December 9, 2022

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

Cheesy Chicken and Pasta Bake

Let’s bake some pasta!
Cheesy Chicken and Pasta Bake
1 tablespoon olive oil
3 skinless, boneless chicken breast halves, cubed
Kosher salt and fresh ground black pepper, to taste
4 garlic cloves, minced
2 ½ cups chicken broth
2 ½ cups heavy whipping cream
1 (16 ounce) package penne pasta
2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese
Heat oil in a large skillet over medium heat. Add chicken, salt, and pepper; cook and stir until golden brown, about 5 minutes. Add garlic about 2 minutes. Add broth and heavy cream and stir in pasta. Bring to a boil. Reduce heat and simmer until pasta is tender, about 15 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease an 11×17-inch baking pan.
Pour 1/2 the pasta mixture into the prepared pan. Sprinkle 1/2 the Parmesan cheese and 1/2 the mozzarella cheese over the pasta. Layer remaining pasta on top; finish with the rest of the Parmesan and mozzarella cheeses.
Broil in the preheated oven until cheese is golden brown, 10 to 15 minutes.
Cheesy Chicken and Pasta Bake

Sausage, White Bean and Tortellini Soup

Sausage, White Bean and Tortellini Soup
It’s gonna be a cold and hopefully, wet weekend in Redding. Here’s something to warm your cockles:
Sausage, White Bean and Tortellini Soup
1 tablespoon olive oil
4 links hot or sweet Italian sausage, removed from casings
2 cloves minced garlic
1 onion, chopped
1 medium rib celery, chopped
One 15-ounce can white beans, like cannellini or navy, rinsed and drained
One 15-ounce can diced tomatoes
2 cups chicken broth
One package of your favorite refrigerated tortellini
Kosher salt and freshly ground black pepper
Jarred, prepared pesto, for serving
Grated Parmesan, for serving
Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes.
Add the onions, garlic and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes.
Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat, if necessary, until the vegetables are tender, about 10 minutes.
Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan.

Buffalo Chicken Sandwich with Blue Cheese-Ranch Dressing

20210519_221045
It’s time to fire the deep-fryer for a chicken sandwich.
Buffalo Chicken Sandwich with Blue Cheese-Ranch Dressing
4 boneless, skinless chicken thighs
4 of your favorite buns
fresh cilantro
bread & butter pickle chips
vegetable oil, for frying (enough to submerge chicken)
BUTTERMILK MARINADE
4 cup buttermilk
2 teaspoons paprika
1 teaspoon cayenne
Garlic salt and fresh ground pepper, to taste
FLOUR MIX
2 cup all-purpose flour
2 teaspoon garlic powder
Salt and pepper, to taste
SPICY BUFFALO SAUCE
1 cup hot sauce (I use Frank’s Original)
2 tablespoon honey
2 tablespoon sriracha
2 tablespoon butter, melted
BLUE CHEESE-RANCH COLESLAW
1 bag coleslaw mix
Blue Cheese-Ranch Dressing (recipe follows)
Combine chicken with buttermilk marinade ingredients. Mix well and let the chicken marinate for at least 1 hour and up to 24 hours in the fridge.
Meanwhile, mix buffalo sauce ingredients in a small bowl and coleslaw mix in another small bowl. Keep in the fridge until ready to prepare. Prep flour mixture in a shallow bowl and set aside.
Remove thighs from the marinade and let excess batter drip into the bowl. Place chicken in the flour mix, flipping to evenly coat. Set aside and repeat with the rest of the chicken.
Bring oil to 350°F in a medium-sized saucepan. Check temp with a digital, probe thermometer. You want enough oil to fully submerge the chicken. If not, you must flip halfway through, or use a deep fryer, if you have one. Carefully place chicken in the oil and deep fry for 12-14 minutes. Remove and let rest on a paper towel-lined plate for 10 minutes. Make sure the chicken internal temp is 165°F.
While the chicken is resting, oil or butter and toast the buns on a skillet or grill. Submerge the chicken in the hot sauce and make sure its fully coated. Build sandwich starting with the bottom bun, coleslaw, spicy chicken thigh, dill pickles, and a small bunch of cilantro (stems are edible). Top with the bun and serve with bread & butter pickles.
Blue-Cheese-Ranch Dressing
1 cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 small garlic clove, pressed
4 ounces crumbled blue cheese
2 tablespoons minced shallot
1 tablespoon finely chopped fresh flat-leaf parsley
4 teaspoons finely chopped fresh chives
Kosher salt and fresh ground pepper, to taste
1 teaspoon whole grain Dijon mustard
1 teaspoon paprika
1 teaspoon hot sauce (I like Crystal)
Combine all ingredients in a 1-qt. glass jar with a tight-fitting lid. Cover and shake vigorously to blend. Chill 30 minutes. Refrigerate in covered jar up to 1 week. Shake well before serving.

