Roast Leg of Lamb with Broad Beans

INGREDIENTS:

1 x 3-kilograms/7-pound leg of lamb
3 tablespoons olive oil
2 kilograms/4 1/2 pounds fresh broad (fava) beans in their pods, or 550 grams/1 pounds (3 1/2 cups) frozen beans
1 carrot, 1 onion and 1 celery stalk, all roughly chopped
2 cloves garlic, chopped
1 teaspoon golden caster (superfine) sugar, plus an extra pinch
1 teaspoon tomato purée (paste)
4 tablespoons white wine vinegar
150 milliliters/5 fluid ounces (2/3 cup) dry white wine
Sprig thyme or rosemary
250 milliliters/8 fluid ounces (1 cup) Lamb or Chicken Stock (Broth) [like the Chicken Stock featured on page 184]
50 grams/2 ounces (1/2 stick) butter
1 tablespoon chopped mint
Salt
Pepper
Buttered new potatoes, to serve

HOW TO MAKE THIS RECIPE:

1.Preheat the oven to 150°C/300°F/Gas Mark 2. Rub the lamb with 1 tablespoon of the olive oil and season well with salt and pepper. Place in a roasting dish with a lid and roast for 3 hours. Increase the temperature to 200°C/400°F/Gas Mark 6 and roast for another hour, or until the meat has begun to break apart. Turn the oven off and leave the meat in there to rest until needed, but in any event for at least 20 minutes.

2.While the meat is roasting, pod the beans (if using fresh ones) and cook in a pan of boiling water for 5 minutes. Refresh in cold water, then squeeze them out of their skins and set aside.

3.Now make the gravy. My method is unorthodox but ensures less greasiness than the usual way. Heat the remaining olive oil in a clean pan, add the carrot, onion, celery and garlic and brown gently for 10 minutes. Stir in 1 teaspoon sugar and the tomato purée (paste) and let this brown too. Pour in all but 1 teaspoon of the vinegar and cook to reduce to a syrupy glaze. Tip in the wine, scrape up all the browned bits from the bottom of the pan and let bubble. Add the herb sprig and stock (broth), simmer for 10 minutes, then strain and set aside.

4.Once the meat is resting, melt the butter in a pan, add a pinch of sugar, the mint, a good pinch of salt and the remaining wine vinegar. Bubble for 1 minute, then tip in the skinned beans along with 2–3 tablespoons water and cook for another 2–3 minutes.

5.Reheat the gravy in a pan, spooning in some of the meat juices if desired, but be careful to skim off any excess fat.

6.To serve, carve the lamb into thick slices and serve with the beans, gravy and buttered new potatoes.

Lamb Chops Sizzled with Garlic

INGREDIENTS:

Eight 1/2-inch-thick lamb loin chops (about 2 pounds), fatty tips trimmed
Salt and freshly ground pepper
Pinch of dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Pinch of crushed red pepper

HOW TO MAKE THIS RECIPE:

1.Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

2.Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Pork Chops With Black Bean Succotash

INGREDIENTS:

1 teaspoon chile powder, preferably ancho
1 teaspoon ground cumin
1½ teaspoons kosher salt, divided
4 8- to 10-oz. bone-in pork chops (about 1 in. thick)
3 tablespoons olive oil, divided
1 small red bell pepper, chopped 1 small red onion, sliced
2 cups fresh or frozen corn kernels
1 15-oz. can black beans, drained and rinsed
3 tablespoons chopped fresh cilantro, plus leaves and tender stems for serving
2 tablespoons fresh lime juice, plus wedges for serving

DIRECTIONS:

1.Preheat oven to 425°F. Combine chile powder, cumin, and 1 teaspoon of the salt; rub all over pork. Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high. Working in batches, add pork and cook, turning once, until deeply browned, about 3 minutes per side. Transfer to a rimmed baking sheet and roast until an instant-read thermometer registers 140°F, 8 to 10 minutes. Transfer to a cutting board and tent with foil to keep warm.

2.Meanwhile, wipe out the skillet and return to medium heat. Add remaining 1 tablespoon oil. Add bell pepper and onion; cook, stirring often until softened, about 3 minutes. Add corn, beans, and remaining ½ teaspoon salt; cook until heated through, about 2 minutes. Stir in chopped cilantro and lime juice. Serve succotash with pork and lime wedges, topped with cilantro leaves and stems.

Bacon and Egg Sandwich

INGREDIENTS:

1 soft roll (such as a Kaiser roll or brioche bun)
3 tablespoon unsalted butter (at room temperature, divided)
2 large eggs (at room temperature)
salt and pepper (for seasoning)
1 slice sharp, white Cheddar cheese
2 slice bacon (cooked until crisp, then halved crosswise)

INSTRUCTIONS:

1.Turn on the broiler.

2.Heat a large dry skillet over medium-high heat. Slice the roll horizontally and toast until hot and crispy. Set the roll aside and lower the heat on the skillet to medium.

3.Butter the toasted roll with a one tablespoon butter on each toasted side. Let the butter get absorbed and continue to work edge to edge using a whole tablespoon on each side of the bun.

4.Add the remaining tablespoon butter to the hot skillet. Once it melts and gets foamy crack the eggs into the skillet. Get them close enough to be touching. You want them co-joined. Cook the eggs over easy, taking care to keep the yolks intact when you flip them. Lightly season with salt and pepper.

5.Remove the skillet from the heat and roll the white under if necessary to make the eggs bun-sized. Lay a slice of cheese and 2 half strips of bacon crisscross on top of the eggs. Set the skillet under the broiler until the cheese just begins to melt, and the bacon softens somewhat about 1 minute. Remove from heat. Lay 2 remaining half pieces of bacon crisscross onto the bottom of the roll. Top these slices with the egg and cheese combination. Close the sandwich with the top of the buttered roll. Eat immediately.

