Dave Tappan 10a-3p Mon-Fri

February 21, 2025

Mexican Style Shrimp Po’ Boys

I got this recipe from McCormick spices. I use McCormick spices because they now print the name of the spice on the cap of the bottle…genius! So, if you’re looking down on your spices, you can see exactly what you’re looking for!

 

Mexican Style Shrimp Po’ Boys with Spicy Lime Mayo

 

2 lbs. medium shrimp, peeled and de-veined, tails removed

2 tbsp. extra-virgin olive oil

Juice of 1 lime, divided

1 tsp. McCormick Garlic Powder

1 tsp. McCormick Onion Powder

1 tsp. McCormick Chili Powder

1 tsp. McCormick Paprika

1 tsp. McCormick Ground Cumin

Kosher salt, to taste

1 cup mayonnaise

2 tbsp. hot sauce (I like Tapatio for this)

4 rolls (8″)

Avocado, thinly sliced

Tomatoes, thinly sliced

Romaine, red leaf or shredded iceberg lettuce

 

1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, toss shrimp with olive oil, juice of ½ lime, garlic powder, onion powder, chili powder, ground cumin and paprika. Season with salt.

2. Spread shrimp onto a baking sheet and bake until pink and cooked through, 8 to 10 minutes.

3. Meanwhile, make spicy lime mayo: In a small bowl, whisk together remaining lime juice with mayonnaise and hot sauce. Toast the rolls.

4. Build sandwiches: Open rolls and spread the cut sides with spicy lime mayo, then add shrimp, a few slices of avocado and tomato, and lettuce.

February 20, 2025

Baked Italian Sausage Ziti

I’ve had ziti on my mind lately. I think it’s because I watched some Last Man Standing re-runs last weekend. I love that show. Vanessa Baxter’s baked ziti was a running gag on the show. This isn’t her recipe, but it’s damn good!

 

Baked Italian Sausage Ziti

 

1 lb. dry Ziti pasta

2 lbs. sweet or spicy Italian sausage (casings removed)

4 cloves garlic, minced

1 (28-oz) can crushed tomatoes

Kosher salt, to taste

1-1/2 teaspoons sugar

1-1/2 teaspoons Italian seasoning

Pinch crushed red pepper flakes, or to taste

1 cup heavy cream

1/2 cup grated Pecorino Romano, or Parmigiano Reggiano cheese

1/3 cup torn fresh basil, plus more for serving

8 oz whole milk mozzarella cheese, shredded (about 2 cups)

 

Bring a large pot of heavily salted water to a boil. Cook the ziti according to the package directions to al dente, about 7 minutes. Under cook it a bit, as it will continue to cook in the oven. Drain, but don’t rinse and add the pasta back to the pot. Set aside.

Preheat the oven to 425 and set the oven rack in the middle position.

Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.

Add the crushed tomatoes, salt, sugar, Italian seasoning and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano or Parmesan, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

February 11, 2025

Air Fryer Rib-Eye Steak with Garlic-Blue Cheese Butter

More red meat! A Facebook friend of mine, sent this to me. I haven’t done this yet, but I’m gonna give it a go. I did add the garlic-blue cheese butter, because I like it!

 

Air Fryer Rib-Eye Steak with Garlic-Blue Cheese Butter

 

Two 16 oz. rib-eye steaks

½ cup soy sauce

¼ cup olive oil

Montreal Steak Seasoning, to taste

 

Blue Cheese Butter:

½ a stick of unsalted butter, melted

1-2 cloves garlic, minced

2 tablespoons blue cheese, crumbled from a wedge

 

In a microwave-safe bowl, melt the butter and blue cheese together for about 30 seconds.

Stir the mixture until well combined, then return it to the refrigerator while the steak is cooking.

 

Combine steaks, soy sauce, olive oil, and seasoning in a large resealable bag. Marinate meat for at least 1-2 hours.

Remove steaks from the bag and discard marinade. Pat steaks dry with a paper towel.

Add about 1 tablespoon water to the bottom of the air fryer pan to prevent it from smoking during cooking. Preheat the air fryer to 400 degrees.

Cook steaks in the preheated air fryer for 7 minutes, flip, and cook about 7 minutes more for medium-rare (130-135 degrees, internal temp). For medium, cook 8 minutes per side.

