Author: Dave Tappan

Grilled Cheese & Tomato Soup

The Sandwich

20 slices good ol’ processed American cheese

8 slices good, thick country white bread

8 tablespoons salted butter, at room temperature

Tomato Soup:

2 tablespoons unsalted butter

1 yellow onion, diced

2 carrots, diced

1 stalk celery, diced

1/2 teaspoon crushed red chile flakes

Kosher salt and fresh-ground pepper, to taste

1 tablespoon tomato paste

2 tablespoons dry sherry

Two 28-ounce cans whole tomatoes

2 bay leaves

1 cup chicken or vegetable stock

1/2 cup heavy cream

The Sandwich

Heat a large nonstick pan over medium-low heat. Place 5 slices of cheese in between two slices of bread (two on each side and one in the middle of one slice). Spread about 1 tablespoon butter on each exterior side of the bread. Place the first side in the pan (cooking in batches if necessary) and “dome” with an inverted large metal bowl or pan lid to create the proper vortex of heat. I use an electric, non-stick skillet with a glass lid. It works great! Cook until golden brown, 3 to 4 minutes, then flip and continue to cook until the cheese is gooey and bread is golden brown, 3 to 4 minutes more.

Cut and slowly separate. It’ll be a cascade of hot molten yellow lava, ooey-gooey, good ol’ American cheese goodness! Serve with the Tomato Soup.

Tomato Soup:

Heat a large Dutch oven or soup pot over medium heat. Add the butter, onions, carrots, celery, chile flakes and a couple pinches of salt and pepper. Sauté until translucent, 10 to 12 minutes. Add the tomato paste and cook for an additional minute. Deglaze with the sherry while scraping up any brown bits from the bottom of the pot. Add the tomatoes, bay leaves and stock. Simmer until everything is cooked through and very tender, about 1 hour.

Discard the bay leaves and blend the soup until completely smooth and uniform in texture using an immersion blender. Add the heavy cream and adjust the seasoning. Serve!

Happy Birthday to my mother-in-law, Susan! She wants steak tonight!

Rib Eyes with Red Wine Mushroom Pan Sauce

2 boneless rib-eye steaks, about 2 inches thick

Extra virgin olive oil

2 tablespoons butter

8 sprigs thyme

Garlic salt, to taste

Red Wine Mushroom Pan Sauce

Extra virgin olive oil

1 stick unsalted butter, separated

8 ounces shiitake, cremini or white mushrooms, sliced

1 shallot, finely diced or red onion, halved and sliced into half-moons

4 cloves garlic, finely diced

8 sprigs thyme

1 cup dry red wine

1 cup beef broth

4 tablespoons balsamic vinegar

Kosher salt, to taste

Fire the grill for two-zone grilling at about 500 degrees. While the grill is warming up, coat the steaks on all sides with olive oil and liberally season with garlic salt.

Place the steaks on the grill over the fire. When you see a nice crust form, move the steak to the indirect side of the grill and top with butter and thyme to finish cooking.

Remove the steak from the grill when it reaches your desired internal temperature. For rare, remove when it’s 120 degrees at the thickest part of the steak and let it rest for 10 minutes before serving.

Red Wine Mushroom Pan Sauce

Place a cast iron skillet on the grill over direct heat and add the oil and 1 tablespoon of butter. When it’s melted and slightly smoking, add the mushrooms. The pan will be hot, and you will hear a sizzle. Let the mushrooms sauté for about 3 minutes and then begin stirring them. After 3 – 5 additional minutes, the mushrooms should be browned. Next, add the shallots or onion and stir for 2 minutes to soften. Add the garlic and stir for 1 minute.

Add the wine. It will immediately start to simmer. Then add the broth, balsamic vinegar, thyme, and salt. Stir and close the lid. Let the sauce come to a simmer and reduce by half (about 4 minutes).

After the sauce has reduced in half, remove the pan from the heat, add the remaining 2 tablespoons of butter and stir to melt the butter. The sauce will start to thicken. Serve the sauce over the steak.

