Author: Dave Tappan

Happy Taco Tuesday! Here’s a timeless classic. The olives are essential. If you don’t have black olives, don’t make it. The Taco Bell Enchirito Beef1 1/2 tablespoons masa harina4 1/2 teaspoons chili powder1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon seasoning salt1/2 teaspoon paprika1/4 teaspoon ground cumin1/2 teaspoon garlic salt1/4 teaspoon sugar1 teaspoon dried minced onion1/2 teaspoon beef bouillon powder1 1/3 pounds ground chuck Sauce8 ounces tomato sauce1/3 cup water1/4 teaspoon chili powder1 1/2 teaspoons cumin1 1/2 teaspoons minced onion1 tablespoon white vinegar1/2 teaspoon garlic powder1/2 teaspoon garlic salt1/4 teaspoon paprika1/4 teaspoon sugar1/4 teaspoon cayenne pepper Assembly4 tortillas1 cup refried beans heated1 cup shredded cheddar cheese1/4 cup chopped white onionssliced black olives In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.Preheat the oven to 350°F.To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.

Happy Cyber Monday! Point, click and spend till it hurts! An off-menu item at my pizza place, Tappan Out Pizza, was something I would make for customers who requested it. I sure miss that joint and my great customers. Happy shopping! If you find a great on-line deal today, put it in the comments section. Sausage-Pepperoni Calzone 1 lb. hot or mild Italian sausage, casings removed2 rolls prepared pizza dough, thawed2 cups mozzarella cheese, shredded1 package mini pepperonis1 tablespoon Italian seasoning1 garlic clove, minced1 green bell pepper, diced1 onion, dicedFive Minute Marinara sauce (recipe follows) or yourfavorite jarred sauceKosher salt and fresh-ground pepper, to taste1 egg white (for brushing) Preheat oven to 425In a large skillet, crumble and cook sausage just until starting to brown. Add onions, garlic, bell peppers and Italian seasoning. Warm through then remove from heat and drain, if necessary. Let cool slightly.Unroll dough out to a parchment covered baking sheet. Gently pull dough on the ends, to form a football shape.Brush marinara on one half of the dough (leaving at least an inch all around the edges) and fill with sausage, peppers and onion mixtureSpread pepperonis and then cheese over the top. Leave at least 1-inch of the edge without filling to ensure a tight seal and brush around the edge with egg white.Slightly pull top dough on the ends, forming a football shape, and place over the top, then slightly roll and pinch and press the edges together to seal. Brush with egg white. Sprinkle a pinch of seasoning on the calzone. Bake 18-22 minutes, until puffed up golden brown. Five Minute Spicy Marinara:2 tablespoons extra-virgin olive oil3 cloves garlic, crushedPinch of red pepper flakes1 (32 ounce) can crushed tomatoesKosher salt and fresh-ground pepper, to taste1 teaspoon dried Italian seasoning1 handful Italian parsley leaves, chopped Add olive oil to medium saucepan over medium heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

I didn’t make oyster dressing this year for Thanksgiving, because I’m the only one in the family that likes it. So, I’ll just get my oyster on another way this weekend.   Pan Fried Oysters with Tartar Sauce   For the Fried Oysters: 2 cups oysters, drained 2 large eggs, beaten 2 cups cornmeal 1 teaspoon sugar 1 tablespoon Old Bay seasoning Kosher salt and fresh ground pepper, to taste 2 tablespoons all-purpose flour 2 cups vegetable oil, for frying Malt vinegar, for serving Lemon wedges, for squeezing   For the Tartar Sauce: 1 cup mayonnaise 1/3 cup dill relish, or finely chopped dill pickle 2 teaspoons capers, drained and chopped 1 teaspoon Dijon mustard 2 teaspoons lemon juice Fresh ground pepper, to taste 2 green onions, chopped   Fry the Oysters Pat the drained oysters dry with paper towels or a clean kitchen towel. In a medium-sized bowl, beat the eggs. Add the oysters to the egg bowl and set aside for 10 minutes. In a medium bowl, combine the cornmeal, sugar, pepper, salt, Old Bay and flour. Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters. Pour about 3 inches of vegetable oil in a large, cast iron skillet, or whatever skillet you have. Place the pan over medium-high heat and bring it to a temperature of 370. Carefully add the oysters to the hot oil. Do not overcrowd the pan. Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown. Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.   Make the Tartar Sauce Gather the ingredients. In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well. Add the green onions to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly. Serve the sauce alongside the fried oysters with the lemon wedges and malt vinegar, for dashing and enjoy.

