Email: Dave@q97country.com
Dave Tappan 10a-3p Mon-Fri
I’m Dave Tappan. I’ve been on the radio for 40+ years starting right out of high school. I’m currently the midday guy on Today’s Country, Q97. I play really good music and talk about the passions in my life, like fishing, golf, working and puttering around the house and food. I love boating and fishing on Lake Shasta (trolling for trout is my favorite), teeing it up at Gold Hills and preparing and cooking great food at home for my wife, two boys and friends. Barbecue, Italian and Mexican food are my favorites. I never met a taco, pizza or a rack of ribs I didn’t love! I am in constant search of the perfect cheeseburger and chicken wings too. I often post my recipes on my blog. I also love watching Giants baseball and the Food Network on one of my 7 tv’s in my house. A game on in the garage is my favorite. My happy place! I enjoy my monthly Friday night poker games and occasional Reno trips with the guys. There I am in a nutshell. Oh, I love peanuts too! I always have a big bucket of them sitting on my desk. Tune in some day. Would it kill ya?
Dave's Blog
Porterhouse Steak with Blue Cheese Butter & Italian Salad
Mother’s Day is this Sunday! Happy Mother’s Day to every great mom reading this post. It takes some big (mozzarella) balls to be a mom! You deserve a great meal!
Porterhouse Steak with Blue Cheese Butter & Italian Salad
2 16-20 oz Porterhouse steaks
1 cup soy sauce
4 tbsp garlic, minced
Juice from 2 lemons
Garlic salt and fresh-ground pepper, to taste
In a large Zip-Loc bag, add the soy sauce, garlic, lemon juice and the salt and pepper. Place the steak in the bag to marinate. Seal the bag and massage the marinade into the meat. Place in refrigerator for 30-60 minutes.
Take the steak out of the bag & and lightly pat dry any excess marinade. Throw marinade away. Hit it with a little Kosher salt if you like.
Fire your grill or BBQ and get it hot! Set up a hot zone and cool zone. Sear the steak for 3-5 minutes on both sides, then move it to the cool zone, top it with the blue cheese butter and cook it to your desired doneness. 130 degrees for medium rare.
When done, remove the steak, top it with again with the blue cheese butter, tent with foil on your cutting board and let it rest for 10 minutes.
Slice the steak off the bone, then rearrange it around the bone (you’ll want to gnaw on that bone) serve & enjoy!
Blue Cheese Butter
1 stick unsalted butter, softened
3 tablespoons blue cheese
1 small shallot, minced
1 teaspoon chopped fresh parsley
1 small garlic glove, minced
Garlic salt and fresh ground pepper, to taste
Mix the butter, blue cheese, shallot, parsley, and garlic together in a small bowl. Season with salt and pepper to taste.
Italian Salad
½ cup olive oil
5 tablespoons white wine vinegar
1 tablespoon mayonnaise
1 tablespoon sugar
1½ teaspoons dried oregano
1 garlic clove, finely grated
Kosher salt and fresh-ground pepper, to taste
1 small head of iceberg lettuce
1 small red onion, sliced into rings
4 ounces provolone cheese, thinly sliced
2 cups drained small mozzarella balls, torn
10 pepperoncini peppers
Whisk oil, vinegar, mayonnaise, sugar, oregano, and garlic in a small bowl. Season with salt and pepper.
Cut lettuce in half through stem end. Tear apart into large pieces. Arrange on a platter and scatter onion, provolone, mozzarella, and pepperoncini over the lettuce. Drizzle with dressing to coat to your liking (you’ll probably have some extra) and top with more black pepper.
Crispy Air Fryer Asian Wings
Happy Wing Wednesday!
Crispy Air Fryer Asian Wings
3 pounds chicken wings, drums and flats
Kosher salt & fresh-ground pepper, to taste
2 tablespoons olive oil
4 tablespoons chili garlic sauce
4 tablespoons Hoisin sauce
4 tablespoons soy sauce
4 tablespoons rice vinegar
4 garlic cloves, minced
2 teaspoons ginger, minced
2 tablespoons light brown sugar
2 limes, zest and juice.
