Dave Tappan 10a-3p Mon-Fri

April 18, 2025

Rib Eye Steaks with Gorgonzola Cowboy Butter

It’s Round-Up Weekend! Enjoy the Red Bluff Round-Up and a good steak!

 

Rib Eye Steaks with Gorgonzola Cowboy Butter

 

Cowboy Butter:

2 sticks salted butter, softened

¼ cup Gorgonzola crumbles

1/3 cup finely minced fresh parsley, plus more if needed

1/4 teaspoon red pepper flakes

A couple of turns of fresh-ground pepper

2 cloves garlic, finely minced

1 lemon, zested and halved

Kosher salt, to taste

 

Steaks:

Garlic salt and fresh-ground black pepper, to taste

4 rib eye steaks, 2 inches thick

 

For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in a bowl and mix with a hand mixer. Whip the butter until it’s fluffy. Add the Gorgonzola, parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, scraping the sides as needed. Taste and add more ingredients as needed to your liking.

After the butter is well combine, lay out some plastic wrap and lay out the butter in the middle of the plastic wrap. Wrap the butter tightly in the form of a log and twist the ends. Put the butter log in the fridge to set up until you cook the steaks.

 

For the steaks: Preheat your grill on high. Sear the steaks on both sides, but do not burn them. There’s a fine line between seared and burnt. Lower the grill to medium and cook the steaks to your desired doneness. Flip the steaks as needed as to not char them too much. I pull mine when the internal temp is about 125 degrees. On the final flip, put a couple of pats of your compound butter on top of the steaks to melt.

Pull the steaks and top them with more butter if you like. Loosely cover the steaks with foil and let them rest for 5 minutes. Enjoy!

April 14, 2025

Grilled Marinated Flank Steak Sandwiches with a Bacon Horseradish Sauce

Happy Ex-Spouses Day! Let’s celebrate with a really terrific sandwich.

Grilled Marinated Flank Steak Sandwiches with a Bacon Horseradish Sauce

 

Marinade:

3/4 cup soy sauce

1/4 cup olive oil

3 tablespoons Worcestershire sauce

2 tablespoons fresh lemon juice

3 cloves garlic, minced

2 teaspoons ground black pepper

1 (4 1/2-pound) flank steak, trimmed

 

Bacon Horseradish Sauce:

2 teaspoons minced green onion

1 cup mayonnaise

6 slices bacon, cooked and crumbled

2 teaspoons prepared horseradish

1/4 teaspoon lemon zest

1/2 teaspoon fresh lemon juice

12 to 15 onion rolls, split, buttered, and toasted

Arugula, for serving

 

For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.

April 10, 2025

Rib-Eyes with Smoked Shallot Butter and Barbecued Oysters

The weather in Redding this weekend is going to be epic! I say we celebrate the beautiful spring weather with surf-n-turf.

 

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:

Kosher salt & fresh-ground pepper, to taste

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:

Montreal Steak Seasoning, to taste

Bone-in or boneless rib-eyes, 1-1 ½ pounds each

Extra-virgin olive oil

 

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-high heat

 

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 the steak seasoning. 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.

 

Oysters & Butter:

12 Raw Oysters, shucked

¼ cup Clarified Butter

1 tbsp Chopped Parsley

2 tbsp. Garlic, minced

2 tbsp Grated Parmesan

1 tbsp Chopped Basil

½ medium Lemon juiced

 

As the steaks are cooking, add a cast iron basting skillet with clarified butter. Let that melt, then add your minced garlic to brown for about a minute. Finally, add your parsley, Parmesan, basil and lemon juice. Mix and let simmer for 1 minute, then pull off and let cool.

 

Add your shucked oysters to the grill and *carefully* add a spoonful of the butter to each oyster. Be aware of flare-ups as they can occur with this part of the process. Let the oysters simmer for 30-45 seconds, then pull them off to cool for 2 minutes.

Slice up your steaks, serve with the oysters and enjoy!

April 9, 2025

Hawaiian Huli Huli Chicken Wings

I love Hawaii. As soon as you step off the plane, you get leid!

