Beer-Braised Chicken Stew with Fava Beans and Peas

INGREDIENTS:

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

HOW TO MAKE THIS RECIPE:

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

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

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

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

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

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

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

Spanish-Style Scrambled Eggs

INGREDIENTS:

1/2 pound fingerling potatoes, scrubbed
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
4 ounces dry chorizo, quartered lengthwise and thinly sliced
4 ounces thinly sliced lomo or serrano ham, cut into wide ribbons
1/4 cup piquillo peppers from a jar, drained and thinly sliced crosswise
1 dozen large eggs, beaten lightly
4 ounces Manchego cheese, coarsely shredded (1 cup)
Pinch of smoked paprika

HOW TO MAKE THIS RECIPE:

1.Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.

2.In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned about 5 minutes. Season with salt and pepper. Add the chorizo and ham and cook over moderately high heat, stirring occasionally, until the ham is crisp about 2 minutes. Stir in the piquillo peppers and cook for 1 minute.

3.In a medium bowl, beat the eggs with a generous pinch of salt and pepper. Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form about 5 minutes. Stir in the Manchego and cook, stirring, just until melted, about 30 seconds. Transfer the eggs to a platter, sprinkle with smoked paprika and serve.


SERVE WITH:
Crusty bread.

Open-Face Egg and Griddled Ham Breakfast Sandwiches

INGREDIENTS:

1 dozen large eggs
Kosher salt
Pepper
6 ounces thinly sliced baked ham
1 cup mixed chopped herbs, such as parsley, tarragon, and chives
1 tablespoon fresh lemon juice
6 slider buns, split and lightly toasted

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 350°. Pour 1 tablespoon of water into each cup of a 12-cup muffin tin. Crack an egg into each cup and season with salt and pepper. Bake the eggs for 13 to 15 minutes, until the whites are just firm and the yolks are still runny. Using a slotted spoon, immediately transfer the eggs to a plate.

2.Meanwhile, in a medium skillet, cook the ham over moderate heat, turning, until hot, about 2 minutes. In a small bowl, toss the herbs with the lemon juice and season with salt and pepper.


3.Arrange the split buns cut side up on a platter. Top with the ham, eggs, and herbs. Serve open-face.

Baltimore-Style Crab Cakes

INGREDIENTS:

1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving

HOW TO MAKE THIS RECIPE:

1.In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

2.In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

3.Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

MAKE AHEAD:

The crab cakes can be prepared through Step 2 and refrigerated overnight.

Chicken-Fried Steak with Redeye Curry Gravy

INGREDIENTS:

1 large egg, lightly beaten
1/2 cup milk
1 1/2 cups all-purpose flour
Salt
Freshly ground pepper
Twelve 1/4-inch-thick slices of top round beef (about 18 ounces)
Vegetable oil
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 tablespoon mild Madras curry powder
1 1/2 tablespoons Sriracha
1/2 cup strong brewed coffee
One 13-ounce can unsweetened coconut milk
2 tablespoons lime juice
Lime wedges for serving
1 1/2 teaspoons sugar

HOW TO MAKE THIS RECIPE:

1.In a pie plate, whisk the egg with the milk. In another pie plate, generously season the flour with salt and pepper. Dredge the beef in the flour, tapping off the excess. Dip the coated slices in the beaten egg mixture and dredge again in the flour, lightly patting the coating to help it adhere.

2.In a large cast-iron skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the steak over moderate heat, turning once, until golden and crispy, about 5 minutes. Drain on paper towels and season lightly with salt.

3.Pour the cooking oil into a heatproof cup and wipe out the skillet. Return 2 tablespoons of the oil to the skillet and add the onion, garlic, and ginger. Cook over moderate heat, stirring occasionally until the onion is softened and browned about 5 minutes. Add the curry powder and Sriracha and cook, stirring, for 2 minutes. Add the coffee and boil until reduced by half, about 3 minutes. Add the coconut milk, lime juice, and sugar, season the gravy with salt and pepper and simmer until thickened, about 5 minutes.

4.Put the chicken-fried steaks in shallow bowls. Top with the curry gravy and serve with lime wedges.

SERVE WITH:
Egg noodles.

SUGGESTED PAIRING:
Spicy, coffee-scented Argentinean Syrah.

Sweet Chili Flanken Ribs

Ingredients:

3/4 cup sweet chili sauce
2 tablespoon soy sauce
2 tablespoons rice vinegar
3 cloves garlic, minced
2 3/4 - 3 pounds flanken cut beef ribs

Instructions:

1.Whisk chile sauce, soy sauce, rice vinegar and garlic together in a bowl.

2.Place ribs in a resealable plastic bag. Pour marinade over the top and seal. Shake to coat ribs in a marinade. Refrigerate 8 - 10 hours or overnight, turning once to redistribute the marinade.

3.Preheat grill (or grill pan) to medium-high heat. Remove ribs from marinade and grill 2 - 3 minutes per side. Transfer to a plate and serve.

Harissa Aioli

Ingredients:

1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon lemon juice
2 - 3 teaspoons harissa paste
salt to taste

Instructions:

1.Whisk together mayonnaise, garlic, olive oil, lemon juice, and harissa. Season to taste with salt. Cover and refrigerate for at least 30 minutes.

2.Store leftovers in a covered container and use within a few days.

Chicken Fajitas

Ingredients:

1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts
Salt
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade:

2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras:

8-12 flour tortillas
Salsa
Sliced avocado
Sour cream
Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Method:

1.Cut thick chicken breasts in half, horizontally: Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick.
(We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.)

