Pan-Roasted Brined Pork Chop

Ingredients:

1/2 cup kosher salt
1/2 cup sugar
1 teaspoon juniper berries
1/2 teaspoon whole black peppercorns
1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting
2 large sprigs thyme
1 2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)
2 tablespoons grapeseed or vegetable oil
3 tablespoons unsalted butter
Flaky or coarse sea salt

Preparation:

1.Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

2.Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

3.Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)

4.Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

4.Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Hot Sauce Brown Butter

Ingredients:

4 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1½ teaspoons hot sauce
¼ teaspoon kosher salt

Preparation:

1.Cook butter in a small skillet over medium heat until it foams then browns (be careful not to let it burn), about 5 minutes.


2.Quickly transfer butter to a small bowl, scraping in browned solids. Let cool.


3.Chill brown butter 10 minutes. Stir to distribute solids. Continue to chill, stirring every 10 minutes, until butter starts to solidify.
 

4.Stir in lemon zest, lemon juice, hot sauce, and salt. Transfer to a piece of plastic; roll into a log. Freeze 1 hour before using.

Hearty Beef Chili

Ingredients:

1 1/4 pounds beef chuck steak, diced into 1/2 inch pieces
2 tablespoons of flour
1 pound ground beef
2 tablespoons avocado oil
1/2 onion, diced
1 jalapeño, diced (optional)
3 cloves garlic, diced
6 oz dark beer
1 cup beef broth
1 (15oz) can kidney beans, drained
1 (14.5 oz) can diced, fire roasted tomatoes
1 (15oz) can tomato sauce
1 (6 oz) can tomato paste
1 (7 oz) an diced green chiles
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon granulated garlic
salt and pepper to taste
Shredded cheese, diced onions and sour cream for topping

Instructions:

1.In a medium bowl add steak, flour and season with a little salt, pepper and garlic powder. Stir to coat the meat. Set aside.

2.In a large pot or dutch oven over medium heat brown the ground beef. Once it has browned strain the meat. Set aside.

3.Add olive oil to the pot and then brown the diced chuck steak. Remove steak from pot and reserve any juices left over in the pot from the steak.

4.Add the onions, jalapeño and garlic and sauté for 2 minutes.

5.Add the beer to deglaze the pot. Be sure to scrape up the bits from the bottom. Bring to a boil.

6.Add the remaining ingredients (except garnishes) and ground beef and steak to the pot.

7.Simmer for about 2 hours or until thickened. Season to taste with salt and pepper.

8.Ladle into bowls and top with shredded cheese, onions, jalapeños and sour cream.
Enjoy!

Skillet Pork Chops

Ingredients:

SERVINGS: 4
1 tablespoon vegetable oil
2 1½”-thick bone-in pork rib chops (8–10 ounces each)
Kosher salt and freshly ground black pepper
8 sprigs sage
2 garlic cloves, peeled, smashed
1 tablespoon unsalted butter

Preparation:

Instructions:

1.Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

2.Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).

3.Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

Skirt Steak

INGREDIENTS:

2 cup diced onion
1 clove garlic (peeled and minced)
¼ cup extra-vrgin olive oil (plus more for the grates)
2 pound skirt steak cut with the grain into pieces suited to your grill)
each kosher salt and freshly cracked black pepper
smoked sea salt (optional)
chimichurri (optional)

DIRECTIONS:

1.Marinate the skirt steak: Combine the onion, garlic, and olive oil in a blender. Process until smooth. You may need to add a tablespoon or two of water to get the mixture moving depending on the water content of the onion. Lay the skirt steak into a baking dish and pour in the onion marinade, coating both sides. Cover the dish well and wrap the covered dish in plastic to keep the onion scent from permeating your refrigerator; chill at least 4 hours and up to 24 hours.

2.Grill the skirt steak: Prepare a grill to medium-high heat.

3.Remove the steak from the marinade. Scrape away any clinging marinade and season both sides generously with salt and pepper. While the meat is still cold transfer it to the oiled grates of the heated grill. Cook the meat on one side for 3 minutes exactly. Flip the meat and cook an additional two minutes. At this point move the meat to a cutting board to rest for 2 minutes. The carryover heat will cook the interior without scorching the exterior. Return the meat to the grill and cook 1 minute. Flip the meat and cook 1 more minute for medium-rare or 2 more minutes for medium. Move the meat to the cutting board and immediately cut each steak into strips across the grainy muscle fibers at a 45-degree angle. Serve immediately with smoked sea salt and chimichurri.

