Dave Tappan 10p-3p Mon-Fri
Email: Dave@q97country.com
I’m Dave Tappan. I’ve been on the radio for 40+ years starting right out of high school. I’m currently the midday guy on Today’s Country, Q97. I play really good music and talk about the passions in my life, like fishing, golf, working and puttering around the house and food. I love boating and fishing on Lake Shasta (trolling for trout is my favorite), teeing it up at Gold Hills and preparing and cooking great food at home for my wife, two boys and friends. Barbecue, Italian and Mexican food are my favorites. I never met a taco, pizza or a rack of ribs I didn’t love! I am in constant search of the perfect cheeseburger and chicken wings too. I often post my recipes on my blog. I also love watching Giants baseball and the Food Network on one of my 7 tv’s in my house. A game on in the garage is my favorite. My happy place! I enjoy my monthly Friday night poker games and occasional Reno trips with the guys. There I am in a nutshell. Oh, I love peanuts too! I always have a big bucket of them sitting on my desk. Tune in some day. Would it kill ya?
Make A Wish Auction high bidders Bill and Pam their Bill and Cindy enjoyed a special night with Pam from La Cucina and Dave Tappan at Sizzles in downtown Redding. They learned how to create, and then got to enjoy a fantastic meal. Thanks for supporting Make A Wish Bill!
Dave's Blog
Crispy, Baked Korean Wings
Yeah, another wing recipe. Serve these on Sunday to insure a 49ers victory!
Crispy, Baked Korean Wings
Wings
2 pounds chicken wings, flats and drums
1/2 tablespoon baking powder
Kosher salt and fresh, ground pepper, to taste
1 teaspoon onion powder
1 teaspoon garlic powder
Korean sauce
3 tablespoons gochujang paste, or chili-garlic paste
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon sesame oil
1 inch knob fresh ginger, peeled and grated
4 cloves garlic, minced
Lime wedges, for squeezing
Toasted sesame seeds and sliced green onion, for garnish
To bake super crispy wings in the oven, you need to start with the secret ingredient. That magic thing is baking powder. By coating your wings in a light sprinkling of seasoned baking powder, you are guaranteed that crunchy crispy chicken skin that makes the perfect wings.
Start by combining baking powder, salt and onion powder in a small bowl. Pat your naked chicken wings with paper towels to remove as much moisture as possible and then add them to a separate mixing bowl, one large enough to toss your wings around without them flying out.
Sprinkle half of your baking powder mixture on your wings and toss to coat. Sprinkle the remaining mixture and toss again until your wings are evenly coated.
Preheat oven to 450 degrees and line a large baking sheet tray with foil and then add an oven safe wire rack on top of your foil. Lightly spray your rack with non-stick spray.
Lay your chicken wings out on the wire rack so that there is plenty of space between them to ensure they cook evenly.
Cook wings for 30 minutes then flip your wings and return to oven for an additional 20-25 minutes.
While your wings are baking, make your Korean sauce. Add gochujang sauce, soy sauce, rice wine vinegar, honey, sesame oil, ginger and garlic powder to a small sauce pan and heat over medium high heat, stirring occasionally.
Once your sauce reaches a slow boil, reduce the heat to medium and simmer for 15 minutes. Your sauce will start to reduce and thicken. Remove from heat and set aside.
Once your wings are done, remove them from the oven and to a large mixing bowl. Pour your spicy Korean sauce on top and toss to coat.
Top with toasted sesame seeds and chopped cilantro, or green onion, or both! Serve with lime wedges.
Easy Grilled Buffalo Wings
The Niners play the Rams this Sunday for a playoff berth. If the Saints lose on Sunday, the Niners get in regardless of how they do. Go Niners! Time to get some game day food ready.
Easy Grilled Buffalo Wings
1 1/2 cups hot sauce. I like Crystal or Frank’s.