 

Hawaiian Huli Huli Chicken Wings

 

Wings:

4 lbs. Chicken Wings

 

Marinade:

4 cups Soy Sauce low sodium

4 tbsp Brown Sugar

2 tbsp Black Garlic Sauce or garlic paste

2 tbsp Ginger Paste

4 tsp Garlic Powder

4 tsp Smoked Paprika

Kosher salt and fresh-ground pepper, to taste

 

Sweet Pineapple BBQ Sauce:

2 cup Ketchup

1/4 cup Pineapple Juice

4 tbsp Sriracha

4 tbsp Honey

3 tbsp Dijon Mustard

3 tbsp Rice Wine Vinegar

4 tsp Black Garlic Sauce

 

Garnishes:

Chopped Parsley

Sriracha

Sesame Seeds

 

1. Begin by adding your chicken wings to a food safe bowl/container along with all the ingredients for the marinade. Mix thoroughly then cover and place in the fridge to marinate for at least 4 hours but ideally overnight.

2. Preheat a grill for medium high heat (around 350) for direct cooking.

3. Pull the wings out of the fridge and discard any excess marinade. Place the wings over the flames about 6-8” away from the heat and cook until they reach 175 internal temp (about 20-25 minutes). Once they are done, pull them off and let them cool for 2-3 minutes.

4. While the wings are cooking, heat up a basting skillet over the fire. Add all your ingredients for the Sweet Pineapple BBQ Sauce. Let simmer over the flames until it thickens and is well incorporated (about 20 minutes). Pull off the heat and set to the side. When the wings are done, pull them off and toss them in the BBQ Sauce. You can also garnish them with sesame seeds, more sriracha and chopped parsley.

5. After the wings are ready, serve ‘em up and enjoy!

April 8, 2025

Grilled Hawaiian Chicken Tacos

Happy Taco Tuesday! Let’s stay on that Hawaiian Chicken jag.

 

Grilled Hawaiian Chicken Tacos

 

• 2 pounds Boneless Skinless Chicken Thighs

• Corn tortillas, warmed or charred on a grill or gas flame

• For the marinade:

• 1/4 cup Light Brown Sugar

• 1/4 cup Low Sodium Soy Sauce

• 1 teaspoon Minced Fresh Ginger

• 1 teaspoon Minced Fresh Garlic

• 1/2 cup Pineapple Juice

• 2 tablespoons Ketchup

• 2 teaspoons Sriracha Sauce

• 1/2 teaspoon Worcestershire Sauce

• Lime wedges, for squeezing

 

For the Pineapple Pico de Gallo:

• 1 cup Pineapple, chopped (fresh or canned)

• 2 tablespoons Chopped Red Onion

• 1/2 cup red, yellow or orange Bell Pepper, diced

• 1 tablespoon Chopped Cilantro

• Juice from one lime

 

Mix all Pico ingredients in a bowl and refrigerate until using.

• Prepare the marinade by combining the sugar, soy sauce, ginger, garlic, pineapple juice, ketchup, hot sauce and Worcestershire sauce together, add ingredients to a large resealable plastic bag and whisk together.

• Add the chicken to the bag, seal, and store in the refrigerator to marinate for 2-4 hours.

• After marinating, preheat a grill. Remove the chicken from the marinade and grill the chicken for about 5-7 minutes. Then flip and cook the other side for another 5-7 minutes. Chicken should reach an internal temperature of 165°

• Once the chicken is fully cooked, remove from grill. Set on a cutting board. Let it rest for a few minutes to cool slightly. Chop the chicken into strips or cubes.

• Make the tacos by filling the corn tortillas with the cut-up chicken, top with the pineapple Pico de Gallo and fresh cilantro. Serve with lime wedges.

April 7, 2025

Hawaiian Style Chicken

Happy Monday. Five more days of workin’ for the man. Make dinner easy tonight.

 

HAWAIIAN STYLE TERIYAKI CHICKEN

 

3 pounds of boneless, skinless chicken thighs.

1 cup of soy sauce

1 cup of pineapple juice

1 cup of brown sugar packed

5 cloves of mashed garlic.

1 inch knob of fresh ginger, grated on a micro-plane grater

 

In a large bowl, mix the pineapple juice and soy sauce and add in the sugar to be dissolved.

Add the desired amount of ginger and garlic then add in the chicken.

You can soak the meat in the marinade for up to 3 days, if you are in a hurry, you need to soak it for at least 24 hours.

If you can’t wait, boil the chicken in the sauce right after you make it.

Bake the chicken in a 425 oven for 50 minutes, brushing with sauce every 10 minutes.

When in doubt, pull out your digital thermometer. The chicken is done when the chicken reaches an internal temperature of 165.

