Separate wings into drumettes and wings, if necessary. Pat wings dry with paper towels. In a bowl, coat wings with spices. Place in a container with avocado and rub to combine. Let marinate refrigerated for 1 hour.
Heat a smoker or grill to 225-250°. Place wings over indirect heat. Add wood to coals. Smoke for 2-2 1/2 hours, maintaining a constant smoke for 1 1/2 hours. The chicken should have an internal temperature of 160°.
Place directly over coals to crisp, about 5 minutes each side.
Remove from heat and let rest, about 10 minutes.
To make sauce, in a saucepan over medium-high heat, add soy sauce, water, ginger, garlic powder, brown sugar, and honey and stir.
In another bowl, add cornstarch and 1/4 cup water and stir until dissolved.
When sauce simmers, add cornstarch mixture, whisking until sauce thickens. Serve with wings.
In a small food processor fitted with blade attachment, pulse green onion, cilantro, ginger, jalapeño, fish sauce and lemongrass puree until chunky. Transfer mixture to a bowl, add turkey, season with salt and pepper, and mix to combine. Using slightly moistened hands, form meat into 4 (4”) patties, about 3/4″ thick.
Prepare a grill or preheat a grill pan over medium-high heat. Drizzle a small amount of oil on grill pan or oil grill grate. Add burgers and cook, turning once, until golden and crusty and just cooked through and an instant-read thermometer reads 165°, 15-17 minutes.
In a small bowl, combine mayonnaise, hot sauce, and peanuts. Spread mixture on rolls. Top with burgers, lettuce, alfalfa sprouts, and mint.
Line a sheet pan with aluminum foil and a baking rack, set aside.
In a gallon resealable plastic bag, combine marinade ingredients. Add chicken, remove any air from container, and massage marinade into chicken pieces. Refrigerate for 30 minutes and up to overnight.
Preheat oven to broil.
Skewer chicken onto metal or wooden skewers (which have been soaked in water for 30 minutes).
Place skewers on the prepared sheet pan. Place pan on top rack of oven. Broil chicken until a meat thermometer registers 165°, turning once, 7-9 minutes total.
To make the dressing, in a bowl, whisk dressing ingredients together. Add water, as needed, until desired consistency.
Cook pasta in salted boiling water until al dente, about 3 minutes. Transfer to a colander to drain. Transfer to a bowl. Pour dressing over noodles and toss. Top with carrots, cabbage, bell pepper, edamame, green onions, chicken, and cilantro and toss to combine. Garnish with peanuts.
Preheat oven to 400°.
Wrap garlic in aluminum foil and bake until very tender, 45 minutes-1 hour. Let cool completely. Squeeze garlic cloves into a bowl. Whisk in citrus juices along with paprika, pepper, cumin, cinnamon, cloves, cardamom, nutmeg, salt, sage, and mint.
Place turkey breast on a rack in a roasting pan. Season both sides liberally with salt and pepper. Brush turkey all over with citrus-garlic mixture. Roast for 15 minutes then baste with more citrus-garlic mixture. Continue to roast until an instant-read thermometer inserted in meat registers 165°, about 70 minutes. Transfer turkey to cutting board and let rest, loosely tented with foil, about 15 minutes. Slice turkey and serve.
In a heavy, large pot over medium-high heat, add oil and bacon and cook, stirring occasionally, until brown and crisp, 5-7 minutes. Using a slotted spoon, transfer bacon to paper towels and let drain.
Pour off all but 2 tablespoons fat and reduce heat to medium. Add onion and cook until softened, 8-10 minutes. Add garlic and cook until fragrant, about 1minute. Return bacon to pot and add oregano, thyme, bay leaf, and broth. Bring soup to a simmer and cook 15 minutes to allow flavors to come together.
Add parsnip, turnip, rutabaga and cook for 7 minutes. Add carrots, zucchini, chicken, and sesame oil and season with salt and pepper. Cook for another 5 minutes. Divide soup among bowls. Garnish each bowl with freshly grated nutmeg and serve with parmesan crisps.