2.Marinate chicken: Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour or up to 8 hours in the fridge.

3.Wipe off most marinade, sprinkle chicken with salt: Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt.

4.Sear chicken on high heat: Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan.
As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches.
Let the chicken cook undisturbed for 2-3 minutes until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

5.Stack seared breasts, cover with foil and let rest: Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.
Here's a tip: Stack the seared chicken breasts and then cover them with foil. Together they will retain heat better as you cook the peppers and onions.
If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done if not, you can put it back in the hot pan for a minute or two.

6.Sauté peppers and onions: While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan.
Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan.
Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

7.Slice the chicken and serve: Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.

Scallops with Sorrel Cream Sauce

INGREDIENTS:

1 cup clam juice
2 tablespoon minced shallot
½ cup dry white wine
8-ounce crème fraîche (at room temperature)
4 tablespoon unsalted butter (cut into small chunks)
2-ounce fresh sorrel leaves (about 2 cups packed), washed, stemmed, and large leaves torn into two or three pieces
sea salt (to taste)
ground white pepper (to taste)
canola oil (or other high smoke point, mild flavored oil)
8 large room temperature sea scallops (about 1 pound, rinsed and thoroughly dried)
lemon wedges (as needed)

DIRECTIONS:


1.In a medium saucepan combine clam juice and shallots; bring to a boil and cook until reduced by 3/4, about 6 minutes. Add wine and continue to cook about 3 minutes more. Lower the heat to low and add crème fraîche. Simmer, stirring often, until thick enough to coat the spoon nicely, about 5 or 6 minutes. Pass through a fine mesh sieve into a clean pan. Discard solids in sieve.

2.Return the sauce to low heat. Once it begins to simmer stir in the butter chunks one at a time until fully incorporated. Add the sorrel, stirring until wilted. Turn off heat and season lightly with salt and white pepper. Set aside, covered, in a warm place.

3.Meanwhile, heat a large, heavy non-stick or cast iron skillet over medium-high heat; swirl in just enough oil to lightly coat bottom of skillet. Pat scallops very dry, season with salt, and add to skillet. Cook, undisturbed, until a well-browned crust develops on bottom, about 2 minutes. Flip, season with salt, and cook until browned and barely cooked through but still pink in center, 1 to 2 minutes. Do not crowd skillet, work in batches if necessary, adding a bit more oil as needed.

Garlic Aioli BLTs

INGREDIENTS:

8 slices of thick-cut bacon
3/4 cup vegetable oil
1/4 cup extra-virgin olive oil
1 garlic clove
Kosher salt
Pepper
1 large egg yolk
2 1/2 teaspoons fresh lemon juice
1 sourdough boule, cut into eight 1/2-inch-thick slices and toasted
3 heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
4 cups arugula

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 400°. Set a rack over a foil-lined rimmed baking sheet. Arrange the bacon strips on the rack and bake until browned and crisp, about 25 minutes. Transfer the bacon to paper towels to drain.

2.In a measuring cup, combine the vegetable oil with the olive oil. On a work surface, top the garlic with a generous sprinkle of salt and smash to a paste with the flat side of a knife; scrape into a bowl. Whisk in the egg yolk, 1 1/2 teaspoons of the lemon juice and 1 teaspoon of water, then slowly whisk in the oil mixture so the aioli thickens.
Season the aioli with salt, pepper and the remaining 1 teaspoon of lemon juice.

3.Spread the aioli on each slice of toast. Arrange the tomatoes and arugula on
4 of the toasts; sprinkle with salt and pepper. Top with the bacon, close and serve.

MAKE AHEAD:

The aioli can be tightly covered and refrigerated for 2 days. Serve chilled.

SUGGESTED PAIRING:

Fruit-forward Prosecco.

Grilled Chicken and Corn with Jalapeño-Lime Dressing

INGREDIENTS:

JALAPEÑO-LIME DRESSING:

1/2 cup plus 2 tablespoons fresh lime juice
5 tablespoons extra-virgin olive oil
2 tablespoons minced jalapeños (with seeds)
1 1/4 tablespoons kosher salt
1/2 teaspoon pepper

SALAD:

4 ears of corn
2 bunches scallions, halved
1/4 cup extra-virgin olive oil
Kosher salt
Pepper
Four 6-ounce boneless, skin-on chicken breasts
1 tablespoon rosemary leaves, chopped
1 pint Sun Gold tomatoes, halved
1/4 cup thinly sliced basil
Chopped chives and finely grated lime zest, for garnish

HOW TO MAKE THIS RECIPE:

1.MAKE THE DRESSING:

In a bowl, whisk all of the ingredients.

2.MAKE THE SALAD:

Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.

3.MAKE THE SALAD:

In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.

4.MAKE THE SALAD
Grill the corn, scallions and chicken over moderate heat, turning occasionally until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken. Let the chicken rest for 5 minutes, then thinly slice across the grain.

5.MAKE THE SALAD
Chop the scallions into 1-inch pieces. Remove the husks and cut the corn kernels off of the cobs. Transfer the scallions and corn to a large bowl; add the tomatoes, basil, and half of the dressing and toss. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

SUGGESTED PAIRING:

Dry, lime-scented Australian Riesling.

