Ethiopian Style Chicken Drumsticks

INGREDIENTS:

• 3-4 pounds chicken legs, thighs or wings
• 2 Tbsp peanut oil, or melted butter (or ghee)
• Salt
• Lemons or limes for serving

Spice Mix:

• 2 Tbsp sweet paprika
• 1 Tbsp hot paprika, or 1-2 teaspoons cayenne
• 2 teaspoons garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon black pepper
• 1 teaspoon ground fenugreek
• 1/2 teaspoon salt
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

METHOD:

1 Preheat oven to 325°. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt.

2 Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking these legs covered for most of the time.

3 Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes.

4 At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. I like the meat to almost fall off the bone on my drumsticks, so I cook uncovered for another 30-45 minutes.

5 To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it. A green salad is a good side dish, too.

Fried Eggplant with Lemon Wedges

Ingredients:

• 2 large eggs, beaten
• ½ cup (75 g) all-purpose flour
• 1 large eggplant, with skin, cut into ½-inch (1.2-cm) slices
• ¼ cup (60 ml) vegetable oil
• Sea salt and freshly ground black pepper
• Lemon wedges

Directions:

Prepare two shallow dishes, one for eggs and one for flour.
Coat eggplant slices first with flour, then with egg.
Heat oil in large skillet over medium heat. Cook eggplant slices 2 minutes or until brown, turn over, and continue cooking until the other side is brown and soft.
Transfer to a paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.
Place slices on serving plate, season with salt and pepper, and garnish with lemon wedges.

Tilapia Po’ Boys

Ingredients:

• 1/2  cup  flour
• 1  tablespoon  seafood seasoning
• 3  6-ounce Tilapia fillets, cut into strips
• 2  tablespoons  canola oil
• 1/4  cup  mayonnaise
• 1  baguette, split and quartered
• 1  cup  shredded lettuce
• 16  pickle chips
• hot sauce and potato chips, for serving

Directions:

1. In a shallow bowl, combine the flour and seafood seasoning. Coat the tilapia with the flour mixture (tapping off any excess). Heat the oil in a large nonstick skillet over medium heat. Cook the tilapia in batches until cooked through, 3 to 4 minutes per side, adding more oil to the pan if necessary.
2. Dividing evenly, spread the mayonnaise on the baguette. Form sandwiches with the baguette, lettuce, pickle chips, and tilapia. Serve with the hot sauce and potato chips.

Blackened Tilapia With Buttered Carrots

Ingredients:

• 1 1/2 pounds carrots, cut into sticks if large
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh oregano
• kosher salt and black pepper
• 4 6-ounce tilapia fillets, split lengthwise
• 2 tablespoons blackening seasoning
• 3 tablespoons canola oil, plus more if needed
• corn bread, for serving

Directions:

1. Fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the carrots in the basket, cover, and steam until tender, 6 to 8 minutes; drain and toss with the butter, oregano, and ½ teaspoon salt.
2. Meanwhile, rub the tilapia with the blackening seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Cook in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Serve with the carrots and corn bread.

Grilled Pork Chops and Cherry Tomatoes

Ingredients:

• 4  tablespoons  (1/2 stick) butter, at room temperature
• 1  clove garlic, finely chopped
• 1  teaspoon  fresh thyme
• 4  1-inch-thick bone-in pork chops (about 2 1/2 pounds)
• kosher salt and black pepper
• 2  pounds cherry tomatoes

Directions:

1. Heat grill to medium-high. In a small bowl, combine the butter, garlic, and thyme. Set aside.
2. Season the pork with ½ teaspoon each salt and pepper and grill until cooked through, 6 to 7 minutes per side.
3. Meanwhile, divide the tomatoes between 2 pieces of heavy-duty foil and season with ½ teaspoon salt and ¼ teaspoon pepper. Close to form 2 pouches.
4. Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes.
5. Top the pork chops and tomatoes with the garlic butter just before serving.

