Author: Dave Tappan

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.

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.

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.