June 23, 2021

Dave Tappan

Dave Tappan 10p-3p Mon-Fri

Email: Dave@q97country.com
Email: Dave@q97country.com

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?

Make A Wish Auction high bidders Bill and Pam their Bill and Cindy enjoyed a special night with Pam from La Cucina and Dave Tappan at Sizzles in downtown Redding. They learned how to create, and then got to enjoy a fantastic meal. Thanks for supporting Make A Wish Bill!

Dave's Blog

One Pot Honey-Soy Sticky Wings

Apparently there is a nationwide chicken wing shortage due to high demand and labor shortages (It wouldn’t kill ya to go back to work). So, that inspires me to share my one pot sticky wing recipe.
One Pot Honey-Soy Sticky Wings
Kosher salt and fresh ground pepper, to taste
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 cup honey
Sesame seeds, for garnish
2 pounds chicken wings
1 cup soy sauce,
1 inch knob grated fresh ginger
2 tablespoons chopped fresh cilantro leaves, plus more for garnish
2 cloves garlic, minced
1/2 lemon, juiced
Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and cilantro and serve.
sticky chicken wings

Carne Asada Tacos

Here’s a great recipe for Carne Asada. Lot’s of beautiful ingredients and packed with flavor. Perfect for Taco Tuesday tomorrow.
Carne Asada Tacos
1/2 cup olive oil
1/2 cup orange juice
1/2 cup lemon juice
1/2 cup lime juice
1/2 cup soy sauce
4 cloves garlic , minced
2 canned adobo chipotle peppers with adobo sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
4 pounds flank steak
24 small corn tortillas
1 white onion , chopped finely
1/4 cup cilantro , chopped
Fresh cilantro, for garnish
Lime wedges, for squeezing
White onion, diced, for garnish
Add all the ingredients except for the steak and garnishes into a blender and blend until emulsified, then keep 1 cup of it reserved in the fridge for serving.
Add the rest to a resealable container and place your steak on a cutting board and poke with a meat tenderizer then place in bag and marinate for 4 hours to overnight.
Grill on medium heat for 5-6 minutes on each side for medium doneness, let sit for 10 minutes then chop into 1/2 inch cubes, serve in warmed corn tortillas with onions, cilantro, and reserved marinade.

Cowboy Rib Eye with Chimichurri

Happy Friday! Happy Weekend! I have a hankerin’ for chimichurri and the perfect vehicle for that is steak.
Cowboy Rib Eye with Chimichurri
For the steak:
1 (2-2 ½ pound) bone in Cowboy Rib Eye Steak, about 2–3 inches thick. This will feed 2-3 people.
Kosher salt and fresh ground pepper, to taste
For the Chimichurri Sauce:
1 tablespoon White Balsamic Vinegar
2 tablespoons Fresh Lemon Juice
Zest of 1 lemon
4 Garlic Cloves, peeled
1/2 cup Fresh Basil, packed
1 cup Fresh Cilantro, packed
1 cup Fresh Flat Leaf Parsley, packed
1/2 cup Extra Virgin Olive Oil
Kosher salt and fresh ground pepper, to taste
1 teaspoon of red pepper flakes
1 teaspoon dried oregano
Preheat half of your barbecue on high to 400 degrees. Leave the other half completely off.
Pat the steak dry with paper towels and then season liberally with salt on both sides. Then, let it sit for about 10 minutes. The salt will start to pull some of the moisture out of the steak which will bring out the flavor.
When your barbecue reaches 400 degrees it is time to start grilling.
Place your steak on the side of the barbecue that is off, close the lid, and leave it to slowly cook for 15 to 20 minutes, depending on the thickness and how well you like your steak cooked. Personally, I like mine just north of medium rare.
Flip the steak and cook for the same amount of time as you did the first side. This will ensure even cooking throughout the steak.
After the second side has finished cooking, it’s time to sear the steak. Don’t worry that the steak doesn’t have a lot of color after using the indirect method. The direct heat will take care of that.
Sear the steaks on the direct heat (the side of your grill that is on) for 2-3 minutes a side. Using a digital thermometer, sear the steak until it reaches 125-130 degrees.
When your steak has reached your desired temperature, take it off the grill and let rest for 10 minutes, uncovered. Pull the steak off the grill at about 5 degrees south of your desired temp. The resting period will carry it over to your intended temperature.
After they have rested, it’s time to carve. Cut the bone away first then slice, but not too thin, otherwise the meat will dry out.
Place on your serving plate with the Chimichurri and enjoy!
Chimichurri Sauce
Combine all ingredients in a food processor and pulse until combined and fairly smooth. Leave just a bit of texture.
Transfer to a bowl and keep cold until ready to use.
Remove from the refrigerator about 30 minutes before serving and let come up to room temperature.
steak and chimichurri

