Barbecue Chicken Quesadillas
1/2 pound boneless, skinless chicken breast
1/4 cup barbecue sauce
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Eight 8-inch flour tortillas
6 ounces cheddar cheese, grated
1) In a large pot, cover the chicken breasts with water. Bring to a gentle simmer and cook for 15 to 20 minutes, or until cooked through. Remove the chicken from the water and set aside until cool enough to handle.
2) Dice chicken into small, bite-size pieces and toss with the barbecue sauce. Season with salt and pepper to taste and set aside.
3) Sprinkle half of the grated cheese on 4 tortillas. Next, divide the barbecued chicken between the 4 tortillas. Add a final layer of cheese and top with remaining tortillas.
4) Heat a large skillet or griddle over medium-high heat. Place a filled tortilla in the pan and cook for about 3 minutes or until the bottom is golden. Carefully flip the quesadilla over and cook for another 2 to 3 minutes, or until the second side is golden and the cheese is completely melted.
Goat Cheese Crab Dip
2 tablespoons butter
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 cup half-and-half
8 ounces reduced-fat cream cheese, cubed, at room temperature
8 ounces grated drunken goat cheese
1 pound claw crabmeat, picked through for shells and cartilage
1/4 cup chopped fresh parsley
1/4 cup panko breadcrumbs
1/2 teaspoon paprika
Whole-wheat pita chips, for serving
1) Preheat the oven to 350 degrees F.
2) Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted.
3) Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
4) Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.
Pulled Pork Sandwiches with Barbecue Sauce
PULLED PORK INGREDIENTS
2 heads of garlic, halved crosswise
1/4 cup extra-virgin olive oil, plus more for drizzling
1 tablespoon minced thyme
2 teaspoons dry mustard powder
2 teaspoons sweet paprika
2 teaspoons finely grated peeled fresh ginger
1 teaspoon finely grated orange zest
One 5-pound, bone-in pork butt (shoulder roast)
1/4 cup light brown sugar
1/4 cup distilled white vinegar
1/4 cup apple cider vinegar
BARBECUE SAUCE INGREDIENTS
1 1/4 cups ketchup
1 cup cola
1/4 cup apple cider vinegar
1/4 cup cayenne pepper hot sauce, such as Frank’s Red Hot
2 tablespoons unsulfured molasses
2 tablespoons cornstarch
Split potato buns, Red-and-Green Coleslaw and Habanero Vinegar, for serving
MAKE THE PORK
1) Preheat the oven to 350°. Arrange the garlic cut side up on a sheet of foil, drizzle with oil and season with salt and pepper. Wrap the garlic in the foil and roast for about 1 hour, until very soft. Let cool, then squeeze the garlic cloves out of the skins into a medium bowl. Add the thyme, mustard powder, paprika, ginger, orange zest and the 1/4 cup of oil and mash into a paste.
2) Reduce the oven temperature to 300°. Set a rack in a flameproof medium roasting pan and put the pork on it. Season the pork with salt and pepper, then rub it all over with the garlic paste. Cover with foil and roast for 6 hours, until an instant-read thermometer inserted in the thickest part of the meat registers 200°; uncover for the last 45 minutes of cooking. Transfer to a work surface and let cool, then shred. Discard the fat and bones.
MAKE THE SAUCE
4) In a saucepan, whisk the ketchup, cola, vinegar, hot sauce, molasses and cornstarch and bring to a boil. Simmer over moderate heat, stirring, until glossy and thick, 8 minutes; keep warm.
5) Pile the pork on the buns and top with the barbecue sauce and coleslaw. Close the sandwiches and serve, passing the habanero vinegar at the table.
