North Sea Oil

• 
  1.5 oz Aquavit
  
• 0.75 oz Cocchi Americano
• 0.5 oz Scotch whiskey
• 0.5 oz Triple sec
• Citrus peel for garnish

Chili

• 
  4-pound boneless Chuck Roast
  
• 4 slices Bacon
• 2 Yellow Onions
• 4+ cloves Garlic
• 1 carton of Beef Stock (plus more as needed)
• ½ cup Chili Powder
• 1 Tbsp. dried Oregano
• 1 Tbsp. Cumin
• 2 Chipotle Chilis in Adobo sauce
• 1 Tbsp. Apple Cider Vinegar
• 2 squares Extra Dark Chocolate
• 2 cans Pinto Beans
• Salt to taste

Cube the roast into small chunks and brown in a dutch oven in batches over medium-high heat.  If the pot gets too hot, add water to deglaze. Put browned beef in a bowl.

Cook the bacon, coarsely chop it, and add it to the beef.

While the beef is browning, chop the onion and mince the garlic. Add them both to the dutch oven once the beef is done, add half a cup of beef stock, and stir to deglaze the pot. Cover and allow to get soft.

Add the meat back to the pot, add the chili powder, the oregano, the chipotles (minced) the vinegar, and the chocolate. Add enough beef stock to mostly cover the meat.

Allow it to come up to a low simmer and reduce the temperature to keep it just barely bubbling. Cook uncovered, stirring occasionally and adding stock as needed, until the meat is tender, maybe 2.5-3 hours.  Drain and rinse the beans and add them to the pot.  Allow to cook for another 20-30 minutes, and salt to taste.

Serve with garnishes.

Coleslaw

• ½ head of Green Cabbage
• ¼ head of Red Cabbage
• 1 cup Mayonaisse
• ¼ cup Apple Cider Vinegar
• 1 Tbsp. Honey
•  ½ tsp. Black Pepper
• ¼ cup minced Parsley
• 3 Spring Onions
• 1 Carrot

Whisk the Mayonaisse, Apple Cider Vinegar, Honey, and Pepper together and set aside.

Finely slice the cabbage into edible-sized pieces and put in a large mixing bowl.  Mince the Parsley, finely chop the Spring Onions, and use a vegetable peeler to make slices of carrot and add those to the mixing bowl as well.  Shortly before serving, add the sauce to the vegetables and mix thoroughly.

Variations:

• Julienned Granny Smith Apple
• Substitute Dill for Parsley
• Substitute Maple Syrup for Honey

Skillet Boneless Chicken Thighs

For The Chicken:

• 1 1/2 lbs. boneless skinless chicken thighs, (~6 fillets)
• 1 tsp. onion powder 
• 1 tsp. garlic powder
• 1 tsp. potato starch
• 1/2 tsp. dried thyme 
• 1/2 tsp. rosemary
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• a pinch of cayenne pepper, or to taste
• 1 tablespoon avocado oil

Sauce:

• 2 Tbsp. butter
• 4 cloves garlic, minced 
• 1/4 cup dry white wine
• 1/2 cup chicken/mushroom stock

INSTRUCTIONS

Dry chicken thighs with paper towel. Combine the dry ingredients and coat the chicken evenly.

Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook for a further 2 minutes. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.

Increase heat to medium-high. Add the wine and chicken broth (or stock). Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.

When chicken is cooked through, remove from heat. Taste test and season with extra salt and pepper, if needed.

Biscuits

2 1/2 cup blanched almond flour
3/4 cup arrowroot starch
1/2 t. baking soda
1/2 t. salt
1/4 cup unsalted butter or ghee
2 eggs
2 T. honey

Preheat oven to 250.

Mix dry ingredients in bowl. Grate cold butter/ghee into mix and stir until it resembles coarse crumbs.  Beat eggs and honey in separate bowl and slowly add to dough while stirring.

Make six balls and place evenly on baking sheet.

Bake for 12-15 minutes.

Alternatively, add 3 oz shredded sharp cheddar and two minced jalapeños to the egg/honey mix.

