Dave Tappan 10a-3p Mon-Fri

October 3, 2024

Crock-Pot Tuscan Chicken

Staying on that crock-pot jag…

 

Crock-Pot Tuscan Chicken

 

6 bone-in, skin-on chicken thighs, or skinless, boneless breasts

4 teaspoons Italian seasoning

1 teaspoon onion powder

Kosher salt and fresh-ground pepper, to taste

4 cloves garlic, minced

1 cup sun dried tomatoes, drained and chopped

1 cup chicken broth

2 cups heavy cream

1 cup Parmesan cheese, grated

2 cups baby spinach, chopped

Your favorite pasta, cooked

 

Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides of the chicken.

In a large skillet, brown the chicken on both sides for about 4 minutes. Do this in batches of three, to get good color on the chicken.

Spray the inside of the crockpot with nonstick cooking spray. Layer the browned chicken in the bottom of the crockpot.

In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes, and parmesan cheese.

Pour the sauce over the chicken into the crock pot.

Cook on high for 4 hours, or low for 6 hours.

Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.

Season with additional salt and pepper, if needed. Serve over cooked pasta, and enjoy!

October 2, 2024

Chorizo-Shrimp Tacos

I made tacos last night for the big debate. I loved the whack-a-mole analogy from J.D. and the I’m friends with school shooters and knucklehead comments from Waltz. Pure entertainment. The food was good too.

 

Chorizo-Shrimp Tacos

 

2 tbsp. olive oil

1 lb. chorizo, bulk or cut from casings

1 lb. medium shrimp-peeled, deveined, tails off

Kosher salt and fresh-ground pepper, to taste

1 can diced pineapple

1 bunch scallions, sliced on an angle

2 jalapeños, thinly sliced

1 handful fresh cilantro, coarsely chopped plus more for garnish

2 cloves garlic, chopped

2 shots silver tequila

Juice from one lime

Lime wedges, for squeezing

12–16 6-inch corn tortillas

Red or green cabbage, shredded

Your favorite hot sauce, for serving

 

In a large skillet, heat the oil over medium-high to high heat. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the scallions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the scallions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.

Char the tortillas directly over a gas flame or under the broiler until charred in spots.

Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges. Garnish with cilantro leaves.

September 30, 2024

The Best Ever Tuna Melt

This morning, our morning show host, Billy Pilgrim, told a great story of having lunch with Kris Kristofferson. (Kris passed away yesterday) They had tuna sandwiches at the TA Truckstop in Redding when Willie Nelson and Kris were passing through. This inspires me to make dinner.

 

The Best Ever Tuna Melt

 

1 thinly sliced green onion, including the greens

3 tablespoons chopped fresh flat-leaf parsley

2 teaspoons dried tarragon, crumbled

Zest of 1 lemon

2 teaspoons lemon juice

1 teaspoon Dijon mustard

Fresh-ground pepper, to taste

1/3 cup mayonnaise

2 (6-ounce) cans solid white tuna, well drained and flaked

8 slices of your favorite bread (I like Naked from Franz)

1 thinly sliced tomato (8 slices)

4 slices sharp cheddar, Monterey jack or pepper jack cheese

2 tablespoons softened butter

Bread & butter pickles, for serving

 

Make the tuna mixture:

Mix the green onion, parsley, tarragon, lemon juice, lemon zest, Dijon mustard, black pepper, and mayonnaise in a medium sized bowl. Add the drained tuna, mixing with a fork to break up the flakes.

 

Prepare the tuna melts for the griddle:

Lay out four slices of bread. Divide the tuna mixture evenly onto the slices. Top each bread slice with tomato slices and cheese. Spread one side of the remaining four bread slices with butter. Place bread slices, buttered side up, on top of the cheese.

 

Cook tuna melts on the first side:

Heat a large griddle on medium heat, or a cast-iron skillet. Place the sandwiches, buttered side down, onto the hot griddle. Gently spread butter on top of the bread slices. Cook for about 3 minutes, or until nicely browned on one side.

 

Flip and cook the other side:

Use a spatula to lift the sandwiches and carefully turn them over. Cook for another 3 minutes or so, until the second side is browned.

