Pulled Chicken BBQ

1 Chicken, whole de-boned or broken down
BBQ spice rub (we used Neely's recipe)
Vinegar
Dijon mustard
BBQ sauce
Rolls

Next time:
Cook on charcoal grill with smoke, use mop sauce and reserve some sauce for the end.

Collard Greens

Olive oil
2-3 Cloves garlic, minced
1 Smoked chicken breast (Nueskes), big chunks
1 Bunch collard greens, coarse chop
1-2 cups broth/water, maybe more
salt, pepper

Saute garlic in olive oil in cast iron skillet, add chicken breast and saute for 2-3 minutes.  Add greens, stock, salt pepper, bring to boil and then reduce to simmer until greens are tender, adding more stock or water as needed.

Notes: don't use whole breast for 1 bunch of greens or better yet use bigger chunks that can be removed.  Might want a sauce pan in place of the skillet.

Jalapeno Cheddar Grits

Butter
1 red bell pepper, chopped
1 jalapeno, finely chopped
2 cloves garlic
3 cups chicken stock
1 cup milk (or cream, half and half, etc)
1 cup grits
1.5 cups grated sharp cheddar

Saute the peppers and garlic in butter, set aside.
Bring stock and milk to a boil and mix in grits, lower heat and simmer about 5 minutes.  Stir in peppers and cheddar. 

Note:  ratio of grits to liquid might still be off a bit

breakfast

Mushroom Pork Chops with Apple Pan Sauce and Bok Choi Hash

Chops:
Grind dried mushrooms in spice grinder, rub chops with salt, pepper and mushroom powder.
Pan sear in cast iron skillet than transfer to a baking sheet lined with parchment paper and bake at 350? for about 15 minutes.

Porky Apple Pan Sauce:
1/2 cup chicken stock
1/3 cup apple cider
1/2 cup calvados
butter

Add everything but butter to the pork chop skillet.  Bring to boil then simmer to reduce to 1/3 of a cup.
Add 3/4 cup coconut milk (or half & half, cream, etc.)
Finish with butter.

Bok Choi:
1 Bok Choi, chopped into big chunks
3-4 Shallots (small)
vinegar
oil

Saute the shallots until crispy and set aside.  Saute bok choi, stalks first and then leaves.

Grilled Chicken with Edamame Skordalia

From Bon Appetit

16 oz edamame 
1/2 cup coarsely chopped fresh basil 
1/3 cup extra-virgin olive oil plus additional for brushing 
3 garlic cloves, peeled 
6 tablespoons freshly grated Parmesan cheese 
2 tablespoons fresh lemon juice 
3 chicken breast halves

Cook edamame in boiling salted water until just tender, about 10 minutes. Drain, reserving 1 cup cooking liquid for skordalia.  Shell the edamame.

Meanwhile, combine basil, 1/3 cup oil, and garlic in processor; blend until basil and garlic are finely chopped. Transfer 2 tablespoons basil oil to small bowl and reserve. 

Add edamame, 1/2 cup reserved cooking liquid, Parmesan, and lemon juice to remaining basil oil in processor; puree until mixture is almost smooth, adding more cooking liquid by tablespoonfuls if mixture is dry. Season generously with salt and pepper. Set skordalia aside. 

Prepare barbecue (medium-high heat). Brush grill with oil. Brush chicken breasts on both sides with reserved basil oil; sprinkle with salt and pepper. Grill until chicken is just cooked through, about 6 minutes per side. Slice chicken breasts crosswise.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Chicken-with-Edamame-Skordalia-242966#ixzz2fRgC3W1z

nachos!

Tomato Tart

Tomato Risotto

Tomatoes
2 cups Arborio rice
Saffron
Chicken stock

Kal's Kourage Habanero Hot Sauce

12 Habaneros (around 5 ounces)
6-8 Cayenne peppers
5-6 Garlic cloves, whole, unpeeled
2-3 Carrots (medium), small slices
2-3 Celery stalks
1 Onion (medium), chopped
1 cup Cider vinegar
1 cup Water
salt
1/2 Tbs pepper
1/2 tsp Sugar
1/2 tsp Xanthan gum

Roast peppers and garlic (unpeeled) on the grill (grill basket makes it easy) until charred.  Move to a paper bag and let cool.  Peel peppers and garlic, seed the habaneros.

Sautee onions, carrots and celery in a little olive oil, 5-10 minutes.  Add peppers, garlic, vinegar, water, salt, pepper and sugar.  Bring to boil and then reduce heat to simmer, covered until carrots are tender, 15-20 minutes (maybe more).  Turn heat off and stir in xanthan gum.  Process until smooth.

(want to increase recipe ~1.5x to fill 2 bottles)