Author: Dave Tappan

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.

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 gonna heat up in Redding. What’s better on a hot summer day than a hot bowl of chili? Ground Beef and Sausage Chili 2 pounds ground beef1-pound Italian sausage (casings removed, if using links)3 (15 ounce) cans chili beans, drained1 (15 ounce) can chili beans in spicy sauce2 (28 ounce) cans diced tomatoes with juice1 (6 ounce) can tomato paste1 large yellow onion, chopped3 stalks celery, chopped1 green bell pepper, seeded and chopped1 red bell pepper, seeded and chopped2 jalapeno peppers, seeded and chopped4 cubes beef bouillon½ cup beer¼ cup chili powder1 tablespoon Worcestershire sauce1 tablespoon minced garlic1 tablespoon dried oregano2 teaspoons ground cuminHot sauce, to taste. I like Pick-A-Peppa or Crystal hot sauce1 teaspoon dried basilKosher salt and fresh-ground pepper, to taste1 teaspoon cayenne pepper1 teaspoon paprika1 teaspoon white sugarMasa for thickening, if neededWater for thinning, if needed Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Serve with your favorite toppings:Cheddar cheesePickled jalapenoFresh cilantroSliced radishesChopped onionSliced scallions

Happy Friday! Happy Father’s Day! Bacon Blue Cheese Burger with Caramelized Onions For the burgers:2 pounds 80/20 ground beef (R & R has the best)1 tablespoon onion powderA few dashes of Worcestershire sauceKosher salt & fresh-ground pepper, to taste12 ounces blue cheese, sliced from a block or wedge12 slices thick-cut bacon, cooked and drained on paper towels6 large Hamburger buns For the caramelized onions:2 tablespoons olive oil4 large yellow onions, halved & thinly sliced into half-moonsKosher salt & fresh-ground pepper, to taste Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together. In a large bowl, mix ground beef, onion powder, Worcestershire and salt and pepper until just combined. Do not overmix, or your patties will be tough.Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.Preheat your grill, grill pan, Blackstone or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift easily, flip, add enough blue cheese to cover completely, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.Remove patties carefully using a metal spatula and transfer to buns. Top with caramelized onions and bacon and serve immediately.

I bought the Ninja Foodi Indoor Grill & Air Fryer. Initial run was fantastic. Food on the grill and in the fryer turned out better than barbecued and deep fried and all done indoors. Virtually smoke-free. Air-Fried Chicken Thighs 2 lbs. chicken thighs, bone-in and skin-on (about 4 pieces)1 tablespoon vegetable oilKosher salt and fresh-ground pepper, to taste1 teaspoon garlic powder1 teaspoon paprika1/2 teaspoon Italian seasoning1 teaspoon Worcestershire sauce or soy sauce1 teaspoon balsamic vinegar Place chicken thighs in a large sealable Ziploc bag. Add oil, vinegar and all seasoning. Seal the bag and shake well. Press the air out of the bag and make sure it’s tightly sealed. Press the seasoning around the chicken to coat. Place in the refrigerator and marinate for at least 1 hour.Preheat the air fryer to 375. Place four thighs at a time (skin side up) in a single layer in the air fryer basket and cook for 25-28 minutes until the skin turns crispy and golden brown. The internal temperature for the chicken should reach 165. Keep warm in a 250 oven until serving.Serve with your favorite side dish or veggies like Air Fryer Garlic Green Beans, or Air Fryer Broccoli.

Our engineer, Barry, brought in some baby chicks that hatched last night (4/22) Aren’t hey cute? Let’s  make dinner.   Chicken Piccata   2 boneless, skinless chicken breasts Kosher salt and fresh ground pepper, to taste Flour, for dredging Olive oil Dry white wine 2 tablespoons unsalted butter 2 cloves garlic, chopped 2 tablespoons caper Fresh lemon juice from 1 lemon 1 ½ cups chicken stock ⅓ cup heavy cream 2 tablespoons fresh flat-leaf parsley, chopped Angel hair pasta, cooked, for serving   Cut each breast in half lengthwise so you have 4 pieces of chicken. Lay a piece of parchment paper on top and pound to about ¼ inch thick. Season generously on both sides with salt and pepper. Dredge each piece of chicken in flour, shaking off the excess. Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside. Pour the wine into the pan and cook until reduced by half, about 1 minute. Add the butter, garlic, and capers and cook until fragrant, about 2 minutes. Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened. Stir in the cream, then return the chicken to the pan. Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat. Serve the chicken and sauce over the pasta.

If you’re going to the Giants home opener on Friday, I strongly suggest the Gilroy Garlic Fries and a cold beer. If not, make your own. Garlic Fries 1 bag frozen French fries¼ cup vegetable or canola oil4 cloves fresh garlic, minced or 4 teaspoons jarred, minced garlic1 tablespoon dried or fresh parsley, finely chopped1 tablespoon dried rosemary¼ cup grated ParmesanGarlic salt, to taste Pre-heat your oven according to package directions.Line a baking sheet with heavy duty aluminum foil.Make sure the fries are nice and dry. I dump them out on a clean kitchen towel and pat dry them to remove any freezer ice.Cook the fries according to package directions. Cook a bit longer than suggested time to get a nice golden color.While the fries are cooking, mix the oil, garlic, parsley, rosemary, Parmesan and garlic salt in a bowl. Set aside.When the fries are done, dump them in a large bowl and mix in your oil mixture.