AM 1370 KDTH...The Voice of the Tri-States!

08/08/2025

Thinking of making some grilled pork chops sometime soon, well, do I have a recipe for you. "Vanilla Brined Pork Chops with Hot-Sweet Rub". I prepared this today for "Cookin' with Kaye", my weekly cooking show heard Friday's at 8:20am on AM1370 KDTH. They were delicious! And, even better, whole boneless porkloins are on sale at Cremer's Grocery on Rhomberg avenue in Dubuque. $2.49lb! Yep, you read right, $2.49lb, and they run 8-10lbs. on average. Do the math, that's about $25 for a whole boneless porkloin, which Jeff Cremer will cut to your desired thickness, and wrap in freezer wrap for you. I'm big on brining as it makes the pork chops so moist and tender. And, you could pick up the flavors of the vanilla and anise. Don't let the title of the rub fool you, it's not hot at all. You could kick it up if you want, I liked it as is. After brining overnight in the fridge, these cook up pretty quickly on the grill. Make sure you use the one side hot, one side cool on your grill settings. And, letting them rest 5 minutes after grilling is important. Don't forget to check out the weekly Dubuque Advertiser for more great specials at Cremer's and all kinds of beverage specials to stock up on at Van's Liquor Store in East Dubuque. I'm thrilled with this weeks recipe, and I'm even happier that there's a couple of leftover chops! Hmmm, what you think I'm having for dinner tonight!
Vanilla Brined Pork Chops with Hot-Sweet Rub
Chops:
4-6 Boneless Pork Chops (1-1 ¼” thick)

Brine:
4 cups water
¼ cup Kosher salt
¼ cup brown sugar
1 tbsp. Vanilla extract
1 star anise, broken into pieces

Spice Rub:
1 tbsp. sweet paprika
1 tsp. smoked paprika
1 tbsp. kosher salt
1 tbsp. fresh ground black pepper
2 tsp. dry mustard
1 tsp. cumin
1 tsp. ground coriander
¼ tsp. ground cinnamon
½ tsp. dried thyme

Combine all the brine ingredients together in a large mix bowl and stir until the sugar and salt are dissolved.
Place the pork chops in a large container, or gallon size ziplock bag.

Add the brine to the container or bag, coat the pork chops, and refrigerate 6-8 hours, or overnight.

Combine all dry rub ingredients in a bowl, stir well, set aside.
Remove the chops from the brine and dry them well with paper towels. Sprinkle each chop liberally on both sides with the dry rub, and let rest a few minutes at room temperature while you heat one side of your grill to medium-high heat, the other burners on the cool side of the grill should be off.

Before heating grill, spray gill grate with cooking spray. Add chops to the hot side of the grill and cook 2 minutes a side. Move chops to cool side of the grill and grill 5-6 minutes per side, or until internal temperature of the chops comes to 145-degrees F. Remove from grill and rest 5 minutes before serving.

08/08/2025

A great night to be on the river aboard the American Lady. Catfish Charlies Dubuque

01/08/2025

I'm sure we've all noticed Beef prices these days, it's all supply and demand, beef supply goes down, prices go up! Cremer's Grocery to the rescue! Jeff at Cremer's has a fantastic deal, too good to pass up, on Whole Fresh New York Strip Loins. $9.99lb. Runs about 10-14lbs. I bought one this week. I had Jeff cut them 1 1/2" thick. Got 8 steaks, that Jeff cuts and wraps for free. Total was $123. If I had bought those steaks indiviually, it would have been over $200 easly. I'd advise to call Cremer's Grocery and order yours before the supply runs out! And, Jeff stopped up to the station today and handled the grilling for me. We did a reverse sear. Started the steaks in a low oven, 250-degrees, for 40 minutes, then to the grill to sear them off. Perfect medium-rare, everytime! So juicy and tender. I made a knockoff Heina 57 Steak Sauce to serve with the steak, even though I usually let the steak do the talking, I do use a good steak sauce once in a while, and, I like Heinz 57. It also it great on chicken, pork, seafood...etc. And, that homemade sauce was simple to put together. You likely have all the ingredients already on hand. Simple. This was a special treat today and boy am I full! Oh, guess what, there was a leftover steak. Guess what Mike is having for dinner tonight!

Homemade Steak Sauce (Heinz 57 Knockoff)

1 cup Ketchup
1 tbsp. yellow mustard
1 tbsp. Dijon mustard or Brown Grain Mustard
3 tbsp. Worcestershire sauce
1 ½ tbsp. Apple Cider Vinegar
½ tsp. Garlic Powder
½ tsp. Onion Powder
¼ tsp. Adobo seasoning
4 drops Tabasco sauce
½ tsp. salt
½ tsp. black pepper

In a medium bowl, mix together the ketchup, mustards, Worcestershire sauce, Vinegar, garlic powder, onion powder, adobo seasoning, tabasco sauce, salt and pepper. Transfer to a jar or container and refrigerate until needed.

