Email: Dave@q97country.com
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 Tappan 10p-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
Ribs for Dummies with BBQ Sauce
Memorial Day Weekend is coming up and that means BBQ! If you’ve ruined more ribs than you care to recall, here’s a recipe and method called “Ribs for Dummies” I got this out of a barbecue cook book years ago and it works well. It’s an oven to grill method. If you screw this up, I don’t wanna know ya. Have a safe and fun weekend!
Ribs for Dummies with BBQ Sauce
5 pounds pork ribs (baby back or St. Louis) membranes removed
Kosher salt and fresh ground black pepper, to taste
Barbecue Sauce (Makes 1 1/2 quarts)
1/2 tablespoon crushed red pepper flakes
1/2 cup vegetable oil
1 large yellow onion, chopped
4 cloves minced garlic
1 10 ounce can tomato paste
1 cup apple cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
Preheat the oven to 350 degrees. Line a sheet-pan with aluminum foil.
Place the ribs on the sheet pan meat-side up and sprinkle them with salt and pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 ¾ to 2 hours for St. Louis ribs, until the meat is very tender. As soon as the ribs are out of the oven, spread them generously with more barbecue sauce.
Grill right away or refrigerate to grill later.
Heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. Brush the grates with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, close the lid and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
Barbecue Sauce (Makes 1 1/2 quarts)
Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate. It’ll keep for a good, long time.
Cowboy Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters
Memorial Day Weekend calls for something special and expensive. It’s almost like showing off.
Cowboy Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters
To prep the grill:
2 large handfuls of mesquite wood chips
Small disposable foil pan
For the butter:
1 shallot, peeled and cut lengthwise into quarters
1 teaspoon extra-virgin olive oil
1/4 teaspoon smoked paprika
1 stick unsalted butter, softened
1 tablespoon finely chopped fresh Italian parsley leaves
2 teaspoons dry sherry
1 teaspoon freshly grated lemon zest
For the steak:
Kosher salt & Fresh ground black pepper, to taste
2 bone-in rib eye cowboy steaks, each about 2 pounds and 2 inches thick
Extra-virgin olive oil
1/2 teaspoon garlic powder
Soak the wood chips in water for at least 30 minutes.
Prepare the grill for direct and indirect cooking over medium-high heat (about 450 degrees)
In a small disposable foil pan combine the shallot quarters, oil, and paprika. Drain the chips and add one handful to the charcoal or to the smoker box of a gas grill, and close the lid. When smoke appears, place the foil pan with the shallot over indirect medium-high heat, close the lid, and cook until the shallot is tender, about 40 minutes. Transfer to a cutting board and let cool for 10 minutes. Mince the shallot, transfer to a small bowl, and add the remaining butter ingredients, including salt and pepper, mixing thoroughly.
Lay the butter on plastic wrap. Roll it up to form a log and twist the ends. Place in the freezer for an hour to solidify.
Lightly brush both sides of the steaks with oil and season with salt and pepper and the garlic powder. Allow the steaks to stand at room temperature for 30 to 40 minutes before grilling.
Drain and add the remaining wood chips to the charcoal or smoker box. When smoke appears, sear the steaks over direct medium-high heat, with the lid closed, for 6 to 8 minutes, turning once. Then move the steaks over indirect medium-high heat, close the lid, and continue cooking to your desired doneness, about12 to 14 minutes more for medium rare. Using a digital thermometer, I like to pull mine off the grill at about 135 degrees. About a minute before pulling the steaks, place a generous pat of the butter on each steak.
Remove from the grill and let rest for 5 minutes. Serve warm, topped with more butter.
Barbecued Oysters
12 OYSTERS, SHUCKED
1 BUNCH GREEN ONIONS, CHOPPED
1 LB BUTTER, UNSALTED
YOUR FAVORITE BBQ RUB
8 OZ SHREDDED CHEESE (I LIKE ASIAGO)
1/4 CUP SEASONED BREAD CRUMBS
1/2 BUNCH GREEN ONIONS, MINCED
2 CLOVES GARLIC, MINCED
YOUR FAVORITE SPICY BBQ SAUCE
When ready to cook, heat your grill to about 375 degrees
For the compound butter: Allow the butter to soften. Combine butter, garlic, onion and BBQ rub.
