Roasted Chicken Thighs with Lemon and Oregano

Ingredients:

1 lemon

4 large or 8 small skin-on, boneless chicken thighs

Kosher salt and freshly ground black pepper

3 teaspoons olive oil, divided

3 sprigs oregano

1 tablespoon minced shallot

1/2 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1/4 cup dry white wine (such as Sauvignon Blanc)

1/2 cup low-sodium chicken 

Preparation:

1.Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.

2.Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

3.Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

4.Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

5.Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm. Serve topped with caramelized lemon slices.

Shrimp Fried Rice

Ingredients:

2 tablespoon Tbsp. vegetable oil, divided
12 peeled deveined small shrimp, thawed if frozen
Kosher salt
8 scallions, whites chopped, greens thinly sliced
2 cloves garlic cloves, chopped
1 tablespoon finely chopped peeled ginger
3 cups cold cooked white rice
2 large eggs, beaten to blend
½ cup frozen edamame, thawed
½ cup frozen peas, thawed
3 tablespoon reduced-sodium soy sauce
2 tablespoon unseasoned rice vinegar
1 teaspoon toasted sesame oil

Preparation:

1.Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.

2.Heat remaining 1 Tbsp. vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

3.Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.

Nashville-Style Hot Chicken

Ingredients:

2 3½–4-lb. chickens, each cut into 10 pieces (breasts halved)
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 tsp. kosher salt
4 large eggs
2 cups buttermilk or whole milk
2 tablespoons vinegar-based hot sauce (such as Tabasco or Texas Pete)
4 cups all-purpose flour
Vegetable oil (for frying; about 10 cups)
6 tablespoons cayenne pepper
2 tablespoons dark brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon paprika
White bread and sliced pickles (for serving)

Preparation:

1.Toss chicken with black pepper and 2 Tbsp. salt in a large bowl. Cover and chill at least 3 hours.

2.Whisk eggs, buttermilk, and hot sauce in a large bowl.

3.Whisk flour and remaining 4 tsp. salt in another large bowl.

4.Fit a Dutch oven with a thermometer; pour in oil to measure 2”. Heat over medium-high heat until thermometer registers 325°. Pat chicken dry. Working with 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into the bowl. Dredge again in flour mixture and place on a baking sheet.

5.Working in 4 batches and returning oil to 325° between batches, fry chicken, turning occasionally, until skin is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark, 15–18 minutes. Transfer to a clean wire rack set inside a baking sheet. Let oil cool slightly.

6.Whisk cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil. Serve with bread and pickles.

7.Do Ahead: Chicken can be seasoned 1 day ahead. Keep chilled.

Slow-Roasted, Twice-Fried Porterhouse Steak

Ingredients:


1 2-inch-thick bone-in porterhouse steak (about 3 pounds)
1 tablespoon kosher salt
1 tablespoon light brown sugar
½ teaspoon cayenne pepper
Rice bran oil or vegetable oil (for frying; about 4 cups)
4 tablespoons (½ stick) unsalted butter
1 teaspoon vadouvan, masala, or spice mix of choice

Preparation:

1.Score steak ¼" deep over all surfaces in a crosshatch pattern, making cuts 1" apart (this helps the seasoning penetrate).
 

2.Mix salt, brown sugar, and cayenne in a small bowl and rub all over steak, massaging into score marks and crevices.
 

3.Upend steak on the flat side of the bone on a wire rack set inside a rimmed baking sheet and chill overnight (or a solid 12 hours). This will dry out the meat and intensify the flavor of the rub.
 

4.Then freeze (still upright) until solid, at least 6 hours and up to 24 hours.


5.Preheat oven to 200°. Pour rice bran oil or vegetable oil into a 12" skillet, preferably cast iron, to a depth of ¾".
 Oil should be deep enough to come halfway up side of steak; add a little more oil to skillet if needed.


6.Heat oil over medium-high until probe thermometer registers 350° (or clip a deep-fry thermometer to the side of your skillet if you prefer). 
Transfer steak straight from freezer to skillet and cook, turning once, until deeply browned all over and a crisp crust has formed, about 3 minutes per side.
 

7.Transfer steak back to rack on baking sheet (reserve skillet and oil) and roast in oven until no longer frozen (the interior will still be cold but thawed enough to allow the insertion of the probe thermometer), 30–35 minutes.
 

