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
Jalapeno Popper Grilled Cheese & Sloppy Joe Grilled Cheese
It’s National Cheese Lovers Day! So, I thought I’d share a couple of grilled cheese sandwiches that I like to make.
Jalapeno Popper Grilled Cheese
8 slices thick, white bread (Franz Naked)
8 slices thick-cut bacon
2 teaspoon mayonnaise
6 ounces cream cheese
4 tablespoons diced jalapenos or to taste
1/2 teaspoon garlic powder
4 tablespoons Parmesan cheese
8 slices pepper-jack cheese
Cook the bacon, but not too crisp. Set aside on a plate lined with a paper towel.
Combine cream cheese, jalapeños, garlic powder, and Parmesan cheese in a small bowl. Mix well.
Spread jalapeño filling over 2 of the slices of bread. Top with pepper-jack cheese, two slices of bacon and remaining slice of bread.
Spread mayonnaise over the outside of each slice of bread.
Preheat a small skillet over low heat. Place mayonnaise side down in the skillet.
Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.
Sloppy Joe Grilled Cheese
1 pound ground beef
1 tablespoon unsalted butter
1/2 yellow onion , chopped
1/2 green bell pepper , chopped
1 clove garlic , minced
2 teaspoons yellow mustard
3/4 cup ketchup
2 tablespoons brown sugar
Kosher salt and fresh-ground pepper, to taste12 slices American Cheese
12 slices thick, white bread (Franz Naked)
4 tablespoons unsalted butter
Bread & Butter pickles, for serving
Add the ground beef to a large skillet (this browns very well) on high heat and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on the beef, and it is cooked through, then remove the beef, drain the fat and add the butter, onions and bell pepper to the pan.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again and add the beef back into the pan.
Add the garlic, mustard, ketchup, brown sugar, salt, black pepper, to the pan and cook until most of the liquid has evaporated, 3-5 minutes.
Spread the butter on one side of each of the 12 slices of bread.
Butter side down on the cutting board.
Add a slice of American Cheese to each of the slices.
Top six slices with the meat mixture and close the sandwiches pressing down lightly.
In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.
Serve with the pickles
Patty Melt
Happy Friday! Tomorrow…Texans @ Chiefs, Commanders @ Lions. Sunday…Rams @ Eagles, Ravens @ Bills. Who do you like to make it to the Conference Championships? Make a sandwich and think about it.
Patty Melt
1 1/2 lbs. ground beef
3/4 teaspoon onion powder
Kosher salt and fresh ground pepper, to taste
2 slices rye bread
2 tablespoons milk
1 tablespoon butter
2 large onions, halved and sliced into half moons
2 cups Swiss cheese, grated
8 slices rye bread
1 tablespoon butter
1.Tear up the 2 slices rye bread into small pieces, add the 2 T. milk and spices. Mash well, then mix with the hamburger, form into 4 patties, forming into the shape of the bread. Poke a hole in the center to prevent plumping.
2.In a large skillet melt 2 T. butter, add two patties and brown on one side only. Remove from pan and brown the other two.
3.Drain the fat reserving one teaspoon. put the onions in the skillet and brown lightly, 8-10 minutes.
4.Lay the patties raw side down on the onions. Reduce the heat and cook for approximately 5 minutes.
5.Remove everything, wipe out the pan.
6.Butter the bread, (or just put butter in the pan).
7.On 4 slices of bread, put 1/4 cup cheese, put a patty on, put another 1/4 cup cheese on top, and a big pile of onions. Top with the other 4 slices.
8.Two at a time, grill each sandwich. keeping the already done ones warm in a low oven.
Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa
When you get a craving, ya gotta feed it!
Chicken-and-Cheese Enchiladas and Cilantro-Lime Avocado Salsa
1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
2 serrano Chile peppers, stemmed and seeded
1/2 cup chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
4 cups shredded rotisserie chicken
2 1/2 cups grated Monterey Jack cheese
Fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or cotija cheese
Preheat the broiler. Slice half of the onion into thin rings and set aside.
Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up.
Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Cilantro-Lime Avocado Salsa:
6 tomatillos
1 jalapeño
2 avocados
A handful of fresh cilantro
1/2 cup crema mexicana
1 tablespoon minced garlic
1 tablespoon chicken bouillon powder
Kosher salt, to taste
Juice of 2 limes
1/4 of a white onion
About 1 cup of boiling water from the tomatillos and jalapeño
In a saucepan, boil the tomatillos and jalapeño (if using) for about 10 minutes until softened.