Red Wine–Braised Short Ribs with Carrots

Ingredients:

Short Ribs:
5 lb. English-style bone-in beef short ribs, cut between the bones (about 10)
Kosher salt, freshly ground pepper
1/4 cup olive oil
4 oz. pancetta (Italian bacon), chopped
1 medium onion, finely chopped
4 sprigs thyme
1 lb. young carrots, unpeeled, halved if large
1 750 ml. bottle full-bodied red wine (such as a Rhône variety)
1 28-oz. can chopped tomatoes

Gremolata And Assembly:
1 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh chives
2 garlic cloves, finely chopped
1 tsp finely grated orange zest
Kosher salt, freshly ground pepper

Preparation:

Short Ribs:

1.Season short ribs with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook short ribs until browned on all sides, 8–10 minutes per batch; transfer to a plate. Pour off fat from pot.

2.Add pancetta to same pot and cook, stirring occasionally, until fat is rendered and pancetta begins to brown, 5–7 minutes. Add onion, thyme, and carrots. Cook, stirring occasionally until onion is softened, about 5 minutes. Add wine and tomatoes and bring to a boil. Return short ribs to pot, pressing down to submerge. Cover pot, reduce heat and simmer until short ribs are very tender and meat is almost falling off the bone, 3 1/2–4 hours.

3.Transfer short ribs and carrots to a large baking dish or platter and cover with foil to keep warm; discard thyme and any bones in the pot. Strain cooking liquid through a fine-mesh sieve into a medium bowl; return to pot. Bring to a boil, reduce heat to medium, and simmer until thickened and reduced by half, 15–20 minutes; season with salt and pepper. Return short ribs to pot and turn to coat.

DO AHEAD: Short ribs can be cooked 2 days ahead. Cover and chill.

GREMOLATA AND ASSEMBLY
Combine parsley, chives, garlic, and orange zest in a medium bowl; season with salt and pepper.
Place short ribs, carrots, and sauce on a large serving platter; serve with gremolata.

Cherry Tomato Vinaigrette

Ingredients:

1 1/2 CUPS SERVINGS
1-pint cherry tomatoes
3 tablespoons olive oil, divided
1 shallot, finely chopped
1 tablespoon (or more) red wine vinegar
Kosher salt, freshly ground pepper
2 tablespoons chopped fresh chives

Preparation:

1.Cut half of cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add shallot and cook, stirring often, until softened, about 4 minutes.

2.Add halved and whole tomatoes and cook, stirring occasionally, until beginning to release juices, 4–6 minutes. Mash some of the tomatoes with a spoon.

3.Add 1 tablespoon vinegar and remaining 2 tablespoons oil; season with salt and pepper. Serve warm or room temperature; add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Chicken Saltimbocca

INGREDIENTS:

Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
Salt and freshly ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
All-purpose flour, for dusting
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons dry white wine
1 cup chicken stock or low-sodium broth

HOW TO MAKE THIS RECIPE:

1.Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

2.Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

3.Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.

4.Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

SUGGESTED PAIRING
Earthy, complex Tuscan red.

Cheesy Bruschetta Chicken Cutlets

Ingredients:

For the bruschetta topping:
1 (14.5 ounce) can diced tomatoes, drained
1 clove garlic, minced or pressed through a garlic press
1 tablespoon olive oil
1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano
1/4 teaspoon ground black pepper
For the chicken:
1 1/2 pounds chicken breast cutlets (about 4 cutlets)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
3/4 cup (3 ounces) shredded mozzarella cheese
1/4 cup (1 ounce) shredded Parmesan cheese
1/4 cup chopped fresh parsley

Method:

1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler.

2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside.

3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe.

When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through since they will finish cooking in the oven.

4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese.

5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through about 3 minutes. Check for doneness by cutting into one of the chicken cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center).

5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.

Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.

NOTE: Look for chicken cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat.

Vinegar-Braised Chicken Legs

Ingredients:

4 chicken legs (thigh and drumstick, about 3 pounds total)
Kosher salt
1 tablespoon olive oil
8 dried shiitake mushrooms
4 medium shallots, peeled, halved lengthwise
2 3-inch cinnamon sticks
1 2-inch piece ginger, peeled, thinly sliced
1 red chile, sliced
8 garlic cloves, crushed
2-star anise pods
1 cup low-sodium chicken broth
1 cup red wine vinegar
⅓ cup golden raisins
2 tablespoons soy sauce
1 tablespoon light brown sugar
Sliced chives (for serving)

Preparation:

1.Season chicken with salt. Heat oil in a large Dutch oven or wide pot over medium-high. Cook chicken, skin side down, until skin is golden brown and very crisp, 10–12 minutes. Transfer chicken skin side up to a plate.

2.Add mushrooms, shallots, cinnamon, ginger, chile, garlic, and star anise to pot. Cook, stirring occasionally until shallots and garlic are lightly browned, about 4 minutes. Add broth, vinegar, raisins, soy sauce, and brown sugar and stir to dissolve sugar. Nestle chicken legs skin side up back into the pot. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is very tender (knee joints should flex easily), 60–75 minutes.

3.Heat broiler. Transfer chicken to a foil-lined rimmed baking sheet. Increase heat to medium-high and reduce braising liquid until thick enough to lightly coat a spoon, about 5 minutes. Season with salt, if needed.

4.Broil chicken legs just until skin is crisp again, 30–60 seconds. Transfer chicken to a serving platter and spoon braising liquid around it, topping with shallots and aromatic spices. Serve topped with chives.

Turkey Club with Herb Mayo

Ingredients:

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

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

Special Equipment:
A spice mill or a mortar and pestle

Preparation:

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

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

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

Sandwich and Assembly:

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

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

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

Do Ahead:

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

NOTE:
Feel free to swap in with your favorite store-bought turkey meat, but our version takes only about 15 minutes of active time and will change the way you think about turkey. Then again, we might be biased.