8.Meanwhile, cook butter in a small saucepan over medium heat until it foams, then browns, 5–8 minutes. Remove from heat and stir in vadouvan. 
Let cool, 20–25 minutes. Strain through a fine-mesh sieve into a small bowl; discard solids.

9.Remove steak from oven and spoon one-third of spice-infused butter over, making sure to coat both sides. Poke thermometer probe in the center of the strip side and roast steak, basting every 30 minutes or so with remaining butter, until thermometer registers 120°, 1–1½ hours. 
Alternatively, use an instant-read thermometer to check steak every 15 minutes after the first hour, and every 5 minutes after 1½ hours. Once thawed, the temperature of the steak will rise about 1 degree a minute.


10.Remove steak from oven. Reheat reserved oil in skillet back to 350° over medium-high. Fry steak a second time, turning once, until a deeply browned crust forms on all sides, about 2 minutes per side.
 

11.Transfer back to rack and let rest 10 minutes. (Frying again will re-crisp your crust, lock in juices, and develop more flavor.)


12.Use a thin knife to carve along both sides of the bone to remove strip and filet; cut into ½"-thick slices. Arrange on a platter alongside bone. Pour any butter and juices that have accumulated in baking sheet over top.


Southern Fried Green Tomatoes

INGREDIENTS:

1 1/2 pounds green tomatoes, cored and sliced 1/4-inch thick
2/3 cup cornmeal
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
2/3 cup buttermilk
1 large egg
2 cups peanut or vegetable oil

INSTRUCTIONS:

1. Place tomatoes on paper towel–lined rimmed baking sheet. Cover with more paper towels, let sit for 20 minutes, and pat dry. Meanwhile, process 1/3 cup cornmeal in a blender until very finely ground, about 1 minute. Combine processed cornmeal, remaining 1/3 cup cornmeal, flour, salt, pepper, and cayenne in a shallow dish. Whisk buttermilk and egg together in a second shallow dish.

2. Working one at a time, dip tomato slices in buttermilk mixture, then dredge in cornmeal mixture, pressing firmly to adhere; transfer to clean baking sheet.

3. Heat oil in 12-inch skillet over medium-high heat until 350 degrees. Fry 4 tomato slices until golden brown, 2 to 3 minutes per side. Drain on a wire rack set on a baking sheet. Bring oil back to 350 degrees and repeat with remaining tomato slices. Serve.

Ultimate BLT

Ingredients:

¼ cup (packed) dark brown sugar (optional)
4 teaspoons chipotle chile powder (optional)
4 teaspoons smoked paprika (optional)
1½ teaspoons kosher salt, divided (optional)
¼ cup pure maple syrup (optional)
2 tablespoons plus 2 teaspoons Dijon mustard (optional)
¼ teaspoon cayenne pepper (optional)
2 pounds thick-cut bacon
2 heads of red romaine lettuce, separated into individual leaves
4 large beefsteak tomatoes, sliced ¼-inch thick
16 ½-inch slices pain de mie, toasted
Mayonnaise, Sriracha Mayonnaise, and/or Lemon-Herb Mayonnaise (for serving)
Flaky sea salt, freshly ground pepper

Preparation:

1.Place racks in upper and lower thirds of oven; preheat to 400°. 


2.If making brown-sugar rub, whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.


3.If making maple-mustard glaze, whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.


4.For plain bacon, divide between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness of the bacon). Transfer to paper towels to drain. 


5.For flavored bacon, generously sprinkle desired amount (you’ll have enough rub and glaze for 1 lb. bacon each) with rub or brush with glaze about 5 minutes before it is done cooking. Rub should be melted and bubbling and glaze should look thick and caramelized.


6.Arrange bacon on a large platter and serve with lettuce, tomatoes, toast, mayonnaise, Sriracha Mayonnaise, Lemon-Herb Mayonnaise, sea salt, and pepper alongside for building sandwiches.