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.

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.

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.

Here’s something for a cool, Fall weekend. I used to make this at Tappan Out Pizza, when I was closed on Sundays. Mama Areola’s Sunday Gravy 2 pounds boneless beef chuck roast4 tablespoons olive oil, divided1 pound uncooked sweet or hot Italian sausage links6 cloves garlic4 large sprigs fresh basil4 tablespoons tomato paste2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano1 1/2 teaspoons kosher salt, plus more as needed1 teaspoon granulated sugar, plus more as needed1/4 teaspoon freshly ground black pepper, plus more as neededCooked spaghetti, for serving Step 1:Cut 2 pounds boneless beef chuck into 4 pieces.Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.Transfer to a plate.Step 2:Reduce the heat to medium.Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.Sear until golden-brown all over, about 5 minutes total.Transfer to the plate with the chuck.Step 3:Remove the pot from heat and let cool slightly, about 2 minutes.Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.Step 4:Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.Step 5:Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.Step 6:Pour 2 (28-ounce) cans whole peeled tomatoes and their juices.Fill half of one of the empty tomato cans with water and pour the water into the pot.Using a wooden spoon or potato masher, break up the tomatoes into small bits.Add the basil leaves and season with 1 1/2 teaspoons kosher salt, 1 teaspoon granulated sugar, and 1/4 teaspoon black pepper.Step 7:Increase heat to medium-high and bring the sauce to a rapid simmer.Return the chuck, sausages, and any accumulated juices to the pot.Reduce the heat to low and partially cover the pot.Gently simmer, stirring occasionally, until the chuck is falling apart, 3 1/2 to 4 hours.Step 8:Transfer the chuck and sausages to a clean cutting board or plate.Shred the chuck with two forks into bite-sized pieces and cut the sausages into thick slices on a slight diagonal; return both to the sauce. (Alternatively, leave the meat whole and transfer to a platter, and use the sauce to sauce the pasta, serving the meat on the side for individuals to add to their plate and shred or cut as they want.)Step 9:Taste and season the sauce with more kosher salt and black pepper as needed.If the sauce tastes too tangy or acidic, add more granulated sugar 1/2 teaspoon at a time.Serve the sauce over cooked spaghetti.

We have some cold, wet weather headed to Redding this week. Bundle up with a classic. Tomato Soup with Cheese-Onion Toast For the Tomato Soup:2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced1 carrot, chopped2 cans (28 oz each) whole peeled tomatoes4 cups vegetable broth2 tbsp tomato paste1 tsp sugar1 tsp dried basil1/2 tsp dried oreganoKosher salt and fresh-ground pepper, to tasteFresh basil, for garnish For the Cheese and Onion Toast:4 slices of crusty bread2 tbsp butter, softened1 small onion, halved and sliced into half moons1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese Prepare the Tomato Soup:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.Stir in the tomato paste and cook for 1-2 minutes.Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.Use an immersion blender to blend the soup until smooth. You can blend the soup in batches using a regular blender, if you don’t have an immersion blender.Season with salt and pepper to taste. Keep the soup warm on low heat. Prepare the Cheese-Onion Toast:Preheat your oven’s broiler or a toaster oven.Spread the softened butter on one side of each slice of bread.Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning. Serve:Ladle the hot tomato soup into bowls.Serve each bowl of soup with a slice of cheese and onion toast on the side.Garnish the soup with fresh basil leaves.