In a blender, combine the avocados, fresh cilantro, crema mexicana, minced garlic, chicken bouillon powder, salt, lime juice, and white onion.
Once the tomatillos and jalapeño are done boiling, add them to the blender along with approximately 1 cup of the boiling water to help blend.
Blend everything until the mixture is smooth and creamy. Taste and adjust the salt if needed.
Serve this rich, zesty salsa as a topping for tacos, enchiladas, or enjoy it as a delicious dip with tortilla chips!
Enjoy!
Fish Piccata
Fish Piccata
4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish
2 Cloves of Garlic, minced
2 tsp of Olive Oil
Kosher salt and fresh-ground pepper, to taste
Flour, for dusting the fillets
Capers, to taste
1/2 Cup of White Wine
Zest and Juice of One Whole Lemon
Fresh Chopped Parsley
1 Tbsp of Butter
Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side.
Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds.
Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!
Davey’s Triple Play Grilled Cheese
It’s National Hot Pastrami Sandwich Day. Here’s a sandwich that will definitely find is way to one of the pages in my forthcoming cook book, “If You Don’t Like My Cooking…Go Fork Yourself”
Davey’s Triple Play Grilled Cheese
4 Tbs. apple butter
1 tsp. Dijon mustard
1 Tsp. honey
Kosher salt
4 thick slices of bread
8 oz. aged white Cheddar, grated
1 lb. thinly sliced pastrami
6 to 10 very thin slices of apple (use a mandolin, if you have one)
4 Tbsp. unsalted butter
Combine the apple butter, mustard, honey, and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping the slices slightly, and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs. of the butter in a heavy-duty 12-inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on one side, 3 to 4 minutes. Flip, add the remaining 1 Tbs. butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes. Slice in half and serve.
Chicken Parm Sub with Italian Salad
The NFL playoffs continue this Saturday and Sunday and the Rams and Vikings meet tonight. I think I’ll change gears and root for the Rams, for my friends Rick Richard Healy and Tom Cummings. Too bad the Rams and Lions can’t square off in the Super Bowl. Good luck Chuck and Jake.
Chicken Parm Sub with Italian Salad
1 jar of marinara sauce
2 large chicken breasts
1 large yellow onion
Garlic cloves, to taste, I use 4
18 slices of provolone or mozzarella cheese
6 French or Sub Rolls
1 Cup grated Parmesan cheese + more for topping
Kosher salt and fresh-ground pepper
Garlic Powder
Onion Powder
Italian seasoning
Oil for cooking
Halve your onions, then peel and slice into half-moons
Cut your chicken breasts into bite sized chunks.
Mince the garlic.
Add some oil to a skillet, then preheat your oven to 375 degrees.
Add your onions, chicken and garlic to the skillet and sauté , stirring occasionally until fully cooked.
Season with the salt, pepper, onion and garlic powders and Italian seasoning. I do not measure, Just season to taste.
Pour in the jar of marinara, I add a little water to the jar, shake and add to the pan as well. Bring to a simmer, reduce heat, cover and simmer 20-30 minutes.
Drizzle some oil or butter on the split rolls and toast in the oven until slightly toasted, take out, add two slices of cheese and back in oven to toast.
When chicken is done simmering, turn off heat, stir in the Parmesan cheese.
Remove rolls from oven, turn off oven and turn on broiler, add the chicken to each roll, sprinkle of Parmesan and another slice (or two) of cheese to the top, sprinkle with seasonings if you like, and broil until the cheese is bubbly and golden brown.
Serve with Italian salad. Recipe follows.
Italian Salad
1 head of iceberg lettuce
1 medium red onion
1/2 cup of sun dried tomatoes
8 slices of provolone cheese
6 to 8 peperoncini plus a splash of juice from the jar
Italian seasoning, to taste
1 tablespoon of mayo
1/2 cup grated or shaved Parmesan cheese
Kosher salt and fresh-ground pepper, to taste
Wash and air dry your iceberg lettuce and cut and tear into bite sized pieces. I like to leave it in the bowl in the fridge for a bit so it gets ice cold.
Slice your red onion and add to the lettuce.
Add your peperoncini to the bowl and drizzle a little of the juice from the jar on the salad.
Chop your sun dried tomato into small pieces and sprinkle over the salad.
