Dry Rub Chicken

INGREDIENTS

Brine
4	cups water
1/3	cup Kosher salt
1/3	cup white or brown sugar
1/3	cup white vinegar
Dry Rub
6	tablespoons packed dark brown sugar
4	tablespoons sweet or smoked paprika
3	tablespoons chili powder
	Up to 1 tablespoon ground red pepper (if you like things quite hot) or to taste (I used 1/2 teaspoon)
2	teaspoons garlic powder
1	teaspoon ground cumin
1/2	teaspoon ground nutmeg
2	tablespoons Kosher salt
	Up to 1 tablespoon coarsely ground black pepper
Chicken
5 1/2 to 6	pounds mixed bone-in skin-on chicken parts (we used 2 small chickens, each in 8 parts)
Sauce
	A generous squeeze of honey
1	teaspoon cider vinegar

INSTRUCTIONS

1.	Brine the chicken: In a large plastic container, mix water, salt, sugar and vinegar. Add chicken parts and cover with a lid or plastic wrap in the fridge, for at least 1 hour and up to 6.
2.	Make the rub: Mix ingredients.
3.	Prepare chicken: Heat oven to 300 degrees. Remove chicken parts from brine and pat dry. Place pieces of chicken on two very large pieces of foil, large enough to fold over chicken and form packets. Pat chicken pieces generously on all sides with rub; do not be shy about using more than seems… seemly. Turn the chicken pieces so their meatier sides are down, and tightly fold the foil around them to make two large packets.
4.	Place two cooling racks (which will act as baking racks) on two baking sheets (one on each). Place a chicken packet on each and place one sheet on an upper oven rack and one on a lower. Bake chicken for 1 hour, then rotate baking sheets. Bake for another 30 to 60 minutes, until the internal temperature of the thickest part of each chicken reads 155 degrees. (Chicken is done at 160. This leaves you a little heat window for the next step, without leading to overcooking. If you'd like to skip this, just cook the chicken in foil until it reaches 160.)
5.	Finish the chicken: Heat broiler. Carefully open each packet of chicken and pour accumulated juices into a saucepan (to make a sauce in a minute). Arrange chicken pieces on open foil packets and run each tray under the broiler until lightly crisped at edges and cooked through. Place on serving platter.
6.	Make a sauce* from the juices: Boil your accumulated juices in the saucepan over high heat for anywhere from 5 to 10 minutes, until it makes a syrupy sauce that coats a spoon. I like to add a squeeze of honey for flavor while it reduces. Once syrupy, add 1 teaspoon apple cider vinegar. Serve with chicken.

Chicken Liver Frittata

INGREDIENTS

4	bacon slices
1/2	small onion, sliced and halved
	Chicken livers from 2 chickens, chopped into bite-sized pieces
4	eggs, whisked
1/2	c Parmesan cheese, shredded
	Fresh herbs such as thyme, sage, rosemary

INSTRUCTIONS

1.	Cook the bacon on the stove top. Do not strain the grease. Chop the bacon and set aside.
2.	Sauté the onion pieces in the bacon fat until some brown appears. Leave it crisp.
3.	Add the liver and cook thoroughly, flipping pieces as needed.
4.	Whisk the eggs with half the shredded cheese. Add eggs to the liver and onions and cook on medium low. Immediately add the wine and herbs. Cook until eggs are soft scrambled.
5.	Serve with more cheese, herbs and a sprinkle of pepper.

All Purpose Dough

INGREDIENTS

2	cups warm water.
2	Tablespoons yeast.
4	Tablespoons Sugar.
5	cups flour, unbleached, whole wheat, or a mixture of the two, (you can use 3 cups white+2 cups whole wheat).
1/4	cup olive oil.
2	teaspoons salt.

INSTRUCTIONS

1.	For "sponge" Mix the yeast, Sugar, and water, Mix in 2 cups flour.
2.	Cover the bowl and let rise for 10 minutes.
3.	Place all ingredients +"sponge" in the bowl of mixer, beat 10 minutes to make soft dough.
4.	The dough is now ready to use for flat bread or pizza or roll or bread loaf or Fatayer. To bake small round flat pieces, preheat oven to 550F and bake for about 2-3 minutes.