2 tablespoon sesame oil
Lime wedges, for squeezing
Sesame seeds and chopped green onions for garnish
Pat the chicken wings dry with paper towels to remove excess moisture (this will help make sure they crisp up in the air fryer).
Toss the wings in olive oil, and season lightly with salt and pepper.
Preheat the air fryer to 375°F
Arrange the wings in a single layer in the air fryer basket. Cook for 30 minutes, flipping halfway through, until they begin to turn golden brown.
While the wings are cooking, whisk together chili garlic sauce, Hoisin sauce, soy sauce, rice vinegar, minced garlic, ginger, light brown sugar, lime zest, lime juice, and sesame oil in a small saucepan.
Simmer on low heat for 5 minutes, stirring occasionally, until the sauce thickens slightly.
Once the wings are crispy and cooked through, toss them in the sauce until they are fully coated and place them back in the air fryer for 3 more minutes or until the sauce has caramelized.
Garnish with sesame seeds, lime wedges and chopped green onions before serving.
Taqueria-Style Tacos
Happy Taco Tuesday! If you didn’t get enough Mexican cuisine on Cinco de Mayo, here’s another one for ya.
Taqueria-Style Tacos
3 pounds flank steak
Marinade:
½ cup soy sauce
½ cup olive oil
⅓ cup white vinegar
4 cloves garlic, minced
2 limes, juiced
Kosher salt and fresh-ground pepper, to taste
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Onion Relish:
1 white onion, chopped
½ cup chopped fresh cilantro
1 lime, juiced
Salsa:
4 dried New Mexico chile pods
2 large tomatoes, chopped
1 white onion, quartered
4 cloves garlic, peeled
2 jalapeno peppers, chopped
Kosher salt and fresh-ground pepper, to taste
Tacos:
1 package regular size corn or flour tortillas
2 cups grated cotija cheese
2 limes, cut into wedges
Lay flank steak in a large glass baking dish.
Make the marinade: Whisk soy sauce, oil, vinegar, 4 cloves of garlic, juice of two limes, salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin, and paprika together in a bowl until well blended; pour over steak, turning to coat both sides. Cover the dish with plastic wrap and marinate in the refrigerator for 1 to 8 hours.
Make the relish: Stir onion, cilantro, and lime juice together in a small bowl. Set aside.
Make the salsa: Preheat the oven to 450 degrees. Heat a skillet over medium-high heat. Add chile pods and toast for a few minutes; transfer pods to a bowl of water and soak for 30 minutes.
Place tomatoes, 1 onion, 4 cloves of garlic, and jalapeños onto a baking sheet. Roast in the preheated oven until vegetables are toasted, about 20 minutes. Transfer vegetables into a blender or food processor. Add soaked chiles, salt and pepper; puree until smooth.
Remove steak from the marinade and shake off excess. Discard the remaining marinade. Cut the marinated flank steak into cubes or strips. Heat vegetable oil in a large skillet over medium-high heat. Add steak; cook and stir until cooked through and most of the liquid has evaporated. You can also grill the steak to a nice medium rare, then slice against the grain, or cut into cubes.
Warm tortillas in a dry skillet, or on your grill, over low heat for about a minute on each side.
Place some steak on each tortilla; top with relish and prepared salsa. Sprinkle with cotija cheese. Garnish with lime wedges and serve.
Birria Tacos on the Blackstone
Happy Saturday! Happy Weekend! Fire the margarita machine, Cinco de Mayo is this Monday! Birria tacos could be considered the Holy Grail of tacos.
Birria Tacos on the Blackstone
4 pounds Chuck Roast cut into pieces
2 pounds Short Ribs
2 Tablespoons Oil
2 Onions, quartered
2 can Crushed Tomatoes 15 oz can
12 Guajillo chiles seeds removed and diced
4 tsp Chili powder
2 tsp Dried Oregano
2 tsp Cumin
Kosher salt, to taste
8 Bay leaves
4 cups Beef broth
36 Corn Tortillas
6 cups Monterey Jack cheese, grated
Limes, cut in wedges, for squeezing
Preheat the Blackstone grill over medium high heat (approximately 400 degrees).
