Three Citrus Chicken Breast with Compound Butter

Prepare compound butter: Using a microplane grate zest off grapefruit, lemon and oranges. Add to a mixing bowl with butter, minced shallot, Fresno chile, chives, 1 teaspoon salt and sprinkle with freshly ground black pepper. Mix together well and set aside. Marinate chicken: Slice citrus into 1/4-inch slices and add to a large baking dish

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Texas Chili

Remove the stems and some of the seeds from the dried chilies and tear into large pieces.  In a large saute pan over medium-high heat, toast the chilies until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chilies, cover and steam for 15 minutes. Place the

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Green Chile Chicken Burrito

Prepare the Stewed Green Chili Chicken Burrito: Season the chicken thighs with half the salt, pepper and cumin. In a large Dutch oven over medium-high heat, add the 2 tablespoons canola oil. Working in batches, place the chicken thighs skin side down in the pan. Cook the chicken until browned and crispy, about 5 to

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Chicago Beef Kebabs with Giardiniera Gremolata

Make the Giardiniera: Place cauliflower, carrots and peppers into a large bowl. Stir in 2 tablespoons salt and toss. Fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight. In a medium sauce pan over medium-high heat add the vinegar, garlic, 2 teaspoons salt, and bay

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Banana Leaf Wrapped Chilean Sea Bass with Pickled Red Onions

Special equipment: toothpicks Make the Pickled Red Onions: In a medium sauce pan over high heat add the vinegar, sugar, salt, and peppercorns. Mix well and add the beet and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and

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Smoked Prime Rib

Pre-heat kettle style grill with charcoal.  Arranging charcoal to one side so you have 2 zones of direct heat and indirect heat. Place soaking hardwood chips on top of the hot coals. Add an aluminum pan on the indirect heat side to catch any drippings. Put the wire rack on the grill and cover to

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Grilled Cioppino with Fire Roasted Tomato and Vegetable Puree

Preheat grill to medium-high. Wipe down grates with an oil-blotted towel to clean and create a non-stick surface. Marinate seafood: In a large bowl, squeeze the lemon halves (catching seeds and discarding) into a large bowl, then add the halves themselves as well to the bowl. Add white wine, garlic, capers, olive oil, salt, pepper

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Pork and Chicken Paella Verde

Drizzle the poblanos, serrano chilies and tomatillos with olive oil and place directly over an open flame.  Toast until the skins are charred and black all over – about 2 to 3 minutes per side. Once well charred, remove from flame and place the chilies in a large bowl. Cover with plastic wrap and allow

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Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce

Prepare ginger tamarind sauce: In large sauté pan over medium-high heat, add the canola oil and allow to heat. Once heated, add the shallots, garlic and ginger. Sauté until fragrant and shallots are translucent – about 3 to 4 minutes. Add the sambal, fish sauce, tamarind paste, soy sauce, sugar and water. Stir well and

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Bone Marrow with Bacon Marmalade and SourDough Toast

Make the Bacon Marmalade: In a medium saute pan over medium-high heat add the olive oil and onions. Saute the onions until well caramelized, about 8 to 9 minutes then remove form the pan and set aside. To the same pan add the bacon and cook until browned and crispy, about 7 to 8 minutes.

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Turkey Meatballs with Fire Roasted Green Chiles

Preheat oven to 350 degrees F. Over an open flame, fire roast the hatch, poblano, serrano, and Anaheim peppers. Roast until the skins are charred and black all over, about 2 to 3 minutes per side then remove from the flame, and immediately place in a large bowl and cover with plastic wrap. Set aside

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Pan Roasted Turchetta

In a mortar and pestle add 2 tablespoons olive oil, garlic, sage, thyme, rosemary, fennel, 1 tablespoon black pepper, 2 teaspoons salt and chili flakes. Grind and pound mixture into a smooth paste. Place the turkey breast skin side down on a clean flat surface, and with a sharp knife butterfly the turkey open down

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Turkey Leg Confit with Shallots and Thyme