1/2 cup buttermilk
Hot wing rub (recipe follows)
3 pounds chicken wings, separated into 2 pieces and wing tips discarded
Vegetable oil, for oiling the grill
4 tablespoons unsalted butter (1/2 stick), melted
Blue cheese dressing, for serving (optional)
Celery sticks, for serving (optional)
Hot Wing Rub
1 T garlic powder
1 t cayenne
1/2 t ground mustard
3/4 t white pepper
3/4 t black pepper
1/2 t dried thyme
1/2 t dried oregano
1 T paprika
1 T kosher salt
Place 1 cup of the hot sauce, the buttermilk, and hot wing rub in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
Heat an outdoor grill to medium high. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer, crowded so they are touching. This will steam them a bit and keep them moist. Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 20 minutes total. Keep an eye on your wings. They’ll catch fire if you ignore them and that’s no bueno.
When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large stainless steel bowl and set aside. Add the cooked wings to the bowl and toss to coat.
Put the sauced wings back on the grill and cook until crisp. Just a minute or two.
Serve with the dip and celery sticks.
Blue Cheese Dip
1/2 cup sour cream
1/4 cup mayonnaise
1 small clove garlic, minced
1 tablespoon fresh lemon juice
1-2 tablespoons milk
4 ounces blue cheese, crumbled
Kosher salt and fresh ground pepper, to taste
In a bowl, combine the sour cream, mayonnaise, garlic, and lemon juice. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.
Sticky Baked Chicken Legs
Happy New Year! May 2022 bring us to the “old normal” and may the new year bring us closer together. Here’s a good, simple and cheap weeknight meal. Serve it with rice and fresh vegetables and beer, lots and lots of beer.
Sticky Baked Drumsticks
Olive oil, to drizzle
12 chicken drumsticks
Kosher salt and fresh, ground pepper, to taste
Sesame seeds and thinly sliced scallions, for garnish
For the glaze:
1/2 cup honey
1/4 cup fish sauce
2 tablespoons soy sauce
Juice of 2 lemons
1/4 cup rice wine vinegar
2 tablespoons sesame oil
Heat the oven to 400F. Lightly oil a large baking dish. Season the drumsticks with salt and pepper and arrange in the dish in a single layer. Drizzle over a little olive oil and bake in the hot oven for 20 minutes.
Prepare the glaze in the meantime. Mix all the ingredients together in a small bowl until totally combined.
Take the chicken out of the oven and pour over the glaze, to coat each drumstick. Return to the oven and bake for another 20 to 30 minutes, turning several times, until the chicken is tender and nicely glazed.
Garnish with sesame seeds and scallions.
Baked Garlic-Parmesan Wings
I haven’t had a wing for awhile, so let’s do it!
Baked Garlic-Parmesan Wings
2 pounds chicken wings. Drums & flats separated
Kosher salt and fresh ground pepper, to taste
½ stick unsalted butter, melted
4 garlic cloves, minced. I use 4 teaspoons of Christopher Ranch minced garlic in the jar.
1 teaspoon paprika
2 teaspoons Italian seasoning
1 teaspoon cumin
8 ounces grated parmesan, plus more for garnish
Fresh parsley, chopped, for garnish
Lemon or lime wedges, for squeezing
Preheat oven to 400
Line a baking tray with baking parchment. Place the wings onto the tray in a single layer. Season each with salt and pepper on both sides.
Bake on a upper or middle rack for 20 minutes, then take them out, turn each one of them over and bake for a another 20 minutes or until ready.
Meanwhile, melt butter in a small saucepan over low heat. Add garlic and stir until fragrant, about 1-2 minutes. Pour into a mixing bowl, add paprika, Italian seasoning, cumin and parmesan. Mix until well combined and set aside.
When the wings are done, transfer them into the mixing bowl and using kitchen tongs, toss them around so each of them is well coated in the mixture.
Garnish with more parmesan and parsley. Serve with lemon or lime wedges.
