Spice-Crusted Pork-Blade Steaks

INGREDIENTS:

1. 1 tablespoon cumin seeds
2. 2 tablespoons chili powder
3. 1 teaspoon ground chipotle
4. 1 teaspoon dried oregano
5. 1 teaspoon dried parsley
6. Four 10-ounce pork shoulder blade steaks, about 1 inch thick
7. Salt
8. 2 tablespoons Dijon mustard
9. Extra-virgin olive oil, for drizzling

DIRECTIONS:

1. Light a grill. In a small skillet, toast the cumin seeds over moderately high heat until fragrant, about 20 seconds. Let cool.
2. In a small bowl, combine the chili powder with the chipotle, oregano and parsley. Season the pork on both sides with salt. Spread with the mustard. Sprinkle with the cumin, then the chili mixture.
3. Drizzle the pork steaks with olive oil and grill them over a medium-hot fire, until nicely charred and cooked through, about 8 minutes per side. Transfer the steaks to a platter and let them rest for 5 minutes before serving.

Fried Catfish BLTs

Ingredients:

• 8 slices bacon (about 7 ounces)
• 2 plum tomatoes
• Kosher salt
• ¾ cup mayonnaise
• ¼ cup fresh basil leaves
• ½ teaspoon freshly grated lemon zest
• Freshly ground black pepper
• 4 slices firm white bread
• ¼ cup Wondra or unbleached all purpose flour
• 1 large egg
• Four 4-ounce catfish fillets
• ¼ cup extra virgin olive oil
• 8 slices rustic bread
• 4 large romaine lettuce leaves

Directions:

1. Preheat the oven to 400°F. Arrange the bacon on a rack on a rimmed baking sheet and bake for 12 to 15 minutes or until crisp. Drain on paper towels.
2. Meanwhile, slice the tomatoes 1/3 inch thick. Lightly salt them on both sides and set them aside for 10 minutes; pat them dry. Combine the mayonnaise, basil, lemon zest, ¼ teaspoon salt, and 1/8 teaspoon pepper in a blender and puree. Pulse the bread in a blender or food processor to make 2 cups fresh bread crumbs.
3. Spread out the flour and bread crumbs in separate pie plates lined with wax paper or parchment; beat the egg in a bowl. Season the catfish fillets with salt and pepper to taste; working with 1 fillet at a time, toss them in the flour, lifting the wax paper on both sides to move them around; shake off the excess flour. Dip them into the egg, letting the excess drip off, and finally into the crumbs, shaking off any excess.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Saute the catfish for about 5 minutes per side or until golden and just cooked through. Add the remaining 2 tablespoons olive oil when you turn the pieces.
5. Toast the bread. Place 4 slices on serving plates and spread the top sides with some of the mayonnaise mixture; top each with lettuce, bacon, tomatoes, and a catfish fillet. Spread one side of the remaining toast slices with the mayonnaise mixture and place them, mayo side down, on the sandwiches. Cut each sandwich in half and serve.

Apple-Glazed Barbecued Baby Back Ribs

INGREDIENTS:

1. 1/2 cup dark brown sugar
2. 4 teaspoons garlic salt
3. 4 teaspoons pure ancho chile powder
4. 2 teaspoons salt
5. 1 teaspoon ground black pepper
6. 1/2 teaspoon celery salt
7. 1/4 teaspoon cayenne pepper
8. 1/4 teaspoon cinnamon
9. 1/4 teaspoon freshly ground white pepper
10. 1/2 cup apple cider
11. 1/4 cup apple jelly, melted
12. 1/4 cup honey
13. 2 racks baby back ribs (about 4 pounds total)
14. 1 cup prepared barbecue sauce

DIRECTIONS:

1. Preheat the oven to 250°. In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper. Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner. On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours. Pour the cider mixture over the ribs and turn to coat. Tightly cover with foil and bake for 1 hour.
3. Light a grill. Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes. Let rest for 10 minutes, then cut between the bones and serve.

SUGGESTED PAIRING

A bold red is a great choice for ribs, and Syrah's sweet spice is delicious with this apple glaze. Try one from California or Washington state.

Macaroni and Many Cheeses

INGREDIENTS:

1. 2 cups elbow macaroni
2. 4 tablespoons unsalted butter
3. 1/4 cup all-purpose flour
4. 3 cups milk
5. Salt and freshly ground pepper
6. 2/3 cup freshly grated Parmigiano-Reggiano cheese
7. 2 cups mixed shredded semihard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 pound)

DIRECTIONS:

1. Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.
2. Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.
3. Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.