Lay the butter on plastic wrap. Roll it up to form a log and twist the ends. Place in the freezer for an hour to solidify.
Shuck the oysters keeping all the liquor in the shell.
Sprinkle the oysters with bread crumbs and place directly on the grill. Cook them for 5 minutes or until the edge of the oysters start to curl.
After 5 minutes place a spoonful of butter in the oysters. After the butter melts, add a pinch of cheese.
Remove the oysters after 6 minutes on the grill total. Top oysters with a squirt of BBQ sauce and a few chopped onions. Those little bastards will be hot! So, allow them to cool for 5 minutes, then enjoy!
Fish Picatta
Trying to stay with the low carb/no carb thing, I made a classic fish picatta last night. Give it a go. It turned out very nice.
Fish Picatta
2 tablespoons olive oil
4-6 white fish fillets (tilapia, cod, sole, rockfish)
Kosher salt and fresh ground black pepper
1/4 cup flour
1/4 cup white wine
2 lemons, juiced
2 tablespoons capers
2 tablespoons butter
2 tablespoons chopped fresh parsley
Heat the olive oil in a large sauté pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper.
Dredge in the flour, shaking off any excess. Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.
Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
Cube Steaks with Onion Gravy
I made some delicious cube steaks last night. My son said best he’s ever had. It’s a classic, like me.
Cube Steaks with Onion Gravy
2 lb. cube steak (about 4 pieces)
Kosher salt and fresh ground pepper, to taste
1 c. all-purpose flour
2 tsp. garlic powder
1 tsp. vegetable oil
1 large yellow onion, halved and sliced into half-moons
3 tbsp. butter
1 (1-oz.) packet onion soup mix
1 1/2 c. beef broth
1. Season steaks with salt and pepper. Mix flour and garlic powder in a large shallow plate and dredge steaks. Reserve remaining dredge mixture.
2. In a large skillet over medium-high heat, heat oil. Fry steaks in batches until deeply golden, about 2 minutes per side. Transfer steaks to a plate.
3. Reduce heat to medium and add onion to pan. Cook, scraping down the bottom of pan, until onions are softened and turn golden, about 10 minutes.
4. Melt butter into onions, then sprinkle in onion soup mix and 1 tablespoon of reserved dredge mixture. Cook, stirring constantly until bubbling and beginning to turn a golden color, another 10 minutes.
5. Gradually add broth, a 1/4 cup at a time. Let simmer lightly until gravy is thickened. Transfer steaks to pan with gravy and turn to coat.
6. Serve steaks smothered with gravy.
Shrimp Cocktail
We might be doing some rodeo pre-game next week. I think shrimp is the proper thing to bring. Double this recipe for a crowd.
Shrimp Cocktail
1-pound large shrimp, peeled and de-veined
4 cups water
1 lemon, sliced
1 bay leaf
1/4 cup chili sauce
2 tbsp prepared horseradish
1 tbsp Worcestershire sauce
1 tsp hot sauce
Kosher salt and fresh ground pepper, to taste
1/4 cup chopped fresh parsley
Lemon wedges, for garnish
Bring the water, sliced lemon, and bay leaf to a boil in a large pot.
Add the shrimp and cook for 2-3 minutes or until they turn pink and opaque.
Drain the shrimp and rinse with cold water to stop the cooking process.
Chill the shrimp in the refrigerator for at least 30 minutes.
In a mixing bowl, whisk together the chili sauce, horseradish, Worcestershire sauce, hot sauce, salt, and pepper until it’s all one color.
Arrange the chilled shrimp on a platter.
Pour the cocktail sauce over the shrimp.
Sprinkle chopped fresh parsley over the top.
Garnish with lemon wedges.