April 3, 2025

Wet Burritos

It’s National Burrito Day! I like mine like I like my…well, you know.

 

Wet Burritos

 

1-1/2 lbs. 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) can diced tomatoes, in sauce divided

2 cups cheddar cheese, shredded (or you can use a Mexican blend)

6-8 10 inch flour tortillas

2 cups re-fried beans, with 1/4 teaspoon cumin, added

1 (10 ounce) can enchilada sauce

1 (18 ounce) jar home-style beef gravy

 

FOR SERVING

sour cream

chopped onion

salsa

jalapeno

chopped lettuce

chopped tomato

fresh cilantro

 

Brown ground beef, onion, and garlic, making sure to chop ground beef into very fine pieces while cooking. Drain off any fat from browning.

Add Worcestershire sauce, paprika, oregano, chili powder, cumin, pepper, and half of the can of tomatoes with sauce, and simmer for 5 minutes.

While meat is simmering, heat beans with 1/4 tsp. cumin, and make the gravy.

For gravy, combine enchilada sauce, beef gravy, and the other half of tomatoes, and heat until almost boiling.

Soften tortillas in moist paper towels for 20 seconds in microwave.

Preheat oven to 375 degrees.

Assemble burritos.

On each tortilla, layer some of the meat mixture, the bean mixture, and the cheese.

Fold sides of burrito in, then roll from the other sides until you have a “package”.

Place seam side down in a 13×9 baking dish.

When all burritos are assembled and in the baking dish, pour sauce mixture over all and sprinkle with remaining cheese.

Bake 15-20 minutes until cheese is melted and burritos are heated through.

Serve each burrito with extra sauce from pan spooned over the top.

Have sour cream, chopped onions, salsa, jalapenos, chopped lettuce, cilantro and chopped tomatoes available to sprinkle on as desired.

April 1, 2025

Tex-Mex Enchiladas with Chili Gravy

Happy Taco Tuesday & April Fool’s Day!

 

Tex-Mex Enchiladas with Chili Gravy

 

Chili Gravy

1 1/2 pounds ground beef

1 onion, chopped

3 Tablespoons chili powder

1 tablespoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Mexican or regular oregano

1 teaspoon cayenne pepper

Kosher salt and fresh-ground pepper, to taste

1/3 cup all-purpose flour

2 cups chicken broth. More, if needed

 

Tex-Mex Enchiladas

1 twelve-ounce block cheddar cheese, shredded

12 corn tortillas

1 twenty-eight-ounce can red enchilada sauce.

1 white onion, chopped

Handful fresh cilantro, roughly chopped

 

Make the Chili Gravy

Brown the ground beef in a skillet over medium heat. When browned add chopped onion and cook for about 5 minutes.

Add chili powder, cumin, cayenne, oregano, garlic powder, onion powder, salt and pepper. Stir until mixed evenly.

Add the flour and stir in with the seasoned ground beef.

Pour in the broth and bring it up to a boil. Then lower the heat and let it simmer for about 20 minutes, stirring occasionally. It smells really good at this point. When it thickens up, then it is ready to pour over the cheese enchiladas. If the gravy is too thick for your liking, add a little more broth.

 

Heat The Tortillas

In a skillet, heat the enchilada sauce to barely boiling, then turn down to a slight simmer.

Submerge each tortilla in the hot enchilada sauce to make it soft and pliable before adding the cheese and rolling it.

 

Tex-Mex Enchiladas

Preheat the oven to 400 degrees F.

Ladle about a half cup of the chili gravy into the bottom of a 9×13 pan.

Add about 1/4 cup of shredded cheddar cheese on the lower third of the sauced tortilla. Then tightly roll the tortilla around the cheese and place seam side down in the 9×13 baking dish. Repeat until you have rolled all enchiladas.

Pour the remaining chili gravy over the enchiladas, and sprinkle about 1 cup of shredded cheese evenly over the top of the enchiladas.

Bake in a preheated oven for 20 minutes.

Serve the enchiladas hot, and top with chopped onions and chopped cilantro just before serving.

March 31, 2025

Roasted Garlic Butter Rib-Eye Steaks

Hi-O, Hi-O, It’s Off To Work We Go. Another five days of workin’ for the man!