Mexican-Style Cilantro Rice

Ingredients:

⅔ cup long grained rice
Water for cooking rice + 2-3 teaspoons extra
¼ – ⅓ cup cilantro leaves (less than 0.5 ounce)
1 tablespoon olive oil
Juice from 1 large slice of lime (about ½ teaspoon)
Kosher or sea salt and freshly ground pepper to taste

Equipment:

Small pot with cover
Measuring cup
Measuring spoons
Large spoon
Small blender or food processor

Preparation:

1.Make the rice with water. I followed a method learned from Grace Young, but you can use any method that works for you. Grace’s method is to put the rice in the pot, add cool water, swish it around and pour it out, repeating a few times until the water runs clear.  Then boil the rice with about 1 inch of water in the pot (uncovered) for approximately 12-15 minutes, until the water disappears, lower the light, cover the pot and cook the rice for 5 more minutes, after which you let it sit, covered for 5 additional minutes.

2.While the rice cooks, rinse the cilantro, dry lightly with a paper towel, and pull off the leaves.

3.Put them into the mini-food processor or blender. (Although you could finely chop and then mash the leaves with a knife and then a mortar and pestle, a food processor or blender works much better.) Add 1 tablespoon of oil and 2-3 teaspoons of water, then chop the cilantro as finely as possible, to a pesto-like consistency.

4.When the rice is done, use the spoon to separate the grains, add the cilantro mixture, and mix until you have thoroughly incorporated it into the rice. Add the fresh lime juice, sprinkle on salt and pepper, and serve.

Mexican Rice

Ingredients:

2 tablespoons lard (rendered, or bacon fat or vegetable/canola oil)
1 1/2 cups white onion (or yellow, peeled and diced)
kosher salt
2 cups long grain white rice
4 garlic cloves (peeled and minced)
1 tablespoon double concentrate tomato paste
2 teaspoons ground black pepper (freshly)
1/2 cups tomato purée
4 cups rich chicken stock (or bouillon dissolved in water)

Direction:

1.Place the tomatoes and onion in a blender or food processor and puree until smooth. Transfer 2 cups of the tomato mixture to a medium saucepan. Stir in the chicken stock, salt, and cumin and bring liquid to a boil over medium heat. (Reserve excess for another use, like Tomato Sauce.)

2.Meanwhile, heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

3.Pour the boiling tomato mixture over the rice and stir to combine. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.

Beer Marinated Steak

Ingredients:

2 beef sirloin steak
1/2 cup dark beer
2 Tbs Worcestershire sauce
1/2 tsp salt
1 tsp pepper
1 tsp paprika
1/2 tsp garlic powder
2 Tbs unsalted butter
Olive Oil

Directions:

1.Preheat the grill on high heat.

2.In a bowl, mix together the beer, Worcestershire sauce, salt, pepper, paprika and garlic powder to make the marinade.

3.Then, place the beef steaks onto the tray. Poke a few holes into the meat and then pour the marinade over it.

4.Gently massage the meat till it is fully coated with the mixture. Let it sit for about 10 minutes.

5.Later, brush some olive oil on the grill and put the steaks on it. Let the meat grill on each side for around 7 minutes or until desired doneness is reached.

6.Remove and let the steak rest for 5 minutes. Put in on a serving plate and slice some butter and place it on top of each steak.

7.Garnish as desired or serve with a side sauce.

Similar Dishes

Smoky and Spicy Paprika Grilled Chicken

Ingredients:

5 large boneless skinless chicken thighs
Kosher Salt
Fresh cracked black pepper
8 sprigs fresh thyme roughly chopped
2 and ½ tablespoons smoked hot Spanish paprika
7 garlic cloves finely chopped
1 teaspoon garlic powder
½ teaspoon onion powder
Juice of one whole lemon
Extra fresh thyme for optional garnish

Instructions:

1.Season each side of the chicken pieces with the salt and pepper.

2.Mix the thyme, paprika, garlic, onion powder, garlic powder, and lemon juice together.

3.Rub the mix of spices onto the chicken pieces.

4.Cover the chicken, refrigerate, and marinate for at least one to four hours. (I like to marinate the chicken as long as I can, usually at least four hours.)

5.When ready to cook the chicken, remove the chicken from the refrigerator.