Serve immediately with a big pile of bread & butter pickles.

September 27, 2024

Beer Braised Ribs

Happy Friday! Happy Weekend! Enjoy yourself. You deserve it! Eat, drink, love and be happy! Would it kill ya?

 

Beer Braised Ribs

 

1 cup brown sugar

2 packs of fajita seasoning (It’s weird, but it works)

2 tablespoons paprika

2 racks St. Louis ribs

1 can or bottle of beer

4 cloves garlic, minced

1 tablespoon honey

4 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

 

Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. If you have the time, place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight. Otherwise, just let the rubbed ribs set at room temperature for at least an hour.

 

Preheat an oven to 225 degrees. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.

 

Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal.

 

Place the packets side-by-side on an 11×14-inch baking sheet.

Bake in the preheated oven until the ribs are very tender, 3 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.

 

Brush the thickened sauce over the ribs.

Preheat the oven’s broiler and set the oven rack about 6 inches from the broiler.

Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

September 26, 2024

Meat Lover’s Lasagna Roll-Ups

Back in the 70’s, when my buddies said, “Hey, let’s roll a few”, it meant something completely different than today. Good times!

 

Meat Lover’s Lasagna Roll-Ups

 

16 lasagna noodles

2 tablespoons olive oil

1 medium onion, diced

1 cup finely chopped mushrooms

1 green bell pepper, diced

4 cloves garlic, minced

1 pound ground beef

1 pound Italian sausage

Kosher salt and fresh-ground pepper, to taste

1 28-ounce can diced tomatoes

1 6-ounce can tomato paste

4 tablespoons minced fresh parsley

4 tablespoons minced fresh basil

1 30-ounce container whole-milk ricotta cheese

1 pound mozzarella, grated

1 cup grated parmesan cheese

2 large eggs

 

Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.

 

Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and sauté 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it’s totally browned. Drain the excess fat, then add salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.

 

Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.

 

Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch baking dish. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the dish. Top with the remaining sauce and plenty of grated mozzarella and parmesan.

 

Bake at 375 degrees F for 20 minutes, until hot and bubbly.

September 25, 2024

Super Easy Stromboli

A stromboli is nothing more than a tubular pizza, or calzone and like my pizzas and calzones, I like to add some anchovy fillets to this recipe.

 

Super Easy Stromboli

 

1 tube of Pillsbury pizza crust

8 slices of deli ham

10 slices of Genoa salami

12 slices of sandwich pepperoni

I also add anchovy fillets

8 slices of provolone or mozzarella cheese (shredded cheese is also an option)

2 tablespoons butter

2 minced garlic cloves

2 teaspoons chopped parsley

3 tablespoons Parmesan cheese

Jarred or homemade marinara sauce

2 teaspoons Italian seasoning, divided

 

Prepare Garlic Butter:

Melt the butter in the microwave. Mix in minced garlic, parsley, and Parmesan cheese. Set aside.

 

Prepare the Dough:

Line your baking sheet with parchment paper.

Stretch the pizza crust out to nearly the size of your baking sheet.

 

Assemble Stromboli:

Spread a thin layer of marinara on the crust.

Layer the deli meats: start with ham, then salami, followed by pepperoni. Spread another thin layer over the meat. Add cheese on top. Sprinkle with Italian seasoning.

 

Roll and Seal:

Roll the dough lengthwise and seal the seam well.

Seal the ends by pinching and folding them under the Stromboli.

 

Score and Top:

Score the top of the Stromboli a few times with a serrated knife to allow steam to escape.

Brush the garlic butter mixture over the top and sprinkle with a little more Italian seasoning.

 

Bake:

Place the stromboli seam-side down on the baking sheet. Bake according to the instructions on the pizza dough package, usually the same as for a regular pizza, but no par-baking is needed.

 

Serving:

Serve with a side of marinara, for dipping.

September 24, 2024

Spatchcocked Mexican Roadhouse Chicken with Roasted Tomatillo Salsa and Roasted Green Onions

Spatchcock is both a noun and verb.

 

Noun…a chicken split open is a spatchcocked chicken.

“That is a good lookin’ spatchcocked chicken!”

 

Verb…to split open a chicken, to prepare it for grilling.

