Spanish Paella

Ingredients:

• ½ pound Chicken thighs, diced
• ½ pound Shrimp, (uncooked, shelled)
• ½ pound Lobster tail, Diced
• ½ pound Bay scallops
• ½ pound Chorizo, sliced
• 1 Onion, large, diced
• 1 Yellow bell pepper, large, diced
• 1 cup Artichoke hearts
• 3 cloves Garlic, minced
• 14.5 ounces Tomatoes, crushed
• 2 cups Short-grain rice, (arborio)
• 1 cup Peas
• 4 ½ cups Chicken broth
• Extra virgin olive oil
• 1 teaspoon Hungarian paprika
• ¼ teaspoon Saffron
• Sea salt
• Black pepper
• Lemons, (wedges for serving)

Directions:

Heat a paella pan or LARGE cast iron skillet over medium heat.

Coat the bottom of the pan with olive oil, and let it heat up. Season the chicken all over with salt, pepper and a little bit of the paprika. Sear in the olive oil until browned all over. Transfer to a plate with tongs.

Saute the onions, bell peppers and artichoke hearts until soft. Add garlic and cook another minute.

Stir in the crushed tomatoes, chicken broth, paprika, salt, pepper and chorizo. Bring the liquid to a boil and then stir in the rice and saffron. Add the browned chicken pieces. The rice should be completely covered with liquid. Cook the paella without stirring for 20 minutes.

While the dish is cooking, sear the shrimp, scallops and lobster.

When the liquid has all been absorbed, add the shrimp, scallops and lobster. Let it sit for 5 minutes.

Pur some blanched peas over the top and serve with lemon wedges.

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Sweet & Tangy Chicken

Ingredients:

• Chicken breasts
• Feta cheese crumbles (2 Tablespoons per breast)
• Big Green Egg Sweet Maple Seasoning
• Sea salt

Method:

Apple Big Green Egg Sweet Maple Seasoning liberally. Wrap in plastic wrap, and place in fridge for a few hours.

Remove from plastic wrap. Slice the breasts in half to create two “clamshell” halves. Put feta cheese inside. Sprinkle with sea salt, and grill.

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Raspberry Chipotle Wing Sauce

Ingredients:

• 3/4 cup seedless raspberry jam
• 1/4 cup minced sweet onion
• 2 cloves garlic
• 1 minced chipotle
• 1/4 cup balsamic vinegar
• 1/4 teaspoon kosher salt

Method:

Melt the butter. Add onion and cook until translucent. Add garlic and chipotle, and cook for another minute. Add the rest of the ingredients and simmer for 10 minutes.

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Buffalo Wing Sauce

Ingredients:

• 1 stick butter, melted
• 1/2 cup Franks Red Hot sauce
• 1 tablespoon Sriracha
• 2 tablespoons light brown sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1 tablespoon balsamic vinegar
• 1 teaspoon cayenne pepper

Method:

Mix all ingredients together, and heat in a small saucepan. Let it cool, and pour it into a shakable container. Shake like crazy before coating cooked chicken wings.

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Moke Chicken

Ingredients:

• 5 lbs of boneless/skinless chicken thighs
• 2 cups soy sauce
• 1 1/3 cups sugar
• 1 cup red wine
• 2 tsp sesame oil
• 2 teaspoons Sriracha hot sauce
• 2 tsp garlic powder

Method:

Combine everything but the chicken and mix well enough to dissolve the sugar and garlic powder. A sealed container you can shake works best.

Set aside at least one cup of marinade, and use the rest to cover the chicken in a plastic zipper bag, and refrigerate overnight.

Strain the marinade and grill the chick. While the chicken is cooking, reduce the marinade over low heat by about 1/2

When the chicken is done, foil it for 5-10 minutes, slice it up, then pour marinade over the top. Mix it all up, and serve on a bed of white rice.

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Sloppy Chicken

• 4 boneless, skinless chicken breasts
• 1 cup sliced mushrooms
• 1/2 cup grated cheddar cheese
• 1/2 cup grated monterey jack cheese
• 1 tablespoon butter
• 2 tablespoons Boogie Rub
• 1/2 cup of your favorite barbecue sauce
  

Liberally apply Boogie Rub to chicken, pat it in, then stack and wrap in saran wrap for 2 hours.

Once your chicken is done "getting happy", toss it onto the grill. A few minutes before the chicken is done, sautee the mushrooms in the butter, and heat your barbecue sauce up in the microwave.

When your chicken is done, slice it 3/4 of the way through, the short way. Top with grated cheddar and jack cheeses, dump the mushrooms on top of that, then pour your warmed-up barbecue sauce over the whole thing.

I like to serve this dish with a side of asparagus sauteed in garlic butter.

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