Scallops and Corn Cakes with Bacon Vinaigrette

INGREDIENTS:

1. 1/4 pound thickly sliced bacon, diced
2. 7 tablespoons extra-virgin olive oil
3. 1 small shallot, minced
4. 2 tablespoons sherry vinegar
5. 1/4 cup chicken stock
6. 1 tablespoon Dijon mustard
7. 1 tablespoon whole-grain mustard
8. Salt and freshly ground pepper
9. 3/4 cup all-purpose flour
10. 3/4 teaspoon baking powder
11. Pinch of cayenne pepper
12. 3/4 cup milk
13. 2 eggs, separated
14. 1 tablespoon unsalted butter, melted, plus 1 teaspoon unsalted butter
15. 3/4 cup fresh corn kernels
16. 12 jumbo sea scallops (about 1 1/2 pounds)
17. 1 head of frisée, leaves torn

DIRECTIONS:

1. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until browned and crisp, about 5 minutes. Transfer the bacon to a bowl and pour off all but 2 tablespoons of the fat. Add 2 tablespoons of the olive oil and the shallot to the skillet and cook over moderate heat, stirring, until the shallot is softened. Add the vinegar and stock and simmer for 2 minutes. Remove from the heat and whisk in the Dijon and whole-grain mustards. Season the vinaigrette with salt and pepper.
2. In a bowl, whisk the flour, baking powder, 1/2 teaspoon of salt and the cayenne. In another bowl, whisk the milk, egg yolks, and melted butter. Stir in the dry ingredients and the corn. In a small bowl, beat the egg whites until firm peaks form. Fold the egg whites into the corn batter.
3. Preheat the oven to 200°. In large skillets, heat 2 tablespoons of the olive oil. Add several 2-tablespoon-size dollops of batter to the skillet, forming 3-inch cakes. Cook over moderate heat until the edges are deeply browned and the tops are bubbling about 2 minutes. Flip the cakes and cook until lightly browned on the bottom, about 2 minutes longer. Drain the corn cakes on paper towels and repeat with the remaining batter, adding up to 2 more tablespoons of oil to the skillet. Transfer the corn cakes to a wire rack set over a baking sheet and keep warm in the oven.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil with the remaining 1 teaspoon of butter. Season the scallops with salt and pepper and add them to the skillet. Cook over high heat, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn the scallops and cook until golden, about 3 minutes longer.
5. Stir the bacon into the vinaigrette. In a medium bowl, toss the frisée with 2 tablespoons of the dressing and mound on 4 plates. Arrange the scallops and corn cakes on the plates and drizzle with the rest of the dressing. Serve right away.

MAKE AHEAD The recipe can be prepared through Step 3 up to 4 hours ahead and kept at room temperature. Reheat the corn cakes before serving.

SUGGESTED PAIRING:

In the Edna Valley of California's Central Coast, cool ocean breezes and morning fog help give Chardonnay a refreshing acidity even as it retains enough richness for these hearty scallops with their bacony vinaigrette.

Buttermilk Fried Chicken

Ingredients:

 1 (3 1/2) pound chicken, cut into 8 pieces
 1 teaspoon black pepper
 1 teaspoon salt
 1 teaspoon paprika
 1/4 teaspoon dried rosemary
 1/4 teaspoon ground thyme
 1/4 teaspoon dried oregano
 1/4 teaspoon dried sage
 1/2 teaspoon white pepper
 1/4 teaspoon cayenne pepper
 2 cups buttermilk

For the seasoned flour:

 2 cups flour
 1 teaspoon salt
 1/2 teaspoon paprika
 1/2 teaspoon cayenne pepper
 1/2 teaspoon garlic powder
 1/2 teaspoon white pepper
 1/2 teaspoon onion powder
 2 1/2 quarts peanut oil for frying

Directions:

1. Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
2. Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
3. Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
4. Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
5. Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
6. Turn chicken pieces and cook for another 10-15 minutes.
7. Remove chicken from the oil and transfer to a cooling rack set over a paper towel-lined baking sheet. Let sit for 10 minutes before serving.

Grilled Shrimp with Oregano and Lemon

INGREDIENTS:

1. 1/2 cup salted capers—rinsed, soaked for 1 hour and drained
2. 1/2 cup oregano leaves
3. 1 garlic clove, minced
4. 3/4 cup extra-virgin olive oil
5. 1 teaspoon finely grated lemon zest
6. 3 tablespoons freshly squeezed lemon juice
7. Freshly ground pepper
8. 2 1/2 pounds large shrimp, shelled and deveined
9. Salt

1. On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.
2. Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.

MAKE AHEAD The sauce can be refrigerated overnight. Bring it to room temperature before serving. SERVE WITH Crusty bread.