Not So Famous Dave’s Smoke Ribs

Happy Memorial Day Weekend! Celebrate and honor our veterans and those who didn’t make it back from the battlefields. They would want us to celebrate our freedom as they gave so much to fight for it. So, eat well, drink up and cheers to those who fought for us.
Not So Famous Dave’s Smoked Ribs
2 Pork St. Louis Style Ribs, membrane removed
Yellow mustard
Dry Rub:
1/4 cup dark brown sugar
2 tablespoons Smoked Paprika
2 tablespoons chili powder
1 tablespoon cumin
1 tablespoon Dry Mustard
1 tablespoon Kosher Salt
1 tablespoon celery salt
1 tablespoon pepper
2 teaspoons onion powder
2 teaspoons Garlic powder
1 teaspoon poultry seasoning
Your favorite off the shelf or home made BBQ sauce
MAKE AHEAD:
After removing the membrane on the bone side, slather the ribs with a good coating of yellow mustard.
Combine all the ingredients of the dry rub and sprinkle onto the ribs.
Wrap the seasoned ribs in plastic wrap and refrigerate at least 4 hours and as long as overnight.
Grill and Smoke:
When ready to cook, set your smoker to 180 degrees and preheat.
Smoke the ribs, meat side up for 2 hours.
Remove the ribs from the smoker and tightly wrap them with foil or butcher paper.
Increase the smoker temperature to 225 degrees.
Return the wrapped ribs to the smoker and cook for two more hours. After two hours, remove the foil or butcher paper.
Brush the ribs well on both sides with BBQ sauce. Put the ribs directly on the grill grate and continue to grill until the sauce tightens (30 minutes or so). If you like, brush the ribs again just before taking off the grill. That’s it. Enjoy! Tappan Out!
Ribs

Baked Italian Sausage Ziti

The Giants had a bad weekend against the Bums, especially yesterday. It made me so upset, I whipped out a pasta casserole recipe.
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 chopped 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.
baked ziti

Shrimp Tacos

I went to Costco yesterday for TP and paper towels. I walked out $465 later. Included in my impulse buys were some really nice shrimp, just in time for Taco Tuesday.

Shrimp Tacos with Avocado Salsa and Cilantro Sauce

2 lb. medium shrimp, raw, peeled and tail off (I use Costco frozen 2lb bag)
Olive oil
2 tsp minced garlic (I use Christopher Ranch in the jar…I hate peeling and chopping garlic)
1 teaspoon ground cumin
1 teaspoon chili powder

1 tsp Tajin Mexican seasoning
1/2 teaspoon onion powder
Kosher salt and fresh ground pepper, to taste
Lime wedges, for squeezing

Avocado Salsa
1 tomato seeded and chopped
1 avocado peeled, seeded and cut into chunks
1 jalapeno seeded and chopped (leave the seeds and ribs if you like it hot)
Kosher salt and fresh ground pepper, to taste
1 tablespoon fresh lime juice from half a lime
Fresh cilantro leaves coarsely chopped

Cilantro Sauce
1/2 cup sour cream
Finely chopped cilantro
Juice from 1 lime
12 small flour or corn tortillas, slightly charred

To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 2 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime.

To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)

To assemble: Stir sour-cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on stove top over the flame until lightly charred. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Garnish with fresh cilantro. Serve tacos with lime wedges on the side. Enjoy!!

