also the time of one of the greatest parties at Brother Jimmy’s—St. Patty’s Day. In fact, looking around the packed room at the original Brother Jimmy’s location on Saint Patrick’s Day is enough to make you wonder if anyone still works on this holiday dedicated to booze. By 2:30 in the afternoon, the annual parade has wound its way North through Manhattan, ceasing just a stone’s throw from our Upper East Side Second Avenue location, where we first opened. With the culmination of the festivities so close by, legions of firemen, police officers, loyal Irishmen, and party animals alike are left wandering around the area looking for a place to continue the revelry. Luckily, they always find us.
In through our door they stream. Hundreds and hundreds of uniformed men, all decked out in their finest dress blues, their hats slightly askew, their ties slackened, and their pristine white gloves stuffed underneath their epaulets. “I don’t want to get green beer on ’em,” one fireman with a thick Brooklyn accent shouts to his brigade member, who nods in agreement. Company patches on the blazers of these dedicated men read like a map of the world. FDNY, Yonkers, New Mexico, even from Cork, Ireland. All crammed into Brother Jimmy’s so close they can barely free an elbow to get that frosty beer to their mouths.
Even though we’re not an Irish bar, those in the know flock to Brother Jimmy’s on St. Patty’s day because fun awaits them inside. One hundred cases of green-canned, shamrock-adorned Bud Lights are there chilling in our coolers. Forty cases of Jameson whiskey are in there waiting to be poured onto trays of shot glasses and passed ’round. Bubbly waitresses in green and white fluffy hats, rocking “Kiss me, I’m Irish” shirts, are there. Men in kilts, toting bagpipes and drums are there, itching for a request to play. Girls who flash the firemen and cops their prettiest smile (and sometimes other parts of their bodies) while trying to steal a hat, or badge, or gloves are in there, working their charms. Newsboy caps, green balloons, green beer, Irish Car Bombs, more plaid than you can imagine, and the instantly recognizable strains of Dropkick Murphys and U2 are all in there, combining perfectly to make it a memorable party.
We’re thrilled at the almost tangible feeling of love and camaraderie in a Brother Jimmy’s, which only heightens on St. Patrick’s Day. It’s like stepping into a pub in Dublin; everyone has their arms around one another, singing and belting out the lyrics to their favorite Irish ditty. Glasses clink, smiles abound, and the energy in the room can’t be topped. Girls who need help getting a drink are given a lift—literally—by any fireman with a keen eye. You’ll catch them tossing lovely lasses over a shoulder, rescue-style, and marching up to the bar, all the while laughing.
Our food is the centerpiece of the party. Buckets of tangy wings, mounds of crispy fried chicken, and heaps of slow-smoked brisket are flying out of the kitchen to eager stomachs’ delight. All the dishes Brother Jimmy’s patrons have come to adore are served up hot and fresh, providing the perfect base for any stomach that’s about to embark on a tour de force of drinking. Also turning up on tables are our filling soups and stews.
It’s the ideal time of year for them. St. Patty’s Day signifies the real end of winter and the beginning of spring (sorry, Punxsutawney Phil). The days are starting to get longer, the temperature is starting to rise, but there’s still a hint of winter in the air. We like to cut through the chill with a warm bowl of nourishment. The Irish may not be renowned for their food, but they did get soups and stews right: Toss a whole bunch of ingredients—each tasty enough on their own merits—into a boiling pot, let simmer and reduce, and ladle out.
These aren’t wimpy, brothy concoctions that are so thin you can drink them through a straw; these are hearty meals in their own right. Something you’d find simmering atop a stove in the barracks of our aforementioned firefighting friends. But you don’t have to be a bona fide smoke eater to enjoy our Smoky BBQ Chili—though you may need the boys in blue to calm the fire in your mouth, depending on how spicy you like it.
Since soups and stews are very comforting foods, they’re also optimal for the day after you’ve spent punishing your liver with liquor and are battling a formidable hangover. Roll out of bed, swear aloud you’ll never have that many whiskey shots ever again, squint at our recipes, chop everything up, dump it all in a large pot, and return to the couch for a marathon of bad television while it cooks. Shout to your roommate/family member/loved one/dog to give it a good stir every now and again, and you’re well on your way to a tasty hangover cure.
