Author: Dave Tappan

Beth makes a great stuffed mushroom. I like to sneak some blue cheese in when she’s not looking. These make a great Super Bowl snack. Bacon Blue Stuffed Mushrooms 3 strips bacon12 large mushrooms2 tablespoons butter1 onion, diced2 cloves garlic, sliced6 ounces cream cheese6 ounces blue cheese2/3 cup bread crumbs Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms. Set caps aside, and finely chop the stems.1. Add butter to skillet with bacon grease. When melted, stir in mushroom stems, onion, and garlic. Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.2. Preheat oven to 350. Spray a small baking dish with cooking spray.3. Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs. Blend on low until ingredients are roughly chopped and evenly combined. Stuff cheese mixture into mushroom caps and place into prepared baking dish.4. Bake in preheated oven until bubbly and lightly browned, 10 to 15 minutes.

My barbecue game really sucks right now. So until I get that straightened out, I’m using my oven a lot. Oven Roasted Country Style Ribs 6 lbs. country-style pork ribsKosher salt and fresh-ground pepper, to taste4 teaspoons light brown sugar4 teaspoons chili powder4 teaspoons sweet paprika or smoked paprika4 teaspoons garlic powder4 teaspoons onion powder2 teaspoons ground cumin2 cups barbecue sauce Preheat the oven to 250°F.Add the salt, pepper, garlic powder, onion powder, chili powder, sweet paprika, cumin and brown sugar to a small bowl and mix well to combine.Season the ribs liberally with the dry rub.Place the seasoned ribs in a baking dish or on a foil lined sheet pan fatty side up.Cover the pan tightly with aluminum foil and place it on the center rack of the preheated oven. Cook the ribs for 2 – 2 1/2 hours or until a meat thermometer reads 195-205 degrees F.Remove the pan from the oven and carefully remove the foil.Give the ribs a generous coating of barbecue sauce and return the ribs to the oven uncovered for another 30 minutes.If you like them crisp, place the ribs under the broiler for 3-5 minutes.Remove the ribs from the oven and brush with more barbecue sauce and dig in!

Who do you like in SB 58? Chiefs? Ravens? Niners? Lions? According to the color scheme of the SB 58 logo, it’s gonna be Ravens/Niners. Oh well. Enjoy the games on Sunday. Blackened Shrimp Nachos Blackened seasoning:paprikagarlic powderonion powderOld Bay or Cajun seasoningdried thymefresh ground black peppercayenne pepperdried oregano Pico De Gallo:4 plum tomatoes, seeded and diced1 small white onion, finely chopped2–3 jalapeño peppers, seeded and choppedfresh cilantro, choppedJuice from one limeKosher salt, to taste For the nachos:1lb raw medium shrimp, peeled, deveined, tails offVegetable oil1 bag tortilla chipsMexican cheese blendIceberg lettuceMexican crema3 green onions, slicedLime wedges, for squeezing In a small bowl combine all of the ingredients for the blackened seasoning. Mix well and set aside.In a bowl combine tomato, onion, peppers, and cilantro. Add lime juice and salt. Mix well. Cover and refrigerate until needed.Heat a little bit of vegetable oil in a large skillet over medium-high heat. Toss the shrimp in a bowl with the blackened seasoning. Add the shrimp and sauté for 3-5 minutes, turning occasionally, until fully cooked.Layout of the tortilla chips on a large baking sheet or 9X13 baking dish. Top the tortilla chips evenly with the shredded cheese. Place into the oven and bake at 350 degrees until the cheese has melted.Top with Pico del Gallo, crema, lettuce, shrimp and green onion. Serve with lime wedges, for squeezing.