Grilled Chicken with Sweet Mustard Barbecue Sauce

INGREDIENTS:

3/4 cup unsulphured molasses
1/2 cup pure olive oil
1/2 cup ruby port
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons freshly ground pepper
1 tablespoon Worcestershire sauce
1 shallot, minced
Four 3-pound chickens, backbones removed and chickens cut into quarters
Sweet Mustard Barbecue Sauce

HOW TO MAKE THIS RECIPE:

1.In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce, and shallot. Let stand at room temperature for 30 minutes. Add the chicken quarters and turn to coat. Refrigerate overnight.

2.Light a grill or preheat the broiler. Remove the chicken from the marinade and arrange the pieces on large rimmed baking sheets. Brush the chicken quarters with the Sweet Mustard Barbecue Sauce and grill over a medium-hot fire or broil 12 inches from the heat, turning often and rotating to cook evenly, until cooked through and nicely glazed, 8 to 10 minutes per side. Serve hot or at room temperature.

Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze

INGREDIENTS:

6 pounds chicken wings, tips removed and reserved for stock
5 large garlic cloves, 4 coarsely chopped and 1 halved
2 jalapeños, seeded and chopped
1 cup Dijon mustard
1/2 cup plus 2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, plus more for brushing
1 pound large chicken livers, trimmed
2 tablespoons hot sauce
Salt and freshly ground pepper
6 large, thick slices of country bread

HOW TO MAKE THIS RECIPE:

1.Using poultry shears, cut the chicken wings in half at the joints; set the drumettes in a large shallow baking dish. With the shears, snip off the strips of fat along each side of the other wing pieces. Add the pieces to the drumettes.

2.In a mini food processor, combine the chopped garlic with the jalapeños, 1/4 cup of the mustard, 2 tablespoons of the vinegar and 1/4 cup of the olive oil. Process until smooth.

3.Toss 1/2 cup of the marinade with the wings. In a small bowl, toss the chicken livers with the remaining 1/4 cup of marinade. Cover and refrigerate the wings and livers for 6 hours or for up to 2 days.

4.Light a grill. To make the glaze, in a medium bowl, whisk the remaining 3/4 cup of mustard and 1/2 cup of vinegar with the hot sauce.

5.Thread the chicken wings without crowding onto pairs of parallel 12-inch skewers; keep the drumettes and the other chicken wing pieces on separate sets of skewers. Thread the livers onto double skewers, leaving 1/2 inch between them. Season the chicken wings and livers with salt and pepper.

6.Brush the livers with the glaze and grill over a hot fire, brushing frequently with the glaze, until browned and crisp, about 2 minutes per side. Clean the grill with a wire brush if necessary, then brush the bread with olive oil and grill the slices over the hot fire until toasted. While still hot, rub the bread on both sides with the halved garlic clove. Serve immediately with the chicken livers.

7. Brush the chicken wings with the glaze and grill over a medium-hot fire, brushing generously with the glaze and turning for even browning, until cooked through and crisp, about 8 minutes per side. Serve at once.

MAKE AHEAD:

The marinated chicken wings and livers can be refrigerated for up to 2 days. The mustard-balsamic glaze can be refrigerated overnight.

SUGGESTED PAIRING:

A bright, fruity Pinot Noir will flatter the sweet and tangy balsamic mustard, as well as the earthy chicken livers. Look for one from California's Russian River Valley.

Spicy Apricot Wings

INGREDIENTS:

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

HOW TO MAKE THIS RECIPE:

1.Light a gas grill. Wrap the wood chips in heavy-duty foil and pierce the foil packet with a skewer. Add the packet to the grill. Cover and let the wood chips begin to smoke, 5 minutes.

2.Meanwhile, in a large bowl, combine the apricot preserves with the Worcestershire sauce, light brown sugar, soy sauce, mustard, salt, black pepper, garlic powder, sweet paprika, cayenne and ginger. Scrape half of the mixture into a small bowl. Add the chicken wings to the large bowl and toss to coat well in the sauce. Let the chicken wings stand for 5 minutes.

3.Grill the chicken wings, covered, over moderately high heat, turning them occasionally, until they are charred in spots and cooked through, 22 to 25 minutes. Transfer the chicken wings to a platter and serve the reserved sauce on the side.

SUGGESTED PAIRING:

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

Wine Fruit-forward Oregon Pinot Gris.

Grilled Chicken Thighs with Yuzu Sauce

INGREDIENTS:

1 small yellow bell pepper
One 1 1/2-inch piece of ginger, peeled and chopped
5 garlic cloves, crushed
1/4 cup yuzu kosho paste (see Note)
2 stalks of fresh lemongrass, tender inner white parts only, chopped
1/4 cup yuzu juice
1/3 cup finely chopped cilantro
1 cup canola oil, plus more for greasing
8 boneless skin-on chicken thighs (about 3 pounds)
1/3 cup mayonnaise
2 teaspoons Shiro miso (see Note)
2 teaspoons Sriracha
Kosher salt
Thinly sliced scallions, for garnish

HOW TO MAKE THIS RECIPE:

1.Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over, 5 minutes. Place the bell pepper in a small bowl and cover with plastic wrap; let steam for 15 minutes. Peel, seed, and chop the pepper.

2.In a blender, combine the bell pepper with the ginger, garlic, lemongrass, yuzu juice and cilantro and pulse a few times. With the blender on, slowly add the 1 cup of canola oil, scraping down the side, until well blended. Transfer 1/4 cup of the marinade to a small bowl, cover and refrigerate.