We’ll show you how we do Brunswick Stew, traditionally made of scraps, roadkill, and generally whatever else was handy in Southern kitchens of yesteryear. Don’t worry about needing flattened raccoon for ours; we’ve opted for smoked pork and shredded chicken, corn, and BBQ sauce. Feel free to step up the heat, of course, by upping the chili ante in the dishes, but perhaps not so much that you suddenly remember that questionable hook-up from the night before.
And because March is the time when Northerners get a glimmer of spring to come, salads become appealing once again. We included a few, in case you feel you need something green on St. Patty’s Day besides green beer, or at least on other days of the year.
All you’ll need to do is invite your pals—and possibly some firemen and cops. (If you do find yourself in the company of your city’s bravest and finest, make sure you don’t steal pieces of their uniforms; they get docked personal days for missing badges and caps.) Whatever you do, don’t call in sick to work the day after St. Patty’s Day. Or, if you do end up being that guy, just don’t blame us. We didn’t force that sixth Car Bomb down your throat.
WILLIE NELSON
I GOTTA GET DRUNK
THE POGUES
TUESDAY MORNING
U2
SUNDAY BLOODY SUNDAY
DROPKICK MURPHYS
HEROES FROM OUR PAST
FLOGGING MOLLY
DEVIL’S DANCE FLOOR
THE CHIEFTAINS
O’SULLIVAN’S MARCH
THE CLANCY
BROTHERS
TIM FINNEGAN’S WAKE
GAELIC STORM
AN IRISH PARTY
THE SAW DOCTORS
I USETA LOVER
U2
PRIDE (IN THE NAME OF LOVE)
ELVIS COSTELLO
CAN’T STAND UP FOR FALLING
DOWN
THE MIGHTY
MIGHTY BOSSTONES
THE IMPRESSION THAT I GET
ELVIS COSTELLO
CLUBLAND
THE SAW DOCTORS
HAY WRAP
FLOGGING
MOLLY
WHAT’S LEFT OF THE FLAG
THE SAW DOCTORS
N17
GAELIC STORM
CECILIA
DROPKICK
MURPHYS
I’M SHIPPING UP TO BOSTON
U2
BEAUTIFUL DAY
Although traditionally this was made with whatever meat was available (including roadkill), we use leftover smoked pork butt and chicken. You can make it with fresh ingredients, but you can use leftovers, too. You can still go ahead and include possum, if you’re particularly daring. And a bad driver.
1 tablespoon unsalted butter
1 cup chopped Spanish onion
1 tablespoon chopped garlic
2 ears corn
3 tablespoons Brother Jimmy’s Original BBQ Sauce (this page)
1 teaspoon Worcestershire sauce
1 teaspoon Frank’s Red Hot Sauce
1 (28-ounce) can diced tomatoes
4 cups chicken stock (store-bought is fine)
2½ cups leftover cooked pork, cut into ¾-inch cubes
1¾ cups pulled leftover cooked chicken (leg and thigh)
MAKES 4 to 6 servings
1 Melt the butter in a large pot or Dutch oven over medium-low heat and add the onion and garlic. Cook for 4 to 5 minutes, until the onions start to soften. Be careful not to burn the garlic.
2 Cut the corn kernels off the cobs. Add to the onions, along with remaining ingredients. Bring to a simmer and cook for about 25 minutes.
DRINKS: IF THERE’S ONE THING THE IRISH KNOW, it’s how to drink. Just try telling a true Irishman that the bar is closed and, just like MacGyver, he’ll figure out a way to get some liquor in your system. As a result of years of practice, our neighbors from across the pond have whipped up some tasty concoctions that are perfectly suited to St. Patrick’s Day (though there’s no need to limit these libations to merely one day of the year). See this page for a variety of St. Patty’s Day drinks.
This is a hearty stew that we like to prepare when the first sugar pumpkins appear at our local farmers’ market. It has the “it’s time to hunker down for winter” feel to it. It’s really fall in a bowl.