142934168_10225442060337841_144593046531661142_n

Chicken Adobo

Cinco de Mayo is Wednesday. Chicken Adobo might be on your menu. It’s actually a Filipino dish. Just tell your friends and family you got the recipe from an old, weathered senora in Chihuahua. I added a couple of ingredients to make it more Cinco de Mayoish.
Chicken Adobo
8 chicken thighs bone-in, skin on
½ cup white vinegar
3/4 cup soy sauce (Use Tamari as a gluten free substitute)
4 garlic cloves crushed
2 tbsp brown sugar
Fresh ground pepper, to taste
2 tbsp of Mexican seasoning. I like Tajin
2 Serrano or jalapenos, thinly sliced
4 bay leaves
Green onions, sliced or fresh cilantro, roughly chopped, for garnish.
Season chicken generously on both sides with salt and pepper.
Brown chicken well in a tablespoon of oil in a large skillet or deep frying pan. Remove from the pan and set aside.
Combine the vinegar, soy sauce, sugar, garlic, pepper, bay leaves and chillies and pour into the pan. Bring to a simmer.
Add the chicken, skin-side up, and simmer with the lid ajar for 20-30 minutes or until the chicken is fully cooked (165 degrees) and tender.
Remove the lid and turn up the heat. Allow the sauce to reduce, while glazing the chicken. Cook until the sauce has thickened and the chicken is glossy.
Serve the chicken with Mexican or Spanish rice. Garnish with green onions or cilantro.
chicken-adobo-1

Mexican Shrimp Scampi

Today is National Shrimp Scampi Day and Wednesday is Cinco de Mayo. So, here’s another dish you might want to keep in your hip pocket
Mexican Shrimp Scampi with Chipotle Butter
1 stick Butter
4 Chipotles in adobo sauce, pureed
1 tsp dried oregano
1 tsp dried basil
1 tbsp minced garlic (I use Christopher Ranch in the jar)
Kosher salt and fresh ground pepper, to taste
1/2 tsp paprika
1 tbsp Tajin Mexican seasoning
2 pounds medium shrimp (I use frozen that is peeled and deveined with the tail off)
1 1/2 cups white wine
Juice from one lime, plus wedges for squeezing.
Fresh cilantro, roughly chopped, for garnish
1 tbsp Olive oil
For the Chipotle Butter:
Soften butter at room temperature.
Place in a mixer or in a mixing bowl and whip butter until it is smooth and creamy.
Add pureed chipotle peppers, oregano, basil, garlic, salt and pepper, paprika, Tajin and mix well.
Refrigerate for 4-6 hours.
For the Scampi:
Rinse shrimp under cold water and remove tails, if any, from shrimp. Dry on paper towels.
Saute the chipotle butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown.
Add the white wine, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently.
Season with salt and pepper, to taste.
Add the lime juice during the last minute of cooking. Remove from the heat.
Serve immediately over Mexican or Spanish rice, or pasta. Serve with lime wedges, for squeezing and garnish with roughly chopped fresh cilantro.
mexican shrimp scampi

Carne Asada Tacos

With Cinco de Mayo looming, you might want to keep this handy in your hip pocket.
Real Deal Carne Asada Tacos with Salsa Verde
Carne Asada
2 pounds Skirt Steak
1/2 white onion
6 garlic cloves
3 dried ancho chilies, seeds and stem removed
3 dried guajillo chilies, seeds and stem removed
2 teaspoons ground cumin
1/2 cup orange juice
1/3 cup red wine vinegar
sea salt, to taste
chopped cilantro, for serving
chopped white onion, for serving
lime wedges for serving
corn tortillas, warmed or charred over a gas flame or on a grill
1 avocado, sliced for serving
Salsa Verde
3 tomatillos, husks removed and rinsed
1 serrano pepper, seeds and stem removed
1/4 avocado, peeled
2 tablespoons minced white onion
1 garlic clove
2 limes, juiced
1/4 cup chopped cilantro
2 tablespoons canola or vegetable oil
Kosher salt and fresh ground pepper, to taste
Carne Asada
Toast chilies in a dry pan over medium heat until fragrant. Fill a container with hot water from the tap and soak the chilies in the water for 15 minutes, or until soft.
Add chilies, onions, garlic, cumin, orange juice, vinegar, oil and salt to a blender. Blend until a paste forms, using the soaking liquid from the chilies as needed to loosen the mixture.
Place meat in a ziplock bag or shallow pan and cover with marinade. Spend a few minutes massaging the marinade in, seal bag or cover pan, place in fridge and allow to marinate for 4 hours or overnight (overnight is better).
Preheat a grill over medium heat. Grill meat to medium rare. Rest on a tray tented with aluminum foil for 10 minutes before slicing.
Slice thin, on the bias and serve on corn tortillas with onion, cilantro, sliced avocado and salsa verde. Serve with lime wedges.
Salsa Verde
Place all ingredients in a blender and blend until very smooth, add water if necessary to thin salsa.
carne asada tacos

