Jimbo’s Hambo with Fruit Salsa

Makes: 8 Servings Time: About 3 hours You’ll Need: Oven, Stovetop, Grill Pan, Large Roasting Pan with Rack Prep-Ahead Tip: The glaze can be made 2 to 3 days in advance, and you can score and glaze the ham the night before and refrigerate until ready to cook. 1. Preheat the oven to 350F 2. Make

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Grilled Oysters Rockefeller with Baby Spinach Bacon Fondue

Preheat the grill to medium-high heat. Heat 4 tablespoons of butter with shallots, garlic, bacon, and salt in a large saute pan. Saute until the shallots are translucent and the bacon is crispy, about 6 to 8 minutes. Add the flour and mix together well to make a roux. Stirring frequently, cook the roux until

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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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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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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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Pan Fried Prosciutto-Wrapped Scallops with White Wine Buerre Blanc

Preheat the oven to 350 degrees F.   Prepare the Dry Rub: In a small bowl, combine the paprika, cayenne, granulated garlic, salt and pepper. Mix well.   Prepare the Scallops: Remove the side muscle from the scallops unless already done. Pat the scallops completely dry. Sprinkle the rub over the scallops, turn over and

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