Sukuma Wiki

• 1 tbsp olive oil
• 1/2 white onion, coarsely chopped
• 1 jalapeño pepper, chopped
• 2 cloves garlic, chopped
• 1 tsp each sea salt, cumin, coriander
• 1/2 tsp each black pepper, cinnamon, ground ginger, ground fennel seeds, turmeric
• 1 lb ground beef
• 1 bunch collard greens (about 8 leaves), stems removed, sliced or chopped
• 8 cherry tomatoes, quartered
• 1 tsp lemon juice

Warm the olive oil in a skillet on medium heat for a minute, then add the onion. Sauté the onion until softened, about four minutes. Add the chopped garlic and jalapeño and sauté until fragrant, about one minute.

Add the ground beef and seasonings, and cook until mostly done, about six minutes, stirring frequently so the ground beef doesn’t clump.

Add the collard greens and tomatoes, and sauté until the collard greens are wilted, about four minutes. Stir everything around carefully as it cooks – be sure to do this step gently so you don’t mush up the tomatoes.

Add the lemon juice and season to taste by adding salt and pepper as needed, and serve immediately.

From: thedomesticman.com

Smoked Loin Back Ribs w/ Roasted Tomato, Honey, and Chipotle Sauce

• 1 cup Cool Smoke Rub
• 3 racks loin back ribs
• ½ cup of apple juice
• 2 Tbsp Worchestershire sauce
• 3 cups Roasted Tomato, Honey, and Chipotle Sauce

Dust the ribs with the rub an hour before they're expected to go on the cooker.

Heat the smoker to 275°, and place 2 large apple wood chunks in the hot part of the charcoal 15 minutes before putting the meat on.

Place the ribs on the smoker meat side up and cook for 1 hour.  Spray with apple juice/Worchestershire sauce mix.  Spray again at 1.5 hours and 2 hours, then wrap in foil and continue cooking meat-side down until tender (1.5-2 more hours).

Make the sauce if needed after putting the ribs in foil.  Once ribs are cooked through, brush sauce on both sides and return to smoker uncovered for 5-10 minutes, but not long enough to burn the sauce.  

Serve immediately or hold in a warmed oven.

Cool Smoke Rub

• ½ cup turbinado sugar
• ⅓ cup Tbsp kosher salt
• ¼ cup chili powder
• 3 Tbsp ground cumin
• 1 tsp cayenne pepper
• 1 Tbsp cracked black pepper
• 1 Tbsp granulated Garlic
• 1 Tbsp granulated Onion

Roasted Tomato, Honey, and Chipotle Sauce

• 2 Tbsp Olive Oil
• 1 cup diced Onion
• 1 Tbsp diced Garlic
• ​¼ cup Tomato Paste
• 1 (14.5 oz) can roasted Tomatoes
• 1 tsp smoked Paprika
• 2 tsp Chili Powder
• ½ cup Honey
• ¼ cup Apple Cider Vinegar
• 3 Tbsp Chipotle Puree (or sub 3 chipotle peppers in adobo sauce)
• 1½ tsp kosher Salt

Heat a saucepan and cook the onions and garlic in olive oil until translucent. Stir in tomato paste and cook until fragrant.  Add the remaining ingredients and simmer for 15 minutes.

Let the sauce cool a bit, then blend until smooth.

h/t Cool Smoke

Bloody Ginger

• 2 parts Gin
• 1 part Domaine De Canton
• 1 part dry Vermouth
• blood orange wedge for garnish

Stir liquid ingredients over ice, serve in a coupe glass with the wedge.

Standard Smoothie

• 1 large handful baby Spinach
• 1 Granny Smith apple
• 1 finger Turmeric
• 2 thumbs Ginger
• ⅔ cup frozen Wild Blueberries
• 1 can unsweetened Coconut Milk

Optional:

• Creatine
• Maca Powder
• Matcha
• Flaxseed
• Psyllium Husk

Grilled Tri-tip

• 1 full Tri-tip steak
• ⅓ cup coarse-ground Pepper
• 1 Tbsp kosher salt
• 1 Tbsp garlic powder
• 1 tsp paprika
• ⅔ cup Avocado Oil
• 2 Tbsp Apple Cider Vinegar

Mix powdered spices in a small bowl or measuring cup, add oil and vinegar and stir thoroughly with a fork.

Put the meat in a gallon sized bag, add the marinade, and seal bag with as much air removed as possible.  Rub the marinade over the meat until evenly coated, and then let sit until it comes up to room temperature up to an hour and a half.

Prepare the grill for high-heat cooking.  If using charcoal, prepare a hot side and a cool side.

Sear the meat for approximately 6 minutes per side, flipping every three minutes.

Move the meat to the cool side, or turn off burners directly under the meat, and cook until done, approximately 5-10 more minutes.

Rest under foil for 15-20 minutes, and serve by cutting narrow slices across the grain.

All-Purpose BBQ Rub

• ¼ C Chipotle powder
• ¼ C Coconut sugar
• ¼ C Chili powder
• ¼ C Paprika
• ¼ C Kosher salt
• 2 Tbsp crushed peppercorn
• 1 Tbsp ground white pepper
• 1 Tbsp Cumin
• 1 Tbsp dried Thyme
• 1 Tbsp Onion powder
• 1 tsp dried Marjoram
• 1 tsp Cayenne
• ½ tsp Allspice
• ½ tsp Cinnamon
• ½ tsp Ginger

Fancy-Ass Chicken

• 1 whole roasting Chicken
• 1 can of champagne (or sparkling wine)
• Rub (All-Purpose BBQ Rub, Herbes de Provence mix, or another poultry blend)

Pour half the champagne into a glass to enjoy.  Trim the bird and dry with paper towels, insert half-full can into the cavity, keeping the can vertical and supporting with legs.  Apply dry rub to the outside of the bird and let it sit while starting the smoker.

Smoke for 2-3 hours at 250-275, using apple wood added immediately after chicken.

Cook until breast meat is 160 in the middle, and allow to rest 10  minutes before carving.

"L Street" Salad

• 1 Tbsp sweet curry powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 tsp turmeric
• ½ tsp coriander
• 2 boneless, skinless chicken breasts, butterflied
• avocado oil
• baby spinach
• 1 carrot, shredded with peeler
• ½ cup red cabbage, shredded
• 4 clementines or petit tangerines, peeled and sliced
• 1 pint strawberries, sliced
• slivered almonds
• crumbled goat cheese
• Lemon vinaigrette

Mix the spices and coat the chicken evenly in bag.  Add avocado oil, and let marinade if desired.  Grill or pan fry the chicken on high heat.  Let the chicken rest, slice thinly across the grain, and place on top of spinach beds.  Pile carrot, cabbage, strawberries, and citrus, almonds, and cheese, and then drizzle with vinaigrette.

Serves 4

Bourbon Apple Glazed Chicken Wings

• 4 lbs chicken wings 
• 1 cup bourbon 
• 1 can frozen apple juice concentrate
• ½ cup aminos
• ¼ cup apple cider vinegar
• ¼ cup date molasses
• 4 large cloves garlic, minced
• 1 tsp salt
• ¼ tsp crushed red pepper flakes
• 1 bunch scallions

Combine all of the ingredients in a sauté pan. Bring to boil on high heat and then reduce to a high simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

Preheat the oven to 350°F. Remove the wings from the pot and transfer to a parchment-lined baking sheet. Bake for 15-20 minutes until the wings brown and the glaze becomes shiny. Garnish with a few chopped scallions and serve.

Peposo

• 2 Tbsp pure olive oil (plus extra if needed)
• 3 to 4 pounds lean beef, such as top round, trimmed of excess fat
• 4 cloves garlic still in their peel, lightly smashed
• 1⅔ cups Chianti, divided
• 3 cups beef broth or stock
• 14.5 ounce can petite diced tomatoes
• 2 Tbsp tomato paste
• 2 tsp dried thyme or a large bunch of fresh thyme, tied with a piece of cooking twine
• 2 bay leaves
• 2 Tbsp freshly ground black pepper
• kosher salt and additional black pepper

Heat the oil over high heat in a 12-inch heavy-bottomed pan that has a tight-fitting lid. Generously salt and pepper the beef, then add about ⅓ of the beef cubes to the hot oil. Do not move the beef cubes right away, but let them sear well on the first side, about 3 minutes. Toss in the smashed garlic cloves in their peels. Use tongs to turn the beef cubes and sear each of the other sides before transferring to a rimmed plate. Add more oil if needed and repeat the searing process with the next third and then the final third of the beef. Return all of the beef to the pan, still over high heat.

