Roasted kabocha squash, seared cipollini onions, baby kale, fregola sarda, Marbella jus

Pan Roasted Giannone Chicken

BHAKTA 1928

GREEN SPOT

SHENK'S SOUR MASH

WHISTLEPIG 15 YEAR RYE

ROCK HILL FARMS

LITTLE BOOK "THE INFINITE"

MICHTER'S BARREL STRENGTH RYE

HILLROCK SAUTERNES

BOMBERGER'S DECLERATION PFG

BOMBERGER'S DECLARATION

SAZERAC

MAD RIVER FOUNDER'S RESERVE

REDWOOD EMPIRE

ELIJAH CRAIG

DOC SWINSON FUNKY DRUMMER

RUSSELL'S 10 YEAR

MICHTER'S

OLD GRAND-DAD BONDED

MAKER'S MARK

MAD RIVER "1928" SINGLE BARREL

BOOKER'S

BLANTON'S

CITADELLE

In a bowl, combine olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Rub this mixture all over the Giannone chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

Preheat the oven to 400°F (200°C). Cut the kabocha squash in half, scoop out the seeds, and slice into wedges. Drizzle with olive oil, season with salt and pepper, and place on a baking sheet.

Prepare the Kabocha Squash

Peel the cipollini onions and toss them in olive oil, salt, and pepper. Place them on the baking sheet with the squash.

Prepare the Cipollini Onions

Place the marinated chicken on the same baking sheet as the squash and onions. Roast in the preheated oven for about 1 hour, or until the internal temperature of the chicken reaches 165°F (74°C) and the squash is fork-tender.

Roast the Chicken and Vegetables

While the chicken is roasting, bring a pot of salted water to a boil. Add fregola sarda and cook according to package instructions, usually about 10-12 minutes. Drain and set aside.

Cook the Fregola Sarda

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the baby kale and sauté until wilted, about 3-4 minutes. Season with salt and pepper to taste.

Sauté the Baby Kale

In a saucepan, combine chicken stock, red wine, honey, dried apricots, and capers. Simmer over medium heat until reduced by half, about 15-20 minutes. Strain and keep warm.

Make the Marbella Jus

On a large plate, place a serving of fregola sarda, top with sautéed baby kale, and slice the roasted chicken. Arrange the kabocha squash and cipollini onions around the chicken, and drizzle with Marbella jus.

Serve the Dish

Giannone chicken (whole)

Kabocha squash

Cipollini onions

Baby kale

Fregola sarda

Olive oil

Garlic cloves

Fresh rosemary

Salt

Black pepper

Lemon juice

Chicken stock

Red wine

Honey

Dried apricots

Capers

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

Grease and flour a 9x5 inch loaf pan to prevent sticking.

Prepare Baking Pan

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

Combine Dry Ingredients

In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until well combined.

Combine Wet Ingredients

Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined. Do not overmix.

Combine Dry and Wet Mixtures

Fold in the chopped nuts to the batter until evenly distributed.

Add Nuts

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Pour Batter into Pan

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Bake

Once baked, remove the loaf from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cool the Bread

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Unsalted butter

Vanilla extract

Cinnamon

Nutmeg

Chopped nuts (walnuts or pecans)

Wash the spinach thoroughly under running water to remove any dirt. Pat dry with a clean towel. Peel and slice the cucumber into thin rounds. Cut the avocado in half, remove the pit, scoop out the flesh, and dice it. Remove the seeds from the green bell pepper and chop it into small pieces.

Prepare the Vegetables

Rinse the fresh basil and parsley under cold water. Pat dry with a towel and chop them finely.

Chop the Herbs

In a large mixing bowl, combine the prepared spinach, cucumber, avocado, and green bell pepper. Add the chopped basil and parsley to the bowl.

Combine Ingredients

In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until well combined.

Make the Dressing

Pour the dressing over the salad mixture in the large bowl. Toss gently to ensure that all the ingredients are coated evenly with the dressing.

Dress the Salad

Transfer the salad to a serving platter or individual bowls. Enjoy your fresh and vibrant Green Spot salad!

Serve

Spinach

Cucumber

Avocado

Green Bell Pepper

Fresh Basil

Fresh Parsley

Olive Oil

Lemon Juice

Black Pepper

In a large pot, bring the 12 cups of water to a boil. Once boiling, add the 5 cups of corn and stir well. Reduce the heat and let it simmer for about 30 minutes, stirring occasionally.

Step 1: Prepare the Corn

After the corn has simmered for 30 minutes, add the 2 cups of barley malt to the mixture. Stir thoroughly and maintain the temperature around 150°F (65°C) for 1 hour to allow the enzymes to convert starches into sugars.

Step 2: Add Barley Malt

Once the hour is up, cool the mash to around 70°F (21°C). You can do this by transferring the mash to a fermentation vessel and placing it in a cold water bath.