6.Then, get your grill or skillet ready. (If using a skillet, use medium high heat to get the pan hot, and then add olive oil. If using the grill make sure charcoals have grayed over, and grease the grill rack.)

7.Cook chicken until done about 8 to 10 minutes or until the internal temperature of the chicken reaches 165 degrees when using a meat thermometer, making sure to flip the chicken half way through the cooking time.

8.Let the meat sit for a couple of minutes before serving to ensure the chicken stays juicy.

Golden Herb Chicken Wings And Potatoes

Ingredients:

1 ½ lb. chicken wings, trimmed and tips removed
1 ½ lb. potatoes, peeled and chopped
¼ C. Italian dressing
¼ C. Parmesan cheese, grated
1 T. oregano
1 tsp. dried thyme
1 tsp. dried rosemary

Directions:

Preheat oven to 400 degrees. Spread out wings and potatoes onto a rimmed baking sheet. Top with dressing Parmesan, and seasoning. Cover with foil and bake for 30 minutes, uncover, and bake for an additional 30 minutes.

Honey-Glazed Chicken Drumsticks And Wings

Ingredients:

1/2 C honey
1/2 C soy sauce
1-2 lb. chicken wings
1-2 lb. chicken drumsticks
Salt
Pepper

Directions:

Preheat oven at 350 degrees.

Combine honey and soy sauce in a bowl.

Clean chicken. Season with salt and pepper and pour glaze over.

Bake chicken for 50 to 60 minutes.

Serve warm.

Deep-Fried Zucchini Sticks

Ingredients:

Vegetable oil for frying

1/2 C. all purpose flour

1 T. garlic salt

1 tsp. black pepper

3 eggs, beaten

1 1/2 C. breadcrumbs

1 C. grated Parmesan cheese

3 medium zucchini, cut crosswise in to 3-inch segments, each segment quartered lengthwise

2 T. fresh parsley, chopped

marinara sauce, for serving

Directions:

In a heavy pot or a deep fryer, heat 2-inches of vegetable or peanut oil to 350°F. In a shallow bowl, combine the flour, garlic salt, and pepper. Pour the beaten eggs into a separate bowl. In a third dish, combine the breadcrumbs and the Parmesan cheese. Dredge the zucchini sticks in the flour, followed by the egg, and finally the breadcrumb-cheese mixture. Lay the breaded zucchini sticks on a baking sheet as you finish coating them. Working in small batches, deep-fry the zucchini until golden brown, about 30 seconds. Carefully remove the zucchini from the hot oil and drain on a plate lined with paper towels. Sprinkle with the fresh parsley and serve with a side of marinara sauce.

Crispy Chicken Wings

Ingredients:

2 lbs. Chicken wings, no tips
2 Tbs. olive oil
2 tsp. salt
2 tsp. fresh black pepper

Sauce:

2 tsp. ginger
½ C. soy sauce
2 Tbs. brown sugar
1 tsp. cayenne pepper
¼ C. red wine vinegar
2 cloves of garlic, minced
3 Tbs. melted butter
¼ C. green onion, sliced

Directions:

1.Thoroughly dry the chicken wings by patting them with paper towels. Let them continue to dry in the fridge for about 2 hours. Preheat the oven to 450 degrees. Once you remove them, dry away any excess water with a paper towel. In a pan, whisk together the sauce ingredients and let them simmer on the stove for about 10 minutes on low, stirring occasionally. Toss the wings in the olive oil and sprinkle them with the salt and pepper. Place them on a baking sheet and put them in the oven. Bake the chicken for 15 minutes and flip over, then continue to bake for an additional 15 minutes until they’re a nice golden brown color. Toss them in the sauce and top with leftover sliced green onions.

Chicken-and-Seafood Paella

INGREDIENTS:

LOBSTER-INFUSED CHICKEN STOCK:

Two 1 1/4-pound lobsters
2 dried ñora or ancho chiles, stemmed and seeded (see Note)
1/2 cup boiling water
2 tablespoons vegetable oil
1/4 cup tomato paste
1/2 cup brandy
2 medium onions, quartered
2 medium carrots, quartered
2 fennel bulbs, quartered and cored
4 garlic cloves, quartered
2 quarts plus 3 cups chicken stock or low-sodium broth
2 bunches basil
1/4 teaspoon loosely packed saffron threads

SOFRITO:

1 dried ñora or ancho chile peppers, stemmed and seeded
1/2 cup boiling water
2 tablespoons extra-virgin olive oil
1 small onion, minced
2 garlic cloves, minced
1/2 red bell pepper, minced
2 plum tomatoes, grated on a box grater
1 tablespoon white wine vinegar

CHICKEN-AND-SEAFOOD PAELLA:

2 tablespoons extra-virgin olive oil
8 chicken drumsticks (about 3 pounds)
8 chicken thighs (about 3 pounds)
Salt
Freshly ground pepper
10 cups warm Lobster-Infused Chicken Stock (recipe above)
1 cup Sofrito (recipe above)
2 1/4 cups Bomba or Calasparra rice (see Note)
1/2 pound romano beans or green beans, cut into 1/2-inch pieces
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed
Allioli (Garlic Mayonnaise), for serving (recipe below)
Lemon wedges, for serving

ALLIOLI (GARLIC MAYONNAISE):

3 garlic cloves
1 large egg
2 teaspoons white wine vinegar
1/4 cup fresh lemon juice
Pinch of salt
1/4 cup canola or grapeseed oil
1/2 cup extra-virgin olive oil

HOW TO MAKE THIS RECIPE:

1.PREPARE THE STOCK Boil the lobsters until just red but still undercooked, 4 minutes; let cool. Remove the meat from the tails, claws and knuckles; discard the intestinal veins and cut the tails into thick slices. Put the meat in a bowl and refrigerate. Chop the bodies and legs.

2.PREPARE THE STOCK In a heatproof bowl, cover the chiles with the boiling water and let stand for 15 minutes. Meanwhile, in a pot, heat the oil. Add the chopped shells and cook over high heat for 1 minute. Reduce the heat to moderate and cook, stirring, until browned. Stir in the tomato paste and cook for 1 minute. Add the brandy and simmer for 2 minutes, scraping up any browned bits. Add the onions, carrots, fennel and garlic; cook over low heat for 5 minutes.

3.PREPARE THE STOCK Lift the chiles from the bowl and mince; add with the soaking liquid to the pot. Add the stock and basil; bring to a boil. Cover partially and simmer for 2 hours. Strain the stock. Add the saffron and let stand for 20 minutes.

4.MAKE THE SOFRITO In a small heatproof bowl, cover the ñora chile pepper with the boiling water and let stand until softened, about 15 minutes. Lift the pepper from the water and finely chop it. Return the chopped pepper to the soaking liquid.

5.MAKE THE SOFRITO In a medium skillet, heat the olive oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the garlic, bell pepper, tomatoes, vinegar and the chopped ñora pepper and its soaking liquid. Simmer over low heat, stirring occasionally, until the liquid has evaporated and the vegetables are very soft and browned, about 20 minutes. Season with salt and pepper. You should have about 1 cup.

6.GRILL THE PAELLA Light a hardwood charcoal or wood fire in a covered grill. When the fire is very hot, set a 17-inch paella pan on the grill. Add the olive oil and heat until shimmering. Season the chicken with salt and pepper and cook until browned, about 4 minutes per side. Transfer the chicken to a plate. Add 3 cups of the warm stock to the pan, scraping up the browned bits on the bottom. Whisk in the 1 cup of sofrito and bring to a rolling boil. Add the rice and romano beans, shaking the pan to distribute them evenly. Season with salt and return to a vigorous boil. Cook for 4 minutes, stirring as little as possible; add more lit coals and/or wood to the fire to maintain the temperature. Bury the chicken pieces skin side up in the rice and cook until the stock is nearly evaporated, about 6 minutes.

7.GRILL THE PAELLA Reduce the heat to a simmer; if necessary, use cast-iron trivets to lift the pan higher off the grill to reduce the heat. Add 3 more cups of the stock, 1 cup at a time, shaking the pan from time to time and waiting until the stock is nearly absorbed between additions, 10 minutes. The rice should be lightly browned and crisp on the bottom, but not burned. Continue to cook the paella, adding as much of the remaining hot stock as necessary, 1/2 cup at a time, until the rice is almost tender and still very moist, 5 minutes. Nestle the clams and mussels into the rice, cover the grill and cook until they start to open, 6 minutes. Arrange the lobster all over the paella. Cover and cook until the clams and mussels are wide open and the lobster is heated through, 3 minutes longer.