Barbecue Ribs with Gochujang Sauce

Ingredients:


2 racks baby back pork ribs (about 2 pounds each)
Kosher salt, freshly ground pepper
4 scallions, cut into 1-inch pieces
10 garlic cloves, peeled
1 3-inch piece peeled ginger, very coarsely chopped
2 tablespoons vegetable oil, plus more for grill
¾ cup gochujang (Korean hot pepper paste)
½ cup ketchup
⅓ cup fresh lime juice
3 tablespoons plum sauce
2 tablespoons light brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
Lime wedges, for serving

Preparation:

1.Preheat oven to 300°. Pat ribs dry; season generously on both sides with salt and pepper. Wrap each rack in a double layer of foil, crimping edges tightly, and place on a rimmed baking sheet. Bake until meat yields easily when pierced with a skewer but is not quite falling off the bone, 2–2½ hours. Remove from oven and let sit inside foil until cool enough to handle.


2.Meanwhile, pulse scallions, garlic, and ginger in a food processor until finely chopped. Heat 2 Tbsp. oil in a medium saucepan over medium. Add aromatics and cook, stirring often, until softened, golden, and starting to stick to bottom of pan, about 4 minutes. Add gochujang, ketchup, lime juice, plum sauce, sugar, fish sauce, soy sauce, and ¼ cup water and stir until smooth. Bring to a simmer and cook, stirring often to prevent scorching, until thick, 5–10 minutes. Remove sauce from heat; season with salt.


3.Prepare a grill for medium-high heat; lightly oil grates. Remove ribs from foil (if desired, stir cooking liquid into sauce) and cut racks in half crosswise. Place ribs on grill, meaty side down, and grill until lightly charred, about 1 minute. Brush ribs with sauce and turn over. Brush with more sauce and continue to grill, turning ribs one or two more times, until sauce is lightly charred in spots, about 2 minutes. Transfer to a cutting board and let rest 5 minutes before slicing into individual ribs. 


NOTES:
Serve ribs with remaining sauce and lime wedges.

Garlic Grilled Chicken

Ingredients:

2 quarts water
1/2 cup kosher salt plus 3/4 teaspoons divided
1/4 cup brown sugar
1 lemon, cut in half
10 cloves garlic peeled
1 tablespoon plus 1 teaspoon granulated garlic
1 tablespoon whole black peppercorns
1/4 cup avocado (or canola) oil
1 teaspoon coarse ground black pepper
8 - 10 chicken drumsticks

Instructions:

1.Combine 1 quart water, 1/2 cup kosher salt and brown sugar together in a pot. Heat over medium heat just until the sugar and salt dissolve. Pour in remaining quart of cold water. Add in lemon, garlic cloves, 1 tablespoon granulated garlic and whole peppercorns. Allow to cool to room temperature.

2.Place chicken in a one gallon resealable plastic bag. Place bag inside a large bowl.

3.Pour brine over the top of chicken, seal and refrigerate for at least 2 hours but not more than 4.

4.Prepare grill for indirect heat and heat to 425 degrees.

5.Rinse and pat dry the chicken.

6.Combine avocado oil, remaining salt, granulated garlic and black pepper. Use a pastry brush and brush all over chicken.

7.Cook chicken skin side down, for 5 minutes. Reduce heat down to 350. Continue cooking chicken for 10 minutes or until it easily releases from the grill. Flip and continue cooking for another 10 - 15 minutes or until a meat thermometer inserted reads 165 degrees and the juices run clear. Serve.

Buttermilk Hush Puppies

Ingredients:

1 quart vegetable oil for frying, or as needed
1 cup buttermilk
1/4 cup vegetable oil
2 eggs, room temperature
1 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar (optional)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup minced onion
4 green onions, minced

Directions:

1.Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).

2.Preheat oven to 200 degrees F (95 degrees C).

3.Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.

4.Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.

5.Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

6.Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Spicy Hot Chicken Legs

INGREDIENTS:

12 chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
1 1/2 cups blue cheese salad dressing

Directions:

1.Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

Cedar-Plank Salmon

INGREDIENTS

1 2-pound salmon fillet, skin on
1 cedar plank, soaked in water 20 minutes
1/2 cup brown sugar
2 tablespoons canola oil
1 tablespoon dried thyme leaves
1 teaspoon cayenne pepper

DIRECTIONS:

1.Preheat a gas grill to high; adjust to medium low after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with white ash.)

2.Place the salmon skin-side down on the cedar plank.

3.Combine the brown sugar, oil, thyme, and cayenne in a bowl. Brush over the salmon.

4.Place the planked salmon on the grilling grate and cook, with the grill covered, until mostly cooked through but still slightly pink in the middle, about 40 minutes.

