One 6-pound sirloin tip roast, preferably grass-fed, tied
1/2 cup prepared horseradish
2 tablespoons kosher salt
2 tablespoons Dijon mustard
2 tablespoons finely chopped parsley
1 tablespoon coarsely ground black pepper
1 tablespoon sugar
1 tablespoon sherry vinegar
Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.
Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.
The unsliced roast beef can be refrigerated for up to 3 days. The sliced roast beef can be wrapped in plastic and refrigerated overnight.
1 medium bunch red seedless grapes (about 2 cups), divided into small clusters
1 large garlic head, separated and cloves peeled (15 to 20 cloves)
1 (1/2-ounce) bunch fresh rosemary
¼ teaspoon black pepper
Preheat oven to 400°F. Season chicken pieces with salt. Heat 1 1/2 tablespoons oil in a large oven-proof skillet over high. Add chicken pieces, skin sides down, and cook undisturbed until skin is browned and crisp, about 10 minutes. Remove from heat, and transfer chicken to a plate. Add grapes, garlic cloves, and rosemary to skillet, stirring and scraping up any browned bits. Return chicken pieces to skillet, skin sides up, nestling between and atop grapes. Drizzle with remaining oil.
Roast in pre-heated oven until a meat thermometer inserted in chicken breast registers 155°F, 22 to 25 minutes. Let chicken rest 10 minutes; sprinkle with black pepper.
Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.
Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops. Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.
Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme. Serve chops with lemon wedges.
1 small butternut squash, peeled and cut into 1/2-inch cubes
1 small kabocha squash, peeled and cut into 1/2-inch cubes
2 cloves garlic, minced
1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1 cup low-sodium chicken or vegetable broth
1/2 cup heavy cream
1/4 cup breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup grated gruyere cheese (about 2 ounces)
Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes.
Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes.
Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving.
How to break down butternut squash:
Cut about 1 inch off the bottom end with a chef’s knife. Scoop out the seeds. Hold the squash against your body and remove the skin with a vegetable peeler; chop.
How to break down kabocha squash:
Quarter the squash with a chef’s knife, then scoop out the seeds. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash.
Preheat oven to 350* F. Place 1/4 cup almonds in a single layer on a baking sheet. Cook until lightly browned, 8-10 minutes. Let cool.
In a blender or food processor, combine honey, lemon juice, onion, mustard, and salt. Process until well blended. While machine is running, gradually add oil in a steady stream until mixture is thick and smooth. Add poppy seed and process a few seconds more. Keep refrigerated.
Toss spinach, blueberries, onion, fennel, and toasted almond together in a large bowl. Add dressing and gently toss to coat. Divide into 4 equal portions and serve immediately.
8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon)
1 tablespoon olive oil
2 ounces feta cheese, crumbled
4 basil or 6 mint leaves, minced
Lemon zest (optional)
1 pinch kosher salt, for garnish
Fresh ground black pepper (optional)
Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.
Combine spices in a small bowl and rub all over the pork. (This can be done the night before).
Sear (optional): Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the meat and sear for a few seconds on all sides.
Oven Method: Preheat oven to 300 degrees F. Pour coke around the pork in the Dutch oven pot. Cover pot with lid and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, until pork is tender and easily pulls apart with a fork. Remove from oven and shred meat. Toss in barbecue sauce, if desired.
Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.
Coke: The coke adds sweetness and tenderizes the meat (Diet soda won’t produce as great of results). Root beer would make a good substitute. If you don’t want to use soda you can substitute another acid, like ½ cup apple cider vinegar mixed with one cup of apple juice.
Store leftover pulled pork in an airtight container in the fridge for 2-3 days or freeze for up to 3 months. Thaw overnight in the refrigerator.
Find reheating instructions above in the post.
Serving size: This recipe will yield about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz. per serving).
4 medium garlic cloves, finely chopped (about 4 tsp.)
