April 11, 2021

Dave Tappan

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?

Dave Tappan 10p-3p Mon-Fri

Dave T MAW Silent auction Photo Q97 1

Dave's Blog

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
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
1 ½ cups plain greek yogurt
3 tablespoons fresh dill, chopped
1 teaspoon garlic powder
2 tablespoons lemon juice
¼ cup grated parmesan cheese
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
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.

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.

fish tacos

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
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

BBQ’d Korean Short Ribs!

BBQ’d Korean Short Ribs!
2 tablespoons toasted sesame seeds, plus more for sprinkling
4 large garlic cloves, pressed
3/4-1 cup soy sauce
2 tablespoons sherry wine
3 tablespoons honey
2 tablespoons sesame oil
2 tablespoons water
2 teaspoons fresh ginger, finely grated
1/2 cup chopped scallion, plus more green tips for sprinkling ( green and white parts, mixed)
2 teaspoons red chili pepper flakes
6 lbs beef short ribs
Grind the sesame seeds in a coffee grinder until fine. Place the ground sesame seeds in a medium bowl and add the garlic, soy, sherry, honey, sesame oil, water, ginger, scallions, and red chili flakes, stir until thoroughly combined.
Put the ribs in a large baking dish, pour the marinade over, and turn to coat. Cover and let marinate in the refrigerator for 2 to 3 hours.
Preheat the grill to medium-high. Remove the ribs from the marinade and grill on both sides until golden brown and crispy, about 15 minutes. Reduce the heat of the grill, close the cover, and grill until tender, about 15 minutes longer.
Remove to a platter and sprinkle with sesame seeds and green onions. Enjoy!

Chicken Enchiladas

2 Tbsp vegetable oil
1 1/2 cups diced onion
1 1/2 Tbsp minced garlic
3 Tbsp Mexican chili powder
1 Tbsp coriander powder
1 Tbsp cumin powder
3/4 tsp salt
1 Tbsp sugar
1 1/2 lb boneless skinless chicken thighs cut into 1/2 inch thick strips
3 cans tomato sauce 8 oz. each
1/3 chicken broth
1/2 cup chopped fresh cilantro
1/3 cup pickled jalapenos drained and chopped
2 1/2 cups hand shredded cheddar or Mexican blend cheese
12 corn tortillas or flour tortillas
Heat oil in large saucepan. Add onions and saute until softened and golden brown.
Add garlic and stir for 30 seconds.
Add chili, coriander and cumin powders, salt, and sugar. Cook for 30 seconds.
Add chicken and stir to coat the chicken with the spices for 30 seconds.
Add tomato sauce and water or broth, bring to a boil and lower heat to a simmer. Cook for 15 minutes, uncovered. Stir occasionally.
Pour chicken and sauce through a strainer into a bowl.
Once chicken cools down, mix together strained chicken, cilantro, jalapenos and 2 cups of cheese.
Preheat oven to 350 degrees Fahrenheit.
Spread 1 cup strained enchilada sauce in bottom of a 9 x 13 inch glass baking dish.
If using corn tortillas, heat each tortilla in the microwave for a few seconds to soften before filling.
Fill tortilla with 1/3 cup filling and roll tightly.
Place filled tortilla, seam side down, in prepared baking dish.
Repeat with remaining tortillas.
Pour 1 cup sauce over the filled tortillas.
Sprinkle remaining cheese over the top.
Cover dish with foil and bake for 25 minutes until heated through and cheese has melted. Garnish with more fresh cilantro.

Steak & Shrimp Skewers with Bourbon Teriyaki Sauce

Bourbon Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup bourbon
1/4 cup mirin
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
2 cloves garlic, minced
Juice of 1 lime
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on
2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
Kosher salt and fresh ground pepper
Canola oil, for brushing the grill grates
1 navel orange, cut into wedges
3 scallions, sliced
1 tablespoon toasted sesame seeds
Preheat a gas grill to high heat.
For the bourbon teriyaki sauce:
Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
For the skewers:
Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers another 2 minutes per side, basting with more sauce.
Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.
Optional add ons:
Red onion
Bell pepper
Cherry tomatoes
steak and shrimp kabobs

Check out this story from one of my prep services today:Mr. Potato Head is going by simply “Potato Head” now. Hasbro is making the toy gender neutral after 70 years in production. A spokesperson for the company says kids project their own experiences onto the iconic Potato, including making a family. She says culture has evolved and the company doesn’t want to limit options when it comes to gender identity or family structure. They plan to sell boxed sets that don’t represent a normative family and will re-brand the classic spud as “Potato Head” starting this year.Unbelievable Huh? It does remind me though, of my fish and chips recipe.

