Author: Dave Tappan

Happy Memorial Day Weekend! Pick up 20 or 40 pounds of wings and have an unbridled, uninhibited wing orgy, because we are Americans and are free to do that, if we choose. Many brave men and women fought the bad guys and many died in the process so we are free to go and do what we want, when we want. Cheers to us! Have a great weekend! Smoked Chicken Wings with Garlic-Blue Cheese Dip A few pounds of Chicken Wings2 cups citrus juice, for marinade½ cup Olive oil½ cup Chili Powder½ cup Smoked Paprika2 tablespoons Cumin2 tablespoons Onion powder2 tablespoons Garlic powder1 tablespoon poultry seasoningKosher salt and fresh-ground pepper, to taste1 tablespoon Cayenne, or to taste Pecan, apple, cherry or maple wood chunks or pellets, for smokingSeparate wings at the joint of the drum and flat, if necessary andpat dry.Mix the spices to make a rub.Place wings in a large container, or gallon size resealable freezer bags. Add the juice and olive oil, then rub the wings thoroughly with the rub.Let wings rest for at least an hour.Heat the smoker or grill to a temperature between 225-250 F.Place wings over indirect heat. Add wood for the smoke to coals.Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.Place directly over coals to crisp, approximately 5 minutes each side or place the wings in a 375-degree deep fryer and fry for about 60 seconds to crisp.Remove the wings from the heat and toss in a large bowl (stainless works best) with your favorite sauce. Blue Cheese Dip2 cups blue cheese crumbles1 cup sour cream½ cup mayonnaise2 tbsp buttermilk2 tablespoons jarred Christopher Ranch minced garlic, in waterFresh lemon juice, from 2 lemonsKosher salt and fresh-ground pepper, to taste Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.

A sincere Happy Mother’s Day to all of the great moms who work hard to keep their family fed. Thanks so much for checking out my posts. Now, it wouldn’t kill ya to make something for mom.  Ginger Beer Can Chicken with Ginger Glaze (13- x 9-inch) disposable aluminum baking pan2 tablespoons kosher salt2 teaspoons paprika2 teaspoons sugar1 teaspoon black pepper3/4 teaspoon ground ginger1/2 teaspoon ground red pepper2 (3 1/2- to 4-lb.) whole chickens¼ cup soy sauce2 (12-oz.) cans ginger beer Light 1 side of grill or BBQ, heating to 400° to 475° (medium-high to high) heat; leave other side unlit, placing disposable baking pan under grill grate. Stir together salt and next 5 ingredients; sprinkle mixture inside cavity and on outside of each chicken.Place chickens upright onto each can, fitting can into cavity. Pull legs forward to form a tripod or buy a beer can chicken stand (they’re cheap)Pour water to a depth of 1 inch into disposable pan. Pour the soy sauce into the pan. Place chickens upright on unlit side of grill, or in the smoker above pan. Grill, BBQ or smoke, covered with grill lid 1 hour and 30 minutes or until golden and a meat thermometer inserted in thickest portion of thigh registers 165°. If smoking, set smoker to 275 degrees, smoke two to three hours or until you reach that 165-degree mark in the thigh. Let stand 10 minutes. Remove chickens from cans, and carve. Serve with Ginger Ale Glaze.You can pull the meat off the bone and make some terrific sandwiches topped with the ginger glaze! Ginger Ale Glaze 2 cups ginger ale2 tablespoons light brown sugar1 inch knob, peeled with a spoon, grated fresh ginger1/4 teaspoon cayenne Stir ginger ale, brown sugar, grated ginger, and ground red pepper together in a small saucepan. Bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, 15 to 20 minutes or until reduced to about 1/4 cup.

Mother’s Day is this Sunday. Make her something with love and she might just put you back in her will! Baked Shrimp Scampi 2 lbs. Medium 16/20 frozen shrimp, thawed, peeled and deveinedOne and a half sticks of butter½ cup Extra Virgin Olive Oil4 cloves Garlic, mincedKosher salt and fresh-ground pepper, to tastePinch of red pepper flakes, or to tasteFresh parsley, chopped (about ¼ cup)Your favorite pasta, for servingLemon wedges, for serving Pre-heat oven to 375.Place shrimp, butter, extra virgin olive oil, garlic and chopped parsley in a roasting or casserole dish.Bake for approximately 20-25 minutes or until shrimp are fully cooked and no longer translucent.Mix the shrimp halfway through cooking to make sure it fully cooks.Serve with lemon wedges and enjoy on it’s own, with a good steak, or over a bowl of your favorite pasta.

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.