It’s Championship Sunday! Go Niners! I amped up this recipe for a crowd. Garlic Bread Chicken Parmesan Sandwiches for 8 Hungry Fans For the Chicken4 Tablespoons olive oil4 Tablespoons Unsalted Butter4 Boneless, skinless chicken breasts, halved lengthwise (you’ll end up with 8 cutlets)Seasoned croutons, crushed very fineJarred or homemade pestoJarred or homemade meatless marinara16 slices provoloneParmesan (I use the stuff in the plastic jar)Fresh basil, torn For the Sandwich8 Hoagie rolls2 Sticks unsalted butter, softenedGarlic alt with herbs (I use Lawry’s) Drizzle 2 tablespoons olive oil and place 2 tablespoons of the butter in a large pan and heat to medium high heat.Meanwhile, dredge the chicken in the finely crushed croutons on both sides.Place 2 breasts at a time in the pan and after a minute turn down to medium low. Cook for 5 minutes and flip, cooking another 5-7 minutes or until cooked through to 160 degrees. Remove to a plate, add more butter and oil and repeat with remaining chicken. Set aside.Butter the bread and sprinkle with garlic salt. Heat the oven to broil and cook open faced until golden. Remove to set aside.Add a spoonful or two of sauce to the bottom bread and place the chicken on top.Cover the chicken in the sauce and add the provolone.Place under the broiler until the cheese is bubbly, then top with a sprinkle of parmesan cheese and add a smear of pesto and top with some basil. Top with the other bread and dig in!

I think you’re gonna need this for the games this weekend. Go Niners! Crispy Sticky Asian Wings For the wings:3 lbs. chicken wings3 tbsp. Rice flourKosher salt and fresh ground pepper, to taste3 green onions, sliced on the biasLime wedges, for squeezing For the sauce:1 tsp sesame oilKosher salt and fresh-ground pepper, to taste1 inch piece of ginger, peeled and minced1 tbsp sweet chili sauce2 tbsp honey4 tbsp brown sugar5 tbsp soy sauce1 tsp lemon grass paste3 cloves garlic peeled and minced, or 3 tsp jarred minced garlic Preheat the oven to 250 and place a rack on a large baking tray. If you don’t have a rack, just line the tray with foil or parchment paper.Cut each wing at the joint so you have a flat and drum. Throw away the tips, or freeze for stock. Dry the wings with paper towels, then place in a large bowl and add the rice flour, salt and pepper. Toss to combine. It’s important to dry the wings first so they only get a light coating. Throw away any remaining rice flour once tossed together.Place in a single layer on the rack or tray. Place on the lower shelf of the oven for 30 minutes.After 30 minutes, turn the oven up to 425, rotate the tray and place on a higher shelf for 45-50 minutes until the wings are golden and crispy. Take out of the oven to cool.Place all of the sauce ingredients into a saucepan, stir and bring to boil. Allow to lightly bubble for 5-10 minutes until the sauce reduces and thickens slightly (it will thicken more as it cools). Turn off the heat.Place the wings in a large bowl and very carefully pour over the sticky sauce (be careful, it will VERY hot). Toss to combine, then serve topped with the sliced green onions and lime wedges, for squeezing.

I wrote this with a crowd in mind, but you can certainly pare it down to whatever you need. So bust out your panini and get to work. You can even add a drizzle of sherry wine to the toppings and call it a “Sherry Panini” Get it? Spicy Italian Panini 16 slices of good, hearty breadMayonnaiseItalian cheeses, see belowItalian deli meats, see belowSliced pickled hot peppers, see belowOlive oilToppings: red onion, tomato slices, shredded lettuce, mixed greens, roasted red peppers, sweet peppers, olive oil, red wine vinegar, dried oregano Lay out all your fillings and heat up your panini press.Spread a thin coat of mayonnaise on two slices of bread.Layer on the cheese, deli meats, and hot peppers. Close the sandwich and brush the outside of the bread with a little olive oil.Put it onto your panini press and grill until the outside is golden brown and the cheese is melted.Open the panini (carefully since it’s hot) and add your desired toppings. Slice in half and serve. Italian Deli Meats: Salami, pepperoni, prosciutto, Coppa, Capocollo Soppressata, ham, mortadella.Italian Cheeses: Provolone, fontina, and fresh mozzarella are all great choices, either sliced thinly or shredded.Hot Peppers: Cherry peppers, pepperoncini’s, giardiniera or pickled jalapenos.Grill Pan: I have a panini press, but you can use a foil lined brick as a press and a skillet.

