Chef John's Garlic Ginger Chicken Wings

INGREDIENTS:

Roasted Garlic BBQ Sauce:
1 head garlic
1 tablespoon olive oil
¼ onion, diced
1 tablespoons vegetable oil
1 cup ketchup
2 tablespoons molasses
⅓ cup brown sugar
3 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Franks's hot sauce
¼ teaspoon salt

Wings:
12 whole chicken wings
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
Oil, for frying
Celery & carrots sticks, for garnish

INSTRUCTIONS:

BBQ Sauce:

1.Heat oven to 400 degrees F.

2.Using a sharp knife, cut the top of the head of garlic so that all of the clove tops are exposed.

3.Place the garlic head on a piece of aluminum foil and drizzle with olive oil. Wrap the foil around the garlic, loosely,

4.Transfer the garlic to a baking sheet and roast for 40 minutes.

5.Remove the garlic from the oven and allow to cool for 5 to 10 minutes, or until cool enough to touch.

6.Unwrap the garlic and use your fingers to squeeze the cloves from the skin. (You may need to use a spoon or fork for the more stubborn cloves.) Fine chop the garlic, it will start to turn into a paste, and set aside.

7.Heat a medium saucepan over medium-high heat. Add vegetable oil.

8.Once the oil is hot, add the onions to your saucepan and cook for 5 minutes, stirring often. Add the roasted garlic, and cook for 1 to 2 minutes, until fragrant.

9.Reduce the heat to medium-low and add the ketchup, molasses, brown sugar, vinegar, Worcestershire sauce, Franks's hot sauce and salt. Stir to combine.

10.Simmer for 20 minutes. Adjust seasoning to taste.

11.Transfer the sauce to a blender, food processor, or grab your immersion blender. Pulse the sauce until your desired consistency is reached. (You want the onions and garlic broken up so there are no big chunks in the sauce.)

12.Transfer sauce to a 2 cup air tight container. Store in the fridge until ready to use. (This sauce gets better as it sits. If you have time, let it sit for 6-8 hours before using.)

Wings:

1.Heat your grill, you want medium to medium-high heat.

2.Using a sharp knife, separate the whole chicken wings into drumettes, wingettes, and tips. Discard the tips.

3.Place the drummettes & wingettes in a gallon Ziploc bag. Add the flour, salt, and pepper. Seal the bag (with some air still inside) and shake until the wings are coated.

4.Heat a large saucepot over medium-high heat. Fill the pot with enough oil to come 1-inch up the sides.

5.Once the oil is hot, cook the wings in batches for 3-5 minutes per side, or until golden brown. Remove the wings to a paper towel-lined plate in a single layer.

6.Use a pastry or basting brush to coat one side of the wings with Roasted Garlic BBQ Sauce. Place the wings on the hot grill, sauce side down. Immediately start brushing the top of the wings with BBQ sauce so they are completely covered.

7.Cook the wings for 2-3 minutes per side. or until the sauce soaks into the wings and gets caramelized/charred.

8.Remove wings from the grill to a serving plate with celery and carrots, if desired. Serve immediately.

NOTES:

1.To save time, make your BBQ sauce the day before and let the flavors marry together in the fridge overnight. If your sauce is too thick to brush on the wings, microwave it for 30 seconds to 1 minute to loosen it up.

2.If you're taking these wings tailgating. Prep and fry your wings, then place the wings on a paper towel lined Tupperware container and allow to cool slightly. Put the lid on and take your wings to go. Once you arrive, heat up the grill, and continue as directed.

Blackberry BBQ Sticky Wings

Ingredients:

24-36 chicken wing pieces
1 cup Blackberry BBQ Sauce
2 tbls honey

BLACKBERRY BBQ SAUCE

6 oz blackberries (1 - 1 1/4 cups)
1/4 cup ketchup
1/4 cup SPLENDA® No Calorie Sweetener
1/8 cup apple cider vinegar
2 tsps hot sauce
2 cloves garlic, finely minced
1 tsp ground dry mustard
1 tsp fresh grated ginger
1/2 tsp freshly ground black pepper
1/2 tsp coarse kosher salt

Directions:

1.Combine all ingredients in a medium saucepan over medium-high heat for 10 minutes, stirring occasionally. Taste and adjust seasoning with additional Splenda and/or salt and pepper.

2.Pour into a glass jar, cover, and refrigerate for up to 1 week.


Directions:

1.Preheat oven to 400F. Spray a large cookie sheet with nonstick spray and lay out wings in a single layer. (Make sure the wings are not touching each other.)

2.Bake wings for 30 minutes. Remove from oven and use a suction to remove all the liquid that has formed in the pan . Flip over wings and return to over for an additional 30 minutes.

3.While chicken is cooking, combine remaining ingredients in a small sauce pan. Bring to a slow boil and simmer for 5-10 minutes.

4.When chicken is thoroughly cooked, remove from oven. Using tongs, place chicken in the sauce and gently stir to coat the chicken. Transfer to a serving platter.

Crispy Baked Buffalo Wings

Ingredients:

5 lbs chicken wings, wing tips cut off, separated
1 cup gluten-free seasoned bread crumbs (Ian's)
¼ c gluten-free flour
Salt and pepper
¼ cup butter
¾ cup Frank's hot sauce

Instructions:

1.Prepare chicken wings or buy them prepared. Remove wing tip and separate each wing into two pieces.

2.Combine flour, breadcrumbs, and salt and pepper.

3.Using a large bowl or large gallon bag, toss the chicken wings in the breadcrumb mixture.