Creamy Chicken Breast in Spinach Parmesan Sauce
We’re on that low-carb train.
Creamy Chicken Breast in Spinach Parmesan Sauce
2 chicken breasts
3 tablespoons butter, divided
Kosher salt and fresh ground pepper, to taste
1 teaspoon oregano
1 medium onion, minced
4 cloves garlic, minced
1 small jar sun-dried tomatoes, drained from oil and chopped
1/2 cup chicken broth
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
1 cup spinach (or more if you like)
Thoroughly season chicken breasts with salt, pepper, and 1/2 teaspoon oregano on both sides.
In a large skillet, melt 2 tablespoons of butter with a bit of oil from the sun-dried tomatoes over medium-high heat. Add chicken breasts and cook for about 4 minutes on each side until browned. Once done and no longer pink, transfer grilled chicken breasts to a plate and set aside.
To make the creamy spinach parmesan sauce, add the remaining tablespoon of butter to the same pan. Cook onion, garlic, 1/2 teaspoon oregano, and sun-dried tomatoes. Slowly add chicken broth, heavy cream, and Parmesan cheese and mix to combine until smooth while simmering for 2-3 minutes. Adjust seasoning with salt and pepper.
Add spinach to the mixture and continue cooking until wilted. Add the chicken breasts back to the pan and reheat for 2-3 minutes. Serve the creamy chicken with spinach and parmesan sauce immediately, garnished with fresh chopped parsley. Enjoy!
Texas Chili
I can almost guarantee if you follow this recipe step by step, you’ll have a good chance of placing, if not winning the Asphalt Cowboys Chili Cook-Off tomorrow 5/11 at the rodeo grounds. Get all the details and enter at www.asphaltcowboys.org
Texas Chili
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds hot Italian sausage, casings removed
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce beer
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper, to taste
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
Beer Cheddar Cheese Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce beer
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper
Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine.
Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours.
Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
Beer Cheddar Cheese Sauce:
In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
Dill Pickle-Ranch Wings
I OD’d on melatonin last night and had this weird dream about pickles and wings.
Dill Pickle-Ranch Wings
2 pounds wings, drums and flats separated
1 ½ cups pickle juice, from a jar of dill pickles
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
Kosher salt, to taste
½ teaspoon dried parsley
½ teaspoon dried dill
½ teaspoon dried chives
Ranch dressing for serving
****In lieu of making this seasoning, you can us prepared ranch seasoning.
Place the chicken wing sections in a large bowl or zip top bag. Pour over the pickle juice. Cover the bowl or seal the bag and place in the fridge to brine for 2-3 hours.
Preheat oven to 425 degrees. Place a wire rack over a baking sheet and spritz with oil spray.
Drain the pickle juice from the chicken and pat the chicken dry. Drizzle the chicken wings with the oil.
Add all of the seasonings to a small bowl and stir together to combine.
Sprinkle the seasoning over the chicken and use your hands to massage the seasoning into the chicken, making sure to coat each piece really well.
Arrange wings on the wire rack, leaving a bit of space between each piece for air to flow.
Bake for 40 minutes, flipping the wings halfway through cooking.
Serve hot with ranch dressing, for dipping.
Italian Sausage Subs
How’d that John Denver tune go? “Sausage on my shoulders makes me happy” Pack a few for the Kool April Nights Show & Shines and the Friday night Cruise.
Italian Sausage Subs
6 Italian sweet or hot sausage
1 1/4 cups dry white wine
2 -4 teaspoons extra virgin olive oil, divided
2 large onions, thinly sliced into half moons
4 cloves or teaspoons garlic, minced
4 large green bell peppers, seeded and thinly sliced
Kosher salt & freshly ground black pepper
6 large crusty French rolls, split and warmed in oven
12 slices provolone cheese, 1 to 2 slices per sandwich
Your favorite jarred marinara sauce. I like spicing mine up with garlic and red pepper flakes
1. Poke the sausages with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine, turn on heat to medium, and partially cover.