Flank Steak with Pineapple Salsa

INGREDIENTS

1	lb beef flank steak
1	Tbs olive oil
1	tsp chipotle powder
4	slices fresh pineapple (canned in juice may be used)
1	large red bell pepper, diced
1/2	red onion, diced
1/4	cup cilantro, chopped
	juice of 1 lime

INSTRUCTIONS

1.	Prepare the grill, or turn the broiler on high.
2.	Mix oil and chipotle powder together in a small dish.
3.	Brush onto both sides of the steak.
4.	Grill for around 5 minutes on one side, and 3 more minutes on the other. Or, broil 3 minutes on one side, and 2 minutes on the other.
5.	Remove to a plate, cover and let rest for 10 minutes.
6.	Grill the pineapple rings for 2-3 minutes per side (or broil for 45 seconds to 1 minute per side).
7.	Cut the pineapple into small chunks and place in a medium bowl.
8.	Add red bell pepper, red onion, cilantro and lime juice and mix together.
9.	Slice the steak thinly, and serve with pineapple salsa.

Creamy mushrooms and eggs

INGREDIENTS

10	oz mixed mushrooms
1	tbsp in salted butter
1 1/2	tsp olive oil
1	large shallot, minced
	Salt and pepper
1/2	c heavy cream
1	tsp chopped rosemary
1	tsp chopped mint
4	small slices brioche or challah
4	roughly poached eggs

INSTRUCTIONS

1.	Slice mushrooms to bite size.
2.	Medium skillet, med-high heat, add butter and oil. When bubbles subside, toss shallots about 2 mins. Add mushrooms, salt and pepper and stir until mushrooms give out liquid. Cook until tender.
3.	Pour in cream, bring to boil, then cook 3 mins to let it thicken.
4.	Pull from heat, add rosemary and mint.
5.	Arrange bread on small plates, top with mixture, then eggs. Serve immediately.

Spicy Vietnamese Chicken Noodle Soup

INGREDIENTS

	Stems from 1 bunch cilantro
2	points star anise
1	tsp coriander seeds
1	tsp white peppercorns
1	small onion, chopped
3	garlic cloves, split, germed, thinly sliced
1	1 inch piece ginger, peeled and minced
2	dried red chilis
6	c chicken broth
14	oz unsweetened coconut milk
1/4	c fish sauce
1	tsp brown sugar
	Salt
1	lb chicken breasts w skin and bones
5	oz egg noodles or rice vermicelli
4 to 6	tbsp fresh lime juice
1/4	c cilantro, chopped
optional
	Fresh basil
	Fresh mint
	Limes
	Bean sprouts
	Hoisin sauce
	Asian chili oil

1. Put the spices in cheesecloth, and add it with onions, garlic and ginger to broth, on med-high heat. Add chilis, milk, fish sauce, sugar and salt. When it comes to a simmer, add the chicken and cook for about 30 mins until it is cooked through. Do not boil.
2. Remove chicken and let cool until you can handle it. While chicken cools, cook noodles. 
3. Remove bones and skin if there are any, and tear into bite-sized pieces. Add bake to soup.
4. When the noodles are done, serve with optional toppings.

Raw Kale Salad

INGREDIENTS

3	cups finely chopped kale (stems removed and discarded)
1	cup broccoli florets, finely chopped
2	medium carrots, peeled and shredded
1/2	cup chopped bell pepper
1/2	cup thinly sliced scallions
1/4	cup finely chopped parsley
2 to 3	pitted Medjool dates, chopped
2 to 3	tablespoons fresh lemon juice
1	tablespoon extra-virgin olive oil
1	tablespoon Grade B maple syrup or honey
1	tablespoon finely grated ginger root
1	tablespoon finely grated ginger root
	Sea salt, to taste
	Sea salt, to taste

INSTRUCTIONS

1.	In a large mixing bowl, combine the kale, broccoli, carrots, bell pepper, scallions, parsley, sunflower seeds, sesame seeds, and dates.
2.	In a small bowl, whisk together the lemon juice, olive oil, maple syrup, and ginger to combine. Pour the dressing over the salad and toss to coat. Season to taste with salt. Let salad stand at room temperature for at least 15 minutes before serving.