Spread the oil out onto the Blackstone Grill. Place the diced roast and short ribs on the Blackstone Grill and brown each side for 4-5 minutes.
Remove the beef and short ribs and place them in a crock pot.
Add the onions, crushed tomatoes, chiles, chili powder, oregano, cumin, salt, bay leaves and beef broth to the crock pot.
Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Skim the grease from the top of the broth from the crock pot and reserve for frying the tortillas.
Remove the meat and bones. Shred the meat and return it to the crock pot.
Build the tacos!
Heat the Blackstone Grill over medium high heat (approximately 400 degrees). Dip the tortilla in the reserved cooking liquid and place on the grill.
Add meat and cheese to one side of the tortilla. Then fold over to form taco shape and flatten out the tacos.
Continue cooking until the tortilla is crispy and browned, flip and continue cooking on the other side until crisp.
Serve with lime wedges and enjoy!
Coctel De Camaron (Mexican Shrimp Cocktail)
Cinco de Mayo is this Monday. It’s not too early to plan your menu.
Coctel De Camaron (Mexican Shrimp Cocktail)
To cook the shrimp and make the broth
2 pounds raw medium or large shrimp in the shell
8 cups water
1 medium yellow onion
1 small lemon, sliced
2 medium carrots, peeled and sliced in half (lenghtwise)
2 large fresh garlic cloves, peeled and sliced in half
4 bay leaves
2 teaspoons kosher salt
A bowl with ice and water to stop the cooking process
For the coctel
16 oz Clamato juice
1/2 cup ketchup
3 or 4 juicy limes, freshly squeezed
2 teaspoons Maggi seasoning
4 Tablespoons Your favorite hot sauce. I like Tapatio
4 cups reserved shrimp broth (this is to taste so add less or more according to personal liking.)
4 large cucumbers peeled, seeds removed and finely chopped.
2 small onions, finely chopped
4 Roma tomatoes, finely chopped
4 large jalapeños, finely chopped
1 cup chopped cilantro, finely chopped
Kosher salt and fresh-ground pepper, to taste
2 large avocados, diced
Fresh limes, tostadas or tortilla chips, for serving.
Prepare and cook the shrimp:
Peel and de-vein (if needed) the shrimp. Reserve the shells.
Make the broth: In a medium pot, add the water, onion, garlic, bay leaf, lemon slices and salt. On medium high heat, bring to a soft boil. Add the shrimp shells, cover with a lid and cook for about 20 minutes.
Remove the shrimp shells from the broth and discard.
Add the shrimp to the hot liquid, stirring occasionally, until just cooked through and no longer translucent on the inside, 2 to 3 minutes (careful not to overcook! Shrimp turns rubbery when overdone).
Transfer the shrimp into a bowl with ice and water to let it cool. Remove the broth from heat and allow it to cool. Reserve for later.
Make the shrimp cocktail:
In a medium bowl mix the clamato juice, ketchup, lime juice, Maggi seasoning, hot sauce and shrimp broth.
In a large bowl, add the cooked shrimp, cucumber, onion, tomato, jalapeño, cilantro, salt & pepper. Add the broth & clamato mixture and mix. Add the diced avocado and mix gently.
Chill the coctel for at least 30 minutes in. Serve in bowls or large glasses with tostadas or tortilla chips on the side. A wedge of lime, for squeezing is always a must too.
Tequila-Chipotle Shrimp Tostadas with Mexican Slaw
Come Monday, we’ll all have a little Mexican in us.
Tequila-Chipotle Shrimp Tostadas with Mexican Slaw
1/3 cup plus 1 Tbs. olive oil
1/2 tsp. pure chipotle chile powder
Kosher salt, to taste
1 lb. extra-large (26 to 30 per lb.) shrimp, peeled and deveined
3/4 cup sour cream
2 medium limes, 1 finely grated to get 2 tsp. zest and squeezed to get 1 Tbs. juice; the other cut into 4 wedges
1/2 tsp. honey
1/4 cup white tequila
8 6-inch corn tortillas
1 large firm-ripe Hass avocado, diced
Chopped cilantro, for garnish
Sliced radish, for garnish
In a shallow baking dish, combine 1 Tbs. of the oil with the chipotle powder and salt. Add the shrimp and toss well to coat. Let sit for 10 minutes.
