1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon salt, plus a little more for the onions
1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions
Grilled tomatillo salsa, for serving


Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix all the ingredients for the rub together in a small bowl.

When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.

While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.

To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.





9″ graham cracker crust
1 tbsp unflavored gelatin
1/4 cup cold water
4 large egg yolks (slightly beaten)
3 tbsps lemon juice
1 tbsp grated lemon zest, with some extra for garnish
1 cup sugar
1/4 tsp salt
4 egg whites


Sprinkle gelatin over 1/4 cup cold water which has been placed in a small bowl and let the gelatin stand about 15 minutes until it softens.
Place egg yolks, lemon juice, lemon zest, 1/2 cup of the sugar and the salt into the top of a double boiler.
Heat the water in the bottom of the double boiler to simmer (don’t boil) and beat yolk mixture constantly with a whisk until it becomes thick.
Add the gelatin mixture to the custard mixture and stir until combined well.
Allow this mixture to cool completely.
In a medium bowl, beat the egg whites until soft peaks form.
Gradually add the remaining 1/2 cup of sugar and continue beating until the mixture is stiff, but not dry.
Gently fold 1/3 of the egg white mixture into the cooled custard mixture, folding in until no egg whites can be seen.
Fold in the remaining egg white mixture until no white can be seen.
Pour the lemon mixture into the pie crust and refrigerate overnight.
Before serving, sprinkle on small bits of grated lemon peel on top pf pie.





For the Streusel:

3 Tbsp unsalted butter
1/4 cup sugar
1/4 cup all-purpose flour
1/2 cup slivered almonds


2 cups all-purpose flour
3/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, softened
1 cup milk
1 tsp amaretto (vanilla extract can be used instead)
2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup chocolate chips (I used dark chips, but you can also use milk chocolate, or white chocolate)
1 and 1/2 cups fresh or frozen (thawed) unsweetened raspberries


Preheat your oven to 350 degrees F.
Lightly grease an 8 or 9-inch baking pan

To make the streusel, place 3 tablespoons of cold butter that has been mashed down in a small bowl.
With a fork, add 1/4 cup all-purpose flour and 1/4 cup sugar and mix around until its chunky and crumbly.
Add the almonds and set it aside.

In a large bowl with a handheld or stand mixer, add 2 cups all-purpose flour, 3/4 cup sugar, 1/4 cup butter, milk, vanilla extract, baking powder, salt, and egg.
Beat on low until mixed. Scrape down the sides of the bowl to get all the goodness.
Spread half of the batter into the prepared baking pan. Layer with half of the streusel, then most of the raspberries and chocolate chips.

Repeat with the rest of the batter and the streusel.

Top with remaining raspberries and chocolate chips.

Bake for 45-50 minutes, covered.

Cake is done when a toothpick inserted in the middle comes out clean.





1/4 cup crumbled blue cheese
1/2 cup cream cheese, softened
3 tablespoons sour cream
1 tablespoon minced green onion
1/2 cup chopped walnuts
2 cucumbers


Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.

Remove the ends and cut each cucumber into 3/4 inch rounds.

Using a melon baller, scoop out the seeds from the center of each round to form a cup.

Reserve 1 tbsp of the walnuts as a garnish.

Combine remaining ingredients and stir until well blended.

Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

Yeld: 24 cups





8 Tbs. unsalted butter, cut into pieces
1/2 cup packed dark brown sugar
1/4 cup Scotch whisky or Bourbon; more if you like
4 large egg yolks, lightly beaten


In the top of a double boiler set over—but not touching—a pot of barely simmering water, combine the butter, brown sugar, and whisky. Whisk until the butter and sugar are melted and the mixture is smooth. You can do this step in the microwave as well on 10 second intervals between stirrings until melted.

Add the yolks and continue whisking (or stirring with a wooden spoon) until the sauce is very thick and has some body, 7 to 10 minutes; it will have the consistency of caramel sauce (an instant-read thermometer should register 160°F). If you want more whisky flavor, add more, 1 tsp. at a time, to taste. Serve hot or warm. This sauce thickens as it cools. If you choose to do this in the microwave, do this again in 10 second intervals until desired consistency and temperature.

Serve while warm!





3-5 lbs boneless short ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 onions, sliced into rings
2 cups green peppers, chopped


3/4 cup ketchup
1/2 cup picante sauce (hot or mild)
2 tablespoons red wine vinegar
1/3 cup sugar
2 tablespoons Worcestershire sauce


1 Preheat oven to 300 degrees F.
2 Season flour with salt and pepper.
3 Roll ribs in flour to coat.
4 Arrange in a 9 x 13 inch baking dish.
5 Spread onions and peppers over meat.
6 Combine remaining ingredients in a bowl and spoon over the top of the meat.
7 Bake for 3 hours or until meat is well done.
8 Serve over rice or noodles.





4 large chicken thighs (about 1 3/4 pounds total), skin on
Salt and pepper, to taste (you could also use chicken breasts as well)
1/2 large yellow onion, diced
3 cloves garlic, chopped
12 ounces white (cremini) mushrooms (or any combination of your favorites), washed and diced
1/3 cup dry white wine
A few tablespoons chopped chives, to garnish


Preheat oven to 150 degrees, or lowest “warm” setting. Yes we will be using this to keep the chicken warm.
Place chicken thighs skin side-down on a cutting board, and pierce flesh with a knife on each side of the bone, leaving about a half inch long slice. Season well on both sides with salt and pepper, and place skin side-down in a dry, cold cast iron skillet. If your skillet doesn’t have a lid, find a bigger, heavier pan to rest on top.

Increase heat to high. After the chicken sizzles for about a minute, reduce heat to medium and wiggle the thighs to make sure they aren’t sticking to the pan. Cover and cook approximately 20 minutes, checking often to make sure skin isn’t getting too brown. Halfway through the cycle, a flood of chicken fat will hit the pan, which will slow down the browning. If chicken is getting too brown too fast, reduce heat to low.

When the chicken is done (you can check it with a meat thermometer if you want to make sure it’s hit a safe 165 internal temp), transfer the thighs to an sheet pan to keep warm in the oven while you prepare the sauce.

Pour off all but 2-3 tablespoons of chicken fat from the skillet. Add the onion, garlic, and mushrooms and sauté them over high heat for about 3-4 minutes. or until mushrooms release their liquid and begin to turn golden brown.

Season with salt and pepper, then pour in the wine, making sure to scrape up any brown bits from the bottom of the pan. Cook for approximately one minute more, until sauce thickens.

To serve, spoon mushroom ragout onto plates. Place a chicken thigh on top, add more sauce, and sprinkle with chives.

(OK, the first thing you are asking is “What is a ragout? Well basically, a ragout is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables. WOW….does this sound fancy and hard to make? I bet it does, but this is basically a chicken skillet dish with a little wine and some mushrooms. but you can pretend to be a french chef making this up with its great combined flavors. 20 minutes from start to end and you will have a Sunday meal Julia Child could rival with! Give this one a try…you’ll enjoy this!)