Beer Can Chicken

Beer Can Chicken
Today is National Chicken Lady Day, which honors Dr. Marthenia “Tina” Dupree. Dupree was the Director of Community Relations and Training at the second-largest chicken restaurant chain in the world for over 12-years. Dr. Dupree led numerous efforts to improve education in her community. She provided training and certification that led to business opportunities to many in her area. She not only led by example, but she enhanced the lives of those around her. President George W. Bush hosted Dupree at the White House shortly after his 2001 inauguration. Bush praised her efforts to raise educational standards. Bush then proclaimed November 4 as “National Chicken Lady Day!” Let’s celebrate this wonderful woman with chicken and beer.
 
Beer Can Chicken
 
1 whole chicken
1 can of beer
Garlic salt and fresh ground pepper, to taste
3 tablespoons of your favorite off the shelf or homemade dry rub.
2 tablespoons vegetable oil
 
1. Set up your grill for indirect cooking.
2. On a charcoal grill, this means spreading the coals around the outer edges, but not directly below the food.
3. On a gas grill the outer burners are lit, but not the middle one.
4. Once the grill is covered (which it should always be for indirect grilling) the circulating heat works like a convection oven, so there is no need to turn the food.
5. Remove neck and giblets and discard
6. Rinse chicken inside and out; pat dry with paper towels.
7. Rub chicken lightly with oil, then rub inside and out with garlic salt, pepper and dry rub.
8. Set aside.
9. Open the beer
10. Place beer can on a solid surface or in your beer can stand, if you have one
Plunk the bird cavity over the beer can.
11. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its two legs and the can like a tripod.
12. Cook chicken over high indirect heat, with the grill cover on for approximately 1 1/4 hours or until the internal temperature registers 165°F in the breast, or until the thigh juice runs clear when stabbed with a sharp knife.
13. Remove from grill and let rest for 10 minutes before carving.

Spicy Fried Wings

Spicy Fried Wings
I think I’ll fire up my new deep fryer again and make KFC copy-cat, spicy wings. Why wouldn’t I?
 
Spicy Fried Wings
 
Spicy Chicken Seasoning:
1 tablespoon seasoning salt
1 tablespoon crushed red pepper flakes
2 teaspoons black pepper
2 teaspoons cayenne pepper
2 teaspoons poultry seasoning
1 teaspoon lemon-pepper
12 whole chicken wings, cut in 1/2 at the joint and tips removed
 
Spicy Chicken Batter:
2 eggs
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 cups all-purpose flour
Vegetable oil, to fry
Spicy Dipping Sauce, recipe follows
 
Spicy Dipping Sauce:
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
 
Spicy Chicken Batter:
In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
 
Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
 
Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
 
In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
 
Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.
 
Serve with Spicy Dipping Sauce.
Spicy Dipping Sauce:
Mix all the ingredients together in a small bowl.

Beef Tips with Gravy over Noodles

Beef Tips with Gravy over Noodles
The weather says it’s time to step up your comfort food game.
 
