Shrimp, Lemon, Spinach Linguine

Ingredients:

• 8 ounces linguine pasta
• Salt
• 3 Tbsp olive oil
• 1 whole lemon, quartered lengthwise then thinly sliced, seeds removed
• 1/2 cup sliced shallots
• 1 Tbsp minced garlic
• 1 pound peeled, deveined 26-30 count shrimp
• 5 ounces baby spinach leaves
• 1/4 cup freshly grated Parmesan cheese
• Freshly ground black pepper

Method:

1 Heat water for the pasta: Heat a large pot of salted water (2 quarts of water, 1 Tbsp salt) for the pasta.

2 Brown the lemon slices: While the pasta water is heating, cook the lemon slices. Heat 2 Tbsp olive oil in a large sauté pan on medium high heat. Add the thinly sliced lemons to the pan and cook until browned and softened, 7 to 8 minutes. Remove from pan, set aside to cool. Once the lemon slices are cool, mince them.

3 Start cooking the linguine: Once the pasta water is boiling, add the linguine pasta to cook.

4 Sauté shallots and garlic: Add 1 Tbsp olive oil back to the pan you had used to cook the lemons. Heat on medium high heat. Add the sliced shallots. Cook until softened and lightly browned, about 4 to 5 minutes. Add the garlic and cook a minute more.

5 Cook the shrimp: Add the shrimp to the shallots and garlic and cook until pink on one side, then toss them to cook on the other side, about 2 minutes for each side.

6 Add the spinach, lemon, some pasta water: Add the spinach and lemon to the pan and toss to wilt the spinach. Add about 1/2 cup pasta water to the pan.

7 Drain pasta, toss with shrimp and spinach: When the pasta is done, strain it and add it to the pan with the shrimp (if you have room, otherwise put everything in a separate bowl), toss to coat. Add salt and pepper to taste.

Serve immediately. Sprinkle with grated Parmesan cheese to serve.

Belgian Ale-Braised Pot Roast with Melted Kale and Onions

INGREDIENTS:

• 2 tablespoon unsalted butter, room temperature
• 1 1/2 tablespoon extra-virgin olive oil
• 3 pounds bottom round roast
• Kosher salt
• Freshly ground black pepper
• 2 cups Belgian style ale
• 3 large red onions, sliced 1/4-inch thick
• 6 large garlic cloves, thinly sliced
• 2 cups low-sodium beef broth
• 2 tablespoons liquid aminos or soy sauce
• 2 bay leaves
• 1 bunch coarsely chopped kale, ribs and stems removed
• 1 tablespoon all-purpose flour

HOW TO MAKE THIS RECIPE

1. 1. In a large deep skillet, heat 1 tablespoon each of the butter and olive oil over medium-high heat. Season the roast generously with salt and black pepper. Add the roast to the skillet, and cook until richly golden brown and seared on all sides, about 15 minutes. Pour in the beer and deglaze, scraping up the bits from the pan, about 3 minutes. Transfer the roast and beer to a slow cooker.
2. 2. Add the onions, garlic, beef broth, liquid aminos, and bay leaves to the slow cooker and cover and cook on high for 4 hours or on low for 8 hours. In the final 20 minutes of cooking, turn the cooker to low and add the kale. Cover and cook for 20 more minutes until the kale is bright green and tender.
3. 3. Transfer the meat to a cutting board, cover with foil and keep warm. Pour the contents of the sauce into a colander set over a heatproof bowl and discard the bay leaves. Transfer the kale and onions to a bowl and keep warm.
4. 4. Skim the fat off the surface of the sauce. In a small bowl combine the flour and 1 tablespoon of room temperature butter together until a smooth paste forms. In a medium saucepan, bring the cooking liquid to a boil and whisk in the butter paste, whisk until the gravy is thickened, about 8 minutes.
5. 5. Slice the meat and arrange on a large platter. Scatter the kale and onions around the roast and pour the gravy over the top. Serve with buttered egg noodles and horseradish.

