Ingredients
4 boneless, skinless chicken breasts, pounded thin
Salt and freshly ground black pepper
2 cups all-purpose flour, seasoned with salt and pepper
4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
1 cup vegetable oil or pure olive oil
Tomato Sauce, recipe follows
1 pound fresh mozzarella, thinly sliced
1/4 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
Directions
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Tomato Sauce:
2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
2 (28-ounce) cans plum tomatoes and their juices, pureed in a blender
1 (16-ounce) can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
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Ingredients
1/4 cup rice wine vinegar
2 tablespoons smooth peanut butter
1 tablespoon chopped fresh ginger
2 teaspoons chipotle pepper puree
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 cup canola oil
Salt and freshly ground pepper
1/2 head Napa cabbage, shredded
1/2 head romaine lettuce, shredded
2 carrots, shredded
1/4 pound snow peas, julienned
1/4 cup coarsely chopped fresh cilantro leaves
1/4 cup thinly sliced green onion
2 cups shredded rotisserie chicken
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh mint leaves
Chili oil, optional
Grilled lime halves, for garnish
Directions
Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.
Transfer to a serving platter and top with the shredded chicken, chopped peanuts, and mint. Drizzle with chili oil, if desired. Garnish with grilled lime halves.
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Ingredients
Turkey:
One 17-pound whole fresh turkey, rinsed well and patted dry
1 1/4 stick (10 tablespoons) unsalted butter, slightly softened
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
3 large carrots, cut into 1-inch pieces
3 large stalks celery, cut into 1-inch pieces
2 large onions, quartered
8 cups homemade chicken stock
Sage Gravy:
Turkey neck
1/4 cup fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons flour
1 cup white wine
Salt and freshly ground black pepper
1 tablespoon finely chopped fresh sage
Directions
For the turkey: Remove the turkey from the refrigerator 1 hour before roasting.
Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
Preheat the oven to 450 degrees F.
Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes. Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 1/4 hours longer.
Remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.
For the sage gravy: Strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes. Remove the sage leaves.
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
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Ingredients
Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper
Turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth
Directions
Preheat oven to 450 degrees F.
Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.
Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)
During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.
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Ingredients
Vinaigrette:
1/4 cup chardonnay vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more if needed
Grape Salad:
3 Fresno chiles
Canola oil
Salt and freshly ground black pepper
2 cups green seedless grapes, roughly chopped
2 cups red seedless grapes, roughly chopped
2 to 3 tablespoons chardonnay vinegar
2 to 3 tablespoons extra-virgin olive oil
Chicken:
3/4 cup apricot jam
3 tablespoons chardonnay vinegar
4 (6-ounce) boneless, skinless chicken breasts, pounded thin
Canola oil
Salt and freshly ground black pepper
1/4 cup roughly chopped fresh thyme
1 bunch watercress, for serving
1/2 cup sliced skin-on almonds, lightly toasted, for serving
Directions
For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
For the grape salad: Prepare the grill for direct grilling.
Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper. .
For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.
Ingredients
6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Directions
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
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Ingredients
1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tablespoons fresh lime juice
2 pounds skirt steak, cut in half or thirds crosswise
1/4 cup clover honey
Kosher salt and freshly ground black pepper
Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
Directions
Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.
Pickled Roasted Peppers:
1 cup white wine or rice vinegar
1/2 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 clove garlic, thinly sliced
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 roasted yellow bell peppers, peeled, seeded and thinly sliced
1 tablespoon finely chopped fresh oregano
For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.
Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.
Barbecued Onions:
2 Vidalia onion, cut into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground black pepper
BBQ rub, such as Bobby Flay BBQ Rub
BBQ sauce, such as Bobby Flay BBQ Sauce
Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.
Avocado Crema:
2 ripe Hass avocados, peeled, pitted and chopped
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.
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Ingredients
Brine:
2 cups apple cider vinegar
1/3 cup kosher salt
2 tablespoons sugar
8 whole cloves
8 black peppercorns
8 sprigs fresh rosemary
8 fresh sage leaves
8 sprigs fresh thyme
Two 3 1/2-pound chickens, halved, keel bones and wing tips removed
Canola oil, for brushing
Spice Mixture:
3 tablespoons dried sage
1 tablespoon dried marjoram
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon dried thyme
1 teaspoon ground celery seeds
1/4 teaspoon ground cloves
Sauce:
1 cup apple cider vinegar
5 tablespoons Dijon mustard
2 teaspoons clover honey
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
Kosher salt and freshly ground black pepper
Finely chopped fresh parsley, for garnish
Directions
For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
Grilled Steak Fries:
5 large Yukon gold or russet potatoes, par cooked in salted water
Canola oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Finely chopped fresh chives
Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.
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Ingredients
8 ears corn
Kosher salt
Directions
Heat the grill to medium.
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.
BBQ Butter
2 tablespoons canola oil
1/2 small red onion, chopped
2 cloves garlic, chopped
2 teaspoons Spanish paprika
1/2 teaspoon cayenne powder
1 teaspoon toasted cumin seeds
1 tablespoon ancho chili powder
1/2 cup water
1 1/2 sticks unsalted butter, slightly softened
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
Directions for BBQ Butter
Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the paprika, cayenne, cumin and ancho powder and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly.
Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving.
Herb Butter
2 sticks unsalted butter, at room temperature
1/4 cup chopped fresh herbs (basil, chives or tarragon)
1 teaspoon kosher salt
Freshly ground black pepper
Directions for Herb Butter
Combine in a food processor and process until smooth.
Ingredients
2 tablespoons canola oil
4 sprigs fresh thyme
3 cloves garlic, chopped
1 large white onion, chopped
2 heaping tablespoons ancho chile powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 cup fresh orange juice
1/2 cup fresh lime juice
1 or 2 chipotle in adobo, finely chopped
1 boneless pork shoulder (about 5 pounds)
Warm corn tortillas
Napa Cabbage Slaw, recipe follows
Hot sauce
Fresh cilantro leaves
1 cup crumbled queso fresco
Directions
Special equipment: 2 cups wood chips (hickory or apple), soaked in water 30 minutes
Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.
Remove the pork from the refrigerator 30 minutes before cooking.
Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.
Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.
Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.
Napa Slaw:
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons canola oil1 teaspoon celery seeds
Kosher salt and freshly ground pepper
4 green onions, coarsely chopped
2 serrano chiles
1 head Napa cabbage, finely shredded
1 large carrot, julienned
1/2 cup crumbled queso fresco
Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.
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Ingredients
1/2 cup mayonnaise
1 tablespoon olive oil
Zest of 1 lime, finely grated
1/4 cup freshly squeezed lime juice
1/4 cup chopped fresh dill
1 tablespoon sugar
1 teaspoon celery salt
1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle
Kosher salt and freshly ground black pepper
1 small head napa cabbage, finely shredded
1 large carrot, grated on the large holes of a box grater
1 small red onion, halved and thinly sliced
1 small red bell pepper, julienned
1 small yellow bell pepper, julienned
Directions
Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving.
Ingredients
2 pounds fingerling potatoes, par-cooked in salted water, drained and thinly sliced
2 tablespoons chopped fresh dill, plus 1/4 cup fronds for serving
1 teaspoon smoked paprika, plus more for serving
2 to 3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1/4 cup apple cider vinegar
2 tablespoons prepared horseradish
2 tablespoons whole-grain mustard
1 to 2 teaspoons honey
1/4 cup olive oil
Smoked Trout, recipe follows
1 large bunch watercress, woody stems removed
Directions
Preheat the grill for direct grilling, high heat.
Toss the potatoes with the canola oil, 2 tablespoons chopped dill, 1 teaspoon smoked paprika and sprinkle with salt and pepper. Transfer to a grill basket and grill, tossing occasionally, until golden brown and cooked through, about 10 minutes.
Combine the mayonnaise, cider vinegar, horseradish, mustard, honey, and salt and pepper to taste, and whisk to combine. Slowly whisk in the olive oil.
Drizzle some of the dressing over the bottom of a large serving platter or shallow bowl. Pour the warm potatoes on top. Scatter the Smoked Trout over the potatoes, then the watercress and dill fronds. Dust with more smoked paprika and drizzle a generous amount of dressing over all.
Smoked Trout:
1/2 cup kosher salt
2 tablespoons light brown sugar
8 trout fillets, skin on
Special equipment: Alder wood or applewood chips, soaked in cold water for at least 2 hours
Combine the salt, sugar and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout, making sure they are submerged. Cover and refrigerate for at least 1 hour and up to 3 hours.
Remove the trout from the brine, rinse thoroughly with cold water and pat dry. Place the trout skin-side down onto a rack set in a half sheet pan. Dry in the refrigerator until the skin becomes shiny and somewhat tacky to the touch, 21 to 24 hours.
Prepare the smoker using the alder or applewood chips so that it maintains a temperature of 150 to 160 degrees F.
Place the trout onto the smoking racks, skin-side down, separating them by at least 1/4-inch and place into the smoker. Adjust the heat as needed and cook until the fish has cooked through, darkened in color around the edges and has the desired level of smoke flavor, about 20 minutes. Remove from the smoker and cool. Remove the flesh from the skin and gently break into big chunks.
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Ingredients
Chermoula:
Pinch saffron threads
1/4 cup hot water
1 tablespoon canola oil
3 cloves garlic, finely chopped
1 teaspoon ancho chile powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon chile de arbol
1/4 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest
Juice of 1 lemon
2 red bell peppers, grilled, peeled, seeded and sliced
2 ripe beefsteak tomatoes, diced and seeded
20 fresh mint leaves, torn
3 tablespoons coarsely chopped fresh cilantro
Grilled White Fish:
2 pound halibut fillet (1 1/2-to-2-inches thick)
Canola oil
Kosher salt and freshly ground black pepper
Directions
For the chermoula: Combine the saffron and hot water in a small bowl and let sit for 10 minutes to bloom. Heat the canola oil in a small saute pan over medium heat. Add the garlic and cook for 30 seconds. Cook the ancho, coriander, cumin and chile de arbol for 1 minute. Add the saffron and its soaking water. Remove from the heat.
