buttermilk chicken with scallion cornbread muffins... 55 minutes, plus marinating

the goods:

chicken:

2 cups buttermilk

1 whole chicken, cut into 10 pieces and skin removed

5 slices white bread

2 tablespoons extra-virgin olive oil

cornbread:

1/2 cup yellow cornmeal

1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon baking powder

1 teaspoon salt

1/2 cup plus 2 tablespoons buttermilk

2 tablespoons vegetable oil

1 large egg, whisked

1/4 cup chopped scallions

In a bowl, mix buttermilk, 2 teaspoons salt, and 1/4 teaspoon pepper. Add chicken; stir to coat. Marinate 30 minutes (or up to 8 hours).

Preheat oven to 450 degrees. In a food processor, pulse bread until fine crumbs form, 30 seconds. Transfer to a rimmed baking sheet; bake until golden brown, 7 minutes. Transfer breadcrumbs to a bowl and toss with oil.

Set a wire rack on a baking sheet. Remove chicken from marinade, shaking off as much liquid as possible, and coat with breadcrumbs. Place on rack and season with salt and pepper. Bake until chicken is cooked through and golden brown, 45 to 50 minutes, rotating sheet halfway through (tent chicken with foil if overbrowning).

Meanwhile, lightly grease 6 cups of a standard-sized muffin pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center.

Stir in buttermilk, oil, egg, and scallions.

Fill muffin cups two-thirds full.

Bake (alongside chicken) until toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.

Serve chicken with cornbread muffins.

pork chops with pineapple and rice... 40 minutes

the goods:

1cup long-grain white rice

2 teaspoons vegetable oil

2 to 4 bone-in pork chops

1 pineapple, peeled, cored, and cut into 1/2-inch pieces

1 tablespoon soy sauce

1/4 cup fresh cilantro leaves, for serving

Cook rice according to package instructions. Meanwhile, in a large skillet, heat oil over medium-high. Season pork on both sides with salt and pepper. Cook until meat is slightly pink in center, 5 minutes per side (depending on thickness). Remove from skillet. Transfer pork to a plate and tent with foil to keep warm.

Reduce heat to medium. Add pineapple to skillet. Cook, stirring, until pineapple is tender, 2 minutes. Remove from heat and stir in soy sauce.

Serve pork with pineapple mixture, rice, and cilantro.

8-layer dip... 15 minutes

the goods:

1 can (16 ounces) refried beans
2 teaspoons fresh lime juice
1/2 cup sour cream
1/2 cup grated cheddar cheese
1 can (14 ounces) chopped green chiles
2 plum tomatoes, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
1 cup shredded romaine lettuce
2 scallions, chopped
tortilla chips, for serving

In a medium bowl, combine beans, lime juice, and 2 tablespoons water; season with salt and pepper.

Transfer to a serving dish. Top with sour cream, cheese, chiles tomatoes, avocado, lettuce, and scallions.

Serve with tortilla chips.

fish and chips... 50 minutes

the goods:

chips:

1 pound russet potatoes, cut into 1/2-inch-wide wedges

1/4 cup vegetable oil

coarse salt and ground pepper

fish:

8 cups vegetable oil

1 cup all-purpose flour

1/2 teaspoon baking powder

1 cup pale lager

1 pound boneless, skinless cod, cut into 1-by-3-inch pieces

lemon wedges, for serving

tartar sauce:

1/2 cup mayonnaise

1 teaspoon sweet relish

1 teaspoon capers, rinsed, drained, and chopped

1 and 1/2 teaspoons fresh lemon juice

Tabasco sauce to taste

Preheat oven to 450 degrees. Arrange potatoes in a single layer on a rimmed baking sheet and toss with 2 teaspoons oil. Season with salt and pepper. Bake until golden brown, crisp, and cooked through, 40 minutes.

Meanwhile, in a wide 6-quart pot fitted with a deep-fat thermometer, heat oil to 350 degrees over medium-high.  In a medium bowl, whisk together flour, 1 and 1/2 teaspoons salt, and baking powder. Slowly add beer and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.

Pat fish dry with paper towels and season lightly with salt. In batches, sip fish into batter (gently shaking off excess) and place in oil.

Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minute per batch.

With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain.

Combine tartar sauce ingredients in a small bowl and serve with fish, chips, and lemon wedges.

pan-roasted chicken with smashed potatoes and spinach... 45 minutes

the goods:

1 pound Yukon Gold potatoes, cut into 1-inch pieces

2 bone-in, skin-on chicken breasts

2 teaspoons fresh thyme leaves

4 teaspoons olive oil

4 large shallots, quartered

1 tablespoon grated lemon zest

2 garlic cloves, thinly sliced

1 pound spinach, trimmed and washed

Preheat oven to 450 degrees. In a large saucepan, bring potatoes to a boil in salted water and cook until potatoes are tender when pierced with a knife, 15 minutes.

Meanwhile, season chicken breasts with salt, pepper, and thyme leaves. In a large ovenproof skillet, heat 1 teaspoon oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.

Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.

Transfer chicken and shallots to a platter and heat skillet over medium. Add 1 teaspoon oil and garlic, and stir until fragrant, 30 seconds. Gradually add spinach and toss until wilted, 3 to 5 minutes. Season to taste with salt and pepper.

sauteed shrimp with arugula and tomatoes... 15 minutes

the goods:

1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 pint cherry or grape tomatoes
1 garlic clove, minced
1 pound large shrimp, peeled and deveined
5 ounces baby arugula
1 tablespoon fresh lemon juice
3/4 pound linguine

Set a large pot of salted water to boil and cook linguine according to package instructions.



In a large skillet, heat oil over medium-high. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds.



Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes. Add arugula, season with salt and pepper, and toss until wilted, 1 to 2 minutes more. Add lemon juice and toss to combine.



Serve saute over linguine.

grilled chicken with oregano and lemon... 20 minutes plus marinating

the goods:

4 chicken breasts, pounded to a 1/4-inch thickness
2 garlic cloves, smashes and peeled
2 sprigs plus 2 teaspoons chopped fresh thyme
1/2 lemon, quartered, plus 1 tablespoon fresh lemon juice, plus wedges for serving
1 tablespoon extra-virgin olive oil
1 cup orzo

In a medium bowl, combine chicken, garlic, and oregano sprigs. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover with plastic wrap and refrigerate 30 minutes.



Set a medium pot of salted water to boil. Heat grill to medium-high. Clean and lightly oil hot grill. Remove chicken from marinade and grill until cooked through, about 5-7 minutes total, flipping once. Transfer chicken to a platter and tent with foil to keep warm.

Meanwhile, cook orzo according to package instructions. Drain orzo and transfer to a medium bowl. Stir in chopped oregano, 1 tablespoon lemon juice, and oil. Season with salt and pepper.

Serve chicken and orzo with lemon wedges.