Jerk Sauce

1 large red onion, roughly chopped
4 garlic cloves, chopped
2 jalapenos, stemmed and roughly chopped
1 tbs five-spice powder
1 tbs ground allspice
1 tbs freshly ground black pepper
1 tsp freshly grated nutmeg
1 tbs dried thyme
1 tsp kosher salt
1/4 cup soy sauce
2 tbs apple cider vinegar
2 tbs canola oil

Marinate meat for 24 hours

Cooking temp notes

Roasted chicken needs to reach 165 degrees in the thickest part of the thigh

Pork shoulder roast needs to reach 170 degrees and hold for 1 hour during cooking to guarantee tender pork - the intramuscular fat and sinew will have broken down

Greek Chicken Salad

Ganked from Dana Cowin

1 cup crumbled feta cheese
1 cup plain whole milk Greek yogurt*
1/4 cup fresh-squeezed lemon juice
2 tsp dried oregano
1/2 teaspoon kosher salt
1 tsp freshly ground black pepper
4 cups diced cooked chicken meat
1 large cucumber, seeded and cut into 1/2 inch diced
1 small red onion, finely diced
1 cup Kalamata olives pitted and roughly chopped
3 cups plain pita chips, lightly crushed

1. Put the feta, yogurt, lemon juice, oregano, salt and pepper in a blender and puree until smooth
2. Combine the chicken with the cucumber, onion, olives and pita chips in a large bowl. Toss with the dressing and serve.

*it is important to use whole milk yogurt, or else the sauce will be too thin.

Cooked vs Uncooked Pasta

Uncooked pasta of similar sizes and shapes may be
interchanged in recipes if it is measured by weight, not volume. Just follow this guide:

Linguine, Spaghetti, or Vermicelli:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked
16 ounces dry = 8 to 9 cups cooked

Macaroni, Penne, or Rotini:
4 ounces dry = 2 1/2 cups cooked
8 ounces dry = 4 1/2 cups cooked

Fine or Medium Egg Noodles:
4 ounces dry = 2 to 3 cups cooked
8 ounces dry = 4 to 5 cups cooked

Bloody Mary Salad

From Food & Wine's Dana Cowin
1/4 cup plain whole-milk Greek yogurt
1/2 teaspoon kosher salt
1 tablespoon prepared horseradish
1 tablespoon white wine vinegar
Tabasco sauce to taste
1 pound cherry tomatoes, halved
4 large celery stalks, thinly sliced on the bias
1/4 cup Spanish green olives, pitted and roughly chopped

1. Whisk together dressing ingredients
2. Place tomatoes on platter, scatter celery and olives throughout. Drizzle with dressing and serve immediately.

Sweet-Tart Dijon Dressing

From Food & Wine's Danah Cowin

1 small garlic clove, minced
2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
5 tablespoons extra-virgin olive oil

Whisk well.

Plank Dry Rub for Salmon

1 tsp black pepper
1 tsp granulated garlic
1 tsp basil
1 tsp paprika
1 tbs kosher salt
2 tsp light brown sugar

Mix well, sprinkle liberally on salmon and rub it in. Let it sit as long as practical before barbecueing - preferably on a cedar plank