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Sesame Soba Noodles with Roast Chicken and Chard Tbs Asian sesame oil Tbs soy sauce tsp crushed red pepper flakes Tbs extravirgin olive oil scallions very thinly sliced white and green parts kept separate medium bunch Swiss or rainbow chard oz trimmed and cut crosswise into inch ribbons Tbs finely chopped fresh ginger cups shredded rotisserie chicken oz soba noodles Tbs finely chopped salted peanuts or cashews optional Lime wedges for garnish Bring a large saucepan of water to a boil Meanwhile in a large bowl whisk the sesame oil soy sauce and pepper flakes to combine Heat the olive oil in a inch set over mediumhigh heat Add the scallion whites and cook stirring frequently until soft but not browned about minutes Add the chard and ginger toss cover and cook stirring once or twice until the chard is wilted to minutes Add the chicken reduce the heat to medium low and cook uncovered stirring occasionally until the chicken is warmed through about minutes more Take off the heat Boil the noodles according to package directions until just tender Reserve Tbs of the water and then drain the noodles Add the noodles and the reserved water to the sesame oil mixture and toss to combine Divide the noodles among serving bowls and top with the chicken mixture scallion greens and nuts if using Serve with the lime wedges SetRoasted Chicken Thighs with Olives and Rosemary Tbs unsalted butter oz pancetta diced about cup small skinon bonein chicken thighs about lb Kosher salt and freshly ground black pepper cup small pitted green olives such as picholine thin slices lemon inch rosemary sprigs cup dry white Position a rack in the center of the oven and heat the oven to Melt the butter in a inch ovensafe set over medium heat Add the pancetta and cook stirring occasionally until crisp about minutes Using a slotted spoon transfer to a small bowl Pat the chicken dry and season with salt and pepper Add the chicken to the set in batches if necessary skin side down and cook until well browned about minutes Tilt the set and pour off all but Tbs of the fat Turn the chicken over sprinkle the pancetta and olives around it and tuck the lemon and rosemary in where you can Pour the e over everything and sprinkle with tsp pepper Transfer the set to the oven and roast until cooked through about minutes Remove from the oven and let stand for minutes TexMex BeerCan Chicken cup mesquite chips tsp granulated sugar tsp smoked paprika tsp ground cumin tsp pure ancho chile powder tsp pure chipotle chile powder tsp dried oregano Kosher salt lb chicken giblets and excess fat removed oz can beer such as Budweiser at room temperature Tbs canola oil In a small bowl combine the sugar smoked paprika cumin both chile powders oregano and tsp salt Pat the chicken dry with paper towels Using your fingers gently separate the skin from the meat taking care not to tear the skin Spread half of the rub under the skin massaging it directly onto the meat Massage the remaining rub all over the chicken skin Open the can of beer and pour out or drink about twothirds Using a churchkeystyle can opener make two more holes in the top of the can Place the beer can on a solid surface and lower the chicken cavity over the can Rub the chicken all over with the oil Let sit at room temperature while you prepare a gas or charcoal grill fire for indirect cooking over medium heat to Drain and scatter the wood chips directly over the coals or put them in the smoker box of a gas grill follog manufacturers instructions If using a gas grill without a smoker box wrap the chips in a foil packet pierce it in several spots and lay the packet over a lit burner When the chips begin to smoke transfer the chicken on the can to the cooler side of the grill balancing it on its two legs and the can like a tripod Grill with the lid closed until an instantread thermometer inserted in the thickest part of the not touching the bone reaches to hours Halfway through cooking turn the chicken degrees to ensure even cooking Cover the neck and gs with foil if they begin to brown too quickly Remove the chicken from the grill and let rest for to minutes Carefully lift the chicken from the beer can carve and serve Mustard Chicken with Deviled Crumbs cup Dijon mustard cup dry white e tsp extravirgin olive oil tsp Worcestershire sauce lb small boneless skinless chicken thighs about to trimmed Tbs unsalted butter cup panko large garlic cloves minced tsp cayenne more to taste Kosher salt and freshly ground black pepper Tbs finely grated ParmigianoReggiano Combine the mustard e oil and Worcestershire in a xinch baking dish Add the chicken turn to coat well and set aside for minutes Meanwhile in a inch set heat the butter over mediumlow heat Add the panko and cook stirring until light golden about minutes Add the garlic and cook until the crumbs are golden brown about minute more Season with the cayenne tsp salt and tsp pepper Set aside to cool Heat a grill pan over mediumhigh heat Lay the thighs flat on the grill and cook turning once until just cooked through about minutes per side Transfer to a large platter and let rest for a few minutes Toss the Parmigiano with the crumbs sprinkle over the chicken and serve Thai Lemongrass Roast Chicken Fried Rice Tbs neutral oil such as canola or peanut cup thinly sliced scallions medium Tbs minced fresh ginger Tbs minced fresh garlic Tbs minced fresh lemongrass cup smalldiced carrots cup green or Chinese long beans trim and cut crosswise into inch pieces before measuring Tbs Sriracha sauce cups cold cooked brown jasmine rice or other cooked rice from about cups raw tsp fish sauce more to taste cup sugar snap peas cut into inch pieces cup diced red bell peppers inch dice cups diced roast chicke
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