Preheat greased grill to medium heat. Mix barbecue sauce, orange peel and juice. Grill chicken 6 minutes, turning over after 3 minutes. Brush with barbecue sauce mixture. Add vegetables to grill. Continue grilling chicken and vegetables 9 to 12 minutes or until chicken is cooked through and vegetables are tender, turning occasionally and brushing chicken with the remaining barbecue sauce mixture and vegetables with the dressing.
Pre-heat oven to 375 degrees F. Season the shanks liberally with the salt and pepper. Heat oil in large dutch oven until smoking. Reduce heat and sear the shanks, turning occasionally, until dark and golden brown, 15-18 minutes. Set aside.
Add the onions, garlic and orange wedges to the pot and cook until the garlic is softened, 8-10 minutes. Add the rosemary, olives, wine, tomato sauce, and stock and bring to a boil. Replace the lamb shanks in the pot and return to a boil. Cover tightly, place in the oven and cook for 1-1/12 hours, until the meat is fork-tender.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void. Add a small aluminum pan to the void side of the grill and fill it halfway with water.
In a small bowl, combine the dry rub ingredients. Coat the pork evenly with dry rub, patting gently until the mixture adheres to the meat.
When the grill reaches 250 degrees Fahrenheit, place pork butt on the void side of the grill over the water pan, close the lid, and cook over indirect heat for 4 hours.
Season the chicken with salt and pepper. Grill over Kingsford® Charcoal, together with the onion slices, over medium heat on all sides for about 5 to 7 minutes on each side.
Brush both the chicken and onion generously with the KC Masterpiece® BBQ sauce and finish grilling until crispy and chicken has reached an internal temperature of 150 degrees Fahrenheit.
Remove the chicken from the grill and cover with foil and allow cooling. Once cool enough to handle, shred the chicken and separate the onions into rings.
Cut the peaches into slices. Warm the butter with the brown sugar and a little spring water. Place the peaches in the pan and allow them to cook slowly. Scrape out the inside of the vanilla bean and add it to the peaches. Add in the raspberries and blueberries, allowing it to warm. Arrange the crepes on a cutting board. When the fruit mixture has stewed, spoon it into the crepe, folding it in ½ and then into ¼. Warm the fruit-filled crepe in a 200 degree oven for 5 minutes. Arrange on the plate and finish with a fresh whipped cream rosette.
• In a food processor blend yolks and garlic till smooth
• Add lemon juice
• With the machine running, slowly incorporate the oil
• Adjust Seasoning
• Shave shallots on mandolin - be careful the blades are very sharp!
• Toss with cornstarch
• Fry in hot oil till crisp
• Drain on paper towel
• Season meat patties with salt and pepper and grill to desired temperature
• Top with brie cheese
• Serve in lettuce leaves with a drizzle of the aioli and crisp shallots
For the Scallops:
Blanch scallops.Slice each scallop approximately 1/4" thick. You should get 4 slices from each scallop. Place the sliced scallops on a plate.Chill and reserve for service.
For the Radishes:
Combine the radishes, vinegar, lemon juice, salt, and sugar in a bowl and mix. Allow radishes to stand for at least 30 minutes. Chill and reserve for service.
For the Dressing:
Cut the Lemon in half. Squeeze half in 1 quart of water. Peel the Pears, slice ½ thick, and
cut half of those into ½ inch batons and reserve in the lemon water. In a small sauce pot, combine
Sherry Vinegar and Maple Syrup and reduce until glaze like consistency. Crack the Black Peppercorns and add. In a sauté pan, caramelize the Pear slices.
Place caramelized Pears on a plate, dress the Sylvetta and Pear batons with Olive Oil, Lemon Juice, Salt, and Pepper. Arrange on the plate. Top with crumbled
Blue Cheese and drizzle with Sherry Maple Vinaigrette.
It is important to use cold rice when making fried rice to ensure the best texture.
Heat wok or large sauté pan. Add oil, Chinese sausage, onions, and garlic over high heat. Quickly stir in the cold rice, rabe, and chicken. Continue to stir fry for 2-3 minutes or until rice begins to crisp at the bottom of the pan. At this point, add the sauce and mix evenly. Next, add the peas and scallions and continue to cook for another 2-3 minutes. Season to taste, transfer to a bowl and add sesame seeds for garnish.
In 12-inch nonstick skillet, heat 3 Tbs dressing over medium-high heat and cook mushrooms, stirring occasionally, for 6 minutes or until mushrooms are tender. Stir in green onion and keep warm. Just before serving, toss greens with remaining ¼ Cup dressing.
Place greens on serving plates and top evenly with mushrooms and goat cheese, Sprinkle with pepper.
Remove leaves from approximately 5 large strawberries. Use an electric juicer or mash the fruit until you have about 1 teaspoonful of fresh Strawberry juice.
Combine liquid ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled daquiri glass. Garnish with a fresh strawberry.