2½ to 3 pounds chuck roast, trimmed of excess fat and cut into 1½-inch pieces
Salt and ground black pepper
½ cup all-purpose flour
¼ cup olive oil
1½ cups chopped red onion
1 cup chopped carrot
6 garlic cloves, roughly chopped
1 teaspoon ancho chile powder
2 tablespoons tomato paste
1 pound dry pinto beans, soaked overnight (see Note, this page)
1 small sugar pumpkin or medium winter squash, such as butternut, peeled, seeded, and cut into large chunks
3 poblano chiles, roasted, peeled, seeded, and diced (see this page)
3 teaspoons salt, plus more if needed
4 to 5 cups chicken or beef stock (store-bought is fine)
SERVES 6
1 Season the beef with salt and pepper and toss in the flour to coat, shaking off the excess.
2 In a heavy-bottomed pot with a lid or a Dutch oven, heat the oil over medium-high heat and brown the meat in batches, a few minutes per side.
3 Remove the meat from the pot and add the onions, carrots, and garlic; reduce the heat to medium and cook for about 5 minutes, until the vegetables begin to soften.
4 Add the ancho chile powder, then the tomato paste, and stir to coat the vegetables.
5 Drain the beans and add them to the pot, along with the pumpkin, poblanos, 3 teaspoons of salt, and the stock.
6 Increase the heat to medium-high, bring the stew to a boil, then reduce the heat to low and cover the pot. Cook for about 2 hours, until the beef is very tender. Taste and add more salt if necessary.
Chili is good for when you’re hungover. Smoke some beef, toss everything in a pot, and lie down while your brain pain subsides. Chili is one of those things that can be eaten year round, so don’t feel the need to stick to wintertime for making this classic.
1½ pounds ground beef
2 cups diced Spanish onion
2 cups diced green pepper
1½ teaspoons chopped garlic
1 jalapeño, finely chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
½ teaspoon ancho chile powder
½ teaspoon chipotle chile powder
1½ teaspoons dried oregano
1½ teaspoons kosher salt
1 (32-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes with their juice
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 bottle beer (we use an amber ale)
SERVES 6
1 Prepare your smoker or grill for barbecuing, using the indirect heat setup (see this page), and preheat to 240°F.
2 In a heavy-bottomed pot or Dutch oven over medium-high heat, brown the beef with the onion, green pepper, garlic, and jalapeño, stirring to break up any lumps.
3 Place in a baking dish and smoke for 1½ hours.
4 Transfer the meat back to the pot or Dutch oven and add the cumin, coriander, ancho chile powder, chipotle chile powder, oregano, salt, crushed and diced tomatoes, beans, and beer.
5 Place over medium heat and bring to a simmer; reduce the heat and cook for about 90 minutes to develop the flavors, stirring often to prevent burning.
The Brother Jimmy’s version of a New Orleans tradition. After the prep work, everything marries on its own in the pot, to a delicious finish.
1 pound dry red kidney beans, soaked overnight (see Note)
3 tablespoons olive oil
1 andouille sausage link (about 1 pound), sliced
2 cups diced Spanish onion
¾ cup diced celery
1 cup diced green pepper
2 tablespoons chopped garlic
7 cups water or stock (store-bought is fine)
2 bay leaves
½ teaspoon cayenne pepper
¼ teaspoon ground dried sage
1 teaspoon Worcestershire sauce
1 teaspoon Frank’s Red Hot Sauce
1 cup tomato puree
Small bunch fresh thyme, tied up with butcher’s twine
Cooked white rice, for serving
SERVES 8 to 10
1 Drain and rinse the beans; set them aside.
2 Heat the oil in a heavy-bottomed pot or Dutch oven over low heat; add the sausage and cook until browned.
3 Add the onion, celery, green pepper, and garlic and cook until the vegetables are softened, about 5 minutes.
4 Add the remaining ingredients, including the beans, increase the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 1½ to 2 hours, until the beans are tender and the mixture is thick.