2. When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
3. When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
4. Remove sausages from pan, and set on paper towels to drain.
5. Drain all grease from skillet, but do not wash or rinse it.
6. Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
7. Add onions, and garlic, and season to taste with salt and pepper.
8. Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine if you need to.
9. Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
10. Continue cooking and tossing until onions are almost translucent.
11. Add peppers, and toss to combine with onions.
12. Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
13. Bury the sausage in the vegetables to reheat
14. I usually serve on crusty French rolls
15. I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
16. Lay the provolone over the sausage, peppers and onions. Broil under high heat until hot and gooey.
Grilled Shrimp Louie & Marinated Grilled Tri-Tip
Here’s a retro recipe for Kool April Nights and a Warm April weekend.
Grilled Shrimp Louie & Marinated Grilled Tri-Tip
Dressing:
1 cup mayonnaise
1/3 cup ketchup
1/4 cup creme fraiche
1 tablespoon freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1 teaspoon packed brown sugar
1 teaspoon paprika
1/4 teaspoon kosher salt, or to taste
1/8 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
2 tablespoons minced green onion
2 tablespoons chopped fresh parsley
Grilled Shrimp:
1 tablespoon olive oil
1/2 lemon, juiced
2 pounds uncooked medium shrimp – peeled and deveined, tails left intact
1 teaspoon kosher salt
1/4 teaspoon smoked paprika
Salad:
1 heart of romaine lettuce, chopped
8 cherry tomatoes, halved
1 avocado – peeled, pitted, and thinly sliced
4 hard-boiled eggs, halved
1. Place mayonnaise, ketchup, crème fraiche, 1 tablespoon lemon juice, cider vinegar, brown sugar, paprika, salt, cayenne pepper, Worcestershire sauce, green onion, and parsley in a bowl. Whisk together until ingredients are well combined. Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
2. Drizzle olive oil and juice from half a lemon over the shrimp just before grilling. Sprinkle with salt and smoked paprika. Gently but thoroughly toss until shrimp are coated.
3. Preheat an outdoor grill for high heat and lightly oil the grate.
4. Grill over hot coals until shrimp are pink and flesh is opaque, about 2 minutes per side. Transfer to a dish and refrigerate until shrimp are chilled, about 30 minutes. You can remove shrimp tails or leave them on.
5. Divide romaine lettuce among serving bowls. Arrange cherry tomatoes, avocado slices, and egg halves on top. Season with salt and pepper. Ladle on about 1/4 cup to 1/2 cup dressing on the vegetables, and top with the shrimp and sliced green onions. Drizzle additional dressing over the shrimp, if desired.
Marinated Grilled Tri Tip
1/3 cup Italian salad dressing
1/4 cup water
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon liquid smoke flavoring
2 teaspoons garlic powder
1 teaspoon Montreal Steak Seasoning
2 (2 1/2 pound) beef tri-tips
1. Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, steak seasoning, together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
2. Remove roast from the bag and discard marinade. Let the roast rest at room temperature for 30 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F. Allow roast to rest for 15 minutes under tented aluminum foil before cutting.
Lemon-Butter Baked Shrimp
“Oh, and when they call you “shrimp”, I’m the one who defends you!” What movie?
Lemon-Butter Baked Shrimp
1 lb. raw shrimp, peeled and deveined
1 stick butter, melted
4 cloves garlic, minced
1 packet Good Seasonings Italian seasoning
2 lemons, sliced
1 tablespoon dried parsley
Fresh ground pepper, to taste
Pre-heat oven to 350
In a bowl, mix the melted butter with the garlic and pour into a 9xll glass casserole dish. Spread it evenly.
Arrange the lemon slices in the butter in a single layer
Arrange the shrimp evenly over the lemon slices
Sprinkle the Italian seasoning evenly over the shrimp
Sprinkle the parsley evenly over the shrimp
Grind the pepper liberally and evenly over the shrimp
Bake uncovered for 15 minutes and enjoy.
