Author: Dave Tappan

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.

Chicken Taquitos

3 cups cooked chicken shredded, or rotisserie chicken, skin & bones removed.

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Kosher salt, to taste

1/2 teaspoon Mexican oregano, crushed

Juice from 1 lime

1 ½ cups Monterey Jack cheese

20 corn tortillas

2 cups vegetable oil

Toppings:

Iceberg lettuce, shredded

Mexican crema

Hot sauce

Chopped tomato

Diced onion

Pico de Gallo

Cotija cheese, crumbled

Guacamole

Your favorite salsa

Fresh cilantro

Lime wedges, for squeezing

1. In a medium bowl, combine the shredded chicken with the spices and lime juice. Stir until chicken is coated thoroughly.

2. Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 60-90 seconds.

3. Working with one at a time (keeping others warm), take a warmed tortilla and place on a clean surface. Take a heaping spoonful of the chicken (about the same size as your index finger) and place on tortilla. Top with some cheese. Roll up tightly and secure seam with toothpick. Place on a tray and repeat with remaining tortillas and filling.

4. Pour oil in deep skillet and heat to 350°F. Prepare a baking tray with wire rack or line a plate with paper towels. Set aside.

5. Cook in batches of 5 (to not drop the temperature and more easily turn taquitos), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to tray or plate and immediately sprinkle with salt. Repeat with remaining.

6. Remove toothpicks before serving. Top with your favorite toppings and enjoy!

Hawaiian Chicken Kabobs

For the marinade:

1/2 cup ketchup

4 tablespoons brown sugar

1/2 cup soy sauce

1/2 cup pineapple juice

2 tablespoons of rice vinegar

4 teaspoons of fresh ginger, peeled and minced

4 teaspoons of toasted sesame oil

Kosher salt and fresh-ground pepper, to taste

To assemble:

3 tablespoons of olive oil

2 pounds of boneless skinless chicken breasts cut into chunks

2 cups of canned pineapple chunks

2 small red bell peppers cut into 1 inch pieces

2 small green bell peppers cut into 1 inch pieces

2 medium red onions cut into 1 inch pieces

Cilantro, chopped, for garnish

Lime wedges, for squeezing

In a medium bowl combine the ketchup, brown sugar, soy sauce, pineapple juice, rice vinegar, ginger and sesame oil. Season to taste with salt and pepper.

Place the chicken in a large resealable bag and pour half of the over the chicken; reserve the remaining marinade in the refrigerator, for basting. Marinate the chicken for at least 1 hour or up to 4 hours.

Soak 4 long bamboo skewers in cold water for 20 minutes.

Heat your grill to medium-high heat.

Thread the chicken, pineapple, bell peppers and red onion alternately onto the skewers. Drizzle the skewers with the olive oil and season with salt and pepper.

Grill for 5 minutes, or so, on each side. Brush the marinade all over each kabob and grill for one minute more on each side. Serve immediately, garnish with cilantro and lime wedges.

Baked Garlic-Parmesan Wings

4 pounds chicken wings, drums & flats

2 tablespoons baking powder. DO NOT use baking soda!

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1 stick butter

4 cloves garlic, minced

Fresh parsley, finely chopped

Parmesan cheese, grated

Preheat the oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.

Place the chicken wings in a large bowl. Add in the baking powder, salt, pepper, garlic powder and onion powder.

Toss to coat the chicken evenly with the baking powder and spices.

Place the wings on the rack in a single layer.

Bake for 45 minutes or until wings are golden brown and crispy.

Place the butter and garlic in a small bowl. Microwave in 30 second increments until the butter is melted.

Let the butter cool for 2-3 minutes, then stir in the parsley and Parmesan.

Pour the butter mixture over the wings and toss to coat. Serve immediately, with a dipping sauce of your choice if desired.

Dave’s Street Tacos with Mexican Street Corn

1½ pounds lean ground beef

½ pound chorizo or ground pork

Yellow onion, diced

Fresh Cilantro

Kosher salt and fresh-ground pepper, to taste

2 chipotles with adobo sauce

2 tablespoons Chile powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

¼ cup chicken, beef or vegetable stock

Corn or flower street taco tortillas

Hot sauce, for topping

Lime wedges, for serving

For the meat:

In a large bowl, mix the beef and pork together with the spices, chopped chipotles and 2 tablespoons of the adobo sauce. If using chorizo, just mix the beef with the spices, then mix in the chorizo. You can substitute all the spices with your favorite Mexican spice blend if you like.

In a large skillet, cook the meat until it’s completely done. I like mine a little on the overdone side with a little crisp on the meat. Add the stock as needed for desired consistency. I like to keep mine a little on the dry side. Turn the heat off and cover until serving.

Warm the tortillas in a skillet, on a grill or over a gas flame.

Build the tacos using two tortillas, the meat, chopped onion and cilantro. Top with hot sauce, a pinch of salt and a lime squeeze.

Mexican Street Corn

6 to 8 medium ears sweet corn, shucked and silk removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup minced cilantro

1 clove garlic, minced

1 teaspoon Chile powder

2 teaspoons lime zest, from one lime

2 tablespoon lime juice, from one lime

1/2 cup cotija cheese, crumbled

Lime wedges, for squeezing

Heat your grill to high.

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese. Top with more Chile powder, cilantro and serve with lime wedges.

Back at it Tuesday. Hope you had a great three day weekend. The tri-tip, baked beans and grilled corn on the cob was great last night. Of course, I made tacos with my tri-tip. So tonight, we’re all in with shrimp.