Cheesiest Grilled Cheese

Fried Fish Sandwiches With Lobster Mayo

Ingredients:

Lobster Mayo:
1 cup small pieces cooked lobster meat
1 cup mayonnaise
⅓ cup chopped bread-and-butter pickles
3 tablespoons finely chopped shallot
1 tablespoon fresh lemon juice
Hot sauce
Kosher salt

Fish And Assembly:
1 cup all-purpose flour
1 teaspoon cayenne pepper
1½ teaspoons kosher salt, plus more
3 large eggs, beaten to blend
1 cup finely crushed potato chips
1 cup panko (Japanese breadcrumbs)
Vegetable oil (for frying; about 8 cups)
8 5-ounce skinless, boneless haddock or cod pieces
Lemon wedges (for fish)
8 seeded hamburger buns
4 tablespoons unsalted butter, melted
⅔ cup baby arugula
⅔ cup finely shredded Napa cabbage
⅔ cup parsley leaves with tender stems
2 tablespoons bread-and-butter pickle juice
8 slices tomato, preferably heirloom

Special Equipment:
A deep-fry thermometer

Preparation:

Lobster Mayo:
Mix lobster, mayonnaise, pickles, shallot, and lemon juice in a small bowl; season with hot sauce and salt.

Do Ahead: Lobster Mayonnaise can be made 1 day ahead. Cover and chill.

Fish and Assembly:

1.Preheat oven to 200°. Whisk flour, cayenne pepper, and 1½ tsp. salt in a shallow bowl to combine. Place eggs in another shallow bowl. Combine potato chips and panko in a third shallow bowl. Pour oil into a large pot to come 2" up sides; fit with a thermometer. Heat over medium-high until thermometer registers 350°.

2.Meanwhile, working with 1 piece at a time, dip fish in flour mixture, shaking off excess, then dip in egg, letting excess drip back into the bowl. Pack panko mixture onto fish, pressing firmly to adhere; shake off excess and place on a wire rack set inside a rimmed baking sheet.

3.Fry fish 2 pieces at a time, turning occasionally, until deep golden brown and cooked through about 5 minutes. Transfer to another wire rack set inside a rimmed baking sheet. Squeeze a little lemon over and season with salt. Transfer to oven to keep warm until ready to assemble the sandwich.

4.Heat a griddle or dry large cast-iron skillet over medium. Brush cut sides of buns with butter; cook, butter side down, until golden brown, about 2 minutes.

5.Toss arugula, cabbage, parsley, and pickle juice in a large bowl. Spread half of lobster mayonnaise over bottom halves of buns; top with arugula mixture. Top with fish then tomato slices. Spoon remaining lobster mayonnaise over and close sandwiches.

NOTE: If topping a fried fish sandwich with lobster mayo sounds decadent…well, it is. And if you leave out the lobster meat, you’re still eating like a king.

McDonalds Fillet O Fish

Chicken Burrito Bowl

Ingredients:

1 C. rice
1 C. salsa
3 C. Romaine lettuce, chopped
1 can whole kernel corn, drained
1 black beans
2 Roma tomatoes, chopped
2 T. cilantro, chopped
1 lime
1 lbs. chicken, cooked

Directions:

1.In a large saucepan cook rice and stir in salsa; set aside. Meanwhile marinate evenly the chicken with lime, salt, and pepper. Cook on a skillet for about 8 minutes. Once the chicken is ready to begin to assemble the bowl, put the rice on the bottom and top with lettuce, corn, black beans, tomatoes, lime juice, and cilantro.

Katsu Curry

Ingredients:

Stock:
3 quarts low-sodium beef stock or broth
2 ounces dried shiitake or porcini mushrooms (about 1 cup)
1 lemongrass stalk
1 2-inch piece ginger, peeled, sliced
1 3-inch cinnamon stick
5 garlic cloves, crushed
5 cardamom pods
2 whole cloves
1 tablespoon fenugreek leaves (optional)

Curry:
6 tablespoons unsalted butter
½ cup all-purpose flour
¼ cup canola oil
8 ounces button mushrooms, quartered (about 2 cups)
Kosher salt, freshly ground pepper
1 medium onion, chopped
3 carrots, cut into 1-inch pieces on the bias
2 celery stalks, thinly sliced
¼ cup sake
¼ cup plus 1 tablespoon curry powder (such as S&B)
1 tablespoon garam masala
1 russet potato, cut into 1-inch pieces on the bias
1 Fuji apple, peeled, grated on the large holes of a box grater
1 tablespoon dark brown sugar
1 tablespoon unseasoned rice wine vinegar

Katsu And Assembly:
4 4-ounce boneless center-cut pork chops, excess fat trimmed
1 cup all-purpose flour
3 large eggs, room temperature, beaten to blend
3 cups panko (Japanese breadcrumbs)
Kosher salt, freshly ground pepper
6 tablespoons vegetable oil, divided
Steamed rice, finely chopped scallions, and fukujinzuke (Japanese pickles; for serving)

Preparation:

Stock:
Simmer stock, mushrooms, lemongrass, ginger, cinnamon, garlic, cardamom, cloves, and fenugreek leaves, if using, in a large saucepan, uncovered and stirring occasionally, over medium heat until slightly reduced and very fragrant, 30–40 minutes. Strain through a fine-mesh sieve into a large bowl or measuring cup; discard solids.

Do Ahead: Stock can be made 3 days ahead; cover and chill.

Curry:

1.While the stock is simmering, melt butter in a small skillet over medium-high heat. Cook flour, stirring constantly, until roux is golden brown and smells nutty, 2–4 minutes; set aside.

2.Heat oil in a large wide saucepan (you want a wide pot for maximum evaporation) over high. Cook mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, undisturbed, until browned on the second side, about 2 minutes. Continue to cook, tossing occasionally, until browned on all sides and tender, about 2 minutes more; season with salt and pepper. Using a slotted spoon, transfer mushrooms to a medium bowl, leaving oil in the pot.