Fish and Chips with Tartar Sauce
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Kosher salt, to taste
About 2 cups very cold light beer
Extra flour for dredging , chilled
2 1/2 pounds fresh cod, or other firm-fleshed white fish , cut into pieces
Oil for frying
Malt Vinegar, for serving
Tartar Sauce, for serving
For the Chips:
6 large Russet potatoes, peeled, sliced fairly thick and put in a large bowl of cold water until ready to fry
salt for sprinkling
oil for frying
quality British Malt Vinegar , for serving
For the Chips:
Heat the oven to 200 F.
Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees.
Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature.
Increase the temperature to 375 degrees . Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they’re still very hot, and place them in the warmed oven while you’re frying the fish.
For the Fish:
Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest). In another large flat bowl add some extra flour for dredging.
Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.
Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
For Frying the Fish: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch.
Heat the oil to 375. Carefully drop the fish into the oil.
Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will get soggy.)
Serve with the chips, malt vinegar and tartar sauce
Tartar Sauce
1/2 cup good mayonnaise
2 tablespoons small-diced pickles or cornichons
1 tablespoon Champagne or white wine vinegar
1 tablespoon capers
1 teaspoon coarse-grained mustard
Pinch kosher salt
Pinch freshly ground black pepper
Place all the ingredients in a food processor or mini chopper and pulse several times until the pickles are chopped and all the ingredients are well mixed but not pureed.

I got this recipe years ago from a dude named “Dirty P” and it is amazing. Anything from a guy named “Dirty P” has got to be pretty good.

Ginger-Garlic Chicken Thighs
8-12 skin-on, bone-in chicken thighs
1 red onion, halved and sliced into half moons
2 tablespoons Christopher Ranch jarred minced garlic
1 inch knob peeled and minced fresh ginger
1/4 cup soy sauce
1/4 cup fresh tangerine or orange juice
Freshly ground pepper
Vegetable oil, for the grill
Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chicken with the marinade. Refrigerate 1 hour or overnight.
Preheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about 6-8 more minutes. The chicken’s temp should be 165 degrees on a digital thermometer. Let rest 5 minutes before serving.
Garlic ginger chicken thighs

Happy Taco Tuesday! I’m taking one of my favorite taco recipes and adding pineapple and a special mayo to it. Enjoy!

Pressure Cooker to Oven Pulled Pork Carnitas Tacos with Pineapple Salsa and Garlic-Lime Mayo
For the spice rub:
4 tablespoons chili powder
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
For the pulled pork:
4 pound (or so) pork shoulder roast, cut into two pieces.
2 tablespoons vegetable oil
3/4 cup pineapple juice, orange juice, chicken stock or water
One 7oz. can chipotle in adobo
2 small cans diced green chiles
1 jalapeno & 1 poblano (pasilla) pepper, diced
2 limes
For the tacos:
Chopped cilantro
Warm tortillas, corn or flour
Lime wedges, for squeezing
Pineapple Salsa, recipe follows
Garlic-Lime Mayo, recipe follows
In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels.
In a glass baking dish, marinate the pork in oil, the spices, half of the adobo (pinch the chipotles to break them up) and fresh squeezed lime juice. Marinate for at least an hour in the fridge.
Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)
Using tongs, lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.
Add the remaining spice rub, peppers and remaining adobo over the pork, then pour the juice, stock or water over the top.
Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 60 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.)
It will take about 10 minutes for your pressure cooker to come up to pressure, and then the 60 minutes of actual cooking will begin.
You can either perform a quick pressure release by immediately moving the vent from “Sealing” to “Venting” (be careful of the steam!), or you can let the pot depressurize naturally, which takes about 20 minutes. (For stovetop pressure cookers, perform a quick pressure release.) Reserve the cooking liquid.
Pre-heat your oven to 350 degrees
Use tongs to transfer the pork to a baking dish and shred the pork with a couple of forks or your tongs. Ladle some of the cooking liquid over the pork.
Bake for one hour or until the pork is nice and crispy and carnitas like. Add cooking liquid during cooking so the meat doesn’t dry out too much.
Get that meat in a tortilla and top it with the salsa, cilantro and the mayo. Serve with lime wedges.
Pineapple Salsa
2 cups diced pineapple
1 cup diced tomatoes
1/4 cup diced red onion
1/4 cup cilantro leaves packed, chopped
Juice from 1 lime
1 small jalapeno, finely minced
Kosher salt, to taste
In a bowl combine pineapples, tomatoes, red onion, chopped cilantro, lime juice and minced jalapenos. Add salt, to taste. Stir until all ingredients are combined. .
Garlic-Lime Mayo
1/3 c. Mayonnaise
2 tbsp. hot sauce (I like Tapatio)
Zest of 1 lime
1 tsp. garlic powder
Kosher salt, to taste
In a bowl, combine all ingredients. Whisk and season with salt.
pressure cooker to oven carnitas tacos

One of my great Q97 listeners, Danielle of Redding, mentioned she was having riblets for lunch and that reminded me of my smoked riblets recipe. I think that’s the plan for the weekend.

