Slow-Roasted Duck with Green Olives

INGREDIENTS:

• 2 large onions, coarsely chopped
• 1/4 cup plus 2 teaspoons coarsely chopped flat-leaf parsley
• 1 tablespoon plus 1 teaspoon thyme
• 8 garlic cloves, halved
• 2 bay leaves
• 1 large celery rib, sliced 1/4 inch thick
• One 5 1/2-pound duck, halved, with backbone, neck and wing tips removed and reserved
• Kosher salt
• Freshly ground pepper
• Herbes de Provence
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 3 cups water
• 1 cup chicken stock, preferably homemade
• Pinch of sugar
• 1 1/2 cups pitted French green olives, rinsed

HOW TO MAKE THIS RECIPE:

1. 1. Preheat the oven to 475°. In a small roasting pan, spread half of the chopped onions, 1/4 cup of the parsley, 1 tablespoon of the thyme and the garlic, bay leaves and celery. Prick the duck skin all over with a fork and rub the duck with 2 teaspoons of salt, 1 teaspoon of black pepper and 1 teaspoon of herbes de Provence. Set the duck halves on the vegetables, cut sides down, and roast for 10 minutes. Prick the duck skin again, cover the pan with foil and reduce the oven temperature to 275°. Roast the duck for about 3 hours longer, until the meat is very tender and most of the fat has rendered.
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3. 2. Meanwhile, in a large skillet, cook the backbone, neck and wing tips over low heat until well browned all over. Add the remaining chopped onions and cook over moderate heat until browned, about 4 minutes. Pour off the fat from the skillet and add the tomato paste. Cook, stirring, until it begins to brown, about 3 minutes. Add the white wine and bring to a boil. Add the water, chicken stock and sugar and simmer until the stock is reduced to 1 cup, about 1 hour. Strain the stock and skim the fat from the surface.
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5. 3. When the duck is tender, transfer the halves to a work surface. Halve each half; remove any vegetables, pockets of fat and loose bones. Transfer the duck pieces to a rimmed baking sheet, skin side up.
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7. 4. Strain the juices from the roasting pan into a saucepan and skim off the fat; boil the strained juices until reduced to 1/4 cup. Add the strained stock and the olives to the saucepan and simmer for 10 minutes. Season the sauce with salt, pepper and herbes de Provence.
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9. 5. Preheat the broiler. Season the duck with herbes de Provence, salt and pepper. Broil 10 inches from the heat for about 5 minutes, or until the duck is hot and the skin is crisp. Spoon the sauce onto a platter and set the duck on top. Sprinkle with the remaining 2 teaspoons of chopped parsley and 1 teaspoon of thyme and serve.
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MAKE AHEAD:

The recipe can be prepared through Step 4 up to 2 days ahead. Cover and refrigerate the duck and sauce separately. Allow the duck to come to room temperature before broiling it.

SUGGESTED PAIRING:

Herbal, dense Provençal red.

Jamaican Jerk Hot Wings

INGREDIENTS:

• 1 teaspoon salt
• 1/2 teaspoon dried garlic
• 1/2 teaspoon dried onion
• 1/2 teaspoon dried thyme
• 2 pounds chicken wingettes and drumettes (see Note)
• 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
• 2 tablespoons unsalted butter, melted
• 1 teaspoon jerk paste
• Fresh thyme leaves, for sprinkling

HOW TO MAKE THIS RECIPE:

1. 1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt, garlic, onion and thyme. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
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3. 2. In a bowl, whisk the hot sauce with the butter and jerk paste until combined. Add the chicken wings to the sauce and toss. Sprinkle with fresh thyme leaves and serve.

Jerk Catfish Fillets

INGREDIENTS:

• 1/3 cup chopped onion
• 1 clove garlic, smashed
• 1 tablespoon sesame seeds
• 2 teaspoons brown sugar
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon grated nutmeg
• 1 1/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 teaspoon cayenne
• 2 1/2 tablespoons cooking oil
• 1/2 teaspoon vinegar
• 2 pounds catfish fillets

HOW TO MAKE THIS RECIPE:

1. 1. In a blender, puree the onion, garlic, and sesame seeds with the brown sugar, allspice, thyme, nutmeg, 1 teaspoon of the salt, the black pepper, cayenne, oil, and vinegar. Heat the broiler. Lightly oil a broiler pan or baking sheet.
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3. 2. Sprinkle both sides of the catfish fillets with the remaining 1/4 teaspoon salt and put them on the prepared baking sheet, skinned-side down. Spread the spice mixture over the fish in an even layer.
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5. 3. Broil the fish, about 6 inches from the heat if possible, until well-browned and just done, about 5 minutes for 3/4-inch-thick fillets.

NOTES:

Fish Alternatives Though catfish is lean and firm, those qualities aren't imperative here. You can use fillets of a different nature, such as bluefish, red snapper, or wolffish.