Let steaks rest for about 5 minutes before serving.

Top each steak with a spoonful of the prepared garlic-blue cheese butter.

February 10, 2025

Cowboy Steak and Jack Daniels Butter

40-22? What the hell? After a shellackin’ like that, Davey needs red meat!

 

Cowboy Steak and Jack Daniels Butter

 

Rub:

2 tablespoons chile powder

1 tablespoon paprika

Kosher salt and fresh-ground pepper, to taste

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground cumin

2 (16 ounce) bone-in rib-eye steaks (or whatever you like)

 

Whiskey Butter:

2 sticks butter, softened

2 shallots, minced and soaked in whiskey

2 teaspoons dried parsley

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

3 teaspoons Jack Daniels (or whatever you like)

Kosher salt and fresh-ground pepper, to taste

 

Rub:

In bowl combine chile powders, paprika, onion and garlic powders, cumin and salt & pepper.

Prepare grill for direct cooking over medium-high heat. Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle rub on steaks; pat in with fingers.

Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare (or however you like it). Remove from grill. Top steaks with the whiskey butter. Let rest at least 5 minutes. Serve and enjoy!

 

Whiskey Butter:

Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel’s, salt and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

February 6, 2025

Chicken and White Bean Chili

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.

February 3, 2025

Slow Cooker Mongolian Beef Tacos

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 steak

1/4 cup cornstarch

1 Tbsp vegetable oil

4 tsp Christopher Ranch minced garlic, in water

1 inch knob fresh ginger, peeled and minced

3/4 cup water

3/4 cup soy sauce

3/4 cup light brown sugar, packed

2 tsp Sriracha

1 cup shredded carrots

 

Toppings:

Pickled cucumber

Pickled Jalapeno

Sliced radishes

Fresh cilantro

Shredded cabbage

Bean sprouts

Siracha

Lime wedges, for squeezing

Tortillas, 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.

January 31, 2025

Ribeye Steak Sandwiches on Texas Toast with Roasted Garlic Mayo

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!

January 30, 2025

Grilled Tri-Tip and Rib-Eye Chili

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.

January 29, 2025

BBQed Oysters with Cheese Topping and Garlic Finishing Butter

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!

January 28, 2025

Crock-Pot Garlic-Honey-Parmesan Wings

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 removed

6 tablespoons minced garlic

9 tablespoons olive oil

3 cups mayonnaise

6 tablespoons honey

12 tablespoons grated Parmesan

6 teaspoons lemon juice

6 teaspoon apple cider vinegar

1 1/2 teaspoons dried oregano

3 teaspoon dried basil

6 teaspoons red pepper flakes

Kosher 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.

January 27, 2025

Ruthie’s Sunday Salisbury Steak

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 GRAVY

2 tablespoons oil ( more as needed)

2 onions, halved and thinly sliced into half moons

12 ounces fresh mushrooms, sliced

6-7 tablespoons all-purpose flour

A pinch of cayenne pepper, or crushed red pepper flakes, to taste

3 cups beef broth

2 teaspoons Worcestershire sauce

Kosher salt and fresh ground pepper, to taste

1 teaspoon beef bouillon powder

 

THE PATTIES

2 lbs ground beef

2 tablespoon Christopher Ranch jarred minced garlic

2 eggs

2 packages Lipton soup mix

2 tablespoons Worcestershire sauce

1/2 cup dry breadcrumbs

Kosher 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.

January 24, 2025

Air Fried Shrimp Po’ Boys

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 off

2 whole eggs

1 cup panko crumbs

1 cup fine corn meal

1/2 cup cornstarch

Onion powder

Garlic powder

Fresh-ground pepper, to taste

Dried parsley

 

Cajun Mayo:

1 tablespoon Cajun seasoning

1/2 cup of mayonnaise

Shredded lettuce

Sliced tomatoes

4 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

January 23, 2025

Slow Cooker Asian Glazed Drumsticks

More slow cooker fun for the weekend!

 

Slow Cooker Asian Glazed Drumsticks

 

3 pounds chicken drumsticks

For the Sauce:

1/4 cup honey

1/4 cup low sodium soy sauce

1/4 cup balsamic vinegar

2 tablespoons brown sugar

6 cloves garlic, minced

1 tablespoon Sriracha, or to taste

1 teaspoon ground ginger

 

For the Slurry:

2 tablespoons cold water

2 tablespoons cornstarch

 

Garnishes:

Toasted sesame seeds

Fresh cilantro

 

Pat dry your drumsticks

Place 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.

