Main Course

Course: 
  • 7 oz/200g feta, broken into ½-¾ inch pieces
  • ½ teaspoon crushed red pepper flakes
  • 4 tsp fennel seeds, toasted and lightly crushed
  • 5 tablespoons olive oil
  • 1⅓ cups/250g orzo
  • salt and black pepper
  • 3 garlic cloves, minced
  • 1 orange, peel finely shaved to get 3 strips
  • 1 (14.5 oz/400g) can chopped tomatoes
  • 2 cups/500ml vegetable stock
  • ¾ cup plus 2 tablespoons/200ml water
  • 14 oz/400g raw peeled shrimp
  • 1½ cups/30g basil leaves, roughly shredded

Orzo with Shrimp, Tomato, and Marinated Feta

Orzo with Shrimp, Tomato, and Marinated Feta

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Course: 
  • 5 tablespoons (3 fl oz/80 ml) olive oil
  • ½ small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 pound (500 g) ground beef
  • 1 pound (500 g) ground pork
  • ¼ cup(½ oz/15 g) fresh bread crumbs
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground pepper
  • ½ cup (4 oz/125 g) tomato ketchup
  • 4 carrots, peeled and cut into ⅓-inch (9-mm) pieces
  • 3 parsnips, peeled and cut into ⅓-inch (9-mm) pieces
  • 2 teaspoons fresh rosemary

Classic Meat Loaf

Classic Meat Loaf

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Course: 
  • 1½ cups Bisquick original mix
  • 3 cups chicken broth, divided
  • 4 ounces Gruyere cheese, shredded (1 cup)
  • 2 tablespoons minced fresh tarragon, divided
  • ¼ teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
  • 8 ounces white mushrooms, trimmed and sliced thin
  • ¼ cup all-purpose flour
  • 3 garlic cloves, minced
  • cup heavy cream
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen peas, thawed

Chicken and Biscuits

Chicken and Biscuits

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Course: 
  • 1½ pounds shell-on medium-large shrimp (31 to 40 per pound)
  • 2 tablespoons Shaoxing  wine or dry sherry
  • 1½ teaspoons kosher salt, divided
  • 2½ teaspoons black peppercorns, coarsely ground
  • 2 teaspoons Sichuan peppercorns, coarsely ground
  • 2 teaspoons sugar
  • ¼ teaspoon cayenne pepper
  • 1 quart vegetable oil
  • 5 tablespoons cornstarch, divided
  • 2 jalapeño chiles, stemmed, seeded, and sliced into Ya-inch-thick rings
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 2 scallions, sliced thin on bias
  • Shredded iceberg lettuce

Crispy Salt and Pepper Shrimp

Crispy Salt and Pepper Shrimp

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Course: 
  • 4 tablespoons Garlic Sauce (recipe follows)
  • 2 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoon hot chile paste (we used Louisiana Pepper Exchange Cayenne)
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 teaspoon ground cumin
  • 4 chicken quarters (about 4 pounds)
  • 1½ pounds russet potatoes
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon honey
  • Fresh Green Sauce, for serving (recipe follows)

 

Galic Sauce:

Take care adding the oil to this sauce, especially up front. If you add it too quickly it will not emulsify. It’ll still be tasty, but saucy instead of thick.

  • 1 cup freshly peeled garlic cloves, trimmed
  • 1 teaspoon kosher salt plus more to taste
  • ⅓ cup fresh lemon juice
  • 4 cups canola oil
  •  

Fresh Green Sauce:

  • ¼ cup canola or other neutral oil
  • 1 teaspoon cayenne pepper or to taste
  • 1 bunch fresh cilantro leaves and tender stems, roughly chopped
  • ½ cup Garlic Sauce (recipe follows)
  • ¼ cup coarsely chopped jalapeño peppers or to taste
  • 3 tablespoons sour cream, preferably Mexican crema
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • salt to taste

Firecracker Chicken

Firecracker Chicken

 

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Course: 
  • 3 tablespoons olive oil, divided
  • Juice of 2 lemons, divided
  • 3 tablespoons fresh chopped rosemary, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 12 (4- to 5-ounce) bone-in, skin-on chicken thighs
  • 6 ripe (but not overripe) peaches, peeled if desired, cut in half, and pitted
  • 1 small red onion, sliced thick enough that they hold their shape on the grill
  • 12 ounces mixed chiles, cut into large enough chunks or rounds that won't fall through the grates
  • 1 recipe Spiced Honey (follows), for drizzling
  • ½ cup torn fresh mint leaves, for garnish

 

Spiced Honey

  • ½ cup honey
  • 1 tablespoon cracked black pepper
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon fennel seeds
  • 1 teaspoon salt

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

Grilled Chicken Thighs with Peaches, Chiles, and Spiced Honey

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Course: 
  • 1 boneless pork shoulder (about 6 pounds)
  • Juice and zest of 2 oranges (about ⅔ cup)
  • 2 jalapeños, stemmed, seeded, and diced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons cracked black pepper
  • 2 tablespoons olive or vegetable oil

Jalapeno Roast Pork

Jalapeno Roast Pork

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Course: 
  • ¼ cup table salt for brining
  • ¼ cup sugar for brining
  • 3 pounds chicken wings, cut at joints, wingtips discarded
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 1¼ teaspoons dried oregano
  • 1¼ teaspoons pepper
  • 1¼ teaspoons garlic powder
  • 1 teaspoon sugar
  • ¼ teaspoon cayenne pepper
  • 2 cups wood chips
  •  

Sauce

  • 
4 tablespoons unsalted butter
  • 2 tablespoons cider vinegar
  • 2 tablespoons ketchup
  • Salt to taste

Smoked Chicken Wings

Smoked Chicken Wings

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Course: 
  • 2 pounds jumbo shrimp, peeled and deveined
  • ¼ cup vegetable oil, divided
  • ¼ teaspoon pepper
  • ¼ cup chili crisp plus extra for serving
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • 1 small head Napa cabbage, cored and sliced thin
  • 4 green onions, sliced
  • 1 cup fresh cilantro leaves
  • ¼ cup salted dry-roasted peanuts, chopped

Grilled Chili Crisp Shrimp Skewers

Grilled Chili Crisp Shrimp Skewers

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