Author: Dave Tappan

Black Friday is a week away. Time to start thinking about what to do with turkey leftovers. Here’s a good one, made famous at the Brown Hotel in Louisville, Kentucky. Kentucky Hot Browns Leftover turkey breast, slicedKosher salt and fresh-ground pepperFor the sauce:2 tablespoons unsalted butter2 tablespoons all-purpose flour2 1/2 cups whole milk2 cups grated sharp white Cheddar1/4 cup grated ParmesanPinch freshly ground nutmegKosher salt and fresh-ground pepper For the egg-bread:4 large eggs1/4 cup milkKosher salt8 (1/2-inch) thick slices good day-old white bread (I like Franz Naked bread for this)4 tablespoons butter4 tablespoons vegetable oil For assembly:Egg battered breadTurkey breast, sliced into 1/4-inch-thick slices3 ripe beefsteak tomatoes, cut into 1/2-inch-thick slices and griddled until slightly charred and just cooked through1 1/2 cups grated sharp white Cheddar1/2 cup fresh-grated Parmesan16 thick slices slab bacon, cooked until crispFinely chopped fresh chivesFinely chopped fresh flat-leaf parsley Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick sauté pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.For assembly:Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown.Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.

My Italian hero is Sylvester Stallone, the “Tulsa King” on Paramount+ I highly recommend it. Italian Hero Sandwich 1⁄4 cup red wine vinegar1 teaspoon dried oregano1⁄2 teaspoon dry mustardKosher salt & fresh-ground black pepper, to taste1⁄2 cup extra virgin olive oil1 Italian bread, about 24 inches long, cut in half lengthwise1⁄2 cup seeded and chopped pepperoncini pepper1⁄2 cup seeded and chopped cherry pepper1 red onion, halved and sliced into half-moons2 cups finely shredded iceberg lettuce4 tomatoes, thinly sliced6 ounces thinly sliced deli ham6 ounces thinly sliced salami6 ounces thinly sliced capicola6 ounces thinly sliced cotto salami6 ounces thinly sliced mortadella6 ounces thinly sliced provolone In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated.On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.Place the bottom half of the loaf over the wrap.Spread the pepperoncini and cherry peppers over the bread.Scatter evenly with the lettuce and layer with the tomatoes.Drizzle with a few tablespoons of the dressing.Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.Top with a layer of provolone cheese.Drizzle the remaining dressing over the cut side of the top of the loaf.Place on the layered sandwich and enclose in the plastic.Refrigerate for 1 hour to develop the flavors.To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

Happy Taco Tuesday! Chicken Taquitos in Green Sauce For the taquitos:1 lb. chicken breast (cooked and shredded)12 small corn tortillasVegetable oil (for frying)Kosher salt, to tasteShredded cheese For the green sauce:6 medium tomatillos, husked2 jalapeños1 small onion1 clove garlicFresh cilantro, torn handful1 cup waterKosher salt, to taste1 tbsp olive oil For topping:Shredded lettuceCrumbled queso fresco or cotija cheeseSour cream In a medium saucepan, bring the tomatillos, jalapeños, onion, and garlic to a boil in 1 cup of water. Cook for about 10 minutes, until the tomatillos soften.Transfer the ingredients into a blender along with cilantro and blend until smooth. Add salt to taste. If the sauce is too thick, add a little more water to reach your desired consistency.In a bowl, mix the shredded, cooked chicken with a little bit of the green sauce to add flavor. If desired, add some shredded cheese to the chicken for extra richness.Heat the oil in a large skillet over medium heat.Warm the tortillas in a pan for about 10-15 seconds per side so they are more pliable.Spoon the chicken mixture along the center of each tortilla, then roll tightly into a cylinder, like a cigar.Carefully place the rolled taquitos into the hot oil, seam side down, frying them in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels to remove excess oil.Place the fried taquitos on a serving plate.Pour the green sauce generously over the taquitos.Top with shredded lettuce, crumbled queso fresco, and a drizzle of sour cream, if desired.

So, Beth said, “Would it kill ya to fry some chicken in that damn thing?” She was referring to my Ninja Indoor Grill & Air Fryer. Air-Fried Legs & Thighs 6 chicken legs and/or 6 chicken thighs (12 pieces total)Fresh-ground pepperSmoked paprikaGarlic PowderOnion PowderItalian seasoningSeasoned saltOlive oilCornstarch Pre-heat your air fryer to 400.Pat the chicken legs dry with paper towels and place in a large bowl. Add the oil and massage the oil into your chicken.In a small bowl, combine the cornstarch, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning. Eyeball the measurements of the spices. Sprinkle the spice mixture over the chicken and gently toss until all pieces are evenly coated.Place the drumsticks in the air fryer skin side down, leaving space between pieces. Cook in batches if needed.Cook for 10 minutes at 400 degrees. Flip the chicken over and continue cooking another 8 to 10 minutes. The chicken should have an internal temperature of 165 degrees.