Sweet & Sticky Smoked Riblets
16 pieces of pork loin riblets (about 4lbs total) I get mine at Winco
Kosher Salt, to taste
4 tablespoons of your favorite sweet BBQ rub
1 cup light brown sugar
2 sticks salted butter, cut into thin pats
12 oz of your favorite sweet BBQ sauce
1/2 cup Honey
Preheat your smoker to 275 degrees using lump charcoal for fuel. Add a couple chunks of cherry wood to the hot coals for smoke flavor. I use a pellet smoker with sweet flavored pellets like apple or cherry
Season the riblets with Kosher salt and the rub. Let the seasoning sit on the riblets for about 20 minutes before placing on the smoker.
Arrange the strips of riblets on the cooking grate and smoke for 1 1/2 hours.
Place all of the riblets in a stainless steel hotel pan and add brown sugar, pats of butter, bbq sauce and drizzle everything with the honey.
Cover the pan with aluminum foil and place the pan back on the smoker for 1 hour.
After an hour remove the foil and carefully dredge the riblets in the pan juice and place directly on the cooking rack. and grill each piece for 2-3 minutes on each side.
Remove the riblets from the smoker and place on a cutting board. Serve the riblets with your favorite BBQ sauce for dipping.

I found some nice, big $1.48 a pound chicken breasts at Winco. Time to fire the grill and make some skewers.

Hawaiian Chicken Skewers
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup soy sauce
1/4 cup canned pineapple juice
4 Tbsp olive oil , divided, plus more for brushing grill
2 Tbsp rice vinegar
4 garlic cloves , minced
1 inch knob minced ginger
1 tsp sesame oil
Kosher salt and freshly ground black pepper
2 lbs boneless , skinless chicken breast, chopped into 1 inch cubes
Fresh cubed pineapple (about 3/4 of 3 lb pineapple)
2 large green peppers , diced into 1 inch pieces
1 large red onion , diced into 1 inch pieces
In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in salt and pepper, to taste.
Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 hour (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
Preheat a grill to 400°F. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used.
Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side.
Allow to grill about 4 minutes longer, or until chicken registers 165°F in center on an instant read thermometer. Serve warm.
Hawaiian chicken skewers

Happy Taco Tuesday and Happy Fat Tuesday! No Mardi Gras parade, bands or drinkin’ in the streets in the Big Easy this year. They’re actually encouraging residents to decorate their front lawns and porches and they’re calling it Yardi Gras. Sometimes it’s best to just let it go.

Damn Fine Sweet and Spicy Shrimp Tacos
For the Shrimp:
2 pounds large shrimp, peeled, deveined and tails removed
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
Finely grated zest from 2 limes
1/4 cup canola oil, plus more for cooking shrimp
For the Slaw:
1 small head purple cabbage, cored and shaved thin
1 whole jalapeno, minced
1/2 cup whole milk
1/2 cup mayonnaise
1 teaspoon white vinegar
1 tablespoon white sugar
Kosher salt, to taste
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped
For the Tacos:
12 corn tortillas, warmed
Pico de Gallo (off the shelf or home made)
Avocados, sliced
Lime wedges for, squeezing
First, let’s prepare the damn marinade for the shrimp. In a large bowl, mix together the brown sugar, chili powder, ground cumin, paprika, garlic powder, cayenne pepper, and lime zest. Then, pour in the canola oil and mix together. Add the shrimp to the bowl and mix together. Set aside and marinade for 15-20 minutes.
Meanwhile, let’s make the damn slaw. Combine the sliced cabbage and chopped jalapeno in a bowl. In a separate bowl mix the milk, mayonnaise, white vinegar, sugar, salt, and cayenne pepper. Pour the mixture over the cabbage, and toss to combine. Cover and refrigerate for 15-20 minutes (or up to an hour if you have the time).
Now, we will cook the damn shrimp. Preheat a couple of turns of canola oil in a large skillet on high heat. Add the marinated shrimp and cook until opaque and cooked through, turning once (2-3 minutes per side). Remove from heat.
Finally, let’s assemble the damn tacos. On top of the warmed corn tortillas, add the slaw, Pico de Gallo, shrimp, and avocado slices. Garnish with lime wedges, for squeezing.
sweet and spicy shrimp tacos

Valentine’s Day is Sunday. According to Zagat, the number 1 most popular cuisine on VDay is Italian, followed by French, Seafood and number four is steak. Here are two of my favorites:

