Dave Tappan 10a-3p Mon-Fri

July 16, 2024

Oven Baked Tacos

Happy Taco Tuesday! Here’s a classic recipe that my two favorite cousins, the late John and Karla Hamilton would make when I was a kid. The taco nights at their house is a very fond memory of mine.

 

Oven Baked Tacos

 

2lbs ground beef, lean

3tablespoons taco seasoning

6ounces tomato sauce

Large can refried beans

Shredded cheddar cheese

12 flour tortillas

 

Diced tomato

Diced onion

Sour cream

Salsa

Shredded lettuce

 

Brown ground beef and drain.

Add taco seasoning, refried beans and tomato sauce.

Heat until blended.

Preheat oven to 375 degrees.

Spray a glass 9×13 pan with oil.

Spoon taco filling into taco shells and stack them side by side in pan.

When shells are filled, top each with shredded cheese.

Bake for approximately 15 minutes, watching so they do not brown too much.

Top with remaining ingredients, if you like.

July 11, 2024

Watermelon Salad with Cucumber, Feta & Honey-Lime Dressing

The guys practically cried like little school girls when I told them I wasn’t making my watermelon salad for the boat trip. So…

 

Watermelon Salad with Cucumber, Feta & Honey-Lime

Dressing

 

For The Honey-Lime Dressing

4 tablespoons honey

4 tablespoons lime juice

2 tablespoons extra virgin olive oil

pinch of salt

 

For The Watermelon Salad

1 watermelon peeled, cut into cubes

2 English or Hot House cucumber, cubed

2 cups fresh cilantro, chopped or torn basil

1 cup crumbled feta cheese, more to your liking

 

Make the dressing: In a small bowl, whisk together the honey, lime juice, olive oil and pinch of salt. Set aside for a moment.

 

Make the Salad: In a large bowl or serving platter, combine the watermelon, cucumbers, and fresh herbs.

 

Finish and Serve: Top the watermelon salad with the dressing and gently toss to combine. Top with the feta cheese and serve!

July 10, 2024

Wienerschnitzel Copycat Chili Recipe

The great Johnny Carson once said, “The best stuff I ever did, I stole from someone better than me.”

 

Wienerschnitzel Copycat Chili Recipe

 

I usually don’t follow measurements, I just use them as a guideline, but I think you need to stick to this one pretty close.

 

3⁄4 lb. ground beef

1⁄4 lb. ground pork

6cups water

1⁄4cup cornstarch

1⁄2cup Wondra Flour (this is a must)

1tablespoon tomato paste (I use the stuff in a tube)

1tablespoon white vinegar

6tablespoons chili powder

1⁄2tablespoon salt

1tablespoon dried onion flakes

5teaspoonsgranulated sugar

1⁄4teaspoon garlic powder

1⁄4teaspoon ground black pepper

1teaspoon ground cumin

 

Brown ground beef and ground pork in a large saucepan over medium heat, make sure the meat is crumbled really fine. Use a potato masher for this. The meat should be really fine in texture, almost disappearing into the sauce.

When the meat is completely browned cover saucepan and turn heat to low.

After ten minutes, remove the ground meat from the heat and drain.

While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch.

Whisk thoroughly as it’s added until it’s dissolved into the water.

Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.

Place the pan over medium heat and bring to a boil. Stir occasionally.

When chili begins to boil, reduce heat and simmer for 1 hour. Stirring occasionally.

Chili is now ready to add over a steamed hotdog and bun.

July 9, 2024

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

I think it’s time for a man-sandwich that 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.

July 5, 2024

Fully Loaded Tuna Melt

Happy 5th of July! Celebrate by having a fifth on the 5th. Cheers!