8.MEANWHILE, MAKE THE ALLIOLI In a blender, puree the garlic, egg, vinegar, lemon juice and salt at high speed. With the blender at low speed, add the canola oil in a thin stream and blend until the sauce is creamy, then drizzle in the olive oil until blended. Serve right away or lightly chilled.

9.MEANWHILE, MAKE THE ALLIOLI Transfer the paella to the table, cover with a kitchen towel and let stand for 5 minutes. Serve with the allioli and lemon wedges.

Short Rib Stew

INGREDIENTS:

3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups veal or chicken stock
6 carrots, cut into 1/2-inch dice
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
3 medium parsnips, peeled and cut into 1/2-inch dice
1 large onion, cut into 1-inch dice
1/2 pound cremini mushrooms, quartered
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper

HOW TO MAKE THIS RECIPE:

1.In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

2.Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

3.Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
SUGGESTED PAIRING
Juicy, berry-rich Shiraz.

Sardinian-Style Paella

INGREDIENTS:

Large pinch of saffron threads
6 1/2 cups warm water
3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 large garlic cloves, thinly sliced
1 pound fregola (2 1/4 cups)
1/2 pound chorizo, thinly sliced
1 cup canned diced tomatoes, drained
1 cup dry white wine
Salt and freshly ground pepper
2 pounds large shrimp, shelled and deveined
2 pounds red snapper, cod or monkfish, cut into 2-inch pieces
1 pound mussels, scrubbed and debearded
1 pound cockles, scrubbed
2 tablespoons chopped flat-leaf parsley

HOW TO MAKE THIS RECIPE:

1.In a small bowl, crumble the saffron in 1/2 cup of the warm water and let stand for 10 minutes. Meanwhile, heat the olive oil in a very large, deep sauté pan. Add the onion and garlic and cook over high heat, stirring, until lightly browned, 2 minutes. Add the fregola and chorizo and cook, stirring, until the chorizo releases some of its fat and starts to brown, about 2 minutes. Add the tomatoes, white wine, saffron and its soaking liquid and the remaining 6 cups of warm water to the sauté pan and bring to a boil. Stir in 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper, cover and cook over low heat until the fregola is very chewy and soupy, about 10 minutes.

2.Season the shrimp and red snapper with salt and pepper and add them to the pan along with the mussels and cockles, nestling them into the fregola. Bring to a boil. Cover the pan and cook over low heat until the fregola is al dente, the fish is just cooked through and the mussels and cockles have opened, about 12 minutes longer.

3.Remove the pan from the heat and let the paella stand for 5 minutes; the fregola will absorb a bit more of the liquid, but the dish should be a bit brothy. Discard any mussels and cockles that haven't opened. Sprinkle the fregola with the chopped parsley and serve right away.

SUGGESTED PAIRING:

To complement—but not overpower—her Sardinian-Style Paella, Maria Helm Sinskey goes for fragrant rosés from the same part of the world.

Ginger Beer Barbecue-Covered Lamb Drumsticks

Ingredients:

Sauce:
3 (12 oz.) beers
2 1/2 C. sugar
4 C. barbecue sauce
2 Tbs. fresh ginger, sliced thin
1 tsp. lemon juice
1/8 tsp. cardamom
1/8 tsp. allspice
2 bay leaves

Lamb:
4 (1 lb.) lamb shanks
1/4 C. barbecue spice rub

Directions:

1.For the sauce, combine the beer and sugar in a large saucepan and heat on medium low. Simmer until it is reduced by half and stir occasionally. Add the barbecue sauce, ginger, lemon juice, cardamom, allspice, and bay leaves. Continue to simmer for about 20 minutes, or until the sauce thickens before removing the bay leaves. Keep warm.

2.For the lamb, heat a grill on medium high. Rub the lamb with the barbecue spice rub and place shanks on the grill away from the direct heat. Grill on indirect heat for about 1 1/2 hours. Remove from the heat and cover with the ginger barbecue sauce. Serve immediately.

Honey Buffalo Wings

Ingredients:

4 lb. chicken wings
1 C. buffalo sauce
½ stick butter, melted
1/3 C. honey

Directions:

1.In a crockpot, combine buffalo sauce, melted butter, and honey. Add chicken wings and evenly coat in sauce. Cook on high for 3 to 4 hours. Transfer wings to a baking sheet, brush with extra sauce, and broil for 3 to 4 minutes until sauce becomes caramelized. Serve with preferred dipping sauce.