5 Remove the bunch of thyme, and serve the beans over your favorite white rice.
It’s a good soup, and the ham only heightens the flavor of the bowl. Feel free to toss some croutons on top for an added crunch.
1 tablespoon olive oil
3 garlic cloves, chopped
1½ cups diced Spanish onion
1 cup diced celery
1 cup diced carrot
1 ham hock
1 pound split peas
1 bay leaf
2 or 3 sprigs fresh thyme
½ teaspoon ground coriander
½ teaspoon ground cumin
10 cups water or chicken stock (store-bought stock is fine)
1 teaspoon kosher salt, plus more if needed
½ teaspoon ground black pepper, plus more if needed
SERVES 6 to 8
1 Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the garlic, onion, celery, and carrot and sauté until the vegetables start to soften, about 5 minutes.
2 Add the ham hock, split peas, bay leaf, thyme, coriander, cumin, and water or stock. Increase the heat to medium-high, bring to a boil, then reduce the heat and simmer for about 1 hour (or longer depending on the age of the peas), until the split peas are tender and broken.
3 Turn off the heat, remove the ham hock, and set to cool until you can handle it (5 minutes in the freezer works well).
4 Remove the meat from the ham hock, discarding the fat, skin, and bone. Chop the meat and add it to the soup, along with the salt and pepper.
5 Give the soup a good stir, taste, and adjust the seasoning if necessary.
6 If you’d like a very smooth soup, run it through the blender, in batches, taking care not to burn yourself.
This is the quintessential summer soup because it’s served cold. It’s best made when the tomatoes and peppers are all at their peak. It’s cool and refreshing, and you can add some chilled grilled shrimp to make it more of a meal. Or it can double as a shot with a raw oyster.
2 pounds vine-ripened tomatoes (about 3 large)
1 red pepper, cut in half, seeds and membranes removed
1 green pepper, cut in half, seeds and membranes removed
½ red onion
1 seedless cucumber (also called hothouse or English cucumber)
¾ cup packed flat-leaf Italian parsley
1½ teaspoons kosher salt, plus more if needed
2 garlic cloves, smashed
¼ cup good-quality red wine vinegar
¼ cup extra-virgin olive oil
½ teaspoon ground black pepper
1 tablespoon Frank’s Red Hot Sauce
1 cup tomato juice
SERVES 6 to 8
1 Dice all the vegetables and place them in a large bowl. Add the remaining ingredients, cover, and refrigerate to marinate for a couple of hours.
2 Blend the vegetables and liquid in batches until the soup is relatively smooth.
3 Adjust the seasoning to your liking and serve cold.
ICE BOWL: FOR EXTRA BONUS POINTS, spice up the gazpacho’s presentation by serving it in bowls made from ice. Although they do sell molds for exactly this, you can save some cash and shopping time by making them at home. They’re so simple to craft, I make them for my guests around the farm. Simply take two bowls—one that fits inside another and is lighter—with about a half inch of distance in between, and add water to the bottom bowl. Toss in something heavy to make the floating bowl sink a smidgen, but not so far down it touches the bottom bowl. Then pop in the freezer. To remove the inner bowl, run under hot water until it loosens. These ice bowls always get rave reviews.
A little bit of land and a little bit of sea happily combine in the pot to create a sweet and spicy gumbo, perfect for any meal, anytime.
½ cup vegetable oil
¾ cup all-purpose flour
3 cups diced Spanish onion
3 cups diced green pepper
1 cup diced celery
1 pound andouille sausage, cut in half lengthwise and sliced into ¼-inch half-moons
8 cups chicken stock (store-bought is fine)
1½ teaspoons fresh thyme
2 bay leaves
1 teaspoon cayenne pepper, or to taste
1 to 1½ teaspoons salt
½ teaspoon ground black pepper
3 cups okra, cut into ¾-inch slices
1 pound medium to large shrimp, peeled and deveined
Cooked white rice, for serving
SERVES 8
1 Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the flour and cook, whisking constantly, until the roux turns a deep brown, 10 to 15 minutes.
2 Reduce the heat and add the onion, green pepper, and celery. Cook, stirring constantly, for about 5 minutes, then add the sausage and cook for about 3 minutes, until it starts to brown a bit.
