Category: Dave’s Blog

  • Tappan Out Patty Melt

    Tappan Out Patty Melt

    I’m in the mood for a cheesy, ooey-gooey sandwich  

    Tappan Out Patty Melt  

    2 pounds ground beef

    2 teaspoons Worcestershire sauce

    Montreal steak seasoning, to taste

    12 slices good quality bread (I use rye)

    ½ cup Secret Sauce, recipe follows

    3 medium Vidalia onions, thinly sliced

    6 slices American cheese

    1 stick, or so, of unsalted butter  

    Secret Sauce

    ¼ cup Dijon mustard

    ¼ cup mayonnaise

    1 tablespoon barbecue sauce

    ½ teaspoon hot sauce  

    In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days. In a large bowl, combine ground beef, Worcestershire and steak seasoning. Shape ground beef into 6 oval patties. In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes. In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet. Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties. Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add more butter to skillet as needed.

  • Lemon-Pepper Chicken Thighs

    Lemon-Pepper Chicken Thighs

    After the Tyrus show last night, I got home and watched a couple of re-runs of Everybody Loves Raymond. A running gag on the show, was Deborah’s Lemon Chicken. My mom’s recipe was for lemon-pepper wings. It applies very well to thighs, as well. 

    Lemon-Pepper Chicken Thighs 

    8 chicken thighs, skin-on, bone-in

    Juice from one or two lemons

    Kosher salt and fresh-ground pepper, to taste

    2 tbsp butter

    2 garlic cloves, crushed

    2 tsp Herbs de Provence

    1 cup chicken stock

    1 lemon, sliced 

    Season the chicken with the lemon juice, salt and pepper.

    Heat a large skillet or pan over medium high heat then add the chicken thighs, skin side down. Allow the chicken to cook for 7-10 minutes until the skin is a deep golden brown and the fat has rendered.

    Flip the chicken thighs over and allow to cook for another 10 minutes on the other side. Remove chicken from the pan and set aside.

    Add butter, garlic and Herbs de Provence and allow to cook for 30 seconds before adding the lemon slices and chicken stock. Bring to a simmer then add the chicken thighs back in. Allow to cook for another 10 minutes. You can cover the chicken if you want more sauce or place it in a hot oven to finish cooking.

    Serve the chicken with the pan sauce and lemon slices.

  • Slow Cooker Sticky Chicken Wings

    Slow Cooker Sticky Chicken Wings

    Chicken wings for dummies. Couldn’t be easier. Mix all the crap together, get it in the crock pot and walk away. 

    SLOW COOKER STICKY CHICKEN WINGS 

    3 pounds chicken wings

    2 tablespoons cornstarch

    Sesame seeds for garnish

    Fresh cilantro, chopped for garnish

    Scallions, chopped for garnish 

    FOR THE SAUCE

    1/3 cup soy sauce

    1/3 cup prepared hoisin sauce

    1/3 cup brown sugar, packed

    1/4 cup honey

    4 cloves garlic, minced

    1 teaspoon Sriracha, or more, to taste

    1 ½ inch knob of fresh ginger, minced

    1 teaspoon ground pepper

    1 teaspoon onion powder

    1 teaspoon garlic powder 

    1. In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, honey, garlic, Sriracha, ginger, pepper, garlic powder and onion powder.

    2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.

    3. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Strain the cooking liquid into a saucepan and bring to a light boil to reduce.

    4. Preheat oven to broil. Line a baking sheet with foil.

    5. Place wings onto the baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Baste the chicken with the reduced cooking liquid.

    6. Serve immediately with remaining sauce, garnished with sesame seeds, scallions and cilantro.

  • Cowboy Spaghetti

    Cowboy Spaghetti

     Our engineer here at Q97, Barry, shared this recipe with me, so I’m sharing it with you. Thanks Bear! 

    Cowboy Spaghetti 

    16 oz spaghetti or linguine

    24 oz. sirloin steak

    2 tbsp butter

    4 cloves garlic, minced

    1/2 cup heavy cream

    1/4 cup fresh Parmesan, grated

    Montreal Steak Seasoning, to taste

    Kosher salt and fresh-ground pepper, to taste

    Pinch of red pepper flakes 

    Bring the steak to room temperature.

    Cook the pasta:

    Boil the pasta in heavily salted water (like the ocean) according to package instructions. Drain, but don’t rinse and set aside.

    Sear steak:

    In a skillet, melt 1 tablespoon of butter over medium-high heat. Season the steak with the steak seasoning, then sear for 3-4 minutes per side for medium-rare. Remove the steak from the skillet, let rest, then slice into thin strips.

    Sauté garlic:

    In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant.

    Make sauce:

    Add heavy cream, Parmesan, salt and pepper and red pepper flakes to the skillet. Stir well and let simmer for 2-3 minutes until the sauce thickens slightly.

    Toss noodles:

    Add the cooked pasta to the skillet and toss to coat the in the creamy sauce.

    Serve:

    Plate the noodles and top with the sliced steak. Serve immediately while warm.

