Seattle Dog

Ingredients:

• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 large yellow onion, sliced
• 4 bratwurst or another sausage
• 4 ounces cream cheese, softened
• 4 hot dog buns

Instructions:

1. Heat olive oil and butter in a skillet over medium heat until butter melts. Add in sliced onion. Reduce heat to medium-low. Cook, stirring occasionally until onions turn brown and caramelize about 20 minutes.
2. While the onions are cooking, cook sausages according to package directions.
3. Once onions and sausages have cooked, spread about 1 ounce of cream cheese on each hot dog bun, top with sausage and caramelized onions. Serve immediately.

Chili-Rubbed Salmon

Ingredients:

• 1 1/2 tablespoons chili powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1 1/2 pounds skinless salmon fillets (4 pieces)
• 1 tablespoon olive oil

Directions:

1. In a bowl, combine the chili powder, oregano, and salt. Pat the spices on the fish.
2. Heat the oil in a large nonstick skillet over medium heat.
3. Cook the salmon until opaque throughout, 4 to 5 minutes per side. (Reduce the heat if the spices begin to turn black.)

Mustard-Broiled Salmon With New Potato Salad

Ingredients:

• 1 1/2 pounds new potatoes
• kosher salt and black pepper
• 3/4 cup crème fraîche or sour cream
• 2 tablespoons fresh lemon juice
• 1 small fennel bulb, thinly sliced
• 4 6-ounce salmon fillets, skin removed
• 3 tablespoons Dijon mustard
• 1/4 cup fresh dill, chopped

Directions:

1. Adjust oven rack to 6 inches below heat source. Heat broiler.
2. Place the potatoes in a pot, cover with cold water, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, about 15 minutes. Drain, run under cold water, then cut into quarters.
3. Meanwhile, in a bowl, combine the crème fraîche, 1 tablespoon lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. Stir in the potatoes and fennel.
4. Place the salmon on a parchment- or foil-lined baking sheet. In a bowl, combine the mustard and remaining lemon juice. Spread over the top of the salmon.
5. Broil the salmon until it is the same color throughout, 6 to 8 minutes, depending on the thickness.
6. Divide the salmon and salad among individual plates and sprinkle with the dill.

Garlicky Broiled Salmon and Tomatoes

Ingredients:

• 4 6-ounce pieces skinless salmon fillet
• 4 medium tomatoes, halved
• 2 tablespoons olive oil
• kosher salt and black pepper
• 1/2 teaspoon paprika
• 8 sprigs fresh thyme
• 4 cloves garlic, sliced

Directions:

1. Heat broiler. Place salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet.
2. Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
3. Broil until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes.

Gingery Salmon With Peaches

Ingredients:

• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon fresh thyme leaves
• 4 tablespoons extra-virgin olive oil
• kosher salt and pepper
• 2 medium red onions, cut into wedges
• 3 peaches, cut into wedges
• 4 6-ounce salmon steaks (about 1 inch thick)

Directions:

1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

Pork Chops With Cheesy Grits and Jammy Tomatoes

Ingredients:

• 1 cup quick-cooking grits
• 2 ounces Cheddar, grated (about 1/2 cup)
• 2 tablespoons unsalted butter
• kosher salt and black pepper
• 4 bone-in pork chops (1 inch thick; about 2 1/2 pounds total)
• 1 teaspoon paprika
• 1 tablespoon olive oil
• 1 pint grape tomatoes, halved
• 1/4 cup cider vinegar
• 3 tablespoons brown sugar
• 1 tablespoon chopped fresh flat-leaf parsley

Directions:

1. Cook the grits according to the package directions, stirring in the Cheddar, butter, and ¼ teaspoon each salt and pepper during the last minute of cooking.
2. Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 6 to 8 minutes per side; remove and set aside to rest.
3. Add the tomatoes, vinegar, and sugar to the drippings in the skillet and cook, stirring often, until the tomatoes are soft and the liquid is syrupy, 3 to 4 minutes.
4. Serve the pork with the tomatoes and grits. Sprinkle with the parsley.

Southern Dinner Party Menu

Biscuits With Tomato Jam and Cheddar

Ingredients:

• 1 28-ounce can whole peeled tomatoes
• 1/2 cup sugar
• kosher salt
• 16 2-inch biscuits—prepared from a mix, store-bought, or homemade
• 4 ounces extra-sharp white Cheddar, thinly sliced

Directions:

1. Bring the tomatoes and their juices, sugar, and 1 teaspoon salt to a boil in a large skillet. Reduce heat to medium and cook, mashing occasionally, until thick and jammy, 15 to 20 minutes. Serve with the biscuits and Cheddar.

Braised Brisket and Vegetables

Ingredients:

• 1 tablespoon canola oil
• 1 3-pound piece beef brisket, trimmed
• 1 tablespoon ground coriander
• kosher salt and black pepper
• 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 pound parsnips—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 large onion, peeled and cut into wedges, stem ends left intact
• 1/4 cup tomato paste
• 5 cups low-sodium chicken broth
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce

Directions:

1. Heat oven to 350° F. Heats the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the brisket with the coriander, 1 teaspoon salt, and ½ teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate.
2. Add the carrots, parsnips, onion, and ½ teaspoon each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Mix in the tomato paste. Add the broth, vinegar, and Worcestershire and stir to combine.
3. Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3½ hours. Let rest for at least 10 minutes before slicing.
4. Serve the brisket and vegetables with the cooking liquid.

Creamy Grits

Ingredients:

• 4 cups low-sodium chicken broth
• 2 cups quick-cooking grits
• kosher salt and black pepper
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream

Directions:

1. Bring the broth and 4 cups water to a boil in a large saucepan. Gradually whisk in the grits, 1½ teaspoons salt, and ¼ teaspoon pepper. Reduce heat to low and simmer, whisking frequently, until soft and creamy, 6 to 8 minutes. Remove from heat and stir in the butter and cream.

Creamy Grits:

Collard Greens With Bacon

Ingredients:

• 6 slices bacon, cut into 1-inch pieces
• 2 large shallots, thinly sliced
• 4 bunches collard greens, stems discarded and leaves cut into strips (about 20 cups)
• kosher salt and black pepper
• 1 tablespoon fresh lemon juice

Collard Greens With Bacon;

Directions:

1. Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, 5 to 7 minutes; transfer to a plate. Add the shallots to the drippings in the pot and cook, stirring often, until softened, 3 to 5 minutes.
2. Add as many collard greens to the pot as will fit, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook tossing frequently and adding more collard greens when there is room, until tender, 12 to 15 minutes. Stir in the lemon juice and sprinkle with the bacon.

Braised Brisket and Vegetables:

Cajun Catfish With Black-Eyed Peas

Ingredients:

• 3 tablespoons olive oil
• 1 medium onion, chopped
• kosher salt and black pepper
• 2 bunches collard greens (about 1 1/2 pounds), thick stems discarded and leaves cut into strips (about 12 cups)
• 1 14.5-ounce can diced tomatoes
• 4 6-ounce skinless catfish, tilapia, or striped bass fillets
• 2 teaspoons Cajun seasoning
• 1 15.5-ounce can black-eyed peas, rinsed
• lemon wedges, for serving

Directions:

1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. Add the collard greens, tomatoes (with their juices), and ½ cup water. Cover and cook, tossing occasionally, until the greens are tender, 18 to 20 minutes (if the pan becomes dry, add up to ½ cup water).
3. Meanwhile, heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the fish with the Cajun seasoning and ¼ teaspoon salt. Cook, in 2 batches, until opaque throughout, 3 to 4 minutes per side.
4. Heat the black-eyed peas with 2 tablespoons water and the remaining tablespoon of oil in a small pot over medium heat until warmed through, 2 to 4 minutes.
5. Serve the fish with the collard greens, black-eyed peas, and lemon wedges.

Roasted Lemon Herb Chicken

INGREDIENTS:

2 teaspoons Italian seasoning
1/2 teaspoon seasoning salt
1/2 teaspoon mustard powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 (3 pound) whole chicken
2 lemons
2 tablespoons olive oil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9x13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
3. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
4. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.

Jerk Chicken With Seared Pineapple

Ingredients:

• 1 cup jasmine rice
• 3 tablespoons canola oil
• 1/2 pineapple, cut into spears
• 8 chicken cutlets (about 1 1/2 pounds total)
• 1 tablespoon jerk seasoning or rub
• 1/4 cup cilantro leaves

Directions:

1. Cook the rice according to the package directions. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the pineapple and cook, turning occasionally, until golden, 12 to 14 minutes; remove.
2. Add the remaining 2 tablespoons of oil to the skillet. Rub the chicken with the jerk seasoning and cook in 2 batches until cooked through, 2 to 4 minutes per side. Serve the chicken with the rice and pineapple. Sprinkle with the cilantro.