3.Pour the remaining marinade into a bowl. Add the chicken and massage the marinade into the chicken. Cover and refrigerate for 3 hours.

4.Meanwhile, in a small bowl, combine the mayonnaise, miso, and Sriracha. Season with salt and mix well.

5.Light a grill and brush the grates with oil. Remove the chicken from the marinade and season with salt. Grill over moderate heat, brushing with the reserved marinade and turning occasionally until the skin is crispy and the chicken is cooked through about 15 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Slice the chicken and transfer to a platter. Garnish with the scallions and serve with the spicy mayo.

NOTES:

Yuzu kosho is a hot, spicy and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. Shiro miso is light yellow miso. Yuzu kosho and Shiro miso are available at Asian markets and at amazon.com.

SUGGESTED PAIRING:

Zippy Vinho Verde from Portugal goes easily with any recipe that contains citrus juice.

Grilled Chicken Breasts with Grapefruit Glaze

INGREDIENTS:

2 cloves garlic, minced
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)

HOW TO MAKE THIS RECIPE:

1.Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.

2.Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.

3.In a small stainless-steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat and pour over the grilled chicken.

NOTES

Variation Grilled Chicken Breasts with Citrus Glaze: Use a combination of citrus juices, such as orange, lemon, or lime, instead of all or part of the grapefruit juice.

SERVE WITH:

Since the chicken breasts don't have a lot of sauce, serve a juicy vegetable such as grilled or sautéed summer squash or zucchini alongside.

SUGGESTED PAIRING:

The crisp acidity, effervescence, and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smokey taste here and with the high acidity of the grapefruit juice.

Rustic Garlic Chicken

INGREDIENTS:

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

HOW TO MAKE THIS RECIPE:

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

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

SERVE WITH:

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

SUGGESTED PAIRING:

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

Roast Chicken with Rosemary and Lemon

INGREDIENTS:

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

HOW TO MAKE THIS RECIPE:

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

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

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

SERVE WITH:

Roasted potato wedges.

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

Sautéed Chicken Breasts with Fennel and Rosemary

INGREDIENTS:

2 tablespoons olive oil
1 large fennel bulb (about 1 1/4 pounds), cut into 1/2-inch slices
2 teaspoons dried rosemary, crumbled
1/2 teaspoon salt
1/2 cup canned low-sodium chicken broth or homemade stock
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
1/4 teaspoon fresh-ground black pepper
2 cloves garlic, minced
2 tablespoons chopped flat-leaf parsley

HOW TO MAKE THIS RECIPE:

1.In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the fennel, 1 teaspoon of the rosemary, and 1/4 teaspoon of the salt. Cook, stirring frequently until the fennel is golden brown and almost done, about 12 minutes. Add the broth and bring to a boil. Cover, reduce the heat and simmer until the fennel is tender about 3 minutes. Remove the fennel and the cooking liquid from the pan.

2.Wipe out the pan and heat the remaining 1 tablespoon oil over moderate heat. Season the chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon of the pepper. Add the chicken to the pan with the remaining 1 teaspoon of rosemary and cook until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the garlic; cook, stirring, for 30 seconds. Add the fennel and its cooking liquid and the remaining 1/8 teaspoon pepper. Bring to a simmer. Cover the pan and remove from the heat. Let steam 5 minutes. Stir in the parsley.

SERVE WITH:

Soft polenta is an appropriate accompaniment to this Italian-style dish. Mashed potatoes are another good match.

SUGGESTED PAIRING:

The fennel and the rosemary will pair especially nicely with a full-bodied red wine that has a hint of sweetness, such as a Rioja from Spain.

Chicken Livers with Caramelized Onions and Madeira

INGREDIENTS:

3 tablespoons cooking oil
3 onions, sliced thin (about 4 cups)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/4 pounds chicken livers, each cut in half
1/2 cup Madeira
1 hard-cooked egg, chopped
2 tablespoons chopped fresh parsley

HOW TO MAKE THIS RECIPE:

1.In a large frying pan, heat 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper. Cook, stirring frequently until the onions are well browned, about 15 minutes. Remove the onions from the pan and put on a serving platter or individual plates.

2.In the same frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Season the chicken livers with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Put the livers in the pan, in two batches if necessary, and cook for 2 minutes. Turn and cook until browned, about 2 minutes longer. The livers should still be pink inside. Remove the chicken livers from the pan and put them on top of the onions.

3.Return the pan to the heat and add the Madeira. Boil rapidly, scraping the bottom of the pan to dislodge any brown bits, for 1 minute. Pour the sauce over the livers and the onions. Top with the egg and parsley.

NOTES:

Variations:

1.Chicken Livers with Caramelized Onions and Sherry: Use 1/2 cup of dry sherry instead of the Madeira.

2.Chicken Livers with Caramelized Onions and Port: Use 1/2 cup of port instead of the Madeira.

SUGGESTED PAIRING:

The rich and luscious Madeira sauce is ideal with fruity, spicy Grenache-based wines. A Gigondas or a Côtes-du-Rhône from the Rhône Valley in France or a bottle of Grenache from California would be appropriate.

