Author: Dave Tappan

I made grilled, tri-tip tacos last night. Excellent! Recipe… https://q97country.com/santa-maria-mexican-tri-tip-tacos…/ I smoked another tri-tip, for sandwiches tonight.

Smoked Tri-Tip Grilled Cheese Sandwich

For the Sandwich:

4 slices thick sourdough or Texas toast

Smoked tri-tip, sliced

1 large onion, thinly sliced

4 slices provolone or smoked gouda cheese

1/4 cup BBQ sauce

2 tbsp butter (for grilling bread)

Olive oil (for caramelizing onions)

1. Caramelize the Onions:

Heat a bit of olive oil in a skillet over medium-low heat.

Add sliced onions and cook slowly for about 15–20 minutes, stirring occasionally, until golden and soft.

Add a small splash of water or balsamic vinegar to deglaze if needed. Set aside.

2. Assemble the Sandwiches:

Butter one side of each slice of bread.

On the unbuttered side, layer: cheese slice, brisket, caramelized onions, BBQ sauce, and another slice of cheese.

Top with the second piece of bread, buttered side facing out.

3. Grill:

Heat a skillet or griddle over medium heat.

Grill sandwiches until golden brown on both sides and cheese is melted — about 3–4 minutes per side. Press down slightly with a spatula for that crispy crust.

4. Stack & Serve:

Slice in half and stack them up for that epic look.

Serve with extra BBQ sauce on the side for dipping.

Optional Add-Ons:

Jalapeños or pickled onions for heat

A fried egg on top

Happy Friday! Enjoy your weekend and make tacos!

Santa Maria/Mexican Tri-Tip Tacos with Guacamole and Pico

4 lbs. Tri-Tip

1 teaspoon ground cumin

1 teaspoon chili powder

Kosher salt, to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon. cayenne pepper

Roasted yellow onions

Sliced radish

Cotija cheese, for tacos

Pickled jalapeno, for tacos

Chopped iceberg or romaine lettuce

Cilantro for guacamole, pico and tacos

Corn or flour tortillas

Lime wedges, for squeezing

1. Combine ingredients, rub over meat, and allow to rest at least 30 minutes at room temperature or as long as 24 hours in the refrigerator wrapped in plastic.

2. Grill on a medium-hot grill until the internal temperature is about 140 degrees. Allow to rest at least 10 minutes. Slice the tri-tip in half, then dice or slice into strips against the grain.

3. Meanwhile, roast a couple of onions in the oven or on a closed grill at 400 degrees for 20 minutes.

Guacamole:

2 large ripe avocados, mashed

1/4 cup yellow onion, finely diced

1 jalapeno, finely diced

1/2 bunch cilantro leaves, chopped

Fresh lime juice, to taste

Kosher salt, to taste

Combine ingredients, adjust seasoning.

Pico:

2 large tomatoes, diced

½ medium red onion, finely diced

1 jalapeno, finely diced

cilantro leaves, roughly chopped, to taste

1 teaspoon ground cumin

Fresh lime juice, to taste

Kosher salt, to taste

Combine all ingredients in a bowl and season. Allow to rest 30 minutes before serving.

Serve tri-tip on charred corn or flour tortillas with guacamole, pico, sliced radish, roasted onions, pickled jalapeno, cilantro leaves, cotija cheese and chopped iceberg or romaine lettuce. Serve with lime wedges.

I often think…”I wish I had a little Italian in me”

Ground Beef and Sausage Pappardelle in Bolognese

1 lb. ground beef

1 lb. Italian sausage, casings removed

2 tbsp olive oil

1 large yellow onion, diced

4 garlic cloves, minced

2 (28 oz) cans crushed tomatoes

4 tbsp tomato paste

2 tsp Italian seasoning

Red pepper flakes, to taste

1 cup heavy cream

Kosher salt and fresh-ground pepper, to taste

16 oz pappardelle pasta

Fresh parsley, for garnish

Fresh-grated Parmesan, for serving

Heat olive oil in a large skillet over medium heat. Add beef and sausage, crumble and cook until browned. Drain excess fat.

Stir in onions and garlic. Cook 3–4 minutes until softened.