3.Reduce heat to medium. Cook onion, carrots, and celery, tossing occasionally, until tender, 8–10 minutes. Pour in sake and cook, scraping up brown bits on the bottom of the pan, until liquid is evaporated, 2–3 minutes. Sprinkle curry powder and garam masala over and cook, stirring frequently, until very fragrant, about 1 minute. Add potato, apple, mushrooms, and reserved stock and bring to a boil. Whisk in reserved roux until mixture thickens. Reduce heat, bring to a simmer, and continue to cook, uncovered and stirring occasionally, until mixture is very thick, almost the consistency of yogurt, 25–30 minutes. Stir in brown sugar and vinegar; season with salt.

Katsu and Assembly:

1.Pound pork chops between 2 layers of plastic wrap to ¼" thick. Place flour in a shallow bowl (a pie plate works best). Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season flour, eggs, and panko with salt and pepper.

2.Working one at a time, season cutlets with salt and pepper, then dredge in flour, shaking off excess. Transfer to bowl with the egg and turn to coat. Lift from the bowl, letting excess drip off. Coat in panko, pressing to adhere, then transfer to a rimmed baking sheet.

3.Heat 3 Tbsp. oil in a large skillet over medium-high. Cook 2 cutlets until coating is deep golden brown and pork is just cooked through, about 4 minutes per side. Transfer to a plate. Wipe out the skillet and repeat with remaining 3 Tbsp. oil and 2 cutlets.

4.Slice pork into 1" strips. Arrange rice and curry side by side on a plate or in a shallow bowl. Top with pork, scallions, and fukujinzuke.


Katsu Curry:

Curry originated in India, but the curry popular in Japan took hold when English merchants brought curry powder to Kobe and other cities to cook with during their stays. It’s a bit thick, resembling a stew, and is traditionally seasoned with S&B curry powder and some fruit, for sweetness. A pork cutlet (katsu) is a perfect pairing, but you can substitute chicken instead.

Slow Cooker Sunday Sauce on Spaghetti

INGREDIENTS:

3 tablespoons extra-virgin olive oil
3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
Salt and freshly ground black pepper
1 pound sweet Italian sausages
3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
1 large onion, coarsely chopped
8 garlic cloves, coarsely chopped
2 medium carrots, cut into 1/2-inch pieces
1 cup dry red wine
One 28-ounce can whole tomatoes, chopped, juices reserved
One 28-ounce can tomato puree
2 thyme sprigs
1 rosemary sprig
1/2 cup water
2 pounds spaghetti
Freshly grated pecorino cheese, for serving

HOW TO MAKE THIS RECIPE:

1.In a large skillet, heat 2 tablespoons of the olive oil. Season the pork with salt and pepper and cook over moderately high heat until richly browned all over. Transfer the pork to the slow cooker, cover and turn it on to high. Add the remaining 1 tablespoon of olive oil to the skillet. Add the sausages and cook over moderate heat until browned all over about 10 minutes. Transfer the sausages to the slow cooker.

2.Add the pancetta to the skillet and cook over moderate, stirring a few times until the fat has rendered about 7 minutes. Add the onion, garlic, and carrots and cook, stirring a few times, until softened, about 8 minutes. Add the red wine and stir to release any browned bits on the bottom of the skillet. Boil the wine over high heat until reduced by half, about 4 minutes. Add the tomatoes and their juices and the tomato puree and bring to a boil. Transfer the mixture to the slow cooker and add the thyme, rosemary, and water.

3.Cover the slow cooker and cook on high for 2 hours. Transfer the sausages to a bowl and cover. Cook the sauce for about 2 hours longer, until the pork is very tender.

4.Transfer the pork to a bowl and shred coarsely with 2 forks. Coarsely break up the sausage. Return the meats to the cooker and simmer the sauce for 30 minutes longer. Discard the thyme and rosemary sprigs and season the sauce with salt and pepper.

5.Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until al dente. Drain the spaghetti and return it to the pot. Stir in half of the sauce. Transfer the spaghetti to a platter and top with the remaining sauce. Serve right away, passing cheese at the table.

MAKE AHEAD:
The sauce can be refrigerated for up to 3 days. Reheat gently.

SUGGESTED PAIRING:
Juicy, dark-berried Montepulciano.

Tuscan-Style Spareribs with Balsamic Glaze

INGREDIENTS:

2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary leaves
1 1/2 tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 tablespoons balsamic vinegar, preferably one aged for at least 5 years

HOW TO MAKE THIS RECIPE:

1.In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander, and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.

2.Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.

3.Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

SUGGESTED PAIRING:

A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.

Savory Chicken Fried Steak

Ingredients:

1½ cup Whole Milk
2 Large Eggs
2 cup All-purpose Flour
2 tsp Seasoned Salt
Kosher Salt & Freshly Ground Black Pepper
¾ tsp Paprika
¼ tsp Cayenne Pepper
3 lb Cube Steak*
½ cup Canola Oil
1 Tbsp Butter
Gravy:
⅓ cup All-purpose Flour
4 cup Milk
½ tsp Seasoned Salt
Freshly Ground Black Pepper
Mashed Potatoes, for serving

Directions:

1.Begin by creating an assembly line for the frying process. Mix the milk with the eggs; the flour with the seasoned salt, 1 ½ teaspoons of black pepper, paprika, and cayenne pepper; place the meat in the third bowl.

2.Salt and pepper each piece of meat on both sides. Continue by coating with the flour and finally, dunk the meat in the milk and egg mixture. Return it to the flour and then set aside for frying.

3.Heat your oil to frying temperature over medium heat. Add the butter and a few sprinkles of flour. Cook at least three pieces of the chicken fried steak at a time. Cook each for about two minutes or until the edges become golden brown. Once finished, set on a plate with paper towels to pick up the excess grease.