“We need to spatchcock these chickens.”

 

However you use it, it’s just fun to say!

 

Spatchcocked Mexican Roadhouse Chicken with Roasted Tomatillo Salsa and Roasted Green Onions

 

The rub:

1 1/2 teaspoons ground ancho Chile powder

1 teaspoon dried oregano, preferably Mexican

A big pinch of ground cloves

1/2 teaspoon of ground cinnamon

2 garlic cloves, peeled and finely chopped or crushed through a garlic press

3 tablespoons apple cider vinegar

1/4 cup fresh orange juice

1 teaspoon Kosher salt, plus a little more for the onions

1 large, whole chicken

2 large bunches of green onions or knob onions

A little olive oil for brushing the onions

Grilled tomatillo salsa, for serving, recipe follows

 

Place one whole chicken, breast side down, on a cutting board.

Remove the Backbone. Starting at thigh end, cut along one side of backbone with kitchen shears.

Continue to Remove the Backbone. Turn chicken around; cut along other side of the backbone. Discard the backbone.

Turn the chicken over, breast side up. Apply pressure and flatten the chicken. The spatchcocked chicken is now ready to be prepared for grilling.

Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix Chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt together in a small bowl.

When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an digital thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.

While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.

To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.

 

Roasted Tomatillo Salsa

1/2 lb. husked, rinsed, and halved tomatillos

2 large cloves garlic, peeled

1 jalapeño or 2 serrano chiles, stemmed and roughly chopped

1/3 cup (loosely packed) roughly chopped cilantro

1/2 small white onion, finely chopped

1/4 cup water

Sugar

Salt

 

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Place tomatillo halves on the grill, cut side down. Grill until browned and they begin to soften. Flip and continue to cook until completely softened. Remove the tomatillos to the work bowl of a blender or food processor. Let cool to room temperature.

Add garlic, chiles, cilantro, and 1/4 cup of water to the bowl and pulse until coarsely pureed. Pour salsa into a small dish and stir in the onion. Thin the salsa out with more water if necessary. Taste and add sugar to if the salsa is too tart. Season with salt to taste.

September 23, 2024

Shrimp Enchiladas

Thumbing through my forthcoming cookbook, “If You Don’t Like My Cooking…Go Fork Yourself” I found this recipe, sent to me years ago from a Q97 listener.

 

Shrimp Enchiladas

 

8 soft taco-size flour tortillas

Filling:

4 tablespoons soft cream cheese

1/4 cup sour cream

1/2 lb. cooked bay shrimp

1/2 cup grated Fontina cheese

1/4 cup grated sharp cheddar cheese

3 tablespoons finely chopped yellow onions

3 tablespoons finely chopped red peppers

Fresh-ground pepper, to taste

1/4 teaspoon chili powder

1/4 teaspoon dill weed

Juice from one lemon

 

Sauce:

1/3 cup half-and-half

3 tablespoons cream cheese

4 medium Roma tomatoes, coarsely chopped

1/4 cup white onion, coarsely chopped

1 tablespoon chopped fresh parsley

Kosher salt and fresh-ground pepper, to taste

1/3 cup grated Fontina cheese

 

Filling:

Combine sour cream and cream cheese. Beat by hand until smooth. Add remaining ingredients and combine well. Set aside.

 

Sauce:

Heat half and half with cream cheese until melted and smooth (I use the microwave).

In a separate small bowl combine tomatoes, onion, parsley, salt, and pepper.

 

Assemble:

Lightly oil a shallow casserole large enough to hold 8 enchiladas in one layer. Pour enough of the cream cheese sauce to just lightly coat the bottom of the pan. On the center of each tortilla, place about 3 tablespoons of the filling mixture.

Roll up and place seam-side down in casserole. Pour remaining cream cheese sauce over the enchiladas. Cover with tomato mixture and sprinkle with fontina cheese. Bake at 475 degrees for 10-12 min., until filling is hot and bubbling.

September 20, 2024

Fried Chicken Sandwiches with Dill Dressing

Happy Friday! Hope to see ya tomorrow at the Redding Beer & Wine Festival. Be sure to stop by the Q97 tent. We’ll be pouring something good from the Liquor Barn. Remember, if you’re under 21, go buy your beer somewhere else…you’re not invited! Now, let’s make a sandwich.

 

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˚. 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˚ 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.

September 18, 2024

Jucy Lucy

It’s National Cheeseburger Day! My favorites in Redding, in no particular order…In N Out, Damburger, Dudes, Red Robin, LuLu’s.

 

Jucy Lucy

 

Ingredients for 4 Jucy Lucys

1 1/2-2 pounds ground beef

1 tablespoon Worcestershire sauce

1 teaspoon garlic salt

1 teaspoon onion powder

1 teaspoon Montreal Steak Seasoning

4 slices Kraft American cheese, cut into fourths

4 of your favorite, soft hamburger buns

Dill pickle chips, sliced onion and sauteed mushrooms, for serving (optional)

 

1. Combine ground beef, Worcestershire sauce, garlic salt, onion powder and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.

2. Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together to seal the cheese in the meat. Repeat with the remaining cheese and patties.

3. Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

4. If you like, top your burger with pickles, onions and/or sauteed mushrooms. Be careful that the molten lava of cheese doesn’t burn you on that first bite.

September 17, 2024

Chicken Enchiladas Rojas

Happy Taco Tuesday! Let’s make enchiladas.

 

Chicken Enchiladas Rojas

 

Red enchilada sauce, homemade or canned

1 tablespoon canola oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 15-ounce can black beans, drained and rinsed

1 rotisserie chicken, shredded, skin and bones discarded

1 7-ounce can diced green chiles

Kosher salt and fresh-ground pepper, to taste

8 taco size, corn or flour tortillas

2 ½ cups Mexican blend cheese or your favorite

Optional, assorted toppings…cilantro, chopped tomatoes, minced jalapeno, sliced black olives, sour cream, diced avocado.

 

Preheat oven to 350 degrees. Lightly grease a 9×13-inch casserole dish. If making enchilada sauce, prepare and set aside.

Heat canola oil in a large pan over medium-high heat. Cook the onion until it is soft. Reduce the heat and add the garlic, cooking for 1 minute, stirring constantly.

Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Season with salt and fresh ground pepper, to taste. Mix everything together over low heat for a couple of minutes.

Spread 1-2 tablespoons of enchilada sauce over the bottom of the prepared baking dish. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded cheese. Roll the tortillas up and place them in a baking dish seam side down. Pour the remaining enchilada sauce over the enchiladas.

Sprinkle with the remaining cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through.

If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream.

 

Enchilada Sauce

2 tablespoons ground chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/8 teaspoon ground cinnamon

2 tablespoons tomato paste

2 cups low sodium chicken broth

3 tablespoons canola oil

3 tablespoons all-purpose flour

 

In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, cayenne pepper, salt, and cinnamon in a small bowl; set aside for a few minutes. Whisk the tomato paste with 1/2 cup of the chicken broth; set it aside for a few minutes.

Heat the oil in a skillet over medium-low heat. Whisk in the flour, cooking for 1 1/2-2 minutes. Whisk in the spices cooking for 1 minute. Whisk constantly so it does not burn. Slowly add the chicken broth, whisking constantly so there are no lumps.

Whisk in the tomato paste/chicken broth mixture. Simmer for 5 minutes stirring and whisking frequently.

September 16, 2024

Asian Slow Cooker Pulled Pork Tacos

I saw that rain a comin’, comin’ ’round the bend, so I fired up my crock-pot since I don’t know when.

 

Asian Slow Cooker Pulled Pork Tacos

 

4-5 lb. pork shoulder/pork butt trimmed of excess fat

1tablespoon olive oil

 

Butt Rub

2tablespoons toasted sesame seed oil

2tablespoons ginger powder

1tablespoon garlic powder

1tsp onion powder

Kosher salt and fresh-ground pepper, to taste

 

Slow Cooker Sauce

1/2cup coconut milk

1/2cup reduced sodium soy sauce

1/3cup sweet rice wine or mirin

1/4cup Asian sweet chili sauce

2tablespoons fish sauce

1tablespoon Sriracha

1tablespoon cornstarch

 

Caramel Sauce

1 1/4cup packed brown sugar

1/4cup water

 

1. Lightly spray a 6 qt + slow cooker with nonstick cooking spray. Set aside.

2. Whisk together all the Butt Rub ingredients together in a medium bowl then massage it evenly all over the pork. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Sear pork on all sides until lightly browned. Place pork in prepared slow cooker.

