Careme

Ingredients

• Chicken Drumsticks

  1 1/2 pounds $3.49
• Bi-color Corn

  4 ears $0.79
• Vine On Tomato

  2 medium tomatoes $2.79
• Green Onion

  3 green onions $1.39
• Morton kosher salt

  3 1/2 teaspoons, divided
• Light brown sugar

  1 tablespoon
• Smoked paprika

  2 teaspoons
• Garlic powder

  1 teaspoon
• Ground black pepper

  1/2 teaspoon
• Neutral cooking oil

  2 tablespoons, divided
• Ketchup

  3 tablespoons
• Honey

  1 tablespoon
• Apple cider vinegar

  2 tablespoons, divided
• Yellow mustard

  1 teaspoon
• Cayenne pepper

  1/4 teaspoon

Instructions

1. Heat a grill for two-zone cooking, with one side at medium-high heat and the other left cooler. Husk 4 ears bi-color corn. Core and dice 2 medium tomatoes, and thinly slice 3 green onions; set the prepared tomatoes and onions aside.

2. Pat 1 1/2 pounds chicken drumsticks dry. Coat them with 1 tablespoon neutral cooking oil and the following dry rub:

   • 2 teaspoons Morton kosher salt
   • 1 tablespoon light brown sugar
   • 2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/2 teaspoon ground black pepper

   Let the seasoned chicken stand for 15 minutes while the grill finishes heating.

3. Make the barbecue glaze by stirring together:

   • 3 tablespoons ketchup
   • 1 tablespoon honey
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon yellow mustard
   • 1/4 teaspoon cayenne pepper

   Set the glaze aside.

4. Brush the prepared corn with 1 tablespoon neutral cooking oil and season it with 1 teaspoon Morton kosher salt. Grill over direct heat for 8–10 minutes, turning periodically, until tender and charred in spots. Transfer to a cutting board to cool slightly.

5. Place the seasoned chicken over the cooler side of the grill. Cover and cook for 20 minutes, turning every 5 minutes. Brush it with the barbecue glaze, then grill covered for 5–10 minutes more, turning and glazing once, until lacquered and the thickest drumstick reaches 175°F. Rest for 5 minutes.

6. Cut the grilled kernels from the cobs. Toss the charred corn with the prepared tomatoes and green onions, 1 tablespoon apple cider vinegar, and 1/2 teaspoon Morton kosher salt to make the corn relish.

7. Spoon the charred-corn relish onto two plates and arrange the glazed drumsticks alongside, drizzling over any glaze that has not contacted raw chicken.

Want more detail? See the temperature guide.

Ingredients

• Ground Pork

  8 ounces $5.99
• Organic Eggplant

  12 ounces $3.49
• Casarecce Pasta

  5 ounces $3.03
• Organic Sungold Cherry Tomatoes

  8 ounces $4.43
• Organic Red Onion

  1/2 small onion (about 4 ounces) $2.99
• Organic Garlic, 3 CT

  2 cloves $2.69
• Organic Basil, 0.75 OZ

  1/2 ounce $2.99
• Diamond Crystal kosher salt

  2 1/4 teaspoons
• Morton kosher salt

  2 tablespoons plus 2 teaspoons
• Water

  2 quarts
• Extra-virgin olive oil

  1 1/2 tablespoons
• Fennel seeds

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Golden raisins

  2 tablespoons
• Red wine vinegar

  1 1/2 tablespoons
• Pecorino Romano

  1 ounce

Instructions

1. Prepare the seasonal produce:

   • Cut 12 ounces Organic Eggplant into 1/2-inch cubes.
   • Halve 8 ounces Organic Sungold Cherry Tomatoes.
   • Dice 1/2 small Organic Red Onion, about 4 ounces.
   • Mince 2 Organic Garlic cloves.
   • Roughly chop 1/2 ounce Organic Basil.

   Keep each ingredient separate.

2. Toss the eggplant with 1 1/4 teaspoons Diamond Crystal kosher salt in a colander. Season 8 ounces Ground Pork with 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let both stand for 10 minutes, then thoroughly pat the eggplant dry.

3. Meanwhile, bring 2 quarts water and 2 tablespoons plus 2 teaspoons Morton kosher salt to a boil. Add 5 ounces Casarecce Pasta and cook until 1 minute shy of al dente. Reserve exactly 1/2 cup pasta water, then drain the pasta.

4. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the eggplant and sauté for 8 to 10 minutes, stirring occasionally, until deeply browned and tender; transfer it to a plate.

5. Add 1/2 tablespoon extra-virgin olive oil and the diced onion to the skillet. Sauté for 3 minutes, then add the seasoned pork. Cook for 5 to 7 minutes, breaking it into small crumbles, until browned and it reaches 160°F.

6. Stir into the pork:

   • The minced garlic
   • 1/2 teaspoon fennel seeds
   • 1/4 teaspoon crushed red pepper flakes
   • The halved tomatoes
   • 2 tablespoons golden raisins
   • 1 1/2 tablespoons red wine vinegar

   Cook for 4 to 5 minutes, stirring and lightly crushing the tomatoes, until they release their juices and form a glossy sauce.

7. Return the sautéed eggplant to the skillet. Add the drained pasta and the reserved 1/2 cup pasta water, then toss over medium heat for 2 minutes, until the sauce clings to the pasta. Fold in 1/2 ounce finely grated Pecorino Romano and 1/4 ounce chopped basil.

8. Divide the pasta between two shallow bowls. Finish with the remaining 1/2 ounce finely grated Pecorino Romano and remaining 1/4 ounce chopped basil, then serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Sea Scallops 10/20 Count, 12 OZ

  12 ounces $24.49
• Organic Green Beans

  10 ounces $3.99
• Yellow Potato

  12 ounces $1.69
• Organic Shallots

  1 small shallot (about 2 ounces) $4.99
• Organic Lemons

  1 lemon (for 1 teaspoon zest and 2 tablespoons juice) $1.29
• Organic Italian Parsley

  2 tablespoons finely chopped $2.29
• Diamond Crystal kosher salt

  3 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  4 cups plus 2 tablespoons
• Unsalted butter

  6 tablespoons, divided
• Whole milk

  1/3 cup
• Extra-virgin olive oil

  1 tablespoon, divided
• Dry white wine

  1/3 cup

Instructions

1. Pat 12 ounces sea scallops very dry and remove any small side muscles. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt, then refrigerate uncovered for 15 minutes while preparing the vegetables.

2. Peel and cut 12 ounces yellow potato into 1-inch pieces. Trim 10 ounces organic green beans. Mince 1 small shallot. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 2 tablespoons juice. Finely chop 2 tablespoons Italian parsley.

3. Combine the prepared potatoes and 4 cups water in a saucepan. Bring to a boil, reduce to a lively simmer, and cook for 12 to 15 minutes, until completely tender. Drain well and return to the warm pan for 1 minute to evaporate excess moisture. Mash until smooth with:

   • 3 tablespoons unsalted butter
   • 1/3 cup whole milk
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/8 teaspoon black pepper

   Cover the pommes purée and keep warm over very low heat.

4. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared green beans and 1 teaspoon Diamond Crystal kosher salt; cook, tossing occasionally, for 3 minutes. Add 2 tablespoons water, cover, and cook for 3 minutes. Uncover and cook for 2 more minutes, until crisp-tender and blistered. Toss with 1 tablespoon prepared lemon juice and 1/8 teaspoon black pepper, then transfer to a warm plate.

5. In a small saucepan, combine the prepared shallot and 1/3 cup dry white wine. Boil over medium-high heat for 4 to 5 minutes, until reduced to about 2 tablespoons. Reduce the heat to low and whisk in:

   • 3 tablespoons cold unsalted butter, 1 tablespoon at a time
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon chopped Italian parsley

   Remove the lemon-shallot beurre blanc from the heat and keep warm without boiling.

6. Pat the presalted scallops dry again and season with 1/4 teaspoon black pepper. Wipe out the large skillet and heat 1 teaspoon extra-virgin olive oil over high heat until shimmering. Add the scallops with space between them and sear without moving for about 2 minutes. Turn and cook for 1 to 2 minutes more, pulling them at 125°F. Transfer to a plate and rest for 2 minutes.

7. Divide the warm pommes purée between two shallow plates, arrange the green beans alongside, and set the scallops over the purée. Spoon over the lemon-shallot beurre blanc and finish with the remaining 1 tablespoon chopped Italian parsley.

Want more detail? See the temperature guide.