Author: Dave Tappan

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.

Happy Taco Tuesday! Giants and Dodgers tonight on the big screen and the wafting of homemade tacos in my kitchen. Somebody pinch me! Chipotle Ground Beef Tacos For the taco seasoning:2 tablespoons chili powder2 tablespoons ground cumin1 tablespoon smoked paprika1 tablespoon garlic powder1 tablespoon onion powder1 teaspoon ground coriander2 teaspoons cornstarch1 1/2 teaspoons kosher salt For the tacos:3/4 cup vegetable oil8 to 12 soft corn tortillas1 large red onion, medium dice4 garlic cloves, minced2 chipotles in adobo, minced1 tablespoon adobo sauce2 pounds ground beef3/4 cup water Toppings:Shredded lettuceDiced yellow onionChopped cilantroDiced tomatoLime wedges, for squeezingShredded Monterey Jack or crumbled Cotija cheeseHot sauce Make the taco seasoning by combining the spices, cornstarch, and salt. Mix well to make sure the cornstarch is fully incorporated and there are no lumps.Fry the taco shells: Heat your oven to 250°. Line a baking sheet with a double layer of paper towels and place it in the warm oven. Heat the oil in a cast-iron skillet until it registers 350°F on a deep-frying thermometer. Fry 1 tortilla at a time, using tongs so you don’t get burned: Carefully lay a tortilla in the hot oil—try not to submerge it. Fry flat for about 15 seconds, then use your tongs to fold it in half. Fry an additional 30 seconds, flip over, and fry for a final 30 seconds.At this point the tortilla should be browned lightly in spots but still flexible. Remove it from the oil and drain on your towel-lined baking sheet (try to stand the shells up on the rounded edges if you can—it doesn’t always work).Return the baking sheet to the oven to keep the shells warm. Continue until all the shells are fried. When finished, pour off most of the frying oil, but leave about 1 tablespoon behind in the skillet.Set the skillet back over medium heat. Add the onion and garlic. Cook until softened, about 4 minutes.Add the ground beef and chipotle with the adobo sauce to the skillet. Break up the meat with a spatula or wooden spoon and cook until browned, about 5 minutes.Add the taco seasoning and stir it into the beef until combined.Add the water and cook, uncovered, for a few minutes until the mixture is bubbling and has thickened. Let the mixture simmer on low until ready to eat.

Happy Easter! Beth and I are not planning a big Easter brunch or dinner. So, we’ll treat ourselves to a nice steak and asparagus topped with one of my steak toppers and I don’t care if the boys are grown and out of the house…I’m still coloring eggs! Hope you have a nice day! Dave’s Famous Cream Sauce1/2 cup heavy cream1/2 cup crème fraiche or sour cream1/2 cup prepared horseradish2 tablespoons chives1 tablespoon freshly squeezed lemon juiceKosher salt and freshly ground pepper, to tasteIn a medium bowl, whisk heavy cream until thickened, but not yet at soft peaks.Fold in crème fraiche, horseradish, chives, lemon juice, salt, and pepper. Refrigerate for 30 to 60 minutes before using, or transfer to airtight container and refrigerate up to 2 weeks. Blue Cheese & Onion Cream SauceKosher salt and freshly ground black pepper1 stick softened butter1 large yellow onion, sliced1 cup heavy cream3 to 4 tablespoons Worcestershire sauce3/4 cup crumbled blue cheeseMelt a 1/2 stick of butter in a large skillet over medium-high heat, and then sauté the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish. Roquefort Chive Sauce1 1/2 cups heavy cream2 ounces French Roquefort cheese, crumbled and rind removed.1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon chopped fresh chivesBring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts. Whiskey Butter1 cup unsalted butter, softened2 shallots, minced soaked in whiskey3 teaspoons minced parsley1/2 teaspoon Dijon mustard1/2 teaspoon Worcestershire sauce3 teaspoons whiskeyKosher salt and fresh-ground pepper, to tasteCombine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt, and pepper. Mix well. Drop butter onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

What is today? Thursday? Screw it. Happy Taco Thursday!   Chicken Tinga Tacos   2 tablespoons extra-virgin olive oil 1 white onion, thinly sliced 4 garlic cloves, sliced 1 tablespoon ground cumin 1 tablespoon taco seasoning or Tajin 2 cups chicken stock One 14-ounce can tomato puree 1 teaspoon Mexican oregano 2 bay leaves 1 rotisserie chicken Flour tortillas 3 tablespoons distilled white vinegar Kosher salt and fresh-ground pepper, to taste Cilantro, lime wedges and diced onion, for serving   In a large enameled cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until warmed, about 30 minutes. Remove the chicken from the sauce and shred the meat and remove the skin. Return the meat to the sauce and simmer for 10 minutes. Heat your tortillas to a slight char over a gas flame or on a grill. Discard the bay leaves and oregano sprig. Stir in the vinegar and season with salt and pepper. Serve with cilantro, lime and onion.

