Basque Lamb Stew

INGREDIENTS:

• 3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
• 6 cloves garlic, crushed and peeled
• 1 sprig fresh rosemary, about 1 tablespoon chopped
• 1/2 cup dry white wine
• 2 Tbsp extra-virgin olive oil
• 1 large onion, peeled and chopped
• Salt
• 2 teaspoons sweet paprika
• 1 10-ounce can roasted red bell peppers, cut into 1/2 inch strips
• 1 large ripe tomato, peeled, seeded, and chopped
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 1 cup dry, full-bodied red wine
• 1 cup chicken stock*
• Freshly ground black pepper

DIRECTIONS:

1 Combine the lamb, half of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2 to 3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining garlic cloves and set aside.
2 Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Salt the meat as it browns.
3 Remove the meat from the pan and add the onions to the pan. Cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Add the garlic and cook another minute.
4 Return the meat to the pan with the onions and garlic. Stir in paprika, roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer uncovered for 15 minutes, allowing the liquids to reduce a bit. Then add the chicken stock, bring to a boil, reduce heat to low and simmer, covered, stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Add freshly ground black pepper and more salt to taste.
Serve with rustic bread.

Chicken-and-Sausage Gumbo

INGREDIENTS:

1. 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
2. Kosher salt and freshly ground pepper
3. 1 tablespoon vegetable oil
4. 1 pound andouille sausage links
5. 2 celery ribs, cut into 1/3-inch dice
6. 1 red bell pepper, diced
7. 1 medium onion, diced
8. 4 garlic cloves, minced
9. 1/4 cup all-purpose flour
10. 2 tablespoons tomato paste
11. 4 cups low-sodium chicken broth
12. One 15-ounce can diced tomatoes
13. 3 scallions, thinly sliced
14. 2 cups cooked white long-grain rice
15. Tabasco sauce, for serving

DIRECTIONS:

1. Season the chicken with salt and pepper. In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.
2. In the same pan, brown the sausages over moderately high heat, 5 minutes. Transfer to the plate with the chicken.
3. Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, 5 minutes. Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through.
4. Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco.

Shrimp-and-Crab Gumbo

INGREDIENTS:

STOCK

1. 3 tablespoons vegetable oil
2. 3 pounds medium shrimp, shelled and deveined, shells reserved
3. 2 tablespoons tomato paste
4. 1 gallon plus 2 cups clam juice
5. 1 medium onion, finely chopped
6. 2 celery ribs, chopped
7. 1 large carrot, chopped
8. 8 bay leaves

ROUX

1. 1 1/2 cups all-purpose flour
2. 1 cup vegetable oil

GUMBO

1. 1/4 cup vegetable oil
2. 4 large garlic cloves, minced
3. 1 large onion, finely chopped
4. 2 celery ribs, finely chopped
5. 2 cups canned crushed tomatoes
6. 1 large green bell pepper, finely chopped
7. 1 pound okra, sliced into 1/2-inch rounds
8. 1 tablespoon chile powder
9. 1 tablespoon paprika
10. 1 1/2 tablespoons filé powder (see Note)
11. 1 tablespoon dried oregano
12. 1 teaspoon dried thyme
13. 1 teaspoon cayenne pepper
14. 1 teaspoon ground white pepper
15. Salt
16. Shelled and deveined shrimp (from the stock)
17. 1 pound lump crabmeat, picked over
18. Steamed rice, sliced scallions and Tabasco, for serving

DIRECTIONS:

1. In a stockpot, heat the oil. Add the shrimp shells and cook over high heat, until starting to brown, 5 minutes. Add the tomato paste and cook until it begins to stick to the pot, 2 minutes. Add the clam juice, onion, celery, carrot and bay leaves and bring to a boil. Simmer over moderately low heat for 25 minutes. Strain the stock into a heatproof bowl.
2. In a saucepan, whisk the flour with the oil to make a paste. Cook over moderate heat, stirring often, until the roux turns golden brown, 30 minutes. Increase the heat to moderately high and cook, stirring, until the roux is dark brown, 10 minutes longer. Scrape the roux into a bowl and reserve.
3. In the stockpot, heat 2 tablespoons of the oil. Add the garlic, onion and celery; cook over moderate heat, stirring, until softened. Add the roux and cook until bubbling. Stir in the stock and tomatoes and bring to a boil. Reduce the heat to moderately low. Simmer for 1 1/2 hours, until no floury taste remains; skim off the fat.
4. In a skillet, heat the remaining 2 tablespoons of oil. Add the green pepper, okra, chile powder, paprika, filé, oregano, thyme, cayenne and white pepper. Season with salt and cook over moderately low heat, stirring, until fragrant, 5 minutes. Stir in a ladleful of the liquid in the stockpot, scrape up the browned bits and transfer to the gumbo in the pot. Simmer, stirring, for 1 hour.
5. Add the shrimp to the pot and cook, until just white throughout, 2 minutes. Stir in the crab; season with salt.

NOTES Filé powder is made from ground, dried sassafras leaves. It is available from cajungrocer.com.