Visit my recipe blog https://q97country.com/daves-food-blog/ and enter to win a gift card to San Francisco Deli in Redding. I give away five gift cards every Friday and you can enter once every day.Check it out! Dry Rub Chicken Wings 2 lbs. chicken wings1 tablespoon olive oil For the Dry Rub:1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon cayenne pepperKosher salt and fresh-ground pepper, to taste1 teaspoon brown sugar1/2 teaspoon ground cumin1/2 teaspoon dried thyme1/2 teaspoon dried oregano Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. (This helps to keep the wings crispy by allowing air to circulate underneath.)Pat the chicken wings dry with paper towels. This step is key to getting crispy skin.Place the wings in a large bowl and toss them with the olive oil until coated.In a small bowl, combine all the dry rub ingredients: smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, salt, brown sugar, cumin, thyme, and oregano. Mix well.Sprinkle the dry rub mixture over the wings, tossing to ensure each wing is well-coated.Arrange the wings in a single layer on the wire rack on the prepared baking sheet.Bake in the preheated oven for 35-45 minutes, flipping halfway through, until the wings are golden and crispy. (For extra crispiness, you can broil for an additional 2-3 minutes at the end, watching carefully to prevent burning.)Remove from the oven and let the wings rest for a couple of minutes before serving. Enjoy them with your favorite dipping sauces, like ranch or blue cheese! Air Fryer Option: Cook at 400°F for 20-25 minutes, flip the wings half-way through.

It’s National French Dip Day! After the Veterans Day Parade on Saturday, the Asphalt Cowboys found ourselves at LuLu’s for lunch. I highly recommend the french dip, or in my case, the double dip, paired with a cool, refreshing gin & tonic! Rib-Eye French Dip with Horseradish Sauce (Not LuLu’s recipe) 2 boneless rib-eye steaks (about 2 pounds)1 tbsp. extra-virgin olive oilKosher salt and fresh-ground pepper, to taste2 tsp. dried oregano1 tsp. dried ground sage FOR THE JUS1/4 yellow onion, thinly sliced2 cloves garlic, minced2 tsp. minced fresh thyme1 1/2 c. low-sodium beef broth2 tsp. Worcestershire sauce FOR SERVING4 hoagie rolls8 slices provolone or Swiss cheese Preheat oven to 450°. Rub beef all over with olive oil and place in roasting pan. In a small bowl, stir together salt, pepper, oregano, and sage. Rub spice mix all over beef. Roast for 20 minutes or until a meat thermometer registers 125° in the thickest part of the rib-eye. Set aside on a cutting board to rest and turn oven down to 350°.Meanwhile, make jus: Place roasting pan (with beef drippings) over stove top burner and turn to medium heat. Add onion and cook until soft, 3 minutes. Add garlic and thyme and cook until fragrant, 1 minute longer. Add beef broth and Worcestershire sauce and bring up to a simmer. Cook until thickened slightly, 8 to 10 minutes more.When ready to serve, thinly slice the steak with a very sharp knife. Fill each roll with beef and top with provolone. Bake until cheese is melted, about 10 minutes.Spoon some horseradish sauce over the top and serve with jus on the side for dipping. Horseradish Sauce1/2 cup sour cream2 Tbsp prepared horseradish drained2 Tbsp mayo1 tsp apple cider vinegarKosher salt and fresh-ground pepper, to taste1 Tbsp chives finely chopped In a small mixing bowl, stir all the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

My former bowling partner and very good friend, Rick Torres (Owner of Market Street Pizza & Deli) asked me for a beef rib recipe. I sent him a couple of recipes, including one for the ol’ crock-pot. Happy Friday! Have a good weekend. Slow Cooker Beef Short Ribs 4 lbs beef short ribs6 strips of bacon1/2 cup all-purpose flourKosher salt and fresh-ground pepper, to taste3 Tbsp butter1 large yellow onion, halved and sliced into half-moons6 garlic cloves (pressed)3 cups beef broth4 Tbsp red wine vinegar2 Tbsp honey (or brown sugar)3 Tbsp soy sauce 1. In a large skillet, fry the bacon strips until most of the fat has rendered out. Remove the bacon and snack on it. You only need the grease from the bacon.2. Season the ribs with salt and pepper and brown over medium-high heat on all sides, about 4 minutes per side, until deep golden brown. If they brown too fast, reduce heat to medium-high.3. Transfer short ribs to a slow cooker.4. In the same skillet, sauté the onion over medium-high heat, until golden brown. Add the garlic and cook for another 20 seconds.5. Once the garlic is fragrant, add the butter to the skillet and let it melt. Add the flour and stir well. Keep cooking, continuously stirring, until the flour is brown and has a nutty flavor.6. Add the beef broth and stir well. Add the vinegar, honey and soy sauce. Using a wooden spoon, keep stirring and scraping the bottom of the pan to scrape off all the tasty brown bits.7. Taste the sauce and adjust as needed. It should taste just right. If you want more sweetness, add more honey.8. Once the sauce starts to bubble, transfer it to the slow cooker. The sauce should cover the ribs at least 3/4 way.9. Cook on low for 6-7 hours, or 3-4 hours on high.10. Stir well, but be careful to not break the meat pieces. Serve hot over mashed potatoes, egg noodles, rice, etc.