Ham & Cheese with Caramelized Onion Panini
My sister in law, Kathy, brought a beautiful Honey Baked Ham for Christmas and my birthday. I have a really cool panini press. So…
Ham & Cheese with Caramelized Onion Panini
3 tablespoons of butter
2 tablespoons of olive oil
1 cup shredded gruyere cheese
1 cup shredded cheddar cheese
1 large yellow onion
16 slices of good quality ham
8 slices of good quality white bread. I like Naked bread from Franz
Bread & Butter pickles, for serving
Turn on your panini maker to preheat
Slice onion in half and then into thin half moons
Heat olive oil and 1 tablespoon of the butter in small pan on medium low heat
Add onion and cook until caramelized to light brown color
Shred the cheddar and gruyere cheese
Lightly butter the outsides of the French bread
Add 1/4 cup cheddar cheese
Add 1/4 cup of gruyere cheese
Add 4 slices of ham to one sandwich. Ribbon the slices for heighth
Then top with caramelized onions
Sprinkle any extra cheese, because you can
Grill until golden brown and gooey. Serve with a big pile of bread & butter pickles. Enjoy!
Leftover Prime Rib Dips
Merry Christmas to you and yours. After my 12 Days of Toys remote at the Mt. Shasta Mall (3p-6p), I’m gonna take a few days off (back on the air 12/27) We’re gonna have plenty of leftover prime rib at home for prime rib tacos, prime rib chili, prime rib stroganoff and…
Leftover Prime Rib Dips
Ingredients for 8 sandwiches
6 cups leftover prime rib red wine au jus (recipe below)
2 tablespoons olive oil
3 lb leftover prime rib roast (thin sliced for sandwiches)
Kosher salt and fresh ground pepper, to taste
2 tablespoons butter
8 sandwich rolls (hoagie or torpedo rolls) buttered and toasted
16 slices Swiss cheese (optional)
In a saucepan, bring leftover prime rib au jus to medium temperature.
In a large skillet or frying pan, add olive oil and bring to medium high heat. Add sliced leftover prime rib beef and season with course ground salt and pepper. Cook until warmed, about 4-5 minutes.
Ladle about ½ cup portion of the au jus into the pan, and add the tablespoon of butter.
If you are putting cheese on the sandwiches, build the sandwiches (open faced) with the meat and cheese and put under the broiler, just until the cheese is melted. Otherwise, just build with the warmed meat and enjoy!
Serve with ramekins or cups filled with the red wine au jus.
Red Wine Au Jus
4 cups beef broth
2 cups cabernet sauvignon (or your choice red wine)
1 cup prime rib roast drippings
4 tablespoons unsalted butter
2 sprigs fresh rosemary
2 pinches ground sage
Kosher salt and fresh ground pepper, to taste
Combine all ingredients in a medium saucepan and bring to a rolling boil at medium high heat. Reduce heat to low and allow to simmer for 10 minutes, taste and simmer for an additional 5-10 minutes if you would like a stronger au jus.
Do not reduce the au jus too much, as it should be a thinner sauce than gravy. Add salt & pepper, to taste. Strain and serve in individual bowls for each of your guests (save the leftover au jus for sandwiches tomorrow!).
TJ’s Teriyaki Rumaki
Our very dear friend Teresa, who sadly passed too soon several years ago, used to make the best Rumaki for our Christmas and New Year’s parties. God bless your sweet soul TJ.
TJ’s Teriyaki Rumaki
1 container chicken liver
1lb bacon
1⁄2 Teriyaki sauce
1 tablespoon fresh, minced ginger (about 1 inch knob)
1⁄4 cup cream sherry
1 (4 ounce) can sliced water chestnuts
1 teaspoon minced garlic
butter
wooden toothpick
Place bacon strips on frying pan with low flame and cover pan.
Melt some butter or margarine, and add the teriyaki sauce, ginger, sherry and garlic in another frying pan with a container of chicken livers on a medium flame.
DO NOT ALLOW THE BACON TO GET FULLY DONE, ONLY PARTIALLY DONE.
While bacon is still soft and only partially done, remove and place strips onto a paper towel to slightly cool.
When livers are done on both sides, remove from flame and also set aside onto paper towel to slightly cool.
Slice the chicken livers into 1/2 inch pieces.
Take a piece of chicken liver and a slice of water chestnut and wrap either 1/2 strip of bacon or a whole strip of bacon around the liver and water chestnut, securing it with a wooden toothpick.
Place the Rumaki onto a cookie sheet, and continue this same procedure, until the cookie sheet is filled and the livers and bacon are gone.
