Author: Dave Tappan

Here’s a chili I first had years ago at a Super Bowl party. It was the creation of our good friend Kelly Stutchman.   Chicken and White Bean Chili   2 -15-ounce cans white beans, drained 1 Tbsp olive oil 2 medium onions, chopped 2 cloves garlic, minced 4 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Old Bay 2 4-ounce cans chopped green chilies 2 teaspoons dried oregano 1 jalapeno, minced 4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces 4 cups chicken stock (more as needed)   Topping ideas: Grated Monterey Jack cheese Sliced radish Fresh cilantro, roughly chopped Lime wedges for squeezing Tortilla chips Scallions, sliced Sliced avacado or guacamole Chopped roma tomatoes   In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño. Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through. Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste. Serve with toppings.

It’s Super Bowl week. Let’s kick it off with tacos for your bash. Double, triple, or whatever you need to, for a crowd. Slow Cooker Mongolian Beef Tacos 1 1/2 lbs thinly sliced flank steak1/4 cup cornstarch1 Tbsp vegetable oil4 tsp Christopher Ranch minced garlic, in water1 inch knob fresh ginger, peeled and minced3/4 cup water3/4 cup soy sauce3/4 cup light brown sugar, packed2 tsp Sriracha1 cup shredded carrots Toppings:Pickled cucumberPickled JalapenoSliced radishesFresh cilantroShredded cabbageBean sproutsSirachaLime wedges, for squeezingTortillas, for serving Add sliced flank steak and cornstarch to a large resealable plastic bag. Close and shake to coat well.To the bottom of slow cooker, add vegetable oil, garlic, ginger, water, soy sauce, brown sugar and Sriracha. Stir to combine.Add in coated flank steak and carrots and stir again until everything is coated in the sauce.Cover and cook on HIGH for 2-3 hours or on LOW for about 4 hours, until steak is cooked and tender.Serve in tortillas with your favorite toppings and lime wedges.

Happy Friday! Weather be damned, I’m gonna treat myself to this sexy bad boy this weekend.   Ribeye Steak Sandwiches on Texas Toast with Roasted Garlic Mayo   2 (8 oz) Boneless ribeye steaks 1 Sweet onion, halved and thinly sliced 2 Portobello mushrooms, sliced 4 Slices provolone cheese 1/4 cup Worcestershire sauce, divided 1 Tbsp balsamic vinegar Montreal steak seasoning, to taste 1 Tbsp olive oil 1 Tbsp butter Kosher salt and fresh-ground pepper, to taste   Texas Garlic Toast 4 slices Texas Toast 1/4 cup butter 1 Tsp dried Parsley 1 Tsp garlic powder   Roasted Garlic Mayo 1 Head garlic, roasted 1 Cup mayonnaise 1 Tsp ground pepper 1 Tsp barbecue sauce   Pre-heat your oven to 400. Place the garlic in heavy duty foil with olive oil, salt and pepper. Place on a baking sheet and roast in the oven for 45 minutes, or until soft to the touch. Fire up your grill for 2 zone grilling. Season the steaks with the salt and pepper, drizzle with balsamic vinegar and Worcestershire. Place a cast iron skillet on the hot zone of the grill. Add olive oil and butter. Add onion and mushrooms to skillet, season with salt and pepper, drizzle with Worcestershire. Cook for 10 minutes until brown and tender. Season each steak with the steak seasoning and place on the hot zone of the grill. Cook for 4 minutes on each side for medium rare. Top each steak with onions and mushrooms; layer on 2 slices of the cheese on each steak and let it melt on the grill. Preheat oven to broil. Place butter, dried parsley and garlic powder in a small bowl and heat in the microwave for 30 seconds. Stir to combine. Brush on the top side of each piece of the Texas Toast slices. Place the toast in the oven for 1-2 minutes or until brown. To make the roasted garlic mayo, place the roasted garlic in a small bowl. Mash with a fork until it becomes a paste. Add the mayonnaise, pepper and barbecue sauce and stir well to combine. Store in the refrigerator until ready to serve. Slather each piece of Texas Toast with Roasted Garlic Mayo. Place steak on toast and top with the other slice. Dig in!