Tuscan Lamb With Tomatoes and Polenta

Ingredients:

• 1  teaspoon  olive oil
• 8  small lamb loin chops (about 3/4 inch thick; 2 pounds total)
• kosher salt and black pepper
• 2  cloves garlic, sliced
• 1  28-ounce can diced tomatoes
• 1/2  cup  dry white wine
• 1  tablespoon  fresh rosemary leaves
• 3/4  cup  instant polenta
• 1  tablespoon  unsalted butter

Directions:

1. Heat oven to 400° F. Heats the oil in a large ovenproof skillet over medium-high heat. Season the chops with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chops until browned, 2 to 3 minutes per side. Transfer to a plate. Discard all but 1 tablespoon of the drippings.
3. Add the garlic to the drippings and cook, stirring, until fragrant, 30 seconds. Add the tomatoes, wine, rosemary, and ¼ teaspoon each salt and pepper; bring to a boil. Reduce heat and simmer until the sauce begins to thicken, 2 to 3 minutes.
4. Nestle the chops in the tomatoes, transfer the skillet to oven, and cook, 10 to 12 minutes for medium-rare.
5. Meanwhile, in a medium saucepan, bring 3 cups water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes.
6. Whisk in the butter, ½ teaspoon salt, and 1/8 teaspoon pepper. Serve with the chops and tomato sauce.

Lemon-Parsley Risotto

Ingredients:

• 3  tablespoons  unsalted butter
• 1  small yellow onion, finely chopped
• 2  cups  Arborio rice
• 1  cup  dry white wine
• 4  cups  low-sodium chicken broth
• 1  tablespoon  fresh lemon juice
• kosher salt and black pepper
• 1  cup  (4 ounces) grated Parmesan
• zest of 1 lemon, grated
• 1/2  cup  fresh flat-leaf parsley leaves, chopped

Directions:

1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes.
2. Add the rice and cook, stirring constantly, for 1 minute. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
3. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. This should take about 30 minutes total. The rice should be tender but still slightly firm. Remove from heat.
4. Add the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and the remaining butter and stir until the butter melts.
5. Spoon into individual bowls and sprinkle with the zest and parsley.

Pork Scaloppine

Ingredients:

• 8  ounces  egg noodles
• 1  1 1/4-pound  pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
• kosher salt and black pepper
• 1/4  cup  flour
• 2  tablespoons  olive oil
• 2/3  cup  white wine
• 2  tablespoons  unsalted butter
• 2  tablespoons  chopped flat-leaf parsley

Directions:

1. Cook the noodles according to the package directions.
2. Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
3. Heat the oil in a large skillet over medium-high heat. In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
4. Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
5. Add the pork back to the skillet and sprinkle with the parsley. Serve the pork and sauce over the noodles.

Chicken With White Beans and Tomatoes

Ingredients:

• 2  15.5-ounce  cans cannellini beans, rinsed
• 1-pint  grape tomatoes
• 4  sprigs fresh thyme
• 4  sprigs fresh oregano, plus leaves for garnish
• 2  garlic cloves, smashed
• 1/4  teaspoon  crushed red pepper
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 8  Bone-in, skin-on chicken thighs (about 3 pounds total)

Directions:

1. Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3. Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

Fried Green Tomatoes

Ingredients:

• 1/2  cup  all-purpose flour
• 3  eggs, beaten
• 1/2  cup  yellow cornmeal
• 1  pound  green tomatoes, sliced 1/2 inch thick
• 1/2  cup  canola oil
• kosher salt

Directions:

1. Place the flour, eggs, and cornmeal in 3 separate shallow bowls. Dip the tomatoes first in the flour, then in the eggs (letting any excess drip off), and finally in the cornmeal, pressing gently to help it adhere.
2. Heat the oil in a large skillet over medium-high heat. Working in batches, cook the tomatoes until golden, 1 to 2 minutes per side. Transfer to a paper towel–lined plate. Season with ½ teaspoon salt before serving.

Herbed Steamed Rice

INGREDIENTS:

1. 3 tablespoons unsalted butter
2. 1 medium onion, diced
3. 1 cup long-grain white rice, rinsed and drained
4. 1 garlic clove, minced
5. 1 1/2 cups water
6. Kosher salt
7. 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon

DIRECTIONS:

1. In a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes.
2. Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving.

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Corn and Shiitake Fritters

INGREDIENTS:

1. 3 ears of corn, shucked
2. 1 large egg
3. 1/4 cup milk
4. 1/2 cup plus 1 tablespoon vegetable oil
5. 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
6. 1/4 cup diced sweet onion
7. 3/4 cup all-purpose flour
8. 1 teaspoon baking powder
9. 1 1/2 teaspoons kosher salt
10. 1/2 teaspoon freshly ground pepper

DIRECTIONS:

1. Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.
2. In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
3. In a bowl, whisk the flour, baking powder, salt, and pepper. Stir in the puree, then fold in the corn kernels, shiitake, and onion.
4. Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.