Parmesan Crusted Tilapia with Tomato-Basil Cream Sauce

Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

1 1/2 cups cherry tomatoes, halved

3/4 cup cream

small handful of fresh basil leaves

4 tilapia fillets

kosher salt and fresh cracked pepper

1/2 cup flour

2 eggs, beaten

1 cup shredded Parmesan cheese

1 cup panko breadcrumbs

1 teaspoon granulated garlic

oil for frying

Instructions:

1.Heat olive oil in a small skillet over medium heat. Add garlic and cook 1-2 minutes. Add cherry tomatoes and cook for 2 minutes. Reduce heat to medium low and add cream. Let simmer for 15 minutes. Sauce will turn slightly pink and coat the back of the spoon. (Note: It is okay if the sauce boils slightly.) Season to taste with salt and pepper.

2.Meanwhile, pour enough oil just to coat the bottom of a skillet and heat over medium heat. 

3.Rinse and pat dry the tilapia fillets. Season both sides with kosher salt and fresh cracked pepper.

4.Combine Parmesan, panko and granulated garlic.

5.Dredge the seasoned tilapia fillets in the flour. Shake off excess. Dip in egg. Press into Parmesan/panko mixture.

6.Place fish in heated skillet, in batches if necessary and cook 3-4 minutes per side. Fish will be golden brown and will flake easily when done.

7.When you remove the fish, chiffonnade the basil (Note: To do this, simply roll up a few basil leaves and gently chop). Stir the basil into the sauce. Season with salt and pepper if needed.

8.Lay fish on a serving platter and spoon sauce over the top. Serve.

Butterflied Grilled Chicken

Ingredients:

1 (3 pound) whole chicken
3/4 cup sour cream
1/4 cup diced red onion
2 cloves garlic, diced
1 teaspoon dried oregano
1 teaspoon dried dill weed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions:

1.To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it's 'butterflied.'

2.Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.

3.Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.

4.Lightly brush the chicken with olive oil, and season with salt and pepper.

5.Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.

Watermelon-Tequila Cocktails

INGREDIENTS:

1/4 cup water

1/4 cup granulated sugar

8 cups diced seedless watermelon (1 pound)

1/4 cup fresh lime juice

1 3/4 cups blueberries

3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish

1 1/4 cups silver tequila

Ice

HOW TO MAKE THIS RECIPE:

1.In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

2.In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

3.In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

4.Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Buttermilk Fried Chicken with Pan Gravy

Buttermilk Fried Chicken
Ingredients:

8 chicken drumsticks
2 cups buttermilk
1/2 onion sliced
3 cloves garlic, chopped
1 1/2 cups flour
2 tablespoons seasoning salt (I like Johnny's)
canola oil for frying

Gravy Ingredients:

3 tablespoons reserved pan drippings
3 tablespoons flour
1 1/2 - 2 cups milk
1 teaspoon seasoning salt
1/2 teaspoon fresh cracked pepper

Instructions:

1.Combine chicken, buttermilk, onions and garlic in a bowl. Cover and refrigerate 8 hours or overnight.

2.Preheat oven to warm setting.

3.Heat 1/2 inch of oil in a large heavy bottom skillet over medium heat.

4.Transfer chicken to a colander to strain buttermilk.

5.In a bowl combine flour and seasoning salt. Dredge chicken so that it is completely coated. Shake off excess flour.

6.Once the oil reaches 350 degrees place chicken in the oil and cover. Fry for 7 minutes. Turn chicken, cover and fry for another seven minutes. Remove cover and fry for 2 - 3 more minutes or until golden brown. You may need to do this step in batches as to not overcrowd the pan.

7.Transfer fried chicken to a cooling rack on top of a cooking sheet. Place in the oven to keep warm while you prepare the gravy.

8.Reserve 3 tablespoons of chicken pan drippings.

9.In the same pan that you fried the chicken in, whisk together the pan drippings and flour. Cook for 1 minute over medium heat. Slowly whisk in 1 1/2 cups of milk. Add seasoning salt and pepper. Cook until gravy thickens, stirring constantly. Add more milk if desired.

10.Transfer chicken to a serving platter. Season to taste with salt and pepper. Serve alongside gravy.

Creamy Mashed Potatoes

Ingredients:

2 pounds russet potatoes (about 5 potatoes), peeled and cut into cubes

3 tablespoons butter

1/2 cup half and half

salt and pepper to taste

Instructions:

1.In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.