In a small bowl, combine the sour cream, lime zest and juice, honey, and salt.
Heat the remaining 1/3 cup oil in a 12-inch skillet over medium-high heat until shimmering hot. Fry the tortillas, one at a time, turning with tongs, until golden brown and crisp, about 2 minutes each. Transfer to paper towels and salt right away.
Discard all but 1 Tbs. oil from the skillet. Add the shrimp and cook over medium-high heat on one side until lightly browned, about 2 minutes. Flip and cook 1 minute more. Take the pan off the heat and add the tequila. Return to the heat and cook, tossing, until just cooked through, about 1 minute. Remove from the heat.
Slather each tostada with about 1 Tbs. of the sour cream mixture. Divide the avocado, and shrimp over the tostadas, drizzle with the remaining sour cream mixture, sprinkle with cilantro and serve with the lime wedges and slaw.
Mexican Slaw with Spicy Lime Dressing
4 cups green cabbage, thinly sliced
2 cups red cabbage, thinly sliced
2 green onions, thinly sliced
1/2 cup cilantro, chopped
3 tablespoons fresh lime juice
2 tablespoons honey
3 tablespoons rice wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
Kosher salt, to taste
1 teaspoon chipotle in adobo sauce
Thinly slice cabbage. Slice green onions, and wash, dry and chop cilantro. Combine cabbage, green onions and cilantro in large salad bowl.
Process lime juice and chipotle in adobo sauce in a blender until blended.
Mix dressing into cabbage mixture. Season to taste with pepper and serve immediately, or chill for a few hours.
Air-Fried Garlic Parmesan Chicken Wings
It’s a Wing Wednesday! Wednesdays were made for wings. I suggest you get your wings at R&R Quality Meats & Seafood. The drums and flats are split and they are huge!
Air-Fried Garlic Parmesan Chicken Wings
For the wings:
3 pounds chicken wings, drums & flats split, tips removed
Kosher salt & fresh-ground pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh-grated Parmesan cheese
Parmesan Garlic Butter Sauce:
1 stick salted butter
1 tablespoon garlic powder
2 teaspoons onion powder
Red pepper flakes, to taste
Fresh-ground pepper, to taste
2 tablespoons fresh parsley, chopped
¼ cup fresh-grated Parmesan cheese
Remove the chicken wings from the refrigerator and pat dry. Place onto a wire rack. Let rest for 30 minutes.
Preheat your air-fryer at 390 degrees.
Whisk together the salt, pepper, paprika, garlic powder, onion powder and 2 tablespoons of Parmesan, mix in a bowl.
Add the chicken wings to the seasoning mix and toss to coat each wing.
Place the seasoned wings on a flat layer in the preheated air-fryer basket.
Cook the garlic wings, in batches for 20 minutes, flipping the wings with tongs half way through cooking.
Make the Garlic Parmesan Wing Sauce:
In a small saucepan over medium heat, melt the stick of butter, and mix in garlic powder, onion powder, red pepper flakes, black pepper, and parsley.
Stir together for a minute until butter is fully melted, then add the grated Parmesan cheese.
Once the chicken wings are finished cooking, toss them in a clean, large mixing bowl with the wing sauce.
Serve hot.
Simple Street Tacos
I’m a simple man with simple needs. Simple foods are often the best foods. These are so simple, even a Dodgers fan can make them! Happy Taco Tuesday!
Simple Street Tacos
2 tablespoons soy sauce
Fresh lime juice from two limes
2 tablespoons canola oil, divided
4 cloves garlic, minced (I use Christopher Ranch in the jar)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 1/2-2 pounds skirt steak, cut into 1/2-inch pieces
12 mini tortillas, warmed or charred (double up on the tortillas for 2 per taco)
Onion, diced
Fresh cilantro, chopped
Lime wedges, for squeezing
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, onion powder and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until it’s done like you like it. For a little more cilantro punch, hit the steak with some of the chopped cilantro while it’s cooking.
Serve steak in tortillas, topped with onion, cilantro and lime wedges for squeezing.