  • Grilled Shrimp Tacos with Pineapple Salsa and Garlic-Lime Mayo

    Grilled Shrimp Tacos with Pineapple Salsa and Garlic-Lime Mayo

    Last week, I made the mistake of not posting tacos on Taco Tuesday. Man, did I hear it from you! Thanks for the input!  

    FOR THE TACOS

    Juice of 3 limes

    Chopped cilantro, plus more for garnish

    2 garlic cloves, minced

    1 tsp. cumin Olive oil Zest of

    1 lime

    Kosher salt, to taste

    1 lb. shrimp, peeled and deveined

    8 tortillas, warmed, for serving

    Lime wedges, for squeezing

    Plastic squeeze bottle, for drizzling the garlic-lime mayo  

    In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator. Preheat your grill to medium heat. Grill shrimp until pink and opaque, about 3 minutes per side. Build tacos: add the salsa, then a few shrimp and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and a squeeze of lime.   Pineapple Salsa 2 cups diced pineapple 1 cup diced tomatoes 1/4 cup diced red onion 1/4 cup cilantro leaves packed, chopped Juice from 1 lime 1 small jalapeno, finely minced Kosher salt, to taste   In a bowl, combine pineapple, tomatoes, red onion, chopped cilantro, lime juice and minced jalapenos. Add salt, to taste. Stir until all ingredients are combined.  

    FOR THE GARLIC-LIME MAYO

    1/3 c. Mayonnaise

    2 tbsp. hot sauce Zest of

    1 lime 1 tsp. garlic powder

    Kosher salt, to taste

    In a bowl, combine all ingredients. Whisk and season with salt.

  • Barbecued Wings with Dipping Sauces

    Barbecued Wings with Dipping Sauces

    bbq wings Happy Friday! Don’t let restaurants fool you. “Boneless” chicken wings are nothing more than chicken nuggets. Leave the nuggets to the toddlers. Grow a pair and make the real thing! Barbecued Wings with Dipping Sauces 4-5 lbs. fresh chicken wings, flats & drums separated, tips removed1 tablespoon minced garlicMontreal Steak Seasoning, to taste1 cup sweet BBQ sauce1 ½ cups Frank’s Red-Hot Sauce In a large shallow plastic container with a sealing lid, place chicken wings in a single layer. Add garlic, pepper, and seasoning. Toss them with your hands to coat well.Add BBQ sauce and hot sauce. Toss with your hands to make sure every wing is fully coated.Refrigerate for at least 2 hours, or overnight. Every few hours, shake the container to move the wings around in the marinade.When ready to grill, heat grill to 400 degrees. Lower temperature to medium low (around 300) and grill wings for about 20-25 minutes, turning frequently, until juices run clear and meat is no longer pink. Don’t walk away from the grill. They WILL catch on fire and burn.Serve with your favorite wing dipping sauce. Cilantro Lemon Dipping Sauce1/2 cup cilantro2 cloves garlic3/4 cup plain yogurt2 tbsp olive oil2 tbsp lemon juice2 tbsp waterKosher salt and fresh-ground pepper, to taste Garlic Parmesan Dipping Sauce1/2 cup mayonnaise1/2 cup sour cream2 cloves garlic, minced1/3 cup Parmesan cheese freshly grated2 tbsp parsley2 tbsp white vinegarKosher salt and fresh-ground pepper, to taste Smoked Paprika Aioli1/2 cup mayonnaise1/2 cup yogurt1 tsp smoked paprika1 tbsp lime juice2 cloves garlic, mincedKosher salt and fresh-ground pepper, to taste Cilantro Lemon Dipping SauceFinely chop cilantro and add garlic set aside.In a bowl, mix yogurt with olive oil, lemon juice and water. Add in cilantro and minced garlic. Season with salt and pepper, to taste. Garlic Parmesan Dipping SauceMix mayonnaise, Parmesan and sour cream in a bowl and add garlic, set aside.Add chopped parsley and vinegar. Season with salt and pepper, to taste. Smoked Paprika AioliMix mayonnaise and yogurt in a bowl. Add in smoked paprika, garlic and lime juice.Season with salt and pepper, to taste.
  • Nashville Hot Chicken with Cole Slaw