Grilled Chicken Breasts with Lemon and Thyme

INGREDIENTS:

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

HOW TO MAKE THIS RECIPE:

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

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

NOTES:

Variations:

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

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

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

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

Pork Shoulder with Cherry Tomatoes

INGREDIENTS:

1 tablespoon plus 1 teaspoon coriander seeds
2 teaspoons fennel seeds
2 teaspoons whole black peppercorns
1/2 star anise pod
4 garlic cloves, crushed, plus 1 teaspoon finely chopped garlic
1 tablespoon kosher salt
1/4 cup extra-virgin olive oil
One 5-pound boneless pork shoulder roast
2 cups dry red wine
2 pints cherry tomatoes or small late-season tomatoes, halved
1 teaspoon finely chopped lemon zest
1 tablespoon plus 1 teaspoon chopped flat-leaf parsley
Fresh Shell Bean Stew

HOW TO MAKE THIS RECIPE:

1.In a spice grinder, grind the coriander, fennel, peppercorns and star anise to a fine powder. Transfer the spices to a bowl and stir in the crushed garlic, salt and 2 tablespoons of the olive oil. Rub the spice mixture all over the pork shoulder roast, wrap it in plastic and refrigerate overnight. Unwrap the pork and let it return to room temperature before proceeding.

2.Preheat the oven to 300°. Set the pork shoulder on a rack in a medium roasting pan. Pour the wine into the pan and roast the meat for about 4 hours, until an instant-read thermometer inserted in the center registers 180°. Transfer the pork to a carving board, cover loosely with foil and let rest for about 15 minutes.

3.While the pork roasts, toss the cherry tomatoes with the remaining 2 tablespoons of olive oil and spread them out on a rimmed baking sheet. Roast for about 1 hour, or until softened.

4.In a small bowl, stir the chopped garlic with the lemon zest and parsley. Thinly slice the pork and sprinkle with the parsley mixture. Serve with the roasted cherry tomatoes and Fresh Shell Bean Stew.

SUGGESTED PAIRING:
Hoffman's ebullient pork roast demands a robust wine that can complement spices like coriander, star anise, garlic, and peppercorns. Try a bold Syrah or Zinfandel from Sonoma County.

Fresh Shell Bean Stew:

INGREDIENTS

3 cups fresh cranberry beans (from 3 pounds in the shell)
1-quart water
2 garlic cloves, halved
2 thyme sprigs, plus 1/2 teaspoon thyme leaves
Pinch of baking soda
1 pound tomatoes, diced
2 tablespoons unsalted butter
Salt

How to make this recipe:

1.In a saucepan, combine the beans, water, garlic, thyme sprigs and baking soda and bring to a boil. Simmer over low heat until the beans are tender, 30 minutes.

2.Drain the beans, reserving 1 1/2 cups of the cooking liquid in the saucepan. Discard the garlic and thyme sprigs.

Braised Pork Shoulder with Chimichurri

INGREDIENTS:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
5 pounds pork shoulder, trimmed and cut into 5 equal pieces
Salt and freshly ground pepper
5 garlic cloves
2 large onions, coarsely chopped
3 thyme sprigs
1 bay leaf
2 cups chicken stock
Chimichurri sauce

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 275°. In a large skillet, melt the butter in the oil. Season the pork with salt and pepper and brown over high heat, 3 to 4 minutes per side. Transfer to an enameled cast-iron casserole and add the garlic, onions, thyme, bay leaf, stock and 2 cups of water; bring to a boil. Cover with foil and bake for 2 1/2 hours, until the pork is falling-apart tender. Transfer to a dish; keep warm. Strain the liquid, return to the casserole and reduce by half over moderately high heat. Season with salt and pepper, add to the pork and serve with chimichurri.

NOTES:

Use store-bought chimichurri or prepare Animal's excellent version. In a mortar, mash 1 chopped garlic clove with 1 seeded jalapeño. Season with 1 teaspoon of salt. Work in 1 bunch each of stemmed curly and flat-leaf parsley and 1/4 cup of chopped oregano. Stir in 3/4 cup of olive oil and 2 tablespoons of white wine vinegar and season with 1/2 teaspoon of crushed red pepper.

Pasta Primavera

INGREDIENTS:

1 box Fettuccine Pasta
3 cups Milk
1 cup Chicken Broth
2 Carrots Sliced
1 cup Mushrooms, sliced
1 cup Broccoli Florets
1 Red Bell Pepper, chopped
1 cup Frozen Peas
2 Tbsp Parmesan Cheese, grated
Kosher Salt, to taste
Ground Black Pepper, to taste

DIRECTIONS:

1.In a large pot, over medium heat, toss in the pasta, milk, broth, carrots, mushrooms, broccoli, bell pepper, and Parmesan cheese. Bring the mixture to a simmer. Continue to simmer for 10-15 minutes or until pasta is cooked.

2.Then add the peas, salt, and pepper.

CARROT CAKE CUPCAKES

Ingredients:

4 Eggs
2 cups Sugar
1 cup Canola Oil
2 cups Flour
2 tsp Ground Cinnamon
1 tsp Baking Powder
1 tsp Ground Allspice
½ tsp Kosher Salt
3 cups Carrots, grated

Directions:

1.Preheat oven 325 degrees F and line two (12-cup) muffin pans with papers.

2.Combine eggs, sugar, and oil in a large bowl. Mix flour, cinnamon, baking soda, baking powder, allspice and salt in a separate bowl. Gradually stir flour mixture into egg mixture. Mix in carrots.

3.Transfer paper to muffin cups, filling each only two-thirds full. Bake for 25 minutes or until set. Allow cupcakes to cool before serving.

