Author: Dave Tappan

Happy Friday! Hope to see ya tomorrow at the Redding Beer & Wine Festival. Be sure to stop by the Q97 tent. We’ll be pouring something good from the Liquor Barn. Remember, if you’re under 21, go buy your beer somewhere else…you’re not invited! Now, let’s make a sandwich.   Fried Chicken Sandwiches with Dill Dressing   BUTTERMILK MARINADE 2 cups buttermilk A few dashes of Crystal hot sauce 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 8 boneless, skinless chicken thighs   DILL DRESSING 1 ½ cups plain Greek yogurt 3 tablespoons fresh dill, chopped 1 teaspoon garlic powder 2 tablespoons lemon juice ¼ cup grated parmesan cheese   SEASONED FLOUR 2 cups all-purpose flour 1 tablespoon salt 2 teaspoons black pepper 1 ½ teaspoons cayenne pepper 1 tablespoon garlic powder vegetable oil, for frying   FOR SERVING softened butter, for buns 8 Kaiser burger buns 1 head butter lettuce 2 tomatoes, sliced Bread & Butter pickles   Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered. Heat the oil in a deep pot or deep fryer until it reaches 350˚. Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through. The internal temperature should reach 165˚ and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, pickles and dill dressing. Serve with fries and a pile of more pickles.

It’s National Cheeseburger Day! My favorites in Redding, in no particular order…In N Out, Damburger, Dudes, Red Robin, LuLu’s. Jucy Lucy Ingredients for 4 Jucy Lucys1 1/2-2 pounds ground beef1 tablespoon Worcestershire sauce1 teaspoon garlic salt1 teaspoon onion powder1 teaspoon Montreal Steak Seasoning4 slices Kraft American cheese, cut into fourths4 of your favorite, soft hamburger bunsDill pickle chips, sliced onion and sauteed mushrooms, for serving (optional) 1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.4. If you like, top your burger with pickles, onions and/or sauteed mushrooms. Be careful that the molten lava of cheese doesn’t burn you on that first bite.

Happy Taco Tuesday! Let’s make enchiladas. Chicken Enchiladas Rojas Red enchilada sauce, homemade or canned1 tablespoon canola oil1 medium onion, finely chopped2 cloves garlic, minced1 15-ounce can black beans, drained and rinsed1 rotisserie chicken, shredded, skin and bones discarded1 7-ounce can diced green chilesKosher salt and fresh-ground pepper, to taste8 taco size, corn or flour tortillas2 ½ cups Mexican blend cheese or your favoriteOptional, assorted toppings…cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream, diced avocado. Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.Heat canola oil in a large pan over medium-high heat. Cook the onion until it is soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring constantly.Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and fresh ground pepper, to taste. Mix everything together over low heat for a couple of minutes.Spread 1-2 tablespoons of enchilada sauce over the bottom of the prepared baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream. Enchilada Sauce2 tablespoons ground chili powder1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon dried oregano1/4 teaspoon onion powder1/4 teaspoon cayenne pepper1/4 teaspoon kosher salt1/8 teaspoon ground cinnamon2 tablespoons tomato paste2 cups low sodium chicken broth3 tablespoons canola oil3 tablespoons all-purpose flour In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.

I saw that rain a comin’, comin’ ’round the bend, so I fired up my crock-pot since I don’t know when. Asian Slow Cooker Pulled Pork Tacos 4-5 lb. pork shoulder/pork butt trimmed of excess fat1tablespoon olive oil Butt Rub2tablespoons toasted sesame seed oil2tablespoons ginger powder1tablespoon garlic powder1tsp onion powderKosher salt and fresh-ground pepper, to taste Slow Cooker Sauce1/2cup coconut milk1/2cup reduced sodium soy sauce1/3cup sweet rice wine or mirin1/4cup Asian sweet chili sauce2tablespoons fish sauce1tablespoon Sriracha1tablespoon cornstarch Caramel Sauce1 1/4cup packed brown sugar1/4cup water 1. Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside.2. Whisk together all the Butt Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Sear pork on all sides until lightly browned. Place pork in prepared slow cooker.3. In a medium bowl, whisk together Slow Cooker Sauce ingredients and pour all over pork.Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred.After cooking, remove all the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.To make the Caramel Sauce, add brown sugar and water tolarge skillet and boil over medium heat for 1 minute, whisking constantly. Don’t overcook or it will harden! Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes.Pour desired amount of Caramel Sauce over shredded pork and toss until evenly coated. Add additional sriracha for spicier if desired. For the tacosAsian Caramel Pulled Pork10-12 taco size flour tortillas Pineapple Snow Pea Salsa1 can chopped pineapple6oz. snow peas, ends trimmed, julienned then cut in half1 red bell pepper, chopped small1/2 red onion diced1 whole jalapeno, seeded, deveined, minced1/2cup loosely packed cilantro finely choppedFresh lime juice from one limeSriracha Crema1/2cup sour cream2tablespoons mayonnaise1teaspoon sriracha, to taste 1. PINEAPPLE SNOW PEA SALSA – Add all the Salsa ingredients to a large bowl. Toss to combine. Can be served immediately or even better chilled.2. SRIRACHA CREMA – Add all the Crema ingredients to a small bowl. Whisk to combine. Store in the refrigerator until ready to use.3. ASSEMBLE tacos by layering tortilla with pork, salsa and crema. Serve with additional sriracha, lime wedges, for squeezing and cilantro.