4.Once all the meat is fried, pour the grease into a heatproof bowl. Do not clean the skillet. Return to the stove and heat up one cup of the oil that was removed over medium-low heat. When the grease is hot, sprinkle flour evenly over the grease. Use a whisk to mix until it creates a golden brown paste**. Continue cooking until the roux is deep golden brown.

5.Pour in the milk while whisking. Add the seasoned salt and black pepper. Continue whisking and cooking for about five to 10 minutes or until the gravy is smooth and thick.

6.Serve with the chicken fried steak and a side of mashed potatoes.

Southern BBQ Ribs

IngredIngredients:

4 lb Baby Back Pork Ribs
½ cup Water
1 cup Ketchup
1 cup Water
1 cup Cider Vinegar
⅓ cup Worcestershire Sauce
¼ cup Mustard
4 Tbsp Butter
½ cup Brown Sugar
1 tsp Hot Pepper Sauce
½ tsp Salt

Directions:

1.Preheat the oven to 350 degrees and place the ribs in roasting pans. Mix the water and half the vinegar in a bowl and pour over the ribs. Bake for 45 minutes and baste halfway through. Meanwhile, mix the ketchup, remaining vinegar, Worcestershire, mustard, butter, brown sugar, hot pepper sauce, and salt in a saucepan. Bring the mixture to a boil and then simmer for 1 hour. Preheat the grill to medium and transfer the ribs onto it. Grill for 15 minutes, turning once. Baste with the barbecue sauce and grill another 8 minutes. Baste again and grill another 8 minutes before serving.

Classic Pecan Pie

Ingredients:

1 Premade Pie Crust
⅔ cup White Sugar
⅓ cup Butter, melted
1 cup Corn Syrup
1 tsp Salt
½ tsp Cinnamon
3 Eggs
1 cup Pecan Halves
¼ cup Whole Pecans

Directions:

1.Beat the sugar, butter, corn syrup, cinnamon, salt, and eggs with a whisk until well mixed. Add the pecans and pour into the pie crust. Arrange extra whole pecans on top if desired. Bake for 45 minutes until the center is set. Cool for at least an hour before serving.

Classic Cornbread

Ingredients:

1¼ cups Yellow Cornmeal
1 cup All-purpose Flour
1 Egg, lightly beaten
1 cup Buttermilk
½ cup Sugar
¼ cup Unsalted Butter, melted
1 Tbsp Baking Powder
½ tsp Baking Soda
½ tsp Kosher Salt

Directions:

1.Preheat oven to 400 °F. Butter the baking dish you will be using.

2.Whisk the butter and egg in a large bowl until well mixed. Then add the cornmeal, flour, buttermilk, sugar, baking powder, baking soda, and salt.

3.Continue to mix together until there are no dry spots. The batter should be lumpy.

4.Pour the batter into the buttered baking dish.

5.Bake for 20-30 minutes. The tester should come out clean when inserted.

CLASSIC SWEET POTATO CASSEROLE

Ingredients:

6 Tbsp Unsalted Butter
½ cup Brown Sugar
½ cup Water
1 Tbsp Salt
1 tsp Ground Ginger
4 lb Sweet Potatoes, peeled and cubed
4 cups Mini Marshmallows

Directions:

1.Preheat broiler and prepare a 9x13-inch casserole dish.

2.In a Dutch oven, melt butter over medium-high heat. Stir in brown sugar, water, salt and ground ginger. Bring mixture to a boil.

3.Mix in sweet potatoes. Bring to a boil and then decrease heat to medium-low. Cover and simmer. Cook for 20 minutes or until potatoes are tender. Transfer to prepared baking dish.

4.Top casserole with marshmallows and broil for 1 1/2 minutes or until marshmallows begin to brown. Allow casserole to cool before serving.

SOUTHERN STYLE FRIED CHICKEN

Ingredients:

2 cup Buttermilk
1 tsp Dijon Mustard
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 Whole Chicken, cut into pieces
2 cup All-purpose Flour
1 tsp Baking Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Ground Parsley
5 cup Vegetable Oil, for frying

Directions:

1.Using a large zipper bag mix together buttermilk, mustard, salt, pepper, and cayenne. Add in chicken pieces and let sit in the marinade for 4 hours.

2.Combine flour, baking powder, garlic powder, onion powder, and parsley. Removed the chicken from the marinade and coat with the dry ingredients. After the chicken has been coated repeat dipping in the wet marinade and then coated with the dry ingredients.

3.Heat oil in a large frying pan over medium-high heat. Fry the coated chicken in batches for 10 minutes or until golden brown and cooked all the way through. Let the chicken cool on paper towels before serving.

Oven-Dried Tomatoes

INGREDIENTS:

2 pounds tomatoes
1 Tablespoon olive oil

DIRECTIONS:

1.Preheat oven to 200 F. Rinse the tomatoes with cool water and dry them thoroughly with a clean kitchen towel or layers of paper towels.

2.Hull or remove the core of each tomato. Cut small tomatoes into quarters and larger tomatoes into large bite-size pieces. If you want to leave them in larger pieces, prick the skin side a few times with the tip of a sharp knife to help them dry out evenly. In any case, remove and discard the seeds and any juice from the tomatoes. (If you want, you can reserve the juice and strain it to make tomato water—get specifics here.)

3.Spread the cut tomatoes on a large baking sheet—you want lots of space so there's room around each piece of tomato so they can dry properly.* Drizzle or spray the tomato pieces with olive oil. Toss them gently to coat them evenly in the oil. Spread the pieces out as much as possible on the baking sheet.

4.Put the tomatoes in the oven and cook until their edges curl up and the tomatoes reduce in size by about 1/3, about 2 to 3 hours depending on how juicy the tomatoes were to start with. You can remove them now, in this plump-dry stage, or keep drying until they get much more dried out and leathery for longer storage, up to 8 hours depending on the ambient humidity and the juiciness of the tomatoes.
Dried tomatoes can be stored in the fridge or freezer, or in a jar completely covered with olive oil.

