Email: Dave@q97country.com
Dave Tappan 10a-3p Mon-Fri
I’m Dave Tappan. I’ve been on the radio for 40+ years starting right out of high school. I’m currently the midday guy on Today’s Country, Q97. I play really good music and talk about the passions in my life, like fishing, golf, working and puttering around the house and food. I love boating and fishing on Lake Shasta (trolling for trout is my favorite), teeing it up at Gold Hills and preparing and cooking great food at home for my wife, two boys and friends. Barbecue, Italian and Mexican food are my favorites. I never met a taco, pizza or a rack of ribs I didn’t love! I am in constant search of the perfect cheeseburger and chicken wings too. I often post my recipes on my blog. I also love watching Giants baseball and the Food Network on one of my 7 tv’s in my house. A game on in the garage is my favorite. My happy place! I enjoy my monthly Friday night poker games and occasional Reno trips with the guys. There I am in a nutshell. Oh, I love peanuts too! I always have a big bucket of them sitting on my desk. Tune in some day. Would it kill ya?
Dave's Blog
San Francisco Style Cioppino for 6 hungry souls
San Francisco Style Cioppino for 6 hungry souls
Cioppino Tomato Base:
1/4 cup olive oil
1 small carrot, chopped
1 small yellow onion, chopped
1/2 green bell pepper, chopped
2 ribs celery, chopped
6 cloves garlic, chopped
1 small serrano Chile
1/2 bunch fresh basil, chopped
1/2 bunch fresh oregano, chopped
1/2 teaspoon fennel seeds
1 1/2 teaspoons black peppercorns
1 bay leaf
1/2 bottle good red wine
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
10 cups canned pureed tomatoes, about five 15-ounce cans
Fish Stock, recipe follows
Seafood:
3 whole Dungeness crab legs and bodies, with the crabmeat intact
18 littleneck clams, scrubbed clean
18 black mussels, bearded and scrubbed clean
1 1/2 pounds fresh firm fish, cut into 1 1/2-inch pieces
12 peeled and deveined prawns (shells reserved for stock)
Fish Stock:
1 pound fresh fish bones, plus the head if you can get it
2 ribs celery, coarsely chopped
1 small carrot, coarsely chopped
1 small yellow onion, coarsely chopped
2 cloves garlic, mashed
1/4 bunch parsley stems
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 teaspoon fennel seeds
Shells from the prawns
12 cups clam juice
Fish Stock:
In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids.
1. For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and sauté until tender, about 5 minutes. Add the garlic, Chile, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids.
2. For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
3. To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread.
Baked Maple Chicken Thighs
Boneless, skinless chicken thighs are on sale right now at R & R Quality Meats & Seafood for $1.99 a pound! Just call me “The Thigh Master”
Baked Maple Chicken Thighs
12 boneless, skinless chicken thighs
2 Tbsp olive oil
1 tsp sesame oil
Kosher salt and fresh-ground pepper, to taste
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
3 garlic cloves, pressed
2 Tbsp fresh parsley, chopped fine
Preheat oven to 425F.
Add the chicken thighs to a large bowl. Add the salt, pepper, oils, maple syrup, apple cider vinegar, pressed garlic and one tablespoon of chopped parsley. Mix well and let sit at room temperature for 30 minutes.
Mix once again and transfer the chicken thighs to a 9″ x 13″ baking dish.
Bake for 20 minutes or until the the thighs reach about 150F – 155F internal temperature. Move the baking dish to the top rack and turn on the broiler to high. Broil for a few minutes, constantly watching, until slightly browned.
Remove the thighs from the oven, baste with pan juices and let rest for about 5 minutes. Sprinkle with the remaining chopped parsley and serve. Yum!
Broccoli Cheddar Stuffed Chicken Breasts
If you have some big ol’ boobs hangin’ around…stuff ’em.
Broccoli Cheddar Stuffed Chicken Breasts
4 large boneless, skinless chicken breasts
3 cups broccoli florets
1 1/2 cups shredded cheddar cheese
2 oz. cream cheese, at room temp
1 Tablespoon chopped fresh chives or other fresh herbs
Garlic powder, cumin, or other spices
1/4 cup olive oil, divided
Step1: Preheat the oven to 400°F.
Step2: Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave the broccoli for 2 minutes.
Step3: Remove the broccoli from the microwave and drain it very well on paper towels.
Step4: Chop the broccoli into small, pea-sized pieces then add it back to the bowl.
