Author: Dave Tappan

Already a Wednesday? Feels good! Bone in, skin on chicken thighs are on sale this week at R&R Quality Meats & Seafood. My son, Andrew, developed this peanut sauce recipe, as an assignment, when he was taking culinary classes at Shasta College. He got an A! It is a good one. Give it a go.

Grilled Asian Chicken Thighs with a Spicy Peanut Sauce

8 bone in, skin on chicken thighs, excess fat trimmed

6 cups water

1/2 cup chili-garlic sauce

1 cup honey

2 Tablespoons soy sauce

1/2 cup sweet soy sauce

3 Tablespoons sriracha sauce

1/4 cup apple cider vinegar

1/4 cup minced ginger

Kosher salt and fresh ground pepper, to taste

Toasted (in a dry skillet) sesame seeds, for garnish

Green onion, minced, for garnish

Peanut Sauce, for dipping, recipe follows

Lime wedges, for squeezing

Fresh cilantro leaves, for garnish

Trim the excess fat from the chicken thighs, but leave the skin on.

In a large glass bowl, combine water, salt, chili garlic sauce and the honey. Stir until the salt is dissolved. Add the thighs to a gallon size Ziploc bag then pour the marinade over the chicken and chill for 1 hour or up to 4 hours.

To make the basting sauce, in a small bowl, combine the chili garlic sauce, soy sauce, sweet soy sauce, sriracha, honey, vinegar, and ginger and mix well.

Heat the grill to medium high. Pat dry the thighs with a paper towel and season them with salt and pepper. Grill the thighs 15-25 minutes, turning as needed. Do not let them catch on fire and burn. Do not walk away from the grill! Watch them carefully. When the thighs reach a golden color, around 155 F, baste them with sauce, turning as needed until the thighs are glossy, well coated and reach 165 F.

Remove to a serving platter and garnish the thighs with the toasted sesame seeds, cilantro leaves and green onions. Serve with the peanut sauce, for dipping and the lime wedges, for squeezing.

Peanut Sauce

1/3 cup creamy peanut butter

1/4 cup soy sauce

2 Tbsp rice wine vinegar

4 Tbsp sesame oil

1 1/2 tsp grated ginger

1–2 tsp Sriracha, or to taste

3 Tbsp light brown sugar

2–4 Tbsp warm water, for thinning, if needed

In a bowl add all the ingredients, except the water and whisk to combine.

If the mixture needs to be thinned, add 2-4 Tbsp of warm water and stir to combine

Store the mixture in an air tight jar for up to 2 weeks. Does not need to be refrigerated.

I grilled some beautiful top sirloin steaks last night with corn on the cob, grilled shrimp and watermelon, but my mind was on chicken.

Grilled Garlic-Ginger Chicken Thighs and Grilled Shrimp

8 skin-on, bone-in chicken thighs

1 cup thinly sliced red onion

2 tablespoons minced garlic

2 tablespoons minced, peeled ginger

1/4 cup soy sauce

1/4 cup fresh tangerine or orange juice

Fresh-ground pepper, to taste

Vegetable oil, for the grill

Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate at least 1 hour or overnight.

Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 5 more minutes. Let rest 5 minutes before serving.

Grilled Shrimp with Garlic

3/4 cup olive oil

3 tablespoons freshly chopped thyme leaves

1 1/2 tablespoons ancho chili powder

6 cloves garlic, coarsely chopped or pressed through a garlic press

24 large shrimp, tail on, shelled and deveined

Kosher salt and freshly ground black pepper, to taste

4 cloves garlic, thinly sliced

Special equipment: Wooden skewers soaked in water

Heat the grill to medium.

Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.

Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

Another fun thing to do with your Blackstone, is smashing stuff.

Smash Chorizo Tacos with Guacamole & Quick Pickled Red Onions

Chorizo:

2 lbs. ground chorizo or links removed from casings

Guacamole:

4 Large Avocados, halved, peeled, pit removed and diced

1 small red onion, diced

Handful fresh cilantro, chopped

3 medium Limes, juiced

Kosher salt and fresh-ground pepper, to taste

Mix all ingredients in a bowl and refrigerate, until use.

Taco:

Corn Tortillas

Chopped Cilantro

Pickled Red Onions (recipe follows)

Favorite Salsa

Sour Cream

Cotija Cheese

Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.

Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flat as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.

To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy!

Quick Pickled Red Onions

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

3/4 cup apple cider vinegar

1/4 cup water

1 teaspoon fine sea salt

1–2 tablespoons sugar

Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.

Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.

Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

I’m cooking for a crowd on Sunday. It’s a family Mexican pot-luck to celebrate my brother Bud’s and Sister-in-Law Cheryl’s 60th wedding anniversary! I know what you’re thinking. Dave, how can you be so much younger than your only sibling? I was a big, bouncing bundle of oops!

