Author: Dave Tappan

I missed National Oyster Day yesterday. No matter. As a God fearing, tax paying, law abiding, Constitution loving, flag waving, red blooded American man, I can eat oysters any damn day I choose.

Grilled Oysters with Romano and Creole Sauce

1 stick unsalted butter

4 scallions, white and light green parts only, washed and thinly sliced

2 tablespoons minced garlic

1 tablespoon Creole seasoning

2 tablespoons fresh-squeezed lemon juice

1 tablespoon Worcestershire sauce

1/4 cup dry white wine

1 tablespoon finely chopped fresh thyme leaves

Crushed red pepper flakes, to taste

2 dozen freshly shucked oysters, on the half shell with their liquor (juice)

2 cups fresh grated Romano cheese

Lemon wedges, for squeezing

Melt butter over medium-low heat in a medium-sized saucepan. Add scallions and cook, stirring occasionally, 4 minutes or until just tender. Add garlic and Creole seasoning and cook an additional minute.

Add lemon juice, Worcestershire sauce, wine, thyme and pepper flakes to pan. Simmer gently until wine is slightly reduced, about 5 minutes.

Remove from heat and put a lid on the pan.

Preheat gas or charcoal grill to medium heat. Carefully place oysters on grill and keep as much oyster liquor in shell as possible. When the oyster liquor starts to bubble, sprinkle Romano over each oyster. Let cheese melt. When oysters begin to slightly brown at the edges, remove. Spoon sauce over each oyster and serve.

Happy Friday! Enjoy your weekend and make tacos!

Santa Maria/Mexican Tri-Tip Tacos with Guacamole and Pico

4 lbs. Tri-Tip

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon. cayenne pepper

Roasted yellow onions

Sliced radish

Cotija cheese, for tacos

Pickled jalapeno, for tacos

Chopped iceberg or romaine lettuce

Cilantro for guacamole, pico and tacos

Corn or flour tortillas

Lime wedges, for squeezing

1. Combine ingredients, rub over meat, and allow to rest at least 30 minutes at room temperature or as long as 24 hours in the refrigerator wrapped in plastic.

2. Grill on a medium-hot grill until the internal temperature is about 140 degrees. Allow to rest at least 10 minutes. Slice the tri-tip in half, then dice or slice into strips against the grain.

3. Meanwhile, roast a couple of onions in the oven or on a closed grill at 400 degrees for 20 minutes.

Guacamole:

2 large ripe avocados, mashed

1/4 cup yellow onion, finely diced

1 jalapeno, finely diced

1/2 bunch cilantro leaves, chopped

Fresh lime juice, to taste

Kosher salt, to taste

Combine ingredients, adjust seasoning.

Pico:

2 large tomatoes, diced

½ medium red onion, finely diced

1 jalapeno, finely diced

cilantro leaves, roughly chopped, to taste

1 teaspoon ground cumin

Fresh lime juice, to taste

Kosher salt, to taste

Combine all ingredients in a bowl and season. Allow to rest 30 minutes before serving.

Serve tri-tip on charred corn or flour tortillas with guacamole, pico, sliced radish, roasted onions, pickled jalapeno, cilantro leaves, cotija cheese and chopped iceberg or romaine lettuce. Serve with lime wedges.

I often think…”I wish I had a little Italian in me”

Ground Beef and Sausage Pappardelle in Bolognese

1 lb. ground beef

1 lb. Italian sausage, casings removed

2 tbsp olive oil

1 large yellow onion, diced

4 garlic cloves, minced

2 (28 oz) cans crushed tomatoes

4 tbsp tomato paste

2 tsp Italian seasoning

Red pepper flakes, to taste

1 cup heavy cream

Kosher salt and fresh-ground pepper, to taste

16 oz pappardelle pasta

Fresh parsley, for garnish

Fresh-grated Parmesan, for serving

Heat olive oil in a large skillet over medium heat. Add beef and sausage, crumble and cook until browned. Drain excess fat.

Stir in onions and garlic. Cook 3–4 minutes until softened.

Mix in tomato paste, crushed tomatoes, seasoning, and red pepper flakes. Simmer uncovered for 30 minutes.

Stir in cream and let simmer another 5 minutes. Taste and adjust seasoning.

Boil the pappardelle in salted water until al dente (about 8 minutes). Drain and toss with sauce.