Beef Tips with Gravy over Noodles
 
2 tablespoons olive oil
1 onion chopped
2 pounds cubed chuck or stew meat
10 ½ ounces beef broth
10 ½ ounces onion soup
1 tablespoon Worcestershire sauce
1 bay leaf
Kosher salt and fresh ground pepper, to taste
Cooked egg noodles, for serving
To Thicken Gravy:
3 tablespoons cornstarch
1/3 cup water
 
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.
Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.
Add beef, broth, soup, Worcestershire sauce and bay leaf to the pot. Bring to a boil, cover and reduce heat to simmer 1 1/2 to 2 hours or until beef is fork tender.
To thicken gravy, combine cornstarch with 1/3 cup cold water. Pour into the beef a little at a time while stirring until it reaches desired consistency.
Taste and season with salt and pepper. Discard bay leaf and serve over cooked egg noodles.

Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce

Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce
I think it’s time for a sandwich which features something that once had a pulse.
Marinated Tri-Tip Sandwich with Caramelized Onions and Horseradish Cream Sauce
CARAMELIZED ONIONS
4 jumbo yellow onions, halved and sliced into thin half moons
Honey
1/2 cup olive oil
4 tablespoons unsalted butter
Kosher salt, to taste
HORSERADISH CREAM SAUCE
1 cup mayo
1 cup sour cream
1/4 cup buttermilk
1/2 cup prepared horseradish
2 tablespoons lemon zest
Dash Worcestershire sauce
Kosher salt and fresh ground pepper, to taste
FOR THE MARINADE
3-4 lb. tri tip (I buy untrimmed and trim it myself)
1 tsp sesame oil
3 green onions, sliced
3 cloves garlic, minced
1 tbsp rice wine vinegar
1 tbsp raw honey
One inch knob fresh ginger, grated
1/2 tsp crushed red pepper flakes
3 tbsp olive oil
1/3 cup beef broth
1/2 cup soy sauce
FOR THE SANDWICH
4 Good quality French rolls
Swiss cheese slices
1 bunch watercress
For the caramelized onions:
Place the sliced onions in a large skillet over medium-high heat. Add the olive oil, a drizzle of local honey and salt. Then add the butter on top and let melt down into the onions. Continue to cook down until the onions are somewhat transparent, gooey and quite sticky with some of the ends crispy. Remove from heat and set aside.
For the horseradish cream sauce:
In a bowl, add all the ingredients and stir to mix well. Set aside.
For the marinade:
In a sealable 1-gallon freezer bag or airtight container, add trip tip, followed by the remaining marinade ingredients.
Using your hands, press the marinade all around the ti tip, then press the air out of the bag and seal tightly, making sure to press the marinade around the ti tip to coat. Place in the fridge to marinate for at least 3 hours, preferably 8-24 hours.
For the meat:
Heat grill to 500°F.
Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes.
Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.
To assemble:
Drizzle the bottom of the bread, drizzle with the horseradish sauce and top with the meat, cheese, watercress and a final slathering of the sauce.