 

Roasted Garlic Butter Rib-Eye Steaks

 

4 Rib-Eyes

Olive oil

Montreal Steak Seasoning, to taste

 

Roasted Garlic and Herb Butter

1/2 shallot, diced

1 tablespoon rosemary, chopped

1 tablespoon thyme, chopped

Kosher salt and fresh-ground pepper, to taste

2 bulbs garlic

4 tablespoons olive oil

 

Preheat oven to 400°F.

Cut the tops off the head of the garlic bulbs (enough to expose the top of the garlic cloves) and remove any loose papery outer layers.

Place garlic cut side up on enough foil to wrap the garlic. Drizzle oil on the exposed surface of the garlic and season with salt and pepper. Wrap the sides up and place the foil wrapped garlic onto a baking tray.

Roast in the preheated oven until golden and soft, about 45 minutes or up to 60 minutes. Roasting time will vary based on the size and type of garlic.

Set aside to cool, then squeeze out the soft cloves.

While the garlic is roasting, season the steaks with Montreal Steak Seasoning and let them sit at room temperature for 30 minutes.

Get a stick of softened, unsalted butter in a bowl and begin adding the roasted garlic (8 or so cloves), rosemary, thyme, shallots, and salt & pepper. Mix and set aside.

Grill, BBQ or air-fry the steaks to your preferred doneness. I like mine medium-rare.

On the last flip of the steaks, top them with a teaspoon, or so, of the roasted garlic butter. Remove the steaks when done and top them with more butter. Tent them with foil and let them rest for 10 minutes, enjoy!

March 27, 2025

Opening Day Beer Brats

Happy Opening Day! The Giants open their season in Cincinnati, the A’s are in Seattle and the Dodgers host the Tigers. Bust out the brats and enjoy!

 

Opening Day Beer Brats

 

3 tablespoons vegetable oil (divided)

2 pounds of brats

2 onions, halved and sliced into half moons

4 cloves of garlic, minced

2 bottles of a good craft beer

1 teaspoon caraway seeds

1 teaspoon nutmeg

1/2 cup Stone Ground mustard

1 tablespoon honey

2 teaspoons cider vinegar

 

In a large skillet on medium high heat brown the brats on both sides. Remove from the pan and set aside.

Add the other 2 tablespoons of vegetable oil to the skillet and cook the onions on medium heat until soft and lightly browned. Add the garlic, nutmeg and caraway seeds and cook until fragrant, and then add the beer, and mix in the mustard, vinegar and honey.

At this point, if you want to do a smoker or grill version, put everything into an aluminum foil pan and set your smoker or grill to 250. Let everything stew and cook for about an hour.

Add the brats back into the skillet and cook for 8-10 minutes or until brats are done.

Remove the brats to a serving platter and then bring the mixture to a boil over medium high heat. Boil until onion mixture is thickened – stirring frequently.

Serve on brat buns or hoagie rolls topped with the onion mixture.

March 26, 2025

Smothered Pork Chops with Garlic-Mushroom Sauce

Pork steaks are on sale at my favorite meat store in Redding. So…

 

Smothered Pork Chops with Garlic-Mushroom Sauce

 

4 boneless pork chops or pork steaks

Paprika, to taste

Kosher salt and fresh-ground pepper, to taste

2 tablespoons butter, divided

1/2 cup olive oil, divided

8 ounces mushrooms, sliced

1/2 small yellow onion, diced

4 cloves garlic, minced

1 teaspoon Dijon Mustard

2 Tablespoons all-purpose Flour

2 cups chicken broth

Minced parsley or chives, for garnish

 

Season both sides of pork chops with paprika, salt and pepper.

Heat a large skillet over medium-high heat and add 1 tablespoon of butter and half of the olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.

In same skillet over medium-high head add remaining the butter and olive oil. Add onions and cook until softened, about 3 minutes. Add mushrooms and cook until they are golden and browned, about 5 minutes.

Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.

Stir in the flour, cooking stirring to remove lumps. Slowly add the broth, whisking until blended. Season with salt and pepper, to taste

Return pork chops to pan and cook for a couple of minutes or until they are heated through. Serve hot. Garnish with parsley or chives.

March 25, 2025

Classic Blackstone Tacos

Happy Taco Tuesday! I’ve been wearin’ out the Blackstone, of late. Here’s a classic for ya.