January 23, 2025

Slow Cooker BBQ Sauced Chicken Drumsticks

Bust out the slow cooker for some chicken drumstick fun!

 

Slow Cooker BBQ Sauced Chicken Drumsticks

 

3 pounds chicken drumsticks

2 cups of your favorite BBQ sauce

1/4 cup honey

1/4 cup soy sauce

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon Montreal Steak Seasoning

Kosher 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.

January 21, 2025

Pressure Cooker to Oven Pulled Pork Carnitas Tacos

Happy Taco Tuesday! This is my favorite, go-to taco recipe. Keep it handy for game-day.

 

Pressure Cooker to Oven Pulled Pork Carnitas Tacos

 

For the spice rub:

4 tablespoons chili powder

1 tablespoon kosher salt

2 teaspoons ground cumin

1 teaspoon cayenne

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

 

For the pulled pork:

4–8-pound (or so) bone-in pork butt, cut into two pieces.

2 tablespoons vegetable oil

1 cup pineapple juice, orange juice, chicken stock or water

One 7oz. can chipotle in adobo

1 jalapeno & 1 poblano pepper, diced

2 small cans diced, green chiles

2 limes

 

Toppings (pick a few!)

Sliced avocado

Sliced radishes

Thinly sliced red or green cabbage

Thinly sliced romaine lettuce

Diced red onions

Chopped tomatoes

Crumbled cotija cheese

Chopped cilantro

Warm tortillas, corn or flour

Lime wedges, for squeezing

Salsa

 

In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.

In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.

Select the “Sauté” program on your pressure cooker and add the oil to the pot. Or, you can sear the pork in a large skillet, or flat-top grill.

Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.

Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.

Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure for a 4-pound butt, 90-120 minutes for an 8-pound butt.

You can either perform a quick pressure release by immediately moving the vent from “Seal” to “Vent” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. Reserve the cooking liquid.

Pre-heat your oven to 350 degrees

Use tongs to transfer the pork to a baking dish or hotel pan and shred the pork with a couple of forks or your tongs. Remove the bone. Add the two cans of diced, green chiles. Ladle some of the cooking liquid over the pork.

Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid, as needed during cooking so the meat doesn’t dry out too much.

Serve it in tacos with the toppings.

January 20, 2025

Jalapeno Popper Grilled Cheese & Sloppy Joe Grilled Cheese

It’s National Cheese Lovers Day! So, I thought I’d share a couple of grilled cheese sandwiches that I like to make.

 

Jalapeno Popper Grilled Cheese

 

8 slices thick, white bread (Franz Naked)

8 slices thick-cut bacon

2 teaspoon mayonnaise

6 ounces cream cheese

4 tablespoons diced jalapenos or to taste

1/2 teaspoon garlic powder

4 tablespoons Parmesan cheese

8 slices pepper-jack cheese

 

Cook the bacon, but not too crisp. Set aside on a plate lined with a paper towel.

Combine cream cheese, jalapeños, garlic powder, and Parmesan cheese in a small bowl. Mix well.

Spread jalapeño filling over 2 of the slices of bread. Top with pepper-jack cheese, two slices of bacon and remaining slice of bread.

Spread mayonnaise over the outside of each slice of bread.

Preheat a small skillet over low heat. Place mayonnaise side down in the skillet.

Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.

 

Sloppy Joe Grilled Cheese

 

1 pound ground beef

1 tablespoon unsalted butter

1/2 yellow onion , chopped

1/2 green bell pepper , chopped

1 clove garlic , minced

2 teaspoons yellow mustard

3/4 cup ketchup

2 tablespoons brown sugar

Kosher salt and fresh-ground pepper, to taste

12 slices American Cheese

12 slices thick, white bread (Franz Naked)

4 tablespoons unsalted butter

Bread & Butter pickles, for serving

 

Add the ground beef to a large skillet (this browns very well) on high heat and brown until a deep brown crust appears before breaking the beef apart.