25/07/2025

I tried my first attempt at making Jamaican Jerk Chicken, and it was a winner! This recipe is so flavorful! Layers of flavor! And, it's easy to make! I shared the recipe on my weekly cooking show "Cookin' with Kaye", which you can hear Friday's at 8:20am on AM1370 KDTH. Jeff Cremer joined me on the show today, as he recommended I try making Jerk Chicken, as it's one of his favorites, so, I gave it a shot. And Jeff said this was delicious. It also surprised us as we were both expecting some heat, as I used 2 habanero peppers, whole, in the marinade. Nope, everything else in the marinade tones the heat down. If you like the heat, either add a couple more peppers, or, try a hotter pepper, like scotch bonnet. You could also add cayenne pepper, or red pepper flakes to kick it up. For the chicken, I used chicken leg quarters I picked up at Cremer's Grocery on Rhomberg Avenue in Dubuque. Jeff has them on sale for $1.49lb! You can leave them whole, or, cut them at the joint to seperate the drumstick from the thigh. Best if you have either a food processor or blender to whip up the marinade. Once you get the marinade ready, simply put the chicken in a large ziplock bag, or two, and pour over the chicken. Then, make sure to seal up the bag, get as much air out as possible, and toss to coat the chicken throughly. Make sure chicken comes to 165-degree F. Don't let the ingredients list scare you, you just dump everything, except the chicken, into the food processor, pulse a few times, and, you're good to go! This recipe is a "keeper"!

Baked Jamaican Jerk Chicken

5-6 chicken leg quarters
6 green onions, cut into 2-inch pieces
4 cloves garlic, peeled and smashed
2 habanero peppers, or scotch bonnet, stem removed
1 ½” piece of ginger, peeled and sliced
1/3 cup fresh lime juice
¼ cup soy sauce
1 ½ tbsp. brown sugar
1 tbsp. fresh thyme leaves
1 tsp. fresh ground black pepper
1 tsp. ground allspice
½ tsp. ground cinnamon
½ tsp. ground nutmeg

Rinse and pat dry chicken with paper towels. Place chicken pieces in a large ziplock bag. Add remaining ingredients to a food processor and pulse several times. It should be somewhat course. Pour the mixture over the chicken in the bag, seal bag while pressing out excess air, then coat thoroughly. Place in the refrigerator for 6-8 hours, or overnight.

Preheat oven to 375-degrees F. Line a 18 x 13” baking sheet with aluminum foil or parchment paper and spray with cooking spray.

30 minutes before baking, remove chicken from the refrigerator. Let come to room temperature. Remove chicken from marinade and arrange on baking sheet, leaving some space between the pieces. Bake for 45-50 minutes, or until cooked through. Turn on broiler to high. Once hot, place baking sheet under the broiler and broil 3-4 minutes, being careful not to burn the chicken. Once chicken has a slight char to it, remove from the broiler and let rest 5-10 minutes. Enjoy!

24/07/2025

A tree branch damaged a power line on University, by Alta Vista. Reports of over 300 customers without power. Crews are on the scene.

21/07/2025

Don't miss out on the State Tournament games this week!

All baseball games will be broadcast on AM 1370 KDTH. All softball games will be broadcast on 101.1 The River Click each game to stream the station (Baseball) Monday, July 21 @ Lewis & Clark Park in

18/07/2025

I shared a great recipe for "Hot Honey Chicken Bites" today on "Cookin' with Kaye", my weekly cooking show Friday's at 8:20am on AM1370 KDTH. It's sponsored by Cremer's Grocery, Van's Liquor Store, HappeeSmith Productions and The Vogt Group. There was a perfect balance of sweet and heat! Neither one flavor topped the other, they worked perfect together. I'm not sure what all the hub-bub is about Hot Honey, but, it is fantastic! I used locally produced Honey, "Country View Honey" countryviewhoney.com it's so good! In fact, won first place last year at the Iowa State Fair! The chicken I picked up from Cremer's Grocery was a 3lb. bag of frozen chicken tenders and boy, were they tender! And, they are $9.99 a bag! The flour dredge is awesome. It produces a light coating on the chicken bites and works well with the Hot Honey sauce, it really clinges to the chicken bite. I did use Frank's Hot Sauce. This is a recipe you'll need to deep fry, so, I'd recommend using a large stock pot for the frying. Less messy than a large cast iron skillet. To be honest, I couldn't stop munching on these this morning. So, so good! Check the weekly Dubuque Advertiser for Cremer's Grocery weekly sale ad and this week's beverage specials from Van's Liquor Store in East Dubuque.

