Brick Chicken

Ingredients

1 whole chicken
Brine
Paprika
Salt/Pepper
Heavy cast iron skillet


Brine chicken for 1 hour or overnight if you have the time.

Take chicken out rinse and pat dry. Using kitchen shears cut out the backbone and flatten the chicken. Sprinkle each side with a little pepper. Then cover the chicken in a healthy dose of paprika. You can use either hot or sweet.

Heat Stove top grill to medium high. If using outdoor grill have the flame medium high as well. When grill is ready place chicken under side down (not breast side) and then place cast iron on top. This will help the chicken cook fast and keep a even sear. Cook for 15 Min's then flip and cook for another 15 Min's or until cooked to your liking. When done let rest for 5 to 10 Min's and feel free to give a fresh dusting of paprika. Then cut into sections. The chicken should be super crispy on the outside and tender and juicy on the inside.

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Stuffed Acorn Squash with Swiss Chard

Recipe from Laura Werlin's Cheese Essentials

Ingredients

*2 large acorn squash (about 3 pounds)
*2 tablespoons olive oil
*2 large leeks, sliced lengthwise and then cut crosswise into 1 inch pieces
*1 pound or more of swiss chard, washed, stems removed, cut crosswise into 1 inch strips
*Salt
*8 ounces Parmesan, Asiago, or pecorino finely grated
*1/2 teaspoon crushed red pepper
*OPTIONAL: after making this the first time we then added andouille sausages (about 3) to the mix. It gave a much more savory flavor. However it is equally as good without it.

Preheat the oven to 375.

Cut the squash in half crosswise. Scoop out strings and seeds and discard. Line a baking sheet with foil and grease it with a little vegetable oil. Place the squash cut side down on the baking sheet and cook until the pulp is soft but the outside of the squash is still firm, about 35 to 40 minutes. Let sit until cool enough to handle. Place a fine-mesh strainer over a bowl. Using a spoon, scoop the pulp into the strainer, leaving a 1/4 inch thick wall. Let squash drain while you prepare the rest of the dish.

Place an oven rack about 6 inches below the heating element and preheat the broiler.

In a large saute pan, warm the oil over medium-high heat. Add the leeks and cook until limp but not brown, about 5 minutes. Add the chard, cover, and cook, stirring occasionally, for about 3 minutes, or until it is cooked through and is no longer coarse. Add the squash pulp and salt and mix well. Add 2 cups of the cheese and the red pepper flakes. Mix well. Taste and add more salt if necessary.

Stuff the squash shells with the mixture. Top with the remaining cheese. Broil until the cheese has browned, about 2 minutes. Let cool for about 15 minutes, and then serve.

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Couscous Asparagus with Garbanzo beans

Ingredients

1 cup Pearl couscous
1 14 oz can garbanzo beans
1 lemon
1 bunch asparagus
hand full parsley or cilantro ( chopped )
salt and pepper to task
3 tablespoons olive oil
2 green onions chopped

Cook the couscous and allow to cool. Steam the asparagus and be sure not to over do them. Its better if they have a little bite to them. Allow to cool. Rinse and drain the beans. Zest and juice the lemon. When everything is cooled mix all ingredients together and salt and pepper to task. leave in fridge until salad is cool. Good summer side.

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Hot and Sour Soup

Recipe inspired by New England Soup Factory Cook Book

Ingredients

8 cups Chicken stock ( home maid )
1/4 cup dried wood ear mushrooms ( chopped )
1/2 cup dried lily buds
Lily buds are hard to find. Here is a link to what they look like.
http://www.templeofthai.com/food/chinese/lilybuds-3400000300.php
1 1/2 cups sliced shitake mushrooms
2 large eggs, lightly beaten
6 tablespoons balsamic vinegar
1/4 cup dark soy sauce
2 tablespoons red chile paste ( Sriracha )
1 cup diced tofu
1 cup julienned bamboo shoots
1 bunch scallions, thinly sliced
2 tablespoons toasted sesame oil
4 tablespoons cornstarch dissolved in 4 tablespoons cold water
Cilantro to top the soup with

In a stockpot combine the chicken stock and wood ear mushrooms. Bring to a boil over high heat. Add the lily buds and shitake mushrooms. Reduce the heat to medium and simmer for 5 minutes.

While the mixture is still simmering, whisk in the beaten eggs until cooked into threads.

Add the vinegar, soy sauce, chile sauce, tofu, bamboo shoots, scallions, sesame oil, and cornstarch-water mixture. Return to a boil. Cook for 1 minute and remove from the stove.

Serves 8

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Tropical steak salad

Ingredients

Steak and Marinade

2 lbs skirt or flank steak
4 limes (juiced)
1 1/2 tbsp paprika
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp cumin
Half bunch chopped cilantro
Half red onion, diced
4 cloves garlic, minced

Salad

Mixed greens
1 Avocado
1/4 red onion, sliced thin
1 mango, chopped into bite size pieces
15 oz can black beans, rinsed and drained

Dressing

2 limes (juiced)
pinch salt and pepper
quarter cup olive oil ( to taste you may not need as much)
1 tbsp honey


Mix all marinade ingredients together then place in zip lock bag with meat. Refrigerate overnight. If it's longer that's ok. The lime juice helps to tenderize the meat.

Next day

Heat grill. Remove steak from marinade and cook to your liking. I prefer it medium rare. Let meat rest for at least 5 mins before cutting. Slice meat as thin as you can.

While meat is cooking start building salad. Greens first then layer the other ingredients as you see fit. Dress each salad separately. Layer meat over or on the side of salad.