Step5: To the bowl, add the cheddar cheese, cream cheese, chives, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until well-combined.
Step6: Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket lengthwise into each chicken breast without cutting all the way through to the other side.
Step7: Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
Step8: Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper, and any other preferred spices.
Step9: Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add two chicken breasts to each pan.
Step10: Sear the chicken for 3 minutes on one side then flip it once and sear an additional 2 to 3 minutes.
Step11: Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165°F, 10 to 15 minutes.
Step12: Remove the chicken breasts from the oven and serve.
Beer Battered Shrimp Tacos (or tostadas) with Chipotle Lime Crema
Happy Taco Tuesday! “When they call you shrimp, I’m the one who defends you.”
Beer Battered Shrimp Tacos (or tostadas) with Chipotle Lime
Crema
1 large egg
1 cup flour
pinch cayenne
¼ tsp garlic powder
¼ tsp salt
1 cup pale ale
Oil for frying
2 lbs. large, raw shrimp, deveined, shell and tail removed
1 cup Mexican crema (sour cream will work)
1 chipotle chili in adobo, minced (plus additional to taste)
Fresh lime juice
Diced onions
Sliced radish
Fresh chopped cilantro
Shredded cabbage
12-24 corn tortillas
In a large bowl stir together the flour, cayenne, garlic powder and salt.
1. Add the egg and the beer, stir with a fork until well combined.
2. Add about 2 inches of oil to a skillet over medium high heat (ideally you want to oil to stay around 350 degrees).
3. A few at a time, dip the shrimp into the batter, let the excess batter slide off, then add to the oil. Allow the shrimp to cook until golden brown, about 2 minutes on each side. Remove from pan and add to a stack of paper towels.
4. In a small bowl stir together the crema, chipotle chili and lime juice. Char the tortillas over a gas flame or on your grill.
5. Add the shrimp to the tortillas, top with diced onions, cilantro, radish, cabbage and chipotle crema.
Tappan Out Patty Melt
All I want for Christmas is a patty melt. Not really. I want a lot more of stuff.
Tappan Out Patty Melt
2 pounds ground beef
2 teaspoons Worcestershire sauce
Montreal steak seasoning, to taste
12 slices good quality bread (I use rye)
½ cup Secret Sauce, recipe follows
3 medium Vidalia onions, thinly sliced
6 slices American cheese
1 stick, or so, of unsalted butter
Secret Sauce
¼ cup Dijon mustard
¼ cup mayonnaise
1 tablespoon barbecue sauce
½ teaspoon hot sauce
In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.
In a large bowl, combine ground beef, Worcestershire and steak seasoning. Shape ground beef into 6 oval patties.
In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes.
In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side.
Remove skillet from heat. Remove patties from skillet; wipe out skillet.
Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties.
Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add more butter to skillet as needed.
Seafood Salad
When the craving for seafood and salad hits you, you make seafood salad. Here’s a very good Guy Fieri recipe with a few tweaks by yours truly. Include this in your Feast of 7 Fishes.
Seafood Salad
Court Bouillon: (snobby word for poaching liquid)
2 cups dry white wine
1 tablespoon whole black peppercorns
8 sprigs fresh thyme
4 bay leaves
4 sprigs fresh dill
2 lemons, quartered
1 bulb fresh fennel, cut into 1/8-inch slices
Seafood Salad:
1 pound medium-large shrimp, peeled and deveined
1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles. Before slicing, check the squid tubes for any of those plastic-like things called quills. If you find any, just pull them out and discard.
1 pound large sea scallops, halved
2 lemons, juice and zest
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
1 teaspoon fresh ground black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted, chopped
1/2 cup sliced pepperoncini peppers
2 orange bell peppers, cut into 1/4-inch dice
4 cups of your favorite leafy greens
1 cup crumbled feta
2 tablespoons capers, drained
1. For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes.
2. For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncini’s and bell peppers. Toss well.
3. Arrange a bed of greens on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately.
Louisiana Style Barbecued Shrimp
A staple of holiday meals is seafood. Seafood season is now, it’s abundant, fresh and at it’s best. Louisiana style barbecued shrimp would be a great addition to your holiday menu. Have plenty of good, crusty bread on hand and let the sopping begin!
Louisiana Style Barbecued Shrimp
Use head on, unpeeled, tail on shrimp if you can. The head and shell has a lot of flavor in them and makes for a really great sauce. You can use head off, unpeeled, tail on shrimp. The cooking time will be a little quicker and won’t have quite the depth of rich flavor, but it will still be very good. This dish can be done in the oven or your gas grill.