Corn Pudding

INGREDIENTS:

1. 1 1/2 tablespoons butter
2. 1 onion, chopped
3. 1 green bell pepper, chopped
4. 1 red bell pepper, chopped
5. 1 1/4-pound piece smoked ham, such as the Black Forest, cut into 1/2-inch pieces
6. 3/4 teaspoon salt
7. 1/2 teaspoon fresh-ground black pepper
8. 1 cup fresh (from about 2 ears) or frozen corn kernels
9. 1 1/2 cups half-and-half
10. 6 eggs
11. 1 1/2 teaspoons sugar
12. 1/8 teaspoon cayenne
13. 1/4 pound Monterey Jack, grated (about 1 cup)

1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the ham, salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
2. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
3. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey Jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes.

SUGGESTED PAIRING

Look for a gentle and fruity Merlot from Chile. These wines have the wonderful soft texture and ripe-berry flavors one expects from Merlot, along with somewhat earthy undertones that will marry nicely with the corn.

Blackened Catfish

Ingredients:

• 1  tablespoon  paprika
• 1  teaspoon  dried oregano
• 1/4  teaspoon  cayenne pepper
• kosher salt and black pepper
• 4  6-ounce catfish fillets
• 1  tablespoon  olive oil

Directions:

1. Heat broiler. In a small bowl, combine the paprika, oregano, cayenne, ½ teaspoon salt, and ¼ teaspoon black pepper.
2. Place the fillets on a baking sheet. Lightly coat both sides with the oil, then rub with the spice mixture.
3. Broil the fish until opaque throughout and slightly charred, 3 to 5 minutes per side.

Blackened Salmon and Rice

Ingredients:

• 2  cups  instant rice (such as Minute Rice)
• 2 1/2  tablespoons  paprika
• 3/4  teaspoon  cayenne pepper
• 1  teaspoon  dried thyme
• 1/2  teaspoon  garlic powder
• 1 1/2  teaspoons  kosher salt
• 3 1/2  tablespoons  unsalted butter
• juice of 1 lemon
• 4  6-ounce salmon fillets, skinned
• 1  11-ounce can corn kernels, drained
• 1/3  cup  finely chopped fresh flat-leaf parsley
• 1  lemon, cut into wedges

Directions:

1. Heat oven to 400° F. Cook the rice according to the package directions.
2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
6. Stir the corn, parsley, and remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.

Tilapia With Caper-Parsley Sauce

Ingredients:

• 1 1/2  pounds  fingerling or new potatoes, halved
• 1  tablespoon  olive oil, plus more if needed
• kosher salt and black pepper
• 4  6-ounce tilapia fillets, split lengthwise
• 4 1/2  tablespoons  cold unsalted butter
• 1  cup  dry white wine
• 2  tablespoons  capers
• 1/4  cup  chopped fresh flat-leaf parsley

Directions:

1. Heat oven to 450° F. On a rimmed baking sheet, toss the potatoes with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2. Meanwhile, season the tilapia with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1½ tablespoons of the butter in a large nonstick skillet over medium-high heat. Cook the tilapia in batches until cooked through, 2 to 3 minutes per side, adding more oil to the pan if necessary. Transfer to a plate and tent with foil to keep warm.
3. Add the wine to the skillet and cook over medium-high heat until reduced by half, 2 to 3 minutes. Remove from heat and whisk in the remaining 3 tablespoons of butter, plus the capers and parsley. Serve with the tilapia and potatoes.

Blackened Striped Bass With Corn Spoon Bread

Ingredients:

• unsalted butter, for the pan
• 2  cups  heavy cream
• 1/2  cup  yellow cornmeal
• 1  10-ounce package frozen corn
• 1  bunch scallions, trimmed and thinly sliced
• kosher salt and pepper
• 2  large eggs, beaten
• 2  tablespoons  olive oil
• 4  6-ounce pieces striped bass
• 1 1/2  teaspoons  Cajun seasoning or blackening spice mix
• 4  cups  mixed greens

Directions:

1. Heat oven to 375° F. Butter an 8-inch square baking dish.
2. Heat the cream in a saucepan over medium heat. Whisk in the cornmeal and cook, stirring, until thickened, about 2 minutes. Stir in the corn, scallions, 1 ¼ teaspoons salt, and ¼ teaspoon pepper.
3. Remove from heat. Stir in the eggs and spread the mixture in the prepared baking dish. Bake until set and golden brown around the edges, about 35 minutes.
4. When the bread has 15 minutes left to bake, heat 1 tablespoon of the oil in a skillet over medium heat.
5. Sprinkle the bass with the Cajun seasoning and cook until opaque and beginning to flake, about 4 minutes per side.
6. Divide the greens among individual plates and drizzle with the remaining oil. Serve with the bass and spoon bread.