4.Line 2 cookie pans with foil and spray with non stick cookie spray.

5.Gently place each wing on the foil. Leave a little space between each wing.

6.Preheat oven to 425 degrees.

7.Cook for 60 minutes. Remove from oven.

8.Combine butter and hot sauce in a large saucepan or deep frying pan. Melt, stir.

9.Add ½ the cooked wings into the pan. Shake to coat evenly. Remove from sauce.

1.Serve with bleu cheese and crispy veggies!

Loaded Tailgate Tots

Ingredients:

1/2 bag frozen tater tots (about 12 ounces tots)
5 slices bacon, diced
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese
1 jalapeno, diced
1/2 medium onion chopped
BBQ Sauce

Instructions:

1.Preheat a grill to 425 degrees.

2.Place frozen tater tots in a single layer on the bottom of a cast iron skillet. Cover with aluminum foil and cook on grill for 15 minutes.

3.While tater tots are cooking, cook bacon in a skillet over medium heat until browned and cooked through. Transfer to a paper towel lined plate.

4.Remove tots from the grill top with shredded cheeses, jalapeño, onion and bacon. Cover with aluminum and cook for 5 minutes. Remove aluminum foil and cook just a few more minutes or until cheese is melted and tater tots are brown. Remove tots from grill, drizzle with bbq sauce and serve immediately.

Pan-Roasted Rosemary Chicken

Ingredients:

2 tablespoons chopped fresh rosemary
4 garlic cloves, chopped, divided
3 tablespoons olive oil, divided
1 3½–4-lb. chicken, quartered
Kosher salt and freshly ground black pepper
1 small shallot, finely chopped
1 tablespoon fresh thyme leaves
¾ cup low-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces

Preparation:

1.Mix rosemary, half of garlic, and 2 Tbsp. oil in a small bowl; rub over flesh side of chicken. Cover; chill 1–12 hours.

2.Place a rack in lower third of oven; preheat to 400°. Pat skin side of chicken dry; season with salt and pepper. Heat remaining 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5 minutes.

3.Transfer to oven; roast until an instant-read thermometer inserted in the thickest part of thigh registers 165°, 20–25 minutes. Transfer chicken, skin side up, to a plate.

4.Cook shallot, thyme, and remaining half of garlic in skillet, stirring occasionally, until softened, about 2 minutes. Add broth and cook, scraping up browned bits, until reduced by half, about 3 minutes. Gradually whisk in butter. Serve chicken with pan sauce.

Scallops with Herbed Brown Butter

Ingredients:

1 lb. sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
4 sprigs herbs (such as tarragon, lemon thyme, or sage)
2 tsp. fresh lemon juice
1 tablespoon olive oil

Preparation:

1.Heat oil in a large skillet over medium-high heat. Season scallops with salt and pepper and cook until deep golden brown on 1 side, about 3 minutes. Turn scallops and add butter and herbs to pan. Continue cooking, spooning butter over scallops often, until scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer. Add lemon juice. Serve scallops with brown butter pan sauce.

Turkey Club with Herb Mayo

Ingredients:

Dry-Brined Turkey:
1 teaspoon black peppercorns
1 teaspoon coriander seeds
1 teaspoon juniper berries
1 tablespoon kosher salt
1 teaspoon sugar
1 2½–3-pound boneless turkey breast, skin optional
1 tablespoon vegetable oil

Herb Mayonnaise And Assembly:

12 ounces bacon
2 jalapeños, seeds removed if desired, chopped
2 small garlic cloves
1 cup cilantro leaves with tender stems
1 cup parsley leaves with tender stems
½ cup mayonnaise
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt, freshly ground pepper
12 slices white Pullman or pain de mie, lightly toasted
1 large beefsteak tomato, thinly sliced
4 cups torn green lettuce leaves

Special Equipment:
A spice mill or a mortar and pestle

Preparation:

Dry-Brined Turkey:

1.Coarsely grind peppercorns, coriander, and juniper in spice mill or with mortar and pestle. Mix in a small bowl with salt and sugar and rub all over turkey. Wrap turkey in plastic and chill at least 12 hours and up to 1 day.

2.Let turkey sit at room temperature 30 minutes before roasting.


3.Preheat oven to 250°. Pat turkey dry with paper towels. Heat oil in a large ovenproof skillet over medium-high. Cook turkey until golden brown on all sides, about 5 minutes total. Transfer skillet to oven and roast turkey, turning once, until an instant-read thermometer inserted in the center registers 155°, 55–80 minutes. Transfer turkey to a cutting board and let rest at least 30 minutes (internal temperature will climb to 165°); reserve any juices in skillet. Thinly slice turkey and drizzle pan juices over before serving.

Sandwich And Assembly:

1.Cook bacon in a large skillet over medium heat, turning as needed, until browned and crisp, 12–15 minutes. Transfer to paper towels to drain.

2.Blend jalapeños, garlic, cilantro, parsley, mayonnaise, lemon zest, and lemon juice in a blender until smooth; season herb mayonnaise with salt and pepper.
 

3.Spread herb mayonnaise on 1 side of each slice of bread. Top 4 slices with turkey, tomato, bacon, and lettuce. Top each with another slice of bread, mayo side up, and repeat layers (you’ll have some turkey left over); close sandwiches.


Do Ahead: Herb mayonnaise can be made and bacon can be cooked 1 day ahead. Cover and chill separately.