Hot Honey Chicken Bites
2 lbs. boneless chicken Tenders, cut into bite-size pieces
1 cup buttermilk
2 cups all-purpose flour
1 cup cornstarch
2 tsp. garlic powder
2 tsp. smoked paprika
1 tsp. cayenne pepper
Salt and pepper, to taste
Vegetable oil, for frying
For Hot Honey Sauce:
1 cup honey
4 tbsp. Hot Sauce (like Frank’s Red Hot)
2 tbsp. apple cider vinegar
1 tsp. crushed red pepper flakes
Pinch of salt

In a large bowl, combine the chicken pieces with buttermilk, salt and pepper. Cover with plastic wrap and place in the refrigerator. Marinate at least 6-8 hours.

In another large bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, cayenne pepper, salt and pepper.

Heat oil in a deep stock pot or large skillet, to 350-degrees F.

Remove the chicken from the refrigerator and let rest 30 minutes.

Remove the chicken from the marinade, allow excess to drip off, and dredge in the flour mixture until thoroughly coated.

Fry chicken in batches for 5-6 minutes, or until golden brown and cooked through. Drain on paper towels.

In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and salt. Bring to a simmer for 3-4 minutes, stirring constantly.

Toss the crispy chicken in the hot honey sauce just before serving. Serve.

18/07/2025

Oh, these are gonna be good. "Hot Honey Chicken Bites". 3lb. bag of frozen chicken tenders. $9.99 at Cremer's Grocery. Cookin with Kaye, Friday at 8:20am on AM1370 KDTH.

17/07/2025

Happy to introduce Melissa Flanagan, the July Teacher of the Month. Learn more about her, and listen to her interview with Radio Dubuque!

https://www.radiodubuque.com/teacher-of-the-month/

15/07/2025

Hmmmm..."Hot Honey Chicken Nuggets". Say no more. Friday at 8:20am "Cookin' With Kaye" on AM1370 KDTH brought to you by Cremer's Grocery, Van's Liquor Store in East Dubuque, Happee Smith Productions and The Vogt Group. Larry, bring a towel!♨️

11/07/2025

Looking to eat lighter in summer heat and humidity? Well then, give this week's recipe on "Cookin' with Kaye" a try! "Salmon Caesar Soft Taco's". You can have a meal put together in 30 minutes without heating up the kitchen too much! You do bake the salmon, but, they cook quick, in like 15 minutes at 400-degrees F. Cremer's Grocery has your salmon filets! $6.99 each. You make your own Caesar dressing for this. I made it easier by picking up prewashed and bagged Romaine lettuce. This is an easy recipe to make friends. A "not too heavy" meal! Clean up was a breeze too! I believe the word "Refreshing" works for this meal!

Salmon Caesar Soft Tacos
4-4oz. Salmon filets
1 tsp. garlic powder
1 tsp. old bay seasoning
1 tsp. Kosher salt, divided
1 ½ tsp. black pepper, divided
1 tbsp. Avocado oil
8 flour tortillas
1 bag Romaine lettuce, rinsed and drained
1 ½ cups freshly grated Parmesan cheese, divided
1/3 cup garlic croutons, crushed
1 cup Greek Yogurt
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1 lemon, juiced
On a large baking sheet, lined with foil or parchment paper and sprayed with cooking spray, prepare salmon. Rinse and pat dry with paper towels. Place salmon, skin side down on baking sheet.

Rub the salmon with avocado oil, then season the fish with garlic powder, old bay, 1 tsp. kosher salt and 1 tsp. ground black pepper.
Preheat oven to 400-degrees F. Cook salmon 13-16 minutes, or until internal temperature, in thickest portion of salmon, is 135-140 degrees F. Remove from oven, let cool slightly, then shred with two forks. Set aside.

To a blender, add the Greek yogurt, Dijon mustard, Worcestershire sauce, lemon juice, ¾ cup Parmesan cheese, ½ tsp. Kosher salt, and ½ tsp. ground black pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed, then set it aside.

Rinse Romaine lettuce and let dry. Add cleaned lettuce to a large bowl along with ¾ cup grated Parmesan cheese, shredded salmon and crushed croutons. Pour the dressing on top of the salad and toss to combine.

Assemble the tacos. Warm the tortillas, then add a generous helping of the salad on to the tortilla. Fold the tortillas in half, serve and enjoy.

07/07/2025

The All Veteran Group parachute team from last week has produced several videos to check out! From Cassville, Elizabeth, Kennedy Mall, AY McDonald Park, Eagle Ridge, and the Radio Dubuque station jumps. What a show!

Enjoy a few videos, produced by the Window World Parachute Team, powered by the All Veteran Group. What a great time we all had with them! https://www.youtube.com/watch?v=MY1aE1awzRohttps://youtube.com/watch?v=dMAWEcKIgmk&feature=sharedhttps://www.youtube.com/watch?v=9CJMzhwvYvA