3. In a medium bowl, whisk together Slow Cooker Sauce ingredients and pour all over pork.

Cook on LOW for 8 to 10 hours or on HIGH for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork. At this point, remove pork to a cutting board until it is cool enough to shred.

After cooking, remove all the sauce left in the slow cooker to a measuring cup. If there is less than 2 ½ cups then add enough water to equal 2 ½ cup. Set aside. You can add shredded pork back to the slow cooker now that you have removed the sauce.

To make the Caramel Sauce, add brown sugar and water to

large skillet and boil over medium heat for 1 minute, whisking constantly. Don’t overcook or it will harden! Slowly whisk in the 2 ½ cups Slow Cooker Sauce and simmer over medium high heat, whisking constantly until reduced and thickened, approximately 7-10 minutes.

Pour desired amount of Caramel Sauce over shredded pork and toss until evenly coated. Add additional sriracha for spicier if desired.

 

For the tacos

Asian Caramel Pulled Pork

10-12 taco size flour tortillas

 

Pineapple Snow Pea Salsa

1 can chopped pineapple

6oz. snow peas, ends trimmed, julienned then cut in half

1 red bell pepper, chopped small

1/2 red onion diced

1 whole jalapeno, seeded, deveined, minced

1/2cup loosely packed cilantro finely chopped

Fresh lime juice from one lime

Sriracha Crema

1/2cup sour cream

2tablespoons mayonnaise

1teaspoon sriracha, to taste

 

1. PINEAPPLE SNOW PEA SALSA – Add all the Salsa ingredients to a large bowl. Toss to combine. Can be served immediately or even better chilled.

2. SRIRACHA CREMA – Add all the Crema ingredients to a small bowl. Whisk to combine. Store in the refrigerator until ready to use.

3. ASSEMBLE tacos by layering tortilla with pork, salsa and crema. Serve with additional sriracha, lime wedges, for squeezing and cilantro.

September 13, 2024

Tappan Out Spaghetti and Meatballs

When I had Tappan Out Pizza, I would do my deep cleaning on Sundays or Mondays, when we were closed. Often, I would do some cooking while I was there. So, let’s take my Tappan Out pizza sauce and make spaghetti.

 

Tappan Out Spaghetti and Meatballs

 

Sauce:

Four 28-ounce cans whole peeled tomatoes

6 ounces thinly sliced pancetta, cut into strips

2 tablespoons extra-virgin olive oil

1 medium onion, diced

Kosher salt and fresh-ground pepper, to taste

4 tbsp. minced garlic (Christopher Ranch minced garlic in the jar)

1/4 cup red wine (Carlo Rossi)

1 teaspoon red pepper flakes

1 tablespoon dried oregano

1 medium carrot, cut into thirds

1 large stem fresh basil

1/2 cup minced fresh parsley or basil (or a mix of the two)

 

Meatballs:

Nonstick cooking spray, for rack

1 cup breadcrumbs

1 1/4 cups buttermilk

2 large eggs, lightly beaten

1 pound ground beef

1 pound ground pork

4 ounces thinly sliced prosciutto, chopped fine

1/3 cup Parmesan or Pecorino, grated

3 tablespoons minced fresh Italian parsley

2 teaspoons minced garlic (again, I like the Christopher Ranch)

Kosher salt and fresh-ground pepper, to taste

1 pound box spaghetti

Parmesan, grated for serving

Fresh basil, torn for serving

 

For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into small pieces. Set aside.

Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve.

To the rendered fat in the pan, add the olive oil and when hot, the onions and salt and pepper. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is reduced and the alcohol smell is gone, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 4 hours.

When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley.

 

For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet.

Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (about 24 balls).

Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through.

When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes.

Bring a large pot of well-salted to boil (the water should taste salty like the ocean.) Add the pasta and cook until just al dente. Drain, but do not rinse and reserve two cups of the pasta water, then return the pasta to the pot.

Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce. Thin the pasta and sauce with the reserved pasta water, if need be.

Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Garnish with torn basil. Serve extra Parmesan separately at the table along with good, crusty garlic bread for sopping up all the goodness. Cin Cin.

September 12, 2024

Seafood Gumbo

We’re starting to settle into nice fall weather here in Redding. Time to bone up on soups, stews and such.

 

Seafood Gumbo. Serves 8…or so

 

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 large onion, diced

1/2 cup chopped fresh parsley

1/2 cup chopped celery

1 chopped green bell pepper

1 chopped red bell pepper

1 10oz package frozen okra

1/2 cup sliced scallion

8 cloves minced garlic

4 cups chicken broth

1 teaspoon salt

1 teaspoon creole seasoning

1 lb. smoked sausage

1 lb. medium shrimp, peeled and deveined

1 lb. cooked chicken (boneless, skinless thighs or breasts)

 

Make the roux

In a large stockpot combine oil and flour and cook over medium-high heat about 15 minutes or until it turns very dark brown, almost between brown and black.

You will have to stir almost constantly.

Add onions, parsley, celery, bell peppers, scallions and garlic and cook about 10 more minutes or until vegetables are tender, stirring regularly.

Add broth, salt, and creole seasoning.

Add okra

Cover pot and simmer 15 minutes stirring occasionally.

Add your meat at this point and simmer an additional 10 minutes.

Serve with steamed white rice.

September 11, 2024

Chilaquiles with Roasted Tomatillo Salsa

Why wouldn’t I?

 

Chilaquiles with Roasted Tomatillo Salsa

 

Tomatillo Salsa

1 pound fresh tomatillos

3 fresh serrano chiles

3 garlic cloves, unpeeled

1 large onion, coarsely chopped

Olive oil, as needed

Kosher salt and fresh ground black pepper, to taste

1/2 cup fresh cilantro leaves

1/4 cup chicken broth, or more as needed

 

Chilaquiles

1/3 cup vegetable oil

12 corn tortillas, preferably stale, cut into 6 wedges.

3 cups roasted Tomatillo Salsa

Kosher salt and fresh ground black pepper, to taste

1/2 cup crumbled queso fresco

2 thin slices onion, separated into rings

1/2 cup Mexican crema, creme fraiche or sour cream

1/4 cup chopped fresh cilantro leaves, for garnish

 

To make the salsa:

Preheat the broiler or oven to 550 degrees F.

Remove husks from the tomatillos and rinse under warm water to remove the stickiness. Put the chiles, garlic, onion and tomatillos on a baking sheet. Season with a little olive oil, and salt and pepper, to taste. Put on a rack about 1 or 2 inches from the heat, and cook, turning the vegetables once, until softened and slightly charred, about 5 to 7 minutes. When cool enough to handle, peel the garlic and pull off the tops of the chiles. Add all the broiled ingredients to a blender along with the fresh cilantro and puree. Pour in 1/4 cup of chicken broth and blend to combine. Add more broth, if needed, for desired consistency.

 

To make the chilaquiles:

Pour about 1/3 cup vegetable oil into a large sauté pan over medium heat. When the oil is hot, add the tortillas, working in 2 or 3 batches, and cook until lightly browned and nearly crisp. Drain the tortillas on paper towels and discard the remaining oil. Wipe the pan with a paper towel.

In the same pan, add the tomatillo salsa and bring to simmer over low heat. Add the tortillas and cook until soft but not mushy, about 5 minutes. Season with salt and pepper, to taste. Divide the mixture among 4 individual casserole dishes. Top with the cheese crumbles and onion rings. Drizzle with Mexican crema, sprinkle with some chopped fresh cilantro and serve immediately.

September 10, 2024

One Pot Sticky Wings

I’m sure looking forward to the debate tonight. Big debate party at my place tonight. That is to say, Beth, myself and my cat Romeo. Must have food. I’m thinking nachos, sandwiches, popcorn, cold beer and…

 

One Pot Sticky Wings

 

4 pounds chicken wings, tips removed, drums and flats separated.