Mix in tomato paste, crushed tomatoes, seasoning, and red pepper flakes. Simmer uncovered for 30 minutes.

Stir in cream and let simmer another 5 minutes. Taste and adjust seasoning.

Boil the pappardelle in salted water until al dente (about 8 minutes). Drain and toss with sauce.

Plate and top with Parmesan and chopped parsley.

It’s a Whiskey Wednesday! A couple of years ago, I had some really terrific ribs at Tony Roma’s inside the Fremont in Vegas. I had a notion that they were par-boiled and grilled. Being a Whiskey Wednesday, I paired these with Tappan Out’s Bourbon-Peach BBQ Sauce.

Par-Boiled-Grilled Baby Back Ribs with Bourbon-Peach BBQ Sauce

1 rack baby back ribs

2 lemons

1 cup kosher salt

2 tablespoons black peppercorns

2 bay leaves

Put the ribs in a large stockpot and fill with enough cold water to cover. Squeeze the lemons into a bowl and strain the juice into the pot; add the lemon rinds as well (remove any seeds). Add the salt, peppercorns and bay leaves and bring to a boil. Soft boil until the ribs are slightly soft but not falling apart, about 20-25 minutes.

Prepare a grill for medium heat.

Transfer the ribs to the grill, meatier-side down. Grill for 10 minutes; brush with the bbq sauce, then grill another 3 minutes. The finished ribs should be slightly charred and fall apart tender.

For the Bourbon Peach BBQ Sauce

1/2 cup bourbon

1 cup ketchup

1 tablespoon brown sugar

3/4 cup peach preserves

2 tablespoons apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

Bring the bourbon to a boil over medium-high heat. Be careful of a flame up.

Add the rest of the ingredients and stir to combine. Bring to a boil stirring frequently.

Reduce the heat and cook on low stirring frequently for about 15 – 20 minutes or until slightly thickened.

Remove from the heat and let cool at room temperature. Store in a lidded jar in the refrigerator for up to a month.

Today is National Chicken Wing Day and Taco Tuesday! Coincidence? Probably.

Air-Fried Mexican Chicken Wings with Cotija Dip

4 lbs chicken wings, drums & flats

1 package of your favorite taco seasoning

8 tbsp smoked paprika

2 tbsp chile powder

2 tbsp cumin

4 tsp garlic powder

Kosher salt, to taste

Pam spray

Lime wedges, for serving

Cilantro, roughly chopped, for serving

Cotija Dip

1 cup Greek yogurt (or sour cream)

Juice and zest from one lime

1/2 cup chopped cilantro

2 small serrano peppers, sliced

2/3 cup crumbled cotija cheese

Pinch of Kosher salt, or to taste

Dry your chicken wings with some paper towel to get them nice and dry.

Preheat your air fryer to 390ºF.

Pour the spices and salt into a large bowl and mix. Add your wings and toss well to coat, making sure that each one is very well seasoned and coated.

Add a layer of chicken wings to your air fryer, it’s ok if they touch a little, but don’t completely overlap them. Spray with Pam.

Place in your air fryer and bake for 10 minutes. Flip them over and spray with a little more Pam and fry for an additional 10 minutes.

Repeat with the remaining chicken wings until all are done and crispy.

Serve with lime wedges and cilantro.

Make the dip

In a medium sized bowl, combine all ingredients. Mix with a spoon until well combined and then set aside.

I like ’em wet and fat!

Wet Burritos

1-pound ground beef

1 packet taco seasoning

5 burrito-sized tortillas

1 (15 ounce) can refried beans

2 cups shredded cheddar cheese, divided

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1/2 cup beef broth

28 ounce can enchilada sauce

1 teaspoon chili powder

Shredded lettuce, for serving

Chopped tomato, for serving

Diced onions, for serving

Diced avocado, for serving

Preheat oven to 350ºF.

Heat a large skillet over medium-high heat. Add ground beef, break up, and cook for 5-7 minutes until it is fully cooked. Drain any fat in the pan. Add taco seasoning and the amount of water called for on the packet directions.

In a saucepan melt butter over medium heat. Once melted, stir in the flour and cook for a minute.

Slowly whisk in the beef broth and enchilada sauce. Add chili powder and bring to a simmer until the sauce starts to thicken.