⅓ cup dry white wine
12 ounces peeled and deveined tail-on raw large shrimp
¼ teaspoon black pepper, plus more to taste
1 cup lower-sodium chicken broth
¼ cup heavy cream
⅓ cup chopped fresh dill
Crusty bread, for serving
Bring 5 cups water to a boil in a 12-inch skillet over medium-high. Stir in 2 tablespoons salt. Add potatoes; cook, stirring occasionally, until barely tender, 5 to 7 minutes. Using a slotted spoon, transfer to a plate. Add peas to boiling water; cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove skillet from heat. Drain peas in a colander; rinse under cold water until cool to the touch, about 15 seconds. Set aside.
Wipe skillet dry using paper towels. Add butter and oil to skillet; cook over medium-high until butter is melted. Add shallot, chile, garlic, and 1/2 teaspoon salt; cook, stirring often, until mixture is fragrant and softened, 2 to 3 minutes. Add wine; cook, stirring occasionally, until wine is almost completely reduced, about 2 minutes.
Add shrimp to skillet in a single layer; sprinkle with black pepper and remaining 1/2 teaspoon salt. Cook, undisturbed, until shrimp are partially opaque, about 2 minutes. Flip shrimp, and immediately add broth and potatoes to skillet. Bring to a simmer over medium-high; simmer, stirring occasionally, until shrimp are almost cooked through, about 1 minute. Add peas and cream; cook, stirring occasionally, until heated through, about 30 seconds. Remove from heat. Season with additional salt and black pepper to taste. Sprinkle with dill and serve with crusty bread.
One 8- to 10-pound bone-in smoked ham, skin removed.
3 medium Fuji apples—peeled, cored, and thinly sliced.
2 tablespoons apple cider vinegar
Preheat the oven to 350°. In a medium bowl, mix the sugar with the pepper, cloves and cinnamon.
Place the ham fat side up on two large pieces of aluminum foil and, using your hands, rub the sugar mixture all over the top and side; it should form a thick layer. Wrap the ham tightly in the foil and transfer to a large roasting pan. Bake for about 3 hours, until glossy on the outside and a thermometer inserted in the thickest part of the meat registers 125°. Transfer the ham to a work surface and let rest in the foil at room temperature until cool enough to handle, about 2 hours.
Unwrap the ham and slice the meat; transfer to a large platter and tent with foil to keep warm. Pour the accumulated juices into a large measuring cup and spoon off any fat. You should have about 3 1/4 cups.
In a medium saucepan, combine the sliced apples with 2 tablespoons of water. Cover and cook over moderate heat, stirring occasionally, until tender, about 10 minutes. Using a slotted spoon, transfer the apples to a blender and puree with the ham juices and vinegar until smooth. Strain the apple jus through a fine-mesh sieve set over a gravy boat and season with salt. Serve the ham, passing the apple jus at the table.
1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1-inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheese
Make the Meat Filling
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the Potato Topping
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the Casserole
Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. ** Cool for 15 minutes before serving.
2 tablespoons unsalted butter ½ cup thinly sliced onion
1 (32-oz) package sauerkraut undrained
2 medium apples cored and sliced into wedges
1 tablespoon light brown sugar packed
2 tablespoons maple syrup
Heat the oven to 350°F.
Season the pork loin with salt and pepper. Melt the butter in a large Dutch oven (or other oven-safe pot with lid), then brown the seasoned pork on either side over medium-high heat.
Reduce heat to medium. Add onions around pork and brown, stirring from time to time, until starting to soften – about 2-3 minutes. Take off the heat.
Combine sauerkraut, sliced apples, brown sugar and maple syrup in a large bowl. Check for seasoning, then spread over pork and onions.
Close the lid, then place Dutch oven in the hot oven. Roast for 1.5 – 2 hours, or until the pork roast reaches an internal temperature of 145°F (for medium) to 155°F (for well done).