Skirt Steak With Lemon and Chili-Roasted Potatoes

Ingredients:

• 1 1/2  pounds  new potatoes, halved
• 3  tablespoons  olive oil
• 1  teaspoon  chili powder
• 8  sprigs thyme
• Kosher salt and pepper
• 1 1/2  pounds  skirt steak
• 1  lemon, quartered

Directions:

1. Heat oven to 425° F. In a roasting pan, toss the potatoes, oil, chili powder, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Roast, stirring once, until golden brown and crisp, 40 to 45 minutes. Transfer to plates.
2. Heat broiler. Wipe out the roasting pan. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Broil the steak to the desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the potatoes and lemon quarters.

Caesar Salad With Grilled Garlic and Chicken

Ingredients:

• 2  teaspoons  plus 2 tablespoons olive oil
• 1  head garlic, cloves separated, unpeeled
• 4  6-ounce boneless, skinless chicken breasts
• kosher salt and black pepper
• 1/2  baguette, cut into 1/2-inch-thick slices
• 2  anchovy fillets, finely chopped
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  Dijon mustard
• 1/2  teaspoon  Worcestershire sauce
• 2  hearts of romaine lettuce, trimmed and quartered lengthwise
• 1/2  cup  shaved Parmesan (2 ounces)

Directions:

1. Heat grill to medium-high. Place 1 teaspoon oil and all but 2 cloves of the garlic on a piece of heavy-duty foil and close to form a pouch.
2. Grill the pouch, shaking occasionally, until the garlic is soft, 12 minutes.
3. Meanwhile, rub the chicken with 1 teaspoon oil and season with ¼ teaspoon each salt and pepper. Grill until cooked through, 5 to 6 minutes per side.
4. Grill the bread for 1 minute per side.
5. Peel and finely chop the 2 raw garlic cloves. Add to a large bowl with the anchovies, lemon juice, mustard, Worcestershire sauce, and remaining oil. Toss with the lettuce.
6. Serve the lettuce with the chicken and Parmesan. Squeeze the grilled garlic cloves from their skins and serve with the toasts.

Mustard-Tarragon Roast Chicken With Egg Noodles

Ingredients:

• 1/2  cup  Dijon mustard
• 3  tablespoons  cider vinegar
• 4  tablespoons  olive oil
• 2  cloves garlic, finely chopped
• 2  tablespoons  roughly chopped fresh tarragon
• kosher salt and pepper
• 1  3 1/2- to 4-pound chicken, cut into pieces
• 1  12-ounce package egg noodles
• 1/4  cup  fresh flat-leaf parsley, roughly chopped
• 3/4  cup  dry white wine

Directions:

1. Heat oven to 400° F.
2. In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat. Place the chicken in a roasting pan and roast until cooked through, about 45 minutes.
3. During the last 15 minutes of roasting, cook the noodles according to the package directions. Drain and return to the pot. Add the parsley and the remaining oil and toss to coat. Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat. Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes. Divide the noodles among the plates and spoon the sauce over the top.

Barbecued Beef Ribs

INGREDIENTS:

1. 2 tablespoons extra-virgin olive oil
2. 1 large celery rib, finely chopped
3. 1 carrot, finely chopped
4. 1 small onion, finely chopped
5. 3 ancho chiles—stemmed, seeded and cut into small pieces
6. 2 cups chicken stock or low-sodium broth
7. 1 cup ketchup
8. 1/4 cup distilled white vinegar
9. 1/4 cup molasses
10. 1/4 cup dark brown sugar
11. 1/4 teaspoon dry mustard
12. Salt
13. Rack of 6 ribs, at room temperature

DIRECTIONS:

1. In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot, and onion and cook over moderate heat, stirring, until lightly browned about 10 minutes. Add the anchos and cook until fragrant, about 2 minutes. Add the stock, ketchup, vinegar, molasses, sugar and dry mustard and simmer over moderate heat until the barbecue sauce is reduced to about 3 cups, about 30 minutes.
2. Transfer the mixture to a blender and puree until smooth. Return the sauce to the saucepan and simmer until thickened and reduced to 23/4 cups, about 5 minutes longer. Season with salt.
3. Light a grill. Cut in between the bones to separate the rack into individual ribs. Grill the ribs over moderate heat, turning, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs, passing the extra sauce on the side.

SUGGESTED PAIRING

These ribs go well with Cabernet, but their sweet-spicy sauce works better with more affordable bottlings that have less tannin and more up-front fruit.