured hands (put a small amount of flour in your hands and rub together), and transfer to a floured countertop. Fold dough over itself a couple times then form into a round ball.

From here, you can use the dough to make pizza and calzones.