Remove Dutch oven from the oven (careful, it’s hot – use oven gloves!). Let rest on the counter for 5 minutes, then remove pork from sauerkraut and cut into thick slices. Serve immediately over sauerkraut.
The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl, sprinkle over the roast.
Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top.
Roast in the preheated oven for 30 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 130 degrees F (54 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time.
To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce. Allow sauce to thicken slightly; pour into a gravy boat and serve with roast.
1 medium onion, cut into 1/4-inch dice (about 3 cups)
3 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1 loaf (9 inches) French bread, cut into 1/4 cubes
1 tablespoon fresh parsley, chopped
½ teaspoon celery salt
½ teaspoon dried sage, crumbled
½ teaspoon dried rosemary, crushed
¼ teaspoon dried thyme, crumbled
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup dried cranberries
2 cups chicken stock
1 center-cut pork loin, about 3 pounds
2 tablespoons extra virgin olive oil
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon Italian seasoning
Preheat oven to 450°F.
In 12-inch heavy skillet over medium heat, add butter and cook until melted. Add bacon to skillet and cook 5-10 minutes until bacon is cooked through and starting to get crispy. (There should be a lot of liquid in the pan.)
Stir in onion and celery, cover, and cook, stirring occasionally for about 5-10 minutes. You want onions to be translucent.
Transfer to a large bowl, and add bread cubes, parsley, celery salt, sage, rosemary, thyme, cranberries, salt, and pepper.
Stir in chicken stock. Set aside
Butterfly the pork. With the pork on a cutting board, hold a knife bald parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
Open the loin like a book.
Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
Cover the entire cut of meat with plastic wrap and pound to an even ⅓ inch thickness.
In a small bowl, combine oil, salt, pepper, and Italian seasoning. Rub over both sides of pork loin.
Top the pork loin with the stuffing mixture.
Tightly roll the pork loin to completely enclose all of the fillings.
Using cooking twine, tightly secure the roll.
In the same skillet over medium heat, add the olive oil and the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin, a total of 4 times.
Transfer the skillet to the oven and cook for 35-40 minutes or until the pork loin reaches an internal temperature of 145 °F. Occasionally baste the pork loin with the pan juices.
Combine all ingredients for the marinade in a zip top bag. Add the pork chops to the bag. Massage the contents to evenly distribute the marinade over the pork chops and use your fingers to crush the onions.
Place the Marinate the pork chops for 18-24 hours.
Preheat your grill to Medium-High heat (375-425 degrees F) for two-zone grilling (one direct heat side and one indirect heat side). You can cook these on any grill you have, but you will get a more authentic recipe if you cook this over charcoal.
Remove the pork chops from the marinade and shake off any excess pieces. Don’t discard the marinade.
Place the chops on the indirect side of the grill and cook until the internal temperature reaches 135 degrees F (this will take approximately 15-20 minutes).
Place a 12″ cast iron skillet on the direct side of the grill, and pour in the remaining marinade. Grill until the onions are cooked through and caramelized (you can do this while your chops are on the indirect side of the grill in the next step).
Move the chops to the direct side of the grill to finish cooking and give them a crisp exterior. Flip them every 1-2 minutes until the chops reach an internal temperature of 145 degrees F.
Remove the pork chops from the grill and serve topped with the caramelized marinade.
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)
Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried – fry immediately.
Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels “swim” in it.
Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German spätzle, French fries, or German potato salad, and with a fresh leafy green salad.
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) crumbled feta cheese
Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place in ice water. Drain and pat dry.
In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese.
Make the dry rub: In a small bowl, whisk together all dry rub ingredients until combined.
Make the BBQ sauce: In a small saucepan over medium heat, combine BBQ sauce ingredients. Cook, whisking often, until the sauce begins to thicken, about 5 to 7 minutes. Remove from heat.
