Honey-Chile Chicken Wings

INGREDIENTS:

4 pounds chicken wings

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1/4 cup unseasoned rice vinegar

1 teaspoon crushed red pepper

1/2 cup honey

2 tablespoons soy sauce

2 scallions, thinly sliced

DIRECTIONS:

1.Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.

2.Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.

3.In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

Southern Biscuits

Ingredients:

• 1/2 teaspoon lard
• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 2 tablespoons butter, frozen
• 2 tablespoons lard, frozen
• 1 teaspoon bacon drippings
• 1 cup buttermilk

Directions:

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with 1/2 teaspoon of lard.
2. Mix together the flour, salt, baking soda, and baking powder in a bowl. Grate the frozen butter and 2 tablespoons frozen lard into the flour mixture with a cheese grater; stir lightly 1 or 2 times to mix. With your fingers, make a well in the middle of the flour mixture, and pour the bacon drippings and buttermilk into the well. With just the tips of your fingers, stir lightly and quickly to just bring the dough together before the butter and lard melt. Dough will be sticky.
3. Scrape dough out onto a floured surface, and gently pat the dough flat. Sprinkle the top of the dough with flour, and fold it in half; pat down, fold again, and repeat until you have folded the dough 4 or 5 times. With a rolling pin, roll the dough out to a square about 1 inch thick. Cut the biscuit dough into rounds with a 2 1/2-inch biscuit cutter or the floured edge of a drinking glass by pushing straight down (twisting the cutter will seal the edge and keep the biscuits from rising). Lay the biscuits onto the prepared baking sheet so the edges just touch.
4. Bake in the preheated oven until risen and lightly golden brown, 15 to 20 minutes.

Flemish Beef Stew

INGREDIENTS:

4 tablespoons unsalted butter

3 pounds beef flat iron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide

Salt and freshly ground pepper

3 cups thickly sliced onions

1/2 cup all-purpose flour

Three 12-ounce cans beer

1/2 teaspoon dried thyme

2 bay leaves

Chopped parsley, for garnish

Boiled carrots and potatoes, for serving

DIRECTIONS:

1.In an enameled cast-iron casserole, melt 2 tablespoons of the butter. Season the beef with salt and pepper and add one-third of it to the casserole. Cook over moderate heat until lightly browned, 3 minutes per side. Transfer to a bowl. Repeat with 2 more batches of meat, using the remaining 2 tablespoons of butter.

2.Add the onions to the casserole, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring, until the beef is tender 2 hours.

3.Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve with boiled carrots and potatoes.

Catfish Po'Boys with Pickle Remoulade

PICKLE REMOULADE:

1. 1 cup mayonnaise
2. 1/4 cup minced celery
3. 1 small shallot, minced
4. 1 garlic clove, minced
5. 2 tablespoons Creole mustard
6. 2 tablespoons sweet pickle relish
7. 2 tablespoons chopped drained capers
8. 2 tablespoons chopped flat-leaf parsley

PO'BOYS:

1. 1 cup cornmeal
2. 1 cup panko (Japanese bread crumbs), crushed
3. 1/2 cup all-purpose flour, plus more for dusting
4. 1 teaspoon salt
5. 1/2 teaspoon cayenne pepper
6. 1/2 teaspoon garlic powder
7. 1/2 teaspoon onion powder
8. 1/4 teaspoon dried thyme
9. 1/4 teaspoon dried sage
10. 1/4 teaspoon ground ginger
11. 1/4 teaspoon ground cumin
12. 3 large eggs
13. Eight 5-ounce skinless catfish fillets
14. Vegetable oil, for frying
15. 8 crusty hero rolls, split
16. Shredded romaine, for serving

Directions:

1. In a bowl, combine all of the ingredients.
2. In a pie plate, whisk the cornmeal, panko, 1/2 cup of flour, the salt, cayenne, garlic powder, onion powder, thyme, sage, ginger and cumin. In another pie plate, beat the eggs. Dust the catfish with flour, then dip in the beaten egg; coat in thepanko mixture, pressing the crumbs to help them adhere. Transfer the fish to a baking sheet.
3. In a skillet, heat 1/4 inch of vegetable oil. Fry the catfish in 2 batches over moderately high heat, turning once, until the crust is golden and crisp and the fish is cooked through, 4 minutes. Drain the fish on paper towels.
4. Spread the rolls with the remoulade. Top with the fried fish and romaine and serve.

