Barbequed Meat Recipes

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Zucchini Gratin

gredients

ablespoons (3/4 stick) unsalted butter, plus extra for topping

pound yellow onions, cut in 1/2 and sliced (3 large)

pounds zucchini, sliced 1/4-inch thick (4 zucchini)

easpoons kosher salteaspoon freshly ground black pepper

4 teaspoon ground nutmeg

ablespoons all-purpose flour

cup hot milk

4 cup fresh bread crumbs

4 cup grated Gruyere

rections

eheat the oven to 400 degrees F.

elt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the

cchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in

ur. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10 -inch baking dish.

ombine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and ba

minutes, or until bubbly and browned

Classic Potato Saladgredients

arge Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes

arge eggs

2 cup diced onion

2 cup diced celery

ablespoons sweet relish

ablespoon Worcestershire sauce

easpoon hot sauce

osher salt and freshly ground pepper

cup mayonnaise

scallions, thinly sliced

rections

ing a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet p

ol. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to co

mpletely. Peel the eggs under cold running water, then roughly chop.

a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonn

old in the potatoes, eggs and scallions. Adjust the seasoning to taste

Grandma Jean's Potato Saladgredients

arge red potatoes, peeled and cubed

ribs celery, chopped

2 large onion, chopped

hard-boiled eggs, 2 chopped and 1 sliced

heaping tablespoons sweet pickle relish, drained

2 cup salad dressing, (recommended: Miracle Whip)

ablespoons yellow mustardablespoon sugar

http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe/index.html

http://www.foodnetwork.com/recipes/ina-garten/zucchini-gratin-recipe/index.html



aprika, for garnish

alt

rections

oil cubed potatoes until they are tender. Drain and cool. In a large bowl add celery, onion, 2 eggs and pickled relish. Add the salad dressing

llow mustard and sugar. Stir well. Place the sliced egg on top of potatoes and sprinkle with paprika and salt. Let the potato salad chill in the

frigerator for 2 1/2 hours or overnight.

Roasted Tomato, Chickpea, and Swiss Chard Soup Recipe

hole garbanzo beans give this deeply tomato-flavored soup some heft and a pleasant nuttiness, ribbons of Swiss chard add a welcome bit

een, and the piquant combination of cumin, cayenne, and allspice lends a vaguely Middle Eastern accent.

his recipe was featured as part of our Soups with Winter Greens.

NGREDIENTS

1 (28-ounce) can whole peeled tomatoes in their juices, preferably San Marzano

3 tablespoons olive oil, plus more as needed

Kosher salt

Freshly ground black pepper

1 medium yellow onion, finely chopped

2 medium garlic cloves, minced

4 teaspoons tomato paste

1/2 teaspoon ground cumin

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

5 fresh basil leaves

3 cups water

2 cups low-sodium chicken or vegetable broth

1 (15-ounce) can chickpeas, also known as garbanzo beans, drained and rinsed (about 1 1/2 cups)

8 ounces Swiss chard, stems removed and leaves cut into 1/4-inch-thick strips (about 2 1/2 cups)

NSTRUCTIONS

Heat the oven to 350°F. Line a baking sheet with parchment paper.

Strain the tomatoes, reserving the juices. Gently squeeze any excess liquid from the tomatoes into the reserved juices; set the liquid aside.

he tomatoes on the prepared baking sheet, leaving 1 to 2 inches of space between them. Drizzle with 2 tablespoons of the oil and season

enerously with salt and pepper. Roast until shrunken, shriveled a bit, and a deep brick-red color, about 60 to 75 minutes. Transfer the bakin

heet to a wire rack until the tomatoes are cool enough to handle. Cut each tomato into quarters; set aside.

Heat the remaining tablespoon of oil in a large saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and

epper, and cook, stirring frequently, until the onion begins to soften and turn translucent, about 4 minutes. Add the tomato paste, cumin, all

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nd cayenne and stir to combine. Cook until fragrant, about 1 minute. Add the roasted tomatoes and the reserved tomato juices, stir to comb

nd cook until the mixture comes to a simmer, about 2 to 3 minutes.

Add the basil, water, broth, and chickpeas, stir to combine, and bring to a boil. Cover with a tightfitting lid, reduce the heat to low, and simme

he flavors meld, about 30 minutes. Stir in the chard and simmer until it‘s tender but still green, about 5 minutes. Taste and season with addi

alt and pepper as needed. Ladle the soup into bowls, drizzle with olive oil if desired, and serve.

Maxie's Shrimp and Grits Recipe

his recipe from Maxie‘s Supper Club in Ithaca, New York, takes shrimp and grits to the next level, with a spicy, ham-laden saund creamy grits topped with bits of andouille sausage.

NGREDIENTS

or the sauce:

teaspoons vegetable oil

ounces tasso ham or pancetta, small dice

4 medium red onion, small dice

tablespoon tomato paste

medium garlic cloves, finely chopped

teaspoon curry powder

2 teaspoon ground cumin

4 teaspoon cayenne pepper

4 teaspoon paprika

tablespoons all-purpose flour

tablespoons dry white wine

4 cup clam juice

2 chicken bouillon cube, crushed into small granules

2 chipotle in adobo sauce, finely chopped

3 cup heavy cream

or the grits:

1/2 cups water

4 cup whole milk, plus more as needed

4 cup heavy cream

tablespoons unsalted butter

2 teaspoon kosher salt, plus more as needed

4 teaspoon freshly ground white pepper, plus more as needed

4 cup yellow grits (not instant)

http://www.maxies.com/index2.html






o finish:

tablespoon vegetable oil

(3-ounce) andouille sausage, medium dice

pound medium shrimp, peeled and deveined

tablespoon finely chopped fresh chives

NSTRUCTIONS

or the sauce:

ace the vegetable oil and ham or pancetta in a medium frying pan and cook over medium heat, stirring occasionally, until the

as rendered and the meat is crispy, about 5 to 7 minutes. Add the onion and cook until softened, about 4 minutes. Add the tom

aste, garlic, curry, cumin, cayenne, and paprika and stir until evenly incorporated. Sprinkle the flour over the mixture and cook

rring constantly, until the mixture darkens and a coating forms on the bottom of the pan, about 1 to 2 minutes.

dd the wine and cook, stirring occasionally, until nearly evaporated, about 30 seconds. Add the clam juice, bouillon cube, and

hipotle and whisk, scraping up any browned bits from the bottom of the pan. Add the cream, whisk to combine, and cook until

mmering, about 2 minutes. Remove from the heat and set aside.

or the grits:

ombine the water, measured milk, cream, butter, and measured salt and white pepper in a medium saucepan over medium he

nd bring to a simmer.

ir in the grits and bring to a simmer again. Cook, without stirring, until the grits float to the surface, about 1 to 2 minutes. Cove

th a tightfitting lid, remove from the heat, and let sit until all of the moisture has been absorbed, at least 10 minutes. Whisk un

mooth, taste, and add more salt and white pepper as needed. Whisk in additional milk as needed to reach the desired consiste

et aside.

o finish:

eat the oil in a large frying pan over medium heat until shimmering, about 3 minutes. Add the sausage to the pan and cook, st

ccasionally, until browned on all sides, about 4 minutes. Using a slotted spoon, transfer the sausage to a small bowl; set aside

dd the shrimp to the pan in a single layer and cook, flipping once, until just pink on both sides, about 1 to 2 minutes (the shrim

ot be fully cooked). Add the reserved tasso sauce, stir to combine, and reduce the heat to low. Cook, stirring occasionally, unt

auce is bubbling and the shrimp are fully cooked, about 1 to 2 minutes. (If the sauce is too thick, stir in a little water until it reac

e desired consistency.)

o serve, divide the reserved grits among 4 bowls, top with the shrimp and sauce, and garnish with the reserved sausage & ch

Cocoa-Chile-Rubbed Grilled Pork Tenderloin Recipe

ocoa powder is the sort of ingredient usually seen in dessert recipes, but unsweetened cocoa powder adds a deep flavor to m

hen used as part of a spice rub. For this pork recipe, mix together chili powder, cocoa powder, brown sugar, cumin, pepper, a



t of cinnamon and coat pork tenderloins all over with it. For the best flavor, let them sit overnight, but you can also grill them ri

way. Serve with a Tangy Cabbage Slaw (recipe below) for an easy and light outdoor dinner.

ame plan: After 30 minutes, the spice-rubbed tenderloins are ready to be grilled, but for more developed flavor and juicier me

t them sit for up to 24 hours.

NGREDIENTS

or the spice rub:

tablespoon chili powder

tablespoon plus 1 teaspoon Dutch-process or natural unsweetened cocoa powder

tablespoon plus 1 teaspoon packed dark brown sugar

tablespoon plus 1 teaspoon kosher salt

teaspoon ground cumin

2 teaspoon freshly ground black pepper

2 teaspoon ground cinnamon

or the tenderloins:

(1- to 1-1/2-pound) pork tenderloins

tablespoons olive oil

NSTRUCTIONS

or the spice rub:

ace all of the ingredients in a small bowl and mix to combine; set aside.

or the tenderloins:

im the pork of any silver skin and pat it dry with paper towels. Using your hands, rub the tenderloins all over with the oil, sprin

em with all of the spice mixture, and rub until evenly coated. Set aside at room temperature for 30 minutes or cover and refrig

r up to 24 hours.eat a gas or charcoal grill to medium (about 350°F to 450°F). If the tenderloins have been refrigerated, let them sit at room

mperature for at least 30 minutes before grilling.

ace the tenderloins on the grill. Cover the grill and cook, turning every 5 minutes, until the tenderloins are browned all over an

stant-read thermometer inserted into the thickest part registers 145°F to 150°F, about 20 to 30 minutes.

ansfer the tenderloins to a cutting board and let them rest for 5 to 10 minutes. Cut crosswise into 1/2-inch-thick slices and ser

angy Cabbage Slaw Recipetal Time: 20 mins, plus 1 hr 30 mins chilling time | Makes: 6 to 8 servings

assic coleslaws contain mayo, carrots, and maybe a dash of vinegar, but this version replaces those ingredients with Latin flair. Squeeze some fresh l ime

d add a little garlic, cumin, chili powder, cayenne pepper, and onion to make a tangy dressing. Then toss in thinly sliced cabbage and cilantro and let it a

ng out in the fridge until the flavors have mingled. Serve with our Chipotle Grilled Chicken Thighs with Spicy Tomatillo Sauce or Grilled Country-Style Po

bs.

NGREDIENTS2 cup small-dice red onion (about 1/2 medium red onion)

4 cup freshly squeezed lime juice (from about 3 medium limes)

4 cup vegetable oil

1/2 teaspoons kosher salt, plus more as needed

2 teaspoon freshly ground black pepper, plus more as needed

2 teaspoon granulated sugar

4 teaspoon chili powder



medium garlic clove, finely chopped

medium head of green or red cabbage (about 2 pounds)3 cup coarsely chopped fresh cilantro

http://www.chow.com/recipes/30732



http://www.chow.com/recipes/29786-chipotle-grilled-chicken-thighs-with-spicy-tomatillo-sauce



http://www.chow.com/recipes/30402-grilled-country-style-pork-ribs










NSTRUCTIONShisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bow

til combined; set aside for 10 minutes. Meanwhile, prepare the cabbage.

ce the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quar

d thinly slice each quarter crosswise into 1/8-inch-wide strips.

d the cabbage and cilantro to the bowl with the dressing and toss to combine. Refrigerate, tossing once or twice, until the flavors have mellowed and

elded, about 1 1/2 hours. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving

Grilled Blackened Catfish with Creole Mustard Butter Recipe

aul Prudhomme first served blackened fish at his K-Paul‘s Louisiana Kitchen in New Orleans back in the late ‘70s, and since then the dish h

ade its way onto menus everywhere. Although the combination of spices and butter becomes smoky as hell while the fish grills, ―blackened

t mean burned. Melting some Creole mustard butter over the top adds some extra-buttery spice to the catfish.

pecial equipment: You will need a pastry brush for this recipe.

hat to buy: Creole (a.k.a. Cajun) mustard is a spicy, hot mustard. You can find it at gourmet grocery stores, some well -stocked grocers, an

line.

ame plan: To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessio

hen follow the instructions for oiling the grill right before cooking.

his dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.

NGREDIENTS

6 tablespoons unsalted butter (3/4 stick), at room temperature

1 tablespoon Creole mustard

2 teaspoons paprika


1 teaspoon kosher salt, plus more for seasoning the butter

1 teaspoon dried thyme leaves

1/2 teaspoon freshly ground black pepper

1/2 teaspoon granulated sugar

4 (4- to 6-ounce) catfish fillets

Vegetable oil, for oiling the grill

1 medium lemon, cut into 8 wedges

NSTRUCTIONS

Place half of the butter in a medium bowl and mash with a spatula until spreadable. Add the mustard, season with salt, and stir to combine.

he mustard butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place in the refrigerator to harden, at least 30 minute

Meanwhile, make the fish.

http://www.chefpaul.com/site.php


http://www.amazon.com/Creole-Mustard-10-Oz-Jar/dp/B000127T1U



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Place the paprika, cayenne, measured salt, thyme, black pepper, and sugar in a small bowl and stir to evenly combine; set aside.

Melt the remaining half of the butter and place it in a small bowl. Liberally brush one side of each catfish fillet with butter, evenly sprinkle the

uttered sides with half of the spice rub, and press gently on the fillets so that the spice rub adheres. Flip the fillets, liberally brush with butte

venly sprinkle with the remaining half of the spice rub, and press gently so that the spice rub adheres.

Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, rub the grates with a towel dipped in vegetab

Place the fillets on the grill and cook undisturbed until grill marks appear and the fish is opaque, about 3 to 4 minutes. Using a flat spatula, fl

ook until completely cooked through, about 3 to 4 minutes more. Transfer to serving plates.

To serve, cut 4 (1/4- to 1/2-inch-thick) rounds of the mustard butter (you will have some left over, but can serve more slices if desired). Place

ound on top of each piece of fish and serve immediately with the lemon wedges.

Smoky-Sweet BBQ Beef Short Ribs Recipe

big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don‘t follow any prescribed style of cooking

voring, which makes this recipe an easy shortcut for beginners, or people who don‘t want to spend hour s smoking their ribs. Start with a sw

d spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the slightly smoky chipotle barbecue sauce. R

e ribs in the oven until the meat almost falls off the bone, then finish them on the grill, slathering them with sauce until the ribs are lacquered

ghtly charred. Serve with a fresh corn salad (recipe below) and some herby potatoes.

pecial equipment: You‘ll need a pastry brush or barbecue basting brush for this recipe.

hat to buy: Look for flanken-cut beef short ribs—they‘re sliced through the bones, revealing four or five oval-shaped cross-sections. You‘ll

s that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don‘t worry if you can‘t find that exact size or cut: Though their shape is not ide

lling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. Just monitor the cooking time in step 3—if your ribs are

nner than 2 inches, check them for doneness after about 1 1/2 hours; if they‘re thicker than 2 1/2 inches, check them after ... read more

NGREDIENTS

or the ribs:

4 cup paprika

ablespoon chili powder

ablespoon ground cumin

ablespoon packed dark brown sugar

ablespoon kosher salt

easpoons cayenne pepper

easpoon garlic powder

easpoon freshly ground black pepper

pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs

or the barbecue sauce:

ablespoon vegetable oil

4 cup finely chopped yellow onion

http://www.chow.com/recipes/25636-fresh-corn-and-tomato-salad






http://www.chow.com/recipes/30742-smoky-sweet-bbq-beef-short-ribs









1/2 cups ketchup

2 cup packed dark brown sugar

2 cup water

ablespoons cider vinegar

ablespoons Worcestershire sauce

chipotles in adobo sauce, finely chopped


NSTRUCTIONS

or the ribs:

ace all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish and arrange the

even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At this point, you can roast the ribs

mediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

eat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside

om temperature while the oven is heating, at least 20 minutes.)

ace the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.


eat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until softene

out 3 minutes.

dd the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisking occasiona

til the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove from the heat and set aside u

ady to grill the ribs.

o grill the ribs:

eat a gas or charcoal grill to medium (about 350°F to 450°F).ace the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom of the ribs, a

minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes until the sauce has thickened

rmed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sauce to a serving bowl and serve with the rib

esh Corn and Tomato Salad Recipetal Time: 10 mins | Makes: 6 servings

is simple salad of fresh tomatoes and sweet corn will breathe new life into your summer picnic or backyard barbecue. Pair it with grilled burgers or stea

imple weeknight meal.

me plan: The salad can be made up to 8 hours ahead, though you may want to mix the basil in at the last minute so it doesn’t wilt or discolor.

is recipe was featured as part of our Picnic for the Fourth of July menu, as well as our Tomatoes! photo gallery.

NGREDIENTScups sweet white corn kernels (from about 7 to 8 medium cobs)

ablespoons lemon juice

1/2 teaspoons kosher salt


ablespoons extra-virgin olive oil

10-ounce container cherry or pear tomatoes, halved

2 cup small-dice red onion

4 cup fresh basil, thinly sliced

NSTRUCTIONSepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Bring a large pot of heavily salted water to a boil over high heat. Ad

rn kernels and cook until tender, about 4 minutes. Drain and place in the ice water bath until cool, about 4 minutes.

mbine the lemon juice, salt, and pepper in a large, nonreactive bowl. While continuously whisking, add the oil in a steady stream until completely

corporated. Add the remaining ingredients and the cooled corn and toss until well coated. Serve.

http://www.chow.com/food-news/55098/a-picnic-for-the-fourth-of-july/



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Chipotle Grilled Chicken Thighs with Spicy Tomatillo Sauce

otal Time: 2 hrs | Makes: 4 to 6 servings

ere, a spicy and slightly sweet rub gives chicken thighs extra flavor. Grill up some tomatillos and avocado, blend them with a f

erbs, and you‘ve got a healthy dinner hot off the grill in no time. To complete the meal, serve some grilled corn.


ame plan: If you‘re using a wooden skewer, soak it in water for 30 minutes beforehand so it doesn‘t burn on the grill.

his dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.