Well, I can’t catch fish, but I can eat fish. May your rod always be bent. Air-Fryer Cod Sandwich with Cole Slaw & Tartar Sauce 1 pound cod fillets1 cup Panko breadcrumbs½ cup flour2 large eggsKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon paprika1 teaspoon Old Bay seasoning4 buns of your choiceTartar sauce (recipe follows)Cole slaw (recipe follows) Pat the fish dry and season with salt, pepper, garlic powder, and paprika.Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.Dredge each fish fillet in flour, dip it in egg, and coat it with breadcrumbs.Preheat your air fryer to 375°F.Place the breaded fish fillets in the air fryer basket, leaving space between them.Cook for 12 minutes, flipping halfway through until golden and crispy.Assemble your sandwich on buns with the cole slaw and tartar sauce. Enjoy! Coleslaw2 cups coleslaw mix⅓ cup Mayonnaise1 tbsp Apple cider vinegarJuice from one lemonKosher salt and fresh-ground pepper, to taste1 tbsp sugar1 tbsp Sriracha For the coleslaw, combine the mayonnaise, apple cider vinegar, lemon juice, salt, pepper, sugar and sriracha. Stir it well until a dressing is formed. Add the coleslaw mix to the bowl and toss in the dressing. Set aside in the fridge. Tartar Sauce1 cup Mayonnaise1 tsp Fresh parsley finely chopped1tsp Fresh dill finely chopped1 Dill pickle finely chopped2 tsp Capers choppedJuice from one lemonKosher salt and fresh-ground pepper, to taste1tsp Onion powder2 tsp Dijon mustard To make the tartar sauce, combine all of the ingredients in a bowl and stir well until it’s well incorporated. Set aside in the fridge while preparing the other ingredients.

Pokin’ through my pantry, I found some lovely manicotti shells. Then, I recalled a recipe involving Italian sausage and cheese. Italian Sausage Manicotti 1 pound Italian sausage, hot or sweet1/2 medium yellow or sweet onion, diced4 garlic cloves, minced2 teaspoons Italian seasoningPinch crushed red pepper flakes8 ounces chive and onion cream cheese1 cup ricotta cheeseFresh-ground pepper, to taste1 1/2 cups shredded mozzarella cheese, divided10 manicotti tubes, cooked according to package directions1 (24-ounce) jar pasta sauce1/3 cup grated Parmesan cheese Preheat oven to 350 degrees and grease a 9×13-inch baking dish.Cook and crumble Italian sausage in a large nonstick pan. Once you have it broken apart, add the onion. Cook until the sausage is no longer pink.Add garlic, Italian seasoning, and crushed red pepper flakes and cook 1 minute.Turn heat to low and add cream cheese. Stir until melted. Remove from heat.Let cool slightly and then stir in 3/4 cup of mozzarella cheese, ricotta cheese, and pepper.Stuff the mixture into the manicotti shells. You can either use a spoon or fork to push it in or you can transfer the mixture ot a large ziptop bag and snip the corner and pipe it in.Pour about 1/2 cup of sauce in the prepared baking dish and spread it evenly. Place the filled manicotti tubes on top of the sauce.Pour remaining sauce on top of manicotti.Cover and bake for 25 minutes.Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes.

Today is National Chicken Lady Day, which honors Dr. Marthenia “Tina” Dupree. Dupree was the Director of Community Relations and Training at the second-largest chicken restaurant chain in the world for over 12-years. Dr. Dupree led numerous efforts to improve education in her community. She provided training and certification that led to business opportunities to many in her area. She not only led by example, but she enhanced the lives of those around her. President George W. Bush hosted Dupree at the White House shortly after his 2001 inauguration. Bush praised her efforts to raise educational standards. Bush then proclaimed November 4 as “National Chicken Lady Day!” Let’s celebrate with another great “Chicken Lady”…my mom. Ruthie’s Chicken and Dumplings 3/4 cup all-purpose flour, dividedKosher salt and fresh-ground pepper, to taste1 fryer chicken (about 3 pounds), cut up2 tablespoons canola oil1 large onion, chopped2 medium carrots, chopped2 celery ribs, chopped4 garlic cloves, minced6 cups chicken stock1/2 cup white wine2 teaspoons sugar2 bay leaves5 whole peppercorns DUMPLINGS:1-1/3 cups all-purpose flour2 teaspoons baking powderKosher salt and fresh-ground pepper, to taste2/3 cup milk1 tablespoon butter, melted SOUP:1/2 cup heavy whipping cream2 teaspoons minced fresh parsley2 teaspoons minced fresh thymeAdditional salt and pepper, to taste 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.