Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce

Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce matches spicy grilled poultry with tangy sauce to create a flavor explosion. The sauce is basically a very rich honey-mustard vinaigrette with very coarse pepper in it. Serve with grilled vegetables or over a bed of greens.


Sixteen-Spice-Rubbed Chicken Breast with Black Pepper Vinegar Sauce
(Adapted from recipe courtesy of Bobby Flay’s Grill It, 2008)

Serves 4

4 (8-ounce) boneless, skinless chicken breasts
2 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp ground coriander
1 Tbsp ground ginger
1 Tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp freshly ground black pepper
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground fennel seeds
1 tsp cayenne
Kosher salt
1/4 cup canola oil

Black Pepper Vinegar Sauce
(Makes 1 1/2 cups)

1/2 cup rice wine vinegar
1 cup extra-virgin olive oil
6 Tbsp Dijon Mustard
4 tsp honey
2 tsp Kosher salt
1 1/2 tsp coarsely ground black pepper

Combine all of the sauce ingredients except the oil in a food processor. Pulse until smooth. With the processor running slowly drizzle in oil until fully combined and emulsified. Keep at room temperature if using immediately. Refrigerate for 2 – 3 days in advance. Bring back to room temperature before serving.

To make the rub: Combine all of the spices in a small bowl whisking to thoroughly combine.

Heat grill for medium-high direct grilling.

Bring chicken breasts up to room temperature and pat dry. Brush both sides of each breast with oil and season with salt. Cover both sides of each breast with the rub and let stand for 15 minutes before grilling. Grill for about 4 minutes per side, until golden brown and slightly charred. Remove to a platter and tent the chicken with foil. Allow to rest 5 minutes before serving.

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Broiled Salmon and Scallions

Broiled Salmon and Scallions uses a salty, citrusy marinade to par-cook the salmon before browning them under the broiler. Using this recipe the salmon can also be grilled or cedar planked. Serve with sautéed spinach and rice or couscous.



Broiled Salmon and Scallions
(Mark Kelly, 2016)

Serves 4

4 8 oz. salmon fillets (skin-on or skinless)
Juice from 6 medium limes
4 garlic cloves, thinly sliced
4 Tbsp lower sodium soy sauce
2 Tbsp plus 2 tablespoons vegetable oil, divided
2 Tbsp honey
2 tsp sesame seeds
2 Fresno pepper, stemmed, seeded and thinly sliced
1 bunch of scallions, cleaned, root end trimmed and halved lengthwise
Kosher salt
Freshly ground black pepper

Combine lime juice, garlic cloves, soy sauce, 2 tablespoons oil, honey and sesame seeds in a small bowl. Whisk thoroughly to combine.

Bring salmon fillets up to room temperature and pat dry. Place the salmon in a large zip-top plastic bag. Pour half of the marinade over the salmon and massage to coat all sides of the fish. Press as much air out of the bag as possible. Let stand at room temperature for 30 minutes before broiling. Meanwhile, toss the scallions with the remaining oil and season with salt and pepper.

Remove the salmon from the marinade. Season the fish with salt.

Heat broiler and set rack 4-inches below the heating element. Broil the scallions until slightly charred. Place the salmon fillets on top of the scallions and brush them with the reserved marinade. Scatter chiles over the salmon and broil until the edges of the fillets are beginning to char, about 4 minutes. Serve immediately.

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Breakfast Pizza with Dijon Mustard Sauce

Breakfast Pizza with Dijon Mustard Sauce doesn’t necessarily have to be served for breakfast but given the ingredients it certainly could be. Using Dijon mustard under the meat, greens and cheese gives this pizza a unique but somehow not strange flavor.


Breakfast Pizza with Dijon Mustard Sauce
(Mark Kelly, 2016)

Makes (4) 12-inch-diameter pizzas

2 lbs. pizza dough divided into 4 equal pieces
8 Tbsp Dijon mustard, divided
1 lb coarsely grated Romano and mozzarella, divided
1 lb thinly sliced ham or prosciutto cut into 1/2-inch-wide strips
Bunch of greens (such as, spinach leaves, flat leaf parsley, sage, and or basil leaves)
Dozen large fresh eggs
Extra-virgin olive oil

Preheat oven and baking stone or steel for 475F convection baking.

Working in 4 batches, spread an even layer of mustard over a dough that has been rolled out to 12-inches in diameter. Top with a quarter of the ham strips, add a quarter of the greens, top with a quarter of the grated cheese. Brush the rim of the pizza dough with oil. Crack three eggs near the middle of the pizza. Bake for about 10 – 12 minutes until the crust is golden brown and the egg whites are set. Serve warm.

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Braised Lamb Shanks

Braised Lamb Shanks takes a few hours to prepare but they are well worth the wait. The combination of long braising time and the acidity of the braising liquid break down the connective tissue in this otherwise tough cut of meat yielding a super tender finished product. The Gremolata lends an herby, citrusy finish when used as a serving garnish.



