Serves 4

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INGREDIENTS



• 1 dozen large organic eggs
• 2 cups water
• 1 cup of white distilled vinegar
• 1 tablespoon salt
• 1/4 cup pickling spice
• 1 head garlic split in half
• 1 tablespoon turmeric
• 3 sprigs dill

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PROCEDURE

1. Cook the eggs by dropping into already boiling water and cook for 10 minutes and 30 seconds.  Remove from the water and immediately drop into ice water.  Cool for five minutes and peel.
2. Bring the remaining ingredients to a simmer and taste.  It should taste of dill pickles.  Adjust salt to taste.
3. Allow to cool to room temperature and pour over eggs.  Store in a glass or plastic container overnight.  The eggs will be ready to eat the next day.

Serves 4



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INGREDIENTS

• 8 pieces chicken thighs (bone-in)
• 1 quart buttermilk
• 1 cup Franks RedHot Original
• 1 tablespoon cayenne
• 1/2 tablespoon old bay seasoning
• 1/2 tablespoon black pepper
• 1/2 tablespoon salt

PROCEDURE

1. Mix all ingredients and pour over the chicken legs.  Allow to marinate for 12-18 hours.
2. Remove from marinade; allow to drip off excess liquid and then immediately dredge in flour mixture.  Move to a plate or pan to hold.
3. Once all the legs are dredged in flour (recipe below) begin frying at 310 degrees F for about 10 minutes.  Do not over-crowd the fryer—you may want to do this in batches.  Alternatively, fry over medium heat in a deep cast iron pan filled halfway with canola or another neutral flavored oil.

COATING

• 1 cup Wondra flour
• 2 cups all purpose flour
• 1/4 cup thyme leaves, chopped
• 1 tablespoon old bay
• 1 tablespoon paprika
• 1/2 tablespoon black pepper
• 1/ tablespoon salt
• 1/2 tablespoon cayenne

Mix all the ingredients and then dredge chicken in the mixture.

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SPICY SLAW

DRESSING

• 1/2 cup rice vinegar
• 1 tablespoon sugar
• 1 1/4 cup salad oil

SLAW INGREDIENTS

• 1/2 half head red cabbage
• 1 cup shredded carrot
• 1/2 cup shaved green onion
• 1-2 jalapenos sliced
• 1 /2 bunch cliantro leaves chopped
• 1 /2 bunch mint (about 15 leaves)
• 1 tablespoon salt (or to taste)

Makes 2 dozen

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INGREDIENTS

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon salt
• 1/2 lb butter (2 sticks) butter, softened
• zest of 1 orange
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 tablespoon vanilla extract
• 2 large organic eggs
• 3 cups dark chocolate chunks or chips
• 1 1/4 cup chopped hazelnuts

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PROCEDURE

1. Mix flour, baking soda, salt together.
2. In a stand mixer with a paddle attachment, cream butter, zest, and both types of sugar.
3. Add the vanilla and eggs.  Then add the flour mixture until homogenous.  Add chocolate and nuts and mix until evenly distributed.
4. Round of cookies in 2 tablespoon balls and place on a baking sheet with space between to spread.  Refrigerate for twenty minutes before baking.
5. Place a second baking pan below the one with the cookies on it (this will keep the bottoms from getting dark).
6. Bake in a 375 degrees F oven for about 7 minutes.  The edges should be set, the color pale golden and the middle still slightly soft.  Remove to cool and let the middle carry up.  Store in a plastic bag until ready to eat.