Happy Pi Day! (3/14) The number π is a mathematical constant, the ratio of a circle’s circumference to its diameter, commonly approximated as 3.14159. What?! With St. Patrick’s Day coming up and this being Pi Day, I thought this would be appropriate. Shepherd’s Pie 2 pounds russet potatoes2 tablespoons sour cream or softened cream cheese1 large egg yolk1/2 cup creamKosher salt and fresh-ground pepper, to taste1 tablespoon extra-virgin olive oil1 3/4 pounds ground beef or ground lamb8 ounces sliced mushrooms1 carrot, peeled and chopped1 yellow onion, chopped2 tablespoons butter2 tablespoons all-purpose flour1 cup beef stock or broth2 teaspoons Worcestershire1/2 cup frozen peas1 teaspoon sweet paprika2 tablespoons chopped fresh parsley leaves Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.While potatoes boil, preheat a large skillet over medium high heat.Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb, spoon away some of the fat. Add chopped carrot, mushrooms and onion to the meat. Cook veggies with meat for about 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes to make a roux. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Let’s stay on that London Broil jag and turn ’em into tacos. Happy Taco Tuesday! Mojo Marinaded London Broil Tacos with Pico de Gallo and Salsa Roja 2 pounds London BroilMojo, recipe followsOlive oil, for coating the grillKosher salt and freshly ground black pepperCorn tortillasShredded romaine or iceberg lettuce, for servingChopped white onion, for servingShredded Jack cheese, or Cotija for servingPico de Gallo, recipe followsSalsa Roja, recipe followsLimes, cut in wedges for squeezing Mojo:4 garlic cloves, minced1 jalapeno, minced1 large handful fresh cilantro leaves, finely choppedKosher salt and freshly ground black pepper2 limes, juiced1 orange, juiced2 tablespoons white vinegar1/2 cup olive oil Pico De Gallo:4 vine-ripe tomatoes, chopped1/2 medium red onion, chopped2 green onions, white and green parts, sliced1 Serrano chile, minced1 handful fresh cilantro leaves, chopped3 garlic cloves, minced1 lime, juiced1/4 cup extra-virgin olive oil1 teaspoon kosher salt Salsa Roja:1 dried ancho chile, stemmed and seeded1 dried Anaheim chile, stemmed and seeded2 dried chipotle chiles, stemmed and seeded1 tablespoon dried oregano, preferably Mexican1 tablespoon cumin seeds1 tablespoon coriander seeds1 cup hot water8 plum tomatoes, quartered1 medium Spanish onion, sliced3 garlic cloves3 tablespoons extra-virgin olive oilKosher salt and freshly ground black pepper2 sprigs cilantro1 tablespoon sugar1 lime, juiced Prick the London Broil with a fork many times on both sides. In a gallon Zip-Loc bag, pour the mojo over the meat and refrigerate for 8 hours or overnight so the the meat tenderizes. London Broil is a very tough cut of meat that needs a lot of time to marinate. Before grilling, remove the meat from the fridge and allow it to come up to room temp, 30 minutes or so.Preheat an outdoor grill to a medium-high flame. Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. You can build the tacos with strips of steak or small cubes.Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.To make the tacos, stack up 2 of the warm tortillas, lay the beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa or Salsa Roja, garnish and squeeze with lime wedges. Mojo:In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Pico De Gallo:In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry. Salsa Roja:Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don’t be afraid if some of the edges get pretty black).Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.

London Broil has nothing to do with London or Broiling (Although, you can broil it) It’s an inexpensive top round steak. If you marinate it, grill it and slice it correctly, it’s a fantastic cut of meat. If you cook it past medium rare, feed it to your dog, or someone you don’t like very much. Marinated London Broil with Cowboy Butter Sauce 2-pound London Broil Marinade:1/4 cup balsamic vinegar1/4 cup soy sauce1/4 cup olive oil2 tablespoons Worcestershire sauce2 cloves garlic, crushed1 teaspoon dried rosemaryFresh-ground pepper, to tasteMontreal Steak Seasoning, for grilling Mix all of the marinade ingredients in a bowl.Prick or score London Broil on both sides. Combine London Broil and marinade ingredients in a large Zip-loc bag. Place the bag of meat in a shallow dish in case of leakage. Turn to coat and refrigerate 2-8 hours. I get my meat in the marinade in the morning for an evening BBQ. Massage and turn the meat occasionally during marination.Heat grill to medium-high.Remove London broil from bag, pat dry and sprinkle with Montreal steak seasoning.Grill for about 10 minutes, flipping and turning so as not to burn. Grill to medium-rare…125-130 degrees. Use a digital probe thermometer to check the temp of the meat.During the last couple of minutes of grilling, move the meat to the cool side of the grill and drizzle some of the Cowboy Buter Sauce to finish. Let the meat rest for at least 5 minutes before slicing. Always slice against the grain. Finish the slices with more Cowboy Butter Sauce and keep some handy for dipping too! Cowboy Butter Sauce:4 tablespoons butter, meltedJuice and zest of half a lemon4 cloves garlic, minced1 tablespoon Dijon mustardPinch of cayenne pepper1/4 teaspoon paprika2 tablespoon fresh chopped parsley1 tablespoon freshly chopped chives2 teaspoons minced thyme1/4 teaspoon crushed red pepper flakesKosher salt and fresh-ground pepper, to taste In a small bowl, combine melted butter, lemon juice, garlic, mustard, cayenne, and paprika. Whisk to combine.Stir in parsley, chives, crushed red pepper flakes, and thyme and season with salt and pepper.