BBQ CHICKEN TENDERS

Ingredients

1 cup prepared barbecue sauce 2 tablespoons Dijon mustard 2 tablespoons honey 1 1/2 pounds chicken tenders (see Note) 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 large eggs 1 3/4 cups coarse dry breadcrumbs, preferably whole-wheat (see Note) Olive oil or canola oil cooking spray

Preparation 1. Combine barbecue sauce, mustard and honey in a large bowl. Set aside 1/2 cup of the sauce in a small bowl. Cut any large chicken tenders in half lengthwise, then add all the tenders to the large bowl with the remaining sauce; stir to coat. Marinate in the refrigerator for 30 minutes to 1 hour. 2. Preheat oven to 450F. Coat a large rimmed baking sheet with cooking spray. 3. Combine flour, salt and pepper in a shallow dish. Lightly beat eggs in another shallow dish. Place breadcrumbs in a third shallow dish. Coat each tender in flour, shaking off any excess. Dip in egg and let any excess drip off. Then roll in the breadcrumbs, shaking off any excess. Place the tenders on the prepared baking sheet. Generously coat both sides of each tender with cooking spray. 4. Bake for 10 minutes. Turn each tender over and continue baking until the outside is crisp and the tenders are cooked through, about 10 minutes more. Serve with the reserved sauce for dipping.

ONION RING RECIPES

Ingredients

2 medium yellow onions 3/4 cup all-purpose flour 2 teaspoons baking powder 3 large eggs 1 1/2 cups fine dry breadcrumbs, preferably whole-wheat (see Note) 1 tablespoon seasoning blend, such as Cajun, jerk or Old Bay Olive oil or canola oil cooking spray

Preparation 1. Position racks in upper and lower thirds of oven; preheat to 450F. Coat 2 large rimmed baking sheets with cooking spray. 2. Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. (Discard the smallest rings or reserve for another use.) Place the rings in a medium bowl; cover with cold water. 3. Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray. 4. Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.

FRIED SOFT-SHELL CRAB

Ingredients

Vegetable oil 1 (12-oz.) can evaporated milk 1 large egg 6 soft-shell crabs 1 1/2 teaspoons seasoned salt 1 1/2 cups self-rising flour

Preparation 1. 1. Pour oil to a depth of 3 inches into a Dutch oven; heat to 360. Whisk together milk, egg, and 1/4 cup water in a large bowl. 2. 2. Rinse crabs, and pat dry. Sprinkle crabs with seasoned salt. Dredge crabs in flour; dip in milk mixture, and dredge in flour again. Fry crabs, in batches, in hot oil 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels. 3. Fried Shrimp: Substitute 2 lb. peeled, large raw shrimp with tails (21/25 count) for soft-shell crab. Prepare recipe as directed, heating oil to 325 and frying shrimp, in batches, 3 to 4 minutes or until golden brown. Prep: 20 min., Fry: 3 min. per batch. 4. Fried Grouper: Substitute 2 lb. grouper, cut into 2-inch fillets, for soft-shell crab. Prepare recipe as directed, heating oil to 350 and frying grouper, in batches, 3 minutes on each side or until golden brown. Prep: 10 min., Fry: 6 min. per batch. 5. Fried Oysters: Substitute 2 pt. fresh oysters, drained, for soft-shell crab. Prepare recipe as directed, frying oysters, in batches, 2 to 3 minutes or until golden brown. Serve immediately. Prep: 10 min., Fry: 2 min. per batch.

BEER-BATTERED FRIED FISH Ingredients

Vegetable oil $ 2 pounds grouper fillets, cut into pieces 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 cups all-purpose flour $ 1 1/2 teaspoons sugar $ 1 teaspoon salt 1 (12-oz.) bottle beer $ 1 teaspoon hot sauce $

Preparation
1. 1. Pour oil to depth of 3 inches into a large Dutch oven; heat to 360. 2. 2. Meanwhile, sprinkle fish with salt and pepper. 3. 3. Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off. 4. 4. Gently lower fish into hot oil using tongs (to prevent fish from sticking to Dutch oven). Fry fish, in 4 batches, 2 to 3 minutes on each side or until golden brown. Place fried fish on a wire rack in a jelly-roll pan; keep warm in a 200 oven until ready to serve.