NGREDIENTS

or the chicken:

tablespoon kosher salt

teaspoons ground coriander

teaspoons granulated sugar

1/4 teaspoons chipotle powder

pounds boneless, skinless chicken thighs

or the sauce:

(10-inch) wooden or metal skewer (soak the wooden skewer in water for 30 minutes to avoid burning on the grill)

egetable oil, for coating the vegetables and grill

2 medium white onion, halved again and the layers separated

2 pound tomatillos, husks removed, washed, and dried

avocado, halved and pitted

3 cup coarsely chopped fresh cilantro

tablespoons freshly squeezed lime juice (from about 1 1/2 medium limes)

medium garlic clove

serrano chile, stemmed

teaspoon kosher salt

eshly ground black pepper

NSTRUCTIONS

or the chicken:

ace the salt, coriander, sugar, and chipotle powder in a small bowl and stir to combine. Rub the mixture all over both sides of

hicken and place the thighs on a baking sheet. Set aside and let the chicken come to room temperature, about 50 minutes.

eanwhile, if you‘re using a wooden skewer, soak it in water for at least 30 minutes so it doesn‘t burn on the grill, and pre pare

ill.











o grill the sauce and chicken:

eat an outdoor grill to medium high (about 375°F to 425°F) and rub the grill grate with a towel dipped in vegetable oil. Have a

astry brush and a small bowl of oil ready.

hread the onion slices onto the skewer, leaving 1/4 inch of space in between the pieces. Brush the onion slices with oil. Place

kewer and the whole tomatillos on the grill, cover the grill, and cook until the onion pieces are slightly softened and charred, tu

e skewer halfway through, and the tomatillos are charred on all sides, turning occasionally, about 10 minutes total. Remove

verything to a large dish.

alfway through the tomatillo and onion cooking time, brush the cut sides of the avocado halves with oil, place them on the grill

de down, and cover the grill. Cook the avocado halves until slightly softened and grill marks appear, about 3 to 4 minutes. Rem

the dish with the tomatillos and onions and let cool. Meanwhile, grill the chicken.

ub the grill grate again with a towel dipped in oil. Place the chicken on the grill and cover the grill. Cook, flipping once, until a c

nd grill marks have formed and an instant-read thermometer registers 160°F, about 15 to 20 minutes total. Remove to a cuttin

oard, tent with foil, and let rest while you finish the sauce.

sing a spoon, scoop out the avocado flesh and place it in a blender. Remove the onion slices from the skewer and add to the

ender. Add the tomatillos, cilantro, lime juice, garlic clove, chile, and measured salt and season to taste with pepper. Blend un

st smooth, about 1 minute, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with

dditional salt and pepper as needed. Serve with the chicken.

Grilled Country-Style Pork Ribs Recipe

he cut of meat known as country-style pork ribs is, confusingly, not from the ribs at all. These meaty, boneless strips of meat a

ally cut from the blade end of the loin, close to the shoulder. They can be slow-roasted until fork-tender or quickly grilled, like

o here. Just mix together a simple dry rub and coat the ribs with it. Let them sit overnight, then grill them until they‘re crusty on

utside and juicy on the inside. Serve them with some mac salad and grilled corn.

hat to buy: Country-style ribs are cut from the blade roast located on the upper side of the rib cage (the fatty blade end of then). They are usually boneless, but depending on how the butcher cuts them, they may have smaller pieces of bone here and

ere. You can also purchase a pork shoulder or butt roast and cut it into ―ribs‖ your self.

ame plan: To get the best results, let the ribs sit at least 8 hours with the rub on them; the dry spices will rehydrate and lend b

avor. You can go as short as 4 hours, but the flavor will be less developed.

ick here to watch the CHOW Test Kitchen‘s Amy Wisniewski make these simple grilled country-style pork ribs in our Easiest W

deo series.

NGREDIENTS

2 tablespoons packed light brown sugar

http://www.chow.com/recipes/25639-classic-mac-salad



http://www.chow.com/recipes/22585-basic-grilled-sweet-corn



http://www.chow.com/videos/show/the-easiest-way/119287/how-to-make-easy-grilled-country-style-pork-ribs











2 tablespoons kosher salt

2 teaspoons ground ancho chile

2 teaspoons ground chipotle chile


1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 1/2 pounds country-style pork ribs

NSTRUCTIONS

Place all of the ingredients except the pork in a small bowl and stir to combine. Rub the spice mixture evenly on all sides of the

bs. Place the meat in a resealable plastic bag or a baking dish covered with plastic wrap and refrigerate for 8 hours or overni

Let the ribs sit at room temperature for 1 hour before cooking. Heat a grill pan or outdoor grill to medium (about 350°F to 450°

Place the ribs on the grill with the larger, flatter side down, cover the grill, and cook until the pork is browned and crusty on the

bottom, about 5 to 7 minutes. Flip, cover, and cook until it‘s browned and crusty on the other side, about 5 to 7 minutes mor e.

Rotate the ribs so that they are resting on a thinner side (you may need to prop them up against one another), cover, and cook

browned and crusty, about 4 to 6 minutes. Flip to the other thinner side, cover, and cook until browned and crusty or an instan

ead thermometer inserted into the thickest part of the thickest rib registers 145°F, about 4 to 6 minutes more. Transfer to a cle

erving platter, tent loosely with foil, and let rest about 5 minutes before serving.

Zucchini Parmesan Crisps

gredients

ooking spray

medium zucchini (about 1 pound total)

ablespoon olive oil

4 cup freshly grated Parmesan (3/4-ounce)

4 cup plain dry bread crumbs

8 teaspoon salt


rectionseheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

ce the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread

umbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to

ck, and place in a single layer on the prepared baking sheet.

ake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Spicy Slow Cooker Beef Chili Recipe



utting chili in the slow cooker is an easy way to get the richness of a long-simmering stovetop chili. To start developing the flavors, sauté

getables, ground beef, and spices, then put the mixture into the slow cooker along with tomatoes and kidney beans. Let the chili cook over

all day until it‘s thickened and has a nice beefy flavor, then stir in jalapeños for a kick of heat. Serve it with cornbread or atop tortilla chips a

eese.

hat to buy: Dried beans can be substituted for the canned beans if you prefer. Use 3 cups cooked beans in place of the canned beans.

ame plan: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refr igerate it in a containe

ightfitting lid. It can also be frozen for up to 1 month.

NGREDIENTS

or the chili:

ablespoons vegetable oil

medium yellow onions, medium dice

medium red bell pepper, medium dice


4 cup chili powder

ablespoon ground cumin

pounds lean ground beef

1/2 teaspoons kosher salt, plus more as needed

(28-ounce) can diced tomatoes

(14-ounce) can tomato sauce

(15-ounce) cans kidney beans, drained and rinsed

4 cup coarsely chopped pickled jalapeños or green chiles, drained

or serving:

hredded cheddar cheese

hinly sliced scallions

our cream

NSTRUCTIONS

eat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring

casionally, until softened, about 8 minutes.

dd the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measure

d cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

ansfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and co

til the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

ir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Easy Spicy Turkey Chili Recipe

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his quick and spicy chili made with ground turkey lies somewhere between a hearty, rib-sticking beef chili and a lighter vegetarian version. F

ound turkey is cooked with red bell pepper, onion, and garlic. Chili powder, cayenne, cumin, and little bit of cinnamon are added to give war

ice and heat, then tomatoes and white beans are stirred in and left to simmer until the flavors mingle. In about an hour, this satisfying week

eal is ready to be ladled into bowls and topped with crumbled tortilla chips.

NGREDIENTS

or the chili:

ablespoons vegetable oil

medium red bell pepper, medium dice

medium yellow onion, medium dice

medium garlic cloves, coarsely chopped

pound ground turkey

ablespoons chili powder

easpoons kosher salt, plus more as needed

2 teaspoon dried oregano





cup low-sodium chicken broth or stock

(14-ounce) cans cannellini beans, drained and rinsed

bay leaf

or serving:

hredded cheddar cheese

our cream

ortilla chips

NSTRUCTIONS

eat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the bell pepper, onion, and garlic, season with salt, and coo

rring occasionally, until the vegetables have softened, about 5 to 8 minutes.

crease the heat to medium high, add the turkey, and cook, breaking it up into smaller pieces with a wooden spoon, until it‘s no longer pink a

st cooked through, about 4 to 6 minutes.

dd the chili powder, measured salt, oregano, cumin, cayenne, and cinnamon, stir to coat the turkey and vegetables, and cook until fragrant,

minute.

dd the tomatoes and their juices as well as the broth or stock, stir to combine, and bring to a simmer. Add the beans and return to a simmer

educe the heat to medium low, add the bay leaf, and simmer, stirring occasionally, until the flavors meld, about 30 minutes.

emove the bay leaf. Taste and season with additional salt as needed. Serve with the cheese, sour cream, and chips, for topping.

http://www.chow.com/recipes/28067-chipotle-beef-and-bean-chili



http://www.chow.com/recipes/29192-basic-vegetarian-chili



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Jerk Turkey Chili Recipeon‘t let the long list of ingredients scare you, because this chili is very easy to make. Once you sauté the vegetables, it‘s just a matter of dum

all the spices, then adding the turkey, broth, and beans. The chili needs to cook for about half an hour, then the secret ingredient—chocola

ded to give the dish a little depth. If you want more spice, add extra jalapeños. This chili definitely develops more flavor after a day or two, s

ake some on the weekend and stash it in the fridge or freezer to eat later in the week.

ame plan: The chili can be made up to 3 days in advance and refrigerated in a container with a tightfitting lid.

his dish was featured as part of our chili recipe slideshow.

NGREDIENTS

1 tablespoon olive oil

1 medium yellow onion, medium dice

1 medium yellow bell pepper, cored, seeded, and medium dice

3 medium garlic cloves, finely chopped

Kosher salt


3 tablespoons chili powder

2 teaspoons finely chopped fresh thyme leaves


3/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 1/2 pounds shredded, cooked turkey or chicken (about 6 cups)

4 cups (1 quart) chicken stock or low-sodium chicken broth

1 (28-ounce) can stewed or diced tomatoes (do not drain)

1 (15-ounce) can black beans (do not drain)

1 (15-ounce) can small white beans, such as cannellini (do not drain)

1/4 cup small-dice pickled jalapeños

1/2 cup coarsely chopped fresh cilantro

1 ounce bittersweet chocolate, coarsely chopped (about 1/4 cup)

2 tablespoons fine- or medium-ground cornmeal (optional)

NSTRUCTIONS

Heat the oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the onion, bell pepper, and garlic, season with salt an

epper, and cook, stirring occasionally, until the vegetables have softened, about 5 to 8 minutes.

Add the chili powder, thyme, cinnamon, allspice, and nutmeg, stir to combine, and cook until fragrant, about 1 minute. Add the turkey or chic

nd stir to coat with the spice mixture.

Add the stock or broth, tomatoes and their juices, beans and their liquid, and jalapeños. Stir to combine and bring to a simmer. Reduce the h

o low and simmer until the flavors have melded, about 30 minutes.

Turn off the heat, stir in the cilantro, chocolate, and cornmeal (if using), and let sit for 10 minutes. Stir once more to combine. Taste and seas

with salt and pepper as needed.







Chili con Carne Recipe

hili con carne is one of those dishes with as many variations as there are minutes in the day. Our slightly spicy, subtly smoky

ersion keeps it simple but is still full of flavor and packed with enough meat to make Dr. Atkins proud.

hat to buy: Ancho chiles are commonly used in Tex-Mex cooking; ancho chile powder can be found in most gourmet grocery

ores and Latin markets. If you‘re having a hard time finding it, you can substitute regular chili powder, but check the ing redien

ecause many brands have salt and garlic added and will therefore change the flavor of the dish.

hipotles are dried, smoked jalapeño peppers. We call for the canned variety, chipotles en adobo, packed in a spiced tomato sa

ook for them in the Latin section of your supermarket.

ame plan: Like all stews, the flavors develop as this dish sits, so go ahead and make it up to 2 days ahead of time and rewarmserve.

his recipe was featured as part of our Super Bowl for a Crowd menu, as well as our 2009 Presidential Inauguration Menu.

NGREDIENTS

3 pounds lean ground beef

2 medium white onions, coarsely chopped


1/4 cup ground ancho chile powder

2 teaspoons ground cumin powder

1 (14 1/2-ounce) can puréed tomatoes

1 (14 1/2-ounce) can diced tomatoes, with their juices

2 chipotles en adobo, finely chopped

2 tablespoons plus 1 teaspoon kosher salt

NSTRUCTIONS

Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes. Add the meat,

onions, garlic, ancho chile powder, and cumin powder and stir to combine and break the meat into small pieces. Cook, stirring

occasionally, until the meat is well browned with no pink remaining, about 10 minutes.

Stir in the tomatoes with juices, chipotles, and salt and reduce the heat to medium. Let simmer, stirring occasionally, until warm

hrough, about 10 minutes. Season with freshly ground black pepper and more salt as needed.

everage pairing: Valduero Rosado, Spain. Spanish rosés often have a nice earthiness, which is key for a dish loaded with cu

nd chiles. This wine throws gentle red-berry fruit into the mix. Its lightness counteracts some of the weightiness of the ground m

Mexican Turkey Meatball Soup Recipe

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http://www.chow.com/food-news/54283/super-bowl-for-a-crowd/



http://www.chow.com/food-news/54861/2009-presidential-inauguration-menu/



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otal Time: 1 hr 10 mins | Makes: 6 to 8 servings

his hearty, healthy one-pot meal starts by making Mexican-inspired turkey meatballs with ground turkey, rice, onion, cilantro, garlic, cumin, a

ili powder. The meatballs are simmered in chicken broth along with carrots, zucchini, and tomatoes until moist and tender. Add a dash of ho

uce at the end for a little heat, and serve this soup with warm tortillas or tortilla chips for a filling meal.

NGREDIENTS

or the meatballs:

pound ground turkey

2 medium white or yellow onion, finely chopped

3 cup uncooked long-grain white rice


arge egg, lightly beaten


easpoons kosher salt



or the soup:


2 medium white or yellow onion, medium dice


ablespoon kosher salt, plus more as needed



cups (2 quarts) low-sodium chicken broth or stock

medium carrots, large dice

medium Roma tomatoes, cored and large dice

medium zucchini, large dice

easpoon Mexican-style hot sauce, such as Cholula or Tapatío, plus more as needed

or serving:

oarsely chopped fresh cilantro

ortilla chips or warmed tortillas

NSTRUCTIONS

or the meatballs:

sing your hands, combine all of the ingredients in a large bowl and place in the refrigerator.

or the soup:

eat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, measured salt, chili powder, and cumin anok, stirring occasionally, until the onion has softened, about 5 minutes.



crease the heat to high, add the broth or stock, stir to combine, and bring to a simmer. Meanwhile, form the meatballs: Fill a small bowl with

ater. Roll the meat mixture into 1-1/4-inch balls (about 1 heaping tablespoon each), wetting your hands as necessary to keep the mixture fro

cking. Place the meatballs on a baking sheet.

dd the carrots and tomatoes to the broth, stir to combine, and return to a simmer. Add the meatballs, evenly placing them around the pot (no

ed to stir), and return to a simmer. Reduce the heat to medium low and cover the pot with a tightfitting lid. Cook until the rice and the meatb

e cooked through, about 20 minutes.

dd the zucchini, stir to combine, and simmer uncovered until the zucchini is crisp-tender, about 5 minutes. Remove from the heat, add the

easured hot sauce, and stir to combine. Taste and season with additional salt and hot sauce as needed. Serve with the cilantro, tortilla chip

rtillas, and extra hot sauce on the side.

Winter Greens Soup Recipe

otal Time: 2 hrs, plus soaking time | Active Time: 45 mins | Makes: 12 servings

he combination of farro, potatoes, beans, and winter greens makes for a filling soup that‘s packed with flavor. It‘s a great dish to turn to durin

ld months when you‘ve had more than enough braised food but still want something substantial and warming.

hat to buy: A European strain of spelt, farro is an ancient cereal grain that has been used in cooking for thousands of years. It has a nutty f

d a chewy texture that add a great dimension to this soup. It‘s often found in the bulk section of health food stores, but if you‘re having a ha

me finding it you can omit it or substitute barley.

ame plan: The farro and beans can be cooked up to 1 day ahead. Refrigerate them in a covered container until ready to use.

or a slacker solution, you can substitute drained canned garbanzo beans if you want to save some time.

his recipe was featured as part of our Supercharge with Superfoods photo gallery.

NGREDIENTS

2 cups dried farro

1/2 teaspoon kosher salt

1/4 cup olive oil


1 medium white onion, medium dice (about 1 cup)

1 large carrot, medium dice (about 1/2 cup)

12 medium red potatoes, such as Red Bliss (about 3 pounds), coarsely chopped

2 tablespoons finely chopped fresh Italian parsley

2 teaspoons finely chopped fresh thyme leaves

2 teaspoons finely chopped fresh rosemary leaves

1 medium bay leaf

http://www.foodsubs.com/GrainSpelt.html










3 cups cooked, drained garbanzo beans

1 bunch Swiss chard, leaves removed from stems and coarsely chopped (about 8 cups packed)

1 bunch Tuscan kale, leaves removed from stems and coarsely chopped (about 6 cups packed)

3 cups canned high-quality chopped tomatoes, such as Pomi

1 teaspoon Worcestershire sauce

6 cups (1 1/2 quarts) low-sodium chicken broth

NSTRUCTIONS

Soak farro in 6 cups of water at least 8 hours or overnight.

Transfer farro and soaking water to a large pot, add salt, and bring to a simmer over medium-low heat. Cook until farro is tender and chewy,

bout 45 to 60 minutes. Drain and reserve farro.

