Author: Dave Tappan

The weather is gonna be pretty crappy in Redding this weekend. So, stay inside and fill your home with the waft of comfort. Ragu Bolognese 1/4 cup olive oil4 tablespoons butter2 onions, chopped4 stalks celery, finely chopped1 carrot, scraped and finely chopped5 cloves garlic, sliced1 lb. ground veal1 lb. ground pork1/2 lb. ground beef1/4 lb. pancetta, minced1/2 cup milk1 (28 ounce) cans chopped tomatoes2 tablespoons dried oregano6 tablespoons chopped fresh basil2 bay leaves1 cup white wine2 cups beef stockKosher salt and fresh-ground pepper, to taste In a large heavy pot heat oil and butter.Add onions, celery, carrots, garlic and cook until vegetables are translucent.Add the meats and stir, cooking until no longer pink 10-15 minutes.Drain excess fat from pan and return to heat.Add milk and cook until almost dry, about 10 minutes.Add tomatoes and herbs and simmer about 15 minutes.Add wine and broth, bring to a boil.Lower to simmer, and cook partially covered for 2 1/2 hrs., stirring every 30 minutes.Season with salt and pepper to taste.Serve with Tagliatelle or Pappardelle

Happy Taco Tuesday! Siracha is back on store shelves! So… Siracha Shrimp Tacos with Siracha Sour Cream 6 tsp. Sriracha, divided2 tbsp. soy sauce2 cloves garlic, minced1 1/2 lb. shrimp, tails removed, peeled and deveined1 c. sour cream1/2 tsp. sesame oil1 tsp. honey2 limesKosher salt, to taste2 c. shredded purple cabbage1/4 c. fresh chopped cilantro1 tbsp. canola oil8 corn tortillas 1. In a large mixing bowl stir together 3 teaspoons Sriracha, soy sauce, and garlic; add shrimp and mix until well coated. Set aside to marinate.2. Meanwhile, in a small Ziploc bag add sour cream and remaining 3 teaspoons Sriracha; close bag while squeezing out excess air. Keep in fridge until ready to serve. In a medium mixing bowl, combine sesame oil, honey, and zest and juice of one lime; season with 1/2 teaspoon salt. Toss gently together with cabbage and cilantro; set aside.3. In a large skillet over medium-high heat, heat oil. Drain shrimp and pat dry; discard marinade. Sear shrimp until slightly caramelized, then flip. Cook until shrimp are firm, about 3 minutes, then transfer to a plate.4. In a dry skillet over medium heat, warm tortillas and transfer to a plate, or slightly char them over a gas flame. Cover with a clean kitchen towel to keep warm. Assemble tacos with a handful of cabbage slaw and a few pieces of shrimp. Cut 1/8″ corner off of the plastic bag and squeeze to drizzle Sriracha-sour cream over shrimp. Cut remaining lime into wedges and serve immediately.

Hope you had a good weekend. Beth and I finished our studio apartment project and it’s now ready to rent. I’m looking for an air-fryer recommendation. Until then, I’ll fire the oven. Honey-Garlic-Soy Salmon with Garlic-Parmesan Asparagus 4 salmon fillets, about 6 ounces each1/3 cup soy sauce1/3 cup honey1 Tablespoon sesame or olive oil3 garlic cloves, minced (or 2 teaspoons jarred/minced)1 teaspoon peeled minced fresh gingerGarnishes: chopped green onion, sesame seeds, cilantro, lemon slices Marinate the salmon: Place salmon fillets into a large zippered food storage bag or shallow dish/container. In a medium bowl, whisk soy sauce, honey, sesame oil, garlic, and ginger together. Pour about half of the mixture (just eyeball it) over salmon. Turn salmon to coat. Seal the bag/cover the dish and refrigerate for at least 15 minutes and up to 4 hours.Meanwhile, preheat oven to 375. Line a baking sheet with aluminum foil, parchment paper, or a silicone baking mat. Set aside.Line the marinated salmon fillets on the baking sheet, skin side down. Bake salmon for 15–20 minutes or until done, about 145 degrees with a temp probe. Feel free to turn your oven to broil for the last minute to really crisp the edges.Meanwhile, as the salmon bakes, pour the remaining unused marinade into a small saucepan or skillet over medium-high heat. If you want, you can add the remaining (used) marinade as well. Bring to a boil, and then reduce heat to medium-low and simmer for 3–4 minutes or until slightly thickened. Keep a close eye on it because it can quickly burn. It will bubble up a lot as it reduces. Remove from heat.Drizzle thickened glaze over baked salmon and serve with optional garnishes. Garlic-Parmesan Asparagus 1 pound asparagus, woody ends trimmed off2 tbsp olive oil, divided1 tsp Italian seasoning1 tsp garlic powderKosher salt and fresh-ground pepper, to taste¼ cup finely grated parmesan cheese¼ cup panko breadcrumbschopped fresh basil or parsley, for garnish Position a rack in the center of the oven, then heat to 425. Line a baking sheet with parchment paper.Trim the asparagus, then arrange on the prepared baking sheet. Drizzle the asparagus with one tablespoon of olive oil, then sprinkle with the Italian seasoning, garlic powder, salt, and pepper. Gently toss until the spears are evenly coated, then arrange into a single even layer.Combine the parmesan cheese and breadcrumbs with the remaining tablespoon of olive oil in a small bowl until well combined and evenly moistened.Sprinkle the parmesan and panko mixture evenly over the asparagus.Transfer to the oven and roast for 4-6 minutes, depending on size. Then flip the oven to the broiler setting and broil 1-2 minutes to allow the topping to crisp and turn golden brown.Garnish with chopped parsley or basil and serve right away. Enjoy!