AVOCADO FRIES

Ingredients

Canola oil for frying $ 1/4 cup flour $ About 1/4 tsp. kosher salt 2 large eggs, beaten to blend $ 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preparation 1. 1. Preheat oven to 200. In a medium saucepan, heat 1 1/2 in. oil until it registers 375 on a deep-fry thermometer. 2. 2. Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer. 3. 3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste. 4. Note: Nutritional analysis is per serving.

SESAME MASHED POTATOES

Ingredients

6 to 8 medium all-purpose potatoes (about 2 pounds), scrubbed and unpeeled $ 1/2 cup steaming-hot half-andhalf 2 tablespoons butter, at room temperature $ 1 tablespoon toasted Asian sesame oil 1 teaspoon salt 1/4 teaspoon freshly ground pepper

Preparation
1. 1. Cook potatoes in boiling water to cover in a large saucepan 35 to 40 minutes or until very tender. Drain well; spear each hot potato with a fork, and peel. 2. 2. Mash potatoes thoroughly, and add remaining ingredients. Continue mashing until mixture is light and fluffy.

SALTWATER STEAMED LOBSTER Ingredients

8 lobsters, as large as you like Fresh water Sea salt

Methods
1. Find a pot large enough to fit all the lobsters in. Pour about 1 inch of water into it. Add a handful of salt. Taste the water, it should remind you of a day at the beach and be pleasingly salty. Bring to a boil. 2. To avoid nicks and cuts, pull on a pair of cleaning gloves or other hand protection. Grasp the two legs of the lobster, cross them and hold them tightly. This will immobilize them as you slip the rubber bands off the claws. 3. Drop them into the steaming water. Cover with a tight fitting lid and steam for 12 to 15 minutes. 4. Remove from pot and when they are cool enough to handle, remove the meat from the tail, claws and knuckles. Have fun!

STEAM FISH Ingredients

(Serves 1-2)

Note: If cooking for more, just use a bigger piece of fish and add more of the other ingredients accordingly to fill the plate. - 1 small cut of fish (about 150g onwards) - 1 thick stalk spring onions, cut to 2 inch lengths - 5 slices ginger, sliced thinly - 1 chilli padi, sliced thinly (adjust or omit to your liking) - 1/2 to 1 tomato, cut to small wedges - 2 shiitake mushrooms, sliced thinly - 1 sour plum (aka salted plum) - 1/2 tbsp light soy sauce - 2 tbsp water (or more if you like more soup) Directions 1. Place fish (skin side down) in a deep plate. Drizzle light soy sauce and water over the fish. Keep in fridge (covered) for at least 30 minutes if you can. 2. Scatter the rest of the ingredients evenly over the fish. 3. Steam on high heat for 10-15 minutes (note: for the small piece I had, it is cooked

BROTH OF STEAMING SCALLOPS, PRAWNS AND CLAMS WITH NOODLES, BLACK BEANS, CORIANDER AND LIME Ingredients

6 oz black beans, soaked, overnight 2 cup chicken stock or 2 cup fish stock 2 tbsp finely sliced ginger, heaping 8 medium scallops, trimmed, with roe on or off 10 raw tiger prawn, peeled, with dark intestinal vein removed 1 lb. live clam 1 lb. noodles 1 handful fresh parsley or 1 handful fresh basil 2 good handfuls fresh coriander 2 medium/large fresh red chili, seeded, and, finely, sliced salt freshly ground black pepper 2 lime

Methods
1. 2. 3. 4. Rinse the soaked black beans. Cover with water, bring to a boil, and simmer until tender. Bring the stock to the boil and simmer with the ginger. Steam the seafood in a steamer over simmering stock (if you don't have a steamer, place the seafood into a foil envelope, add a swig of water or white wine, and bake in the oven at its highest temperature for 5 to 10 minutes or until the clams open up). While your seafood is steaming, cook the noodles in boiling salted water until tender and drain. Divide the noodles between 4 deep broth bowls and scatter with the seafood, beans, herbs and chili. Check the seasoning of the broth and serve it from a teapot at the table. Finish with a squeeze of lime juice.