Fire-Eater Chicken Wings
Happy Friday…Happy Weekend! Sometimes you just wanna set something on fire.
Fire-Eater Chicken Wings
3 to 4 pounds chicken wings
For the rub
1 tablespoon hot or sweet paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper (or to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery seed
2 tablespoons sesame oil or vegetable oil
For the Fire Eater Hot Sauce
8 tablespoons (1 stick) unsalted butter
6 red jalapeño peppers (or other hot peppers—preferably red—or to taste), stemmed and thinly sliced crosswise
1/2 cup cilantro leaves, plus a few sprigs for serving
1/2 cup Sriracha
Step 1: Set up your grill for indirect grilling and preheat to medium-high (400 degrees F)
.
Step 2: Cut the chicken wings into 2 sections, the drumette and the flat, discarding the wing tip (or save it for stock). Place the wings in a large mixing bowl. Sprinkle the paprika, pepper, cayenne, salt, onion and garlic powder, and celery seed over the chicken and toss to mix. Add the sesame oil and toss to mix.
Step 3: Arrange the chicken wings on the grate over the drip pan away from the heat. Leave a little space between each wing. Toss the wood chips on the coals (or place in the smoker box of your gas grill.) Indirect grill the wings until darkly browned and cooked through, 30 to 40 minutes depending on the size of the wings. To check for doneness, make a slit in the thickest part of the largest drumette: There should be no traces of pink in the meat, though you might get a pink smoke ring near the bone. You can use a digital thermometer to check that the internal temperature reaches a safe 165°F.
Step 4: Meanwhile, melt the butter in skillet. (Bubbles will dance when you dip a Chile slice in the butter.) Add the Chile slices and cilantro to the butter and cook over medium-high heat until fragrant, 2 minutes. Stir in the Sriracha and bring to a boil.
Step 5: Transfer the chicken wings to a large shallow bowl. Pour most of the butter mixture over them and toss to mix. Pour the remaining butter mixture on top, top with cilantro sprigs, and serve at once.
Grilled Asian Chicken Thighs with a Spicy Peanut Sauce
My son, Andrew, came up with this recipe when he was in culinary school. He got an A on this assignment. He is now cooking professionally at one of Redding’s best restaurants. #prouddad
Grilled Asian Chicken Thighs with a Spicy Peanut Sauce
8 bone in, skin on chicken thighs, excess fat trimmed
6 cups water
1/2 cup chili-garlic sauce
1 cup honey
2 Tablespoons soy sauce
1/2 cup sweet soy sauce
3 Tablespoons sriracha sauce
1/4 cup apple cider vinegar
1/4 cup minced ginger
Kosher salt and fresh ground pepper, to taste
Toasted (in a dry skillet) sesame seeds, for garnish
Green onion, minced, for garnish
Peanut Sauce, for dipping, recipe follows
Lime wedges, for squeezing
Fresh cilantro leaves, for garnish
Trim the excess fat from the chicken thighs, but leave the skin on.
In a large glass bowl, combine water, salt, chili garlic sauce and the honey. Stir until the salt is dissolved. Add the thighs to a gallon size Ziploc bag then pour the marinade over the chicken and chill for 30 minutes or up to 4 hours.
To make the basting sauce, in a small bowl, combine the chili garlic sauce, soy sauce, sweet soy sauce, sriracha, honey, vinegar, and ginger and mix well.
Heat the grill to medium high. Pat dry the thighs with a paper towel and season them with salt and pepper. Grill the thighs 15-25 minutes, turning as needed. Do not let them catch on fire and burn. Do not walk away from the grill and watch them carefully. When the thighs reach a golden color, around 155 F, baste them with sauce, turning as needed until the thighs are glossy, well coated and reach 165 F.
Remove to a serving platter and garnish the thighs with the toasted sesame seeds, cilantro leaves and green onions. Serve with the peanut sauce, for dipping and the lime wedges, for squeezing.