2.Return the potatoes to the pan or a mixing bowl. Add the butter, half and half and salt and pepper. Whip with a hand held mixer until smooth about 3-4 minutes.

Chicken Smothered in Gravy #2

INGREDIENTS:

2 1/2 tablespoons canola oil
Eight 3-ounce skinless chicken drumsticks
Salt and freshly ground pepper
1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
1 1/2 tablespoons all-purpose flour
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
1 large tomato—peeled, seeded and coarsely chopped
1 teaspoon tomato paste
1 cup 2-percent milk
1/4 cup low-sodium chicken broth
2 parsley sprigs plus 2 teaspoons chopped parsley

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.

2.Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.

3.Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.

4.Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

Puerto Rican-Style Turkey

INGREDIENTS:

8 garlic cloves, smashed and peeled
2 tablespoons dried oregano
1 tablespoon sweet paprika
1 tablespoon pure ancho chile powder
3/4 teaspoon curry powder
1/2 tablespoon kosher salt
2 tablespoons distilled white vinegar
3 tablespoons extra-virgin olive oil
2 pounds turkey cutlets
Vegetable oil, for brushing

HOW TO MAKE THIS RECIPE:

1.In a mini food processor, combine the garlic, oregano, paprika, chile powder, curry and salt and process until the garlic is chopped. Add the vinegar and olive oil and process to a paste.

2.Rub the marinade onto the turkey cutlets and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.

3.Light a grill. Scrape the marinade off of the turkey cutlets. Brush the cutlets with vegetable oil and grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes total. Serve hot.

MAKE AHEAD:
The marinade can be refrigerated for up to 3 days.

NOTES:
Variation The marinade is also great for pork chops and pork tenderloin.

SERVE WITH:
Black beans and yellow rice.

SUGGESTED PAIRING:
Tropical South African Chenin Blanc.

Rustic Garlic Chicken

INGREDIENTS:

2 tablespoons cooking oil
1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3 heads garlic, cloves separated
2 tablespoons flour
1 cup dry white wine
1 cup canned low-sodium chicken broth or homemade stock
2 tablespoons butter
2 tablespoons chopped fresh parsley

HOW TO MAKE THIS RECIPE:

1.Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the pepper. Cook the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic, and sauté until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes.

2.Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until starting to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.

SERVE WITH:
There's plenty of luscious, garlicky sauce here. Take advantage of it with mashed potatoes, egg noodles, or rice.

SUGGESTED PAIRING:
This simple Gallic dish will work well with a rustic red wine from the south of France. Look for lesser-known, good-value bottles from Corbières or Minervois, or a more serious, tannic wine from Cahors.

Roast Chicken with Rosemary and Lemon

INGREDIENTS:

1 chicken (3 to 3 1/2 pounds)
1 tablespoon dried rosemary
Salt
Fresh-ground black pepper
4 3-inch-long strips lemon zest
1 small onion, quartered
1 tablespoon olive oil
1 tablespoon plus 1/4 teaspoon lemon juice
1/2 cup water

HOW TO MAKE THIS RECIPE:

1.Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.

2.Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.

3.Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.

SERVE WITH:
Roasted potato wedges.

SUGGESTED PAIRING:
A straightforward gulpable red wine will pair best with this aromatic dish. Try a Chianti from the Italian region of Tuscany.

Grilled Chicken Breasts with Lemon and Thyme

INGREDIENTS:

1 1/2 tablespoons lemon juice
1/4 teaspoon dried thyme
1/2 teaspoon dried red-pepper flakes
1 clove garlic, minced
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)

HOW TO MAKE THIS RECIPE:

1.Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

2.Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

NOTES:
Variations:

o Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.

o Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.

o Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

SUGGESTED PAIRING:
Red pepper can be difficult to pair with wine as it accentuates the bitterness of the alcohol. So, bypass high-alcohol wines and try an herbal, light-bodied Sauvignon Blanc from Collio.