Plate and top with Parmesan and chopped parsley.

It’s a Whiskey Wednesday! A couple of years ago, I had some really terrific ribs at Tony Roma’s inside the Fremont in Vegas. I had a notion that they were par-boiled and grilled. Being a Whiskey Wednesday, I paired these with Tappan Out’s Bourbon-Peach BBQ Sauce.

Par-Boiled-Grilled Baby Back Ribs with Bourbon-Peach BBQ Sauce

1 rack baby back ribs

2 lemons

1 cup kosher salt

2 tablespoons black peppercorns

2 bay leaves

Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Soft boil until the ribs are slightly soft but not falling apart, about 20-25 minutes.

Prepare a grill for medium heat.

Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with the bbq sauce, then grill another 3 minutes. The finished ribs should be slightly charred and fall apart tender.

For the Bourbon Peach BBQ Sauce

1/2 cup bourbon

1 cup ketchup

1 tablespoon brown sugar

3/4 cup peach preserves

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

Bring the bourbon to a boil over medium-high heat. Be careful of a flame up.

Add the rest of the ingredients and stir to combine. Bring to a boil stirring frequently.

Reduce the heat and cook on low stirring frequently for about 15 – 20 minutes or until slightly thickened.

Remove from the heat and let cool at room temperature. Store in a lidded jar in the refrigerator for up to a month.

Today is National Chicken Wing Day and Taco Tuesday! Coincidence? Probably.

Air-Fried Mexican Chicken Wings with Cotija Dip

4 lbs chicken wings, drums & flats

1 package of your favorite taco seasoning

8 tbsp smoked paprika

2 tbsp chile powder

2 tbsp cumin

4 tsp garlic powder

Kosher salt, to taste

Pam spray

Lime wedges, for serving

Cilantro, roughly chopped, for serving

Cotija Dip

1 cup Greek yogurt (or sour cream)

Juice and zest from one lime

1/2 cup chopped cilantro

2 small serrano peppers, sliced

2/3 cup crumbled cotija cheese

Pinch of Kosher salt, or to taste

Dry your chicken wings with some paper towel to get them nice and dry.

Preheat your air fryer to 390ºF.

Pour the spices and salt into a large bowl and mix. Add your wings and toss well to coat, making sure that each one is very well seasoned and coated.

Add a layer of chicken wings to your air fryer, it’s ok if they touch a little, but don’t completely overlap them. Spray with Pam.

Place in your air fryer and bake for 10 minutes. Flip them over and spray with a little more Pam and fry for an additional 10 minutes.

Repeat with the remaining chicken wings until all are done and crispy.

Serve with lime wedges and cilantro.

Make the dip

In a medium sized bowl, combine all ingredients. Mix with a spoon until well combined and then set aside.

I like ’em wet and fat!

Wet Burritos

1-pound ground beef

1 packet taco seasoning

5 burrito-sized tortillas

1 (15 ounce) can refried beans

2 cups shredded cheddar cheese, divided

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup beef broth

28 ounce can enchilada sauce

1 teaspoon chili powder

Shredded lettuce, for serving

Chopped tomato, for serving

Diced onions, for serving

Diced avocado, for serving

Preheat oven to 350ºF.

Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.

In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.

Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.

Arrange tortillas and fill with beans, ground beef and about 1 1/2 cups of the cheddar cheese.

Fold the sides over and roll tightly.

Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.

Pour sauce over the burritos. Sprinkle with remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.

Remove from the oven and serve with lettuce, tomato, onions and/or avocado, if you like

The Shrimp Louie at LuLu’s is fantastic! The long-time chef at LuLu’s, is Cory. His recipe for the thousand island dressing, is hands down, the best I’ve ever had! I would never insult him by asking him for the recipe, so I’ll just have to use my mom’s…which is pretty damn good!