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Spiced Meatballs in Chipotle Chile Sauce

Recipe from The Gourmet Slow Cooker by Lynn Alley

These meatballs are served in tomato-chipotle sauce, and are great served with rice. You can regulate the amount of heat in the sauce by the number of chiles you use.

Ingredients

Sauce:
* 1 teaspoon cumin seed
* 1 teaspoon coriander seed
* 3 cloves garlic
* Leaves from 2 sprigs fresh oregano
* Leaves from 1 sprig thyme
* 1 dried New Mexico or pasilla chile, stemmed and seeded
* 1 28-oz can crushed tomatoes
* 1 tablespoon vegetable oil
* 1 white onion, thinly sliced
* 2 canned chipotle chiles in adobo sauce (or more, if you prefer hotter sauce)
* Salt
* 1 cup chicken stock or water

Meatballs:
* 8 peppercorns
* 4 allspice berries
* 1 teaspoon cumin seed
* 1 teaspoon coriander seed
* Leaves from 2 sprigs fresh oregano
* 1 1/2 pounds lean ground beef or pork
* 1 egg
* 2 teaspoons salt
* 1/2 white onion, finely chopped
* 2 cloves garlic, minced
* 8 soda crackers, crumbled
* 1 tablespoon vegetable oil

Method

To prepare the sauce, combine the cumin, coriander, garlic, oregano leaves, and thyme leaves i a mortar or coffee grinder and grind to a coarse consistency.

Heat a dry large saute pan over high heat. Tear the dried chile into several large pieces and place in the pan. Toast for 3 minutes, or until puffed but not browned. Transfer to a bowl and add the tomatoes.

Heat the saute pain over medium-high heat and add the oil. Add the onion and saute, stirring frequently, for 10 minutes, or until lightly browned. Add the spice mixture and stir for 2 to 3 minutes.

Transfer to a blender or food processor and add the chile mixture, chipotle chiles, and salt to taste. Puree until smooth, adding the stock as necessary to thin the sauce.

Pour the sauce into the slow cooker. Cover and cook on low while you prepare the meatballs.

To prepare the meatballs, combine the peppercorns, allspice, cumin, coriander, and oregano in a mortar or coffee grinder and grind to a fine powder.

Place the meat in a large bowl, add the egg, and mix well. Add the spice mixture, salt, onion, garlic, and crackers and mix well. Using your hands, form the meat into 2-inch balls.

Heat a large saute pan over medium-high heat and add the oil. Add the meatballs and cook, turning, for 6 to 8 minutes, until browned on the outside but still rare on the inside.

Add the meatballs to the sauce in the slow cooker. Cover and cook on low for 2 to 8 hours, until the meatballs are cooked through. At 2 to 3 hours, the meatballs will still hold their shape. At 6 to 8 hours, the meatballs will have fallen apart into the sauce. Transfer to a serving dish and serve immediately.

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Salmon Burgers with Soy Mayo

Inspired by Emeril Lagasse recipe.

Ingredients

* 2 1/4 pounds salmon fillet, skinned, pin bones removed (Atlantic char works well too and is more sustainable)
* 1/2 cups panko (Japanese bread crumbs) or other dried bread crumbs
* 1/2 cup minced scallions
* 1/4 cup finely chopped fresh cilantro leaves
* 2 teaspoons minced fresh ginger
* 1 egg, lightly beaten
* 1 teaspoon sambal oelek chili paste
* 1 teaspoon minced garlic
* 1 teaspoon salt
* 1/4 cup plus 1 1/2 teaspoons soy sauce
* 1/4 cup sugar
* 3/4 cup mayonnaise
* 3 cups shaved purple cabbage
* 3 cups shaved green cabbage
* 1/2 cup shaved red onion
* 1/4 cup plus 2 tablespoons vegetable or peanut oil
* 3 tablespoons rice wine vinegar
* 2 teaspoons toasted sesame oil
* 1/2 teaspoon crushed red pepper
* 1 tablespoon toasted sesame seeds
* Kosher salt
* 6 sesame rolls or other soft hamburger buns, for serving

Directions

Using a sharp knife, cut the salmon into 1-inch pieces and transfer to the bowl of a food processor. Pulse until the fish is finely chopped. (Take care not to overprocess or salmon will become a paste.) Transfer to a mixing bowl and add the panko, 1/4 cup of the scallions, 2 tablespoons of the cilantro, minced ginger, egg, sambal oelek, garlic, 1/2 teaspoon of the salt, and 1 1/2 teaspoons of the soy sauce. Using a rubber spatula, mix gently but thoroughly to combine. Divide the mixture into 6 even portions and shape into patties about 4 inches wide and 3/4 inch thick. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate while you prepare the mayonnaise and slaw.

In a very small saucepan combine the remaining soy sauce and the sugar and cook until reduced to a syrup, 2 to 3 minutes. The soy-sugar mixture should coat the back of a spoon. Set aside to cool completely. When cooled, add 1 1/2 tablespoons of the soy glaze to the mayonnaise and refrigerate until ready to serve the burgers. (The remaining soy glaze may be kept indefinitely at room temperature and used to drizzle on grilled salmon or grilled tuna.)

Combine the purple and green cabbages, remaining 1/4 cup of scallions, the red onion, 1/4 cup of the vegetable oil, rice wine vinegar, remaining 2 tablespoons cilantro, sesame oil, remaining 1/2 teaspoon of salt, and crushed red pepper, and toss thoroughly to combine. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. Refrigerate while you prepare the burgers.

Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of oil. When the oil is hot, season both sides of the salmon burgers lightly with the kosher salt and add the burgers to the skillet and cook, turning once, until golden brown on both sides and the salmon is just cooked through, about 3 1/2 minutes per side. Serve the salmon on warm buns, garnished with the soy mayonnaise and the sesame slaw.

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