Dice your Provolone and add to the salad.
In a jar add your salad dressing and the mayo and whisk or stir until well combined and creamy.
Season the whole salad with the Italian seasoning and salt and pepper.
When ready to serve, drizzle with the dressing and add the Parmesan cheese.
Air Fryer Hawaiian Teriyaki Chicken
Happy Friday! I am obsessed with my Ninja Air Fryer.
Air Fryer Hawaiian Teriyaki Chicken
For the Teriyaki Marinade:
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons grated fresh ginger
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For the Chicken:
4 boneless, skinless chicken thighs
1 tablespoon vegetable oil
Sesame seeds and chopped green onions for garnish (optional)
In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil. If you want a thicker sauce, stir in the cornstarch mixture and cook over medium heat until thickened. Allow it to cool.
Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the teriyaki marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight. Reserve the remaining marinade for basting and serving.
Preheat your air fryer to 360° for about 5 minutes.
Remove the chicken from the marinade, letting any excess drip off. Lightly brush the chicken with vegetable oil to help with browning.
Place the chicken in the air fryer basket in a single layer, making sure they are not overcrowded. Cook at 360° for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165° and is golden brown.
Transfer the chicken to a plate and let it rest for a few minutes. Slice the thighs into strips. Garnish with sesame seeds and chopped green onions, if you like. Serve with rice and the reserved teriyaki sauce on the side.
Air Fryer Ribs with Smoky Bourbon-Peach BBQ Sauce
Air Fryer Ribs with Smoky Bourbon-Peach BBQ Sauce
1 rack of ribs
Dry rub (recipe follows)
BBQ sauce (recipe follows)
Preheat the air fryer to 380°
Peel off the silver membrane from the back of the ribs. Season the ribs with the dry rub on both sides.
Cut the rack of ribs in half to fit in the air fryer. Place meat side down in the air fryer tray and cook for 20 minutes, turning the ribs over halfway through the cooking.
After the 20 minutes is up, pull out the basket and baste the ribs on both sides with BBQ sauce. Return them, meat side up, to the air fryer. Crank up the heat to 390° and cook for an additional 3-5 minutes, or until they are a bit charred on top. Brush with additional BBQ sauce and serve.
Smoky Bourbon-Peach BBQ Sauce
1/2 onion cut into wedges
2 cloves garlic, minced
1/2 cup bourbon
1/2 cup peaches, pureed
1 cup ketchup
2 tablespoons tomato puree
4 tablespoons cider vinegar
2 tablespoons liquid smoke flavoring
4 tablespoons Worcestershire sauce
1/8 cup brown sugar
A few dashes of hot sauce
Kosher salt and fresh-ground pepper, to taste
Add the onion, garlic, peach puree and bourbon to a small saucepan. Simmer on low for 10 minutes until the bourbon reduces by half.
Add all additional ingredients and stir well.
Bring to the boil, then reduce to medium-low and simmer for 20 minutes.
Take the pan off the heat and allow to cool.
Strain the sauce through a sieve into a bowl.
Use immediately or store in the refrigerator for up to two weeks.
Dry Rub
2 tablespoons brown sugar
2 tablespoons paprika
Kosher salt and fresh-ground pepper, to taste
3 teaspoons chili powder
3 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dry mustard
Mix all spices together until well combined.
Blue Cheese Crusted Ribeyes
Cut the cheese and crust it!
Blue Cheese Crusted Ribeyes
2 thick-cut ribeyes
1 large shallot, sliced
Dry, white wine, for de-glazing
2-3 tablespoons Butter
Canola oil, as needed
1 cup Panko breadcrumbs
1 cup blue cheese, crumbled from a wedge
1 teaspoon Paprika, as needed
Kosher salt and fresh-ground pepper, to taste
1 teaspoon Garlic Powder, as needed
1 teaspoon Chili Powder
2 teaspoons fresh, chopped rosemary
2 tablespoons fresh, chopped parsley
Squeeze of Lemon Juice
Heat the oven to 400°
Let steaks come to room temperature
In a medium skillet over medium heat, melt 1 tablespoon of butter. Add shallots and rosemary. Cook until shallots are tender and translucent. Deglaze the pan with the wine and lemon juice until slightly reduced down, about 2 minutes. Remove from heat and set aside.