Adobo Chicken with Bacon and Bay Leaves

INGREDIENTS:

3 ounces thick-cut bacon, cut into 1/4-inch matchsticks
6 large chicken thighs (about 8 ounces each)
Salt
Freshly ground black pepper
6 garlic cloves, minced
1 large shallot, thinly sliced
1/4 cup plus 2 tablespoons coconut vinegar or cider vinegar (see Note)
3 cups low-sodium chicken broth
1 1/2 tablespoons fish sauce
1 1/2 tablespoons shiro shoyu (white soy sauce; see Note)
6 bay leaves
Pinch of cayenne

HOW TO MAKE THIS RECIPE:

1.In a large, deep skillet, cook the bacon over moderate heat until browned, 3 minutes. Transfer the bacon to a plate, leaving the fat in the skillet. Season the chicken lightly with salt and pepper and add it to the skillet, skin side up. Cook over moderately low heat, turning once, until browned all over, 12 minutes. Transfer the chicken to a plate.

2.Spoon off all but 2 tablespoons of the fat from the skillet. Add the garlic and shallot and cook over low heat, stirring, until softened, about 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan, about 2 minutes. Add the broth, fish sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.

3.Return the chicken and bacon to the skillet and cook over moderately low heat, turning once or twice, until the chicken is cooked through and the sauce is reduced by half, about 30 minutes. Discard the bay leaves, spoon off the excess fat and serve.

MAKE AHEAD:
The adobo chicken can be refrigerated overnight or frozen for 2 weeks.

NOTES:
Shiro shoyu and coconut vinegar can be found at Asian markets or ordered from amazon.com.

SERVE WITH:
Ginger Rice

SUGGESTED PAIRING:
Earthy, brambly California Pinot Noir.

Chardonnay-Braised Chicken Thighs with Parsnips

INGREDIENTS:

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
8 medium chicken thighs (about 2 3/4 pounds)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
4 small shallots, peeled and quartered
1 pound parsnips, peeled and cut into 3-by- 1/2-inch batons
1 rosemary sprig (about 6 inches)
1 cup California Chardonnay or other dry white wine
1 1/2 cups low-sodium chicken broth
Chopped flat-leaf parsley, for garnish

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 425°. In a large, deep ovenproof skillet, melt the butter in the oil. Season the chicken with salt and pepper and dust with the flour, tapping off the excess. Add the chicken to the skillet skin side down and cook over high heat, turning once, until browned, 6 minutes. Transfer to a plate.

2.Add the shallots, parsnips and rosemary to the skillet and cook, stirring, for 1 minute. Add the wine and boil until reduced by half, about 3 minutes. Add the broth and bring to a boil. Nestle the chicken skin side up in the skillet, tucking it between the parsnips. Transfer the skillet to the middle rack of the oven and braise the chicken uncovered for about 25 minutes, until cooked through.

3.Turn the broiler on. Broil the chicken for 3 minutes, until the skin is crisp. Return the skillet to high heat and boil until the sauce is thickened, 3 minutes. Discard the rosemary sprig. Transfer the chicken and vegetables to bowls, garnish with parsley; serve.

SUGGESTED PAIRING:
Fresh, peach-scented Chardonnay.

Beer-Braised Chicken Stew with Fava Beans and Peas

INGREDIENTS:

1/2 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons pure olive oil
8 skinless chicken thighs
2 tablespoons anise seeds
4 garlic cloves, coarsely chopped
1/2 teaspoon loosely packed saffron threads
2 teaspoons sweet paprika
Salt
1 cup shelled fava beans
1/2 cup fresh peas, preferably English peas
Freshly ground black pepper
2 tablespoons unsalted butter
1 pound button mushrooms, halved
8 scallions, thinly sliced
2 thyme sprigs
1 tablespoon all-purpose flour
One 12-ounce bottle Belgian beer
1/2 cup heavy cream
1/4 cup coarsely chopped flat-leaf parsley

HOW TO MAKE THIS RECIPE:

1.In a small skillet, toast the anise seeds over moderate heat, shaking the skillet, until fragrant, about 3 minutes. Let the anise seeds cool slightly, then crush with the side of a knife.

2.In a mini food processor, combine the toasted anise seeds with the chopped garlic, saffron, paprika and cayenne. Add the lemon juice and puree. Transfer the mixture to a large, shallow bowl and stir in 1/2 cup of the olive oil. Add the chicken thighs and turn to coat with the marinade. Refrigerate for 1 hour.

3.Meanwhile, bring a medium saucepan of water to a boil. Add salt and the fava beans and cook for 1 minute; using a slotted spoon, transfer the fava beans to a small bowl and let cool slightly. Add the peas to the boiling water and cook until tender, 5 to 6 minutes; drain. Peel the fava beans and add to the peas.