SPINACH & MUSHROOM QUICHE

Ingredients:

¼ cup Butter
¾ cup Mushrooms, sliced
¾ cup Spinach
1 cup Milk
3 Eggs
1 cup Cheese
¼ tsp Thyme
¼ tsp Pepper
¼ tsp Salt
1 Pie Shell

Directions:

1.First, preheat the oven to 325 degrees. Next, saute the mushrooms and spinach in the butter over medium heat, about 10 minutes. Beat together the eggs, milk, cheese, and seasonings. Add the mushrooms and spinach to the egg mixture and pour it into a pie shell. Bake the quiche for 35 minutes, or until the filling has set and the crust is golden brown.

Bourbon Glazed Ribs With Homemade Basting Sauce

Ingredients:

Basting sauce:

1/2 C golden brown sugar
1/2 C butter
1/4 C bourbon whiskey
1/4 C apple cider vinegar
2 tablespoons Dijon mustard

Ribs:

1 Tbs. salt
1 Tbs. golden brown sugar
1 1/2 tsp. dry mustard
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. cayenne pepper
2 2-2 1/4-pound baby back pork ribs
1 onion, sliced
4 leaves of lettuce

Directions:

1.Mix first 6 rib ingredients in a bowl. Rub seasoning mix into each side of each rib rack. Cover and chill for at least 6 hours or overnight.

2.Preheat oven to 325 degrees.

3.Remove ribs from refrigerator and sprinkle with onion. Place ribs in a baking dish and roast until meat is tender and begins to pull away from bones about 2 hours. Let cool when finished.

4.Prepare barbecue with medium-high heat. Grill ribs for about 5 minutes per side. Brush on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Serve warm on top of lettuce and side of tomatoes.

Garlic-Herb Lamb Kabobs

INGREDIENTS:

2 pounds of Lamb (boneless leg), cut into 1-inch cubes
1 Tablespoon Garlic, minced
2 teaspoons Oregano
2 teaspoons Rosemary
1/4 cup Olive oil
1/4 cup Lemon juice
3/4 cup Red wine

DIRECTIONS:

1.Place all ingredients in a large, heavy plastic freezer bag. Close tightly and "knead" until well mixed.

2.Place in the refrigerator overnight (turning often). Remove from the bag (save the marinade for basting).

3.Place on skewers (add vegetables like onion, mushrooms, and bell peppers, if desired). Pre-heat the broiler.

4.Place the lamb over the lowest spot and slowly cook for 12-15 minutes, turning and basting often.

Sausage And Chicken Jambalaya

INGREDIENTS:

1 pound Chicken, boneless, skinless breasts
1/2 cup Flour
2 Tablespoons Oil
1 medium Onion, diced
1 Green bell pepper, diced
2 cloves Garlic, minced
1 teaspoon Thyme
2 Tablespoons Parsley, chopped
1/4 teaspoon Cayenne pepper
3/4 pound Smoked sausage, sliced
1 cup Rice
1 large Tomato, diced
2 1/2 cups Chicken broth

DIRECTIONS:

1.Dice the chicken. Heat the oil in a large skillet (that has a lid).

2.Dredge the chicken in the flour and brown in the oil. Remove the chicken and set aside.

3.Add the onion, bell pepper, and garlic to the oil and cook until just soft.

4.Add the sausage, herbs, and rice. Stir for 1 minute. Return the
cooked chicken. Add the tomato and broth.

5.Bring to a boil, reduce the heat, cover, and simmer 30-40 minutes (or until the rice is tender). Serve warm.

Garlic Shrimp

INGREDIENTS:

3/4 pound of Shrimp, large, raw, peeled, and deveined
3 tablespoons Olive oil
1 1/2 teaspoons Garlic, minced
1/8 teaspoon Crushed red pepper flakes
Dash Salt
Chopped parsley

DIRECTIONS:

1.Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just pink.
2.Toss in the garlic, crushed pepper, and salt. Remove the skillet from the flame and allow to sit for 4 minutes.
3.Place the pan over a medium-low flame and reheat for about 2 minutes. Garnish with the parsley.
4.Serve warm over rice or pasta.

Skillet Peach Cobbler

Ingredients:

2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons salt
2 large eggs, beaten to blend
1 1/2 cups crème fraîche, divided
1 cup whole milk
2 teaspoons vanilla extract
1/4 cup (1/2 stick) unsalted butter
2 pounds peeled, pitted peaches, each cut into 1/2 inch wedges (about 2 cups)
1 cup Lord Grey's Peach Preserves
1 cup chilled heavy cream
2 tablespoons sugar

Preparation:

1.Preheat oven to 350°. Whisk first 4 ingredients in a medium bowl. Whisk eggs, 1/2 cup crème fraîche, milk, and vanilla in a medium bowl. Add egg mixture to dry ingredients; whisk until smooth. Melt butter in a 12-inch cast-iron skillet over medium heat. Swirl pan to coat with butter. Remove from heat.

2.Add batter to pan. Scatter fresh peaches over, then spoon dollops of preserves evenly over batter. Bake until a tester inserted into the center of cobbler comes out clean, 45-50 minutes. Let cool slightly. Meanwhile, whip cream in a medium bowl to form soft peaks. Fold in sugar and remaining 1 cup crème fraîche. Cut cobbler into wedges and serve with whipped cream mixture.

Lord Grey's Peach Preserves

Ingredients:

5 pounds ripe peaches
4 cups sugar
2 tablespoons fresh lemon juice
5 Earl Grey tea bags, divided

Preparation:

1.Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool. Peel, halve, and pit. Cut into 1/3 inch slices. Combine sugar and juice in a large bowl. Let stand for 30 minutes.