Set the cookie sheet with all of the Rumaki aside.
About 20 minutes before company arrives, preheat oven to 450 degrees.
About 15 minutes before company arrives, place the cookie sheet with the Rumaki into the oven for 10 minutes, and then raise the oven to broil for about 3 to 5 minutes.
Remove from oven and serve on a hot plate.
Leave the toothpicks in place so they can pick it up by the toothpicks.
San Francisco Style Cioppino
Merry Christmas & Happy New Year and Happy Friday too! Cioppino is a must for many families during the Holidays. This one comes from the Putah Creek Cafe in Winters. It’s expensive, time consuming and a lot of work, but if you want to show your friends and family a lot of love on Christmas Eve or New Year’s Eve, have a big pot of this on the stove. Cin Cin!
San Francisco Style Cioppino
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
5 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:
6 tubes of squid, with tentacles, cleaned and cut into rings
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
10 to 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.
For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute 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.
For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, squid, clams, mussels, and fish, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes.
To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with good, crusty garlic bread.
Mussels In White Wine With Sopressata & Sun-Dried Tomatoes
If you ain’t makin’ seafood for the Holidays, you ain’t doin’ it right. This is a recipe I got from an old Italian fisherman, named Luigi Hookatesticali. He died shortly after a nasty accident while casting his line.
Mussels In White Wine With Sopressata & Sun-Dried Tomatoes
4 Tablespoons Olive Oil
2 Teaspoon Butter
8 Ounces Sopressata Sausage, or any good quality Italian Sausage, Finely Chopped
2/3 Cup Finely Chopped Oil Packed Sun-Dried Tomatoes
8 Cloves of Garlic, Peeled & Minced
Red Pepper Flakes, to taste
2 Cups Dry White Wine
4 Pounds Fresh Mussels Scrubbed
2/3 Cup Chopped Fresh Parsley
Good, crusty Italian bread, for sopping
Heat the oil and butter in a large bottomed saucepan.
Once hot, add the Sopressata, tomatoes, pepper flakes, and garlic and cook for about 5 minutes over medium heat.
Add the white wine and bring to a boil.
Add the mussels, cover with a lid, and cook over high heat for 5 minutes.
Shake the pan and cook another 5 minutes or until all the mussels have opened.
Add the parsley and scoop the mussels and broth into individual bowls and serve with bread.
Shrimp & Linguine Fra Diavolo
Fra Diavolo literally translates to “Brother Devil” Make it as hot as you like for Christmas or New Year’s Eve. Cin Cin!
Shrimp & Linguine Fra Diavolo
1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
4 cloves minced garlic, or to taste
4 teaspoons crushed red pepper flakes, or to taste
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
Kosher salt, to taste, plus more for pasta water
Fresh parsley, chopped, for garnish
1/2 cup grated Parmesan, for serving
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked.
As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes.
Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan.
Fried Shrimp with Cocktail Sauce
Here comes the Christmas Eve recipes and they’re all about seafood.
Fried Shrimp with Cocktail Sauce
2 large eggs
1/2 cup buttermilk
1/2 cup all-purpose flour
Kosher salt and fresh ground pepper, to taste
1 1/2 pounds U21-25 shrimp, peeled and deveined, tails on
1 quart peanut or vegetable oil
1 1/2 cups panko breadcrumbs
1/2 cup fine ground yellow cornmeal
1 teaspoon granulated garlic
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
Cocktail Sauce, recipe follows
Lemon wedges, for squeezing
Cocktail Sauce:
1 cup ketchup
2 tablespoons prepared horseradish
1 1/2 tablespoons very coarsely cracked toasted black pepper
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 dashes fish sauce
Mix the ketchup, horseradish, pepper, lemon juice, Worcestershire sauce and fish sauce in a bowl. Chill for at least 1 hour before serving.
In a large bowl whisk together the eggs, buttermilk, flour, pepper and salt. Add the shrimp and let it chill out in the fridge for at most, 30 minutes.
Preheat the oven to 200 degrees. Heat the oil to 350 degrees in a deep-fryer or Dutch oven. Fit a sheet pan with a rack.