Dave’s Halloween Chili

43563966_10217754126344296_3144280033380532224_n
Happy Halloween! Tonight, I’ll be watching the World Series and carving the worst looking Jack O Lantern ever. I never quite mastered that skill. BTW…How do you repair a broken Jack-O-Lantern? With a Pumpkin Patch! Tonight…a Halloween tradition…the first batch of chili of the season and scaring the hell out of little kids! Good times. BOO!
Dave’s Halloween Chili
3-4 lb. untrimmed tri tip
2 lbs. hot Italian sausage, casings removed and broken up like ground beef
2 onions, diced
1 head garlic, finely diced
1 can diced green chiles
1 can diced jalapenos
2-28 ounce can diced tomatoes (keep another one handy if you need more)
2 tablespoons cumin
2 tablespoons coriander
2 tablespoons chili powder
2 tablespoons garlic powder
1 package of chili mix. I like Shelby’s
Kosher salt and fresh ground pepper to taste
1 teaspoon cayenne pepper
2 tablespoons paprika
2 bay leaves. Don’t eat the bay leaves
2 (14 ounce) cans of your favorite beans (optional)
1 or 2 cups red wine
Remove your tri-tip from the fridge. Trim as much fat off the tri-tip as you want and season liberally with salt and pepper. Allow the tri-tip to reach room temperature.
Heat your grill or BBQ with a hot zone and cold zone.
Sear the tri tip on both sides, about 3-4 minutes. Don’t walk away while searing…It’ll catch on fire if you don’t watch it. Move it around if you have to so it doesn’t burn. After searing, move the tri tip to the cold zone and turn down the hot zone to medium high.
Cook the tri tip until the internal temperature reaches 130 degrees. Get it off the grill and rest it at room temperature while you brown your sausage.
Heat a large stock pot or Dutch oven over medium-high heat. Add a couple of turns of olive oil to the hot pot. Add your onions and cook through until translucent, about 4 minutes.
Add your sausage. Cook until just browned.
Add the canned tomatoes. Stir to incorporate completely. Bring the pot to a mild boil, then turn down to a simmer.
While simmering, cube the tri tip. Add the cubed tri tip, all of the spices, chiles, jalapenos garlic and wine. Stir to incorporate completely. Bring it back to a mild boil then turn down to a very low simmer and simmer for at least one hour to several hours. As the chili simmers, thin with water or broth if needed. If the chili is too thin for your liking, add masa.
Add beans (optional) about a half hour before serving.
Serve with corn bread, flour tortillas, crackers or garlic bread and toppings.
TOPPINGS:
Sour cream (kicked up sour cream recipe follows)
Cheddar cheese
Sliced radishes
Sliced green onion
Sliced avocado
Pickled jalapeno
Lime wedges, for squeezing
Kicked Up Sour Cream
1–16-ounce container sour cream
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon cayenne
1 tablespoon fresh lime juice
A few dashes of hot sauce
Mix all the ingredients in a bowl. Keep chilled in fridge ’till service.

Hot Wings with Blue Cheese-Yogurt Sauce

Hot Wings with Blue Cheese-Yogurt Sauce
Another great weekend is ahead, packed with some great sports contests…World Series, Ducks and Cal, NASCAR at Martinsville, Kings and Heat, Warriors and Hornets, Sharks and Lightning, Raiders and Saints, Niners and Rams. There’s probably some soccer somewhere, but who cares? Take your pick and I’ll be your wingman!
Hot Wings with Blue Cheese-Yogurt Sauce
For the Sauce:
1 cup Greek yogurt
1/4 cup crumbled blue cheese
2 tablespoons finely grated red onion
2 tablespoons finely chopped fresh cilantro
Kosher salt and freshly ground pepper
For the Wings:
Peanut oil, for frying
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
3 tablespoons ancho chili powder
1 1/2 teaspoons garlic powder
3 pounds chicken wings, split at the joint, tips removed
1/2 cup red wine vinegar
1 to 2 tablespoons pureed chipotle chiles in adobo sauce
1 tablespoon New Mexico chili powder
1 tablespoon Dijon mustard
1 to 2 tablespoons honey
1 stick unsalted butter, quartered
Chopped fresh cilantro, for garnish (optional)
Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.
Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees, or use a deep fryer.
Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided sauté pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the blue cheese sauce.

Chicken Piccata

Chicken Piccata
Get some Ol’ Blue Eyes and Dino rollin’ out of your Bluetooth speaker. Pour yourself a glass of Malbec and make freaking dinner!
Chicken Piccata
2 boneless, skinless chicken breasts
Kosher salt and fresh ground pepper, to taste
Flour, for dredging
Olive oil
Dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
Fresh lemon juice from 1 lemon
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Angel hair pasta, cooked, for serving
Cut each breast in half lengthwise so you have 4 pieces of chicken. Lay a piece of parchment paper on top and pound to about ¼ inch thick. Season generously on both sides with salt and pepper.
Dredge each piece of chicken in flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Pour the wine into the pan and cook until reduced by half, about 1 minute.
Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
Stir in the cream, then return the chicken to the pan.
Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
Serve the chicken and sauce over the pasta.