Add 1 cup of the Chianti to the pan and let it boil, scraping the bottom of the pan to loosen any of the stuck flavourful bits. Let the wine boil for about 2 minutes, or until it has reduced slightly. Add the beef broth or stock, petite diced tomatoes, and tomato paste to the pan and stir to combine. Nestle the thyme bouquet or dried thyme and bay leaves into the sauce, and return to a boil. As soon as it boils, add the lid, drop the heat as low as it can go, and let it simmer for 6 hours, or until the beef is tender. Remove the lid, stir in the remaining ⅔ cup of Chianti and the freshly ground black pepper, raise the heat to medium, and simmer for about 20 to 30 minutes, or until the sauce is quite thick and a deep mahogany color. Remove the thyme bouquet (if you used it), the garlic peels, and the bay leaves. This can be served immediately but improves immensely when allowed to rest tightly covered in the refrigerator for 24 hours before serving.

h/t www.foodiewithfamily.com

Spiced Cider

• 2 oz Bourbon
• 1/2 oz Ginger Juice
• Spiced Cider

Add bourbon and ginger juice to a DOF glass over ice, top off with spiced cider.  Garnish with a cinnamon stick or a dusting of nutmeg if desired. 

Tomato Avocado Salad

• 1 lb Roma tomatoes, chopped
• 1 English cucumber, sliced
• ½ medium red onion, sliced fine
• 2 avocados, diced
• 2 Tbsp extra virgin olive oil
• Juice of 1 medium lemon
• ¼ cup (½ bunch) cilantro, chopped
• 1 tsp salt
• ⅛ tsp black pepper

Cilantro-Lime Chicken

• 8 chicken thighs, bone in, skin on
• 2 Tbsp olive oil
• 6 garlic cloves, roughly chopped
• 1 cup dry white wine
• 2 limes, juiced
• 2 cups chicken broth
• 1 bunch cilantro, stems removed, chopped; more for garnish

Spice mix:

• 1 tbsp seasoned salt
• 1 tsp hot paprika
• 1 tsp black pepper
• 1 tbsp garlic powder
• ½ tsp ground nutmeg

Preheat your oven to 375 degrees F.

Mix the spices in a small bowl. Pat the chicken thighs dry, and season evenly.

Heat 1-2 tbsp of olive oil in a cast iron skillet. Brown the chicken thighs deeply on both sides in the heated oil. Remove from the skillet and set aside briefly.

Lower the heat and deglaze the skillet with the white wine. Let cook to reduce and then add the broth.  Bring the liquid to a simmer then add lime juice and garlic.  Now return the chicken to the skillet and add the cilantro.  Bring to a high-simmer for about 5 minutes or so.

Cover the skillet and bake for 45 minutes or until chicken is cooked through.  Remove from the oven and let sit for 5 minutes before serving. Garnish with more cilantro.

h/t: http://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe/

Ginger Marinade

• 2 inches Ginger, peeled and minced
• 5 cloves Garlic, minced
• 1/3 cup Olive Oil
• 1/4 cup Rice Wine Vinegar
• 1/4 cup Coconut Aminos
• 1 Tbsp. Worcestershire Sauce
• Salt
• Pepper

Mix all ingredients with meat and allow to marinate ~1 hour.

Excellent with beef

Old Maid

• 2 oz Gin
• 1 oz Fresh lime juice
• 3/4 oz Simple syrup (1:1)
• 3 Cucumber wheels (cut 1/4-inch thick)
• 6-7 Mint leaves

Tools: shaker, muddler, strainer
Glass: lowball
Garnish: sprig of mint threaded through a cucumber wheel

Combine all ingredients into a shaker. Muddled cucumber and mint slightly (avoid bruising the mint) and shake with ice. Strain into a chilled glass and garnish.

H/t: Imbibe Magazine

Hot Toddy

• 1½ oz Whiskey
• Tbsp. Honey
• ½ Lemon
• 1 Stick Cinnamon

Boil water.  Add whiskey and juice from ½ lemon to large, heated mug.  Top off with boiling water.  Garnish with cinnamon stick and large lemon twist.

Variations: Can also be made with rum or brandy.  Hot tea can be used instead of boiling water.

Cucumber-Rosemary Gimlet

• 2 oz Gin 
• 5 oz Soda water 
• 3 Cucumber slices 
• 1 sprig of Rosemary 
• 1 wedge Lime

Fill highball glass halfway with ice, add gin, cucumber, and rosemary.  Squeeze juice from lemon wedge into the glass.  Top off with soda.