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.

We’re starting to settle into nice fall weather here in Redding. Time to bone up on soups, stews and such. Seafood Gumbo. Serves 8…or so 1/2 cup vegetable oil1/2 cup all-purpose flour1 large onion, diced1/2 cup chopped fresh parsley1/2 cup chopped celery1 chopped green bell pepper1 chopped red bell pepper1 10oz package frozen okra1/2 cup sliced scallion8 cloves minced garlic4 cups chicken broth1 teaspoon salt1 teaspoon creole seasoning1 lb. smoked sausage1 lb. medium shrimp, peeled and deveined1 lb. cooked chicken (boneless, skinless thighs or breasts) Make the rouxIn a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.You will have to stir almost constantly.Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.Add broth, salt, and creole seasoning.Add okraCover pot and simmer 15 minutes stirring occasionally.Add your meat at this point and simmer an additional 10 minutes.Serve with steamed white rice.

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’m sure looking forward to the debate tonight. Big debate party at my place tonight. That is to say, Beth, myself and my cat Romeo. Must have food. I’m thinking nachos, sandwiches, popcorn, cold beer and…   One Pot Sticky Wings   4 pounds chicken wings, tips removed, drums and flats separated. 2 tablespoons minced fresh ginger 4 cloves chopped garlic 4 small dried red chiles 2 whole star anise One 3-inch cinnamon stick 1/3 cup soy sauce 1/3 cup sake 3 tablespoons oyster sauce 3 tablespoons mirin 3 tablespoons sugar 2 scallions, thinly sliced Lime wedges, for squeezing   In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, garlic, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute. Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes. Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve. Serve With lime wedges, for squeezing.

That was a helluva way to kick off the NFL season last night. The Ravens lost by literally a toe! Tonight, Packers & Eagles from Brazil…why? College football tomorrow. Thirteen NFL games on Sunday. Niners and Jets Monday night. We’ve got football coming out of our bunghole! Must have food. Spicy Pineapple-Cilantro Chicken Wings For the Marinade:1 cup fresh pineapple, diced1/4 cup fresh cilantro stems, chopped2 tablespoons soy sauce2 tablespoons olive oil2 tablespoons sriracha2 cloves garlic, minced1 tablespoon honey1 teaspoon ground ginger1 teaspoon ground cuminKosher salt and fresh-ground pepper, to taste For the Chicken Wings:2 lbs. chicken wings, drums and flats separated; wing tip discarded1 tablespoon vegetable oil (for brushing) For Garnish:Fresh cilantro, choppedLime wedges, for squeezingFresh pineapple, diced Blend Marinade: In a blender or food processor, combine the pineapple chunks, cilantro stems, soy sauce, olive oil, sriracha, minced garlic, honey, ground ginger, ground cumin, salt and pepper. Blend until smooth. Marinate Wings: Place the chicken wings in a large resealable plastic bag or shallow dish. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours. Oven Method: Preheat your oven to 400°.Grill Method: Preheat your grill to medium-high heat. Oven Method: Arrange the marinated wings on a baking sheet lined with foil or parchment paper. Brush lightly with vegetable oil. Bake for 30-35 minutes, turning once halfway through, until the wings are crispy and cooked through. You can also broil them for an additional 2-3 minutes at the end for extra crispiness. Grill method: Arrange the marinated wings on the grill over medium heat. Grill for 25-30 minutes, turning occasionally and basting with the reserved marinade, until the wings are crispy and cooked through. Be careful not to burn them.Remove the wings from the oven or grill and let them rest for a few minutes. Transfer the wings to a serving platter.Garnish: Garnish with fresh-chopped cilantro, diced pineapple and serve with lime wedges.

It’s football night in America! Chiefs and Ravens tonight. Packers and Eagles tomorrow night. Thirteen games on Sunday and Monday Night Football features the Niners and Jets. Must have food.   Jerk Shrimp Tacos with Pineapple Salsa Servings for 4 hungry jerks!   For the Jerk Shrimp: 1 lb. large shrimp, peeled and deveined 2 tablespoons jerk seasoning (store-bought or homemade) 1 tablespoon olive oil 1 tablespoon lime juice Kosher salt, to taste   For the Pineapple Salsa: 1 cup fresh pineapple, diced 1/2 red bell pepper, diced 1/4 cup red onion, finely chopped 1 jalapeño, seeded and finely chopped (adjust to taste) 2 tablespoons fresh cilantro, chopped 1 tablespoon lime juice Kosher salt and fresh-ground pepper, to taste   For the Tacos: 8 small flour or corn tortillas 1 cup shredded cabbage Lime wedges and fresh cilantro, for serving Optional: Sliced avocado and sour cream   In a bowl, combine the jerk seasoning, olive oil, lime juice, and salt. Add the shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes, or up to 1 hour. Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from heat and set aside.   Prepare the Pineapple Salsa: In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and adjust seasoning to taste.   Prepare the Tacos: Heat the tortillas on a dry skillet or grill for about 30 seconds on each side, or until they are warm and pliable. Place a small handful of shredded cabbage on each tortilla. Top with a few jerk shrimp and a generous spoonful of pineapple salsa. Optional Additions: Add sliced avocado and a dollop of sour cream. Serve the tacos immediately, garnished with extra cilantro and lime wedges.