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Chipotle Flank Steak and Slaw


½ cup fruit-based barbecue sauce
¼ cup mayonnaise
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 head green cabbage
3 tablespoons vegetable oil
4 large cloves garlic, minced
1 tablespoon sweet-and-spicy barbecue
rub (preferably paprika-based)
1 cup mayonnaise
½ red onion, diced
4 scallions, thinly sliced
2 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
4 teaspoons granulated sugar
4 teaspoons turbinado sugar
2 teaspoons ground coffee
1 teaspoon chipotle chile powder
Kosher salt
1 1½-pound flank steak

1 cup apple or cherry wood chips


1. Make the South Beach Sauce; Whisk the barbecue sauce, mayonnaise and garlic in a
medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
2. Soak the wood chips in water at least 30 minutes; drain, Heat a charcoal grill and
prepare for indirect grilling; Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250’).
3. Meanwhile, prepare the Blue Smoke Slaw; Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more.
4. Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to
the cooler side of the grill, over the drip pan, cored-side up, Cover the grill and cook until
the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding
more wood chips halfway through and more charcoal as needed.
5. Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the
sliced cabbage and garlic mixture from the cavity to a large bowl.
6. Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
7. Make the steak; Spread out the coals arid bring the grill temperature up to high (5O0),
adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub, Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees. 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw amid the South Beach Sauce.


Chicken Piccata



  • 2 tablespoons extra-virgin olive oil
  • 1 1/3 pounds chicken breast tenders, cut into
    1-inch pieces
  • Salt and pepper
  • 1 1/2 tablespoons butter
  • 4 cloves garlic, chopped
  • 2 shallots, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken broth or stock
  • 3 tablespoons capers, drained
  • 1/2 cup flat-leaf parsley, chopped
  • 1 pound penne rigate pasta, cooked to al
  • Chopped or snipped chives, for garnish


Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin
olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken
until lightly golden all over, about 5 to 6minutes. Remove chicken from pan and
return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute
garlic and shallots 3 minutes. Add flour and cook 2 minutes.

Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes.

Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper,
to your taste. Top with fresh snipped chives.

Corned Beef Pizza Swirls



  • 2 tsp. granulated sugar
  • 1 tsp. active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • 2 tsp. caraway seeds
  • 2½ cups all-purpose flour
  • ¾ lb. thinly sliced corned beef
  • ½ lb. thinly sliced lacy Swiss cheese


  • ½ cup mayonnaise
  • 3 Tbsp. finely diced dill pickles
  • 2 Tbsp. ketchup
  • 1 tsp. brown sugar
  • ½ tsp. onion powder
  • ¼ tsp. pepper
  • 2 dashes Louisiana-style hot sauce
  • Dash garlic powder


  1. Add sugar and yeast to warm milk; let stand 15 minutes. Beat the yeast mixture, oil, kosher salt and caraway seeds until blended. Beat in flour, ½ cup at a time, just until combined. With oiled hands, place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 2 hours.

    Meanwhile, mix all ingredients for Thousand Island sauce; refrigerate.


    Punch down dough. To assemble the pizza swirls, turn the dough onto a well-floured surface; roll into a 15 x 10-in. rectangle. Arrange corned beef and cheese slices to within ¾ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Cut crosswise into 1-in. slices. Place slices, sides touching, on a parchment paper-lined baking sheet.


    Preheat oven to 375°. Cover pizza swirls with greased foil; let stand for 20 minutes. Bake, covered, 20 minutes; remove foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.

Corned Beef Hash Pie



  • 1¾ cups all-purpose flour
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • ½ cup plus 2 Tbsp. cold unsalted butter, cubed
  • 2 to 4 Tbsp. cold lager beer or beef broth



  • 2 medium red potatoes, cut into ¼-in. cubes
  • ½ tsp. kosher salt
  • 3 green onions, chopped
  • 2 Tbsp. unsalted butter, cubed
  • 1 Tbsp. stone-ground Dijon mustard
  • ½ tsp. pepper


  • ½ lb. thinly sliced corned beef
  • ¼ lb. sliced provolone cheese
  • 1 Tbsp. cold whole milk or heavy whipping cream


  1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.

    Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.


    Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.


    Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.


    To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

Homemade Corned Beef



  • 1 gallon water
  • 1½ cups kosher salt
  • ½ cup packed brown sugar
  • ¼ cup mixed pickling spices, divided
  • 4 tsp. pink curing salt (Prague Powder)
  • 4 garlic cloves, minced
  • 2 oven roasting bags
  • 1 fresh beef brisket (4 to 5 lbs.)
  • 2 large carrots, chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped


  1. In a large stockpot, combine water, kosher salt, brown sugar, 2 Tbsp. pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled.

    Place one large oven roasting bag inside another. Place brisket inside both bags; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat the meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce the heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours.


    Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. To make ahead, refrigerate meat in cooking liquid several days; reheat in liquid.

Shrimp & Spinach Salad with Hot Bacon Dressing



  • 1½ lbs. uncooked shrimp (31-40 per lb.), peeled and deveined
  • 1 tsp. Montreal steak seasoning
  • 4 bacon strips, chopped
  • 1 shallot, finely chopped
  • ⅓ cup cider vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. Dijon mustard
  • ½ tsp. sugar
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 pkg. (10 oz.) fresh spinach
  • ¾ cup roasted sweet red peppers
  • ¼ cup sliced almonds


  1. Sprinkle shrimp with steak seasoning. On four metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 2-3 minutes on each side.

    Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings. Add shallot; cook and stir over medium heat until tender, 1-2 minutes. Stir in next six ingredients; bring to a boil. Remove from heat.


    In a serving bowl, toss spinach and bacon mixture. Layer with the shrimp and pepper slices; top with cooked bacon and almonds.

Pancetta & Mushroom-Stuffed Chicken Breast



  • 4 slices pancetta
  • 1 Tbsp. olive oil
  • 1 shallot, finely chopped
  • ¾ cup chopped fresh mushrooms
  • ¼ tsp. salt, divided
  • ¼ tsp. pepper, divided
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • ½ cup prepared pesto


  1.  Preheat oven to 350°. In a large skillet, cook pancetta over medium heat until partially cooked but not crisp; drain on paper towels.

    In same skillet, heat oil over medium-high heat. Add shallot; cook and stir until lightly browned, 1-2 minutes. Stir in the mushrooms; cook until tender, 1-2 minutes. Add ⅛ tsp. salt and ⅛ tsp. pepper.


    Pound chicken breasts with a meat mallet to ¼-in. thickness. Spread each with 2 Tbsp. pesto; layer with one slice pancetta and a fourth of the mushroom mixture. Fold chicken in half, enclosing the filling; secure with toothpicks. Sprinkle with remaining salt and pepper.


    Transfer to a greased 13×9-in. baking dish. Bake until a thermometer inserted in chicken reads 165°, 30-35 minutes. Discard toothpicks.