Grilled Oregano Chicken

Ingredients:

10 oil-packed anchovy fillets, finely chopped
4 garlic cloves, finely grated
1½ cups green olives (such as Castelvetrano), plus ½ cup brine reserved
½ cup olive oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper
1 small onion, thinly sliced
½ cup coarsely chopped fresh oregano, plus leaves for serving
1 3½–4-pound chicken, halved lengthwise
Vegetable oil (for grilling)

Preparation:

1.Toss anchovies, garlic, olive brine, olive oil, and lemon juice in a medium bowl; season with salt and pepper. Place half of anchovy mixture in a large resealable plastic bag; add onion and chopped oregano. Cover and chill remaining anchovy mixture.

2.Season chicken with salt and pepper and add to bag, seal bag, and toss to coat. Let marinate 4–12 hours.

3.Prepare grill for medium heat; generously oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag (a few pieces of onion and oregano still clinging are okay); discard marinade. Starting skin side up, grill chicken, turning occasionally, until lightly charred and cooked through, 30–40 minutes.

4.Meanwhile, set out reserved anchovy mixture and let come to room temperature. Use the side of a chef’s knife to smash olives, crushing and pitting them at the same time (smash again if very large). Add olives and lemon zest to anchovy mixture.

5.Place chicken on top of Tomatoes in Chile-Fennel Oil and spoon anchovy-olive mixture around. Top with oregano leaves.

Do Ahead: Chicken can be grilled 4 hours ahead. Store at room temperature and assemble dish just before serving.


Tomatoes in Chile-Fennel Oil

Ingredients:

½ cup olive oil
2 tablespoons crushed red pepper flakes
1 tablespoon fennel seeds
3 pounds large tomatoes, preferably heirloom, sliced into ¼-inch-thick rounds
1 tablespoon (or more) red wine vinegar
Flaky sea salt


Preparation:

1.Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium-low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes. Reduce heat to low and continue to cook until oil is infused with flavor and rusty-orange in color, 20–30 minutes. Let cool.

2.Arrange tomatoes on a large platter and drizzle with vinegar, then chile-fennel oil. Season with more vinegar if desired and sprinkle with salt.

Grilled Strip Steaks with Green Bean Chimichurri

INGREDIENTS:

2 small shallots, minced
1/4 cup Champagne vinegar
4 ounces green beans, thinly sliced (1 cup)
1 cup chopped cilantro
1/2 cup chopped parsley
1 garlic clove, minced
1 teaspoon piment d’Espelette (see Note)
1 cup extra-virgin olive oil, plus more for brushing
Salt
Freshly ground pepper
Four 12-ounce New York strip steaks, fat cap left on

HOW TO MAKE THIS RECIPE:

1.In a small bowl, combine the shallots with the vinegar and let stand for 15 minutes. Stir in the green beans, cilantro, parsley, garlic, piment d’Espelette and the 1 cup of olive oil; season the green bean chimichurri with salt and pepper.

2.Light a grill or preheat a grill pan. Brush the steaks with olive oil, season with salt and pepper and grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per 
side. Transfer the steaks to a work surface and let rest for 5 minutes.

3.Slice the steaks across the grain and transfer to plates. Spoon the green bean chimichurri over the steaks and serve.

NOTES:
Piment d'Espelette is a sweet, mildly spicy ground pepper.

Fried Green Tomato BLT

Ingredients:

8 slices bacon, reserve pan drippings
2 firm, large green tomatoes cut into 1/4 inch slices
1/2 cup flour
1/4 cup milk
1 egg
1 1/2 cups panko bread crumbs
1 1/2 teaspoons granulated garlic
1 teaspoon salt
lettuce
4 hoagie rolls


Cajun Mayonnaise:

1/2 cup mayonnaise
2 teaspoons Cajun seasoning

Instructions:

1.Cook bacon until browned and cooked through. Reserve pan drippings.

2.While bacon is cooking set up an assembly line to prepare the tomatoes. Place flour on one plate. Whisk together milk and egg in a bowl. Combine panko bread crumbs, granulated garlic and salt together on another plate.

3.Dredge the tomatoes in the flour, dip in the milk/egg mixture and then dredge in the panko bread crumbs. Continue until all tomatoes are coated.

4.Transfer bacon to a paper towel lined plate and loosely cover to keep warm.

5.Heat reserved pan drippings over medium heat. Fry tomatoes, in batches if necessary, until golden brown about 2 minutes per side. Transfer to a paper towel lined plate and sprinkle lightly with salt. Repeat until all tomatoes are fried.

6.Turn on oven broiler and toast hoagie rolls.

7.Make the Cajun mayonnaise by whisking together Cajun seasoning and mayonnaise.

8.To assemble the sandwiches: Spread cajun seasoning on the toasted hoagie rolls, lay 2 - 3 fried green tomatoes on the bottom of the hoagie roll, top with bacon and lettuce. Repeat until 4 sandwiches are made. Serve immediately.

Slow-Cooker Italian Round Steak

Ingredients:

2 lb. boneless beef round steak, cut into 6-oz. pieces
½ tsp. seasoned salt
½ tsp. paprika
2/3 C. all-purpose flour
2 T. vegetable oil
1 large green bell pepper, cut into strips
1 large onion, cut into strips
1 large carrot, chopped
1 (10 oz.) can diced tomatoes
½ can sloppy joe sauce
1 T. Worcestershire sauce
2 cloves garlic, minced
½ C. red wine

Directions:

1.Sprinkle both sides of the steak pieces with seasoned salt and paprika.

2.Place the flour in a shallow dish, and thoroughly dredge both sides of the meat with flour.

3.Pound the meat on both sides with the tenderizing side of a mallet, pounding some of the flour into the meat.

