Ingredients
Directions
Makes about 3 cups
In a large skillet over medium heat, melt the butter. Add the onions, reduce the heat to medium-low and cook for 10 to 12 minutes, stirring occasionally, until the onions just begin to turn golden. Add the scallions and cook for 3 to 4 minutes, stirring. Remove from the heat; add the chives and mix well. Transfer the onion mixture to a bowl and set aside to cool slightly.
While the onion mixture is cooling, combine the sour cream, cream cheese and salt in a medium bowl. (These can be mixed by hand if the cream cheese is soft or in a food processor if the cream cheese is still firm.) Add the onion mixture and stir to combine. Taste and add salt, if desired. Cover and refrigerate until ready to serve.
Two 2 1/2- to 3-pound chickens
For Dredging and Frying:
Peanut or canola oil for deep-frying
1 quart buttermilk
Kosher salt and freshly ground black pepper
Coating:
6 cups all-purpose flour
1/4 cup garlic powder
1/4 cup onion powder
1 tablespoon plus 1 teaspoon paprika
1 tablespoon plus 1 teaspoon cayenne
1 tablespoon plus 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Ground fine sea salt
Rosemary and thyme sprigs for garnish
1 1/2 cups all-purpose flour
1 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon cayenne pepper or chili powder
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon vanilla extract
1 cup cold water
2/3 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 or 3 tablespoons water
1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together first seven ingredients (flour through salt). Make two small wells in the mixture. In one, pour in the vinegar. In the other, pour in the vanilla extract. Pour cold water over everything. Stir until moistened and a only a little lumpy.
3. Pour batter into an 8-inch round cake pan. Bake for 30 or 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool for 10 minutes in the pan, then carefully pry out and finish cooling on a wire rack.
4. While cake is baking, whisk together 2/3 cup powdered sugar and 1/3 cup unsweetened cocoa powder in small bowl. Add water. Stir to make a thick glaze. When cake is completely cooled, drizzle over cake.
2 chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Dash of salt
Dash of dried thyme leaves
Dash of cayenne pepper
1 teaspoon flour
2 teaspoons extra-virgin olive oil
2 strips lemon zest
2 strips orange zest
2 teapsoons fresh ginger, minced
2 garlic cloves, peeled
1/2 cup sweet apple cider
1 teaspoon sesame seeds, toasted
1. Mix together the salt, chili powder, ground cumin, dried thyme, cayenne pepper, and flour in a bowl. Coat the chicken legs in this mixture.
2. Pour the olive oil into a large saute pan set over medium heat. Add the chicken and cook until well browned on both sides, about 10 minutes total.
3. Add the lemon zest, orange zest, fresh ginger, garlic, and sweet apple cider. Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits, and bring this to a boil. Reduce heat to low, cover the skillet, and cook for 15 minutes.
4. Serve the chicken with the sauce, along some green vegetables or maybe some rice. Sprinkle with the toasted sesame seeds.
Ingredients
· 1 tablespoon olive oil
· 1/4 cup onion, finely chopped
· 8 ounces canned tomato sauce
· 2 tablespoons tomato paste
· 1 tablespoon Dijon mustard
· 1 tablespoon Worcestershire Sauce
· 1 teaspoon honey
· Salt and pepper to taste
· 2 cups shredded cooked chicken (super easy if you buy a chicken from your favorite deli)
· 6 potato buns, toasted
· 1 red onion, thinly sliced
· 6 slices of grilled pineapple
· 6 slices Pepper Jack cheese
· Green chiles
1. Heat olive oil in a medium saucepan. Add chopped onion; cook 3 to 5 minutes or until tender, stirring occasionally. Add tomato sauce, tomato paste, mustard, Worcestershire sauce and honey. Bring to a boil and reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Season to taste with salt and pepper.
2. Add shredded chicken to sauce and stir frequently until chicken is heated through. Spoon onto the bottom half of a bun and top with slice of Pepper Jack cheese, pineapple slice, red onion and green chiles.
3/4 cup prepared yellow mustard
1/2 cup honey
1/4 apple cider vinegar
2 tablespoons ketchup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
In a small bowl, combine all of the ingredients and mix well. Make at least 24 hours prior to usage for best flavor. Store refrigerated in a tightly covered jar for up to two weeks.