Peanut Sauce
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp rice wine vinegar
4 Tbsp sesame oil
1 1/2 tsp grated ginger
1–2 tsp Sriracha, or to taste
3 Tbsp light brown sugar
2–4 Tbsp warm water, for thinning, if needed
In a bowl add all the ingredients, except the water and whisk to combine.
If the mixture needs to be thinned, add 2-4 Tbsp of warm water and stir to combine
Store the mixture in an air tight jar for up to 2 weeks. Does not need to be refrigerated.
Smoky Grilled Paprika Chicken
It’s National Grilled Cheese Day, so let’s grill some chicken.
Smoky Grilled Paprika Chicken
1 cup nonfat plain Greek yogurt
4 tablespoons smoked paprika
4 tablespoons olive oil
4 tablespoons Sriracha
2 teaspoon minced garlic
1 large lemon juiced
Kosher salt and fresh ground pepper, to taste
1 teaspoon cayenne pepper optional
6 pounds assorted skin on, bone in chicken thighs and skinless, boneless breasts
Paprika Chicken Marinade
1. Combine all the ingredients through the cayenne pepper (if using) in a small bowl and set aside.
2. Remove the skin from the chicken pieces, if necessary, and place them in a gallon sized zippered plastic storage bag. Spoon the marinade over the chicken. Seal the bag and move the chicken around inside the bag until the marinade is evenly distributed and all the pieces are coated. Place the bag in the refrigerator for 2 to 3 hours.
Grill the Paprika Chicken
1. Coat your charcoal or gas grill grate with olive oil or nonstick cooking spray.
2. Grill the chicken over medium heat for approximately 6 to 7 minutes per side or until the internal temperature of the thickest portion of chicken reads 165 degrees F when measured with a meat thermometer. The cooking time will vary based on the size and thickness of your chicken pieces
Dave & Ruthie’s Buttermilk Fried Chicken
I tried a popular fried chicken place in Redding a couple of weeks ago and in my opinion, it was ok, at best and pretty pricey. My initial thought was, my mom’s fried chicken was so much better. Give that woman a carton of Raleigh’s and a six pack of Olympia and she would fry her ass off! God rest her beautiful soul.
Dave & Ruthie’s Buttermilk Fried Chicken
1 quart buttermilk
Kosher salt & fresh ground pepper, to taste
6 bone in, skin on thighs and 6 drumsticks. Get a couple of breasts if you must.
2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons hot sauce (I like Crystal for this recipe) plus more for drizzling
Maple syrup, for drizzling
Vegetable oil, for frying
In a large bowl, whisk buttermilk with hot sauce and salt and pepper. Pat chicken pieces dry and place chicken in bowl with buttermilk mixture. Cover and refrigerate for at least 2, turning chicken occasionally.
Place 2 wire racks on 2 large baking sheets. Whisk together flour, cornstarch, spices, salt and pepper and divide flour mixture between 2 large Ziplock bags. Working with a few pieces at a time, remove chicken from buttermilk mixture, letting any excess drip off. Drop chicken into flour mixture, seal bag and shake thoroughly to coat. Remove chicken pieces, shake off excess flour and place on racks. Repeat until all chicken pieces are coated. Let chicken rest on rack for 30 minutes to come to room temperature.
In a 12-inch cast-iron skillet or heavy frying pan, add 1/2-inch oil. You can certainly use your deep fryer, if you have one. Warm oil over medium-high heat until a deep-fry thermometer registers 350ºF.
Working in batches and using tongs, carefully place several chicken pieces (thighs skin-side down) in the oil (do not crowd skillet) and cook chicken for 12-18 minutes until golden brown all over and cooked through, turning often. (A meat thermometer inserted into thickest part should read 160ºF for white meat and 165ºF for dark.) Remove chicken to a clean wire rack to drain. Serve warm or at room temperature.
Drizzle with maple syrup or hot sauce if you like.
Tampa Cuban Sandwich
Got leftover Easter ham?