Heat one burner on your gas grill to low, or 200°. (Or prep your charcoal grill with charcoal stacked on one side.) Place ribs on a large piece of heavy duty foil and coat on all sides with dry rub. Let sit for 10 minutes, then wrap them tightly in foil.
Place ribs bone-side up on the cooler side of the grill and cover. After 1½ hours rotate ribs 180° and cook for another 1½ hours. (Make sure grill temperature does not exceed 200°.) Once they’ve cooked for 3 hours, you should be able to see the bones protruding from the meat when you peek inside the foil.
Remove ribs from the grill and place on a large baking sheet. Open foil and allow ribs to sit for 10 minutes. Adjust grill to high, or about 450°. (Turn all burners on or add more coals and spread them out evenly.)
Remove ribs from foil and place directly on the grill. Use a pastry brush to baste them generously with BBQ sauce. Flip the rack and baste the other side with sauce. It helps to have 2 sets of tongs (or a set of tongs and a spatula) to flip the rack.
Grill for 1 to 3 minutes more, until sauce is caramelized and meat has visible grill marks. Flip again and grill for another 1 to 2 minutes so sauce on both sides is caramelized. Remove ribs from heat and allow them to rest for 5 minutes. Slice and serve immediately.
2 cups wood chips (cherry, hickory or apple are good choices)
bbq mitt/pitt glove
spray water bottle
For Bourbon Brine:
1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup bourbon I used Jim Beam
4 juniper berries
4 whole cloves
12 black peppercorns
3 cups water divided
2 cups ice
For Smoke BBQ Chicken:
1 whole fryer about 4-5 pounds, cut into pieces
1 cup favorite BBQ sauce
In a large bowl combine the brown sugar, kosher salt, juniper berries, cloves and peppercorns.
Heat 1 1/2 cups of water to a boil on the stovetop or microwave and pour over the dry ingredients. Stir until the sugar and salt are dissolved. Stir in the bourbon and add the remaining 1 1/2 cups of cold water and the ice. Stir until the ice has dissolved. Check the temperature of the brine to make sure it’s at room temperature or cooler before adding the chicken.
Add the chicken to the brine, arranging the pieces so they are covered by the brine. Let rest in the brine for 1 hour.
Cover the wood chips with water (wood chips float, so if you don’t have a special wood chip soaker like mine, put the chips into a deep bowl add water and rest a plate on top of the chips to submerge them. Soak the chips for 45 minutes to an hour.
Transfer the soaked wood chips to a smoker box (if you don’t have a smoker basket, make a pouch with tin foil and seal it up on all sides. Poke holes with a sharp knife all over the pouch.
Place the smoker box with the wood chips beneath the grate, directly over a burner on one side of the grill. Preheat the grill to 500° to start the wood chips smoking (about 10-15 minutes). Once the chips are smoking it’s time to add the chicken.
Reduce heat on the grill to about 425°-450°.
Remove the chicken from the brine, rinse under cool water and pat dry with paper towels. Place the chicken, skin side down on the grill opposite the wood chips. Note: chicken breasts are larger and take longer to cook. Follow the approximate timing guide below. Note chicken should reach 165° on an instant read thermometer to be done to a safe temperature. (I usually pull it off between 5-8° degrees short of that because the chicken continues to cook after pulling the meat off the grill.)
Chicken breasts: 25-30 minutes total cooking time, flipping halfway through cooking. Thighs and legs: 20-25 minutes total cooking time, flipping halfway through cooking. Wings: 15-20 minutes total cooking time, flipping halfway through cooking. Note: another way to tell if chicken is ready to be flipped: the chicken skin and meat will easily release from the grates.
During the last 5 minutes of cooking time, brush the chicken with BBQ sauce, close the lid and cook for a few minutes. Flip the chicken, brush with more sauce and cook for an additional 2-3 minutes.
Transfer the chicken to a platter and let rest for 5-10 minutes before serving.
