Pepper and Salt Chicken Wings

INGREDIENTS:

1 tablespoon black peppercorns

1/2 tablespoon white peppercorns

1/4 cup kosher salt

3 pounds chicken wings, separated at the joints

Peeled 3-inch celery sticks, for serving

INSTRUCTIONS:

1. Preheat the oven to 450°. Coarsely crush the black and white peppercorns in a mortar or use a heavy-bottomed skillet; stir in the salt. Put the chicken wings on a large baking sheet and toss with the pepper and salt. Roast on the top rack of the oven for 1 hour. Serve with celery sticks and the Lemon Cream.

SUGGESTED PAIRING:

Tame the fiery flavors here with an Italian Pinot Grigio or an inexpensive sparkling wine.

Lemon Cream:

INGREDIENTS:

1/3 cup sour cream

2 tablespoons fresh lemon juice

1/2 teaspoon finely grated lemon zest

1 teaspoon Tabasco

Salt and freshly ground pepper

2 large scallions, thinly sliced.

INSTRUCTIONS:

In a small bowl, mix the sour cream with the lemon juice, lemon zest and Tabasco; season with salt and pepper. Fold in the scallions and serve.

MAKE AHEAD:

The Lemon Cream can be refrigerated overnight. Add the scallions just before serving.

Pepper and Salt Chicken Wings:

Lemon Cream Dip:

Honey-and-Lemon-Glazed Roast Chicken

INGREDIENTS:

• 1/4 cup plus 1 teaspoon honey
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• 2 tablespoons soy sauce
• Three 3-pound chickens
• Salt
• 9 large rosemary sprigs
• 9 garlic cloves, quartered
• 1 lemon, cut into 12 wedges

INSTRUCTIONS:

1. 1. Preheat the oven to 450°. In a small bowl, combine the honey, lemon juice, and soy sauce. Set the chickens on a large rimmed baking sheet and tuck the wing tips underneath. Season the cavities with salt and stuff each one with 3 rosemary sprigs, 3 quartered garlic cloves, and 4 lemon wedges. Brush two-thirds of the honey glaze over the chickens and season lightly with salt. Roast in the middle of the oven for 30 minutes.
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3. 2. Reduce the oven temperature to 325°. Rotate the chickens in the pan and brush with the remaining glaze. Roast the chickens for about 45 minutes longer, until the juices run clear when the thighs are pierced; turn the pan halfway through roasting. Transfer the chickens to a carving board and let rest for 15 minutes. Carve the chickens and serve.

SUGGESTED PAIRING

Butcher Shop Chicken

INGREDIENTS:

• 2 shallots, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 bone-in chicken breast halves, with skin
• 2 whole chicken legs
• 3 tablespoons extra-virgin olive oil
• Kosher salt
• Black pepper
• 1 1/2 teaspoons finely chopped rosemary leaves
• 1 teaspoon finely chopped thyme leaves
• 3 tablespoons finely chopped basil leaves
• 1 garlic clove, thinly sliced
• 2 pints grape tomatoes, halved
• 1/4 teaspoon crushed red pepper
• 1 teaspoon sherry vinegar

INSTRUCTIONS:

1. 1. Preheat the oven to 450°. In a small roasting pan, scatter the shallots, carrot, and celery in an even layer.
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3. 2. Rub the chicken with 2 tablespoons of the olive oil, then generously season with salt and black pepper. Arrange the chicken skin side up on top of the vegetables in the pan. Sprinkle the rosemary, thyme and 1 tablespoon of the basil over the chicken.
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5. 3. Roast for 35 minutes, until an instant-read thermometer inserted in an inner thigh, registers 165°. The skin should be golden brown and the juices should run clear.
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7. 4. Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the garlic and cook, stirring, for 45 seconds, until golden brown. Add the tomatoes, red pepper, and vinegar; season with salt. Cook, stirring frequently until the tomatoes are softened, about 3 minutes. Transfer to a serving bowl, stir in the remaining 2 tablespoons of basil and season with salt and pepper. Serve the tomatoes with the roast chicken.

Dirty Rice with Shrimp

INGREDIENTS:

• 2 tablespoons cooking oil
• 1/2 pound ground pork
• 1 onion, chopped
• 2 ribs celery, diced
• 1 green bell pepper, diced
• 1 clove garlic, minced
• 1/4 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 3/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 1/2 cups long-grain rice
• 3 cups canned low-sodium chicken broth or homemade stock
• 1 pound medium shrimp, shelled and halved
• 2 scallions including green tops, chopped

INSTRUCTIONS:

1. 1. In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the pork and cook until the meat is no longer pink about 2 minutes.
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3. 2. Reduce the heat to moderately low and add the remaining tablespoon oil to the pan. Add the onion, celery, bell pepper, and garlic. Cover and cook, stirring occasionally until the vegetables start to soften, about 5 minutes. Stir in the cayenne, paprika, oregano, bay leaf, salt, black pepper, and rice. Cook for 1 minute, stirring. Add the broth. Bring to a boil, reduce the heat, and simmer, covered, for 15 minutes.
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5. 3. Raise the heat to moderate and stir in the shrimp. Cover and cook for 2 minutes. Remove the pan from the heat and let stand, covered until the rice and shrimp are just done, about 5 minutes longer. Remove the bay leaf. Stir in the scallions.