Step 3: Cooling the Mash

Once cooled, sprinkle 1 tsp of yeast over the surface of the mash. If using, add 1 cup of sour mash from a previous batch to enhance the fermentation process. Gently stir to incorporate.

Step 4: Adding Yeast

Cover the fermentation vessel with a clean cloth and allow it to sit at room temperature for 5-7 days. Stir the mash daily to ensure even fermentation.

Step 5: Fermenting

Corn

Barley malt

Water

Yeast (preferably distillers yeast)

Sour mash (from previous batch, optional)

Begin by chilling your cocktail glass. You can do this by filling it with ice water and allowing it to sit while you prepare the drink.

Chill the Glass

In a mixing glass, combine 2 oz of WhistlePig 15 Year Rye whiskey, 2 dashes of Angostura bitters, and 1 tsp of simple syrup.

Mix the Ingredients

Add ice cubes to the mixing glass and stir the mixture gently for about 30 seconds. This will chill and dilute the drink slightly.

Stir with Ice

Remove the ice water from your chilled cocktail glass. Using a strainer, pour the mixed drink into the glass.

Strain into Glass

Garnish the drink with a slice of orange peel. Express the oils from the peel over the drink before placing it on the rim. Serve immediately and enjoy!

Garnish and Serve

WhistlePig 15 Year Rye Whiskey

Angostura Bitters

Simple Syrup

Orange Peel

Ice Cubes

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, which should take about 5-7 minutes.

Brown the Ground Beef

Add the chopped onion, minced garlic, and chopped bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are softened.

Add Vegetables

Add the diced tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper to the skillet. Stir well to combine all ingredients.

Stir in Remaining Ingredients

Reduce the heat to low and let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.

Simmer the Mixture

While the beef mixture is simmering, prepare your toppings by shredding the cheese and chopping the green onions.

Prepare Toppings

Once the beef mixture has finished simmering, serve it hot in bowls and top with shredded cheese, sour cream, and chopped green onions as desired.

Ground Beef

Onion, chopped

Garlic, minced

Bell Pepper, chopped

Canned Tomatoes, diced

Tomato Sauce

Chili Powder

Cumin

Shredded Cheese

Sour Cream

Chopped Green Onions

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, cream the unsalted butter until smooth. Gradually add the sugar and beat until light and fluffy.

Cream Butter and Sugar

Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.

Combine Mixtures

Pour the batter into a greased 9x13 inch baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Bake the Base

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and continue to mix until creamy.

Prepare Cream Cheese Mixture

Stir in the vanilla extract, then gradually add the heavy cream while beating until the mixture is light and fluffy.

Add Vanilla and Cream

Once the base has cooled, spread the cream cheese filling evenly over the top.

Layer the Filling

Top the cream cheese filling with fresh berries and mint leaves as desired.

Add Toppings

Cut into squares and serve chilled or at room temperature.

Cream cheese

Powdered sugar

Heavy cream

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Chill a rocks glass by filling it with ice water and setting it aside.

Prepare the Glass

In a mixing glass, add the Michter's Barrel Strength Rye, simple syrup, and Angostura bitters.

Make the Cocktail

Fill the mixing glass with ice and stir for about 30 seconds until well chilled.

Stir the Mixture

Dump the ice water from the chilled rocks glass.

Discard Ice Water

Using a strainer, pour the mixed cocktail into the chilled rocks glass over fresh ice.

Strain the Cocktail

Express the oils from the orange peel over the cocktail and drop it into the glass. Add the maraschino cherry on top for garnish.

Garnish the Cocktail

Michter's Barrel Strength Rye

Maraschino Cherry

In a medium saucepan, combine the Sauternes wine, sugar, and water. Stir the mixture over medium heat until the sugar is completely dissolved.

Combine Base Ingredients

Once the sugar is dissolved, bring the mixture to a gentle simmer. Allow it to simmer for about 10 minutes to help concentrate the flavors.

Stir in the fresh lemon juice, split vanilla bean (scrape out the seeds and add both seeds and pod), and the cinnamon stick. Continue to simmer for an additional 5-10 minutes.

Pan Roasted Giannone Chicken

Bhakta 1928

Green Spot

Shenk's Sour Mash

Whistlepig 15 Year Rye

Rock Hill Farms

Little Book "the Infinite"

Michter's Barrel Strength Rye

Hillrock Sauternes

Bomberger's Decleration Pfg

Bomberger's Declaration

Sazerac

Mad River Founder's Reserve

Redwood Empire

Elijah Craig

Doc Swinson Funky Drummer

Russell's 10 Year

Michter's

Old Grand-dad Bonded

Maker's Mark

Mad River "1928" Single Barrel

Booker's

Blanton's

Citadelle