4.Heat the vegetable oil in a large skillet over medium heat, and brown the steaks well on both sides, about 5 minutes per side.

5.Layer the steaks in a slow cooker with the green bell pepper and onion strips and carrot.

6.Mix together the diced tomatoes, sloppy joe sauce, Worcestershire sauce, garlic, and wine, and pour over the steak and vegetables.

7.Cover the slow cooker, set to LOW, and cook until the steaks are tender and the sauce is thickened and well blended, 8 to 10 hours.

Country Fried Catfish

Ingredients:

1 qt. peanut oil
4 to 6 catfish fillets, about 4 ounces each
Creole or Cajun seasoning
1/4 tsp. freshly ground black pepper
1/2 tsp. kosher salt
1 C. stone-ground fine cornmeal
1 C. all purpose flour
1 C. buttermilk

Directions:

1.Heat the peanut oil over high heat until it reaches about 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.

2.Whisk the cornmeal and flour together in a shallow dish. Combine the kosher salt, cajun seasoning, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.

3.Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Pan-Fried Flounder

Ingredients:

2 lb. flounder fillets
1/2 tbs. paprika
1/2 tbs. kosher salt
1/4 tbs. freshly ground black pepper
1/4 tbs. onion powder
1/4 tbs. dried oregano
1/4 tbs. dried thyme
1/2 C. flour
2 tbs. extra virgin oil oil

Directions:

1.Season fish with paprika, salt, ground black pepper, onion powder, dried oregano and dried thyme.

2.Warm oil in a large skillet over medium heat. Add fish to pan and cook for 4 minutes on each side or until flaky and well browned. Serve warm.

Spanish Rice Dinner

Ingredients:

1 pound ground beef
1-1/2 cups cooked long grain rice
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 tablespoon dried minced onion
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Directions:

1.In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through.

Pan Roasted Chicken Breasts

Ingredients:

4 Boneless Chicken Breast
3 tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tsp Fresh Ground Black Pepper
2 tsp Fresh Thyme
2 tsp Fresh Oregano
2 tsp Fresh Rosemary

Instructions:

1.Sprinkle the Salt, Pepper and herbs all over both sides of the chicken breast.

2.Drizzle 1 Tablespoon of Olive Oil all over the Chicken Breasts.

3.Add 2 Tablespoons of Olive Oil to an oven-proof skillet and put on the stove top on medium high heat.

4.Sear one side of the chicken breast to a nice golden brown.

5.Flip the chicken breasts over and put the skillet into the preheated oven for 10 minutes.

6.Remove the skillet from the oven and let rest for 5 minutes before serving.


Notes:

Before seasoning, set the chicken breasts out for thirty minutes, and pat dry with paper towels. This is included in the "prep-time" you see for the recipe.

Baked Chicken Wings 4 Ways

INGREDIENTS:

1½ pounds chicken wings
2 teaspoons baking powder
¼ teaspoon salt

PREPARATION:

1. Preheat oven to 250?F/130?C.

2. Place wings in a large bowl and pat dry.

3. Add the baking powder and salt to the wings. Stir to coat.

4. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up.

5. Bake for 35 minutes, then increase the temperature to 425?F/220?C and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)

6. Remove from oven and toss wings in your favorite sauce.

Cajun BBQ Sauce

INGREDIENTS:

¾ cup BBQ sauce
1 tablespoon Cajun seasoning/spice mix
1½ pounds baked chicken wings

PREPARATION:

1. Combine BBQ sauce and Cajun seasoning in a hot pan. Bring to a boil and add wings.
2. Stir to coat the wings.

Lemon Pepper Sauce 

INGREDIENTS:

1 tablespoon butter
3 tablespoons lemon juice
1 teaspoon pepper
Salt to taste
1½ pounds baked chicken wings

PREPARATION:

1. In a hot pan, melt butter.
2. Add lemon juice, pepper, and salt. Stir until combined.
3. Add wings and stir to coat.

Garlic Herb Sauce

INGREDIENTS:

1 tablespoon butter
1 tablespoon garlic, minced
2 tablespoons dried Italian herb blend
1 tablespoon fresh parsley, chopped
1½ pounds baked chicken wings

PREPARATION:

1. In a hot pan, melt butter.

2. Add garlic and stir. Cook for 30 seconds, being careful not to burn the garlic.

3. Stir in Italian herb blend and salt. Cook for an additional 20 seconds.

4. Add in fresh parsley and wings. Stir to coat.

Teriyaki Sauce

INGREDIENTS:

½ cup soy sauce 

2 tablespoons brown sugar

2 tablespoons honey

1 tablespoon sesame seeds

1½ pounds baked chicken wings

PREPARATION:

1. In a hot pan, bring soy sauce to a boil. 

2. Stir in brown sug... 

Oven-Roasted Sausage and Potatoes

Ingredients:

2 pounds red potatoes, cut into slices
3 tablespoons butter, melted
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper
1 (14-ounce) package Beddar with Cheddar Johnsonville fully cooked sausage, cut into slices
1 medium onion, peeled and chopped
½ green bell pepper, seeded and chopped
½ red bell pepper, seeded and chopped

Instructions:

1.Preheat oven to 450 degrees.

2.Place potatoes slices on a baking sheet, spreading out as much as possible.

3.Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. Reserve 1 tablespoon and drizzle rest of potatoes. Toss to coat. Season to taste with salt and pepper.

4.Place in oven for 30 minutes, stirring halfway through.

5.On a second baking pan, combine sausage slices, onion, and peppers. Toss with the butter mixture that was set aside. Place in oven for 20 minutes, stirring halfway through.