3 Add the stock in small amounts, stirring well after each addition to break up the roux and make a smooth gumbo.
4 Add the thyme, bay leaves, cayenne, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5 Add the okra and simmer for 40 minutes more, until the gumbo has thickened.
6 Add the shrimp. Cook for 8 minutes, until the shrimp is cooked.
7 Serve over your favorite cooked white rice recipe.
This recipe was conceived when customers started asking for some “lighter” starters. You’d never know from the velvety texture that this soup has no dairy.
FOR THE CORN STOCK:
8 ears corn
3 medium Yukon Gold potatoes
3 stalks celery
1 large red onion
2 carrots
6 whole black peppercorns
1 bay leaf
4 garlic cloves
2 or 3 sprigs fresh thyme
16 cups water
FOR THE SOUP:
2 tablespoons olive oil
2 cups diced Spanish onion, smoked over indirect heat for 1 hour
1 tablespoon chopped garlic
2 stalks celery, thinly sliced
Corn kernels from the cobs (reserved from the stock)
8 cups corn stock (from above)
1½ cups diced Yukon Gold potatoes
1½ teaspoons kosher salt
½ teaspoon ground black pepper
2 or 3 sprigs fresh thyme
1 bay leaf
SERVES 6 to 8
1 Make the stock: Remove the kernels from the ears. Reserve the kernels for the soup and toss the cobs into a stockpot. Roughly chop all the stock vegetables and toss them, along with the remaining ingredients, into the stockpot. Simmer over medium heat, for about 1 hour, until reduced by almost half. Strain, discard the vegetables and corn cobs, and use the resulting stock to make the soup.
2 Make the soup: Heat the oil in a heavy-bottomed pot or Dutch oven over low heat. Add the smoked onion, garlic, and celery and sauté until they soften, about 5 minutes.
3 Add the remaining ingredients, increase the heat to medium-high, bring to a simmer, then reduce the heat and simmer for about 45 minutes, until the vegetables are very soft. Remove the thyme branches and bay leaf.
4 Puree the soup in batches in a blender and pass through a strainer—this gets out all the tough parts of the corn kernel and leaves you with a velvety smooth soup.
This will keep everyone hovering around the stove for a taste, as it has all the ingredients people love. Don’t be afraid to add more bacon. Or extra cheese—just think of it as a cheese blanket keeping your soup toasty.
2 pounds Yukon Gold potatoes (5 to 6 large)
8 slices applewood-smoked bacon (or any other smoky bacon)
2 cups diced Spanish onion
4 garlic cloves, crushed
5 cups water or chicken stock (store-bought stock is fine)
1 cup milk
1 bay leaf
3 cups grated sharp cheddar cheese
1 teaspoon salt, plus more if needed
½ teaspoon ground black pepper, plus more if needed
SERVES 6 to 8
1 Peel the potatoes and cut them into chunks. Hold them in a bowl of cold water until ready to use to prevent discoloration.
2 Cut the bacon into 1-inch pieces. Heat a heavy-bottomed pot or Dutch oven over medium-low heat and add the bacon. Cook the bacon slowly. When it starts to crisp around the edges, add the onion and garlic and cook until softened, about 5 minutes.
3 Add the potatoes, water or stock, milk, and bay leaf. Bring to a boil, then lower the heat and simmer for about 45 minutes, until the potatoes are very soft.
4 Stir in the cheese, salt, and pepper. Remove the bay leaf. In small batches, puree the soup in a blender, transferring the finished soup into another pot or serving vessel. Remember, this is very hot liquid you are working with, so be careful. Put a dishtowel over the cover of the blender in case any hot liquid tries to jump out. Never fill the blender more than half full. Do not overblend, or the potatoes might become gummy.
5 Taste and adjust the seasoning if needed.
With sweet and spicy notes abounding, this satisfying soup is great for lunch, or in a larger bowl for dinner. It pairs nicely with the Marinated and Grilled Portobello Skewers (this page), and you can serve it chilled in the summertime.