Shrimp Fra Diavolo

Shrimp Fra Diavolo
The spaghetti carbonara was great last night, so I thought I’d stay on the pasta train. If you like it hot and spicy, try this:
Shrimp Fra Diavolo
1/4 cup extra-virgin olive oil, plus more for drizzling
1-pound medium shrimp, peeled and deveined
6 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes, or more, to taste, plus more for topping
1 28 -ounce can whole tomatoes, crushed by hand (San Marzano if you can find them in your store)
1/2 cup dry white wine
3 sprigs oregano, leaves stripped and roughly chopped
Kosher salt
12 ounces bucatini or linguine
1/2 cup fresh parsley or basil leaves, roughly chopped
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine.
Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

Grilled Hawaiian Chicken Tacos

Grilled Hawaiian Chicken Tacos
It’s Spirit Week at Results Radio. Today is Hawaiian/Beach Day. So, I though I’d get a jump on Taco Tuesday…Hawaiian style. Aloha!
Grilled Hawaiian Chicken Tacos
• 2 pounds Boneless Skinless Chicken Thighs
• Corn tortillas, warmed or charred on a grill or gas flame
• For the marinade:
• 1/4 cup Light Brown Sugar
• 1/4 cup Low Sodium Soy Sauce
• 1 teaspoon Minced Fresh Ginger
• 1 teaspoon Minced Fresh Garlic
• 1/2 cup Pineapple Juice
• 2 tablespoons Ketchup
• 2 teaspoons Sriracha Sauce
• 1/2 teaspoon Worcestershire Sauce
• Lime wedges, for squeezing
For the Pineapple Pico de Gallo:
• 1 cup Pineapple, chopped (fresh or canned)
• 2 tablespoons Chopped Red Onion
• 1/2 cup red, yellow or orange Bell Pepper, diced
• 1 tablespoon Chopped Cilantro
• Juice from one lime
Mix all Pico ingredients in a bowl and refrigerate until using.
• Prepare the marinade by combining the sugar, soy sauce, ginger, garlic, pineapple juice, ketchup, hot sauce and Worcestershire sauce together, add ingredients to a large resealable plastic bag and whisk together.
• Add the chicken to the bag, seal, and store in the refrigerator to marinate for 2-4 hours.
• After marinating, preheat a grill. Remove the chicken from the marinade and grill the chicken for about 5-7 minutes. Then flip and cook the other side for another 5-7 minutes. Chicken should reach an internal temperature of 165°F
• Once chicken is fully cooked, remove from grill. Set on a cutting board. Let it rest for a few minutes to cool slightly. Chop the chicken into strips or cubes.
• Make the tacos by filling the corn tortillas with the cut-up chicken, top with fresh pineapple Pico de Gallo and fresh cilantro. Serve with lime wedges.

Chicken and White Bean Chili

Chicken and White Bean Chili
Happy Friday…Happy Weekend! I usually wait until Halloween to make my first batch of chili for the season, but I might have to get a little practice in this weekend. Enjoy your weekend!
Chicken and White Bean Chili
2 -15-ounce cans white beans, drained
1 Tbsp olive oil
2 medium onions, chopped
2 cloves garlic, minced
4 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Old Bay
2 4-ounce cans chopped green chilies
2 teaspoons dried oregano
1 jalapeno, minced
4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces
4 cups chicken stock (more as needed)
Topping ideas:
Grated Monterey Jack cheese
Sliced radish
Fresh cilantro, roughly chopped
Lime wedges for squeezing
Tortilla chips
Scallions, sliced
Sliced avacado or guacamole
Chopped roma tomatoes
In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño.
Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through.
Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste.
Serve with toppings.

