Author: Dave Tappan

Here’s a side for my surf n turf dinner. It’s a good lookin’ side, it’s delicious and it makes your pee smell funny! Garlic-Parmesan Bacon Wrapped Asparagus 2 lb asparagus cleaned, woody ends removed1 stick unsalted butter2 tbsp minced garlic1 lb thin-sliced bacon½ cup finely grated Parmesan cheeseRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste Preheat the oven to 425°F.In a saucepan, melt the butter with the minced garlic.Brush the asparagus spears lightly with the melted Garlic Butter.Bundle the asparagus in three’s. Wrap a slice of bacon around the stems. Repeat with the remaining spears and bacon.Place into the oven and bake 20-25 minutes, depending on how thick the asparagus is, turning halfway through cooking.Increase oven temperature to broil and cook an additional 3 minutes to crisp up the bacon.Remove from oven and sprinkle with Parmesan cheese and red pepper flakes. Salt and pepper, to taste.

We are in Crock-Pot heaven! Crock-Pot Chicken Cacciatore 6 bone-in, skin-on chicken thighs1 tablespoon olive oilKosher salt and fresh-ground pepper, to taste8 ounces sliced mushrooms2 teaspoons minced garlic1 yellow onion, halved & sliced into half-moons1 green bell pepper cut into 1/2 inch pieces1 red bell pepper cut into 1/2 inch pieces4 carrots, rinsed & cut into 1/2 inch rounds1 teaspoon Italian seasoning1 14 oz. can diced tomatoes1 24 ounce jar marinara sauce1/2 cup pitted Kalamata olives2 tablespoons chopped parsleyBasil leaves, for garnish Heat the olive oil in a large pan over medium high heat. Season the chicken on both sides with salt and pepper.Cook the chicken for 4-5 minutes per side, or until golden brown.Remove the chicken from the pan and place it in the slow cooker. Add the mushrooms to the pan and cook for 4-5 minutes or until tender.Add the garlic to the pan and cook for 30 seconds.Place the mushroom mixture, onion, bell peppers, carrots, Italian seasoning, tomatoes and marinara sauce in the slow cooker.Gently toss all the ingredients together.Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.Remove the cover and stir in the olives. Sprinkle the parsley and basil leaves over the top and serve with linguine, fettuccine or spaghetti and some of the marinara out of the crock-pot.

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!

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.

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.

Why wouldn’t I? Chilaquiles with Roasted Tomatillo Salsa Tomatillo Salsa1 pound fresh tomatillos3 fresh serrano chiles3 garlic cloves, unpeeled1 large onion, coarsely choppedOlive oil, as neededKosher salt and fresh ground black pepper, to taste1/2 cup fresh cilantro leaves1/4 cup chicken broth, or more as needed Chilaquiles1/3 cup vegetable oil12 corn tortillas, preferably stale, cut into 6 wedges.3 cups roasted Tomatillo SalsaKosher salt and fresh ground black pepper, to taste1/2 cup crumbled queso fresco2 thin slices onion, separated into rings1/2 cup Mexican crema, creme fraiche or sour cream1/4 cup chopped fresh cilantro leaves, for garnish To make the salsa:Preheat the broiler or oven to 550 degrees F.Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency. To make the chilaquiles:Pour about 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

I made a dummed down version of chicken cacciatore last night. It was very good, but I prefer the classic recipe from our Italian housekeeper, Maria Rosa Rotondo-Areola. Chicken Cacciatore 8 Boneless skinless chicken thighs¼ cup all-purpose flourKosher salt and fresh-ground pepper, to taste4 Tablespoons extra-virgin olive oil separated1 yellow onion, halved and sliced into half-moons2 cloves minced fresh garlic¼ cup dry white wine15 oz can whole tomatoes, crushed by hand1 cup chicken broth2 teaspoon fresh thyme1 teaspoon dried Italian seasoningRed pepper flakes, to taste2 cups sliced baby Bella mushroomsFresh grated Parmesan 1. Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.2. Heat 2 Tablespoons of oil in a sauté pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.3. Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.4. Stir in tomatoes, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.5. Season your cacciatore with salt and pepper and garnish with Parmesan.

Last week, someone texted me in the studio, “Would it kill ya to post a recipe for Stuffed Peppers.” So… here it is. It’s my mom’s recipe for Cheesy Stuffed Bell Peppers. Many a Sunday evening was spent at the dinner table woofin’ these down and always accompanied by a big glass of ice cold milk! Ruthie’s Cheesy, Stuffed Bell Peppers 6 green, red, yellow or orange bell peppers. Or a combination of.1 1/2 lbs. ground beef½ lb. chorizo1 yellow onion, chopped3/4 cup cooked rice1 egg2 (15 ounce) cans Italian stewed tomatoes, dividedKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon Worcestershire sauce8 ounces of grated cheddar cheese, divided Cut off portion of tops of bell pepper, and remove seeds, and membranes.Place the peppers in a large roaster or stock pot with salted water and boil.Cook 10 minutes so they will be only partially done.Drain and set aside to cool.In a large skillet, brown ground beef, chorizo and onion. Add rice, egg, 1 can tomatoes, Worcestershire and seasonings, and simmer for 5 minutes.Remove from the heat and add 1 cup cheese and mix well.Stuff peppers with mixture and set upright in buttered baking dish (you may have to trim little slivers off bottoms of peppers so they will sit upright.).Pour remaining can of tomatoes over top and around peppers.Bake uncovered at 350 degrees for 25 minutes.Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.