3 lbs head on, unpeeled, tail on shrimp
3 sticks unsalted butter
1/4 cup extra-virgin olive oil
¼ cup dry white wine (not chilled, room temp)
3 tablespoons minced garlic (I use Christopher Ranch in the jar)
1 onion, halved and sliced into thin half moons
1 bunch green onions, chopped coarse
Fresh parsley, chopped
3 tablespoons Worcestershire
1 tablespoon Old Bay
1 tablespoon Cajun seasoning
Kosher salt & fresh ground pepper, to taste
Hot pepper sauce, to taste (I like Pick A Peppa)
1 or 2 lemons halved and sliced into rings
Squeeze of lemon juice into the butter/olive oil mix
Melt 2 sticks of the butter and add the olive oil. Add seasonings and all remaining ingredients (except the shrimp, 3rd stick of butter and lemon slices) and mix. Taste and adjust seasoning as desired. You want a rich and deep seasoned sauce that will meld together as it cooks. The sauce will mellow a bit when the shrimp release their juices.
Preheat your oven or gas grill to 325
Put rinsed and drained shrimp along with lemon slices in a 9×13 baking dish sprayed with Pam.
Add all remaining ingredients into the baking dish. Pour on the seasoned butter and olive oil seasonings mixture. Toss to coat well. Cut the 3rd stick of butter into pats and evenly dot the entire dish.
Place the dish into your oven or on your gas grill (lid closed) and bake at 325 for 30 to 45 minutes. It depends if you have a single layer of shrimp which will cook faster, or a bunch of shrimp stacked up. Stir the dish every 10-15 minutes.
Check after 30 minutes for doneness. The last thing you ever want to do, is over cook shrimp. It gets tough and rubbery and it’s not good.
Remove the head, peel the shrimp and enjoy! Have plenty of good, crusty bread on hand for sopping up all the goodness.
Pan Fried Oysters with Tartar Sauce
Well, the Tomato-Braised Sardines got vetoed. So, I switched gears…sort of.
Pan Fried Oysters with Tartar Sauce
For the Fried Oysters:
2 cups oysters, drained
2 large eggs, beaten
2 cups cornmeal
1 teaspoon sugar
1 tablespoon Old Bay seasoning
Kosher salt and fresh ground pepper, to taste
2 tablespoons all-purpose flour
2 cups vegetable oil, for frying
Malt vinegar, for serving
Lemon wedges, for squeezing
For the Tartar Sauce:
1 cup mayonnaise
1/3 cup dill relish, or finely chopped dill pickle
2 teaspoons capers, drained and chopped
1 teaspoon Dijon mustard
2 teaspoons lemon juice
Fresh ground pepper, to taste
2 green onions, chopped
Fry the Oysters
Pat the drained oysters dry with paper towels or a clean kitchen towel.
In a medium-sized bowl, beat the eggs.
Add the oysters to the egg bowl and set aside for 10 minutes.
In a medium bowl, combine the cornmeal, sugar, pepper, salt, Old Bay and flour.
Lift each oyster out of the egg mixture and allow the excess moisture to drip off before rolling them in the cornmeal mixture to evenly coat. Repeat the process with all oysters.
Pour about 3 inches of vegetable oil in a large, cast iron skillet, or whatever skillet you have. Place the pan over medium-high heat and bring it to a temperature of 370.
Carefully add the oysters to the hot oil. Do not overcrowd the pan.
Fry each batch of 6 to 8 oysters for about 2 to 4 minutes, or until they are golden brown.
Use a metal slotted spoon to remove the oysters to paper towels to drain. Reserve.
Make the Tartar Sauce
Gather the ingredients.
In a bowl, combine the mayonnaise with the dill relish, capers, Dijon mustard, lemon juice, and black pepper. Mix well.
Add the green onions to the sauce and stir it into the mixture, or reserve the onion to garnish the finished oysters. Stir to blend thoroughly.
Serve the sauce alongside the fried oysters with the lemon wedges and malt vinegar, for dashing and enjoy.
Spinach Salad with Warm Bacon Dressing
I rid my fridge of all remnants of Thanksgiving. Time for a not so healthy spinach salad. My first run in with a spinach salad was the early 80’s at the Sweet River Saloon on Churn Creek Road. Remember? I like to top mine with all sorts of stuff, olives, red bell pepper, blue cheese crumbles, etc. Go nuts! Nuts would be good too.