Meat Lover’s Lasagna Roll-Ups

16 lasagna noodles

2 tablespoons olive oil

1 medium onion, diced

1 cup finely chopped mushrooms

1 green bell pepper, diced

4 cloves garlic, minced

1 pound ground beef

1 pound Italian sausage

Kosher salt and fresh-ground pepper, to taste

1 28-ounce can diced tomatoes

1 6-ounce can tomato paste

4 tablespoons minced fresh parsley

4 tablespoons minced fresh basil

1 30-ounce container whole-milk ricotta cheese

1 pound mozzarella, grated

1 cup grated Parmesan cheese

2 large eggs

Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and sauté 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the meat to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.

Make the filling: Combine the ricotta, mozzarella, Parmesan, the eggs, salt and pepper and the remaining parsley and basil. Stir to combine.

Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch baking dish. Spread 2 to 3 tablespoons of the ricotta filling followed by the meat mixture and a little bit of sauce on each lasagna noodle, then roll them up so that the cheese and meat is on the inside of the roll. Lay them sideways in the dish. Top with the remaining sauce and plenty of grated mozzarella and Parmesan.

Bake at 375 for 20 minutes, until hot and bubbly.

Superbird

16 slices deli turkey

8 slices bacon, cooked

8 slices Swiss cheese

8 slices tomatoes

8 slices sourdough bread, for 4 sandwiches

Softened butter, for toasting the bread

Cook bacon and set aside.

Heat some butter in non-stick pan over medium heat and Grill turkey breast stack without separating until the meat is golden brown on both sides, remove and set aside.

Butter the bread lightly on one side of each slice.

Place in pan, butter-side down.

Place a slice of Swiss cheese on un-buttered side, put turkey on the cheese, Sprinkle with salt (optional).

Place bacon strips on the turkey and Stack tomato on top of bacon, Top off with remaining sourdough slice, buttered side up.

When golden brown, flip.

After 2 minutes, remove and serve.

Classic Italian Sub

6-8 Sub sandwich rolls

1 Pound boiled ham, thinly sliced

1 Pound mortadella, thinly sliced

1 Pound hot capicola, thinly sliced

1 Pound soppressata or Genoa salami, thinly sliced

1 Pound provolone sliced

Sliced tomato

Dried oregano

Kosher salt and fresh-ground pepper

Red onion, peeled, halved and sliced into half-moons

Shredded iceberg lettuce

Olive oil

Red wine vinegar

Giardiniera (optional)

1. Slice the buns with a good serrated bread knife, but not all the way through. Season the bottom of the bun with olive oil, salt and pepper and oregano. Layer the cheese, meats, onion and the tomato on the buns. Season the tomato with salt and pepper and oregano. Add the shredded lettuce and drizzle with olive oil and vinegar. Top with giardiniera, if using. Close sandwiches and eat!

2. Have a pile of napkins or beach towel at the ready!

Pressure Cooker to Oven Pulled Pork Carnitas Tacos

For the spice rub:

4 tablespoons chili powder

1 tablespoon kosher salt

2 teaspoons ground cumin

1 teaspoon cayenne

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

For the pulled pork:

4 pounds (or so) bone-in pork shoulder roast, cut into two pieces.

2 tablespoons vegetable oil

3/4 cup pineapple juice, orange juice, chicken stock or water

One 7oz. can chipotle in adobo

1 jalapeno & 1 poblano (pasilla) pepper, diced

2 limes

Warm tortillas, corn or flour

Toppings (pick a few!)

Sliced avocado

Sliced radishes

Thinly sliced red or green cabbage

Thinly sliced romaine lettuce

Diced red onions

Chopped tomatoes

Crumbled cotija cheese

Chopped cilantro

Lime wedges, for squeezing

Salsa

Hot sauce

In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.

In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.

Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stove-top pressure cooker, heat the oil over medium heat.)

Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.

Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.

Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60-90 minutes, depending on the size of your pork butt, at high pressure. (For stove-top pressure cookers, cook for 45-60 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin.

You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stove-top pressure cookers, perform a quick pressure release.) Reserve the cooking liquid.

Pre-heat your oven to 350 degrees

Use tongs to transfer the pork to a baking dish. Remove the bone and shred the pork with the bone, a couple of forks or your tongs. Ladle some of the cooking liquid over the pork.

Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid during cooking so the meat doesn’t dry out too much.