Dry Manhattan

• 2 oz Bourbon 
• 1 oz Dry vermouth 
• 2 dashes Aromatic bitters
• Lemon twist to garnish

Add bourbon, vermouth, and bitters to a cocktail shaker with ice, shake for 10-15 seconds, and pour into a coup glass.  Add lemon twist and serve.

Patio Sipper

• 3 oz Dry vermouth
• Orange wedge
• Soda
• Ice

Fill highball glass halfway with ice, add vermouth and orange wedge, and top off with soda water.

Peposo (Tuscan Beef Stew)

• 4 lbs. Beef chuck (or another cut suitable for stewing) trimmed and cubed into 2 inch chunks)
• 2/3 bottle dry Tuscan wine (such as Chianti or Sangiovese) or enough to cover meat
• 1 cup chopped fresh basil leaves
• 1 large head of garlic, peeled
• 1 Tbsp. Whole peppercorns 
• sea salt to taste

Brown beef in skillet and add to slow cooker. Distribute garlic, peppercorns, and basil evenly among the beef.  Season with salt, and add enough wine to mostly cover the meat.  Cook on low for 8 hours.

Traditionally served with bread, but pairs well with mashed potatoes.

Modern variation: Substitute 14 oz can diced tomatoes for some of the wine and add a sprig of rosemary to the pot.

Rogan Josh (Kashmiri Lamb Curry)

• 2 Bay leaves
• 8 Whole cardamom pods
• 1 Cinnamon stick
• 1 Tbsp. Smoked paprika
• 1 Tbsp. Kashmiri red chili powder (or 1 tsp. cayenne)
• 2 tsp. Ground cumin
• 1 tsp. Sea salt
• 1 tsp. Black pepper
• 1 tsp. Ground coriander
• 2 Medium onions, coarsely chopped
• 1" Fresh ginger, peeled and coarsely chopped
• 8 Cloves garlic
• 3 Whole cloves
• 2 Tbsp. Ghee
• 3-4 lbs. Lamb shoulder, cut into 2" chunks
• 1 (14oz) Can tomato sauce
• 1 Large handful fresh cilantro, coarsely chopped.

Combine the bay leaves, cardamom, cinnamon, coriander, cumin, paprika, cayenne pepper, salt, and pepper and set aside. In a food processor, blend the onion, ginger, garlic, and cloves into a fine paste. Warm the ghee in a skillet or dutch oven and brown the lamb on each side. 

Once the lamb is well-browned, reduce the heat to medium and add the onion paste and seasonings, stirring everything around (gently so as to not break up the bay leaves).

 Continue to simmer for another five minutes until very aromatic. Add the tomato sauce and diced tomatoes, stir together, and bring to a simmer.

Cover and reduce heat to low, simmering for 1.5 hours. After an hour and a half, remove the lid and check to see if the lamb is fork-tender. If it is, keep the lid off and allow to simmer on med/low heat for another five minutes, which will thicken the sauce. If the lamb is still tough, cover and simmer on low for another 30 minutes and try again. Right before serving, stir in the chopped cilantro.

H/t thedomesticman.com

Lemon-Ginger Meatballs

• 2-3 pound ground pork (can substitute beef)
• 8 shiitake mushrooms, stemmed and minced
• 2 tablespoon minced fresh mint leaves
• 2 tablespoon minced fresh basil leaves
• 2 tablespoon minced fresh Italian parsley
• 2 eggs
• 3 teaspoons minced fresh ginger
• 2 teaspoons fresh lemon zest
• 1 teaspoon kosher salt
• freshly ground black pepper
• freshly chopped herbs (optional garnish)

Heat the oven to 425˚ F with the rack in the middle.  Combine ingredients in a bowl. Make meatballs, set on parchment paper lined baking sheet and roast 12-15 minutes.

Smoky Citrus Rum Old Fashioned

• 2 ounces rum
• 2 dashes Cocktail Punk Smoked Orange Bitters
• 5-10 ml demerara syrup (1:1 ratio)
• orange peel for garnish 

 In a double old fashioned glass, add a large cube of ice. Add rum, syrup and bitters. Gently stir 15 seconds. Squeeze the orange peel over the drink to release the oil and add the peel to the drink.

h/t: stirandstrain.com