2 tablespoons minced fresh ginger

4 cloves chopped garlic

4 small dried red chiles

2 whole star anise

One 3-inch cinnamon stick

1/3 cup soy sauce

1/3 cup sake

3 tablespoons oyster sauce

3 tablespoons mirin

3 tablespoons sugar

2 scallions, thinly sliced

Lime wedges, for squeezing

 

In a very large nonstick skillet (or in batches), cook the chicken wings over moderate heat, turning once, until golden, about 8 minutes. Add the ginger, garlic, chiles, star anise and cinnamon and cook over moderately low heat, stirring, until fragrant, about 1 minute.

Add the soy sauce, sake, oyster sauce, mirin, sugar and 1/3 cup of water and bring to a simmer over moderate heat. Cover and simmer for 10 minutes. Uncover and cook over moderately high heat, stirring occasionally, until the wings are cooked through and the sauce has reduced to a thick glaze, about 8 minutes.

Discard the chiles, star anise and cinnamon. Transfer the chicken wings to a platter, scatter the scallions on top and serve.

Serve With lime wedges, for squeezing.

September 9, 2024

Baked Italian Sausage Ziti

Another Asphalt Cowboys Community BBQ is behind us. We had a great crowd yesterday. Thanks for coming out and supporting us! After 8 hours of slicing approximately 6000 lbs. of tri-tip and gorging on the great chicken, I’m ready for a pasta dish. Thanks again for supporting the Asphalt Cowboys!

 

Baked Italian Sausage Ziti

 

1 lb. dry Ziti pasta

1.5 lbs. sweet or spicy Italian sausage (casings removed)

4 cloves garlic, minced

1 (28-oz) can crushed tomatoes

Kosher salt, to taste

1-1/2 teaspoons sugar

1-1/2 teaspoons Italian seasoning

Pinch crushed red pepper flakes, or to taste

1 cup heavy cream

1/2 cup grated Pecorino Romano, or Parmigiano Reggiano cheese

1/3 cup torn fresh basil, plus more for serving

8 oz whole milk mozzarella cheese, shredded (about 2 cups)

 

Bring a large pot of heavily salted water to a boil. Cook the ziti according to the package directions to al dente, about 7 minutes. Under cook it a bit, as it will continue to cook in the oven. Drain, but don’t rinse and add the pasta back to the pot. Set aside.

Preheat the oven to 425 and set the oven rack in the middle position.

Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute.

Add the crushed tomatoes, salt, sugar, Italian seasoning and red pepper flakes and simmer, uncovered, for 10 minutes.

Add the heavy cream, 1/3 cup of the Pecorino Romano or Parmesan, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano.

Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

September 6, 2024

Spicy Pineapple-Cilantro Chicken Wings

That was a helluva way to kick off the NFL season last night. The Ravens lost by literally a toe! Tonight, Packers & Eagles from Brazil…why? College football tomorrow. Thirteen NFL games on Sunday. Niners and Jets Monday night. We’ve got football coming out of our bunghole! Must have food.

 

Spicy Pineapple-Cilantro Chicken Wings

 

For the Marinade:

1 cup fresh pineapple, diced

1/4 cup fresh cilantro stems, chopped

2 tablespoons soy sauce

2 tablespoons olive oil

2 tablespoons sriracha

2 cloves garlic, minced

1 tablespoon honey

1 teaspoon ground ginger

1 teaspoon ground cumin

Kosher salt and fresh-ground pepper, to taste

 

For the Chicken Wings:

2 lbs. chicken wings, drums and flats separated; wing tip discarded

1 tablespoon vegetable oil (for brushing)

 

For Garnish:

Fresh cilantro, chopped

Lime wedges, for squeezing

Fresh pineapple, diced

 

Blend Marinade: In a blender or food processor, combine the pineapple chunks, cilantro stems, soy sauce, olive oil, sriracha, minced garlic, honey, ground ginger, ground cumin, salt and pepper. Blend until smooth.

 

Marinate Wings: Place the chicken wings in a large resealable plastic bag or shallow dish. Pour the marinade over the wings, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours.

 

Oven Method: Preheat your oven to 400°.

Grill Method: Preheat your grill to medium-high heat.