5. 6. 7. 8.

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STEAMED COD FILLET Ingredients

Sea salt and freshly ground black pepper 1 1/2 lb Cod fillet with skin 2 Thick winter leeks 4 oz Butter 2 sprigs Thyme 1 lb Whole cod roe 1/2 cup Apple juice 1/2 cup Whipping cream 1 Red apple, large 2 tbsp Coarse grain mustard 1/2 cup Cider vinegar

Methods
1. Bring a large pot of water to the boil and season with salt and cider vinegar. Wrap the roe individually in baking paper and carefully simmer for 5 minutes before letting it cool in the cooking liquid. 2. Divide the cod into 4 large steaks and season each piece on the meat side with salt and pepper and let them draw for a while. 3. Trim the leeks and divide the white bottom from the darker green top. Slice the white bit finely and chop the darker top more roughly, washing them separately in lots of cold water. 4. Saut the white leek in butter with the thyme until it softens but does not color from the heat. Add 1/4 cup (50 ml) cider vinegar and all the apple juice and let this reduce until almost evaporated. 5. Add the cream, heat through and mount the sauce with coarse mustard, seasoning to taste with salt, pepper and more vinegar. 6. Briefly saut the leek tops in a little butter in a shallow pot, season with salt and pepper and place the pieces of cod, skin side up, on top. 7. Put a lid on the pot and steam carefully for 5-6 minutes, until the skin peels easily from the cod. Meanwhile, chop the apple and toss with the last of the cider vinegar. 8. Just before serving, heat up a small frying pan, remove the small sinews from the roe and fry the roe, whole or split, in a little oil. 9. Season generously and serve the fried roe on the soft white leek, the cod with a little of the greens and scatter the apple over the plate.

ROASTED CHICKEN
Ingredients

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity 1 tablespoon olive oil Kosher salt Freshly ground black pepper 1 medium lemon, thinly sliced (optional) Fresh herbs, such as parsley, rosemary, or thyme (optional)

Instructions
1. Heat the oven to 425F and arrange a rack in the middle. 2. Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity. 3. Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet. 4. Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165F, about 50 minutes to 1 hour more. 5. Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

ROASTED COD WITH WHITE BEANS, TOMATO, AND TRUFFLE OIL Ingredients

2 tablespoons olive oil 1/2 cup finely chopped shallots 2 medium cloves garlic, minced 2 pounds tomatoes, peeled, seeded, and medium dice 2 pounds cod fillet, cut into 6 equal portions 1 1/2 cups cooked small white beans such as borlotti, cranberry, or cannellini (see Basic Cooked Beans, omitting the ancho chile) 1/4 cup reserved bean cooking liquid, or water Truffle oil for garnish (optional)

Instructions
1. Heat oven to 350F. Heat 1 tablespoon of the oil in a large frying pan over medium-high heat, add shallots and garlic, and cook until fragrant, about 1 minute. Add tomatoes and season well with salt and pepper. 2. Reduce heat to medium low and cook until nearly all liquid has evaporated, but tomatoes are still slightly chunky; transfer to a bowl and reserve. Wipe out frying pan, return to stovetop, and heat remaining 1 tablespoon of the oil over high heat. Season cod all over with salt and freshly ground black pepper, and, once oil shimmers, add cod and cook until nicely browned, about 2 minutes per side. 3. Transfer fish to a baking sheet and place in oven to finish cooking. (According to Chef Ripert, an easy test for doneness is to insert a metal skewer into the center of a fillet for 5 seconds. The fish is done when the skewer goes in easily and, when removed, feels slightly warm to your lip.) 4. Place 1/2 cup of the beans in a food processor with the reserved bean-cooking liquid and pure until smooth to make the sauce. Season well with salt and pepper. 5. To serve, spoon tomato compote in the center of each plate and place a cod fillet on top. Spoon bean sauce outside the compote, and sprinkle reserved whole cooked beans around the fish and over the two sauces. Garnish with a few drops of truffle oil, if desired.