 

Fully Loaded Tuna Melt

 

4 slices bacon, cut in half crosswise

One 5-ounce canned oil- or water-packed tuna, drained well

6 tablespoons mayonnaise

2 teaspoons panko bread crumbs (optional)

1/4 cup grated or finely shredded mozzarella

2 tablespoons minced red onion

1 tablespoon finely chopped pickled jalapeno peppers

Kosher salt and freshly ground black pepper

Four thick slices white, rye, or whole wheat sandwich bread

4 slices Pepper Jack cheese

1 medium Hass avocado, halved, pitted, and flesh scooped

4 thin slices tomato

 

1. Adjust oven rack to middle position and preheat oven to 350. In a large cast iron or nonstick skillet, or using a griddle, cook bacon over medium heat, turning as needed, until well browned and crisp on both sides, about 7 minutes; if possible, use a weight to press bacon flat as it cooks. Transfer bacon to paper towel-lined plate, and reserve bacon fat in a heatproof bowl; wipe out skillet.

2. Meanwhile, in a small mixing bowl, combine tuna, mayonnaise, panko (if using), mozzarella, red onion, and pickled jalapeños. Stir, mashing very well with a fork or stiff rubber spatula, until well-combined and almost no flakes of tuna remain. Season with salt and pepper.

3. Using a pastry brush, lightly but evenly brush both sides of each slice of bread with reserved bacon fat. Using the same skillet or griddle, toast bread slices on first side over medium heat until nicely browned and crisp, about 3 minutes; using a cooking weight or spatula, gently press down on bread slices while toasting to ensure even heating and browning.

4. Flip bread and lay one slice of cheese on top of each bread slice. Mound avocado on 2 of the bread slices, spreading it in an even layer. Top avocado with tuna, spreading it in an even layer, followed by tomato slices and bacon. Close sandwiches, placing top bread slices cheese side down, and continue to cook until bottom of sandwich is well toasted; press down gently on sandwich with cooking weights or a spatula to ensure even heating and browning.

5. Flip sandwiches and cook until second side is well-toasted. Transfer tuna melts to a baking sheet and heat in oven until cheese is melted through, about 5 minutes.

July 3, 2024

Rib Eye Steaks with Gorgonzola Cowboy Butter

Happy 4th of July! God Bless America!

 

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

 

Steaks:

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!

July 2, 2024

Smash Chorizo Tacos with Quick Pickled Red Onions

Last year, I was doing a remote at Carmona’s Appliance Center in Redding. The Blackstone rep made some amazing tacos. Thought I’d give it a go. Happy Taco Tuesday!

 

Smash Chorizo Tacos with Quick Pickled Red Onions

 

Chorizo:

2 lbs. ground chorizo or links removed from casings

 

Guacamole:

4 Large Avocados, halved, peeled, pit removed and diced

1 small red onion, diced

Handful fresh cilantro, chopped

3 medium Limes, juiced

Kosher salt and fresh-ground pepper, to taste

Mix all ingredients in a bowl and refrigerate, until use.

 

Taco:

Corn Tortillas

Chopped Cilantro

Pickled Red Onions (recipe follows)

Favorite Salsa

Sour Cream

Cotija Cheese

 

Preheat your grill or Blackstone to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.

Add about 2 oz of the ground chorizo to the skillet or Blackstone and top with a tortilla. Smash the tortilla into the ground chorizo (get them as flatten as possible!) so that it lays flat and cook for 3-4 minutes until the chorizo is heated through. Flip the tortilla over and cook for 30 more seconds on the opposite side, then pull off and keep warm. Repeat this for the rest of your chorizo smash tacos.

To serve, add the guacamole, pickled red onions, favorite salsa, sour cream, cotija cheese and chopped cilantro. Serve and enjoy!

 

Quick Pickled Red Onions

1 large red onion, halved, peeled and sliced into thin half-moons

3/4 cup apple cider vinegar

1/4 cup water

1 teaspoon fine sea salt

1–2 tablespoons sugar

 

Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and sugar. Cook over medium-high heat until the mixture reaches a simmer.

Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.

Marinate. Let the onions marinate for 30 minutes. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.