 

Classic Blackstone Tacos

 

1 lb. ground beef

1 medium onion, finely chopped

1 can (4 oz) diced green chiles

2 tbsp taco seasoning

1/4 cup water

12 regular size corn or flour tortillas

3/4 cup shredded cheese (Monterey Jack)

1/4 cup crumbled Cotija cheese

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

1 tbsp oil (I used olive oil)

Kosher salt and fresh-ground pepper, to taste

 

Preheat your griddle to medium-high heat and allow it to preheat for a few minutes.

Add the oil to the griddle and spread it evenly.

Place the ground beef on the griddle and use a spatula to break it into smaller pieces.

Season with taco seasoning and add water

Cook the beef until it starts to brown, about 5-7 minutes.

While the ground beef cooks, add the onions and green chiles to a separate oiled part of the griddle.

Once the beef is cooked, add the onions and chiles into it and turn off that side of the griddle.

Add tortillas to the griddle and cook until warm and browned.

Sprinkle shredded Monterey jack cheese on one side of the tortilla.

Add the ground beef mixture to the other side and flip the tortilla in half.

Work in batches until you have all the tacos together.

Remove tacos from the griddle and sprinkle Cotija cheese and fresh cilantro on top.

Garnish with lime wedges and serve while warm

March 24, 2025

Steak Fajitas

I made some hot, steamy fuh-jy-tas on the Blackstone last night.

 

Steak Fajitas

 

2 pounds steak of your choice

2 Tablespoons olive oil

2 red bell peppers, sliced

2 yellow bell peppers, sliced

2 yellow onions, sliced

4 cloves garlic minced

2 Tablespoons vegetable oil

2 packages fajita seasoning

Flour tortillas

Lime wedges, for squeezing

 

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

In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in 1 package of fajita seasoning and mix until coated.

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

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

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

Remove the steak, vegetables and tortillas from griddle to a large platter. Build your fajitas and hit them with a squeeze of lime and enjoy!

March 22, 2025

Shrimp Ceviche Tostadas

Happy Weekend! If you have some shrimp in the freezer, bust ’em out and get to work! This tostada is tasty, refreshing and pairs well with a bloody Mary!

 

Shrimp Ceviche Tostadas

 

For the Shrimp Ceviche:

1 lb. raw shrimp, peeled, deveined, and chopped into small pieces

3/4 cup fresh lime juice (enough to cover the shrimp and “cook” it)

1 diced cucumber

2 diced Roma tomatoes

1 finely chopped red onion

1 or 2 jalapeños or serrano peppers, finely chopped

Handful torn, fresh cilantro, chopped

Kosher salt and fresh-ground pepper, to taste

 

For Assembly:

6-8 tostada shells

1 or 2 avocados, sliced

Fresh cilantro leaves, for garnish

Lime wedges

Hot sauce

 

In a large glass or ceramic bowl, add the chopped shrimp and cover it completely with the fresh lime juice.

Stir to combine, cover, and refrigerate for about 30-45 minutes, or until the shrimp turns pink and opaque (the lime juice “cooks” the shrimp).

Once the shrimp is ready, drain off some of the excess lime juice, leaving a bit to keep the ceviche moist.

To the marinated shrimp, add the diced cucumber, tomatoes, red onion, jalapeños and chopped cilantro.

Season with salt and pepper to taste, and stir well to combine.

Place a few avocado slices on each tostada shell.

Spoon a generous amount of shrimp ceviche on top of the avocado.

Garnish each tostada with fresh cilantro leaves and a squeeze of lime juice.

Serve immediately with extra lime wedges and hot sauce on the side.

 

Ingredients for one bloody cocktail

8 ounces V-8

3 ounces vodka

A few dashes Worcestershire sauce

1 teaspoon prepared horseradish

A couple of dashes of hot sauce ( I like Crystal)

A couple of dashes of Pick-A-Peppa pepper sauce

Fresh ground pepper to taste

A couple of dashes of celery salt plus more for rimming

Ice cubes

Fresh lemon or lime juice for garnish and rimming

 

Garnish suggestions:

Celery stalk

Pickled green bean and/or asparagus

Cocktail onions

Dill pickle spear

Sweet gherkins

Pepperoncini

Cooked pepper bacon

Salami

Fried or grilled chicken wing

Grilled,sauteed or boiled prawn

Garlic stuffed green olives

All of the above

 

In a pounder glass, stir together V-8, vodka, Worcestershire sauce, horseradish, hot sauce, Pick-A-Peppa,celery salt and pepper.

