Baked Stuffed Lobster

Ingredients

8 tablespoons unsalted butter, plus

3 tablespoons, melted, for brushing

1 medium onion (5 to 6 ounces), finely diced

2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)

2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons)

4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice

Kosher or sea salt

Freshly ground black pepper

2 live 1 1/2 to 2 1/2-pound hard shell select lobsters

3 ounces Ritz crackers, common crackers, oyster crackers, or dried corn bread, crumbled

Directions

Preheat the oven to 425 degrees.

Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper.

With a cleaver of chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on one side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.

The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the studding is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

Bourbon BBQ Baby Back Ribs

Ingredients

5 pounds pork baby back ribs, racks cut in half

1 1/2 teaspoons salt

1 teaspoon pepper

1 cup ketchup

1 cup firmly packed light brown sugar

1/2 cup bourbon

1/4 cup prepared horseradish

1/2 teaspoon hot sauce

Preparation

Place ribs, meaty-side up, in a large roasting pan. Sprinkle ribs with salt and pepper.

Bake at 475° for 30 minutes. Meanwhile, combine ketchup and next 4 ingredients in a small bowl.

Arrange ribs in a 6-qt. slow cooker, adding sauce on each layer of ribs. Depending on the shape of your slow cooker--oval or round--you may have to cut each rib rack into thirds instead of in half. Cover and cook ribs on LOW 9 hours. Remove ribs from slow cooker; cover to keep warm.

Pour drippings and sauce from slow cooker into a saucepan. (Skim a few ice cubes across the surface of sauce to remove fat, if desired, and discard.) Bring sauce to a boil; reduce heat, and simmer over medium heat 20 minutes or until sauce thickens. (Sauce will reduce by about half.) Brush sauce over ribs before serving.

Make Ahead: These ribs can hold for several hours after finishing in the slow cooker. Place sauced-up ribs on a rimmed baking sheet; cover tightly with foil. Place in a preheated 190° oven to keep warm.

Spicy Pork Ribs

Ingredients

3/4 cup harissa paste

3 tablespoons fresh lemon juice

1 tablespoon minced garlic

2 slabs baby back ribs (about 1 1/2 lbs. each)

Kosher salt and freshly ground black pepper

2 bottles (12 oz. each) of beer, any type

Preparation

1. In a small bowl, stir together harissa, lemon juice, and garlic. Set aside.

2. Rinse ribs and pat dry. Use a dull butter knife to loosen thin papery membrane that runs along underside, then pull it off with your fingers. Rub ribs generously on both sides with salt and pepper, then slather all over with harissa rub. Wrap ribs in plastic wrap and marinate, refrigerated, for at least 8 and up to 24 hours.

3. Set up a charcoal or gas grill for medium indirect heat (300° to 350°; you should be able to hold your hand 1 to 2 in. above the hottest area of grill level only 4 to 5 seconds). Place ribs, bone side down, in cooler part of the grill; close lid. Cook, basting gently with beer on both sides every 10 minutes (keep ribs bone side down), until ribs are tender and cooked through and meat has shrunk back from ends of the bones, 40 to 50 minutes total. Try to keep harissa paste on the ribs while basting. Serve ribs hot, with salad.

Sticky Pork Ribs

Ingredients

3 pounds pork ribs

6 tablespoons honey

1/4 cup oyster sauce

2 tablespoons rice wine

4 cloves garlic, finely chopped

1/2 teaspoon 5-spice powder

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

Preparation

1. Cut ribs into 3-rib portions. Whisk together honey, oyster sauce, rice wine, garlic, 5-spice powder, crushed red pepper and salt in a bowl.

2. Place ribs in slow cooker and cover with sauce, turning ribs to coat. Stand ribs on their side to make them fit, if necessary. Cover and cook on low until meat is tender and falling off the bone, 4 to 5 hours, turning ribs once or twice to allow them to brown.

3. Transfer ribs to a cutting board and cover with foil to keep warm. Pour cooking liquid through a fine-mesh sieve into a small pot. Bring to a boil over medium heat and cook until reduced by half, about 5 minutes. Pour sauce over ribs and serve immediately.

Pork Chops with Country Gravy

Ingredients

1/4 cup all-purpose flour (about 1 ounce)

3/4 teaspoon salt

1/4 teaspoon dried marjoram

1/4 teaspoon dried thyme

1/4 teaspoon dried rubbed sage

4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)

1 tablespoon butter

Cooking spray

1 1/2 cups 1% low-fat milk

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.

Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.

Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Coffee-Brined Chicken Drumsticks

Ingredients

1 1/2 cups strongly brewed coffee

1/4 cup salt

3 tablespoons sugar

2 tablespoons chili powder

1/2 teaspoon crushed red pepper

3 cloves garlic, crushed

1 cinnamon stick

8 chicken drumsticks (2 1/2 lb. total)

Preparation

In a large bowl, stir together 2 cups water, coffee, salt and sugar until salt and sugar are completely dissolved. Stir in chili powder, red pepper, garlic and cinnamon. Add chicken. Top with a small plate, if needed, to keep chicken submerged. Cover and refrigerate for 2 to 4 hours.