ROASTED FINGERLING POTATOES RECIPE

Ingredients

1 1/4 to 1 1/2 pounds fingerling potatoes, scrubbed 2 tablespoons extra-virgin olive oil A few sprigs or 1 tablespoon finely chopped fresh rosemary or thyme (optional)

Instructions 1. Heat the oven to 425F and arrange a rack in the middle. 2. Place potatoes in a baking dish and toss with oil, salt, freshly ground black pepper, and herbs (if using). Make sure the potatoes are well coated with oil and the baking dish is also well oiled. Add more as needed. 3. Cover the baking dish with foil and place in the oven for 40 minutes. Check the potatoes. They should be tender all the way through when pierced with a knife but still a little firm. If they are not, give them another 10 minutes. Remove from the oven and allow to cool in the pan before serving.

ROASTED BROCCOLI
Ingredients

1 1/2 pounds broccoli 3 tablespoons olive oil 4 anchovy fillets, minced 4 medium garlic cloves, minced 1/4 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Lemon wedges, for serving (optional)

Instructions
1. Heat the oven to 475F and arrange a rack in the middle. Place a baking sheet in the oven while it is heating. 2. Trim about 1 inch off the stem ends of the broccoli. 3. Place the oil in a small saucepan and heat over low heat until just warmed through, about 2 minutes. Add the anchovies and garlic, stir to combine, and cook until the garlic is softened but not browned and the anchovies are fragrant, about 5 minutes. 4. Remove the pan from the heat and stir in the red pepper flakes; transfer the oil-anchovy mixture to a small heatproof bowl. Once the solids have settled to the bottom, tilt the bowl (being careful not to disturb the solids), remove 2 tablespoons of the oil, and drizzle it over the reserved broccoli. Set aside the remaining oil-anchovy mixture. Sprinkle the broccoli with the salt and pepper and toss until evenly coated. 5. Remove the hot baking sheet from the oven and spread the broccoli in an even layer on it. Roast until the edges start to brown, about 10 minutes. Using a flat metal spatula, stir the broccoli, scraping it up from the pan, and spread it back into an even layer. Continue roasting until it is just tender when pierced with a knife, about 5 to 10 minutes more. 6. Transfer the broccoli to a large bowl, add the remaining oil-anchovy mixture (including the solids), and toss to combine. Serve with lemon wedges, if using.

ROASTED GOAT LEG

Ingredients

2 tbsp cider vinegar Sea salt and freshly ground black pepper 1/2 lb mild blue cheese, for example, Danish Blue 1 whole leg goat, divided into four separate portions 4 oz roasted hazelnuts 1/2 cup coldpressed rapeseed oil, for dressing and frying A few ha mixed salad; chicory, mustard greens or curly endive Herbs for the salad: Italian parsley, dill or wild herbs such as ground elder or sage 3 tbsp Kale juice, from about 4 oz og fresh Kale

Methods
1. Heat up a large skillet or frying pan to a medium heat. 2. Split the larger portions of meat, removing the fat and sinews. 3. Season the pieces with salt and pepper and fry them for 3 to 4 minutes on each of the four "sides". 4. Take the pan off the heat and let the meat rest, covered in the pan for 5 minutes while you make the salad. 5. Chop or crush the hazelnuts lightly and mix them with the washed and drained salad and herbs. 6. Make a dressing with 3 to 4 tablespoons of rapeseed oil, the Kale juice, cider vinegar and season with salt and pepper. 7. Divide the salad on cold or warm plates, crumble the blue cheese over them and drizzle with the dressing. 8. Slice the meat thinly at an angle and divide the slices on top of the salad. 9. Drizzle with a little more dressing and serve.