MAKE AHEAD The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni.

SUGGESTED PAIRING

A ripe Grenache is bold enough to stand up to this rich mac and cheese.

Barbecued Shrimp with Cheese Grits

INGREDIENTS:

1. 2 tablespoons unsalted butter
2. 1 small onion, cut into 1/4-inch dice
3. 2 garlic cloves, very finely chopped
4. 1 1/4 cups ketchup
5. 1/4 cup bourbon
6. 3 tablespoons cider vinegar
7. 2 tablespoons molasses
8. 2 tablespoons honey
9. 2 teaspoons Tabasco
10. 1 teaspoon chopped thyme
11. 1/2 teaspoon cayenne pepper
12. Kosher salt and freshly ground black pepper
13. 1 1/2 pounds peeled and deveined large shrimp
14. 1 tablespoon vegetable oil

DIRECTIONS:

1. In a medium saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the ketchup, bourbon, cider vinegar, molasses, honey, Tabasco, thyme and cayenne. Simmer over low heat, until thickened, about 40 minutes.
2. Transfer the barbecue sauce to a blender and puree until smooth. Season with salt and pepper. Pour 1/3 cup of the sauce into a small bowl and reserve the rest.
3. Preheat a grill pan. Season the shrimp with salt and pepper and brush on both sides with the 1/3 cup of barbecue sauce. Grease the grill pan with the oil. Grill the shrimp over moderate heat, turning once, until cooked through, about 4 minutes. Transfer to plates and serve with cheese grits and the remaining barbecue sauce.

MAKE AHEAD The barbecue sauce can be refrigerated for up to a week.

SUGGESTED PAIRING

Huffman's rich cheese grits need a wine with some substance, but one that isn't so tannic and massive that it will overwhelm the sweet shrimp—in other words, Pinot Noir.

CHEESE GRITS

1. 4 cups low-sodium chicken broth
2. 1 garlic clove, minced
3. 1 cup old-fashioned grits
4. 4 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
5. 4 tablespoons unsalted butter
6. 2 tablespoons heavy cream
7. Kosher salt and freshly ground pepper

DIRECTIONS:

In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.

Quick-Roasted Chicken with Mustard and Garlic

INGREDIENTS:

1. One 4-pound chicken
2. 4 large garlic cloves, minced
3. 2 tablespoons Dijon mustard
4. 2 tablespoons dry white wine
5. 2 tablespoons extra-virgin olive oil
6. 1 tablespoon soy sauce
7. 1 teaspoon Tabasco
8. 1 teaspoon herbes de Provence
9. 1/2 teaspoon salt

DIRECTIONS:

1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

MAKE AHEAD The chicken can be prepared through Step 2 and refrigerated overnight. SERVE WITH Mashed potatoes.

SUGGESTED PAIRING

Aromatic Loire Valley red.

Grilled Strip Steaks with Sweet Potato Hash Browns

INGREDIENTS:

1. 4 sweet potatoes (1 3/4 pounds), peeled and cut into 1-inch chunks
2. 2 tablespoons extra-virgin olive oil
3. 6 ounces lean slab bacon, sliced 1/4 inch thick and cut into 1/2-inch pieces
4. 1 pound Vidalia or other sweet onions, cut into 1/2-inch dice
5. 2 tablespoons chopped parsley
6. 2 tablespoons minced chives
7. 1 teaspoon chopped thyme
8. Salt and freshly ground pepper
9. Four 12-ounce bone-in strip or shell steaks (see Note)

DIRECTIONS:

1. Light a grill. In a medium saucepan of salted boiling water, blanch the sweet potatoes for 3 minutes; drain well.
2. In a large skillet, heat the oil. Add the bacon and cook over moderate heat until crisp, 4 to 5 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Add the onions to the skillet and cook over moderate heat until browned, about 12 minutes. Add the sweet potatoes and cook over moderate heat, stirring occasionally, until just tender, about 15 minutes. Increase the heat to high and cook without stirring until browned on the bottom, about 2 minutes. Stir in the bacon, parsley, chives and thyme; season with salt and pepper.
3. Meanwhile, season the steaks generously with salt and pepper and grill over high heat until nicely browned outside and medium-rare within, about 4 minutes per side. Let rest for 5 minutes, then serve with the sweet potato hash browns.