Arrange tortillas and fill with beans, ground beef and about 1 1/2 cups of the cheddar cheese.

Fold the sides over and roll tightly.

Spray a 13×9-inch baking dish with non-stick spray. Place burritos seam side down in the dish.

Pour sauce over the burritos. Sprinkle with remaining cheese.

Place in the oven and bake for 20 minutes until the cheese is melted and everything is hot.

Remove from the oven and serve with lettuce, tomato, onions and/or avocado, if you like

Happy Friday! Sure hope you can join me at the Mt. Shasta Mall today. I’ll be there 10-3 for Kicks for Kids, our annual radiothon with the Active 20-30 Club of Redding, to raise money for back to school clothes and school supplies for kids in need here in Shasta County. In the meantime, plug in the crock pot and get to cookin’! Hope you have a great weekend!

Slow Cooker French Dip Sandwiches

2 Tablespoons olive oil

3-4 pounds beef chuck roast

Kosher salt and fresh-ground pepper, to taste

2 packages Lipton dry onion soup mix

2 cups water

2 (14.5-ounce) cans beef broth

1 (14.5 ounce) can french onion soup

24 slices Swiss or provolone cheese

8 crusty rolls (I like ciabatta)

Prepared horseradish, for serving (optional)

Heat olive oil in a large skillet over medium-high heat. While the oil is heating, generously season all sides of the chuck roast with salt and pepper.

When the oil starts to shimmer, carefully place the roast in the hot pan and sear it on all sides by letting it sit without moving for a minute or two on each side before flipping it. Searing won’t take very long – you just want to quickly brown the roast to add flavor and seal in the juices.

Transfer the roast and the pan juices to your slow cooker. Sprinkle onion soup mix over the roast and add water, soup and beef broth. Cook on high for 4-6 hours or on low for 8-10 hours.

When the meat is so tender that it shreds easily with a fork, remove the roast from the slow cooker and shred. Strain the cooking liquid through a fine-mesh strainer into a large bowl, the ladle into individual ramekins. This will be your au jus.

Serve by piling the shredded meat onto sliced, crusty rolls with a few slices of cheese. Toast the cheese and top bun under the broiler until the cheese melts and the bun starts toasting. Serve with the au jus for dipping. Also, serve with horseradish, if you like. Enjoy!

The Shrimp Louie at LuLu’s is fantastic! The long-time chef at LuLu’s, is Cory. His recipe for the thousand island dressing, is hands down, the best I’ve ever had! I would never insult him by asking him for the recipe, so I’ll just have to use my mom’s…which is pretty damn good!

Ruthie’s Grilled Shrimp Louie

Dressing:

1 cup mayonnaise

⅓ cup ketchup

¼ cup sweet pickle relish

Juice from one lemon

1 teaspoon apple cider vinegar

1 teaspoon paprika

Kosher salt and fresh-ground pepper, to taste

⅛ teaspoon cayenne pepper

¼ teaspoon prepared horseradish

½ teaspoon Worcestershire sauce

2 tablespoons minced green onion

2 tablespoons chopped fresh parsley

Grilled Shrimp:

1 tablespoon olive oil

Juice from one lemon

2 pounds raw medium shrimp, peeled, de-veined, tails left intact

Kosher salt and fresh-ground pepper, to taste

¼ teaspoon smoked paprika

Salad:

1 heart of romaine lettuce, chopped

8 cherry tomatoes, halved

1 large cucumber, diced

1 small red onion, peeled, halved and sliced into half-moons

1 avocado – peeled, pitted, and thinly sliced

4 hard-boiled eggs, halved

Lemon wedges, for squeezing

1. Place mayonnaise, ketchup, relish, lemon juice, cider vinegar, paprika, salt and pepper, cayenne pepper, horseradish, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate for 2 hours

2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.

3. Preheat an outdoor grill for high heat and lightly oil the grate.

4. Grill until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove the tails, or leave them on.

5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, cucumber, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing and top with the shrimp and sliced green onions. Drizzle more dressing over the shrimp, if you like. Serve with lemon wedges.

It’s a Wild Wing Wednesday! I recently had peanut butter wings at a local joint. They were OK. Mine are better!