2.Place a small plate in the freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don't run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.

Cornmeal Hoecakes

Ingredients:

1 cup all-purpose flour
⅔ cup coarse-grind cornmeal
2 tablespoons sugar
½ teaspoon kosher salt
¼ teaspoon baking powder
1 large egg
1 large egg white
1¼ cups milk
¼ cup unsalted butter, melted; plus 2 teaspoons room temperature
Sour cream and sliced scallions (for serving)
Flaky sea salt

Preparation:

1.Preheat oven to 350°. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.

2.Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to the stovetop, turn cake over with a spatula and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.

3.Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

Iron-Skillet Cornbread

Ingredients:

1¼ cups all-purpose flour
1 cup fine grind cornmeal
1 tablespoon baking powder
1½ teaspoons kosher salt
4 large eggs
1½ cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chiles, drained, chopped
1½ ounces mild white cheddar, grated (about ½ cup)
1½ ounces Monterey Jack, grated (about ½ cup)
¾ cup unsalted butter (1½ sticks), room temperature
⅔ cup sugar
Nonstick vegetable oil spray

Preparation:

1.Place rack in the middle of the oven. Set skillet on a rimmed baking sheet, place on rack and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.

2.Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.

3.Remove skillet from oven and lightly coat with nonstick spray. Scrape the batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

PINTO BEANS

INGREDIENTS:

10 lb bean
31/2 gal water
3 lb meat bacon
3 gal water
4 oz salt
1 lb onions.
2 tsp black pepper

DIRECTIONS:

1.Soak beans in 3 1/2  gallon water overnight

2.Saute meat, brown saute onions in meat until clear

3.Add sauteed bean add 4 oz salt & water

Note: Be sure to pour out water from previous night

BLACK-EYED PEAS WITH HAM HOCKS

INGREDIENTS:

5 lb black eyed peas
3 lbs smoked ham hocks
2 1/2 gal water
1 lb  onion
1 lb 1/2 inch celery (optional)
2 TBSP garlic
2 1/2 tsp red pepper
2 1/2 tsp salt
2 1/2 tsp black pepper

DIRECTIONS:

1.Combine hocks, water, onion, celery, and seasonings.

2.Bring to boil, add peas; cover cook stirring occasionally over low heat 1 hours or until peas are tender.

Grilled Salmon With Lemon And Herb Butter

INGREDIENTS:

12 ounces Salmon filets
3 Tablespoons Butter softened
1 teaspoon Lemon juice
1/2 teaspoon Lemon zest (grated peel)
1 teaspoon Chives, fresh, chopped
1 teaspoon Parsley, fresh, chopped

DIRECTIONS:

1.Place the butter, lemon juice, zest, and herbs in a food processor. Pulse until just blended. Place in parchment paper or plastic wrap. Roll into a cylinder. Refrigerate for at least 30 minutes.

2.Cut the salmon into two portions and grill. Cut the butter into 1/4-inch circles. Place the salmon on plates and immediately top with the butter circles.

3.Serve immediately.

Braised Round Steak With Wild Mushrooms

INGREDIENTS:

1 1/2 Tablespoons Olive Oil
1/4 pound Mushrooms (portabella, shiitake, porcini, etc.),
sliced
2 Shallots, diced
1 1/2 Tablespoons Olive Oil
1/2 cup Flour
Salt and pepper
1 1/2 pound Round steak, cut into large pieces
1 cup Beef broth
1/4 cup Red wine (optional)

DIRECTIONS:

1.Heat the oil in a heavy skillet. Add the mushroom and shallots. Cook until just soft. Set aside.

2.Preheat the oven to 325.

3.Heat the rest of the oil in a heavy Dutch oven (with a lid).

4.Season the flour with salt and pepper. Dredge the meat in the flour. Brown well on both sides.

5.Add the broth and wine. Top with the cooked mushrooms and shallots. Cover and bake until very tender (about 1 1/2 hours).

Served over noodles or rice.

Smoked Turkey And Corn Chowder

DIRECTIONS:

6 ounces Smoked turkey breast, diced
1 medium Onion, diced
2 stalks Celery, diced
1 large Potato, diced
4 cups Chicken broth
1/4 cup Green chilies, mild, chopped (canned)
1 pound Corn (frozen)
1/2 cup Cream
Salt and pepper to taste

INGREDIENTS:

1.Place all ingredients (except cream)in a soup pot. Slowly
bring to a boil. Reduce the heat and simmer until the
vegetables are soft (about 1 hour).

2.Whisk in the cream and
simmer for 20 minutes longer. Serve warm.

Grilled Chicken With Walnut Sauce

INGREDIENTS:

4 Chicken breasts (boneless, skinless), about 6 ounces each
1 Tablespoon Butter
1 small onion, minced
1/2 teaspoon Garlic, minced
1/2 cup Chicken broth
1 1/2 teaspoons Parsley, chopped
1/4 teaspoon Basil (dry)
1/8 teaspoon Coriander (dry)
1/2 cup Walnuts
Salt and pepper to taste

DIRECTIONS:

1.Place the walnuts in a food processor and run until ground. Set aside.

2.Melt the butter in a medium saucepan. Add the onion and garlic. Cook until soft (Do Not Brown).

3.Add the broth, herbs, and walnuts. Bring to a boil. Reduce the heat
and simmer until slightly thickened.