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Chicken and Smoked-Sausage Gumbo

INGREDIENTS:

• 3 tablespoons cooking oil
• 3 tablespoons flour
• 1 onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 1 10-ounce package frozen sliced okra
• 1 bay leaf
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1/4 teaspoon cayenne
• 1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
• 1 quart canned low-sodium chicken broth or homemade stock
• 1/2 pound smoked sausage, halved lengthwise and cut crosswise into 1/4-inch slices
• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
• 3/4 cup long-grain rice

INSTRUCTIONS:

1. 1. In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
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3. 2. Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
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5. 3. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. 

SUGGESTED PAIRING

Corn Bread Stuffing with Shrimp and Andouille

INGREDIENTS:

• Butter Milk Corn Bread, broken into 1-inch pieces
• 1 pound andouille sausage, quartered lengthwise and sliced crosswise 1/2 inch thick
• 3 tablespoons unsalted butter
• 2 medium onions, coarsely chopped
• One 2-pound bunch of celery, coarsely chopped
• 8 scallions, white and tender green parts only, coarsely chopped
• 1 pound large shrimp—shelled, deveined and halved crosswise
• 1 tablespoon minced garlic
• 1 tablespoon chopped sage
• 1 tablespoon chopped thyme
• 3 cups chicken stock or canned low-sodium broth
• 1/2 cup coarsely chopped flat-leaf parsley
• Salt and freshly ground pepper
• Tabasco sauce

INSTRUCTIONS:

1. Preheat the oven to 350°. Generously butter a 10-by-15-inch glass or ceramic baking dish.
2. Put the corn bread in a bowl. In a large, deep skillet, cook the andouille over moderate heat until lightly browned and the fat is rendered about 10 minutes. Add to the cornbread.
3. Melt the butter in the skillet. Stir in the onions, celery, and half of the scallions and cook over low heat until softened about 10 minutes. Add the shrimp, garlic, sage, and thyme and cook, stirring, until the shrimp are just cooked through, about 3 minutes. Add the shrimp to the corn bread.
4. In the same skillet, bring the stock to a boil. Pour the stock over the corn bread and stir well. Add the parsley and the remaining scallions and season the stuffing with salt, pepper, and Tabasco. Spread the stuffing in the prepared baking dish and bake for 1 hour, or until crisp and browned on top.

MAKE AHEAD

The stuffing can be refrigerated for 1 day before baking. Bring to room temperature before baking.

Buttermilk Corn Bread

INGREDIENTS:

• 1 stick (4 ounces) unsalted butter, melted, plus 2 tablespoons cold unsalted butter
• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 1/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs, lightly beaten
• 1 1/2 cups buttermilk

INSTRUCTIONS:

1. 1. Preheat the oven to 400°. Put the 2 tablespoons of butter in an 8-inch-square baking dish and put the dish in the oven to heat.
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3. 2. Meanwhile, in a medium bowl, mix the flour with the cornmeal, sugar, baking powder and salt. In a small bowl, mix the eggs and buttermilk; add to the dry ingredients along with the melted butter and stir just until combined.
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5. 3. Remove the hot baking dish from the oven and tilt to spread the butter evenly. Carefully scrape the batter into the baking dish and bake for about 25 minutes, or until a toothpick inserted in the center of the cornbread comes out clean. Let cool in the baking dish for 10 minutes, then turn the cornbread out onto a wire rack to cool completely.

MAKE AHEAD

The corn bread can be wrapped in plastic and refrigerated for 2 days or frozen for up to 1 week.

Creole Chicken and Ham Fried Rice

INGREDIENTS:

• 3 tablespoons canola oil
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 large red bell pepper, thinly sliced
• 4 large scallions, thickly sliced
• 1/2 pound smoked ham, cut into 1/2-inch dice
• 1 teaspoon sweet paprika
• Pinch of cayenne pepper
• 3 cups cooked white rice
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 cup water
• Hot sauce, for serving

INSTRUCTIONS

1. 1. In a large nonstick skillet, heat 1 tablespoon of oil until shimmering. Season the chicken with salt and black pepper and cook over high heat, stirring, until browned all over, 6 to 7 minutes. Transfer to a plate.
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3. 2. Heat another tablespoon of oil in the skillet. Add the red pepper and half of the scallions and season with salt and pepper. Stir-fry over high heat until crisp-tender and lightly browned, about 5 minutes. Add the ham, paprika and cayenne and stir-fry for 30 seconds.
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5. 3. Add the remaining 1 tablespoon of oil to the skillet along with the chicken, rice, shrimp and water and cook over moderate heat, stirring, until the shrimp are pink and the chicken is cooked through, about 5 minutes. Remove from the heat, cover tightly and let stand for 2 minutes to allow the flavors to blend. Transfer the fried rice to a bowl, garnish with the remaining scallions and serve with hot sauce.

SUGGESTED PAIRING

A soft and fruity Chenin Blanc from California or South Africa will contrast with the smoky and lightly spicy flavors of this dish.

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