In a bowl, mix together the Panko, blue cheese, parsley, paprika, garlic powder as needed and the cooked shallots and rosemary. Set aside.
Once the steaks have come to room temperature, season with salt, pepper, chili powder and garlic powder.
Heat a large cast iron skillet over medium heat with 1 tablespoon of butter and about 1 tablespoon of canola oil.
Once the pan is hot, sear the steaks on both sides until a nice crust forms, 3-6 minutes on each side. Remove the pan from the heat and add your Blue Cheese crust on top of the steaks. Press the mixture onto the steaks.
Place the pan in the oven and bake for 3-4 minutes, until the cheese has slightly melted and the crust begins to brown.
Remove from the oven, and let the steaks rest for about 5 minutes before slicing and serving. Enjoy!
Air Fryer Baja Fish Tacos
Happy Taco Tuesday!
Air Fryer Baja Fish Tacos
2 pounds fresh cod, or other white, firm fish
4 tablespoons olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
2 teaspoons paprika
Cayenne pepper, to taste
1 teaspoon cumin
Kosher salt and fresh-ground pepper, to taste
12 flour tortillas street taco size
4 cups finely shredded cabbage slaw
Lime wedges, for serving
Cooking spray
Fish Taco Sauce
1 cup mayonnaise
4 tablespoons sour cream OR Greek yogurt
Juice from 2 limes
2 whole chipotle peppers minced + 1 teaspoon adobo sauce
2 teaspoons honey or more to taste
Fresh cilantro, finely chopped
Kosher salt, to taste
Blend fish taco sauce in a small bowl. Transfer to the refrigerator until you’re ready to eat.
Combine chili powder, garlic powder, paprika, cayenne, cumin, sea salt and black pepper in another small bowl.
Cut fish into 1″ thick pieces of cod about the length of your tortilla.
Preheat the air fryer to 400 degrees and lightly spray the basket with cooking spray.
Pat pieces of fish dry with paper towels then brush all sides with oil.
Generously season with spice mix and transfer to the preheated air fryer in a single layer then lightly spray the top of each piece of fish with cooking spray.
Air fry 6-8 minutes or until cooked through to an internal temp of 145 degrees.
To assemble: lightly char tortillas over a low flame on the stove-top. You can also do this in a skillet or simply warm in the microwave.
Spread a dollop of chipotle sauce down the center of each tortilla. Sprinkle with slaw then lay fish on top. Serve with lime wedges.
Crispy, Baked Korean Wings
The NFL playoffs are here! Time for game-day recipes. For my friends, Chuck and Jake…Go Lions!
Crispy, Baked Korean Wings
Wings
2 pounds chicken wings, flats and drums
1/2 tablespoon baking powder
Kosher salt and fresh, ground pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
Korean sauce
3 tablespoons gochujang paste, or chili-garlic paste
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 inch knob fresh ginger, peeled and grated
4 cloves garlic, minced
Lime wedges, for squeezing
Toasted sesame seeds, cilantro and sliced green onion, for garnish
To bake super crispy wings in the oven, you need to start with the secret ingredient. That magic thing is baking powder. By coating your wings in a light sprinkling of seasoned baking powder, you are guaranteed that crunchy crispy chicken skin that makes the perfect wings.
Start by combining baking powder, salt and onion powder in a small bowl. Pat your naked chicken wings with paper towels to remove as much moisture as possible and then add them to a separate mixing bowl, one large enough to toss your wings around without them flying out.
Sprinkle half of your baking powder mixture on your wings and toss to coat. Sprinkle the remaining mixture and toss again until your wings are evenly coated.
Preheat oven to 450 degrees and line a large baking sheet tray with foil and then add an oven safe wire rack on top of your foil. Lightly spray your rack with non-stick spray.
Lay your chicken wings out on the wire rack so that there is plenty of space between them to ensure they cook evenly.
Cook wings for 30 minutes then flip your wings and return to oven for an additional 20-25 minutes.
While your wings are baking, make your Korean sauce. Add gochujang sauce, soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic powder to a small sauce pan and heat over medium high heat, stirring occasionally.
Once your sauce reaches a slow boil, reduce the heat to medium and simmer for 15 minutes. Your sauce will start to reduce and thicken. Remove from heat and set aside.
Once your wings are done, remove them from the oven and to a large mixing bowl. Pour your spicy Korean sauce on top and toss to coat.
Top with toasted sesame seeds and chopped cilantro, or green onion, or both! Serve with lime wedges.