MAKE AHEAD

The roast can be refrigerated for up to 4 days.

Hanukkah Brisket

INGREDIENTS:

• 2 tablespoons dried thyme
• 2 tablespoons sweet paprika
• 2 tablespoons dried sage
• 1 tablespoon freshly ground pepper
• 1 tablespoon fine sea salt, plus more for seasoning
• One 10-pound whole beef brisket
• 1/4 cup grapeseed oil
• 8 medium onions (3 pounds) sliced
• 2 cups beef stock or low-sodium broth
• 1 cup Banyuls vinegar or aged red wine vinegar
• 1 cup tomato puree
• 10 garlic cloves, peeled
• 1 teaspoon black peppercorns
• 1 bay leaf
• 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges

HOW TO MAKE THIS RECIPE

1. 1. In a bowl, whisk the thyme with the paprika, sage, ground pepper and 1 tablespoon of sea salt. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
2. 2. Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the brisket to a large baking sheet.
3. 3. Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 20 minutes. Add the beef stock, vinegar, tomato puree, garlic, peppercorns and bay leaf and bring to a simmer. Return the brisket to the roasting pan, then nestle the fennel in the braising liquid around it.
4. 4. Tent the brisket with foil and bake for about 6 hours and 30 minutes, until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes.
5. 5. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the pan juices and vegetables.

MAKE AHEAD

The cooked brisket and vegetables can be refrigerated in the braising liquid overnight. Reheat gently before serving.

Braised Short Ribs with Root Vegetable Mash

INGREDIENTS:

SHORT RIBS


• 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces  
• Kosher salt
• Pepper
• All-purpose flour, for dusting
• 2 tablespoons canola oil
• 4 tablespoons unsalted butter
• 3 slices of bacon, cut into 1-inch pieces
• 1 head of garlic, halved crosswise
• 2 onions, quartered
• 4 shallots, quartered
• 3 thyme sprigs
• 2 bay leaves
• 2 cups dry red wine
• 1/4 cup ruby port
• 4 cups chicken stock or low-sodium broth

ROOT VEGETABLE MASH:

• 5 tablespoons unsalted butter  
• 1/2 pound carrots, peeled and cut into 1/2-inch pieces
• 1/2 pound rutabaga, peeled and cut into 1/2-inch pieces
• 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
• 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
• 1/2 pound celery root, peeled and cut into 1/2-inch pieces
• 6 garlic cloves, crushed
• 3 thyme sprigs
• 2 bay leaves
• 3 tablespoons honey
• 1 tablespoons chopped parsley, plus more for garnish
• Kosher salt
• Pepper

HOW TO MAKE THIS RECIPE

1. 1. MAKE THE SHORT RIBS Season the short ribs with salt and pepper and lightly dust with flour. In a large enameled cast-iron casserole, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the butter, bacon, garlic, onions, shallots, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until the bacon fat is partially rendered and the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
2. 2. Return the short ribs and their juices to the casserole, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids; discard the solids. Return the sauce to the casserole and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.
3. 3. MEANWHILE, MAKE THE MASH In a large saucepan, melt 4 tablespoons of the butter. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of butter and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
4. Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.

MAKE AHEAD

The braised short ribs and mash can be refrigerated for up to 3 days. Reheat gently before serving.

SUGGESTED PAIRING

Pair with a tannic red.

