Turkey Fried Rice

Ingredients:
3/4 cup long-grain white rice
2 tablespoons canola oil
1/2 pound ground turkey
1 tablespoon chopped garlic
1 tablespoon chopped ginger
4 scallions, sliced
1 cup frozen peas
1 cup snow peas, halved
4 carrots, sliced
2 tablespoons hoisin sauce
2 tablespoons rice vinegar

Directions:
1.Cook the rice according to the package directions.
2.Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, garlic, ginger, and half the scallions and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes.
3.Add the rice, peas, snow peas, carrots, hoisin sauce, and vinegar to the turkey mixture and cook until heated through 2 to 3 minutes. Top with the remaining scallions.

Pan-Roasted Veal Chops with Cabernet Sauce

INGREDIENTS:

1. 1/4 cup plus 2 tablespoons extra-virgin olive oil
2. 4 thyme sprigs
3. 1 garlic clove, coarsely chopped
4. Four 12-ounce, bone-in veal rib chops
5. 2 cups Cabernet Sauvignon
6. 2 large shallots, finely chopped
7. 1 tablespoon unsalted butter
8. 2 tablespoons all-purpose flour
9. 2 cups beef stock
10. Salt and freshly ground pepper

DIRECTIONS:

1. In a large, shallow dish, combine 1/4 cup of the olive oil with the thyme sprigs and garlic. Add the veal chops and turn to coat with the marinade. Refrigerate overnight.
2. In a medium saucepan, combine the wine with half of the shallots and boil until the wine has reduced to 1/2 cup, 15 minutes.
3. In a small saucepan, melt the butter. Add the remaining shallot and cook over moderately high heat, stirring, until golden, 3 minutes. Stir in the flour. Slowly whisk in the stock until smooth, then bring to a boil, whisking until thickened. Whisk in the reduced wine and simmer over low heat, whisking, for 30 minutes. Strain the sauce into the medium saucepan. Season with salt and pepper.
4. Preheat the oven to 325°. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Remove the veal chops from the marinade; discard the thyme and scrape off the garlic. Season the chops with salt and pepper and add to the skillet. Cook over high heat until richly browned, about 3 minutes per side. Transfer the skillet to the oven and roast the chops for about 10 minutes, turning once halfway through; the veal should be just pink in the center. Transfer the chops to plates and spoon the sauce on top. Serve with Potato Puree.

Potato Puree

INGREDIENTS:

1. 1 pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
2. 2 garlic cloves
3. 4 tablespoons unsalted butter
4. 1/4 cup heavy cream
5. Salt and freshly ground pepper

DIRECTIONS:

1. In a medium saucepan, cover the potatoes and garlic with water. Bring to a boil and cook over moderately high heat until the potatoes are tender about 12 minutes.
2. Drain and mash the potatoes and garlic. Add the butter and mash well while adding the cream. Season with salt and pepper and serve hot.

MAKE AHEAD The wine sauce can be refrigerated for up to 3 days. Reheat gently.

SUGGESTED PAIRING

One pairing rule is that the wine used to make a sauce will almost always be great to drink with the dish (use good wine, though). Cabernet Sauvignon is terrific with these meaty chops. Try one from South America—from Argentina or Chile.

Skillet Pork Chops with Warm Escarole Caesar

INGREDIENTS:

1. 3 tablespoons extra-virgin olive oil
2. Two 3/4-inch-thick rib pork chops (1 pound)
3. Kosher salt
4. Freshly ground pepper
5. 1 tablespoon unsalted butter
6. 3 oil-packed anchovy fillets, drained
7. 3 garlic cloves, finely chopped
8. 1 head of escarole (12 ounces), rinsed and halved lengthwise
9. 12 radishes, halved if large
10. Freshly grated Parmigiano-Reggiano cheese and lemon wedges, for serving

DIRECTIONS:

1. Preheat the oven to 450°. Place a baking sheet in the oven to heat. In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Season the pork chops with salt and pepper and cook over moderately high heat until golden on both sides, about 3 minutes. Transfer the chops to the hot baking sheet and roast for about 6 minutes, until just cooked through.
2. Meanwhile, in the same skillet, melt the butter in the remaining 1 tablespoon of olive oil. Add the anchovies and garlic and cook over moderate heat, stirring, for 30 seconds. Add the escarole, radishes and 2 tablespoons of water; season with pepper. Cook over moderate heat, turning occasionally until the escarole is charred in spots and just wilted, about 3 minutes. Transfer the pork, escarole, and radishes to plates and serve with grated cheese and lemon wedges.

Spicy Honey Mustard Chicken Wings

Ingredients:

• 2 1/2 pounds chicken wings, tips removed
• 2 tablespoons butter
• 1/4 cup prepared yellow mustard
• 3 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 teaspoon hot sauce (i.e. Tabasco

Instructions:

1. Preheat oven to 425 degrees. 
2. Lightly season the chicken wings with salt and pepper. Place in a single layer on a baking sheet and bake for 15 minutes on one side. Turn and bake for another 10 - 15 minutes or until the chicken is cooked through and the skin is crispy. 
3. While the wings are cooking prepare the sauce by melting the butter in a pan over medium heat. Once butter has melted, whisk in mustard, honey, salt, garlic powder, 1/4 teaspoon cayenne pepper and hot sauce. Mix well, bring to a boil and reduce heat to low and simmer until the wings are done. Taste and add the remaining 1/4 teaspoon of cayenne pepper if you want more of a kick. 
4. Once wings have cooked, transfer hot wings to a bowl. Pour spicy, honey mustard sauce over the top. Place a cover over the bowl and shake to coat the wings in the sauce. Serve immediately.

Chili Shrimp and Coconut Risotto

Ingredients:

• 2 tablespoons olive oil
• 1 pound large shrimp, shelled and deveined
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 2 tablespoons chili paste
• 1 14-ounce can coconut milk
• 4 cups cooked jasmine rice
• 1 cup bean sprouts
• 1 scallion, thinly sliced
• 1 tablespoon fresh lime juice
• Fresh basil leaves for garnish

Directions:

1. Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
2. Remove the shrimp and set aside.
3. Add the chili paste and coconut milk to the pan and bring to a boil.
4. Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
5. Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through 3 to 4 minutes. Serve garnished with basil leaves.