6.If potatoes do not get browned enough, place under broiler for about 3 minutes.

7.Combine potatoes with sausage, onions, and pepper and serve.

Grits Aligot

Ingredients:

1 teaspoon kosher salt, plus more
1½ cups coarse-grind grits (not instant)
2 tablespoons unsalted butter
½ cup heavy cream
6 ounces fresh mozzarella, grated
6 ounces Gruyère, grated
6 ounces extra-sharp cheddar, grated

Preparation:

1.Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat. Whisking constantly, gradually pour in grits. Cook, whisking often to prevent clumps, until mixture is thick but grits are still very al dente, 15–20 minutes. Remove from heat and let sit until a skin forms on surface, 5–10 minutes.


2.Set grits over medium-low heat and whisk vigorously until smooth. Cook, whisking often, until grits are tender but still have some bite, 15–20 minutes. Whisk in butter, then cream; reduce heat to low. Whisking constantly, add each cheese a little at a time. Whisk after each addition until melted and smooth before adding more. If needed, add water until grits are pourable but still very thick. Season with more salt if needed.

Hush Puppies

Ingredients:

¾ cup all-purpose flour
¾ cup fine-grind cornmeal
2 teaspoons sugar
1½ teaspoons baking powder
1½ teaspoons kosher salt
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon freshly ground black pepper
4 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
1 cup buttermilk
½ small onion, finely chopped
1 jalapeño, seeded if desired, finely chopped
Vegetable oil (for frying; about 6 cups)

Preparation:

1.Whisk flour, cornmeal, sugar, baking powder, salt, garlic powder, onion powder, and pepper in a large bowl to combine. Add butter and work in with a pastry blender or your fingers until mixture resembles coarse meal (the largest butter pieces should be no bigger than a pea).


2.Make a well in the center of flour mixture and add egg and buttermilk to well. Gradually incorporate into dry ingredients, mixing from the center out, until a smooth batter forms. Add onion and jalapeño and mix gently just to evenly disperse (be careful not to overmix).


3.Pour oil into a large heavy saucepan to come halfway up sides and fit with thermometer. Heat oil over medium-high until thermometer registers 350°. Using a 1-oz. scoop or a tablespoon and working in 2–3 batches, carefully drop balls of batter into oil and fry, turning often with a spider or a slotted spoon and adjusting heat to maintain temperature, until hushpuppies are puffed and deep golden all over, about 4 minutes. Transfer to paper towels to drain and let cool slightly.


4.Serve warm hushpuppies with tartar sauce alongside for dipping. 


Do Ahead: Batter can be made 2 hours ahead. Cover and chill. Scoop cold batter directly into hot oil and fry.

Buttermilk Fried Chicken

Ingredients:

Brine:

1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
1 teaspoon fennel seeds
5 ounces kosher salt (½ cup Diamond Crystal or ¼ cup Morton)
½ cup (packed) light brown sugar
1 teaspoon black peppercorns
2 bay leaves
2 3½–4-pound chickens, cut into 8 pieces each

Assembly:

6 cups all-purpose flour, divided
1 tablespoon cornstarch
1 tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1½ teaspoon ground fennel or finely ground fennel seeds
1 tablespoon Diamond Crystal or 1½ teaspoons Morton kosher salt, plus more
2 large eggs, beaten to blend
2 cups buttermilk
Vegetable oil (for frying; about 6 cups)

White Barbecue Sauce:

Bread-and-butter pickles (for serving)
Ingredients:
SERVINGS: MAKES ABOUT 1½ CUPS
1 cup mayonnaise (preferably Duke’s)
2 teaspoons apple cider vinegar
1 teaspoon fresh lemon juice
1 teaspoon hot sauce (preferably Texas Pete)
1 teaspoon Worcestershire sauce
4 teaspoons sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon hickory smoke powder (optional)
Kosher salt, freshly ground pepper

Preparation:

1.Whisk mayonnaise, vinegar, lemon juice, hot sauce, Worcestershire sauce, and 2 tsp. water in a medium bowl just to combine.


2.Mix sugar, garlic powder, onion powder, and hickory smoke powder, if using, in a small bowl, then whisk into mayonnaise mixture. Season sauce generously with salt and pepper.


Do Ahead: Barbecue sauce can be made 1 week ahead. Cover and chill.

Preparation:

Brine:

1.Toast mustard, cumin, and fennel seeds in a large pot over medium-low heat, tossing often, until fragrant and mustard seeds are starting to pop, about 1 minute. Add salt, brown sugar, peppercorns, bay leaves, and 2 cups water. Bring to a simmer, stirring to dissolve sugar and salt. Remove pan from heat and add 8 cups ice water, then chicken pieces. Cover pot with plastic wrap and chill chicken at least 8 hours and up to 1 day.

Assembly:

1.Place 2 cups flour in a shallow bowl. Whisk cornstarch, pepper, garlic powder, onion powder, paprika, fennel, 1 Tbsp. or 1½ tsp. salt, and remaining 4 cups flour in another shallow bowl to combine. Whisk eggs and buttermilk in a third shallow bowl to combine.

2.Remove chicken pieces from brine and pat dry; discard brine. Working with 1 piece at a time, dredge chicken in plain flour, shaking off excess, then dip in egg mixture, allowing excess to drip back into bowl. Transfer chicken to bowl with seasoned flour and coat, packing all around chicken and firmly into cracks and crevices; shake off excess. Place chicken on 2 wire racks set inside rimmed baking sheets. 