Air Fryer Chicken Cordon Bleu
What a wild weekend! Now, we can pump the brakes a little bit and get ready for The Redding Rodeo and Redding Rodeo Week with the Asphalt Cowboys! Here’s an easy Back at it Monday recipe.
Air Fryer Chicken Cordon Bleu
3 chicken breasts, boneless skinless
Kosher salt and fresh-ground pepper, to taste
1 teaspoon paprika
8 slices deli ham
8 slices Swiss cheese
¼ cup Dijon mustard
¼ cup sour cream
1 teaspoon garlic, crushed or minced
½ cup all purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 large eggs, whisked
1 cup panko bread crumbs
1 tablespoon onion, minced , dehydrated
1 tablespoon parsley, garnish if desired
Lay out chicken breasts on a cutting board. Use a sharp knife to cut along one side of the chicken breast until it is almost cut in half. Unfold the chicken and lay out flat. Place a film of plastic wrap over the chicken and pound out to ¼” thick using a meat mallet. Season both sides of the chicken with salt, pepper, and paprika. Place 2 slices of ham and 2 slices of Swiss cheese over the center of the chicken Starting at one side, tightly wrap the chicken, rolling to the other side. Secure using toothpicks. Rub remaining salt, pepper and paprika over your chicken breasts.
Prepare the dredging station.
Add flour, garlic, and onion powder to one bowl. Stir to combine. Whisk eggs into a second bowl. Add panko and minced onions to a third bowl.
Dredge the chicken.
First, roll the chicken into the seasoned flour.Then, dip and roll in the egg wash. Remove from eggs and let excess drip back into the bowl. Finally, roll into the panko bread crumbs until evenly coated. Repeat until all your chicken breasts are done.
Preheat the air fryer to 380* for 5 minutes.
Add the chicken to the air fryer basket and spray lightly with canola oil or nonstick cooking spray. Cook for 8 minutes, flip and spray again with canola oil and cook 8 minutes more.
While the chicken is cooking prepare the dip.
Add dijon mustard to a small bowl. Add sour cream, and crushed garlic. Whisk to combine. Remove from heat and pace on serving platter. Garnish with fresh parsley and serve with garlic dijon dip. Serve each chicken cordon bleu cut in half. Enjoy!
Grilled Shrimp Louie & Marinated Grilled Tri-Tip
Weekends were made for cooking. Here’s a retro recipe for Kool April Nites Weekend.
Grilled Shrimp Louie & Marinated Grilled Tri-Tip
Dressing:
1 cup mayonnaise
1/3 cup ketchup
1/4 cup creme fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
Grilled Shrimp:
1 tablespoon olive oil
1/2 lemon, juiced
2 pounds uncooked medium shrimp – peeled and deveined, tails left intact
1 teaspoon kosher salt
1/4 teaspoon smoked paprika
Salad:
1 heart of romaine lettuce, chopped
8 cherry tomatoes, halved
1 avocado – peeled, pitted, and thinly sliced
4 hard-boiled eggs, halved
1. Place mayonnaise, ketchup, crème fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
Marinated Grilled Tri Tip
1/3 cup Italian salad dressing
1/4 cup water
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
1 teaspoon Montreal Steak Seasoning
2 (2 1/2 pound) beef tri-tips
1. Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, steak seasoning, together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. Remove roast from the bag and discard marinade. Let the roast rest at room temperature for 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F. Allow roast to rest for 15 minutes under tented aluminum foil before cutting.
Braised Beef Short Ribs in Red Wine Sauce
Looks like it’s gonna be a good weekend to braise some beef. Serve with egg noodles, rice or mashed potatoes.
They make great tacos too!
Braised Beef Short Ribs in Red Wine Sauce
6-8 beef short ribs
Kosher salt and fresh-ground pepper, to taste
3 tbsp olive oil
4 garlic cloves , crushed
1 large yellow onion, chopped
3 celery ribs , chopped
3 carrots , chopped
3 tbsp tomato paste
2 1/2 cups dry red wine
2 1/2 cups beef stock
3 sprigs thyme
3 bay leaves
Preheat oven to 325°F.
Sprinkle beef with salt and pepper.
