Many supermarkets now sell spatchcocked chickens. If you are unable to purchase an already spatchcocked chicken, you can do the procedure in your own kitchen. Place a whole chicken, breast side down, on a large clean cutting board. Using sharp kitchen shears and starting at a thigh end, cut along 1 side of the backbone. Turn chicken around and cut along the other side of the backbone. Remove the backbone and either discard it or use it to make stock. Open the chicken like a book and press firmly on each breastbone to flatten the chicken.  4 tablespoons unsalted butter,...

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GREEK TO ME BAKED CHICKEN             This recipe is any easy and delicious one-pan roast of Greek to Me seasoned chicken thighs baked atop a bed of lemony potato chunks.   Marinade: 3 cloves garlic, minced ½ cup freshly squeezed lemon juice 1 ½ tablespoons Greek to Me seasoning 2 1/2 teaspoons sea salt ½ teaspoon freshly ground black pepper 2/3 cup extra virgin olive oil ¾ cup chicken stock Chicken and potatoes: 4 large Yukon gold potatoes, peeled and cut into chunks 1 medium-size onion, peeled and cut into crescent slivers 8 skin-on, bone-in chicken thighs   Preheat...

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While Peri Peri seasoning is most frequently used to season whole grilled
chickens, during the summer months we like to use our Peri Peri Pepper
seasoning on chicken kabobs threaded with both chunks of cubed chicken breasts and colorful, garden-fresh vegetables.
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Mustard-Crusted Prime Rib Roast Au Poivre

When it comes to planning an elegant Christmas dinner, we believe a PrimeRib Roast to be the roast with the most and this is our great new go-to recipe.Accompany this majestic roast with popovers or Yorkshire pudding and serve withyour favorite beef sauce – Béarnaise, Creamy Horseradish, or a Red WineReduction.1 Prime Rib Roast, about 6 pounds, bones removed and then tied back onto theroast8 tablespoons salted butter, at room temperature2 tablespoons imported French Dijon mustard2 tablespoon Le Burger Américan Seasoning1. Remove the prime rib roast from the refrigerator 2 to 3 hours prior tocooking to allow it to come...

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Holiday-Hued Roasted Vegetables

This colorful array of roasted vegetables makes a healthy and deliciousaccompaniment to many a holiday dinner.1/3 cup extra virgin olive oil4 whole carrots, preferably rainbow carrots, peeled and trimmed1 peeled butternut squash half2 beets, trimmed and peeled2 cups Brussels sprouts, trimmed1 large red onion, peeled1 large fennel bulb, trimmed with a few of the fronds saved1 whole garlic bulb, halved horizontally2 tablespoons Sarah’s Provençal Sea Salt1. Preheat the oven to 425 F. Lightly brush a large, rimmed baking sheet with atablespoon of the olive oil.2. Slice the carrots diagonally into 2-inch pieces. Cut the butternut squash into1-inch cubes. Cut the...

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Mascarpone Mashed Potatoes

This is the one side dish that is always on our Thanksgiving menu, and often our Christmas menu, too. While these may well be some of the best mashed potatoes you’ll ever taste, they garner even more accolades because the recipe can be made up to two days in advance of serving. The rich decadence of the preparation calls for seasoning the mash with Coastal Goods premium Fleur de Sel and Peppercorn blend. Speaking of decadence, substituting truffle butter for the regular butter in the recipe will deliver the ne plus ultra of mashed potatoes to your appreciative family and...

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