4.Heat the remaining 2 tablespoons of olive oil in a large enameled cast-iron casserole. Remove the chicken thighs from the marinade, scraping off the excess. Season the chicken with salt and black pepper and cook over moderately high heat, turning occasionally, until browned, about 10 minutes. Transfer the chicken thighs to a platter.

5.Wipe out the casserole, add the butter and heat until melted. Add the halved mushrooms, sliced scallions and thyme and cook over moderate heat, stirring occasionally, until any liquid has evaporated and the mushrooms are browned, about 8 minutes. Sprinkle the flour over the mushrooms and cook, stirring, for 1 minute. Slowly stir in the beer and bring to a boil, scraping up any browned bits on the bottom of the casserole.

6.Return the chicken thighs to the casserole and season with salt and black pepper. Cover and simmer over low heat until the chicken is tender and cooked through, about 25 minutes. Add the cream, fava beans and peas, increase the heat to moderate and cook uncovered until the sauce has reduced slightly, about 5 minutes. Discard the thyme sprigs. Serve the chicken stew in shallow soup bowls, sprinkled with the parsley.

MAKE AHEAD:
The braised chicken can be refrigerated overnight. Reheat gently and garnish with parsley before serving.

Zesty Braised Chicken with Lemon and Capers

INGREDIENTS:

8 bone-in chicken thighs with skin (6 ounces each)
Salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 large peeled garlic cloves
1 1/2 cups Sauvignon Blanc
1 1/2 cups chicken stock, preferably homemade
Four 1-inch strips of lemon zest
4 thyme sprigs
1 tablespoon capers, drained
1 bay leaf

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat.

2.Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender.

3.Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving.

Braised Chicken Thighs with Olives and Basil

INGREDIENTS:

1 tablespoon olive oil
8 chicken thighs (about 3 pounds in all)
1 teaspoon salt
Fresh-ground black pepper
1 onion, chopped
12 cloves garlic, peeled
2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried rosemary
1/2 cup dry white wine
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/3 cup halved and pitted black olives
1/3 cup chopped fresh basil

HOW TO MAKE THIS RECIPE:

1.In a large deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the chicken in the pan and brown well on both sides, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.

2.Add the onion and garlic and cook, stirring occasionally, until the onion starts to soften, about 5 minutes. Add the rosemary and wine. Bring to a simmer, scraping the bottom of the pan to dislodge any brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to 2 minutes.

3.Add the broth, tomatoes, olives, the remaining 1/2 teaspoon salt, and the chicken, skin-side up, with any accumulated juices. Cover and simmer until the chicken is just done, 20 to 25 minutes. Push the chicken to the side of the pan and then mash the garlic cloves with a fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer, and serve.

SUGGESTED PAIRING:
Italy has three great red grapes. Nebbiolo and Sangiovese are well known, but the robust Aglianico grape deserves at least the same regard. This dish is a great opportunity to sample either of its best wines, Taurasi or Aglianico del Vulture.

Spice-Rubbed Chicken Thighs

INGREDIENTS:

1 1/2 teaspoons coriander seeds
1/4 star anise pod
1 1/2 teaspoons cracked black peppercorns
1 1/4 teaspoons crushed red pepper
1 tablespoon kosher salt
8 meaty chicken thighs
1/4 cup canola oil
1 large Spanish onion, thinly sliced
1 large leek, white and tender green parts only, thinly sliced
2 plum tomatoes, chopped
3 thyme sprigs
3 oregano sprigs
1 cup dry red wine
1 tablespoon red wine vinegar
1 tablespoon honey
Chopped parsley and chives, for garnish

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 350°. In a small skillet, toast the coriander, star anise, cracked peppercorns and crushed red pepper over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool; pulse until coarsely ground. Add the salt. Rub the spices all over the chicken.

2.In a large skillet, heat the oil. Add the chicken and cook over high heat, turning once, until deep golden, 10 minutes. Arrange the chicken in a roasting pan, skin side up. Pour off most of the oil from the skillet and add the onion and leek. Cook over moderate heat, stirring, until softened, 5 minutes. Add the tomatoes, thyme and oregano and cook until the tomatoes just begin to break down, 3 minutes. Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, 5 minutes. Stir in 1 cup of water and pour the mixture into the roasting pan.