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown all over. Remove and repeat with remaining ribs, then remove.
Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
Add tomato paste and cook for 1 minute.
Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
Return beef into liquid, arranging them so they are submerged.
Cover with lid and transfer to oven for 3 hours, or until the meat can easily be torn apart with forks.
Remove beef carefully, keeping the meat on the bone. Set aside on a plate and cover to keep warm.
Strain all liquid in the pot, pressing juices out of the onion, carrot etc., or simply strain, for a little more body to the sauce. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
Place beef on serving plate, spoon over sauce. Serve with egg noodles, rice, potatoes or turn them into tacos!
Classic & Delicious Buffalo Wings with Blue Cheese Dip
It’s a Wing Wednesday! This is a deep-fry recipe, but you can do these in an air-fryer as well. 390 degrees for 18-20 minutes; flip wings half-way through cooking.
Classic & Delicious Buffalo Wings with Blue Cheese Dip
For the dip:
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup mayonnaise
1 clove garlic, chopped
1 tablespoon buttermilk
Juice of 1/2 lemon
Kosher salt and fresh-ground pepper
For the wings:
Vegetable or peanut oil, for frying
1 cup all-purpose flour
1 tablespoon paprika
3 pounds chicken wings, split at the joints, tips removed
1 1/2 cups Frank’s Red-Hot sauce
1 stick unsalted butter
2 tablespoons honey
1. Make the dip: Pulse the sour cream, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
2. Make the wings: Heat 1 inch of vegetable oil in a large deep skillet over high heat until a deep-fry thermometer registers 375 degrees F. Set a rack on a rimmed baking sheet.
3. Mix the flour and paprika in a shallow dish. Dredge the wings in the flour mixture to coat, tapping off the excess. Fry the wings in batches, turning as needed, until cooked through and deep golden brown, about 15 minutes. (Return the oil to 375 degrees F between batches.) Remove with tongs and transfer to the rack to drain.
4. Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes. Reserve one-quarter of the sauce for serving. Add the cooked wings to the pot and toss with the remaining sauce. Serve with the blue cheese dip and reserved sauce.
Cilantro-Lime Shrimp Tacos
Happy Taco Tuesday! We’ve got a lot of Kool April Nites Show & Shines today.
Hilltop Springs Senior Living 10-1
Kuebler’s Furniture 11-2
Dude’s Drive-In 11-1
Riverview Golf and Country Club 3-7
Pete’s Restaurant and Brewhouse 5-8
Riddick’s Sports Pub 6-9
Enjoy the show n shines and the tacos!
Cilantro-Lime Shrimp Tacos
Juice of 3 limes
2 tbsp. freshly chopped cilantro, plus more for garnish
2 tsp minced garlic. I use Christopher Ranch in the jar
1/2 tsp. cumin
1 tbsp. olive oil
Zest of 1 lime
Kosher salt, to taste
1 lb. shrimp, peeled and de-veined
8 Tortillas, warmed
FOR THE CABBAGE SLAW
1 c. shredded green cabbage
1/4 c. cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tbsp. extra-virgin olive oil
Kosher salt, to taste
FOR THE GARLIC-LIME MAYO
1/3 c. mayonnaise
2 tbsp. hot sauce. I like Tapatio for this
Zest of 1 lime
1/2 tsp. garlic powder
Kosher salt, to taste
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.
Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.
Rib Eye Steaks with Gorgonzola Cowboy Butter
It’s Round-Up Weekend! Enjoy the Red Bluff Round-Up and a good steak!
Rib Eye Steaks with Gorgonzola Cowboy Butter
Cowboy Butter:
2 sticks salted butter, softened
¼ cup Gorgonzola crumbles
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A couple of turns of fresh-ground pepper
2 cloves garlic, finely minced
1 lemon, zested and halved
Kosher salt, to taste
Steaks:
Garlic salt and fresh-ground black pepper, to taste
4 rib eye steaks, 2 inches thick
For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in a bowl and mix with a hand mixer. Whip the butter until it’s fluffy. Add the Gorgonzola, parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Taste and add more ingredients as needed to your liking.