Baked Shrimp Scampi

2 lbs. Medium 16/20 frozen shrimp, thawed, peeled and deveined

One and a half sticks of butter

½ cup Extra Virgin Olive Oil

4 cloves Garlic, minced

Kosher salt and fresh-ground pepper, to taste

Pinch of red pepper flakes, or to taste

Fresh parsley, chopped (about ¼ cup)

Your favorite pasta, for serving

Lemon wedges, for serving

Pre-heat oven to 375.

Place shrimp, butter, extra virgin olive oil, garlic and chopped parsley in a roasting or casserole dish.

Bake for approximately 20-25 minutes or until shrimp are fully cooked and no longer translucent.

Mix the shrimp halfway through cooking to make sure it fully cooks.

Serve with lemon wedges and enjoy on it’s own, with a good steak, or over a bowl of your favorite pasta.

Happy Labor Day Weekend! I hope you enjoy your weekend and eat well!

Roasted Chile Verde Tacos

4-6 lbs. bone in pork shoulder (pork butt)

Vegetable oil

Kosher salt and fresh-ground pepper, to taste

2 poblano Chile peppers seeded, cut in half and roasted

1or 2 jalapenos seeded, cut in half and roasted

1 lb. tomatillos husks removed, quartered and roasted

1 yellow onion quartered and roasted

4 cloves garlic whole or 4 teaspoons jarred

Chili powder. About a palm full

ground cumin. About a palm full

Dried oregano. About a palm full

Fresh cilantro chopped

2 cups chicken stock

1 bay leaf

Corn or flour tortillas

Toppings:

Red onion finely diced or sliced into half-moons

Cilantro

Sliced radishes (pickled or not)

Thinly sliced red or green cabbage

Queso fresco or cotija cheese, crumbled

Lime wedges, for squeezing

Heat your oven to 400 degrees.

On a baking sheet, rub your vegetables with vegetable oil and sprinkle with salt and pepper.

Roast the vegetables in the oven for 20-30 minutes.

Heat oil in a large skillet over high heat.

Season the pork with the salt and pepper and then add to the hot oil. Sear on all sides until golden brown, about 2-3 minutes per side.

Place the browned pork into a slow cooker, with the poblano chiles, jalapeno, tomatillos, yellow onion, garlic, ground cumin, chili powder, dried oregano, cilantro, chicken broth/stock, and bay leaf.

Turn the heat to low and cook 6-7 hours, or until the pork is tender enough to be pulled apart with a fork. You can also cook in a pressure cooker, 60-90 minutes.

Remove the pork and shred using two forks or the bone of the pork butt (wait for it to cool a bit).

In the meantime, remove the bay leaf from the cooker and discard. Either using an immersion blender directly in the cooker bowl or by transferring the contents to a kitchen blender, puree the cooked peppers, onion, and chicken broth mixture until smooth. This is the Chile Verde sauce. If using a blender, let the sauce cool a bit and put a kitchen towel over the top of the blender and hold the lid on with your hand. Otherwise, it could explode on ya. If you Season to taste with salt as needed.

Heat and slightly char your tortillas over a gas flame or on your grill.

Top the tortillas with a mound of the shredded pork, followed by the pureed Chile Verde sauce. Also top with additional chopped cilantro, red onion, radish crumbled queso fresco. Feel free to squeeze some limes as well!

Happy Friday! I was going to post Mama Areola’s legendary lasagna, but it’s gonna be too damned hot this weekend to turn on the oven. So, take the cookin’ outside.

Jack Daniel’s Grilled Steak with Garlic-Pepper Shrimp & Italian Salad

4 boneless New York Strip Steaks

1/2- cup Jack Daniel’s Whiskey

1/2- cup soy sauce

1 tablespoon olive oil

1 tablespoon Dijon mustard

1/4 cup light brown sugar

4 garlic cloves, minced

Montreal Steak Seasoning

1. Place the steaks in a pan that is large enough to hold all 4. Set aside.

2. In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and steak seasoning; whisk until thoroughly combined.

3. Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.

4. Cover with plastic wrap and marinate for at least 1 hour in the refrigerator, turning it a couple of times while in the fridge.

5. Remove steaks from fridge 30 minutes before you are ready to grill.

6. Prepare your charcoal or gas grill. For steaks, you want the heat as high as possible.

7. Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.

8. Drain the marinade off the steak and discard the marinade.

9. Season the steaks with a liberal amount of steak seasoning.

10. Place the steak on the hot grate and grill until cooked to your liking.

11. After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grill, close the lid and continue to cook the steak until it’s at your desired temperature.

12. To test for doneness using a digital instant read thermometer.

13. Transfer the steaks to a cutting board and let them rest for about 5 minutes before cutting.

Garlic-Pepper Grilled Shrimp

1 fresh red Chile (such as Fresno), seeds removed, finely grated

4 garlic cloves, finely grated

1 tablespoon Montreal Steak Seasoning

1 tablespoon fresh lime juice

2 tablespoons vegetable oil, plus more for grill

1-pound large shrimp, peeled, deveined, tail on

Lime wedges and chili powder, for serving

Special Equipment:

Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

1.Whisk Chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with steak seasoning. 2.Thread shrimp onto sets of 2 skewers.

3.Prepare a grill for medium-high heat; clean grates well, then oil.

4.Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Italian Salad

½ cup olive oil

5 tablespoons white wine vinegar

1 tablespoon mayonnaise

1 tablespoon sugar

1½ teaspoons dried oregano

1 garlic clove, finely grated

Kosher salt and fresh-ground pepper, to taste

1 small head of iceberg lettuce

1 small red onion, sliced into rings

4 ounces provolone cheese, thinly sliced

2 cups drained small mozzarella balls, torn

10 pepperoncini peppers

Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.

Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over the lettuce. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.