honey barbecue sauce

Ingredients

• Servings: 2
• 1 cup honey
• 1/4 cup molasses
• 3 tablespoons ketchup
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon paprika
• 1/8 teaspoon ground ginger
• 1 tablespoon seasoned salt
• 1 tablespoon meat tenderizer
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• 1/4 teaspoon minced garlic
• 1/4 cup steak sauce
• 2 tablespoons worcestershire sauce
• 1 tablespoon prepared mustard
• 1 1/2 cups brown sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger, seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce, worcestershire sauce, mustard, and brown sugar until well blended.
• cover, and refrigerate until ready to use.

chicken newburg

Ingredients

• Servings: 4
• 1 onion, chopped
• 3 tablespoons vegetable oil
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1/4 teaspoon dried tarragon
• 1 cup chicken broth
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 2 cups diced, cooked chicken meat
• 1 egg yolk, beaten
• 1 tablespoon lemon juice
• 1/4 cup
• 1 red bell pepper, chopped
• 1 avocado - peeled, pitted and diced
• 6 slices toasted white bread

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• saute onion in oil for about 3 minutes. stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
• add the chicken pieces to the mixture. blend in the egg yolk, then the lemon juice, and bell pepper. cook until chicken is heated through, about 5 minutes. stir in the avocado and serve on toast! voila!

chicken and melon salad

Ingredients

• Servings: 10
• 1 honeydew melon
• 6 cups cubed, cooked chicken meat
• 2 cups chopped celery
• 2 cups seedless grapes
• 1 (8 ounce) can sliced water chestnuts
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1 1/2 teaspoons curry powder
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• cut melon in half, and remove seeds. with a melon baller, scoop out melon balls; place in a large salad bowl.
• add chicken, celery, and grapes to melon. add water chestnuts if desired.
• in a small bowl, mix together, sour cream, yogurt, and curry powder. gently stir into salad. season with salt and pepper to taste. serve.

ginger crab cakes

Ingredients

• Servings: 12
• 14 ounces crabmeat
• 1/2 cup light mayonnaise
• 1/4 cup minced green onions
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 2 teaspoons minced fresh ginger root
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 3/4 cup dry bread crumbs
• 1/4 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. shape into 12 patties.
• in a shallow dish, lightly beat eggs. place bread crumbs in another shallow dish. dip patties into egg, then press into bread crumbs to coat all over.
• in a large skillet, heat 2 tablespoons oil over medium heat. cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.

chef john's grilled jerk lamb tenderloin

Ingredients

• Servings: 6
• 2 (1 1/2 pound) lamb tenderloin, trimmed of silver skin
• 1/2 onion, chopped
• 1/3 cup fresh thyme leaves
• 1/4 cup white vinegar
• 4 cloves garlic
• 2 habanero peppers, seeded, or more to taste
• 2 tablespoons minced fresh ginger
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 2 teaspoons ground allspice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 5 hrs


• cut the tenderloin in half and set the thinner end to the side. cut the thicker end in half lengthwise. you should have 3 mostly equal pieces.
• combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. puree until smooth, stopping to scrape down sides.
• pour jerk marinade into a resealable plastic bag. add lamb tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 4 to 6 hours.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• grill lamb, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Easy Orange Duck

Ingredients

• Servings: 4
• 1 (12 ounce) jar orange marmalade
• 4 duck breast halves
• 2 cloves garlic, minced
• 1 small yellow onion, sliced
• 1 small orange, sliced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat an oven to 475 degrees f (245 degrees c). grease a 1 1/2 quart glass baking dish with a lid.
• spread about 1/4 cup of marmalade in the bottom of the prepared baking dish. set the duck breasts in the dish on the marmalade. poke holes all over the breasts with a fork, and spread a layer of marmalade (about 1 tablespoon for each) over the duck breasts. sprinkle the garlic over the top of the duck meat. spread the onion and orange slices around the duck breasts in the dish.
• cover the dish, and bake in the preheated oven until the duck breasts measure 100 degrees f (38 degrees c) when measured with an instant-read meat thermometer, about 15 minutes. remove the lid, spread about 1 more tablespoon of marmalade over each breast, and return to the oven, uncovered. bake until the meat is medium rare (145 degrees f (63 degrees c).

chiles en nogada (stuffed poblano chile peppers)

Ingredients

• Servings: 12
• 1 (4 pound) whole chicken, cut into pieces
• 1 onion, halved
• 2 carrots, peeled
• 1 stalk celery
• 1 clove garlic, peeled
• 12 fresh poblano chile peppers - cleaned, roasted and peeled
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 4 ounces raisins
• 4 ounces brown sugar
• 4 ounces walnuts
• 1/4 teaspoon ground black pepper
• 4 bay leaves
• 1 tablespoon distilled white vinegar
• 1/2 cup chopped fresh cilantro
• 3 tablespoons tomato paste
• 4 (8 ounce) packages cream cheese
• 8 ounces soft goat cheese
• 1 cup sour cream
• 8 ounces walnuts
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon white sugar
• 1/2 bunch cilantro, finely chopped

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. boil until done. slice meat into bite-sized pieces.
• in a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. remove from heat and let cool.
• preheat oven to 250 degrees f (120 degrees c). cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
• to make sauce: in a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. heat, stirring, for 5 to 7 minutes. when blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.