3 tablespoons olive oil
1 cup diced Spanish onion
4 garlic cloves, chopped
2 stalks celery, diced
1 large carrot, diced
1½ pounds sweet potatoes (about 2 large), diced
3 sprigs fresh thyme
8 cups water or stock (store-bought stock is fine)
2 teaspoons Chipotle Puree (this page)
1½ teaspoons salt, plus more if needed
SERVES 6 to 8
1 In a heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the celery, carrot, sweet potato, thyme, and water or stock.
2 Bring to a boil, then reduce the heat and simmer for about 45 minutes, until the vegetables soften.
3 Add the chipotle puree and salt.
4 In batches, puree the soup in a blender (don’t fill the blender more than half full). Use a kitchen towel to hold the lid, as hot liquids can be explosive. Adjust the seasoning if necessary.
GAMES: MY PEN PALS AND I like to play these games every St. Patty’s Day. They’re simple to play and always fun. Just don’t invite my neighbor, Bay Connor—that swine always cheats.
DONKEY BOLLOCKS
Spread a deck of cards facedown around an empty glass and have each player pour in a bit of their drink. This is the “donkey’s bollocks.” Each player takes a turn pulling a card and guessing if it is red or black. If correct, he balances the card on the glass. If not, he must drink, then put his card on the glass. If any player knocks the pile over, he must drink the donkey’s bollocks. Nice people will pour the same beverage in the glass. Cruel jerks won’t.
IRISH QUARTERS
The lead player fills a cup with however much beer he wishes. Bear in mind however much beer you put in, you’ll be drinking very shortly.
The lead player spins a quarter and tries to drink the beer as quickly as possible. If a player can successfully down his beer, replenish the cup for the next person, and pick up the quarter before it stops spinning, the game moves onto the next player. If not, that player is forced to try again with a fresh cup until he is successful or unable to continue. The latter would be because he is absolutely hammered.
We understand that not a lot of salad greens are being eaten with Southern food. Salad’s just not a typical menu item. But Brother Jimmy’s has a fix for that with The Wright Salad, Brother Jimmy’s Wedge with Fried Onions, Southern Salad, and Buffalo Fried Chicken Cobb Salad. These aren’t your average little fluffy salads. These are hearty and filling. And they have a number of components that can be prepped ahead of time. It’s our attempt to get a little roughage in your diet, because a steady stream of barbecue and fried goodness isn’t going to keep you alive and kicking for long. We’re kidding. But not really. Eat your vegetables. Your mother would be pleased.
Buffalo Chicken Breasts (this page), cooled
8 slices applewood-smoked bacon (or any other smoky bacon)
½ head iceberg lettuce, cut up
½ head romaine lettuce, cut up
1 large ripe tomato, diced
⅔ cup minced red onion
3 avocados, peeled, pitted, and diced
⅔ cup crumbled blue cheese
1½ cups Blue Cheese Dressing (this page), or your dressing of choice
SERVES 6
1 Preheat the oven to 350°F. Lay the bacon on a sheet pan and bake for 10 to 13 minutes, until crisp. Blot on paper towels to remove extra grease, let cool, then crumble.
2 In a large salad bowl, toss all the ingredients except the dressing together, then toss with the dressing and plate up.
SERVES 6
6 slices applewood-smoked bacon (or any other smoky bacon)
¾ cup all-purpose flour
2¼ teaspoons paprika
½ teaspoon cayenne pepper
¾ teaspoon granulated garlic
½ teaspoon ground white pepper
1 teaspoon salt
About 4 cups canola oil for deep-frying
1 Spanish onion, sliced into paper-thin rounds
1 head iceberg lettuce
1½ cups Blue Cheese Dressing (this page)
1 large ripe tomato, cut into small chunks
1 Preheat the oven to 350°F.
2 Lay the bacon on a sheet pan, place in the oven, and bake for 10 to 13 minutes, until crisp. Blot on paper towels to remove extra grease, cool, and cut into ½-inch pieces.
3 In a shallow bowl, combine the flour with the paprika, cayenne, granulated garlic, white pepper, and salt and set aside.