June 27, 2024

Italian Sausage Sandwich

Tonight is the big night! Trump vs. Biden. This calls for a sandwich I call “The Crime Scene”

 

Italian Sausage Sandwich-“The Crime Scene”

 

4 mild or hot Italian sausages

2 medium onions (sliced into half-moons)

1 green bell pepper (cored, seeded & sliced)

1 red bell pepper (cored, seeded & sliced)

6 tablespoons extra virgin olive oil

Kosher salt and fresh-ground pepper, to taste

1/4 teaspoon dried oregano

1/4 cup white wine

1/4 cup shredded parmesan cheese

1/4 cup shredded mozzarella cheese

1/4 cup shredded provolone cheese

4 hoagie rolls

1 cup marinara sauce

 

1.Poach sausages in 1/2 cup water in a covered skillet, simmering until almost done. This takes about 8 to 10 minutes.

2.Sautè onions and peppers with olive oil, salt, pepper and oregano about 4 minutes on medium-high heat.

3.Add the wine, cover and cook 4 minutes more.

4.Uncover and cook until the liquid is reduced.

5.On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.

6.In a large baking dish or pan, place the opened rolls and fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.

7.Mix the 3 shredded cheeses and evenly sprinkle that on top.

8.Place in oven, uncovered, on 400°F or until the cheese is melted.

9.Remove from oven, top with some Marinara sauce, close the sandwiches and serve.

June 25, 2024

Blackened Catfish Tacos with Mango Pico de Gallo

Today is National Catfish Day. Davey likes his catfish blackened! When you’ve had blackened, you’ll never go backened! Lake Shasta produces beautiful, big catfish. What is your preferred catfish bait?

 

Blackened Catfish Tacos with Mango Pico de Gallo

 

Four 8 oz. catfish filets

Canola oil

Unsalted butter

 

Fish Rub

2 tablespoons smoked paprika

2 tablespoons Old Bay seasoning

2 tablespoons dark brown sugar

4 teaspoons dried oregano

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons cumin

Kosher salt, to taste

1 teaspoon cayenne

Mango Pico de Gallo (recipe follows)

Lime wedges, for squeezing

Your favorite hot sauce

Corn or flour tortillas

 

Add the spices to a shallow dish and stir with a fork until combined. Pat the catfish filets dry with a paper towel. Then, dredge the filets in the rub mixture, shaking off any excess.

Preheat your Blackstone griddle or cast-iron skillet to medium-high heat. Add the canola oil and spread in an even layer with a spatula or twirl your skillet. Then, add the butter and spread it around until it is melted and foamy.

Place the filets on the hot griddle or skillet and cook on each side for about 3 minutes, until the fish is browned and flakes easily with a fork.

Warm or char your tortillas. Assemble your tacos with flaked fish and salsa. Top with a squeeze of lime, hot sauce and a pinch of salt.

 

Mango Pico de Gallo

1 red bell pepper, finely diced

1 jalapeno, seeds and membrane removed, finely diced

2 mangoes, finely diced

1 small red onion, finely diced

Cilantro leaves, finely chopped

1/4 cup lime juice

Kosher salt, to taste

Pinch sugar

 

Once everything has been diced, combine all ingredients in a bowl.

Stir ingredients together and enjoy or refrigerate until ready to serve.

June 20, 2024

Air-Fried Garlic Parmesan Chicken Wings

The Giants and Cardinals at Rickwood Field on Fox tonight, then later, “Perfect Wife: The Mysterious Disappearance of Sherri Papini” on Hulu. Must have wings!

 

Air-Fried Garlic Parmesan Chicken Wings

 

2 ½ pounds chicken wings, drums & flats

Kosher salt and fresh-ground pepper, to taste

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon aluminum-free baking powder (see note)

1 tablespoon freshly-grated parmesan cheese

 

Parmesan Garlic Butter Sauce

1 stick salted butter

1 tablespoon garlic powder

2 teaspoon onion powder

Red pepper flakes, to taste

¼ teaspoon finely ground black pepper

2 tablespoons finely chopped fresh parsley

¼ cup freshly-grated parmesan cheese

 

Remove the chicken wing parts from the refrigerator and pat dry, placing onto a wire rack. Let rest for 30 minutes or continue with recipe, using baking powder.

Preheat your air fryer to 390 degrees.

Whisk together the kosher salt, black pepper, paprika, garlic powder, onion powder, parmesan cheese, and baking powder if using, in a medium mixing bowl.

Add the chicken wing segments to the seasoning mix and toss to coat each wing generously.