In a large mixing bowl combine salt and pepper together.  Place turkey legs in a large re-sealable bag and add salt mixture.  Shake around to coat legs evenly then seal bag and place in fridge overnight. Preheat oven to 300 degrees F. In a large Dutch oven over medium heat add 1/4 cup of duck

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Grilled Lamb with Mint Mojo Sauce

Makes:  8 to 10 servings Time: 2 hours 45 minutes You’ll Need: Grill Prep-Ahead Tip: To lighten your load on the big day, make the mojo the day before and refrigerate, covered. 1. Place the lamb in a large freezer bag. Add marinade ingredients, seal and refrigerate for at least 2 hours, or overnight. 2. Preheat the

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Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips

Preheat the oven to 350 degrees F. Combine the panko bread crumbs and milk together and set aside. Grind the Meat: Cut the sirloin and brisket into 1-inch cubes. Arrange on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up (this will make the grinding cleaner and easier).

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Cauliflower Steak with Kalamata Olive and Red Pepper Tapenade

Preheat the oven to 400 degrees F. Prepare the Tapenade: In a food processor, combine the olives, red peppers, raisins, orange zest, tarragon, parsley, capers and black pepper. Pulse 6-7 times until just combined and rough chopped. Pour in the olive oil and pulse 2-3 times more to mix together. The mixture should be smooth

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Grilled Southwest Lobster Roll

Preheat grill to medium-high heat. For the Habanero Butter: In a small sauce pan over medium heat add the butter, habanero, shallot, garlic and capers and season with salt and pepper. Cook the mixture until the shallots start to turn translucent. Deglaze the pan with the white wine, lime juice and zest. Cook the mixture until

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Grilled New York Strip Steak with Five Peppercorn Sauce

Preheat the grill to medium-high heat. In a medium sauce pan over medium high heat add the beef stock, bring to a boil and immediately reduce to a simmer. Cook the beef stock until it has reduced to 1/2 cup, about 45 minutes, reserve to the side. Season the New York strip steaks with the

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Baked Crab Cake with Old Bay Remoulade

Preheat the oven to 375 degrees F. Begin by making the Remoulade: Combine the prepared mayonnaise, lemon zest and juice, pickle juice, chives, capers, creole mustard, Old Bay seasoning and salt and pepper in a small bowl. Whisk until smooth and well combined, about 1 minute, cover and refrigerate.   Make the Crab Cakes: Combine the

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Brazilian Bacon-Wrapped Chicken Thighs with Peri Peri Sauce

Makes: 6 servings Time: 2 hours 30 minutes You’ll Need: Grill, Food Processor or Blender, Toothpicks Prep-Ahead Tip: Brine and wrap the chicken thighs the night before. Transport in an airtight container in an iced cooler to the tailgate. Make the peri peri a day in advance, which allows the flavors to meld together nicely. To

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Grilled Sausage Kebabs Three Ways

Makes: 12 Kebabs Time: 45 minutes You’ll Need: Grill, heavy skewers (either thick bamboo or metal skewers) Prep-Ahead Tip: Make the condiments up to 3 days in advance and store in the refrigerator, then simply take an iced cooler to the tailgate. Thread the kebabs the night before or morning of and transport in an airtight container in the

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Santa Maria Tri-Tip and Achiote Oil

Santa Maria Tri-Tip Makes: 6 servings Time: 8 hours You’ll need: Grill, instant-read thermometer Prep-Ahead Tip: Achiote oil can be made weeks in advance. Marinate and wrap the tri-tip at least 1 day before. Combine the granulated garlic and pepper in a small bowl and set aside. Mince the garlic and slowly incorporate the salt and sugar,

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Tri-Tip Dip Sandwich with Horseradish Cream Sauce

Makes: 6 sandwiches Time: 35 minutes You’ll need: Grill, propane burner Prep-Ahead Tip: Chill the cooked tri-tip so it’s easier to slice nice and thin. Make the jus ahead of time, and when you reheat it you can fortify it with any off-cuts from the beef. Garlic butter and horseradish mayo can be made a day or two

