Roast Chicken

Ingredients:
1 (4 pound) whole chicken
1 tablespoon butter
salt and ground black pepper to taste
1/2 onion, coarsely chopped
1 stalk celery, cut into 4 pieces
1/2 lemon, cut into 4 pieces
3 cloves garlic, sliced
2 tablespoons butter
1 teaspoon dried parsley
1 teaspoon dried Italian herb seasoning

Directions:

1.Preheat oven to 450 degrees F (230 degrees C)
2.Remove giblet packet from cavity of chicken and pat bird thoroughly dry with paper towels. Place 1 tablespoon butter into chicken cavity, sprinkle salt and black pepper into cavity, and stuff cavity with onion, celery, and lemon pieces. Loosen skin over breast and thigh of chicken with your fingers and insert garlic slices under the skin. Place the chicken breast side up on a rack set into a roasting pan.
3.Melt 2 tablespoons butter in a small saucepan over medium-low heat; add dried parsley and Italian seasoning. Pour half the butter-herb mixture over the chicken and rub the seasoned butter onto all parts of chicken. Reserve remaining butter mixture.
4.Roast chicken in the preheated oven for 20 minutes, then remove and turn chicken so breast side is down. Pour remaining half of seasoned butter over the chicken, brushing it over all parts of the bird. Return to oven and roast an additional 10 minutes.
5.Reduce oven heat to 325 degrees F (165 degrees C). Roast chicken until skin is crisp and brown and the juices run clear, 1 hour and 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 160 degrees F (70 degrees C). Let chicken rest, uncovered, for 10 minutes before serving.

Vegetable Fried Rice

Ingredients:
4 cups cooked white rice
3 large eggs
2 teaspoons dry sherry
1/4 cup chopped scallions
1 rib celery, chopped
1/4 cup diced carrot
1 cup peas (thawed if frozen)
1 cup diced vegetables of your choice
3 tablespoons vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon soy sauce

Directions:

1. Separate the rice grains with your fingers and set aside in a bowl.

2. In a small bowl, mix the eggs and sherry until combined. Place the scallions, celery, carrots, peas, and diced vegetables in another bowl.

3. Heat a wok or a large skillet over medium heat. Pour in 2 tablespoons of the oil. Add the eggs and stir constantly until scrambled and broken into small lumps.

4. Stir in the rice and cook until the eggs and rice are evenly distributed throughout.

5. Increase the heat, add the remaining 1 tablespoon oil, and add the vegetables, salt, pepper, and soy sauce. Cook until the vegetables are just cooked and heated through.

Coriander Roasted Chicken With Chickpea and Avocado Salad

Ingredients:

• 1/4 cup olive oil
• 4 bone-in, skin-on chicken breasts (about 4 pounds total)
• 1 teaspoon turmeric
• 1/2 teaspoon ground coriander
• kosher salt and black pepper
• 1 15.5-ounce can chickpeas, rinsed
• 1 avocado, chopped
• 1 shallot, thinly sliced
• 1/2 English cucumber, halved and thinly sliced
• 1/4 cup fresh mint leaves
• 2 tablespoons rice vinegar

Directions:

1. Heat oven to 450° F.
2. Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.
3. Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.
4. Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
5. Serve the salad alongside the chicken.

Braised Lamb Shanks

Ingredients:

• 1 pound seedless red grapes, stemmed
• 2 tablespoon julienne of fresh basil leaves
• 2 tablespoon julienne of fresh mint leaves
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh orange zest
• 5 tablespoon extra-virgin olive oil (separated)
• kosher salt and freshly cracked pepper (as needed)
• 4 lamb shanks
• 1 large onion (cut into ¼-inch dice)
• 4 clove garlic (divided, peeled and minced)
• 1 cup red wine
• 2 tablespoon red wine vinegar
• 2 tablespoon cooking sherry
• 1 tablespoon Worcestershire sauce
• 2 tablespoon tomato paste
• 4 cup low-sodium chicken stock
• 1 teaspoon anise seeds
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds
• 1 head cauliflower
• 2 tablespoon unsalted butter
• 2 shallots (peeled and thinly sliced
• 2 teaspoon curry powder

