Author: Dave Tappan

It’s National Chicken Wing Day! This recipe is so easy, even a Dodger fan, or Classic Rock DJ can make it! One Pot Honey-Soy Wings 2 lbs. chicken wings, drums & flats separated (or not)4 tablespoon soy sauce3 tablespoons honey3 tablespoons cooking oil1 tablespoon sesame oil4 teaspoons garlic, minced2-inches of fresh ginger, peeled and sliced1 teaspoon chili flakesKosher salt & fresh-ground pepper, to taste Rinse the chicken wings and pat dry with paper towels.In a non-stick pan, add oil and sauté ginger and garlic for 1 minute. Add in chili flakes and chicken wings.Fry for about 5 minutes. Keep turning the wings.Add the soy sauce, pepper and sesame oil. Cook for about 10 minutes.Add the honey and cook for another 10 minutes or till the chicken is cooked through, dry and sticky. Once you have added the honey, cook the chicken under low heat so you don’t burn them.Season with some salt, if you like.

Happy Taco Tuesday! Here’s a classic recipe that my two favorite cousins, the late John and Karla Hamilton would make when I was a kid. The taco nights at their house is a very fond memory of mine. Oven Baked Tacos 2lbs ground beef, lean3tablespoons taco seasoning6ounces tomato sauceLarge can refried beansShredded cheddar cheese12 flour tortillas Diced tomatoDiced onionSour creamSalsaShredded lettuce Brown ground beef and drain.Add taco seasoning, refried beans and tomato sauce.Heat until blended.Preheat oven to 375 degrees.Spray a glass 9×13 pan with oil.Spoon taco filling into taco shells and stack them side by side in pan.When shells are filled, top each with shredded cheese.Bake for approximately 15 minutes, watching so they do not brown too much.Top with remaining ingredients, if you like.

The guys practically cried like little school girls when I told them I wasn’t making my watermelon salad for the boat trip. So… Watermelon Salad with Cucumber, Feta & Honey-LimeDressing For The Honey-Lime Dressing4 tablespoons honey4 tablespoons lime juice2 tablespoons extra virgin olive oilpinch of salt For The Watermelon Salad1 watermelon peeled, cut into cubes2 English or Hot House cucumber, cubed2 cups fresh cilantro, chopped or torn basil1 cup crumbled feta cheese, more to your liking Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment. Make the Salad: In a large bowl or serving platter, combine the watermelon, cucumbers, and fresh herbs. Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

The great Johnny Carson once said, “The best stuff I ever did, I stole from someone better than me.” Wienerschnitzel Copycat Chili Recipe I usually don’t follow measurements, I just use them as a guideline, but I think you need to stick to this one pretty close. 3⁄4 lb. ground beef1⁄4 lb. ground pork6cups water1⁄4cup cornstarch1⁄2cup Wondra Flour (this is a must)1tablespoon tomato paste (I use the stuff in a tube)1tablespoon white vinegar6tablespoons chili powder1⁄2tablespoon salt1tablespoon dried onion flakes5teaspoonsgranulated sugar1⁄4teaspoon garlic powder1⁄4teaspoon ground black pepper1teaspoon ground cumin Brown ground beef and ground pork in a large saucepan over medium heat, make sure the meat is crumbled really fine. Use a potato masher for this. The meat should be really fine in texture, almost disappearing into the sauce.When the meat is completely browned cover saucepan and turn heat to low.After ten minutes, remove the ground meat from the heat and drain.While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch.Whisk thoroughly as it’s added until it’s dissolved into the water.Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.Place the pan over medium heat and bring to a boil. Stir occasionally.When chili begins to boil, reduce heat and simmer for 1 hour. Stirring occasionally.Chili is now ready to add over a steamed hotdog and bun.