Braised Beef and Tomato Gravy

INGREDIENTS:

• 2 pounds cubed beef chuck
• Kosher salt 
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, finely chopped
• 1 (32 to 35) ounce can whole tomatoes in juice
• 2 bay leaves
• 1 dried red chile or 1/2 teaspoon dried red pepper flakes

HOW TO MAKE THIS RECIPE:

1. 1. Season the beef all over with 1 teaspoon salt and 3/4 teaspoon pepper. In a 5-to 6-quart crock pot, heat the butter over high heat until hot. Sear the beef, turning, until browned, 8 to 10 minutes total. Transfer the beef to a plate as cooked.
2. 2. Stir the onion and garlic into the crock pot, scraping up any browned bits, and cook, stirring occasionally, until golden, 6 to 8 minutes. Place the beef, along with any accumulated juices, back into the pot and stir in the tomatoes, bay leaves, red chile, 3/4 teaspoon salt and 1/4 teaspoon pepper. Simmer the stew on low, covered, until the meat is very tender, about 6 hours. Stir the gravy, breaking up the tomatoes, and season with salt and pepper to taste, then serve with pasta.

Carne Asada with Black Beans

INGREDIENTS:

• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1/3 cup ancho chile powder
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons dried oregano
• Water
• Salt
• Six 12-ounce boneless rib eye steaks, about 1 inch thick
• 1 dried chorizo (3 ounces), thinly sliced
• 1 large white onion, finely chopped
• Two 15-ounce cans black beans
• Avocado slices and lime wedges, for serving

HOW TO MAKE THIS RECIPE:

1. 1. In a small saucepan, heat 1 tablespoon of the vegetable oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the chile powder, vinegar, 1 teaspoon of the oregano and 3/4 cup of water and cook over very low heat, whisking occasionally, until the marinade is slightly thickened, about 3 minutes. Season with salt. Transfer the marinade to a large baking dish and let cool completely. Add the steaks and turn to coat. Cover and refrigerate overnight.
2. 2. Light a grill. In a large saucepan, heat the remaining 1 tablespoon of oil. Add the chorizo and cook over moderate heat until crisp, about 4 minutes. Using a slotted spoon, transfer the chorizo to a bowl; reserve it for another use. Add the onion to the saucepan along with the remaining 1/2 teaspoon of oregano and cook until softened, about 6 minutes. Add the beans with their liquid and simmer until slightly thickened, about 10 minutes. Season lightly with salt.
3. 3. Grill the rib eye steaks over moderately high heat, turning once, about 12 minutes for medium-rare meat. Serve the steaks with the black beans, avocado slices and lime wedges.

MAKE AHEAD

The ancho-chile marinade can be refrigerated for up to 1 week. The cooked black beans can be refrigerated for up to 2 days.

SUGGESTED PAIRING

Spicy, peppery Côtes-du-Rhône.

THAI FRIED RICE

Ingredients:

• 4 cups cooked Jasmine rice, preferably cold
• 2 tbsp canola oil
• 2 pork chops, very thinly sliced
• 1 small white onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 1/2 cups sliced fresh green beans
• 1 cup shredded carrots
• 1 tbsp fish sauce
• 2-3 tbsp soy sauce
• 3 tbsp sweet Thai chile sauce
• 3 eggs, whisked
• 1/4 cup chopped cilantro
• 4 green onions, chopped
• juice of 1/2 lime

Directions:

1. Cut the pork into thinly sliced pieces.
2. Add oil to a large skillet or wok then heat to high heat.
3. When the oil is hot, add the pork and cook 2 minutes, moving it around the pan.
4. Add the onion into the pan and cook 2 minutes.
5. Add the garlic and ginger along and cook another minute.
6. Next, add the green beans and carrots.
7. Cook 3-4 minutes, until green beans and carrots are tender.
8. Add fish sauce, soy sauce, and Thai chile sauce, and stir to combine.
9. Add rice and stir.
10. Make a well in the middle of the rice mixture, and add eggs.
11. Let cook for 2 minutes, stirring so they scramble, then combine with rest of rice.
12. Cook in wok another 1-2 minutes, making sure all of the egg is cooked.
13. Lastly, stir in cilantro, green onions, and lime juice.

STICKY THAI CHICKEN WINGS

INGREDIENTS:

3-4 lbs chicken wings

¼ cup honey

¼ cup soy sauce

⅓ cup Thai Chili Sauce

juice of ½ lime

1 tablespoon Sriracha

2 cloves garlic, minced

2 tablespoons water

green onions and chopped cilantro, for topping

INSTRUCTIONS:

1.Preheat oven to 400 degrees F.