NOTE: Want to get serious? After you've coated the tomatoes with the oil, arrange a cooling rack on the baking sheet and set the tomatoes on the rack. This method allows air to circulate all the way around each tomato.

Cowboy Beans With Ground Beef

INGREDIENTS:

1/2 pound lean bacon
1 pound ground beef, lean, at least 85%
1 large onion, chopped
1/4 cup green pepper, diced
1 can pork and' beans, 16 oz
1 can red kidney beans, 16 oz
1 can butter beans, 16 oz
1 can baby lima beans, 8 oz
1 can great northern beans, 16 oz
1/4 cup brown sugar, packed
1/2 teaspoon dry mustard
1/4 cup molasses or maple syrup
1 jar barbecue sauce (or use homemade barbecue sauce)
1/2 teaspoon pepper

DIRECTIONS:

1.Cut the bacon into small pieces; brown in a large skillet. Remove bacon from the rendered fat and set aside.

2.In the bacon drippings, sauté the onion and bell pepper until tender.

3.Add the ground beef and brown lightly. Put the meats into the bottom of a crockpot. Add the can of pork and beans.

4.Drain most of the liquids from the remaining cans of beans and add them to the slow cooker with the remaining ingredients. Mix well to blend.

5.Cook on HIGH setting for 1 hour, and then set to LOW and continue cooking for 5 to 6 hours. Stir occasionally.

6.Check for seasonings and correct if desired, with a little salt and pepper, or more brown sugar or syrup.

Black Eyed Peas and Collard Greens

INGREDIENTS:

2 pounds collard greens or combination of collard greens and turnip greens
8 ounces bacon, diced
1 large onion, coarsely chopped
3 cloves garlic, chopped
4 cups chicken stock, low sodium or unsalted
3 tablespoons tomato paste
2 tablespoons cider vinegar
2 large dried bay leaves
1/2 teaspoon crushed red pepper flakes
2 to 3 cups cooked and drained black-eyed peas (see tips and variations)
kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1.Fill the sink with cold water. Wash the collard greens in 3 to 4 changes of water, or until there is absolutely no grit on the bottom of the sink. Cut thick stems out of the greens and chop the leaves or cut them crosswise into strips. Even if the package says "cleaned," rinse the greens thoroughly.

2.In a large skillet, cook the bacon until cooked but not crisp; remove the bacon to paper towels to drain.



3.Add the chopped onion to the skillet and cook until lightly browned. Add the greens, a handful at a time, until all are added and have wilted from the heat.

4.Add the bacon, onions, and greens to the slow cooker along with the garlic, chicken stock, tomato paste, vinegar, bay leaves, and the red pepper flakes. Stir in the cooked black eyed peas.

5.Cover the crock pot and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.

6.Taste and adjust seasonings with salt and freshly ground black pepper, as needed.

7.Serve the peas and greens with freshly baked cornbread and a tossed salad or sliced tomatoes.

Tips and Variations:

1.Replace the bacon with about 1 cup of diced ham, diced or sliced smoked sausage, or crumbled cooked fresh sausage.

2.Slow Cooker Black Eyed Peas - Combine 1 pound of sorted and rinsed dried black-eyed peas in the slow cooker with a large peeled and sliced onion, 2 to 3 cloves of garlic, minced, and 6 cups of water. Cover the pot and cook on LOW for 6 to 8 hours or on HIGH for about 3 hours. Drain and use in a recipe or freeze in zip-close freezer bags.
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Fried Oysters with Bacon, Garlic, and Sage

Ingredients:

2 cups rice flour
1 tablespoon Diamond Crystal or 2 teaspoons Morton kosher salt
½ teaspoon cayenne pepper
24 large oysters, shucked
4 ounces slab bacon, cut into 1x¼-inch pieces
1 cup (2 sticks) unsalted butter, divided
6 garlic cloves, smashed, divided
8 sage leaves
Spicy mustard or hot sauce (for serving)

Preparation:

1.Whisk rice flour, salt, and cayenne in a medium bowl. Toss oysters in flour mixture to coat well, then top with a thin layer of dredge (make sure that none of the oysters are peeking out). Cover with plastic wrap and chill in dredge until ready to fry.

2.Cook bacon in a large skillet, preferably cast iron, over medium-low, stirring occasionally, until bacon is browned and crisp, 12–15 minutes. Transfer bacon to a small bowl with a slotted spoon.

3.Pour half of bacon fat into a small heatproof bowl or measuring cup and set aside. Add ½ cup butter to drippings in skillet and heat over medium-high. As soon as the butter is foaming, remove half of the oysters from dredge and shake off any excess. Add to skillet along with 3 garlic cloves and cook, gently shaking skillet to baste oysters with fat and turning oysters occasionally, until golden brown and crisp all over, about 5 minutes. Using a slotted spoon, transfer oysters and garlic to paper towels and let drain.

4.Pour off fat in skillet; discard. Wipe out the skillet and return to medium-high. Heat remaining ½ cup butter and reserved bacon fat in skillet. As soon as the butter is foaming, repeat the process with remaining oysters and garlic. Transfer to paper towels and let drain.

5.Cook sage in the same skillet just until crisp, about 30 seconds. Transfer to paper towels.

6.Arrange oysters and garlic on a platter and top with fried sage and bacon. Serve with mustard.

Do Ahead: Oysters can be dredged 4 hours ahead. Keep chilled.

NOTE: Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Crushed Potatoes With Oyster Bar Butter

Ingredients:

½ cup (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
5 tablespoons olive oil, divided
⅓ cup chopped parsley
¼ cup chopped chives
1 tablespoon chopped dill
2 teaspoons chopped tarragon
Kosher salt, freshly ground pepper
3 pounds baby Yukon Gold or new potatoes, scrubbed
1 bay leaf

Preparation:

1.Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.