Chicken Tortilla Soup
Happy Friday! Let’s get this in the crock-pot tomorrow.
Chicken Tortilla Soup
12 small corn tortillas 6-inch, cut into ¼-inch strips
2 tablespoon olive oil
2 onions chopped
6 cloves garlic large, minced
2 chipotles in adobo sauce, chopped
4 teaspoons cumin
4 teaspoons chili powder
28 ounces crushed tomatoes
20 ounces canned diced tomatoes with chilies such as Rotel, 1 can
8 cups chicken broth
30 ounces canned black beans drained and rinsed
2 cups frozen corn kernels
4 boneless skinless chicken breasts
Cook onion, garlic and jalapeño in olive oil. Add to the bottom of a slow cooker.
Add remaining ingredients (except tortillas and oil) to the slow cooker and cook on high for 4 hours.
Shred chicken and add back to the pot. Serve with tortilla strips.
Crispy Tortillas
Heat oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain on paper towels and salt immediately.
Toppings
Cilantro, rough chopped
Sour cream
Tortilla strips
Hot sauce
Lime wedges
Pickled jalapeno
Chopped onion
Chopped tomato
Avocado, diced or sliced
Grated cheese
Prime Rib Sliders
Here’s another leftover prime rib idea. Happy Friday!
Prime Rib Sliders
Slices of leftover prime rib
1 package King’s Hawaiian Rolls
12 slices Swiss cheese
Onion powder
Garlic powder
Melted butter, for topping rolls
Caramelized Onions:
4 large sweet onions halved and cut thinly
1/4 cup butter
Kosher salt and fresh-ground pepper, to taste
4 tbsp balsamic vinegar
4 tbsp brown sugar
6 fresh rosemary stems
2 bay leaves
Horseradish Cream Sauce:
2 tbsp prepared horseradish
1/4 cup sour cream
2 tsp Worcestershire sauce
2 tsp Sriracha
Caramelized Onions:
Cut the onions in half, then slice them thinly.
Melt the butter in a large skillet, then add the onions.
Cook over low-medium heat until the onions are softened. About 20 minutes.
Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.
Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.
Stir in the balsamic vinegar, sugar, salt and pepper.
Continue cooking until the liquid is all gone, and the onions are caramel colored and soft. Be very careful not to burn the mixture, so stir often.
Horseradish Cream Sauce:
Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy.
Putting it all together:
Pre-heat your oven to 350
Cut the entire pack of rolls in half horizontally, keeping each half intact and connected. Place the bottom half of the rolls on a foil lined baking sheet. Top with the roast beef (about 1 slice per roll). Dollop the beef with the horseradish cream sauce. Spread the onions in an even layer over the top, then top with the cheese. Place the top layer of rolls over the cheese. Brush the top of the rolls with the melted butter. Sprinkle with the garlic powder and onion powder.
Cover the baking sheet with aluminum foil and bake for 15 minutes. Uncover and bake until the cheese is melted and the rolls are lightly browned, 5 to 7 minutes more. Let cool for 5 minutes before serving.
Leftover Prime Rib Dips with Red Wine Au Jus
What to do with that leftover prime rib…
Leftover Prime Rib Dips with Red Wine Au Jus
Ingredients for 8 sandwiches
6 cups leftover prime rib red wine au jus (recipe below)
2 tablespoons olive oil
3 lb. leftover prime rib roast (thin sliced for sandwiches)
Kosher salt and fresh ground pepper, to taste
2 tablespoons butter
8 sandwich rolls (hoagie or torpedo rolls) buttered and toasted
16 slices Swiss cheese (optional)
In a saucepan, bring leftover prime rib au jus to medium temperature.
In a large skillet or frying pan, add olive oil and bring to medium high heat. Add sliced leftover prime rib beef and season with course ground salt and pepper. Cook until warmed, about 4-5 minutes.
Ladle about ½ cup portion of the au jus into the pan, and add the tablespoon of butter.
If you are putting cheese on the sandwiches, build the sandwiches (open faced) with the meat and cheese and put under the broiler, just until the cheese is melted. Otherwise, just build with the warmed meat and enjoy!
Serve with ramekins or cups filled with the red wine au jus.