Tampa Cuban Sandwich
Ingredients for 1 sandwich
For the Pork:
5 pounds boneless pork shoulder
1/2 cup fresh lime juice
1/2 cup fresh orange juice
8 large cloves garlic
2 teaspoons dried oregano
Kosher salt and freshly ground pepper
4 bay leaves
For the Sandwich:
1 9-inch piece Cuban bread
4 thin slices glazed ham
3 to 4 thin slices Genoa salami with peppercorns (about 1 ounce)
2 thin slices Swiss cheese (about 1 ounce)
Pickle slices
1 tablespoon yellow mustard
Unsalted butter, softened, for cooking
Prepare the pork: Cut small slits all over the meat with a knife and put skin-side down in a roasting pan. Mix the lime juice and orange juice in a measuring cup. Transfer 1/4 cup juice mixture to a food processor; add the garlic, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper and pulse to make a paste. Rub over the pork and into the slits. Pour the remaining 3/4 cup juice over the pork; press the bay leaves on top. Cover and refrigerate 3 to 6 hours.
Preheat the oven to 350 degrees F. Turn the pork skin-side up and roast until a thermometer inserted into the middle registers 160 degrees F, about 2 hours, 30 minutes. Cool completely before slicing. (Refrigerate leftover pork in an airtight container up to 1 week.)
Make the sandwich: Cut the bread in half lengthwise. Layer the ham, 3 thin slices roast pork, the salami, cheese and pickles on the bottom half. Spread the mustard on the inside of the top half. Heat a nonstick skillet over medium heat. Butter the outside of the sandwich, then add to the pan and put a heavy skillet on top to weigh it down; cook until golden, 3 to 4 minutes per side (or cook in a sandwich press). Cut in half on the diagonal.
Wet Burritos
I got this recipe from an old Mexican farmer named Eugenio Valdez Encarnacion Ramirez Gonzales Huertas who lost his tongue in an unfortunate turnip harvesting accident. It was impossible to have a conversation with him without laughing hysterically but he made great
Wet Burritos!
1 lb. lean ground beef
2 cloves garlic, pressed
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1 teaspoon Mexican oregano
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1/2 teaspoon black pepper
1 (15 ounce) cans diced tomatoes, in sauce divided
2 cups cheddar cheese, shredded (or you can use a Mexican blend)
4 large flour tortillas
2 cups refried beans, with
1/4 teaspoon cumin, added
1 (10 ounce) cans enchilada sauce
1 (18 ounce) jars homestyle beef gravy
FOR SERVING
sour cream
chopped onion
salsa
jalapeno
chopped lettuce
chopped tomato
1. Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking.
2. Drain off any fat from browning.
3. Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.
4. While meat is simmering, heat beans with 1/4 tsp.
5. cumin, and make gravy.
6. For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.
7. Soften tortillas according to package directions.
8. Preheat oven to 375 degrees.
9. Assemble burritos.
10. On each tortilla, layer 1/4 of the meat mixture, 1/4 of the bean mixture, and 1/4 cup of cheese.
11. Fold sides of burrito in, then roll from the other sides until you have a “package”.
12. Place seam side down in a 13×9 baking dish.
13. When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.
14. Bake 15-20 minutes until cheese is melted and burritos are heated through.
15. Serve each burrito with extra sauce from pan spooned over the top.
16. Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce and chopped tomatoes available to sprinkle on as desired.
Pasta Puttanesca
I love English translations of Italian food. “in the style of the whore.” is…
PASTA PUTTANESCA
1-pound dried fettuccine, linguine or bucatini
6 garlic cloves, forced through a garlic press
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes
1/3 cup extra-virgin olive oil
1 (28-ounce) can whole tomatoes in juice (preferably Italian)
1/2 cup pitted Kalamata olives
2 tablespoons drained capers
Pinch of sugar (optional)
3/4 cup torn basil
1. Cook spaghetti in a pasta pot of boiling salted water (2 1/2 Tbsp salt for 6 qt water) until barely al dente.
2. While pasta boils, cook garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until fragrant and pale golden, about 2 minutes.