Rim another pounder glass with a lemon or lime wedge and celery salt.

Fill that glass ¾ full of ice, then pour mixture into that glass.

Stir well. Garnish with suggested garnishes.

March 22, 2025

Korean BBQ Bulgogi Beef Tacos

Happy Friday!I found my recipe for Korean tacos. I’m gonna fire the Ninja this weekend.

 

Korean BBQ Bulgogi Beef Tacos

 

3 pounds boneless beef short ribs

Flour or corn tortillas

Lime wedges, for squeezing

 

Marinade

1 cup sodium soy sauce

1/2 cup mirin

1/2 cup brown sugar

1/4 cup sesame oil

6 cloves garlic

6 scallions

One inch knob, peeled & grated fresh ginger

 

Asian Slaw

Napa cabbage roughly chopped

Matchstick radish or daikon

Matchstick carrot

Chopped scallions

Fresh cilantro, coarsely chopped

 

Soy Lime Dressing

2 limes juiced

1/4 cup soy sauce

2 tablespoons mirin

2 tablespoons Sriracha

2 tablespoons olive oil

 

Trim any excess fat from the meat, then thinly slice into 1-1/2 inch pieces. Place in a 1-gallon size plastic bag.

In a food processor or blender, combine soy sauce, mirin, sugar, sesame oil, garlic, scallions, and ginger. Pour half into the bag with the sliced meat and marinate for at least 2 hours and up to 24 hours.

Place the other half of the soy mixture into a saucepan and reduce over medium heat until thickened and reduced by at least half. It should get darker and thicker.

Place the cabbage, radish, and scallions in a large bowl.

In a small bowl, whisk together the lime juice, soy sauce, mirin, and Sriracha. Do not dress slaw until right before you plan on assembling the tacos. Toss the dressing on the prepared cabbage.

Heat a griddle, cast iron skillet or grill over high heat. Flash-sear the meat in a single layer. Cook 2 to 3 minutes per side. Remove from heat (keep warm until you assemble the tacos).

Grill your tortillas for approximately 30 seconds on each side.

On top of the grilled tortilla, pile the Asian slaw, and cooked beef, drizzle with the reduced marinate, and a splash of Sriracha.

March 19, 2025

Grilled Hawaiian Chicken Thighs

It looks like it’s gonna be really nice this weekend in Redding. So…fire the grill! These chicken thighs make for great tacos!

 

Grilled Hawaiian Chicken Thighs

 

The Meat and Marinade

4 lbs. boneless, skinless chicken thighs

1 C. packed light brown sugar

1 C. soy sauce

6 cloves of garlic, chopped

1-2 inches of fresh ginger, peeled and chopped

1 onion halved and sliced into half moons

1 stick salted butter

 

Marinade Directions

In a bowl, mix the brown sugar and soy sauce together. Keep mixing until almost all the sugar is dissolved in the soy sauce.

Add in the garlic, ginger and onion and mix.

Let the mixture sit for a few minutes.

Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinate for at least 4 hours.

 

For the Grill

13×9 Pyrex dish

1 stick of butter

1 bunch green onions sliced small

1 bunch coarsely chopped, fresh cilantro

 

Grilling Directions

Fire the grill to medium-high heat.

Place Pyrex dish on the top shelf of the hot grill.

Add the butter to the Pyrex so it starts to melt.

Add the meat to the grill and cook to perfection.

When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions and/or cilantro.

March 13, 2025

Ruthie’s Corned Beef & Cabbage with Horseradish & Mustard Sauce

St. Patrick’s Day is this coming Monday. If you’re looking for a good Corned Beef & Cabbage recipe, my mom always made a good one that is certain to knock your shillelagh in the dirt!

 

Ruthie’s Corned Beef & Cabbage with Horseradish & Mustard Sauce

 

1 corned beef brisket (about 4 pounds) with spice packet

2 tablespoons brown sugar

2 bay leaves

3-1/2 pounds small potatoes (10-15), peeled

8 medium carrots, cut into 1” chunks, cross-wise

1 medium head cabbage, cut into wedges

1 cup apple juice

1 cup beer

 

HORSERADISH SAUCE:

3 tablespoons butter

2 tablespoons all-purpose flour

1 to 1-1/2 cups reserved cooking juices from corned beef

1 tablespoon sugar

1 tablespoon cider vinegar

1/4 cup horseradish

 

MUSTARD SAUCE:

1 ½ tablespoons salted butter

⅓ cup brown sugar

¼ cup white sugar

¼ cup prepared Dijon mustard

1 large egg

Kosher salt and fresh-ground pepper, to taste

¾ cup cider vinegar

 

Rinse and pat dry your brisket. Place brisket in your crock pot with the spice packet, brown sugar and bay leaves.

