Author: Dave Tappan

Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.

The rib purest might say that ribs should only be smoked. Although I do love a good smoked rib, I vehemently disagree. I think your oven is a rack’s best friend. Wine Braised Baby Backs 2 racks of baby back ribs. Nice rack!Dry Rub:8 tablespoons light brown sugar, tightly packed3 tablespoons kosher salt1 tablespoon chili powder1 teaspoon ground black pepper1 teaspoon cayenne pepper1 teaspoon jalapeno seasoning1 teaspoon Old Bay1 teaspoon dried thyme1 teaspoon onion powder Braising Liquid:1 cup white wine2 tablespoons white wine vinegar2 tablespoons Worcestershire sauce1 tablespoon honey2 cloves garlic, choppedPreheat oven to 225 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat.Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly.Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

Staying on that crock-pot jag… Crock-Pot Tuscan Chicken 6 bone-in, skin-on chicken thighs, or skinless, boneless breasts4 teaspoons Italian seasoning1 teaspoon onion powderKosher salt and fresh-ground pepper, to taste4 cloves garlic, minced1 cup sun dried tomatoes, drained and chopped1 cup chicken broth2 cups heavy cream1 cup Parmesan cheese, grated2 cups baby spinach, choppedYour favorite pasta, cooked Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.In a large skillet, brown the chicken on both sides for about 4 minutes. Do this in batches of three, to get good color on the chicken.Spray the inside of the crockpot with nonstick cooking spray. Layer the browned chicken in the bottom of the crockpot.In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.Pour the sauce over the chicken into the crock pot.Cook on high for 4 hours, or low for 6 hours.Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.Season with additional salt and pepper, if needed. Serve over cooked pasta, and enjoy!

I made tacos last night for the big debate. I loved the whack-a-mole analogy from J.D. and the I’m friends with school shooters and knucklehead comments from Waltz. Pure entertainment. The food was good too. Chorizo-Shrimp Tacos 2 tbsp. olive oil1 lb. chorizo, bulk or cut from casings1 lb. medium shrimp-peeled, deveined, tails offKosher salt and fresh-ground pepper, to taste1 can diced pineapple1 bunch scallions, sliced on an angle2 jalapeños, thinly sliced1 handful fresh cilantro, coarsely chopped plus more for garnish2 cloves garlic, chopped2 shots silver tequilaJuice from one limeLime wedges, for squeezing12–16 6-inch corn tortillasRed or green cabbage, shreddedYour favorite hot sauce, for serving In a large skillet, heat the oil over medium-high to high heat. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.Char the tortillas directly over a gas flame or under the broiler until charred in spots.Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.

This morning, our morning show host, Billy Pilgrim, told a great story of having lunch with Kris Kristofferson. (Kris passed away yesterday) They had tuna sandwiches at the TA Truckstop in Redding when Willie Nelson and Kris were passing through. This inspires me to make dinner. The Best Ever Tuna Melt 1 thinly sliced green onion, including the greens3 tablespoons chopped fresh flat-leaf parsley2 teaspoons dried tarragon, crumbledZest of 1 lemon2 teaspoons lemon juice1 teaspoon Dijon mustardFresh-ground pepper, to taste1/3 cup mayonnaise2 (6-ounce) cans solid white tuna, well drained and flaked8 slices of your favorite bread (I like Naked from Franz)1 thinly sliced tomato (8 slices)4 slices sharp cheddar, Monterey jack or pepper jack cheese2 tablespoons softened butterBread & butter pickles, for serving Make the tuna mixture:Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes. Prepare the tuna melts for the griddle:Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese. Cook tuna melts on the first side:Heat a large griddle on medium heat, or a cast-iron skillet. Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side. Flip and cook the other side:Use a spatula to lift the sandwiches and carefully turn them over. Cook for another 3 minutes or so, until the second side is browned.Serve immediately with a big pile of bread & butter pickles.

Happy Friday! Happy Weekend! Enjoy yourself. You deserve it! Eat, drink, love and be happy! Would it kill ya? Beer Braised Ribs 1 cup brown sugar2 packs of fajita seasoning (It’s weird, but it works)2 tablespoons paprika2 racks St. Louis ribs1 can or bottle of beer4 cloves garlic, minced1 tablespoon honey4 tablespoons Worcestershire sauce1 tablespoon yellow mustard Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. If you have the time, place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight. Otherwise, just let the rubbed ribs set at room temperature for at least an hour. Preheat an oven to 225 degrees. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11×14-inch baking sheet.Bake in the preheated oven until the ribs are very tender, 3 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.Preheat the oven’s broiler and set the oven rack about 6 inches from the broiler.Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Back in the 70’s, when my buddies said, “Hey, let’s roll a few”, it meant something completely different than today. Good times! Meat Lover’s Lasagna Roll-Ups 16 lasagna noodles2 tablespoons olive oil1 medium onion, diced1 cup finely chopped mushrooms1 green bell pepper, diced4 cloves garlic, minced1 pound ground beef1 pound Italian sausageKosher salt and fresh-ground pepper, to taste1 28-ounce can diced tomatoes1 6-ounce can tomato paste4 tablespoons minced fresh parsley4 tablespoons minced fresh basil1 30-ounce container whole-milk ricotta cheese1 pound mozzarella, grated1 cup grated parmesan cheese2 large eggs Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside. Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and sauté 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes. Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine. Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch baking dish. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the dish. Top with the remaining sauce and plenty of grated mozzarella and parmesan. Bake at 375 degrees F for 20 minutes, until hot and bubbly.