Place the seasoned wings on a flat layer in the preheated air fryer basket.

Cook the garlic-parm wings for 20 minutes, flipping the wings carefully with tongs at the 10-minute mark.

 

Make the Garlic Parmesan Wing Sauce

In a small saucepan over medium heat, melt the stick (8 tbsp) of salted butter, and mix in garlic powder, onion powder, red pepper flakes, black pepper, and parsley.

Stir together for a minute until butter is fully melted, then add the grated parmesan cheese.

Once the chicken wings are finished cooking, toss them in a clean large mixing bowl (stainless steel is best) with the wing sauce.

Serve hot.

Note:

The drier the wing, the better.

For best results, dry the wings overnight. But if you don’t have time for that, adding a small amount (½ tsp) of aluminum-free baking powder to the seasoning mix is a great way to make the skin extra crispy. Baking powder somehow creates a chemical reaction that turns the skin crispy.

June 18, 2024

Ground Beef and Sausage Chili

It’s gonna heat up in Redding. What’s better on a hot summer day than a hot bowl of chili?

 

Ground Beef and Sausage Chili

 

2 pounds ground beef

1-pound Italian sausage (casings removed, if using links)

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 jalapeno peppers, seeded and chopped

4 cubes beef bouillon

½ cup beer

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

Hot sauce, to taste. I like Pick-A-Peppa or Crystal hot sauce

1 teaspoon dried basil

Kosher salt and fresh-ground pepper, to taste

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

Masa for thickening, if needed

Water for thinning, if needed

 

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, Chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

 

Serve with your favorite toppings:

Cheddar cheese

Pickled jalapeno

Fresh cilantro

Sliced radishes

Chopped onion

Sliced scallions

June 14, 2024

Bacon Blue Cheese Burger with Caramelized Onions

Happy Friday! Happy Father’s Day!

 

Bacon Blue Cheese Burger with Caramelized Onions

 

For the burgers:

2 pounds 80/20 ground beef (R & R has the best)

1 tablespoon onion powder

A few dashes of Worcestershire sauce

Kosher salt & fresh-ground pepper, to taste

12 ounces blue cheese, sliced from a block or wedge

12 slices thick-cut bacon, cooked and drained on paper towels

6 large Hamburger buns

 

For the caramelized onions:

2 tablespoons olive oil

4 large yellow onions, halved & thinly sliced into half-moons

Kosher salt & fresh-ground pepper, to taste

 

Heat the olive oil in a large, heavy-bottomed saucepan on medium heat. Add the onions, stir briefly to coat with oil and cook without stirring for 10-12 minutes.

Flip so that the onions on the bottom of the pot are now on top, and cook for another 10-12 minutes. Flip one more time, lower heat and allow onions to caramelized until completely brown — about 15 minutes — gently stirring occasionally. Remove from heat and set aside. These can be reheated before you put the burgers together.

 

In a large bowl, mix ground beef, onion powder, Worcestershire and salt and pepper until just combined. Do not overmix, or your patties will be tough.

Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers. Make these right before you grill them, so they stay at room temperature.

Preheat your grill, grill pan, Blackstone or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.

Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don’t flip it until it gets to this point. When burgers lift easily, flip, add enough blue cheese to cover completely, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.

Remove patties carefully using a metal spatula and transfer to buns. Top with caramelized onions and bacon and serve immediately.

June 13, 2024

Jerk Chicken (makes good tacos too!)

I’ve been told, in no un-certain terms, I’ve been a jerk lately. Not those exact words, but otherwise, this post wouldn’t work as well. So what does a jerk who likes to cook do? He makes jerk.

 

Jerk Chicken (makes good tacos too!)

 

3 pounds Chicken leg quarters

4 green onions, chopped

½ medium red onion, chopped

3 garlic cloves, peeled

1 habanero or scotch bonnet pepper seeded and chopped

1 lime, juiced

¼ cup soy sauce

2 Tablespoons brown sugar

1 Tablespoon fresh thyme leaves

1 Tablespoon ground allspice

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon ground ginger

Kosher salt and fresh-ground pepper, to taste

¼ cup vegetable oil

 

Combine all marinade ingredients except the oil in a food processor and blend for 10 to 15 seconds. Continue blending for another 10 seconds and slowly pour in the oil through the feed tube until a smooth, loose paste forms.

