2 Tbsp olive oil
5 bone-in, skin-on chicken thighs (about 2 lbs)
1 onion, chopped
4 cloves garlic, chopped
1 tsp smoked paprika
1 cup basmati rice
½ cup white wine
1 plum tomato, chopped
1 ¼ cups chicken broth
1 cup frozen petite green peas
Kosher salt and freshly ground black pepper
Chopped cilantro or parsley, for garnish
Heat oven to 350ºF.
Heat olive oil in a large high-sided skillet over medium-high heat. Pat chicken dry and season on both sides with salt and pepper. Once oil is hot, brown the chicken for 4 minutes on each side. Remove the chicken from the pan to a plate.
Add onion and garlic to the pan and sauté until tender, about 3-4 minutes. Season with salt and pepper. Sprinkle in smoked paprika and stir to toast. Add rice and sauté for 1 minute, then stir in the wine and scrape up any browned bits on the bottom of the pan. Add tomatoes and chicken stock and bring to a simmer.
Nestle chicken into the rice and pour in any drippings left over on the plate. Cover with lid and place in the oven for 40 minutes. Remove lid, sprinkle in peas, and continue baking for 5 more minutes, until all the liquid is absorbed.
Garnish with chopped parsley before serving.
1 1/4 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar or honey
1 Tbsp baking powder
1 tsp kosher salt
1/2 stick unsalted butter, melted and slightly cooled
1 cup buttermilk
Preheat the oven to 400 degrees. Add a tablespoon of unsalted butter to a cast iron skillet and heat it in the oven for about 5 minutes, until the butter is melted.
Whisk all of the dry ingredients in a medium bowl. Add in the cooled, melted butter, then the eggs and buttermilk. Whisk until smooth.
Remove the skillet from the oven and carefully pour the batter in. Bake for 30 minutes or so, or until the cornbread is cooked through and golden brown.
1 tablespoon ground cumin
1 tablespoon kosher salt
1 1⁄2 teaspoons ground cinnamon
1 1⁄2 teaspoons ground allspice
1 teaspoon fresh ground black pepper
1 teaspoon ground turmeric
1 pinch cayenne powder
4 boneless skinless chicken breasts
Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil.
Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes.
Flip over and continue cooking for 3 to 5 minutes.
3 strips of bacon
4 tablespoons butter
4 ounces Monterrey jack cheese
First, cut the strips of bacon into 1/2 inch pieces. Saute the bacon until it is cooked, but not crisp. Drain and set aside.
Cut the pepperoncini into strips approximately 1/8th inch wide and 1 inch long.
Cut the butter into 24 equal squares.
Cut the cheese into 24 equal squares.
Shuck each oyster, being careful to remove the connection between the oyster and its bottom shell and retaining as much liquid as possible. Place the sucked oyster on the half shell, nestled in a bed of kosher salt on a cookie sheet.
Preheat the broiler.
On each oyster shell place one pepperoncini, on pat of butter, on piece of bacon, and top with one piece of cheese.
Broil for 3 to 5 minutes until the cheese melts and is bubbly and the oyster is just cooked through.