1 whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
4 cups vegetable shortening
Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Carefully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate. Season with salt to taste. Serve immediately—or, for extra-crunchy fried chicken, proceed to step 7.
Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, and then serve immediately
Trim ham if needed, and then place in slow cooker. Combine melted butter and honey, then massage over ham, getting in between the slices a little. Cover and cook on LOW 4-5 hours.
At the end of the cooking time, preheat broiler to HIGH, and line a roasting pan with heavy duty aluminum foil.
Combine sugar, seasoned salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, paprika and allspice in a small bowl. Pat half of the sugar mixture over the top of the ham.
Broil for several minutes, until bubbly and caramelized, and then remove from oven.
To a small saucepan, add remaining sugar mixture. Add 3 Tbsp. of either water or ham juices from bottom of the slow cooker. A combination of water/ham juice and bourbon is a nice alternative! Stir and heat to a boil. Boil for about a minute, and then remove from heat.
Brush or pour glaze over the ham, then broil again for a minute or two (careful… don’t let it burn!). Remove from oven and let ham rest for 5-10 minutes.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
1 tablespoon canola oil
3 pound corned beef brisket
12 ounces ale or lager
24 ounces water
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 teaspoon dry mustard
1/2 teaspoon dried thyme
1/2 teaspoon mustard seeds
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 1/2 cups sliced Vidalia onion, about one large onion
1 head savoy or green cabbage, core removed and sliced
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
If oven cooking, preheat the oven to 300 degrees.
In a large Dutch oven (or skillet, if cooking in the slow cooker), heat the oil over med-high heat. Add the brisket to the pan fat side down and cook until golden brown, approximately 4-5 minutes. Turn the brisket over and brown the other side, approximately 5-6 minutes. Turn off the heat and drain the fat. (If cooking in the slow cooker, transfer the brisket to the slow cooker at this time.) Pour the ale over the brisket. Stir in the water, carrots, celery, mustard, thyme, mustard seeds and bay leaf. Cover and transfer to the oven for 3 hours. (Or cover and turn the slow cooker on low for 6-7 hours.)
When the brisket has one hour left of cook time, heat the olive oil in a large skillet. Stir in the butter until melted. Add the onion and cook until softened. Add the cabbage. Cook until wilted and beginning to caramelize. Season with salt and pepper. Transfer the skillet to the oven and roast for 15-20 minutes stirring after 10 minutes. (The onions and cabbage should start to turn golden brown and caramelize.)
When the brisket is done, it should be tender enough to pull apart with a fork. If it’s still tough, continue to cook for an additional 30 minutes. Allow to rest for 10-15 minutes covered with foil before slicing against the grain. Serve with the cabbage.
In a small skillet, heat 1 tablespoon of the olive oil over medium heat. Add the celery and onion, and cook until tender, 3 to 4 minutes. Let cool to room temperature.
In a medium bowl, mix the cooled celery mixture with the egg, mustard and ground chicken to combine. Add the bread crumbs, salt and pepper; mix to combine.
Form the mixture into 1-inch balls. Heat the remaining 3 tablespoons olive oil over medium heat. Add the meatballs and cook until golden brown all over, 2 to 3 minutes per side (8 to 10 minutes total). Shake the pan to roll the meatballs around in the hot oil to ensure they’re fully cooked through.
In a medium pot, melt the butter over medium heat. Add the hot sauce and whisk to combine until smooth. Toss the meatballs in the sauce to coat.
Serve the meatballs warm with a side of blue-cheese dressing (if using). The meatballs can be made up to two days ahead and gently reheated on the stove or in the microwave.
This Texas chili recipe is authentic, meaty, just the right amount of spicy, and not a chili bean in sight. Learn how to make your own Texas chili.