Root Beer Barbecue Chicken Wings

Ingredients:

12 chicken wings
1 (18 oz.) bottle barbecue sauce
½ C. honey
½ can root beer

Directions:

1.In a bowl, combine barbecue sauce, honey, and root beer. Toss wings in sauce and transfer to crockpot. Cook for 3 to 4 hours.

Beer Braised Chicken Wings

Ingredients:

2 Tbs olive oil
10 chicken wings and/or drummettes
1 bottle of any beer
1/4 C honey
1 tsp black pepper
1/2 tsp paprika
2 Tbs corn starch
1 tsp salt

Directions:

1.Preheat the oven to 400 F

2.Using an oven safe pan or skillet, heat the oil over medium heat. Coat the chicken with the pepper, paprika and salt. Then, put the chicken onto the pan and toss it around until the skin appears slightly brown.

3.Remove from heat and add some of the beer into the skillet just until it partially covers the chicken. Allow to cook for 20 -25 minutes in the oven.

4.While the chicken is cooking, in a separate pan, add the remaining beer and let it come to a simmer. Stir occasionally so that it does not burn. Once the beer starts to simmer, add in the corn starch to thicken the sauce. Then add in the honey and continue to stir. After the sauce has reached a desired thickness, remove from heat.

5.After the chicken is done. Remove it from the pan and let it sit on a paper towel then immediately toss it in the sauce. Keep tossing until all the chicken pieces are coated.

6.Finally, plate and serve.

Beer-Brined Wings

Ingredients:

1 tbs. brown sugar
1 tbs. kosher salt
1 (12 oz.) bottle beer
2 lb. chicken wings
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika

Directions:

1.Preheat oven to 350 degrees F and line a baking sheet with aluminum foil.

2.Combine brown sugar, salt and beer in a large mixing bowl. Whisk until ingredients are well blended. Add chicken wings to bowl and gently toss until completely coated. Refrigerate wings for 30 minutes to allow them to bring.

3.Mix onion powder, garlic powder and paprika in a large resealable bag. Pat chicken dry with paper towel and transfer to bag. Gently shake until chicken is completely coated. Transfer chicken to prepared baking sheet and cook for 30 minutes or until the thickest part of chicken reaches 165 degrees F. Serve warm.

Apple Dutch Baby

Ingredients:


Apple Cider Syrup:

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Dutch Baby:

3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar

Preparation:

Apple Cider Syrup:

1.Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.

Do Ahead: Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.

Dutch Baby:

1.Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.

2.Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.

3.Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.

4.Serve drizzled with apple cider syrup.

Buffalo Chicken Wings

Ingredients:


Blue Cheese Dressing:

2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled
¼ cup buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon fresh lemon juice
Kosher salt, freshly ground pepper

Wings And Assembly:

2 tablespoons unsalted butter, melted
½ cup hot pepper sauce (such as Frank’s)
½ teaspoon cayenne pepper
Kosher salt, freshly ground pepper
Vegetable oil for frying (about 10 cups)
¾ cup cornstarch
3 pounds chicken wings, tips removed, drumettes and flats separated
4 celery stalks, cut into thin sticks
Special Equipment
Deep-fry thermometer

Preparation:

Blue Cheese Dressing:

Whisk together blue cheese, buttermilk, mayonnaise, sour cream, and lemon juice in a medium bowl. Season with salt and pepper.

Do Ahead: Dressing can be made up to 2 days ahead. Cover and chill.

Wings And Assembly:

1.Preheat oven to 250°. Let wings sit at room temperature 30 minutes; this will take off the chill and help them cook evenly. Meanwhile, melt butter in a small saucepan over medium heat. Whisk in hot sauce, cayenne, ½ tsp. pepper, and ¼ tsp. salt until combined. Remove pan from heat and set aside; rewarm just before tossing with wings.

2.Pour oil into a large heavy pot to a depth of 2” and fit with a deep-fry thermometer. Heat over medium-high heat until thermometer registers 375°.

3.Meanwhile, place cornstarch in a large bowl. Season wings with salt and pepper. Working in 3 batches, dredge wings in cornstarch, shaking off excess, then carefully lower wings into oil. Fry, turning occasionally, until chicken is cooked through and crust is golden brown and very crisp, 10–12 minutes. Transfer to a wire rack set inside a rimmed baking sheet and transfer to oven to keep warm while you fry remaining wings.