If you’re on chili detail Super Bowl Sunday, blow ’em away with my award-winning recipe.   Grilled Tri-Tip and Rib-Eye Chili   4 pounds steak (I use a combination of tri-tip and rib-eye) 2 pounds hot Italian sausage, casings removed Kosher salt and fresh ground pepper to taste 2 large onions, diced 6 cloves garlic, minced 2 to 4 jalapeño peppers, seeded and finely diced 4 tablespoons chili powder 2 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons Worcestershire 2 tablespoons hot sauce (I like Crystal) 1 tablespoon paprika 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon dried oregano 1 package of Shelby’s 1 carton of beef stock, as needed 1 (28-ounce) can chopped tomatoes 2 (15-ounce) cans black beans, drained and rinsed (optional) 2 (4.5-ounce) cans chopped green chiles   Optional toppings: avocado slices, sliced jalapenos, sliced radishes, shredded cheese, diced scallions, sour cream, Siracha or hot sauce, chopped fresh cilantro, lime wedges for squeezing.   Heat your grill to high. Season beef with salt and pepper. Sear the steak on both sides, about 3-4 minutes, depending on the thickness of the meat. You’re not cooking the meat at this point, just getting some good color on the steak. Remove the steak and let rest on a cutting board for 10 minutes. Cut the steak, across the grain, into ½ inch chunks and transfer to your slow cooker or large stock pot, cover and let rest. To a large skillet, add sausage (break up the links into crumbles) and cook for 5 minutes. Add onions, garlic and jalapeños. Cook for another 5 minutes over medium heat. Cook until softened. Transfer to your slow cooker or large pot with the meat. Add half of the beef stock and then more as needed. Stir in chili powder, sugar, Worcestershire, cumin, garlic powder, onion powder, paprika, oregano, tomatoes, beans (optional) and canned green chiles. Cover and cook on low for 3 to 4 hours in a large stock pot (stirring frequently so it doesn’t burn on the bottom) or 4-6 hours on low in a slow cooker. Serve and garnish with optional toppings. Goes great with cornbread.

If you’re hosting a Super Bowl party, fill up an ice chest with barbecue oysters and light a fire.   BBQ’ed Oysters with Cheese Topping and Garlic Finishing Butter   Cheese Topping: 2 cups grated Parmesan cheese 1 cup grated mozzarella cheese 2 tablespoons granulated garlic 2 lemons, zested and juiced 1 bunch Italian parsley, finely chopped   Garlic Finishing Butter: 1 stick butter 1 cup fresh lemon juice 1/2 cup Louisiana hot sauce. I like Crystal or Frank’s hot sauce 1/2 cup Worcestershire sauce 1/4 cup chopped garlic 2 tablespoons granulated garlic 24 oysters, shucked on the half shell 1 loaf Italian bread, sliced and charred on the grill, for sopping   For the cheese topping: Mix the Parmesan, mozzarella, garlic, lemon juice, lemon zest and parsley in a bowl and set aside.   For the finishing butter: Place the butter, lemon juice, hot sauce, Worcestershire, chopped garlic, granulated garlic and 1/2 cup water into a small pot on the stove. Slowly melt and whisk until blended.   Preheat your grill to 400 or build a good hot fire. Top each oyster with a good amount of the cheese mixture. Place the oysters on the grill. Cook until the cheese is melted and the oysters are starting to get some color and curl up on the edges, 10 minutes or so. Remove the oysters from the grill with tongs and place them onto a sheet pan or large platter. Ladle some melted garlic butter over the oysters. Serve with grilled bread to sop up the juices and butter!

My friend, Michael Jones at Custom Plumbing, asked me for some crock-pot recipes for the Super Bowl. I sent her this one, among others. It’s a good one and feeds a crowd. Crock-Pot Garlic-Honey-Parmesan Wings 6 pounds chicken wings, drums & flats separated, tips removed6 tablespoons minced garlic9 tablespoons olive oil3 cups mayonnaise6 tablespoons honey12 tablespoons grated Parmesan6 teaspoons lemon juice6 teaspoon apple cider vinegar1 1/2 teaspoons dried oregano3 teaspoon dried basil6 teaspoons red pepper flakesKosher salt and fresh-ground black pepper, to taste Whisk together all of the ingredients except for chicken in a large bowl.Spray a slow cooker with nonstick spray and add half of the sauce to the bottom. Add the chicken wings and stir to coat.Cook on high for 3-4 hours or low for about 7 hours.Pour on remaining sauce and cook for another 15 minutes.Serve hot with buffalo sauce for dipping, if desired.

