3 tablespoons melted butter, divided
2 beaten eggs (room temperature)1 cup milk (warmed in microwave for 30 seconds)
1 cup all-purpose flour
1 tsp kosher salt


1. Preheat oven to 400 F

2. Coat a muffin tin with 1 tablespoon of the melted butter, a pastry brush can help here.  Place the muffin tin in the oven to heat up for 5 minutes.

3. Beat the eggs and milk together.

4. Add the remaining melted butter (5 tablespoons), flour, and salt.

5. Pour the batter into the heated muffin tin and bake until golden, about 35 minutes.


Grilled Chicken with Lemon, Garlic, and Oregano

Nothing’s more American than grilling on the Fourth of July.  But we wanted to mix it up a bit and not just do the regular burgers and hot dogs so Lynn found this recipe for grilled chicken on Epicurious and it was delicious.  Though it takes quite a while to cook on the grill, the low and slow method leaves you with delicious, tender piece of chicken.

Grilled Chicken with Lemon, Garlic, and OreganoSadly, I didn’t get to take a picture so here’s one from the original recipe.

Serves 4
Grilled Chicken with Lemon, Garlic, and Oregano
4 lemons, juiced
1/4 cup finely chopped fresh oregano
2 Tbsp minced garlic
1/2 Tbsp kosher salt
1 tsp black pepper
1/3 cup olive oil
8 chicken legs (drumsticks) with skin (that’s the most delicious part)

1. Whisk everything but the olive oil together (don’t whisk the chicken either).

2. Keep whisking and slowly pour in the olive oil to make an emulsion.

3. Marinate the chicken legs in this for a couple of hours in the fridge.

4. Preheat your grill.

5. Make one side of your grill hot and the other not by either turning one burner on high and the other on low or pushing all your coals to one side.

6. Place the chicken on the cool side of the grill and let it cook for about an hour, flipping it every 15-20 minutes.
Note: If you’re using charcoal you may need to add some briquettes during the hour to keep them going, you’re charcoal bag should tell you how many and how often.

Pie Crust

I’m the first to admit this recipe may seem like way too much work when you can just buy a pie crust at the grocery story for a dollar.  But if you have the time, this will give you an amazingly flaky, crunchy, buttery crust that goes way beyond what you can buy in the frozen food aisle.

Makes 1 13 in pie crust
Pie Crust
6 oz all purpose flour
2 tsp salt
1/4 tsp baking powder
6 Tbs unsalted butter, chilled, cut into 1/2″ cubes
4 Tbs vegetable shortening, chilled, cut into 1/2″ cubes
2 to 4 Tbs ice water

1. Mix the flour, salt, and baking powder and chill in the freezer for 30 minutes. (a zip lock bag works well for this)

2. Add half the butter and shortening cubes and toss to coat with flour.

3. Pour it all out into a food processor. Give it four 1 second pulses and then process for 4 seconds.

4. Add the remaining butter and shortening and pulse four more 1-second pulses.  Then process until you pea sized pieces of butter and shortening (3-4 more seconds).

5. Empty this into a bowl and drizzle 1 Tbs of the ice water over it.  Mix the dough together.

6. Keep adding ice water 1 Tbs at a time and mixing in between until the dough feels moist and binds together and is no longer super crumbly.

7. Form the dough into a 5 inch disk, flour, wrap in plastic wrap and stick in the fridge for about an hour (or up to 3 days if you’re making it ahead of time).

8. Roll out the pie crust until it is 13″ in diameter on a pastry cloth with a rolling pin – it should be about 1/8″ thick.  (Flour the pin and and not the crust to keep from incorporating too much flour in the dough).

9. Find yourself a good pie recipe and use your delicious homemade crust.

Sauteed Carrots with Ginger, Orange, and Scallion

It’s root vegetable season (I know you’re just as excited as I am!).  Lynn and I went to the Farmer’s Market downtown and picked up a ton of fresh carrots, some were even fun colors like purple. (Fun fact: All carrots were originally purple until the 17th century when they were bred for the orange color as a tribute to the House of Orange in the Netherlands.)  This recipe uses a lot of bright flavors to play off the earthiness of the carrots.

carrots with ginger, garlic and scallionsServes 4
Sauteed Carrots with Ginger, Orange, and Scallion
Juice from 1 large orange (I don’t want to tell you how much that is because you’ll just use orange juice, and it’s just not the same)
4 tsp honey
4 tsp soy sauce
1/2 tsp lemon zest
2 Tbs butter
4 tsp olive oil
2 lb carrots (cut into 2 in long, 1/4 in sticks)
1/4 cup thinly sliced scallion
2 tsp minced fresh ginger
1 tsp minced garlic

1. Whisk together the orange juice, honey, soy sauce, and lemon zest until the honey is dissolved.

2. Heat 2/3 of the butter and olive oil over medium heat in a 12″ sauce pan.  When it gets to temperature add the carrots and pinch of salt. Cover the pan.