4.Transfer wings to a large bowl, add warmed sauce, and toss to coat. Serve immediately with celery sticks and blue cheese dressing for dipping.

Do Ahead: Sauce can be made 1 week ahead. Let cool completely; cover and chill. Rewarm before using.

Chorizo and White Bean Stew

Ingredients:


2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)

Preparation:

1.Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.

2.Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.

3.Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

Sirloin Steak With Garlic Butter

Ingredients:

1/2 C. butter
2 tsp. garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
1 tsp. paprika
salt and pepper to taste

Directions:

1.Begin by preheating an outdoor grill. Then, in a small saucepan melt the butter and add the garlic powder, paprika, and minced garlic; set aside. Grab a steak and sprinkle desired salt and pepper. Grill steaks for about 5 minutes per side. When done, transfer to a plate and brush it evenly with the garlic butter.

Fried Corn and Onions

Ingredients:

4 ears fresh corn
2 tablespoons butter
1 small sweet onion, diced
salt and pepper to taste

Directions:

1.Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

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.


Serve ribs with remaining sauce and lime wedges.

Spinach Artichoke Dip

Ingredients:


1 bunch spinach, thick stems trimmed
Kosher salt
1 tablespoon vegetable oil
1 large shallot, finely chopped
1 garlic clove, finely grated
Freshly ground black pepper
4 ounces cream cheese
½ cup sour cream
½ cup mayonnaise
1 10-oz. package frozen artichoke hearts, thawed, chopped
¾ cup grated Parmesan
Crackers, chips, or toasted baguette (for serving)

Preparation:

1.Preheat oven to 400°. Cook spinach in a large pot of lightly salted boiling water until wilted, about 30 seconds. Transfer to a bowl of ice water to cool. Drain spinach, squeezing out excess liquid, then transfer to a clean kitchen towel and use the towel to wring out as much liquid as possible. Be thorough and use some muscle; water from the spinach will make the dip thin and runny (not what you want). Transfer spinach to a cutting board and coarsely chop.

2.Heat oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring, until pan begins to look dry, about 2 minutes; season spinach with salt and pepper. Let cool.

3.Pulse cream cheese, sour cream, and mayonnaise in a food processor, scraping down sides of bowl as needed, until combined and smooth. Transfer mixture to a medium bowl and fold in artichoke hearts, Parmesan, and spinach mixture; season with salt and pepper.

4.Scrape mixture into a 1-qt. baking dish and bake until golden brown on top, 20–25 minutes. Let dip cool slightly. Serve with crackers, chips, toast, or—dare we say it?—a vegetable.

Blue Crab Beignets

Ingredients:


Crab Mixture:

1/2 small shallot, finely chopped
6 ounces fresh blue or other lump crabmeat, picked over
1/3 cup mascarpone
1 tablespoon finely chopped fresh chives
Kosher salt

Batter And Frying:

Vegetable oil (for frying; about 4 cups)
1 cup all-purpose flour
1/3 cup cornstarch
1 tablespoon baking powder
1/2 teaspoon kosher salt plus more
1 cup amber lager

Preparation:

Crab Mixture:

1.Combine shallot, crabmeat, mascarpone, and chives in a medium bowl; season with salt. Gently fold to combine. Set aside.

Batter And Frying:

1.Pour oil into a large saucepan fitted with a deep-fry thermometer to a depth of 6 inches. Heat oil over medium-high heat until thermometer registers 375°.

2.Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 teaspoon salt in a large bowl. Gradually whisk in beer, just to blend (batter will be thick).

3.Working in batches of about 4 and returning oil to 375° between batches, measure 1 heaping tablespoon crab mixture, roll into a ball, and drop into batter. Using a fork, toss to coat and lift from batter, letting excess drip back into bowl. Carefully lower beignets into oil. Fry, turning occasionally, until crisp and deep golden brown, about 4 minutes. Transfer to a paper towel-lined plate and season with salt.

DO AHEAD: Crab mixture can be made 4 hours ahead. Cover and chill.

