Chinese Chicken Salad with Red Chile Peanut Dressing

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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Shredded Chicken and Tomatillo Tacos with Queso Fresco

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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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.

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Green Chile Cheeseburgers

Ingredients
2 pounds ground chuck, 80 percent to 85 percent lean
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 thin slices Chihuahua or provolone
4 good-quality hamburger buns, toasted
Green Chili Sauce, recipe follows
Romaine lettuce leaves, optional
4 thick slices beefsteak tomatoes, optional
Pickled jalapenos, optional


Directions
Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.


Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.


Green Chile Sauce:
2 poblano chiles, grilled, peeled, seeded, and chopped
1 medium white onion, grilled and chopped
1 to 2 cloves garlic, chopped
2 tablespoons chopped fresh epazote, or fresh oregano leaves
1/4 cup cold water
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.


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Cheeseburger Sandwiches

Chicken Wings with Red Hot Honey Glaze and Blue Cheese-Celery Dipping Sauce

Ingredients

For the wings:

• 1 cup hot sauce
• 1/2 cup honey
• 6 tablespoons unsalted butter
• 1 tablespoon red wine vinegar
• Salt
• Freshly ground black pepper
• 24 chicken wings, tips removed

For the blue cheese-celery dipping sauce:

• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 1 teaspoon Worcestershire sauce
• 1/4 cup finely diced celery
• 1/2 cup crumbled blue cheese (recommended: Cabrales)
• 2 tablespoons finely chopped fresh chives
• Salt
• Freshly ground black pepper

Directions

For the wings:

Heat grill to medium-high.

Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes. Stir in the vinegar and season with salt and pepper. Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.

Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill.Grill on each side for 5 minutes or until golden brown and cooked through. Remove wings from the grill and toss with the warm hot sauce. Transfer to a platter and serve with the blue cheese sauce on the side for dipping.

For the blue cheese-celery dipping sauce:

Whisk together all ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

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Chicken Wings

Gigantes

Ingredients

• 1 pound gigantes (or big lima beans), soaked for 12 hours, drained
• 1/4 cup Greek olive oil
• 1 large Spanish onion, finely chopped
• 3 cloves garlic, minced
• 1 (15-ounce) can chopped plum tomatoes plus their liquid
• 2 cups water
• 2 tablespoons honey
• 1/4 teaspoon ground cloves
• Salt and freshly ground black pepper
• 3 tablespoons chopped fresh parsley leaves

Directions

Add the beans to a pot with enough cold water to cover well. Bring to a boil, lower the heat, cover, and simmer until just soft throughout but not quite cooked, approximately 50 to 80 minutes, depending on the beans. Drain and set aside.

Preheat the oven to 325 degrees F.

Heat olive oil over medium heat in a Dutch oven. Add onion and cook until soft. Add the garlic and cook for 30 seconds. Add tomatoes and their liquid, 2 cups water, honey, cloves, salt, and pepper and boil gently for 20 to 30 minutes or until it begins to thicken. Stir in the parsley and remove from heat.

Place the beans in an oven-proof dish, pour tomato mixture on top, stir and spread mixture out evenly. Bake 1 1/2 to 2 hours, or until beans are soft. (Check the dish during cooking and if needed, add a small amount of boiling water.) The dish will look crispy on top. Remove from the oven and let sit for 10 minutes before serving. Serve hot or at room temperature.

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Lima Bean

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

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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