Gochujang Wings

3 lb chicken wings
1/4 cup premium dark soy sauce
1/4 cup Gochujang paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 tbsp minced garlic
1 tbsp minced ginger

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ¼ cup soy sauce, ¼ cup Gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger.

Heat gas grill medium-high on one side and off on the other for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Buffalo Wings

3 lb chicken wings

1/3 cup relatively mild hot sauce like Frank's Wings Sauce

4 tbsp melted butter

1 tbsp sherry vinegar or white vinegar

1 tbsp minced garlic

salt 

pepper

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ⅓ cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar, 1 tablespoon minced garlic, 1/4 tsp each of salt and pepper.

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

French Onion Meatballs

2 lb yellow onions; halved and sliced thinly 
2 tbsp fresh thyme leaves
6 oz Gruyère cheese; grated
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
4 tbsp butter
2 tbsp all-purpose flour
1/2 cup dry white wine (single serve bottle)
32 oz beef broth
1 tsp balsamic or sherry vinegar

10 UNCOOKED Meatballs from Meatball Salad recipe

Arrange oven rack 8-10 inches from the broiler. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Place meatballs on pan and bake on the middle rack until browned and cooked through or until an instant-read thermometer inserted into the center of a meatball registers 165°F, about 20 minutes. When done, remove from oven and set aside.

Melt butter in a broiler-safe, heavy-bottomed skillet over medium low heat. Add the onions, 1 tablespoon of the thyme, kosher salt and black pepper. Cook, stirring frequently with a wooden spoon and reducing the heat if the onions start to burn, until the onions have reduced by over half, are very soft, and deep golden-brown, 25 to 30 minutes.

Sprinkle flour over the onions and stir until the flour is completely incorporated and leaves a film on the bottom of the skillet and begins to brown, about 1 minute. Add dry white wine and scrape up any browned bits on the bottom of the skillet. Continue to stir until the wine is evaporated, about 1 minute.

Add  20-30 oz of beef broth and whisk to combine. Increase the heat back to medium if it was lowered while cooking the onions. Bring to a boil and cook until the sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. Remove the pan from the heat. Add balsamic or sherry vinegar and stir to combine. Taste and season with more kosher salt and black pepper as needed.

Set the oven to broil. Transfer the meatballs to the sauce. Gently stir to coat the meatballs  then spread into an even layer. Sprinkle with the Gruyère cheese.

Transfer the skillet to oven and broil until the cheese is melted, bubbly, and browned in spots, 3 to 4 minutes. Garnish with the remaining thyme leaves and serve with crusty bread, if desired.

Grilled Boneless Skinless Chicken Thighs

1.4 lbs boneless skinless chicken thighs

salt

pepper

Salt and pepper both sides of chicken thighs.  

Method 1

Heat grill on highest level for 10 minutes; reduce to medium high. 

Grill thighs for 4 minutes; flip and grill for 4 minutes; flip and grill for 4 minutes;  flip and grill for 4 minutes. Remove and cover with foil for 5 minutes.

Method 2

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the thighs on the cool side of the grill. Cover the grill and cook 10 minutes. Flip and continue cooking for another 10 minutes.

Now put the thighs on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides, about 3 minutes per side. Remove and cover with foil for 5 minutes.

Prime Beef Sliders

6  2 oz Prime Beef sliders

3 slices American cheese

salt

pepper

salt and pepper both sides of sliders. Preheat grill on highest level for 10 minutes; reduce to medium high. Grill sliders for 4 minutes; flip and grill for 4 minutes; flip and grill for 2 minutes;  flip add cheese and grill for 2 minutes. Remove and cover with foil for 5 minutes.

Tomato Toast with Blue Cheese Butter

2 oz blue cheese
4 tbsp butter
1 clove garlic

salt

pepper

bread

tomatoes

herbs

Using a fork, smash together 2 oz. mild blue cheese, room temperature, and 4 tbsp. unsalted butter, room temperature, in a small bowl. 

Using a Microplane, finely grate in 1 garlic clove. Add a small pinch of kosher salt and season with freshly ground pepper. 

Spread blue cheese butter over 4 thick slices of bread, toasted, and top with 2 large heirloom tomatoes, sliced; season with sea salt and more pepper, and top with a scattering of coarsely chopped mixed tender herbs.

Blue cheese butter can be made 1 week ahead; cover, chill, and bring to room temp before using.

Jammy Eggs

6 extra-large eggs
water

ice

In a large bowl, add about 3 cups of ice to about a quart of cold water. In a covered sauce pan, bring enough water to cover eggs to a boil. Add eggs to boiling water with a slotted spoon. Simmer covered for 9 minutes. Remove eggs and plunge into ice batch for 15 minutes. Dry and store in air tight container in refrigerator. Peel when ready to eat.

Houston Dairy Maids

 

محمرة (Muhumarra)

Muhammara is a dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is commonly associated with Syria and is also found in Lebanon, Iraq, Israel, Palestine and Turkey.

Muhammara is eaten as a dip with bread or as a sauce for kebabs, grilled vegetables, grilled meats, and fish.

1 large fresh red bell pepper, roasted or 8 oz jarred roasted red bell pepper

3-4 scallions, chopped
1 tsp freshly squeezed lemon juice

2 garlic cloves

1 tsp sumac or Za’tar
1 tsp ground cumin
1 tsp kosher salt
3 tsp pomegranate molasses
1 tsp Aleppo pepper flakes
5 tbsp olive oil
3/4 cup walnuts, lightly toasted
6 tbsp fresh bread crumbs

If using fresh bell peppers, Char on all sides directly on the burner of a gas stove or roast at 400 degrees until blistered all over. Transfer to a bowl until cool enough to handle, then peel off the skin and remove seeds and stem. Roughly chop pepper.

Combine bell pepper, scallions, lemon juice, cumin, salt, 2 tsp pomegranate molasses, 1/2 tsp pepper flakes, 4 tsp olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth. For best results, drizzle olive oil in while processor is running. 

Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.

Spread mixture into a shallow serving bowl, making a well in the center with the back of a spoon. Drizzle 1 tsp olive oil, 1 tsp pomegranate molasses and 1/2 tsp red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

House Salad

hearts of Romaine; sliced crosswise 1/2”

Compari tomato; cut in wedges

fresh strawberry; cut in wedges

English cucumbers; peeled, sliced in 1/4” half-moons

roasted pecans

Roquefort cheese; crumbled