In a wide shallow bowl or baking dish, whisk together the breadcrumbs, cornmeal, garlic, paprika, cayenne and salt, to taste.
Working in batches, use tongs to transfer the shrimp from the buttermilk mixture to the breading mixture. Make sure the shrimp is completely coated. Holding the shrimp by the tails, gently drop into the oil, one at a time. Fry in batches until golden brown, about 2 minutes per batch, allowing the oil to return to 350 degrees between batches. Transfer the shrimp to the rack on the sheet pan. Keep the shrimp warm in the oven. Serve with the Cocktail Sauce and lemon wedges.
Smoked Pork Butt
My wife told me it’s time to quit smoking. She said it’s gotten too expensive and it’s just not healthy. So, one more for the road…the swan song.
Smoked Pork Butt
1 8-10 pound bone-in pork butt
1/4 cup yellow mustard
BBQ dry rub seasoning (recipe follows)
Pork injection (recipe follows)
Spray bottle filled with ½ apple juice and ½ apple cider vinegar
Preheat smoker to 225-250 degrees. Trim excess fat from the pork butt. Use a seasoning injector to inject the pork butt evenly with as much of the injection liquid as the butt will hold.
Rub the outside of the pork butt with yellow mustard then completely coat the butt with the dry rub seasoning.
Place the seasoned pork butt on the smoker, cover, and allow it to cook for approximately 1 hour and 15 minutes per pound until it reaches an internal temperature of 190-200 degrees (use a good quality digital thermometer for this) and/or the shoulder blade bone pulls away cleanly from the meat. Spray the butt every couple of hours with the apple juice/vinegar mixture.
Remove pork butt from the smoker, pull or chop the meat, and serve with or without your favorite barbecue sauce.
PORK INJECTION
32 ounces chicken stock
2 cups apple juice
1/4 cup apple cider vinegar
¼ cup of your favorite BBQ sauce
2 tbsp. BBQ dry rub seasoning (recipe follows)
2 tbsp. Worcestershire sauce
Combine all ingredients in a large saucepan and warm over medium heatuntil the dry rub seasoning has completely dissolved. Remove the injection liquid from the heat and refrigerate for 20-30 minutes until completely cooled.
PORK DRY RUB
1/4 cup brown sugar
1/4 cup Kosher salt
3 tbsp. smoked paprika
3 tbsp. onion powder
3 tbsp. garlic powder
1 tbsp. dried oregano
1 tbsp. ancho chile powder
1 tsp. Celery salt
1 tsp. poultry seasoning
1 tsp. ground cumin
1 tsp. ground black pepper
Combine all ingredients in a small mixing bowl and set it aside until ready to use.
Teriyaki Marinade & Compound Butter for Steak
I wonder, when vegans mow their lawn, do they get the same sensation I get when I barbecue steaks?
Teriyaki Marinade for Steak
1/4 cup or Mirin
1/4 cup Soy Sauce
1/4 cup Olive Oil
4 cloves garlic, crushed and minced
2 tablespoons fresh ginger, peeled and grated
2 teaspoons brown sugar
Fresh ground pepper, to taste
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
In a small bowl, combine all the ingredients. Add steak to a large resealable plastic bag. Add marinade. Seal and turn to coat; refrigerate for several hours or overnight, turning now & then.
Drain and discard marinade from steak and lightly pat dry, leaving as much garlic and ginger as possible on steak. Let sit at room temperature for 30 minutes.
Grill or barbecue steak to your liking.
Cilantro-Chipotle Compound Butter
1 stick butter, softened
1 chipotle pepper, finely diced
1 Tbsp. finely chopped cilantro
1 garlic clove, grated
Zest of 1 lime
In a small bowl, mix the softened butter, chipotle pepper, cilantro, garlic and lime zest.
Lay out a piece of saran wrap or wax paper and dump butter onto it. Wrap up the long sides and gently form it into a log shape similar to the size and length of a stick of butter. Wrap up the edges and place in the refrigerator until ready to use.
Crockpot Salisbury Steak
I was rummaging through a book of old recipes and look what I found!