Preheat broiler. Lift chicken from brine and place on a broiler pan. (Discard brine.) Broil 4 to 6 inches from heat source until browned, about 10 minutes. Turn chicken pieces and broil until second side is browned, 10 minutes more.

Set oven to 350°F. Move pan to a rack in middle of oven and bake until drumsticks are no longer pink at bone (cut to test), 10 to 15 minutes longer. Serve hot.

Garlic Roast Chicken

Ingredients

1 6-to 7-pound whole roasting chicken, giblets removed

9 sprigs fresh thyme

9 sprigs fresh tarragon

1 lemon, halved

4 heads garlic, cloves separated, unpeeled

1 cup Nicoise olives

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

1/3 cup extra-virgin olive oil

1 large baguette, thickly sliced

Preparation

Heat oven to 450° F. Gently loosen the chicken skin from the breast meat and place a third of the thyme and tarragon under the skin. Place another third of the herbs, plus the lemon and a handful of garlic cloves, inside the chicken cavity, and tie the legs together with cooking twine.

Place the chicken in a small roasting pan and surround with the remaining herbs, garlic, and olives. Sprinkle the chicken with the salt and pepper and drizzle with the olive oil.

Roast the chicken for about 1 1/2 hours, or until the thigh juices run clear when pricked with a fork or an instant-read thermometer inserted in the thigh reads 170° to 175° F. Transfer the chicken to a cutting board, cover loosely with foil, and let rest 15 minutes. Skim the fat from the pan juices.

Place the chicken on a platter with the roasted olives and garlic and spoon the pan juices over it. Serve with the baguette slices, which will sop up the juices and can be spread with the roasted garlic.

Barbecued Chicken

Ingredients

Brine

About 2 tbsp. kosher salt

1/4 cup firmly packed light brown sugar

2 garlic cloves, smashed

4 sprigs fresh thyme

8 chicken quarters (7 to 8 lbs. total)

Barbecue Sauce

1 slice bacon

10 to 12 sprigs fresh thyme

2 tablespoons extra-virgin olive oil

1/2 onion, chopped

2 garlic cloves, chopped

2 cups ketchup

1/4 cup light brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon freshly ground black pepper

Kosher salt

freshly ground black pepper

Extra-virgin olive oil

Preparation

1. Mix brine ingredients with 2 qts. water in a 2-gal. resealable plastic bag. Add chicken, seal, and chill for 15 minutes to 2 hours.

2. Make sauce: Wrap bacon around thyme; tie with kitchen twine. Heat oil in a saucepan over medium heat. Add thyme bundle and cook 3 to 4 minutes. Add onion and garlic. Cook over medium-low heat, stirring until softened, about 5 minutes. Stir in remaining ingredients and cook over low heat, covered, 20 minutes. Remove thyme; spoon 1/2 of sauce into a bowl.

3. Prepare a gas barbecue for two-level heat (500° to 550° in one area and about 300° in another). Wipe cooking grate with oiled paper towels. Pat chicken dry with more paper towels, sprinkle with salt and pepper, and drizzle with some oil.

4. Grill chicken skin side down on high-heat area 5 to 7 minutes. Move pieces to cooler area, turning over, and cook 20 minutes, covered. Spoon sauce from pan onto skin side and cook chicken until an instant-read thermometer measures 160° at thickest part (or cut to test), 15 to 20 minutes. Let rest 5 minutes. Serve with sauce in bowl.

TYLER'S FIXES

Add moisture. Brine your chicken using a solution of salt, sugar, and seasonings. The meat will plump up and absorb the seasonings, so the flavor isn't just on the skin. (This also works really well for pork and short ribs.)

Set up two heat zones. Create a hot zone and a medium to low zone. One mistake people make is grilling thicker cuts, like bone-in chicken and pork chops, over direct high heat. They'll burn on the outside and stay raw inside.

Start the chicken skin side down. To get crispy, golden skin, put it skin side down over the hot zone and let it turn a nice, golden brown. Then flip it over onto the medium zone to finish cooking.

Make your own barbecue sauce. It's easy and you'll look like a rock star.

Roast Chicken with Rosemary and Lemon

Ingredients

1 chicken (3 to 3 1/2 pounds)

1 tablespoon dried rosemary

Salt

Fresh-ground black pepper

4 3- inch-long strips lemon zest

1 small onion, quartered

1 tablespoon olive oil

1 tablespoon plus 1/4 teaspoon lemon juice

1/2 cup water

Preparation

1. Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion. Twist the wings behind the back of the chicken and tie the legs together. Put the chicken, breast-side up, in a roasting pan. Coat the chicken with the oil and sprinkle it with 1/4 teaspoon of salt, 1/8 teaspoon of pepper, and the 1 tablespoon lemon juice.

2. Roast the chicken until it is just done, 50 to 60 minutes. Transfer the bird to a plate and leave to rest in a warm spot for about 10 minutes.

3. Meanwhile, pour off the fat from the roasting pan. Set the pan over moderate heat and add the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 1/4 cup, about 4 minutes. Add any accumulated juices from the chicken along with the remaining 1/4 teaspoon lemon juice and a pinch each of salt and pepper. Serve the bird with the pan juices.

