Author: Dave Tappan

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.

I’ve been told I make a great batch of Chile Verde. I saw it on the internet, so it must be true! Chile Verde + tacos = food porn! Roasted Chile Verde Tacos 4 lbs. bone in pork shoulder roast (pork butt)Vegetable oilKosher salt and fresh-ground pepper, to taste2 poblano Chile peppers seeded, cut in half and roasted1or 2 jalapenos seeded, cut in half and roasted1 lb. tomatillos husks removed, quartered and roasted1 yellow onion quartered and roasted4 cloves garlic whole or 4 teaspoons jarredChili powder. About a palm fullground cumin. About a palm fullDried oregano. About a palm fullFresh cilantro chopped2 cups chicken stock1 bay leafCorn or flour tortillasRed onion finely diced or sliced into half-moons for toppingSliced radishes (pickled or not)Thinly sliced red or green cabbageQueso fresco or cotija cheese, crumbledLime wedges, for serving Heat your oven to 400 degrees.On a baking sheet, rub your vegetables with vegetable oil and sprinkle with salt and pepper.Roast the vegetables in the oven for 20-30 minutes.Heat oil in a large skillet over high heat.Season the pork with the salt and pepper and then add to the hot oil. Sear on all sides until golden brown, about 2-3 minutes per side.Place the browned pork into the bowl of a slow cooker, followed by the poblano chiles, jalapeno, tomatillos, yellow onion, garlic, ground cumin, chili powder, dried oregano, cilantro, chicken broth/stock, and bay leaf.Turn the heat to low and cook 6-7 hours, or until the pork is tender enough to be pulled apart with a fork.Remove the pork and shred using a fork (wait for it to cool a bit).In the meantime, remove the bay leaf from the slow cooker and discard. Either using an immersion blender directly in the slow cooker bowl or by transferring the slow cooker contents to a kitchen blender, puree the cooked peppers, onion, and chicken broth mixture until smooth. This is the Chile Verde sauce. If using a blender, let the sauce cool a bit and put a kitchen towel over the top of the blender and hold the lid on with your hand. Otherwise, it could explode on ya. If you Season to taste with salt as needed.Heat and slightly char your tortillas over a gas flame or on your grill.Top the tortillas with a mound of the shredded pork, followed by the pureed Chile Verde sauce. Also top with additional chopped cilantro, red onion, radish crumbled queso fresco. Feel free to squeeze some limes as well!

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.

I dug through the annals of my recipes and found one of VP nominee, Tim Walz’s favorites. Chinese Pepper Steak 1 ½ lbs. flank or skirt steak For the Marinade½ tsp baking soda1 Tbsp soy sauce½ tsp white or brown sugar½ tsp cornstarch For the Sauce⅓ cup water or beef broth2 Tbsp soy sauce1 Tbsp roasted sesame oil1 Tbsp white or brown sugarFresh-ground pepper, to taste For the Cornstarch Slurry2 tsp cornstarch1 Tbsp water For the Stir Fry3 Tbsp oil3 bell peppers, can be same or different color2 small onions2 cloves garlic1/2 Tbsp fresh grated ginger Slice the steak against the grain into ¼-inch-thick strips and transfer them to a bowl with the baking soda, massaging it into the meat for a minute.Add the rest of the marinade ingredients (soy sauce, sugar, and cornstarch), toss to cover, and set aside and marinate for 30 minutes.Core and de-seed the bell peppers and thinly slice them into ¼-inch pieces. Halve the onions and slice into half-moons.Peel and mince the garlic and ginger.Combine all the sauce ingredients (except the cornstarch slurry ingredients) in a small bowl, whisk well, and set aside.In a separate small bowl, combine the cornstarch and 1 Tbsp water and mix until lump-free.Heat a wok or a high-sided, large skillet over high heat until lightly smoking, and add 1 tablespoon of oil, swirling to coat.In batches, add half the beef to the pan and cook, until well-seared (about 1 minute). Then continue to sauté until lightly cooked with just a few pink spots (about 1 minute). Add more oil, if needed and continue cooking remaining batches of beef. Transfer each batch to a bowl.Once all the beef is cooked and set aside, add the remaining tablespoon of oil and stir-fry the peppers and onion until they’re tender-crisp and lightly charred in spots (1-2 minutes).Add the minced garlic and ginger, stir, and return the beef to the wok, stir-frying for 30 seconds.Pour in the bowl of sauce ingredients and just a splash of the cornstarch slurry, stir-frying until the sauce thickens and the beef cooks through (about 30 seconds).If the sauce isn’t thick enough, add more of the cornstarch slurry. If it’s too thick, add some water (or beef broth).Remove from the heat and enjoy garnished with sesame seeds