Chicago Steakhouse Sandwich

Chicago Steakhouse Sandwich
I’m craving a steak and a good sandwich, so why not do both? Go ahead and splurge. Joey says the economy is really healthy! Everything is really cheap these days!
Chicago Steakhouse Sandwich
Steak:
One 20-ounce boneless rib eye steak
Kosher salt and freshly ground black pepper
Sauteed Garlicky Spinach:
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper
Three 10-ounce bags fresh spinach, washed and stemmed
Kosher salt and freshly ground black pepper
Buttermilk Blue Cheese Dressing:
2 tablespoons crumbled blue cheese
1/2 cup buttermilk
1 cup mayonnaise
1/4 teaspoon Dijon mustard
1/2 teaspoon minced fresh dill
1/8 teaspoon ground black pepper
Sandwich Build:
1 fresh loaf crispy French bread, cut into 8-inch segments, buttered and grilled
For the steak: Heat a cast-iron skillet over high heat until very hot. Sprinkle both sides of the steak with salt and pepper. Place the steak in the hot skillet, reduce the heat to medium and sear until well browned, about 4 minutes. Flip the steak and cook until medium/medium-rare, about 6 more minutes. Set aside, loosely covered with foil, and let rest before slicing.
For the sauteed garlicky spinach: Heat the oil and sliced garlic in a Dutch oven over medium heat, stirring occasionally until the garlic is golden brown and crispy. Remove the garlic and set aside on a paper towel to drain. Add the crushed red pepper and cook until fragrant, about 30 seconds. Add the spinach and stir to combine with the oil. Cover and let cook over medium-high heat until the spinach is wilted but still bright in color, about 4 minutes. Season with salt and pepper and toss with the garlic chips.
For the buttermilk blue cheese dressing: Mix the mayonnaise, buttermilk, blue cheese, dill, mustard and pepper together in a bowl and set aside. Adjust the seasoning if necessary.
For the sandwich build: Slice the rested steak against the grain into 1/4-inch slices, removing any non-rendered fat. Place the steak slices on the bottom bun, top with the spinach and schmear the top bun with buttermilk blue cheese dressing.
Beer Battered Onion Rings
1 cup flour
1 cup beer (I like Keystone Light. It’s cheap and tastes like Coors Light)
2 large onions (I like Vidalia’s. They’re nice and sweet)
vegetable oil for frying
Put the flour into a bowl and make a well in the center.
Pour the beer into the well and whisk until combined.
Let rest, covered for 1 hour.
Peel onions and cut crosswise 1/3 inch thick and separate into rings.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

Garlic Parmesan Chicken

Garlic-Parmesan Chicken
Here’s another Q97 listener inspired dish. Put some Dean Martin or Frank Sinatra on the record player and pour yourself a glass of Malbec for this one.
Garlic Parmesan Chicken
8 bone-in, skin on chicken thighs
1 1/2 pounds fingerling potatoes
4 cups baby spinach, chopped
4 tablespoons unsalted butter, divided
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper, to taste
Fresh parsley, for garnish
For the sauce:
1 cup low-sodium chicken broth
1/2 cup half and half
1/2 cup parmesan cheese, grated
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
6 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Preheat oven to 400º F and lightly grease a 9×13-inch baking dish with butter or Pam spray.
Season the chicken on both sides with a good amount of salt & pepper. In a large skillet, sear the chicken over medium-high heat on both sides, about 4 minutes per side, then remove and set aside. For a good sear, don’t crowd the skillet. Cook in batches.
In the same skillet, melt 2 tablespoons butter over medium-high heat and sauté spinach until just wilted. Remove from heat.
For the sauce: lower heat to medium and add butter to skillet. Add minced garlic and cook for 1-2 minutes, stirring frequently so it doesn’t burn.
Whisk in flour and cook for 1 minute, or until roux is thick and golden brown, then slowly whisk in chicken broth until mixed well.
Stir in parmesan cheese and half-and-half, and cook for another 3-5 minutes, or until thickened, then stir in thyme, basil and oregano. Season with salt and pepper.
Season chicken thighs with salt and pepper and Italian seasoning and place in baking dish.
Place chicken thighs skin side up in your greased baking dish, then top with sautéed spinach and halved potatoes. Top with cream/parmesan sauce, then place in oven and bake for 20-25 minutes, or until chicken is cooked through. Garnish with fresh parsley.