Linguine With Scallops, Brown Butter, and Peas

Ingredients:

• 1/2 cup panko bread crumbs
• 1 teaspoon finely grated lemon zest
• 2 tablespoons olive oil
• kosher salt and black pepper
• 12 ounces linguine (3⁄4 box)
• 1 cup frozen peas
• 16 sea scallops (about 1 1⁄2 pounds), patted dry
• 4 tablespoons unsalted butter
• 2 tablespoons chopped fresh tarragon

Directions:

1. Heat oven to 350° F. On a rimmed baking sheet, toss the bread crumbs and lemon zest with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Bake, tossing once, until golden, 6 to 8 minutes; let cool.
2. Meanwhile, cook the linguine according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water and drain the pasta; reserve the pot.
3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the scallops with ½ teaspoon each salt and pepper and cook until golden brown on one side, 3 to 4 minutes. Turn and cook until opaque throughout, 1 to 2 minutes more.
4. Wipe out the pasta pot and cook the butter over medium-high heat, stirring constantly, until golden, 3 to 4 minutes. Add the pasta and peas, scallops, tarragon, ½ teaspoon salt, and ¼ cup of the reserved cooking water and toss to coat (add more cooking water if the pasta seems dry). Serve sprinkled with the toasted bread crumbs.

Macaroni Salad

Ingredients:

• 1/2 pound elbow macaroni
• 2 large eggs
• 3/4 cup mayonnaise
• 2 tablespoons fresh lemon juice
• kosher salt and black pepper
• 2 scallions, thinly sliced
• 4 stalks celery, chopped
• 1/4 cup chopped fresh flat-leaf parsley

Directions:

1. Cook the macaroni according to the package directions. Drain and run under cold water to cool.
2. Meanwhile, place the eggs in a small saucepan and add enough cold water to cover them by 1 inch. Bring to a boil. Remove from heat, cover, and let stand for 12 minutes. Drain and run under cold water to cool. Peel the eggs and coarsely chop.
3. In a large bowl, whisk together the mayonnaise, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the macaroni, chopped eggs, scallions, celery, and parsley and toss gently to combine.

Molasses-Smoked Baby Back Ribs

RIBS

1. Two 3-pound racks baby back ribs—membranes removed, racks halved
2. Kosher salt
3. Freshly ground pepper
4. 3 cups hardwood chips, such as hickory or applewood, soaked in water for 1 hour and drained

MOP

1. One 12-ounce bottle lager
2. 1 cup packed dark brown sugar
3. 1 cup un-sulfured molasses
4. 1 stick unsalted butter, melted
5. 1/3 cup white wine vinegar
6. 1/4 cup Creole or brown Mustard
7. 1/4 cup chile powder
8. 1/4 cup smoked paprika
9. 1 tablespoon tomato paste
10. 1/2 tablespoon garlic powder
11. 1/2 tablespoon onion powder
12. 1 teaspoon cayenne pepper
13. Pinch of ground allspice

1. MAKE THE MOP Light a grill. In a large bowl, combine all of the mop ingredients and whisk until smooth.
2. PREPARE THE RIBS Season the ribs all over with salt and pepper. Layer two 18-inch sheets of foil on a work surface and set a half rack of ribs in the center; pull the edges of foil up around the ribs. Spoon 3/4 cup of the mop over the rack and seal tightly in the foil. Repeat with the remaining 3 racks. Grill the rib packets over moderate heat, covered, for 45 minutes. Using tongs, transfer the rib packets to a baking sheet and let cool slightly.
3. Meanwhile, transfer the remaining mop to a medium saucepan and bring to a boil. Simmer over moderately low heat, stirring constantly, until reduced to 1 cup, 12 to 15 minutes; let cool completely.
4. Wrap the wood chips in a double layer of foil and poke holes in the top of the packet. Remove the grill grate. Turn the heat off on half of the grill or rake the coals to one side. Set the wood chip packet directly on the flames or on the coals and replace the grill grate. When the chips are smoking, carefully open the rib packets and arrange the racks on the grill over indirect heat. Discard the foil and juices. Cover the grill and smoke the ribs until the meat is very tender, 1 hour. Brush the ribs with the reduced mop, transfer to a platter and serve.

SUGGESTED PAIRING

Little goes better with sweet, sticky, smoky ribs than a refreshing beer. Try these with a crisp Lone Star lager (from one of Texas’s largest breweries) or Le Petit Prince, a farmhouse-style ale from craft brewer Jester King in Austin.

Classic Macaroni Salad

Ingredients:

4 cups uncooked elbow macaroni

1 cup mayonnaise

1/4 cup distilled white vinegar

2/3 cup white sugar

2 1/2 tablespoons prepared yellow mustard

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 stalks celery, chopped

1 green bell pepper, seeded and chopped

1/4 cup grated carrot(optional)

2 tablespoons chopped pimento peppers (optional)

Directions:

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.