Place olive oil in a large pot over medium-low heat. When it shimmers, add garlic, onion, and carrot. Season well with salt and freshly groun

lack pepper and cook until vegetables are tender and onion is translucent, about 5 minutes.

Add farro, potatoes, herbs, and garbanzo beans and season well with salt and freshly ground black pepper. Stir mixture so that everything g

oated in oil and herbs.

Add chard and kale to the pot and cook, stirring occasionally, until greens start to let off liquid and shrink in size, about 10 minutes. Stir in

omatoes and Worcestershire sauce and season with salt and freshly ground black pepper.

Add chicken broth (the vegetable mix should be just covered by the liquid—if there is not enough, add some water) and bring to a simmer.

Simmer, partially covered, until potatoes are cooked through, about 35 to 40 minutes. Season well with salt and freshly ground black pepper

emove bay leaf, and serve.

Basic Vegetable Broth Recipe

ommercial vegetable broths hijack dishes with their strangely sweet or acidic aftertaste. In this recipe, the classic mirepoix flavors of celery,ion, and carrot harmonize with earthy mushrooms and herbs. Use this rich, savory broth to accentuate soups, braises, or stews.

his dish was featured as part of our Recipes for Spring Ingredients photo gallery.

NGREDIENTS

2 tablespoons olive oil

5 cups coarsely chopped yellow onion (from about 2 medium)

3 cups coarsely chopped celery with leaves, ends trimmed (from about 5 medium stalks)

2 cups coarsely chopped carrots, ends trimmed (from about 3 to 4 medium)

3 cups coarsely chopped white mushrooms, stems trimmed (about 8 ounces)

6 fresh Italian parsley sprigs

6 fresh thyme sprigs

1 tablespoon whole black peppercorns

2 bay leaves

14 cups water

1/2 teaspoon kosher salt

NSTRUCTIONS























Heat the oil in a large stockpot over medium-high heat until shimmering. Add the onion, celery, and carrots and cook, stirring occasionally, u

he vegetables start to brown, about 5 minutes.

Add the mushrooms, parsley, thyme, peppercorns, and bay leaves and stir to combine.

Add the water and bring to a simmer. Skim and discard any foam from the surface. Reduce the heat to low and simmer until the vegetables

ompletely soft and the stock is flavorful, about 2 hours.

Remove from heat and strain through a fine-mesh strainer set over a large heatproof bowl or saucepan; discard the solids. Stir in the salt. If

sing immediately, refrigerate, tightly covered, for up to 3 days or freeze in small containers for up to 1 month.

Basic Lentil Soup Recipe

otal Time: 1 hr | Makes: 6 servings

ntil soups can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegeta

o see this recipe with illustrated steps, check out The Basics: How to Make Lentil Soup.

NGREDIENTS


1 medium celery stalk, small dice

1 medium carrot, peeled and small dice

1/2 medium yellow onion, small dice


Kosher salt


1 quart low-sodium vegetable broth

1 (15-ounce) can diced tomatoes with their juices

1 1/4 cups lentils (any color except red), rinsed

1 bay leaf

1/4 teaspoon finely chopped fresh thyme leaves

1 teaspoon red wine vinegar or sherry vinegar

2 ounces spinach leaves (about 1/2 a bunch)

NSTRUCTIONS

Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring

ccasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with sev

enerous pinches of salt and pepper.

Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. O

immering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.

http://www.chow.com/food-news/54935/the-basics-how-to-make-lentil-soup/






Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier

exture, purée half of the soup in a blender and add it back to the pot.

Shrimp and Okra Gumbo with Tasso Recipe

otal Time: 1 hr 10 mins | Active Time: 30 mins | Makes: 10 servings

hrimp and ham are a classic pairing, but this gumbo contains little else that‘s traditional. While most gumbos are thickened with roux and fla

th the ―Cajun Trinity‖ of bell peppers, onions, and celery, this gumbo has neither, proving that sometimes shaking up tradi tion can be a good

ng.

hat to buy:

ome grocery stores carry shell-on shrimp that are deveined, meaning the intestinal tract that runs up the back of each shimp has been remo

eveining is optional in this recipe, but if prefer it, you may need to clean the shrimp yourself.

esh okra works best in this dish, acting as the thickener, but you can also use frozen sliced okra. When cooking it, especially the fresh varie

n‘t be alarmed by the glutinous clear liquid it emits, which is normal. Some cooks add a touch of vinegar to cut the slime; younger, smaller

ve less of it.

asso is cured pork, usually shoulder, that‘s rubbed with a mixture of filé and other spices, then smoked. It‘s a Cajun specialty that adds a lot

aracter to this dish, but if you have a hard time finding it, you can substitute pancetta or another variety of ham; or get it online

om CajunGrocer.com.

ead more about gumbo.

NGREDIENTS

or the shrimp stock:

pounds large shell-on shrimp

cups water

or the gumbo base:

4 cup vegetable oil

pound fresh okra, cut into 1/2-inch-thick slices

ounces tasso ham, medium dice (about 1 heaping cup)

medium yellow onions, medium dice

medium garlic cloves, minced


bay leaf

easpoon cayenne pepper

NSTRUCTIONS



http://www.cajungrocer.com/advanced_search_result.php?keywords=tasso&cajungrocer_r2_c23.x=0&cajungrocer_r2_c23.y=0



http://www.chow.com/stories/10548







or the shrimp stock:

eel shrimp and place shells in a medium saucepan; (if desired) devein cleaned shrimp, cover, and refrigerate. Add water to shrimp shells an

ng to a boil over high heat. Reduce heat to medium low and simmer gently for 30 minutes; strain through a fine mesh sieve, discarding she

d reserve stock.

or the gumbo base:

eat oil in a large, shallow, heavy pot or Dutch oven over high heat. Stir in okra and tasso, and season well with salt and freshly ground black

pper.

ook, stirring occasionally, until okra is tender and begining to brown, about 5 minutes. Stir in onions, garlic, tomatoes, and bay leaf, scraping

y browned bits that have adhered to the bottom of the pan.

educe heat to medium high, and cook, stirring occasionally, until vegetables are very tender and breaking up, about 30 minutes.

dd cayenne and reserved shrimp stock (4 cups), and bring mixture to a boil. Reduce heat to medium, and simmer 30 to 45 minutes.

ir in reserved shrimp; cook until shrimp are opaque and no longer raw in the center, about 10 minutes. Taste to check the seasoning, and a

lt and freshly ground pepper if necessary.

erve over cooked white rice, and pass hot sauce such as Tabasco on the side.

Burmese Prawn Curry Recipehis Burmese prawn curry is the recipe featured in our first ever Cooking with Grandma video. In the video, Alvina Mangrai shows her

anddaughter Alyssa how to make the curry that she first learned to make when she was pregnant and living in the United States after movin

om Burma. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared it with CHOW. She

so include it in her book, due out in either late 2009 or early 2010. This curry can be served with Alvina‘s coconut rice, also shown in the vid

hat to buy: Sambal oelek is a straight-up chile sauce, without garlic or any other flavors added. It is commonly used in Asian cooking and c

und in the Asian section of your market or online.

hotograph by Michael Skrzypek

NGREDIENTS

1 pound medium prawns, peeled and deveined

5 garlic cloves, coarsely chopped

2 teaspoons fish sauce

1 1/2 teaspoons Madras curry powder

1 1/2 teaspoons turmeric powder 1/2 teaspoon black pepper

3 tablespoons vegetable oil

1 tablespoon freshly grated ginger (from a 1-inch piece)

1 medium onion, coarsely chopped

2 teaspoons paprika

1 teaspoon prepared chile paste, such as sambal oelek

1 tablespoon chopped cilantro, plus a few extra sprigs for garnish

Coconut Rice for serving

NSTRUCTIONS

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http://theasiangrandmotherscookbook.wordpress.com/






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http://www.chow.com/recipe/14538










Combine prawns, 1/2 the garlic, the fish sauce, curry powder, turmeric, and black pepper in a large bowl and set aside to marinate for 10 mi

Heat the oil in a medium nonstick skillet over medium heat until it starts to shimmer. Add the remaining garlic and the ginger and cook and s

ntil fragrant, about 45 seconds. Add the onion and cook and stir until soft and translucent, about 3 to 4 minutes. Add the paprika and chile p

nd stir until the onion is evenly coated.

Add the prawns and arrange them in one layer on the bottom of the skillet. Raise the heat to medium high and cook until just opaque, about

minutes, turning the shrimp over halfway through. Then stir until the shrimp are fully cooked (cut into a piece for a peek). Sprinkle with chopp

ilantro and stir with a couple more flourishes.

Garnish with cilantro sprigs and serve with Coconut Rice and a vegetable side dish.

oconut Rice Recipevina Mangrai’s Burmese prawn curry was the recipe featured in our first everCooking with Grandma video. In the video, Alvina shows her granddaughte

yssa how to make the curry that she first learned to make when she was pregnant and living in the United States after moving from Burma. To accompa

rry, she suggests making this coconut rice. Pat Tanumihardja, author of the blog The Asian Grandmothers Cookbook, transcribed the recipe and shared

th CHOW. She’ll also include it in her book, due out in either late 2009 or early 2010.

me plan: To make perfect rice every time, Alvina suggests sticking your middle finger into the pot and letting it sit gently on top of the leveled rice; the

ould come up to just below the second joint. This measurement seems to work regardless of finger size, the amount of rice, or how big your pot is!

otograph by Michael Skrzypek

NGREDIENTSablespoons oil

4 cup chopped onion

cups jasmine rice or any other long-grain rice, washed13.5-ounce) can coconut milk

1/2 cups water, or as necessary (see “Game plan” above)

ablespoon salt

ablespoon sugar

ed shallots for garnish

NSTRUCTIONSa large pot with a tightfitting lid, heat the oil over medium heat until it starts to shimmer. Add the onion and stir and cook until soft and translucent, ab

4 minutes. Add the rice and stir to coat evenly with oil.

r the coconut milk and pour it into the pot, followed by the water, salt, and sugar. Bring the mixture to a boil. Stir and reduce the heat to low. Cover an

r 35 to 40 minutes or until the water is absorbed and the rice is tender.

rn off the heat and let the rice rest on the stove, covered, for 5 to 10 minutes. When ready to serve, remove the lid and fluff the rice with a fork or

opsticks. Garnish with fried shallots.

Wild Rice Jambalaya Recipe

otal Time: About 1 hr 30 mins | Makes: 6 servings

his rustic one-pot meal keeps the spicy Cajun flavors and signature sausage, shrimp, and pepper combo of traditional jambalaya but substit

tty, savory wild rice for the usual long-grain white rice. It‘s plenty piquant as is, but if you can‘t get enough heat, feel free to be even more li

th the hot sauce.

NGREDIENTS


8 ounces fully cooked andouille or smoked chicken sausage




















1 medium green bell pepper, cored, seeded, and medium dice

1 medium red bell pepper, cored, seeded, and medium dice

1 medium celery stalk, medium dice


1 tablespoon paprika

1/4 to 1/2 teaspoon cayenne pepper

1 teaspoon Old Bay Seasoning

1 teaspoon dried oregano

1/2 teaspoon celery salt

Kosher salt


2 1/2 cups cooked wild rice

2 (14-1/2-ounce) cans diced tomatoes and their juices

1 1/2 cups low-sodium chicken broth

2 bay leaves

2 teaspoons Worcestershire sauce

1/2 teaspoon hot sauce, such as Tabasco, plus more as needed

12 ounces medium shrimp, peeled, deveined, and coarsely chopped

NSTRUCTIONS

Heat the oil in a large wide pot or Dutch oven with a tightfitting lid over medium heat until shimmering. Add the sausage and cook, turning

ccasionally, until browned all over, about 6 minutes. Remove to a cutting board and, when cool enough to handle, slice into 1/2-inch rounds

side. Do not wipe out the pot.

Add the onion, bell peppers, celery, garlic, paprika, cayenne, Old Bay, oregano, and celery salt to the pot and season with salt and pepper.

tirring occasionally, until the onion has softened, about 5 minutes.

Add the rice, tomatoes and their juices, broth, bay leaves, Worcestershire, and measured hot sauce. Stir to combine and bring to a simmer.

ntil the flavors meld, about 5 minutes. Add the reserved sausage and simmer uncovered until the vegetables have softened and the liquid h

lightly reduced, about 15 minutes. Arrange the shrimp in an even layer on the surface of the jambalaya, cover, and simmer until firm and ju

ooked through, about 5 minutes. Remove from heat and stir to incorporate the shrimp. Discard the bay leaves. Taste and season with addi

alt, pepper, and hot sauce as needed. Let the jambalaya rest uncovered for at least 10 minutes to allow the flavors to meld before serving.

asic Steamed Wild Rice Recipespite wild rice’s name, the majority of it available on supermarket shelves is now actually farmed, cultivated in flooded p addies in California and culled

achine. (Technically, it’s not rice either, but a type of long-grain marsh grass.) Genuine wild rice is still harvested by hand via canoe, mostly by the Ojibw

oples of Minnesota and Wisconsin. With its softer texture, more nuanced earthy flavor, and shorter prep time, it’s well worth seeking out. Two online

urces are Indian Wild Rice and theWhite Earth Land Recovery Project.

NGREDIENTScups wild rice

cups water

NSTRUCTIONSace the rice in a fine-mesh strainer and rinse under cold running water to clean.

Place the rice and measured water in a medium saucepan with a tightfitting lid and bring to a boil over high heat. Cover and reduce the heat

ow. Simmer undisturbed until the rice has absorbed most of the water and the rice grains have swollen (some may split apart to reveal their

ith), about 30 to 60 minutes. (In general, the longer and darker the kernels of rice are, the longer they need to cook.) If some liquid remains

he rice is done, drain it off. Fluff the rice and cook, uncovered, over low heat to let any excess liquid evaporate, about 1 minute.

http://www.chow.com/food-news/54917/how-to-core-a-pepper/









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Kimchi and Shrimp Fried Rice Recipe

otal Time: About 25 mins | Makes: 4 to 6 servings

good way to use up leftover kimchi and steamed rice is in this fried rice dish. The kimchi adds crunch and spice; include some sautéed shri

d you‘ve got a complete dinner in just one pan.

hat to buy: Try your hand at homemade kimchi with CHOW‘s recipe, or you can purchase kimchi at many grocery stores.

orean chile paste or kochujang is found in jars or small plastic tubs in Korean markets or online. Store it in the refrigerator and add spoonfuls

ups, marinades, and salad dressings for a spicy kick.

NGREDIENTS


8 ounces medium shrimp, peeled, deveined, and cut into 1/2-inch pieces

Kosher salt


1 1/4 cups Napa Cabbage Kimchi, drained and coarsely chopped

1 teaspoon Korean chile paste

4 cups steamed white or brown rice, chilled

1 tablespoon fish sauce

1 tablespoon soy sauce

2 large eggs, lightly beaten

2 teaspoons freshly squeezed lime juice, plus more as needed

1/4 teaspoon toasted sesame oil

2 medium scallions, minced (white and light green parts only)

1 medium lime, cut into 6 wedges, for serving

NSTRUCTIONS

Heat 1 tablespoon of the oil in a large nonstick frying pan or wok over medium-high heat until shimmering. Meanwhile, pat the shrimp dry wi

aper towels. Add the shrimp to the pan, season with salt and pepper, and cook, stirring occasionally, until pink and just cooked through, ab

minutes. Remove to a plate; set aside.

Add the remaining tablespoon of oil to the pan and heat until shimmering. Add the kimchi and chile paste and stir-fry until fragrant and heate

hrough, about 1 minute. Add the rice, fish sauce, and soy sauce and season with salt. Cook, stirring constantly, until the mixture is heated

hrough, about 3 to 4 minutes.

Push the rice mixture to one side of the pan, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, about 2 mi

Season the eggs with salt and pepper. Remove the pan from heat, fold the eggs into the rice mixture, add the reserved shrimp, measured lim

uice, and sesame oil, and stir to combine. Taste and season with more salt and lime juice as needed. Sprinkle with the scallions and serve

mmediately with the lime wedges.

http://www.chow.com/recipes/29505-basic-napa-cabbage-kimchi-kimchee



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Green Beans with Smoked Bacon Recipe

otal Time: 15 mins | Makes: 8 servings

his recipe combines a Thanksgiving staple, green beans, with a smoky, slightly sweet bacon vinaigrette. It‘s a real crowd-pleaser!

his dish was featured as part of our Classic Thanksgiving … Only Cheaper menu.

NGREDIENTS

2 pounds green beans, stems removed

1/2 pound sliced smoked bacon, cut into 1/2-inch pieces

1 medium yellow onion, peeled and thinly sliced

1/3 cup red wine vinegar

1 tablespoon granulated sugar

1/4 cup coarsely chopped Italian parsley

Salt


NSTRUCTIONS

Bring a large pot of heavily salted water to a boil. Meanwhile, prepare an ice water bath by filling a bowl halfway with ice and water.

Place the beans in the boiling water and cook until crisp tender, about 3 minutes. Drain and place in the ice water bath to cool. Drain and se

side.

n a large frying pan set over medium heat, cook the bacon until it starts to brown. Add the onion and cook until it caramelizes and turns gold

Add the reserved green beans, vinegar, and sugar and cook, stirring, until the sugar has dissolved. Mix in the parsley and season with salt a

epper.

French Green Bean Salad Recipe


reen beans stampede into farmers‘ markets in the summer. Among the many varieties you‘ll see, haricots verts are best known for their del

vor and tender bite. A quick blanch and a toss in tangy Dijon dressing is all that‘s needed to serve this side next to parchment-baked

h or rosemary-roasted chicken (recipes below).

hat to buy: Haricots verts are slender green beans that are popular in France because they have a more delicate flavor than other green b

you can‘t find them, substitute with the thinnest, youngest green beans available.

















ame plan: Tossing the haricots verts in the dressing while they are still hot helps the dressing adhere to each bean and mellows the flavors

e garlic and shallot, so make sure to have the dressing ready when you put the beans in the boiling water.

his recipe was featured as part of our Make Your Own Mustard project.

NGREDIENTS

2 tablespoons finely chopped shallot (from 1/2 of a small shallot)

2 tablespoons white wine vinegar

1 medium garlic clove, minced (about 1 teaspoon)

1 pound haricots verts

1 tablespoon Whole-Grain Dijon Mustard

1/2 teaspoon kosher salt, plus more as needed

1/8 teaspoon freshly ground black pepper, plus more as needed

1/4 cup extra-virgin olive oil

2 tablespoons capers, drained and finely chopped

1 tablespoon finely chopped fresh Italian parsley leaves

NSTRUCTIONS

Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes. Meanwhile, bring a large saucepan of heavily

alted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on.

When the shallot mixture is ready, add the mustard and measured salt and pepper and whisk until combined. Whisking constantly, add the o

low, steady stream. Stir in the capers. Taste and season with additional salt and pepper as needed; set aside.

When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes. Drain well in a colander and

mmediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over t

nd sprinkle the beans with the parsley. Serve warm or at room temperature

Basic Fish Baked in Parchment Recipe

otal Time: 25 mins | Makes: 1 serving

eaming fish in parchment paper is a healthy, tasty way to cook it, and it‘s so simple you can have it ready in less than 30 minutes. Impress

ests by presenting them with their very own parchment pouches. As you cut through the parchment, a puff of steam rises. Oohs and ahs en

hat to buy: Parchment paper can be purchased at most grocery stores.

ame plan: You can prepare the parchment package ahead of time and refrigerate it for up to 6 hours. Then cook as directed.

o see this recipe with illustrated steps, check out The Basics: How to Make Fish Baked in Parchment.

NGREDIENTS

1 (6-ounce) firm-fleshed white-fish fillet, such as halibut, cod, or haddock (the fillet should be between 3/4 and 1 1/4 inches thick)

http://www.chow.com/food-news/83324/make-your-own-mustard/






http://www.chow.com/food-news/55629/the-basics-how-to-make-fish-baked-in-parchment/








1 tablespoon extra-virgin olive oil

Salt


1 bay leaf, cut in half (optional)

Fresh herbs, such as chives, parsley, tarragon, or chervil (optional)

1 tablespoon unsalted butter

3 thin lemon slices

1 tablespoon dry white wine or water

NSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle.

Draw out a large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to r

Using scissors, cut out a large heart shape.

Place the fish in the center of one half of the parchment heart. (The heart should be large enough that there is at least a 1-1/2-inch border a

he fillet.)

Set the parchment heart on a baking sheet. Drizzle the fish with half of the olive oil, rub the oil all over the fillet, and season with salt and pep

ay half of the bay leaf and a few sprigs of herbs (if using) on top of the fish. Break the butter into little pieces and arrange them on top of the

erbs.

Place the lemon slices over everything and drizzle with the remaining oil.

Fold the parchment heart over to cover the fish. (The edges of the heart should line up.) Starting at the rounded end, crimp the edges togeth

olding them over themselves and leaving the last two inches at the pointed end unfolded. Slightly tilt the package up and pour in the wine o

water. Finish crimping the edges, then twist the pointed end around once and fold the ―tail‖ under.

Place the baking sheet in the oven and bake 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.

Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Serve immediately, cutting into the parchme

ableside using scissors or a knife.

Roasted Rosemary and Lemon Chicken Recipe

otal Time: 2 hrs 15 mins, plus up to 8 hrs chilling time | Makes: 2 to 4 servings

his whole roasted chicken is an elegant meal for a Sunday supper or intimate dinner party. Lemon and garlic are used in both the chicken a

n sauce, but don‘t worry, by the time the chicken is ready, their assertive flavors will have mellowed. Star t by stuffing lemons, garlic, and

semary into the chicken‘s cavity. Roast, basting the bird with a rosemary-garlic butter, until the skin is deeply browned and the meat is juicy

me of the reserved lemons and rosemary to make a velvety gravy to drizzle over fingerling potatoes, and serve with roasted baby carrots.

NGREDIENTS

or the chicken:

(4- to 5-pound) whole chicken, neck and giblets removed from the cavity

osher salt

http://www.chow.com/recipes/28281-roasted-fingerling-potatoes



http://www.chow.com/recipes/29541-roasted-baby-carrots-with-herbed-mustard-butter








medium lemon, cut into 8 wedges

(7-inch) rosemary sprigs

4 cup olive oil

ablespoons unsalted butter (1/2 stick)

2 teaspoon soy sauce

medium garlic cloves, smashed

or the sauce:ablespoons unsalted butter

ablespoons finely chopped shallot

3 cup dry white vermouth


cups low-sodium chicken broth or stock

osher salt


NSTRUCTIONS

or the chicken:

ace the chicken on a work surface or cutting board and pat it dry with paper towels. Season generously inside and out with salt and pepper

over and refrigerate for at least 1 hour, or preferably overnight.

eat the oven to 375°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature.

l a small saucepan halfway with water, add the lemon wedges, and bring to a boil over high heat. Reduce the heat to medium and simmer

e rinds are very soft, about 10 minutes. Drain and set aside.

eanwhile, place a small strainer over a medium bowl and set aside. Remove the leaves from 1 of the rosemary sprigs and discard the stem

ould have about 1 tablespoon of leaves. Heat the olive oil, butter, soy sauce, garlic, and rosemary leaves in a medium frying pan over med

at, stirring often until the garlic is golden and the rosemary is crispy, about 4 minutes. Strain the butter mixture. Remove the garlic and set i

ide, reserve the rosemary leaves for the sauce, and reserve the butter-oil mixture for basting the chicken. Wipe out the pan with a paper tow

d set it aside.

at the chicken dry with paper towels. Place 6 of the lemon wedges, the remaining sprig of rosemary, and the reserved garlic in the cavity. Pl

e chicken in the reserved frying pan and brush it with some of the reserved butter-oil mixture. Place in the oven and roast, basting every 15

nutes, until the skin is browned, the juices run clear, and a thermometer inserted into the inner thigh (but not touching the bone) registers 16

out 60 to 75 minutes. Discard any remaining butter-oil mixture.

or the sauce:

hen the chicken is done, transfer it to a cutting board, tipping the chicken as you remove it from the pan to let the juices from the cavity drip

o the pan. Cover the chicken with a piece of aluminum foil. Finely chop the remaining 2 lemon wedges, and, using your fingers, crumble the

served rosemary leaves; set both aside separately.

our the drippings from the roasted chicken into a medium heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the

f with a spoon and discard (alternatively, use a fat separator); set the drippings aside.

ace the frying pan over medium heat and add the butter. When it foams, add the shallot and cook, stirring occasionally, until softened, abou

nutes. Add the vermouth and reserved chopped lemon and let cook, scraping up any browned bits from the bottom of the pan with a woode

oon, until the vermouth is reduced by half, about 3 minutes. Add the flour and cook, stirring constantly, until the raw tas te has cooked off, a

nutes. Slowly whisk in the broth or stock, whisking out any lumps. Add the reserved drippings and crumbled rosemary. Bring the sauce to a

mmer and let cook until thickened and slightly reduced, about 10 minutes. Taste and season with salt and pepper.



everage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. This wine, made in the style of white Châteauneuf-du-Pape from Fra

hône Valley, brings honey, citrus, flowers, and wild herbs to the table—a gorgeous complement to the herby succulence of the chicken.

Herb-Rubbed Roasted Turkey Breast Recipe

otal Time: 2 hrs 30 mins, plus curing time | Active Time: 15 mins |Makes: 6 servings

ack peppercorns, garlic, fennel seeds, lemon zest, and rosemary are blended into a paste that gives this turkey breast a flavor that falls betw

raditional Thanksgiving bird and Italian sweet sausage.

hat to buy: Uncooked bone-in turkey breasts may need to be special-ordered from your butcher.

his recipe was featured as part of our Thanksgiving for Six menu.

NGREDIENTS

2 bone-in turkey breast halves (weighing 6 to 7 pounds total)



8 medium garlic cloves, halved

2 tablespoons fresh rosemary leaves

2 tablespoons fennel seeds, lightly crushed

1 tablespoon whole black peppercorns, lightly crushed

1 medium lemon, zested

NSTRUCTIONS

Rinse turkey and thoroughly pat dry with paper towels. Rub each breast all over (including under the skin) with 2 tablespoons of the olive oil

ablespoons of the salt. Place in a large dish, cover loosely, and refrigerate for 2 hours.

Heat the oven to 425°F and arrange a rack in the middle. Meanwhile, combine remaining 4 tablespoons olive oil, remaining 1 tablespoon sa

arlic, rosemary, fennel seeds, peppercorns, and lemon zest in a food processor and process until mixture is a coarse paste, scraping down

ides of the bowl at least once.

Remove turkey breasts from the refrigerator and rub all over with the paste (including under the skin). Let sit at room temperature while the o

eats up, about 30 minutes.

Arrange turkey breasts skin side up in a roasting pan fitted with a rack (ensuring that the meat is not crowded and the breasts don‘t touch). R

ntil skin starts to turn golden, about 30 minutes. Reduce heat to 375°F and roast until internal temperature of turkey reaches 160°F and juic

un clear when pierced with fork, about 40 to 50 minutes more. Let turkey rest at least 10 minutes before carving.

Mashed Red Potatoes.











his version of mashed potatoes is just like a classic recipe using russtes. Boiled red potatoes are mashed with their skin on, then butter, crea

rsley, and chives are stirred in.

NGREDIENTS

3 pounds red potatoes, scrubbed and cut into 2-inch pieces

8 tablespoons unsalted butter (1 stick), cut into small pieces, at room temperature

3/4 to 1 cup heavy cream, at room temperature

1/4 cup finely chopped fresh chives, from about 1 bunch

1/4 cup finely chopped fresh Italian parsley leaves

Kosher salt


NSTRUCTIONS

Place the potatoes in a large pot, add water to cover the potatoes by 2 inches, and generously salt the water. Bring to a bo

over medium heat and continue boiling until the potatoes can be pierced through the center with a sharp knife, about 20 t

minutes. (Be careful not to overcook, or they’ll be mushy.)

Turn off the heat and drain the the potatoes into a colander, shaking it gently to drain excess liquid. Return the potatoes to

pot.

Using a potato masher, break the potatoes into smaller pieces. Add butter, a few pieces at a time, and using a wooden spo

rubber spatula, fold to incorporate. Add 3/4 cup of the cream and stir to incorporate. For creamier potatoes, add the rema

1/4 cup of cream. (The potatoes should remain a little lumpy.)Fold the chives and parsley into the potatoes, and season with salt pepper

Bourbon-Cream Gravy Recipeotal Time: 1 hr 15 mins | Active Time: 30 mins | Makes: About 5 cups

his recipe makes a lot of gravy (more than enough for 12), but it‘s easy to cut in half if you‘re having fewer guests. It was created to go with

r Fried Turkey with Southern Rub, and engages a technique of browning the neck and giblets, rather than using pan drippings, to give a nic

se of turkey flavor (fried turkeys don‘t have any pan drippings). But if you‘d like to serve it alongside a regular roasted turkey, don‘t waste th

ppings! Just follow the recipe, but stir in the pan drippings when you add the chicken broth.

hat to buy: Be sure to use real Kentucky bourbon for this recipe. It adds a hint of sweetness, and the alcohol does not overpower.

hile there‘s no argument that turkey stock makes the best gravy, we know that it‘s not the easiest thing to come by. Don‘t despair! We‘ve te

s with canned chicken broth, and the result does not suffer.

ame plan: While preparing and rubbing the turkey, remember to save the neck and the little bag of giblets found in its cavity.

his recipe was featured in our 2006 Thanksgiving, Southern Style menu.

NGREDIENTS

Reserved neck and giblets from your turkey

8 tablespoons all-purpose flour

6 tablespoons peanut or canola oil

2 medium yellow onions, peeled and coarsely chopped

2 celery stalks, coarsely chopped

2 carrots, coarsely chopped

8 cups turkey stock or low-sodium chicken broth (2 quarts) 3/4 cup Kentucky bourbon















2 bay leaves

8 fresh sage leaves

2/3 cup heavy cream

NSTRUCTIONS

Pat turkey neck and giblets dry with paper towels. Place them in a large mixing bowl, and season with salt and freshly ground black pepper.

tablespoons of the flour and toss to coat.

Heat a large pot or Dutch oven over medium-high heat and add 3 tablespoons of the oil. When it shimmers, place turkey neck and giblets in

ot; brown them well on all sides, about 6 minutes. Remove browned items to a large plate and set aside.

Pour excess oil from the pot and discard, but do not clean the pot. Return the pot to the stove over medium heat. Add remaining 3 tablespoo

o the pot. When hot, add onion, celery, and carrots to the pot with a pinch of salt and some freshly ground black pepper. Cook, stirring

ccasionally, until vegetables are softened and just browning around the edges, about 15 minutes. Meanwhile, heat chicken broth in a medi

aucepan over medium heat until hot.

Sprinkle remaining 6 tablespoons flour over vegetables and stir until well incorporated. Cook about 2 minutes more, stirring occasionally.

Add hot chicken broth to the pot, stirring constantly and scraping up any browned bits that have adhered to the bottom with a wooden spoon

ff the heat and stir in 1/2 cup of the bourbon, the bay leaves, and the sage. Place reserved neck and giblets in the pot. Turn the stove back

nd bring mixture to a boil over medium-high heat, reduce heat to medium low, and simmer uncovered, for about 30 minutes, stirring occasi

ntil gravy is reduced and thickened and no raw flour flavor remains.

Strain gravy through a fine mesh strainer into a medium saucepan. Stir in cream and remaining 1/4 cup bourbon, then return to the stove ov

medium heat to rewarm. Season with salt and freshly ground black pepper.

Chicken à la King Recipe

otal Time: 2 hrs | Makes: 6 to 8 servings (about 6 cups)

hicken à la king is said to have first been spotted in late-1800s New York at either the Brighton Beach Hotel or Delmonico‘s Restaurant in th

ke many old-timey recipes, its origins are murky. This version sticks to the classic preparation: a savory mushroom cream sauce finished wi

erry, then mixed with chicken and peas. Serve over thick-sliced garlic toast, noodles, or in puff-pastry shells.

ame plan: To shave about 45 minutes off this recipe, you could substitute 4 cups of shredded meat from a whole rotisserie chicken or leftov

rkey.

NGREDIENTS

3 1/2 pounds bone-in chicken breasts and whole chicken legs (about 2 each), or 4 cups cooked and shredded chicken


1 ounce dried porcini mushrooms (about 1 cup)

1 cup boiling water

5 sprigs fresh Italian parsley

1 bunch fresh tarragon

8 ounces cremini mushrooms, cleaned and stems trimmed



2 medium shallots

2 cups low-sodium chicken broth or stock

4 tablespoons unsalted butter (1/2 stick)

2 teaspoons kosher salt, plus more as needed



1 cup whole milk

1/2 cup heavy cream

1 cup shelled fresh or frozen peas (about 4 1/2 ounces, thawed if frozen)

1 tablespoon dry or amontillado sherry

NSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle. Rub the chicken on both sides with the olive oil and season generously on both sid

with salt and pepper. Place on a baking sheet and roast until an instant-read thermometer registers 160°F, about 45 to 50 minutes.

Meanwhile, place the porcinis in a medium bowl, cover with the boiling water, and let sit for 20 minutes. While the mushrooms soak, finely ch

he parsley leaves and tarragon leaves (you will need 1 tablespoon of each) and set aside together in a small bowl. Slice the cremini mushro

/4 inch thick and set aside in a medium bowl. Finely chop the shallots, place in a small bowl, and set aside. Place the chicken broth or stoc

medium bowl and set it aside.

When the porcini mushrooms are ready, remove them from the water using a slotted spoon and transfer to a cutting board. Coarsely chop a

ransfer to a small bowl; set aside. Remove 1/2 cup of the mushroom soaking liquid (be careful not to include the gritty sediment on the botto

he bowl) and add it to the chicken stock; set aside. Discard the remaining mushroom liquid.

When the chicken is ready, transfer it to a cutting board to cool. Meanwhile, heat the butter in a large frying pan over medium heat until foam

Add the chopped shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the cremini mushrooms and cook, stirring

ccasionally, until softened, about 5 minutes. Add the measured salt and pepper and the chopped porcinis and stir to combine.

Sprinkle in the flour and stir to coat the mushroom mixture. Cook, stirring often, until the raw taste has cooked out of the flour, about 3 minut

Slowly whisk in the chicken stock mixture, whisking out any lumps. Add the milk and cream, increase the heat to medium high, and bring to

whisking occasionally. Reduce the heat to low and simmer, whisking occasionally, until the sauce is smooth and thickened, about 10 to 15

minutes

Meanwhile, remove the chicken meat from the bone and tear it into bite-sized pieces, discarding the skin, cartilage, and fat. Set the meat as

he cutting board.

When the mushroom sauce is ready, stir in the chicken, peas, sherry, and chopped tarragon and parsley and cook until warmed through, ab

minutes. Taste and season with salt and pepper as needed. Serve immediately over rice, pasta, toast, or puff pastry.

Chicken and Andouille Gumbo Recipe

New Orleans, gumbo is as ubiquitous as Sazeracs and jazz. This version, which Louisiana home cook Whitmire adapted from Cajun Deligh

wn-home cookbook sold at a festival and given to her as a newlywed, is thickened by a dark roux and filled with smoky Cajun andouille sau

d chicken.

hat to buy: Frozen okra can be found in most supermarkets; you can substitute fresh okra. Andouille is a smoked pork sausage that can be

und in many gourmet markets or online at CajunGrocer.com. Look for Cajun seasoning in most supermarkets, or make your own.

Cajun Seasoning Recipe




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akes: About 1 1/4 cups

ot, peppery Cajun seasoning is essential for Cajun-style blackened fish or chicken.