Red Wine Au Jus
4 cups beef broth
2 cups cabernet sauvignon (or your choice red wine)
1 cup prime rib roast drippings
4 tablespoons unsalted butter
2 sprigs fresh rosemary
2 pinches ground sage
Kosher salt and fresh ground pepper, to taste
Combine all ingredients in a medium saucepan and bring to a rolling boil at medium high heat. Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus.
Do not reduce the au jus too much, as it should be a thinner sauce than gravy. Add salt & pepper, to taste. Strain and serve in individual bowls for each of your guests (save the leftover au jus for sandwiches tomorrow!).
Grilled Tri-Tip Soup
Our Chief Engineer at Q97, Barry, brought a crock-pot of tri-tip soup. It is fantastic! Job well done, Barry! He doesn’t have a recipe, so I thought of a bunch of good ingredients and wrote my own recipe. I hope it’s good. It sounds good.
Grilled Tri-Tip Soup
1/2 C all-purpose flour (optional)
One 3 lb. tri-tip, seared and cubed
3 Tbs olive oil
1 bag frozen pearl onions
8 cloves garlic, peeled
2 Tbs balsamic vinegar
2 Tbs tomato paste
2 C dry red wine
4 C beef broth
1 bay leaf
Dried thyme
4 large carrots, peeled and cut into one-inch pieces
4 stalks celery, trimmed and cut into one-inch pieces
2 cans kidney beans
1-pound white button mushrooms, quartered
Fresh parsley, chopped
Kosher salt and fresh-ground pepper, to taste
Season the tri-tip with salt and pepper. Sear the tri-tip on your grill just until it gets good color, about five minutes, or so.
Remove the tri-tip and place on a plate, to drain and cool. Cube the tri-tip. Reserve the juices
Place the flour in a large resealable plastic bag and season it with salt and pepper. Add the tri-tip cubes to the flour, close the bag, and shake to coat well. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Remove the tri-tip from the flour, shaking off any excess and carefully add it to the hot oil. Brown the tri-tip, stirring often, about 5 minutes. Remove the tri-tip from the pot and set it aside.
Add the onions and garlic to the pot and sauté for 3 minutes, stirring often. Add the vinegar and scrape up the brown bits from bottom of the pot. Add the tomato paste and cook for one minute more. Place the onions and garlic mixture in a crock-pot. Add the tri-tip to the pot, with the juices. Add the wine, beef broth, reserved cooking juices from the tri-tip, bay leaf and thyme. Stir to combine. Cover the pot with a lid and cook on low for about 4 hours.
After 4 hours of cooking, add the carrots, beans, celery and mushrooms. Cover and cook another 2 hours or until the vegetables are cooked through and the sauce has thickened.
Garnish with fresh parsley and serve.
Air-Fried Shrimp
Today is National French Fried Shrimp Day. Now, I don’t know the difference between French fried and just fried, but I’ll be bustin’ out the ol’ Ninja Indoor Grill & Air-Fryer tonight. Happy Saturday!
Air-Fried Shrimp
2 lbs. large shrimp peeled, de-veined, tails intact
1 cup flour
onion powder
garlic powder
Old Bay Seasoning
Cajun Seasoning
Kosher salt and fresh-ground pepper, to taste
2 large eggs, beaten
1-1/2 cups Panko breadcrumbs
Cooking spray or vegetable oil
Mix flour, onion powder, garlic powder, Old Bay Seasoning, Cajun seasoning, kosher salt, and black pepper in a small bowl. Add beaten eggs to another bowl. Add breadcrumbs to a another bowl.
Dredge the shrimp into the mixed flour mixture, then into the beaten egg, and then into the breadcrumbs.
Preheat the air fryer to 390. Spritz the shrimp with vegetable oil or cooking spray. Arrange the shrimp in a single layer in the air fryer basket leaving a little room in between the shrimp. Cook for 5 minutes or until lightly browned.
Nana’s Shrimp Appetizer
This shrimp appetizer is a game-changer. I first had this 2 years ago, when we spent Christmas in Santa Barbara. My sister-in-law, Kathy, made this from her grandmother’s recipe. Beth has the same grandmother. Beth and I have been married nearly 35 years. Why is it, I first learned of this masterpiece just 2 years ago? As always, Beth has been holding out on me. Merry Christmas & Happy New Year!