MAKE AHEAD The hash browns can be prepared up to 2 hours ahead.NOTES If you want to cook 2-inch-thick steaks like the one pictured, grill the meat over medium-high heat, turning every 5 minutes, until browned outside and an instant-read thermometer inserted into the center registers 130° for medium-rare, about 25 minutes total.

SUGGESTED PAIRING

These luscious steaks demand a concentrated wine with ample tannins, like a Cabernet Sauvignon.

Grilled Steaks with Onion Sauce and Onion Relish

INGREDIENTS:

1. 2 tablespoons cracked black pepper
2. 2 dry bay leaves, crumbled
3. 1 tablespoon Asian fish sauce
4. 1/4 cup extra-virgin olive oil
5. Six 12- to 14-ounce rib eye steaks, about 3/4 inch thick
6. 4 tablespoons unsalted butter
7. 1 pound red onions, thinly sliced
8. 2 pickled jalapeños, seeded
9. 1 tablespoon dry red wine
10. 2 tablespoons red wine vinegar
11. Salt and freshly ground pepper
12. 1/2 cup drained cocktail onions, coarsely chopped
13. 1/4 cup oil-cured Moroccan olives, pitted and chopped
14. 1/4 cup torn mint leaves

DIRECTIONS:

1. In a large, shallow dish, combine the cracked pepper with the bay leaves, fish sauce and 2 tablespoons of the olive oil. Add the steaks to the dish and rub all over with the mixture. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
2. Meanwhile, in a saucepan, melt the butter. Add the onions and jalapeños and cook over moderate heat until the onions are just softened, 5 minutes. Add the wine and 1 tablespoon of the vinegar and season with salt and ground pepper. Add 2 cups of water and bring to a simmer. Cover and cook over low heat until the onions are very tender, 40 minutes.
3. Uncover the onions and cook over moderate heat, stirring frequently, until the liquid is evaporated, about 10 minutes. Transfer the onions to a blender. Add the remaining 1 tablespoon of vinegar and puree until very smooth. Season with salt and ground pepper.
4. In a medium bowl, toss the cocktail onions, olives and mint leaves with the remaining 2 tablespoons of olive oil.
5. Preheat a grill pan or light a grill. Grill the steaks over moderate heat, turning once or twice, until lightly charred, about 7 minutes for medium-rare meat. Let the steaks rest for 5 minutes, then serve with the onion sauce and pickled onion relish.

SERVE WITH French fries.

SUGGESTED PAIRING

Rich, blackberry-scented Cabernet Sauvignon.

Medallions of Beef with Mushrooms

INGREDIENTS:

1. 1 cup asparagus tips (from about 1 pound asparagus)
2. Four 6-ounce beef tenderloin steaks
3. Salt and freshly ground pepper
4. 1 1/2 teaspoons olive oil
5. 2 1/2 tablespoons unsalted butter
6. 2 tablespoons Cognac or brandy
7. 3/4 pound mushrooms, stemmed and caps thickly sliced
8. 2 large shallots, minced
9. 1/3 cup Madeira
10. 1 teaspoon Dijon mustard

DIRECTIONS:

1. In a large nonreactive skillet, bring 1 cup of water to a boil. Add the asparagus tips and boil over high heat until just tender, about 3 minutes. Drain in a colander and rinse under cold water to refresh.
2. Season the steaks with salt and pepper. Heat the oil in the skillet over moderately high heat until almost smoking. Add 1/2 tablespoon of the butter and when the foam subsides, add the steaks and cook, turning once, until well browned, about 6 minutes for medium-rare.
3. Remove the skillet from the heat and pour in the Cognac; stand back in case it ignites. Return the skillet to moderately high heat and turn the steaks to coat. Cook until the sauce is slightly reduced, about 2 minutes. Transfer the steaks to a plate.
4. Melt 1/2 tablespoon of the butter in the skillet. Add the mushrooms and sauté over moderately high heat, stirring occasionally, until browned and tender, about 6 minutes. Add 1 tablespoon butter and the shallots and cook over moderate heat, stirring, until the shallots soften, about 4 minutes. Increase the heat to moderately high and add the asparagus tips. Pour in the Madeira and boil until reduced by one-third, about 2 minutes. Season with salt and pepper. Stir in the mustard and the remaining 1/2 tablespoon butter.
5. Reduce the heat to moderate and add the steaks. Turn to coat with sauce and simmer to heat through, about 1 minute. Transfer the steaks to plates, spoon sauce and vegetables on top and serve.