3.Pour oil into a large pot to come halfway up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10–14 minutes per batch. Transfer chicken to clean wire racks and let rest 10 minutes.
 

4.Serve fried chicken with barbecue sauce and pickles.


Do Ahead: Chicken can be dredged 2 hours ahead. Chill uncovered on rimmed baking sheets. Chicken can be fried 2 hours ahead. Let sit uncovered at room temperature. Reheat in a 250° oven if desired.

Bourbon–Brown Butter Pecan Pie

Ingredients:

Crust:
1½ cups all-purpose flour, plus more
½ teaspoon kosher salt
¾ cup vegetable shortening

Assembly:
½ cup (1 stick) unsalted butter
3 large eggs
1 cup (packed) light brown sugar
½ cup honey
½ cup pure cane syrup (such as Steen’s) or dark corn syrup
2 tablespoons bourbon
2 tablespoons vanilla extract
pinch of freshly grated nutmeg
pinch of ground cinnamon
2 cups pecans, chopped

Preparation:

Crust:

1.Whisk 1½ cups flour and salt in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 Tbsp. cold water and knead until dough just comes together.

2.Roll out dough on a lightly floured surface until about ¼” thick. Fold in half, then in half again (so that it’s folded into quarters); roll out to a 12” round. Transfer to a 9” pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1” overhang. Fold edges under and crimp. Freeze while you make the filling.

Assembly:

1.Place a rack in lower third of oven; preheat oven to 425°. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.

2.Bake pie 10 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40–45 minutes. Transfer to a wire rack; let cool. Chill until firm, at least 4 hours.

Do Ahead: Pie can be made 3 days ahead. Cover and keep chilled.

Grilled Cheese and Fried Egg Sandwiches

Ingredients:

12 slices of pancetta (Italian bacon)
2 tablespoons butter
4 slices sourdough bread
8 thin slices provolone cheese
4 large eggs
1 small green onion, chopped
Parmesan cheese shavings
12 fresh basil leaves or arugula leaves

Preparation:

1.Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.

2.Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.

3.Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

Chicken and Broccoli Casserole

INGREDIENTS:

1 (3 pound) rotisserie chicken
10 ounces frozen chopped broccoli, thawed
4 cups whole milk
4 ounces cream cheese, cut into pieces
Kosher salt
Freshly ground black pepper
1 1/2 cups shredded yellow cheddar cheese

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 375°F. Shred the chicken, reserving the bones.

2.In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

Cajun Fried Okra

Fried Okra:

3 cups sliced okra, thawed if frozen
1 cup all purpose flour
1 cup buttermilk
2 cups panko bread crumbs
1 teaspoon granulated garlic
1/2 teaspoon salt
1/2 teaspoon cajun seasoning
oil for frying

Cajun Dipping Sauce:

1/4 cup sour cream
1 tablespoon mayonnaise
2 teaspoons Cajun seasoning
salt to taste

Instructions:

1.Set up an assembly line: Place flour on a plate. Pour buttermilk in a bowl. Combine panko bread crumbs, garlic, salt and cajun seasoning together on another plate.

2.Dredge the okra in the flour. Dip the the buttermilk, let excess drip off. Dredge okra in panko bread crumb mixture. Repeat until all okra is coated.

3.In a skillet over medium-high heat, heat 1/2 inch oil to 350 degrees. Once oil reaches temperature, fry orka, in batches if necessary until golden brown. About 2 minutes. Use a slotted spoon to transfer okra to a paper towel lined plate. Sprinkle with salt.

4.To make dipping sauce whisk together sour cream, mayonnaise and cajun seasoning. Season to taste with salt.

5.Serve okra with dipping sauce.

EASY HOBO DINNER, TIN FOIL DINNER PERFECT FOR THE WHOLE FAMILY

INGREDIENTS:

1 lb lean ground hamburger
2 Idaho Russet potatoes
1 can whole kernnel corn
2 carrots
1 Nitrate free beef sausage
jalapenos
Famous Dave's Burger and Steak seasoning
McCormicks Califorinia Style Garlic Pepper

INSTRUCTIONS:

1.Spread out Heavy Duty Tin Foil

2.Form Hamburger patty

3.Top with thinly sliced potato wedges

4.add corn, carrots and any other vegetables you want. Including jalapenos

5.Add a few slices of the beef sausage

6.Season with Famous Dave's Burger and McCormick's Garlic pepper seasonings

7.Fold tinfoil around food

8.Cook in oven at 400 for 45 minutes

9.Or Grill on heated frill for 30-40 minutes until vegetables are soft and meat fully cooked.

10.Serve hot and still in foil packet.

HONEY GARLIC CHICKEN SKILLET

INGREDIENTS:

1 lb. boneless, skinless chicken thighs/breasts

Sauce:

1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce

INSTRUCTIONS:

1.Combine the sauce ingredients and pat the chicken dry with paper towels

2.Over medium high heat in a 10" skillet, pan sear the chicken in some oil. Reduce heat to medium after searing the first side

3.Cook them on both sides in batches until browned, about 3-4 minutes per side. Drain chicken on paper towels and remove any excess oil from the pan

4.Reduce heat to medium-low and toss the chicken back in the pan

5.Pour in sauce and bring to a gentle boil over medium-low heat until reduced. Flip the chicken to coat in the sauce fully

6.Dish and serve hot

HONEY GARLIC SHRIMP SKILLET

INGREDIENTS:

1 lb. shrimp, peeled and deveined with tail on

Sauce:

1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons soy sauce

INSTRUCTIONS:

1.Combine the sauce ingredients and divide it into half

2.Marinate the shrimp with one half of the sauce for 15-30 minutes. Discard marinade

3.Over medium high heat in a 10" skillet, pan sear the shrimp in some oil. Sear them on both sides in two batches until browned, about 1 minute per side

4.Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan

5.Dish and serve hot drizzled with the remaining sauce

NOTES:

1.For even more flavor, try adding in some red pepper flakes for heat or fresh lime juice for zest!

Moroccan Spiced Grilled Chicken Breasts

Ingredients:

1/2 cup plain yogurt
1 Tbsp lemon juice
1/2 cup chopped fresh cilantro
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skinless, boneless chicken breasts

Method:

1. Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight.

2. Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the "cool" side. If you do not have a grill you can use a cast-iron grill pan on your stove.

3.Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through.

Grilled Oysters with Chorizo Butter

Ingredients:

6 tablespoon unsalted butter (at room temperature)
3 ounce dry cured Spanish chorizo (casings removed and chopped in ½-inch pieces)
1 teaspoon olive oil
2 clove garlic (peeled and minced)
½ teaspoon smoked paprika (optional depending on the flavor of the chorizo)
1/8 teaspoon cayenne pepper (optional depending on the flavor of the chorizo)
18 large oysters (scrubbed clean)
rock salt (for serving plate, optional)
lime wedges (for serving)

Directions:

1.Place room-temperature butter in a small bowl and set aside.

2.Place chopped chorizo in the bowl of a blender or mini food processor fitted with the metal blade. Pulse, scraping down the sides as needed, until it resembles coarse, wet sand.

3.Heat the olive oil in a large cast iron or heavy bottomed skillet set over over medium heat. Add the chorizo and cook in as close to a single layer as possible, stirring occasionally, until slightly crisp; about 4 minutes. Add minced garlic, paprika (if using) and cayenne (if using). Cook, stirring constantly, until the mixture is fragrant and the garlic softened; about 2 minutes. Remove from heat, then transfer chorizo to a paper towel-lined plate to drain. Allow mixture to come to room temperature. Place cooled chorizo in bowl with room-temperature butter, whip together with a small fork until well combined; set aside. You can make make the chorizo butter up to 3 days ahead. Keep wrapped and refrigerated until ready to use. Bring to room temperature before continuing.

4.Prepare a gas or charcoal grill for medium-high heat. If you’re using charcoal, don’t wait until the coals are white and ashen, you’ll want a little live fire. Using an oyster knife and a heavy glove or towel carefully shuck the oysters, keeping the shell horizontal to retain as much liquid as possible. Wipe the oyster knife clean, discard top shell, then carefully slide the oyster knife under the oyster flesh to cut through the muscle holding it to the shell. Leave the oyster in place. Repeat with remaining oysters setting them carefully on a rock salt covered serving plate as you work (if using). Once all the oysters are shucked, spoon a generous teaspoon-sized dollop of room temperature chorizo butter onto each of the raw oysters.

5.When ready to grill place the oysters, face up, directly on the grates over lightly flaming live fire. Wait for the butter to melt and begin to sizzle, about 2 to 3 minutes. Depending on the heat of the fire, you may need to cover the grill during cooking so they cook quickly. Using tongs, carefully move the grilled oysters, retaining the liquid, to the rock salt covered serving plate (if using). Serve immediately with lime wedges on the side.

Artichoke and Sun-Dried Tomato Chicken

Ingredients:

4 skinless, boneless chicken breast halve
salt and pepper to taste
2 teaspoons olive oil
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1/4 cup sun-dried tomato pesto
1 (14 ounce) can artichoke hearts in water, drained and quartered

Directions:

1.Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.

2.Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Salmon fishcakes

Ingredients:

sea salt and freshly ground black pepper
50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives
2 x 180g tins of quality salmon
1 lemon
1 tablespoon plain flour, plus extra for dusting
1 large free-range egg
olive oil

Method:

1.This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

2.Half-fill a large saucepan with cold water and add a tiny pinch of salt.

3.Place on a high heat and bring to the boil. Meanwhile…

4.If using fresh peas, pod them into a bowl, then leave to one side.

5.Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.

6.Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…

7.Finely chop the chives and add them to a mixing bowl.

8.Drain the salmon in a sieve over the sink.

9.Add the salmon to the bowl, using a fork to flake it into small chunks.

10.Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…

11.Use a micro plane to finely grate the lemon zest, then add it to the bowl along with the flour.

12.Crack in the egg and season with a tiny pinch of pepper.

13.Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.

14.Add the mash to the bowl, then mix together until really well combined.

15.Sprinkle a little flour over a clean work surface and onto a large plate.

16.Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.

17.Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.

18.Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.

19. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.

20.Cut the zested lemon into wedges.

21.Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Snake River Farms Ribeye

Ingredients:

1 ( 2 - 2 1/2 pound) bone in Snake River Farms Ribeye
Kosher Salt
Fresh cracked black pepper

Instructions:

1.Preheat oven to 350 degrees.

2.Heat a cast iron skillet over medium high heat.

3.Liberally season both sides of the steak with salt and pepper.

4.Place steaks in skillet and sear for 1 - 2 minutes on each side. The steak with come away from the pan easily when ready.

5.Transfer steak, in skillet, to preheated oven. Cook 15 minutes for medium rare. Remove from oven, tent loosely with foil and allow to rest for 10 minutes. Slice and serve.