Marinated Tri-Tip Tacos

3 whole dried ancho chiles, stems and seeds removed

3 whole dried guajillo chiles, stems and seeds removed

2 whole dried ancho chiles, stems and seeds removed

2 whole chipotle peppers, canned in adobo

Juice from 2 to 3 oranges

Juice from 2 to 3 limes

1 small yellow or white onion, peeled, halved and sliced into half-moons

2 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

2 tablespoons dark brown sugar

1 small bunch cilantro, leaves and tender stems only, divided

6 cloves garlic

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon onion powder

Kosher salt, to taste

2-3 pounds tri-tip, trimmed and sliced and cut into small cubes

Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, hot sauce or Siracha, Pico de Gallo and cotija or queso fresco, for serving.

Place dried chiles in a saucepan and cover with water. Bring to a soft boil. Remove from heat, cover and let the chiles steep for 20 minutes. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, Worcestershire sauce, brown sugar, cilantro, garlic, cumin, garlic powder, onion powder and salt. Blend until a smooth sauce has formed, about 1 minute. Taste and add more salt, if needed.

Add the chopped tri-tip and sliced onions to a large Ziploc bag and pour in the marinade. Squeeze out all the air zip it and marinate in your fridge for 2 hours to overnight. Reserve some of the marinade for cooking.

Fire the Blackstone, griddle or large cast-iron skillet and cook the meat thoroughly. Pour some of the reserved marinade over the meat while cooking. If using a skillet, cook the meat in batches so as to not crowd the meat.

Warm your tortillas; add your meat and build your tacos with your favorite toppings!

Today is National Catfish Day! Davey likes his catfish blackened! Once you go blackened, you never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait? Chicken liver, anchovies, dough bait? https://www.gameandfishmag.com/…/how-to-make…/193217

Blackened Catfish Tacos with Mango Pico de Gallo

Four 8 oz. catfish filets

Canola oil

Unsalted butter

Blackened Fish Rub

2 tablespoons smoked paprika

2 tablespoons Old Bay or Creole seasoning

2 tablespoons dark brown sugar

4 teaspoons dried oregano

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cumin

Kosher salt, to taste

1 teaspoon cayenne

Mango Pico de Gallo (recipe follows)

Lime wedges, for squeezing

Your favorite hot sauce

Corn or flour tortillas

Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.

Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.

Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.

Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt.

Mango Pico de Gallo

1 red bell pepper, finely diced

1 jalapeno, seeds and membrane removed, finely diced

2 mangoes, finely diced

1 small red onion, finely diced

Cilantro leaves, finely chopped

1/4 cup lime juice

1 tsp. ground cumin

Kosher salt, to taste

Pinch sugar

Once everything has been diced, combine all ingredients in a bowl.

Stir ingredients together and enjoy or refrigerate until ready to serve.

Happy Taco Tuesday! I hope you have a good day and enjoy my “Little Taco” recipe.

Chicken Taquitos

1 rotisserie chicken, bones and skin removed, shredded

1/2 teaspoon ground ancho chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Kosher salt, to taste

Pinch Mexican oregano crushed, or regular oregano

Pinch of red pepper flakes, crushed

Juice from half of a lime

1 1/2 cups Monterey or pepper jack cheese, shredded

20 corn tortillas

2 cups vegetable oil

Toppings:

Iceberg lettuce shredded

Cilantro

Mexican crema or sour cream

Pico de gallo

Cotija cheese crumbled

Guacamole

Salsa

Hot sauce

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

Wrap the tortillas in a tortilla warmer or damp paper towel. Heat them in the microwave for 44 seconds.

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, don’t over-fill, 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.

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.

Cook in batches of 5 or 6 (so the temperature of the oil doesn’t drop so much), fry 1-2 minutes until golden brown, turning to get both sides. Transfer to a paper towel lined tray, plate or wire rack. Repeat with remaining.

Remove toothpicks before serving. Serve with your favorite toppings.

It’s a Big Beautiful Back at it Monday! Time for a Big Beautiful sandwich! BTW…pineapple teriyaki thighs are on sale at R&R Quality Meats & Seafood!

Maui Waui Chicken Teriyaki Sandwiches

4 boneless, skinless chicken breasts or thighs

Teriyaki sauce (recipe follows) or your favorite bottled sauce

3/4 c. brown sugar (if using bottled sauce)

4 slices deli ham

Fresh pineapple, sliced into rings

4 slices Swiss cheese

Red onion, halved and sliced into half moons

Fried eggs, for topping (if you like)

4 large Hawaiian or onion buns

If using breasts, pound them until they are about 1/4″ thick all around. Place meat in a large Ziploc bag. Combine bottled Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the sauce to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 2-4 hours.

Pre-heat your grill to medium-high.

Separate remaining Teriyaki sauce into 2 separate bowls (to prevent cross contamination use 2 separate brushes too) one for the pineapple, one for the chicken. Slice your pineapple rings. Place chicken and pineapple on the grill (medium heat).

Brush with Teriyaki sauce every few minutes until chicken and pineapple are done.

Heat up the ham on the grill until it becomes nice and hot. If you like, fry an egg (sunny side up)

Slather teriyaki sauce on both sides of the bun.

Place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, egg and bun top. Serve immediately with remaining grilled pineapple.

Teriyaki Sauce

2 tablespoons cornstarch

2 tablespoons cold water

1 cup white sugar

1 cup soy sauce

1/2 cup cider vinegar

2 clove garlic, minced

1 inch knob fresh ginger, grated

Fresh-ground pepper, to taste

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Combine ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from the heat and you’re good to go.

Happy Friday! This’ll keep ya busy this weekend.

Grilled Tri-Tip Tacos with Chimichurri Sauce

Tri-Tip Marinade:

3-4 lb. Tri-Tip or skirt steak

1 onion, chopped

Juice of 1 orange

Juice of 2 limes

1/3 cup soy sauce

1/3 cup olive oil

4 smashed, chopped garlic cloves (the jarred stuff works too)

Torn handful chopped cilantro (stems ok)

1 teaspoon Ground cumin

1 teaspoon Ground coriander

1 teaspoon Chile powder

Chimichurri Sauce:

1 bunch Cilantro (stems OK)

1 bunch Italian Parsley- about 1 cup packed (thin stems OK)

Juice of 2 limes

1/2 cup olive oil

¼ cup chopped onion

2 garlic cloves

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon kosher salt

1 jalapeno, chopped

Pico De Gallo:

4 vine-ripe tomatoes, chopped

½ medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, finely minced

1 teaspoon ground cumin

Torn handful fresh cilantro leaves, chopped

3 garlic cloves, minced

Juice from 1 or 2 limes

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt

Quick Pickles:

1 cup sliced radishes

1 cup red onion, thinly sliced into half moons

1 Serrano chile, finely minced

1 cup vinegar

1 cup water

1/2 teaspoon kosher salt

2 Tablespoon sugar

1 teaspoon whole peppercorns or whole coriander seed

A few sprigs cilantro

Tortillas, slightly charred over a gas flame or on the grill

Garnish Ideas:

Lime wedges, avocado slices, grilled onions, cabbage slaw, queso fresco or cotija cheese, Tapatio hot sauce, Siracha, sour cream, guacamole, cilantro.

For the Tri-Tip Marinade: In a bowl, mix together ingredients for marinade. Place meat and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well.

Refrigerate 1-3 hours, then bring to room temp before grilling.

Pre-heat grill and grill meat. Grill on med high heat to desired doneness. I usulally pull the meat at about 135-140 degrees. A little char is good. Let rest 10 minutes, then thinly slice the across the grain.

For the Chimichurri: In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro (stems are fine) and Italian parsley (stems are fine), pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

For the Pico: Finely dice tomato, onion, jalapeño, cumin and cilantro. Season with salt, pepper and lime. I like to add a dash or two of Tapatio. Place all in a bowl, mix and let sit in the fridge for 15 min to 1 hour.

For the Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add sliced radishes, sliced onions and serrano. Bring to a boil. Remove, let it rest a bit and place in the fridge until chilled. Remove and place in a serving bowl or jar. Top with a little fresh cilantro.

It’s day two of the Shasta District Fair! Besides a big ol’ fatty corn dog slathered with mustard; I like me a sausage sandwich. Have fun, but please, DON’T TAUNT THE CARNIES!

Italian Sausage Sandwich

Extra Virgin olive oil, for frying sausages

1 pound hot or mild Italian sausage links

2 red bell peppers, sliced

2 yellow onions, sliced

Kosher salt and fresh-ground pepper, to taste

1 tablespoon dried Italian seasoning

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

1 (15-ounce) can diced tomatoes

Pinch red pepper flakes

4 good quality hoagie rolls

8 slices provolone

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.

Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the Italian seasoning, basil, and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages in half. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage and sauce.

Top the sandwiches with two slices of cheese each and place on a baking sheet under your broiler for one minute or until cheese is melted.

Chicken quarters are on sale this week at R&R Quality Meats & Seafood for the stupid price of .79 cents a pound! Fire the air fryer!

Air-Fried BBQ Chicken Quarters

2 chicken leg quarters

1 tablespoon olive oil

1/2 teaspoon dried parsley

1/2 teaspoon garlic powder

1/2 teaspoon ground mustard

Kosher salt and fresh-ground pepper, to taste

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1/4 cup barbecue sauce

Preheat your air fryer to 400 degrees.

Pat the chicken leg quarters dry, coat them with olive oil, and set them aside.

In a small bowl, combine the spices, then sprinkle it over the chicken quarters and rub it in.

Place the chicken quarters in your air fryer basket skin side down and air fry at 400 degrees for 15-minutes. Then flip them over and air fry for an additional 10-minutes.

Brush the chicken with barbecue sauce and air fryer at 380 for 5-minutes until browned and crispy. The internal temp should register at least 165 degrees.

Allow to rest for ten minutes then serve warm.