Chicken with Slow-Roasted Tomatoes and Cheesy Grits

INGREDIENTS

1. 8 plum tomatoes, halved lengthwise
2. 1/4 cup extra-virgin olive oil
3. Salt and freshly ground pepper
4. 4 large rosemary sprigs
5. One 3 1/2-pound chicken
6. 2 white onions, cut into wedges
7. 1/2 cup dry white wine
8. Creamy Cheese Grits

DIRECTIONS:

1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard the skins.
2. Meanwhile, in a roasting pan, rub the chicken all over with 1 tablespoon of the oil and season with salt and pepper. Scatter the onion wedges around the chicken, drizzle with the remaining 1 tablespoon of oil and season with salt and pepper. Roast the chicken and onions in the upper third of the oven for 1 hour and 10 minutes.
3. Increase the oven temperature to 450°. Add the wine to the pan and roast the chicken for about 20 minutes longer, until the onions are well browned and the chicken is golden and the cavity juices run clear. Pour the cavity juices into the pan. Transfer the chicken and onions to a platter; let the chicken rest for 10 minutes.
4. Set the roasting pan over moderately high heat and add 4 of the tomato halves and 1/2 cup of water. Simmer, scraping up any browned bits and mashing the tomatoes, until reduced by one-third. Strain the jus into a saucepan and season with salt and pepper. Carve the chicken and serve with the tomatoes, onions, tomato jus and Creamy Cheese Grits.

Creamy Cheese Grits

INGREDIENTS:

1. 5 1/2 cups water
2. Salt
3. 1 1/2 cups stone-ground grits
4. 2 tablespoons unsalted butter
5. 1/3 cup freshly grated Parmigiano-Reggiano cheese
6. Freshly ground pepper

DIRECTIONS:

1. In a medium saucepan, bring the water to a boil. Add a pinch of salt and gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 25 minutes. Stir in the butter and cheese, season with salt and pepper and serve.

Pan-Seared Pork Chops with Green Peppercorn Sauce

INGREDIENTS:

1. Eight 6-inch-long rosemary branches
2. 4 garlic cloves—2 minced, 2 crushed
3. 1/2 cup extra-virgin olive oil
4. Four 3/4-inch-thick boneless pork chops
5. Salt and freshly ground black pepper
6. 8 very thin slices of lardo (see Note) or unrolled pancetta
7. 1/2 cup dry white wine
8. 1 cup low-sodium chicken broth
9. Finely grated zest of 1 lemon
10. 1/8 teaspoon crushed red pepper
11. 2 tablespoons green peppercorns in brine, rinsed

DIRECTIONS:

1. Using your fingers, strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
2. Wrap 2 slices of the lardo around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
3. In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.
4. Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.

NOTES

Lardo is available at Italian markets and specialty-food shops.

Pork Chops with Lemon Butter

INGREDIENTS:

1. 1 teaspoon vegetable oil
2. 4 thin-cut, bone-in pork loin chops (about 1 1/4 pounds)
3. Salt and freshly ground pepper
4. 1 tablespoon unsalted butter
5. 1 garlic clove, minced
6. 2 tablespoons drained capers
7. 1 tablespoon fresh lemon juice
8. 1 tablespoon chopped chives

DIRECTIONS:

1. Heat the oil in a large nonstick skillet. Lightly season the pork chops with salt and pepper and cook over high heat until browned, 3 to 4 minutes. Turn the chops and sear until just cooked through, about 2 minutes; transfer to a platter.
2. Add the butter and garlic to the skillet and stir over moderate heat until the garlic softens, about 1 minute. Stir in the capers, lemon juice and chives. Spoon the sauce over the chops and serve.

Beef Stew in Red Wine Sauce

INGREDIENTS:

1. 2 pounds beef from the flatiron part of the shoulder
2. 1 tablespoon butter
3. 2 tablespoons olive oil
4. Salt
5. Pepper
6. 1 cup finely chopped onion
7. 1 tablespoon finely chopped garlic
8. 1 tablespoon flour
9. 1 bottle of red wine
10. 2 bay leaves
11. 1 sprig fresh thyme
12. 15 cipollini or pearl onions
13. 15 cremini mushrooms
14. 15 baby carrots
15. 5-ounce piece of pancetta
16. 1/4 cup water
17. Dash of sugar
18. Chopped fresh parsley

DIRECTIONS:

1. Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
2. Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
3. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
4. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
5. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
6. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
7. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

Peppery Tuna with Dilled Potato Salad

INGREDIENTS:

1. 1 pound small red potatoes
2. 1/2 teaspoon coriander seeds
3. 1/2 teaspoon fennel seeds
4. 1/2 teaspoon crushed red pepper
5. Kosher salt and freshly ground pepper
6. Four 6-ounce tuna steaks
7. 2 tablespoons extra-virgin olive oil
8. 2 tablespoons balsamic vinegar
9. 1 tablespoon grainy mustard
10. 2 tablespoons chopped dill
11. 2 cups packed baby greens