3.Cover the pan with foil and braise the chicken in the oven for about 1 hour, until cooked through. Transfer the chicken to a plate. Strain the sauce into a saucepan. Boil until the sauce is reduced to 1 cup, 5 minutes. Stir in the vinegar and honey; keep warm.

4.Preheat the broiler. Return the chicken to the roasting pan, skin side up, and broil 8 inches from the heat for 2 minutes, until the skin is crisp. Sprinkle with the parsley and chives. Serve the chicken with the sauce.

SUGGESTED PAIRING:
Fruit-forward Côtes-du-Rhône.

Golden Chicken Thighs with Charred-Lemon Salsa Verde

INGREDIENTS:

CHICKEN:

-12 bone-in skin-on chicken thighs
-24 sage leaves
-16 garlic cloves—6 cut into 4 slices each, the rest gently smashed and peeled
-4 tablespoons unsalted butter, cut into 12 slices
-Strips of zest from 2 lemons
-3 tablespoons extra-virgin olive oil
-1 tablespoon chopped thyme
-1 tablespoon chopped oregano
-1 tablespoon chopped parsley
-1 teaspoon crushed red pepper
-Kosher salt
-12 fresh bay leaves (optional)

SALSA VERDE:

-1 lemon, cut into 1/2-inch slices and seeded
-1 tablespoon plus 1/2 cup extra-virgin olive oil
-1/4 cup chopped oregano
-1/4 cup chopped mint
-2 garlic cloves, chopped
-1 anchovy fillet
-1/2 teaspoon chopped drained capers
-1 teaspoon kosher salt

HOW TO MAKE THIS RECIPE:

1.PREPARE THE CHICKEN Run your fingers under the skin of each chicken thigh to create a pocket. Stuff each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

2.MEANWHILE, MAKE THE SALSA VERDE Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil. Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom. Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the oven on.

3.MEANWHILE, MAKE THE SALSA VERDE In a mortar, mash the oregano and mint with the chopped garlic, anchovy, capers and the 1 teaspoon of salt until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a sauce. Stir in the chopped lemon.

4.MEANWHILE, MAKE THE SALSA VERDE Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.

5.MEANWHILE, MAKE THE SALSA VERDE Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with the salsa verde.

MAKE AHEAD:
The salsa verde can be refrigerated overnight. Serve at room temperature.

SUGGESTED PAIRING:
The great acidity in Sangiovese-based Umbrian reds allows them to pair with lighter meats like chicken. Try this dish with a Montefalco Rosso.

Beer-Can Chicken

Ingredients:

Servings: 4

1 can light lager
1 3 1/2–4-lb. chicken
2 tablespoons 4-3-2-1 Spice Rub (click for recipe)

Special equipment:

A foil baking pan (for drip pan)

Preparation:

1. Pour out (or drink) half of beer.

2. Prepare grill for high, indirect heat and fit with grill pan (for a charcoal grill, bank coals on 1 side of grill and put drip pan on empty side; for a gas grill, leave 1 burner turned off and place drip pan over unlit burner). Add water to pan to a depth of 1/2 inch.

3. Season chicken with 4-3-2-1 Spice Rub. Place cavity of chicken, legs pointing down, onto open can so that it supports chicken upright. Place can, with chicken, on grill over indirect heat (and above drip pan). Grill chicken, covered, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 45–60 minutes. (If using charcoal, you may need to add more to maintain heat.) Let chicken rest 10 minutes before carving. Serve with pan drippings.


NOTE:

1. Use a can opener to remove the entire top of the beer can (pour out half). It'll maximize the boozy vapors that make it to the chicken.

Strawberry Jalapeño Margarita

Ingredients:

1 1/2 cups silver tequila
1 jalapeño, sliced
16 ounces fresh strawberries, stems removed
1/2 cup fresh lime juice
1/4 cup triple sec
3 tablespoons simple syrup
ice

Instructions:

1. Combine tequila and jalapeño slices together in a container. Let set at room temperature for 1 1/2 hours.

2. Use a slotted spoon to remove the jalapeno slices from the tequila and discard.

3. Combine jalapeño tequila, strawberries, lime juice, triple sec and simple syrup together in a blender. Blend until smooth.

4. Place ice in serving glass and pour margaritas over the top. Garnish with lime.