3. Stir the carrots occasionally until brown, 16 minutes or so.

4. Add the scallions, ginger and garlic and cook until fragrant (20 seconds or so).

5. Add the juice mixture and stir until it thickens.

6. Remove the pan from heat and add the remaining butter to finish. Stir until melted.

Shrimp Po Boys

There’s something really nice about the texture of a Po Boy, especially when you use fresh shrimp.  It’s kind of like savory gushers, only deep fried and worse for you.  This is also a modified recipe from Classic Creole, we replaced the mayo with garlic aioli because frankly its better and toyed with proportions a bit.

shrimp po boyServes 4
Shrimp Po Boys
1 lb fresh shrimp, shelled and deveined (about 6 per person)
1 egg
1/2 cup whole milk
1 cup cornmeal
1 cup flour
1 cup vegetable or canola oil
French bread loaf, preferably soft
4 Romaine lettuce leaves
1/2 cup garlic aioli
1 tomato, sliced
Sliced dill pickles

1. Combine the lightly beat the egg and whole milk in a bowl big enough for shrimp dipping.

2. Combine the cornmeal and flour in another shrimp dipping bowl.

3. Heat the oil in a large (preferably cast iron) skillet over medium heat.

4. Dip the shrimp in the egg mix and then the flour mix, making sure to shake off any excess flour mix.

5. Place the shrimp in the hot oil and cook for roughly 2 minutes a side until golden brown.  Avoid overcrowding the pan, you will definitely have to work in batches unless you have a massive cast iron skillet.

6. Drain the shrimp on some paper towels while you make the sandwiches.

7. Slice the french bread lengthwise and to appropriate sandwich length.

8. Spread some garlic aioli on each side and add lettuce, tomato, dill and shrimp to your liking.

9. Eat it all up, you can throw some fresh squeezed lemon or hot sauce on there too.

Chicken Vindaloo

This Indian classic has a good amount of spicy, but not too much.  Serve it with jasmin rice and naan to be transported to India, you know without the traffic and haggling.

[Eaten too quickly to get a picture, it was just that good]

Serves 4
Chicken Vindaloo
1 1/2 Tbs curry powder
1 tsp paprika
1 tsp cayenne pepper
1 tsp black pepper
1 1/2 pound boneless, skinless chicken thighs, trimmed and cut into 3/4 inch pieces
8 medium garlic cloves, crushed and minced
4 Tbs red wine vinegar
1 tsp kosher salt
1 medium onion, thinly sliced
1 Tbs grated ginger
1 14.5 oz can diced tomatoes, drained, 1/3 cup juice reserved
2/3 cup water

1. Mix together the curry, paprika, cayenne, and black pepper.

2. In a medium bowl combine half the garlic, 1 Tbs curry powder mix, 2 Tbs vinegar and 1 tsp salt.

3. Mix it up so everything’s nice and coated and set aside.

4. In large skillet or dutch oven heat a couple tablespoons oil over medium high until shimmering and add the onions with a pinch of salt.  Cook until they soften and start to brown.

5. Add the ginger, remaining garlic, remaining curry mixture, and stir for about 45 seconds.

6. Add the tomatoes and mix to combine, scrapping the bottom of the pan as you go.

7. Stir in the chicken, reserved tomato juice, remaining 2 Tbs vinegar, and water.

8. Bring to a boil, partially cover, and reduce heat to medium.

9. Simmer, stirring occassionally until the chicken is cooked, 17 minutes.

10. Season with salt and pepper and serve over rice.

Chilled Lentil Relish

This doesn’t sound very appetizing from the name but it really is.  The herbs in the lentils play well with others, especially the raspberry vinegar.  Lynn and I made this to serve with the Pan Seared Duck.

Serves 4
Chilled Lentil Relish
1 cup lentils
2 cups chicken stock
2 Tbs diced onion
2 Tbs diced carrot
2 Tbs diced celery
1 Bay leaf
2 sprigs thyme
1 sprig rosemary
1 Tbs olive oil
1 Tbs raspberry vinegar
salt and pepper

1. Gently sweat the onions, carrots, celery, bay leaf, and herbs in a little olive oil over low heat until the onions are translucent. Don’t Add Salt, it will make the lentils gross.

2. Add the lentils and stock, bring to a boil, reduce heat to a simmer and cook for 15 minutes.

3. Spread on a plate to chill in the refrigerator.

4. Before serving toss in the olive oil and vinegar and add salt and pepper to taste.