Smoky Sheet Pan Chicken and Vegetables

Ingredients

4 4-oz. boneless, skinless chicken thighs

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 teaspoon fine sea salt

1/2 teaspoon black pepper

12 ounces fingerling potatoes, halved lengthwise

12 ounces brussels sprouts, trimmed and quartered

6 ounces shallots, trimmed and quartered lengthwise (about 4 medium)

1 teaspoon chopped fresh thyme

5 tablespoons grapeseed oil

Olive oil cooking spray

2 tablespoons cider vinegar

1 teaspoon whole-grain mustard

1 teaspoon honey

1/4 cup chopped fresh flat-leaf parsley

Place a rimmed baking sheet on rack in center of oven; preheat to 425°F. Pat chicken dry. Combine paprika, chili powder, and 1/4 tea - spoon each of the salt and pepper in a small bowl; rub evenly over chicken. Place potatoes, brussel sprouts, and shallots in a medium bowl. Add thyme, 2 tablespoons of the oil, ½teaspoon of the salt, and remaining 1/4 teaspoon pepper; toss to coat.

Remove baking sheet from oven; mist with cooking spray. Place vegetables on 1 half of hot baking sheet and chicken on other. Roast until chicken is cooked through and vegetables are tender and slightly charred, 15 to 18 minutes. With pan still in oven, adjust temperature to high broil; cook until vegetables are charred and chicken is slightly crisp, 3 to 4 minutes.

Meanwhile, whisk together vinegar, mustard, honey, and remaining 1/4 teaspoon salt in a bowl. Slowly whisk in remaining 3 tablespoons oil. Drizzle chicken and vegetables with vinaigrette. Sprinkle with parsley.

Shrimp and Snow Pea Fra Diavolo

Ingredients

2 tablespoons olive oil

2 small leeks, white and light green parts only, thinly sliced (about 1 cup)

3 cloves garlic, thinly sliced

½ teaspoon crushed red pepper flakes

1½ teaspoons kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

16 ounces linguine

1 lb peeled and deveined tail-on large shrimp

½ pound snow peas

1 teaspoon lemon zest plus

1 Tbsp. fresh juice (from 1 lemon)

¼ cup packed fresh flat-leaf parsley leaves

1 small red Fresno chile, thinly sliced (optional)

Heat oil in a large, high-sided skillet over medium-low. Add leeks, garlic, crushed red pepper, salt, and black pepper and cook, stirring often, until softened, about 5 minutes. Add 4 cups water, butter, and linguine. Increase heat to medium-high and cook, stirring often, until pasta is just al dente and liquid has reduced and thickened, 12 to 14 minutes.

Add shrimp and snow peas to skillet. Cover and cook, stirring once, until shrimp are opaque and snow peas are tender, about 3 minutes. Remove from heat and stir in lemon juice. Top with lemon zest, parsley, and sliced chile (optional)

Rosemary garlic chicken thighs

Ingredients

8 bone-in, skin-on chicken thighs

1¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

1 tablespoon olive oil

8 shallots, peeled and halved

½ pound small potatoes

1 tablespoon chopped fresh rosemary

2 cloves garlic, finely chopped

¾ cup chicken broth

8 ounces green beans, trimmed

2 tablespoons unsalted butter

Preheat oven to 475°F. Season chicken with ¾ teaspoon salt and ½ teaspoon pepper. Heat oil in a large oven-safe skillet over medium-high. Add chicken, skin side down, and cook, turning once, until golden brown on both sides, 10 to 12 minutes. Transfer chicken to a plate.

Add shallots & potatoes to skillet and cook until browned, about 5 minutes. Add rosemary, garlic, and broth and bring to a boil. Return chicken to skillet, skin side up. Transfer to oven and roast until chicken is cooked through and shallots are tender, 15 to 20 minutes.

Transfer chicken to a plate. Place skillet over medium-high; add beans and remaining ½ teaspoon salt and ¼ teaspoon pepper. Simmer until sauce is thickened and beans are crisp-tender, 3 to 4 minutes. Stir in butter. Serve chicken with vegetables and sauce.