CROCKPOT SALISBURY STEAK
1 lb. Ground Beef
1/2 cup Bread Crumbs, seasoned
Kosher salt and fresh ground pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 Egg
Small Onion diced; about 1 cup
14 oz Beef Broth about half a carton
4 oz Mushrooms Sliced & Drained
2 Tbsp. Cornstarch
2 Tbsp. Water
1 packet Brown Gravy Mix
Mix First 6 ingredients together and shape into patties about ¾ inches thick.
Cook patties in a skillet turning once until just browned.
Remove from Skillet and place in crockpot.
Add onion mushroom and beef broth; heat to boiling.
Mix water and cornstarch together to make a paste.
Add to boiling mixture with a wire whisk and whisk until gravy begins to thicken.
Add a packet of Gravy Mix. Follow directions on gravy mix packet.
I then poured the gravy over the meat patties and cooked on low for at least 3 hours.
Serve with Mashed potatoes or egg noodles
Ruthies Oyster Stew
Staying on the oyster theme because it makes the kitchen smell sooooo good and if we ever get cold weather again, it’ll warm your cockles and there’s nothing like warm cockles on a cold winter day.
Ruthie’s Oyster Stew
2 pints fresh oysters with their liquor
6 tablespoons unsalted butter
2 large yellow onion, chopped
4 stalks celery, finely chopped
6 cups whole milk
2 cup half-and-half
Hot sauce, to taste. I like Crystal for this recipe
Lemon wedges, for squeezing
Kosher salt and fresh ground pepper, to taste
Garnishes:
Chives, minced
Cooked bacon, chopped
Fresh chopped parsley
Paprika
Drain juice from oysters into small bowl. Set aside.
Add butter to large saucepan. Heat on medium-low heat until melted.
Add chopped onions and celery and cook until translucent and tender, about 8 to 10 minutes.
Add oyster liquor and cook until mostly reduced, about 10 minutes.
Stir in milk and half-and-half and heat to simmer. Do not allow to boil as it will cause your milk to curdle.
Add oysters and a few dashes of hot sauce, to taste, continue on simmer until outer edges of oysters curl, about 8 minutes.
Remove from the heat, allow to cool slightly, and add salt and pepper, to taste.
Serve with oyster crackers and lemon wedges, for squeezing and garnish with your choice of garnishes.
Pan Fried Oysters with Tartar Sauce
Nobody wanted my oyster dressing on Thursday, but by God I’m gonna stink up the kitchen tonight!
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.
Dave’s Beer-Braised Leftover Turkey Carnitas
Happy Black Friday! Drop the mouse, get out of the house, shop local and pump those tax dollar$ back into our local economy. It’s good for you and our friends and neighbors…the business owners. Now, take that dry, over cooked turkey leftovers and make some tacos or tostadas.
Dave’s Beer-Braised Leftover Turkey Carnitas
Leftover turkey wings, thighs and drumsticks, bone in, skin on
1 tall boy beer
2 oranges, halved
2 limes, halved
2 medium onions, quartered
2 bay leaves
1 jalapeno, stem removed and halved lengthwise
Fresh cilantro
Vegetable oil
Your favorite Mexican seasoning
Kosher salt & fresh ground pepper, to taste
Flour or corn tortillas, charred over a gas flame
Toppings:
Shredded iceberg lettuce
Chopped onion
Chopped tomato
Chopped cilantro
Sliced radish
Your favorite hot sauce or Siracha
Combine turkey with oranges, limes, onion, jalapeno, bay leaves and a small palm full of Mexican seasoning and a hand full of torn cilantro in a pot that fits the thighs and drumsticks snugly. Add enough beer to cover halfway (add water if you need to). Cover and bring to a boil, then reduce to a bare simmer and cook until turkey is fall-off-the-bone tender, 45 minutes to 1 hour.
Discard oranges, limes, onion, jalapeno, cilantro and bay leaves and drain turkey well, let cool. Remove skin and discard, shred turkey and discard bones.
Heat oil or fat in a cast iron or nonstick skillet over medium-high heat until shimmering. Add turkey and spread into an even layer. Cook, without moving, until meat is well browned and crisp on the bottom, about 5 minutes. Stir turkey to incorporate the crisp bits . Continue until the turkey is as crisp as you like it (I like mine really crisp, like carnitas). Season with salt, if needed. Serve with tortillas and toppings for tacos or tostadas.
