Chicken Parmigiana

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.

SOURCE

Open-Faced Pitas with Rotisserie Lamb with Pomegranate and Mint, Grilled Tomatoes, and Greek Slaw

Ingredients

Rotisserie Lamb with Pomegranate and Mint:

• One boneless half leg of lamb (about 4 pounds), butterflied
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 cup pomegranate juice
• 1 cup red wine
• 1/2 cup extra-virgin olive oil
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh rosemary1 Spanish onion, chopped
• 2 bay leaves
• Juice of 1 lemon
• 1 cup pomegranate molasses
• 2 tablespoons finely chopped fresh mint
• 2 tablespoons Dijon mustard
• Juice of 2 lemons

Greek Slaw:

• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 2 tablespoons finely chopped fresh dill, plus for garnish
• 1 teaspoon honey
• 2 cloves garlic, chopped to a paste
• Kosher salt and freshly ground black pepper
• 1 cup finely shredded red cabbage
• 1/2 head green cabbage, shredded
• 1 large carrot, grated
• 6 ounces crumbled Greek feta
• Cherry tomatoes, on soaked skewers, for serving
• Canola oil, for brushing
• 8 warmed pita breads, with or without pockets, for serving
• 2 lemons, for serving

Directions

For the rotisserie lamb with pomegranate and mint: Sprinkle both sides of the lamb with salt and pepper. Roll the lamb and tie with twine. Cut small slits over the entire lamb, using a paring knife. Fill each slit with a slice of the garlic. Put the lamb into a large plastic resealable bag.

Whisk the pomegranate juice, wine, olive oil, oregano, rosemary, onions, bay leaves and lemon juice in a bowl and sprinkle with salt and pepper. Pour the marinade over the lamb, in the bag. Press the air out of the bag and seal tightly. Place the bag into a large bowl. Refrigerate the lamb for at least 4 hours and up to 24 hours, turning the bag a few times during that time.

Remove the lamb from the refrigerator 30 minutes before cooking. Preheat the grill to medium-hot heat.

Whisk the pomegranate molasses, mint, mustard and lemon juice in a medium bowl and sprinkle with salt and pepper.

Skewer the lamb onto the rotisserie and grill until a meat thermometer registers 135 degrees F for medium doneness, 1 1/2 hours to 1 3/4 hours. Begin brushing the lamb with the pomegranate molasses mixture after about 45 minutes of grilling.

Meanwhile for the Greek slaw: Whisk together the lemon juice, olive oil, dill, honey and garlic in a large bowl. Sprinkle with salt and pepper. Add the red and green cabbage, carrot and feta. Toss to combine. Cover the slaw and refrigerate for at least 30 minutes before serving.

Transfer the lamb to a cutting board and loosely tent with foil. Wait 15 minutes before slicing.

While the lamb is resting, brush the tomatoes with canola oil and sprinkle with salt and pepper. Grill the tomatoes until they are charred on both sides and just soft, about 4 minutes.

Slice the lamb. Lay the warm pita breads on a large platter. Top with sliced lamb, grilled tomatoes and the Greek slaw. Squeeze the lemons over the top and serve.

SOURCE

Throwdown Cuban Sandwich with Homemade Pickles

Ingredients
Pork:
1 (4 to 5 pound) bone-in pork shoulder, excess fat trimmed
Kosher salt and freshly ground black pepper
2 teaspoons ground cumin
Canola oil
3 cups chicken stock
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tablespoons aged sherry vinegar
1 head garlic, cloves removed and peeled
2 medium Spanish onions, peeled and coarsely chopped
2 bay leaves
Handfull fresh oregano, stems with leaves
Clover Honey


Directions
Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides.


Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.


Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten.


Homemade Pickles:
3 Kirby cucumbers, sliced into 1/8-inch thick slices
2 cups plus 2 tablespoons distilled white vinegar
3/4 cup packed coarsely chopped fresh dill
2-3 tablespoons sugar
2 garlic cloves, coarsely chopped
2 teaspoons kosher salt
3/4 teaspoon dill seeds
1/2 teaspoon whole mustard seeds
1/2 teaspoon coriander seeds
Put the sliced cucumber in a medium bowl (which has a fitted lid).


Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.


Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once.


Roasted Garlic-Dijon Aioli:
1 cup prepared mayonnaise
3 tablespoons Dijon mustard
5 cloves roasted garlic, pureed
Salt and freshly ground black pepper
Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.


For Sandwiches:
8 to 10 Cuban breads, sliced 3/4 of way through
Roasted Garlic-Dijon Aioli
Shredded pork
Homemade Pickles
1 pound thinly sliced Swiss cheese
1 pound thinly sliced good-quality ham
Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese.


Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted.


SOURCE

"Old Bay" Grilled Steak Fries

Ingredients

• 1 tablespoon ground bay leaves
• 2 1/2 teaspoons celery salt
• 1 1/2 teaspoons dry mustard
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground cardamom
• 6 Idaho potatoes, scrubbed
• 1 tablespoon salt
• 1/4 cup vegetable oil

Directions

Combine all spices in a small bowl.

Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Heat grill to high.

Brush potatoes with oil and season with the "Old Bay-style" spice rub and grill until golden brown and cooked through, 3 to 5 minutes.

SOURCE

French Fries (Saltish)