4.Grill the chicken
while the sauce reduces.

5.Serve the chicken with the warm
sauce ladled on top.

Corn Savory Bread

INGREDIENTS:

1 cup Cornmeal
1 cup Flour
1 Tablespoon Baking powder
1/2 teaspoon Salt
3/4 cup milk
1 Egg, lightly beaten
1 cup Creamed corn
1 1/2 cup Cheddar, grated
2 Tablespoons Butter

DIRECTIONS:

1.Place a large cast iron skillet in the oven. Pre-heat to
425. Mix together all ingredients (except the butter).

2.Add the butter to the hot pan until just melted.

3.Pour the mixture into the hot pan. Bake for 25-30 minutes until
lightly browned.

4.Allow to cool slightly before serving.

Vanilla Pound Cake

INGREDIENTS:

4 ounces Butter, softened
3 cups Sugar
4 Eggs
2 cups Flour
1/2 teaspoon Baking powder
1/2 cup Sour cream
1 teaspoon Vanilla extract

DIRECTIONS:

1.Place the butter and sugar in a mixer. Cream until smooth.

2.Add the eggs - one at a time with the mixer running.

3.In a separate bowl, sift together the flour and baking powder.
Blend well into the mixture.

4.Add the sour cream and vanilla
and mix until blended.

5.Pre-heat the oven to 325. Grease and
flour a bread pan. Pour in the batter. Bake for 55-60 minutes.

6.Allow cooling before serving.

Bing Bread

Ingredients:

MAKES TWO 10" OR SIX 6" ROUND LOAVES

SERVINGS:

Sour Cream Butter
½ cup (1 stick) unsalted butter, room temperature
2 tablespoons sour cream
¾ teaspoon kosher salt

Bread And Assembly:

1 ¼-oz. envelope active dry yeast (about 2 ¼ tsp.)
2 tablespoons plus 1 ½ tsp. sugar
2½ teaspoons kosher salt, divided
4 cups all-purpose flour, plus more for surface
1 large russet potato, unpeeled, cut into ½" pieces
3 tablespoons vegetable oil, divided
1 pound bacon, cut crosswise into thirds
2 tablespoons toasted sesame oil, divided
8 ounces white cheddar, grated (about 2 cups)
1½ cups thinly sliced scallions (from about ½ bunch)
1 tablespoon soy sauce
2 tablespoons sesame seeds, divided

Preparation:

Sour Cream Butter:

Whisk butter, sour cream, and salt in a medium bowl until smooth; set aside.

DO AHEAD:

Butter can be made 3 days ahead. Cover and chill.
Bread and Assembly:

1.Combine yeast, 2 Tbsp. sugar, 2 tsp. salt, and 2 cups very warm (but not hot) water in a large bowl whisking to dissolve. Let sit until foamy, about 5 minutes. Add 4 cups flour and mix with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots of flour remaining. Cover with plastic wrap and let sit in a warm place until doubled in size, 50–70 minutes.

2.Meanwhile, preheat oven to 400°. Toss potato with 1 Tbsp. vegetable oil and remaining ½ tsp. salt on a rimmed baking sheet and roast, tossing once, until potato is golden brown and soft, 15–20 minutes; let cool.

3.While potato is roasting, chill bacon in a freezer until firm but not frozen, 12–15 minutes. Transfer to a food processor and pulse until coarsely chopped. Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 15–20 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.

4.Once the dough has doubled in size, gently punch down and transfer to a generously floured surface. Knead, adding more flour a tablespoonful at a time if the dough is very sticky, until smooth (dough should be very soft, pliable, and slightly sticky).

5.Divide dough in half. Flour surface generously. Cover 1 piece of dough with plastic so that it doesn’t dry out. Roll out the other piece of dough, adding more flour as needed to prevent sticking, to a 13" round about ¼" thick. Brush excess flour from the dough then brushes with 1 Tbsp. sesame oil. Sprinkle with half of potato, bacon, cheese, and scallions.

6.Roll up dough like a jelly roll. Pinch together seam and each end to seal, then gently squeeze and press from the center toward the ends to elongate the roll slightly and even out the thickness.

7.Starting from one end, coil roll (like a rope) to form a large spiral. Gently flatten spiral with your hand to form a 9" circle, sprinkling with lightly with more flour to prevent sticking if needed. Cover and repeat with remaining dough, potato, bacon, cheese, scallions, and 1 Tbsp. sesame oil.

8.Whisk soy sauce, 1 ½ tsp. sugar, and 2 Tbsp. water in a small bowl until sugar is dissolved.

9.Heat a 10" cast-iron skillet over medium. Add 1 Tbsp. vegetable oil, swirling to coat. Carefully place 1 spiral of dough in a hot skillet (keep remaining spiral covered) and brush with soy glaze. Cover pan with a lid and cook until underside of bread is golden brown, 5–10 minutes (rotate skillet on the burner as needed for even browning). Uncover and flip bread over. Brush top with soy glaze and sprinkle with 1 Tbsp. sesame seeds.

10.Transfer skillet to oven and cook, uncovered, until underside is golden brown, 15–18 minutes (tent with foil if top gets too dark before the bottom is golden brown). Transfer to a wire rack and let cool 15 minutes. Repeat with remaining round of dough, soy glaze, 1 Tbsp. sesame oil, and 1 Tbsp. sesame seeds.

11.Cut warm bread into wedges and serve with sour cream butter.