Crock Pot Ham Hocks & Beans
I had a dream last night about ham hocks and beans. Don’t ask. But now, I just have to go with it.
Crock Pot Ham Hocks & Beans
1 – 16 oz package dried northern beans
3 – 4 meaty ham hocks or meaty ham bones (about 2 lbs)
1 – small onion diced
Enough water enough to cover beans
Kosher salt & fresh ground pepper, to taste
1/3 – cup light brown sugar
Chopped parsley, for garnish
Inspect the beans for any pebbles & the rinse them under cold water.
Add the rinsed beans, onion, salt & pepper & ham hocks or ham bones into the crock pot and add water to cover the beans by 2 inches. (between 6 to 8 cups)
Cover & cook on high the first 2 hours then turn to low & keep cooking between 4 to 5 hours or till beans are tender.
Next pull out the ham shanks or hocks, let cool & pull the meat off the bones.
Return the meat to the crock pot then add the brown sugar. and Combine to mix . Ladle into bowls, garnish with the parsley and serve!
Bang Bang Shrimp
Our Head Traffic Coordinator here at Results Radio, Lonnie Davis, gave me his leftover Bloomin’ Shrimp he had for lunch at Outback Steakhouse (Apparently, it’s an off the menu item) It was great and reminded me of my Bang Bang Shrimp and of course, they would be great as tacos too.
Bang Bang Shrimp for 12 deserving souls
3 pounds medium sized Shrimp peeled and deveined
Kosher salt and fresh ground pepper, to taste
2 teaspoons Old Bay seasoning
1 teaspoon garlic powder
Cayenne pepper, to taste
1 1/2 cups buttermilk
1 1/2 cups cornstarch
1 1/2 cups mayonnaise
3/4 cup sriracha hot sauce
6 tablespoons Thai sweet chili sauce
3 tablespoons honey
A few dashes of Crystal hot sauce
oil for frying
Lime wedges, for squeezing
Chopped chives, for garnish
Sesame seeds, for garnish
Mix the salt and pepper, garlic powder, cayenne and Old Bay together in a bowl.
Place shrimp and buttermilk in a medium bowl and coat the shrimp well. Drain the buttermilk, and shake off the excess.
Coat the shrimp in the cornstarch mix and set aside.
In a bowl whisk together mayonnaise, siracha, Thai sweet chili sauce, hot sauce and honey. Refrigerate till ready for use.
Heat oil in a deep skillet or deep fryer to 375°F. Once the oil is hot, fry the shrimp for 2 minutes till they are a light golden brown. Remove the cooked shrimp and put on a plate lined with paper towels and pat dry any extra oil.
Toss the shrimp in the sauce, garnish and serve immediately with lime wedges.
Stuffed Shells with Italian Sausage, Cheese and Spinach
This could be fun:
Stuffed Shells with Italian Sausage, Cheese and Spinach
18 jumbo pasta shells
1 package hot or mild Italian Sausage, casings removed
3/4 cup whole milk ricotta
1 (10-oz.) package frozen chopped spinach, thawed and drained
1 large egg
2 teaspoons ground oregano
Kosher salt and fresh ground pepper, to taste
3 cups homemade or store-bought marinara sauce
1 1/2 cups shredded mozzarella cheese
Grated Parmesan cheese, for garnish
Preheat the oven to 350°F.
Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside.
Add the sausage to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. Using a slotted spoon, transfer the sausage to a bowl and set it aside to cool completely.
Once the sausage has cooled, stir in the ricotta cheese, spinach, egg, oregano and salt and pepper.
Add half of the tomato sauce to the bottom of a 10-inch skillet or baking dish.
Divide the meat mixture among the shells then arrange them in a single layer in the baking dish. Top the shells with the remaining sauce then sprinkle them with the mozzarella cheese.
Bake the shells until the cheese is melted and the shells just begin to crisp, about 25 minutes.
Top the shells with grated Parmesan cheese and fresh basil and then serve.
