Tandoori Spiced Chicken Breast with Grilled Tomato Jam and Herbed Yogurt Sauce

Ingredients

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons ground ginger

2 tablespoons ground coriander

1 tablespoon ground cumin

1 tablespoon ground cayenne

1 tablespoon ground turmeric

1 tablespoon ground white pepper

1 tablespoon kosher salt

3 (8-ounce) boneless skinless chicken breasts

3 tablespoons vegetable oil

4 pita breads, warmed on the grill

Tomato Jam, recipe follows

Herbed Yogurt, recipe follows

Directions

Heat grill to medium-high. Combine all spices and the oil in a medium bowl to make a paste. Rub a thin layer of the spice paste onto 1 side of each chicken breast. Grill for 3 to 4 minutes on each side or until slightly charred and just cooked through. Remove from the grill, let rest 5 minutes, and cut lengthwise into 1/2-inch thick slices. Serve openface on pitas: the chicken slices, a few dollops of Tomato Jam, and a drizzle of Herbed Yogurt.

Grilled Tomato Jam:

5 plum tomatoes

1 serrano chile

2 tablespoons vegetable oil, plus more for grilling

Salt and freshly ground pepper

1 small Spanish onion, chopped

3 tablespoons balsamic vinegar

Pinch saffron

Heat grill to high. Brush tomatoes and serrano with oil and season with salt and pepper. Grill tomatoes and serrano on all sides until charred. Remove from the grill and coarsely chop.

Heat oil in a medium saucepan on the grates of the grill or on the side burners. Add the onion and cook until soft. Add the tomatoes, serrano, balsamic vinegar, and saffron and cook until thickened. Season with salt and pepper. Transfer to a bowl and let cool to room temperature before serving.

Herbed Yogurt:

1 cup Greek yogurt

1/4 cup chopped fresh mint leaves

1/4 cup chopped fresh cilantro leaves

Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste. Refrigerate if not using immediately.

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Butterflied Cuban Style Pork Chops

Ingredients

• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1/3 cup coarsely chopped fresh oregano leaves
• 6 cloves garlic, coarsely chopped
• 1 teaspoon ground cumin
• 1/4 cup canola oil
• 4 (8-ounce) pork chops, butterflied and thinly pounded
• Salt and freshly ground black pepper
• 8 (1/4-inch) thick slices Swiss cheese
• 8 (1/4-inch) thick slices boiled ham
• 2 sour dill pickles, thinly sliced (need about 16 slices)
• 2 tablespoons chopped cilantro leaves
• 1/4 cup olive oil

Directions

Heat the grill to high.

Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.

Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.

Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

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Pork Chop

Grilled Insalata Di Mare

Ingredients

• 3/4 pound medium shrimp, peeled and deveined
• 3/4 pound baby squid, plus tentacles, cleaned
• 12 scallops
• 1/3 cup olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup fresh lemon juice
• 3 cloves garlic, finely chopped
• 1 teaspoon honey
• 1 red jalapeno, minced
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red chili flakes
• 1/2 medium red onion, minced
• 2 stalks celery, minced
• 3/4 cup nicoise olives, pitted
• 1 tablespoon freshly chopped oregano leaves
• 1/4 cup freshly chopped flat-leaf parsley leaves, divided
• 1/2 pound mesclun greens

Directions

Heat the grill to high.

Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.

Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.

Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion,celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.

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Shrimp

Spaghetti and Meatballs

Ingredients

Meatballs:

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground beef
• 2 large eggs, lightly beaten
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, finely chopped and Sauteed
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped parsley
• Salt and freshly ground pepper
• 1 cup pure olive oil

Tomato Sauce:

• 2 tablespoons olive oil
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
• 1 bay leaf
• 1 small bunch parsley
• Pinch red pepper flakes
• Salt and freshly ground pepper
• 6 basil leaves, chiffonade

Spaghetti:

• 12 cups water
• Salt
• 1 pound #8 or #9 spaghetti
• Freshly grated Parmesan cheese

Garlic Bread:

• 1 stick soften butter
• 4 cloves minced garlic
• 1 country loaf, cut into 3/4-inch slices

Directions

For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.

For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.

For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

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Spaghetti

Roasted Vegetable Meatloaf with Balsamic Glaze

INGREDIENTS

• 3 tablespoons olive oil
• 1 large zucchini, finely diced
• 1 red bell pepper, finely diced
• 1 yellow pepper, finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes, divided
• Salt and freshly ground black pepper
• 2 large eggs, lightly beaten
• 1 tablespoon finely chopped fresh thyme leaves
• 1/4 cup chopped fresh parsley leaves, plus more for garnish
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 pound ground beef chuck
• 1 cup panko (Japanese) bread crumbs
• 1/2 cup freshly grated Romano or Parmesan
• 1 cup ketchup, divided
• 1/4 cup plus 2 tablespoons balsamic vinegar

DIRECTIONS

Preheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined.

Mold the meatloaf on a baking sheet lined with parchment paper.Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

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Hot Wings with Blue Cheese-Yogurt Sauce

INGREDIENTS

For the Blue Cheese Sauce:

• 1 cup Greek yogurt
• 1/4 cup crumbled blue cheese
• 2 tablespoons finely grated red onion
• 2 tablespoons finely chopped fresh cilantro leaves
• Salt and freshly ground black pepper

For the Hot Wings:

• Peanut oil
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• 2 teaspoons ancho chili powder, plus 2 tablespoons
• 1 teaspoon garlic powder
• 2 pounds chicken wings split at the joint, wing tips removed and discarded
• 1/2 cup red wine vinegar
• 1 to 2 tablespoons pureed chipotle chile in adobo
• 1 tablespoon New Mexico chili powder
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 to 2 tablespoons honey
• 1 stick unsalted butter, quartered
• Finely chopped fresh cilantro leaves, for garnish
• Jicama sticks (instead of celery)

DIRECTIONS

For the Blue Cheese Sauce:

Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:

Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

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