Slow Cooker Salsa Verde Honey-Lime Chicken Tacos

For Taco Tuesday tomorrow, bust out your crock pot and shred some boobs and thighs for chicken tacos.
Slow Cooker Salsa Verde Honey-Lime Chicken Tacos
For the Chicken:
1 pound boneless, skinless chicken breasts
1 pound boneless, skinless chicken thighs
Vegetable oil
1 cup mild or hot, jarred salsa verde
1/2 cup honey
1/2 cup fresh squeezed lime juice (about 4 limes)
1 1/2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
Kosher salt and fresh ground pepper, to taste
Hot sauce to taste (I like Tapatio)
For the Tacos:
Corn or flour tortillas, charred or warmed
Sredded Monterrey Jack Cheese
Yellow or red onion, diced
Iceberg lettuce, shredded
Tomatoes, diced
Fresh cilantro, roughly chopped
Avocados, sliced or diced
Pickled, sliced jalapenos
Sour cream
Lime wedges, for squeezing
Rub chicken with oil and place in the bottom of your slow cooker. Add all of the remaining Slow Cooker ingredients except for the hot sauce. Cook on high for 3-4 hours or on low for 6-8 hours or until chicken is tender enough to shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding (there will be a lot of liquid remaining). Return shredded chicken and let cook on low for an additional 20-30 minutes to absorb some of the liquid. Use tongs to remove shredded chicken. Taste and add more honey for sweeter, lime for more tang, hot sauce for spice.
Build your tacos with your favorite toppings.
salsa-verde-chicken-tacos-8

Cilantro-Lime Shrimp Tacos

I might have to serve shrimp tacos with our steaks at Hat Creek this weekend and no, it’s not weird, so shut up!
Cilantro-Lime Shrimp Tacos
Juice of 3 limes
2 tbsp. freshly chopped cilantro, plus more for garnish
2 tsp minced garlic. I use Cristopher Ranch in the jar
1/2 tsp. cumin
1 tbsp. olive oil
Zest of 1 lime
Kosher salt
1 lb. shrimp, peeled and deveined
8 Tortillas, warmed
FOR THE CABBAGE SLAW
1 c. shredded green cabbage
1/4 c. cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tbsp. extra-virgin olive oil
Kosher salt
FOR THE GARLIC-LIME MAYO
1/3 c. mayonnaise
2 tbsp. hot sauce. I like Tapatio for this
Zest of 1 lime
1/2 tsp. garlic powder
Kosher salt
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.
delish-dukes-cilantro-lime-shrimp-tacos-3-1529508777

Grilled Asian Chicken Thighs with a Spicy Peanut Sauce

My son, Andrew, had to come up with a grilled chicken recipe for his cooking assignment for his culinary class. He’ll be making ME dinner tonight.
Grilled Asian Chicken Thighs with a Spicy Peanut Sauce
8 bone in, skin on chicken thighs, excess fat trimmed
6 cups water
1/2 cup chili-garlic sauce
1 cup honey
2 Tablespoons soy sauce
1/2 cup sweet soy sauce
3 Tablespoons sriracha sauce
1/4 cup apple cider vinegar
1/4 cup minced ginger
Kosher salt and fresh ground pepper, to taste
Toasted (in a dry skillet) sesame seeds, for garnish
Green onion, minced, for garnish
Peanut Sauce, for dipping, recipe follows
Lime wedges, for squeezing
Fresh cilantro leaves, for garnish
Trim the excess fat from the chicken thighs, but leave the skin on.
In a large glass bowl, combine water, salt, chili garlic sauce and the honey. Stir until the salt is dissolved. Add the thighs to a gallon size Ziploc bag then pour the marinade over the chicken and chill for 30 minutes or up to 4 hours.
To make the basting sauce, in a small bowl, combine the chili garlic sauce, soy sauce, sweet soy sauce, sriracha, honey, vinegar, and ginger and mix well.
Heat the grill to medium high. Pat dry the thighs with a paper towel and season them with salt and pepper. Grill the thighs 15-25 minutes, turning as needed. Do not let them catch on fire and burn. Don’t walk away from the grill and watch them carefully. When the thighs reach a golden color, around 155 F, baste them with sauce, turning as needed until the thighs are glossy, well coated and reach 165 F.
Remove to a serving platter and garnish the thighs with the toasted sesame seeds, cilantro leaves and green onions. Serve with the peanut sauce, for dipping and the lime wedges, for squeezing.
Peanut Sauce
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp rice wine vinegar
4 Tbsp sesame oil
1 1/2 tsp grated ginger
1–2 tsp Sriracha, or to taste
3 Tbsp light brown sugar
2–4 Tbsp warm water, for thinning, if needed
In a bowl add all of the ingredients, except the water and whisk to combine.
If the mixture needs to be thinned, add 2-4 Tbsp of warm water and stir to combine
Store the mixture in an air tight jar for up to 2 weeks. Does not need to be refrigerated.
Chicken-Thighs-Opener_wide
Grilled Asian Chicken Thighs with a Spicy Peanut Sauce