To hell with the cold weather. One good thing about it, is comfort food. It’s gonna be nasty in Nor-Cal this weekend. Comfort your soul with my mom’s chicken and dumplings. I’ll be back in July to bitch about the heat. Ruthie’s Chicken and Dumplings 3/4 cup all-purpose flour, dividedKosher salt and fresh-ground pepper, to taste1 fryer chicken (about 3 pounds), cut up2 tablespoons canola oil1 large onion, chopped2 medium carrots, chopped2 celery ribs, chopped3 garlic cloves, minced6 cups chicken stock1/2 cup white wine2 teaspoons sugar2 bay leaves5 whole peppercorns DUMPLINGS:1-1/3 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon salt2/3 cup milk1 tablespoon butter, melted SOUP:1/2 cup heavy whipping cream2 teaspoons minced fresh parsley2 teaspoons minced fresh thymeAdditional salt and pepper, to taste 1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, one piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.2. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.3. For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment paper-lined baking sheet; set aside.4. Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using two forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.5. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Braised Squid Stuffed with Chorizo 3 tablespoons extra-virgin olive oil8 ounces fresh chorizo, peeled and crumbled1 cup fresh bread crumbs1 1/2 pounds whole squid with tentacles1 medium onion, chopped4 garlic cloves, chopped2 bay leaves4 strips lemon zest1 cup white wine2 cups fish or chicken stock1 (32 ounce) can whole tomatoes in juiceKosher salt and fresh-ground pepper, to taste4 fresh eggs (optional) In a large heavy pot heat the oil over medium high heat until hot. Cook the chorizo, stirring, until browned about 4 minutes. Transfer the chorizo to a bowl with a slotted spoon, reserving the fat in the pot. Toss the bread crumbs with the chorizo.Stuff the squid bodies with the chorizo mixture and seal each with a wooden toothpick.Heat the fat in the pot over medium high heat and stir in the onion, garlic, bay leaves, and zest and cook until golden, 6 to 8 minutes. Stir in the wine, stock, tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Nestle the squid bodies and tentacles in the liquid and simmer, covered, until the squid is very tender, about 1 hour. Transfer the squid to a serving bowl, then boil the liquid until reduced by half, about 10 minutes.Pour the cooking liquid over the squid and serve. Top with a sunny side up egg (optional)

The NFL Playoffs are here! I’m rooting for two teams tomorrow. The Browns, for my friend Robert Withrow (a.k.a. Robert Christopher) and the Dolphins, for my son Max and because they’re playing the Chiefs. Double this recipe for a crowd. Rib-Eye Steak Sandwich with Blue Cheese and CaramelizedOnions and Mushrooms 1 lb. boneless rib-eye steak2 tablespoons balsamic vinegarKosher salt and fresh-ground pepper, to taste2 tablespoons olive oil1 medium sweet onion, sliced thin8 ounces cremini or white button mushrooms, sliced1 French baguette, about 16 inches long, or 4 quality rolls or buns4 ounces blue cheese4 ounces fresh spinach leaves Trim any excess fat from the steak, season with salt and pepper and drizzle each side with 1/2 tablespoon balsamic vinegar. Set aside for 20 minutes to come to room temperature.While the steak is marinating, heat the olive oil over medium heat. Add the onion and sauté, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the mushrooms and continue cooking until the mushrooms are nicely browned and the onion is caramelized, 8 to 12 minutes longer. Season to taste with salt and pepper, then remove from the heat and set aside.Preheat a gas or charcoal grill to a medium-high temperature. Oil the grates, add the steak and grill to desired doneness, 2-1/2 to 3 minutes per side for medium-rare (depending on thickness). Leave the grill on. Allow the steak to rest for 5 minutes, then cut into very thin slices.To assemble the sandwiches, place the baguette or rolls on a sheet of heavy-duty aluminum foil. Line the bottom of the bread with spinach leaves, add the steak slices and top with the onion-mushroom mixture. Add the blue cheese and place the sandwich on the grill until the cheese melts, 2 to 3 minutes. Top with the other half of the baguette or rolls, press the baguette or individual sandwiches gently. Cut the baguette into 4 equal portions, or serve the individual sandwiches.