Grilled Whitefish with Herbs and Lemon Butter Sauce

Ingredients:

1 stick room temperature butter
2 zested lemons
1/2 bunch finely chopped dill
1/2 bunch finely chopped thyme
1 small, smashed, finely chopped garlic clove
Kosher salt
4 6 oz whitefish fillets (skin on)
Extra virgin olive oil

Directions:

Combine butter, zest, herbs and garlic in a small bowl until well mixed. Season to taste with salt. Preheat grill to medium and bring salmon to room temperature. Season whitefish and coat with olive oil. Oil the grill and place whitefish on it, skin side down. Rotate fish 90 degrees after 2-3 minutes. Cook for another 3-4 minutes. Turn fish over and cook for 2-3 more minutes. Remove from grill and top with butter.

World Famous Grilled Barbecue Salmon

Ingredients:

2 quarts water
2 tablespoons salt
1/4 cup brown sugar
2 garlic cloves
4 sprigs fresh thyme
4 salmon fillets
Barbecue sauce

Directions:

Combine water, salt, sugar and thyme in a mixing bowl. Transfer mixture to a 2-gallon sized resealable plastic bag. Add salmon, close the bag and refrigerate for 2 hours. Preheat oven to 375 degrees and preheat grill pan or outdoor grill to medium heat. Wipe grill grates with oil to create a nonstick surface. Dry salmon on paper towels, then arrange on preheated grill and cook for 10 minutes, turning once midway through. Transfer chicken to cookie sheet and cook in oven for 15 minutes, remove and coat with barbecue sauce, then return to oven for 25 to 30 minutes.

Roasted Parmesan Rosemary Potatoes

Ingredients:

1 1/2 pounds new potatoes, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
1 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

Directions:

1.Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

2.Mix potatoes, olive oil, Parmesan cheese, and rosemary in a bowl. Season with salt and pepper. Spread potato mixture over prepared baking sheet.

3.Bake in preheated oven until potatoes are golden brown and tender, stirring once, about 40 minutes.

Pan-Seared Tilapia

Ingredients:

4 (4 ounce) fillets tilapia
salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon olive oil
2 tablespoons unsalted butter, melted

Directions:

1.Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper. Place the flour in a shallow dish; gently press each fillet into the flour to coat and shake off the excess flour.

2.Heat the olive oil in a skillet over medium-high heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side. Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately

Perfect Lemonade

INGREDIENTS:

1 cup white, granulated sugar (can reduce to 3/4 cup)
1 cup water (for the simple syrup)
1 cup lemon juice
2 to 3 cups cold water (to dilute)

For more intense lemon flavor, grate the zest from one fresh lemon and add the zest to the simple syrup as you are making it. Once the sugar has dissolved in the water remove from heat and let the zest seep in the simple syrup for several minutes, then strain out the zest when you add the simple syrup to the lemon juice.

Method:

1 First make a "simple syrup". Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.

2 While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.

3 Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade). If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

Refrigerate 30 to 40 minutes.

Serve with ice, sliced lemons.

Filet Mignons With Pepper Cream Sauce

Ingredients:

1/4 cup coarsely crushed black peppercorns
4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
salt to taste
1 tablespoon butter
1 teaspoon olive oil
1/3 cup beef broth
1 cup heavy cream

Directions:

1.Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns.

2.Melt the butter with the olive oil over high heat in a heavy skillet (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3 1/2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove the steaks to platter, and cover tightly with foil.

3.Pour the beef broth into the skillet, and use a whisk to stir the broth and scrape up any dissolved brown flavor bits from the skillet. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the skillet, turn to coat with sauce, and serve with the remaining sauce.

Filipino Ribs

Ingredients:

6 pounds pork spareribs
2 medium onions, cut into wedges
1 medium onion, finely chopped
6 tablespoons soy sauce
1/4 teaspoon ground black pepper
6 whole star anise pods
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice

Directions:

1.Place ribs in a 5 to 6 quart stock pot with the 2 wedged onions, 4 tablespoons of the soy sauce, pepper and star anise. Bring all to a boil. Reduce heat to medium low, cover and let simmer in meat juices until ribs are tender when pierced, about 1 1/4 hours. Stir occasionally.

2.Meanwhile, heat oil in a medium skillet over medium heat. Add remaining chopped onion and saute, stirring often, until onion is soft. Blend in the ginger, honey, sugar, Worcestershire sauce, lemon juice and remaining 2 tablespoons of soy sauce. Cook all together, stirring, until well blended. Remove from heat.

3.Preheat oven to 400 degrees F (200 degrees C).

4.Using tongs, remove ribs from stock pot and arrange in a single layer in an 11x16 inch baking dish. Brush evenly with the honey mixture and bake in the preheated oven, basting often with pan drippings, about 30 minutes or until ribs are well glazed.

Summer Savory and Garlic Green Beans

Ingredients:

Ice
2 tablespoons olive oil
1 1/2 pounds trimmed green beans
3 cloves garlic, minced
1 tablespoon fresh summer savory removed from stem
Salt and pepper

Instructions:

1.Fill a large bowl with cold water and ice.

2.Bring a large pot of water to boil. Once boiling salt liberally and add in green beans. Cook 3 - 4 minutes or just until bright green.

3.Use a slotted spoon to transfer beans to ice bath to stop cooking process. Once cool, remove and pat dry.

4.Heat oil in a skillet over medium-high heat. Add beans, cook 3 - 5 minutes or until beans are tender but crisp. Add in garlic and summer savory. Cook just until garlic becomes fragrant, about a minute. Season to taste with salt and pepper and serve.

Fresh Southern Peach Cobbler

Ingredients:

8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

MIX TOGETHER:

3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions:

1.Preheat oven to 425 degrees F (220 degrees C).

2.In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

3.Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

4.Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.