4 Heat 4 to 5 inches of oil in a deep-fryer or heavy-bottomed stockpot to 350°F. Toss the onion rounds with the spiced flour, shake off the excess flour, and fry in batches until crisp, about 2 to 4 minutes. Using a wire basket, slotted spoon, or a spider, remove the fried onions to paper towels to absorb extra oil or drain on a wire rack.
5 Remove any wilted leaves from the lettuce. Holding the lettuce in two hands, firmly hit the stem end on the table. This should make it easy to pull out the core. Next, cut the head into 6 wedges.
6 Place each wedge on a plate and pour the Blue Cheese Dressing over them. Divide the tomato and bacon among the plates.
7 Top each wedge with some of the fried onions.
SERVES 6
18 extra-large shrimp, peeled and deveined
2 tablespoons olive oil
Salt and ground black pepper
12 ounces andouille sausage
½ head romaine lettuce, cut up
½ head iceberg lettuce, cut up
1 large ripe tomato, cut into wedges
½ cup minced red onion
1 cup shredded cheddar cheese
¾ cup Herb Vinaigrette (this page), or another favorite dressing
½ recipe Blackened Chicken (this page), diced
1 Preheat the grill to medium-high. In a large bowl, toss the shrimp with the oil and season with salt and pepper. Place the shrimp on the grill for 3 to 5 minutes on each side, until they look opaque and start to curl up.
2 Cut the sausage into long diagonal slices, about 3 inches long and ¼ inch thick. Cook on the grill for 2 minutes per side, turning to leave grill marks.
3 In a large bowl, toss the lettuces, tomato, and onion with the cheese, then toss with the Herb Vinaigrette and place on a serving platter or in a large shallow bowl.
4 Arrange the shrimp, sausage, and chicken on top and serve.
SERVES 6
FOR THE HERB VINAIGRETTE:
1½ teaspoons chopped flat-leaf Italian parsley
1½ teaspoons chopped fresh thyme
5 tablespoons red wine vinegar
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
¾ cup extra-virgin olive oil
MAKES about 1 cup
FOR THE SALAD:
¾ cup wild rice
4 cups water
2 teaspoons salt
1 large sweet potato, cut into ½-inch cubes
1 tablespoon olive oil
1 poblano chile
1 apple (we prefer Granny Smith)
½ lemon
1 head romaine lettuce
¾ cup dried cherries
¾ cup very thinly sliced sweet onion (such as Vidalia)
½ cup Herb Vinaigrette, or as needed
¾ cup Spiced Pecans (this page)
SERVES 4 to 6
1 Make the herb vinaigrette: In a bowl, combine all the ingredients except the oil. Slowly whisk in the oil to incorporate. Set aside.
2 Make the salad: Place the wild rice in a large saucepan with the water and salt. Bring to a boil, then reduce the heat, cover, and simmer for 45 to 50 minutes, until tender. Drain any excess water, cool to room temperature, and set aside.
3 Meanwhile, preheat the oven to 350°F. In a large bowl, toss the sweet potatoes with the oil and place on a baking sheet. Roast for 20 to 25 minutes, or until tender and lightly colored. Remove from the oven, cool to room temperature, and set aside.
4 Roast the poblano, ideally by placing it over an open flame—a hot grill or a gas burner on your home stove works well—or by placing it underneath the broiler, getting it as close to the heat as you can. Turn it frequently until the skin chars and starts to blister. Place the poblano in a small bowl and cover with plastic wrap. Let rest for 10 to 15 minutes. When the poblano is cool enough to handle, peel off all the charred skin and remove the seeds. Cut into ½-inch squares.
5 While the poblano is resting, peel the apple and cut it into ½-inch cubes. To prevent discoloration, place the cubes in a bowl and cover with water. Squeeze in the ½ lemon, let sit for 5 minutes, and drain. Cut the lettuce into ribbons, place in a large salad bowl, add the wild rice, sweet potato, poblano, apple, dried cherries, onions, and Spiced Pecans, and toss. Add ½ cup of the Herb Vinaigrette or more, if desired, and toss to coat.