Add the beer and apple juice, then cover the remainder of the brisket with water.

Cover the crock pot and cook on low heat for 6 hours.

Add potatoes, carrots and cabbage and continue cooking for 2 more hours, or until the vegetables and the corned beef is nice and tender.

Cut beef across the grain into slices. Serve with vegetables, Horseradish Sauce and, if desired, Mustard Sauce.

 

Horseradish Sauce: strain and reserve 1-1/2 cups cooking juices; skim fat from reserved juices. Discard remaining juices.

In a small saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in 1 cup reserved juices. Stir in sugar, vinegar and horseradish; bring to a boil, stirring constantly. Cook and stir until thickened. If desired, thin with additional juices. Season to taste with additional sugar, vinegar or horseradish.

 

Mustard Sauce:

Melt butter in a saucepan over low heat; remove from heat.

Whisk brown sugar, white sugar, mustard, egg, salt, and pepper together in a medium bowl. Whisk in vinegar until well combined. Stir mixture into melted butter in the saucepan.

Stir sauce over medium heat until boiling. Reduce heat and simmer for 3 minutes more.

March 12, 2025

Tappan Out Patty Melt

I’m in the mood for a cheesy, ooey-gooey sandwich

 

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.

March 10, 2025

Lemon-Pepper Chicken Thighs

After the Tyrus show last night, I got home and watched a couple of re-runs of Everybody Loves Raymond. A running gag on the show, was Deborah’s Lemon Chicken. My mom’s recipe was for lemon-pepper wings. It applies very well to thighs, as well.

 

Lemon-Pepper Chicken Thighs

 

8 chicken thighs, skin-on, bone-in

Juice from one or two lemons

Kosher salt and fresh-ground pepper, to taste

2 tbsp butter

2 garlic cloves, crushed

2 tsp Herbs de Provence

1 cup chicken stock

1 lemon, sliced

 

Season the chicken with the lemon juice, salt and pepper.

Heat a large skillet or pan over medium high heat then add the chicken thighs, skin side down. Allow the chicken to cook for 7-10 minutes until the skin is a deep golden brown and the fat has rendered.

Flip the chicken thighs over and allow to cook for another 10 minutes on the other side. Remove chicken from the pan and set aside.

Add butter, garlic and Herbs de Provence and allow to cook for 30 seconds before adding the lemon slices and chicken stock. Bring to a simmer then add the chicken thighs back in. Allow to cook for another 10 minutes. You can cover the chicken if you want more sauce or place it in a hot oven to finish cooking.

Serve the chicken with the pan sauce and lemon slices.

March 7, 2025

Slow Cooker Sticky Chicken Wings

Chicken wings for dummies. Couldn’t be easier. Mix all the crap together, get it in the crock pot and walk away.

 

SLOW COOKER STICKY CHICKEN WINGS

 

3 pounds chicken wings

2 tablespoons cornstarch

Sesame seeds for garnish

Fresh cilantro, chopped for garnish

Scallions, chopped for garnish

 

FOR THE SAUCE

1/3 cup soy sauce

1/3 cup prepared hoisin sauce

1/3 cup brown sugar, packed

1/4 cup honey

4 cloves garlic, minced

1 teaspoon Sriracha, or more, to taste

1 ½ inch knob of fresh ginger, minced

1 teaspoon ground pepper

1 teaspoon onion powder

1 teaspoon garlic powder

 

1. In a large bowl, whisk together soy sauce, hoisin sauce, brown sugar, honey, garlic, Sriracha, ginger, pepper, garlic powder and onion powder.

2. Place wings into a slow cooker. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 3-4 hours or high heat for 1-2 hours.

3. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened. Strain the cooking liquid into a saucepan and bring to a light boil to reduce.

4. Preheat oven to broil. Line a baking sheet with foil.

5. Place wings onto the baking sheet and broil for 2-3 minutes, or until caramelized and slightly charred. Baste the chicken with the reduced cooking liquid.

6. Serve immediately with remaining sauce, garnished with sesame seeds, scallions and cilantro.