Herb-and-Lemon-Roasted Chicken

INGREDIENTS:

1. 2 tablespoons unsalted butter, softened
2. 5 garlic cloves, 1 minced
3. 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
4. 1/2 teaspoon minced thyme plus 2 thyme sprigs
5. 1/2 teaspoon finely grated lemon zest
6. Salt and freshly ground pepper
7. One 4-pound chicken, at room temperature
8. 1 large onion, cut into 8 wedges
9. 1 lemon, cut crosswise into 8 rounds
10. 1/2 cup chicken stock or low-sodium broth

DIRECTIONS:

1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
2. Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
3. Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
4. Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
5. Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.

Paprika-Spiced Pork Chops With Spinach Sauté

Ingredients:

• 1  tablespoon  olive oil
• 4  bone-in pork rib chops (about 1 inch thick; 2 pounds total)
• 1  teaspoon  paprika
• kosher salt and black pepper
• 4  scallions, sliced
• 1/4  cup  golden raisins
• 1  10-ounce package spinach (about 16 loosely packed cups)
• 1  tablespoon  fresh lemon juice

Directions:

1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat.
2. Season the chops with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side.
3. Transfer the chops to a rimmed baking sheet and roast in the oven until cooked through, 10 to 12 minutes.
4. Meanwhile, return the skillet to medium heat. Add the scallions and raisins and cook, stirring, for 30 seconds.
5. Add the spinach and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 1 to 2 minutes. Stir in the lemon juice. Serve with the chops.

Balsamic-Glazed Lamb Meat Loaf

Ingredients:

• 2  slices  white sandwich bread, torn into small pieces
• 1  pound  ground lamb
• 1  large egg
• 4  cloves  garlic, chopped
• 2  tablespoons  fresh thyme leaves
• kosher salt and black pepper
• 2  tablespoons  balsamic vinegar
• 2  tablespoons  olive oil
• 1  small red bell pepper, thinly sliced
• 1/2  red onion, thinly sliced
• 2  15.5-ounce cans  cannellini beans, rinsed
• 1  tablespoon  fresh lemon juice

Directions:

1. Heat oven to 400° F. In a large bowl, combine the bread and 3 tablespoons water. Add the lamb, egg, half the garlic, half the thyme, ¾ teaspoon salt, and ¼ teaspoon pepper.
2. Place the mixture on a foil-lined baking sheet and shape into a 6-inch loaf (about 3 inches thick). Bake, brushing with the balsamic vinegar several times during cooking, until a thermometer inserted in the center registers 150° F, 30 to 35 minutes. Let rest at least 5 minutes before slicing.
3. Meanwhile, heat the oil in a large skillet over medium heat. Add the bell pepper, onion, and the remaining garlic and thyme and cook, tossing occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the beans, ½ teaspoon salt, and ¼ teaspoon pepper and cook until heated through, 2 to 3 minutes; stir in the lemon juice. Serve with the meat loaf.

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Roasted Pork Chops and Butternut Squash

Ingredients:

• 1  small butternut squash (about 2 pounds)—peeled, seeded, and cut into 1 1⁄2-inch pieces
• 1/4  cup  fresh sage leaves
• 2  tablespoons  plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4  bone-in pork chops (each 1 inch thick; about 2 pounds total)
• 2  garlic cloves, thinly sliced
• 1  large bunch kale, thick ribs removed and leaves roughly chopped (about 14 cups)

Directions:

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the squash with the sage, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 30 to 35 minutes.
2. When the squash has cooked for 20 minutes, heat 1 teaspoon of the remaining oil in a large skillet over high heat. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Cook until browned, 3 to 5 minutes per side.
3. Transfer the pork to the baking sheet with the squash and roast until the pork is cooked through, 6 to 8 minutes more.
4. Meanwhile, return the skillet to medium heat and add the remaining tablespoon of oil. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the kale, ¼ cup water, and ¼ teaspoon salt. Cook, tossing the kale and scraping up any brown bits on the bottom of the skillet, until the kale is tender, 5 to 7 minutes. Serve with the pork and squash.

Chicken With Roasted Broccoli and Potatoes

Ingredients:

• 1/2  bunch broccoli (about 1/2 pound), cut into florets
• 1  pound  red new potatoes (about 10), halved
• 3  tablespoons  olive oil
• kosher salt and black pepper
• 1/2  cup  finely chopped roasted red peppers
• 2  ounces  Feta, crumbled (1/2 cup)
• 8  thin chicken cutlets (about 1 1/2 pounds)
• 1  tablespoon  chopped flat-leaf parsley

Directions:

1. Heat oven to 400° F with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the broccoli and potatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Roast on the bottom rack, tossing once, until golden brown and tender, 18 to 20 minutes.
2. Meanwhile, in a small bowl, mix together the red peppers and Feta. Season the chicken with ¼ teaspoon each salt and black pepper. Dividing evenly, roll up the red pepper mixture in the cutlets (about 1 heaping tablespoon each) and fasten each closed with a toothpick.
3. Heat the remaining tablespoon of oil in a large ovenproof skillet over medium-high heat. Cook the chicken, seam-side up, until browned, 3 to 4 minutes. Turn the chicken, transfer the skillet to the top rack, and roast until cooked through, 14 to 16 minutes more. Remove the toothpicks. Serve the chicken with the vegetables, sprinkled with the parsley.