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Cajun Chicken and Rice

Sprinkle chicken with garlic powder and set aside. Combine tomatoes and remaining ingredients except rice in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat, and simmer for about 15 minutes. Add chicken and return to a boil. Cover, reduce heat, and simmer 30 minutes or until tender. Serve over rice. Serve with a solid red such as a good Côtes du Rhône, a red Zinfandel, or a California Syrah. Serves 4 to 6.

Chicken Melon Salad

In large bowl combine mayo and orange juice and blend well. Refrigerate while preparing rest of salad. Bake chicken breasts at 375 degrees for 20-30 minutes (60-70 minutes if frozen) until thoroughly cooked. Let stand until cool enough to handle. Cut chicken into 1" pieces and add to refrigerated salad dressing.

Cook pasta. Drain, rinse briefly, then drain thoroughly. Stir pasta into mayonnaise/orange juice mixture. Gently stir cantaloupe, kiwi, and peas into the salad. Chill 2-3 hours until cold or serve immediately. Serves 4 (Variation: Substitute 1 lb cooked shrimp and 1/2 lb cooked sea scallops for the chicken.) Serve with a lightly oaked Chardonnay, Viognier, or Vouvray Sec.

Smoked Duck Breasts with Tangarine-Rosemary Salad

James Mazzio's sugar-and-tea mixture adds a wonderful fragrance to the duck. Allow a day for marinating. The recipe for the Tangarine-Rosemary salad can be found on our web site.

In a shallow glass or ceramic baking dish, combine the tangerine juice with 3 Tbl. of brown sugar, the molasses, kosher salt, rosemary, tangerine zest, and white and black pepper. Add the duck breasts and turn to coat. Cover and refrigerate overnight, turning occasionally.

Line a wok and its lid with heavy-duty foil, allowing a 6-inch overhang around both the wok and lid. Add the rice, tea and the remaining 2 Tbl. of brown sugar to the wok and stir to mix. Set the wok over moderate heat and cook until wisps of smoke rise from the mixture. Pat the duck breasts dry with paper towels and arrange them on the cake rack. Carefully set the rack in the wok over the smoking mixture. Cover with the lid and crimp the foil tightly all around. Smoke the duck over moderate heat for about 18 minutes, or until the meat is medium rare. Transfer the duck to a cutting board and let rest for 5 minutes. Serve with salad. Serves 4. Try this with a hearty red wine such as Arrogant Frog Ribet Red.

Tangarine-Rosemary Salad

Combine juice, shallot, vinegar, honey, rosemary and oil. Mix or shake well. Peel tangerines and slice thin. Cut slices into quarters. Wash and dry greens. Add tangerine slices to greens. Mix vinaigrette again and add to greens, mixing gently.

Arroz con Pollo (Spanish Rice with Chicken)

Turkey Drumsticks in a Basil Sauce (Tacchino al Basilico)

Preheat the oven to 385˚ F (200˚ C). Combine the minced herbs and bread crumbs with olive oil and season with salt and pepper. Rub the mixture into the turkey drumsticks and put them in a lightly oiled oven pan. Roast them for 20 minutes, then sprinkle them with a ladle of broth and continue roasting for another 50 minutes.

In the meantime, wash and pat dry the basil leaves. Grind them in a mortar (you can use a food processor, but be careful not to liquefy them), and work them into the butter together with the lemon juice, and salt & pepper to taste. Set the creamed butter to chill in the refrigerator. Once the turkey is done, carve the meat from the bones and arrange it on a platter, drizzling it with some of the drippings. Serve with the flavored butter. Serve with a robust yet fruity Syrah. Serves 4

Place chicken between sheets of waxed paper, and pound to 1/4” thickness. Place chicken in a shallow baking dish. Combine sugar, mustard, bourbon, green onions, salt, and Worcestershire sauce. Brush mixture evenly over both sides of chicken breast halves. Cover and marinate in refrigerator 1 hour. Remove chicken from marinade, reserving marinade. Heat butter and oil in large skillet. Over medium-high heat, sauté chicken 3 to 4 minutes. on each side or until done. Remove chicken to a serving platter, and keep warm. Drain and discard pan drippings. Bring marinade to a boil in the skillet, stirring constantly. Pour sauce over chicken. Serve with a fairly hearty red such as a Malbec.

Heat the oil in a strong casserole dish (the Spanish terra cotta ones are excellent). Add the chicken pieces. Cook and turn until they are browned. Meanwhile chop the onion and ham coarsely and slice the mushrooms. Add onion, ham, and mushrooms to the casserole and sauté for 5-10 min. Add the Sherry, bay leaf, salt, and pepper. Cover and simmer until the chicken is tender (approximately 20 minutes). Serve with rice or baked potatoes and a mixed salad. Serves 4. Try it with a full-bodied white or a medium-flavored red such as a Rioja.