Ranch Fried Chicken

INGREDIENTS:

Chicken:

8 (5- to 7-ounce) boneless, skinless chicken thighs, trimmed
Salt and pepper
2 quarts peanut or vegetable oil

Buttermilk Mixture:

1 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh cilantro
2 teaspoons minced fresh dill
2 teaspoons distilled white vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pinch cayenne pepper

Coating:

1 1/4 cups all-purpose flour
1/2 cup cornstarch
3 tablespoons minced fresh chives
3 tablespoons minced fresh cilantro
1 tablespoon minced fresh dill
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon pepper

Ranch Sauce:
1/2 cup mayonnaise
Salt and pepper

INSTRUCTIONS:

1. FOR THE CHICKEN: Pat chicken dry with paper towels and season with salt and pepper.

2. FOR THE BUTTERMILK MIXTURE: Whisk all ingredients together in bowl. Set aside 1/4 cup buttermilk mixture for ranch sauce.

3. FOR THE COATING: Whisk all ingredients together in large bowl.

4. Set wire rack in rimmed baking sheet. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels.

5. Working with 1 piece at a time, dip chicken in remaining buttermilk mixture to coat, letting excess drip back into bowl; then dredge in coating, pressing to adhere. Transfer chicken to first wire rack (without paper towels). (At this point, coated chicken may be refrigerated, uncovered, for up to 2 hours.)

6. Heat oil in large Dutch oven over medium-high heat until it reaches 350 degrees. Add half of chicken to hot oil and fry until golden brown and registers 175 degrees, 7 to 9 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.

7. Transfer chicken to paper towel–lined side of second wire rack to drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken.

8. FOR THE RANCH SAUCE: Whisk mayonnaise into reserved buttermilk mixture. Season with salt and pepper to taste.

9. Transfer chicken to platter and serve with ranch sauce.

Buffalo Wings

Ingredients:

Wings:

2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks (optional)

Blue cheese dip:

1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced

Method:

1. Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside.

Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2. Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven.)

3. Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.

4. Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.

5. Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.)

6. Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).

Serve with Blue Cheese Dip and celery sticks

Old Bay Chicken Wings Recipe

INGREDIENTS:

3 pounds chicken wings, separated tips from drummettes
8 Tbsp (1/2 cup or 1 stick) unsalted butter
1 Tbsp Old Bay seasoning, plus more for dusting
1 Tbsp lemon juice
Cocktail sauce for dipping

Method:

1. Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.

2. Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm. Mix it again and toss the chicken wings in half the sauce.

3. Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.

4. Take the wings out of the oven and switch it to broil. Set a rack about 6 inches under the broiler. Turn the wings over and broil for 3-4 minutes, or until they are nicely browned.

5. To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.

LOWCOUNTRY BOIL RECIPE

INGREDIENTS:

1 lb Andouille Sausage cut into 1/2 inch pieces
4 large red potatoes, quartered
6 ears of fresh corn, husked and cut in half
1 yellow onion, quartered
2 lemons, halved
2 tbsp Old Bay Seasoning
2 Bay Leaves
1.5 lb frozen peeled and deveined shrimp

INSTRUCTIONS:

1.Combine sausage, potatoes, corn, onion, lemon and 5 cups of water in a large pot.

2.Stir in Old Bay and bay leaves.

3.Bring to a boil.

4.Reduce heat and simmer 10 minutes or until potatoes and corn are tender.

5.Add shrimp and cook 3 minutes or until pink and firm.

6.Serve in a large dish.


NOTES:

I like to serve my Lowcountry Boil with corn muffins on the side to round out the menu.

CHARLESTON STYLE SHRIMP AND GRITS

INGREDIENTS:

1 cup water
2 cups milk
1 cup + 2 tbsp butter
1 tsp salt + dash
1 cup stone ground grits (NOT instant!)
1 cup sharp cheddar cheese
½ lb bacon
1lb shrimp, peeled and deveined
4 tsp lemon juice
1 tbsp chopped fresh parsley
1 tbsp minced garlic
dash cayenne pepper

INSTRUCTIONS:

1.Bring the water, milk, 1 cup butter and salt to just a boil.

2.Add the grits and stir.

3.Cook over low heat 30 minutes, stirring often to prevent sticking.

4.Add the cheese and stir, cook an additional 10 minutes.

5.Meanwhile in a large saucepan cook bacon until brown, remove bacon leaving grease in pan.

6.Add shrimp and cook for 5 minutes or until pink.

7.Chop bacon and return to pan along with lemon juice, parsley, cayenne and garlic.

8.Cook 2-3 minutes. Spoon grits into bowl and top with shrimp mixture.

9.Serve immediately.