Author: Dave Tappan

Fried Oyster Po-Boy with Remoulade Sauce

For the remoulade sauce

1 1/2 cups mayonnaise

1/3 cup sour cream

1/4 cup Creole mustard

3 tablespoons thinly sliced green onions

1 tablespoon paprika

2 teaspoons Cajun seasoning or Old Bay

2 teaspoons prepared horseradish

1 teaspoon garlic powder

1 teaspoon Crystal hot sauce

1 teaspoon sweet pickle relish

For the oysters

1 cup self-rising cornmeal mix

1 cup all-purpose flour

1 tablespoon Cajun seasoning or Old Bay

Kosher salt and fresh-ground pepper, to taste

2 to 3 quarts canola or vegetable oil, for frying

40 fresh-shucked or jarred oysters, in liquid

For serving

French bread

Shredded lettuce

Bread & Butter pickles

Sliced tomatoes

Red onions, halved and sliced into half-moons

I’ve got shrimp. I’ve got rolls. So let the games begin.

Louisiana Shrimp Po Boy with Rémoulade

Kosher salt and fresh ground pepper, to taste

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

Vegetable oil for frying

2 pounds medium shrimp (16/20), peeled, tails removed and deveined

1 cup buttermilk

1 1/2 cups all-purpose flour

1 cup cornmeal

4 8”-long French rolls, split horizontally

Rémoulade (recipe follows)

Shredded iceberg lettuce, sliced tomatoes, dill pickles, sliced red onion, Crystal hot sauce or Pick A Peppa

Whisk first 7 ingredients in a small bowl to blend.

Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2” or use a deep fryer. Heat oil to 350°. You can also air fry the shrimp.

Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Rémoulade

1 1/4 cups mayonnaise

1/4 cup mustard (Creole mustard if possible)

1 Tbsp sweet paprika

1-2 teaspoons Cajun or Creole seasoning

2 teaspoons prepared horseradish

1 teaspoon pickle juice (dill or sweet)

1 teaspoon Crystal hot sauce

1 large clove garlic, minced and smashed

Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.

Beer Battered Fish Tacos with Quick Pickled Onions & Cucumber

& Chipotle Crema

Vegetable oil, for frying

2 cups all-purpose flour

3 teaspoons ground cumin

3 teaspoons cayenne pepper

3 teaspoons garlic salt

A few dashes of Tapatia hot sauce

12 ounces beer.

3 (8-ounce) cod fillets, cut into chunks

8 (8-inch) corn tortillas, lightly charred over a gas flame or on a grill

Lime wedges for squeezing

Quick-Pickled Onion and Cucumber, recipe follows

Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees.

In a medium bowl, mix 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Add a few dashes of Tapatia to the batter. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.

Serve fish in tortillas topped with Chipotle Crema and Quick-Pickled Onion and Cucumber

Quick-Pickled Onion and Cucumber:

3/4 cup apple cider vinegar

3/4 cup sugar

1 cup water

1 tablespoon salt

1 large red onion, medium dice

1 large Vidalia onion, medium dice

1 English cucumber, medium dice

1 habanero chile, seeds removed, minced

1 Roma tomato, seeded and diced

2 tablespoons freshly chopped cilantro leaves

In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.

Toss in the tomato and cilantro, 5 minutes before serving.

For the Chipotle Crema:

1 cup mayonnaise

2 chipotles in adobo

1 tablespoon adobo sauce

2 garlic cloves

pinch of salt

squeeze of lime

Plastic squeeze bottle, for dispensing the crema

For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat, you can add more chipotles or some of the adobo sauce. You can substitute some of the mayonnaise for plain Greek yogurt. Use a plastic squeeze bottle to dispense the crema. It looks really nice on the tacos.

Steak Marsala

1cup chicken broth

Dried porcini mushrooms

Olive oil

12 ounces cremini mushrooms, sliced thin

Kosher salt and fresh-ground pepper, to taste

Two 6 to 8-ounce of your favorite steaks.

1 shallot, minced

1 tablespoon flour

3 cloves garlic, minced

1 teaspoon fresh rosemary, minced

¾ cup sweet marsala, plus one tablespoon

4 tablespoons butter, chilled and cubed

1 tablespoon parsley, chopped

Fresh lemon juice

Add ½ cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine.

Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm.

Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turnover and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.

Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in ¾ cup of Marsala, reserved mushroom liquid and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes.

Reduce heat and whisk in butter a piece at a time. Next add parsley, lemon juice, the browned fresh mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.

