1 1/2 lbs boneless, skinless chicken breasts (4–5 small-ish breasts) or boneless, skinless chicken thighs (6–8 pieces- see notes.)
2 tablespoons fresh oregano, rosemary, thyme, or sage, finely chopped (or use a combo)
Zest from one medium lemon (2 tablespoons) and save the lemon for grilling/ juicing
6 garlic cloves, finely minced
1 1/4 teaspoons kosher salt
1/2 teaspoon cracked pepper
1/4 teaspoon chili flakes- optional (Aleppo or Urfa Biber are good here)
1/4 cup olive oil
Pound thickest part of the chicken breast into uniform thickness aiming for 3/4 inch thick and if very large, cut into uniform sizes roughly 5-6 ounces each.
Make the marinade: Mix marinade ingredients together in a small bowl. Set aside 2 tablespoons (for garnish). Place chicken and marinade in a bowl, baking dish or large zip lock bag and massage to coat all sides well. Marinate for 30 minutes, a few hours, overnight or even a few days.
Grill: Preheat grill to medium-high. (See notes for chicken thighs.) Lift chicken breasts out of the bowl, letting most of the oil drip off -before carefully placing it on the grill. Cut the zested lemons in half, placing open sides down on the grill too. Feel free to add any veggies to the grill- here we added halved tomatoes. Close the grill lid and cook for 5-6 minutes (or until deep golden grill marks appear) before flipping. Cook the other side, 5-7 minutes, and lower heat or move to a cooler spot until the thickest part of the breast registers at 160F and meat is no longer pink, and the meat looks opaque. Let it rest 5-10 minutes before serving.
Serve: Place the grilled chicken on a serving platter, squeeze generously with the grilled lemon, and tuck in fresh herbs for garnish. Spoon the reserved 2 tablespoons marinade over the chicken, and serve! (NOTE: DO not use the “used marinade” that the raw chicken was in for this!).
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
In a medium bowl, whisk together all of the ingredients except for the steak.
Place the steak in a large baking dish or gallon size zip lock bag and pour the marinade on top. Turn the steak a few times until it’s completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
Preheat grill for direct heat grilling at medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side.
Remove steaks and allow to rest for 5 minutes. Slice thinly against the grain and serve with Mexican rice, refried beans and avocado salad.
Step 1: Preheat the oven to 325˚. Score the surface of the ham in a diamond pattern about 1/8 inch deep. Place the ham on a rack in a large roasting pan, tent it with foil and bake for 2 hours.
Step 2: Meanwhile, heat the root beer, jelly, mustard and vinegar in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 30 minutes. (Be careful—the mixture can easily boil over.)
Step 3: After 2 hours of baking time, remove the foil from the ham and brush with the root beer glaze. Continue baking, uncovered and brushing with more glaze every 20 minutes, until nice and glossy, about 1 more hour. Remove from the oven and let rest 15 to 20 minutes before carving.
1-1/2 pounds lamb stew meat, cut into one-inch cubes
1/3 cup plus 1 tablespoon all-purpose flour, divided
3 tablespoons olive oil, divided
3 medium onions, chopped
3 garlic cloves, minced
4 cups reduced-sodium beef broth, plus a splash for deglazing the pan
2 medium potatoes, peeled and cubed
4 medium carrots, cut into one-inch pieces
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 cup frozen peas
2 tablespoons water
Step 1: Prep and Brown the Lamb Preheat your slow cooker on low (trust us, it’s worth it) and heat a cast-iron skillet (or any other heavy pan) on medium-high. Toss the lamb with a third cup of flour until coated. You can do this by sealing the two ingredients in a zip-top bag, then shaking, or by tossing them together in a large mixing bowl.
Once the skillet is hot, brown the lamb with 2 tablespoons of olive oil. You don’t need to cook the lamb long—just enough to get some nice color on the outside. When it’s nicely browned, remove from the pan with a slotted spoon and set aside.
In the same pan, sauté the onions and garlic for a minute or two. Hit this with a splash or two of the beef broth—this will help deglaze, or loosen all the tasty browned bits from the pan. Again, you don’t need to cook these completely—the slow cooker will take care of that.
Step 2: Start Slow Cooking When the slow cooker is warmed, add the lamb and the onion, garlic and broth mixture—you want every bit of flavor from the skillet going into the slow cooker. Then stir in the potatoes, carrots, seasonings, Worcestershire sauce and beef broth.
Let the stew cook on low for 8 to 10 hours.
Step 3: Add the Finishing Touches Peas cook quickly in the slow cooker, so wait until the last half hour to stir them in.
This is also the time to give your stew a bit more body. So, thicken the stew with a bit of flour. Whisk together 1 tablespoon of flour with 2 tablespoons of water until nice and smooth. Then stir into the stew. Place the lid back on the slow cooker and let the stew bubble away for 30 minutes more.
In a Dutch oven, heat butter and olive oil over medium heat. Add onion and cook 5 minutes, or until translucent. Add celery and carrot. Cook an additional 2 minutes and stir. Incorporate ground meat, a large pinch of salt and a grinding of pepper. Cook, stirring well for 5–6 minutes, or until meat is no longer pink. Add milk and cook gently for about 10–15 minutes, or until absorbed. Pour in wine and sprinkle in nutmeg. Cook for about 10–15 minutes, or until absorbed. Add tomatoes. Bring mixture to a boil, then turn way down and simmer, covered, for about 3 hours, or until thickened stirring occasionally. Season to taste. This is most often served on tagliatelle or pasta of your liking.
3 slices fresh pineapple, ½-inch thick (no core or skin)
1 tablespoon butter
1 tablespoon brown sugar
2 tablespoons dark rum
2 tablespoons orange juice
⅓ cup golden raisins
¼ cup sweet onion, diced
¼ cup sweet red pepper, diced (hot if you prefer)
¼ cup fresh mint, finely chopped
Salt, to taste
Whisk marinade ingredients in a nonreactive bowl. Place tenderloin in half-gallon plastic zip bag. Pour in marinade. Put in the refrigerator for two hours or overnight. For chutney, preheat broiler. Mix melted butter with brown sugar. Lay pineapple slices on a parchment-lined baking sheet, and brush top of pineapple slices with half of the butter mixture. Broil for 2 minutes. Flip pineapple slices and brush with remaining butter mixture. Broil for 1–2 minutes. Cool pineapple and dice. Meanwhile, plump raisins in rum and orange juice mixture in microwave for 30 seconds to 1 minute. Combine raisins, pineapple and remaining chutney ingredients. Salt, to taste. Refrigerate overnight. To finish, heat oven to 350°. Remove pork from marinade and dispose of extra liquid. In a cast iron or other oven-safe skillet, sear pork over medium-high heat for 2–3 minutes. When lightly brown, place skillet in preheated oven. Roast, uncovered for 20–25 minutes or until the internal temperature reaches 145°. Let pork sit at room temperature for 5–10 minutes before slicing into 1½-inch-thick slices. Serve with chutney, roasted asparagus and steamed rice.