Dave Tappan 10a-3p Mon-Fri

April 1, 2025

Tex-Mex Enchiladas with Chili Gravy

Happy Taco Tuesday & April Fool’s Day!

 

Tex-Mex Enchiladas with Chili Gravy

 

Chili Gravy

1 1/2 pounds ground beef

1 onion, chopped

3 Tablespoons chili powder

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Mexican or regular oregano

1 teaspoon cayenne pepper

Kosher salt and fresh-ground pepper, to taste

1/3 cup all-purpose flour

2 cups chicken broth. More, if needed

 

Tex-Mex Enchiladas

1 twelve-ounce block cheddar cheese, shredded

12 corn tortillas

1 twenty-eight-ounce can red enchilada sauce.

1 white onion, chopped

Handful fresh cilantro, roughly chopped

 

Make the Chili Gravy

Brown the ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes.

Add chili powder, cumin, cayenne, oregano, garlic powder, onion powder, salt and pepper. Stir until mixed evenly.

Add the flour and stir in with the seasoned ground beef.

Pour in the broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. It smells really good at this point. When it thickens up, then it is ready to pour over the cheese enchiladas. If the gravy is too thick for your liking, add a little more broth.

 

Heat The Tortillas

In a skillet, heat the enchilada sauce to barely boiling, then turn down to a slight simmer.

Submerge each tortilla in the hot enchilada sauce to make it soft and pliable before adding the cheese and rolling it.

 

Tex-Mex Enchiladas

Preheat the oven to 400 degrees F.

Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.

Add about 1/4 cup of shredded cheddar cheese on the lower third of the sauced tortilla. Then tightly roll the tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.

Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.

Bake in a preheated oven for 20 minutes.

Serve the enchiladas hot, and top with chopped onions and chopped cilantro just before serving.

March 31, 2025

Roasted Garlic Butter Rib-Eye Steaks

Hi-O, Hi-O, It’s Off To Work We Go. Another five days of workin’ for the man!

 

Roasted Garlic Butter Rib-Eye Steaks

 

4 Rib-Eyes

Olive oil

Montreal Steak Seasoning, to taste

 

Roasted Garlic and Herb Butter

1/2 shallot, diced

1 tablespoon rosemary, chopped

1 tablespoon thyme, chopped

Kosher salt and fresh-ground pepper, to taste

2 bulbs garlic

4 tablespoons olive oil

 

Preheat oven to 400°F.

Cut the tops off the head of the garlic bulbs (enough to expose the top of the garlic cloves) and remove any loose papery outer layers.

Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic and season with salt and pepper. Wrap the sides up and place the foil wrapped garlic onto a baking tray.

Roast in the preheated oven until golden and soft, about 45 minutes or up to 60 minutes. Roasting time will vary based on the size and type of garlic.

Set aside to cool, then squeeze out the soft cloves.

While the garlic is roasting, season the steaks with Montreal Steak Seasoning and let them sit at room temperature for 30 minutes.

Get a stick of softened, unsalted butter in a bowl and begin adding the roasted garlic (8 or so cloves), rosemary, thyme, shallots, and salt & pepper. Mix and set aside.

Grill, BBQ or air-fry the steaks to your preferred doneness. I like mine medium-rare.

On the last flip of the steaks, top them with a teaspoon, or so, of the roasted garlic butter. Remove the steaks when done and top them with more butter. Tent them with foil and let them rest for 10 minutes, enjoy!

March 27, 2025

Opening Day Beer Brats

Happy Opening Day! The Giants open their season in Cincinnati, the A’s are in Seattle and the Dodgers host the Tigers. Bust out the brats and enjoy!

 

Opening Day Beer Brats

 

3 tablespoons vegetable oil (divided)

2 pounds of brats

2 onions, halved and sliced into half moons

4 cloves of garlic, minced

2 bottles of a good craft beer

1 teaspoon caraway seeds

1 teaspoon nutmeg

1/2 cup Stone Ground mustard

1 tablespoon honey

2 teaspoons cider vinegar

 

In a large skillet on medium high heat brown the brats on both sides. Remove from the pan and set aside.

Add the other 2 tablespoons of vegetable oil to the skillet and cook the onions on medium heat until soft and lightly browned. Add the garlic, nutmeg and caraway seeds and cook until fragrant, and then add the beer, and mix in the mustard, vinegar and honey.

At this point, if you want to do a smoker or grill version, put everything into an aluminum foil pan and set your smoker or grill to 250. Let everything stew and cook for about an hour.

Add the brats back into the skillet and cook for 8-10 minutes or until brats are done.

Remove the brats to a serving platter and then bring the mixture to a boil over medium high heat. Boil until onion mixture is thickened – stirring frequently.

Serve on brat buns or hoagie rolls topped with the onion mixture.

March 26, 2025

Smothered Pork Chops with Garlic-Mushroom Sauce

Pork steaks are on sale at my favorite meat store in Redding. So…

 

Smothered Pork Chops with Garlic-Mushroom Sauce

 

4 boneless pork chops or pork steaks

Paprika, to taste

Kosher salt and fresh-ground pepper, to taste

2 tablespoons butter, divided

1/2 cup olive oil, divided

8 ounces mushrooms, sliced

1/2 small yellow onion, diced

4 cloves garlic, minced

1 teaspoon Dijon Mustard

2 Tablespoons all-purpose Flour

2 cups chicken broth

Minced parsley or chives, for garnish

 

Season both sides of pork chops with paprika, salt and pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter and half of the olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.

In same skillet over medium-high head add remaining the butter and olive oil. Add onions and cook until softened, about 3 minutes. Add mushrooms and cook until they are golden and browned, about 5 minutes.

Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.

Stir in the flour, cooking stirring to remove lumps. Slowly add the broth, whisking until blended. Season with salt and pepper, to taste

Return pork chops to pan and cook for a couple of minutes or until they are heated through. Serve hot. Garnish with parsley or chives.

March 25, 2025

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

March 24, 2025

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!

March 22, 2025

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.

March 22, 2025

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.

March 19, 2025

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.

March 13, 2025

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.

March 12, 2025

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.

March 10, 2025

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.

March 7, 2025

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.

March 6, 2025

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.

March 4, 2025

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.

February 28, 2025

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.

February 27, 2025

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.

February 26, 2025

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.

February 25, 2025

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.

February 24, 2025

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.