My Big Cheesy Manicotti (That is not an euphemism!)

My Big Cheesy Manicotti (That is not an euphemism!)
One of my great Q97 listeners, Chyla, suggested stuffed shells for dinner tonight. Thanks Chyla!
My Big Cheesy Manicotti (That is not an euphemism!)
14 manicotti pasta tubes, uncooked
4 cups ricotta cheese
2 cups shredded Mozzarella, divided
1/2 cup grated Parmesan, divided
2 eggs
1/4 cup chopped fresh parsley
Kosher salt and fresh ground pepper, to taste
2 cups spaghetti sauce, with or without meat
Preheat the oven to 350 degrees. Grease a 13×9-inch baking dish. Have ready a 14×12-inch (approximate) piece of waxed paper or greased foil.
Cook the manicotti as directed on the package to al dente. Drain well and place on the waxed paper or foil to cool.
Combine the ricotta, 1 1/2 cups Mozzarella, 1/4 cup Parmesan, eggs, parsley, salt and pepper. Mix well. Stuff the ricotta mixture into the cooled manicotti using a spoon. Spread some of the sauce in the bottom of the baking dish and place the manicotti in a single layer in the baking dish.
Pour the remaining sauce evenly over the pasta. Sprinkle with the remaining Mozzarella and Parmesan.
Place the baking dish in the oven and bake at 350 degrees F for 35 minutes or until bubbly.
Serve hot with some good crusty garlic bread. Cin! Cin!

Honey, Lime, Siracha Chicken Skewers and Peanut Sauce

Sometimes on Mondays, I just feel like stabbing something.
Honey, Lime, Siracha Chicken Skewers and Peanut Sauce
4 tablespoons soy sauce
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
Lime zest, from two limes
Fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
2-inch piece fresh ginger, peeled and roughly chopped
2 tablespoons Sriracha sauce
Kosher salt to taste
3 pounds boneless skinless chicken breasts or thighs, trimmed of any fat and cut into 2-inch chunks
Chopped cilantro, plus a few whole sprigs for garnish
Lime wedges, for squeezing
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce)
1. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 2 hours or overnight.
2. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
3. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it — if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over the top of the chicken or serve it in a bowl for dipping. Scatter the chopped cilantro over the top and garnish the platter with lime wedges and cilantro sprigs.
Peanut Sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed
To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
Honey, Lime, Siracha Chicken Skewers and Peanut Sauce