It’s not exactly KFC, but it does have eleven herbs and spices. Go ahead, count ’em. Not Exactly Kentucky Fried Chicken 1 whole chicken, cut into pieces (I like legs and thighs)2 cups all-purpose flour1 egg1 cup buttermilk2 tablespoons paprika1 tablespoon onion salt1 teaspoon celery salt1 teaspoon black pepper1 teaspoon dried mustard1 teaspoon ground ginger1 teaspoon white pepper1/2 teaspoon garlic powder1/2 teaspoon thyme1/2 teaspoon basil1/2 teaspoon oreganoVegetable oil, for frying Prepare the Chicken: Begin by rinsing the chicken pieces and patting them dry with paper towels.Marinate: In a large bowl, whisk together the buttermilk and egg. Submerge the chicken pieces in the mixture and refrigerate for at least 1 hour to overnight.Mix the Dry Ingredients: Combine the flour, paprika, onion salt, celery salt, black pepper, dried mustard, ginger, white pepper, garlic powder, thyme, basil, and oregano in a large bowl.Coat the Chicken: Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture until well coated.Fry the Chicken: Heat vegetable oil in a deep fryer or large pot to 350°. Fry the chicken pieces in batches, without overcrowding, until golden brown and cooked through, about 15-20 minutes. Use a thermometer to ensure the chicken reaches an internal temperature of 165°.Drain: Transfer the fried chicken to a wire rack over a baking sheet to drain excess oil.

Happy Taco Tuesday! Rotisserie Chicken Tacos with Seasoned Taco Shells 2 tablespoons extra-virgin olive oil1 medium onion, thinly sliced2 cloves garlic, finely gratedOne 4-ounce can chopped green chiles, drained well2 teaspoons New Mexico or ancho Chile powder1 teaspoon ground cumin1 teaspoon smoked paprika1/2 teaspoon ground coriander1/2 teaspoon dried oreganoKosher salt, to tasteOne 8-ounce can tomato sauce1 tablespoon light brown sugar1 rotisserie chicken, skin and bones removed, shreddedLimes, for squeezingYour favorite toppings12 Seasoned Taco Shells, recipe follows Seasoned Taco Shells2 teaspoons ground cumin2 teaspoons New Mexico or ancho Chile powder1 teaspoon ground corianderKosher salt, to taste12 hard, store-bought taco shells2 to 3 tablespoons vegetable oil Heat the olive oil in a straight-sided skillet over medium heat.Add the onions and cook until softened, about 4 minutes.Add the garlic and green chiles, and cook until sizzling, about 1 minute.Add the Chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes. Fill the Seasoned Taco Shells with the chicken mixture and top with your favorite toppings with a squeeze of lime. Seasoned Taco Shells:Preheat the oven to 350.Line a baking sheet with parchment paper.In a small bowl, combine the cumin, Chile powder, coriander salt. Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture.Bake until golden, about 5 minutes, turning once halfway through.

Be careful, you might just get a proposal tomorrow night with this recipe. Happy Valentine’s Day! Marry Me Chicken 2 tablespoons olive oil4 boneless skinless chicken breasts, or 6-8 bone in, thighs2 cloves garlic, minced1/2 teaspoon dried thyme1/2 teaspoon red pepper flakes3/4 cup chicken broth1/2 cup heavy cream1/2 cup sun-dried tomatoes, chopped1/2 cup parmesan cheese, gratedFresh basil, for servingKosher salt and fresh-ground pepper, to taste Preheat oven to 375°Add oil to a large cast iron or oven-proof skillet, and place over medium-high heat.Season chicken liberally with salt and pepper and sear until golden brown, 4-5 minutes per side. Remove to a plate and set aside.Lower heat to medium, add garlic and cook 1 minute. Add thyme, red pepper flakes, chicken broth and heavy cream, and simmer for 5 minutes, stirring frequently.Stir in sundried tomatoes and parmesan and return chicken to skillet. Spoon sauce over chicken and bake until chicken is cooked through, about 15 minutes.Top with basil and more parmesan. Enjoy!

