Leek, Potato & Gruyère Frittata

Leek, Potato & Gruyère Frittata

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A mandoline makes fast work of creating thin, uniform potato slices for this frittata, which is cooked in our specially designed pan.

Ingredients:
3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8 inch thick
Salt and freshly ground pepper, to taste
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. Gruyère cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

Directions:

In the deep half of an 8-inch frittata pan over medium-high heat, melt 1 Tbs. of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes. Transfer to a bowl. In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leeks, salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a separate bowl. In another bowl, whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. of the leeks. In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved leeks. Serves 4 to 6.

Williams-Sonoma Kitchen.

Tuscan Herb Rub

3 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp ground black pepper

1 Tbsp dried basil

1½ tsp ground thyme

Combine all ingredients until well blended.

Store tightly covered until ready for use.

Rub or pat on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.

Honey-Bourbon Salmon

Ingredients
1 pound salmon

Ingredients for Marinade

3/4 cup bourbon
2 Tablespoons honey
1/2 teaspoon ginger
1/2 cup brown sugar
2 teaspoons soy sauce
Pepper to taste

Combine marinade ingredients and pour over salmon; soak for 1 hour. Spray grill with non-stick spray. Grill salmon for 2 minutes on each side.

Recipe from former IL. Governor Ryan

Orange-Bourbon BBQ Chicken

INGREDIENTS

1 tablespoon(s) olive oil
1 small onion, minced
1 1/2 cup(s) ketchup
1/2 cup(s) orange marmalade
1/3 cup(s)bourbon
1/4 cup(s) cider vinegar
1 tablespoon(s) hot pepper sauce
2 teaspoon(s) dry mustard
2 teaspoon(s) Worcestershire sauce
1 teaspoon(s) freshly ground pepper
3 1/2 pound(s) chicken parts
1/4 teaspoon(s) salt

DIRECTIONS
In medium saucepan, sauté onion in oil over medium heat until translucent, about 3 minutes. Add ketchup, marmalade, bourbon, vinegar, hot pepper sauce, dry mustard, Worcestershire sauce, and 1/2 teaspoon of the pepper. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, about 30 minutes. Remove from heat and cool. Yield: 2 1/4 cups.

Prepare a medium-hot fire in a charcoal or gas grill. Remove excess fat from chicken. Sprinkle chicken with salt and remaining pepper. Grill chicken covered, turning occasionally, 25 minutes. Set aside 1 cup sauce to serve with chicken. Brush chicken with sauce and cook 10 to 15 minutes, turning and continuing to brush with sauce until chicken is cooked through and juices run clear. Reheat reserved sauce and serve with chicken.