 

Oven Method: Arrange the marinated wings on a baking sheet lined with foil or parchment paper. Brush lightly with vegetable oil. Bake for 30-35 minutes, turning once halfway through, until the wings are crispy and cooked through. You can also broil them for an additional 2-3 minutes at the end for extra crispiness.

 

Grill method: Arrange the marinated wings on the grill over medium heat. Grill for 25-30 minutes, turning occasionally and basting with the reserved marinade, until the wings are crispy and cooked through. Be careful not to burn them.

Remove the wings from the oven or grill and let them rest for a few minutes.

 

Transfer the wings to a serving platter.

Garnish: Garnish with fresh-chopped cilantro, diced pineapple and serve with lime wedges.

September 5, 2024

Jerk Shrimp Tacos with Pineapple Salsa

It’s football night in America! Chiefs and Ravens tonight. Packers and Eagles tomorrow night. Thirteen games on Sunday and Monday Night Football features the Niners and Jets. Must have food.

 

Jerk Shrimp Tacos with Pineapple Salsa

Servings for 4 hungry jerks!

 

For the Jerk Shrimp:

1 lb. large shrimp, peeled and deveined

2 tablespoons jerk seasoning (store-bought or homemade)

1 tablespoon olive oil

1 tablespoon lime juice

Kosher salt, to taste

 

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red bell pepper, diced

1/4 cup red onion, finely chopped

1 jalapeño, seeded and finely chopped (adjust to taste)

2 tablespoons fresh cilantro, chopped

1 tablespoon lime juice

Kosher salt and fresh-ground pepper, to taste

 

For the Tacos:

8 small flour or corn tortillas

1 cup shredded cabbage

Lime wedges and fresh cilantro, for serving

Optional: Sliced avocado and sour cream

 

In a bowl, combine the jerk seasoning, olive oil, lime juice, and salt. Add the shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes, or up to 1 hour.

Heat a grill or grill pan over medium-high heat. Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove from heat and set aside.

 

Prepare the Pineapple Salsa:

In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and adjust seasoning to taste.

 

Prepare the Tacos:

Heat the tortillas on a dry skillet or grill for about 30 seconds on each side, or until they are warm and pliable.

Place a small handful of shredded cabbage on each tortilla. Top with a few jerk shrimp and a generous spoonful of pineapple salsa.

Optional Additions: Add sliced avocado and a dollop of sour cream.

Serve the tacos immediately, garnished with extra cilantro and lime wedges.

September 3, 2024

Chicken Cacciatore

I made a dummed down version of chicken cacciatore last night. It was very good, but I prefer the classic recipe from our Italian housekeeper, Maria Rosa Rotondo-Areola.

 

Chicken Cacciatore

 

8 Boneless skinless chicken thighs

¼ cup all-purpose flour

Kosher salt and fresh-ground pepper, to taste

4 Tablespoons extra-virgin olive oil separated

1 yellow onion, halved and sliced into half-moons

2 cloves minced fresh garlic

¼ cup dry white wine

15 oz can whole tomatoes, crushed by hand

1 cup chicken broth

2 teaspoon fresh thyme

1 teaspoon dried Italian seasoning

Red pepper flakes, to taste

2 cups sliced baby Bella mushrooms

Fresh grated Parmesan

 

1. Combine the flour, salt and pepper in a glass dish. Dredge the chicken in the seasoned flour making sure that each thigh is well covered. The flour gives the thigh a crust and adds body and texture to the sauce. Reserve the excess flour.

2. Heat 2 Tablespoons of oil in a sauté pan over medium-high. Add the chicken thighs and cook until browned, 3 minutes per side. It may take a little longer to lightly brown. Transfer the chicken to a plate.

3. Add the other 2 Tablespoons olive oil in the same pan and sauté the onions and garlic for 2 minutes. Stir in the reserved flour mixture; cook 1 minute. Add the wine and cook until it is absorbed.

4. Stir in tomatoes, broth, thyme, Italian seasoning, and pepper flakes. Add mushrooms and return the chicken to the pan. You don’t have to sauté the mushrooms — they will cook while simmering. Cover the pan, reduce heat to low and simmer sauce until mushrooms and chicken are cooked through, about 20 minutes.

5. Season your cacciatore with salt and pepper and garnish with Parmesan.