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Andouille-Stuffed Pork Loin with Creole Mustard

Makes: 6 to 8 servings Time: 3 hours You’ll need: Grill with lid, large freezer bag, honing steel, instant-read meat thermometer Prep-Ahead Tip: Prepare and brine the pork loin the morning of. Drain it, pat it dry, and stuff with andouille before you transport it to your tailgate, so all you have to do on-site is unwrap it

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Black and Blue Burger

Preheat grill to medium-high heat.   Blackening Spice: In a small mixing bowl combine the garlic, onion, black pepper, salt, cumin, Italian seasoning, paprika, chili powder and cayenne pepper. Store in an airtight container.   Garlic Butter: In a medium sauce pan over medium heat, add the butter and garlic, melt the butter and cook

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Chicken Thigh and Fennel Sausage Cacciatore “Hunter Style”

Preheat oven to 350 degrees F.   Add the oil and sausage to a large Dutch oven over medium-high heat and sear until browned, about 3 minutes. Remove from the pan and set aside on a plate. Take the chicken thighs and season with salt and pepper on both sides. Sear the chicken on both sides

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Mixed Seafood Salad

Check the tubes of the calamari for any quills not removed, if there are, pull out the quill and discard.   For the court bouillon: In a large sauce pot, add the white wine, lemons, bay leaves, thyme, dill, fennel, serrano chilies, and black peppercorns over medium-high heat and bring to a boil. Add 8

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Cacio e Pepe with Crispy Pancetta

Fill a pasta pot with water, salt, place over medium-high heat and bring to a boil. Once at a boil, season with salt and add the linguine. Cook until al dente, 10 to 12 minutes.   While the water comes to a boil, add the diced pancetta to a large saute pan with high sides

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Grilled BBQ Short Ribs

*if you don’t have a pressure cooker you can do this in a large Dutch oven and cook for 2 1/2 hours in the oven at 350 degrees F. If you don’t have a large pressure cooker, you can sear the short ribs in a large cast iron pan before building in the pressure cooker.

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Cajun BBQ Prawns

Preheat the grill to medium-high heat. Combine the garlic, black pepper, salt, cumin, onion, cayenne pepper, paprika and chili powder in a small bowl.  Store in airtight container.   For the BBQ Sauce: Set a small sauce pan over medium-high heat. Add the bacon, onions and garlic and saute until onions are translucent and bacon

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Lamb Kofta Burger

Tahini Yogurt Sauce: Add the greek yogurt, tahini, lemon zest and juice, salt and water, whisk together well, cover and reserve in the refrigerator.   Pickled Turnips: In a small sauce pan over medium-high heat, combine the water, apple cider vinegar, garlic, bay leaves, salt, and brown sugar, sliced turnips and beets. Bring to a

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Cast Iron Five Spice Duck Breast

Place the duck breast skin side down on a cutting board. Trim off all excess skin that hangs over the sides of the duck breast. Turn duck breast over and make 4 parallel, diagonal cuts into the skin of each breast, cutting through the fat but not into the meat. Dust the duck breast evenly

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Mexican Mac-n-Cheese

Preheat oven to 350 degrees F. Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt and saute in a medium saucepot over medium-high heat. Saute the vegetable until the onions are translucent, about 6 to 8 minutes.  Add the cumin, chile powder, cayenne pepper, and flour, stirring frequently with a wooden

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Crispy Cornflake Crusted Chicken Sliders

Preheat deep cast iron skillet with canola oil to 350 degrees F. Take the cabbage, remove the bruised outer leaves, cut the cabbage in half through the core to the top, separate the halves, remove the core with a V cut. Take the core cabbage half, lay down flat and slice finely with a chef’s

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Spicy Clams with White Wine and Italian Sausage Pasta

Preheat oven to 350 degrees F. Prepare the Clams: Place the clams in a large bowl and cover with cool tap water. Let the clams sit for 20 minutes to an hour to rid themselves of any sand or grit that is inside the shell. Drain the clams and scrub the outside well.   Set

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