2.Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15–20 minutes. Drain, discard bay leaf and let potatoes cool slightly. Using the flat side of a chef’s knife or the heel of your hand, smash potatoes lightly to flatten.

3.Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of the potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out the skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).

Do Ahead: Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

NOTE: Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Broiled Red Snapper with Za'atar Salsa Verde

Ingredients:

2 tablespoons pine nuts
4 6-ounce skin-on, boneless red snapper fillets, patted dry
Kosher salt, freshly ground pepper
½ teaspoon ground coriander
4 tablespoons plus ½ cup olive oil
⅓ cup finely chopped cilantro
⅓ cup finely chopped parsley
1 small garlic clove, finely grated
1½ teaspoons za’atar
¼ teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
2 tablespoons finely chopped pickled banana peppers

Ingredient Info:
Za’atar, a Middle Eastern spice blend that includes sumac, herbs, and sesame seeds, can be found at Middle Eastern markets, specialty foods stores, and online.

Preparation:

1.Toast pine nuts in a dry small skillet over medium-low heat, tossing often, until golden and fragrant, about 3 minutes. Transfer to a cutting board. Let cool, then coarsely chop.

2.Heat broiler. Season flesh side of snapper fillets with salt and pepper, then sprinkle with coriander. Drizzle 2 Tbsp. oil onto a small rimmed baking sheet and place fish, flesh side down, on top. Drizzle skin side with 2 Tbsp. oil; season with salt and pepper. Broil until skin is crisp and browned and flesh is cooked through, 8–10 minutes. Remove fish from broiler and let rest 5 minutes.

3.Meanwhile, mix together cilantro, parsley, garlic, za’atar, red pepper flakes, and remaining ½ cup oil in a small bowl; season salsa verde with salt and pepper.

4.Transfer fish to a platter, placing skin side up. Stir lemon juice, banana peppers, and pine nuts into salsa verde and spoon over fish.

NOTE: Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Halibut with Spicy Sausage, Tomatoes, and Rosemary

Ingredients:

16 cherry and/or Sun Gold tomatoes, divided
6 garlic cloves, smashed, divided
2 sprigs rosemary, divided
8 ounces nduja, casing removed, crumbled, or Spanish-style chorizo, casings removed, thinly sliced, divided
3 pounds skinless halibut fillet, cut into 8 pieces, divided
Kosher salt, freshly ground pepper
4 tablespoons dry white wine, divided
4 tablespoons olive oil, divided

Preparation:

1.Prepare a grill for medium heat. (Or preheat an oven to 375°.) Tear 4 sheets of heavy-duty foil to measure about 16x12". Set 2 sheets on a work surface; top each with a remaining sheet of foil (you are making 2 double-layer packets). Divide tomatoes, garlic, rosemary, and nduja between sheets, placing in the center. Season halibut generously with salt and pepper and set on top. Drizzle with wine and oil. Bring opposite sides of foil together in the center; crimp tightly, pressing out air, to close.

2.Place foil packets directly on grill grates (or a rimmed baking sheet if using the oven) and cook until tomatoes are beginning to burst and halibut is opaque all the way through, 14–16 minutes. Let rest at room temperature a few minutes, then carefully open and transfer fish to a platter. Top with tomatoes and cooking juices from packets.

Do Ahead: Packets can be assembled 1 day ahead. Chill.

NOTE: Nduja is a spicy, spreadable, fully cooked sausage; you’ll find it at some Italian specialty stores.

One-Skillet Steak and Spring Veg with Spicy Mustard

Ingredients:

1 pound boneless New York strip steak, patted dry
Kosher salt, freshly ground pepper
5 garlic cloves, 1 grated, 4 thinly sliced
⅓ cup Dijon mustard
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon honey
1–2 pinches cayenne pepper
⅓ cup plus 3 tablespoons olive oil
1 bunch scallions, thinly sliced, divided
1 10-ounce bag frozen peas
1 bunch asparagus, trimmed, cut into 1-inch pieces

Preparation:

1.Season steak all over with salt and pepper. Whisk grated garlic, mustard, vinegar, honey, cayenne, ⅓ cup oil, and 1 Tbsp. water in a medium bowl to combine; season spicy mustard with salt and pepper.

2.Heat a dry medium skillet, preferably cast iron, over medium-high. Rub steak all over with 1 Tbsp. oil and cook, turning every 2 minutes or so and making sure to get color on the fat cap, until medium-rare (an instant-read thermometer inserted into the center will register 120°), about 10 minutes. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

3.Heat remaining 2 Tbsp. oil in the same skillet over low. Add sliced garlic and all but about 2 Tbsp. scallions (save hose for serving) and cook, stirring often, until translucent and softened about 3 minutes. Add peas and a splash of water and cook, stirring and mashing to break up slightly, until peas are tender about 5 minutes. Add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 5 minutes. Remove from heat.

4.Slice steak and shingle over vegetables in skillet. Drizzle some mustard sauce over steak and top with reserved scallions. Serve with remaining mustard sauce alongside.

Miss Ollie's Jerk Chicken

Ingredients:

1 bunch chives, cut into 1-inch pieces
4–8 Scotch bonnet chiles or habanero chiles
5 garlic cloves, crushed
¾ cup malt vinegar
¾ cup soy sauce
2 tablespoons Jamaican rum
2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt
2½ teaspoons ground allspice
1½ teaspoons ground nutmeg
¾ teaspoon ground cloves
8 pieces skin-on, bone-in chicken legs (about 6 pounds total), drumsticks and thighs separated, patted dry
Vegetable oil (for grill)

Preparation:

1.Blend chives, chiles, garlic, vinegar, soy sauce, rum, salt, allspice, nutmeg, and cloves in a blender until smooth. Place chicken in a large bowl and pour jerk marinade over. Turn thighs and drumsticks several times to coat. Cover and chill, turning chicken pieces once, at least 2 hours and up to 1 day.

