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
Classic Blackstone Tacos
Happy Taco Tuesday! I’ve been wearin’ out the Blackstone, of late. Here’s a classic for ya.
Classic Blackstone Tacos
1 lb. ground beef
1 medium onion, finely chopped
1 can (4 oz) diced green chiles
2 tbsp taco seasoning
1/4 cup water
12 regular size corn or flour tortillas
3/4 cup shredded cheese (Monterey Jack)
1/4 cup crumbled Cotija cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
1 tbsp oil (I used olive oil)
Kosher salt and fresh-ground pepper, to taste
Preheat your griddle to medium-high heat and allow it to preheat for a few minutes.
Add the oil to the griddle and spread it evenly.
Place the ground beef on the griddle and use a spatula to break it into smaller pieces.
Season with taco seasoning and add water
Cook the beef until it starts to brown, about 5-7 minutes.
While the ground beef cooks, add the onions and green chiles to a separate oiled part of the griddle.
Once the beef is cooked, add the onions and chiles into it and turn off that side of the griddle.
Add tortillas to the griddle and cook until warm and browned.
Sprinkle shredded Monterey jack cheese on one side of the tortilla.
Add the ground beef mixture to the other side and flip the tortilla in half.
Work in batches until you have all the tacos together.
Remove tacos from the griddle and sprinkle Cotija cheese and fresh cilantro on top.
Garnish with lime wedges and serve while warm
Steak Fajitas
I made some hot, steamy fuh-jy-tas on the Blackstone last night.
Steak Fajitas
2 pounds steak of your choice
2 Tablespoons olive oil
2 red bell peppers, sliced
2 yellow bell peppers, sliced
2 yellow onions, sliced
4 cloves garlic minced
2 Tablespoons vegetable oil
2 packages fajita seasoning
Flour tortillas
Lime wedges, for squeezing
Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add 1 package of fajita seasoning to meat and toss to coat.
In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in 1 package of fajita seasoning and mix until coated.
Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.
Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic.
During the last minute of cooking place tortillas on griddle to warm.
Remove the steak, vegetables and tortillas from griddle to a large platter. Build your fajitas and hit them with a squeeze of lime and enjoy!
Shrimp Ceviche Tostadas
Happy Weekend! If you have some shrimp in the freezer, bust ’em out and get to work! This tostada is tasty, refreshing and pairs well with a bloody Mary!
Shrimp Ceviche Tostadas
For the Shrimp Ceviche:
1 lb. raw shrimp, peeled, deveined, and chopped into small pieces
3/4 cup fresh lime juice (enough to cover the shrimp and “cook” it)
1 diced cucumber
2 diced Roma tomatoes
1 finely chopped red onion
1 or 2 jalapeños or serrano peppers, finely chopped
Handful torn, fresh cilantro, chopped
Kosher salt and fresh-ground pepper, to taste
For Assembly:
6-8 tostada shells
1 or 2 avocados, sliced
Fresh cilantro leaves, for garnish
Lime wedges
Hot sauce
In a large glass or ceramic bowl, add the chopped shrimp and cover it completely with the fresh lime juice.
Stir to combine, cover, and refrigerate for about 30-45 minutes, or until the shrimp turns pink and opaque (the lime juice “cooks” the shrimp).
Once the shrimp is ready, drain off some of the excess lime juice, leaving a bit to keep the ceviche moist.
To the marinated shrimp, add the diced cucumber, tomatoes, red onion, jalapeños and chopped cilantro.
Season with salt and pepper to taste, and stir well to combine.
Place a few avocado slices on each tostada shell.
Spoon a generous amount of shrimp ceviche on top of the avocado.
Garnish each tostada with fresh cilantro leaves and a squeeze of lime juice.
Serve immediately with extra lime wedges and hot sauce on the side.
Ingredients for one bloody cocktail
8 ounces V-8
3 ounces vodka
A few dashes Worcestershire sauce
1 teaspoon prepared horseradish
A couple of dashes of hot sauce ( I like Crystal)
A couple of dashes of Pick-A-Peppa pepper sauce
Fresh ground pepper to taste
A couple of dashes of celery salt plus more for rimming
Ice cubes
Fresh lemon or lime juice for garnish and rimming
Garnish suggestions:
Celery stalk
Pickled green bean and/or asparagus
Cocktail onions
Dill pickle spear
Sweet gherkins
Pepperoncini
Cooked pepper bacon
Salami
Fried or grilled chicken wing
Grilled,sauteed or boiled prawn
Garlic stuffed green olives
All of the above
In a pounder glass, stir together V-8, vodka, Worcestershire sauce, horseradish, hot sauce, Pick-A-Peppa,celery salt and pepper.
Rim another pounder glass with a lemon or lime wedge and celery salt.
Fill that glass ¾ full of ice, then pour mixture into that glass.
Stir well. Garnish with suggested garnishes.
Korean BBQ Bulgogi Beef Tacos
Happy Friday!I found my recipe for Korean tacos. I’m gonna fire the Ninja this weekend.
Korean BBQ Bulgogi Beef Tacos
3 pounds boneless beef short ribs
Flour or corn tortillas
Lime wedges, for squeezing
Marinade
1 cup sodium soy sauce
1/2 cup mirin
1/2 cup brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
One inch knob, peeled & grated fresh ginger
Asian Slaw
Napa cabbage roughly chopped
Matchstick radish or daikon
Matchstick carrot
Chopped scallions
Fresh cilantro, coarsely chopped
Soy Lime Dressing
2 limes juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons olive oil
Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.