Spanish Chicken and Rice

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and pepper
• 1 medium onion, sliced
• 1 green bell pepper, sliced
• 2 cloves garlic, finely chopped
• 1 cup dry white wine (such as Sauvignon Blanc)
• 1 28-ounce can diced tomatoes, with juice
• 1 cup long-grain white rice
• 1 cup frozen peas
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Directions:

1. In a large saucepan, heat the oil over medium heat. Pat the chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chicken until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.
3. Add the wine, tomatoes and juice, rice, ½ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
4. Stir in peas and cook, covered, until heated through, about 2 minutes. Stir in the parsley.
5. Spoon the chicken and rice onto plates. Serve with the olives, if desired.

Roast Chicken With Moroccan Spice Rub

Ingredients:

• 1 tablespoon ground cumin
• 2 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 handful fresh cilantro sprigs
• 1 3 1/2- to 4-pound chicken, giblets removed

Directions:

1. Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head.
2. In a small bowl, combine the cumin, curry, ginger, 1/2 teaspoon salt, and cayenne in a small bowl. Add the oil and combine. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the spice mixture evenly under the skin. Place the cilantro inside the cavity.
3. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 165° F on a meat thermometer, about 40 minutes more.
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings

School Lunchroom Cafeteria Rolls

INGREDIENTS:

• 3 cups warm water
• 1 tablespoon white sugar
• 2/3 cup white sugar
• 3 (.25 ounce) envelopesactive dry yeast
• 1/4 cup milk

• 2 eggs
• 1 tablespoon salt
• 10 cups all-purpose flour
• 1/4 cup shortening
• 1/4 cup butter, melted

Directions:

1. In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
2. Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
3. When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
4. Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.

Shrimp with Spicy Tomato Sauce

Ingredients:

1 pound (about 30) medium shrimp, in the shell
Juice of ½ lemon
1 bay leaf
1 cup coarsely chopped onion
8 large basil leaves
2 cloves garlic, peeled
3 tablespoons olive oil
1 28-ounce can chopped plum tomatoes (3½ cups)
1 teaspoon fine sea salt
½ teaspoon coarsely ground black pepper
½ teaspoon dried oregano
½ cup dry red wine
¼ cup water
3 tablespoons diced oil-cured black olives
1 pound spaghetti

Directions:

In a medium saucepan, bring about 2 quarts of water to a boil. Add the shrimp, lemon juice, and bay leaf. Boil just until the shells turn pink, about 2 to 3 minutes. Drain the shrimp, let cool, then peel, devein, and set aside.
Place the onion, basil, and garlic on a cutting board and, with a knife, chop the ingredients together until fine, making a battuto. Set aside.
In a saucepan, heat the olive oil, add the onion mixture, and saute over medium heat until soft, about 3 minutes. Stir in the tomatoes, sea salt, pepper, oregano, wine, and water. Cover the pan, lower the heat, and simmer for about 25 minutes.
Uncover the pan, stir in the shrimp and olives, re-cover, and simmer for 5 minutes. Set the sauce aside and keep warm.
In a large pot, bring 4 to 6 quarts of water to a boil. Add the spaghetti and cook until al dente. Drain and place on a platter. Pour over the sauce, mix gently, and serve immediately.

Roast Chicken with Aromatic Jus

INGREDIENTS:

1. One 3 1/2-pound chicken
2. 1/2 small orange, quartered
3. 3 garlic cloves, crushed
4. 2 scallions, cut crosswise into 2-inch lengths
5. One 1-inch piece of fresh ginger, thinly sliced
6. 2 teaspoons kosher salt
7. 1 teaspoon ground fennel seeds
8. 1/2 teaspoon freshly ground pepper
9. 2 teaspoons Asian sesame oil
10. 1/2 cup low-sodium chicken broth

DIRECTIONS:

1. Preheat the oven to 425°. Set the chicken, breast side up, in a medium roasting pan. Loosely stuff the cavity with the orange quarters, garlic, scallions and ginger. In a small bowl, mix the salt with the fennel and pepper. Rub the chicken with the sesame oil and season all over with the salt mixture.
2. Roast the chicken in the center of the oven for 1 hour, or until the juices run clear and an instant-read thermometer inserted in the inner thigh registers 160°. Carefully scoop the aromatics from the cavity into the roasting pan. Transfer the chicken to a cutting board and let rest for 10 minutes.
3. Meanwhile, squeeze the juice from the orange quarters and discard the peels. Set the roasting pan over moderately high heat. Add the chicken broth and simmer for 1 minute, scraping up the browned bits from the bottom of the pan. Strain the pan juices into a gravy boat or small serving bowl and spoon off the fat. Carve the chicken and serve with the jus.

Roasted Chicken Jus

Ingredients:

6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

Directions:

1.Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.


2.Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

Roasted Broccoli and Tomatoes

Ingredients:

• 10 ounces grape tomatoes, halved
• 2 small broccoli crowns, cut into florets
• 2 tablespoons olive oil
• 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder

Instructions:

1. Combine all ingredients together in a bowl. Mix well. Allow to set at room temperature for 30 minutes. 
2. Preheat oven to 450 degrees. 
3. Spread broccoli and tomatoes out evenly on a cookie sheet. Roast for 10 minutes, stir and continue roast for another 5 - 10 minutes or until tomatoes have started to burst and broccoli is soft. Serve.

Chicken Santorini

Ingredients:

• 1 2-lb. frying chicken
• 3 Tbs. butter
• 3 Tbs. olive oil
• 1 lg. onion, diced
• 1 green pepper, diced
• 2 garlic cloves, minced
• 1 celery rib, finely chopped
• 1/2 C. white wine
• 1 8-oz. can tomato sauce
• 1/2 C. grated cheese
• salt
• pepper
• water

Directions:

1. Clean chicken and cut into pieces. Wash well with cold running water, drain and pat dry. Heat butter and oil in 6-qt. pot. Add onion, green pepper, garlic and celery, and cook until soft. Add chicken pieces and cook until brown on all sides.
2. Combine wine, tomato sauce, cheese, salt, pepper and 1/2 water in bowl and mix well. Pour over chicken.Cover pot and simmer for 40 minutes or until chicken is done. Serve with white rice or pasta.

Chicken Limone

Ingredients:

• 4 boneless skinless chicken breasts, halved
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbs. flour
• 1 Tbs. butter
• 1 Tbs. olive oil
• 1/2 C. white wine
• 1/2 C. chicken broth
• 1/4 C. fresh parsley chopped
• 1 egg
• 1/2 C. lemon juice

Directions:

Flatten each chicken breast by pounding gently with a flat meat mallet.
Sprinkle flattened breasts with salt and pepper then dredge chicken in flour and shake off excess.
Heat butter and oil over high heat.
Just before butter starts to brown add chicken and saute quickly to brown about 3 minutes.
Flip and brown other side then remove chicken to platter but leave all browned bits in skillet.
Add wine to browned bits in skillet and boil to reduce wine by almost half about 3 minutes.
Add chicken broth and bring to a boil.
Meanwhile whisk egg thoroughly into lemon juice in a separate bowl.
Turn down heat in saute pan to low and stir egg lemon mixture into simmering wine and broth.
Whisk constantly until sauce is smooth and a little thickened about 2 minutes.
Stir chopped parsley into sauce.
Add chicken and any juices back into the sauce then allow to simmer 5 minutes.
Place chicken on platter and pour sauce over top then garnish with lemon and parsley sprigs.

Savory Shrimp and Lemon Pasta

Ingredients

• 12 ounces linguine
• 2 pounds shrimp, peeled and de-veined
• 3 tablespoons olive oil
• Zest and juice of 2 lemons
• 1/2 cup Parmesan cheese
• Salt and black pepper
• 4 tablespoons of melted unsalted butter

Directions:

Preheat the oven to 400 degrees. Put the shrimp on a pan with 1 tablespoon olive oil, salt, and pepper. Toss these ingredients and then spread them out and roast for about 6 to 8 minutes.

Put the remaining olive oil in a large pot of boiling water, then add the pasta and cook for around 3 minutes. Drain the pasta and toss it with the melted butter, lemon, shrimp, and Parmesan cheese. Serve.

Prime Rib with Red Wine Jus

Ingredients:

1 bone-on beef rib roast (about 7-8 pounds)
1 1/2 pounds oxtail bones
1 tablespoon tomato paste
2 onions, quartered
3 carrots, cut into thirds
3 stalks celery, cut into thirds
1 whole head garlic, halved
2 tablespoons cooking oil, divided
salt and pepper
1 cup red wine
1 3/4 cups beef broth
1 3/4 cups chicken broth
3 sprigs fresh thyme

Directions:

1. Take roast from refrigerator and let stand at room temperature for 2 hours. Preheat oven to 400F, place rack on lowest position. Rub oxtails with tomato paste, place in roasting pan. Add onions, celery, carrots and garlic, toss with just 1 tablespoon of the cooking oil. Roast for 20 minutes.
2. In the meantime, cut the bone from the rib roast (try to carve as close to the bone as possible). Rub roast with remaining 1 tablespoon oil and generously season with salt and pepper. Heat large frying pan on high heat. When smoking hot, place rib roast, fat side down in pan and sear each side 5 minutes. Remove from pan and let cool for a few minutes. Place the roast right back onto the bones. Use kitchen twine or strips of cheesecloth to tie roast back onto the bones.
3. When the oxtails and vegetables are done, remove pan from oven.
4. Reduce the oven temperature to 250F.
5. Push the oxtail bones and vegetables to the sides, place roast, bone side down in roasting pan. Return pan to oven. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.
6. While roast is resting, make the red wine jus. Keep the oxtails and vegetables in the roasting pan but pour out all but 1 teaspoon of the fat (reserve for Yorkshire Pudding if desired). Place the bones that you've untied from roast in roasting pan 2 burners set on high heat.
7. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Add the beef broth, chicken broth, thyme. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.
8. Remove the oxtails and the bones. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus. Give the bones to a nice dog.