Nana’s Shrimp Appetizer
2/3 cup mayonnaise
2 tablespoons heavy cream
2 tablespoons tarragon vinegar
2 tablespoons chopped fresh parsley
2 tablespoons minced onion
½ teaspoon celery seed
½ teaspoon sweet basil
½ teaspoon salt
½ teaspoon black pepper
Mix together—pour over 2-3 pounds jumbo cooked shrimp. Marinate in the fridge. Serve on toothpicks and enjoy with your favorite cocktail. Or this can be used as a salad too —serve with dark greens, avocado, etc.
TJ’s Teriyaki Rumaki
Our very dear friend Teresa, who sadly passed too soon several years ago, used to make the best Rumaki for our Christmas and New Year’s parties. Now, her husband and our dear friend, John, is with her. It’s a great party snack for the holidays and brings us great memories. Rest easy John & TJ.
TJ’s Teriyaki Rumaki
1 container chicken liver
1lb bacon
1⁄2 cup Teriyaki sauce
1 tablespoon fresh, minced ginger (about 1 inch knob)
1⁄4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 clove minced garlic
Butter
Wooden toothpicks
Place bacon strips in a cold frying pan. Turn on a low flame and slowly render the fat from the bacon.
Melt some butter or margarine, and add the teriyaki sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
Slice the chicken livers into 1/2-inch pieces.
Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
Set the cookie sheet with all of the Rumaki aside.
About 20 minutes before company arrives, preheat oven to 450 degrees.
About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
Remove from oven and serve on a hot plate.
Leave the toothpicks in place so they can pick it up by the toothpicks.
Steak Marsala
If you’re still trying to come up with a sexy Christmas Eve dinner, this ought to do the trick.
Steak Marsala
1cup chicken broth
½-ounce dried porcini mushrooms
3 tablespoons olive oil
12 ounces cremini mushrooms, sliced thin
Kosher salt and fresh-pepper, to taste
Four 6-8-ounce sirloin steaks
1 shallot, minced
1 tablespoon flour
3 cloves garlic, minced
1 teaspoon fresh rosemary, minced
¾ cup sweet marsala, plus one tablespoon
4 tablespoons butter, chilled and cubed
1 tablespoon parsley, chopped
2 teaspoons lemon juice
Add ½ cup of broth to dried porcini mushrooms in a microwave safe bowl and microwave for about 1 minute until steaming. Let sit for about 5 minutes until softened. Drain and reserve liquid. Chop mushrooms until fine.
Add 1 tablespoon oil to a nonstick skillet over medium-high. When hot, add fresh mushrooms and a pinch of salt and pepper and cover. Cook until the mushrooms have released their liquid, about 3 minutes. Uncover and cook until liquid has evaporated and mushrooms are browned, about 10 minutes. Transfer to a bowl and cover with tinfoil to keep warm.
Pat steaks dry and season with salt and pepper. Add a tablespoon of oil to the skillet and heat over medium heat. When hot, add steaks and cook until brown on one side. Turnover and cook until meat thermometer registers 125º for medium rare, 130º for medium. Time will vary depending on how thick the steaks are, but about 5 minutes. Transfer to a cutting board and tent with tinfoil.
Heat a tablespoon of oil in the same skillet over medium-high heat and add shallots, flour, garlic, rosemary, dried mushrooms, a pinch of salt and pepper and cook until the shallots have softened. Stir in ¾ cup of Marsala, reserved mushroom liquid and ½ cup of broth. Cook until reduced and slightly thickened, about 5 minutes.
Reduce heat and whisk in butter a piece at a time. Next add parsley, lemon juice, the browned fresh mushrooms and 1 tablespoon Marsala. Season with salt and pepper. Slice steak and spoon sauce over steak.
San Francisco Style Cioppino
Christmas Eve is one week from today…Yikes! Cioppino is a must for many families during the Holidays. This one comes from the Putah Creek Cafe in Winters. It’s expensive, time consuming and a lot of work, but if you want to show your friends and family a lot of love on Christmas Eve or New Year’s Eve, have a big pot of this on the stove. Cin Cin!
San Francisco Style Cioppino
Cioppino Tomato Base:
1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
5 cloves garlic, chopped
1 small serrano chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
10 cups canned pureed tomatoes, about five 15-ounce cans
Fish Stock, recipe follows
Seafood:
6 tubes of squid, with tentacles, cleaned and cut into rings
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock
Fish Stock:
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
10 to 12 cups clam juice
Fish Stock:
In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, squid, clams, mussels, and fish, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with good, crusty garlic bread to sop up all the heavenly goodness!