Green Chile-Bacon Cheeseburgers

Green Chile-Bacon Cheeseburgers
Happy Friday…Happy Weekend! I had a really bad burger the other night from a place in Redding that usually serves up really good food. Maybe burgers aren’t their thing. You know the old saying: If you want it done right…do it yourself.
Green Chile-Bacon Cheeseburgers
• 8 strips of thick sliced pepper bacon
• 12 ounces ground beef
• 12 ounces ground pork
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Kosher salt and fresh ground pepper, to taste
• 1/2 teaspoon ground cumin
• Vegetable oil
• 8 slices smoked cheddar, or pepper-jack cheese,
• 4 good quality buns
• 1 cup green Chile sauce, recipe follows
• Preheat oven to 400 degrees.
• Arrange the bacon on a baking sheet lined with foil or parchment and bake for 15-20 minutes until golden brown and crispy. Once cooked, remove the bacon and place on a plate lined with a paper towel.
• Heat a griddle or cast-iron skillet, lightly coated with oil, to medium-high heat.
• Prepare the burger patties by combining the ground beef, ground pork, garlic powder, onion powder, ground cumin, salt and pepper in a bowl.
• Divide the mixture into four equal portions, form them into 4-inch patties, and gently press down the middle with your thumb. This will help keep the patties flat.
• Place the patties in the skillet and cook for four minutes, then flip, top with two slices of cheese, and cook an additional 4-6 minutes or until internal temperature registers 160 degrees.
• Once burgers are done cooking, transfer them to a plate.
• Place the buns cut side down in the skillet and cook for 20-30 seconds or until toasted. Remove from heat.
• Place burger patty on bun, top with green chile sauce, bacon, and desired toppings. Serve warm.
Green Chile Sauce
• 1/2 tablespoon olive oil
• 1/4 cup diced white onion
• 2 cloves garlic, minced
• 1/2 cup roasted, peeled and diced green chiles (canned or fresh)
• 1/2 tablespoon flour
• 3/8 cup vegetable or chicken broth
• 1/4 teaspoon Mexican or regular oregano
• Kosher salt, to taste
1. Heat olive oil in a medium saucepan over medium heat.
2. Add the onions and garlic and sauté for 2-3 minutes, stirring often, until onions are slightly translucent and soft. Add the roasted hatch chiles and sauté another two minutes.
3. Stir in the flour and cook for two minutes stirring constantly.
4. Add the broth, oregano, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes or until the sauce has thickened.

Crispy Fish Tacos with Cabbage Slaw & Avocado Crema

Crispy Fish Tacos with Cabbage Slaw & Avocado Crema
Good news! Beginning November 15th, we can buy a 365 fishing license! Starting in 2023, your fishing license will be valid from the day you buy it for 365 days! California finally got something right! Let’s celebrate with tacos!
Crispy Fish Tacos with Cabbage Slaw & Avocado Crema
CABBAGE SLAW
½ head green cabbage, finely shredded
½ medium red onion, small diced
2 Roma tomatoes, diced
Fresh cilantro, chopped
1 small jalapeño, diced
Fresh juice from two limes
Salt, to taste
CRISPY FISH
1 cup all-purpose flour
1 tablespoon old bay seasoning
½ teaspoon baking powder
1 cup beer
Vegetable oil, for frying
1 lb. fresh cod, cut into 1-inch-thick strips
Sliced radish, for topping, or whatever you love!
Warmed or charred tortillas
AVOCADO CREMA
2 medium avocados
1 cup sour cream
¼ cup fresh lime juice (about 4 limes)
Kosher salt, to taste
Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.
Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.
Heat the vegetable oil in a large pot until it reaches 350°
Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 4-6 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.
Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.
To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla. Top with a piece of fried fish, avocado crema, and sliced radish.

Tacos Carne Asada with Mojo Marinade

Tacos Carne Asada with Mojo Marinade
Tacos Carne Asada with Mojo Marinade
Let the games begin! Post-season baseball is the best. Enjoy the games and enjoy the great game-day food!
Tacos Carne Asada with Mojo Marinade
2 pounds flank or skirt steak, or tri-tip (I use tri-tip) trimmed of excess fat
Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack, or crumbled Cotija cheese, for serving
Pico de Gallo, recipe follows
Fresh limes, cut in wedges for serving
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano Chile, minced
1 handful fresh cilantro leaves, chopped
4 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
Place the meat in a large zip lock bag and pour the mojo over it. Seal the bag and massage the mojo into the meat. Refrigerate for at least 1 hour, so the flavors can meld into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mealy and mushy.
Preheat an outdoor grill to medium-high flame. Brush the grates with a little oil to prevent the meat from sticking. Pull the meat out of the mojo marinade and season the meat on both sides with salt and pepper.
If using flank or skirt, grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
If using tri-tip, grill the roast until internal temp reaches 140 degrees for medium rare. Remove the roast and let it rest for 10 minutes. Slice the tri-tip in half, then slice strips across the grain.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until slightly charred and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay some of the beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Finish with just a pinch of Kosher or sea salt Repeat with the remaining tortillas.
Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Pico De Gallo:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.