Artichoke Spinach Dip with Roasted Red Bell Peppers
14 ounces canned (or frozen, thawed) artichoke hearts, drained, diced (not marinated)
9 ounces frozen creamed spinach, thawed
1/2 cup finely diced red onion
1/2 cup diced roasted red bell pepper
1/3 cup grated Parmesan
2 tablespoons jarred pesto sauce
2 tablespoons mayonnaise
1 teaspoon freshly cracked black pepper
1/2 teaspoon salt
1 package tortilla chips
1 package pita chips
1) Preheat a gas or charcoal grill to 350 degrees F.
2) In a medium mixing bowl, add all the ingredients, except the chips, and mix well. Transfer to a 9 by 9-inch foil baking pan and cover with aluminum foil. Put on the grill over indirect heat (350 degrees F is ideal) and cook for 15 minutes, turning every 5 minutes, to keep the heat even. Carefully remove from the grill and serve with the chips.
Pork Cheek and Black-Eyed Pea Chili
1 tablespoon ground coriander
1 tablespoon sweet smoked paprika
1 teaspoon ground cumin
5 pounds cleaned and trimmed pork cheeks (see Note)
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 pound slab bacon, cut into 1/2-inch dice
1 onion, finely chopped
3 garlic cloves, minced
2 jalapeños, seeded and very finely chopped
2 red bell peppers, finely diced
One 12-ounce bottle amber ale or porter
2 cups chicken stock or low-sodium broth
2 cups canned whole Italian tomatoes, crushed
2 canned chipotles in adobo, seeded and minced
1 pound dried black-eyed peas, picked over and rinsed
1 small cinnamon stick
Shredded smoked cheddar cheese, cilantro leaves and crème fraîche, for serving
1) In a large bowl, combine the coriander, paprika and cumin and toss with the pork cheeks. Season with salt and pepper.
2) In a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the pork and cook over moderately high heat, turning once, until browned, about 8 minutes. Transfer the pork to a plate. Add the remaining 2 tablespoons of oil and brown the remaining pork over moderate heat. Transfer the pork to the plate.
3) Add the bacon to the casserole and cook over moderate heat, stirring occasionally, until browned and slightly crisp, about 7 minutes. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
4) Return the pork cheeks to the casserole along with any accumulated juices. Add the ale, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick and bring to a boil. Cover and cook over very low heat until the meat and beans are tender, about 2 1/2 hours. Season the chili with salt and pepper. Spoon off the fat from the surface and discard the cinnamon stick.
Supreme Pizza Dip
4 ounces pepperoni
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced plus 1 whole clove
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
1/3 cup pitted black olives, chopped
1/4 cup grated Parmesan
1 baguette, ends trimmed, sliced diagonally into twenty-four 1/2-inch pieces
2 tablespoons olive oil
4 ounces mozzarella, diced
1) Preheat the oven to 425 degrees F. Dice 3 ounces of the pepperoni. Thinly slice the remaining 1 ounce and set it aside to garnish the dip.
2) Heat a medium cast-iron or ovenproof skillet over medium heat until hot. Add the diced pepperoni and cook, stirring, until crisp, 4 to 5 minutes. Add the onions, bell pepper, minced garlic, oregano, 3/4 teaspoon salt and some pepper. Continue to cook, stirring, until the onions are very tender and lightly browned, about 5 minutes.
3) Stir in the tomato paste and cook, stirring, until it coats the vegetables and smells lightly toasted, about 1 minute. Stir in the tomatoes with their juice from the can. Reduce the heat and simmer, stirring occasionally, until the mixture is slightly thickened, about 15 minutes. Stir in the olives and Parmesan and remove from the heat. Season with additional salt and pepper.
4) Meanwhile, toss the baguette slices with the oil and spread in a single layer on an un-greased baking sheet. Bake until lightly toasted and crisp, 7 to 9 minutes. Rub the slices with the whole garlic clove and set aside to cool.
5) Preheat the broiler. Scatter the mozzarella and reserved sliced pepperoni over the dip in the skillet. Place the skillet under the broiler and broil until the cheese is melted and lightly browned, 2 to 3 minutes. Serve the dip warm with the garlic toasts on the side.