Beer Brats

If you’re in the mood for some ballpark type food, try my “Opening Day” beer brats. You can do these on the stove top or in your smoker. Hopefully, the day after opening day will go better for the Giants.
Opening Day Beer Brats
3 tablespoons vegetable oil (divided)
2 pounds of brats
2 onions, halved and sliced into thick half moons
4 cloves of garlic, minced
2 bottles of a good flavorful 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 degrees. 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.
beer brats

Fried Chicken Sandwich

Happy Opening Day of Baseball! Make sure you have a big jar of bread and butter pickles for serving on the side. Go Giants!
Fried Chicken Sandwiches with Dill Dressing
BUTTERMILK MARINADE
2 cups buttermilk
A few dashes of Crystal hot sauce
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
8 boneless, skinless chicken thighs
DILL DRESSING
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup grated parmesan cheese
SEASONED FLOUR
2 cups all-purpose flour
1 tablespoon salt
2 teaspoons black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon garlic powder
vegetable oil, for frying
FOR SERVING
softened butter, for buns
8 Kaiser burger buns
1 head butter lettuce
2 tomatoes, sliced
Bread & Butter pickles
Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
Heat the oil in a deep pot or deep fryer until it reaches 350˚F. Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
The internal temperature should reach 165˚F and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, pickles and dill dressing. Serve with fries and a pile of more pickles.
fried chicken sandwich

Simple Street Tacos

Taco Tuesday comes tomorrow. Sometimes the simple recipe is the best. I through together a simple marinade for simple street tacos.
Simple Street Tacos
2 tablespoons soy sauce
Fresh lime juice from two limes
2 tablespoons canola oil, divided
4 cloves garlic, minced (I use Christopher Ranch in the jar)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon onion powder
1 1/2-2 pounds skirt steak, cut into 1/2-inch pieces
12 mini tortillas, warmed or charred (double up on the tortillas for 2 per taco)
Onion, diced
Fresh cilantro, chopped
Lime wedges, for squeezing
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, onion powder and oregano.
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
Heat remaining 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until it’s done like you like it. For a little more cilantro punch, hit the steak with some of the chopped cilantro while it’s cooking.
Serve steak in tortillas, topped with onion, cilantro and lime wedges for squeezing.
Carne-Asada-Tacos

Beer Battered fish Tacos with Quick Pickled Onions and Cucumber

Beer Battered fish Tacos with Quick Pickled Onions and Cucumber

Vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons garlic salt
12 ounces beer. I use Modelo for this recipe.
3 (8-ounce) tilapia or cod fillets, cut into chunks
8 (8-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 F.

In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. 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 Quick-Pickled Onion and Cucumber.
Quick-Pickled Onion and Cucumber:
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
1 tablespoon salt
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero chile, seeds 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.

