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
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!
Steak Diane
Yesterday, Beth asked me, “Wadaya want for Christmas Eve dinner?” I really didn’t have an answer. Then, I found a recipe in my annals. BTW…what are YOU doing for Christmas Eve dinner?
Steak Diane
Four 6–8-ounce steaks…your favorite cut.
Kosher salt and fresh-ground pepper, to taste
1/2 cup beef broth
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons tomato paste
2 tablespoons butter
1/2 cup finely minced shallots
4 tablespoons cognac or brandy
1/3 cup heavy cream
2 tablespoons chives, finely chopped
Pat the steaks dry and sprinkle salt on both sides of the steak and set aside at room temperature for 15 to 30 minutes.
Whisk together broth, Worcestershire sauce, Dijon mustard and tomato paste; set aside.
Melt the butter in a skillet set over medium-high heat. Increase the heat to high and sear the meat for 1 to 4 minutes, depending on how thick the steak is. Turn and sear on the other side and cook until done to your liking.
When the steaks are done, move to a cutting board and tent with foil.
While the meat is resting, sauté the shallots in the pan, 2 minutes on medium-high heat, stirring once or twice.
Add the cognac to de-glaze the pan. Increase the heat and cook until the cognac is almost evaporated.
Stir in the broth mixture and bring to a boil. Cook until thickened, about 2 to 3 minutes.
If you want, thinly slice the steak to serve. Otherwise serve individual steaks. Drizzle warm Diane sauce over the steak and garnish with fresh-ground pepper and chives.
Cincinnati Chili
Skyline Chili in Cincinnati is famous for their Cincinnati style chili they’ve been serving since 1949. Since I’ve never been and probably won’t go, I had to find the recipe and do it myself. BTW…I like mine “Four Way” This is perfect for a cold, rainy weekend in Redding.
Cincinnati “Skyline” Chili
1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt
Finely shredded sharp cheddar cheese for serving
1 pound spaghetti for serving
Red kidney beans for serving
Diced yellow onion for serving
1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
2. Simmer uncovered on low for 3 hours. Add water as needed if the chili becomes too thick.
3. Boil spaghetti in well salted water according to package directions
4. Follow the “Skyline” guide below for serving
The Cincinnati “Skyline” Chili Ordering Code
1. Just the chili (“One Way”)
2. Chili served over spaghetti (“Two Way”)
3. Chili, spaghetti, and grated Cheddar cheese (“Three Way”)
4. Chili, spaghetti, cheese, and onions (“Four Way”)
5. Chili, spaghetti, cheese, onions, and beans (“Five Way”)
All are served with oyster crackers.
Louisiana Style Barbecued Shrimp
A staple of holiday meals is seafood. Seafood season is now, it’s abundant, fresh and at it’s best. Louisiana style barbecued shrimp would be a great addition to your holiday menu. Have plenty of good, crusty bread on hand and let the sopping begin!
Louisiana Style Barbecued Shrimp
Use head on, unpeeled, tail on shrimp if you can. The head and shell has a lot of flavor in them and makes for a really great sauce. You can use head off, unpeeled, tail on shrimp. The cooking time will be a little quicker and won’t have quite the depth of rich flavor, but it will still be very good. This dish can be done in the oven or your gas grill.
3 lbs head on, unpeeled, tail on shrimp
3 sticks unsalted butter
1/4 cup extra-virgin olive oil
¼ cup dry white wine (not chilled, room temp)
3 tablespoons minced garlic (I use Christopher Ranch in the jar)
1 onion, halved and sliced into thin half moons
1 bunch green onions, chopped coarse
Fresh parsley, chopped
3 tablespoons Worcestershire
1 tablespoon Old Bay
1 tablespoon Cajun seasoning
Kosher salt & fresh ground pepper, to taste
Hot pepper sauce, to taste (I like Pick A Peppa)
1 or 2 lemons halved and sliced into rings
Squeeze of lemon juice into the butter/olive oil mix
Melt 2 sticks of the butter and add the olive oil. Add seasonings and all remaining ingredients (except the shrimp, 3rd stick of butter and lemon slices) and mix. Taste and adjust seasoning as desired. You want a rich and deep seasoned sauce that will meld together as it cooks. The sauce will mellow a bit when the shrimp release their juices.
Preheat your oven or gas grill to 325
Put rinsed and drained shrimp along with lemon slices in a 9×13 baking dish sprayed with Pam.