2.Place wings on baking sheet.

3.Bake in preheated oven for 20 minutes.

4.Meanwhile, make the sauce.

Combine honey, soy sauce, Thai Chili sauce, lime juice, Sriracha, garlic, and water in a saucepan over medium-high heat.

Bring to a boil, then reduce to a simmer.

Let simmer for 10 minutes.

Remove from heat.

5.After wings have cooked for 20 minutes, toss with ½ cup of the sauce.

6.Bake wings another 10-15 minutes until they are looking crispy.

To get them even crispier, turn on the broiler for 1-2 minutes, watching carefully.

7.Toss with remaining sauce, then top with green onions and cilantro.

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.

Peach Chipotle Chicken Wings

Ingredients:

3 Pounds Chicken Wings

1 cup Peach Preserves

1/4 cup Honey

2 Tbsp Soy Sauce

1 tsp grated Ginger

2 Cloves Garlic, minced

3 Tbsp Apple Cider Vinegar

3 Tbsp Chipotle in Adobo Sauce, minced (use more or less to taste)

Salt

Pepper

Cilantro for garnish, minced

Directions:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone mat.

Pat each chicken wing dry with paper towels laid out on lined baking sheet skin side up. Season with salt and pepper. Place in oven and begin to bake.

While the chicken wings start to bake, mix all remaining ingredients together in a bowl. Set aside approximately 1/3-1/2 cup of the mixture into a smaller bowl. This will be used for tossing the chicken wings just prior to serving.

Using a pastry brush, open oven, and slather chicken wings with the remaining sauce. Close oven and continue to cook for 15 minutes.

Flip chicken wings after about 15 minutes and continue to cook.

Remove from oven and toss remaining sauce over the chicken wings. Serve immediately.

Garlic Pepper Chicken Wings

Ingredients:

• 1.5 to 2 lb chicken wings, tips trimmed and cut at the joint (Note: Sometimes you can find “party wings” at your local store, or the frozen drumettes, you can use them if you prefer), rinsed and pat dry
• 1 egg
• 2 tablespoons milk
• 1 cup all-purpose flour
• 1 teaspoon seasoning salt
• 1/4 cup canola oil
• 3 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 4 cloves garlic, minced
• 2 teaspoons fresh cracked black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside.
2. In a bowl whisk together egg and milk. In a resealable plastic bag combine flour and seasoning salt. Dip wings in egg mixture then transfer to plastic bag and shake to coat. Transfer to a plate and allow to set for 15 minutes.
3. Place chicken wings on prepared baking sheet. Drizzle with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until browned and cooked through.
4. Meanwhile, while your wings are cooking, in a large bowl whisk together olive oil, white wine vinegar, minced garlic, pepper, kosher salt and garlic powder. Let sit at room temperature for about 25 - 30 minutes to let the flavors mingle.
5. Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat. Serve hot.

Sriracha Chicken Wings

Ingredients:

• 2 lbs party wings
• 1 tbs baking powder
• ½ tsp salt
• ¼ cup IPA beer
• 4 tbs melted butter
• ¼ cup Sriracha
• 1 tbs honey
• 1 tbs cornstarch

Instructions

1. Preheat oven to 50.
2. Add the wings to a large bowl. Sprinkle with baking powder and salt, toss to coat.
3. Place a wire rack on a baking sheet, brush with oil or spray with cooking spray.
4. Place the wings on the wire rack.
5. Bake in the lower section of the oven for 30 minutes. Move to the upper 1/3 of the oven, increase oven temperature to 425. Bake for 35-45 minutes or until golden brown.
6. In a large bowl stir together the beer, melted butter, sriracha, honey, and cornstarch.
7. Toss the wings in the sauce, serve warm