Herbed Chicken Sandwich with Peppers

2 boneless, skinless chicken thighs
Juice from 1 lemon
1/3 cup olive oil
3 tsps fresh rosemary, finely chopped
1 tsp salt
1 tsp fresh cracked pepper
1/3 cup mayo
4 slices Italian salami
1/4 cup sliced pepperocinni peppers
14 cup roasted red peppers
Fontina cheese, cut 1/4 inch thick
2 french baguettes

In freezer bag, add lemon juice (reserving 1 tsp), 2 tsps rosemary, olive oil, salt and pepper.  Seal and shake until combined.  Add chicken to bag.  Refrigerate for 1 1/2 hours. 

Preheat oven to 400 degrees.  Take chicken out of marinade and discard marinade.  In a shallow baking dish add chicken and cook for 20 minutes, flipping half-way through.  Refrigerate chicken until ready to make sandwiches.

In a small bowl, combine mayo, remaining 1 tsp rosemary, remaining lemon juice, salt and pepper. 

Slice baguettes horizontally.  Spread mayo mixture on both sides of baguette.  Top with chicken, cheese and then peppers.

Spicy Steamed Mussels in a Creamy Wine Sauce

2 tbsp salter butter

1 large shallot, finely chopped

1 jalapeno pepper, seeded and finely chopped

1/2 poblano pepper, seeded and finely chopped

3 cloves garlic, cut in half

1/2 cup white wine (moscato)

1/2 cup heavy cream

Fresh cilantro, chopped

Add butter to a large enamel cast iron dutch oven.  When melted, add shallot, peppers, and garlic.  Cook, stirring occasionally, until shallot and peppers soften, 5 minutes.

Add the wine and mussels to pot, turn up the heat to high and cover the pot.  Cook, shaking the pot occasionally, until they are all (or nearly open), about 10 minutes.  Turn the heat off. 

Scoop the mussels into a serving bowl.  Add heavy cream into the remaining liquid and stir.  Pour the liquid over the clams and top with chopped cilantro.

Creamy Tomato and Corn Soup

1 tbsp butter

1 tbsp olive oil

1/2 orange bell pepper, chopped

2 pounds ripe tomatoes, chopped 

1 1/2 tbsp tomato paste
1 chopped chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 teaspoon sugar
2 cups chicken broth
2 ears corn, cooked and removed from husks
1/4 cup half and half
salt and pepper to taste

Heat butter and olive oil in large stock pot over medium heat.  Add bell pepper and cook over medium low heat for 8-10 minutes.  Add tomatoes, tomato paste, chipotle pepper, adobo sauce, sugar and broth to pot.  Bring to a boil and then reduce heat to medium-low.  Cover and simmer for 30 minutes. 

Use either a food mill or food processor to blend together.  Strain if using processor.  Add back to pan, add corn and half and half and warm the soup.   Salt and pepper to taste. Top with cilantro oil if desired.

Spicy Cocktail Meatballs

For the meatballs:
1 pound ground beef
1 pound ground pork
1 pound chorizo
1 1/2 cup plain bread crumbs
3/4 cup milk
1 small shallot, finely chopped
3 eggs
1 chipotle pepper in adobo sauce, finely chopped
3 tablespoons adobo sauce (from can of chipotle peppers in adobo)
2 teaspoons salt
2 tablespoons canola oil

For the sauce:
3 tablespoons canola oil
1 small shallot, finely chopped
3 teaspoons crushed red pepper flakes
3 cups ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar


Preheat the oven to 275 degrees. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Put meatballs in the oven once browned on all sides.
 
To make the sauce:
Heat oil in a small saucepan over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add meatballs and sauce to a slow cooker.  Heat on low or keep warm until ready to serve.