Directions:

Roast the grapes: Preheat the oven to 375°F. Place the grapes on a parchment-lined baking sheet. Roast until the grapes are just beginning to shrivel and split, about 35 minutes. Let them cool slightly on the baking sheet.
Place the cooled grapes into a medium bowl, toss with the basil, mint, both zests, 2 tablespoons olive oil, and a pinch each salt and pepper. Cover with plastic wrap and set aside until ready to serve. The grapes can be made up to 1 day ahead. In which case refrigerate and then allow to come to room temperature before serving.
Make the lamb: Heat 2 tablespoons olive oil in a large Dutch oven with a lid over medium-high heat. Season the lamb shanks generously with salt and pepper. When the oil is very hot, add the shanks and brown on all sides, using tongs to turn often. Remove the shanks to a plate and set aside.
Reduce the heat to medium. Add the onions and cook, stirring often, until slightly softened, 2 to 3 minutes. Stir in 3 cloves minced garlic and cook an additional minute. Pour in the wine to deglaze the pan, scraping the browned bits from the bottom with a wooden spoon. Add sherry, vinegar, and Worcestershire; simmer to reduce by half. Add tomato paste, stirring until it melts into the liquid.
Return the shanks and any accumulated juices to the pan, add the stock followed by anise, coriander and mustard seeds; cover the pan. Turn heat to very low and braise lamb until very tender, 2 to 2 ½ hours. The shanks can be made up to 1 day ahead. In which case allow them to cool completely, cover and refrigerate. Bring them to come to room temperature before continuing.
Meanwhile, make the cauliflower: Remove any greenery, cut the head of cauliflower in half and cut out most of the stem. Break into large florets and then slice into ¼-inch thick pieces.
Heat the butter and remaining 1 tablespoon oil in a large sauté pan (at least 12-inches) over medium heat. Add the shallots and the remaining clove minced garlic. Cook stirring often until the shallots are translucent, 2 to 3 minutes. Add the cauliflower in as close to a single layer as possible. Cook undisturbed until the cauliflower releases much of its liquid and begins to brown, 5 to 10 minutes. Reduce heat to medium-low and continue to sauté, tossing occasionally until the florets are just tender, an additional 8 to 10 minutes.
Add the curry powder, tossing to coat the florets; season with salt and pepper. Cover and set aside in a warm place.
Plate the dish: Re-heat the shanks in the braising liquid if necessary, then remove them from the liquid. Strain braising liquid into a small saucepan and simmer to reduce until velvety in texture. Season with salt and pepper.
Divide the cauliflower among 4 heated rimmed plates or shallow bowls. Top each with a warm lamb shank, spoon the pan sauce over the top, and garnish with a generous sprinkling of the roasted grape mixture. Serve warm.

Cajun Pot Roast with Tomato Gravy

Ingredients:

• 2 tablespoons olive oil
• 2 3/4 pound pot roast
• 1 tablespoon Creole seasoning
• 1/3 cup plus 2 tablespoons flour, divided
• 1 onion, sliced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 2 cups beef broth, divided

Instructions:

1. Preheat oven to 325 degrees. 
2. Heat olive oil in a large dutch oven or other oven proof pan. 
3. Rub the pot roast with the Creole seasoning. Place the 1/3 cup of flour on a plate and dredge the roast in it. 
4. Sear the roast on all sides until it starts to brown, about 3 minutes per side. 
5. Sprinkle onions around the roast. Pour in tomatoes and 1 cup of beef broth. Cover and cook in preheated oven for 3 hours or until roast is cooked through and tender. 
6. Remove roast from pan and cover to keep warm. 
7. Whisk remaining 2 tablespoons of flour into remaining cup of beef broth. Whisk mixture into pan juices. Bring to a boil and, stirring constantly, cook until the gravy reduces and thickens, about 5 minutes. 
8. Ladle the gravy onto a large serving platter, cut the roast and place on top of the sauce. Serve.