3. Meanwhile, purée tomatoes with juice in a blender.
4. Add tomato purée to garlic oil along with olives and capers and simmer, stirring occasionally, until pasta is ready. Stir in sugar if desired.
5. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is al dente, about 2 minutes. Sprinkle with basil.
Mexican Shrimp Cocktail
Happy Taco Tuesday!
Mexican Shrimp Cocktail
3 Roma or plum style tomatoes, diced.
½ cup diced red onion
⅓ cup chopped cilantro plus additional for garnish
1 jalapeno seeded as desired and finely diced.
1 English cucumber (No need to peel) finely diced.
2 limes
Kosher salt
12 ounces cocktail sauce (homemade or your favorite brand)
1 pound large peeled and deveined shrimp cooked or raw.
2 ripe avocados, diced.
Homemade tortilla chips, dusted with ground cumin.
Vegetable oil, for frying tortilla chips.
In a large mixing bowl combine the diced tomatoes, diced onion, chopped cilantro, diced cucumber and finely diced jalapeno. Squeeze the juice of one lime over the top, season with a little salt, and toss it together with a spoon. Add the cocktail sauce and stir until combined. Place the bowl in the refrigerator to chill while you prepare the shrimp.
If using raw shrimp, place them in a colander, rinse with cold water, and drain well. Remove tails if necessary. Bring a large pot of water to boil on the stove. Drop in about one tablespoon of salt. Add the shrimp and cook for about two minutes or until the shrimp is white with pops of pink. Drain the hot water from pot and cover the shrimp with cold water to cool them down and stop them from cooking further. Drain well and transfer the shrimp to a
cutting board.
Cut each shrimp into two or three pieces. Reserve some of the shrimp for garnish and transfer the rest to the chilled cocktail sauce mixture. Stir well to combine.
When ready to serve, remove the pits and dice the avocados. Squeeze the juice from the remaining lime over the top of the chopped avocado.
Cut a stack of regular size, corn tortillas into quarters to make triangles. Heat oil in a deep skillet or deep fryer to 365 degrees. Deep, or shallow fry the tortillas in vegetable oil until brown and crispy, about one minute. Remove when done and place on a paper towel lined plate and immediately hit them with salt and ground cumin.
To Serve in a Bowl
To serve in a large bowl, garnish the top of the shrimp cocktail with the avocado, the reserved shrimp, and a little cilantro and allow people to serve themselves.
For Individual Servings
Layer a heaping spoonful of the shrimp cocktail mixture in the bottom of each glass. Add a generous layer of avocado. Fill the glasses to the top with more shrimp cocktail. Garnish each serving with a little avocado, cilantro and a piece or two of shrimp.
Make Ahead Instructions
You can get most of the prep for this Mexican Shrimp Cocktail recipe out of the way several hours in advance of your gathering.
Oracle Park Gilroy Garlic Fries
If you’re headed to Oracle Park on Friday for the Giants’ home opener versus the Royals, don’t miss out on the garlic fries. If not, get to cookin’ and go Giants!
Oracle Park Gilroy Garlic Fries
Frozen Fries or Fresh cut potatoes Both works fine, the trick is to set them in a bowl of cold water for 30 minutes before prepping.
Jar of Minced Garlic. I really like Christopher Ranch minced
garlic in the jar.
Fresh parsley, chopped
Kosher salt, to taste
Heat oil to a medium-low temp and cook the fries for 5 minutes. Then take them out, placing them to the side and heat the oil to a medium-high temp. Now throw the fries in the hot oil again and cook until brown, about 5 more minutes. The trick to good fries is to place them in cold water for 30 minutes, then double fry them.
Now be generous with the garlic. Put the garlic, parsley, salt, and fries together in a mixing bowl. Toss around until everything is smothered in garlic and parsley. Serve one helping on a plate or in a paper boat and make sure to pour the leftover mixture in the bowl on top of the fries.