SUGGESTED PAIRING:

Make your beverage choice as simple and casual as this dish—and look for something that can take the heat. Try either a White Zinfandel, a Rosé, or your favorite beer.

Amante Picante Margarita

INGREDIENTS:

• 1/2 large seedless English cucumber, thinly sliced, plus 8 slices for garnish
• 1/2 medium jalapeño, very thinly sliced
• 1/4 cup cilantro, plus more for garnish
• 18 ounces silver tequila
• 8 ounces fresh lime juice
• 6 ounces light agave nectar
• 1/2 teaspoon celery bitters (optional)
• 1 lime wedge
• 1/4 cup kosher salt mixed with 1 teaspoon finely grated lime zest
• Ice

HOW TO MAKE THIS RECIPE:

1. 1. In a pitcher, muddle the 1/2 sliced cucumber with the jalapeño and 1/4 cup of cilantro. Add the tequila, lime juice, agave and bitters and stir well. Refrigerate until chilled, 1 hour.
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3. 2. Moisten the rim of 8 rocks glasses with the lime wedge and coat with the lime salt. Fill a cocktail shaker with ice. Working in batches and adding fresh ice, shake the cocktail and strain into the glass

Roasted Broccoli and White Bean Salad With Dijon-Caper Dressing

INGREDIENTS:

1. 1large head broccoli, trimmed and cut into large spears
2. ¼cup plus 2 tablespoons extra-virgin olive oil, divided
3. ¼teaspoon kosher salt
4. 3tablespoons fresh lemon juice
5. 2tablespoons Dijon mustard
6. 2hard-boiled eggs
7. 3tablespoons drained capers, chopped
8. 2tablespoons chopped dill, plus more for garnish
9. 1(15-oz.) can cannellini beans, rinsed and drained
10. 8cups curly spinach, stemmed

DIRECTIONS:

1. Preheat the oven to 450°. Line a baking sheet with aluminum foil.
2. Combine the broccoli, 2 tablespoons of the oil, and the salt on the prepared sheet and toss to evenly coat. Roast until golden and tender, stirring halfway through, about 20 minutes.
3. Meanwhile, combine the lemon juice, mustard, eggs, and 1 tablespoon of water in a food processor and pulse to combine. With the machine on, slowly drizzle in the remaining ¼ cup of oil until the dressing is smooth. Stir in the capers and dill. Scrape half of the dressing into 
a large bowl. Add the warm broccoli, beans, and spinach and toss to coat. Transfer to a serving platter and serve warm, sprinkled with more dill, with 
 the remaining dressing on the side.
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Slow Cooker Italian Beef Sandwiches

Ingredients:

• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon Italian seasoning
• 1 (3 pound) chuck roast, cut into large chunks
• 8 - 10 whole pepperoncini peppers, plus 1/4 cup liquid from peppers
• 1/2 cup beef broth
• hoagie rolls
• mayonnaise
• thick cut smoked provolone
• sliced pepperoncini
• giardiniera
• spicy pickles

Instructions:

1. Combine salt, pepper and Italian seasoning together in a bowl. 
2. Place roast in the slow cooker. Sprinkle seasoning over the beef and toss to coat. Add in whole pepperoncini. Pour in juice from peppers and beef broth. Cover and cook on high for 5 1/2 hours. 
3. After cooking, use a slotted spoon to remove the beef from the slow cooker. Shred. 
4. Toast hoagie rolls under broiler. 
5. To assemble a sandwich: spoon a generous portion of beef onto one half of hoagie roll and top with provolone. Place back under broiler for 1 minute or until cheese melts. Top with pepperoncini, giardiniera and spicy pickles. Spread mayo on the other half of the hoagie roll. Serve immediately.

Summer Savory Spatchcocked Chicken

Ingredients:

• 1 (4 - 5 pound) chicken, giblets removed
• 2 quarts cool water
• 6 sprigs plus 1 tablespoon fresh summer savory
• 5 cloves garlic
• 1 tablespoon black peppercorns
• 1/2 cup plus 1 1/2 teaspoons kosher salt
• 1/4 cup brown sugar
• 1/2 teaspoon black pepper
• 2 teaspoons avocado (or olive) oil
• 2 cups petite button mushrooms

Instructions:

1. Prepare the brine first. Place 1 quart of water in a pan over medium heat. Stir in 6 savory sprigs, 5 cloves garlic, 1 tablespoon peppercorns, 1/2 cup kosher salt and 1/4 cup brown sugar. Cook just until salt and sugar dissolve. Turn off heat and add remaining quart of cool water. Allow brine to cool to room temperature. 
2. Place chicken in a gallon size resealable bag. Place into a bowl in case there are any leaks. Carefully pour brine into the bag. You may not need all the brine, you just want to make sure the chicken is covered. If you don't use all the brine just make sure that all of the garlic, savory and peppercorns make it into the bag with the chicken. Place chicken in refrigerator for at least 6 hours or overnight. 
3. Remove chicken from brine. Discard brine and gently rinse chicken. Pat dry. 
4. Place chicken, breast side down, on a working surface and using kitchen shears, cut the backbone out. Turn the chicken over and firmly press down on the breastbone to flatten the chicken. 
5. Combine remaining 1 tablespoon fresh summer savory, 1 1/2 teaspoons kosher salt, black pepper and avocado oil together in a bowl. Mix well then rub over the chicken. 
6. Preheat oven to 425 degrees. 
7. Heat a cast iron, or other oven safe skillet over medium heat. Place chicken skin side down. Place a piece of aluminum foil over the top of the chicken and place another cast iron skillet (or other heavy bottomed pan) on top to weigh the chicken down. Cook for 7 minutes. 
8. Gently turn chicken over. Scatter mushrooms around the chicken and place in preheated oven. 
9. Cook at 425 degrees for 10 minutes. Reduce heat to 350 and continue cooking for another 30 - 35 minutes or until a meat thermometer inserted reaches 165 degrees. 
10. Remove chicken and allow to rest 5 minutes before carving. Spoon mushrooms and pan juices over the top of carved chicken. Serve.

Spicy Apricot Wings

• 1/2 cup hickory, apple or apricot wood chips
• 1/2 cup apricot preserves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons light brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger
• 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces

HOW TO MAKE THIS RECIPE:

1. 1. Light a gas grill. Wrap the wood chips in heavy-duty foil and pierce the foil packet with a skewer. Add the packet to the grill. Cover and let the wood chips begin to smoke, 5 minutes.
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3. 2. Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black pepper, garlic powder, sweet paprika, cayenne and ginger. Scrape half of the mixture into a small bowl. Add the chicken wings to the large bowl and toss to coat well in the sauce. Let the chicken wings stand for 5 minutes.
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5. 3. Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes. Transfer the chicken wings to a platter and serve the reserved sauce on the side.

SUGGESTED PAIRING:

Beer Citrusy wheat beer: SweetWater Sch'Wheat from Georgia.

Wine Fruit-forward Oregon Pinot Gris.

Ike's Vietnamese Fish Sauce Wings

• 1/2 cup Asian fish sauce
• 1/2 cup superfine sugar
• 4 garlic cloves, 2 crushed and 2 minced
• 3 pounds chicken wings, split at the drumettes
• 2 tablespoons vegetable oil, plus more for frying
• 1 cup cornstarch
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint

HOW TO MAKE THIS RECIPE:

1. 1. In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
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3. 2. Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
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5. 3. In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
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4. In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve.

Firecracker Shrimp with Blue Cheese Dressing

INGREDIENTS:

DRESSING:

• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 3 tablespoons red wine vinegar
• 1 tablespoon finely chopped dill
• 1 teaspoon Worcestershire sauce
• 1/4 pound Maytag blue cheese
• Salt
• Pepper

SHRIMP:

• 1 large egg
• 1/4 cup buttermilk
• 1 3/4 pounds shelled and deveined large shrimp, tails intact
• Vegetable oil, for frying
• 1 cup cornstarch
• Salt
• 1/4 cup Crystal hot sauce
• 4 tablespoons unsalted butter, melted
• Celery sticks, for serving

HOW TO MAKE THIS RECIPE:

1. 1. MAKE THE DRESSING In a food processor, combine everything except the salt and pepper and puree until nearly smooth. Scrape into a medium bowl and season with salt and pepper.
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3. 2. MAKE THE SHRIMP In a large bowl, beat the egg with the buttermilk. Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
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5. 3. MAKE THE SHRIMP In a large saucepan, heat 1 1/2 inches of vegetable oil to 375°. Line a large baking sheet with paper towels. Spread the cornstarch in a shallow bowl. In three batches, remove the shrimp from the buttermilk mixture, allowing the excess to drip off, and dredge in the cornstarch. Add the shrimp to the hot oil and fry over high heat, turning occasionally, until golden and just cooked through, about 4 minutes. Using a slotted spoon, transfer the shrimp to the baking sheet and season with salt.
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7. 4. MAKE THE SHRIMP In a large bowl, whisk the hot sauce with the melted butter. Add the fried shrimp and toss well. Transfer to a serving platter and serve right away with the blue cheese dressing and celery sticks.
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Crispy Buffalo Potatoes

INGREDIENTS:

• 3 baking potatoes, scrubbed and cut into 1/2-inch wedges
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• 3 tablespoons unsalted butter, melted
• 2 tablespoons hot sauce
• Blue cheese dressing, for serving

HOW TO MAKE THIS RECIPE:

1. 1. Preheat the oven to 450°. On a baking sheet, toss the potatoes with the olive oil and season with salt and pepper. Roast for 20 minutes. Flip the potatoes and roast for 15 to 20 minutes longer, until golden and crisp.
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3. 2. Meanwhile, in a large bowl, combine the butter and hot sauce and season with salt and pepper. Add the potatoes and toss to coat. Serve with blue cheese dressing.