Seven Layer Taco DIp

Ingredients

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

2 large tomatoes, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese

1/2 cup chopped cilantro

Directions

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top with a layer of tomato, green bell pepper, green onions and lettuce. 

Next add Cheddar cheese. Garnish with black olives and cilantro.  Serve immediately.

Roasted Cauliflower

INGREDIENTS

1 tablespoon olive oil

½ teaspoon ground cumin

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 cups cauliflower florets

1/4 cup chopped fresh cilantro

1/4 cup golden raisins

1 tablespoon fresh lemon juice

4 lemon wedges

DIRECTIONS

Preheat oven to 450°F.

Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper in a large bowl. Add cauliflower florets; toss well to coat. Arrange cauliflower in a single layer on a rimmed baking sheet; bake at 450°F for 18 to 20 minutes or until cauliflower is browned and tender. Combine the cauliflower mixture, cilantro, raisins, and lemon juice in a bowl; toss gently to combine.  Serve immediately with lemon wedges.

Grilled Garlic and Black Pepper Shrimp

INGREDIENTS

1 fresh red chile (such as Fresno), seeds removed, finely grated

3 garlic cloves, finely grated

1 tablespoon coarsely ground pepper

1 tablespoon fresh lime juice

2 tablespoons vegetable oil, plus more for grill

1 pound large shrimp, peeled, deveined

Kosher salt

Lime wedges and Kashmiri chili powder or paprika (for serving)

DIRECTIONS

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Homemade Chicken Ramen

Ingredients

4 chicken thighs (boneless, skin-on)

kosher salt and freshly-ground black pepper, to season

1 tbsp unsalted butter

2 tsp sesame oil

2 tsp fresh ginger, minced

3 tsp fresh garlic, minced

3 tbsp low-sodium soy sauce

2 tbsp mirin

5 cups rich chicken stock

1 oz dried shitake mushrooms (or 1/2 cup fresh)

1-2 tsp sea salt, to taste

2 large eggs

1/2 cup scallions, sliced

2 (3 oz) packs dried ramen noodles

optional: fresh jalapeño slices, for serving

Instructions

Cook the chicken: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

Let the chicken cool and then slice into thin pieces.

Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft,

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Assemble the ramen bowls: Divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

** Makes only 2-3 servings.  Consider doubling **

Salmon Crudo with Chives

INGREDIENTS

1 pound salmon, halibut, yellowtail, or any other sushi-quality fish

Flaky sea salt and freshly ground pepper

Grated zest and juice of 1/2 lemon

1 tablespoon extra-virgin olive oil

1 tablespoon thinly sliced chives or slivered scallions

DIRECTIONS

Slice the fish across the grain into 16 thin slices. Arrange on a chilled platter. Season each slice with salt and pepper.

Whisk together the lemon zest and juice, olive oil, and chives or scallions. Spoon over the fish, and serve.

Note – Made it once, a bit too much lemon flavor. 

Salmon Crudo with Dill and Capers

INGREDIENTS

1 lb piece sashimi-grade salmon fillet, pin-boned

Grated zest of 1 lemon, plus juice of 2

2 shallots, finely chopped

2 teaspoons sugar

2 tablespoons extra virgin olive oil

1 tablespoon baby capers

2 tablespoons chopped dill

DIRECTIONS

Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).

Meanwhile, place lemon zest and juice, shallot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.

Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers and dill. Serve immediately

Snapper Crudo

INGREDIENTS

2 Fresno chiles or jalapeños, seeded, chopped

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt

8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced

Fresh cilantro leaves (for serving)

Extra-virgin olive oil (for serving)

1 teaspoon toasted sesame seeds

Flaky sea salt (such as Maldon)

DIRECTIONS

Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.

Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.

DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.

Breaded Oysters

INGREDIENTS

8 ounces fresh select oysters

Egg Dip

1 large eggs, slightly beaten or 2 egg whites

1 tablespoon club soda or 1 tablespoon skim milk

Flour Coating

1⁄3 cup all-purpose flour

1⁄4 teaspoon black pepper

1⁄2 teaspoon garlic powder

1⁄8 teaspoon cayenne pepper

1⁄4 teaspoon morton nature seasoning

Breading

3⁄4 cup breadcrumbs

1⁄2 teaspoon italian seasoning

Hot Sauce

1⁄4 cup low-fat mayonnaise

2 tablespoons prepared horseradish (we like it spicy)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1⁄8 teaspoon sugar

1⁄2-1 teaspoon hot sauce

DIRECTIONS

Line colander with two layers of paper towel.  Rinse oysters, drain and put in colander, patting to dry.