Pickle Remoulade:

Lemon-Brined Fried Chicken

INGREDIENTS:

1. 1 gallon cold water
2. 1 cup plus 2 teaspoons kosher salt
3. 1/4 cup plus 2 tablespoons honey
4. 12 bay leaves
5. 1 head of garlic, smashed but not peeled
6. 2 tablespoons black peppercorns
7. 3 large rosemary sprigs
8. 1 small bunch of thyme
9. 1 small bunch of parsley
10. Finely grated zest and juice of 2 lemons
11. Two 3-pound chickens
12. 3 cups all-purpose flour
13. 2 tablespoons garlic powder
14. 2 tablespoons onion powder
15. 2 teaspoons cayenne pepper
16. 2 cups buttermilk
17. Vegetable oil, for frying
18. Rosemary and thyme sprigs, for garnish

1. In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
2. Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
3. In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
4. In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Lyon-Style Chicken with Vinegar Sauce

INGREDIENTS

1. 3 tablespoons extra-virgin olive oil
2. One 4-pound chicken, cut into 10 pieces
3. Salt and freshly ground pepper
4. 3 tablespoons unsalted butter
5. 12 large garlic cloves, unpeeled
6. 1 bay leaf
7. 1 cup Banyuls vinegar or red wine vinegar
8. 2 cups chicken stock
9. 1/4 cup crème fraîche

1. Preheat the oven to 450°. In a large, deep skillet, heat the oil. Season the chicken with salt and pepper, add to the skillet and cook over moderately high heat until browned. Add 1 tablespoon of the butter to the skillet and swirl to coat the chicken. Turn the chicken skin side up and add the garlic and bay leaf.
2. Transfer the skillet to the oven and bake the chicken for 8 minutes, until the breast pieces are just white throughout. Transfer the breast pieces to a plate. Add the vinegar to the skillet, return to the oven and bake the remaining chicken, basting a few times, until cooked through, 15 minutes longer. Transfer the chicken and garlic to the plate.
3. Add the chicken stock to the skillet and boil, scraping up the browned bits, until reduced to 1 1/4 cups, about 10 minutes. Whisk in the crème fraîche and the remaining 2 tablespoons of butter. Return the chicken to the skillet along with any accumulated juices. Simmer over moderately high heat, basting a few times, until the sauce thickens slightly and the chicken is heated through, about 3 minutes. Season with salt and pepper and serve with the Herbed Steamed Rice.

Herbed Steamed Rice

INGREDIENTS

1. 3 tablespoons unsalted butter
2. 1 medium onion, diced
3. 1 cup long-grain white rice, rinsed and drained
4. 1 garlic clove, minced
5. 1 1/2 cups water
6. Kosher salt
7. 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon

1. In a medium saucepan, melt the butter. Add the onion, cover and cook over low heat until translucent, 5 minutes. Stir in the rice and garlic. Add the water and 1 teaspoon of salt and bring to a boil over high heat. Cover and cook over moderately low heat for 10 minutes.
2. Replace the lid on the rice with a clean kitchen towel and remove from the heat. Let the rice stand, covered, for 5 minutes until tender. Using 2 forks, lightly fluff the rice. Gently stir in the herbs, season with salt, cover with the towel and the lid and let stand for up to 30 minutes before serving.

Meat Loaf with Creamy Onion Gravy

INGREDIENTS:

1. 1 tablespoon canola oil
2. 1 large onion, finely chopped
3. 2 large carrots, finely chopped
4. 1 celery rib, finely chopped
5. 2 garlic cloves, minced
6. 1 1/2 cups panko bread crumbs
7. 4 large eggs
8. 2 tablespoons Dijon mustard
9. 2 tablespoons ketchup
10. 2 tablespoons Worcestershire sauce
11. 1 teaspoon Tabasco
12. Kosher salt and freshly ground black pepper
13. 3 pounds ground beef chuck
14. 1 pound ground pork
15. 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes

1. Preheat the oven to 400°. In a medium skillet, heat the oil. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Scrape the mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt and 1 teaspoon of pepper and stir to form a paste. Using your hands, work in the ground meats and cheese until combined.
2. Line a large roasting pan with parchment paper. Firmly pat the meat mixture into 2 loaves, about 10 inches long. Arrange the loaves 3 inches apart on the parchment and roast in the lower third of the oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in the center of the loaves registers 150°. Let the meat loaves rest for 15 minutes, then cut into thick slices and serve with the Creamy Onion Gravy.

Creamy Onion Gravy

INGREDIENTS:

1. 2 tablespoons unsalted butter
2. 2 tablespoons extra-virgin olive oil
3. 2 large white onions, thinly sliced (about 6 cups)
4. 1/4 cup all-purpose flour
5. 1 quart chicken stock or low-sodium broth
6. 1 cup heavy cream
7. Salt and freshly ground black pepper

1. In a large saucepan, melt the butter in the olive oil. Add the sliced white onions and stir to coat. Cover and cook over moderate heat until the onions are very soft but not browned, 10 to 12 minutes. Stir in the flour and cook for about 2 minutes. Add the chicken stock and cook, whisking frequently, until the gravy is thickened, 7 to 8 minutes. Stir in the heavy cream and simmer the onion gravy over moderate heat for about 5 minutes.
2. Transfer the onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return the onion gravy to the saucepan and simmer until it is reduced to 5 cups, about 5 minutes.