Congratulations Chiefs fans! The refs won another one for ya! Preston and Jeff at KRCR News Channel 7 say it could be a cold, wet weekend. Good time for my mom’s Sunday dinner. Ruthie’s Sunday Salisbury Steak THE GRAVY2 tablespoons oil ( more as needed)2 onions, halved and thinly sliced into half moons12 ounces fresh mushrooms, sliced6-7 tablespoons all-purpose flourA pinch of cayenne pepper, or crushed red pepper flakes, to taste3 cups beef broth2 teaspoons Worcestershire sauceKosher salt and fresh ground pepper, to taste1 teaspoon beef bouillon powder THE PATTIES2 lbs ground beef2 tablespoon Christopher Ranch jarred minced garlic2 eggs2 packages Lipton soup mix2 tablespoons Worcestershire sauce1/2 cup dry breadcrumbsKosher salt and fresh-ground pepper, to taste In a bowl combine all hamburger mixture until combined. Shape into 6 oval patties.Heat oil in a large skillet over medium-high heat. Use a cast iron skillet if you have one.Add the patties, cook until browned on each side (about 3-4 minutes per side, the patties do not have to be cooked all the way through as they will finish cooking completely in the gravy) remove to a plate.To the same skillet add sliced onion and mushrooms; cook stirring scraping up any browned bits that have accumulated on the bottom of the skillet; cook for about 8-10 minutes or until the onions are softened. Add flour and cayenne pepper; stir for 2 minutes.Add in beef broth, Worcestershire sauce and salt and pepper; bring to a simmer stirring continuously until bubbly and thickened (at this point, add the beef bouillon powder).Add the patties back to the skillet. Reduce heat to low and simmer uncovered for about 25 minutes turning the patties over once halfway through cooking. Serve right away.

The NFL Conference Championships are Sunday. Commanders @ Eagles, Bills @ Chiefs. Go Commanders…Go Bills! Enjoy the games! Air Fried Shrimp Po’ Boys 2 lbs. medium raw shrimp peeled, de-veined, tail off2 whole eggs1 cup panko crumbs1 cup fine corn meal1/2 cup cornstarchOnion powderGarlic powderFresh-ground pepper, to tasteDried parsley Cajun Mayo:1 tablespoon Cajun seasoning1/2 cup of mayonnaiseShredded lettuceSliced tomatoes4 hoagie rolls Gather 3 bowls. In the first bowl beat the eggs, in the second bowl mix the together the corn meal and panko. In the last bowl mix together the cornstarch and seasonings.Dredge each piece of shrimp first in the cornstarch, then the egg and then the corn meal panko mixture.Spray air fryer basket or tray lightly with oil and place breaded shrimp in a single layer. Lightly spray the top of the shrimp with oil and Cook at 390 for 5 minutes. Cook in batches, if needed.In a mixing bowl, combine the Cajun seasoning and the mayonnaise. Mix well.Open rolls and place lettuce on bottom, then add 8-10 pieces of shrimp, next add tomato slices and top with Cajun Mayonnaise

More slow cooker fun for the weekend! Slow Cooker Asian Glazed Drumsticks 3 pounds chicken drumsticksFor the Sauce:1/4 cup honey1/4 cup low sodium soy sauce1/4 cup balsamic vinegar2 tablespoons brown sugar6 cloves garlic, minced1 tablespoon Sriracha, or to taste1 teaspoon ground ginger For the Slurry:2 tablespoons cold water2 tablespoons cornstarch Garnishes:Toasted sesame seedsFresh cilantro Pat dry your drumsticksPlace drumsticks in a slow cooker; set aside.In a mixing bowl, whisk together honey, soy sauce, balsamic vinegar, brown sugar, minced garlic, sriracha and ground ginger.Pour soy sauce mixture over the chicken drumsticks and gently toss to coat.Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours. Chicken is cooked through when internal temperature hits 165-170 degrees.If you’d like to thicken the sauce, make a slurry about 15 minutes before the chicken is done: in a small bowl or cup, whisk together water and cornstarch.Remove cover from slow cooker and stir the slurry into the sauce; recover and cook on HIGH heat for 10 to 12 more minutes, or until sauce has thickened.Serve drumsticks with sauce and top with sesame seeds and cilantro.

Bust out the slow cooker for some chicken drumstick fun! Slow Cooker BBQ Sauced Chicken Drumsticks 3 pounds chicken drumsticks2 cups of your favorite BBQ sauce1/4 cup honey1/4 cup soy sauce1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon Montreal Steak SeasoningKosher salt and fresh-ground pepper, to taste 1. Pat dry the drumsticks. Season them lightly with salt and pepper.2. In a large bowl, mix together the BBQ sauce, honey, soy sauce, steak seasoning, garlic powder, and onion powder.3. Place the drumsticks in the slow cooker and pour the sauce mixture over them, ensuring they are fully coated.4. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the drumsticks are cooked through and tender. Internal temp 165-170 degrees.5. Once cooked, you can place the drumsticks on a baking sheet and broil in the oven for a few minutes if you like a little char.6. Serve hot and spoon extra sauce over the drumsticks if you like.