Add the chicken to a large resealable plastic bag and pour the marinade over top, then seal the bag. Toss until the chicken is well coated and refrigerate for at least 2 hours, preferably overnight.

Clean and oil your grill grates, then set up for two zone cooking. Place the chicken on the cooler side of the grill and close the lid. Cook for around 15 minutes.

Move the chicken to the hot side of the grill and cook for another 10 to 15 minutes, flipping occasionally, until the chicken reaches an internal temperature of 165º. Allow the chicken to cool for 5 minutes before serving.

June 12, 2024

Oklahoma Onion Smash Burgers

My Father’s Day wish…a perfectly seasoned, perfectly cooked smash burger.

 

Oklahoma Onion Smash Burgers

 

2 pounds 80/20 ground beef

2 medium yellow onions peeled and sliced thin

Kosher salt

6-8 hamburger buns

6-8 slices American cheese

Fresh-ground pepper

Montreal Steak Seasoning

condiments of choice (I simply like pickles, maybe mustard)

vegetable oil

 

Using a mandolin or knife, slice onion into paper-thin slices, place into a bowl, add 1 teaspoon of salt, mix and cover bowl with lid or plastic wrap, and place into the refrigerator for 1 hour.

Form 6-8 equal-sized ground beef balls and place the balls onto a parchment lined pan.

Preheat flat top grill for high heat.

Drain onions of excess liquid. Place them into a clean dish towel and squeeze out any additional moisture. Transfer to a clean dish and season the onions with pepper.

Lightly oil griddle surface and set down about 1/4 cup of sliced onions with a ground beef ball on top. Using a spatula or press, smash the ball into the onion, creating a burger patty. Season the patty with the Montreal Steak Seasoning. Cook for 3-4 minutes, gently turn and cook for another 5 minutes, or until the internal temperature of the patties reaches 165 degrees.

Once cooked, assemble the burgers with your chosen condiments and enjoy!

June 11, 2024

Grilled Steak and Shrimp with Green Beans, Tomatoes and Chimichurri

Make Dad a beautiful surf & turf dinner on Sunday and he might just put you back into his will!

 

Grilled Steak and Shrimp with Green Beans, Tomatoes and Chimichurri

 

1-pound green beans, trimmed

1-pint grape tomatoes, halved

1 tablespoon olive oil, plus more for grill grates

Kosher salt and fresh-ground pepper, to taste

2 strip or rib-eye steaks (about 1-inch thick), about 2 pounds total

Chimichurri sauce, recipe follows

 

Place a double layered piece of heavy-duty foil on a tray or cutting board; fold and gather edge to form a rim. Toss the green beans and tomatoes on foil with 1 tablespoon olive oil; season with salt and pepper.

Preheat a grill to medium. Lightly oil the grill grates and season the steak with salt and pepper. Slide the foil tray onto the grill; cook, tossing occasionally, until the beans char slightly and cook through, about 15 minutes.

Meanwhile, add the steaks to the grill; cook until desired doneness. Remove steaks to cutting board to rest 5 minutes. Slice, and serve steak and the vegetables with the Chimichurri.

 

Chimichurri

1 cup fresh flat-leaf parsley, tightly packed (about 1 bunch of parsley)

1 cup fresh cilantro, tightly packed (about 1 bunch of cilantro)

1/2 cup diced red onion

3 Tablespoons fresh oregano, tightly packed

3 cloves of garlic, peeled

2 Tablespoons fresh lemon or lime juice

2 Tablespoons red wine vinegar

Kosher salt and fresh-ground pepper, to taste

Red pepper flakes, to taste

½ cup olive oil

 

Add all ingredients except the olive oil to a food processor, and pulse a few times until chopped. Slowly stream in the olive oil, while pulsing the mixture a few more times until the olive oil is combined, and stopping to scrape down the sides of the food processor if needed.

Serve immediately, or refrigerate in a sealed container, for up to 3 days.