When I was a kid growing up in Nyeland Acres (near Oxnard, CA), I had the great fortune of living next door to Nina Montijo, who would look after me between the time I got out of school and my mom and dad got home from work. She was an amazing cook. Recently, I found her recipe for Chile rellenos. I’ve updated a few things and some of the terminology. Happy Taco Tuesday! Nina Montijo’s Chile Rellenos with Salsa Roja 8 poblano chiles1 batch red sauce or salsa Roja (recipe follows)4 cups grated Monterey Jack cheese4 eggs, separated1/2 cup all-purpose flourVegetable oil, for frying To prepare the poblano chiles:Place chiles directly over the open flame. I prefer to broil them. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Set each on aside.Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. Seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles. To prepare the batter:In a mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds. To cook the chiles:In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the Chile. Fry for about 2 minutes per side, flipping gently with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter. To serve:Heat the salsa Roja. Serve the chiles with a generous amount of salsa Roja spooned on top. You can also place the chiles in a casserole and top with the heated salsa Roja. Eat while hot and melty! Salsa Roja2 pounds ripe tomatoes2 garlic clovesOne 1-inch-thick slice of a large white onion, outer skin peeled offKosher salt and fresh ground pepper, to taste2 tablespoons vegetable oil1 cup chicken or vegetable brothPlace the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.Place tomatoes and garlic in a blender along with the onion and salt, and process until completely smooth.Heat the oil in medium saucepan, set over medium heat. Once the oil is hot, pour in the sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well-seasoned and lightly thickened.

It’s called Alabama White Sauce, but I put my own twist on it, so I call it Happy Valley White Sauce. Remember…white sauce matters! Happy Valley White Sauce 1 cup Mayonnaise1/4 cup bottled Italian dressingJuice from one lemon2 teaspoons Dijon Mustard1 teaspoon prepared horseradish1 tablespoon Worcestershire Sauce1 teaspoon Garlic Powder1 teaspoon Onion PowderGarlic salt and fresh ground pepper, to taste In a medium-sized bowl whisk all the ingredients together until smooth.Continue to adjust the spices and seasonings to your taste. If the sauce is too thick, add a little more vinegar and Worcestershire sauce until you get the consistency you like.

Happy Friday! I’ll be preparing this weekend for the massive Tappan family yard sale next weekend. Details coming next week. Have a great weekend!   BLT with Garlic Aioli   Sandwiches 8 slices of bread (I like Franz Naked bread) 1 1/2 Tbsp unsalted butter, to toast the bread 1 lb. thick bacon 2 large ripe tomatoes, sliced thick 1 head Romaine heart, trimmed and leaves separated Kosher salt and fresh-ground pepper, to taste Garlic Aioli (recipe follows)   Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 15 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool. In a small bowl, make the aioli and refrigerate till using. Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown. Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of the aioli over each toast. Add lettuce then tomato and bacon. Hit it with a little salt and pepper, if you like. Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half diagonally and serve.   Garlic Aioli 1 cup mayonnaise 4 cloves garlic, grated 2 ½ tablespoons lemon juice Kosher salt and fresh-ground pepper, to taste   Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl. Cover and refrigerate for at least 30 minutes before serving.