Beer Battered fish Tacos with Quick Pickled Onions and Cucumber

Grilled Buffalo Wings with Blue Cheese Dressing

Grilled Buffalo Wings with Blue Cheese Dressing
1 1/2 cups hot sauce
1/2 cup buttermilk
1/2 teaspoon garlic powder
3 pounds chicken wings, separated into flats and drums, wing tips discarded
Vegetable oil, for oiling the grill
4 tablespoons unsalted butter (1/2 stick), melted
Blue cheese dressing, for serving (recipe follows)
Celery sticks, for serving
Place 1 cup of the hot sauce, the buttermilk, and garlic powder in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
Heat an outdoor grill to medium high (about 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer so they’re not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total. Don’t go too far away. They could catch fire and that es no bueno.
When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat. Serve immediately with blue cheese dressing and celery sticks.
Blue Ceese Dressing
2 cups mayonnaise
1 cup sour cream
1/4 cup white wine vinegar
1/4 cup minced fresh parsley
1 garlic clove, crushed
1/2 teaspoon ground mustard
Kosher salt and fresh ground pepper, to taste
4 ounces crumbled blue cheese
Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.
grilled wings

Grilled Rib Eye Steak With Bleu Cheese Garlic Butter

Grilled Rib Eye Steak With Bleu Cheese Garlic Butter
Garlic Bleu Cheese Butter
2 garlic cloves, chopped
1/4 teaspoon onion powder or 1/4 teaspoon garlic powder
1/4 teaspoon Montreal steak seasoning
1/4 cup butter
1/3 cup crumbled blue cheese
1/4 teaspoon dried thyme
Steak
4 big rib eye steaks about 1 ½ inches thick
3 -4 cloves garlic ( chopped)
1/4 teaspoon seasoning salt
1/4 black pepper
¼ cup soy sauce
Vegetable oil for brushing grill grates
Bleu Cheese Garlic butter:
Add butter,garlic, thyme, and seasoning to food processor or blender and puree.
Add Bleu Cheese and puree.
Set aside and refrigerate.
Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.
Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.
Discard marinade.
Get your gas grill or charcoal bbq good and hot!
Brush grill with oil and grill steaks for 4-6 minutes on each side for medium rare-medium
When fresh off the grill, while still good and hot, serve each steak with the Bleu Cheese Garlic Butter on top. Garnish with scallions or fresh parsley.
Serve with a nice salad and maybe some sauteed onions and mushrooms. Sauteed shrimp in a garlic butter would be really terrific too!
rib eye with garlic blue cheese butter

Slow Cooker Corned Beef & Cabbage

Tomorrow is St. Patricks Day, or as we call it at our Classic Rock sister station, Red 103.1, St. PETTY’S Day! So, put on some Tom Petty music and fire up the crock pot.

Slow Cooker Corned Beef and Cabbage

1 corned beef brisket 3-5 lbs
Chicken stock or Guinness Stout
4 carrots peeled and cut into large chunks
3/4 lb small Yukon gold or red potatoes halved
1/2 head green cabbage cut into wedges
3 tablespoons butter
1 clove garlic minced
1 tablespoon chopped parsley
Kosher salt and fresh ground pepper, to taste
Grainy mustard, for serving

Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.

Place the corned beef brisket (fat side up) in a slow cooker. Add 3 cups of chicken stock, or beer to the slow cooker, plus the seasoning packet that comes in the corned beef package.

Cover and cook on low for 6 hours.

Add the cabbage, carrots and potatoes half way through the cooking, then cook for another 3 hours.

Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.

Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side.

corned beef

Chicken Tinga Tacos (Tinga de Pollo Taco)

Chicken Tinga Tacos (Tinga de Pollo Taco)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed, bone-in chicken thighs, skin removed
Kosher salt and fresh ground pepper
1 large onion, halved and thinly sliced into half moons
4 large garlic cloves, minced
One 28-ounce can diced tomatoes
2 canned chipotles in adobo, coarsely chopped
1 cup chicken broth
24 corn tortillas, charred over a gas flame or on a grill
2 ounces Cotija cheese, crumbled
Sliced scallions and chopped cilantro, for garnish
Lime wedges, for squeezing
Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour off the fat in the skillet.
Add the remaining 3 tablespoons of olive oil to the skillet along with the onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.
Preheat the oven to 350°. Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. Wrap the tortillas in foil and warm them in the oven for about 10 minutes.
Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce. Spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese. Garnish the chicken tacos with the scallions, lime wedges and chopped cilantro and serve hot.
chicken tinga tacos