Herb Roasted Potatoes

Ingredients:
1 pound new potatoes, assorted varieties and colors are great
6 cloves garlic, smashed
2 T finely chopped sage
pinch of crushed red pepper flakes
kosher salt
extra-virgin olive oil

Preparing the potatoes:
Preheat oven to 400 degrees F.

Cut the potatoes into halves or quarters, as long as they are all about the same size.

Place the potatoes in a large bowl and add the garlic, sage, and crushed red pepper. Generously sprinkle with kosher salt and olive oil. (The potatoes will absorb a lot of oil and salt; they will taste bland if we don't go big here.)

Lay the potatoes in a single layer on a sheet tray and roast in the preheated oven for 20 to 30 minutes. Check the potatoes halfway through the cooking process to rearrange so the potatoes will have even cooking time and get evenly browned.

Serves 4

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Cornish Game Hens Under a Brick

Ingredients:
4 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 sprigs rosemary, leaves finely chopped
1/2 teaspoon pimenton
1 teaspoon toasted ground cumin
extra-virgin olive oil
2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string
kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock

Special equipment: weights such as foil covered bricks or cast iron saute pan

Preparing the bird:
In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature. [If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.]

Preheat the oven to 400 degrees F.

Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place pans in the preheated oven for about 15 minutes.

Remove the pans from the oven and remove the weights and the top pan. The skin should be dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.

Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.

Arrange chicken on serving plates or a platter. Spoon the juices over.

Serves 2

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Vidalia Onion Cheese Cornbread

Ingredients:
1/4 cup (1/2 stick) butter
1 large Vidalia or other sweet onion, chopped
1 (8-ounce) package cornbread/muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp Cheddar, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Preparing the cornbread:
Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

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Grilled Flank Steak with Cabernet Balsamic Sauce

Ingredients:
2 pounds flank steak or tri-tip, cut into 8-ounce pieces
4 T black peppercorns, lightly cracked
2 T kosher salt
3 T extra virgin olive oil
1/4 cup red onion, minced
1 T garlic, minced
1 cup Cabernet Sauvignon
1/2 cup balsamic vinegar
2 T brown sugar

Preparing the steak:
Preheat grill to high heat.

Cut flank steak into 8-ounce portions and lightly tenderize with mallet. Dust with crushed black pepper and kosher salt. Press salt and pepper into steak with the palm of hand. Transfer steaks to a baking dish and place in the refrigerator. Let marinate for 4 to 8 hours.

In a medium sauce pan over medium heat, add extra-virgin olive oil and onions and lightly saute until onions are caramelized. Add garlic and cook until garlic begins to turn brown. Deglaze with wine and balsamic vinegar. Add sugar and let simmer and reduce for 20 to 30 minutes until mixture reduces to 3/4 cup.

Place steaks over a hot grill. Move once on first side to mark the steaks, cook for 5 minutes and flip, again only moving once to mark steak, cook for 4 minutes. When desired doneness is achieved, remove steaks from grill and let rest for 3 to 4 minutes.

Strain wine mixture and return to heat to reduce for 5 more minutes or until thick syrup is created. Serve with the steaks.

Serves 4

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McCallister's Potatoes

Ingredients:
1 cup sour cream
1/2 cup peppadew peppers, chopped
1/4 cup white wine
3 pounds baby Yukon potatoes
2 T kosher salt, plus more for seasoning
3/4 pound bacon, diced
2 yellow onions, diced
4 T olive oil, divided
2 T kosher salt
1 teaspoon freshly ground black pepper
3 T grated Parmesan

Preparing the potatoes:
In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.

In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.

In a large saute pan over medium heat cook bacon and saute onions until caramelized. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. Leave remaining fat in pan.

When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.

Reheat fat in saute pan and add 2 tablespoons olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat, adding more oil, until all potatoes are cooked crispy.

Top potatoes with parmesan and then with sour cream mixture.

Serves 6 to 8

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Fish and Chips

Ingredients:
vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 T baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
malt vinegar, for serving

Preparing the chips:
Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

Peel the potatoes and cut them into chips about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

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Preparing the fish:
Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

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TF's Tartar Sauce

Ingredients:
1 cup mayonnaise
3 T chopped capers
10 T chopped cornichons
2 T finely chopped flat-leaf parsley
1/2 lemon, juiced
dash hot sauce
1 T extra virgin olive oil

Preparing the tartar sauce:
In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.

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Beef and Broccoli Stir-Fry

Ingredients:
2 T minced garlic
4 teaspoons grated ginger
4 teaspoons Chinese black vinegar
2 T soy sauce
3 teaspoons hoisin sauce
3 teaspoons orange blossom honey
4 T peanut oil, divided
2 pounds beef flap steak, thinly sliced across the grain [partially freeze the beef for easier slicing]
4 T cornstarch
2 large heads broccoli, cut into florets and blanched
1 1/2 teaspoons red pepper flakes

steamed white rice, for serving

Preparing the beef and broccoli stir-fry:
Combine the garlic, ginger, vinegar, soy sauce, hoisin sauce and honey. Mix well and set aside until ready to use. Preheat a wok or a large skillet. Once it has reached a medium heat, add 1/2 of the peanut oil. Dredge the beef in the cornstarch, lightly shake off any excess cornstarch and add 1/2 of the beef to the pan. Cook for 2 to 3 minutes. Add half of the broccoli to the pan and shake frequently.

Add half of the sauce and stir to evenly coat the beef and broccoli. Cook until the sauce thickens about 5 minutes. Repeat the process with the other half of the ingredients. Serve immediately with steamed white rice.

Serves 4 to 6

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Sweet Chicken Bacon Wraps

Ingredients:
1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 T chili powder

Preparing the wraps:
Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Makes 12 to 15 pieces

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Grilled Coconut Wings with Thai Peanut Dipping Sauce

Ingredients for marinade:
2 cups coconut milk
1 medium onion, coarsely chopped
2 T crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
1 T kosher salt
20 chicken wings, jointed

Ingredients for Thai peanut sauce:
1/2 cup unsalted roasted peanuts
1 T peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 T fresh lime juice
pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems

Preparing the wings:
To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.

To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.

Serve with the Thai peanut sauce.

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Preparing the Thai peanut sauce:
To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

Makes 1 cup

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