HOT SAUCE:

Mix all ingredients together.  To allow flavors to blend, refrigerate several hours.  Hot Sauce will keep several days in the refrigerator.

EGG DIP:

In small bowl, add egg and milk; whisk to blend well.  If using only egg whites, do not whisk enough to be dry/frothy.

FLOUR COATING:

Put all ingredients in small plastic bag and shake to mix well.

BREADING:

In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:

1) Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.

2) Place them in Flour Coating, shaking to completely coat oysters. Remove from Flour Mixture.

3) Repeat step 1.

4) Place them in Panko Coating bowl.  Roll them over and get them completely coated with bread crumbs.   With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.

5) Repeat Steps 1-4 until all oysters are breaded.

Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.  This breading can be done up to 8 hours ahead.

TO FRY OYSTERS:

Heat frying oil in deep pan to 375 degrees Fahrenheit.  With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.  Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.  Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).  Remove from oil and drain on layers of paper towels.

Serve immediately with Hot Sauce.

Thai Balls

INGREDIENTS

For meatballs:

 2 Tbsp olive oil

 1 lb ground pork

 1 lb shrimp, shelled, deveined, and roughly chopped

 2 large eggs

 ¾ cup fresh thai basil(or italian basil), roughly chopped

 ¾ cup fresh cilantro, roughly chopped

 ½ cup fresh mint, roughly chopped

 2 thai chiles, shelled, deveined, and roughly chopped stemmed, seeded, and minced

 ½ cup bread crumbs

 2 Tbsp minced lemongrass (or lemongrass paste)

 2 Tbsp minced fresh ginger

 2 garlic cloves, minced

 Juice of 1 lime

 2 Tbsp low sodium soy sauce

 2 Tbsp sesame seeds

 2 Tbsp fish sauce

For garnish:

 1 tsp rice wine vinegar

 1 tsp low sodium soy sauce

 2 large carrots, julienned or grated

 10 fresh Thai basil (or Italian basil) leaves, roughly chopped

 ¼ cup roughly chopped fresh cilantro (including stems)

 10 fresh mint leaves, roughly chopped

 ¼ cup roasted peanuts, chopped

 1 tsp sesame seeds

Preheat the oven to 450°F. Drizzle the olive oil into a 9 x 13- inch baking dish and use your hand to evenly coat the entire surface. Set aside.

Combine the ground pork, shrimp, eggs, basil, cilantro, mint, chiles, bread crumbs, lemongrass, ginger, garlic, lime juice, soy sauce, sesame seeds, and fish sauce in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, golf ball–size meatballs (about 1½ inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.

Allow the meatballs to cool for 5 minutes in the baking dish.

Meanwhile, place the rice wine vinegar, soy sauce, carrots, basil, cilantro, mint, peanuts, and sesame seeds in a bowl and toss to combine.

Spoon the garnish over the top of the meatballs and serve.

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

INGREDIENTS

Aioli

¼ cup rinsed salt-packed capers

1 cup mayonnaise

2 tablespoons olive oil

1 teaspoon finely grated lemon zest

3 tablespoons (or more) fresh lemon juice

1 teaspoon Dijon mustard

2 garlic cloves, finely grated

Kosher salt

Assembly

1½ pounds ground lamb, preferably grass-fed

Kosher salt

4 tablespoons olive oil, divided

3 celery stalks, thinly sliced on the diagonal

½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)

¼ large sweet onion, thinly sliced

3 tablespoons fresh lemon juice

2 teaspoons crushed dried mint

Freshly ground black pepper

4 potato or ciabatta rolls, toasted

Boquerones (marinated white anchovies, for serving, optional)

Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.

Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.  Aioli can be made 1 day ahead. Cover and chill.

Toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.

Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.

Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.

Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw.