Author: Dave Tappan

Skyline Chili in Cincinnati is famous for their Cincinnati style chili they’ve been serving since 1949. Since I’ve never been and probably won’t go, I had to find the recipe and do it myself. BTW…I like mine “Four Way” This is perfect for a cold, rainy weekend in Redding.   Cincinnati “Skyline” Chili   1 quart cold water 2 lbs ground beef 2 cups crushed tomato 2 yellow onions, diced 4 garlic cloves, minced 1 tbsp Worcestershire sauce 1 tbsp unsweetened cocoa 1/4 cup chili powder 1 tsp cayenne 1 tsp ground cumin 2 tbsp cider vinegar 1 whole bay leaf 1/4 tsp ground cloves 1 tsp cinnamon 1 1/2 tsp salt Finely shredded sharp cheddar cheese for serving 1 pound spaghetti for serving Red kidney beans for serving Diced yellow onion for serving   1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients. 2. Simmer uncovered on low for 3 hours. Add water as needed if the chili becomes too thick. 3. Boil spaghetti in well salted water according to package directions 4. Follow the “Skyline” guide below for serving The Cincinnati “Skyline” Chili Ordering Code   1. Just the chili (“One Way”) 2. Chili served over spaghetti (“Two Way”) 3. Chili, spaghetti, and grated Cheddar cheese (“Three Way”) 4. Chili, spaghetti, cheese, and onions (“Four Way”) 5. Chili, spaghetti, cheese, onions, and beans (“Five Way”) All are served with oyster crackers.

When you’re in the mood for french onion soup, turn it into a casserole. French Onion Chicken Casserole 4-6 boneless, skinless chicken breasts (depending on size)2 teaspoons garlic powder1 teaspoon dried oreganoRed crushed chili pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste2 cups shredded mozzarella or Gruyere cheese2 tablespoons unsalted butter6 large, yellow onions, halved and sliced into half-moons4 cloves garlic, minced1/2 cup chicken brothFresh chopped parsley, for garnishFrench baguette, sliced and buttered 1. Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to de-glaze if your pan gets too dry, and keep stirring until onions are browned.4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.5. Season chicken breasts with oregano, red pepper flakes, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.6. Divide caramelized onions on top of each chicken breast. Top the casserole with the slices of baguette. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish with fresh chopped parsley and serve immediately!

Happy Taco Tuesday! Here’s a timeless classic. The olives are essential. If you don’t have black olives, don’t make it. The Taco Bell Enchirito Beef1 1/2 tablespoons masa harina4 1/2 teaspoons chili powder1/2 teaspoon onion powder1/2 teaspoon garlic powder1/2 teaspoon seasoning salt1/2 teaspoon paprika1/4 teaspoon ground cumin1/2 teaspoon garlic salt1/4 teaspoon sugar1 teaspoon dried minced onion1/2 teaspoon beef bouillon powder1 1/3 pounds ground chuck Sauce8 ounces tomato sauce1/3 cup water1/4 teaspoon chili powder1 1/2 teaspoons cumin1 1/2 teaspoons minced onion1 tablespoon white vinegar1/2 teaspoon garlic powder1/2 teaspoon garlic salt1/4 teaspoon paprika1/4 teaspoon sugar1/4 teaspoon cayenne pepper Assembly4 tortillas1 cup refried beans heated1 cup shredded cheddar cheese1/4 cup chopped white onionssliced black olives In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.Preheat the oven to 350°F.To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.

Happy Cyber Monday! Point, click and spend till it hurts! An off-menu item at my pizza place, Tappan Out Pizza, was something I would make for customers who requested it. I sure miss that joint and my great customers. Happy shopping! If you find a great on-line deal today, put it in the comments section. Sausage-Pepperoni Calzone 1 lb. hot or mild Italian sausage, casings removed2 rolls prepared pizza dough, thawed2 cups mozzarella cheese, shredded1 package mini pepperonis1 tablespoon Italian seasoning1 garlic clove, minced1 green bell pepper, diced1 onion, dicedFive Minute Marinara sauce (recipe follows) or yourfavorite jarred sauceKosher salt and fresh-ground pepper, to taste1 egg white (for brushing) Preheat oven to 425In a large skillet, crumble and cook sausage just until starting to brown. Add onions, garlic, bell peppers and Italian seasoning. Warm through then remove from heat and drain, if necessary. Let cool slightly.Unroll dough out to a parchment covered baking sheet. Gently pull dough on the ends, to form a football shape.Brush marinara on one half of the dough (leaving at least an inch all around the edges) and fill with sausage, peppers and onion mixtureSpread pepperonis and then cheese over the top. Leave at least 1-inch of the edge without filling to ensure a tight seal and brush around the edge with egg white.Slightly pull top dough on the ends, forming a football shape, and place over the top, then slightly roll and pinch and press the edges together to seal. Brush with egg white. Sprinkle a pinch of seasoning on the calzone. Bake 18-22 minutes, until puffed up golden brown. Five Minute Spicy Marinara:2 tablespoons extra-virgin olive oil3 cloves garlic, crushedPinch of red pepper flakes1 (32 ounce) can crushed tomatoesKosher salt and fresh-ground pepper, to taste1 teaspoon dried Italian seasoning1 handful Italian parsley leaves, chopped Add olive oil to medium saucepan over medium heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