2.Remove chicken from marinade, wiping off any excess, and let come to room temperature, about 30 minutes. Discard marinade.

3.Prepare grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals on one-half of the grill and scatter remaining coals over the other side; for a gas grill, set one burner to high heat and the remaining burners to medium-low heat). Lightly brush the grate with oil. Arrange chicken drumsticks and thighs, skin side down, on the grate over the hottest part of grill and grill, turning halfway through, until lightly charred, 5–10 minutes. Move chicken to the cooler part of the grill and continue to grill, turning several times, until an instant-read thermometer inserted into the thickest part registers 165°, 20–25 minutes longer.
4.Transfer chicken to a platter and let rest 10 minutes before serving.

One Pan Roasted Beef Tri-Tip & Brussels Sprouts

INGREDIENTS:

1 beef Tri-Tip Roast (about 2 to 3 pounds)
1-1/2 teaspoons salt, divided
1-1/2 teaspoons fresh cracked black pepper, divided
1 teaspoon minced garlic
2 pounds Brussels sprouts, trimmed and quartered

INSTRUCTIONS:

1.Preheat oven to 425°F. Combine 1 teaspoon salt, 1 teaspoon pepper and garlic; press evenly onto all surfaces of beef roast. Place roast on the rack in shallow roasting pan. Insert ovenproof meat thermometer so that tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.

2.Lightly coat Brussels sprouts with nonstick cooking spray. Add remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper; toss to coat. Arrange Brussels sprouts around roast in roasting pan.

3.Roast 425°F oven for 40 to 50 minutes for medium rare; 50 to 60 minutes for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare, 160°F for medium.) Brussels sprouts should be crisp around the edges and tender. Carve roast into slices. Serve with Brussels sprouts.

Caesar Salad with Blackened Chicken

Ingredients:

1/2 tsp. Boneless chicken breasts
4 Sliced plum tomatoes
1 Sweet red pepper
10 oz. Salad greens
1/2 to 1 C. Salad dressing
Seasoning:
2 tsp. Paprika
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Dried thyme
1/2 tsp. Dried oregano

Directions:

1.Combine the seasoning ingredients and rub the seasoning well over the chicken.

2.Grill or broil the chicken in medium high heat for 8-10 minutes and until golden brown and the juice is separated.

3.Arrange the red pepper, the tomatoes, and the salad greens on the serving plates.

4.Slice the chicken breasts and place them over the salad arrangement.

5.Top the chicken with dressing.

Duck Breast with Mustard Greens, Turnips, and Radishes

Ingredients:

3 pounds boneless duck breasts (3–4)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
¼ cup Dijon mustard
2 tablespoons English mustard powder
2 teaspoons fresh lemon juice
5 tablespoons olive oil, divided
4 radishes, thinly sliced
4 small turnips, scrubbed, thinly sliced, plus 2 cups torn turnip greens or kale
6 cups torn mustard greens; plus any mustard flowers (optional)
1 tablespoon red wine vinegar
Flaky sea salt

Preparation:

1.Preheat oven to 400°. Score fat side of duck breasts ⅛" deep in a crosshatch pattern; season both sides with kosher salt and pepper. Heat 1 Tbsp. vegetable oil in a large ovenproof skillet, preferably cast iron, over medium. Cook 2 duck breasts, skin side down, until fat is rendered and the surface is deeply browned and crisp, 10–15 minutes; transfer to a plate. Wipe out the skillet and repeat with remaining duck and 1 Tbsp. vegetable oil.

2.Arrange all duck breasts in skillet, fat side up, and roast in the oven until an instant-read thermometer inserted into the center of breasts registers 135°, 5–8 minutes. Transfer to a cutting board and let rest at least 5 minutes and up to 2 hours.

3.Whisk Dijon mustard, mustard powder, lemon juice, and 3 Tbsp. olive oil in a small bowl; season mustard sauce with kosher salt and pepper.

4.Toss radishes, turnips, greens, flowers (if using), vinegar, and remaining 2 Tbsp. olive oil in a large bowl; season with kosher salt and pepper.

5.Thinly slice duck. Scatter greens over a platter (or two) and top with duck. Sprinkle with sea salt and serve with mustard sauce alongside.

Honey Roasted Chicken

Ingredients:

7-pound chicken
1/4 cup lemon juice (made from around 6 lemons)
Black pepper, freshly ground
Fresh thyme
1/4 cup of honey, just a bit warm

Directions:

1.Seal chicken in a large plastic bag (sealable) filled with lemon juice. Refrigerate for a few hours and keep turning for evenness.

2.Pat the chicken dry, sprinkle the chicken with pepper, thyme sprigs, and salt adequately. Roast for 15 min at 450 degrees.

3.Brush the chicken with honey and keep roasting at 350 degrees for around 40 min as you check for doneness until cooked.

Chili's Baby Back Ribs Recipe

Ingredients:

1 1/2 C. water
2/3 C. dark brown sugar, packed
1 C. apple cider vinegar
1/2 C. tomato paste
1 Tbs. yellow mustard
1 tsp. liquid hickory smoke
1 1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. paprika
4 racks, baby back ribs

Directions:

1.Make the barbecue sauce by combining the first six ingredients for the sauce in a medium saucepan over medium heat. When it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.

2.Preheat oven to 275 degrees.

3.Brush sauce over the entire surface of each rack of ribs. Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up. Bake for 2 to 2 ½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch. When the ribs are just about done, preheat your barbecue grill to medium heat.

3.Remove the ribs from the foil (careful not to burn yourself -- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char. Brush sauce on both sides of the ribs for a few minutes before you remove them from the grill. Just be sure not to brush on the sauce too soon or it could burn.