Garlic Shrimp Scampi Tacos

1 pound shrimp, shelled, deveined, tail off

2 tbsp. minced garlic

2 tbsp. butter

Fresh lemon juice from 1/2 lemon

4 cups shredded cabbage

1 cup mayonnaise

1/2 cup shredded Parmesan cheese

Your favorite hot sauce

Cooking oil

Corn Tortillas

Guacamole, prepared or homemade

Kosher salt and fresh-ground pepper, to taste

Heat a large skillet on the stove and add enough oil and butter to lightly coat the bottom of the pan.

Sauté the shrimp and garlic together until the shrimp is cooked.

Add a little more butter to the shrimp and garlic with a squeeze of lemon juice from half of a lemon. No seeds!

Add the shredded cabbage to a large bowl along with the mayonnaise, shredded Parmesan cheese and a few dashes of hot sauce, mix everything together. Add salt and pepper, to taste.

To assemble, warm or char the corn tortillas, top with a spoonful of guacamole a few shrimp and the cabbage slaw. Serve and enjoy.

Huli Huli Chicken Wings

Wings:

4 lbs. Chicken Wings

Marinade:

4 cups Soy Sauce low sodium

4 tbsp Brown Sugar

2 tbsp Black Garlic Sauce or garlic paste

2 tbsp Ginger Paste

4 tsp Garlic Powder

4 tsp Smoked Paprika

Kosher salt and fresh-ground pepper, to taste

Sweet Pineapple BBQ Sauce:

2 cup Ketchup

1/4 cup Pineapple Juice

4 tbsp Sriracha

4 tbsp Honey

3 tbsp Dijon Mustard

3 tbsp Rice Wine Vinegar

4 tsp Black Garlic Sauce

Garnishes:

Chopped Parsley

Sriracha

Sesame Seeds

1. Begin by adding your chicken wings to a food safe bowl/container along with all the ingredients for the marinade. Mix thoroughly then cover and place in the fridge to marinate for at least 4 hours but ideally overnight.

2. Preheat a grill for medium high heat (around 350) for direct cooking.

3. Pull the wings out of the fridge and discard any excess marinade. Place the wings over the flames about 6-8” away from the heat and cook until they reach 175 internal temp (about 20-25 minutes). Once they are done, pull them off and let them cool for 2-3 minutes.

4. While the wings are cooking, heat up a basting skillet over the fire. Add all your ingredients for the Sweet Pineapple BBQ Sauce. Let simmer over the flames until it thickens and is well incorporated (about 20 minutes). Pull off the heat and set to the side. When the wings are done, pull them off and toss them in the BBQ Sauce. You can also garnish them with sesame seeds, more sriracha and chopped parsley.

5. After the wings are ready, serve ‘em up and enjoy!

Creamy Parmesan Wing Sauce

1 cup unsalted butter

1 cup grated Parmesan cheese, plus more for garnish

6 cloves garlic, minced

1/2 cup heavy cream

2 teaspoons dried Italian seasoning

Kosher salt and fresh-ground pepper, to taste

Fresh parsley, chopped

In a small saucepan, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the heavy cream and cook for 2-3 minutes, allowing the sauce to thicken slightly.

Remove from heat and whisk in the grated Parmesan cheese, Italian seasoning, black pepper, and salt until smooth and creamy.

Toss freshly baked or fried chicken wings in the Parmesan sauce, coating them evenly.

Garnish with chopped parsley and more Parmesan, if desired, and serve immediately.

Nashville Hot-Garlic Wing Sauce

1cup unsalted butter

4 tbsp cayenne pepper (adjust to taste)

2 tbsp brown sugar

2 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

1 tsp onion powder

2 tbsp hot sauce (Frank’s, Crystal, or similar)

2 tbsp honey (optional, but highly recommended)

2 tbsp apple cider vinegar

8-10 cloves fresh garlic, finely minced or grated

Kosher salt, to taste

1. Melt the butter

In a small saucepan over low heat, melt the butter gently—don’t let it brown.

2. Bloom the garlic

Add the fresh garlic and cook for about 30–45 seconds, just until fragrant (no browning).

3. Build the heat

Whisk in cayenne, paprika, chili powder, garlic powder, onion powder, brown sugar, and salt.

4. Balance it out

Stir in hot sauce, honey (if using), and apple cider vinegar. Simmer on low for 2–3 minutes until smooth and glossy.

5. Taste & tweak

Want it hotter? More cayenne. Sweeter? More honey. Sharper? A splash more vinegar.

Spicy Peanut Sauce

1 cup peanut butter

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

1 cup Frank’s Red-Hot Wing Sauce

4 tablespoons soy sauce

1 tablespoon minced garlic

2 teaspoons fresh-grated ginger

Juice from one lime

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.