Spinach Salad with Warm Bacon Dressing
16 ounces spinach (I use the pre-washed bagged spinach)
4 large eggs
8 pieces thick-sliced bacon, chopped
4 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
8 ounces large white mushrooms, sliced
1 small red onion, thinly slice into half moons
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Place the eggs into a large sauce pan and cover with cold water by at least 1-inch. Heat to a boil. Once the water comes to a boil, lower the flame to a very low flame. Leave the eggs in the water for 13 minutes. Remove, cool off with cold water and ice. (run cold tap water into the saucepan until cool to the touch then add some ice) Once the eggs are completely cooled, peel, slice and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Jalapeno Cranberry Sauce
Thanksgiving side dish #5 Get out of the can and spice up your cranberry sauce.
Jalapeno Cranberry Sauce
1 cup granulated sugar, plus more if needed
1 tablespoon zested fresh ginger
1 to 2 jalapenos, seeds and ribs removed, diced
Zest and juice of 1 large orange (1/2 cup of juice is necessary)
One 12-ounce bag fresh cranberries
Zest from 1 lemon
1 tablespoon lemon juice
Kosher salt, to taste
In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.
Cheesy Corn Bake
Thanksgiving side #4 comes from our former Operations Manager here at Q97, Cagle Lee. It’s a recipe from one of his favorite BBQ joints in Kansas City…Jack Stack BBQ. I’m definitely going to make room on my Thanksgiving table for this. It’s outstanding!
Cheesy Corn Bake
Ingredients for 10-12 hungry souls
2 tablespoons butter
4 teaspoons all-purpose flour
1/8 teaspoons garlic powder
3/4 cup milk
6oz sharp cheddar cheese
1 (3oz) pkg cream cheese, cubed
3 (10oz) pkgs frozen whole kernel corn, thawed
3oz ham, diced
In a large saucepan, melt margarine or butter Stir in flour and garlic powder Add milk all at once Cook, stirring constantly, over medium heat until thickened and bubbly Stir in cheese Cook, stirring constantly, over low heat until melted Stir in corn and ham Transfer mixture to a 2-quart casserole dish Bake at 350 degrees for 45 minutes.
“Ruthie’s” Oyster-Sausage Dressing
Thanksgiving side #2
My absolute, all-time favorite Thanksgiving side…my mom’s oyster dressing. It reminds me of the last time I had it with her on Thanksgiving. Even with her dementia, she knocked it out of the park that day! Knowing what was coming, I didn’t want her recipe to be lost forever. As we were eating what would be our last Thanksgiving meal together, I asked her for the recipe. Her reply… “Oh dear God, I’ve never made that in my life.” That’s what she believed at that moment. She didn’t like oyster dressing, but she always made it for me. Gone forever. I’ve written my own recipe, which seems to be close to hers.
“Ruthie’s” Oyster-Sausage Dressing
8 cups prepared stuffing bread cubes
2 ribs celery, chopped
1 small yellow onion, chopped
2 (8 ounce) jars of oysters. Reserve the liquor
1 pound of Italian sausage, casings removed
1 stick unsalted butter, melted
Kosher salt and fresh-ground pepper, to taste
1 teaspoon ground sage
1 teaspoon poultry seasoning
1 teaspoon thyme
1⁄2 cup evaporated milk
In a large skillet, crumble and cook the sausage. Drain on paper towels and set aside. Reserve a couple of tablespoons of the fat.
Heat milk, butter, and oyster liquor in a small pan.
Combine bread cubes, celery, onion, spices, sausage (with reserved fat) and oysters. (You may cut up the oysters if they are too large for you.)
Add liquid and stir. Use a big bowl for this…you’ll need it!
Place in a buttered baking dish.
Bake at 350 for 1 hour.
Double Dipped Buttermilk Fried Chicken
Why dip once, when you can dip twice?
Double Dipped Buttermilk Fried Chicken
4 pounds of chicken thighs and/or drumsticks, or 1 whole fryer, cut into 8 pieces
Garlic salt and fresh-ground pepper, to taste
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 1/2 cups buttermilk
Vegetable or peanut oil for frying
Maple syrup, honey or hot sauce for serving (optional)
Fried rosemary leaves for garnish (optional)
Pat the chicken dry with paper towels and sprinkle both sides with salt. Let the chicken come to room temperature (about 25 minutes).
In a large bowl, combine the flour, garlic and onion powders, paprika, black pepper and the salt. Pour the buttermilk into another medium bowl.