So, Beth said, “Would it kill ya to fry some chicken in that damn thing?” She was referring to my Ninja Indoor Grill & Air Fryer. Air-Fried Legs & Thighs 6 chicken legs and/or 6 chicken thighs (12 pieces total)Fresh-ground pepperSmoked paprikaGarlic PowderOnion PowderItalian seasoningSeasoned saltOlive oilCornstarch Pre-heat your air fryer to 400.Pat the chicken legs dry with paper towels and place in a large bowl. Add the oil and massage the oil into your chicken.In a small bowl, combine the cornstarch, salt, pepper, paprika, garlic powder, onion powder and Italian seasoning. Eyeball the measurements of the spices. Sprinkle the spice mixture over the chicken and gently toss until all pieces are evenly coated.Place the drumsticks in the air fryer skin side down, leaving space between pieces. Cook in batches if needed.Cook for 10 minutes at 400 degrees. Flip the chicken over and continue cooking another 8 to 10 minutes. The chicken should have an internal temperature of 165 degrees.

We have some cold, wet weather headed to Redding this week. Bundle up with a classic. Tomato Soup with Cheese-Onion Toast For the Tomato Soup:2 tbsp olive oil1 large onion, chopped4 cloves garlic, minced1 carrot, chopped2 cans (28 oz each) whole peeled tomatoes4 cups vegetable broth2 tbsp tomato paste1 tsp sugar1 tsp dried basil1/2 tsp dried oreganoKosher salt and fresh-ground pepper, to tasteFresh basil, for garnish For the Cheese and Onion Toast:4 slices of crusty bread2 tbsp butter, softened1 small onion, halved and sliced into half moons1 cup shredded cheddar cheese1 cup shredded Monterey Jack cheese Prepare the Tomato Soup:In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.Add the minced garlic and chopped carrot. Cook for another 3-4 minutes until the vegetables are tender.Stir in the tomato paste and cook for 1-2 minutes.Add the whole peeled tomatoes (with their juice), vegetable broth, sugar, dried basil, and dried oregano. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.Use an immersion blender to blend the soup until smooth. You can blend the soup in batches using a regular blender, if you don’t have an immersion blender.Season with salt and pepper to taste. Keep the soup warm on low heat. Prepare the Cheese-Onion Toast:Preheat your oven’s broiler or a toaster oven.Spread the softened butter on one side of each slice of bread.Place the buttered slices on a baking sheet, buttered side up. Top with the thinly sliced onion and then sprinkle the shredded cheddar and Monterey Jack cheeses evenly over each slice.Broil until the cheese is melted and bubbly, about 3-5 minutes. Keep a close eye on the toast to prevent burning. Serve:Ladle the hot tomato soup into bowls.Serve each bowl of soup with a slice of cheese and onion toast on the side.Garnish the soup with fresh basil leaves.

Here’s a side for my surf n turf dinner. It’s a good lookin’ side, it’s delicious and it makes your pee smell funny! Garlic-Parmesan Bacon Wrapped Asparagus 2 lb asparagus cleaned, woody ends removed1 stick unsalted butter2 tbsp minced garlic1 lb thin-sliced bacon½ cup finely grated Parmesan cheeseRed pepper flakes, to tasteKosher salt and fresh-ground pepper, to taste Preheat the oven to 425°F.In a saucepan, melt the butter with the minced garlic.Brush the asparagus spears lightly with the melted Garlic Butter.Bundle the asparagus in three’s. Wrap a slice of bacon around the stems. Repeat with the remaining spears and bacon.Place into the oven and bake 20-25 minutes, depending on how thick the asparagus is, turning halfway through cooking.Increase oven temperature to broil and cook an additional 3 minutes to crisp up the bacon.Remove from oven and sprinkle with Parmesan cheese and red pepper flakes. Salt and pepper, to taste.

Dodgers and Padres tonight. Who’s going to the NLCS? Peppered Salmon and Creamed Corn FOR THE SALMON4 tablespoons soy sauce2 garlic cloves, mashed to a paste4 teaspoons lemon juice2 teaspoons sugarFour 6-ounces salmon fillets, skinless2 tablespoons black pepper3 tablespoons olive oil FOR THE CREAMED CORN AND BELL PEPPER3 cups frozen corn kernel2 tablespoons olive oil1 cup red bell pepper, finely chopped6 tablespoons heavy creamSalt and pepper, for seasoning In a sealable plastic bag combine well the soy sauce, garlic, lemon juice and the sugar, and add the salmon to it coating it well. Let it marinate sealed and chilled for 30 minutes.Meanwhile, in a heavy skillet cook the corn in the oil over high heat, stirring for 3 minutes. Add the bell peppers and cook the mixture stirring for another 4-5 minutes until the vegetables are tender. Add the cream, and season with salt and pepper to taste. Simmer until the cream is evaporated.Remove the salmon from the bag, discard the marinade, pat it dry and press the ground black pepper onto each piece of salmon, coating thoroughly.In a large skillet heat the 3 tablespoons olive oil over moderately high heat until hot but not smoking and sauté the salmon in it for 2 minutes on each side, or until it flakes.Transfer to a plate and serve the corn around it.

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.