2 tablespoons balsamic vinegar |
2 tablespoons champagne vinegar |
2 tablespoons lemon juice |
1 garlic clove, minced |
1 large shallot, minced |
1/2 bunch tarragon, leaves finely chopped |
2 cups extra-virgin olive oil |
2 tablespoons melted bacon fat |
salt and freshly ground black pepper |
1 (4 to 6-pound) chicken |
2 tablespoons seasoning mix, recipe follows |
1 medium onion, cut into thirds |
2 bay leaves, broken up |
2 sprigs rosemary |
1 head garlic, peeled and smashed |
1 lemon, cut into eighths |
big pinch freshly ground nutmeg |
20 whole black peppercorns |
2 tablespoons mustard seeds |
2 tablespoons extra-virgin olive oil |
1 cup rice flour ( all-purpose flour may be substituted) |
salt and freshly ground black pepper |
12 small fresh shucked oysters |
10 tablespoons canola or peanut oil |
1 tablespoon butter |
1 cup corn kernels |
1 1/2 cups canned piquillo peppers or roasted red peppers, diced |
4 green onions, green part only, chopped |
2 tablespoons chopped parsley leaves |
8 cups arugula |
2 tablespoons kosher salt |
3 teaspoons ground cumin |
3 teaspoons ground coriander |
2 teaspoons dry mustard |
2 teaspoons paprika |
1 teaspoon ground black pepper |