DIRECTIONS:

1. In a medium saucepan, cover the potatoes with water and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain and let cool.
2. In a spice grinder, grind the coriander seeds and fennel seeds to a powder. Transfer to a small bowl and stir in the crushed red pepper, 1 teaspoon of kosher salt and 1 teaspoon of pepper. Sprinkle the tuna steaks on both sides with the spice mixture and let stand for 15 minutes.
3. In a small bowl, combine 1 tablespoon of the olive oil with the balsamic vinegar, mustard and dill and season with salt and pepper. Slice the potatoes 1/2 inch thick and toss with 2 tablespoons of the dressing. Mound the potato salad on plates.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the tuna steaks and cook over high heat until browned on the outside and rare within, about 1 minute per side. Set the tuna steaks over the potato salad and scatter the greens on top. Drizzle with the remaining dressing and serve.

Dilled Potato Salad:

Chicken in Vinegar Sauce

INGREDIENTS:

1. 4 tablespoons unsalted butter
2. 1 tablespoon extra-virgin olive oil
3. 4 garlic cloves, unpeeled
4. One 3 3/4 pound chicken, cut into 10 pieces
5. Kosher salt and freshly ground pepper
6. 1/2 cup rice vinegar
7. 2 medium tomatoes, seeded and cut into 1/2-inch dice
8. 2 tablespoons chopped flat-leaf parsley

DIRECTIONS:

1. In a large, deep skillet, melt 2 tablespoons of the butter in the olive oil. Add the garlic. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until lightly browned all over, about 8 minutes. Add the vinegar and tomatoes and bring to a simmer. Cover and simmer over moderately low heat until the chicken is cooked through, about 15 minutes. Transfer the chicken to a platter and keep warm.
2. Boil the sauce over moderately high heat until slightly thickened, about 4 minutes. Remove from the heat.
3. Peel the garlic cloves and mash them into the sauce. Whisk in the remaining 2 tablespoons of butter and stir in the parsley; season with salt and pepper. Pour the sauce over the chicken and serve.

Overstuffed Twice-Baked Potatoes

INGREDIENTS:

1. 5 large Idaho baking potatoes (about 1 pound each)
2. 1 tablespoon olive oil
3. 1 3/4 teaspoons salt
4. 1/2 teaspoon freshly ground white pepper
5. 4 ounces bacon, chopped
6. 2 cups shredded sharp cheddar cheese (8 ounces)
7. 1 cup sour cream
8. 4 tablespoons unsalted butter, at room temperature
9. 2 tablespoons snipped chives

DIRECTIONS:

1. Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
2. Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
3. Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
4. Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
5. Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.

Osso Buco with Citrus Gremolata

INGREDIENTS:

1. 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
2. Kosher salt and freshly ground pepper
3. 6 tablespoons extra-virgin olive oil
4. 6 carrots, cut into 1/4-inch dice
5. 6 celery ribs, cut into 1/4-inch dice
6. 2 onions, cut into 1/4-inch dice
7. 6 garlic cloves—4 whole, 2 minced
8. 3 bay leaves
9. 4 cups chicken stock or low-sodium broth
10. 2 cups dry white wine
11. One 15-ounce can diced Italian tomatoes
12. 6 thyme sprigs
13. Two 2 1/2-inch strips orange zest, minced
14. Two 2 1/2-inch strips lemon zest, minced
15. 2 tablespoons minced flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375°. Season the veal shanks with salt and pepper. In a very large, deep skillet, heat 3 tablespoons of the olive oil until shimmering. Working in batches, cook the veal over moderately high heat until browned on both sides, about 8 minutes total per batch. Transfer the osso buco to a large roasting pan.
2. Add the remaining 3 tablespoons of olive oil to the skillet. Add the diced carrots, celery, onions, 4 whole garlic cloves and the bay leaves and cook over moderate heat until they are softened, about 12 minutes. Add the chicken stock, white wine, diced tomatoes and thyme sprigs and bring to a boil. Pour the vegetables and liquid over the veal, cover the roasting pan with foil and transfer to the oven. Braise the shanks for about 2 1/2 hours, until very tender.
3. Meanwhile, in a small bowl, mix the orange zest, lemon zest, parsley and the 2 minced garlic cloves. Lightly season the gremolata with salt and pepper.
4. Transfer the veal shanks to a baking sheet and cover with foil. Carefully strain the cooking liquid into a large bowl. Reserve the vegetables; discard the bay leaves and thyme sprigs. Pour the cooking liquid back into the roasting pan and boil over high heat until it is reduced by half, about 25 minutes. Season the sauce with salt and pepper. Stir in the reserved vegetables and simmer over moderately low heat for 2 minutes. Transfer the osso buco to shallow bowls. Spoon the sauce and vegetables on top and sprinkle lightly with the gremolata. Serve with the remaining gremolata at the table.