I think it’s time for a man-sandwich that features something that once had a pulse.   Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce   CARAMELIZED ONIONS 4 jumbo yellow onions, halved and sliced into thin half moons Honey 1/2 cup olive oil 4 tablespoons unsalted butter Kosher salt, to taste   HORSERADISH CREAM SAUCE 1 cup mayo 1 cup sour cream 1/4 cup buttermilk 1/2 cup prepared horseradish 2 tablespoons lemon zest Dash Worcestershire sauce Kosher salt and fresh ground pepper, to taste   FOR THE MARINADE 3-4 lb. tri tip (I buy untrimmed and trim it myself) 1 tsp sesame oil 3 green onions, sliced 3 cloves garlic, minced 1 tbsp rice wine vinegar 1 tbsp raw honey One inch knob fresh ginger, grated 1/2 tsp crushed red pepper flakes 3 tbsp olive oil 1/3 cup beef broth 1/2 cup soy sauce   FOR THE SANDWICH 4 Good quality French rolls Swiss cheese slices 1 bunch watercress   For the caramelized onions: Place the sliced onions in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside. For the horseradish cream sauce: In a bowl, add all the ingredients and stir to mix well. Set aside.   For the marinade: In a sealable 1-gallon freezer bag or airtight container, add trip tip, followed by the remaining marinade ingredients. Using your hands, press the marinade all around the ti tip, then press the air out of the bag and seal tightly, making sure to press the marinade around the ti tip to coat. Place in the fridge to marinate for at least 3 hours, preferably 8-24 hours.   For the meat: Heat grill to 500°F. Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes. Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.   To assemble: Drizzle the bottom of the bread, drizzle with the horseradish sauce and top with the meat, cheese, watercress and a final slathering of the sauce.

Last year, I was doing a remote at Carmona’s Appliance Center in Redding. The Blackstone rep made some amazing tacos. Thought I’d give it a go. Happy Taco Tuesday! Smash Chorizo Tacos with Quick Pickled Red Onions Chorizo:2 lbs. ground chorizo or links removed from casings Guacamole:4 Large Avocados, halved, peeled, pit removed and diced1 small red onion, dicedHandful fresh cilantro, chopped3 medium Limes, juicedKosher salt and fresh-ground pepper, to tasteMix all ingredients in a bowl and refrigerate, until use. Taco:Corn TortillasChopped CilantroPickled Red Onions (recipe follows)Favorite SalsaSour CreamCotija Cheese Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flatten as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy! Quick Pickled Red Onions1 large red onion, halved, peeled and sliced into thin half-moons3/4 cup apple cider vinegar1/4 cup water1 teaspoon fine sea salt1–2 tablespoons sugar Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

Tonight is the big night! Trump vs. Biden. This calls for a sandwich I call “The Crime Scene”   Italian Sausage Sandwich-“The Crime Scene”   4 mild or hot Italian sausages 2 medium onions (sliced into half-moons) 1 green bell pepper (cored, seeded & sliced) 1 red bell pepper (cored, seeded & sliced) 6 tablespoons extra virgin olive oil Kosher salt and fresh-ground pepper, to taste 1/4 teaspoon dried oregano 1/4 cup white wine 1/4 cup shredded parmesan cheese 1/4 cup shredded mozzarella cheese 1/4 cup shredded provolone cheese 4 hoagie rolls 1 cup marinara sauce   1.Poach sausages in 1/2 cup water in a covered skillet, simmering until almost done. This takes about 8 to 10 minutes. 2.Sautè onions and peppers with olive oil, salt, pepper and oregano about 4 minutes on medium-high heat. 3.Add the wine, cover and cook 4 minutes more. 4.Uncover and cook until the liquid is reduced. 5.On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning. 6.In a large baking dish or pan, place the opened rolls and fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers. 7.Mix the 3 shredded cheeses and evenly sprinkle that on top. 8.Place in oven, uncovered, on 400°F or until the cheese is melted. 9.Remove from oven, top with some Marinara sauce, close the sandwiches and serve.

Today is National Catfish Day. Davey likes his catfish blackened! When you’ve had blackened, you’ll never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait? Blackened Catfish Tacos with Mango Pico de Gallo Four 8 oz. catfish filetsCanola oilUnsalted butter Fish Rub2 tablespoons smoked paprika2 tablespoons Old Bay seasoning2 tablespoons dark brown sugar4 teaspoons dried oregano2 teaspoons garlic powder2 teaspoons onion powder2 teaspoons cuminKosher salt, to taste1 teaspoon cayenneMango Pico de Gallo (recipe follows)Lime wedges, for squeezingYour favorite hot sauceCorn or flour tortillas Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt. Mango Pico de Gallo1 red bell pepper, finely diced1 jalapeno, seeds and membrane removed, finely diced2 mangoes, finely diced1 small red onion, finely dicedCilantro leaves, finely chopped1/4 cup lime juiceKosher salt, to tastePinch sugar Once everything has been diced, combine all ingredients in a bowl.Stir ingredients together and enjoy or refrigerate until ready to serve.

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