Here are a few Winter recipes to try this holiday season.  Please keep in mind that Chef JJ may have made a few minor changes; don’t be afraid to make some changes of your own!

Buffalo Chicken Dip

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

4 1/2 teaspoons vegetable oil

4 whole shallot, chopped

3/4 cup mayonnaise

3/4 cup sour cream

6 ounces blue cheese, room temperature

5 ounces unsalted butter

1 ounce bbq sauce

3 ounces hot sauce

1 tablespoon cayenne pepper

1/3 teaspoon white pepper

1/3 teaspoon black pepper

granulated onion

granulated garlic

3 whole chicken breast, picked clean

1-2 whole baguette

2 cups olive oil, plus more if needed

Directions:

Melt butter over a very low flame, breaking it down with a spatula.  When butter is cut down to 3-4″ pieces, lower or cut off flame and use a wire whip to blend in remaining pieces and achieve a thick sauce consistency.  Butter should be cool to the touch.

Combine bbq sauce and dry ingredients and combine with a wire whip until the mixture is like a paste.  Then combine with the melted butter.

Combine the hot sauce with the other ingredients about one cup at a time using a wire whip, slowly.

Heat oil in heavy medium saucepan over medium-low heat. Add shallots. Cover and cook until shallots are deep golden brown, stirring occasionally, about 20 minutes. Cool.

Whisk together mayonnaise and sour cream in medium bowl to blend. Add blue cheese. Using rubber spatula, mash mixture until smooth. Stir in caramelized shallots and buffalo sauce. Season dip to taste with salt and pepper. Cover dip and refrigerate until flavors blend, about 2 hours. (Can be made 2 days ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Slice baguette and dip in olive oil.  Grill until crispy or desired doneness.

Flank Steak with Pepper Salad

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

1 whole fennel, center core removed, fine julienne

2 whole red peppers, roasted, julienne 1/4″ x 2″

2 tablespoons italian parsley, minced

1/2 whole red onion, 1/8″ thick rings

9 ounce seasoned rice vinegar

3 pounds flank steak

watercress, stems removed

Directions:

Mix first 3 ingredients together.

Toss onions and vinegar together and marinate at least 8 hours or overnight. Toss onions every now and then to evenly marinate all onions.

Serve with flank steak and watercress

Twice Smoked Potatoes

Recipe By: Chef JJ’s Back Yard

Serving Size: 12

Ingredients:

6 whole Yukon gold potatoes

4 1/2 teaspoons canola oil

Garlic salt, to taste

3 ounces sour cream

6 ounces cheddar cheese, shredded

3/8 cups bacon bits

1 1/2 whole green onion, sliced thin

salt, to taste

black pepper, to taste

3/8 stick butter

Directions:

Preheat the grill to 350 degrees F.

Wash the potatoes, rub them down with the oil, sprinkle generously with garlic salt, and poke a couple of holes in them. Bake the spuds until tender, about 1 hour. Remove the potatoes and cut them in half lengthwise. Carefully remove the pulp to a bowl and place the skin halves in an aluminum pan. Add the sour cream, cheese, butter and salt, pepper to the potato pulp and smash together with potato masher. Stuff the reserved potato skins with your mash and sprinkle additional cheese on top (some folks like to add the bacon bits, too). Put them into the grill for 30 minutes and then serve.