Cinco de Mayo is this Sunday. Chicken Adobo is actually a Filipino dish. Just tell your friends and family you got the recipe from an old, weathered senora in Chihuahua. I added a couple of ingredients to make it more Cinco de Mayo-ish. Chicken Adobo and Mexican Rice 8 chicken thighs bone-in, skin on½ cup white vinegar3/4 cup soy sauce4 garlic cloves crushed2 tbsp brown sugarFresh ground pepper, to taste2 tbsp of Mexican seasoning. I like Tajin2 chipotle peppers in adobo, chopped4 bay leavesGreen onions, sliced and fresh cilantro, roughly chopped, for garnish.Mexican Rice, for serving Season chicken generously on both sides with salt and pepper.Brown chicken well in a tablespoon of oil in a large skillet or deep-frying pan. Remove from the pan and set aside.Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chilies and pour into the pan. Bring to a simmer.Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.Serve the chicken with Mexican Rice. Garnish with green onions and cilantro. Mexican Rice3 tbsp. extra-virgin olive oil2 carrots, finely chopped1 small green bell pepper, seeds and ribs removed, finely chopped1 small yellow onion, finely chopped3 cloves garlic, thinly sliced2 c. long-grain rice, rinsed, drained2 tbsp. tomato paste2 1/2 c. low-sodium chicken broth1 (14-oz.) can fire-roasted diced tomatoes, drained1 (8-oz.) can tomato sauce1 tsp. ground cumin1/2 tsp. dried oreganoKosher salt and fresh-ground pepper, to taste1/4 c. chopped fresh cilantro In a large skillet over medium-high heat, heat oil. Add carrots, bell pepper, onion, and garlic and cook, stirring frequently, until onions are translucent, about 7 minutes. Add rice and tomato paste and cook, stirring, until grains are toasted, 2 to 3 minutes.Pour in broth, diced tomatoes, and tomato sauce; season with cumin, oregano, salt, and pepper. Bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, until rice is cooked through and liquid is absorbed, about 17 minutes.Fluff rice with a fork. Top with cilantro.

Cinco de Mayo, or the fifth of May, is this Sunday, a holiday that celebrates the date of the Mexican army’s May 5, 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Also known as Battle of Puebla Day. Enchiladas Suiza (Swiss) 9 tomatillos, husked and rinsed1/2 white onion1 serrano Chile1 yellow Chile2 cloves garlicFresh cilantroKosher salt and fresh-ground pepper, to taste1/2 cup Mexican crema or sour cream1/2 cup heavy creamVegetable oil, for fryingCorn tortillas2 cups shredded chicken1 cup shredded Oaxaca or mozzarella cheese Preheat the oven to 350 degrees F.Put the tomatillos, onion and both chiles in a medium heavy saucepan, cover with water and bring to a boil over medium-high heat. Boil until the tomatillos turn an olive-green color, about 10 minutes. Drain and transfer the tomatillos, onions and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and freshly ground black pepper.Mix the Mexican crema and heavy cream together in a small bowl and season with salt. Set aside.Heat 1 tablespoon oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side, using more oil if needed. Transfer to paper towels to drain.Place the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar. Spread 1/3 cup of the sauce in a 13 X 9 baking dish. Arrange the enchiladas in 1 layer, seam-side down, snugly inside the dish. Pour the rest of the sauce over the enchiladas. Drizzle the cream mixture on top and sprinkle the cheese all over.Bake until the cheese is melted and starting to brown in spots, about 30 minutes. Serve immediately.

Today is National Shrimp Scampi Day and Sunday is Cinco de Mayo. Remember, nobody parties like a Gringo! Mexican Shrimp Scampi with Chipotle Butter 1 stick Butter4 Chipotles in adobo sauce, pureed1 tsp dried oregano1 tsp dried basil1 tbsp minced garlic (I use Christopher Ranch in the jar)Kosher salt and fresh-ground pepper, to taste1/2 tsp paprika1 tbsp Tajin Mexican seasoning2 pounds medium shrimp (peeled and deveined)1 1/2 cups white wineJuice from one lime, plus wedges for squeezing.Fresh cilantro, roughly chopped, for garnish1 tbsp Olive oil For the Chipotle Butter:Soften butter at room temperature.Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.Add pureed chipotle peppers, oregano, basil, garlic, salt and pepper, paprika, Tajin and mix well.Refrigerate for 4-6 hours. For the Scampi:Rinse shrimp under cold water and remove tails, if any, from shrimp. Dry on paper towels.Sauté the garlic in chipotle butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.Add the white wine, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently.Season with salt and pepper, to taste.Add the lime juice during the last minute of cooking. Remove from the heat.Serve immediately over pasta. Serve with lime wedges, for squeezing and garnish with roughly chopped fresh cilantro.

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.

Happy Taco Tuesday! Enjoy Giants baseball tonight with some damn fine tacos!   Chipotle-Chicken Soft Tacos   Ingredients for 6 tacos 2tablespoons vegetable oil 2Roma tomatoes, finely chopped 1/2medium onion, finely chopped 1clove garlic, finely chopped 2lb chicken breasts, or boneless, skinless thighs, chopped into 1-inch cubes 2or 3 chipotle peppers in adobo sauce, finely chopped 1can (8 oz.) tomato puree 1/2teaspoon ground cumin Flour tortillas, warmed or charred   Garnishes Romaine lettuce, chopped or slaw Tomato, finely chopped Onion, finely chopped Cilantro, finely chopped Lime wedges, for squeezing Monterey Jack cheese, grated Crema or sour cream Siracha or Tapatio   Heat the vegetable oil in a large pot over high heat. Sauté the tomatoes, onions and chopped garlic for one minute before adding the chicken breast. Season the chicken with salt and black pepper to taste. Cover the pot and let cook, stir from time to time, until the chicken is completely cooked, 8 to 10 minutes. Set the heat to low and add the chipotle pepper in adobo and the tomato sauce. Season with ground cumin. Let cook for another 10 minutes. To serve the tacos, add 2 to 3 tablespoons of the chicken to warm flour tortillas and add your favorite toppings. Enjoy!

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.