Braised Lamb Shanks

Serves 4 to 6

8 lamb shanks 10-12 ounces each
Kosher salt
Freshly ground black pepper
1/2 cup all-purpose flour, for dredging
1/3 cup vegetable oil
3 strips lemon zest, each about 4 inches long
3 garlic cloves, peeled and crushed
3 bay leaves
2 sprigs rosemary
2 sprigs thyme
1 medium onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, trimmed and finely chopped
1 Tbsp tomato paste
2 cups dry white wine
3 cups reduced sodium chicken broth

For Gremolata
2 sprigs flat leaf parsley, coarsely chopped
2 sprigs rosemary, leaves stripped and finely chopped
Zest of 2 lemons
Freshly ground black pepper

Preheat oven to 375F.

Pat the lamb shanks dry. Season with salt and pepper. Dredge each in flour.

In a large Dutch oven, heat the oil over medium heat. Working in batches, brown the shanks on all sides. Transfer them to a plate and reserve.

In the same Dutch oven, add the onion, carrot and celery. Season with salt to help draw out moisture. Saute until the onion is tender, about 6 minutes. Add the garlic cloves, cook for 2 minutes. Stir in the tomato paste, cook for 1 minute. Add wine and simmer until reduced by about half, about 2 minutes. Return the lamb shanks to the Dutch oven. Add enough chicken stock to cover the lamb shanks to about two-thirds. Add the herb sprigs, bay leaves, and lemon zest strips. Bring the liquid to a boil over medium-high heat. Cover tightly and move to oven. Braise for about 2 hours, turning the shanks every 30 minutes, until the meat is fork tender.

While the lamb shanks are braising, prepare the the gremolata by mixing the herbs, lemon zest and a few grinds of black pepper. Set aside.

When the lamb shanks are done, remove them from the braising liquid to a platter. Place a sieve over a large bowl. Carefully pour the braising liquid into the sieve, pressing on the solids to release as much liquid as possible. Discard the solid and return the sauce to the pan. Place the lamb shanks back into the sauce and bring to a simmer. Re-season with salt and pepper.

To serve, place a lamb shank on each plate and spoon some sauce over each. Top with a spoonful of gremolata. Serve alongside risotto or on top of creamy polenta.

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Coffee Rubbed Bone-in Ribeye

Coffee Rubbed Bone-in Ribeye is an un-marinated steak that features a subtle dry rub. If you choose a prime cut, make sure to compliment it with a very good tannic red wine.


Coffee Rubbed Bone-in Ribeye
(Adapted from recipe courtesy of Bobby Flay and Mesa Grill)

Serves 2

1 2 lb. prime bone-in ribeye

2 Tbsp chile powder
2 Tbsp finely ground coffee beans
5 tsp brown sugar
1 Tbsp paprika
2 tsp dried oregano
2 tsp freshly ground black pepper
1 1/2 tsp ground coriander
1 1/2 tsp dry mustard
1 tsp cayenne
1 tsp ground ginger
1 Tbsp kosher salt

Whisk rub ingredients together.

Rub all sides of the steak with the spice rub. Place on a wire rack on a baking sheet and refrigerate uncovered for 3 to 6 hours. Remove from the refrigerator one hour before grilling to allow the steak to come up to room temperature.

Heat grill for medium-high direct grilling. Sear the steak for 4 minutes on both sides. Turn off middle burner and turn the two outside burners to medium and continue cooking with over indirect heat until internal temperature reaches 120F for medium rare, about 12 minutes. Allow to rest uncovered for 5 minutes before serving.

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Grilled Salmon-Tomato-Red Onion Skewers

Grilled Salmon-Tomato-Red Onion Skewers provides the home cook with an alternative to the baking, broiling or grilling the full salmon fillet. Serve along side a cold potato salad or brown rice.



Grilled Salmon-Tomato-Red Onion Skewers
(Adapted from recipe courtesy of Food and Wine, October 2015)

Serves 2

1/4 cup extra virgin olive oil
3 Tbsp fresh lemon juice (about 1 1/2 large lemons)
1 Tbsp Dijon mustard
1 Tbsp minced fresh rosemary
Kosher salt
Freshly ground black pepper

1 1 1/2 lb. skinless salmon fillet, cut into 1 1/2-inch cubes
16-20 cherry tomatoes
1 large red onion, cut into 1 1/2-inch cubes

To prepare the vinaigrette: Whisk the oil, lemon juice and mustard together in a medium bowl and season with the rosemary, salt and pepper.

Heat grill for medium-high direct cooking. Thread the salmon, tomatoes, and red onion on to skewers. Brush with olive oil and season with salt and pepper. Grill the skewers for 6 minutes, turning once. Serve warm, drizzled with vinaigrette.

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