NGREDIENTS

6 tablespoons paprika

1/4 cup kosher salt

2 tablespoons ground black pepper

2 tablespoons ground white pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon dried thyme

1 tablespoon cayenne

NSTRUCTIONS - Combine paprika, salt, black pepper, white pepper, garlic powder, onion powder, dried thyme, and cayenne.

ead more about gumbo.

NGREDIENTS

or the chicken:

4- to 5-pound chicken

cups low-sodium chicken broth

cups water

ablespoon Cajun seasoning (either purchased or homemade)

easpoon salt

or the gumbo base:

4 cup vegetable oil

cup all-purpose flour

medium yellow onion, chopped

medium garlic cloves, minced

medium green bell pepper, chopped

stalks celery, chopped

bay leaf


(16-ounce) bag frozen sliced okra

pound andouille sausage, cut on the bias into 1/2-inch-thick slices

ced scallions, for garnish

hopped parsley leaves, for garnish

NSTRUCTIONS

or the chicken:

emove the neck and giblets from the chicken‘s cavity and discard. Rinse the chicken, inside and out, under cold running water; pat dry with

wels and cut into 10 to 12 bone-in pieces (2 legs, 2 thighs, 2 wings, and each breast halved or cut into thirds).

ace the chicken pieces in a large pot; cover with the broth, water, Cajun seasoning, and salt. Bring to a boil over high heat then reduce the

medium low; simmer until the chicken is tender and just cooked, about 30 minutes.

http://www.chow.com/food-news/53941/jazz-standard/









ansfer the cooked chicken pieces to a plate to cool. Strain the broth and skim off any excess fat. Reserve 4 cups for the gumbo. When the

icken is cool enough to handle, remove the skin and bones and discard; set the chicken pieces aside.

or the gumbo base:

eat the oil in a large, wide, heavy-bottomed pot over medium heat until it is hot and shimmers, about 3 minutes. Slowly sprinkle the flour into

t, stirring constantly with a wire whisk to prevent any lumps from forming. Cook, stirring constantly (and taking care to scrape out the corne

e pot), until the roux is dark brown (it should resemble melted chocolate), about 25 to 30 minutes.

dd the onion and garlic and stir to coat the vegetables in the roux. Season well with salt and freshly ground black pepper. Stir in the bell pep

lery, and bay leaf; cook until the vegetables soften slightly, about 4 minutes.

owly stir in the reserved chicken broth, mixing well to incorporate; season with salt and freshly ground black pepper. Bring to a boil, then sti

e tomatoes, okra, reserved chicken meat, and andouille. Bring the mixture to a boil, then reduce the heat to medium low, cover the pan, and

mmer for 30 minutes, stirring occasionally.

aste the gumbo to check the seasoning. If necessary, add more salt and freshly ground black pepper. Serve over cooked white rice, topped

allions and parsley.

everage pairing: August Kesseler Riesling ‗R‘, Germany. Fresh and vibrant with racy acidity and a perfect touch of sweetness, this wine is

freshing match for this smoky, rich dish.

Kimchi-Braised Short Ribs Recipe

otal Time: About 45 mins, plus 2 1/2 hrs braising time | Makes: 4 to 6 servings

aising kimchi and beef short ribs together might seem a bit odd, but like its German cousin sauerkraut, Korean fermented cabbage contribu

of complex and deep flavors when cooked with meat. To round out the meal, serve the short ribs with a Korean scallion or soybean sprout

lad to cut through the richness of the dish.

hat to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Do not purchase Korean-style beef sh

s, which are about 1/4 inch thick with three rib bones attached.

ame plan: Try your hand at making your own kimchi, or you can purchase it at many grocery stores. Kimchi that‘s been fermented for at lea

eeks works well in this recipe, as its flavors are more pronounced.

ore kimchi recipes.

NGREDIENTS

3 1/2 to 4 pounds English-cut beef short ribs, trimmed of excess fat

Kosher salt


1 tablespoon vegetable oil


2 cups Napa Cabbage Kimchi

1 cup low-sodium chicken broth

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1 cup water

3 medium carrots, peeled and cut crosswise into 1/2-inch rounds

1/2 medium daikon radish, peeled and large dice

2 tablespoons coarsely chopped fresh cilantro leaves

Steamed white or brown rice, for serving

NSTRUCTIONS

Heat the oven to 325°F and arrange a rack in the middle. Pat the ribs dry with paper towels, then season generously on all sides with salt an

epper.

Heat the oil in a Dutch oven or large, heavy-bottomed, oven-safe pot with a tightfitting lid over medium-high heat until shimmering. Place ha

he ribs in the pot and sear until all sides are golden brown, about 6 to 7 minutes. Transfer to a plate and repeat with the remaining ribs. Rem

ll but 1 tablespoon of fat from the pot.

Reduce the heat to medium, add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Ad

imchi, stir to combine, and bring to a simmer. Add the broth and water and bring to a simmer again. Nestle the ribs into the mixture in an ev

ayer and bring to a boil. Cover, place in the oven, and braise until the meat is just starting to pull away from the bones, about 1 hour 45 min

Remove the pot from the oven and add the carrots and radish, making sure the vegetables are mostly submerged in the braising liquid. Retu

he oven uncovered and continue to braise until the meat is very tender (falling off the bones) and the vegetables are knife tender, about 45

minutes more.

Using a slotted spoon, transfer the meat and vegetables to a serving platter and cover with foil to keep warm. Pour the braising liquid throug

ne-mesh strainer set over a medium heatproof bowl; discard the solids. Let the liquid settle for a few minutes, then skim the fat from the sur

iscard the fat. Taste the braising liquid and season with salt and pepper as needed. Sprinkle the short ribs and vegetables with the cilantro

erve with the braising liquid and steamed rice on the side.

Montreal Steak Seasoning Recipeakes: About 3/4 cup

Montreal steak seasoning combines the British love of beefsteaks with the French flair for seasoning. It‘s excellent on steaks a

potatoes.

NGREDIENTS

2 tablespoons paprika

2 tablespoons crushed black pepper


1 tablespoon granulated garlic

1 tablespoon granulated onion

1 tablespoon crushed coriander

1 tablespoon dill

1 tablespoon crushed red pepper flakes

NSTRUCTIONS

Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespo

ranulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.











Old Bay Seasoning Recipebout 1/2 cup

Old Bay Seasoning is a mixture of herbs and spices traditionally used in Baltimore when steaming hard-shell crabs. Today, Old

is used on grilled fish, steamed shrimp, fried

chicken, french fries, and potato salad, and for vegetable dips. The exact recipe is a secret, but this is a close approximation.

NGREDIENTS

2 tablespoons ground bay leaves

2 tablespoons celery salt

1 tablespoon dry mustard

2 teaspoons ground black pepper

2 teaspoons ground ginger

2 teaspoons sweet paprika

1 teaspoon ground white pepper

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon ground mace

1/2 teaspoon ground cardamom

NSTRUCTIONS

Combine ground bay leaves, celery salt, dry mustard, ground black pepper, ground ginger, sweet paprika, ground white pepper, ground nut

round cloves, ground allspice, crushed red pepper flakes, ground mace, and ground cardamom.

Basic Napa Cabbage Kimchi (Kimchee) Recipe

otal Time: About 25 mins, plus at least 3 1/2 days soaking and fermenting time | Makes: About 1 1/2 quartsmchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In

ddition to being served as banchan,Korean side dishes presented as part of a meal, it can also be used in a variety of cooked

shes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyd

ooking.

ame plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.

hat to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets i

rge resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal prefere

http://www.chow.com/recipes/29507-brussels-sprouts-with-kimchi-and-bacon



http://www.chow.com/recipes/29509-kimchi-braised-short-ribs











so known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi.

e sold in jars and can be found in the refrigerator case of Korean markets.

pecial equipment: You will need a clean 2-quart or 2-liter glass jar with a... read more

NGREDIENTS

1 (2-pound) napa cabbage

1/2 cup kosher salt

About 12 cups cold water, plus more as needed

8 ounces daikon radish, peeled and cut into 2-inch matchsticks

4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)

1/3 cup Korean red pepper powder

1/4 cup fish sauce

1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)

1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)

2 teaspoons Korean salted shrimp, minced

1 1/2 teaspoons granulated sugar NSTRUCTIONS

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle w

he salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making su

he cabbage is submerged (it‘s OK if a few leaves break the surface).

2. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

3. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a me

bowl; set aside.ace the remaining ingredients in a large bowl and stir to combine.

dd the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture.

ack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar.

et sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrige

least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Herbed Potato Salad Recipe

otal Time: 1 hr 10 mins | Makes: 6 servings

he iconic potato salad recipe has a mayonnaise dressing, but this lighter version tosses new potatoes with a shallot-and-Dijon-mustard vina

d gets even more flavor from fresh herbs like parsley, tarragon, and dill. The tangy herbed dressing cuts through the richness of meats

e barbecued beef short ribs or braised sausages. (recipes below)

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http://www.chow.com/recipes/29680-basic-potato-salad






http://www.chow.com/recipes/14145-beer-braised-bratwursts-with-onion











NGREDIENTS

2 1/2 pounds golf-ball-sized white or red new potatoes, scrubbed

1/3 cup olive oil

1/3 cup finely chopped shallot (from about 1 medium shallot)

3 tablespoons champagne vinegar

1 tablespoon Dijon mustard

2 1/2 teaspoons kosher salt, plus more as needed


1/4 cup finely chopped fresh Italian parsley leaves

1/4 cup finely chopped fresh tarragon or dill leaves, or a combination

NSTRUCTIONS

Place the potatoes in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer u

aring knife can easily be inserted into the potatoes, about 12 to 14 minutes. Meanwhile, whisk the oil, shallot, vinegar, mustard, 1 teaspoon

he measured salt, and the measured pepper in a large, nonreactive bowl and set aside.

When the potatoes are ready, drain them, transfer to a rimmed baking sheet, and spread into an even layer. Set aside until cool enough to h

ut still warm, about 20 minutes. Slice the potatoes into 1/2-inch rounds and place in the bowl with the dressing.

Add the herbs and the remaining 1 1/2 teaspoons of salt and gently toss to combine. Taste and season with additional salt and pepper as

eeded. Serve warm or at room temperature.

Smoky-Sweet BBQ Beef Short Ribs Recipe

otal Time: 3 hrs 10 mins, plus up to 24 hrs marinating time | Makes: 4 to 6 servings

big slab of beef ribs can be hard to find and intimidating to cook, so here I use short ribs. I also don‘t follow any presc ribed sty

ooking or flavoring, which makes this recipe an easy shortcut for beginners, or people who don‘t want to spend hour s smoking

bs. Start with a sweet and spicy rub to coat the meat, and let it sit overnight for the best flavor. In the meantime, make the sligh

moky chipotle barbecue sauce. Roast the ribs in the oven until the meat almost falls off the bone, then finish them on the grill,

athering them with sauce until the ribs are lacquered and slightly charred. Serve with a fresh corn salad and some herby pota


hat to buy: Look for flanken-cut beef short ribs—they‘re sliced through the bones, revealing four or five oval-shaped cross-

ections. You‘ll need ribs that are 2 to 2 1/2 inches thick and 5 to 7 inches long. But don‘t worry if you can‘t find that ex act size o

ut: Though their shape is not ideal for grilling, English-cut short ribs (sliced parallel to the rib) can also be used in this recipe. J

onitor the cooking time in step 3—if your ribs are thinner than 2 inches, check them for doneness after about 1 1/2 hours; if the

cker than 2 1/2 inches, check them after ... read more














NGREDIENTS

or the ribs:

4 cup paprika

tablespoon chili powder

tablespoon ground cumin

tablespoon packed dark brown sugar

tablespoon kosher salt

teaspoons cayenne pepper

teaspoon garlic powder

teaspoon freshly ground black pepper

pounds (2- to 2-1/2-inch-thick) flanken-cut beef short ribs


tablespoon vegetable oil

4 cup finely chopped yellow onion


1/2 cups ketchup


2 cup water

tablespoons cider vinegar

tablespoons Worcestershire sauce

chipotles in adobo sauce, finely chopped


NSTRUCTIONS

or the ribs:

ace all of the ingredients except the ribs in a medium bowl and stir to combine. Place the ribs in a 13-by-9-inch baking dish an

range them in an even layer. Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil. (At th

oint, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

eat the oven to 350°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator

et aside at room temperature while the oven is heating, at least 20 minutes.)

ace the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.


eat the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally

ntil softened, about 3 minutes.

dd the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, whisk

ccasionally, until the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes. Remove fro

e heat and set aside until ready to grill the ribs.

o grill the ribs:

eat a gas or charcoal grill to medium (about 350°F to 450°F).

ace the ribs on the grill and brush them with some of the sauce. Cover the grill and cook until grill marks appear on the bottom

e ribs, about 5 minutes. Turn the ribs, brush with sauce, cover, and cook another 5 minutes. Flip and brush every 5 minutes u

e sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total. Transfer the remaining sa

a serving bowl and serve with the ribs.



Beer-Braised Bratwursts with Onion Recipe

otal Time: 1 hr 50 mins | Makes: 12 sausages

rilled brats are great on their own, but if you don‘t have a grill, or you want to make some football or baseball food ahead of time, these brais

usages are the answer. Brown the bratwursts in butter, remove them from the pan, add the onions and crushed mustard seeds to the meat

tter, and slow-cook until softened and sweet. Nestle the brats in the onions, add the beer, and cook until the flavors mingle into a savory, o

uce. Serve on hoagie rolls slathered with sweet-hot mustard.

hat to buy: We prefer Newcastle Brown Ale in this recipe, though any good-quality brown ale will do.

ame plan: The brats and onions can be made a day ahead through step 3, then rewarmed when ready to serve.

his recipe was featured as part of our Tailgating Recipes photo gallery.

NGREDIENTS

2 teaspoons black or brown mustard seeds

1 teaspoon caraway seeds


12 uncooked bratwursts

3 medium white or yellow onions, sliced into 1/4-inch-thick rings

1 tablespoon dark brown sugar

Kosher salt


1 1/2 cups (12 ounces) brown ale, such as Newcastle

12 hoagie rolls, toasted

Sweet Hot Mustard, for serving

NSTRUCTIONS

Place the mustard seeds and caraway seeds in a small resealable plastic bag and crush them with a meat mallet or rolling pin.

Melt the butter in a Dutch oven or a large, wide, heavy-bottomed pot over medium heat until foaming. Add 6 of the bratwursts and cook, turn

ccasionally, until browned on all sides, about 10 minutes total. Remove to a plate and repeat with the remaining 6 bratwursts.

Reduce the heat to low, add the crushed seed mixture, onions, and brown sugar, and season generously with salt and pepper. Cook, stirring

ccasionally, until the onions have softened and are beginning to brown, about 40 minutes. Add the reserved bratwursts and any accumulat

uices, nestling the brats in the onions. Pour in the beer and braise the bratwursts, turning once, until they are completely cooked through, a

0 minutes.

Place a bratwurst in each bun and serve with the onions and mustard on the side.

http://www.chow.com/galleries/34/tailgating-recipes



http://www.chow.com/recipes/11105-sweet-hot-mustard






Grilled Chicken with Nectarine Barbecue Sauce Recipe

otal Time: 2 hrs, plus at least 6 hrs seasoning time | Makes: 4 to 6 servings

obblers and pie are delicious ways to enjoy summer stone fruit, but those sweet fruit flavors are also surprisingly great in savory recipes. Wh

llow nectarines are cooked with onions, ketchup, brown sugar, and chipotles, they morph into a sweet, smoky barbecue sauce. This fruity t

standard barbecue sauce is great with pork tenderloin or chops, or —as you see it here—slathered on grilled chicken.

pecial equipment: You will need a pastry brush or barbecue basting brush for this recipe.

hat to buy: We like the tart-sweet flavors of yellow nectarines over white nectarines in this recipe. Yellow peaches can be substituted for th

ctarines.

ame plan: The sauce can be made ahead and stored in the refrigerator for up to 2 days. Let it come to room temperature before using.

ou‘ll need to season the chicken for at least 6 hours before cooking, but for best results, season it overnight.

NGREDIENTS

or the chicken:

ablespoon kosher salt


pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces

or the sauce:



ablespoon minced chipotles in adobo sauce (from about 1 medium chipotle)


easpoon kosher salt, plus more as needed


2 cup ketchup

ripe but firm yellow nectarines (about 1 1/2 pounds), pitted and cut into 1-inch pieces


ablespoons cider vinegar

o finish:

egetable oil, for rubbing the grill grates

ripe but firm yellow nectarines (about 1 pound), pitted and halved

NSTRUCTIONS

or the chicken:

x the salt and pepper together in a small bowl; set aside.

using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a

king sheet. Season all over, using all of the salt and pepper mixture. Refrigerate uncovered for at least 6 hours or preferably overnight.

http://www.chow.com/recipes/11008-nectarine-and-blueberry-slump


http://www.chow.com/recipes/25943-peach-melba-pie







or the sauce:

eat the oil in a medium saucepan over medium heat until shimmering. Add the onion, chipotle, garlic, and measured salt. Season with pepp

d cook, stirring occasionally, until the onion has softened, about 5 minutes.

dd the ketchup and cook, stirring occasionally, until fragrant and slightly darkened in color, about 2 minutes. Add the remaining ingredients,

mbine, and cook until the mixture is bubbling around the edges, about 5 minutes.

educe the heat to medium low and simmer, stirring occasionally, until the nectarines are completely softened and starting to fall apart, abou

minutes.

ansfer the mixture to a blender. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allow

eam to escape and prevents the lid from popping off). Blend until smooth. Taste and season with salt and pepper as needed. Equally divide

uce between 2 small bowls and set aside to cool to room temperature. Set aside 1 bowl of sauce for serving and the other bowl for brushin

e chicken and nectarines while they cook on the grill.

o finish:

emove the chicken from the refrigerator and let it sit at room temperature for about 15 minutes. Meanwhile, heat an outdoor grill or grill pan

edium (about 350°F to 450°F).

hen the grill is ready, rub the grill grates with a towel dipped in vegetable oil. Place the chicken on the grill (skin-side down if using skin-on),

e grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks ap

the second side, about 5 minutes more.

p the chicken again and, using the bowl of sauce set aside for the chicken and nectarines, generously brush the chicken. Cover the grill an

ok for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes (reserving about 1/3 cup of the sauce for the

ctarines), until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no

nger pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and cove

osely with foil; set aside.

crape down the grill with a grill brush and oil the grates again. Brush the nectarines all over with the remaining 1/3 cup of the sauce. Place c

de down on the grill, cover the grill, and cook until grill marks appear on the bottom, about 4 to 5 minutes. Using a flat spatula, flip the necta

d cook until grill marks appear on the second side and the nectarines are slightly softened, about 4 to 5 minutes more. Remove to the serv

atter with the chicken and serve immediately, passing the reserved bowl of barbecue sauce.

Chipotle-Nectarine Barbecue Sauce Recipe

otal Time: 45 mins | Makes: About 2 2/3 cups

dding the sweet flavor of summer stone fruit to a tangy barbecue sauce is a simple and delicious twist on tomato-based barbe

auces. Cook nectarines with smoky chipotles, onion, a bit of ketchup, and brown sugar, then blend it all until smooth. Add a hit

negar for a sweet-tart sauce that‘s great slathered on grilled chicken or smoked ribs.

hat to buy: We like the tart-sweet flavors of yellow nectarines over white nectarines in this recipe. Yellow peaches can be

ubstituted for the nectarines.

http://www.chow.com/recipes/30453-grilled-chicken-with-nectarine-barbecue-sauce






ame plan: The sauce can be made ahead and stored in the refrigerator for up to 2 days. Let it come to room temperature bef

sing.

NGREDIENTS

1 tablespoon vegetable oil

1/2 medium yellow onion, medium dice

1 tablespoon minced chipotles in adobo sauce (from about 1 medium chipotle)

1 medium garlic clove, finely chopped 1 teaspoon kosher salt, plus more as needed


1/2 cup ketchup

6 ripe but firm yellow nectarines (about 1 1/2 pounds), pitted and cut into 1-inch pieces

1/3 cup packed dark brown sugar

2 tablespoons cider vinegar

NSTRUCTIONS

Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, chipotle, garlic, and measured salt. Sewith pepper and cook, stirring occasionally, until the onion has softened, about 5 minutes.

Add the ketchup and cook, stirring occasionally, until fragrant and slightly darkened in color, about 2 minutes. Add the remaini

ngredients, stir to combine, and cook until the mixture is bubbling around the edges, about 5 minutes.

Reduce the heat to medium low and simmer, stirring occasionally, until the nectarines are completely softened and starting to

apart, about 15 to 20 minutes.

Transfer the mixture to a blender. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen

this allows steam to escape and prevents the lid from popping off). Blend until smooth. Taste and season with salt and peppe

eeded.

Smoked Barbecue Baby Back Ribs Recipe

otal Time: 3 hrs 30 mins | Makes: 3 racks, about 45 ribs

ubbed with sugar and spices, these ribs have a good kick to them. Balance their heat by brushing them with a sweet-and-sour Bourbon-Bac

arbecue Sauce.

pecial equipment: You‘ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long

atproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a

king sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), and an oven

ermometer.

chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online.

http://www.chow.com/recipes/28482-bourbon-bacon-barbecue-sauce




http://www.amazon.com/gp/product/B00004U9VV?ie=UTF8&tag=c037-20&linkCode=xm2&camp=1789&creativeASIN=B00004U9VV








mp charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from

rbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals.

uy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use

dar chips for Pacific salmon and hickory chips for Southern catfish. For this recipe we recommend... read more

NGREDIENTS


2 tablespoons packed dark brown sugar

2 tablespoons chili powder

2 tablespoons smoked paprika

1 1/2 teaspoons freshly ground black pepper



1 teaspoon garlic powder

1 teaspoon ground mustard

3 (2- to 3-pound) full racks baby back pork ribs 3 tablespoons vegetable oil

3 cups apple wood chips, plus more as needed

8 quarts lump charcoal, plus more as needed

2 cups Bourbon-Bacon Barbecue Sauce

NSTRUCTIONS

Combine the salt, sugar, and spices in a small bowl, using a fork to break up any chunks; set aside.

Pat the ribs dry with paper towels and place on a work surface. Remove the thin membrane attached to the underside of the ribs by doing th

ollowing: Flip the ribs over so they‘re bone-side up.arting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane.

rasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it.

epeat with the remaining 2 racks.

ub the ribs all over with the vegetable oil, then evenly sprinkle with the spice mix. Place the ribs on a baking sheet, cover with plastic wrap, a

frigerate for at least 30 minutes and up to 8 hours. When ready to cook, remove the ribs from the refrigerator and let them come to room

mperature, about 30 minutes.

eanwhile, soak the wood chips in a bucket of water for at least 15 minutes.

epare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unlit

arcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cup

e wood chips from the water, shaking off any excess water, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway w

arcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into

d place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minutes, the

arcoal should be red and flames should have appeared toward the top of the chimney.

arefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with

other cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the ribs cook). Set the

imney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on the grill. F

by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the cold wate

http://www.chow.com/food-news/53975/what-is-charcoal/


http://www.chow.com/recipes/28484-smoked-barbecue-baby-back-ribs





http://www.chow.com/food-news/55594/how-to-turn-your-kettle-grill-into-a-smoker/








eded to keep the grill temperature low). Set an oven thermometer in one of the grill lid‘s vent holes or on the cooking grate near the edge o

ll and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming out of the vents

moke is not coming out, check your fire to make sure it is lit. If it‘s not, relight it, using tongs to transfer the warm charcoal from the grill back

e chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.

ace the ribs on the cooking grate bone side down, over the drip pan (not over the flaming charcoal). If all three rib racks do not fit, cut one r

ck in half and wedge it against the side, making sure it does not sit over the lit charcoal. Cook, covered, making sure the lid‘s vent is over th

ot the fire), for 30 minutes. Flip the ribs over and rotate their positions. Check the grill temperature: It should be between 250°F and 350°F.

o hot, add more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom an

nts are open, or you may need to feed your charcoal by lighting more in the chimney. Cover and cook for another 30 minutes.

this point, the smoke will start to die down. Carefully remove the steam pan and transfer the cooking grate (with the ribs on top) to a heatpr

rface. Add the remaining 1 cup drained wood chips to the charcoal. Return the cooking grate to the grill and set the steam pan back over th

rning charcoal. Flip the ribs and cook for 15 minutes more. (Alternatively, slip the wood chips through the cooking grate so they fall on the

arcoal.)

ather some barbecue sauce over the ribs and cook for 15 minutes more (for a total of 1 1/2 hours). Check for doneness by lifting up one en

rack. The rack should bend slightly in the middle. (The meat should not fall off the bone. It should be pink in the center with smoke lines ru

ound the cut areas.) If it does not bend, continue to cook, covered, until it does. (Do not poke the meat with a thermometer.)

erve the ribs warm with extra sauce.

Roasted Rosemary and Lemon Chicken Recipe

otal Time: 2 hrs 15 mins, plus up to 8 hrs chilling time | Makes: 2 to 4 servings

his whole roasted chicken is an elegant meal for a Sunday supper or intimate dinner party. Lemon and garlic are used in both the chicken a

n sauce, but don‘t worry, by the time the chicken is ready, their assertive flavors will have mellowed. Start by stuffing lemons, garlic, and

semary into the chicken‘s cavity. Roast, basting the bird with a rosemary-garlic butter, until the skin is deeply browned and the meat is juicy

me of the reserved lemons and rosemary to make a velvety gravy to drizzle over fingerling potatoes, and serve with roasted baby carrots.

NGREDIENTS

or the chicken:

(4- to 5-pound) whole chicken, neck and giblets removed from the cavity

osher salt


medium lemon, cut into 8 wedges

(7-inch) rosemary sprigs

4 cup olive oil


2 teaspoon soy sauce

medium garlic cloves, smashed











or the sauce:

ablespoons unsalted butter

ablespoons finely chopped shallot

3 cup dry white vermouth


cups low-sodium chicken broth or stock

osher salt

eshly ground black pepper NSTRUCTIONS

or the chicken:

ace the chicken on a work surface or cutting board and pat it dry with paper towels. Season generously inside and out with salt and pepper

over and refrigerate for at least 1 hour, or preferably overnight.

eat the oven to 375°F and arrange a rack in the middle. Remove the chicken from the refrigerator and let it sit at room temperature.

l a small saucepan halfway with water, add the lemon wedges, and bring to a boil over high heat. Reduce the heat to medium and simmer

e rinds are very soft, about 10 minutes. Drain and set aside.

eanwhile, place a small strainer over a medium bowl and set aside. Remove the leaves from 1 of the rosemary sprigs and discard the stem

ould have about 1 tablespoon of leaves. Heat the olive oil, butter, soy sauce, garlic, and rosemary leaves in a medium frying pan over med

at, stirring often until the garlic is golden and the rosemary is crispy, about 4 minutes. Strain the butter mixture. Remove the garlic and set i

ide, reserve the rosemary leaves for the sauce, and reserve the butter-oil mixture for basting the chicken. Wipe out the pan with a paper tow

d set it aside.

at the chicken dry with paper towels. Place 6 of the lemon wedges, the remaining sprig of rosemary, and the reserved garlic in the cavity. Pl

e chicken in the reserved frying pan and brush it with some of the reserved butter-oil mixture. Place in the oven and roast, basting every 15

nutes, until the skin is browned, the juices run clear, and a thermometer inserted into the inner thigh (but not touching the bone) registers 1

out 60 to 75 minutes. Discard any remaining butter-oil mixture.

or the sauce:

hen the chicken is done, transfer it to a cutting board, tipping the chicken as you remove it from the pan to let the juices from the cavity drip

o the pan. Cover the chicken with a piece of aluminum foil. Finely chop the remaining 2 lemon wedges, and, using your fingers, crumble th

served rosemary leaves; set both aside separately.

our the drippings from the roasted chicken into a medium heatproof bowl. Let sit for a few minutes for the fat to rise to the top, then skim the

f with a spoon and discard (alternatively, use a fat separator); set the drippings aside.

ace the frying pan over medium heat and add the butter. When it foams, add the shallot and cook, stirring occasionally, until softened, abou

nutes. Add the vermouth and reserved chopped lemon and let cook, scraping up any browned bits from the bottom of the pan with a woode

oon, until the vermouth is reduced by half, about 3 minutes. Add the flour and cook, stirring constantly, until the raw tas te has cooked off, a

nutes. Slowly whisk in the broth or stock, whisking out any lumps. Add the reserved drippings and crumbled rosemary. Bring the sauce to a

mmer and let cook until thickened and slightly reduced, about 10 minutes. Taste and season with salt and pepper.

everage pairing: Tablas Creek Esprit de Beaucastel Blanc, California. This wine, made in the style of white Châteauneuf-du-Pape from Fra

hône Valley, brings honey, citrus, flowers, and wild herbs to the table—a gorgeous complement to the herby succulence of the chicken.

Tangy Bourbon BBQ Chicken







otal Time: 1 hr 20 mins | Makes: 4 to 6 servings

ch and tangy tomato-based sauces like this one are usually associated with the Kansas City style of barbecuing, which has a touch of swee

d heat. Our version uses tomato sauce as a base, then adds bourbon, dark brown sugar, molasses (for sweetness), and chili powder (for a

of heat). After about 30 minutes of simmering on the stove, this tasty homemade sauce is ready to brush on chicken while it cooks on the g

erve it at your next backyard barbecue with classic fixin‘s like coleslaw or macaroni salad.


ame plan: The sauce can be made ahead and stored in the refrigerator for up to 2 weeks. Let it come to room temperature before using.

NGREDIENTS

3/4 cup tomato sauce

1/4 cup bourbon

1/4 cup cider vinegar


1/4 cup ketchup

2 tablespoons dark molasses, also known as robust (not blackstrap)

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces


Kosher salt


NSTRUCTIONS

Place the tomato sauce, bourbon, vinegar, brown sugar, ketchup, molasses, Worcestershire, and chili powder in a small saucepan and whis

ombine. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, stirring occasionally, until the flavors have

melded and the sauce has thickened enough to coat the back of a spoon, about 25 to 30 minutes. Equally divide the sauce between 2 small

owls and set it aside to cool to room temperature. Reserve 1 bowl of sauce for serving and the other for brushing onto the chicken while it c

n the grill.

Heat a gas or charcoal grill to medium (about 350°F to 450°F). Meanwhile, if you‘re using chicken breasts (either boneless or bone-in), cut t

n half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat them all over with the oil and season with

nd pepper.

When the grill is ready, place the chicken on it (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the botto

bout 5 minutes. Flip the chicken pieces over, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.

Flip the chicken again and generously brush the pieces using the bowl of sauce set aside for that purpose. Cover the grill and cook for 5 min

Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant -read thermometer inserted into the thickest piece

eads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time

Remove the chicken to a clean serving platter and pass the remaining bowl of barbecue sauce on the side.

http://www.chow.com/recipes/28490-basic-coleslaw










Bourbon-Bacon Barbecue Sauce Recipeotal Time: 40 mins | Makes: 2 cups

hy buy barbecue sauce when you can make it? Here ketchup, bacon, vinegar, brown sugar, and bourbon are mixed with lots of spices for a

weet, tart, smoky barbecue sauce. Play around with the ingredients: Add more bourbon, less vinegar, different spices, or swap out the sugar

ave nectar, honey, or maple syrup. This sauce is great on ribs but as you know, barbecue sauce has endless uses.

NGREDIENTS

1/2 cup small-dice bacon (about 3 ounces)

1/2 cup finely diced red onion (about 1/2 small onion)


1 cup ketchup

1/2 cup cider vinegar


1/4 cup Worcestershire sauce

3 tablespoons bourbon

2 tablespoons dark or robust molasses (not blackstrap)

2 teaspoons chili powder

1 1/2 teaspoons smoked paprika

1 teaspoon ground mustard

Kosher salt


NSTRUCTIONS

Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon,

ransfer the bacon to a small bowl; set aside. Reduce the heat to medium low, add the onion to the pan, and cook in the bacon fat, stirring

ccasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds.

Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Stir in the reserved bacon and bring the mix

o a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wo

poon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the ref rigerator for u

week or in the freezer for up to 1 month

Hickory-Smoked Chicken Recipeotal Time: 2 hrs | Active Time: 40 mins | Makes: 6 servings

e like to serve this smoked chicken with an Alabama-style, mayonnaise-basedWhite Barbecue Sauce. If you prefer a smoked chicken salad

e meat into bite-size chunks and toss it in just enough sauce to coat it.

pecial equipment: You‘ll need a charcoal grill to turn it into a smoker (or better yet, if you have a smoker, use it). You will also need long

atproof tongs, matches or a lighter, newspaper, 1 disposable aluminum 9-by-5-inch loaf pan, 1 disposable aluminum 8-inch square pan, a

king sheet, 2 oven mitts, 2 buckets of water (one to soak the wood chips and the other to refill the aluminum loaf pan), an oven thermomete

d a meat thermometer.




http://www.chow.com/recipes/28492-white-barbecue-sauce







chimney starter, which looks like a large beer stein, is handy for lighting charcoal. They can be purchased at hardware stores or online.

mp charcoal is preferred because the charred pieces of wood burn hotter and cleaner than briquettes, the uniform black pillows made from

rbonized wood and a starchy binder. If you do buy briquettes, avoid the self-lighting ones, which are laden with chemicals.

uy pure, resin-free, bark-free wood chips. Choose your wood chips based on the origin of the ingredient you are smoking. For example, use

dar chips for Pacific salmon and hickory chips for Southern catfish. For this chicken, we recommend hickory, but any wood will do. Wood ch

n be purchased at most hardware stores and grocery stores during the summer months, or online.

his recipe was featured as part of our smoking project.

NGREDIENTS

6 whole skin-on, bone-in chicken legs (about 4 pounds)

3 cups hickory wood chips, plus more as needed

8 quarts lump charcoal, plus more as needed

1/3 cup vegetable oil, plus more for basting

Kosher salt


2 cups White Barbecue Sauce

NSTRUCTIONS

Rinse chicken and pat dry with paper towels. Place on a baking sheet and refrigerate, uncovered, for at least 20 minutes to dry while you pr

he grill.

Meanwhile, soak the wood chips in a bucket of water for at least 15 minutes.

Prepare the grill: Remove the cooking grate and set it aside. Fill a chimney starter three-quarters of the way with charcoal, then pour the unl

harcoal onto one side of the charcoal grate. Using tongs, stack the charcoal in a slight slope against the side of the grill bowl. Remove 1 cu

he wood chips from the water, shaking off any excess, and lay them in the middle of the unlit charcoal. Fill the chimney again halfway with

harcoal. Place the chimney on the charcoal grate next to the unlit coals. Twist two or three sheets of newspaper, form the twisted paper into

ngs, and place them under and inside the chimney. Light the newspaper through the holes at the bottom of the chimney. After about 5 minu

he charcoal should be red and flames should have appeared toward the top of the chimney.

Carefully pour the lit charcoal onto the pile of unlit charcoal on the grate. Use tongs to stack the lit coals on the pile. Top the lit charcoal with

nother cup of drained, damp wood chips (you should have 1 more cup of wood chips left for regulating the smoke as the chicken cooks). S

mpty chimney aside. Place the 8-inch square aluminum pan next to the hot charcoal (this is the drip pan). Set the cooking grate back on th

Fill the 9-by-5-inch aluminum loaf pan three-quarters of the way with cold water and place it on the cooking grate over the hot charcoal (the c

water is needed to keep the grill temperature low). Set an oven thermometer in one of the grill lid‘s vent holes or on the cooking grate near th

dge of the grill and opposite the charcoal. Cover the grill, making sure that the bottom and top vents are open and that smoke is coming ou

he vents. (If smoke is not coming out, check your fir e to make sure i t is lit. If it‘s not, relight it, using tongs to transfer the warm charcoal from

rill back into the chimney starter.) Let the grill heat until it reaches at least 250°F, about 15 minutes.

Remove the chicken from the refrigerator. Rub it all over with oil and season generously with salt and pepper. Let it sit at room temperature

bout 10 minutes. Place chicken skin side down on the cooking grate over the drip pan (not over the lit charcoal). Cook, covered, making su

d‘s vent is over the chicken (not the fire), for 30 minutes. Check the grill temperature: It should be between 250°F and 350°F. If it is too hot,

more water to the loaf pan (it evaporates) and close the lower vent by half. If the temperature is too low, make sure the bottom and top vents

pen, or you may need to feed your charcoal by lighting more in the chimney. If the smoke has died down, carefully remove the steam pan a

ransfer the cooking grate (with the chicken on top) to a heatproof surface. Add the remaining 1 cup drained wood chips to the charcoal. Ret






http://www.charcoalstore.com/c4600/Wood-Chips



















he cooking grate to the grill and set the steam pan back over the burning charcoals. (Alternatively, slip the wood chips through the cooking

o they fall on the charcoal.)

Baste the chicken with more oil and season with additional salt and pepper. Rotate it on the grill and flip it skin side up. Continue to cook,

overed, until the internal temperature reads 170°F on a meat thermometer inserted into the thickest part of the thigh (make sure it‘s not tou

he bone), about 25 to 45 minutes more, depending on the temperature of the grill.

When the chicken is done, remove it from the grill and immediately baste it with sauce. Serve, passing additional sauce on the side

Grilled Pork Tenderloin with Pineapple and Bell Peppers

otal Time: 55 mins | Makes: 3 to 4 servings

ith a brief bath in a peppery soy marinade, and a quick cook time, this pork recipe is perfect for a weeknight grilling session. Serving the sw

lled pineapple and bell pepper alongside the pork balances the savory marinade and is reminiscent of Chinese sweet-and-sour dishes, so

ght also serve this with some steamed rice.


his dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame.

NGREDIENTS

or the pork:

4 cup soy sauce

ablespoon fish sauce


ablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)

easpoons toasted sesame oil

easpoons freshly ground black pepper

(12- to 16-ounce) pork tenderloin, silver skin removed

or the topping:

egetable oil, for coating the grill and vegetables

2 medium pineapple, skin removed and fruit cut crosswise into 1/4- to 1/2-inch-thick rounds

medium red bell pepper, cored, seeded, and cut into 4 equal pieces

bunch scallions (about 6 to 8), dark green ends trimmed

medium limes, halved

NSTRUCTIONS

or the pork:

ace the soy sauce, fish sauce, garlic, ginger, sesame oil, and pepper in a 13-by-9-inch baking dish and whisk to combine; set aside.




http://www.chow.com/food-news/86028/grilled-toppings-that-put-barbecue-sauce-to-shame/







o butterfly the pork, place the tenderloin on a cutting board with one end pointing toward you. Slice lengthwise down the center, almost but n

ite cutting through the tenderloin, leaving about 1/4- to 1/2-inch thickness of meat intact.

pen the tenderloin up like a book and push on it to flatten.

arting on the left side, with the blade of the knife parallel to the cutting board and the blade facing left, slice down the length of th

am, maintaining the 1/4- to 1/2-inch thickness.

ull the meat open and press down to flatten. Continue cutting and flattening until the entire left half is 1/4- to 1/2-inch thickness. R

e tenderloin and repeat on the other half.

ace the pork in the marinade and turn to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, prepare the grill and top

o grill the topping and pork:

eat an outdoor grill to high (about 450°F to 550°F) and rub the grill grates with a towel dipped in vegetable oil. Have a pastry brush and sma

wl of vegetable oil ready.

ush the pineapple, bell pepper, and scallions all over with a thin coating of oil and place them on the grill. Brush the cut sides of the lime ha

th oil and place them cut-side down on the grill. Cover the grill and cook, turning the pineapple and vegetables as needed (no need to turn t

mes), until grill marks appear and each item is slightly softened and charred, about 4 minutes for the pineapple, scallions, and limes, 5 to 6

nutes for the bell pepper. Remove the fruit and vegetables to a large dish or baking sheet and let them cool.

emove the pork from the marinade, scrape off any excess, and discard the marinade. Rub the grill grates again with a towel dipped in oil, pl

e pork on the grill, and cover the grill. Cook, flipping once, until grill marks appear and the pork registers 140°F on an instant-read thermom

out 7 to 10 minutes total. Remove to a cutting board, tent with foil, and let rest. Meanwhile, finish preparing the topping.

ut out and discard the cores from the pineapple. Cut the remaining fruit into medium dice and place in a medium bowl. Chop the bell pepper

allions into medium dice and add to the bowl. Squeeze the juice from 2 of the lime halves into the bowl and stir to combine.

ce the pork, squeeze the juice from the remaining 2 lime halves over the meat, and serve with the pineapple –red pepper mixture.

Cucumber and Cumin Yogurt Relishotal Time: 15 mins | Active Time: 5 mins | Makes: 2 cups

erve this tzatziki-like condiment atop grilled meats such as our Middle Eastern Lamb Burgers or in a pita with falafel.

ame plan:

o crush the coriander seeds to a powder, put them in a resealable plastic bag, place on a cutting board, and tap with the bottom of a pan, m

rolling pin.

hat to buy: his relish is especially creamy if made with Greek-style yogurt, but sour cream will do in a pinch.

NGREDIENTS

6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded

1 1/2 teaspoons kosher salt

1/4 cup Greek-style yogurt or sour cream

2 tablespoons white wine or red wine vinegar

2 tablespoons finely chopped fresh Italian parsley leaves

2 teaspoons finely chopped fresh mint leaves




http://www.amazon.com/gp/product/B000LRIGRG?ie=UTF8&tag=c037-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=B000LRIGRG







2 teaspoons granulated sugar

1 teaspoon whole coriander seed, crushed to a powder


1/4 teaspoon ground cayenne pepper

NSTRUCTIONS

Cut cleaned cucumbers into small dice and place in a colander set over a mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and toss

oat. Weight down cucumbers by setting a plate on top, and let drain for 10 minutes. Occasionally press down on the plate to extract excess

water.

Meanwhile, combine yogurt, vinegar, parsley, mint, sugar, coriander, cumin, cayenne, and remaining 1/2 teaspoon salt in a medium mixing

tirring until evenly combined.

Blot cucumbers with paper towels, add to yogurt mixture, and stir to combine. Taste and adjust seasoning as desired.

Chicken Chile Verde

otal Time: 2 hrs 20 mins | Active Time: 50 mins | Makes: 8 servings (12 for Burrito Bar)

his dish is always a big hit. It‘s great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla c

hat to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you‘re having a hard time locating

cho chile powder instead.

ame plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-

at when you are ready to eat.

his recipe was featured as part of both our Build Your Own Burrito Bar story and our Chile Pepper Recipes photo gallery.

NGREDIENTS

3 pounds boneless, skinless chicken thighs

1 1/2 teaspoons kosher salt, plus more as needed


2/3 cup all-purpose flour


1 large red onion, large dice

6 medium garlic cloves, coarsely chopped

5 medium Anaheim chiles, cored, seeded, and large dice

5 medium poblanos, cored, seeded, and large dice

1 tablespoon dried Aleppo pepper

1 tablespoon ground cumin

1/2 teaspoon smoked paprika

http://www.thespicehouse.com/product/product_Crushed-Aleppo-Pepper.php



http://www.chow.com/food-news/53514/build-your-own-burrito-bar/











1 1/2 pounds tomatillos, husked, rinsed, and quartered

2 cups low-sodium chicken broth

2 medium russet potatoes (about 1 pound), peeled and medium dice

3 tablespoons coarsely chopped fresh oregano leaves

1 (3-inch) cinnamon stick


NSTRUCTIONS

Pat the chicken dry with paper towels and cut it into 1-1/2-inch pieces. Place in a large bowl, add the measured salt and pepper, and toss to

ombine. Add the flour and toss to coat.

Heat 1 tablespoon of the oil in a Dutch oven or a large, heavy-bottomed pot (at least 6 1/2 quarts) over medium heat until shimmering. Add a

f the chicken in a single layer, shaking any excess flour into the bowl first. Sear until golden brown on both sides, about 10 minutes. Transf

arge heatproof bowl. Repeat with the remaining chicken in two more batches, using a tablespoon of oil for each batch.

Heat 1 tablespoon of the oil over medium heat in the same pot until shimmering. Add the onion and garlic and cook, stirring occasionally, un

oft, about 5 minutes. Transfer the mixture to the bowl with the chicken.

Heat the remaining 1 tablespoon oil in the same pot over medium heat until shimmering. Add the Anaheim chiles, poblanos, Aleppo pepper,

umin, and paprika and cook, stirring occasionally, until the peppers are tender, about 4 minutes.

Add the reserved chicken-onion mixture, tomatillos, chicken broth, potatoes, oregano, and cinnamon stick to the pot and stir to combine. Bri

boil over high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the mixture thickens and the potatoes are

ender, about 1 1/2 hours.

Stir in the cilantro, taste, and season with salt as needed.

everage pairing: With its combination of earthy vegetables and assertive spices, this dish calls for something a little exotic like the 2005

he FMC, an off-dry Chenin Blanc from South African master of the grape Ken Forrester . Complex with herbs, earth, fruit, and toast, the light

ked wine is a touch sweet, which will soothe any spiciness in the chile verde.

Roasted Baby Carrots with Herbed Mustard Butter Recipe


hy are baby carrots so often served in a sugar-laden sauce when roasting them brings out their natural sweetness? A quick roast and a tos

me mustard-laced butter and fresh herbs is all they need. Serve as is, with a salad, or as a side with this leg of lamb.

hat to buy: Don‘t confuse packaged baby-cut carrots, which are mature carrots whittled into a smaller ―baby‖ size, with fresh green-topped

rrots. True baby carrots are tender, immature carrots with their skin intact.

ame plan: If the baby carrots are small enough in diameter, you can leave them whole; if they‘re thick, halve them lengthwise. Peeling them

tional, but make sure you give them a good scrub.

his recipe was featured as part of our Easter Dinner Dishes recipe slideshow.

http://www.kenforresterwines.com/



http://www.chow.com/recipes/29441-basic-boneless-roasted-leg-of-lamb



http://www.chow.com/galleries/187/easter-dinner-dishes#!4133/miso-ginger-glazed-salmon








NGREDIENTS

1 pound baby carrots (about 2 bunches), peeled (optional), green stems trimmed to 1/2 inch, and wispy carrot tips removed

2 teaspoons olive oil

Kosher salt



2 teaspoons coarse-grained mustard

1 tablespoon coarsely chopped fresh herbs, such as dill, Italian parsley, chives, chervil, or tarragon

NSTRUCTIONS

Heat the oven to 450°F and arrange a rack in the middle.

Place the carrots on a baking sheet, drizzle with the oil, season with salt and pepper, and toss to evenly coat. Roast, shaking the pan

ccasionally, until a knife easily pierces the carrots, about 10 to 15 minutes. (Smaller carrots will cook in less time.) Remove from the oven a

et aside while you prepare the herbed mustard-butter.

Melt the butter in a large frying pan over medium heat until foaming. Add the mustard and stir to combine. Add the roasted carrots and herbs

oss to coat the carrots in the butter mixture. Season with salt and pepper as needed.

Herbed Peas and Carrots Recipe

otal Time: 30 mins | Active Time: 30 mins | Makes: 8 servings

o TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and b

d livened up with a bit of parsley, this is a side dish worth reviving.

his recipe was featured as part of our DIY TV Dinners story.

NGREDIENTS

2 tablespoons unsalted butter


7 medium carrots, peeled and small dice (about 3 cups)

2 medium shallots, peeled and finely chopped (about 3/4 cup)

1/4 cup water

1 pound frozen baby peas, thawed (about 3 cups)

1 tablespoon minced fresh Italian parsley leaves

NSTRUCTIONS

Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly gro

lack pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.

Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.

Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, an

erve.

http://www.chow.com/food-news/54309/diy-tv-dinners/






Herbed Cauliflower and Broccoli Salad Recipe

AVE TO Total Time: 35 mins | Active Time: 15 mins | Makes: 4 to 6 servings

wo underappreciated vegetables—cauliflower and broccoli—take center stage in this simple, flavorful side that‘s a perfect fit with roasted

icken (check pdf) and mashed red potatoes. (recipe below)

ame plan: The vegetables can be served immediately or prepared 2 days in advance and served chilled or at room temperature.

NGREDIENTS

1/4 cup olive oil

3 tablespoons minced fresh Italian parsley leaves

2 tablespoons brined capers, minced

1 tablespoon freshly squeezed lemon juice

1 medium shallot, minced

3 cups broccoli, stems removed and chopped into small florets

3 cups cauliflower, stems removed and chopped into small florets

NSTRUCTIONS

Bring a medium pot of heavily salted water to a boil over high heat.

Meanwhile, place olive oil, parsley, capers, lemon juice, and shallot in a large nonreactive bowl and stir to combine. Season with salt and fre

round black pepper; set aside.

When the water is boiling, add broccoli and cauliflower and cook until fork tender, about 4 minutes. Drain and spread out on a baking sheet

ooled slightly, about 5 minutes.

Add vegetables to vinaigrette and toss to evenly coat. Season with additional salt and freshly ground black pepper. Serve warm, at room

emperature, or chilled.

Roasted Baby Carrots with Marmalade Recipe


pring carrots pair beautifully with orange marmalade, which caramelizes in the oven to lend a pleasant punch of both sweet and bitter.

http://www.chow.com/bookmarks.json?id=13461&type=Recipe


http://www.chow.com/food-news/54493/the-basics-how-to-make-a-whole-roasted-chicken/




http://www.chow.com/recipes/10380-mashed-reds









hat to buy: Baby carrots with their green tops, which start appearing at the market in spring, are perfect for this recipe. If they‘re small enou

ameter you can leave them whole; if they‘re thick, halve them lengthwise. And if they are too long to fit in your pan, lop them in half. They sh

t be confused with packaged baby-cut carrots.

his recipe was featured as part of our menu celebrating 100 days of the Obama White House.

NGREDIENTS

1/2 cup orange marmalade

1/4 cup dry white wine

1 teaspoon cumin seed

1/4 cup vegetable broth

1 tablespoon Dijon mustard

12 small baby carrots, peeled and tops trimmed


2 tablespoons minced fresh chives

NSTRUCTIONS

Heat the oven to 425°F and arrange a rack in the middle. Combine marmalade, wine, cumin seed, broth, and mustard in a large oven-safe f

an. Place the pan over high heat and whisk until all ingredients are evenly combined. Bring mixture to a boil and add carrots; season with s

nd freshly ground black pepper and stir to coat the carrots. Transfer the frying pan to the oven.

Roast the carrots, turning them occasionally if they begin to get too dark, until the liquid has reduced to a glaze and the carrots are tender, a

0 minutes. Remove from the oven, toss in butter, and sprinkle with chives. Serve immediately.

Roasted Cauliflower with Crispy Breadcrumbs & Golden Raisins


ven-roasting cauliflower gives you the same crispy florets and concentrated flavor as pan-frying, without all the messy grease. Plus, as the

uliflower roasts in this recipe, you have time to crisp up some breadcrumbs and plump some raisins in sherry vinegar. Then, toss everythin

gether with some garlic, red pepper flakes, and parsley. Serve this flavorful side dish next to a stuffed pork loin or a seared steak.

NGREDIENTS

1 large head cauliflower (about 2 pounds), trimmed and cut into 1-1/2-inch florets

1/4 cup olive oil

1 teaspoon kosher salt, plus more as needed

1/4 cup golden raisins, also known as sultanas, coarsely chopped

2 tablespoons sherry vinegar

2 tablespoons water 4 ounces French or Italian bread (about 1 [2-inch] slice), crust removed

http://en.wikipedia.org/wiki/Baby_carrot






http://www.chow.com/recipes/30538-fennel-and-prosciutto-stuffed-pork-loin-roast



http://www.chow.com/recipes/30375-easy-seared-steak










1/4 teaspoon red pepper flakes

2 tablespoons coarsely chopped fresh Italian parsley leaves

NSTRUCTIONS

Heat the oven to 425°F and arrange a rack in the middle. Place a baking sheet in the oven as it heats.

Place the cauliflower in a large bowl and drizzle it with 3 tablespoons of the oil. Add the measured salt and, using your hands, toss to coat.

Remove the baking sheet from the oven and carefully spread the cauliflower on it in an even layer. Reserve the bowl for later (no need to wi

ut). Roast the cauliflower, stirring halfway through, until deeply browned in spots, about 25 minutes. Meanwhile, plump the raisins and mak

readcrumb mixture.

Place the raisins, vinegar, and water in a large frying pan and bring to a simmer over medium-high heat. Cook, stirring often, until the raisins

eated through and the liquid has almost all evaporated, about 5 minutes. Turn off the heat, remove the raisins to a small heatproof bowl, an

side. Reserve the pan.

Using your hands, tear the bread into pieces about the size of raisins and place in the reserved large bowl (you should have about 1 1/4 cup

et aside.

Return the reserved frying pan to medium heat, add the remaining tablespoon of oil, and heat until shimmering. Add the breadcrumbs, seas

with salt, and stir to combine. Toast the breadcrumbs, stirring occasionally, until golden brown all over, about 8 to 10 minutes. Meanwhile, w

ut the bowl with paper towels and set it aside.

When the breadcrumbs are done, add the garlic and red pepper flakes to the pan, and stir to combine. Cook until fragrant, about 30 second

Remove the breadcrumb mixture to the reserved bowl. Add the roasted cauliflower, plumpled raisins and any liquid, and parsley to the bowl

oss to combine. Taste and season with salt as needed. Transfer to a serving platter and serve immediately.

Sautéed Asian Broccoli Recipe


his recipe is a quick and easy way to add some Asian flavor to broccoli. Quickly steam the broccoli in a pan for a few minutes, and while it c

x up a simple sauce of soy sauce, cornstarch, sugar, garlic, and red pepper flakes. Add the sauce to the pan and stir until the broccoli is co

en sprinkle with the sesame seeds.

NGREDIENTS

1 1/2 pounds broccoli

2 teaspoons vegetable oil

1/4 cup plus 3 tablespoons water

3 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon packed light brown sugar

1/4 teaspoon red pepper flakes




1 teaspoon toasted sesame seeds

NSTRUCTIONS

Trim about 1 inch off the stem ends of the broccoli.sing a vegetable peeler, peel away the woody outer layer of the stalks.

alve the broccoli lengthwise through the stem and floret

urn the pieces so that they are cut-side down, then cut them lengthwise through the stem and florets into 1/2-inch-wide pieces

ut those pieces crosswise into 1-inch pieces; set aside.

eat the oil in a large nonstick frying pan over medium-high heat until shimmering. Add the broccoli and stir to coat in the oil. Add 3 tablespoo

e water and cover with a tightfitting lid. Cook until the broccoli is crisp-tender, about 3 minutes.

eanwhile, place the remaining 1/4 cup water, soy sauce, cornstarch, sugar, and red pepper flakes in a medium bowl and whisk to combine;

ide.

educe the heat to medium, add the garlic to the frying pan, stir to combine, and cook until fragrant, about 1 minute.

emove the pan from the heat. Rewhisk the reserved sauce and add it to the pan. Stir until the sauce thickens and coats the broccoli, about

nute. Stir in the sesame seeds and serve immediately.

Creamy Carrot Casserole Recipe

otal Time: 55 mins | Active Time: 25 mins | Makes: 4 to 6 servings

arrots star in this simple, flavorful casserole. Topped with crunchy brown-butter-and-garlic-infused breadcrumbs, they‘ve never been so

esistible.

hat to buy: Panko is coarse Japanese-style breadcrumbs, available in many grocery stores.

ame plan: The breadcrumb topping can be made up to a day ahead and kept in an airtight container at room temperature. The carrots can

opped up to a day ahead, covered with a moist paper towel, and stored in a resealable plastic bag.

his recipe was featured as part of our Thanksgiving for Six menu.

NGREDIENTS


2 pounds carrots, cut on the bias into 1/4-inch-thick pieces

1 tablespoon kosher salt


1 tablespoon all-purpose flour

1 1/2 cups heavy cream

3 medium garlic cloves, smashed 1 1/2 cups panko breadcrumbs







NSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle. Lightly coat a 2-quart casserole or 11-by-7-inch baking dish with butter, and set as

Heat 2 tablespoons of the butter in a large frying pan over medium-high heat. When foaming subsides, add carrots, salt, and pepper and co

tirring occasionally, until carrots just start to brown, about 7 minutes.

Evenly sprinkle flour over carrots, stirring constantly. Cook until flour turns golden in color, about 1 to 2 minutes. Slowly pour in cream while

onstantly stirring, bring to a boil, then remove from heat.

Transfer to the prepared dish and cover with aluminum foil. Place in the oven and bake until cream is bubbling and carrots just give way whe

ierced with a knife, about 20 to 25 minutes.

Meanwhile, heat remaining 2 tablespoons butter in a medium frying pan over medium heat. When foaming subsides, add garlic and cook un

utter just begins to brown, about 3 minutes.

Add breadcrumbs to the pan and season with salt and freshly ground black pepper. Stir occasionally until panko is lightly browned and toast

bout 5 minutes. Remove to a medium bowl and discard garlic.

When casserole is ready, remove foil and allow to sit for about 10 minutes. Sprinkle toasted breadcrumbs evenly over top before serving.

Wild Mushrooms à la Crème


his rich, creamy sauce is so versatile: Top baked potatoes or crostini with it. Or turn it into a pasta sauce or a filling in omelets or crêpes.

NGREDIENTS


1 medium onion, finely chopped

Salt


1 pound wild mushrooms (chanterelles, morels, cèpes a.k.a. porcini, false chanterelles, or the common field mushroom), sliced into 1/4

pieces

Juice of 1/4 lemon

1 cup heavy cream

1 tablespoon finely chopped Italian parsley

1 tablespoon finely chopped chives (optional)

NSTRUCTIONS

Set a heavy medium-size saucepan with tightfitting lid over medium-low heat. When the pan is hot, add 2 tablespoons of the butter. When th

utter starts to foam, add the onion, season with salt and pepper, cover, and cook over low heat for 5 to 10 minutes, until the onion is translu

nd soft but not colored. Remove from heat; keep warm.

http://www.chow.com/recipes/28467-basic-crepes










Meanwhile, heat a large frying pan over medium-high heat until hot, about 2 minutes. Add 1 tablespoon of the butter and cook until foaming.

alf of the mushrooms and season with salt, pepper, and 1/2 teaspoon lemon juice. Sauté, stirring occasionally, until mushrooms are browne

oth sides, about 2 to 3 minutes. Transfer to a medium bowl. Repeat with remaining butter and mushrooms.

Add mushrooms and cream to the cooked onions and bring to a simmer over medium heat until the flavors meld, about 2 to 3 minutes. Add

arsley and chives, if using, and stir to combine. Taste and add salt, pepper, or lemon juice as needed. The sauce can be refrigerated for up

ays or frozen for up to a month

Wild Mushroom Risottootal Time: 1 hr 45 mins | Active Time: 1 hr | Makes: 2 to 4 servings

ne-pot meals are suited to buffet-style entertaining: They are typically easy to eat without a knife and can be stretched enough to handle a l

nute guest or two. We like risotto because of its versatility—it can be a first or main course, and it can change with the seasons.

hat to buy: Arborio is a variety of short-grain Italian rice with a high starch content. It can be found in gourmet grocery stores, in Italian mar

online. You can substitute Carnaroli if you are having a hard time finding Arborio.

se a dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc.

NGREDIENTS

or the topping:


ablespoons extra-virgin olive oil

4 pound cremini mushrooms, cleaned, trimmed, and sliced (about 4 cups)

ablespoons snipped chives

or the risotto:

ounces dried wild mushrooms

cups boiling water

cups (1 quart) low-sodium chicken broth

ablespoons unsalted butter

shallots, minced

1/2 cups Arborio or Carnaroli rice

2 cup dry white wine

cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

NSTRUCTIONS

o prepare the dried mushrooms for the risotto, place them in a small mixing bowl and cover with boiling water. Let mushrooms sit until soften

out 45 minutes.

o make the topping, heat the butter and olive oil in a large frying pan over medium-high heat. When the butter foams, add the cremini mushr

d stir to coat. Cook, stirring only once or twice, until the mushrooms are golden brown with crispy edges, about 5 to 7 minutes. Transfer to a

mall bowl and toss with the chives; season with salt and pepper to taste. Set aside.

o make the risotto, remove the dried mushrooms from the soaking liquid, gently squeezing the excess liquid back into the bowl and reservin

uid. Chop the mushrooms and set aside. Strain the soaking liquid through a double thickness of cheesecloth or a paper coffee filter, being

reful not to include any dirt that may have settled on the bottom of the bowl. In a heavy saucepan, combine the strained soaking liquid with

icken broth. Bring the mixture to a boil, then lower the heat to keep the mixture hot but below a simmer.

http://www.buonitalia.com/index.cfm/act/catalog.cfm/subcategory/Riso/category/Rice/browse/null/MenuGroup/Home.htm






a large saucepan over medium heat, melt the butter until foamy. Add the shallots and cook until soft and lightly colored, about 3 to 5 minute

ir in the chopped reconstituted mushrooms and cook for about 3 minutes, stirring occasionally. Add the rice and stir until it is well coated wit

tter. Add the wine and cook, stirring frequently, until the liquid has completely evaporated.

dd 1 cup of the hot broth to the rice and cook, stirring frequently, until the liquid is absorbed, about 8 to 10 minutes. Continue to cook the ric

ding 1/2 cup of the hot stock at a time and stirring until it is absorbed before adding more. When the rice is done, it should be creamy and t

t still slightly firm to the bite; the total cooking time will be 30 to 40 minutes.

o assemble the dish, remove the risotto from the heat, stir in 1/2 cup of the Parmigiano-Reggiano, and season with salt and freshly ground

pper. Spoon the risotto into the center of each serving dish, top with the sautéed cremini mushrooms, and sprinkle with the remaining 1/2 c

eese. Serve immediately, passing extra cheese on the side.

everage pairing: Travaglini Gattinara, Piedmont, Italy. This wine is made from Nebbiolo and comes from the region of truffles and other for

ngi. With mineral and tart cherry, as well as some earthy qualities, it‘s a natural with wild mushrooms. Often older vintages can be found, wh

s case helps the pairing.

Kale and Mushroom Stroganoff Recipe


roganoff is best known as a beef dish, but you won‘t miss the meat in this vegetarian version. To keep the flavor deep and umami-rich, we a

e soaking liquid from dried porcinis to sautéed cremini mushrooms, onions, and kale, then reduce the mixture with wine. The sauce is finish

th some sour cream, butter, and pasta cooking liquid, then tossed with egg noodles. While this dish strays far from the classic, it still has ple

rich flavor, plus extra toothsomeness from the greens.

his stroganoff was featured as one of our recipes to Turn Boring Winter Produce into Inspired Dishes.

NGREDIENTS

1/2 ounce dried porcini mushrooms (about 1/2 cup)

2 cups water

2 tablespoons plus 2 teaspoons olive oil

8 ounces fresh cremini mushrooms, stems trimmed and sliced 1/4 inch thick

1 1/2 cups medium-dice yellow onion (about 1 medium onion)

1/2 teaspoon paprika


1 bunch flat-leaf kale (about 11 ounces), tough stems removed and leaves cut into bite-size pieces


Kosher salt

http://www.travaglinigattinara.it/eng/home.htm












8 ounces dried egg noodles


1/3 cup sour cream

NSTRUCTIONS

Place the porcini mushrooms in a small heatproof bowl. Bring the water to a boil in a small saucepan over high heat and pour it over the por

et the mushrooms sit until softened, about 12 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gri

ediment on the bottom of the bowl) and coarsely chop. Transfer to a medium bowl and set aside. Leaving the sediment behind, slowly pour

ups of the soaking liquid into a measuring cup and set aside. Discard the remaining liquid.

Bring a large pot of heavily salted water to a boil over high heat.

Meanwhile, prepare the sauce: Heat 1 tablespoon of the oil in a large frying pan over medium-high heat until shimmering. Add the cremini

mushrooms and cook, stirring rarely, until browned, about 5 minutes. Remove to the bowl with the porcinis.

Reduce the heat to medium, add the remaining oil to the pan, and heat until shimmering. Add the onion and paprika and cook, stirring

ccasionally, until the onion has softened, about 4 minutes.

Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes. Add the kale and garlic, season

alt and pepper, and cook, tossing with tongs, until the kale is just wilted, about 1 minute.

Add the reserved mushrooms along with any juices in the bowl and stir to combine. Add the wine and cook until almost evaporated, about 3

minutes. Reduce the heat to low, add the reserved mushroom soaking liquid, season with salt and pepper, and cook until the sauce is slight

hickened, scraping up any bits that have accumulated at the bottom of the pan, about 5 to 7 minutes. Meanwhile, cook the noodles in the bo

water according to the package directions.

When the noodles are ready, reserve 1/3 cup of the cooking liquid. Drain the noodles and return them to the pot; set aside.

Add the reserved pasta cooking liquid to the pan with the kale-mushroom sauce and simmer until thickened, about 2 minutes. Add the butte

tir until melted and combined. Remove the pan from the heat and stir in the sour cream. Taste and season with salt and pepper as needed

Serve the sauce immediately spooned over the noodles

Chicken and Wild Rice Casserole Recipe

otal Time: 1 hr 50 mins | Active Time: 1 hr | Makes: 6 servings

y mother made a version of this while I was growing up—though it was a mishmash of packaged Success rice mix and frozen boneless, ski

icken breasts from Sam‘s Club, ―baked‖ in the microwave. There‘s a part of me that shudders when I think of it, but the combination of flavo

d textures is pure comfort, so I decided to give it a makeover.

hat to buy: Dried porcini mushrooms and Arborio rice can be found in gourmet markets and higher-end grocery stores. If you can‘t find Arb

y white rice will do.

NGREDIENTS

http://www.successrice.com/en-us/products/14/Success%C2%AEPilafRiceMix.aspx






1/2 ounce dried porcini mushrooms

3/4 cup boiling water

1/3 cup uncooked wild rice

6 chicken thighs with skin

6 chicken drumsticks with skin



1/2 large red onion, small dice

1 large celery stalk, medium dice

1 medium carrot, peeled, medium dice

3/4 cup uncooked Arborio rice


2 1/2 cups low-sodium chicken broth

1 tablespoon fresh thyme leaves, minced

2 tablespoons heavy cream or half-and-half

2 tablespoons dry sherry

NSTRUCTIONS

Heat the oven to 350°F. Place mushrooms in a small heatproof bowl. Pour the boiling water over them and set aside.

Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan,

eaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (The rice will be chewy a

wollen with a slightly burst-open appearance.) Drain in a colander and set aside.

While the wild rice simmers, blot the chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly grou

lack pepper. Heat the olive oil in a 12-inch frying pan over medium-high heat. Brown the chicken in three batches until golden brown (the

hicken will not be fully cooked), about 5 minutes per side, and set aside. Remove the pan from heat and allow to cool for a few minutes. Po

ll but 1 tablespoon of the chicken fat from the pan.

Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment on the bottom of the bowl) and coarsely cho

side. Leaving the sediment behind, slowly pour 1/3 cup of the soaking liquid into a measuring cup and set aside. Discard the remaining liqu

Return the frying pan to the stove over medium heat and melt the butter. When it foams, add the onion and a generous pinch of salt. Stir to

he onion with butter and cook until the onion has softened a bit, about 2 minutes, then stir in the celery and carrot. Cook, stirring occasional

ntil the vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season with salt and freshly ground black pepper

Stir in the Arborio rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer laye

he rice becomes translucent and is just beginning to brown, about 4 minutes. Add the wine and stir until it evaporates, about 1 minute. Add

hopped porcini mushrooms with their soaking liquid and stir until the liquid is almost completely evaporated, about 1 minute.

Stir in the cooked wild rice and the chicken broth and bring to a simmer. Cook, stirring often, until the mixture is slightly thickened and the Ar

ce is about halfway cooked, about 5 minutes (the mixture will be very soupy). Stir in the thyme, cream, and sherry, then remove from heat.

nd if necessary season with more salt and freshly ground black pepper.

Pour the mixture into a 13-by-9-inch baking dish. Place the chicken pieces over the mixture, nestling them close to each other so they will al

he dish.

Bake the casserole until the rice is tender and has absorbed most of the liquid and the chicken is completely cooked, about 45 to 50 minutes

erve, place a scoop of rice mixture on a serving plate and top with a drumstick and thigh.

everage pairing: La Crema Sonoma Coast Chardonnay, California. Chicken, mushrooms, and cream just beg for a good, cool-climate

hardonnay. This one garnishes the flavors in the dish with a touch of lemon and pear

http://www.lacrema.com/about/






Chicken Pot Pie

otal Time: 1 hr 10 mins | Active Time: 35 mins | Makes: 12 servings

orget subjecting yourself to frozen pot pies with soggy crusts and watery vegetables. With a simple Creamed Chicken filling topped with a fla

ff pastry crust, pot pie can be the casserole of your dreams.

hat to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bou

ky pie dough.

NGREDIENTS

2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish

2 cups pearl onions, peeled

1 tablespoon fresh sage, finely chopped

1 cup potato, coarsely chopped

2/3 cup celery (leaves too), coarsely chopped

2/3 cup carrots, peeled and coarsely chopped

3/4 cup frozen peas

3 tablespoons fresh Italian parsley, coarsely chopped

Creamed Chicken (recipe below)

1 large egg

14 ounces store-bought puff pastry dough, defrosted if frozen

NSTRUCTIONS

Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside.

Melt 2 tablespoons butter over medium heat in a large frying pan until foaming. Add onions and sage and cook until sage aroma is released

bout 2 minutes.

Add potato, celery, and carrots and season well with salt and freshly ground black pepper. Cook until carrots and onions are just beginning t

often, about 6 minutes.

Remove mixture from heat, stir in peas, parsley, and creamed chicken, and season with salt and pepper.

Turn filling into the prepared baking dish. Whisk egg together with 1 tablespoon water and a pinch of salt until evenly mixed. Set aside.

With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish.

Brush dough with reserved egg wash and cut 10 evenly distributed slits in the top to vent. Cook until crust is golden brown and mixture is

ubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

reamed Chicken




http://www.dufourpastrykitchens.com/










tal Time: 20 mins | Active Time: 20 mins | Makes: 4 to 6 servings

t your leftover whole roasted chicken to use in this classic filling for a Chicken Pot Pie. Or just serve over noodles with a side of vegetables for a quick,

mforting weeknight meal.

NGREDIENTSablespoons unsalted butter (1/2 stick)

3 cup all-purpose flour

cups low-sodium chicken broth

cup whole milk

cups cooked chicken, medium dice

ablespoon apple cider vinegar

NSTRUCTIONSelt butter over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is

out 1 to 2 minutes.

owly add broth, whisking constantly until mixture is smooth. Add milk and again whisk until smooth. Bring to a simmer over medium heat and cook until

ghtly thickened, about 10 minutes.

move from heat, add chicken and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.









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Barbequed Meat Recipes