 

Shrimp and Chimichurri

1 tablespoon olive oil

1 pound jumbo (or large) shrimp, peeled and de-veined

1/2 cup chimichurri sauce

 

Heat oil in a large sauté pan over medium-high heat. Add shrimp and cook for 4-5 minutes, stirring and flipping occasionally, until the shrimp are pink and cooked through and no longer opaque.

Stir in the chimichurri sauce, and toss until the shrimp are evenly coated.

Remove from heat and serve immediately.

June 10, 2024

Maui Waui Chicken Teriyaki Sandwiches

The most important day of the year is this Sunday…Father’s Day! Make dad a nice meal…It wouldn’t kill ya.

 

Maui Waui Chicken Teriyaki Sandwiches

 

4 chicken breasts or boneless, skinless thighs

Teriyaki sauce (recipe follows) or your favorite bottled sauce

3/4 c. brown sugar (if using bottled sauce)

4 slices deli ham

Fresh pineapple, sliced into rings

4 slices Swiss cheese

Red onion, halved and sliced into half moons

Fried eggs, for topping (if you like)

4 large Hawaiian or onion buns

 

If using breasts, pound them until they are about 1/4″ thick all around. Place meat in a large Ziploc bag. Combine bottled Teriyaki sauce and brown sugar until sugar dissolves. Add 1/2 of the sauce to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 2-4 hours.

Pre-heat your grill to medium-high.

Separate remaining Teriyaki sauce into 2 separate bowls (to prevent cross contamination use 2 separate brushes too) one for the pineapple, one for the chicken. Slice your pineapple rings. Place chicken and pineapple on the grill (medium heat).

Brush with Teriyaki sauce every few minutes until chicken and pineapple are done.

Heat up the ham on the grill until it becomes nice and hot. If you like, fry an egg (sunny side up)

Slather teriyaki sauce on both sides of the bun.

Place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, egg and bun top. Serve immediately with remaining grilled pineapple.

 

Teriyaki Sauce

 

2 tablespoon cornstarch

2 tablespoon cold water

1 cup white sugar

1 cup soy sauce

1/2 cup cider vinegar

2 clove garlic, minced

1 inch knob fresh ginger, grated

Fresh-ground pepper, to taste

 

In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and pepper. Combine ingredients in the saucepan and bring to a boil over medium-high heat. While sauce is heating, combine cornstarch and cold water. When sauce comes to a full boil, add cornstarch mixture and stir until sauce is thickened and bubbly. Remove from the heat and you’re good to go.

June 6, 2024

Italian Sub

A recent visit to a sandwich shop in Redding for an Italian Sub, resulted in a skinny, wimpy, soggy resemblance of something my cat coughed up. Wow, what a $15 disappointment. The best food, is the food you make.

 

Italian Sub

 

1 large red onion, halved and thinly sliced into half-moons

One 12-inch loaf soft Italian bread

5 tablespoons red wine vinegar

5 tablespoons extra-virgin olive oil

Kosher salt and fresh-ground pepper, to taste

1/4-pound deli-sliced provolone cheese

1/4-pound deli-sliced Genoa salami

1/4-pound deli-sliced boiled ham

1/4-pound deli-sliced mortadella

1/4-pound deli-sliced capicola

1/2 head iceberg lettuce, finely shredded

1/2 cup sliced pickled pepperoncini

3 plum tomatoes, thinly sliced

2 teaspoons dried oregano

 

Soak the onion slices in a large bowl of cold water, 15 minutes.

Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.

Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.

Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

June 5, 2024

Steak Fajitas

Hot, steamy fuh-jy-tas on the Blackstone last night.

 

Steak Fajitas

 

1 ½ pounds flank steak or steak of your choice

2 Tablespoons olive oil

1 red bell pepper sliced

1 yellow bell pepper sliced

1 onion sliced

3 cloves garlic minced

2 Tablespoons vegetable oil

 

Fajita Seasoning

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon ground black pepper

 

Mix fajita seasonings in small mixing bowl until combined and set aside.

Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable on gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add half of mixed fajita seasoning to meat and toss to coat.

In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated.

Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.

Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic.

During the last minute of cooking place tortillas on griddle to warm.

Remove the steak, vegetables and tortillas from griddle and serve.

May 28, 2024

Dave’s Street Tacos with Mexican Street Corn

We’re headed to Vegas on Friday. No doubt, I’ll be roped into a $200 steak at some point. Until then, next to nothing tacos at home. Happy Taco Tuesday!

 

Dave’s Street Tacos with Mexican Street Corn

 

1½ pounds lean ground beef

½ pound chorizo or ground pork

Yellow onion, diced

Fresh Cilantro

Kosher salt and fresh ground pepper

2 chipotles with adobo sauce

2 tablespoons Chile powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

¼ cup chicken, beef or vegetable stock

Corn or flower street taco tortillas

Hot sauce, for topping

Lime wedges, for serving

 

For the meat:

In a large bowl, mix the beef and pork together with the spices, chopped chipotles and 2 tablespoons of the adobo sauce. If using chorizo, just mix the beef with the spices, then mix in the chorizo. You can substitute all the spices with your favorite Mexican spice blend if you like.

In a large skillet, cook the meat until it’s completely done. I like mine a little on the overdone side with a little crisp on the meat. Add the stock as needed for desired consistency. I like to keep mine a little on the dry side. Turn the heat off and cover until serving.

Warm the tortillas in a skillet, on a grill or over a gas flame.

Build the tacos using two tortillas, the meat, chopped onion and cilantro. Top with hot sauce, a pinch of salt and a lime squeeze.

 

Mexican Street Corn

6 to 8 medium ears sweet corn, shucked and silk removed

1/2 cup Mexican crema, or sour cream

1/2 cup mayonnaise

1/2 cup minced cilantro

1 clove garlic, minced

1 teaspoon Chile powder

2 teaspoons lime zest, from one lime

2 tablespoon lime juice, from one lime

1/2 cup cotija cheese, crumbled

Lime wedges, for squeezing

 

Heat your grill to high.

In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. Set aside.

Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cotija cheese. Top with more Chile powder, cilantro and serve with lime wedges.

May 22, 2024

Smoked Chicken Wings with Garlic-Blue Cheese Dip

Happy Memorial Day Weekend! Pick up 20 or 40 pounds of wings and have an unbridled, uninhibited wing orgy, because we are Americans and are free to do that, if we choose. Many brave men and women fought the bad guys and many died in the process so we are free to go and do what we want, when we want. Cheers to us! Have a great weekend!

 

Smoked Chicken Wings with Garlic-Blue Cheese Dip

 

A few pounds of Chicken Wings

2 cups citrus juice, for marinade

½ cup Olive oil

½ cup Chili Powder

½ cup Smoked Paprika

2 tablespoons Cumin

2 tablespoons Onion powder

2 tablespoons Garlic powder

1 tablespoon poultry seasoning

Kosher salt and fresh-ground pepper, to taste

1 tablespoon Cayenne, or to taste

 

Pecan, apple, cherry or maple wood chunks or pellets, for smoking

Separate wings at the joint of the drum and flat, if necessary and

pat dry.

Mix the spices to make a rub.

Place wings in a large container, or gallon size resealable freezer bags. Add the juice and olive oil, then rub the wings thoroughly with the rub.

Let wings rest for at least an hour.

Heat the smoker or grill to a temperature between 225-250 F.

Place wings over indirect heat. Add wood for the smoke to coals.

Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.

Place directly over coals to crisp, approximately 5 minutes each side or place the wings in a 375-degree deep fryer and fry for about 60 seconds to crisp.

Remove the wings from the heat and toss in a large bowl (stainless works best) with your favorite sauce.

 

Blue Cheese Dip

2 cups blue cheese crumbles

1 cup sour cream

½ cup mayonnaise

2 tbsp buttermilk

2 tablespoons jarred Christopher Ranch minced garlic, in water

Fresh lemon juice, from 2 lemons

Kosher salt and fresh-ground pepper, to taste

 

Mix all ingredients together in a bowl, preferably a couple hours before you want to serve the dip. Store in the refrigerator until ready to use.