SERVE WITH Orzo or egg noodles.

Honey-Glazed Baby Back Ribs with Whiskey Marinade

INGREDIENTS:

MARINATED RIBS

1. 3 racks baby back ribs (about 5 pounds)
2. 1/4 cup plus 2 tablespoons soy sauce
3. 1/4 cup plus 2 tablespoons whiskey
4. 1/4 cup honey
5. 2 tablespoons finely grated fresh ginger
6. 1 1/2 teaspoons freshly ground white pepper
7. 1 teaspoon Asian sesame oil
8. 1/2 teaspoon ground cinnamon
9. 1/4 teaspoon freshly grated nutmeg

HONEY GLAZE AND DIPPING SAUCE

1. 1/4 cup honey
2. 2 tablespoons hot water
3. 1/2 cup fresh lime juice
4. 1/4 cup fish sauce
5. 1/4 cup soy sauce
6. 1/4 cup red pepper flakes, preferably Korean
7. 1/4 cup chopped cilantro
8. 2 tablespoons sugar

DIRECTIONS:

1. Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
2. In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

SUGGESTED PAIRING

France's coastal Mediterranean region of Provence might evoke Brigitte Bardot more readily than barbecue. But these slow-cooked pork ribs have a sweet-tart marinade that makes them delicious with a dry, crisp Provençal rosé.

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Grilled Chicken Breasts with Lemon and Thyme

A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.

INGREDIENTS:

1. 1 1/2 tablespoons lemon juice
2. 1/4 teaspoon dried thyme
3. 1/2 teaspoon dried red-pepper flakes
4. 1 clove garlic, minced
5. 1/4 cup olive oil
6. 1/4 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper
8. 4 bone-in chicken breasts (about 2 1/4 pounds in all)

DIRECTIONS:

1. Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.
2. Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

Variations:

• Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.

• Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.

• Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

SUGGESTED PAIRING

Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied Sauvignon Blanc from Collio.

Berber-Spiced Chicken Breasts

INGREDIENTS:

1. 3 garlic cloves, quartered
2. 1 small onion, coarsely chopped
3. One 1-inch piece of fresh ginger, peeled and chopped
4. 3 tablespoons sweet paprika
5. 2 teaspoons kosher salt
6. 1 teaspoon ground coriander
7. 1 teaspoon freshly ground pepper
8. 1 teaspoon finely grated lemon zest
9. 1/2 teaspoon ground cinnamon
10. 1/4 teaspoon ground cardamom
11. 3 tablespoons fresh lemon juice
12. 3 tablespoons extra-virgin olive oil
13. Four chicken breast halves on the bone with skin (2 pounds)
14. Lemon wedges, for serving

DIRECTIONS:

1. In a food processor, combine all of the ingredients except the chicken and lemon wedges and process to a paste. Spread the paste all over the chicken and refrigerate for at least 1 hour or up to 4 hours.
2. Light a charcoal grill. When the coals are hot, move them to one side of the grill to create a high-heat zone. Oil the grate and place the chicken on it, skin side up, opposite the coals. Cover and grill the chicken until browned and just cooked through, about 30 minutes. Turn the breasts over and grill over high heat until the skin is crisp and lightly charred, about 2 minutes longer. Let the breasts rest for 5 minutes, then serve with lemon wedges.

SUGGESTED PAIRING

Mediterranean reds often have a spicy note that pairs well with the North African spices on this chicken. North African wines are ideal, but hard to find; instead, look for reds from the Jumilla region in Spain.

Grilled Salmon with Dill Pickle Butter

INGREDIENTS:

1. 4 tablespoons unsalted butter, softened
2. 1/4 cup finely diced dill pickles
3. 1 teaspoon minced tarragon
4. 1/2 teaspoon Dijon mustard
5. Salt and freshly ground pepper
6. Four 6-ounce salmon fillets, with skin
7. Extra-virgin olive oil, for rubbing

DIRECTIONS:

1. Light a grill. In a small bowl, blend the butter with the diced pickles, tarragon and mustard and season with salt and pepper.
2. Rub the salmon with oil and season with salt and pepper. Grill over moderately high heat, skin side down, until the skin is lightly charred and crisp, about 3 minutes. Using a metal spatula, turn the fillets and grill until barely done in the center, about 4 minutes longer. Transfer the salmon to plates. Top with the dill pickle butter and serve.

SERVE WITH Corn and cherry tomatoes.

Try a Beaujolais—either white or red.