In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 2 hours and up to 24 hours.
Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.
Place the cabbage, radish, and scallions in a large bowl.
In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.
Heat a griddle, cast iron skillet or grill over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).
Grill your tortillas for approximately 30 seconds on each side.
On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.
Grilled Hawaiian Chicken Thighs
It looks like it’s gonna be really nice this weekend in Redding. So…fire the grill! These chicken thighs make for great tacos!
Grilled Hawaiian Chicken Thighs
The Meat and Marinade
4 lbs. boneless, skinless chicken thighs
1 C. packed light brown sugar
1 C. soy sauce
6 cloves of garlic, chopped
1-2 inches of fresh ginger, peeled and chopped
1 onion halved and sliced into half moons
1 stick salted butter
Marinade Directions
In a bowl, mix the brown sugar and soy sauce together. Keep mixing until almost all the sugar is dissolved in the soy sauce.
Add in the garlic, ginger and onion and mix.
Let the mixture sit for a few minutes.
Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinate for at least 4 hours.
For the Grill
13×9 Pyrex dish
1 stick of butter
1 bunch green onions sliced small
1 bunch coarsely chopped, fresh cilantro
Grilling Directions
Fire the grill to medium-high heat.
Place Pyrex dish on the top shelf of the hot grill.
Add the butter to the Pyrex so it starts to melt.
Add the meat to the grill and cook to perfection.
When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions and/or cilantro.
Ruthie’s Corned Beef & Cabbage with Horseradish & Mustard Sauce
St. Patrick’s Day is this coming Monday. If you’re looking for a good Corned Beef & Cabbage recipe, my mom always made a good one that is certain to knock your shillelagh in the dirt!
Ruthie’s Corned Beef & Cabbage with Horseradish & Mustard Sauce
1 corned beef brisket (about 4 pounds) with spice packet
2 tablespoons brown sugar
2 bay leaves
3-1/2 pounds small potatoes (10-15), peeled
8 medium carrots, cut into 1” chunks, cross-wise
1 medium head cabbage, cut into wedges
1 cup apple juice
1 cup beer
HORSERADISH SAUCE:
3 tablespoons butter
2 tablespoons all-purpose flour
1 to 1-1/2 cups reserved cooking juices from corned beef
1 tablespoon sugar
1 tablespoon cider vinegar
1/4 cup horseradish
MUSTARD SAUCE:
1 ½ tablespoons salted butter
⅓ cup brown sugar
¼ cup white sugar
¼ cup prepared Dijon mustard
1 large egg
Kosher salt and fresh-ground pepper, to taste
¾ cup cider vinegar
Rinse and pat dry your brisket. Place brisket in your crock pot with the spice packet, brown sugar and bay leaves.
Add the beer and apple juice, then cover the remainder of the brisket with water.
Cover the crock pot and cook on low heat for 6 hours.
Add potatoes, carrots and cabbage and continue cooking for 2 more hours, or until the vegetables and the corned beef is nice and tender.
Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.
Horseradish Sauce: strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices.
In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.
Mustard Sauce:
Melt butter in a saucepan over low heat; remove from heat.
Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.
Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.
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
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
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
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
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
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 removed
1 tablespoon minced garlic
Montreal Steak Seasoning, to taste
1 cup sweet BBQ sauce
1 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 Sauce
1/2 cup cilantro
2 cloves garlic
3/4 cup plain yogurt
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp water
Kosher salt and fresh-ground pepper, to taste
Garlic Parmesan Dipping Sauce
1/2 cup mayonnaise
1/2 cup sour cream
2 cloves garlic, minced
1/3 cup Parmesan cheese freshly grated
2 tbsp parsley
2 tbsp white vinegar
Kosher salt and fresh-ground pepper, to taste
Smoked Paprika Aioli
1/2 cup mayonnaise
1/2 cup yogurt
1 tsp smoked paprika
1 tbsp lime juice
2 cloves garlic, minced
Kosher salt and fresh-ground pepper, to taste
Cilantro Lemon Dipping Sauce
Finely 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 Sauce
Mix 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 Aioli
Mix 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
Coleslaw
1/4 cup mayonnaise
1 1/2 teaspoons Dijon mustard
1 tablespoon white vinegar
4 cups finely shredded cabbage
Kosher salt and fresh-ground pepper, to taste
Nashville Hot Sauce
1 stick unsalted butter
4 teaspoons minced garlic
Cayenne pepper, to taste
2/3 cup Frank’s RedHot sauce
4 teaspoons light brown sugar
Sandwich
4 boneless-skinless chicken thighs
2 cups all-purpose flour
1 cup buttermilk, room temperature
Frank’s RedHot sauce, to taste
Kosher salt and fresh-ground pepper, to taste
Unsalted butter, softened
4 of your favorite hamburger buns
Mayonnaise, for serving
Bread & 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
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
I found a pound of shrimp in my freezer. So…
Shrimp Fra Diavolo (Brother Devil) and Pasta
Extra-virgin olive oil
1-pound medium shrimp, peeled and de-veined
6 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes
1 28 -ounce can whole tomatoes, crushed by hand
1/2 cup dry white wine
Kosher salt, to taste
1 teaspoon dried oregano
1 pound dry linguine, fettuccine or spaghetti
1 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
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.
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.
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.
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.
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.