Ingredients

1 1/2 cups honey
6 tablespoons soy sauce
2 cloves garlic, minced
2 pounds chicken wings

Directions

Heat honey, soy sauce, and garlic in a saucepan until boiling.

Place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. Cover with foil. Marinate in the refrigerator for a few hours or overnight.

Bake, covered, at 375 degrees F (190 degrees C) for 1 hour; turn the wings after 1/2 hour. Remove the foil cover, and bake for 15 minutes. Take the wings out of the sauce, and bake on a rack for 10 minutes. Turn the chicken wings, and cook for another 10 minutes.

Ingredients

1 1/4 pounds sushi-grade ahi tuna
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh cilantro
1 large chopped avocado
1 medium mango, peeled, pitted, and diced
3/4 cup fresh lime juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Garnish with micro-basil

Directions

Dice tuna into 1/3-inch cubes and place in a glass bowl. Toss tuna gently with olive oil and the rest of the ingredients. Cover and refrigerate up to 2 hours.
Just before serving, add garnish. Season to taste with salt and pepper. Arrange in martini glasses. Serve immediately.

Ingredients

1 sweet tart crust (See recipe below)
2 tablespoons (1/4 stick) butter
3 bunches green onion (white and green parts only), coarsely chopped
1 teaspoon dried thyme

1/2 bunch Green chard, ribs removed, leaves chopped (about 2 1/2 cups)
1 1/4 cups whipping cream (I used 1% milk)
3 large eggs
2 large egg yolks
1 teaspoon salt
1/4 teaspoon ground black pepper
Pinch of ground nutmeg (I used allspice)

Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.

Melt butter in large nonstick skillet over medium-low heat. Add onions and thyme. Sprinkle with salt and pepper. Cover; cook until onions are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.

Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled onion mixture. Pour filling into crust.

Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

Sweet Tart Crust

Ingredients

1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) frozen or cold unsalted butter, cut into chunks
3 tablespoons ice water, plus more if necessary
1 egg yolk

Method

1. Combine the flour, salt, and sugar in the container of a food processor and pulse once or twice. Add the butter all at once; process until the mixture is uniform, about 10 seconds (do not over-process). Add the egg and process another few seconds.
2. Put the mixture in a bowl and add 3 tablespoons ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon or 2 of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic, and freeze for 10 minutes or refrigerate for at least 30 minutes). (You can refrigerate for up to a couple of days, freeze for up to a couple of weeks.)
3. Sprinkle a countertop with flour and put the dough on it; sprinkle the top with a little flour. Use a rolling pin to roll with light pressure, from the center out. If the dough is sticky, add a little flour (if it continues to become sticky, and it’s taking you more than a few minutes to roll it out, refrigerate or freeze again). Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.

Ingredients

1 whole roasting chicken (4-5 lbs)
1 Tbsp. EVOO
Juice of 1/2 a large lemon
1 Tsp. chopped fresh thyme
Kosher salt
1 red onion, cut into wedges
1 lemon
Assorted sprigs of rosemary, parsley and thyme

Directions

Preheat oven to 400 F. Prepare a shallow roasting pan and rack by coating with nonstick spray. Rinse and pat dry chicken. Insert a spoon under skin to separate it from flesh on breast and drumstick. Place chicken on prepared rack in pan. Drizzle oil and juice over chicken, rubbing to distribute. Sprinkle bird with thyme and salt. Insert juiced lemon half into cavity of chicken. Loosely tie the legs together. Place onion wedges on rack.

Roast chicken for 30 minutes; rotate pan and roast another 30 minutes. Start checking bird for doneness every 10 minutes by inserting a thermometer into thigh. Chicken is done when temp reaches 175 F and the breast is golden brown. Let chicken rest for 10 mins before serving. Arrange onion and lemon wedges around chicken on a serving platter and garnish with fresh herb sprigs.

~Ingredients

18 fresh jalapeños
One 8-ounce package cream cheese
½ cup grated cheddar cheese
1 green onion, sliced
18 slices thin bacon, cut into halves
Bottled barbecue sauce
Toothpicks
Rubber gloves (or plastic bags) for working with jalapeños
Cooking Directions

Preheat the grill on one side.

Begin by cutting jalapeños in half lengthwise (see warning in headnote). Try to keep the stems intact. They look prettier that way.

With a spoon, scrape out the seeds and light-colored membranes. Remember: The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

Now, in a bowl, combine the cream cheese, cheddar cheese, and chopped green onion. Mix the ingredients together gently.

Next, stuff each hollowed jalapeño half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can. Be careful not to stretch the bacon too tightly around the jalapeño, as the bacon will contract as it cooks.

Brush the surface of the bacon with your favorite barbecue sauce. Chutney or apricot jelly works well, too!

Secure the jalapeños with toothpicks and put them on the cold side of the grill and cook for 1 hour, or until the bacon is sizzling.

Serve hot or at room temperature, and watch them disappear within seconds.

Variations:

For a simpler version, omit the cheddar and green onion from the cream cheese.

Cut sliced peaches or pineapple into small bits and press them into the cream cheese before wrapping the jalapeños in bacon.

Use Pepper Jack cheese in place of the cheddar cheese.