BRINED ROASTED CHICKEN WITH OYSTER & MUSHROOM STUFFING

Ingredients:

5-6 lb. Chicken

Brine:
2 Quarts Water
1/2 Cup Salt
1/4 Cup Brown Sugar
1 Branch Rosemary
5-6 Sprigs Thyme
3 Cloves Garlic smashed
1 Onion quartered
1-2 Tbs Peppercorns

Garlic Herb Butter:
2oz (4 Tbs) Butter
3 Cloves Garlic minced
4 Sprigs Thyme
1 Branch Rosemary

1 Meat Thermometer  (Please use one.  If you don’t own one, here is a good one)

Mushroom & Oyster Stuffing:

1-1/2 Cups French or Sourdough Cubes 3/4 inch
1/2lb White/Cremini Mushrooms quartered
12 Large Oysters chopped
4 Strips Bacon diced
1 Cup Leek diced
2 Stalks celery diced
3 Sprigs Thyme
1/4 Cup White Wine
1/4 Cup Chicken Stock
1 Tbs Olive Oil

1. Brining a whole bird should really start the day before you want to roast it, as you want it to sit in that brine for about 24 hours.  So really, you should think about making your brine early the day before roasting.

2. The ingredients for the brine are simply tossed together and heated until the salt and sugar are completely dissolved, however, it needs to be completely cold before the chicken can go in.  Raw poultry in a warm brine = a bacteria infested bird.  Think of a damp humid place to store something, not the best for keeping that something fresh.  Make your brine and chill it completely in the fridge before soaking the bird in it.  It may take a few hours.

3. I find it most convenient to put the whole chicken in the same pot that I made the brine in.  This will obviously not work for a large turkey unless you have a damn big stockpot, so last Thanksgiving I bought a cheap bucket from Loews to dedicate to my brine.  You can use whatever ingredients you want for a brine, but the basic formula is 1 cup of salt to 1 gallon of water.  After that, have at it.

4. The garlic herb butter is as simple as letting the butter get soft and mashing the ingredients together.  It’s best to do this ahead of time so the flavors can meld a bit.

5. For the stuffing, dry the bread cubes out in the oven at 425º for 5-7 minutes.  The drier the bread, the better it can absorb the stock and flavors of the vegetables.

6. I bought a small tub of fresh, already shucked, oysters from my local fishmonger.  I suggest you try to find the same thing and avoid having to shuck fresh, much more expensive, oysters.

7. Start with the bacon and olive oil in the pan and fry until crisp.  Remove the bacon with a slotted spoon leaving the grease behind and add the leeks and celery.  Season and cook for about 3 minutes and add the mushrooms.  Toss the mushrooms with the vegetables so that the mushrooms have good contact with the pan.  Move the mushrooms in the pan only once or twice while cooking as you want to encourage some browning.  After about 10 minutes add the wine to deglaze the pan.  Cook until the wine is absorbed and turn off the heat.

8. Toss all of the ingredients for the stuffing together, adding only enough stock to moisten the bread.

9. Preheat the oven to 425º

10. Drain the bird and pat it dry with paper towels.  Stuff the cavity and tie the legs with butcher's twine.  My diagram here for tying isn’t the best, but it does show a good beginning and end.  You’ll figure it out, I have faith in you.

11. Now for the most fun part.  Take all of that herbed butter and push it under the skin, trying not to tear the skin at the same time.  It’s easier to press it in and massage it down to the parts you can’t reach.  I had pictures of this too, but it looked like I was molesting the bird and decided to leave them out.

12. Roast the chicken uncovered in a roasting pan until your thermometer registers 165º in the center of the stuffing.  Remember, the stuffing is touching raw meat and until it hits 165º it’s potentially hazardous.  Check the temp of the bird itself by the inner thigh.  The total roasting time should be about 2 hours, but begin checking it after 1 hour and 45 minutes.

13. When done tent with foil and let rest for 15 minutes before carving.