After the butter is well combine, lay out some plastic wrap and lay out the butter in the middle of the plastic wrap. Wrap the butter tightly in the form of a log and twist the ends. Put the butter log in the fridge to set up until you cook the steaks.
For the steaks: Preheat your grill on high. Sear the steaks on both sides, but do not burn them. There’s a fine line between seared and burnt. Lower the grill to medium and cook the steaks to your desired doneness. Flip the steaks as needed as to not char them too much. I pull mine when the internal temp is about 125 degrees. On the final flip, put a couple of pats of your compound butter on top of the steaks to melt.
Pull the steaks and top them with more butter if you like. Loosely cover the steaks with foil and let them rest for 5 minutes. Enjoy!
Grilled Marinated Flank Steak Sandwiches with a Bacon Horseradish Sauce
Happy Ex-Spouses Day! Let’s celebrate with a really terrific sandwich.
Grilled Marinated Flank Steak Sandwiches with a Bacon Horseradish Sauce
Marinade:
3/4 cup soy sauce
1/4 cup olive oil
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons ground black pepper
1 (4 1/2-pound) flank steak, trimmed
Bacon Horseradish Sauce:
2 teaspoons minced green onion
1 cup mayonnaise
6 slices bacon, cooked and crumbled
2 teaspoons prepared horseradish
1/4 teaspoon lemon zest
1/2 teaspoon fresh lemon juice
12 to 15 onion rolls, split, buttered, and toasted
Arugula, for serving
For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.
Preheat a grill to medium heat.
Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. Let stand for 10 minutes before slicing.
For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.
To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.
Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters
The weather in Redding this weekend is going to be epic! I say we celebrate the beautiful spring weather with surf-n-turf.
Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters
To prep the grill:
2 large handfuls of mesquite wood chips
Small disposable foil pan
For the butter:
Kosher salt & fresh-ground pepper, to taste
1 shallot, peeled and cut lengthwise into quarters
1 teaspoon extra-virgin olive oil
1/4 teaspoon smoked paprika
1 stick unsalted butter, softened
1 tablespoon finely chopped fresh Italian parsley leaves
2 teaspoons dry sherry
1 teaspoon freshly grated lemon zest
For the steak:
Montreal Steak Seasoning, to taste
Bone-in or boneless rib-eyes, 1-1 ½ pounds each
Extra-virgin olive oil
Soak the wood chips in water for at least 30 minutes.
Prepare the grill for direct and indirect cooking over medium-high heat
In a small disposable foil pan combine the shallot quarters, oil, and paprika. Drain the chips and add one handful to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, place the foil pan with the shallot over indirect medium-high heat, close the lid, and cook until the shallot is tender, about 40 minutes. Transfer to a cutting board and let cool for 10 minutes. Mince the shallot, transfer to a small bowl, and add the remaining butter ingredients, including salt and pepper, mixing thoroughly.
Lay the butter on plastic wrap. Roll it up to form a log and twist the ends. Place in the freezer for an hour to solidify.
Lightly brush both sides of the steaks with oil and season with the steak seasoning. Allow the steaks to stand at room temperature for 30 to 40 minutes before grilling.
Drain and add the remaining wood chips to the charcoal or smoker box. When smoke appears, sear the steaks over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once. Then move the steaks over indirect medium-high heat, close the lid, and continue cooking to your desired doneness, about12 to 14 minutes more for medium rare. Using a digital thermometer, I like to pull mine off the grill at about 135 degrees. About a minute before pulling the steaks, place a generous pat of the butter on each steak. Remove from the grill and let rest for 5 minutes. Serve warm, topped with more butter.
Oysters & Butter:
12 Raw Oysters, shucked
¼ cup Clarified Butter
1 tbsp Chopped Parsley
2 tbsp. Garlic, minced
2 tbsp Grated Parmesan
1 tbsp Chopped Basil
½ medium Lemon juiced
As the steaks are cooking, add a cast iron basting skillet with clarified butter. Let that melt, then add your minced garlic to brown for about a minute. Finally, add your parsley, Parmesan, basil and lemon juice. Mix and let simmer for 1 minute, then pull off and let cool.
Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes.
Slice up your steaks, serve with the oysters and enjoy!