Stir the ground beef and brown until a deep crust appears on the beef, and it is cooked through, then remove the beef, drain the fat and add the butter, onions and bell pepper to the pan.

Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again and add the beef back into the pan.

Add the garlic, mustard, ketchup, brown sugar, salt, black pepper, to the pan and cook until most of the liquid has evaporated, 3-5 minutes.

Spread the butter on one side of each of the 12 slices of bread.

Butter side down on the cutting board.

Add a slice of American Cheese to each of the slices.

Top six slices with the meat mixture and close the sandwiches pressing down lightly.

In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.

Serve with the pickles

January 17, 2025

Patty Melt

Happy Friday! Tomorrow…Texans @ Chiefs, Commanders @ Lions. Sunday…Rams @ Eagles, Ravens @ Bills. Who do you like to make it to the Conference Championships? Make a sandwich and think about it.

 

Patty Melt

 

1 1/2 lbs. ground beef

3/4 teaspoon onion powder

Kosher salt and fresh ground pepper, to taste

2 slices rye bread

2 tablespoons milk

1 tablespoon butter

2 large onions, halved and sliced into half moons

2 cups Swiss cheese, grated

8 slices rye bread

1 tablespoon butter

 

1.Tear up the 2 slices rye bread into small pieces, add the 2 T. milk and spices. Mash well, then mix with the hamburger, form into 4 patties, forming into the shape of the bread. Poke a hole in the center to prevent plumping.

2.In a large skillet melt 2 T. butter, add two patties and brown on one side only. Remove from pan and brown the other two.

3.Drain the fat reserving one teaspoon. put the onions in the skillet and brown lightly, 8-10 minutes.

4.Lay the patties raw side down on the onions. Reduce the heat and cook for approximately 5 minutes.

5.Remove everything, wipe out the pan.

6.Butter the bread, (or just put butter in the pan).

7.On 4 slices of bread, put 1/4 cup cheese, put a patty on, put another 1/4 cup cheese on top, and a big pile of onions. Top with the other 4 slices.

8.Two at a time, grill each sandwich. keeping the already done ones warm in a low oven.

January 16, 2025

Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa

When you get a craving, ya gotta feed it!

 

Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa

 

1 small red onion, halved

1 1/2 pounds tomatillos, husked and rinsed

2 serrano Chile peppers, stemmed and seeded

1/2 cup chicken broth

Kosher salt

Pinch of sugar

8 corn tortillas

4 cups shredded rotisserie chicken

2 1/2 cups grated Monterey Jack cheese

Fresh cilantro

2 tablespoons extra-virgin olive oil, plus more for greasing

3/4 cup crumbled queso fresco or cotija cheese

 

Preheat the broiler. Slice half of the onion into thin rings and set aside.

Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.

Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up.

Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.

Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.

 

Cilantro-Lime Avocado Salsa:

6 tomatillos

1 jalapeño

2 avocados

A handful of fresh cilantro

1/2 cup crema mexicana

1 tablespoon minced garlic

1 tablespoon chicken bouillon powder

Kosher salt, to taste

Juice of 2 limes

1/4 of a white onion

About 1 cup of boiling water from the tomatillos and jalapeño

 

In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened.

In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion.

Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend.

Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed.

Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips!

Enjoy!

January 15, 2025

Fish Piccata

Fish Piccata

 

4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish

2 Cloves of Garlic, minced

2 tsp of Olive Oil

Kosher salt and fresh-ground pepper, to taste

Flour, for dusting the fillets

Capers, to taste

1/2 Cup of White Wine

Zest and Juice of One Whole Lemon

Fresh Chopped Parsley

1 Tbsp of Butter

 

Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side.

Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds.

Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!

January 14, 2025

Davey’s Triple Play Grilled Cheese

It’s National Hot Pastrami Sandwich Day. Here’s a sandwich that will definitely find is way to one of the pages in my forthcoming cook book, “If You Don’t Like My Cooking…Go Fork Yourself”

 

Davey’s Triple Play Grilled Cheese

 

4 Tbs. apple butter

1 tsp. Dijon mustard

1 Tsp. honey

Kosher salt

4 thick slices of bread

8 oz. aged white Cheddar, grated

1 lb. thinly sliced pastrami

6 to 10 very thin slices of apple (use a mandolin, if you have one)

4 Tbsp. unsalted butter

 

Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.

Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.