Rib Eye Steaks with Gorgonzola Cowboy Butter
Cowboy Butter:
2 sticks salted butter, softened
¼ cup Gorgonzola crumbles
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A couple of turns of freshly ground pepper
2 cloves garlic, finely minced
1 lemon, zested and halved
Kosher salt, to taste
Garlic salt and freshly ground black pepper, to taste
4 rib eye steaks, 2 inches thick
For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in a bowl and mix with a hand mixer. Whip the butter until it’s fluffy. Add the Gorgonzola, parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Taste and add more ingredients as needed to your liking.
After the butter is well combine, lay out some plastic wrap and lay out the butter in the middle of the plastic wrap. Wrap the butter tightly in the form of a log and twist the ends. Put the butter log in the fridge to set up until you cook the steaks.
For the steaks: Preheat your grill on high. Sear the steaks on both sides, but do not burn them. There’s a fine line between seared and burnt. Lower the grill to medium and cook the steaks to your desired doneness. Flip the steaks as needed as to not char them too much. I pull mine when the internal temp is about 135 degrees. On the final flip, put a couple of pats of your compound butter on top of the steaks to melt.
Pull the steaks and top them with more butter if you like. Loosely cover the steaks with foil and let them rest for 5 minutes. Enjoy!
Grilled Rib Eye Steak with Blue Cheese Onion Sauce
4 rib eye steaks (about 8 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese
Preheat the grill to a high heat or light your outdoor grill.
Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm.
Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
Place the steaks on plates and spoon the sauce over the top. Serve with sauteed mushrooms and asparagus, if you like.
Steak with gorgonzola butter
Steak with blue cheese onion sauce

Number two on the Zagat list of most popular Valentine’s cuisine is French, but we don’t do French. So on to number three…seafood.

Dave’s Oysters Rockefeller
4 Tablespoons unsalted butter
2 tsp Christopher Ranch jarred minced garlic
1/3 cup Panko bread crumbs
2 shallots, chopped
2 cups chopped fresh spinach
1/4 cup white wine
Kosher salt and fresh ground pepper, to taste
A couple of dashes of pepper sauce, like Pick-A-Peppa or Siracha
2 Tablespoons olive oil
1/4 cup grated Parmesan
1 Tablespoon chopped parsley
2 dozen oysters, on the half shell
Rock salt
Lemon wedges & Hot sauce, for serving. I like Crystal hot sauce.
In a medium skillet, melt butter. Add garlic and saute for 1 minute, then remove from heat.
Place the bread crumbs in a mixing bowl and add half the garlic butter, set aside.
To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts. De-glaze the pan with white wine. Season with salt and pepper, add a couple of dashes of pepper sauce. Allow the mixture to cook down for a few minutes.
Finish off the bread crumbs by mixing in olive oil, Parmesan and parsley, & season with salt and pepper.
Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450 degree F oven for 10 to 15 minutes until golden.
Serve with lemon wedges and hot sauce.

The food review website, Zagat, says Italian cuisine is the #1 most popular cuisine for Valentine’s Day. One of my Q97 listeners, Valerie, says that is her favorite. So, Let ‘Er Buck!

Dave’s Chicken Marsala
2 large chicken breasts
Kosher salt and fresh ground pepper, to taste
1/4 cup all-purpose flour for dredging
2 Tbsp olive oil
1 Tbsp unsalted butter
8 oz of your favorite mushrooms, sliced thick
1/2 tsp onion powder
2 garlic cloves minced
3/4 cup dry marsala wine (not the sweet stuff)
3/4 cup chicken stock
1/2 cup heavy whipping cream
2 Tbsp parsley, finely chopped
Cut chicken breasts in half lengthwise to make four even cutlets. Place them between plastic wrap and pound just until they thin out a bit (make sure they’re all even in thickness so they evenly cook). Season chicken with salt and pepper. Dredge the chicken in flour, shake off the excess flour and then set aside.
Heat a large heavy-bottomed pan over medium heat. Add a couple of turns of olive oil and 1 Tbsp butter. Once the butter and oil are hot, add dredged chicken and saute until golden and cooked through; about 3-4 minutes per side (DO NOT OVER COOK). Set the chicken aside and tent with foil to keep warm.
Add more oil to the pan if you need to along with mushrooms and saute until excess liquid from mushrooms evaporates and mushrooms are golden brown. Stir in 1/2 tsp onion powder and 2 minced garlic cloves and saute another 30 seconds or until fragrant.
Add 3/4 cup Marsala wine, scraping the bottom of the pan. Increase the heat and cook until mostly reduced down, ab then add 3/4 cup chicken stock and while stirring add 1/2 cup heavy cream in a steady stream. Lower the heat to keep at a simmer and continue to simmer and reduce sauce another 4-5 minutes until slightly thickened. Season sauce with salt.
Return chicken to pan and sprinkle the tops with 2 Tbsp chopped parsley. Spoon the sauce over the chicken and keep on the heat until heated through and the sauce has thickened to a consistency you like. The sauce will thicken as it cools.
Chicken Marsala