In a pourable measuring
cup, add flour and salt and stir to combine. Add milk and water and whisk until
combined. Stir in butter. Add eggs and whisk until smooth. Set aside at room
temperature, about 20 minutes. The batter should be the consistency of heavy
cream.
Brush a crepe pan over
medium-high heat with a small amount of melted butter. Add ¼ cup to pan and move
around quickly to evenly coat bottom of pan with batter. Cook for about 1
minute until edges are dry and center of crepe is lighter in color. Turn over
and cook on second side, about 30 seconds. Transfer to a plate and continue to
make each crepe individually, brushing pan with more melted butter as needed to
prevent sticking.
In a frying pan over
medium-high heat, melt butter. Add shallot and cook until translucent, about 3
minutes. Add flour and cook until lightly browned and nutty, about 5 minutes.
Using a whisk, slowly pour broth into flour mixture. Add cumin and season with
salt and pepper and cook until thickened. Let cool, about 5 minutes. Reserve 1
cup sauce. Keep warm.
In a large bowl, combine
chicken, asparagus, and sauce. Season with salt and pepper and stir to combine.
On each crepe, add chicken
filling, and roll or fold, then place on warmed dishes. Pour over reserved
sauce.
Preheat oven to 350°.
In a frying pan over
medium-high heat, add oil. When oil shimmers, add onion and cook until
translucent, about 5 minutes. Add garlic and cook until fragrant, about 30
seconds. Add chicken, season with salt and pepper and cook until chicken is
cooked through and is no longer pink, about 7 minutes. Add cumin, oregano, and
taco seasoning and stir to combine.
Add beans, corn, and
marinara sauce and cook, stirring occasionally, until warmed through, about 8
minutes.
In a 9”x13” baking dish,
add 2 cups tortilla chips. Add chicken-bean mixture to dish, spreading out
evenly. Sprinkle remaining 2 cups tortilla chips over chicken-bean mixture.
Sprinkle cheese over tortilla chips. Bake until edges of casserole are bubbly,
about 30 minutes. Place a tablespoonful of sour cream over each portion of
casserole.
Liberally season chicken with salt and pepper on
both sides.
In a large frying pan over medium-high heat, add
canola oil. Add chicken and cook until golden brown, about 10 minutes on each
side or until chicken reaches 165° on an instant-read thermometer.
When chicken is finished cooking, remove from pan,
set on a plate, and cover with foil to keep warm.
In same pan over medium heat, add olive oil. Add
shallots, season with salt and pepper, and cook until softened and bottom of
pan begins to brown,
3-5 minutes.
Add broth to shallots, scraping brown bits off of
pan bottom. Cook broth until reduced by half. Add balsamic vinegar, reduce heat
to medium-low, and cook for about 1-2 more minutes. Add apricot jam and stir to
combine. The sauce will thicken but should still be easily stirred.
To serve, slice chicken, drizzle with pan juices,
and top with shallot-apricot mixture. Garnish with sage leaves, if using.
In a bowl, combine herbs, salt, pepper, and 3 tablespoons olive oil. Spread mixture on chicken and marinate in refrigerator for 1-2 hours.
Remove chicken from refrigerator 20 minutes before cooking. Prepare a grill or grill pan over medium heat. Cook chicken on both sides until browned and reaches 165° on an instant-read thermometer, about 20 minutes. Transfer to a cutting board, loosely cover with foil, and let rest 10 minutes.
Meanwhile, in a frying pan over medium-high heat,
add remaining 2 tablespoons oil. Add potatoes, liberally season with salt and
pepper, and cook until browned and just cooked through, about 10 minutes.
Transfer to a small bowl.
Add onion to pan and let cook over medium-high heat, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add green beans and cook, about 5 minutes. Add wine and cook, stirring occasionally, until wine has reduced by half. Add zucchini, crookneck squash, bell pepper, chicken broth, fish sauce, marjoram, and thyme and cook until squash is cooked but not falling apart and green beans are tender, 8-10 minutes.
Return potatoes to pan, season vegetable mixture with salt and pepper and a squeeze of lemon juice. Place chicken in warmed shallow bowls, top with vegetables, and garnish with parsley.
eShop