Add all remaining ingredients into the baking dish. Pour on the seasoned butter and olive oil seasonings mixture. Toss to coat well. Cut the 3rd stick of butter into pats and evenly dot the entire dish.
Place the dish into your oven or on your gas grill (lid closed) and bake at 325 for 30 to 45 minutes. It depends if you have a single layer of shrimp which will cook faster, or a bunch of shrimp stacked up. Stir the dish every 10-15 minutes.
Check after 30 minutes for doneness. The last thing you ever want to do, is over cook shrimp. It gets tough and rubbery and it’s not good.
Remove the head, peel the shrimp and enjoy! Have plenty of good, crusty bread on hand for sopping up all the goodness.
French Onion Mac N Cheese
Pour yourself a glass of wine, dim the lights and ask Alexa to play Sinatra. Now…cut the cheese.
French Onion Mac N Cheese
6 tbsp. butter, divided, plus more room temperature for brushing
2 real big yellow onions, halved and sliced into half-moons
Kosher salt and fresh-ground pepper, to taste
12 oz. cavatappi or other short curly pasta
2 tbsp. all-purpose flour
2 1/2 c. whole milk
1 1/2 c. grated fontina cheese
2 1/2 c. grated Gruyère
1 c. shredded sharp white cheddar
1 tsp. Dijon mustard
Pinch of cayenne pepper
1 tsp. fresh thyme leaves, plus more for garnish
Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter, or brush one large baking dish with butter.
In a large skillet, melt 3 tablespoons of the butter over medium. Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.
Cook pasta in a large pot of boiling salted water, following package directions until al dente, about 8 minutes Drain pasta.
In a medium saucepan, melt the remaining 2 tablespoons butter over medium-high. Add flour and cook, stirring, 1 minute. While whisking, slowly pour in milk until combined. Bring to a boil and reduce heat to medium. Simmer, stirring, until sauce is thickened, about 6 minutes. Stir in fontina, 1 cup of the gruyere, and cheddar until cheese is melted. Remove from the heat. Stir in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.
Divide mixture among ramekins and top each ramekin with the remaining gruyère. Bake until sauce is bubbly around the edges, about 20 minutes.
Switch oven to broil and broil until cheese is golden, about 2 minutes. Garnish with more thyme before serving.
Honey-Garlic Ribs
I am in the mood for a damn rib, dammit!
Honey-Garlic Ribs
2 racks of pork ribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 tablespoons brown sugar
4 cloves garlic, minced
1 teaspoon baking soda
1 teaspoon garlic salt
Preheat the oven to 375.
Slice ribs into individual pieces. Combine honey, soy sauce, vinegar, brown sugar, and garlic in a large bowl; stir until honey and sugar are completely dissolved, then stir in baking soda. The mixture will begin to foam. Transfer ribs to the bowl and turn to coat.
Cover a cookie sheet with foil; arrange ribs meat-side up on the prepared sheet. Pour excess sauce over ribs and sprinkle with garlic salt.
Bake in the preheated oven for 1 hour, turning every 20 minutes.
Enjoy!
Cowboy Rib-Eye Steak with Chimichurri
It’s gonna be beautiful in Redding this weekend. Fire the grill and have a great weekend!
Cowboy Rib-Eye Steak with Chimichurri
Chimichurri:
1 shallot, finely chopped
1 Fresno Chile or red jalapeño, finely chopped
4 garlic cloves, thinly sliced or finely chopped
1/2 cup red wine vinegar
1 tsp. kosher salt, plus more
1/2 cup finely chopped cilantro
1/4 cup finely chopped flat-leaf parsley
2 Tbsp. finely chopped oregano
3/4 cup extra-virgin olive oil
Combine shallot, Chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer chimichurri to a bowl. Season with salt and keep in the fridge until the steak is ready.
Steak:
2 bone in, rib-eye steaks (12-16 ounces each)
1 tablespoon ground cumin
1 tablespoon ground coriander
A liberal amount of coarse salt and fresh ground pepper
1 tablespoon sweet paprika
2 tablespoons light brown sugar
2 tablespoons dried oregano
6 cloves garlic, minced
Pat steak dry thoroughly with paper towels.
Mix all of the spice ingredients together, including the garlic.
Rub steak on all sides with spice mixture and let stand at room temperature for 1 hour, or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
Preheat oven to 375 degrees with rack in center position.
Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 4-5 minutes per side. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125-130 degrees for medium-rare.
You can also grill your steaks, if you prefer.
Transfer steak to a cutting board and let stand at least 15 minutes before slicing and serving.
Spoon the chimichurri over the steaks and enjoy!
French Onion Chicken Casserole
When you’re in the mood for french onion soup, turn it into a casserole.
French Onion Chicken Casserole
4-6 boneless, skinless chicken breasts (depending on size)
2 teaspoons garlic powder
1 teaspoon dried oregano
Red crushed chili pepper flakes, to taste
Kosher salt and fresh-ground pepper, to taste
2 cups shredded mozzarella or Gruyere cheese
2 tablespoons unsalted butter
6 large, yellow onions, halved and sliced into half-moons
4 cloves garlic, minced
1/2 cup chicken broth
Fresh chopped parsley, for garnish
French baguette, sliced and buttered
1. Preheat your oven to 400°F. Lightly grease a 9×12-inch baking dish and set aside.
2. Melt butter in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook for 5-8 minutes until soft.
3. Reduce heat to medium and cook, stirring occasionally, until onions are caramelized – about 15 minutes. Pour in 1/4 cup of broth to de-glaze if your pan gets too dry, and keep stirring until onions are browned.
4. Stir in fresh minced garlic and cook until fragrant, about 1 minute. Turn off the heat and allow to cool slightly.
5. Season chicken breasts with oregano, red pepper flakes, salt, pepper, and garlic powder. Arrange chicken breasts in the baking dish.
6. Divide caramelized onions on top of each chicken breast. Top the casserole with the slices of baguette. Sprinkle shredded cheese on top and bake for 20-25 minutes in the oven (or more, depending on the thickness of your chicken breasts), until fully cooked and cheese is bubbly. Then broil for 2 minutes to crisp up the cheese. Garnish with fresh chopped parsley and serve immediately!
The Taco Bell Enchirito
Happy Taco Tuesday! Here’s a timeless classic. The olives are essential. If you don’t have black olives, don’t make it.
The Taco Bell Enchirito
Beef
1 1/2 tablespoons masa harina
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon dried minced onion
1/2 teaspoon beef bouillon powder
1 1/3 pounds ground chuck
Sauce
8 ounces tomato sauce
1/3 cup water
1/4 teaspoon chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons minced onion
1 tablespoon white vinegar
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1/4 teaspoon paprika
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
Assembly
4 tortillas
1 cup refried beans heated
1 cup shredded cheddar cheese
1/4 cup chopped white onions
sliced black olives
In a small bowl, combine all the ingredients for the beef, except for the beef itself, and mix well.
Crumble the ground chuck into a large skillet (preferably nonstick) and brown, stirring well. Remove from the heat and drain the grease from the beef.
Return the beef to the pan and stir in the spice mix and 3/4 to 1 cup of water. Simmer uncovered on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the pan from the heat before the meat is completely dry.
To make the sauce, combine all the ingredients for the sauce in a saucepan and mix well. Simmer at a very low temperature for 15 to 20 minutes. Remove from the heat and let cool.
Preheat the oven to 350°F.
To assemble the Enchirito, spread 1/4 of the heated refried beans onto a tortilla, followed by 1/4 of the ground beef. Roll up the tortilla and place it seam-side down in an ovenproof dish coated with non-stick spray. Repeat with remaining tortillas. Cover with the prepared sauce, cheese, chopped onions, and black olives, if desired.
Place the Enchiritos in the preheated oven for about 15 minutes, or until the cheese melts.
Sausage-Pepperoni Calzone
Happy Cyber Monday! Point, click and spend till it hurts! An off-menu item at my pizza place, Tappan Out Pizza, was something I would make for customers who requested it. I sure miss that joint and my great customers. Happy shopping! If you find a great on-line deal today, put it in the comments section.
Sausage-Pepperoni Calzone
1 lb. hot or mild Italian sausage, casings removed
2 rolls prepared pizza dough, thawed
2 cups mozzarella cheese, shredded
1 package mini pepperonis
1 tablespoon Italian seasoning
1 garlic clove, minced
1 green bell pepper, diced
1 onion, diced
Five Minute Marinara sauce (recipe follows) or your
favorite jarred sauce
Kosher salt and fresh-ground pepper, to taste
1 egg white (for brushing)
Preheat oven to 425
In a large skillet, crumble and cook sausage just until starting to brown. Add onions, garlic, bell peppers and Italian seasoning. Warm through then remove from heat and drain, if necessary. Let cool slightly.
Unroll dough out to a parchment covered baking sheet. Gently pull dough on the ends, to form a football shape.
Brush marinara on one half of the dough (leaving at least an inch all around the edges) and fill with sausage, peppers and onion mixture
Spread pepperonis and then cheese over the top. Leave at least 1-inch of the edge without filling to ensure a tight seal and brush around the edge with egg white.
Slightly pull top dough on the ends, forming a football shape, and place over the top, then slightly roll and pinch and press the edges together to seal. Brush with egg white. Sprinkle a pinch of seasoning on the calzone. Bake 18-22 minutes, until puffed up golden brown.
Five Minute Spicy Marinara:
2 tablespoons extra-virgin olive oil
3 cloves garlic, crushed
Pinch of red pepper flakes
1 (32 ounce) can crushed tomatoes
Kosher salt and fresh-ground pepper, to taste
1 teaspoon dried Italian seasoning
1 handful Italian parsley leaves, chopped
Add olive oil to medium saucepan over medium heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.
Pan Fried Oysters with Tartar Sauce
I didn’t make oyster dressing this year for Thanksgiving, because I’m the only one in the family that likes it. So, I’ll just get my oyster on another way this weekend.
Pan Fried Oysters with Tartar Sauce
For the Fried Oysters:
2 cups oysters, drained
2 large eggs, beaten
2 cups cornmeal
1 teaspoon sugar
1 tablespoon Old Bay seasoning
Kosher salt and fresh ground pepper, to taste
2 tablespoons all-purpose flour
2 cups vegetable oil, for frying
Malt vinegar, for serving
Lemon wedges, for squeezing
For the Tartar Sauce:
1 cup mayonnaise
1/3 cup dill relish, or finely chopped dill pickle
2 teaspoons capers, drained and chopped
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Fresh ground pepper, to taste
2 green onions, chopped
Fry the Oysters
Pat the drained oysters dry with paper towels or a clean kitchen towel.
In a medium-sized bowl, beat the eggs.
Add the oysters to the egg bowl and set aside for 10 minutes.
In a medium bowl, combine the cornmeal, sugar, pepper, salt, Old Bay and flour.
Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
Pour about 3 inches of vegetable oil in a large, cast iron skillet, or whatever skillet you have. Place the pan over medium-high heat and bring it to a temperature of 370.
Carefully add the oysters to the hot oil. Do not overcrowd the pan.
Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
Make the Tartar Sauce
Gather the ingredients.
In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
Add the green onions to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
Serve the sauce alongside the fried oysters with the lemon wedges and malt vinegar, for dashing and enjoy.
Dave’s Beer-Braised Leftover Turkey Carnitas
More freakin’ leftover turkey!
Dave’s Beer-Braised Leftover Turkey Carnitas
Leftover turkey wings, thighs and drumsticks, bone in, skin on
1 tall boy beer
2 oranges, halved
2 limes, halved
2 medium onions, quartered
2 bay leaves
1 jalapeno, stem removed and halved lengthwise
Fresh cilantro
Vegetable oil
Your favorite Mexican seasoning
Kosher salt & fresh-ground pepper, to taste
Flour or corn tortillas, charred over a gas flame
Toppings:
Shredded iceberg lettuce
Chopped onion
Chopped tomato
Chopped cilantro
Sliced radish
Your favorite hot sauce or Siracha
Combine turkey with oranges, limes, onion, jalapeno, bay leaves and a small palm full of Mexican seasoning and a hand full of torn cilantro in a pot that fits the thighs and drumsticks snugly. Add enough beer to cover halfway (add water if you need to). Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour.
Discard oranges, limes, onion, jalapeno, cilantro and bay leaves and drain turkey well, let cool. Remove skin and discard, shred turkey and discard bones.
Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits . Continue until the turkey is as crisp as you like it (I like mine really crisp, like carnitas). Season with salt, if needed. Serve with tortillas and toppings for tacos or tostadas.
Turkey Enchiladas
Turkey leftovers? If your mother in law cooks the bejesus out of your turkey, this is a great way to disguise the taste of over-done, dry turkey.
Turkey Enchiladas
For the sauce:
2 tablespoons canola or vegetable oil
1 small onion, diced
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/4 cup chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon oregano
Pinch cayenne pepper
Kosher salt and fresh-ground pepper, to taste
2 cups chicken stock
For the enchiladas:
8 flour tortillas
2 cups shredded or chopped leftover turkey
3 cups grated cheddar or Monterey Jack cheese
Fresh cilantro, for serving
Sour cream, for serving
For the sauce:
Add the oil to a sauté pan over medium heat. When hot, add the onion, stir to coat with the oil, and cook until soft and fragrant, about 5 minutes. Add the flour to the pan, stir to coat the onions, and cook for 2 minutes to lightly toast the flour.
Stir in the tomato paste, chili powder, garlic powder, cumin, oregano, cayenne pepper, salt, and black pepper. Cook for 1 to 2 minutes, until the spices are fragrant. Gradually whisk in the stock. Bring the sauce to a boil, then reduce the heat and simmer until the sauce thickens. Remove the pan from the heat.
For the enchiladas:
Preheat the oven to 350°F.
Spread about 1/4 cup of the sauce over the bottom of a 9×13-inch baking dish. To assemble the enchiladas, place a tortilla on a work surface, spread 2 tablespoons of sauce over the top, add 1/4 cup of turkey in a line down the tortilla, and top with 1/4 cup of the grated cheese. Roll up the tortilla, then place in the baking dish, seam side down. Repeat with the remaining ingredients. Spread the remaining sauce over the top of the enchiladas, then sprinkle with the remaining cheese.
Bake, uncovered, for 20 minutes. Remove from the oven and serve immediately.
Kentucky Hot Browns
Black Friday is a week away. Time to start thinking about what to do with turkey leftovers. Here’s a good one, made famous at the Brown Hotel in Louisville, Kentucky.
Kentucky Hot Browns
Leftover turkey breast, sliced
Kosher salt and fresh-ground pepper
For the sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups whole milk
2 cups grated sharp white Cheddar
1/4 cup grated Parmesan
Pinch freshly ground nutmeg
Kosher salt and fresh-ground pepper
For the egg-bread:
4 large eggs
1/4 cup milk
Kosher salt
8 (1/2-inch) thick slices good day-old white bread (I like Franz Naked bread for this)
4 tablespoons butter
4 tablespoons vegetable oil
For assembly:
Egg battered bread
Turkey breast, sliced into 1/4-inch-thick slices
3 ripe beefsteak tomatoes, cut into 1/2-inch-thick slices and griddled until slightly charred and just cooked through
1 1/2 cups grated sharp white Cheddar
1/2 cup fresh-grated Parmesan
16 thick slices slab bacon, cooked until crisp
Finely chopped fresh chives
Finely chopped fresh flat-leaf parsley
Melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste.
Whisk together the eggs, milk and salt in a medium bowl. Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick sauté pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
For assembly:
Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown.
Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
Italian Hero Sandwich
My Italian hero is Sylvester Stallone, the “Tulsa King” on Paramount+ I highly recommend it.
Italian Hero Sandwich
1⁄4 cup red wine vinegar
1 teaspoon dried oregano
1⁄2 teaspoon dry mustard
Kosher salt & fresh-ground black pepper, to taste
1⁄2 cup extra virgin olive oil
1 Italian bread, about 24 inches long, cut in half lengthwise
1⁄2 cup seeded and chopped pepperoncini pepper
1⁄2 cup seeded and chopped cherry pepper
1 red onion, halved and sliced into half-moons
2 cups finely shredded iceberg lettuce
4 tomatoes, thinly sliced
6 ounces thinly sliced deli ham
6 ounces thinly sliced salami
6 ounces thinly sliced capicola
6 ounces thinly sliced cotto salami
6 ounces thinly sliced mortadella
6 ounces thinly sliced provolone
In a small bowl, combine the vinegar, oregano, mustard, salt and pepper. Stir to mix well. Whisk in the olive oil until incorporated.
On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
Place the bottom half of the loaf over the wrap.
Spread the pepperoncini and cherry peppers over the bread.
Scatter evenly with the lettuce and layer with the tomatoes.
Drizzle with a few tablespoons of the dressing.
Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
Top with a layer of provolone cheese.
Drizzle the remaining dressing over the cut side of the top of the loaf.
Place on the layered sandwich and enclose in the plastic.
Refrigerate for 1 hour to develop the flavors.
To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.
Baked Italian Sausage Ziti
Today is a comfort casserole kinda day.
Baked Italian Sausage Ziti
1 lb. dry Ziti pasta
1.5 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.