Dave Tappan

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I’m Dave Tappan. I’ve been on the radio for 40 years starting right out of high school. I’m currently the morning guy on Red 103.1, Redding’s Classic Rock. I play a helluva a lot of music in the morning and talk about sports and other great passions in my life, like fishing, golf and food. When I find time I love to go 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 and Mexican food are my favorites. I never met a taco or a rack of ribs I didn’t love! I am in constant search of the perfect cheeseburger and chicken wings. Maxwell’s in Redding is really good at both! I also love watching Giants baseball 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 nut shell. Oh, I love peanuts too! I always have a big bucket of them sitting on my desk. Tune in some morning. Would it kill ya?

Dave Tappan Mornings Weekdays 6am-10am

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March 19, 2021

Grilled Buffalo Wings with Blue Cheese Dressing

1 1/2 cups hot sauce

1/2 cup buttermilk

1/2 teaspoon garlic powder

3 pounds chicken wings, separated into flats and drums, wing tips discarded

Vegetable oil, for oiling the grill

4 tablespoons unsalted butter (1/2 stick), melted

Blue cheese dressing, for serving (recipe follows)

Celery sticks, for serving

Place 1 cup of the hot sauce, the buttermilk, and garlic powder 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 (about 425°F). 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 so they’re not touching (if needed, cook them in batches). 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 25 minutes total. Don’t go too far away. They could catch fire and that es no bueno.

When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat. Serve immediately with blue cheese dressing and celery sticks.

Blue Cheese Dressing

2 cups mayonnaise

1 cup sour cream

1/4 cup white wine vinegar

1/4 cup minced fresh parsley

1 garlic clove, crushed

1/2 teaspoon ground mustard

Kosher salt and fresh ground pepper, to taste

4 ounces crumbled blue cheese

Place all the ingredients in a blender; cover and process until smooth. Store in the refrigerator.

Grilled Buffalo Wings with Blue Cheese Dressing

March 19, 2021

Grilled Steak with Bleu Cheese Garlic Butter

Grilled Rib Eye Steak With Bleu Cheese Garlic Butter

Garlic Bleu Cheese Butter

2 garlic cloves, chopped

1/4 teaspoon onion powder or 1/4 teaspoon garlic powder

1/4 teaspoon Montreal steak seasoning

1/4 cup butter

1/3 cup crumbled blue cheese

1/4 teaspoon dried thyme

Steak

4 big rib eye steaks about 1 ½ inches thick

3 -4 cloves garlic ( chopped)

1/4 teaspoon seasoning salt

1/4 black pepper

¼ cup soy sauce

Vegetable oil for brushing grill grates

Bleu Cheese Garlic butter:

Add butter,garlic, thyme, and seasoning to food processor or blender and puree.

Add Bleu Cheese and puree.

Set aside and refrigerate.

Steak: Mix seasoned salt, garlic,pepper, and soy sauce to create marinade.

Place steaks and marinade in a large dish and marinate for 10 minutes, turning once.

Discard marinade.

Get your gas grill or charcoal bbq good and hot!

Brush grill with oil and grill steaks for 4-6 minutes on each side for medium rare-medium

When fresh off the grill, while still good and hot, serve each steak with the Bleu Cheese Garlic Butter on top. Garnish with scallions or fresh parsley.

Serve with a nice salad and maybe some sauteed onions and mushrooms. Sauteed shrimp in a garlic butter would be really terrific too!

Grilled Steak with Bleu Cheese Garlic Butter

March 16, 2021

Slow Cooker Corned Beef & Cabbage

Tomorrow is St. Patricks Day, or as we call it at Red 103.1, St. PETTY’S Day! So, put on some Tom Petty music and fire up the crock pot.

Slow Cooker Corned Beef and Cabbage

1 corned beef brisket 3-5 lbs
Chicken stock or Guinness Stout
4 carrots peeled and cut into large chunks
3/4 lb small Yukon gold or red potatoes halved
1/2 head green cabbage cut into wedges
3 tablespoons butter
1 clove garlic minced
1 tablespoon chopped parsley
Kosher salt and fresh ground pepper, to taste
Grainy mustard, for serving

Remove the corned beef from the package. Rinse with cold water and pat dry with paper towels.

Place the corned beef brisket (fat side up) in a slow cooker. Add 3 cups of chicken stock, or beer to the slow cooker, plus the seasoning packet that comes in the corned beef package.

Cover and cook on low for 6 hours.

Add the cabbage, carrots and potatoes half way through the cooking, then cook for another 3 hours.

Remove the cabbage, corned beef, potatoes and carrots from the slow cooker. Slice the corned beef against the grain.

Place the butter, garlic, parsley and salt and pepper in a small bowl. Microwave in 30 second increments or until melted.

Drizzle the garlic butter over the carrots, potatoes and cabbage. Place the meat, potatoes and vegetables on a platter and serve with mustard on the side.

March 15, 2021

Chicken Tinga Tacos (Tinga de Pollo Taco)

Chicken Tinga Tacos (Tinga de Pollo Taco)

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 pounds trimmed, bone-in chicken thighs, skin removed
Kosher salt and fresh ground pepper
1 large onion, halved and thinly sliced into half moons
4 large garlic cloves, minced
One 28-ounce can diced tomatoes
2 canned chipotles in adobo, coarsely chopped
1 cup chicken broth
24 corn tortillas, charred over a gas flame or on a grill
2 ounces Cotija cheese, crumbled
Sliced scallions and chopped cilantro, for garnish
Lime wedges, for squeezing

Heat 3 tablespoons of the olive oil in a large nonstick skillet. Season the chicken all over with salt and pepper, add it to the skillet and cook over moderately high heat, turning once, until browned, about 12 minutes. Transfer the chicken to a 9-by-13-inch baking dish and pour off the fat in the skillet.

Add the remaining 3 tablespoons of olive oil to the skillet along with the onion. Cook over moderately high heat, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes.

Preheat the oven to 350°. Transfer the sauce to a food processor and let cool for 15 minutes. Puree until smooth and season with salt and pepper. Pour the sauce over the chicken. Bake the chicken uncovered in the center of the oven for about 45 minutes, until the meat is tender and the sauce is very thick and darkened around the edges. Wrap the tortillas in foil and warm them in the oven for about 10 minutes.

Remove the chicken from the sauce and shred the meat; discard the bones. Return the chicken meat to the sauce. Spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese. Garnish the chicken tacos with the scallions, lime wedges and chopped cilantro and serve hot.