Prep Time: 10 mins
Cook Time: 2 hrs 40 mins
Total Time: 2 hrs 50 mins
3 ancho peppers
3 pasilla peppers
2.5 pounds beef chuck cut into bite-sized cubes
2 teaspoons cumin
Salt and pepper to taste
2 tablespoons olive oil
1 medium white onion chopped
3 jalapeno peppers chopped
4 cloves garlic chopped
2 cups beef stock or use a dark beer
2.5 cups water + more as needed (or use chicken or beef stock, or beer)
2 tablespoons corn flour, for thickening, if desired
1 tablespoon brown sugar
1 tablespoon Worcestershire
FOR SERVING: Chopped onion, spicy chili flakes, freshly chopped cilantro, lime wedges, crema or sour cream, Fritos or tortilla chips, whatever else you desire
Start your chili paste first by lightly toasting the dried peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
Add them to a food processor with 1/2 to 1 cup of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
Add the cubed beef to a large bowl and toss with the cumin and a bit of salt and pepper. Make sure everything is nice and coated.
Heat 1 tablespoon oil in a large pot and add the seasoned beef. Cook 6-7 minutes, searing the beef all over. Remove the beef and set aside.
Add the remaining olive oil along with the jalapenos, serrano’s and onion. Cook them down about 5 minutes.
Add the garlic and stir. Cook another minute.
Return the beef to the pot and stir in the reserved chili paste. Cook it for 2-3 minutes to let the flavor develop a bit.
Stir in the beef broth (or beer), 2 cups of water, brown sugar, Worcestershire, and masa and bring to a quick boil. If you are using the optional additions (see my NOTES above), add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender. It could take longer if you are using tougher cuts of beef (see NOTES above). Give it a stir once every 30 minutes or so. If it becomes too thick, add in a ¼ cup of water and stir. Thicken with more masa.
2 tablespoons extra-virgin olive oil, plus more for brushing
2 large pork tenderloins (about 3 pounds)
12 ounces thin-sliced bacon (about 12 slices)
Pulse garlic, pepper, allspice, salt, brown sugar, 3 Tbsp. rosemary leaves, and 2 Tbsp. oil in a food processor until a paste forms. Alternatively, finely chop garlic and 3 Tbsp. rosemary leaves and transfer to a small bowl; stir in pepper, allspice, salt, brown sugar, and 2 Tbsp. oil.
Rub garlic paste all over pork. Let sit at least 30 minutes, or cover and chill up to overnight.
Arrange a rack in top third of oven; preheat to 425°F. Wrap each tenderloin in bacon, working in a spiral from top to bottom and letting each layer overlap slightly, until completely covered (about 5 bacon slices per tenderloin). Secure any exposed bacon slice ends with toothpicks.
Arrange 6 rosemary sprigs on a rimmed baking sheet. Arrange pork over. Brush tops of tenderloins with oil. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare (about 20 minutes) or 145° for medium, (about 25 minutes). Transfer to a cutting board and let rest 10 minutes before slicing. Serve with cranberry sauce alongside, if using.
3 cups of chicken stock turkey stock, or white wine (or a combination)
15 pound Whole Turkey or larger
Combine the salt, sugar, fresh herbs, garlic, chili peppers, peppercorns and orange peel in a saucepan with about 4 cups of water. Bring to a boil to dissolve the salt and sugar and then remove it from the heat.
Cool the brine completely and then pour the brine over the turkey in a brining bag or large vessel that will fit into your refrigerator. Fill the vessel with cold water so that the turkey is covered and refrigerate.
Brine turkey for 8 to 18 hours. Then remove the turkey from the brine and discard the brine. Rinse the turkey well and dry with paper towels. Place the turkey on a rack in the roasting pan and refrigerate for several hours or overnight to dry.
Pre-heat the oven to 450ºF and remove the turkey from the refrigerator and let it sit on the counter while the oven pre-heats.