A stromboli is nothing more than a tubular pizza, or calzone and like my pizzas and calzones, I like to add some anchovy fillets to this recipe. Super Easy Stromboli 1 tube of Pillsbury pizza crust8 slices of deli ham10 slices of Genoa salami12 slices of sandwich pepperoniI also add anchovy fillets8 slices of provolone or mozzarella cheese (shredded cheese is also an option)2 tablespoons butter2 minced garlic cloves2 teaspoons chopped parsley3 tablespoons Parmesan cheeseJarred or homemade marinara sauce2 teaspoons Italian seasoning, divided Prepare Garlic Butter:Melt the butter in the microwave. Mix in minced garlic, parsley, and Parmesan cheese. Set aside. Prepare the Dough:Line your baking sheet with parchment paper.Stretch the pizza crust out to nearly the size of your baking sheet. Assemble Stromboli:Spread a thin layer of marinara on the crust.Layer the deli meats: start with ham, then salami, followed by pepperoni. Spread another thin layer over the meat. Add cheese on top. Sprinkle with Italian seasoning. Roll and Seal:Roll the dough lengthwise and seal the seam well.Seal the ends by pinching and folding them under the Stromboli. Score and Top:Score the top of the Stromboli a few times with a serrated knife to allow steam to escape.Brush the garlic butter mixture over the top and sprinkle with a little more Italian seasoning. Bake:Place the stromboli seam-side down on the baking sheet. Bake according to the instructions on the pizza dough package, usually the same as for a regular pizza, but no par-baking is needed. Serving:Serve with a side of marinara, for dipping.

Spatchcock is both a noun and verb. Noun…a chicken split open is a spatchcocked chicken.”That is a good lookin’ spatchcocked chicken!” Verb…to split open a chicken, to prepare it for grilling.”We need to spatchcock these chickens.” However you use it, it’s just fun to say! Spatchcocked Mexican Roadhouse Chicken with Roasted Tomatillo Salsa and Roasted Green Onions The rub:1 1/2 teaspoons ground ancho Chile powder1 teaspoon dried oregano, preferably MexicanA big pinch of ground cloves1/2 teaspoon of ground cinnamon2 garlic cloves, peeled and finely chopped or crushed through a garlic press3 tablespoons apple cider vinegar1/4 cup fresh orange juice1 teaspoon Kosher salt, plus a little more for the onions1 large, whole chicken2 large bunches of green onions or knob onionsA little olive oil for brushing the onionsGrilled tomatillo salsa, for serving, recipe follows Place one whole chicken, breast side down, on a cutting board.Remove the Backbone. Starting at thigh end, cut along one side of backbone with kitchen shears.Continue to Remove the Backbone. Turn chicken around; cut along other side of the backbone. Discard the backbone.Turn the chicken over, breast side up. Apply pressure and flatten the chicken. The spatchcocked chicken is now ready to be prepared for grilling.Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix Chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an digital thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.To serve, cut the chicken into quarters, top with green onions and tomatillo salsa. Roasted Tomatillo Salsa1/2 lb. husked, rinsed, and halved tomatillos2 large cloves garlic, peeled1 jalapeño or 2 serrano chiles, stemmed and roughly chopped1/3 cup (loosely packed) roughly chopped cilantro1/2 small white onion, finely chopped1/4 cup waterSugarSalt Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.Place tomatillo halves on the grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.

Thumbing through my forthcoming cookbook, “If You Don’t Like My Cooking…Go Fork Yourself” I found this recipe, sent to me years ago from a Q97 listener. Shrimp Enchiladas 8 soft taco-size flour tortillasFilling:4 tablespoons soft cream cheese1/4 cup sour cream1/2 lb. cooked bay shrimp1/2 cup grated Fontina cheese1/4 cup grated sharp cheddar cheese3 tablespoons finely chopped yellow onions3 tablespoons finely chopped red peppersFresh-ground pepper, to taste1/4 teaspoon chili powder1/4 teaspoon dill weedJuice from one lemon Sauce:1/3 cup half-and-half3 tablespoons cream cheese4 medium Roma tomatoes, coarsely chopped1/4 cup white onion, coarsely chopped1 tablespoon chopped fresh parsleyKosher salt and fresh-ground pepper, to taste1/3 cup grated Fontina cheese Filling:Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside. Sauce:Heat half and half with cream cheese until melted and smooth (I use the microwave).In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper. Assemble:Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 tablespoons of the filling mixture.Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.