They say, oysters are an aphrodisiac. I say, they’re just damn good. Cover your bases. Serve oysters on Valentine’s Day. Cast Iron Baked Oysters Rockefeller with Creamy DijonSpinach 4 slices thick-cut chopped bacon3 cups chopped onions1 1/2 cups chopped green bell pepper1 1/2 cups chopped celery1 teaspoon Creole seasoningKosher salt and fresh-ground pepper, to taste1-pint oysters, drained and patted dry1 recipe Dijon Creamed Spinach, recipe follows1/3 cup bread crumbs1/3 cup finely grated Parmesan Dijon Creamed Spinach:1/2 cup julienned yellow onion1 tablespoon olive oil2 teaspoons all-purpose flour1 tablespoon minced garlic1 sprig fresh thyme1 bay leaf1/4 cup Dijon mustard2 cups heavy creamKosher salt and fresh-ground pepper, to taste2 pounds spinach, cooked, squeezed dry and coarsely chopped In a large skillet, render the chopped bacon until crispy, about 4 minutes. Add the onions, bell pepper and celery and cook until very tender and all the juices are evaporated, 8 to 10 minutes. Season with the Creole seasoning, salt, and pepper and set aside to cool.Preheat the oven to 375.Once the vegetables have cooled to room temperature, divide the bacon-vegetable mixture evenly between 6 individual shallow ramekins, about 1/3 cup for each ramekin. Divide the oysters evenly among the ramekins, laying the oysters the top of the vegetables in 1 even layer. Spoon 1/3 cup of the Dijon Creamed Spinach over the oysters in each ramekin, spreading with the back of a spoon to form an even layer. Top with the bread crumbs and Parmesan and bake until bubbly and golden brown on top, 20 to 25 minutes. Dijon Creamed Spinach:In a large skillet, cook the onions with the olive oil until almost translucent. Sprinkle the onions with the flour and add garlic, thyme, and bay leaf, and cook for 2 minutes. Add mustard and cook 2 to 3 minutes, stirring constantly. Add the heavy cream and whisk to combine. Bring to a boil, reduce heat to low and cook until sauce is thick and creamy, about 15 minutes. Season with salt and white pepper, to taste. Add the spinach, stir until thoroughly combined, and serve.

I opened up my pantry and found a few cans of tuna. Yikes! Crunchy Tuna Casserole 1 lb. bow tie pasta2 tbsp. butter1 onion, chopped6 oz. canned white tuna (packed in oil), drained and flaked, reserve 2 tbsp. oil2 tbsp. flourKosher salt and fresh-ground pepper, to taste1 c. white wine2 c. chicken stock1 c. frozen peas1 tomato, diced2 c. mozzarella, diced1/2 c. grated Parmesan cheese1/2 c. panko breadcrumbs3 tbsp. extra-virgin olive oil1/4 c. chopped fresh parsley, plus more for serving 1. Preheat oven to 375. In a large pot of boiling salted water, cook pasta according to package directions until al dente. Drain and set aside.2. Meanwhile, in a medium pot over medium heat, melt 2 tablespoons butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, 1 teaspoon salt, and 1/2 teaspoon black pepper and stir until flour turns golden, about 3 minutes.3. Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.4. In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and breadcrumb mixture. Season generously with salt and pepper.5. Bake until golden and bubbling, 20 minutes. Serve with parsley.

It’s a tri-fecta of wings for your Super Bowl party. Go Niners! Slow Cooker Garlic-Parmesan Wings2 lb. chicken wings1/2 stick butter, melted4 cloves garlic, minced2 tbsp. Dried Parsley1 1/2 c. freshly grated Parmesan, dividedKosher salt and fresh-ground pepper, to taste 1. Place chicken wings in a large slow-cooker.2. In a large bowl, mix butter, garlic, parsley, and 1 cup Parmesan and season with salt and pepper. Pour mixture over chicken wings and stir to coat.3. Cover and cook on high until cooked through, 2 1/2 to 3 hours.4. Heat broiler. Line two baking sheets with parchment paper and pour wings onto them. Sprinkle with remaining 1/2 cup Parmesan and broil until crispy, 5 minutes. Baked Garlic-Parmesan Wings1 lb. chicken wings1-2 tbsp. vegetable oilKosher salt and fresh-ground pepper, to taste1 stick melted butter4 cloves garlic, minced2 tbsp. Freshly Chopped Parsley3/4 c. shredded Parmesan, plus more for garnish1 tsp. red pepper flakesCaesar dressing, for dipping 1. Preheat oven to 400 degrees F. Toss chicken wings with oil and season with salt and pepper.2. Place a wire rack on top of a baking sheet. Place wings on top of wire rack and bake until golden and crispy, 50 to 55 minutes.3. Make sauce: In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and crushed red pepper flakes. Add wings and toss until completely coated.4. Place on a serving platter, sprinkle with more Parmesan, and serve with Caesar dressing. Baked Maple-Bacon Wings2 lb. chicken wings15 slices bacon, halved1/4 c. barbecue sauce2 tbsp. maple syrup1 tbsp. apple cider vinegar1 tbsp. brown sugar1/2 tsp. chili flakes 1. Preheat oven to 425° and line a large baking sheet with aluminum foil. Wrap wings with ½ slice bacon each, and place on prepared baking sheet.2. In a small bowl, combine barbecue sauce, maple syrup, apple cider vinegar, brown sugar and chili flakes. Whisk to combine. Brush wings all over with the sauce and bake 45 minutes, until wings and bacon are crisp and golden. Serve.