Spicy Peanut Butter Wings

4 pounds chicken Wings, drums and flats

Kosher salt and fresh-ground pepper, to taste

2 tablespoons garlic powder

1 tablespoon corn starch

Sesame oil, for drizzling on the wings

Cilantro, for garnish

Sesame seeds, for garnish

Lime wedges, for squeezing

Spicy Peanut Sauce

1 cup peanut butter

1/2 cup near boiling water, (Or at least 120 degrees Fahrenheit)

1 cup Frank’s Red-Hot wing sauce

4 tablespoons soy sauce

1 tablespoon minced garlic

2 teaspoons freshly grated ginger

Juice from one lime

Spicy Peanut Sauce

In a small bowl add peanut butter and hot water. Use a whisk to combine and liquify. After it’s thinned out, add the remaining ingredients and whisk again to combine. It should have the consistency of a thin pancake batter. If the sauce is too thick to your liking, add more water, hot sauce, soy sauce or lime juice.

Grill:

Preheat Grill: Prepare the grill for two-zone cooking, targeting 400 degrees F.

Season Wings: In a small bowl combine the seasonings and corn starch. Place the wings in a 1-gallon plastic baggie, then pour the dry rub mix into the baggie. Seal and shake. Now you’re ready to grill.

Grill Wings: Place the seasoned wings on the indirect side of the grill. Cover the grill and grill wings for 15 minutes. Then flip the wings and grill an additional 15 minutes.

At this point the wings should be crispy on all sides to the touch. If not place them on the direct side of the grill and finish over direct heat for about 1 minute per side to crisp up. Watch the wings if grilling direct as the fat in the skin may cause flare ups.

Air Fry: Pre-heat your air fryer to 390 degrees. Place a single layer of wings in the basket and drizzle with a light coating of oil. Fry for 20 minutes, flipping the wings over at the 10-minute mark.

Bake: Pre-heat your oven to 400 degrees. Place the wings on a foil lined baking sheet and drizzle with a light coating of oil. Bake for 50-60 minutes, flipping the wings over half-way through baking.

Toss Wings with Sauce: Place the warm wings in a large bowl. Pour two-thirds of the sauce in the bowl and then toss them together to coat the wings. Place the remaining sauce in a bowl to use for dipping. Serve with garnishes and lime wedges. Enjoy!

I follow Giovanni’s Italian Deli in White Plains, New York on Facebook. The guy is a hoot. “Sangweech” “How ya doin’?” “Fahgettaboudit” “Mangia” Here in Nor-Cal, Tri-Tip is king!

Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce

CARAMELIZED ONIONS

4 jumbo yellow onions

Honey

1/2 cup olive oil

4 tablespoons unsalted butter

Kosher salt and fresh-ground pepper, to taste

HORSERADISH CREAM SAUCE

1 cup mayo

1 cup sour cream

1/4 cup buttermilk

1/2 cup prepared horseradish

2 tablespoons lemon zest

Dash of Worcestershire sauce

Kosher salt and fresh-ground pepper, to taste

DRY RUB

4 tablespoons ground coffee

2 heaping tablespoons light brown sugar

1 teaspoon cayenne pepper

1 teaspoon chipotle pepper

2 tablespoons granulated garlic

2 tablespoons smoked paprika

Kosher salt and fresh-ground pepper, to taste

1 teaspoon cinnamon

MEAT

3 pounds tri-tip, trimmed

ASSEMBLY

4 Good quality French rolls

Swiss cheese slices

Your favorite mixed greens

For the caramelized onions:

Thinly slice onions and separate into rounds. Place in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and sea salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside.

For the horseradish cream sauce:

In a bowl, add all the ingredients and stir to mix well. Set aside.

For the dry rub:

In a small bowl, add all the ingredients and stir to combine well.

For the meat:

Coat the tri-tip with the dry rub, cover with plastic wrap and place in fridge for at least 3 hours (could be up to a day). Remove and let set at room temperature for 30 minutes before transferring to the grill.

Heat grill to 500°F.

Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes.

Place tri-tip on cutting board and let rest for 15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.

To assemble:

Drizzle the bottom of the French bread, drizzle with the horseradish sauce and top with the meat, cheese, greens and a final slathering of the sauce.