Dredge the chicken in the flour mixture, making sure each piece is completely coated, then dip into the buttermilk. Now dredge once more in the flour mixture. Shake off excess flour. Place on a rimmed sheet pan lined with a wire rack. Rest the dredged chicken for 20 minutes.
Fill a large, heavy-bottomed, high-sided pot, cast iron skillet or a Dutch oven with 3/4 inch of oil and place over medium heat. Heat the oil until a deep-fry thermometer reads 325⁰.
Carefully add the chicken to the pot skin-side down without overcrowding (you will most likely have to cook in batches). Fry the chicken, turning occasionally, for 18-20 minutes, until golden brown and crisp, and cooked through (you can cut into the thickest part of the thigh near the bone to make sure it’s no longer pink – the dark meat will take the longest). The oil should maintain rapid but in-control bubbles and the oil temperature should stay around 325⁰, so adjust the heat as necessary. Let the chicken drain on paper towel-lined plate.
Serve the chicken hot or cold with the fried rosemary leaves. Drizzle with honey or maple syrup if you like.
Grilled Rib Eye Steak with Gorgonzola-Onion Sauce
Today is Cook Something Bold & Pungent Day. Now, with that said, I think we can do away with some of these days. I mean, do we really need “Wear a Band-Aid on Your Finger for No Reason Day’, or “Sing in Your Car Day”, or my favorite, “Wear Your T-shirt Inside Out Day?” Oh well. Here’s something bold & pungent:
Grilled Rib Eye Steak with Gorgonzola-Onion Sauce
2 rib eye steaks (about 12 ounces each)
Kosher salt and fresh ground pepper, to taste
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
A few dashes of Worcestershire sauce
1 cup crumbled gorgonzola
Light your grill and set it to high.
Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm.
Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then sauté the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the gorgonzola (or blue) cheese and stir together to melt, adding more pepper and Worcestershire sauce as you wish.
Place the steaks on plates and spoon the sauce over the top. I like to serve mine with asparagus and sauteed mushrooms.
Easy Tomato Soup & Grilled Cheese Croutons
Happy Taco Tuesday! Let’s make soup!
Easy Tomato Soup & Grilled Cheese Croutons
3 tablespoons good olive oil
3 cups yellow onions, chopped (2 onions)
1 tablespoon minced garlic (3 cloves)
4 cups chicken stock
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Large pinch of saffron threads
Kosher salt and fresh-ground pepper, to taste
1/2 cup orzo
1/2 cup heavy cream
Grilled Cheese Croutons (recipe below)
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
Serve hot with Grilled Cheese Croutons scattered on top.
Grilled Cheese Croutons (Serves 4 to 6)
4 (½-inch-thick) slices country white bread
2 tablespoons unsalted butter, melted
4 ounces Gruyère cheese, grated
Heat a panini grill. (or use a heavy pan to press the bread) Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyère on two of the slices. Place the remaining two slices of bread on top of the Gruyère, -buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned.
Chili Verde
With rain expected in Redding this weekend, it might be a good time to dust off and rinse out that big ol’ stock pot and make a batch of tasty green stuff. This is gonna make your kitchen smell really good!
Chili Verde
4 pounds boneless pork butt extra fat trimmed, cut into 1-inch chunks,
Kosher salt and fresh-ground pepper, to taste
Olive oil
1 medium yellow onion diced
1.5-pounds tomatillos husked and quartered
12 ounces canned, diced green chilies, not drained
1 bunch cilantro
4 garlic cloves
2 jalapenos seeded
2 poblanos, seeded
1 tablespoon dried oregano
2 teaspoons cumin
4 cups chicken stock divided
15 ounces fire-roasted tomatoes diced
Toppings:
Fresh cilantro
Sour cream
Radish, cut into matchsticks
Diced onion
Avocado
Hot sauce or Siracha
Grated cheese
Fresh lime wedges, for squeezing
Pickled jalapeno slices
Preheat oven to 400. On a baking sheet, toss tomatillos, jalapenos and poblanos with olive oil and season with salt & pepper. Roast for about 30 minutes, or until browned. You might have to pull the jalapenos and poblanos earlier so they don’t completely fall apart.
Season pork with salt and black pepper.
Heat oil in a large soup pot over medium-high heat.
When the oil is hot, add half the pork to the pot and brown. Set aside. Add remaining tablespoon of olive oil and brown the remaining pork. Set aside.
Add onion and cook 4-5 minutes or until softened. (Reduce heat if they begin to brown). Remove from heat.