Serve it in tacos with the toppings ideas.

Jucy Lucy

1 1/2-2 pounds ground beef

1 tablespoon Worcestershire sauce

1 teaspoon garlic salt

1 teaspoon onion powder

1 teaspoon Montreal Steak Seasoning

4 slices Kraft American cheese, cut into fourths

4 of your favorite, soft hamburger buns

Dill pickle chips, sliced onion and sauteed mushrooms, for serving (optional)

1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.

2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.

3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

4. If you like, top your burger with pickles, onions and/or sauteed mushrooms. Be careful that the molten lava of cheese doesn’t burn you on that first bite.

Chicken Enchiladas Rojas

Red enchilada sauce, homemade or canned

Vegetable oil, for frying

1 medium onion, finely chopped

2 cloves garlic, minced

1 15-ounce can black beans, drained and rinsed

1 rotisserie chicken, shredded, skin and bones discarded

1 7-ounce can diced green chiles

Kosher salt and fresh-ground pepper, to taste

8-12 taco size, corn tortillas

2 ½ cups Mexican blend cheese or your favorite

Optional, assorted toppings…cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream, diced avocado.

Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.

Heat oil in a large skillet over medium-high heat. Cook the onion until soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring frequently.

Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and pepper, to taste. Mix everything together over low heat for a couple of minutes.

Warm the tortillas in the microwave for 60 seconds in damp paper towels or a tortilla warmer pouch.

Spread 1-2 tablespoons of enchilada sauce over the bottom of the baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.

Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.

If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, and sour cream.

Enchilada Sauce

2 tablespoons ground chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/8 teaspoon ground cinnamon

2 tablespoons tomato paste

2 cups low sodium chicken broth

3 tablespoons canola oil

3 tablespoons all-purpose flour

In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.

Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.

Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.

Meatball Subs

1 lb. ground beef

1/2 lb. ground pork (not sausage)

Kosher salt & fresh-ground pepper, to taste

1/2 teaspoon garlic powder

2 teaspoons Italian seasoning

Splash of milk

1 egg

3/4 Panko

3/4 cup fresh-grated Parmesan

1/4 cup fresh Italian parsley

32 ounces homemade or jarred marinara

Fresh Mozzarella

4 French or hoagie rolls

Giardiniera, for serving

Butter

Mix ground beef, pork, salt & pepper, garlic powder, Italian seasoning Panko, parsley, egg, milk and Parmesan in a bowl. Use your hands to mix.

Roll the meatball mixture into large balls, depending on the desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is heated, add the meatballs and cook for 5-7 minutes, turning to brown all sides.

Meanwhile, make your own homemade marinara sauce or heat jarred marinara sauce in a large pot. Once the meatballs have browned, remove from the oil and place in the pot of simmering marinara sauce. Let cook on low heat for about 20 minutes, or until meatballs are cooked through.

Cut bread in half, making sure not to cut all the way through. Spread butter over both sides of the bread. Put oven on the broil setting. Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.

Place cooked meatballs and sauce onto the bread and generously cover with mozzarella. Return to the oven and cook until the cheese is melted, about 2 minutes. Top with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. Top with giardiniera, if you like.

Chicken Noodle Soup

3 pounds boneless, skinless chicken thighs

Kosher salt & fresh-ground pepper, to taste

1 tablespoon canola or vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

16 cups chicken broth

4 celery ribs, chopped

1 small bag baby carrots

2 bay leaves

1 teaspoon Italian seasoning

12 ounces wide egg noodles

1 tablespoon chopped fresh parsley

1. Pat chicken dry with paper towels; sprinkle with salt and pepper. In a large stockpot, heat oil over medium-high heat. Add chicken in batches; cook until golden brown, 3-4 minutes. Remove chicken from pan; discard all but 2 tablespoons drippings.

2. Add onion and celery to the pot; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from the pot. Bring to a boil. Return chicken and drippings to the pot. Add carrots, bay leaves and Italian seasoning. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.

3. Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.

4. Meanwhile, when chicken is cool enough to handle, cut meat into bite-sized pieces. Return meat to the pot. Stir in parsley. Adjust seasoning with more salt and pepper, if needed. Discard bay leaves.