Hawaiian Huli Huli Chicken Wings
I love Hawaii. As soon as you step off the plane, you get leid!
Hawaiian 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!
Grilled Hawaiian Chicken Tacos
Happy Taco Tuesday! Let’s stay on that Hawaiian Chicken jag.
Grilled Hawaiian Chicken Tacos
• 2 pounds Boneless Skinless Chicken Thighs
• Corn tortillas, warmed or charred on a grill or gas flame
• For the marinade:
• 1/4 cup Light Brown Sugar
• 1/4 cup Low Sodium Soy Sauce
• 1 teaspoon Minced Fresh Ginger
• 1 teaspoon Minced Fresh Garlic
• 1/2 cup Pineapple Juice
• 2 tablespoons Ketchup
• 2 teaspoons Sriracha Sauce
• 1/2 teaspoon Worcestershire Sauce
• Lime wedges, for squeezing
For the Pineapple Pico de Gallo:
• 1 cup Pineapple, chopped (fresh or canned)
• 2 tablespoons Chopped Red Onion
• 1/2 cup red, yellow or orange Bell Pepper, diced
• 1 tablespoon Chopped Cilantro
• Juice from one lime
Mix all Pico ingredients in a bowl and refrigerate until using.
• Prepare the marinade by combining the sugar, soy sauce, ginger, garlic, pineapple juice, ketchup, hot sauce and Worcestershire sauce together, add ingredients to a large resealable plastic bag and whisk together.
• Add the chicken to the bag, seal, and store in the refrigerator to marinate for 2-4 hours.
• After marinating, preheat a grill. Remove the chicken from the marinade and grill the chicken for about 5-7 minutes. Then flip and cook the other side for another 5-7 minutes. Chicken should reach an internal temperature of 165°
• Once the chicken is fully cooked, remove from grill. Set on a cutting board. Let it rest for a few minutes to cool slightly. Chop the chicken into strips or cubes.
• Make the tacos by filling the corn tortillas with the cut-up chicken, top with the pineapple Pico de Gallo and fresh cilantro. Serve with lime wedges.
Hawaiian Style Chicken
Happy Monday. Five more days of workin’ for the man. Make dinner easy tonight.
HAWAIIAN STYLE TERIYAKI CHICKEN
3 pounds of boneless, skinless chicken thighs.
1 cup of soy sauce
1 cup of pineapple juice
1 cup of brown sugar packed
5 cloves of mashed garlic.
1 inch knob of fresh ginger, grated on a micro-plane grater
In a large bowl, mix the pineapple juice and soy sauce and add in the sugar to be dissolved.
Add the desired amount of ginger and garlic then add in the chicken.
You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.
If you can’t wait, boil the chicken in the sauce right after you make it.
Bake the chicken in a 425 oven for 50 minutes, brushing with sauce every 10 minutes.
When in doubt, pull out your digital thermometer. The chicken is done when the chicken reaches an internal temperature of 165.
Wet Burritos
It’s National Burrito Day! I like mine like I like my…well, you know.
Wet Burritos
1-1/2 lbs. lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) can diced tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use a Mexican blend)
6-8 10 inch flour tortillas
2 cups re-fried beans, with 1/4 teaspoon cumin, added
1 (10 ounce) can enchilada sauce
1 (18 ounce) jar home-style beef gravy
FOR SERVING
sour cream
chopped onion
salsa
jalapeno
chopped lettuce
chopped tomato
fresh cilantro
Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking. Drain off any fat from browning.
Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
While meat is simmering, heat beans with 1/4 tsp. cumin, and make the gravy.
For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
Soften tortillas in moist paper towels for 20 seconds in microwave.
Preheat oven to 375 degrees.
Assemble burritos.
On each tortilla, layer some of the meat mixture, the bean mixture, and the cheese.
Fold sides of burrito in, then roll from the other sides until you have a “package”.
Place seam side down in a 13×9 baking dish.
When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
Bake 15-20 minutes until cheese is melted and burritos are heated through.
Serve each burrito with extra sauce from pan spooned over the top.
Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce, cilantro and chopped tomatoes available to sprinkle on as desired.