Menu Suggestions: The simplicity of this chicken means that an almost endless list of accompaniments will work well with it. Among the easiest are vegetables that you can roast in a separate pan alongside the chicken, such as potatoes, squash, asparagus, or fennel. Other good choices include rice, polenta, or mashed potatoes.

Wine Recommendation: A straightforward gulpable red wine will pair best with this aromatic dish. Try a Chianti from the Italian region of Tuscany.

Herbed Chicken Parmesan

Ingredients

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)

2 teaspoons balsamic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese

Preparation

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

King Ranch Chicken Casserole

Ingredients

1 (4 1/2- to 5-lb. ) whole chicken

2 celery ribs, cut into 3 pieces each

2 carrots, cut into 3 pieces each

2 1/2 to 3 tsp. salt

2 tablespoons butter

1 medium onion, chopped

1 medium-size green bell pepper, chopped

1 garlic clove, pressed

1 (10 3/4-oz.) can cream of mushroom soup

1 (10 3/4-oz.) can cream of chicken soup

2 (10-oz.) cans diced tomatoes and green chiles, drained

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon Mexican-style chili powder*

3 cups grated sharp Cheddar cheese

12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Preparation

1. If applicable, remove giblets from chicken, and reserve for another use. Rinse chicken.

2. Place chicken, celery, carrots, and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

*1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican-style chili powder.

Lightened King Ranch Chicken Casserole: Reduce butter to 1 Tbsp. Substitute reduced-fat cream of mushroom and cream of chicken soup for regular and 2% reduced-fat cheese for regular. Prepare recipe as directed through Step 4. Bake, covered, at 350° for 50 minutes; uncover and bake for 10 to 15 minutes or until bubbly. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Cracker Barrel 2% Milk Natural Sharp Cheddar Cheese.

Search Amazon.com for King Ranch Chicken Casserole

Italian Seasoned Chicken

Ingredients:

Boneless Chicken Breast (1 per serving)

Knorr’s Rice Sides – Chicken and Broccoli Flavor (3 or 4 servings)

Broccoli

Derection

First step is to start boiling two pots of water, one for the broccoli and the other for the Knorr’s Rice Side. As the water comes to a boil you can add the rice and broccoli.

While your rice and broccoli cook, you can go ahead and start to prep your boneless chicken breast. Start off by removing any fat on the chicken.

Next, tenderize your chicken breast by either hitting it with a kitchen mallet or the reverse side of your knife. This will help break up the tissue inside the chicken so it becomes tender and soft.

After your chicken is prepped and ready to go you can season both sides with some salt, pepper, garlic powder, and Italian seasonings (basil, oregano, pepper flakes).

Finally, pan fry or grill your chicken and add then enjoy your full meal.

MILLIONAIRE CHICKEN

Ingredients

24 oz. Chicken breast; or 1 chicken

2 c. Leek tops; cut into pieces

2 Slices of ginger root

4 c. Shantung cabbage; shredded

SAUCE A: 2 Tbs. Peanut oil

1/3 c. Scallions; chopped

1 Tsp. Ginger root; minced

1/2 Tsp. Szechuan peppercorns*

1 Fresh hot chili pepper; chopped

SAUCE B: 2 Tbs. Dark soy sauce

1 Tbs. Hoisin sauce

2 Tsp. Honey

2 cl Garlic; minced

2 Tsp. Hot sauce

*Measured after being ground in pepper mill.

Directions

Rinse chicken breasts in water. Bring 2 quarts water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breasts cover and cook over high flame for 15 minutes. Turn off heat and allow chicken breasts to cool in water for 45 min. leaving the cover askew. Lift chicken breasts out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts well covered until cold. Remove skin and bone then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan mix together ingredients for Sauce A. In a small bowl Mix together ingredients for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep. except shredding cabbage can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellent lunch entree. Can be served as an appetizer alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage.

YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree.

Crispy Brussels Sprouts

Ingredients

4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces

1 pound Brussels sprouts, washed, trimmed, and halved lengthwise

Kosher salt and freshly ground black pepper

1/4 cup toasted chopped walnuts

1 Granny Smith apple, peeled, cored, and sliced

Directions

Preheat oven to 400 degrees F.

In a sheet pan, lay out bacon slices. Bake for 10 minutes, until lightly browned and the fat has rendered. Remove bacon with a slotted spoon, and transfer to a paper towel lined plate. Carefully toss Brussels sprouts in the hot pan, and season with salt and pepper. Return the pan to the oven, and roast, turning once, until golden brown, about 20 minutes.

Remove from the oven, the walnuts and apples and toss to combine. Season, to taste, with salt and pepper. Transfer to a serving platter, top with the bacon, and serve warm.

Broccoli Salad

Ingredients

1 head broccoli

6 to 8 slices cooked bacon, crumbled

1/2 cup chopped red onion

1/2 cup raisins, optional

8 ounces sharp Cheddar, cut into very small chunks

1 cup mayonnaise

2 tablespoons white vinegar

1/4 cup sugar

1/2 cup halved cherry tomatoes

Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.