In a blender add tomatillos, un-drained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
Cook 3 to 4 hours or until the pork is fork tender and starting to shred.
Serve with your favorite toppings and warm flour tortillas
Rolled Chicken Tacos
F**k Halloween…it’s Taco Tuesday! They’re called flautas or taquitos, but for the sake of Taco Tuesday, we’ll call them rolled tacos.
Rolled Chicken Tacos
1 tablespoon vegetable oil
1-2 tablespoons of your favorite Mexican seasoning. (I make my own)
2-3 tablespoons water or chicken stock
1 onion
2 garlic cloves
3 cups chicken, cooked and shredded (I used a rotisserie)
4 ounces cotija cheese, crumbled
12 corn tortillas
oil, for frying (enough to get 1 inch in your pan)
Kosher salt and fresh-ground pepper, to taste
For the Pico de Gallo
3 tomatoes, chopped
half of a small onion, finely chopped
1-2 jalapenos, seeded and finely chopped
chopped cilantro to taste
juice of half a lime
Kosher salt, to taste
Other Topping Ideas
Queso fresco
Shredded lettuce
Jarred salsa
Hot sauce
Avocado
Guacamole
Sour cream
1. Start by making the Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapenos, and cilantro. Add the lime juice, then salt to taste. Set aside in the fridge till ready to use.
2. For the filling: Chop the onion finely and crush and mince the garlic. Heat a tablespoon of oil in a skillet until it starts to shimmer. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and cook for 30 seconds or until fragrant. Add the shredded chicken, Mexican seasoning, a little water or chicken stock and salt and pepper to taste. Mix the chicken and seasoning well. When the chicken is warm and a little crispy, remove from heat and stir in the queso fresco.
3. Soften the tortillas 3 or 4 at a time on a plate covered in a moist paper towel in the microwave. Start with 15-30 seconds. You want them to be pliable enough that they don’t crack when rolled. Take one tortilla at a time (keep the rest covered!) and place a large spoonful of the chicken filling down the center. Roll tightly to make a neat cylinder and secure with a toothpick. (Stick the toothpick in directly adjacent to the taco, then poke it back out.) Immediately cover the rolls with moist paper towels to prevent the tortilla from drying out and splitting. Fill and roll the remaining tortillas.
4. Pour oil into a high-sided pan to a depth of 1 inch. Heat on medium or medium low to 325 degrees. Add the tacos a few at a time and fry for 2-3 minutes until golden, turning with tongs as necessary. Drain on paper towels, then salt and serve at once with your favorite toppings.
Buffalo Chicken Wing Sauce
In the early 60’s, John Young of Buffalo, New York was the first person to fry chicken wings commercially.
But, on this date in 1964, Buffalo Wings were created by Teressa Bellissimo at the Anchor Bar in Buffalo, New York, for her son and some friends as a midnight snack. She ordered a case of chicken breasts, but was sent a case of chicken wings by mistake. She was the first to remove the tip and separate the drum and flat.
Buffalo Chicken Wing Sauce
⅔ cup Frank’s Red-Hot sauce
1 stick cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
Kosher salt, to taste
Gather all ingredients.
Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk.
As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.
Enjoy!
Dave’s Halloween Chili
I traditionally make my first batch of chili for the winter on Halloween. I might bust it out early this year. This is good World Series weekend food.
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.
Ruthie’s Sunday Salisbury Steak with Onion Gravy
Spirit Week continues here at Results Radio. Today is Pick Your Decade Day. I chose the 70’s with a classic dish my mom would make many a Sunday in the 70’s.
Ruthie’s Sunday Salisbury Steak with Onion Gravy
Vegetable oil
2 large yellow onions, halved and sliced into thin half moons
2 slices white bread
1/2 cup whole milk
2 pounds ground beef
2 garlic cloves, minced
1 large egg
2 tablespoons chopped flat-leaf parsley
2 teaspoons plus a dash of Worcestershire sauce
Kosher salt and fresh-ground pepper, to taste
1 teaspoon cornstarch, plus 1/4 cup for dusting
1 1/2 cups beef broth
Heat a medium sauté pan over medium heat. Add 2 tablespoons oil and 2/3 of the onions. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 of the onions, the beef, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, salt and pepper. Mix with your hands to combine. Divide meat mixture into even, oblong patties. Dust with cornstarch.
Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 8 minutes. Set aside on a plate. Repeat with remaining patties.
Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet and spoon sauce on top.