    Nashville Hot Chicken with Cole Slaw

    hot chicken Nashville Hot Chicken with Cole Slaw Coleslaw1/4 cup mayonnaise1 1/2 teaspoons Dijon mustard1 tablespoon white vinegar4 cups finely shredded cabbageKosher salt and fresh-ground pepper, to taste Nashville Hot Sauce1 stick unsalted butter4 teaspoons minced garlicCayenne pepper, to taste2/3 cup Frank’s RedHot sauce4 teaspoons light brown sugar Sandwich4 boneless-skinless chicken thighs2 cups all-purpose flour1 cup buttermilk, room temperatureFrank’s RedHot sauce, to tasteKosher salt and fresh-ground pepper, to tasteUnsalted butter, softened4 of your favorite hamburger bunsMayonnaise, for servingBread & Butter pickles, for serving Coleslaw: Whisk together mayonnaise, Dijon, and vinegar. Pour over cabbage and toss to combine. Season with salt and pepper. Hot Chicken Sauce: Heat butter, garlic and cayenne in a small saucepan until fragrant, 1 minute. Stir in hot sauce and sugar; stir to combine. Keep warm. Chicken: Working one at a time, lightly pound each thigh between two pieces of plastic to an even 1/8-inch thickness. Let sit, covered with plastic, at room temperature while preparing remaining ingredients, at least 30 minutes and up to 1 hour. Preheat oven to 400 degrees for toasting buns. Spray the pan of your air fryer and preheat to 400 degrees. Meanwhile, whisk together buttermilk and hot sauce in a medium bowl; season with salt and pepper. In a shallow dish, season 1 cup flour with salt and pepper; whisk to combine. In a separate shallow dish, season remaining flour with salt and pepper and whisk to combine. Add buttermilk mixture and stir together to create ragged clumps. Working with two pieces at a time, dredge chicken in plain flour mixture, then buttermilk mixture. Let excess drain off, then dip in clumpy flour mixture, pressing firmly to adhere and making sure chicken is completely coated. If wet spots are visible, press in more coating. Cook chicken for about 12 minutes (internal temp of chicken should be 165 degrees), flipping over half way through cook. Lightly butter buns and place in the oven to lightly toast.To serve, spread mayonnaise on each bun. Brush chicken with more hot chicken sauce, then place on roll, with pickles. Serve coleslaw on top and a huge pile of bread & butter pickles on the side.
  • Beer Battered fish Tacos with Quick Pickled Onions and Cucumber and Chipotle Crema

    Beer Battered fish Tacos with Quick Pickled Onions and Cucumber and Chipotle Crema

    295814123_10229298778193377_7262685220600345130_n Brandi in Redding texted me yesterday, looking for a fish taco recipe on Taco Tuesday. This is arguably my favorite fish taco recipe. You can also cook these in an air fryer.   Beer Battered fish Tacos with Quick Pickled Onions and Cucumber and Chipotle Crema   Vegetable oil, for frying 2 cups all-purpose flour 1 teaspoon baking powder 3 teaspoons ground cumin 3 teaspoons cayenne pepper Kosher salt, to taste A few dashes of Tapatio hot sauce 12 ounces beer or club soda 3 (8-ounce) tilapia, halibut, rock fish or cod fillets, cut into chunks 8 (6-inch) flour and/or 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, or use your deep-fryer. You can also cook these in an air fryer. In a medium bowl, mix 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer or soda until thick, but not runny. Add a few dashes of Tapatio 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 Kosher salt, to taste 1 large red onion, medium dice 1 large Vidalia onion, medium dice 1 English cucumber, medium dice 1 jalapeno, seeds and ribs 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.   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. Use a plastic squeeze bottle to dispense the crema. It looks really nice on the tacos.
  • Shrimp Fra Diavolo (Brother Devil) and Pasta

    Shrimp Fra Diavolo (Brother Devil) and Pasta

    shrimp fra davolo I found a pound of shrimp in my freezer. So… Shrimp Fra Diavolo (Brother Devil) and Pasta Extra-virgin olive oil1-pound medium shrimp, peeled and de-veined6 cloves garlic, thinly sliced2 to 4 anchovy fillets, chopped1 teaspoon red pepper flakes1 28 -ounce can whole tomatoes, crushed by hand1/2 cup dry white wineKosher salt, to taste1 teaspoon dried oregano1 pound dry linguine, fettuccine or spaghetti1 teaspoon dried parsley or dried basil Heat 1 tablespoon olive oil in a large skillet over medium-high heat.Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine.Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
  • Tri-Tip Nachos

    Tri-Tip Nachos

    loaded-steak-sheetpan-nachos19 Today is National Tortilla Chip Day. Why? I have no idea. Might as well go with it.   Tri-Tip Nachos   2 lbs. Smoked Tri-Tip, seasoned with your favorite Mexican seasoning One 15 oz can black beans 1 bag of your favorite tortilla chips 2 cups sharp cheddar cheese, shredded 3 Roma tomatoes, chopped 3 jalapeños, chopped 1 small red onion, chopped 2 sliced black olives 1 cup homemade or prepared guacamole 1 cup sour cream or Mexican crema 1/4 cup cilantro finely chopped Lime wedges, for serving and squeezing   Smoke or barbecue a whole Tri-Tip seasoned with your favorite Mexican seasoning. Line a baking sheet with foil. Layer the baking sheet with tortilla chips. Cover tortilla chips with a can of black beans. Slice and cut into cubes about 2 pounds of Tr-Tip. Place on top of black beans. Cover chips, beans, and Tri-Tip with about 1 and 3/4 cups of shredded cheddar cheese. Pre-heat smoker or oven to 350 degrees. Place cookie sheet in smoker or oven for ten minutes. Remove and add Roma tomatoes, red onions, jalapeño, and black olives. Cover with the remaining 1/4 cup shredded cheddar cheese. Place back in smoker or oven for about three minutes. Remove and top with guacamole, sour cream or crema, and cilantro. Serve with lime wedges.