Dave Tappan
Email: Dave@red1031.com
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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Dave's Blog
Grilled Buffalo Wings with Blue Cheese Dressing
Grilled Steak with Bleu Cheese Garlic Butter
Grilled Rib Eye Steak With Bleu Cheese Garlic Butter
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.
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.