It’s back to school! Here’s to a great school year! Every Wednesday was Reuben Sandwich Day at Anderson High School. Good times…good times. Dave’s Reuben Sandwich 1/2 cup mayonnaise1 tablespoon chili sauce1 tablespoon parsley, chopped1 teaspoon grated onion1 teaspoon horseradishA few dashes of Worcestershire sauceButter, at room temperature8 slices rye bread8 slices Swiss cheese1 1/2 pounds corned beef, sliced2 cups sauerkraut, drainedKosher salt & fresh ground pepper, to taste Combine the mayonnaise, chili sauce, parsley, onion, horseradish, and Worcestershire sauce in a bowl. Mix until well combined.Build the sandwiches. Rub one side of each of the slices of bread with a bit of butter. Flip four of those slices over and spread 1 tablespoon of the dressing. Top each with 2 slices of Swiss cheese, 1/2 cup sauerkraut, 1/4 pound of corned beef, and final piece of bread.Set a large skillet or grill pan over medium heat. Places the sandwiches on the pan and weigh down with another skillet or an iron skillet (you might need to do this in batches). Cook for about 5 minutes a side until the cheese has melted and the bread is nicely toasted. Serve up.

What’s for dinner tonight?Dave’s Red Hot Cajun Seafood Pasta1-pound large shrimp (16-20), peeled and deveined½ pound small scallops6 tablespoons Creole or Old Bay seasoning2 tablespoon extra-virgin olive oil12 ounces andouille sausage, chopped1/2 medium onion, minced1 teaspoon crushed red pepper flakes6 cloves garlic, mincedA few dashes Worcestershire sauce1 pound linguine2 cups heavy cream1 cup whole milkKosher salt and fresh ground black pepper, to taste1 teaspoon chili powder1 stick unsalted butter, slicedGrated Parmigiano-ReggianoChopped fresh flat-leaf parsley, for garnishPlace the shrimp and scallops and 3 tablespoons Creole or Old Bay seasoning in a large resealable plastic bag and shake. Place the bag in the fridge while you prepare the sauce.Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Sauté sausage for 2 minutes, stirring often. Add onions and sauté for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.Meanwhile, cook the pasta in boiling, heavily salted water to al dente, about 8 minutes.To the skillet, add cream, milk, remaining Creole or Old Bay seasoning, black pepper, chili powder, and salt. Stir to combine evenly. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.Heat the remaining olive oil in another large skillet over high heat and add the shrimp and scallops. Sauté for 1 to 2 minutes per side or until the shrimp start to turn pink. Add the shrimp and scallops and cooked, drained pasta to the first skillet. Stir to combine, about 1 minute.Serve in a large pasta bowl. Sprinkle with parsley, more cheese and a couple of good pinches of Creole or Old Bay seasoning, for garnish.

A lot of things in this world is just a crock of s**t. I prefer a crock of chicken. Crockpot Tuscan Garlic Chicken with Spinach 8 skinless, bone-in chicken thighs1 tablespoon olive oil or butter8 cloves garlic, minced1 cup heavy cream1/3 cup chicken broth1 cup grated parmesan cheese1 tablespoon Italian seasoning1 teaspoon crushed red pepper flakes, optionalKosher salt and fresh-ground pepper, to taste1/2 cup Sun-dried tomatoes , chopped2 cups Spinach , chopped and packed Heat oil or butter in a medium saucepan over medium heat. Add garlic and sauté for about a minute, until fragrant.Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.Meanwhile, place the chicken thighs at the bottom of your Crockpot. Season chicken thighs with Italian seasoning, crushed red pepper flakes, salt, and pepper. Top chicken thighs with sun-dried tomatoes.When the cream sauce is ready, lower the heat and whisk in the Parmesan cheese, little by little until smooth. Adjust seasoning for the cream sauce if needed.Pour the cream sauce evenly over the chicken thighs in the Crockpot. Try to get as much sauce as possible on top of the chicken thighs and less on the bottom.Cook your crockpot Tuscan Garlic Chicken thighs for 3-4 hours on HIGH or 6-8 hours on LOW. When cooking time is over, remove the chicken thighs from the crockpot and set it aside.Turn the crockpot on HIGH if it isn’t already. Add the chopped spinach to the crockpot and stir for a few minutes, until the spinach wilts.Return the chicken to the slow cooker, and spoon the liquid, spinach, and sun-dried tomatoes on top, or just pour them over the chicken when serving.