Do not season the turkey again before roasting. Brush melted butter on the turkey breast and legs, and stuff fresh herbs and smashed cloves of garlic inside the cavity of the turkey. Pour the stock or wine into the bottom of the roasting pan and transfer the turkey to the oven. Immediately turn the heat down to 350ºF. Roast the turkey for 13 minutes per pound, but start checking the temperature of the turkey at least 30 minutes before you expect it to be finished. Baste the turkey with the drippings every 45 minutes or so and add more water to the roasting pan if the dripping evaporate too quickly. If the breast starts to brown too quickly, simply tent it with aluminum foil. When the internal temperature of the turkey (taken in the breast meat, the inside thigh and the outside thigh) reaches 165ºF, remove the turkey from the oven and let it rest on the counter, covered loosely with aluminum foil for at least 30 minutes before carving.
Season brisket, pressing to adhere on all sides, with kosher salt, ground pepper and celery salt mixture. Place in pan large enough to accommodate (roasting pan) and cover tightly in plastic wrap. Refrigerate overnight or up to 3 days.
Place a rack in lower third of oven and preheat to 275°F.
On the stove top heat bacon fat in a large roasting pan set over 2 burners set on high. Remove plastic wrap from brisket and sear on all sides until browned, 7–10 minutes. Transfer to a baking sheet to rest.
Reduce heat to medium-high and add the vegetables to pan. Cook, stirring occasionally, until browned and just soft, about 15 minutes. Add the wine or juice, bring to a boil, and cook until almost evaporated, 10 minutes. Add the garlic cloves, thyme and bay leaves. Pour in broth to come halfway up side of pan, and bring to a boil. Move the vegetables to the sides of the pan and place the seared brisket into center of aromatics and cover tightly with foil. Braise in oven until meat is tender, 3 hours.
Transfer brisket to a tray, cover with foil and keep warm. Remove and discard the fat from surface of braising liquid. Strain braising liquid and discard cooked vegetables. Cook braising liquid over high heat until reduced by half, about 20 minutes.
Transfer brisket to a cutting board and slice against the grain. Arrange on platter and pour reduced braising liquid over and serve immediately.
150 g/1/2 cup canned diced tomatoes/crushed tomatoes in the US
350ml/ 1 ½ cups chicken stock
salt to taste
In a large pan heat 1 tbsp. of oil and brown chicken breasts seasoned with salt and pepper on both sides until golden. You may have to do it in batches to avoid overcrowding. Remove to a plate and set aside until needed.
To the same pan add butter, sliced onions, mushrooms and garlic and sauté with a pinch of salt on low heat for 10 minutes. Then add the white wine and let it bubble away for a couple of minutes.
Then add the thyme leaves, bay leaves and tomato paste. Bring the chicken breasts back to the pan together with diced tomatoes and chicken stock, bring to a boil, then reduce the heat and let it simmer covered for 20 minutes, then uncover and cook for 10 minutes longer. If by the end of the cooking time the sauce is too watery let it simmer uncovered to reduce.
1/4 cup extra-virgin olive oil, plus more for drizzling
1 Tbsp. chopped thyme, plus 6 springs
8 oz. fresh mozzarella
Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, and then finely chop. Reduce oven temperature to 325°.
Slice about ½” off the top of each tomato; reserve tops. Using a spoon, scoop out the center of each tomato (save for making sauce). Season the insides of the tomatoes with salt and pepper. Transfer to a baking dish large enough to hold tomatoes (they can be snug).
Mix pistachios, garlic, raisins, ¼ cup oil, and 1 Tbsp. thyme in a medium bowl; season with salt and pepper. Place about 1 Tbsp. filling in each tomato. Tear mozzarella into bite-size pieces and snuggle into tomatoes. Top with remaining filling (you may need to gently press filling down with your fingers).
Replace tomato tops; drizzle with oil. Scatter thyme sprigs over and bake, uncovered, until tomatoes release some liquid and begin to get a little wrinkly on top, 35–45 minutes. Let cool slightly before serving.
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.
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.
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.)
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.