Whisk together the olive oil, lemon zest, lemon juice and garlic-saffron mixture in a medium bowl. Mix in the bell peppers, tomatoes, mint leaves and cilantro. Cover the bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld, or refrigerate overnight. Bring to room temperature before serving.
For the grilled white fish: Heat a charcoal grill for direct grilling at medium-high heat. Brush both sides of the halibut with the canola oil and sprinkle with salt and pepper. Grill the halibut until golden brown and charred on both sides and cooked to medium or well done, about 10 minutes each side.
Carefully transfer the halibut to a platter and top with the chermoula immediately. Let the halibut rest for 5 minutes before serving, to allow flavors to sink in.
Ingredients
1/4 cup red curry paste
1/2 cup canola oil
1/4 cup plus 2 tablespoons fresh lime juice
2 pounds skirt steak, cut in half or thirds crosswise
1/4 cup clover honey
Kosher salt and freshly ground black pepper
Sixteen 6-inch flour tortillas, wrapped in foil and warmed on the grill for 5 minutes
Pickled Roasted Peppers, recipe follows
Barbecued Onions, recipe follows
Avocado Crema, recipe follows
Directions
Whisk the curry paste, canola oil and 1/4 cup lime juice in a mixing bowl. Place the steaks in a large baking dish and coat both sides in half the curry mixture. Cover the steaks and refrigerate for at least 4 hours and up to 8 hours.
Whisk the honey and remaining 2 tablespoons lime juice in a bowl; set aside half the mixture for dressing the cooked steaks.
Heat a grill to high, or heat a cast-iron pan or griddle over high heat. Remove the steaks from the curry mixture and sprinkle with salt and pepper on both sides. Grill the steaks until golden brown and slightly charred on both sides, brushing with the honey-lime mixture a few times. Cook the steaks to medium-rare, about 12 minutes. Remove the steaks from the grill and let sit for 10 minutes before slicing across the grain into thin slices.
Place the meat on a platter and immediately drizzle with the reserved honey-lime mixture. Lay the tortillas on a flat surface and place the steak slices in the center. Top with the Pickled Roasted Peppers, Barbecued Onions and a dollop of Avocado Cream. Roll and eat.
Pickled Roasted Peppers:
1 cup white wine or rice vinegar
1/2 cup apple cider vinegar
2 tablespoons sugar
1 tablespoon kosher salt
1 clove garlic, thinly sliced
2 roasted red bell peppers, peeled, seeded and thinly sliced
2 roasted yellow bell peppers, peeled, seeded and thinly sliced
1 tablespoon finely chopped fresh oregano
For the peppers: Combine the white wine vinegar, apple cider vinegar, sugar, salt and garlic in a small saucepan over high heat. Boil until the sugar dissolves. Remove the saucepan from the heat and cool to room temperature.
Put the red and yellow bell peppers and oregano in a medium bowl and add the vinegar mixture. Stir to combine. Cover the peppers and refrigerate for at least 4 hours and up to 2 days before serving. Yield: about 3 cups.
Barbecued Onions:
2 Vidalia onion, cut into 1/4-inch thick slices
Canola oil
Kosher salt and freshly ground black pepper
BBQ rub, such as Bobby Flay BBQ Rub
BBQ sauce, such as Bobby Flay BBQ Sauce
Heat a grill to medium heat. Brush the onions with canola oil and sprinkle with salt and pepper. Season one side of the onions with BBQ rub and place on the grill, rub-side down. Grill the onions until lightly golden brown, 10 to 15 minutes. Flip the onions over and brush with BBQ sauce. Grill the onions until just cooked through, about 10 minutes. Separate into rings.
Avocado Crema:
2 ripe Hass avocados, peeled, pitted and chopped
2 tablespoons rice vinegar
Juice of 1 lime
1/4 cup fresh cilantro leaves
Kosher salt and freshly ground black pepper
For the crema: Blend 1/4 cup water, the avocados, rice vinegar and lime juice in a blender until smooth. Add the cilantro, salt and pepper and blend for a few seconds until incorporated. Yield: about 1 1/2 cups.
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Ingredients
Brine:
2 cups apple cider vinegar
1/3 cup kosher salt
2 tablespoons sugar
8 whole cloves
8 black peppercorns
8 sprigs fresh rosemary
8 fresh sage leaves
8 sprigs fresh thyme
Two 3 1/2-pound chickens, halved, keel bones and wing tips removed
Canola oil, for brushing
Spice Mixture:
3 tablespoons dried sage
1 tablespoon dried marjoram
1 tablespoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary
1 tablespoon dried thyme
1 teaspoon ground celery seeds
1/4 teaspoon ground cloves
Sauce:
1 cup apple cider vinegar
5 tablespoons Dijon mustard
2 teaspoons clover honey
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
Kosher salt and freshly ground black pepper
Finely chopped fresh parsley, for garnish
Grilled Steak Fries, for serving, recipe follows
Directions
For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down.
For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl.
For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth.
Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper.
Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce.
Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries.
Grilled Steak Fries:
5 large Yukon gold or russet potatoes, par cooked in salted water
Canola oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Finely chopped fresh chives
Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives.
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