Ruthie’s Grilled Shrimp Louie

Dressing:

1 cup mayonnaise

⅓ cup ketchup

¼ cup sweet pickle relish

Juice from one lemon

1 teaspoon apple cider vinegar

1 teaspoon paprika

Kosher salt and fresh-ground pepper, to taste

⅛ teaspoon cayenne pepper

¼ teaspoon prepared horseradish

½ teaspoon Worcestershire sauce

2 tablespoons minced green onion

2 tablespoons chopped fresh parsley

Grilled Shrimp:

1 tablespoon olive oil

Juice from one lemon

2 pounds raw medium shrimp, peeled, de-veined, tails left intact

Kosher salt and fresh-ground pepper, to taste

¼ teaspoon smoked paprika

Salad:

1 heart of romaine lettuce, chopped

8 cherry tomatoes, halved

1 large cucumber, diced

1 small red onion, peeled, halved and sliced into half-moons

1 avocado – peeled, pitted, and thinly sliced

4 hard-boiled eggs, halved

Lemon wedges, for squeezing

1. Place mayonnaise, ketchup, relish, lemon juice, cider vinegar, paprika, salt and pepper, cayenne pepper, horseradish, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate for 2 hours

2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

3. Preheat an outdoor grill for high heat and lightly oil the grate.

4. Grill until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove the tails, or leave them on.

5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, cucumber, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing and top with the shrimp and sliced green onions. Drizzle more dressing over the shrimp, if you like. Serve with lemon wedges.

I follow Giovanni’s Italian Deli in White Plains, New York on Facebook. The guy is a hoot. “Sangweech” “How ya doin’?” “Fahgettaboudit” “Mangia” Here in Nor-Cal, Tri-Tip is king!

Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce

CARAMELIZED ONIONS

4 jumbo yellow onions

Honey

1/2 cup olive oil

4 tablespoons unsalted butter

Kosher salt and fresh-ground pepper, 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 of Worcestershire sauce

Kosher salt and fresh-ground pepper, to taste

DRY RUB

4 tablespoons ground coffee

2 heaping tablespoons light brown sugar

1 teaspoon cayenne pepper

1 teaspoon chipotle pepper

2 tablespoons granulated garlic

2 tablespoons smoked paprika

Kosher salt and fresh-ground pepper, to taste

1 teaspoon cinnamon

MEAT

3 pounds tri-tip, trimmed

ASSEMBLY

4 Good quality French rolls

Swiss cheese slices

Your favorite mixed greens

For the caramelized onions:

Thinly slice onions and separate into rounds. Place in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and sea 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 dry rub:

In a small bowl, add all the ingredients and stir to combine well.

For the meat:

Coat the tri-tip with the dry rub, cover with plastic wrap and place in fridge for at least 3 hours (could be up to a day). Remove and let set at room temperature for 30 minutes before transferring to the grill.

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 15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.

To assemble:

Drizzle the bottom of the French bread, drizzle with the horseradish sauce and top with the meat, cheese, greens and a final slathering of the sauce.

I grilled some beautiful top sirloin steaks last night with corn on the cob, grilled shrimp and watermelon, but my mind was on chicken.

Grilled Garlic-Ginger Chicken Thighs and Grilled Shrimp

8 skin-on, bone-in chicken thighs

1 cup thinly sliced red onion

2 tablespoons minced garlic

2 tablespoons minced, peeled ginger

1/4 cup soy sauce

1/4 cup fresh tangerine or orange juice

Fresh-ground pepper, to taste

Vegetable oil, for the grill

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

Grilled Shrimp with Garlic

3/4 cup olive oil

3 tablespoons freshly chopped thyme leaves

1 1/2 tablespoons ancho chili powder

6 cloves garlic, coarsely chopped or pressed through a garlic press

24 large shrimp, tail on, shelled and deveined

Kosher salt and freshly ground black pepper, to taste

4 cloves garlic, thinly sliced

Special equipment: Wooden skewers soaked in water

Heat the grill to medium.

Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.

Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Another fun thing to do with your Blackstone, is smashing stuff.

Smash Chorizo Tacos with Guacamole & Quick Pickled Red Onions

Chorizo:

2 lbs. ground chorizo or links removed from casings

Guacamole:

4 Large Avocados, halved, peeled, pit removed and diced

1 small red onion, diced

Handful fresh cilantro, chopped

3 medium Limes, juiced

Kosher salt and fresh-ground pepper, to taste

Mix all ingredients in a bowl and refrigerate, until use.

Taco:

Corn Tortillas

Chopped Cilantro

Pickled Red Onions (recipe follows)

Favorite Salsa

Sour Cream

Cotija 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 flat 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 Onions

1 large red onion, halved, peeled and sliced into thin half-moons

3/4 cup apple cider vinegar

1/4 cup water

1 teaspoon fine sea salt

1–2 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.